|Olive oil||2 + 2 teaspoons|
|Crimini mushrooms, quartered||1 cup|
|Leek, thinly sliced||½|
|Freshly ground pepper to taste|
|Boneless, skinless chicken breast halves||2 (6-ounce)|
|Crème fraiche (or substitute light sour cream)||¼ cup|
|Cranberry juice||1 tablespoon|
|Reduced-sodium chicken broth||½ cup|
|Reduced-sodium soy sauce||1 teaspoon|
- Heat 2 teaspoons oil in a skillet over medium-high heat. Add mushrooms and leeks, and sauté for 2-3 minutes. Season with salt and pepper. Transfer to a plate and cover with foil.
- Add remaining 2 teaspoons of oil and then chicken to the skillet, and cook until chicken is browned on both sides. Transfer to a separate plate from the mushroom-leek mixture.
- Add the crème fraiche, cranberry juice, broth, and soy sauce to the skillet. Warm sauce and then add the chicken back to the skillet. Reduce heat to medium-low, cover and cook for about 10 minutes, until chicken is cooked through. Add additional broth if necessary.
- Serve chicken with the sauce, mushrooms, and leeks.
5.5 very lean meats; 3 fats; 1 vegetable
Side Suggestions: Brown Rice
|Saturated Fat||4 g|
|Dietary Fiber||1 g|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
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