|Italian dressing||2 tablespoons|
|Boneless, skinless chicken breast halves, cut into 1-inch pieces||2|
|Mushrooms, sliced||4 ounces|
|Small white onion, chopped||½|
|Red bell pepper, cut into ¼-inch strips||1|
|Garlic clove, minced||1|
|Crushed tomatoes||½ (14-ounce) can|
|Dried thyme||½ teaspoon|
- Heat dressing in a large skillet over medium-high heat. Add chicken breasts and cook until browned, about 2-3 minutes per side.
- Place mushrooms, onions, pepper, and garlic in the bottom of a crock pot. Top vegetables with chicken. Pour tomatoes over chicken, and then season with salt and thyme.
- Cook on low for 6-8 hours.
4 very lean meats; 2 vegetables; 1 fat
Side Suggestions: Brown Rice
Serve chicken mixture over rice.
|Serving Size||½ of recipe|
|Saturated Fat||1 g|
|Dietary Fiber||3.5 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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