A collection of fun, delicious and healthy recipes
Grilled chicken breasts in a mango-curry marinade
Looneyspoons Collection Cookbook is the fourth in a series of fun, delicious and healthy cookbooks. Sisters Janet and Greta Podleski wrote their first low fat cookbook, Looneyspoons, in 1996. After a huge success they released Crazy Plates, with 150 more scrumptious, health-conscious recipes using common, easy-to-find ingredients.
They were now unstoppable. People no longer had to sacrifice taste to cut the fat. These recipes are some of the tastiest I have ever tried—low fat or not.
The Podleski sisters went on to do it again and came out with Eat, Shrink and Be Merry.
Now they have put some of their favourite recipes together in the book Looneyspoons Collection.
The recipes are easy to make with easy-to-find ingredients. But besides recipes, which all have punny titles such as Worth Every Penne, the Thigh’s the Limit, To Stir with Love, etc., you will find interesting facts, lots of photos and plenty of extra tips on how to change your eating habits to become healthier.
I am an experimental type of cook and usually use a recipe to just give me a general idea of what to do. But I have found with these recipes that if I follow them to the exact measurement, they turn out amazingly. It is one of the few cookbooks that I will pick up and read for the fun of reading, even if I am not thinking about cooking.
Here is a recipe compliments of the Looneyspoons Collection:
Grill of a Lifetime
Grilled chicken breasts in a mango-curry marinade.
These zesty grilled chicken breasts earned top-flavour honors at the annual Spice Grill competition. Ginger Spice failed to make an appearance.
Ingredients:
4 boneless skinless chicken breasts (about 1-1/2 lbs/680 g)
⅓ cup mango chutney
3 tbsp liquid honey
2 tbsp freshly squeezed lemon juice
1 tbsp reduced-sodium soy sauce
1 tsp curry powder
1 tsp minced garlic
½ tsp ground cumin
Directions:
Arrange chicken breasts in a glass baking dish. Whisk together remaining ingredients in a small bowl. Reserve 3 tbsp marinade (for basting) and pour remaining marinade over chicken. Turn pieces to coat both sides with marinade. Cover and marinate in the refrigerator for at least one hour.
Preheat grill to medium setting. Lightly oil grill rack. Remove chicken from marinade and grill for about five minutes per side, until chicken is no longer pink. Baste with reserved marinade.
Serve immediately.
