ANITAALLENVT
150,000-199,999 SparkPoints 153,812
SparkPoints
 
SparkGoodies
go to goodies page
Workout DVD
From:
Vermont Sparker...
go to goodies page
Stuffed Animal
From:
KYABUG
go to goodies page
Home Gym
From:
EVENDAI
Awards

 
Interact with ANITAALLENVT
Add as SparkFriend Send Private Message Leave Comment




Shown if member clicks "Read More"








(Shown after Message Board Posts)
Add a Link
Save Changes
Blogs
This user doesn't have any public blog entries.
My Ticker:
 current weight: 268.0 
268
250.75
233.5
216.25
199
Login to Leave Comment
Comments
  • v JENMAYMARVIN
    Sorry this recipe took so much room! Do you know of another way or other place on the site where it should be posted??
    111 days ago
  • v JENMAYMARVIN
    Part 5: Creole Dijonnaise Sauce: Garlic powder, sweet & smoky paprika, cayenne pepper, ground cumin, celery seed, dried basil, salt, mayonnaise, dijon mustard, & apple cider vinegar
    111 days ago
  • v JENMAYMARVIN
    Sauté veggies in 1 T oil over med-high heat in same pan, 5-7 mins. Cut chix into 5-6 slices, divide between plates, drizzle w/ Creole Dijonnaise (recipe follows), pile veggies next to chix & garnish w/ pecans. Serves 2-4 depending on serving size
    111 days ago
  • v JENMAYMARVIN
    Part 3: Roughly chop 2 T pecans & toast in dry sauté pan over Med heat 2-3 minutes. Set aside. Turn chicken to evenly coat & add to 1 1/2 T heated oil in pan used for nuts. Sear x 3 mins each side. Transfer to baking sheet & roast 10-12 mins. TBC
    111 days ago
  • v JENMAYMARVIN
    Part 2: Halve small peeled red onion lengthwise, lay flat, & medium dice. Medium dice 2 Roma tomatoes. Preheat oven to 400F. Pat dry 2 (6-oz) chicken breasts, place in medium bowl, drizzle w/ 1 1/2 T olive oil, season w/Cajun spice blend, s & p. TBC
    111 days ago
Member Comments (7):  12Next >