Wednesday, June 12, 2013

Mystery author Jacqueline Seewald offers "Chicken to Die for Made Easy" recipe

Multiple-award winning author Jacqueline Seewald has taught creative, expository and technical writing at the university level as well as high school and middle school English. She also worked as an academic librarian and an educational media specialist/school librarian. Thirteen of her books of fiction have been published. Her short stories, poems, essays, reviews and articles have appeared in hundreds of publications and anthologies. Her mystery novels in the Kim Reynolds librarian sleuth series, published in hardcover, large print, paperback and e-book formats, include THE INFERNO COLLECTION, THE DROWNING POOL, and THE TRUTH SLEUTH.

The Inferno Collection and The Truth Sleuth are now available from Harlequin Worldwide Mystery in paperback editions.

The Inferno Collection and The Drowning Pool are available in all ebook formats from L&L Dreamspell.

I eat most of my meals at home. This is because I have high cholesterol and am trying to control the problem with a healthy diet and exercise. The cholesterol is a family thing. My two female first cousins are slender and also watch their weight because they have the same problem.

Our dinners often consist of fish as a main course with either a salad or vegetables. We also eat a lot of chicken. Here’s a typical dinner at our house which I will call Chicken to Die for Made Easy.

Chicken to Die for Made Easy

Start with a one pound package of thin sliced chicken breasts

Shake ground ginger lightly over chicken

Do the same with ground cilantro

Bake in an open pan for approximately 20 minutes

Turn chicken over, draining any fat

Shake a little more ginger and cilantro over the chicken

(optional) cut up some mushrooms and arrange in baking pan

Bake in oven for 20 more minutes

For more flavorful taste, after ten minutes, pour some cranberry and/or orange juice over the chicken and then allow to bake for the remaining ten minutes.

Serve with baked potatoes and steamed vegetables and/or salad. My preference is for small, red potatoes or Idahoes.

Note: I use nonfat yogurt on the baked potatoes since it’s healthier than sour cream or butter. I don’t use salt but my husband adds pepper for himself.

I realize this may seem like a bland meal for some people, but it works well for us. And there’s never any heartburn.

For dessert, I serve grapefruit, grapes, pineapple, watermelon—whatever healthy fruits are in season.