Complicated supper...

But OH so worth it! I made a recipe for chicken based on a recipe by Rachel Ray (Quick Rosemary Chicken and Potatoes). I just did the chicken part of the recipe and then served it with her Burst Tomato Sauce and soya noodles sauteed with mushrooms and bell peppers. The rosemary, basil, tomatoes, and bell peppers were all from my little garden! Yep, I eat like this and have lost 153 lbs doing so!

For Burst Tomato Sauce, go here:

http://www.rachaelray.com/recipe.php?recipe_id=616

Here's the chicken recipe I adapted:

Rosemary Chicken

Recipe By : Adapted from Rachel Ray's Quick Rosemary Chicken and Potatoes"
Serving Ideas : Serve with Burst Tomato Sauce and soy noodles or pasta.
Categories : Poultry

Serving Size : 4

Amount---Measure----Ingredient

2 whole chicken breast halves -- WITH skin and bone!
8 sprigs fresh rosemary
2 teaspoons extra virgin olive oil
salt and pepper -- to taste

Cut the chicken into 4 as equal as possible pieces;Season with salt and pepper to taste.

Heat oil and rosemary in cast iron or heavy dutch oven on top of the stove.When hot, brown chicken on skin side, then bone side.When browned, put lid on and put into a 400 oven for 30 minutes.

To serve, remove skin and discard.

Description: "adapted from Rachel Ray's Quick Rosemary Chicken and Potatoes"

Per Serving (excluding unknown items): 145 Calories (see note); 9g Fat (57.1%calories from fat); 15g Protein; 0g Carbohydrate; 0g Dietary Fiber; 46mgCholesterol; 46mg Sodium.

Exchanges: 2 Lean Meat; 1/2 Fat (see note)

NOTES : Because the skin will be discarded upon serving, the nutritional count is adjusted to having NO fat exchange and 125 calories.