Thursday

Chocolate May Help With Stroke Risks

     We've heard all this before, but it's nice to hear it again, especially for us chocolate lovers!. A study has indicated to some researchers that eating a little but of chocolate every week could not only decrease of odds of having a stroke but can also decrease the risks of dying from one.

     They looked at three large studies and concluded in the first that studied 44,489 who had eaten one serving a week were 22% less at risk of having a stroke than those who did not eat it.

     The next smaller study said that 1,169 people who had 50g of chocolate weekly were 46% less likely to die from a stroke as compared to those who did not.

     The third study showed nothing.

     Dark chocolate especially has a high amount of flavonoids which are antioxidants. These antioxidants have many health benefits.

Photo by RVacapinta

Saturday

Low Everything Broiled Chicken

     This recipe is flavorful and low in everything. It makes 4 servings and each serving has only about 142 calories, 3g fat, 66mg cholesterol, and 240 mg sodium.
  • 4 skinless, boneless chicken breast halves, about 1lb
  • 1/4 cup worcestershire sauce
  • 2 tbls. lemon juice
  • 1 tsp. garlic, minced
  • 1/2 tsp. pepper
  • 1/2 tsp. lemon peel, grated
  • vegetable oil
     You're going to combine all ingredients except for the chicken and oil and use to marinate the chicken for about a half hour, turning the chicken once.
     Put chicken on broiler pan and brush it lightly with the oil, broil about 5 inch from heat for about 4 minutes, turn chicken over and brush with marinade then oil and broil that side another 4 minutes till chicken is done.

     I always use my meat thermometer to test doneness. I let mine get to 170 - 180 degrees and make sure meat and juices are not pink.

     Goes great with a green salad, low starch steamed vegetable, and a dinner roll or slice of garlic bread.

Photo by J.Godsey