Chris’ Original Shrimp or Chicken with Roasted Red Peppers

As promised last month, here is the first in a series of recipes that combine some of the fat-fighting-food-finds from recent scientific research. The first is an original recipe created by none-other-than my DH (Dear Hubby). His recipe features the appetite-suppressing power of lean protein (either chicken or shrimp) and vinegar combined with the metabolism-boosting power of olive oil (in the chicken version).



Serve over pasta. If you cook pasta al dente, it has a few more calories but stays in your system longer and helps control blood sugar spikes that cause food cravings.



Serves 4.



4 skinless, boneless chicken breasts or 1 lb. jumbo shrimp, shelled and cleaned

½ t. salt

¼ t. black pepper

1 T. olive oil (for chicken only)

14 oz. roasted red peppers, undrained

2 t. minced garlic

½ c. red wine

¼ c. tomato juice

1/3 c. white vinegar

1 t. each basil, oregano and parsley



Chicken: season with half of salt and pepper; brown on both sides in hot oil in large skillet. Combine remaining ingredients. Pour over chicken. Cover and simmer 15-20 min. until chicken is completely cooked.*



Shrimp: combine all ingredients except shrimp in large skillet. Bring to boil.* Reduce heat; add shrimp. Cover and cook for 2-3 min. until shrimp is cooked through.



* Reduce sauce to thicken if desired.



Tags: fight fat, new research, weight-control tips