London Broil Marinade

Serves: 4

Prep Time: 10 minutes, marinating time 2 hours to 24 hours

Cook time: 15-25 minutes, depending on desired doneness

2lbs top round or sirloin steaks

1 cup dry red wine

2 cloves garlic, minced

2 sprigs fresh rosemary OR 2 teaspoons dried leaves, crumbled

salt and pepper to taste

Place ingredients in a gallon sized ziplock bag.  Let marinate for at least two hours, or up to 24 hours.  (24 hours taste better)  Prepare on grill or broiler as desired.

This one came out of my Weight Watchers “New Complete Cookbook”.  The South Beach cookbook has a similar recipe, but uses oregano rather than rosemary.  Most strong flavored herbs will work well in this.

Chicken in Lemon-Thyme Sauce

2lbs boneless, skinless chicken breasts (or bone in, skin on if you prefer)

1 Tablespoon olive oil


2-3 teasoons dried thyme leaves

1 cup chicken broth

1/4 cup dry white wine (optional)

1 1/2 -2 teaspoons arrowroot (if using cornstarch/flour 1 Tablespoon.  Other thickeners, use appropriate amount)

Juice of one lemon

salt and pepper to taste.

In a large non-stick skillet, heat the oil. If need be, use two medium skillets and divide the ingredients between the two of them. Add chicken to the skillet(s) and sprinkle with salt, pepper and thyme.  Cook for 7-8 minutes.  Flip and cook for another 7-8.  Feel free to cover them to speed up the process.  If using, add the wine to keep the chicken from burning.

Put the broth in a small bowl and combine with the lemon juice.  Add the arrowroot/cornstarch/thickener to the broth and whisk until smooth.  Pour the broths into the skillet(s) and let thicken slightly.

This came from my WeightWatchers “Cook It Quick” cookbook.  I like this one because it’s low carb, low fat, and can really add flavor to chicken.  Some days you just want chicken with Pizazz!

Welcome to FoodFan.org

Hello, and welcome to FoodFan.org!  A place where people can post recipes and links to other food and recipe sites and blogs.  I know I will be posting a lot of Low Carb/No Sugar recipes, as I have recently developed sensitivities to all sugars (this includes fruit) and most non-caloric sweeteners, white flour (so most breads and pasta are out) and soy (so I have to modify a lot of the low carb recipes as many use soy flour.)  I am very interested in other recipes that have been modified for food allergies/sensitivities, as it’s not always easy to find good sources for them.

So break out the cookbooks, index cards, notebooks and feel free to share your favorites.  If you post from other sources, please try to quote them.