Ken...first of all, Happy New Year to you! I would like to reply to your message by stating that you make an interesting point in your comment about self validation and you certainly have a right to your opinion. I very much respect opinions that are based upon facts and knowledge of the subject but you don't know about free radical damage and how electrons (not ions) play a role in the stabilization of free radical molecules. In case you are interested, unstable molecules, also known as (free radicals) steal "electrons" from neighboring molecules to try and stabilize themselves. When you eat cooked food, you are in fact ingesting these unstable, free radical molecules and a chain reaction of cell damage occurs within the body. The "electron unit" within our handles provides an almost unlimited supply of electrons during the cooking process to "stabilize" free radicals prior to entering our body as cooked food. Nobody is asking you to spend your money on healthy cookware and it is ok if you don't Ken. However, if anyone were to purchase a high quality set of full 5-ply stainless steel cookware, they would find that the price would be between $650-$1,800. This can be verified by checking a local mall or cookware catalog. Also, if you simply forget about our technology and compare apples to apples, you will find that our product will be lower in price and as a BONUS, our cookware contains LifeWare Technology that makes cooked food healthier to eat! Again, this is NOT a sales pitch nor an attempt to sell our product, only to provide facts based upon 3rd Party VERIFIED lab testing that proves that cooking food with LifeWare retains more of the valuable vitamins, minerals, nutrients and enzymes than food cooked with conventional cookware. I would gladly discuss this with you further if you wish? If you're up for the challange, just give us a call, my direct extension is 243 and I welcome any spirited and professional conversations.

For crispy chicken sandwiches, I split a boneless chicken breasr, so it is only 1/2 as thick...then put it between plastic and with a meat mallet pound it to be 1/4 inch thick. I mix flour with seasonings...let's say 1 cup flour with 1 tsp salt, 1/2 tsp garlic powder, 1 tsp ground mild red chilis, 1 T dry parsley crumbled and 2T grated parmesan cheese. Beat an egg in a flat dish with 1 T milk or water... Pat the split chicken breast dry and dip into the egg and then into the flour....and fry it in a couple of T of oil in a non stick pan...brown on both sides, and turn down the heat and cook another 5 minutes. Sometimes I skip the chilis and add a teaspoon of grated lemon peel. The crisp will be gone when you serve them leftover...but they are still good. Linda C

You guys are funny. The chicken was $2.29 a pound which is unfreaking unbelievable for SLBL organic pasture raised chicken breasts and it was a loss leader (I am sure) for a local wholesaler. I used to buy chicken like this and prep it up for a couple of months worth of meals but I admit I haven't done it in years. I picked out my recipes, shopped for the stuff I didn't have on hand and had everything ready to go when I picked up the chicken. I label all the ziplock bags with the recipe name and date, placing the opened ziplocks in any container that will support them. Then I prep the marinade in multiple quantities, usually double, sometimes more, seperate it out into the ziplocks, add the chicken, seal and into the fridge. Then the next recipe and so on. When the second recipe is ready for the fridge the first recipe goes into the freezer. I freeze them flat. The soup and gumbo are in the fridge overnight before going into the bags and then the freezer. I start with the recipes that take the most prep work or need cooking first like the gumbo which has about 15 cups of finely diced veggies (all diced by hand - I don't like how uneven the food processor chops) and finish with the ones that are just measuring liquids. It took about 3 hours to do everything I did then about 3 hours lol to clean the kitchen. Here's the worst of it: Crock Pot Chicken Enchilada Soup Skinnytaste.com Servings: 6 • Serving Size: 1 1/2 cups + cheese • Old Points: 5 pts • Points+: 7 pts Calories: 260.9 • Fat: 6.6 g • Protein: 25.4 g • Carb: 29.9 g • Fiber: 6.7 g • Sugar: 4.1 g Sodium: 572 mg (without salt) Ingredients: • 2 tsp olive oil • 1/2 cup onion, chopped • 3 cloves garlic, minced • 3 cups low sodium fat-free chicken broth • 8 oz can tomato sauce • 1-2 tsp chipotle chili in adobo sauce (or more to taste) • 1/4 cup chopped cilantro (plus more for garnish) • 15 oz can black beans, rinsed and drained • 14.5 oz can petite diced tomatoes • 2 cups frozen corn • 1 tsp cumin • 1/2 tsp dried oregano • 2 8 oz skinless chicken breasts (16 oz total) • 1/4 cup chopped scallions, for topping • 3/4 cup shredded reduced fat cheddar cheese • fat free sour cream (optional) Directions: Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot. To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir.Add the chicken breasts; cover and cook on low heat for 4-6 hours. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy! Maple Dijon Glazed Chicken Ingredients: 1 1/2 pounds chicken breasts 1 cup Dijon mustard 1/2 cup maple syrup 2 Tablespoons red wine vinegar salt and pepper to taste Directions: Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). Sprinkle with fresh or dried rosemary for serving. Chicken teriyaki recipe Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes From Catherine McCord's Weelicious Cookbook. ingredients: 1 (8-ounce) can crushed pineapple 3 tablespoons low-sodium soy sauce 2 tablespoon honey or agave nectar 1 teaspoon grated fresh ginger 1 small garlic clove, finely minced 4 boneless, skinless chicken breasts (about 2 pounds) Mix everything together in a ziplock bag. Add the chicken. Freeze Thaw and bake in 350 degree oven till the chicken is done. Peach Ginger Bake 1 1/2 cups brown rice 2 1/2 cups water 1 jar Trader Joes Peach Salsa 1 tsp ginger powder 2 Tbsp ginger nibs or crystallized ginger finely chopped Put rice, water, salsa and ginger powder in ovenproof dish and mix well. Season 8 chicken breasts with salt and pepper and lay chicken breasts on top of rice, sprinkle ginger on chicken and bake at 375 for 45 minutes

We like them grilled too, and depending on my mood I flavor them in different ways. If you can get it Yoshida's Gourmet Sauce is a teriyaki-like sauce that's really good with either chicken or beef and gives an Oriental flavor to the chicken. Another favorite is to marinate the chicken in a mixture of mayo, pesto, lemon juice and garlic. For chicken Caesar salad I marinate them in a combo of Caesar dressing, lemon juice, garlic and milk (which really tenderizes them). And there's always fajitas or jerk chicken burgers - I'm posting a couple of recipes below for you for those. And I agree with Linda - they key to keeping them moist is to not overcook them. If you don't have one, get an instant-read thermometer. I cook them over hot coals for about a total of 15 minutes, turning every 5 minutes so they don't get too brown. Once your internal temp's up to 160F they're done. Becky * Exported from MasterCook * Fajita Marinade Recipe By :Becky Chatham Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 limes -- juiced 2 tablespoons olive oil 4 cloves garlic -- pressed ground cumin freshly ground black pepper salt dried cilantro (fresh is better) dried oregano chili powder red pepper flakes Marinate boneless beef or chicken for up to 24 hours. Grill meat, then slice thinly. Serve with stir fried onion and bell pepper in flour tortillas with sour cream and guacamole as condiments. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jerked Spice Blend (for fish or chicken) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 T. each: onion flakes -- onion powder, granulated garlic; 2 t. each: ground thyme -- salt, sugar, dried chives or green onions; 1 t. each: coarsely ground pepper -- cayenne pepper, ground allspice; 1/4 t. each: ground nutmeg -- cinnamon Mix spices together and store in a covered container. Coat fish or chicken before grilling or roasting. Or, stir a couple tablespoons into sour cream or yogurt for a delicious dip! Source: "Submitted by Nicke bnbrisco@kc.net" - - - - - - - - - - - - - - - - - - - NOTES : My favorite combination...hot, sweet, and spicy! You can also layer the spices in a pretty jar and give this as hostess gifts. For 1.5 pounds of chicken legs and thighs, I mixed 3 T. of the spice blend with 3 T. cider vinegar 2 T. soy sauce, 1 T. oil and marinated the meat for approx. 2 hours before grilling.