Salad
2 split chicken breasts WITH skin on and bone in
olive oil
salt
pepper
1 Fuji apple, cored and chopped
1 cup of red seedless grapes, cut in halves
1/2 cup celery, chopped
1/3 cup red onion, chopped
1 cup chopped walnuts (glazed if you can find them)
Dressing
1 cup mayonnaise (more or less)
zest and juice of 1 orange
1/2 cup fresh parsley, chopped
Preheat oven to 400 degrees. Place chicken on a sheet pan and drizzle with oil. Sprinkle liberally with salt and pepper and then place in oven and roast for 30-40 minutes or until juices are clear. Remove chicken from oven and allow to cool. Once chicken has cooled remove skin and pull off bone. Chop into bite size pieces. Add chicken to remaining ingredients and set aside.
In medium bowl combine dressing ingredients and mix well. Pour over chicken mixture and toss. Serve on croissant rolls or Hawaiian rolls.
Thursday, June 21, 2012
Greek Salad
Dressing
Zest and juice of 1 lemon
3 tbsp red wine vinegar
1/2 cup extra virgin olive oil
1 1/2 tablespoon dried oregano
3 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
Salad
2 hearts of Romaine, chopped
1/2 cup pitted Kalamata olives, chopped
2 vine-ripe tomatoes, chopped
1/2 cup chopped cucumber
1/2 red onion, chopped
1/2 cup fresh parsley, chopped
Combine dressing ingredients and mix well. Toss with salad ingredients and serve.
**Marinate chicken breasts in 1/2 of dressing and grill. Serve tucked inside pita bread with salad and remaining dressing for yummy sandwich!
Zest and juice of 1 lemon
3 tbsp red wine vinegar
1/2 cup extra virgin olive oil
1 1/2 tablespoon dried oregano
3 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
Salad
2 hearts of Romaine, chopped
1/2 cup pitted Kalamata olives, chopped
2 vine-ripe tomatoes, chopped
1/2 cup chopped cucumber
1/2 red onion, chopped
1/2 cup fresh parsley, chopped
Combine dressing ingredients and mix well. Toss with salad ingredients and serve.
**Marinate chicken breasts in 1/2 of dressing and grill. Serve tucked inside pita bread with salad and remaining dressing for yummy sandwich!
Tuesday, April 3, 2012
Shrimp and Pasta with Capers
zest and juice of one lemon
1 small shallot, diced
2 cloves garlic, minced
4 tablespoons butter, divided
4 tablespoons olive oil
1/2 cup white wine
8 oz thin spaghetti
2 tablespoons capers, drained
1 lb. fresh shrimp
Salt and pepper to taste
Preheat oven to 400 degrees. Peel and de-vein shrimp then place in a single layer on a cookie sheet. Drizzle two tablespoons olive oil over shrimp and then sprinkle with salt and pepper. Toss well and roast in oven for 5 to 10 minutes or until pink.
Cook pasta according to package directions and reserve 1/4 cup of pasta water.
Heat two tablespoons butter and remaining olive oil over medium heat. Saute shallots for two minutes and then add garlic and saute two more minutes. Add lemon juice and reduce heat to simmer. Add wine and mix well. Add lemon zest, remaining butter and salt and pepper to taste. Pour sauce over pasta, add reserved pasta water and mix well. Add capers and roasted shrimp and toss to coat. Serve with fresh French bread.
1 small shallot, diced
2 cloves garlic, minced
4 tablespoons butter, divided
4 tablespoons olive oil
1/2 cup white wine
8 oz thin spaghetti
2 tablespoons capers, drained
1 lb. fresh shrimp
Salt and pepper to taste
Preheat oven to 400 degrees. Peel and de-vein shrimp then place in a single layer on a cookie sheet. Drizzle two tablespoons olive oil over shrimp and then sprinkle with salt and pepper. Toss well and roast in oven for 5 to 10 minutes or until pink.
Cook pasta according to package directions and reserve 1/4 cup of pasta water.
Heat two tablespoons butter and remaining olive oil over medium heat. Saute shallots for two minutes and then add garlic and saute two more minutes. Add lemon juice and reduce heat to simmer. Add wine and mix well. Add lemon zest, remaining butter and salt and pepper to taste. Pour sauce over pasta, add reserved pasta water and mix well. Add capers and roasted shrimp and toss to coat. Serve with fresh French bread.
Easy Chicken Piccata
2 tablespoons extra virgin olive oil
1 1/2 pound thin sliced chicken fillets
2 1/2 tablespoons butter, divided
4 cloves garlic, minced
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
juice from 1 lemon
1 cup chicken stock/broth
3 tablespoons capers, drained
1/2 cup fresh parsley, chopped or 1 tablespoon dried parsley
1/2 pound linguine
Cook pasta according to package directions then drain and set aside.
Heat oil over medium-high heat. Salt and pepper chicken on both sides then saute in hot oil until light brown and no longer pink. Remove chicken and pour out oil. In same pan add butter, shallots and garlic and saute 3 minutes over medium heat. Add flour and cook another 3 minutes or until light brown. Whisk in wine and reduce for one minute. Whisk in lemon juice and chicken stock. Stir in capers and parsley. Add 1/2 tablespoon butter and combine. Add chicken and pasta, toss well. Serve with fresh french bread.
1 1/2 pound thin sliced chicken fillets
2 1/2 tablespoons butter, divided
4 cloves garlic, minced
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
juice from 1 lemon
1 cup chicken stock/broth
3 tablespoons capers, drained
1/2 cup fresh parsley, chopped or 1 tablespoon dried parsley
1/2 pound linguine
Cook pasta according to package directions then drain and set aside.
Heat oil over medium-high heat. Salt and pepper chicken on both sides then saute in hot oil until light brown and no longer pink. Remove chicken and pour out oil. In same pan add butter, shallots and garlic and saute 3 minutes over medium heat. Add flour and cook another 3 minutes or until light brown. Whisk in wine and reduce for one minute. Whisk in lemon juice and chicken stock. Stir in capers and parsley. Add 1/2 tablespoon butter and combine. Add chicken and pasta, toss well. Serve with fresh french bread.
Strawberry and Romaine Salad
Dressing
1 cup vegetable oil
3/4 cup sugar
1/2 cup red wine vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
Combine well in a shaker and refrigerate.
Salad
1 large head of Romaine lettuce, chopped
1 pint of strawberries, sliced
1 cup monterey jack cheese, diced
1/2 cup chopped pecans, toasted
Toast pecans in a large dry skillet for 5 minutes tossing occasionally to keep from burning. Place strawberries, Romaine and cheese in a large bowl. Top with toasted pecans and toss well with dressing.
Mix dressing well and chill until ready to use.
1 cup vegetable oil
3/4 cup sugar
1/2 cup red wine vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
Combine well in a shaker and refrigerate.
Salad
1 large head of Romaine lettuce, chopped
1 pint of strawberries, sliced
1 cup monterey jack cheese, diced
1/2 cup chopped pecans, toasted
Toast pecans in a large dry skillet for 5 minutes tossing occasionally to keep from burning. Place strawberries, Romaine and cheese in a large bowl. Top with toasted pecans and toss well with dressing.
Mix dressing well and chill until ready to use.
Macaroni and Cheese with Ham and Basil
1 (16 oz) box corkscrew pasta
2 cups heavy whipping cream
1/2 cup milk
2 tablespoons all-purpose flour
3/4 cup Parmesan cheese, divided
4 cups mozzarella cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons fresh basil, chopped
2 cups cooked ham, diced
1/2 cup panko bread crumbs
2 tablespoons melted butter
Preheat oven to 350 degrees.
Cook pasta in boiling salted water for 8 minutes, drain and set aside. In large bowl combine cream, milk, flour, 1/2 cup Parmesan cheese, salt, pepper and basil. Add 2 cups mozzarella cheese and mix well. Add pasta, toss to coat and then add ham.
Pour pasta mixture into a greased 9 x 13 baking dish. Top mixture with remaining mozzarella cheese, bread crumbs, and Parmesan cheese. Drizzle with melted butter and then bake for 30 minutes or until golden brown and bubbly. Serve with Strawberry and Romaine Salad.
2 cups heavy whipping cream
1/2 cup milk
2 tablespoons all-purpose flour
3/4 cup Parmesan cheese, divided
4 cups mozzarella cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons fresh basil, chopped
2 cups cooked ham, diced
1/2 cup panko bread crumbs
2 tablespoons melted butter
Preheat oven to 350 degrees.
Cook pasta in boiling salted water for 8 minutes, drain and set aside. In large bowl combine cream, milk, flour, 1/2 cup Parmesan cheese, salt, pepper and basil. Add 2 cups mozzarella cheese and mix well. Add pasta, toss to coat and then add ham.
Pour pasta mixture into a greased 9 x 13 baking dish. Top mixture with remaining mozzarella cheese, bread crumbs, and Parmesan cheese. Drizzle with melted butter and then bake for 30 minutes or until golden brown and bubbly. Serve with Strawberry and Romaine Salad.
Saturday, August 6, 2011
Enchilada Casserole
Sauce
1 8-oz can tomato sauce
1 tsp ground cumin
1/4 tsp chili powder
1/4 tsp salt
1/2 tsp black pepper
Salsa
1 14-oz can Italian plum tomatoes, diced
1 4-oz can diced green chilies
1/8 tsp cayenne pepper (omit if you want a mild salsa)
1/4 tsp salt
1 tsp ground cumin
Enchiladas
2 boneless, skinless chicken breasts
2 cups low-sodium chicken broth
1/2 tsp olive oil
1/4 cup onion, chopped
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 cup canned mushroom stems and pieces, drained
2 tbsp diced green chilies
3/4 cup freshly grated low-fat cheddar cheese
3/4 cup freshly grated part-skim mozzarella cheese
3 8-inch flour tortillas
In a covered jar, combine all enchilada sauce ingredients the set aside. In a bowl, combine all salsa ingredients then set aside. In a 2-quart saucepan, bring chicken and chicken broth to a boil. Reduce heat and simmer 20 minutes or until chicken is done. Remove chicken from broth and dice. In a nonstick skillet, heat olive oil then add onion and saute until tender. Toss chicken with onion then sprinkle with cumin and chili powder. Add mushrooms and green chilies. Combine cheeses. Cover the bottom of a nonstick 9-inch round cake pan with 1/3 of the enchilada sauce. Place one of the tortillas over the sauce then top with half the salsa, half the chicken mixture and 1/3 of the cheese. Top with a second tortilla, 1/3 of the enchilada sauce, remainder of salsa and chicken mixture and another 1/3 of the cheese. Top with final tortilla and pour remaining enchilada sauce over the top and sprinkle with remaining cheese. Bake at 350 degrees for 40-45 minutes. 8 Servings.
[204 calories, 6 grams of fat per serving]
Southwestern Salad
1 head of Romaine lettuce chopped
1 small can of Mexican style corn (with black beans and peppers)
1 small red onion, chopped
1/2 cup low-fat shredded cheddar cheese
1/4 cup chopped cilantro
Dressing
1 cup low or reduced fat Ranch dressing
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1 tbsp fat free sour cream
Combine all salad ingredients in a large bowl then set aside. Mix all dressing ingredients well then serve with salad.
1 8-oz can tomato sauce
1 tsp ground cumin
1/4 tsp chili powder
1/4 tsp salt
1/2 tsp black pepper
Salsa
1 14-oz can Italian plum tomatoes, diced
1 4-oz can diced green chilies
1/8 tsp cayenne pepper (omit if you want a mild salsa)
1/4 tsp salt
1 tsp ground cumin
Enchiladas
2 boneless, skinless chicken breasts
2 cups low-sodium chicken broth
1/2 tsp olive oil
1/4 cup onion, chopped
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 cup canned mushroom stems and pieces, drained
2 tbsp diced green chilies
3/4 cup freshly grated low-fat cheddar cheese
3/4 cup freshly grated part-skim mozzarella cheese
3 8-inch flour tortillas
In a covered jar, combine all enchilada sauce ingredients the set aside. In a bowl, combine all salsa ingredients then set aside. In a 2-quart saucepan, bring chicken and chicken broth to a boil. Reduce heat and simmer 20 minutes or until chicken is done. Remove chicken from broth and dice. In a nonstick skillet, heat olive oil then add onion and saute until tender. Toss chicken with onion then sprinkle with cumin and chili powder. Add mushrooms and green chilies. Combine cheeses. Cover the bottom of a nonstick 9-inch round cake pan with 1/3 of the enchilada sauce. Place one of the tortillas over the sauce then top with half the salsa, half the chicken mixture and 1/3 of the cheese. Top with a second tortilla, 1/3 of the enchilada sauce, remainder of salsa and chicken mixture and another 1/3 of the cheese. Top with final tortilla and pour remaining enchilada sauce over the top and sprinkle with remaining cheese. Bake at 350 degrees for 40-45 minutes. 8 Servings.
[204 calories, 6 grams of fat per serving]
Southwestern Salad
1 head of Romaine lettuce chopped
1 small can of Mexican style corn (with black beans and peppers)
1 small red onion, chopped
1/2 cup low-fat shredded cheddar cheese
1/4 cup chopped cilantro
Dressing
1 cup low or reduced fat Ranch dressing
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1 tbsp fat free sour cream
Combine all salad ingredients in a large bowl then set aside. Mix all dressing ingredients well then serve with salad.
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