Wednesday, June 8, 2011
This meal makes 4 servings
4 (6 oz ea) boneless skinless chicken breasts
1/4 tsp salt
1/8 tsp pepper
4 tsp dried fines herbs
4 tsps butter
1 TBSP olive oil
Sprinkle chicken with salt, pepper, and fines herbs over both sides of chicken, pressing to gently adhere.
Melt butter over medium heat. Add oil. Cook chicken 5 minutes. Turn and cook 7 more minutes or until done. Remove chicken from pan. Let stand (keep pan with juices from chicken to use for the asparagus).
3/4 uncooked orzo
2 TBSP chopped fresh parsley
2 tsp butter
salt and pepper
Cook orzo to package directions, omitting any fat and salt. Drain. Stir in parsley, 2 tsp butter, 1/4 tsp salt, 1/8 tsp pepper. Keep warm.
ASPARAGUS WITH BALSAMIC TOMATOES
1 pound asparagus, trimmed
1-1/2 cups grap tomatoes, halved
1/2 tsp minced garlic
2 TBSP balsamic vinegar
1/3 tsp salt
3 TBSP crumbled goat cheese
1/2 tsp black pepper
Cook asparagus in boiling water for 2 minutes. Drain.
Heat pan that had chicken in it over medium heat. Add tomatoes and garlic. Cook 5 minutes.
Stir in vinegar and cook 3 minutes.
Stir in salt. Add asparagus to pan and cook 1 more minute.
Arrange asparagus on plate and top with tomato mixture.
Sprinkle with cheese and pepper.
Calories: 342 for 1 chicken breast + 1/2 cup orzo; 70 calories for a serving of asparagus
Rating: Oh yeah!! This will be a repeater :) Delicious comfort food!
Monday, June 6, 2011
I took 2 boneless skinless chicken breasts and pounded them flat.
Season with salt and Wild Tree Herb Grilling Blend
Grill 3 minutes, turn, grill 2 minutes.
I highly recommend the Wild Tree Herb Grilling Blend:
BLACK BEAN QUINOA SALAD
This was the star of the meal! We loved it sooooo much!
1 whole(s) mango peeled, diced small
1 whole(s) red pepper diced small
1 cup(s) scallions thinly sliced
1 cup(s) cilantro chopped (1 cup before chopping, about 1/4 cup chopped)
1 tablespoon(s) oil (canola, grape seed, olive)
2 tablespoon(s) vinegar (wine, balsamic, flavored)
1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
1 teaspoon(s) italian salad dressing seasoning (I used Penzey's)
2 cup(s) cooked quinoa (3/4 cup raw) cooled
1 can(s) black beans (15 oz) drained
Mix all the ingredients together. Yummmy!!!