Sunday, April 8, 2007

New Recipes



Here's a few recipes I've made and enjoyed lately. Hope you like them as much as I did.

This is really tasty when you want an Italian food fix...

Shelly's Chicken Cacciatore

1/2 red onion, chopped
1/2 yellow onion, chopped
1 red pepper, chopped
olive oil
kosher salt
black pepper

7 chicken breast tenders cut into 1" piece, marinated in a few T's of Italian Dressing for 4 hours (at least)
1 tsp. Italian Seasoning
1 clove garlic, chopped
1 can diced tomatoes (14.5 oz S&W brand is my fav)

Preheat oven to 425 degrees. Toss onions and pepper with olive oil, salt and pepper and roast in oven for 50 minutes, turning once halfway through cooking time.

Saute chicken that has been marinated till golden. Add Italian Seasoning and garlic. Add diced tomatoes. Simmer 5 minutes. Add roasted vegetables with all juices. Mix to combine.

For non-ops serve over angel hair pasta. For post-ops serve on its own with shredded parmesan over top.


I practically live on chicken so here's another fav...

Chicken Marsala

1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon marjoram
3 tablespoons flour
4 (4-ounce) boneless chicken breasts, pounded to even 1/2-inch thickness
1 tablespoon olive oil
1/2 cup chicken broth
1 tablespoon lemon juice
1/4 cup Marsala

Combine the salt, pepper, marjoram and flour on a plate. Coat the chicken in the mixture. Heat the olive oil. Add the chicken and cook 5 minutes on each side. Transfer the chicken to a plate and cover loosely to keep warm. Add the broth, lemon juice and Marsala to the skillet and cook, stirring to incorporate any bits on the surface of the pan. Bring to a boil and continue to boil 3 to 4 minutes, or until the sauce is thickened. Serve the sauce spooned over the chicken. Makes 4 servings.

What to do with all your hardboiled Easter Eggs...

Egg & Pea Salad

8 hard-boiled eggs, chopped
1/2 cup frozen green peas, cooked (or fresh if you are lucky and they are in season)
1/4-1/2 cup of mayo
1 T of dijon mustard
1 green onion, diced
1 stalk celery, diced
kosher salt
freshly ground pepper

Mix all ingredients together. Serve scoops on a leaf of boston lettuce or in a low carb tortilla wrap.


Shelly's Meatball Minestrone

2 Pints Homemade Chicken Stock
2 Small Zucchinis, sliced
1 Summer Squash, sliced
2 Carrots, sliced
2 Leeks, sliced
1/2 Yellow Onion, chopped
1 Green Onion, chopped
1/2 Can Chopped Tomatoes
1 Can Butter Beans, drained
10 Turkey Meatballs
1/2 bag Baby Spinach
1 teaspoon Italian Seasoning
1 teaspoon Kosher Salt
1/2 teaspoon black pepper
1 T Olive Oil
1 T Butter
Parmesan

Lightly brown the leeks and onions in butter & olive oil. Then pour the chicken stock in. Whiz it with an immersion blender till semi smooth texture. Add all the veggies (except the baby spinach). Add the turkey meatballs (Foster Farms, dropped them in frozen). Transfer to crockpot on high. After 1 hour add the spinach leaves. Stir once. Cook 1 hour more. You can certainly finish on the stovetop I just made it early in the day for later so it kept simmering in the crockpot. Serve with grated parmesan.

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