Posts filed under ‘Side dishes’

Baked Chicken and Pepperonata

Baked Chicken

  • 3-4 boneless skinless chicken breasts
  • 1 onion (reserve 1/2 cup for pepperonata recipe)
  • 4 cloves garlic, minced
  • 1 can diced tomatoes
  • 2 tsp oregano
  • 2 Tbsp parsley

Saute onion and garlic in olive oil.  Add tomatoes (undrained) and herbs.  Pour over chicken breasts in a baking dish.  Cover with foil and bake 30 minutes at 350.

Pepperonata

  •  2 red peppers, sliced
  • 1 can diced tomatoes
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 Tbsp basil

Saute all but the basil until peppers are soft.  Mix in basil and serve.

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February 21, 2008 at 8:38 pm Leave a comment

Grilled chicken and Beet Salad

To prepare the chicken, place 3 or 4 boneless skinless breasts in a frying pan with about 2 Tbsp olive oil. Brown on each side, then continue to flip the chicken every five minutes or so over medium heat until no longer pink. Meanwhile, prepare your salad:

Beet Salad

  • 2 cups cooked diced beets
  • 1 chopped onion
  • 1 tsp basil
  • 2 Tbsp cider vinegar (more or less to taste)
  • 1-2 Tbsp olive oil

Combine all ingredients.  Add more vinegar and oil to taste.

February 19, 2008 at 4:21 pm Leave a comment

Creole Flounder and Lemon Couscous

Creole Flounder

  • 2 lbs flounder fillets
  • 1 large tomato, seeded and chopped
  • 1 green pepper, chopped
  • 1 Tbsp basil
  • 1 tsp Creole/Cajun seasoning
  • 1/3 cup lemon juice
  • 1 Tbsp olive oil
  • 1/4 tsp hot sauce

Cut fish into six pieces. Place in a lightly greased 13×9 pan. Stir the rest of the ingredients together and spoon over fish. Bake at 500 for 7-10 minutes.

Lemon Couscous

  • 10 oz. couscous, prepared according to package directions
  • 2 Tbsp lemon juice

Stir to combine.

February 6, 2008 at 3:08 pm Leave a comment

Chicken with Salsa and Southwest Black Beans

Chicken with Salsa

  • 4-6 boneless skinless chicken breast halves
  • 1 jar salsa
  • lime juice

Prepare chicken breasts according to your preference – grill, broil or bake.  When they are done, spoon salsa over each one and sprinkle with lime juice.  To go with this:

Southwest Black Beans

  • 1 can black beans
  • 1 avocado
  • 1 carrot
  • 1/2 tsp ground cumin
  • 1 Tbsp lime juice
  • 1 Tbsp olive oil

Dice the avocado and shred the carrots.  Combine all ingredients and serve cold.

January 31, 2008 at 2:51 pm Leave a comment

Spinach and Artichoke Dip

For Robin’s Snackalicious Super Dishes carnival, I bring you this yummy and healthy dip. My kids ate it with gusto, which is amazing considering the spinach. Right there you know it’s got to be good!

Spinach and Artichoke Dip

  • 1 can artichoke hearts, drained, finely chopped
  • 1 package frozen chopped spinach, thawed and drained
  • 3/4 cup Parmesan cheese
  • 3/4 cup low-fat mayo
  • 1/2 cup shredded fat-free mozzarella cheese
  • 1 tsp. garlic powder

Preheat oven to 350. Combine all ingredients until well blended. Transfer to a baking dish or pie plate. Bake 20 minutes. Serve with your favorite crackers, celery sticks, baby carrots, or toast.

January 25, 2008 at 10:33 am 8 comments

Crunchy Chicken Dippers

These are so yummy! The kids love them, and they’re good for the adults, too!

Crunchy Chicken Dippers

  • 2 eggs
  • 2 lbs boneless skinless chicken strips
  • 4 cups Kashi GoLean Crunch cereal

Preheat the oven to 375. Beat the eggs in a shallow dish. Pour the cereal in another shallow dish. Dip each chicken strip in the egg, coating both sides, then coat evenly with cereal. Place on a baking pan and bake 25 minutes. Serve with barbecue or other sauce for the kids, if you wish.

And to go with these, we’re going to have:

Veggie Pilaf

  • 3 carrots
  • 1 cup broccoli florets
  • 3 stalks celery
  • 1/3 cup pine nuts

Toast the pine nuts in olive oil, stirring over medium heat until the nuts are brown. Careful not the burn them. Steam the vegetables and toss with the pine nuts. Drizzle with additional olive oil and salt and pepper if you wish.

January 24, 2008 at 3:53 pm 2 comments

Grilled Salmon

Tonight’s dinner is grilled salmon with spinach salad and sauteed zucchini.  To prepare the salmon, you have several options.  This time of year, I prefer using the oven broiler rather than grilling it outside.  Spray your broiling pan with cooking spray and set your salmon fillets on it.  Season them with a little sea salt or some fresh-ground pepper.  Lemon pepper is also good if you have it.  Broil approximately ten minutes, or until fish is opaque and flaky.

Meanwhile, toss some fresh spinach with our favorite olive oil and red wine vinegar dressing (that’s two parts oil to one part vinegar).  Add some shredded low-fat cheese or a few chopped walnuts if you like.

Finally, slice your zucchini into thin slices.  Saute with 1 Tbsp olive oil.  Cover and cook on low heat until soft.  You may add some shredded onion before cooking, if you like onion.  Serve hot with the salmon.

January 16, 2008 at 2:01 pm Leave a comment


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