Marinated Asparagus Chicken
July 27, 2008
Ingredients:
4 (6 ounce) boneless, skinless chicken breasts
1 1/4 cup Herb and garlic marinade with lemon juice, divided
1 pound fresh asparagus, trimmed
Instructions:
Place 3/4 cup of the marinade in to a large zip lock bag. Add the chicken and make sure the chicken is coated well. Refrigerate 30 minutes being sure to turn the bag a couple of times.
Place 1/4 cup of the marinade in another large zip lock bag. Add the asparagus and turn to coat. Refrigerate for 30 minutes being sure to turn the bag a couple of times. Remove the chicken and the asparagus and discard the marinade.
Bring the grill temperature to medium high. Place the chicken and asparagus on the grill and close the lid. Grill the chicken about 5 minutes on each side or until chicken is no longer pink and juice runs clear. Grill the asparagus about 4 minutes or until just beginning to tender. Be sure to turn the asparagus a couple of times during cooking. Garnish with tomato slices and oregano sprigs if desired.
Nutritional Information (Approximate Values):
Calories 220; Fat 2.3g; Protein 41.8g; Carb 6.4g; Fiber 2.4g; Chol 99mg; Iron 3.7mg; Sodium 463mg
Dressing with a Kick
July 24, 2008
Ingredients:
1/3 cup olive oil
1/4 cup balsamic vinegar
3 Tablespoons honey
1 teaspoon curry powder
1/4 teaspoon chili powder
Pepper to taste
Instructions:
In large mixing bowl whisk together the olive oil and vinegar. Add the honey and continue whisking until blended well. Stir in the curry powder, chili powder and pepper. Cover and refrigerate at least one hour or until chilled to your liking.
Nutritional Information (Approximate Value):
Calories 252: Fat 22.4g; Protein 0.1g; Carb 0.5g; Fiber 0g; Chol 0mg; Iron 0mg; Sodium 181mg
Macaroni and Smoked Cheese
July 20, 2008
Ingredients:
1 (14.5 ounce box macaroni
6 tablespoons of butter
1 small onion, diced
6 tablespoons flour
6 cups milk
1 (6 ounce) package provolone cheese, cut into 1 inch cubes
1 cup red bell peppers, diced
1/8 teaspoon nutmeg
Pepper to taste
1/3 cup Parmesan cheese
Instructions: Read more
