- 4 teaspoons balsamic vinegar
- 4 teaspoons olive oil, extra virgin
- 1 teaspoon oregano, dried
- 1 teaspoon basil, dried
- 1 tablespoon lemon juice
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons garlic, chopped
- 20 ounces chicken breast, boneless/skinless, raw
Preparation
- Preheat oven to 375°F.
- Combine vinegar, olive oil, oregano, basil, lemon juice, black pepper, and garlic. Set aside.
- Place chicken breasts in a shallow baking pan, lightly coated with non-stick cooking spray. Spoon herb mixture on top, and press or rub onto top of each chicken breast.
- Cook chicken in preheated oven and cook for 30 to 40 minutes, or until no longer pink inside.
- Serve each person one chicken breast.
Prep Time: 10 minutes
Total Time: 25 minutes
Cook Time: 15 minutes
Serves : 4
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 cup chopped sweet onion
- 2 cups yellow squash, fresh, sliced
- 2 cups zucchini, fresh, sliced
- 1/2 teaspoon black pepper
- 2 teaspoons salt-free seasoning, original blend
Preparation
- Heat olive oil in a non-stick skillet over medium heat.
- Add vegetables and sauté until onions are translucent and squash has softened. Season with pepper and salt-free seasoning.
- Serve each person equally divided portions of the sauté with their dinner entree.
Prep Time: 15 minutes
Total Time: 1 hour
Cook Time: 45 minutes
Serves : 4
Ingredients
- 3 cups potatoes, diced
- 1 1/3 cups chopped onions
- 1 tablespoon garlic, chopped
- 4 teaspoons extra virgin olive oil
Preparation
- Preheat oven to 400°. Coat a baking sheet with cooking spray.
- Toss potatoes, onions and garlic and olive oil. Season as desired with salt and pepper. Place on baking sheet in single layer.
- Bake potatoes for approximately 30-45 minutes or until potatoes are golden and tender.
- Divide evenly among 4 plates.
Prep Time: 5 minutes or less
Total Time: 5 minutes or less
Cook Time: 0 minutes
Serves : 4
Ingredients
- 3 cups raspberries
Preparation
- Serve each person 3/4 cup of raspberries for dessert.
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