A long time with no plan........

[HeavenLeigh]

Jr. Mint brownies? Gotta check that out

[Mel-icious]

Missy, your making me so hungry for them, but my stupid oven is on the fritz so I'll just have to wait!

BTW........Heaven no update, does that mean the chicken sucked?

[HeavenLeigh]

M, nope.....my net server sucks. Couldn't get online all day. The chicken was grrrreeeaaaattt! Loved it! The flavoring that the chicken and potatos had were almost exactly the way mom's lemon garlic salad dressing tastes I put her salad dressing on everything.

I'll be making that again really soon!

[Deana]

Melissa - have you tried the Mediterranean Chicken with potatoes from the August CL? I think it's my favorite so far! It's got a great kick to it (I will post the recipe for others this weekend).

[Mel-icious]

Actually I got to read my Cl for a total of 20 minutes before Maddie spilled her bowl of cereal all over it! I have it copied to Mastercook, I'll post it, but will try it this week, I have chicken breasts all ready to go. I had my eye on the peppered steak with peaches, guess I'll have to go buy a new copy.


* Exported from MasterCook *

Mediterranean Grilled Chicken (August, 2002)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 bone-in chicken breast halves
3 Tablespoons Rosemary-Garlic Rub
6 rosemary sprigs
6 thyme sprigs
1/2 t freshly ground black pepper (I used
Cavender's)
Cooking spray
Rosemary Garlic Rub:
2 T chopped fresh rosemary (I used dried)
2 T plain fat-free yogurt
1/2 t grated lemon rind
1 T fresh lemon juice
1 t fresh minced thyme
1/4 t salt
3 garlic cloves -- crushed (I used
five)

Combine all ingredients. Yield: 1/4 cup

For chicken:

Loosen skin from chicken by inserting fingers, gently pushing between skin and meat. Rub 3 tablespoons Rosemary Gralic Rub evenly over breast meat. (I have to confess here that I used the whole 1/4 cup that the recipe made.) Place 1 rosemary sprig and 1 thyme sprig between skin and meat of each breast half. Gently press skin to secure. Cover and refridgerate 4 hours.

Prepare grill.

Sprinkle chicken with pepper. Place chicken, skin sides down, on grill rack coated with cooking spray. Grill 25 minutes or until done, turning occasionally. Discard skin before serving. Yield: 6 servings. Note: store cooked chicken in fridge up to 2 days.

Calories: 167 (10% from fat). Fat 1.9 grams.

[Deana]

I did that on Sunday - good flavors. There's another Mediterranean Chicken in this issue that's a total winner! (kinda weird that they had two recipes with almost the same name).

[Mel-icious]

See now I forgot all about that....I guess I really need to go out and get a new issue!

Meditteranean Chicken with Potatoes

CL 8/02

4 tsp minced garlic, divided
1 TBSP olive oil
1 tsp salt, divided
1/4 tsp dried thyme
1/2 tsp pepper, divided
12 small red potatoes, halved
Cooking spray
2 lbs skinless bonesless chicken breast, cut into pieces
1 cup vertically sliced red onion
3/4 cup dry white wine
3/4 cup ff chicken broth
1/2 cup chopped pepperoncini peppers
1/4 cup pitted kalamata olives, halved
2 cups chopped plum tomato
2 TBSP chopped fresh basil
1 (14 oz) can artichoke hearts, drained and quartered
1/2 cup grated fresh Parmesan
Thyme sprigs (optional)

1. Preheat oven to 400

2. Combine 2 tsp garlic, oil, 1/4tsp salt, thyme, 1/4 tsp black pepper, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400 for 30 minutes or until tender.

3. Heat a large Dutch oven coated with cooking spray over medium high heat. Sprinkle chicken with 1/2 tsp salt and 1/4 tsp black pepper. Add chicken to pan and saute 5; minutes or until browned. Remove chicken from pan.

4. Add onion to pan; saute 5 minutes. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about 2 minutes) Add potatoes, chicken, broth pepperoncini, and olives; cook 3 minutes, stirring occasionally. Stir in 2 tsp garlic, 1/4 tsp salt, tomato, basil, and artichokes; cook 3 minutes or until thoroughly heated. Sprinkle with cheese and garnish with thyme sprigs if desired.

Yield 8 servings (apprx 1 1/4 cup)

cal 331
carb 32.5
fat 7.3
fib 3.6

[Mel-icious]

Oh yeah, new week, new plan:

Tonight: Eating out

Saturday: Shells with a rustic red sauce

Sunday: PARTY! :dance2:

Monday: Hopefully leftovers I'll need a break in the kitchen.

Tuesday: Grilled honey rosemary chicken, with baked potatoes, and green beans in browned butter and a salad

Wednesday: Grilled Asian beef with fried rice, sichuan broccoli or Asian slaw, and a salad

Thursday: Grilled Medeterranean Chicken {the first one posted, T won't touch artichokes or kalamata olives} with lemon garlic and rosemary grilled baby bliss taters, corn on the cob, and a salad.

[Deana]

Thanks for posting that recipe, M. I 86'ed the olives (but I LOVE artichokes...). If anyone is vegitarian, you could easily do that recipe w/o the chicken.

[ksix]

For the first time in months, I've made a dinner plan!!

In no particular order:

Chicken tacos

Blueberry Chicken, salad, sauteed zucchini

Grilled sandwiches or BLT's (reubens or whatever meat I buy closer to the day we actually have this.) and ranch potato wedges

Salad with all the works--maybe some grilled chicken on top if we want a little more substanance that night.

Pizza

[missyk]

I actually planned this week for the first time in months.

Monday - speghetti and meatballs

Tuesday - Asian Turkey Burgers

Wednesday - Mexican noodle bake

Thursday - Jambalya

Friday - Dijon chicken rolls and tomato parmegan pasta

I think I got almost every one of these recipes off the last thread. For a girl who used to cook Hamburger Helper at least once a week you guys are a godsend. My husband would probably kiss you if he ever saw you.

[Deana]

I'm on a roll!

Monday: (last night) turkey burgers, baked fries, texas two step cole slaw
Tuesday: Csara's chicken parmesan, sun-dried tomato penne pasta, ceasar salad (BTW, I found a NEW Ceasar dressing... it's Brianna's Asiago Ceasar)
Wednesday: Turkey Taco Salads, pinto beans
Thursday: Tortilla soup, salad, corn muffins
Friday: homemade Pizza or out for din-din
Saturday: steaks, bakes and salad
Sunday: jalapeno grilled chicken, green beans or asparagus on the grill, tuscan tomato salad, homemade lowfat shells and cheese

[Debbiec]

D,

I wanna eat at your house!
Monday: Chicken Broccoli Alfredo
Tuesday: Cheese Tortellini w/tom. sauce, garlic bread, and salad
Wednesday: grilled chicken, rice, and corn on the cob
Thursday: leftovers
Friday: Homemade Pizza
Saturday: Sandwiches (Andres turn)
Sunday: broiled honey dijon Lamb, mashed potatoes, carrots

[Csara]

Originally posted by bride 2001
Sunday: jalapeno grilled chicken

recipe please?

Our week:

Mon: chicken enchiladas, salad
Tue: take-out pizza (we had a pizza stone episode in the kitchen--LOL)
Wed: pasta primavera with vodka sauce, salad
Thurs: BBQ at my parents (grilled fish as main dish)
Fri: BBQ at our friends house
Sat: out or i'll scrounge something up
Sun: spaghetti and turkey meatballs

[Deana]

recipe for Jalepeno grilled chicken. Well... I don't really have one I sort of make it up as I go along. But this is what I do:

Take boneless, skinless chicken breasts and trim any visible fat. Put in 9X13 pan.
Mix about 1/4 cup olive oil, 1/2 cup rice vinegar, 1/2 an onion, chopped, about 1/2 cup chopped cilantro, maybe 1/2 tsp cumin, 1 tsp (or so) of chopped jalepeno. Drizzle over the chicken. Take 2 (or one big one) jalepenos, slice vertically (so they are little "O's") and place 2-3 slices on top of each chicken breast. Let it marinate for a couple of hours. Grill them, keeping the jalepeno slices on top of each chicken breast.
Sometimes we will let whole jalepenos marinate with the chicken and grill those as well (if you like hot stuff, they rock!)