Friday, February 8, 2008

Chicken 'n' Pepper Subs

  • 1 boneless, skinless chicken breast cut into strips
  • 1/8 tsp salt
  • dash pepper
  • 1 tsp olive oil
  • 1/2 C sliced sweet red pepper
  • 1/2 C sliced green pepper
  • 1/2 C sliced onion
  • 3/4 tsp white wine vinegar
  • 1 small garlic clove, minced
  • 1/4 tsp hot pepper sauce
  • 2 slices provolone cheese (1oz each)
  • 2 submarine or hoagie buns, split

1. In a large skillet, saute the chicken, salt and pepper in oil until juices run clear. Remove and keep warm. In the same pan, saute the peppers, onion, vinegar and garlic until the vegetables are tender. Stir in hot sauce and chicken.
2. Place cheese on bun bottoms; top with chicken mixture. Broil 4-6 inches from the heat for 2-3 minutes or until cheese is melted. Replace bun tops.

Robyn's notes: This was so easy and the chicken had a lot of flavour.

Thursday, February 7, 2008

Macaroni Salad

  • 1/2 C uncooked elbow macaroni
  • 1/2 C quartered cherry tomatoes
  • 3 Tbsp chopped celery
  • 3 Tbsp chopped carrot
  • 3 Tbsp chopped peeled cucumber
  • 2 Tbsp chopped radishes
  • 1/4 C fat-free mayonnaise
  • 1/8 tsp salt
  • 1/8 tsp pepper

1. Cook macaroni according to package directions; drain and rinse in cold water. In a small bowl, combine the macaroni and vegetables.
2. In another bowl, combine the mayonnaise, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate until chilled. Stir before serving.

Robyn's notes: Fast, easy. I used safflower mayonnaise.

Wednesday, February 6, 2008

Crunchy Turkey Salad

  • 1 C cubed cooked turkey breast
  • 1/4 C seedless red grapes, halved
  • 3 Tbsp chopped celery
  • 4 tsp chopped pecans
  • 4 tsp chopped water chestnuts
  • 3 Tbsp mayonnaise
  • 1 1/2 tsp dried minced onion
  • 1 tsp red wine vinegar
  • 1/2 tsp reduced-sodium soy sauce
  • 1/4 tsp ground ginger
  • dash curry powder
1. In a small bowl, combine the turkey, grapes, celery, pecans and water chestnuts. In another small bowl, combine the dressing ingredients. Pour over turkey mixture; toss to coat. Chill until serving.

Robyn's notes: easy, quick. I almost always use safflower mayonnaise instead of regular mayo and did this time as well.

Tuesday, February 5, 2008

Italian Lentil and Barley Soup

Robyn's notes: crockpot recipe, plan ahead
  • 1/2 C lentils
  • 1/4 C pearl barley
  • 1/2 C carrots, chopped
  • 1/2 C celery, chopped
  • 1/2 C onions, chopped
  • 1 garlic clove, minced
  • 1/4 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/8 tsp dried thyme
  • 1 bay leaf
  • 1 3/4 C vegetable broth
  • 1 1/4 C water
  • 7oz can Italian-style stewed tomatoes
  • 1/2 C fresh parsley, chopped
  • 1 Tbsp cider vinegar
1. Sort through lentils to remove debris and shriveled beans, then rinse.
2. Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf.
3. Pour in broth, water, and tomatoes.
4. Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours.
5. Discard bay leaf and just before serving stir in parsley and vinegar.

Robyn's notes: This is the halved recipe. The original states the yield as 12 servings, but this halved version does not serve 6. There is no way that it would serve more than 3, max. I added chopped zucchini. I had training out of town all day, so this was for him only.