Friday, July 27, 2007

Taste the Rainbow


For a balanced diet you're supposed to eat a variety of colored foods and that's what we did tonight. I topped baby greens with strawberries, mandarin oranges, avocado, glazed almonds, parmesan shavings, black pepper citrus chicken, and a strawberry vinaigrette. It was really yummy!!!

Strawberry Vinaigrette:
Balsamic Vinaigrette (to taste)
Strawberry preserves (to taste)
3 large fresh strawberries

Puree in a blender. I put both this and ranch dressing on my salad.

Black Pepper Citrus Chicken
by Cooking Light

Ingredients

1 tablespoon canola oil, divided
1 1/4 teaspoons freshly ground black pepper, divided
1/4 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
1 cup vertically sliced onion
2 teaspoons bottled minced garlic
1/4 cup white wine
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Preparation
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle 1/2 teaspoon pepper and salt over chicken. Add chicken to pan; cook 2 minutes on each side or until browned. Remove chicken from pan; keep warm. Add remaining 2 teaspoons oil to pan. Add onion and garlic to pan; sauté 2 minutes. Add wine; cook 1 minute. Return chicken to pan. Add remaining 3/4 teaspoon pepper and juices. Cover, reduce heat, and simmer 4 minutes or until chicken is done. Sprinkle with parsley.

Chop the rest of the ingredients and toss. Yummy!!!

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