Archives

Herb Pesto

Herb Pesto
Print Recipe
This is a twist on classic basil pesto. Use any herbs in the amounts that suit your taste. Adding panko bread crumbs turns it into a stuffing that is perfect for chicken breasts. You can leave out the bread crumbs if your are tossing it with pasta or vegetables.
Servings
2
Servings
2
Herb Pesto
Print Recipe
This is a twist on classic basil pesto. Use any herbs in the amounts that suit your taste. Adding panko bread crumbs turns it into a stuffing that is perfect for chicken breasts. You can leave out the bread crumbs if your are tossing it with pasta or vegetables.
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Combine all the ingredients expect the panko in a processor. Stop when it is finely chopped.
  2. Scoop into a small bowl and add the bread crumbs.
Share this Recipe
Powered byWP Ultimate Recipe

Roasted Red Pepper and Bean Dip

DIGITAL CAMERAWhen is a dip a healthy lunch? When the dip has low fat protein and good carbs and a pop of color. This dip uses cannellini beans as its base. It’s joined by roasted red pepper out of a jar and a head of roasted garlic. Lemon, rosemary, and a little Kosher salt round out the flavors.DIGITAL CAMERA

This dip deserves a healthy assortment of dippers and I chose two vegetables that aren’t always chosen first for the team.  Sugar snap peas are one of my current crushes. I love the crunch and the taste which is a combination of English Peas and Snow Peas.

They were joined by Jicama. DIGITAL CAMERAThis crunchy tuber has been around for quite some time and I’ve always been a fan. It has the texture and appearance of a potato, but has a slightly sweet taste that reminds me of cucumber.

This lunch will be lovely out on the deck on a sunny afternoon. A tall glass of iced tea and perhaps a few baked pita chips on the side. Come on Spring!!!

Roasted Red Pepper and Bean Dip
Print Recipe
Roasted Red Pepper and Bean Dip
Print Recipe
Ingredients
Servings:
Instructions
  1. Combine all the ingredients in the bowl of a processor. Process until smooth.
  2. Taste and add more salt if needed. Chill for at least four hours or overnight. Serve with raw veggie dippers or crackers.
Share this Recipe
Powered byWP Ultimate Recipe

Hummus with Oven Baked Whole Wheat Tortilla chips

DIGITAL CAMERAA healthy and delicious snack. Try it for your next party. Your guests will love the flavor and not realize that it’s fiber rich and healthy.

 

Hummus with Oven Baked Whole Wheat Tortilla chips
Print Recipe
This is the basic recipe for hummus. You can make it your own with the addition of herbs and spices. Add some raw vegetable dippers to up the health and color factor.
Servings
6
Servings
6
Hummus with Oven Baked Whole Wheat Tortilla chips
Print Recipe
This is the basic recipe for hummus. You can make it your own with the addition of herbs and spices. Add some raw vegetable dippers to up the health and color factor.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. To Make the Chips: Cut the tortillas into wedges or strips, as you like. Spray two large baking sheets with the olive oil spray. Lay the tortilla pieces in a single layer on the sheet. spray with cooking spray and sprinkle lightly with the salt. Bake at 325 degrees for 7 minutes or so. Turn the chips over and sprinkle with a little more salt and bake another 7 minutes or so. The chips should be crisp and slightly darker brown. Cool completely and store airtight. use as you would any chip.
  2. To Roast the Garlic: Cut the top off a head of garlic (you should see the tops of the cloves). Place in the center of a piece of aluminum foil. drizzle with a little olive oil and seal in the foil. Bake at 350 degrees for 30 - 45 minutes. The cloves should look golden and the head should feel soft. Oh, and it will smell divine.
  3. In the bowl of a processor, combine the garbanzos, lemon juice, water, tahini, olive oil and the cloves of roasted garlic. Process until as smooth as you want it. Add the seasonings and process again.
  4. Taste and adjust the seasonings. If mixture is too thick add a little more water. Scoop into a bowl and cover. Chill in the refrigerator at least 3 hours or if possible over night. Serve with chips or vegetable dippers.
Share this Recipe
Powered byWP Ultimate Recipe

Yogurt and Roasted Red Pepper Chicken

As I continue to take Mama D’s Kitchen to a lighter and healthier place, I’m exploring different ways of infusing flavor and love. This chicken dish uses Greek yogurt and coriander seeds to create flavor without fat. It is  complimented by vegetables enhanced by roasting. Those would be garlic and red peppers. The marinade is tart yet sweet as the peppers and yogurt combine.The subtle flavor of the roasted garlic and the aromatic toasted coriander add interesting tones. DIGITAL CAMERAVirtually fat free, but heavy on the flavor this can fit into almost any diet or food plan.

DIGITAL CAMERAIt is complimented with roasted vegetables. I used broccoli, carrots, red pepper and onion because that’s what I had. Any vegetables you have on hand will work. Figure one to one and a half cups of vegetables per person. Toss the vegetables with a bit of olive oil and season with salt and pepper or any herb/spice blend that you like. Roast for 15 – 20 minutes at 375 degrees. You want the vegetables to have a little crunch and vibrant color.

All this needs is some kind of grain. Couscous, quinoa, rice or orzo would be great. I opted for a combination of all those things. I got this mixture from World Market, but may grocery stores are starting to carry more than “rice-a-roni”.DIGITAL CAMERAYou can double or triple the chicken recipe as needed. The marinade will easily cover 4 – 6 breasts. If you are only doing a couple, save the rest of the marinade. Put it in a bowl, surround it with raw veggies and call it a dip.

 

Yogurt and Roasted Red Pepper Chicken
Print Recipe
Yogurt and Roasted Red Pepper Chicken
Print Recipe
Ingredients
Servings:
Instructions
  1. Pat chicken breasts dry and place in a zip top bag.
  2. Put yogurt, roasted peppers, garlic,coriander seeds, and parsley in the bowl of a processor. Process until smooth.
  3. Measure 1/2 cup of the mixture and pour it into the bag with the chicken. Marinate for at least 4 hours or as long as overnight. Reserve the rest of the yogurt mixture for basting. It also makes a great veggie dip.
  4. Preheat broiler. Spray broiler tray with non-stick cooking spray. Remove the chicken breast from the marinade and lay on the broiler tray. Top with a little more of the yogurt mixture, Broil 10 minutes. Turn chicken over and top with a little more of the yogurt. Broil 10 minutes more or until cooked through.
Share this Recipe
Powered byWP Ultimate Recipe