I've been really enjoying experimenting with foods and cooking over the time I have been losing weight! Last night's dinner was what we like to call a "keeper".
"grilled" garlic and onion green beans:
(2) lbs. fresh green beans, snapped and washed
2-3 cloves fresh garlic
1 tsp. onion powder
A couple sprays of EVOO, roughly 1/2 tsp. just to coat the veggies
salt and pepper to taste
toss green beans in olive oil, onion powder, salt and pepper.
Smash the garlic cloves- do not chop- just use the side of your chef's knife and pound it with your palm.
Heat your pan VERY hot, then toss in the beans. Let them cook, turning them as needed- until they are getting browned on the side and they are cooked through.
I added a small amount of chicken broth and put the lid on to finish cooking, just because we like our green beans a little softer- but this is optional.
Sun dried tomato & basil pasta with seared chicken:
One 15 oz. container fat free or part skim ricotta cheese
3-4 sun dried tomatos- without oil if you can find them- or get the kind in 100% olive oil and just use paper towels and a rolling pin to push as much of the oil out as you can!
4-5 fresh basil leaves, chopped
whole wheat pasta
3 boneless skinless chicken breasts
italian seasoning, salt and pepper
Butterfly the chicken breasts to speed cooking time. Coat the chicken in a small amount of EVOO and season with italian seasoning, salt and pepper. To sear, make your pan very hot before placing the chicken in- turn over when a nice brown color develops. Continue cooking on medium until done.
chop the basil and sun dried tomatos finely and combine with the ricotta.
cook on low until flavors are combined- about 20 minutes.
If the mixture becomes too thick, add a little fat free chicken broth to thin it out.
portion your pasta and toss with about 1/4 cup of the sauce. Serve with your grilled green beans. YUM!