Bon Appetit Tuesday - Share a recipe

Today's recipe is quick and easy.  It's cooked in a parchment packet.  I love serving food that way.  No clean up and each person gets their own little packet.  I made this for dinner last week.  It's one of my favorites. 

MEDITERRANEAN CHICKEN PACKETS

4 boneless, skinless chicken breast halves
salt and pepper
1 can (14.5 oz.) diced tomatoes, drained
4 small zucchini, quartered
12 Kalamata olives, halved and pitted
4 teaspoons capers
½ cup crumbled feta (2 oz.)
½ teaspoon Italian seasoning
1 Tablespoon olive oil

Preheat oven to 375 degrees.  Place four 12-inch squares of parchment paper or heavy-duty foil on a work surface.  Place a chicken breast on one half of each square, leaving a 2-inch border; season with salt and pepper.

Dividing evenly, top chicken with tomatoes, zucchini, olives, capers, and feta.  Sprinkle with Italian seasoning and oil.  Fold parchment over ingredients, and crimp edges to seal.

Place packets on a rimmed baking sheet.  Bake until chicken is done, about 45 minutes. 

If you don't have parchment paper, you can use aluminum foil. 

Bon appetit

Here is one from an old recipe file.....sounds yummy doesn't it??

CHILE RELLENOS PUFF
5 eggs, beaten for 3 minutes
3 Tablespoons. flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon dry mustard powder
2 cups cottage cheese
1 large can (7 ounces) diced, mild green chiles
1 cup shredded Jack OR Colby OR Mozzarella cheese
1/4 cup shredded sharp Cheddar

Beat into eggs the remaining ingredients (except sharp cheddar). Pour into a greased deep dish pie plate and sprinkle with cheddar. Bake in a 350 degree oven for about 30 minutes or until puffy, golden and knife comes out clean.

This is FABULOUS with diced avocados, tomatoes, olives, sour cream and salsa on top!!

This looks like a good Cinco de Mayo recipe.  It would also work for Sunday brunch.  I'm going to try it soon.

I'm making chicken enchiladas with black beans for dinner tonight. 

I wonder how this would taste with fish or shrimp?  and I LOVE, LOVE, LOVE olives and feta chese!!

It think it would be great with either.  Just adjust the cooking time for whatever "meat" you're using.  The flavor is amazingly good. 

You can also use artichoke hearts instead of zucchini.  I think that's what the original recipe called for, I just never have artichoke hearts so I use zucchini. 

WLS-friendly Beef Stroganoff

2 lbs 93% lean ground beef
salt
pepper
3 cloves garlic
1/3 cup chopped onion
2 tsp steak seasoning
1 cup diced portabella or baby bella mushrooms
1/4 cup diced red bell pepper
2 tsp worcestershire sauce
1 tsp kitchen bouquet (optional - color is better with it)
1 can beef broth
2 tbsp flour dissolved in small amount of cold water
8 oz nonfat greek yogurt

In large skillet add ground beef, salt, pepper, garlic, onion, and steak seasoning.  Brown ground beef, and drain extra fat.  Add mushrooms, red bell pepper, worcestershire, kitchen bouquet, and beef broth, cover with lid and cook on high until veggies are tender.  Dissolve flour in a small amount of cold water, add flour mixture and kitchen bouqet to skillet and bring back to boil.  It should come to a thick gravy consistency.  Add more flour or water to get the right consistency.  Salt and pepper to taste.  Finally, reduce heat, add greek yogurt and simmer for 10 min.

It makes 8 servings.  I serve it to the family over noodles, but I eat mine out of a bowl, like chili.

Nutritional Info (without noodles)
Amount Per Serving
 
Calories 199.8

Total Fat 7.2 g
    Saturated Fat 3.1 g
    Polyunsaturated Fat 0.0 g
    Monounsaturated Fat 0.1 g

Cholesterol 65.0 mg

Sodium 636.1 mg

Potassium 121.8 mg

Total Carbohydrate 5.4 g
    Dietary Fiber 0.5 g
    Sugars 1.6 g

Protein 28.1 g
 
Vitamin A 0.0 %
Vitamin B-12 0.7 %
Vitamin B-6 2.0 %
Vitamin C 1.4 %
Vitamin D 0.0 %
Vitamin E 0.1 %
Calcium 5.0 %
Copper 3.2 %
Folate 2.3 %
Iron 12.1 %
Magnesium 1.1 %
Manganese 4.1 %
Niacin 5.5 %
Pantothenic Acid 2.2 %
Phosphorus 3.0 %
Riboflavin 5.0 %
Selenium 3.9 %
Thiamin 2.3 %
Zinc 0.8 %


 

Thanks Loralea, this looks yummy.  I love beef stroganoff but haven't had it since I had my surgery.  I'll definitely be making this soon.

Wow Vickie this sounds define, I'm adding it to my recipe file.  Here is one I received  from another group I participate in.  Since I've been on an eggplant kick thought I'd share, this one is on my weekend cooking plan.

Eggplant Boats

1 Eggplant, sliced in half lengthwise, scoop flesh out of peel leaving
shell as a "boat", chop the flesh
1 medium onion, chopped
4 ribs celery, chopped
1/2 pound of mushrooms, sliced
1/2 pound of ground beef (optional)
1-2 Tablespoons, Olive Oil
2 cloves of garlic, chopped
1/2 teaspoon oregano or more to taste
1/4 teaspoon ground black pepper or more to taste

If using ground beef, spray pan with oil spray and brown the beef, drain off excess grease.  Saute onions and garlic in olive oil until soft,
add other vegetables and saute until tender, use mushrooms as
a guide, it is ok if the others are a little under done. Add seasonings
and stir. Spoon mixture into boats and bake in 350 oven until eggplant
is tender and the whole mixture is brown.

Hi Dana, all of this sounds good except the eggplant.  It's one of very few foods that I do not eat. But I bet I could make squash boats instead.  It would still be good.

I haven't had eggplant in years. This reminds me of something my mother would have come up with!

I'm saving it.