Thursday, October 25, 2012

Chicken and Spinach

This recipe is from a Company's coming low carb cookbook.  I did not have high expectations for it because I normally do not eat cooked spinach but it was so good that I will make it again.

Boneless, skinless, chicken breast halves     4
large egg, fork beaten                                   1

margarine or butter                                       2 tbsp.

Canola oil                                                    1 tsp
Chopped red pepper                                    1/2 cup
Chopped onion                                            2 tbsp.

box of frozen chopped spinach,
thawed and squeezed dry                            10 oz.
Seasoned salt                                              1 tsp

Light (or regular) sour cream                    1/2 cup

Dip each chicken breast half into egg in small shallow dish until coated.

Melt margarine in large frying pan on medium.  Add chicken breast halves.  Cook for about 2 minutes per side until lightly browned.  Transfer to greased 1 quart shallow baking dish.  Cook, uncovered, in 350 degree oven for about 10 minutes until chicken is no longer pink inside.  Transfer to a meduim servinig dish.  Cover to keep warm.

Heat canola oil in same frying pan on medium.  Add red pepper and onion.  Cook for 5 to 10 minutes, stirring often, until onion is softened.

Add spinach and seasoned salt.  Heat and stir for about 3 minutes until heated through.

Add sour cream.  Stir.  Divde and spoon spinach mixture onto each of 4 individual plates.  Cut each chicken breast into 5 slices.  Place one sliced chicken breast half on top of spinach mixture.  Serves 4.

Wednesday, October 3, 2012

Three Potato Salad with Bacon

It ended in the the words, "with bacon" so I had to try it! 

This one came from a Reader's Digest magazine but I am not sure which month.  I tend to just tear out the recipes I want to try.

4 medium unpeeled red-skinned new potatoes
3 unpeeled Yukon gold new potatoes
1 large unpeeled sweet potato, halved
3/4 cup buttermilk
1/3 cup light mayonnaise
2 tbsp grainy mustard
2 tbsp white vinegar or white wine vinegar
1 tsp salt
1/2 tsp pepper
6 slices bacon, cooked and crumbled
4 green onions thinly sliced
3 tbsp chopped fresh dill

1.  Place new and Yukon Gold potatoes in a large saucepan; cover with salted water.  Bring to boil; reduce heat, cover and cook until tender when pierced with a fork, about 30 minutes. Drain and cut into bite sized pieces.
2.  Meanwhile, place sweet potato in a small saucepan; cover with salted water.  Bring to boil; reduce heat, cover and cook just until tender when pierced with a fork, about 20 minutes.  Drain, peel and cut into bite sized pieces.
3.  In a large bowl, whisk buttermilk, mayonnaise, mustard, vinegar, salt, and pepper.  Add potatoes, bacon, green onions and dill, folding gently to coat.  Cover and refrigerate at least one hour for flavors to blend.