Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Tuesday, May 29, 2012
Cinnamon Sugar Muffins
Cookie Cups
- Prep:
- 10 mins
- Cooking:
- 20 mins
- Level:
- Easy
- Yields:
- 12 cookie cups
Get creative with Make It Your Way Cookie Cups! Using our
refrigerated chocolate chip bar dough as a base for this customizable
cookie cup, this is one treat that has something for everyone. Perfect
for an after school snack, or after dinner dessert, these cookie cups
can be customized to your personal tastes and filled with a variety of
toppings - yogurt and fruit, ice cream, chocolate, nuts and more!
Ingredients
- 1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
Directions
PREHEAT oven to 325° F. Grease twelve 2 1/2-inch muffin cups.PRESS two squares of dough together. Place in prepared muffin cups.
BAKE for 20 to 24 minutes or until golden brown. Cool completely in pan on wire rack*. Center of cups will indent slightly upon cooling. With tip of butter knife, remove cookie cups from muffin pan.
FILL cookie cups as desired.
Yogurt & Fruit Cookie Cups: Top each with a spoonful of yogurt and cut-up fresh fruit of choice.
Ice Cream Cookie Cups: Top each with a small scoop of DREYER’S or EDY’S® SLOW CHURNED® Light Ice Cream (any flavor). Sprinkle with NESTLÉ® TOLL HOUSE® Semi-Sweet or Premier White Mini Morsel Toppers.
* Rocky Road Cookie Cups: Immediately after cookie cups come out of the oven, top with a mixture of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, mini marshmallows and chopped nuts.
Cake Batter Cookies
CAKE BATTER PUDDING COOKIES
1 1/2 sticks (or 3/4 cup) butter
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package instant vanilla pudding mix, dry
3/4 cup yellow cake mix, dry
2 eggs
1 tsp vanilla
1 tsp baking soda
2-1/4 cups flour”
1/2 tsp salt
sprinkles
Preheat oven to 350 F.
Stir together flour, salt and baking soda and set aside.
In a large bowl, cream butter and sugars together.
Add in pudding package and cake mix and beat until well blended.
Add eggs and vanilla and mix until smooth.
Add flour mixture slowly until well incorporated.
Mix in sprinkles sprinkles.
Roll into 1″ balls and place on greased baking sheet.
Bake at 350 F for 10-12 minutes.
Enjoy!
*Note: It is just the powdered pudding mix
inside the packet you use. Just open it up and pour it in. It is in a
box like this:
Cake Batter Rice Krispies Treats
Cake Batter Rice Krispies Recipe
(From How Sweet Eats)
Ingredients:
- 3 Tbsp. butter
- 1 (10 oz.) bag of mini-marshmallows
- 1/4 cup yellow cake mix (the dry cake mix, not prepared into a batter!)
- 6 cups crispy rice cereal
- 1 (1.75 oz.) container of sprinkles
Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in (dry) cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting. I find spraying a knife with nonstick spray helps to cut them.
Ali’s Tip:
I actually increased the cake batter to 1/3 cup for my recipe to give it a little extra cake batter kick (the 1/4 cup seemed just a little too subtle to me), but add as much in as you like!
***Note: Many readers have asked what to do with the remaining cake mix. If you would like to use it to whip up a batch of cake mix cookies, just measure out 6 oz. of the remaining cake mix, and combine it with 1/4 cup vegetable or canola oil, and 1 egg. Stir until mixed. Then form into cookie dough balls, and bake in a 350 degree oven for 10-12 minutes.***
Cake Batter Ice Cream
“Fairy Dust” Ice Cream
(Makes 1 huge serving)
- 1/4 tsp pure vanilla extract
- scant 1/16 tsp salt (don’t omit)
- sweetener (such as 1 stevia packet or 1 tbsp sugar)
- 1/2 tbsp sprinkles
- 1 cup almond milk or canned coconut milk (See below for substitution notes.)
- If you want it to taste more like cake batter, add 1-2 tbsp coconut butter (You can also add 1/4 tsp butter extract, which is surprisingly vegan)
Mounds Brownies
Ingredients:
- 1 Family Size (9x13) pan of brownies, prepared
- 5 1/3 Cups shredded, unsweetened coconut
- 14oz Can sweetened condensed milk
- 1 ½ Cups powdered sugar
- 1 Can of chocolate frosting
Directions:
1. Prepare brownies and let cool completely.
2. In the bowl of your mixer
combine coconut, sweetened condensed milk, and powdered sugar until all
ingredients are incorporated.
3. Spread coconut mixture over brownies.
4. Place can of frosting in the microwave for 10 seconds (please be sure to remove foil liner and lid) until pourable.
5. Pour frosting over the coconut mixture. Let cool and set up.
Pepperoni Pizza Monkey Bread
Pepperoni Pizza Monkeybread
My friend Paul turned me on to this recipe from Confections of a Foodie Bride and many future ideas for savory monkey bread yesterday. I am inspiRED.
Pepperoni Pizza Monkeybread
2 cloves of garlic, thinly sliced
4 Tbsp butter
2 lbs pizza dough
6 oz mozzarella cheese, cut into small cubes (you'll need ~48 pieces)
48 slices of Turkey pepperoni (from 1 package)
2-3 cups marinara sauce, warmed, for serving
1. Heat garlic and butter over medium heat just until the garlic begins to brown. Remove from heat and let sit.
2. Lightly brush the inside of a bundt pan (or other oven-safe dish) with garlic butter.
3. Pull off large marble-sized balls of dough and flatten (a kitchen scale makes this very easy). Top with a slice of pepperoni and a cube of mozzarella.
4. Pepperoni Pizza Monkey Bread Wrap the dough around the pepperoni and cheese, pinching well to seal.
5. Very lightly brush the pizza ball with garlic butter and place into the bundt pan (I dabbed the pizza balls on a butter-dipped silicon brush to keep butter use low - there will be 1+ Tbsp leftover - and my hands butter free. Buttery hands make it hard to get the pizza balls to seal).
6. Repeat until all of the dough is used.
7. Cover and let sit for 30 minutes, while preheating the oven to 400.
8. Bake for ~35 minutes, until the top is very brown.
9. Remove from the oven and let sit for 10 minutes.
10.Turn out onto a platter and serve with warmed marinara sauce for dipping.
Pepperoni Cheese Stick Roll Ups
Look at that cheesy goodness!
Source: adapted from Dinner With The Donnells
Ingredients:
1 (8 ounce) package refrigerated crescent roll dough
4 cheese sticks, halved
1 (3.5 ounce) package sliced pepperoni
optional - marinara or ranch sauce for dipping
Garlic Butter Glaze:
2 tablespoons butter, melted
1/2 teaspoon Italian seasonings
1/4 teaspoon garlic powder
1 Tablespoon grated Parmesan cheese
Instructions:
Preheat oven to 350 degrees.
Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.
While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.
When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.
Pretzel Bites
PRETZEL BITES
Texas size Rhodes Frozen roll dough
*as many as you like – each roll makes four bites
coarse salt, parmesan, garlic, cinnamon & sugar
Vanilla glaze (optional)
Take a
thawed roll. Cut it in four equal sections. Place dough bites on
greased sheets. I placed five across and five down on large baking
sheets. Cover with plastic wrap that has been sprayed with non-stick
cooking spray, and let dough rise until double in size. (about 35-45
minutes) Bring a large pot of water to a gentle boil. When dough has
risen, plop about 10 pieces into the boiling water, tossing gently for
about 45 seconds. Remove with slotted spoon, and place bites on paper
towels to drain slightly. Move bites to greased baking sheets, and bake
at 375 degrees for about 15 minutes or until done and golden brown.
Brush
bites with melted butter, sprinkle with Kosher or Sea Salt, garlic and
toss in Parmesan cheese. You can also make Cinnamon and Sugar bites.
Make a mixture of Cinnamon and sugar: About 1 cup sugar and 1 1/2 tsp.
of cinnamon, and mix together well. After you butter the pretzel bites,
toss in cinnamon and sugar mixture.
You can
serve the Parmesan Pretzel bites with a cheddar dip, and the Cinnamon
and Sugar Pretzel bites with Vanilla glaze. So yummy . . . so simple!
VANILLA GLAZE
1 cup powdered sugar
2 tablespoons milk
1 tablespoon melted butter
1 tsp. vanilla extract.
Combine sugar, milk, butter and vanilla and mix well.
CHEDDAR DIP
1 Tablespoon butter
1 Tablespoon all purpose flour
1 cup milk
1 1/2 to 2 cups of grated Cheddar Cheese.
Melt the butter in a med. size saucepan over medium heat. Add the flour and stir until blended, and
butter has
turned lightly golden brown. Slowly whisk in the milk and cook until
thickened slightly. Remove from heat and stir in the Cheddar Cheese
until smooth and all of the cheese has melted. Season with salt and
pepper. Shake a few red pepper flakes into sauce for added zing!
Charred Tomato & Chicken Tacos
| Prep Time: | 35 minutes |
| Ready in: | 35 minutes |
| Yield: | 6 servings, 2 tacos each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1 pound ripe plum tomatoes cored (about 4-5) | |
| 2 teaspoons extra-virgin olive oil divided | |
| 1 pound boneless, skinless chicken breasts trimmed and cut into 1-inch chunks | |
| Salt & freshly ground pepper | |
| 1 large white onion finely chopped (about 1 1/2 cups) | |
| 2 cloves cloves garlic very finely chopped | |
| 2 jalapeño peppers seeded and very finely chopped | |
| 2 tablespoons lime juice | |
| 2 tablespoons chopped fresh cilantro | |
| 4 scallions chopped | |
| 12 corn tortillas warmed | |
| 1/4 cup reduced-fat sour cream for garnish | |
| 2 limes cut into quarters | |
Recipe Directions
- Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside.
- Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.
- Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapeños and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with salt and pepper. Cover to keep warm.
- Spoon filling into warm tortillas, roll up and serve with sour cream and lime wedges.
Health Advantages: low calorie, high fiber, low sat fat, low sodium, high potassium, heart healthy, healthy weight, gluten free diet.
| Nutrition Information | ||||||||
| Servings Per Recipe: 6 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 310 cal | Carbohydrate Servings: | 2 | |||||
| Carbohydrates: | 35 g | Dietary Fiber: | 6 g | Cholesterol: | 68 mg | |||
| Fat: | 7 g | Sodium: | 140 mg | Saturated Fat: | 2 g | |||
| Protein: | 28 g | Potassium: | 613 mg | Monounsaturated Fat: | 3 g | |||
| Nutrition Bonus: | Vitamin C (42% daily value), Selenium (35% dv), Magnesium (19% dv), Potassium (18% dv), Vitamin A (17% dv). | |||||||
| Exchanges: | 1 1/2 starch, 1 vegetable, 3 lean meat, 1 fat | |||||||
Lemon Chicken
Ingredients
For the Chicken
- 2 large chicken breat fillets (approx. 3/4 pound total weight), cut into bite-sized chunks
- 1 teaspoon soy sauce
- 1 egg yolk
- 1 1/2 tablespoon cornstarch
- 2-3 tablespoon canola or vegetable oil, for frying
- 4 thinly sliced scallions, to serve
For the Sauce
- 1 large lemon, zest and juice, (1/4 cup)
- 2 tablespoons sugar
- 1/4 cup water
- 1 teaspoon cornstarch
- salt and freshly ground black pepper
Directions
- Put the chicken in a bowl and toss with the soy sauce. Leave to marinate for 30 minutes.
- To make the sauce, whisk together the lemon zest and juice with the sugar, water and cornstarch in a small saucepan. Bring to a boil, whisking constantly until thickened, then keep warm.
- Meanwhile, heat the oil in a large heavy-based saucepan. Whisk together the egg yolk and cornstarch in a small bowl to make a batter. Toss the chicken in the batter and fry for three to four minutes on each side until golden and cooked through.
- Transfer to a plate and spoon the warm lemon sauce over the chicken. Scatter the scallions over the dish before serving.
Easy Chicken Lo Mein
Hands-On Time: 20 minutes
Ready In: 20 minutes
Yield: 4 servings
Ingredients
-
1 tablespoon oil-sesame or peanut oil
1 lb boneless skinless chicken breast, cut into thin slices
1 clove garlic, minced
2 tablespoons soy sauce or teriyaki sauce
2 teaspoons freshly grated ginger or 1 teaspoon powder
1 3-ounce package chicken flavor ramen noodle soup
1 1-lb bag frozen mixed oriental vegetables
1/4 cup water
- Heat oil in a large skillet over medium-high heat until hot. Add chicken and cook, stirring frequently, until no longer pink.
- Add vegetables and lid. Cook until vegetables are cooked through, about 5 minutes.
- In the meantime, cook the noodles (without the flavoring packet) according to package directions. Drain.
- Add soy sauce, garlic, ginger and seasoning packet to water. Mix well. Pour over chicken and vegetables, add noodles and toss to mix.
Chicken Panko Romano
Hands-On Time: 20 minutes
Ready In: 30 minutes
Yield: 4 servings
Cost Per Serving: $1.25
Ingredients
-
2 large chicken breasts - boneless and skinless
1 cup all-purpose flour
1 large egg
2 Tablespoons water
1 cup Panko
1/4 cup finely shredded Romano cheese
1 cup spaghetti sauce
1/2 cup chopped green pepper
1/2 cup chopped tomato
Salt and pepper to taste
Oil for frying
- Combine spaghetti sauce, chopped green pepper and tomato in a small saucepan. Simmer for 10 minutes.
- While sauce is cooking, clean chicken breasts of all visible fat and cut each in half horizontally, making 2 filets from each breast.
- Combine Panko and Romano cheese in a bowl. Put flour into another bowl and mix the egg and water in yet another bowl until well blended.
- Heat a large non-stick pan over medium-high heat and add several tablespoons of oil to the pan. When the oil ''shimmers,'' it is ready for the chicken. Oil that is not hot enough will absorb into the chicken and oil that is too hot will smoke.
- Working quickly, coat each piece of chicken in flour - shaking off excess, and then in egg wash and lastly in Panko and Romano coating. Make sure there are no bare spots on each breast.
- Fry each coated filet in the heated oil until golden brown, turning once during cooking -- 5 minutes on each side.
- Drain well on paper toweling and serve immediately with warm sauce.
Chicken with Sugar Snap Peas & Spring Herbs
| Prep Time: | 35 minutes |
| Ready in: | 35 minutes |
| Yield: | 4 servings |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1 cup reduced-sodium chicken broth | |
| 1 teaspoon Dijon mustard | |
| 1/2 teaspoon salt | |
| Freshly ground pepper to taste | |
| 2 teaspoons plus 1 tablespoon flour , divided | |
| 1 pound thin-sliced chicken breast cutlets | |
| 1 tablespoon extra-virgin olive oil | |
| 8 ounces sugar snap peas , cut in half (2 cups) | |
| 1 14-ounce can quartered artichoke hearts , rinsed | |
| 1/4 cup sprouted beans , optional (see Ingredient note) | |
| 3 tablespoons minced fresh herbs , such as chives, tarragon or dill | |
| 2 teaspoons champagne vinegar or white-wine vinegar | |
Recipe Directions
- Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
- Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.
- Stir the broth mixture and add to the pan along with snap peas, artichoke hearts and sprouted beans (if using). Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, 3 to 5 minutes.
- Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1 to 2 minutes. Remove from heat; stir in herbs and vinegar.
Health Advantages: healthy weight, heart healthy, high potassium, low sat fat, high fiber, low carb, low calorie.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 248 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 19 g | Dietary Fiber: | 7 g | Cholesterol: | 63 mg | |||
| Fat: | 6 g | Sodium: | 605 mg | Saturated Fat: | 1 g | |||
| Protein: | 29 g | Potassium: | 603 mg | Monounsaturated Fat: | 4 g | |||
| Nutrition Bonus: | Vitamin C (35% daily value), Magnesium (20% dv), Potassium (17% dv), Iron (15% dv). | |||||||
| Exchanges: | 4 very lean meat, 2 vegetable, 1 fat | |||||||
Chicken Fajita Tostadas
Hands-On Time: 15 minutes
Ready In: 20 minutes
Yield: 4 servings
Cost Per Serving: $1.50
Ingredients
-
8 tostada shells
2 cups cooked shredded chicken breast
1 cup refried beans
1 medium green pepper - thinly sliced
1 medium onion - thinly sliced
1 packet (1.25 ounces) taco seasoning mix
1/2 cup lime juice
1/2 cup water
1 cup shredded cheddar cheese
Shredded lettuce, diced tomato, salsa, sour cream and guacamole for garnish -- optional
- Preheat oven to 350 degrees F.
- Combine taco seasoning, water and lime juice and stir well.
- Pour half of the taco seasoning mixture over the shredded chicken and the other half over the pepper and onion.
- Cook chicken in a large skillet over medium-high heat until the sauce starts to thicken slightly -- 2-3 minutes. Remove chicken and keep warm. Add peppers and onions and cook until the sauce starts to thicken and veggies start to wilt -- about 3-4 minutes. Remove and keep warm.
- Lay tostada shells on an ungreased baking sheet.
- Top each shell with 2 tablespoons refried beans, 1/4 cup shredded chicken, peppers and onions and cheddar cheese to taste.
- Bake until the cheese just starts to melt -- about 5 minutes. Remove from oven and serve with optional garnishes.
Foil Packet Chicken
Hands-On Time: 10 minutes
Ready In: 35 minutes
Yield: 4 servings
Ingredients
-
4 squares of heavy-duty aluminum foil 12 inches by 12 inches
4 chicken breasts, pounded or cut evenly thick
8 Tablespoons salad dressing -- I used Italian
4 medium potatoes, sliced thinly
20 black olives such as ripe, Nicoise or Kalamata, pitted and halved
2 cups long cut frozen green beans, thawed
- Place one tablespoon of dressing on a foil square and top with a chicken breast.
- Top chicken breast with another tablespoon of dressing.
- Arrange potatoes around chicken and top with 10 olive halves and green beans.
- Fold foil over and seal well.
- Place over a medium-hot grill and cover.
- Cook for 20-25 minutes until chicken is no longer pink and potatoes are tender.
Asian Style Chicken Salad
Hands-On Time: 35 minutes
Ready In: 35 minutes
Yield: 4 servings
Ingredients
-
For the Salad:
2-3 boneless, skinless chicken breasts
1 small head of Chinese (napa) cabbage
1 cucumber (or half a large English one)
1/4 cup roasted, salted peanuts, coarsely chopped
1 11-ounce can mandarin oranges, drained
1 cup thinly sliced celery (two stalks)
1 skein bean thread or cellophane noodles or superthin rice stick noodles (Don't read the directions on the package -- i.e. don't soak the noodles in water before using. You want them dry for frying)
Vegetable oil for frying
For the Miso dressing (See Note below):
1/4 cup white miso (shiromiso)
1/4 cup rice vinegar (unseasoned)
2 teaspoons smashed and then very finely chopped fresh ginger
3 teaspoons sugar
1 teaspoon soy sauce or tamari
1/3 cup healthy vegetable oil, such as canola
1 tablespoon water
- Make the dressing by whisking together the miso, vinegar, ginger, sugar, and soy sauce until well blended, then whisk in the oil and, finally, whisk in the water. Taste the dressing on a piece of cabbage or cucumber. Does it seem balanced and good? Add a little of this or that (tamari, oil, vinegar, or sugar) if it needs it.
- Meanwhile, quarter the cabbage lengthwise, cut out and throw away the hard core, then slice the cabbage leaves thinly. Spread it out over a large plate or a very wide salad bowl.
- Peel the cucumber, cut it in half lengthwise, then scoop out the seeds using a teaspoon or a melon baller. Slice the cucumber and arrange it, along with the sliced celery, over the plate of cabbage.
- Grill or broil the chicken breasts until the juices run clear, about 4-5 minutes per side. Let the chicken cool on a cutting board while you fry the noodles.
- Heat about 1/2 inch of vegetable oil in a very small pan over fairly high heat. When it is just smoking, drop in a test noodle: it should puff up and turn from clearish to white immediately. Now add the whole little skein of noodles, let it puff up, then flip it over and cook the other side, moving it around in the oil to puff as much of it as you can. Drain it on paper towels or a paper grocery bag. Because you are cheating the oil here (I can't bear to heat 2 inches of oil to deep fry an ounce of noodles), you're going to end up with some noodles in the middle that don't puff up. You can either break off the puffed noodles and refry this core, or else just use what you can and toss out the middle few unpuffed noodles, which you don't want in you're salad because they're like eating fish bones.
- Slice the chicken.
- Dress the greens lightly before arranging the orange slices around them, then the chopped peanuts, then the chicken.
- Drizzle the chicken with a little more dressing and, finally, top with the puffed noodles and serve.
Miso is a Japanese fermented-grain seasoning that's like a cross between soy sauce and library paste and a chorus of angels singing about salt. If what you already have in your life is red miso, try using that, but use less at first since it's even saltier. In a pinch, bottled Annie's Shiitake and Sesame Dressing is a fine way to go, for both the marinade and salad.
Grilled Chicken Ratatouille
| Prep Time: | 45 minutes |
| Ready in: | 45 minutes |
| Yield: | 4 servings |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 3 tablespoons extra-virgin olive oil | |
| 3 tablespoons chopped fresh basil | |
| 1 tablespoon chopped fresh marjoram | |
| 1 teaspoon salt | |
| Canola or olive oil cooking spray | |
| 1 red bell pepper , halved lengthwise, stemmed and seeded | |
| 1 small eggplant , cut into 1/2-inch-thick rounds | |
| 1 medium zucchini , halved lengthwise | |
| 4 plum tomatoes , halved lengthwise | |
| 1 medium red onion , cut into 1/2-inch-thick rounds | |
| 4 boneless, skinless chicken breasts (about 1 1/4 pounds), trimmed and tenders removed (see Note) | |
| 1/4 teaspoon freshly ground pepper | |
| 1 tablespoon red-wine vinegar | |
Recipe Directions
- Preheat grill to medium-high.
- Combine oil, basil, marjoram and salt in a small bowl and reserve 1 tablespoon of the mixture in another small bowl; set aside.
- Coat both sides of bell pepper, eggplant, zucchini, tomato and onion pieces with cooking spray. Grill the vegetables, turning once, until soft, and charred in spots, about 5 minutes per side for the pepper, 4 minutes per side for the eggplant and zucchini and 3 minutes per side for the tomatoes and onion. As the vegetables finish cooking, place them in a large bowl. Cover the bowl with plastic wrap.
- Rub the tablespoon of reserved herb mixture on both sides of chicken and sprinkle with pepper. Grill the chicken until cooked through and no longer pink in the center, 4 to 5 minutes per side.
- Meanwhile, transfer the grilled vegetables to a cutting board and chop into 1-inch pieces. Return to the bowl and toss with vinegar and the remaining herb mixture. Serve the grilled chicken with the ratatouille.
Health Advantages: low calorie, low carb, high fiber, low sat fat, high potassium, heart healthy, healthy weight, gluten free diet.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 324 cal | Carbohydrate Servings: | 1/2 | |||||
| Carbohydrates: | 16 g | Dietary Fiber: | 7 g | Cholesterol: | 82 mg | |||
| Fat: | 13 g | Sodium: | 687 mg | Saturated Fat: | 2 g | |||
| Protein: | 36 g | Potassium: | 1063 mg | Monounsaturated Fat: | 9 g | |||
| Nutrition Bonus: | Vitamin C (100% daily value), Vitamin A (35% dv), Potassium (30% dv), Folate & Magnesium (20% dv). | |||||||
| Exchanges: | 3 vegetable, 4 lean meat, 2 fat | |||||||
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