Recipe of the Month

2014

May 2014
Chicken, Feta, and Sun-Dried Tomato Wraps
Yields 4 servings
Calories: 324|Total Fat: 14.2g

Ingredients
2 (4 ounce) skinless, boneless chicken breast halves
1/4 cup sun-dried tomato dressing
8 sun-dried tomatoes (not oil packed)
1 cup boiling water
1/3 cup crumbled feta cheese
4 cups loosely packed torn fresh spinach
4 (10 inch) whole wheat tortillas
1/4 cup sun-dried tomato dressing

Directions
In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

April 2014
Roasted Asparagus and Mushrooms
Yields 6 servings
Calories: 38|Total Fat: 1.8g

Ingredients
1 bunch fresh asparagus, trimmed
1/2 pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to taste

Directions
Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

March 2014
Southwestern Vegetarian Pasta
Yields 6 servings
Calories: 421|Total Fat: 7.9g


Ingredients
1 tablespoon vegetable oil
1 onion, chopped
1/2 green bell pepper, diced
2 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can chickpeas
1 (10 ounce) package frozen corn kernels, thawed
1 (12 ounce) package uncooked elbow macaroni
1/2 cup shredded Monterey Jack cheese

Directions
Heat oil in a large, deep skillet. Sauté onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.


February 2014
Pineapple Chicken
Yields 4-6 servings
Calories: 245|Total Fat: 5.8g


Ingredients
5 skinless, boneless chicken breast halves
1 1/2 (1 ounce) packages dry onion soup mix
2 cups water
1 (15 ounce) can pineapple, drained
1 large orange, sliced in rounds
1 tablespoon vegetable oil

Directions
Spray large frying pan or electric skillet with vegetable spray. Brown chicken breasts in pan, meat side down.
Turn chicken over; add pineapple chunks, onion soup, and water.
Cover, and reduce heat to low. Simmer for 30 minutes. Garnish with cooked pineapple chunks and fresh orange slices.

January 2014
Chicken, Feta, and Sun-Dried Tomato Wraps
Yields 4 servings
Calories: 324|Total Fat: 14.2g

Ingredients
2 (4 ounce) skinless, boneless chicken breast halves
1/4 cup sun-dried tomato dressing
8 sun-dried tomatoes (not oil packed)
1 cup boiling water
1/3 cup crumbled feta cheese
4 cups loosely packed torn fresh spinach
4 (10 inch) whole wheat tortillas
1/4 cup sun-dried tomato dressing

Directions
In a large re-sealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

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This page last updated 05th May 2014