Recipe(tried): Chicken Valentino Dinner for Thursday... Chicken Valentino, Bok Choy Stir Fry (Chinese Cabbage), Greens Beans with Lemon Zest and Red Bell Peppers, European Salad with Mandarins and Feta

Hi,

Tonight for supper I am going to make the following:

Chicken Valentino
Bok Choy Stir Fry
Greens Beans with Lemon Zest and Red Bell Peppers
European Blend Salad with Feta and Mandarins

I don't know if you have noticed lately but I am trying valiently not to ingest anthing made with sugars and flour. I am adding lots of green veggies to our meals...I have lost 8 pounds thus far and I am determined....of course, I don't have DH completely convinced. This Saturday we have company coming over and he wants me to make my famous Spaghetti Dinner. I will have the salad and the meatballs with sausages. Unbelievably, I have not missed the starch, sugar or flour. I am now drinking my coffee without artificial sweetener. This attitude combined with my early morning walk is doing wonders for me....wish me luck and continued willpower!!

Happy Cooking To All! Gina

Chicken Valentino
serves 2

2 chicken breasts, boneless and skinless
1/4 cup julienned cut sun-dried tomatoes in their oil (found in a large jar at Costco)
1/3 cup dried cranberries
3 garlic cloves crushed
salt and pepper to taste
1/2 large onion, chopped coarsely
1 large red bell pepper, cored seeded and sliced lengthwise
1/4 tsp. dried basil
1 tsp. ground coriander

Marinate chicken breasts at least 4 hours with the seasonings, garlic, sun-dried tomatoes, and chopped vegetables.

Heat 2 Tbsp. olive oil in a skillet, place chicken and onions and cook til nice and golden brown. Add bell peppers and the rest of the marinade ingredients half-way thru cooking. Entire cooking time should be about 25 minutes. Very good and fragrant.

Bok Choy Stir Fry (Chinese Cabbage)
serves 2-4

1 head of bok choy (cheap at 89 cents a head!!)
1 Tbsp. veg oil
1 clove of garlic, crushed
1 tsp. minced fresh ginger
2 tsp. soy sauce
1 tsp. sesame oil
1 Tbsp. sesame seeds

Rinse and dry bok choy, pat dry. Cut leaves crosswise into 1/2 inch slices, set aside. Cut stems into bite-size pieces. Heat oil in large skillet til it ripples. Add garlic and ginger cooking 1 minute stirring. Add bok choy and stir-fry til wilted and dark green, about 2 minutes. Stir in soy and sesame oil, cook 1 minute. Sprinkle with sesame seeds and serve immediately.

Greens Beans with Lemon Zest and Red Bell Peppers

1 lb. greens beans
1/2 red bell pepper cut into thin strips
1 lemon
4 Tbsp. butter
1 Tbsp. finely minced fresh tarragon leaves
salt and pepper to taste

Wash and snap off ends of green beans. Place them in a large pot of boiling water and cook til-crisp-tender. Drain. Use your vegetable peeler to peel of long strips of lemon peel. Slice the strips super thin and set aside. Melt butter in skillet over medium-high heat, add the lemon peel and tarragon, saute til fragrant adding the beans and tossing thoroughly. Season with salt and pepper.

European Salad with Mandarins and Feta
Too easy.....

1 pkg. Dole Brand European (contains Iceberg, Romaine and Leaf Lettuce, Radicchio and Endive)
1/2 sliced cuke
handful of crumbled feta
1/2 can drained mandarins
handful of sliced almonds
Hellman's Citrus Splash Tangerine Balsamic

Toss all ingredients together, drizzle on the dressing. YUM!!!