Tuesday, June 18, 2013

Day 100 Recipes I can still use

Two of my favorite recipes for retreats or potlucks are happily on the Plan, with some modification. Here they are:

Chicken Marbella

Combine boneless, skinless chicken thighs with a jar of marinated artichoke hearts, a jar of pitted green olives (I like the kind with garlic), a cup of dried prunes, an 1/8 cup of capers, a cup of chicken broth, and big splash of balsamic vinegar. Marinate overnight. Put in a Pyrex baking dish and bake at 400 for 20-25 minutes, until chicken is thoroughly cooked. I also zucchini rounds or fresh spinach at the cooking stage. Serve with brown rice and steamed chard.

Black Bean Salad

Drain 2 cans of black beans and rinse. Put in a large bowl with a diced red or yellow pepper, a large diced apple, 2 cups of frozen corn (the roasted kind from Trader Joe's is good). Add 1/2 diced red sweet onion. Toss with a simple vinaigrette. In the old dairy days, I'd add crumbled feta, but it doesn't need it. You could also add quinoa or walnuts for more protein.

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