Original recipe here
Ingredients:
• 1 1/2 pounds fingerling potatoes, quartered
• 1 beefsteak tomato, chopped
• 1 15.5-ounce can artichoke hearts, drained and quartered
• 1/3 cup chopped roasted almonds
• 1/4 cup chopped fresh flat-leaf parsley
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• kosher salt and black pepper
• 4 romaine hearts, chopped
Anchovies (optional)
Directions:
1. Steam the potatoes in ½ inch water until tender, 12 to 15 minutes. Drain and let cool.
2. Meanwhile, combine the tomato, artichoke hearts, almonds, parsley, oil, vinegar, and ½ teaspoon each salt and pepper in a medium bowl.
3. Combine the dressing, lettuce, anchovies and potatoes.
SEARED CHICKEN BREAST WITH SPRING VEGETABLES
Original recipe here.
Ingredients:
1 tablespoon olive oil
4 6-ounce boneless, skinless chicken breasts
kosher salt and black pepper
3/4 cup dry white wine
3 cups low-sodium chicken broth
1/2 pound new potatoes, thinly sliced
1/4 small head Savoy or green cabbage, thinly sliced (6 cups)
1 cup frozen peas
bread, for serving (optional)
Directions:Heat the oil in a large skillet over high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned (it does not need to be cooked through), 3 to 4 minutes per side. Transfer to a plate; reserve the skillet.
Add the wine to the reserved skillet and cook until syrupy, 2 to 3 minutes.
Add the broth, potatoes, and ¼ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, until the potatoes are tender, 12 to 15 minutes.
Return the chicken (and any juices) to the skillet. Simmer, uncovered, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165° F, 8 to 10 minutes more. Transfer the chicken to a cutting board and slice.
Add the cabbage and peas to the skillet and cook until the peas are warmed through and the cabbage is crisp-tender, 2 to 3 minutes more.
Serve the chicken over the vegetables with bread, if desired.
CHILI PORK TENDERLOIN
From Diabetes Family Friendly Cookbook 2013
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon reduced sodium soy sauce
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
1 pork tenderloin (1 pound)
1 tablespoon canola oil
In a small bowl, combine the first 6 ingredients, brush over pork. In a large ovenproof skillet, brown pork in oil on all sides.
Bake at 375 for 25-30 minutes. Let stand for 5 minutes before slicing.
GINGER CHICKEN WITH PEACHES AND ONIONS
1 bag (1 pound) frozen peaches, unthawed
2 red onions, halved and sliced ¼ thick
Coarse salt and pepper
2 tablespoons grated fresh ginger
2 tablespoons soy sauce
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon toasted sesame oil
¼ to ½ teaspoon red-pepper flakes
4 bone-in, skin-on chicken breast halves (10 to 12 oz each)
Preheat oven to 450 degrees. Place peaches and onions on a large rimmed baking sheet; season with salt and pepper. Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red pepper flakes; toss to coat.
2 red onions, halved and sliced ¼ thick
Coarse salt and pepper
2 tablespoons grated fresh ginger
2 tablespoons soy sauce
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon toasted sesame oil
¼ to ½ teaspoon red-pepper flakes
4 bone-in, skin-on chicken breast halves (10 to 12 oz each)
Preheat oven to 450 degrees. Place peaches and onions on a large rimmed baking sheet; season with salt and pepper. Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red pepper flakes; toss to coat.
Rub chicken with remaining teaspoon vegetable oil; season with salt and pepper. Arrange chicken skin side up among peaches and onions.
Roast until chicken is opaque throughout and registers 160 degrees on an instant-read thermometer inserted in thickest part of breast (avoiding bone), 25 to 30 minutes. Serve chicken with white rice, peaches and onions.
