Wednesday, August 15, 2012

Recipe Wednesday

I had another lovely evening cooking in my kitchen yesterday.  Dinner turned out so delicious that I won't even waste time talking about anything else before diving right into the details and the recipes.  If you are a Weight Watchers member you may have seen their recipe for Mediterranean chicken.  It was my inspiration for the Mediterranean chicken I made last night along with my cheesy orzo.

Nom, nom, nom

Mediterranean Chicken
  • 12 ounces chicken breast tenders (4 oz per serving)
  • garlic salt
  • lemon pepper
  • olive oil spritzed from a misto (or olive oil cooking spray)
  • 1/4 red onion, chopped
  • 1 Roma tomato, cut into bit sized pieces
  • 1/2 cup pitted kalamata olives, sliced
  • 1/2 of a cucumber (I used the seedless kind), cut into bite size pieces
  • 3 tablespoons reduced fat feta cheese
  • 1 medium avocado, cut into bit sized pieces
  • 4 teaspoons olive oil
  • juice of one lemon
  • 1/4 teaspoon ground cumin
  • sea salt
  • ground black pepper
Season the chicken tenders with  garlic salt and lemon pepper.  Heat a non-stick skillet sprayed with olive oil cooking spray (I used my misto) and cook on medium heat until chicken is cooked through.  While the chicken is cooking begin assembling the salad that will go on top of the chicken.  Combine the onion, tomato, cucumber, olives, and feta in a bowl and set aside.  Whisk together the lemon juice, 4 teaspoons of olive oil, some cracked black pepper, and a little sea salt.  Toss this dressing with the salad ingredients and then cut and add the avocado; toss to coat.  Serve over the cooked chicken.  This recipe makes 3 servings.

Ema's Cheesy Orzo

  • 1 1/4 cup water
  • 1 1/4 teaspoon chicken bouillon granules
  • 1/2 cup orzo pasta
  • 3 laughing cow light creamy Swiss wedges
  • garlic powder, to taste
In a small sauce pan combine 1 cup of water and 1 teaspoon of chicken bouillon and bring it to a boil.  Add orzo and reduce heat, simmer 15 minutes until there is no more liquid (like you would cook rice).  Remove from heat and stir in 1/4 cup hot water mixed with 1/4 teaspoon of chicken bouillon, 3 laughing cow cheese wedges and garlic powder.  Stir until cheese is melted.  Serve immediately.  This recipe makes 3 servings.

Yummy!  Seriously.

While I cooked I enjoyed this lovely mocktail.  Light cranberry juice, La Croix lime sparkling water and a squeeze of fresh lime.

Well hello beautiful breakfast room shelves in the background.  Weird that you snuck into this picture.

This morning at the bank drive through I saw a woman and her dachshund in line.  This isn't interesting news on its own, but the woman and her dog were without a car.  Apparently she forgot it this morning.  The good news is she remembered to get dressed so she is a step ahead there.

Have a wonderful Wednesday!

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