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Tuesday, November 26, 2013

Bruschetta chicken = 4 skinless, boneless chicken breasts 4 – 5 garlic cloves 1 cup fresh basil 1 tablespoon olive oil 1 tsp. balsamic vinegar 1/4 cup water 1 package of cherry or grape tomatoes 1/2 red onion sliced/ In a blender place the garlic, basil, olive oil, vinegar, water and pulse until pureed. Place the chicken breasts in a pyrex and cover with the basil, garlic mixture. Top with tomatoes and onion and bake for about 40 minutes at 375.

Quinoa Salad with Apples and Almonds
Quinoa Salad with Apples and Almonds
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Bruschetta chicken = 4 skinless, boneless chicken breasts 4 – 5 garlic cloves 1 cup fresh basil 1 tablespoon olive oil 1 tsp. balsamic vinegar 1/4 cup water 1 package of cherry or grape tomatoes 1/2 red onion sliced/ In a blender place the garlic, basil, olive oil, vinegar, water and pulse until pureed. Place the chicken breasts in a pyrex and cover with the basil, garlic mixture. Top with tomatoes and onion and bake for about 40 minutes at 375.
Bruschetta chicken = 4 skinless, boneless chicken breasts  4 – 5 garlic cloves  1 cup fresh basil  1 tablespoon olive oil  1 tsp. balsamic vinegar  1/4 cup water  1 package of cherry or grape tomatoes  1/2 red onion sliced/  In a blender place the garlic, basil, olive oil, vinegar, water and pulse until pureed. Place the chicken breasts in a pyrex and cover with the basil, garlic mixture. Top with tomatoes and onion and bake for about 40 minutes at 375.
Click here to download
Rosemary- Potato & Kale Tart
Rosemary- Potato & Kale Tart
Click here to download

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