Tonight was a night for a quick fix!
So, here it is Chicken Breast Wrap with lettuce, tomato, side of broccoli and some left over cauliflower bake from the other night.
To zest up chicken breast marinate them in salad dressing - that's right - Wishbone Italian - low ft or fat free is low in sugars - are great choice - use extra marinade and just cook it with the chicken - I used the thicker skinless boneless one - so, I butterflied them and cooked for about ten minutes on each side. Damascus Bakeries make these terrific wraps - they are square and easy to roll, they come in Whole Wheat and Flaxseed - low fat, low sugar and the carbohydrates are well balanced by the fiber and proteins.
Someone I know gave me a quick easy vegetable idea - 20 - 25 minutes on bake in the oven at about 400 on a lightly greased baking pan - I prefer olive oil when I bake the vegetable.
The cauliflower is a bit more time consuming - so leftovers were conducive to a dinner in under 30 minutes. I just use frozen cauliflower [usually 2 bags] defrost it by cooking it in a large frying pan sprayed with Pam. It takes a good 15 or so minutes for it to start to defrost and get a bit golden. This is when I put the over on at 400. Take out a nice sized baking pan or pyrex dish - and spray it with Pam, put it on the side. When more than half of the cauliflower is at the golden stage ... I add in a whole head of fresh chopped garlic with olive oil in the center of the pan, and stir well to coat the cauliflower with the garlic and olive oil. As soon as the garlic starts to get just a little golden. Garlic that starts to burn also gets bitter - so keep a close eye at this point. Then I add 2 - 3 heaping tablespoons of dried parsley that I crush and pepper to taste. Sometimes I even add a hint of either cajun spice or some other 'hot' dried spice - also to taste. Put the cauliflower in the baking dish and cover moderately with a cheddar or american cheese of your choice and bake until the cheese melts - about 12 - 17 minutes. [This is one of the reasons I don't use too much salt, it's everywhere, including the cheese.]
Well - I promise the chicken soup recipe soon! But I will tell you why I refer to it as Chicken Soup Squared. I use a ready made broth, but I cook the split chicken breasts in the broth while I chop & saute the celery and onions; the base of most all of my soups so far!
The chicken flavored is intensified with this little trick and I just strain out the fat and shred the chicken for the soup after it's cooled a bit. My favorite broths are Rachel Ray Chicken Broth and Pacific Organic Chicken Broth - they are naturally lower in sodium and there is no 'low sodium' taste.
Well, I hope that this idea helps you and enjoy!!!
MANGIA!!!
Inspiring -- as always!
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