Many of you had Monday off for President’s day… unfortunately I did not. But luck was on my side… Thank you Michigan weather, I got a work from home day (adult snow day). After working all day in my PJ’s the last thing I wanted to do was run out to the grocery store and pick up ingredients for dinner, so I checked the pantry and freezer and this is what I came up with:
Jar of Spaghetti sauce
Red Wine Vinegar
Mozzarella cheese (Actually string cheese, but it still worked!)
I decided to make a light version of chicken Parmesan (minus the deep fried breading). It was really simple!
First I sliced the 2 chicken breasts in half the long way (they were thick, by slicing they cooked faster). Next I created two little foil “boats” in each foil “boat” I added a bit of pasta sauce from a jar, the chicken breasts with Poultry seasoning on them, Olive Oil, and a big splash of Red Wine vinegar. I baked the chicken for 35 minutes at 400. Added some cheese on top and baked the chicken for 5 more minutes.
I was a bit nervous of my first bite because I truly just threw together what I could find… I served the chicken on top of some pasta and it was good! Dave actually said it was my best chicken ever. A proud moment for me
I was reading an old “US” Magazine today and I came across an article about celebrity diets. One in particular caught my attention, the Mediterranean diet. On this diet you snack on things like olives, cheese, fresh seafood, whole grain bread and the best part about this diet is that drinking wine is a main component! A diet full of cheese, olives and wine? Sounds like my kind of situation! I decided to cook a simple Mediterranean inspired meal tonight so I could have an excuse to poor myself a nice glass of wine (hey, its part of the diet!)
I searched through some cookbooks and came across Greek-Style Shrimp Sauté
What you’ll need:
Olive Oil 2 TBS
Vinaigrette 2 TBS
1 ½ LBS peeled shrimp (I don’t like de-gunking shrimp so I bought it already peeled)
1 cup Cherry Tomatoes
12 chopped Kalamata Olives
1/3 cup Feta Cheese
1 cup Mushrooms cut up (optional, I like mushrooms so I included them)
Serve over rice (I chose Couscous… it’s my new obsession)
1. Heat large non-stick skillet over medium high heat. Coat pan with cooking spray. Add 1 TBS EVOO and 1 TBS Vinaigrette and Shrimp – Cook Shrimp until done (Pink)
2. Remove shrimp from pan and add mushrooms first and 1 TBS EVOO and 1 TBS Vinaigrette. Add tomatoes and cook until heated.
3. Remove pan from heat, add shrimp again and sprinkle with Feta cheese
4. Serve over rice
My boyfriend loved this dish. He is so proud of me and my new adventure in cooking! Be sure to try this meal out and don’t forget to have a nice glass of wine with it!