Week 1 Recipes

WEEK 1

Artichoke Chicken (from Melissa Evans)
6 chicken breasts
Salt and Pepper to taste
1 T olive oil
2 14oz cans diced tomatoes
½ c sun-dried tomato pesto
2 14oz cans quartered artichokes
1 box couscous or 1 c. uncooked
Cook chicken in skillet in olive oil, season with salt and pepper. Brown both sides, remove and add drained tomatoes to pan. Cook 1 minute, then add pesto and artichokes, cook 5 minutes. Return chicken and cook another 5-10 minutes. Serve over couscous.

Mango Chicken Wraps
½ tsp sesame oil
1 lb chicken breasts
3 T soy sauce
2 ½ T rice vinegar
2 T honey
1 T fresh grated ginger
½ T minced lemon grass
1 large ripe mango, peeled and sliced
¼ c chopped red bell pepper
2 T chopped cilantro
Heat sesame oil over medium heat. Add chicken and cook, stirring frequently, until light brown. Stir in soy sauce, vinegar, honey, ginger and lemon grass. Finely chop half mango and add to skillet. Cook 5 minutes or until sauce is very thick. Let cool. Spoon chicken into wraps (tortilla or butter bib lettuce leaves) and top with remaining mango, pepper and cilantro.

Teriyaki Steak (from Tammi Iba)
Flank Steak
Teriyaki sauce
Green Beans
Cashews
Marinate flank steak in teriyaki sauce. Slice thinly against the grain and pan fry until done to your liking. Meanwhile, parboil the green beans for 3 minutes. Remove steak from the pan and put the green beans in, toss to coat. Serve over rice, sprinkle with cashews.

Sun Dried Salmon
http://www.kraftfoods.com/kf/recipes/grilled-cedar-planked-salmon-60595.aspx

Sun-Dried Pasta (from Joce Wikle)
1 Oz red sun-dried tomatoes,-reconstituted
2 Clove garlic, minced
1 Cup broccoli florets, steamed
1 Cup fresh basil, chopped
2 Tbl olive oil
1/2 Tsp black pepper
8 Oz vermicelli, cooked
1/3 Cup parmesan cheese, grated
Chop reconstituted sun-dried tomatoes. Heat oil in a large skillet. Add sun-dried tomatoes, basil, broccoli, garlic, and black pepper. Sautee until garlic is browned, about 2 minutes. In a large bowl, toss pasta with parmesan cheese. Pour contents of skillet into bowl and toss to coat well.

Garlic Bread
1 French Bread loaf
Butter
Garlic salt
Parmesan Cheese
Cut loaf in half length wise. Butter both sides of bread, sprinkle with garlic salt and cheese. Put back together and wrap in tin foil. Bake at 400 degrees for 20 minutes. Remove from the oven and slice.

Mediterranean Chicken
1 ¾ cups chicken broth, divided
4 sun dried tomatoes
2 T evoo, divided
2 cloves minced garlic
4 boneless, skinless chicken breasts
1/3 cup flour
Fresh ground pepper
12 pitted Nicoise olives, halved
1 T capers
1 tsp grated lemon zest
Put tomatoes in small bowl. Add ½ cup broth and let stand 10 minutes. Remove and cut into thin strips. Reserve broth. Sprinkle chicken with pepper and coat with flour, reserve flour. Heat 1 T oil in skillet over medium high heat. Add chicken and cook until well browned and cooked through. Remove chicken. Add remaining oil and garlic to skillet and cook over medium high heat 1 minute. Stir reserved flour, reserved brother from tomatoes and remaining broth in skillet. Cook and stir until mixture boils and thickens. Stir in tomatoes, olives, capers and lemon zest. Heat through. Serve over chicken.