Sunday, October 27, 2013

Chicken with Thyme & Lemon, Summer Squash Ribbons with Oregano, Basil & lemon

(originally made 7/2008)

Lunch today was a mixed bag, one solid recipe and one thumbs down, but the thumbs down is totally due to my choices in preparing it!    The Chicken Thighs with Thyme and Lemon was good, we gave it an 8.    The Summer Squash Ribbons with Oregano, Basil and Lemon flopped, I had to sub orange juice/zest for the lemon because I got distracted with Jake and didn't reserve the juice/zest when I prepped the chicken.     Wasn't impressed with it, and tried to salvage it by crisping it up on the grill pan when I made the chicken, didn't help.     I may try it again with the correct citrus.   



                     
Chicken Thighs with Thyme and Lemon

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2      teaspoon  grated lemon rind
  1 1/2           cups  fresh lemon juice (about 6 lemons)
     1/4           cup  chopped fresh or 1 tablespoon dried thyme -- used dried
  1         tablespoon  olive oil
  2 1/2    tablespoons  honey
  16                    skinless boneless chicken thighs (about 3 pounds) -- used boneless skinless breast
     1/2      teaspoon  salt
     1/4      teaspoon  black pepper
                        Cooking spray

Place first 5 ingredients in a large zip-top plastic bag. Add chicken; seal bag. Chill 2 hours, turning occasionally.   Prepare grill or broiler. (I grilled)

Remove chicken from bag; discard marinade. Sprinkle chicken with salt and pepper. Place chicken on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until chicken is done.

Yield: 8 servings (serving size: 2 thighs)

NUTRITION PER SERVING
CALORIES 212(30% from fat); FAT 7.1g (sat 1.6g,mono 2.9g,poly 1.5g); PROTEIN 27.4g; CHOLESTEROL 115mg; CALCIUM 23mg; SODIUM 266mg; FIBER 0.4g; IRON 1.7mg; CARBOHYDRATE 9.8g

Cooking Light, JULY 2002



Summer Squash Ribbons with Oregano, Basil, & Lemon

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              small  zucchini (about 1 pound)
  3              small  yellow squash (about 1 pound)
  1         tablespoon  extravirgin olive oil
     1/4      teaspoon  grated lemon rind -- used orange
  1         tablespoon  fresh lemon juice -- used orange
     1/2      teaspoon  salt
     1/8      teaspoon  freshly ground black pepper
  1                     garlic clove -- minced
     1/3           cup  thinly sliced fresh basil
  1         tablespoon  chopped fresh oregano -- used dried
     1/4           cup  shaved fresh Parmesan cheese -- (1 ounce)

1. Shave zucchini and yellow squash into ribbons using a vegetable peeler, stopping at the seeds; place ribbons in a large bowl. Discard seed cores.
2. Combine oil, rind, juice, salt, pepper, and garlic in a small bowl; stir with a whisk. Drizzle oil mixture over vegetable ribbons; sprinkle with basil and oregano. Toss gently. Sprinkle with cheese. Serve immediately.

Yield:  8 servings (serving size: 1/2 cup vegetable mixture and 1 1/2 teaspoons cheese)

CALORIES 50 (52% from fat); FAT 2.9g (sat 0.9g,mono 1.6g,poly 0.3g); IRON 0.5mg; CHOLESTEROL 3mg; CALCIUM 62mg; CARBOHYDRATE 4.4g; SODIUM 207mg; PROTEIN 2.8g; FIBER 1.3g
Cooking Light, JULY 2008

NOTES : You can also toss the ribbons with wide flat pasta, such as pappardelle, for a delicious entrée.

No comments:

Post a Comment