Tuscan Dinner

February 23, 2010 by secretslimmingtips · Leave a Comment 

Tuscan Dinner (LOW GI)

Ingredients:

2 teaspoon Olive oil
1 1/4 cups chopped zucchini
1/2 cup sliced onion
1/2 cup sliced celery
1/2 cup diced red bell pepper
1 teaspoon Dried oregano
2 garlic cloves minced
1 cup dried tomato
1 (15oz) can cannellini beans or other white beans, rinsed & drained
2 rosemary sprigs
1 cup chopped spinach
1/4 teaspoon Salt
1/8 teaspoon Black pepper
1/2 cup (2 oz) pre-shredded fat-free mozzarella cheese

Instructions:

Heat oil in skillet.  Add zucchini and next 5 ingredients, sauté 10 min.  Stir in tomato, beans, and rosemary, cook 5 min. Add spinach, salt, pepper to zucchini mixture. Cook until spinach wilts.  Sprinkle with cheese. Cover & let stand until cheese begins to melt. Discard the rosemary sprigs before serving.


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Rosemary Sweet Potatoes

January 1, 2010 by secretslimmingtips · Leave a Comment 

Rosemary Sweet Potatoes (Low GI)

Ingredients:

5 cups 1/4-inch thick peeled sweet potato slices
1 teaspoon dried rosemary
1 1/2 teaspoon crushed garlic
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil

Instructions:

Sprinkle potato slices with rosemary. Add garlic, salt to your liking, and oil. Toss slices in oil and seasoning. Spread evenly in a baking dish. Cover with lid or foil, and bake at 400 degrees F for 25- 30 minutes. Remove covering and turn potatoes over. Bake another 5 – 10 minutes uncovered or until potatoes are tender. and top is a nice golden brown color.


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Raspberry Chicken Skillet

January 1, 2010 by secretslimmingtips · Leave a Comment 

Raspberry Chicken Skillet (Low GI)

Ingredients:

4 boneless, skinless chicken breasts
1 teaspoon dried thyme (or substitute 1 tbsp fresh thyme)
1 tablespoon extra virgin olive oil
1 medium red onion, diced
8 oz raspberry fruit spread (no sugar added)
1/3 cup balsamic vinegar
salt and pepper

Instructions:

Season chicken with thyme and salt. Heat oil in skillet. Saute onion. Add chicken to skillet and cook until chicken is no longer pink. Remove chicken and set aside on a plate. Add fruit spread, balsamic vinegar, and pepper to oil and onion in skillet. Cook until spread is melted and sauce thickens. Pour over chicken and serve. Garnish with fresh berries and parsley for added presentation.


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