Saturday night we met another couple for dinner so no recipes for that day, but I do have a recipe for last night and three more for tonight.
Roast Chicken Breast with Potatoes and Asparagus
2 T whole-grain Dijon mustard
1 t dried tarragon
1 clove garlic, minced
1 t extra-virgin olive oil
1 t honey
1/2 t salt
1 skinless bone-in chicken breast (about 1 1/4 pounds)
4 small white, purple OR red potatoes (about 1/2 pound), cut into 1" chunks
2 carrots, cut into 1/2 inch thick slices
1/2 pound fresh asparagus
Preheat oven to 400. Spray a 9x13 pan with Pam.
Combine mustard, tarragon, garlic, oil, honey and salt in a medium bowl. Add chicken; toss well to coat.
Place chicken, breast side up, in center of pan. Add potatoes and carrots to remaining mustard mixture; toss well to coat and arrange around the chicken. Roast 25 minutes.
Meanwhile, trim and discard tough ends of asparagus and cut into 2" lengths. Add to the potatoes and carrots in pan, stirring to coat. Roast until an instant-read thermometer inserted in chicken breast registers 170 and the vegetables are tender, about 12 minutes longer.
Cut the chicken bresst in two. Thinly slice, discard bones, and serve with vegetables.
Yield: 2 servings at 10 PointsPlus each.
Note: I doubled this recipe so the "first roast" was 30 minutes (instead of 25), then after adding asparagus I roasted an additional 15 minutes (instead of 12). It was PERFECT! Delicious and filling. This is being added to my favorites.
Tonight we are having:
Roast with Fall Vegetables
1 t dried parsley
2 t crushed fennel seeds
1/2 t olive oil
3/4 t dried thyme
1/2 t salt
1 (1 1/2 pound) beef tri-tip roast, trimmed (I'm using venison)
1 pound red potatoes, cut into 1" chunks
1/2 pound onions, chopped
1 c baby carrots
Preheat oven to 400. Spray a large roasting pan with olive oil nonstick spray.
Combine parsley, fennel seeds, oil, 1/4 t of the thyme and 1/4 t of the salt in a small bowl. Place roast in center of roasting pan and spread parsley mixture evenly over top.
Combine potatoes, onions, carrots and remaining 1/2 t thyme and 1/4 t salt in large bowl. Lightly spray vegetables with olive oil nonstick spray and toss to coat.
Place vegetables around roast. Roast until vegetables are tender and instant-read thermometer inserted in center of roast registers 135 for medium-rare, about 35 minutes. Transfer roast to cutting board and let stand 5 minutes. Cut into 12 slices and serve with vegetables.
Yield: 6 servings (2 slices roast and HEAPING 3/4 c vegetables) at 6 PointsPlus each.
Parmesan Pull-Apart Bread
3 T butter, melted, divided
1/2 c grated Parmesan cheese
10 oz package refrigerated buttermilk flaky biscuits (10 biscuits)
Preheat oven to 350. Brush 1 t butter over bottom and sides of loaf pan.
Spoon cheese into small bowl; cut each biscuit into quarters. One at a time, dip each biscuit quarter into remaining butter, then into cheese, turning to lightly coat all sides and using all the butter and cheese.
In prepared loaf pan, layer coated biscuit quarters with edges touching; bake until loaf is browned, 30-35 minutes. Invert loaf pan onto serving platter; let stand in pan for 1 minute. Carefully remove pan; serve warm.
Yield: 10 servings at 4 PointsPlus each.
Frozen Yogurt Cookie Dessert
12 reduced-fat Oreos, crushed
1 qt. reduced-fat frozen vanilla yogurt, softened
1/3 cup chocolate syrup
1/4 c dry roasted peanuts
8 oz fat-free Cool Whip
Set aside 1 T cookie crumbs. Sprinkle remaining crumbs in 7x11 dish coated with Pam. Freeze 10 minutes.
Carefully spread yogurt over cookie crumbs. Drizzle with chocolate syrup and sprinkle with peanuts. Spread with Cool Whip; sprinkle with reserved crumbs. Cover and freeze. Remove from freezer 10 minutes before serving.
Yield: 12 servings at 5 PointsPlus each.
I've fixed the dessert before (it was FANTASTIC!), but the 2 other recipes are new. I'll update tomorrow with my opinions and/or changes.