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Tuesday, December 8, 2009

Balsamic Chicken with Baby Spinach

This was another recipe that turned out to be fantastic.

1 tbsp olive oil

5 cloves garlic, chopped

1 shallot, chopped

2 (8-ounce) boneless, skinless chicken breasts, halved

8 oz baby spinach

2 tbsp balsamic vinegar

1/3 cup low-sodium chicken broth

2 cans fire-roasted diced tomatoes, no salt added

Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the shallots and the spinach and cook just until wilted, about 1 to 2 minutes. Add the garlic and the tomatoes. Add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Bring to a simmer. Add the chicken back into the mixture and let simmer for about 5 minutes. Serve with brown rice.

Shrimp Scampi with Artichokes

Well, I am trying to get Dave to eat a bit better so I started looking for recipes that are on the lighter fare when it comes to fat and sodium. I found this recipe and tried it. It was very yummy. Hope you all enjoy.

2 tbsp olive oil

5 large cloves garlic, minced

2 medium shallots, thinly sliced

1 1/4 pounds large shrimp (about 20), peeled and deveined

1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered

1/3 cup dry white wine

2 tbsp fresh lemon juice

2 tbsp chopped fresh flat-leaf parsley, plus more for garnish

1/2 tsp salt

1/4 tsp freshly ground black pepper

Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Serve over brown rice.