vixenbabe
Classy Skank
Chile Roasted Salmon:
4 Salmon fillets(4 oz. each)
1 T. Balsamic Vinegar
1 T. Honey
1 T. Chile Powder
Place salmon on lightly greased baking sheet or brolier pan. Combine, Vinegar, chile powder and honey well. Spread micture over salmon fillets. Roast at 400 degrees for 10-15 minutes until fish flakes.
Pineapple Salsa Chicken with Brown Rice:
2 Bags Brown Rice
4 boneless, skinless chicken breasts
1/2 C. Green bell peppers chopped
1/2 C. Red bell peppers chopped
1/2 C. thinly chopped green onions
3 T. Chopped Cilantro
1 C.(20 oz.) Pineapple tidbits- I USE FRESH PINEAPPLE- BUT CANNED WILL WORK!(more sugar in the canned stuff tho)
Prepare rice as directed on package. Spray large skillet with olive oil. Grill or brown chicken breasts. In a small bowl combine remaining ingred. Toss and serve chicken on the bed of brown rice. Top with pineapple salsa and garnish with sprigs of cilantro. Serves 4
Shrimp with Fetta cheese:
1 Small onion,chopped
1/4 C White wine
2 1/2 C. Chopped tomatoes
1/2 t. Parsley-chopped
1/2 t. dried oregano
1/2 t. Crushed red pepper
1 1/4 Pounds Large or Med Shrimp- peeled and deveined)
2 T. fresh basil
2 oz. Fetta cheese
In a 2 qt. saucepan cook onion in the wine until the onion is translucent. Add tomatoes, parsley, oregano, red pepper, and cook for low hear for 10 minutes.Add shrimp and cook until they turn pink- about 2-3 minutes. Stir in cheese and let melt. Sprinkle with fresh basil and serve.
Serves 4
ENJOY!
4 Salmon fillets(4 oz. each)
1 T. Balsamic Vinegar
1 T. Honey
1 T. Chile Powder
Place salmon on lightly greased baking sheet or brolier pan. Combine, Vinegar, chile powder and honey well. Spread micture over salmon fillets. Roast at 400 degrees for 10-15 minutes until fish flakes.
Pineapple Salsa Chicken with Brown Rice:
2 Bags Brown Rice
4 boneless, skinless chicken breasts
1/2 C. Green bell peppers chopped
1/2 C. Red bell peppers chopped
1/2 C. thinly chopped green onions
3 T. Chopped Cilantro
1 C.(20 oz.) Pineapple tidbits- I USE FRESH PINEAPPLE- BUT CANNED WILL WORK!(more sugar in the canned stuff tho)
Prepare rice as directed on package. Spray large skillet with olive oil. Grill or brown chicken breasts. In a small bowl combine remaining ingred. Toss and serve chicken on the bed of brown rice. Top with pineapple salsa and garnish with sprigs of cilantro. Serves 4
Shrimp with Fetta cheese:
1 Small onion,chopped
1/4 C White wine
2 1/2 C. Chopped tomatoes
1/2 t. Parsley-chopped
1/2 t. dried oregano
1/2 t. Crushed red pepper
1 1/4 Pounds Large or Med Shrimp- peeled and deveined)
2 T. fresh basil
2 oz. Fetta cheese
In a 2 qt. saucepan cook onion in the wine until the onion is translucent. Add tomatoes, parsley, oregano, red pepper, and cook for low hear for 10 minutes.Add shrimp and cook until they turn pink- about 2-3 minutes. Stir in cheese and let melt. Sprinkle with fresh basil and serve.
Serves 4
ENJOY!