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Here
are some ideas to help you star combining
INFINITE HERBS with your foods.
Parsley: Chicken with herbs and Lemon
Preparation Time: 40 min. 4 Servings
¾ cup shopped fresh herbs
You may choose from the following combinations:
• Mint, Dill, Parsley
• Basil, Oregano, Thyme
• Tarragon, Parsley, Chives.
- 2 or 3 cloves of garlic
- 3 whole boned chicken breasts
- Salt and Pepper
- 2 Lemons
- 3 Tablespoons sweet butter
 :
Heat oven to 350 degrees. Mix herbs and garlic together in a bowl. Flatten the chicken, making the pieces equally thick all over. Arrange chicken pieces on foil strips. Season with salt and pepper. Spread the herbs and garlic mixture on top. Slice the lemons and place over the herbs with the butter. Fold up the packets. Bake for 30 minutes.
------------------------------------------------------------------ Cilantro:Asian Salad
Preparation Time: 20 min .
- 2 1/2 c chicken, cooked and cut into bite size pieces
- 1 (10-oz.) bag shredded cabbage
- 1 c mushrooms, sliced
- 2 carrots, shredded
- 2 T cilantro, chopped
- 1 cucumber, thinly sliced
- Fresh Chives, thinly sliced, as desired
- 1 tangerine, divided into sections
- 1/2 c non-fat Asian or Oriental style salad dressing
- Black pepper
In a large bowl, combine chicken, cabbage, mushrooms, carrot, cilantro, cucumber, and dressing. Toss well. Top with fresh chives and tangerine sections.
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Mint: Chicken with herbs and Lemon
Preparation Time: 40 min. 4 Servings
- ¾ cup shopped fresh herbs
You may choose from the following combinations:
• Mint, Dill, Parsley
• Basil, Oregano, Thyme
• Tarragon, Parsley, Chives.
- 2 or 3 cloves of garlic
- 3 whole boned chicken breasts
- Salt and Pepper
- 2 Lemons
- 3 Tablespoons sweet butter
Heat oven to 350 degrees. Mix herbs and garlic together in a bowl. Flatten the chicken, making the pieces equally thick all over. Arrange chicken pieces on foil strips. Season with salt and pepper. Spread the herbs and garlic mixture on top. Slice the lemons and place over the herbs with the butter. Fold up the packets. Bake for 30 minutes.
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Dill: Baked Dilled Salmon on Rice
Preparation Time: 20 min. Makes 4 servings.
- 1 Onion (medium), chopped
- 3 cloves Garlic, minced
- 3 Tomatoes (medium), diced
- 1/2 lb Mushrooms, sliced
- 3 T Fresh dill, chopped
- 3 T Lemon juice
- Salt (up to 1/4 tsp) and pepper to taste (optional)
- 2 c Cooked rice (brown preferred)
- 4 6-oz. Salmon filets
Coat a nonstick skillet with olive oil cooking spray. Sauté onion, garlic, tomatoes and mushrooms for 5 minutes until softened. Add lemon juice and dill. Remove from heat. Add salt and pepper to taste. Spray a baking dish with olive oil cooking spray. Spread rice evenly over the bottom. Top rice with salmon. Cover each salmon filet with vegetable mixture. Cover pan with foil. Bake for 20 minutes at 350.
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Basil: California Pistachio Pesto Pasta. 6 Servings
- 1 c Packed, fresh basil leaves
- 1/3 c Grated Parmesan cheese
- 1/4 c Shelled, roasted/salted California pistachios, coarsely chopped
- 1/4 c Olive oil
- 1 clove Garlic, peeled
- 1/8 t Cracked pepper
- 8 oz package Enriched pasta (measured dry)
Place basil, cheese, pistachios, oil, garlic and pepper in food processor or blender; process until well blended. Boil pasta as directed on package, drain. In a large bowl combine the pesto and pasta.
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Chives:
Stuffed baked Potato
- 4 Baking potatoes (about 2 lbs)
- 1/2 c Low-fat cottage cheese
- 3 T Nonfat milk
- 1 t Fresh chopped chives
- 1/8 t Pepper
- Paprika as desired
Preheat oven to 425 degrees Fahrenheit. Wash and dry potatoes.
Prick skins with a fork. Bake potatoes until tender--50 to 60 minutes.
(potatoes may be baked in a microwave oven. Use directions that came with your oven).
Beat cottage cheese and mix with fresh chives until smooth.
Slice tops off potatoes; scoop out insides of potatoes and add to cottage cheese.
Add milk and seasonings; beat until well blended.
Sprinkle with Fresh chives on top of cottage cheese. Makes 4 servings.
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Rosemary:
Chicken Kebabs
- 2 plump, skinned chicken breasts cubed
- 2 stalks of fresh rosemary KEBABS (1 foot long each)
- 3/4 cup yoghurt
- 1 1/2 tablespoons mint, chopped
- 4 tablespoons good olive oil
Juice of 1 large lemon
- 1 1/2 teaspoons salt
- 2 tablespoons honey
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
Strip about six inches off the bottom of your rosemary sprigs and keep the stripped herbs to one side.
Place in a jug of water covering about 1 inch of stalk to keep rosemary fresh and to prevent burning.
In a bowl, mix yoghourt, mint, half the olive oil, half the lemon juice, reserved rosemary leaves and 3/4 teaspoon of salt.
Add chicken cubes with marinade and refrigerate for 3 hours. Cut peppers in halves and de-seed. Thread ingredients onto skewers,
starting with chicken, a red pepper, another piece of chicken, a yellow pepper and so on until stripped part of skewer is full. Wrap a little
tin foil around rosemary nearest to first cube of chicken to prevent it burning, and sprinkle the rest of the rosemary leaves with water.
Cook over medium to hot coals until chicken is cooked through, vegetables and fruit are nicely browned. Remove protective foil. Serves: 2
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