Baked Mediterranean Chicken

Ingredients

4 skinless chicken breasts
Lemon Pepper seasoning, to taste
1 14-oz can fire-roasted tomatoes with juice
1 cup of your favorite pasta sauce
1/4 cup balsamic vinegar
6 cloves garlic, chopped
2 cups of thin pepper strips- mixed green, yellow and orange peppers
2 large Portobello mushrooms, sliced (optional)
10 to 12 grape or cherry tomatoes, halved
1/2 cup chopped black olives (optional)
2 heaping tablespoons capers (optional)
1/2 cup golden raisins
1 tablespoon dried basil
1 teaspoon dried oregano or marjoram

Instructions

Preheat the oven to 350 degrees F.

Lightly spray 10x13-inch baking pan with olive oil spray.

Season the chicken with lemon pepper; place in the baking dish.

In a mixing bowl, combine the remaining ingredients and pour over the chicken breasts.

Loosely cover with foil and bake until the chicken is no longer pink inside, anywhere from 30 to 45 minutes depending upon the size of the chicken breasts.

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Grilled Peach-and-Arugula Salad with Feta

Active Time: 25 Mins    Total Time: 25 Mins   Yield :  Serves 8 (serving size: about 1 1/4 cups)

by Southern Living

 

If you think your grill is only for cooking the main entrée, hot dogs, or burgers, think again. During summer, we all love eating fresh, seasonal fruit for a tasty snack or dessert. But, have you ever tried eating grilled fruit, particularly when tossed into a crisp summer salad? Whether you enjoy it in a sweet or savory dish, fruit is a welcomed treat that is made all the more delicious thanks to the grill. Nature’s sweetest delicacy and Georgia staple is slightly charred and tossed with baby arugula, feta cheese, mint leaves, chopped pistachios, and vinaigrette to make a refreshing appetizer or side dish paired with grilled meats. Fortunately, cooking a meal on the grill is super easy, even if you’re not a grill master. Don’t believe us? You’ll be pleased to learn this recipe comes together in just 25 minutes. Traditional, firm ripe peaches work best in this dish. Place peaches, cut sides down, on the grill for about 4 minutes, or until well charred. The smoky flavor marries perfectly with the natural sweetness of peaches to deliver a delicious caramelized crunch. Next, toss together arugula, feta, mint, and toasted pistachios in a large bowl. Whisk together ingredients to make the oil and vinegar-based dressing, and serve grilled peaches over salad. Your summer backyard bash just got a whole lot juicier and tastier. 

Ingredients

  • 2 firm ripe peaches, quartered (about 1 lb.)
  • 2 (5-oz.) packages baby arugula
  • 1 cup crumbled feta cheese
  • 3/4 cup torn fresh mint leaves
  • 3/4 cup roughly chopped toasted pistachios
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 teaspoon table salt
  • 1/4 teaspoon black pepper

 

How to Make It

Step 1

Preheat grill to high (450°F to 550°F). Place peaches, cut sides down, on oiled grates; grill, uncovered, until well charred, about 4 minutes, turning to grill on all sides.

Step 2

Toss together arugula, feta, mint, and pistachios in a large bowl.

 

Step 3

Whisk together olive oil, vinegar, lemon juice, mustard, honey, salt, and pepper in a medium bowl until well combined. Drizzle vinaigrette over arugula; toss to combine. Serve grilled peaches over salad.

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Baja Butternut Squash Soup

 

From: EatingWell

This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin.

Ingredients

  • 1 1/2 pounds (1 small to medium) butternut or other winter squash.  This can be purchased precut.
  • 1 teaspoon canola oil
  • 2 stalks celery, chopped
  • 1 small onion, diced
  • 1 carrot, chopped
  • 1 teaspoon ground cumin
  • 1/4-1/2 teaspoon ground chipotle chile (see Note)
  • 1/8 teaspoon ground cloves
  • 6 cups vegetable broth
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup nonfat plain yogurt
  • 2 tablespoons snipped fresh chives or chopped parsley

 

 

 

Instructions

  1. Preheat oven to 350 °F.
  2. If using whole squash, cut squash in half and seed. Place the halves on a baking sheet, cut-side down. Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.  If using precut squash, simply simmer in water until tender.
  3. Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.
  4. Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with salt and pepper. Garnish with a drizzle of yogurt and sprinkle of chives (or parsley).
  • Make Ahead Tip: Cover and refrigerate the soup for up to 3 days.
  • Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty-spice section of most supermarkets
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

 

Nutrition information

 

Serving size: about 3/4 cup

Per serving: 49 calories; 1 g fat(0 g sat); 3 g fiber; 10 g carbohydrates; 2 g protein;