Oh my, it's been FOREVER since I've posted, and my apologies include a special 2-for recipe just for you! I have recently been diagnosed with Gestational Diabetes, and the month of May has left me scrambling for healthy food that I can eat AND healthy food that my husband and child are willing to eat. So you may notice a slight change in the recipes posted, but I promise I'll throw in the occasional helping of unhealthiness every now and then!These two recipes I'd like to consider both healthy and delicious. Try them and see what you think!
Bushchetta Chicken Stuffed Tomatoes
Ingredients
1 rotissere chicken (get just the breast if it's available to you)
1 cup fresh spinach, washed and chopped (I just tear it apart with my hands)
2 thinly sliced green onions
1/4 cup chopped fresh basil or 2 t. dried basil
2 T. white balsamic vinegar
1 T. extra virgin olive oil
2 cloves of garlic minced
4 large tomatoes
2 thin slices of whole wheat bread, toasted and cubed
2 T. shredded Parmesan cheese
Instructions
1. Pull the meat off the chicken and shred. You'll want approx. 2 cups, save the remaining chicken for other recipes, like my Chicken Salad for instance!
2. In a bowl combine the chicken, spinach, green onions, parmesan and basil. In a seperate small bowl combine the vinegar, oil and garlic. Go ahead and add some salt and pepper to taste.
3. Cut off the top, stem part, of each tomato, then scoop out the inside pulp, making a small tomato bowl. You'll want to save the pulp. Once you're done with all 4 tomatoes, chop up the pulp until you've got about 1/2 a cup. You can throw out the rest. Add the pulp to the vinegar and oil mixture and stir well.
4. Combine the vinegar/oil/pulp mixure with the chicken/spinach/basil mixture and mix well.
5. Divide the mixure evenly among the 4 tomatoes and stuff! Top with a few bread cubes for each one!
6. If you're just cooking for two, fill your two tomatoes and save what's left of the mixture. Add some additional spinach or mixed greens if you prefer and you've got yourself an amazing (and healthy) salad for lunch the next day!
Farmer's Salad
Ingredients
1-1/4 pounds of tiny new potatoes (or fingerling potatoes if you can find them), washed and quartered
12 ozs. fresh green beans
3 medium roma tomatoes chopped
1/4 cup of white wine vinegar
3 T. extra virgin olive oil
1 medium shallot finely chopped
2 teaspoons Dijon mustard
1/4 teaspoon or so black pepper
Instructions
1. In a large sauce pan cook potatoes in just enough boiling water to cover them for about 10 minutes. Rinse, drain and set aside. Do the same for the beans. If you're planning on serving the salad imediately, run the veggies under cold water for a bit to chill. (I used a double decker steamer for this part, super simple and everything was done at the same time.)
2. DRESSING; In a small bowl combine vinegar, oil, shallots, mustard and pepper. Whisk until well combined.
3. In large bowl combine potatoes, beans and tomatoes. Top with dressing and serve. All parts can be made up to 24 hours in advance and shilled, however if you do this, leave the dressing seperate and bring to room temperature before putting it on the veggies and serving!
Enjoy!
