An absolutely scrumptious main course chicken that's so easy to put together...just a little tiny bit time consuming to ensure you seal the edges so the ooey-gooey, cheesy stuffing doesn't drip out into your BBQ! We've never had any complaints about these...only praises, and I love to make them for company because you can make them all up ahead of time and leave them in the fridge until you're ready to barbeque them and then the mess of preparing the main meal is not an issue with guests visiting. I got this recipe several years ago from Dan's mother and I'm really not sure where it originally came from, so apologize if I've seized someone's prize recipe! I also realize this isn't a Weight Watcher's recipe and is full of fat, but, does it count that I had a vegetarian burger tonight? I promise to be good tomorrow! It's awful being human!
6oz Goat Cheese
2 Garlic Cloves, minced
1 Green Onion, minced
1 tsp Dry Thyme
1/2 tsp Dry Marjoram
4 Boneless, Skinless Chicken Breasts
2 Tbsp Extra Virgin Olive Oil
1/2 tsp each ground cumin/paprika
1/4 tsp each salt/pepper
In a small bowl, combine goat cheese, garlic, green onion, thyme, marjoram and cayenne until smooth. Set aside.
Trim any fat from chicken. With knife held horizontally and starting at thinner side, cut chicken in half "almost" but not all the way through. Open like a book. Spread one side of each with cheese mixture. I use a heaping regular big spoonful, depending on the size of the breast. Fold uncovered side over and secure edge with toothpicks. Be sure to make sure it's fairly tightly sealed or the cheese will ooze out on the bbq....use 2-3 toothpicks as needed.
In a small dish or measuring cup, whisk together oil, cumin, paprika, salt & pepper. Brush all over chicken (both sides).
Place on greased grill over med-high heat. Close lid and grill, turning once, until golden brown and chicken is no longer pink inside. Approx. 8 minutes per side.
Makes 4 Servings
327 cal, 39 gm protein, 18 gm total fat, trace fiber......again.....bad, bad, bad...but yummy!
When you place this succulent dish as the center attraction for your guests, the whole meal becomes an interactive event. I've served it up in a cast iron baking dish and the best part of this extravaganza is dipping fresh bread into the olive oil broth for a divine flavour burst in your mouth! Heavenly! We've been making this for years and it's always a hit! Enjoy!
Oven 425 degrees.
1-1/2 to 2 lbs Black Tiger Shrimp, deveined/shelled
3-4 cloves garlic, minced
Red Pepper Flakes
Salt & Pepper
Garnish with chopped Cilantro or Basil (if desired)
Loaf of French Stick
Peel and devein shrimp and spread in cast iron pan. Pour olive oil over the shrimp to the point of having a thin layer in the base of the pan.
Spread minced garlic onto shrimp and sprinkle with red chili flakes. Squeeze lemon & lime onto ingredients and salt & pepper to taste.
Bake in oven approx. 12 minutes, turning halfway through. Garnish with herbs of choice.
Nutritional Value: Very, very bad.
These were picked within one hour prior to cooking. Truly, only pick the ones that are approx. 3-4 inches long....they are most tender. When they get larger than that, they start to get woody.
Purchase firm and brightly coloured okra pods that are less than 4 inches long; they will be more tender than the larger ones.
Points value: 1
Prep: 4 minutes - Cook: 10-15minutes
1-1/2 lbs okra pods
3 garlic cloves, minced
1 Tbsp olive oil
1 Tbsp balsamic vinegar
3/4 tsp salt
3/4 tsp freshly ground pepper
1. Preheat oven to 450 degrees.
2. Combine okra and next five ingredients in a large bowl, and toss well to coat. Spread okra in a single layer on a cookie sheet coated with cooking spray.
3. Bake at 450 degrees for 10-12 minutes or until okra is crisp-tender. Serve immediately.
Yield: 6 servings (serving size about 1 cup)
per serving: Cal 61 (35% from fat); Fat 2.4g (sat 0.3g); Pro 2.4g; Carb 9.1g; Fib 3.7g; Chol 0mg; Iron; 1mg; Sod 305mg; Calc 96mg.
(From WeightWatchers "five ingredient 15 minute cookbook"
A subject that has always been near and dear to both Dan & I. We both cook....different menu items from different cultures. We mix things up and we use a lot of spices and fresh ingredients mostly. Some of our recipes are tried and true that we've been making for years and added our own twists to and others are brand new to us that are to die for! I'm hoping you'll take my word for it and just try a few of the many recipes I'm hoping to post here. When the credit belongs to a cookbook or another blog, I'll definitely give the kudos away, but if you don't see any signs of referral, that means it's our recipe we just made up or tweaked so much, it became our very own! We did have 5 kids at home for a majority of years and always fed a healthy dinner. Dinner was the time to sit down and talk about our days. We both worked 12hr shifts and so, the TV went off and it was the only time of day you could get almost everyone, or all or us, together! Table Etiquette was taught, however in our family, not always adhered to...but we were just happy knowing they knew how to behave properly in public, but felt safe enough to horse around sometimes at the table. Dan was probably the worst offender getting them going sometimes, but those were interesting years!
As you can see, I've changed my cooking page into a Blog page. I believe this will be better for categorizing foods in the sidebar. Learning, learning, learning.....