Thursday, April 2, 2009

Dinner: Take II

It's amazing what a couple of pretty place mats, fancy flatware and wine glasses will do to a meal (even when the wine glasses are only filled with soda pop from a can).

Last night we made fancy dinner out of not-so-fancy ingredients:

Grilled Chicken Breasts marinaded in Kraft's Sun-Dried Tomato Dressing & Marinade - I have been very pleasantly surprised at how good this is.

Grilled Vegetables (zucchini, summer squash, red and yellow peppers - super fresh and on sale at the market this week) lightly sprinkled with shredded Pecorino Romano (makes all the difference)

Arugula Salad - a new-found favorite.

We gobbled up the vegetables, massacred one chicken breast (but were too full to start on the other) and ate about half of the salad (growing up feeding an army still wreaks havoc with my appropriate portions calculator).

So today for lunch we had Dinner Take II.

Arugula Salad + Torn Green Lettuce (for a little extra bulk) + Chunks of Grilled Chicken = mmmmmmm


Easy Arugula Salad
4 cups baby arugula
1 c. cherry tomatoes, halved
1/4 c. pine nuts
2 Tblsp olive oil
1 Tblsp rice vinegar
sea salt, freshly ground pepper to taste
1/4 c. shaved Parmesan
1 avocado, sliced

Combine ingredients (except avocado) in a bowl with a lid. Cover and shake. Divide onto 4 plates and top with avocado. Easy!

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