It's been a while since I've added any recipes, so you're getting three in one day! Let me know if you try any out.
A week or so ago I made a dinner that was really great but every dish had garlic and Parmesan. So, beware, you may be sweating garlic for days after eating this. If you are a garlic fan like me, give it a try:
20 Garlic Chicken (from KRAFT foods)
4 small boneless chicken breasts
20 cloves garlic, peeled
3/4 cup fat free, reduced sodium chicken broth
1/4 cup Light Caesar dressing
1/4 cup grated Parmesan cheese
1- Heat large, non-stick skillet on medium-high heat. Add chicken and garlic; cook 4 minutes, turning chicken after 2 minutes.
2- Stir in broth and dressing; cover with lid. Cook chicken 3-5 minutes on both sides or until done.
3- Sprinkle with Parmesan cheese. Cover. Remove from heat. Let stand for 1 minute.
This is a type of gluten-free grain that compliments a meal in place of rice, potatoes, or pasta. I made mine in the rice cooker with chicken broth and added a little minced garlic and a good bit a Parmesan cheese. Andy and I love this.
This is my favorite way to make green beans. Andy's step-mother, Denise, taught me how. The only problem is that there are not any real measurements. Here's how I do it.
1- Start with trimming the ends off of a bunch of fresh green beans and rinse them.
2- Put them in a large skillet with a lid. Add water and some garlic salt. Cover and boil them until they reach the tenderness you like. Maybe 10 minutes or so???
3- Drain the water.
4- Push the green beans to one side of the skillet and put a little olive oil (somewhere between 1-3 teaspoons) on the side of the skillet without the green beans. Saute some minced garlic in the oil.
5- Mix the oil and garlic with the green beans. Sprinkle some basil, garlic salt, and Parmesan on top. Serve immediately. So yummy!