This one is an excellent choice for a chilly fall evening, with marinated chicken tenderloins combined with 'leftover' asparagus and fresh mushrooms sauteed in a garlic/oil, served over a blend of Romaine and Baby Spinach with a 'zero-point' soy/balsamic and herb dressing.
Serves 2, at about 200 calories (5 WW points) per serving.
Ingredients:
6 oz (4 pcs) raw chicken tenderloin
3 large fresh mushrooms
2/3 cup asparagus spears (we use frozen leftovers) cut into 1" pieces
1/2 cup diced Fire Roasted tomatoes
1 Tbsp dried Herb de Provence
2 Tbsp low-fat Sour Cream
1 Tbsp Garlic-infused EVO
2 Tbsp dried Garlic slices
Dressing:
2 Tbsp Fat-free Sesame Ginger Vinaigrette
1 Tbsp low-sodium Soy sauce
1 Tbsp Balsamic Vinegar
1 Tbsp Herb de Provence
Chicken Preparation:
Cut 6oz (4 pieces) of raw chicken tenderloin in 1" pieces and place in a zip-lock bag.
Add 3 Tbsp McCormick Grill-Mates Montreal Chicken Seasoning and shake to coat the pieces
Add 3 Tbsp low-sodium Soy sauce and 1 Tbsp Balsamic vinegar
Marinate for at least 2 hours
Saute Preparation:
Pour EVO into a large skillet
Spread Garlic slices into the oil and heat at 275 degrees for 5 minutes
Place marinated chicken into the skillet and cook, turning occasionally, for 10 minutes
Add mushrooms slices, asparagus pieces, and sun-dried tomatoes into the skillet
Reduce heat to 200 degrees and simmer for 10 minutes
Add the Sour Cream, stir, and simmer an additional 5 minutes.
Salad Preparation:
Place a bed of Baby Spinach leaves on 2 plates, then cover with a bed of chopped Romaine lettuce
Lightly sprinkle with dressing, using 2 tsp per plate
When the saute is complete, spoon equal amounts onto each plate
Top with the remaining dressing and serve!
Serves 2, at about 200 calories (5 WW points) per serving.
Ingredients:
6 oz (4 pcs) raw chicken tenderloin
3 large fresh mushrooms
2/3 cup asparagus spears (we use frozen leftovers) cut into 1" pieces
1/2 cup diced Fire Roasted tomatoes
1 Tbsp dried Herb de Provence
2 Tbsp low-fat Sour Cream
1 Tbsp Garlic-infused EVO
2 Tbsp dried Garlic slices
Dressing:
2 Tbsp Fat-free Sesame Ginger Vinaigrette
1 Tbsp low-sodium Soy sauce
1 Tbsp Balsamic Vinegar
1 Tbsp Herb de Provence
Chicken Preparation:
Cut 6oz (4 pieces) of raw chicken tenderloin in 1" pieces and place in a zip-lock bag.
Add 3 Tbsp McCormick Grill-Mates Montreal Chicken Seasoning and shake to coat the pieces
Add 3 Tbsp low-sodium Soy sauce and 1 Tbsp Balsamic vinegar
Marinate for at least 2 hours
Saute Preparation:
Pour EVO into a large skillet
Spread Garlic slices into the oil and heat at 275 degrees for 5 minutes
Place marinated chicken into the skillet and cook, turning occasionally, for 10 minutes
Add mushrooms slices, asparagus pieces, and sun-dried tomatoes into the skillet
Reduce heat to 200 degrees and simmer for 10 minutes
Add the Sour Cream, stir, and simmer an additional 5 minutes.
Salad Preparation:
Place a bed of Baby Spinach leaves on 2 plates, then cover with a bed of chopped Romaine lettuce
Lightly sprinkle with dressing, using 2 tsp per plate
When the saute is complete, spoon equal amounts onto each plate
Top with the remaining dressing and serve!