cooking

[Justin-sama]

Prep Time:10 min
Start to Finish:1 hr
makes:2 servings

2 garlic bulbs
4 teaspoons olive oil
Salt and pepper to taste
Steamed vegetables or sliced French bread, if desired

1. Heat oven to 350°F. Carefully peel paperlike skin from around each bulb of garlic, leaving just enough to hold garlic cloves together. Cut 1/4 to 1/2 inch from top of each bulb to expose cloves. Place cut side up on 12-inch square of foil.
2. Drizzle each bulb with 2 teaspoons oil. Sprinkle with salt and pepper. Wrap securely in foil. Place in pie plate or shallow baking pan.
3. Bake 45 to 50 minutes or until garlic is tender when pierced with toothpick or fork. Cool slightly. To serve, gently squeeze soft garlic out of cloves. Stir into hot vegetables or spread on bread.



Nutritional Information

1 Serving: Calories 130 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 85mg; Total Carbohydrate 18g (Dietary Fiber 1g, Sugars 0g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 15%; Calcium 10%; Iron 6% Exchanges: 1 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings 1 tsp Fats & Oils, 1/2 c Vegetables

[Justin-sama]

4 medium skinless, boneless chicken breast halves
1 recipe Marinade (recipe below)
2 medium onions, cut into 1/2-inch thick slices (about 4 cups)
2 medium red sweet peppers, cut into bite-sized strips (about 2 cups)
2 Tbsp. olive oil
2 cloves garlic, minced
2 Tbsp. balsamic vinegar
3 Tbsp. butter, softened
1 clove garlic, minced
4 sandwich rolls, split
4 thin slices provolone cheese

Directions
1. Between two pieces of plastic wrap, pound chicken to 1/2 inch thickness. Place in self-sealing plastic bag set in shallow dish. Add marinade; seal bag. Refrigerate 1 to 2 hours.

2. Drain chicken; discard marinade. In a large skillet cook onions and sweet peppers, covered, in hot oil over medium-low heat 13 to 15 minutes or until tender; stir occasionally. Uncover; add 2 cloves minced garlic; cook and stir over medium-high heat 3 to 5 minutes more or until onions are golden. Stir in vinegar and 1/4 teaspoon each salt and ground black pepper. Cook until vinegar evaporates. Remove from heat; set aside.

3. Grill chicken on rack of uncovered grill directly over medium coals for 8 to 11 minutes or until no longer pink; turn once. Combine butter and 1 clove minced garlic. Spread on cut sides of rolls. Grill rolls, cut sides down, 1 to 2 minutes until golden. Place cheese on bottom halves of rolls. Top with chicken and vegetables. Add tops. Makes 4 sandwiches.


Marinade: Combine 3 tablespoons each lemon juice and olive oil; 1 tablespoon dried Greek or Italian seasoning, crushed; 1/2 teaspoon salt; and 1/4 teaspoon black pepper.

[Justin-sama]

2 tablespoons very finely chopped green onion
1-1/2 teaspoons grated fresh ginger
3 cloves garlic, minced
1 teaspoon olive oil
1/8 teaspoon salt
2 skinless, boneless chicken breast halves (about 10 ounces total)
2 ounces dried rice noodles
1/2 cup chopped carrot
1/2 teaspoon finely shredded lime peel
1 tablespoon lime juice
2 teaspoons olive oil
2 tablespoons coarsely chopped peanuts
1 to 2 tablespoons snipped fresh cilantro

Directions
1. For rub, in a small bowl, combine green onion, ginger, garlic, the 1 teaspoon oil, and the salt. Sprinkle evenly over chicken; rub in with your fingers.

2. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170 degree F), turning once. Thinly slice chicken diagonally; set aside.

3. Meanwhile, in a large saucepan, cook rice noodles and carrot in a large amount of boiling water for 3 to 4 minutes or just until noodles are tender; drain. Rinse with cold water; drain again. Use kitchen scissors to snip noodles into short lengths. In a medium bowl, stir together lime peel, lime juice, and the 2 teaspoons oil. Add noodle mixture and cilantro; toss gently to coat.

4. Divide noodle mixture between two individual bowls; arrange chicken slices on noodle mixture. Sprinkle with peanuts. Serve immediately. Makes 2 servings.

Make-Ahead Directions: Rub chicken as directed in Step 1. Cover and chill for up to 24 hours. Prepare as directed in Steps 2 through 5