Here are some tips for this month’s Dream Dinners, courtesy of cheftouchedtips.com.
Redbook’s Continental Chicken Saute
This is a wonderful dinner I served to a crowd! I cut the chicken breasts in 3rds, the long way, browned and served in sauce over the pasta.
Crispy French Onion Chicken
I used my favorite Brummel and Brown to dip the chicken, instead of the higher fat butter and really crushed the onion topping to the consistency of old fashioned oats because my son thinks he doesnt like onions.
Caribbean Pork Roast with Tropical Pineapple Sauce
I cooked this for just Vern and I and we ate it 3 different ways! First just like the instruction say to cook, slice and eat. Second, I made a Caribbean black bean salad. Over the bed of mixed greens I added a can of black beans, chopped some sweet red peppers and sliced red onion very thin. Then I topped with two slices of the chilled roast and lime vinaigrette, a spoon full of non fat sour cream and a bit of the Pineapple Sauce. Third, (2 days later) I chopped up the rest of the roast, added fresh chopped celery, green onions, 1/4 cup nonfat mayo and a small can of crushed pineapple, drained. Spreading the filling onto a whole-wheat tortilla, I topped with a some fresh spinach leaves, rolled up and served cold with chips and salsa.