Tuesday, July 21, 2009

Chicken Luau and Roasted Carrots

Chicken Luau

2 pounds chicken breasts
2 T macadamia nut oil (I used canola...macadamia nut oil was about $25 for 2 ounces)
2 tsp. minced garlic
4 cups chicken stock
3 boxes frozen whole leaf spinach, thawed
1 1/2 cups coconut milk

Cut chicken into 1 inch cubes. Heat oil in large skillet and saute chicken and garlic until light brown. Add stock, cover, and simmer 10 minutes or until chicken is tender. Drain spinach and stir spinach and coconut milk into skillet. Simmer for 5 minutes.

(Serves 8)
(Source unknown)

This didn't have near the flavor I thought it would. And I even served with rice and used coconut milk instead of water for flavor. None of us liked this one--what was I thinking serving a "luau" dish with no pineapple? I should've known!!

Roasted Carrots

1 lb. carrots
6 T Italian dressing, divided

Preheat oven to 450 degrees. Cut carrots into 1 1/2 inch thick slices. Place in foil-lined shallow baking pan. Toss with 2 T of dressing. Cover with foil.

Bake 20 minutes.

Remove foil; stir. Bake additional 20-25 minutes or until carrots are crisp-tender, stirring occasionally. Serve tossed with remaining 4 T dressing.

(Serves 4)
(Kraft Food and Family Magazine)

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