Low Carb recipes. Ingredients y y y y y y y y
2 tablespoons olive oil 1 tablespoon balsamic vinegar 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 heart romaine lettuce, lettuce, torn or cut into bite-sized pieces (3 cups lightly packed) 1 8-ounce container of strawberries, hulled and sliced 3 ounces part-skimmozzarella part-skimmozzarella cheese, diced (about 3/4 cup) 1/4 cup fresh basil leaves, cut into ribbons
Directions In
a small bowl whisk together the oil, vinegar salt and pepper. Place the lettuce in a large bowl and toss with half the dressing dressing.. Place the lettuce onto 4 salad plates. Toss the strawberries with the remaining dressing and place 1/4 of the berries on top of each mound of lettuce. Top each with cheese and sprinkle with the basil basil.. Calories 150; Total Fat 12 g; (Sat Fat 3.5 g, Mono Fat 5 g, Poly Fat 1 g) ; Protein 6 g; g ; Carb 7 g; Fiber 2 g; Cholesterol 15 mg; Sodium 320 mg Excellent source of: Vitamin A, Vitamin C Good source of: Protein, Vitamin K, Calcium, Manganese Manganese
Ingredients y y y y y y y y y y y y
1-ounce pancetta, fat trimmed and diced 2 tablespoons extra-virgin olive oil 8 skinless chicken thighs (about 3 pounds) Kosher salt and freshly ground black pepper 10 ounces button mushrooms, quartered 1 medium onion onion,, chopped 3 cloves garlic garlic,, finely chopped 2 teaspoons finely chopped fresh marjoram or oregano or oregano leaves Pinch red pepper flakes, optional 1 (15-ounce) can plum tomatoes (about 1 3/4 cups) 1/3 cup freshly grated Parmesan (about 1-ounce) 2 tablespoons chopped flat-leaf fl at-leaf parsley parsley leaves
Directions Preheat the oven to 400 degrees F.
Put the pancetta and 1 tablespoon of the oil in a large skillet and cook over medium heat until the pancetta crisps, about 3 minutes. Remove pancetta with a slotted spoon, reserve the oil in the pan. Season the chicken thighs with salt and pepper, and add skinned side down to the pan, and brown, in batches if needed, over high heat, about 4 minutes per side. Transfer the chicken to a plate. Add a tablespoon of oil and t he mushrooms to the skillet and cook, without stirring until beginning to brown, 2 to 3 minutes. Shake pan and continue to cook the mushrooms until evenly golden brown, about 3 minutes more. Add the onion, garlic, marjoram, and pepper flakes; cook stirring and scraping the bottom of the pan with a wooden spoon until fragrant. Crush the tomatoes through your fingers and add to the pot; cook until brick red. Stir in the tomato juices. Bring the sauce to a simmer . Return the chicken and pancetta to the pan and cook it in the oven until the meat i s cooked through and tender about 30 minutes more. Divide the chicken evenly among 4 plates, cover loosely with foil. With a large spoon or ladle, skim any fat off the surface of the sauce and di scard. Stir the cheese and parsley into the sauce, and season with salt and pepper, to taste. Pour the sauce over the chicken and serve. Copyright 2004 Television Food Network, G.P. All rights reserved.