Chicken with Roasted Vegetable Sauce (2 servings)
- 6 oz chicken breast
- 1 tsp olive oil
- 4 1/2 cups spaghetti squash (1 large)
- 2 red peppers, cut in half, seeded
- 2 tomatoes, cut in half
- 4 cloves garlic, wrapped in foil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- Sprinkle of oregano
Fry chicken, olive oil, salt, and pepper in a non-stick pan.
Slice squash in 1/2 and place in a microwave-able dish with 1/2 cup of water. Loosely cover with plastic wrap and microwave on high approx 5 minutes or until squash comes loose. Scrape with a fork and measure out 4 1/2 cups.
Broil tomato, red pepper, and foil-wrapped garlic on a baking pan until red pepper skin is blackened. Turn over and broil 5 more minutes. Do not turn tomatoes and do not salt at this time.
Blend (or use a mini-chopper) roasted pepper, tomato, and garlic with balsamic vinegar, oregano, and salt.
Pour sauce on squash and top with chicken.
Peach Almond Soufflé (4 Servings)
This is a French dessert that can be eaten warm out of the oven when still "soufflé" (inflated) or once it has cooled. It's a little egg-y, but that's okay for special ocasions.
- 4 egg whites and 4 egg yolks, separated
- 1/3 cup Splenda
- 1 cup pureed fresh peaches (2-3 peaches)
- 3 tblsp of corn starch
- 4 tsp slivered almonds
- 1 pinch of salt
- 2 tblsp lemon juice
- 1/2 oz Amaretto
- Non-fat cooking spray
Preheat oven to 375 F. Spray 4 small or one large round oven ramekin.
In a bowl, beat 4 egg whites with Splenda until stiff peaks form.
In another bowl, mix all the other ingredients.
Slowly fold egg whites into the other mixture until well blended, do not over-fold.
Pour into ramekin(s), bake 25 minutes for 4 small ramekins or 35 minutes if using one large.
Carefully remove from oven and serve.
