Greek Chicken Roulades With White Wine Reduction

Ingredients:
12 pitted kalamata olives, divided

3 T. fresh bread crumbs

3 T. oil packed sun dried tomatoes, minced

1 T. lemon zest, minced

2 cloves garlic

1 t. dried oregano

2 boneless, skinless chicken breast halves, trimmed of fat

2 t. olive oil

1/4 c. onion, diced

1/4 c. dry white wine

1 1/2 c. chicken broth

1 T. lemon juice

1 t. cornstarch

Directions:

Dice 6 olives; set aside. Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic, and oregano in a food processor until minced.

Using a meat mallet, pound chicken between plastic wrap to a thickness of 1/4". Spread olive-tomato filling on the chicken. Roll chicken; secure with toothpicks.

Saute roulades in oil in a large nonstick skillet over medium high heat until browned, 4 minutes. Remove chicken to a plate. Add onion to the skillet; saute 2 minutes. Add wine; cook until liquid is reduced by half, 1-2 minutes. Add broth. Bring mixture to a boil; add diced olives and chicken rolls.

Cover skillet; reduce heat. Simmer chicken rolls 10 minutes; remove chicken to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet. Simmer for 1 minute. Slice rolls; serve with sauce.

Makes 2 servings. Total time 30 minutes.

389 calories per serving.

Verdict:

I have been watching my calorie intake in an effort to get rid of the baby weight. So from now on when I make a dish that is low in calories I am going to include that information.

Blake and I both liked these. They were filling and had good flavor. Granted if you don't like sun dried tomatoes or kalamata olives it is probably not for you.

Spaghetti With Three Tomato Sauce

Ingredients:
1 lb. spaghetti
1/2 c. oil-packed sun dried tomatoes, chopped, oil reserved
4 cloves garlic, minced
1/4 to 1/2 t. red pepper flakes
1 can (28 oz) whole peeled tomatoes
1 lb. cherry tomatoes, halved

Directions:
Boil salted water in a large pot, cook the spaghetti according to package directions. Drain, reserving 1 c. pasta water; return the pasta to the pot.
Meanwhile, heat 2 T. sun dried tomato oil in a large saucepan. Add the garlic and red pepper flakes; cook until fragrant, 30 seconds. Add the canned tomatoes (with juice) and sun dried tomatoes. Simmer gently, stirring occasionally and breaking up the canned tomatoes, until thick, about 15 minutes.
Add the cherry tomatoes; simmer until soft, about 10 minutes.
Add the pasta. Season with salt and pepper. Toss adding pasta water as desired. Serve immediately.

Makes 4 servings. Total time 35 minutes.

Verdict:
Blake is always telling me that we can have spaghetti for dinner. I like spaghetti I am just not the biggest fan of jarred spaghetti sauce. So I am always looking for a good quick sauce. This one fits the bill. I really like the flavor and how light it tasted. Blake liked the flavor but picked out the sun dried tomatoes. (He says he doesn't like the texture.) The kids ate it but also weeded out the tomato chunks.

Penne With Two Tomatoes and Mozzarella

Ingredients:
6 oz. fresh mozzarella, cut into 1/2 inch pieces
coarse salt and pepper
12 oz. penne pasta
1 Tbsp. olive oil
1 pint cherry tomatoes
1/2 c. sun dried tomatoes, sliced
2 cloves garlic, minced
1/4 c. green onions, thinly sliced

Directions:
Boil large pot of water and cook noodles. Reserve 1/2 c. pasta water. Drain pasta and set aside. In pasta pot heat oil. Add cherry tomatoes, sun dried tomatoes, garlic and pasta water. Cook until cherry tomatoes soften, 2 to 4 minutes.
Add pasta, mozzarella cheese and green onions to pot. Season with salt and pepper.
Toss to combine.

Makes 4 servings. Total time 25 minutes.

Verdict:
I liked this. I do like sun dried tomatoes quite a bit. I used the sun dried tomatoes that are packed in oil and garlic. They were tasty in this. Blake liked it too and Gavin even had 2 helpings. That is a shocker.