Kitchen Bouquet Roast

My mother taught me how to make this roast years ago. It is my favorite..

Ingredients:
Chuck Roast
A third of a bottle of Kitchen Bouquet
Cover meat with Lawry's seasoning--Just dash it over the meat on both sides. I don't rub it in.
One onion roughly chopped

Get out your favorite roasting dish, place meat in it, dash both sides of the meat with Lawry's. Pour a third of a bottle of Kitchen Bouquet in a cup and fill the cup with water. Pour that over the meat. Use about four more cups of water until the roast is almost covered. Throw your onions on top and to the sides of the roast in the mixture. Put on the lid and throw it in the oven for 3 hours at 350 degrees.

After three hours, put it on the stove, remove the lid, and cook it on the stove top on medium low heat for about 15 minutes. Some of the water and Kitchen Bouquet mixture will cook down and into the meat, but do not let it great too dry. The meat is so tender and seasoned to perfection.

We serve with coleslaw and mashed potatoes.
Have a lovely weekend!

Grilled Tilapia with Couscous, Shrimp & Avocado

We found this grilled tilapia recipe on Pinterest.

Our Take:
We enjoyed this dish. I will sear it a few minutes longer next time to brown it a little more. Matthew sauteed some shrimp to go with the fish. He used a dash of olive oil, 1/2 tablespoon of butter, salt and pepper to saute.  After they cooked a bit, he added a dash of white wine to deglaze the pan. They were very tasty!

Here's the web address:
http://www.womenshealthmag.com/nutrition/low-fat-fish-recipe

2 tsp mild chili powder
1 Tbsp + 2 1/2 Tbsp olive oil
4 tilapia fillets (6 oz each)
3/4 c Israeli couscous
3 1/2 Tbsp lemon juice
1 tsp sugar
2 tsp soy sauce
1/2 c chopped scallions
1 Tbsp chopped parsley
1 c diced avocado
2 sliced grilled lemons (optional)

1. Preheat grill or grill pan and prepare couscous according to package instructions.

2. Combine chili powder and 1 tablespoon olive oil; brush over tilapia. Grill the fish for about 2 minutes on each side.

3. Meanwhile, in a large bowl, combine 2 1/2 tablespoons olive oil, lemon juice, sugar, soy sauce, scallions, parsley, and avocado. Fold into couscous and season to taste with salt and freshly ground black pepper.

4. Place each fillet on a bed of couscous; garnish plate with grilled lemon (optional).

Makes 4 servings.
Per serving: 446 calories, 20 g fat (3.4 g saturated), 388 mg sodium, 30 g carbs, 4 g fiber, 38 g protein

Lemon Herb Chicken

The picture above is from:
http://www.womenshealthmag.com/nutrition/easy-chicken-recipes?page=5

The picture is not exactly how the dish looks. Your sauce will be light and filled with herbs. I haven't taken a picture of this dish, so I used the one on the website.



We found this recipe on Pinterest. It came from Women's Health Online.


Our Take: The original recipe called for mint, but we used Herbes de Provence instead because we had it in the pantry. I didn't have any fresh basil, so I used dried basil. We had fresh parsley. Fresh always has a little added flavor. The recipe calls for searing the chicken for two minutes, and then roasting for eight minutes. I actually seared for three minutes on each side, and I left it in the oven roasting for 20 minutes. I like to make sure the chicken is cooked through thoroughly. The sauce was wonderful. I love to make fresh sauces from scratch. It is a very fruity and herb filled chicken dish, and it's heart healthy! We serve with roasted zucchini, squash, carrots and onions.

Lemon Herb Chicken

This simple recipe has only eight ingredients, but each one brings major flavor. The lemon adds the tang while the herbs add an exotic, homemade touch. Serve with brown rice and a side of broccoli for the ultimate comfort meal.

Ingredients:

• 2 tbsp olive oil
• 4 tsp olive oil
• 2 large chicken breasts
• juice and zest of 1 lemon
• 1/3 C fresh parsley
• 1/3 C fresh mint
• 1/3 C fresh basil
• Salt and pepper
• 1/3 C white wine

Heat 2 Tbsp olive oil in an oven-proof skillet on high heat. Place the chicken in the skillet and sear for 2 minutes per side. While the chicken cooks, put the remaining 4 tsp oil, along with the lemon juice, zest, and herbs, into a blender or food processor and pulse until well mixed. Place the skillet with the chicken in a 400°F oven to roast for 8 minutes. Remove the skillet from the oven and place the chicken on a plate. Season with salt and pepper, then pour the wine into the skillet, scraping up any brown bits from the bottom of the pan. Add the herb sauce to the skillet and cook on the stove top for 1 minute, stirring frequently. Pour the sauce over the chicken.

Nutrition facts per serving: 377 cal, 24.1 g fat (3.5 g sat), 5 g carbs, 1.3 g fiber, 28 g protein