Fit Cuisines Menu 2/28-3/4

This weeks Fit Cuisine we went back and gave the clients some of there favorite dishes. One was the Bruschetta Chicken Breast; the other was Chicken with Sundried Tomatoes and Pasta.

So lets get rocking on the recipes for this week, there is a stewp in here that can out amazing, and it only took 15 minutes to make. Who says cooking takes to long!

Chicken Sausage Ragout

Ingredients:

1 Package of Chicken Sausage diced

1 Zucchini Diced

1 Squash Diced

1 can white beans (rinsed and drained)

1 16oz bag of frozen chopped kale

2 cans low salt diced tomato

dash of pepper

3 cups low sodium chicken broth

1 TBSP minced garlic

2 TBSP Olive Oil

In a medium pot saute oil and garlic. Add your zucchini, squash and sausage and let them cook for 5 minutes or so. Then add your chicken broth, kale, diced tomatoes and let it simmer for 10 minutes. At this point the sausage is about cooked and your vegetables are tender. Add your beans and pepper. Stir together and let it simmer low for 5 minutes. Remove from heat and serve.

Tips:

This is a great complete meal and it cooks so fast. Serve it with rice or quinoa if you wish, sprinkle with parmesan and enjoy.

Marinated Italian Pork Loin

Ingredients:

1 Pork Tenderloin

1 bottle of light Italian dressing

1 TBSP Parmesan Cheese

1 tsp Ms Dash Italian Seasoning

Take a ziplock bag and place everything in it. Seal and massage everything into the meat. Refrigerate for 30 minutes or over night. Preheat oven to 400 place the pork and all the juices in a baking dish and cook for 40 minutes or until pork is done.

Diced Chicken with Sundried Tomatoes, Artichokes, and Roasted Peppers with Whole Grain Pasta

Ingredients:

1 Package of Chicken Tenders or Chicken Breast Diced

2 TBSP Sun Dried Tomatoes cut in oil

1 small jar of artichoke hearts marinated

1 small jar roasted red peppers diced

1 TBSP garlic

1 TBSP Olive Oil

1 box of whole grain pasta

1/2 cup low sodium chicken broth

Cook up your pasta according to box. In a saute pan heat up your oil, and garlic. Add your diced chicken and chicken broth. Cook till your chicken is no longer pink. Then add your tomatoes, artichokes, and roasted peppers. Let it simmer with your chicken so all the flavors blend. Drain your pasta and add it to the chicken. Let it simmer low for about 5 minutes, sprinkle with parmesan cheese and serve.

Tips:

This is a great easy to make dish. You can also do this with large pieces of chicken breast and layer it in a baking dish with all the goodies on top. Your side dish can be the pasta. I bring this to parties and people always ask me for the recipe. With this dish I added sliced mushrooms and it was great. If mushrooms are not your thing add a vegetable of your choice.