One of my other favorite sources for recipes is Cooking Light. I have two or three of their books and recently acquired a magazine from their line of 5 Ingredient/15 Minute Recipes. I have their first book in this line and LOVE it. I have 16 recipes tabbed and use six of these consistently each month.
The latest magazine has excellent, easy recipes and meal ideas. I've already tried a few recipes and this one I've tried twice. Last night I tried it with boneless pork loin chops browned in the skillet, instead of the chicken on the grill. I served it with corn on the cob and a big fat salad.
Grilled Rosemary Chicken
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
4 (4-ounce) chicken cutlets
1/4 teaspoon salt
1/4 teaspoon black pepper
cooking spray
Tomato-Avocado Salsa
1. Combine first four ingredients in a large heavy-duty zip-top plastic bag. Sprinkle chicken with salt and pepper, and add to bag; seal. Marinate in the refrigerator for 30 minutes.
2. Prepare grill.
3 Remove chicken from marinade, discarding marinade. Place chicken on a grill rack coated with cooking spray. Grill three minutes on each side or until done. Serve with Tomato-Avocado Salsa. Yields 4 servings.
Tomato-Avocado Salsa
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar
1 garlic cove, minced
2 cups grape tomatoes, halved
1/2 cup (2 oz) crumbled reduced-fat feta cheese with basil and sun-dried tomatoes
1 ripe peeled avocado, chopped
Combine first four ingredients in a large bowl, stirring with a whisk. Add tomato halves, cheese and avocado; toss gently. Yield: 4 servings at 3/4 cup each.
