Recently I was privileged to learn some cooking tips from Chef Jacques at El Camino hospital. He made a delicious chicken with artichoke hearts, roasted red peppers and sun dried tomatoes. It was low-sodium, and yet delicious because he used herbs for seasoning.
You can see Chef Jacques and me cooking on CBS-5 in the San Francisco Bay area, tonight, Wednesday, January 18 at 7:20 pm, just before Judge Judy. I hope you’ll tune in for more weight loss tips and a fun cooking demonstration.
Here’s 2 Recipes:
Sautéed Chicken Breast
Sun Dried Tomatoes - Artichokes Sauce with Whole Wheat Cous Cous
Yield 4
Ingredients:
8 ounces whole wheat cous cous
1 cup water
1/2 cup chopped sun-dried tomatoes, (not oil-packed), divided
2 plum tomato, diced
2 clove garlic, peeled
3 teaspoons chopped fresh basil, divided
1 tablespoon red-wine vinegar
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
4 boneless, skinless chicken breasts, trimmed (4 ounces each)
1/4 teaspoon freshly ground pepper
1 9 ounce - can artichoke hearts
1/2 cup finely shredded Romano cheese, divided
Cook cous cous in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
- Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons basil, vinegar and 2 teaspoons oil in a pan. Saute for 2 minutes.
- Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
- Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
- Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and basil.
Orange, Red Cabbage & Jicama Salad
Ingredients:
4 tablespoons seasoned rice vinegar
1-tablespoon orange juice
1-teaspoon Dijon mustard
1/4 cup olive oil
2 cups jicama, cut into thin strips
2 cups thinly sliced red cabbage
1 cups thinly sliced Napa cabbage
2 cups orange segments (blood oranges)
4 ounces mixed field greens
3/4 cup pine nuts, toasted
Preparation
- Whisk the vinegar, orange juice and mustard in a small bowl, gradually whisk in oil. Season dressing to taste with salt and pepper. Cover and chill dressing; bring to room temperature and rewhisk before using.
- Combine jicama, cabbages, orange segments, mixed field greens and pine nuts. Add dressing and toss. Serve on chilled plates.
Serves 8
Calories 70; Total Fat 3 grams; Sodium 200 mg; Carbohydrates 10 grams; Fiber 4 grams; Sugars 5 grams; Protein 1 gram.
Per serving: 457 calories; 12 g fat ( 3 g sat , 6 g mono ); 68 mg cholesterol; 54 g carbohydrates; 0 g added sugars; 36 g protein; 10 g fiber; 372 mg sodium; 546 mg potassium.
Check back on the Daily Dose soon for the featured video of me and Chef Jacques.
I'm delighted to be working with El Camino Hospital to inform people about the incredible services available there, a Bariatric Surgery Center of Excellence. The more I learn about their programs and services, the more impressed I am with their committment to do whatever it takes to help people live their best lives. I'm excited that they're offering Health Perks to my readers and followers free of charge. Just use “nurse barb” as the promotion code and it’s free. In addition, you’ll automatically be entered to win a cooking class and dinner with El Camino Hospital’s Award winning Chef Jacques and me.
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