From the ArcaMax Publishing, Recipes Newsletter:
http://www.arcamax.com/news/recipes/s-11194-757260
Mediterranean Chicken
6 - 8 boneless chicken breasts
1/3 cup extra virgin olive oil
4 - 6 garlic cloves, minced
1/4 cup fresh parsley
1/2 cup ripe olives, pitted and sliced
1/3 cup dry red wine
2 - 14 oz. cans diced tomatoes
2 tsp. dried oregano
2/3 cup Feta or goat cheese
Heat oil in a large skillet and add garlic and chicken. Simmer until
chicken juices are no longer pink. Add parsley, olives, red wine,
diced tomatoes and oregano. Simmer for 15 minutes over low heat.
Sprinkle with Feta or goat cheese and allow cheese to melt, Serve with
rice or pasta. We had this over the past weekend and it was just
great. It even passed the Jungle Boys test (our 7 and 9 year olds
liked it).
The Skinny: Feta and goat cheese are lower in fat than most cheese
and the little bit of oil is olive oil which is better for you than
other oils. You could cut out the olives but they really do add
flavor, color and texture to this dish. We used wholewheat pasta which
is supposed to be good for you.
Zucchini with Thyme and White Wine
1 and 1/2 pounds fresh zucchini
2 cloves garlic, minced
1/3 cup extra virgin olive oil
1 large onion, diced
2 Tbsp. fresh parsley, minced
1 tsp. dried thyme
1/2 cup dry white wine
Salt and pepper to taste
Saute zucchini, garlic and onion in a saucepan until zucchini is
crisp-tender. Add parsley, thyme, wine and salt and pepper and simmer
over very low heat covered for about 20 minutes.
The Skinny: Again, not much to do here. If you cannot use white wine
substitute the same measure of apple juice.