Salubrious Sunday on Cloud #9

I've had a few people ask me what salubrious means.....yeeees, it's real word. So for those of you who don't know and haven't / won't ask...here ya go:

sa⋅lu⋅bri⋅ous [suh-loo-bree-uhs]

–adjective

favorable to or promoting health; healthful: salubrious air.

With that said and done, let me tell you about Sunday's Salubrious Meal

From my Cooking Light Chicken cookbook (has some incredible photos in it...yep, bought the book cuz I was eating with my eyes first), I made Chicken with Rosemary Sauce. And from my Pillsbury Fast & Healthy cookbook I made Broccoli and Red Pepper with Lemon-Horseradish Sauce.

I've made the chicken several times over the past couple of years and it's always been a hit. The veggie side was a new experience that did not disappoint me.

Chicken with Rosemary Sauce

8 oz pasta, such as spaghetti, cooked according to package directions

2 teaspoons olive oil

4 skinless, boneless chicken breast halves

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup green onions, chopped

1/3 cup dry white wine

1 teaspoon minced fresh rosemary

1/2 cup fat-free, less sodium chicken broth

1/3 cup whipping cream

2 tablespoons green onions, chopped (for garnish)

Although this recipe is a Cooking Light recipe, its a little obvious that it can be lightened up quite a bit more without jeopardizing the flavor. At least not by much. I used whole wheat spaghetti. Instead of whipping cream, I used milk. I could've replaced the wine with more broth, and I have done so in the past, but this time I decided not to.

Start cooking your pasta so that it'll be done about the same time everything else it.

Heat oil in a large skillet over medium-high heat. Sprinkle the chicken with salt and pepper and cook for 3 minutes on each side or until lightly browned. (for more even, quick cooking I butterflied the chicken.)

Add 1/2 cup onions, white wine and rosemary and cook for 30 seconds. Stir in broth and continue cooking 2 more minutes or until chicken is done.

Add cream and cook 2 minutes.

Garnish the chicken with the remaining 2 tablespoons of green onions and serve over your pasta.

Pretty quick and easy, eh?

Well, check this out......

Broccoli and Red Pepper with Lemon-Horseradish Sauce

1 lb chopped broccoli spears

1 medium red bell pepper, cut into thin bite-size strips

Sauce

1/3 cup fat-free sour cream

2 teaspoons lemon juice

2 teaspoons Dijon mustard (if I have to use mustard, this is my preferred one)

1/2 - 1 teaspoon prepared horseradish

1/4 teaspoon salt

Steam broccoli and bell pepper until desired tenderness.

In a small bowl, mix sauce ingredients until smooth.

Pour sauce over veggies and eat.

Poof! All done! Yum!

Oh...I recommend that you prepare the sauce about 30 minutes beforehand so that the flavors mesh.

Oh...check this out. I have a grape theme thing going on in my kitchen. I think it started when I discovered a grape milk glass set that use to be my mother in laws. So the other day my daughter was at The Goodwill. She found a set of 4 grape plates. Immediately she sent me a picture (don't you just love cell phones JUST for times like this?) to see if I liked them. DUH! (does a bear shit in the woods?). And I got 4 grape plates for $1.99...total. Not each....but for all of them. Thats my bargain of the week.

And for the grand results:

Chicken with Rosemary Sauce (per listed recipe in cookbook):

Servings: 4

Calories: 480 (24% from fat)

Fat: 12.6 g (sat 5.6g, mono 4.4g, poly 1.4g)

Protein: 46.7g

Carb: 41.3g

Fiber: 2.9g

Chol: 126 mg

Broccoli and Red Pepper with Lemon-Horseradish Sauce

Servings: 6

Calories: 40 (from fat: 0)

Fat: 0

Chol: 0

Sodium: 170mg

Carb: 7g