Tonight's recipe was created by my wonderful garden. It may still be early in the season, but I have wonderful herbs and salad stuff.
Herbed Chicken
(18) 6 boneless skinless chicken thighs
(0) 1/2 c mixed chopped fresh herbs (sage, rosemary, thyme)
(1) 1 tbsp "I Can't Believe Its Not Butter Light"
(0) 2-3 baby bok choy (or spinach, or other leafy green)
Chop the herbs and mix with not-butter to make a paste. Lay out a large piece of heavy duty aluminum foil. Place chicken thighs on one half of foil. Salt and pepper to taste. Spread herbs over top of chicken. Place leafs of bok choy or other leafy greens over chicken thighs.
Fold the foil over and seal long end. Seal each side end to form a packet. Place on indirect heat on the grill for 25 minutes.
Open and enjoy!
Makes:
3 servings of 6 points each OR
4 servings of 5 points each OR
6 servings of 3 points each
Garden Fresh Spaetzle
(0) 1/4 to 1/2 cup finely chopped mixed herbs (marjoram, summer savory, rosemary, sage)
(1) 1 tsp extra virgin olive oil
(1) 1/2 c egg substitute
(12) 1 1/2 c flour
(0) 1/2 to 3/4 c water
(0) 1/2 tsp salt
(0) 1/4 tsp baking powder
(2) 2 Tbsp "I Can't Believe its not Butter Light"
Finely chop and then crush herbs in a morter and pestle, adding the olive oil to dampen.
Place egg substitute in a bowl and whisk. Add 1/2 c water and flour, and mix thoroughly (avoid the whisk -- it gets stuck in it). Add more water until a good consistency is achieved. Add salt, baking powder, and herb mixture, and mix thoroughly.
Place spaetzle maker (looks like a grater with huge openings and a cage on top) over a pot of boiling water and drip spaetzle dough into water. Simmer 2 minutes.
Drain (there always seems to be water retained with spaetzle, so don't worry about them being dry). Toss with not-butter.
Makes 4 servings of 4 points each.
Posted by Deb Atwood at June 26, 2002 10:00 PM