herbed chicken, orzo, and zuccini

Herbed Chicken, Orzo, and Zucchini

I make this recipe to have leftovers for lunch for three days.  I have
indicated in parenthesis what ingredients to use for 4 servings.


1 box (or 1 cup) dried orzo pasta
5 (or 4 halves) skinless, boneless chicken breasts
1 teaspoon dried basil, crushed
6 (or 3) tablespoons olive oil, keep 1 separate for skillet
2 medium zucchini havled lengthwise and sliced
4 (or 2) tablespoons red wine vinegar
1/2 (or 1/4) teaspoon salt
1/2 (or 1/4) teaspoon ground black pepper
1 tablespoon dried dill

1.  Cook orzo according to package directions; drain.  Return orzo to
the hot pan; cover and keep warm, stirring occasionally.

2.  Cut chicken into 1 inch cubes.  Sprinkle with basil.  In a large
skillet heat 1 tablespoon of the oil over medium-high heat.  Add
chicken; cook about 12 minutes or until no longer pink, turning
once.  (Reduce heat to medium if chicken browns too quickly.)  
Remove chicken from skillet.

3.  Add zucchini to skillet; cook and stir about 3 minutes or until

4.  Stir in cooked orzo, the remaining 5 (or 2) tablespoons of oil, the
vinegar, the salt, the pepper, and the dill.

5.  Add ingredients from skillet to chicken, stir and serve.

Garlic, Pork, and Sweet Potato Hash


2 large sweet potatoes, scrubbed and chopped (4 cups)
1 & 1/2 pound pork tenderloin (I just use one whole
pork tenderloin as they come from the grocery store)
4 tablespoons soy sauce
Ground black pepper
2 tablespoons vegetable oil
8 cloves garlic, thinly sliced
4 tablespoons honey
4 tablespoons water


1.  Place sweet potatoes in a microwave-safe bowl;
cover with vented plastic wrap.  Microwave on 100%
power (high) for 8 minutes, stirring once.  Carefully
remove plastic wrap; set potatoes aside.  

2.  Trim fat from meat.  Cut meat into 1 inch slices.  To
butterfly meat slices, make a horizontal cut
three-fourths of the way through each slice; open and
flatten slightly.  Generously brush slices with soy sauce
and sprinkle lightly with pepper.

3.  In a large skillet heat oil over medium-high heat.  
Add garlic; cook and stir just until it begins to turn
golden.*  Remove from skillet.

4.  Add meat to hot skillet.  Cook for 4 to 6 minutes or
until no longer pink, turning once.  Remove from skillet;
keep warm.

5.  For hash, transfer sweet potatoes to hot skillet.  
Cook until potatoes begin to crisp and are tender,
stirring occasionally.  Spoon hash onto individual plates;
top with meat and garlic.

6.  For sauce, in the hot skillet whisk together the
honey, the water, and the remaining soy sauce.  Cook
and stir until bubbly.  Drizzle sauce over meat.  

*  Cook the garlic just until golden but not too brown.  
If it burns, it will taste bitter.

chicken tacos


Nonstick cooking spray
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
2 cups shredded cooked chicken
1 (8 ounce) can tomato sauce
1 (4 ounce) can diced green chile peppers, drained
12 (6 inch) flour tortillas
2 cups shredded lettuce
1/2 cup seeded and chopped tomato (1 medium)
1/2 cup shredded cheddar cheese and/or Monterey Jack cheese
(or you can just use your preferred shredded cheese blend)

1.  Lightly coat a large nonstick skillet with cooking spray; heat skillet
over medium heat.  Add onion and garlic; cook until onion is tender,
stirring occasionally.

2.  Stir in chicken, tomato sauce, and green chile peppers, heat

3.  Divide chicken mixture among tortillas.  Top with lettuce, tomato,
and cheese; fold slices over filling.