Close Your Eyes and Imagine

Close your eyes and imagine... that this picture actually looks appetizing. It was really delicious. I promise!!!!!

Really. I know you don't believe me. You can ask Nick too! I don't want to write what I think it looks like but feel free to guess in the comments.

I found the recipe on a random site- just a simple Lentil Salad. I'm sure it is perfect as a side dish but Nick and I ended up eating it as a main dish, so it works either way. We also had some leftover for lunch which was delicious cold too.

Recipe:

1 1/4 cups dried lentils
3 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon coarse ground pepper
1 clove garlic, crushed
1 1/2 cups quartered cherry tomatoes
1 cup diced cucumber
1/2 cup feta cheese, crumbled
1/3 cup thinly sliced celery

Place lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside.

Combine lemon juice and next 5 ingredients (lemon juice through garlic) in a medium bowl; stir with a wire whisk until blended.

Add lentils, tomatoes, cucumber, cheese, and celery to lemon juice mixture; toss gently to coat.

Serves 4.

Yum in the Tum

Parmesan Chicken Paillards with Cherry Tomato Sauce

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1591066

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon kosher salt, divided
  
• 1/2 teaspoon freshly ground black pepper, divided
  
• 1/4 cup grated Parmesan cheese
  
• 1 tablespoon all-purpose flour
  
• 2 teaspoons olive oil, divided
  Cooking spray
  
• 1/2 cup finely chopped onion
  
• 1/4 cup fat-free, less-sodium chicken broth
  
• 1 tablespoon sherry vinegar
  
• 2 cups quartered cherry tomatoes
  
• 1/2 teaspoon dried oregano
  

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine cheese and flour in a shallow dish. Dredge 1 side of each chicken breast half in cheese mixture.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves, cheese side down; cook 4 minutes on each side or until done. Repeat procedure with remaining 1 teaspoon oil and chicken breast halves. Remove from pan; keep warm.

Coat pan with cooking spray. Add onion; sauté 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and oregano; cook 2 minutes.

Wine note: These chicken breasts have a piquant Italian flavor. I love to serve them with an Italian red made from the sangiovese grape. Try the incredible Marchesi di Frescobaldi "Campo ai Sassi" Rosso di Montalcino 2004 (Montalcino, Tuscany, Italy), $20. -Karen MacNeil

Yield

4 servings (serving size: 1 chicken breast half and about 1/3 cup tomato mixture)

Nutritional Information

CALORIES 264(20% from fat); FAT 5.9g (sat 1.8g,mono 2.6g,poly 0.9g); PROTEIN 42.6g; CHOLESTEROL 102mg; CALCIUM 95mg; SODIUM 504mg; FIBER 1.3g; IRON 1.6mg; CARBOHYDRATE 7.4g