Entree Recipes > Chicken Ratatouille

Ingredients

1. 300 g. eggplant, peeled and sliced into ¼ inch slices (1 medium eggplant)
2. 6 tbsp. CapTri®
3. 2 tbsp. whole wheat flour
4. garlic salt (to taste)
5. 80 g. finely chopped onion (1 medium)
6. 450 g. zucchini, washed and sliced (about 3)
7. 300 g. green peppers, seeded and diced (about 2 medium)
8. 700 g. tomatoes, peeled and chopped (4 medium)
9. 600 g. chicken breast, cooked and diced

Heat the CapTri® on low heat in a large, nonstick skillet. Add garlic salt and onion; sauté until tender, but non brown. Toss the zucchini with 1 tbsp. flour and add to the skillet.

Rinse and quarter eggplant slices, pat dry and dust with the remaining flour. Add to the skillet.

Add green peppers, tomatoes and cooked chicken. Cook uncovered until all the vegetables are tender. Serve warm or cold. Makes four servings.

Entree Recipes > Chicken Fingers

Ingredients

1. 150 g. chicken breast
2. 1 tbsp. CapTri®
3. 25 g. oatmeal (rolled oats)
4. garlic
5. paprika
6. chili powder
7. black pepper

Cut partially frozen chicken into thin slices (1” x ½”). Put in a bowl and toss with other ingredients adding spices to taste. Place chicken strips on a cookie sheet that has been sprayed with PAM, and bake at 400 degrees for 15 minutes.

Parrillo Performance Newsletter > 9.15

Welcome to our Weekly Edition – September 15, 2008

1. Healthy Recipe: Kidney Beans And Romaine Lettuce & More Great Parrillo Recipes
2. Have You Tried Our New Protein Chew Bars^TM Yet?
3. Article of the Week: The Stage 1 Lean Out Phase: Triggering Glucagon

Read more

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