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Summer meal for the ‘rents

Tonight Steve and I had my parents over for a dinner to celebrate their retirement. They wanted something light and low-carb. Here’s what I made:

CHICKEN SATE:
1.5 lbs chicken breasts, cut into long strips
Marinade:
1.5 T Soy sauce
1 T rice Vinegar
1 T brown sugar
1/2 bulb garlic, minced
1/2 ginger root, minced
1/4 t red pepper flakes
Juice of 1/2 lime
Put all ingredients in plastic bag, marinate for 1 hour
Soak bamboo skewers in water for 30 min
Skewer marinated chicken, place on cookie sheet
Preheat oven to broil, cook chicken 5 min a side

Serve with peanut sate dipping sauce (store bought, 2 kinds, one from TJs and one from QFC – both were good)

ROASTED VEGGIES:
1 bunch asparagus, laid in baking dish
1 bag pre-cut broccoli, laid in baking dish
Toss both in drizzle of olive oil, drizzle of balsamic vinegar, diced garlic, salt and pepper. Sprinkle on Parmesan cheese.
Bake 12 min in a 425 degree oven, before serving squeeze on 1/2 lemon

BROWN RICE (optional):
TJ’s Microwave brown rice, 3 minutes in the microwave

ASIAN SALAD:
1 cucumber, peeled and sliced
1 bunch green onions, chopped
1 bag romaine and cabbage salad mix
TJ’s Asian peanut salad dressing

BERRY DESERT:
1 package strawberries, cut into slices
1 package blueberries
1 package blackberries
Mix with 3T sugar and 1/2 lemon juice, let sit for an hour
TJ’s shortcake (optional)
TJ’s whipped cream (optional)

STEVE’S GINGER-ORANGE PUNCH:
4 Reeds ginger brew sodas
1/3 litre Shwepp’s ginger ale
1 ginger root boiled in 1/4 cup water
1/3 carton OJ
1/2 lemon, squeezed
1/2 lime, squeezed
Ice

 

 

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This entry was posted on June 22, 2014 by in Cooking, Health, Nest, Recipies and tagged , , , , , .
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