Grilled Romaine Lettuce & Sonoma Chicken - KTVN Channel 2 - Reno Tahoe News Weather, Video -

Grilled Romaine Lettuce & Sonoma Chicken

Grilled Romaine Lettuce

Yield:
serves 4
Prep Time:  5 mins
Cook Time: 10 mins
Total Time: 15 mins


Ingredients:

2 heads of large Romaine lettuce,
2 tbsp meyer lemon olive oil (or regular olive oil)
2 tsp garlic powder
1/2 cup of fresh grated Parmesan cheese

Directions:

Prepare the grill for med-high heat grilling Remove the leafy outer leaves of each head of romaine. Rinse the heads of romaine under cold water. Pat them down with paper towels to dry them off. Slice down the center length wise, leave the ends on so the lettuce stays intact. Place flat side up and drizzle with olive oil. Prepare the grill for high heat grilling. Place the half heads of romaine flat side down on the grill. Once the flat side has a nice char (grill marks) for about 2-3 minutes depending on the heat of the grill, then flip over and keep on the grill for another 2 minutes. Remove any leafs that come loose during the cooking process. Remove from the heat, place on a platter and sprinkle with grated cheese.

Sonoma Chicken

Prep Time:  10 mins
Cook Time: 0 mins
Total Time: 10 mins

Ingredients:

1 lbs Chicken diced (grilled or rotisserie chicken)
1 cup red grapes
½  red onion ½ inch slices, not too small ½ cup celery diced (from 2-3 stalks)
1 cup greek yogurt
2 Tbsp honey
½ cup pecans
1 tbsp apple cider vinegar
1 tbsp olive oil

Directions:

Purchase a rotisserie chicken at the store (saves a ton of time). Remove chicken from the bones and slice into ½ inch by ½ inch pieces. In a large mixing bowl add all ingredients and mix together. Serve.

 

Enjoy!


Disclaimer
This recipe is intended for general diet only. Chronic Kidney Disease, Dialysis and Diabetes patients should check with your doctor, dietician or nutritionist for serving sizes and ingredients that are best for you. Each individual diet may vary.

  • Delicious by DaVita SegmentsDelicious by DaVita SegmentsMore>>

  • Greek Seafood Salad

    Greek Seafood Salad

    Tuesday, September 16 2014 8:54 PM EDT2014-09-17 00:54:51 GMT
    Dressing
    ¼ cup plus 2 tablespoons extra-virgin olive oil
    3 tablespoons red wine vinegar
    ½ teaspoon minced garlic
    ½ teaspoon kosher salt
    ½ teaspoon dried oregano
    ¼ teaspoon crushed red pepper flakes
    Salad
    1 large vine-ripened tomato, cut into medium cubes
    ½ cup pitted Kalamata olives, each quartered
    3/4 cup thinly sliced celery
    ¼ cup diced red onion
    1 pound small shrimp (36/45 count), peeled and deveined
    1/2 pound small bay scallops
    ½ pound
    More >>
    Dressing
    ¼ cup plus 2 tablespoons extra-virgin olive oil
    3 tablespoons red wine vinegar
    ½ teaspoon minced garlic
    ½ teaspoon kosher salt
    ½ teaspoon dried oregano
    ¼ teaspoon crushed red pepper flakes
    Salad
    1 large vine-ripened tomato, cut into medium cubes
    ½ cup pitted Kalamata olives, each quartered
    3/4 cup thinly sliced celery
    ¼ cup diced red onion
    1 pound small shrimp (36/45 count), peeled and deveined
    1/2 pound small bay scallops
    ½ pound
    More >>
  • Eggplant Rollatini

    Eggplant Rollatini

    Tuesday, September 16 2014 8:54 PM EDT2014-09-17 00:54:29 GMT
    Makes about 6 servings

    Olive oil cooking spray
    Olive oil to lightly coat eggplant
    1 ½ lb Eggplant, cut lengthwise into ¼-inch thick slices
    ½ tsp Sea salt
    1/ tsp Freshly ground black pepper
    2 cups Your favorite marinara sauce
    3 ea Red bell peppers, roasted, peeled and seeded
    1 cup Part skim milk ricotta cheese
    1 ea Egg, large
    ½ cup Arugula, chopped
    1 tsp Freshly grated lemon zest
    2 ea Garlic cloves, minced
    10 ea Large basil leaves, chopped
    More >>
    Makes about 6 servings

    Olive oil cooking spray
    Olive oil to lightly coat eggplant
    1 ½ lb Eggplant, cut lengthwise into ¼-inch thick slices
    ½ tsp Sea salt
    1/ tsp Freshly ground black pepper
    2 cups Your favorite marinara sauce
    3 ea Red bell peppers, roasted, peeled and seeded
    1 cup Part skim milk ricotta cheese
    1 ea Egg, large
    ½ cup Arugula, chopped
    1 tsp Freshly grated lemon zest
    2 ea Garlic cloves, minced
    10 ea Large basil leaves, chopped&
    More >>
  • Ratatouille

    Ratatouille

    Thursday, August 21 2014 3:14 PM EDT2014-08-21 19:14:39 GMT
    1/3 cup Olive oil
    5 Cloves garlic, smashed
    1 Onion, sliced
    1 Dried bay leaf
    1/4 tsp Dried oregano
    1/4 tsp Dried tarragon, crumbled
    1/4 tsp Dried thyme, crumbled
    1/8 tsp Ground coriander seeds
    3/4 lb Eggplant, cut into 1-inch pieces (about 3 cups)
    1 small Zucchini, scrubbed, quartered lengthwise, and cut into 1-inch pieces
    1 Red bell pepper, cut into 1-inch pieces
    1 Yellow bell pepper, cut into 1-inch pieces
    3/4 pound Cherry tomatoes
    2 tbsp Fre
    More >>
    1/3 cup Olive oil
    5 Cloves garlic, smashed
    1 Onion, sliced
    1 Dried bay leaf
    1/4 tsp Dried oregano
    1/4 tsp Dried tarragon, crumbled
    1/4 tsp Dried thyme, crumbled
    1/8 tsp Ground coriander seeds
    3/4 lb Eggplant, cut into 1-inch pieces (about 3 cups)
    1 small Zucchini, scrubbed, quartered lengthwise, and cut into 1-inch pieces
    1 Red bell pepper, cut into 1-inch pieces
    1 Yellow bell pepper, cut into 1-inch pieces
    3/4 pound Cherry tomatoes
    2 tbsp Fre
    More >>
Powered by WorldNow
All content © Copyright 2000 - 2014 WorldNow and Sarkes Tarzian, Inc. All Rights Reserved. For more information on this site, please read our Privacy Policy and Terms of Service.