Spinach Stuffed Chicken Breasts

There is more to this recipe then the title implies. Not only are you cooking your meat but you are also preparing a delicious sauce to serve with it at the same time. The secret ingredient in this sauce is sure to surprise you. What is it you may wonder? For those of you who have cooked from this cookbook before you may not be surprised because you are getting used to using food in strange and unexpected ways but for others it may come as a complete surprise. The secret ingredient is oatmeal. It's great because it not only adds some texture, it fills you up at the same time.

When I was doing my groceries the store was out of my favorite brand of diced tomatoes so instead of substituting for one with way to much salt content I used whole canned tomatoes instead. Click here for my post about tinned tomatoes and a great brand I found with way less salt.

SERVED WITH: We ate this meal with broccoli and some brown rice to soak up the yummy sauce

COOKING TIPS: Make sure to really pound your chicken flat. I found out the hard way that I didn't get the meat thin enough. When it came time to roll up the chicken with the spinach stuffing inside it just wouldn't roll. So I did a amateurish job and stuck a ton of tooth picks into each one to hold them together while they cooked.

RATING: 8. This is a heart warming dish for a cold winter's night

Broccoli and Caulifower Salad

I made this dish with high hopes that it would be a flavourful way of getting more veggies into my diet. Unfortunately I didn't enjoy it all that much and doubt that I will try it again. It is not often that I am disappointed with a recipe from this GI Diet cookbook but unfortunately I was this time. If you want to give it a go and see if you get better results click on the link below for the recipe.

Broccoli and Cauliflower Salad

SERVED WITH: I took this as my lunch and didn't have anything else with it. Perhaps it would have tasted better as a side dish instead of a salad.

COOKING TIPS: Make sure to steam the broccoli and cauliflower to your desired tenderness. I would even suggest steaming them separately as I find the cauliflower takes a little longer in the steamer.

RATING: 5. I just was not impressed.

Chicken Rice Casserole

I have made this dish two or three times already. You have your vegetables, meat and grain all in one dish so making it is a snap and there are plenty of leftovers. At first I was not used to working with ground chicken and I was hesitant to try it out but now that I have worked with it I am ok with it and not as quick to dismiss recipes with ground poultry in them.

SERVED WITH: Nothing else is needed.

COOKING TIPS: I cook the rice before I add it to the casserole. The first time I didn't and it took way to long to cook it through. Even though I pre cooked the rice I still put it in the oven for the full hour suggested in the recipe.

RATING: 6. It is a good stand by recipe because it is easy to make and filling but not the most exciting dish flavour wise.

Roasted Pork Tenderloin with Balsamic Glaze and Gingered Peach Salsa

This meal really was quite delicious. It reminds me of a GI Diet dish I made a few months back, Grilled Tilapia with Black Bean and Mango Salsa. The pork tenderloin is roasted in the oven and served with a cold salsa made up of fresh peaches, red pepper, green onions and cilantro. Peaches are in season in our neck of the woods right now. You can't go wrong with locally grown produce. It tastes delicious.

I also took the opportunity tonight to try our my new steamer. Steaming veggies is supposed to be healthier because all of the nutrients don't go down the drain with the water like when boiling them. The end result...they tasted exactly the same.

SERVED WITH: A salad of mixed greens and some steamed broccoli.

COOKING TIPS: Be prepared for the meat to take some time cooking. It took a good 25 minutes in the oven before our pork reached the safe temperature of 155F.

RATING: 9. I can't wait to have a dinner party so I can serve this meal.