New Recipe: Grilled Lemon Herb Chicken

Grilled Lemon Herb Chicken

2 tsp grated lemon rind                              ½ cup fresh lemon juice          1 tsp thyme

2 tbsp olive oil                                                 2 tbsp water                              ¼ tsp pepper

1 tbsp basil                                                        1 tsp rosemary                           2 garlic cloves, minced

6 boneless, skinless chicken breast halves

Combine all ingredients (except chicken) in a large zip-lock bag, Add chicken, seal and marinade in fridge for 8 hours, turning occasionally. Spray grill with cooking spray and cook chicken over medium heat, turning and basting every 5 minutes with marinade.

Open House March 5

Our next Ideal Protein Open House is scheduled for Monday, March 5th from 4:00PM-6:00PM at MercyCare Edgewood. This is a great time to hear more about the diet, sample some of the food, and you can even get weighed and measured that night if you decide to start the diet. We will also be offering half-price program fees to anyone that comes to the Open House. Hope you see you all there!

Baked Mediterranean Veggies

 Baked Mediterranean Veggies

1 small eggplant, cut into 1 inch cubes               1 medium zucchini, cut into ½ inch slices

1 large red pepper, cut into 1 inch pieces           1 small red onion, cut in wedges

2 garlic cloves, sliced                                                2 bay leaves

1 tsp basil                                                                      1 tsp rosemary

Salt and pepper to taste                                          2 tbsp olive oil

Preheat oven to 400 F. In a shallow baking dish, combine veggies with garlic, bay leaves, basil, rosemary, salt and pepper. Drizzle with olive oil. Bake about 40 minutes stirring every 10 minutes until veggies are fork-tender. Discard bay leaves. Serves 2-4.