This Magic Moment
Appetizer: Roasted Pepper Humus Dip
- 1 - 16 oz can cannellini beans
- 1 - 16 oz can chickpeas
- 2 medium garlic cloves
- ¼ cup chopped roasted pepper
- Juice from ½ lemon
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup olive oil
- our favorite crackers or flatbread
Y
Drain cans of beans and empty into food processor. Add all other ingredients into
processor with beans and blend until smooth.
Put in fridge for ten minutes and serve with favorite crackers or flatbread. This
make a great snack for the next day.
Salad: Sliced Tomatoes with Fresh Basil
- 2 medium tomatoes
- 6 fresh basil leaves
- Salt, pepper
- Garlic powder
- Olive oil
- Red wine vinegar
Cut tomatoes into round slices, arrange in a circle on plate. Cut basil leaves into
thin slices and sprinkle on top of tomato slices. Sprinkle salt, pepper and garlic
powder over tomatoes and basil then drizzle olive oil and vinegar to taste.
Entrée: Rolled Chicken Breast Asparagus with a Light Sauce
- Water
- 18 thin asparagus stalks
- lb thin-sliced chicken breast
1
(usually 5-6 slices to a lb)
- Salt & pepper
- Garlic powder
- Olive oil
- Toothpicks
- 2 eggs
- Italian seasoned breadcrum