By Heather Tallmann, author of Basilmomma
For the March Door to Wellness cooking class, we learned how to use fresh herbs to boost our recipes. In conjunction, the LRD Garden Club met last week and talked about growing herbs for kitchen use so what better time to talk about incorporating those herbs into recipes?
What I like best about these classes is we all have a chance to collaborate and work together. Everyone has a station and we all work preparing our meal together. A few clients shared how they incorporate some of these ingredients into their own diets on a daily basis. Some use a teaspoon of garlic to treat symptoms of diabetes while others add spinach, greens and herbs for more cancer-fighting folic acid. They’re all looking for easy ways to get the most out of their food.
- 4 boneless, skinless chicken breasts (1 lb total), cut into strips
- 1/2 cup sliced black olives, drained
- 4 diced Roma or small tomatoes, or- canned diced tomatoes, drained
- 1 cup crumbled low-fat feta cheese
- 1/3 cup olive oil
- 1 clove garlic, chopped
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp oregano
- Juice of 1 lemon
- Black pepper
- Combine all ingredients except the feta in a large bowl
- Pour into a baking dish.
- Cover with foil.
- Bake at 350 for 40 minutes or until cooked through.
- Remove from heat and sprinkle with feta.
- Serve with roasted veggies or a whole grain.
- 1 pound of chicken breasts- $4.99 sale
- Small can of black olives- $.80 sale
- 4 Roma tomatoes- $1.25 sale
- Feta, 4 oz package- $1.49 sale
- 1 lemon- $.75
- One clove garlic- $.20 (portion of whole bulb)
- Assorted herbs- $1.49 sale
- Black pepper/olive oil are pantry items and not included in this cost
- Recipe total: $10.97
- Having pantry items like garlic, black pepper and olive oil and growing your own herbs would cut down on the cost of this dish.