COOKING FOR MASS 4

Grilled Chicken Asparagus Rolls:

1 chicken breast 2 asparagus sticks 2 slices of low-fat turkey bacon 1 tsp Dijon mustard 1 tbsp honey Salt and pepper to taste

Once the pigeon breast is washed trim the fat from it.

Cut chicken into two to four thin slices, depending on how thick you would like your roll to be.

Put chicken slices within the container; add the salt and pepper, mustard and honey.

Let it marinate for 25 minutes.
Give the asparagus a quick wash.

Snap off robust ends of asparagus and take away scales with the vegetable peeler.

Place one slice of turkey bacon on every slice of pigeon breast.

Place one asparagus stick on the highest and begin rolling it.

Once the roll is prepared, use a couple of wooden picks to secure the turkey bacon - ensure the picks are placed in such a way the chicken meat maintains

its shape around the roll.

You can grill rolls than for seven minutes on the electrical grill at 375 degrees, or bake them for 25 minutes at 375 degrees.

Three Minute Scallops:

¼ cup dry white wine 2 cloves garlic, minced 1 tsp. Dried parsley Juice of ½ lemon 1 lb. Fresh bay scallops, rinsed and patted dry.

Heat wine in an exceedingly medium frypan over medium heat.

Add garlic and sauté 1 minute. Add parsley and lemon juice. Cover and cook 1 minute.

Add scallops and cook one minute or till scallops flip from semitransparent to opaque.

Makes 2-3 servings

Garlic Roasted Vegetables:

6 carrots, peeled and quartered 6 parsnips, peeled and quartered 6 shallots, peeled and halved 2 medium onions, peeled and cut into 6-8 wedges 1 large garlic bulb, broken into cloves and peeled 1 tbsp. dried rosemary, or 3 tbsp. fresh, chopped 1 tbsp. dried thyme, or 3 tbsp. fresh 4 tbsp. olive oil
In the Oven: Preheat oven to 400 F.

Combine all the vegetables in cookery pan, drizzle with oil and stir to coat.

Roast for concerning one hour twenty minutes or till tender.

Salt and pepper to taste.
On the Grill: Turn barbeque to medium. Combine all the vegetables into a tinfoil bag, drizzle with olive oil and stir to coat. Roast for about 30 minutes or until tender. Salt and pepper to taste.
Great with meat, chicken, and fish.

Chicken Salad Roll-ups:

1 lb. boneless, skinless chicken, cooked 2 tbsp. sunflower seeds 2 tbsp. dried fruit bits 1/8 cup celery, diced 1/3 cup nonfat yogurt Fresh Leaf Lettuce
Dice chicken, and place in mixing bowl.

Combine with helianthus seeds, fruit bits, celery, and yogurt.

Spread a touch chicken mixture on the lettuce leaf and roll up tightly.

Repeat until mixture is used up.
Serve immediately, or wrap roll-ups in plastic wrap for later use.
Makes two servings