Italian Herb Marinated Chicken

From: McCormick

Ingredients:
1 1/2 pounds chicken breasts
1/4 cup olive oil 
2 Tbsp white wine vinegar
2 Tbsp McCormick montreal chicken seasoning
1/2 tsp Italian seasoning

1. Mix oil, vinegar, Chicken Seasoning and Italian seasoning in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
3. Grill chicken over medium-high heat 6 to 7 minutes per side or until cooked through.

Verdict:
Well, here's the deal. My whole family and I found the herb flavor of this chicken to be too overwhelming for our tastes. So I shredded mine and made a wrap out of it. I found that to be the perfect offset to the herbs. If you like strong herb flavors such as oregano, rosemary, thyme, etc. you will really like this chicken. I would actually make this again and just not use as much of the seasonings.

Nutrition information: (based on my ingredients; per tenderloin)
117 calories
1g carb
6g fat
16g protein

Herbed Shrimp and Pasta

From: Southern Living Quick & Easy Weeknight Favorites

Ingredients:
8 oz angel hair pasta, uncooked
1 cup butter
1 1/2 lbs peeled, medium-size fresh shrimp (2 lbs unpeeled)
4 garlic cloves, minced
2 cups half-and-half
1/2 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp pepper
2 tsp chopped fresh dill or 3/4 tsp dried dillweed (optional)

Cook pasta according to package directions. Drain; set aside, and keep warm.

Meanwhile, melt butter in a large heavy skillet over medium-high heat; add shrimp and garlic. Cook, stirring constantly, 3 to 5 minutes or until shrimp turn pink. Remove shrimp, and set aside, reserving garlic and butter in skillet.

Add half-and-half to skillet; bring to a boil, stirring gently. Reduce heat, and simmer 15 minutes or until thickened, stirring occasionally. Add shrimp, parsley, salt, pepper, and, if desired, chopped dill; stir until blended. Serve over pasta. Garnish, if desired.

What I did differently from the recipe:
I only used about 12 oz of shrimp and it was plenty. I also used much less parsley than called for - probably closer to 2 tablespoons, and I added broccoli because I had some to use. I added the broccoli at the same time as the shrimp.

What I'll do differently next time:
I will probably half the sauce. There was a lot of leftover sauce, and I will use it, but I think half would be plenty for 8 ounces of pasta.

Verdict:
Thumbs up! Come on, are you kidding? Any recipe with one cup of butter has to be incredible! It was very easy and super delicious. We scarfed it down with only sauce as leftovers. Sad. I did think it was a tiny bit plain (Stephen protests and says not to add a thing to it) so I added some mozzarella and Parmesan cheese and it was so good.

Printable version:

Ingredients:
8 oz angel hair pasta, uncooked
1 cup butter
1 1/2 lbs peeled, medium-size fresh shrimp (2 lbs unpeeled)
4 garlic cloves, minced
2 cups half-and-half
1/2 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp pepper
2 tsp chopped fresh dill or 3/4 tsp dried dillweed (optional)

Cook pasta according to package directions. Drain; set aside, and keep warm.

Meanwhile, melt butter in a large heavy skillet over medium-high heat; add shrimp and garlic. Cook, stirring constantly, 3 to 5 minutes or until shrimp turn pink. Remove shrimp, and set aside, reserving garlic and butter in skillet.

Add half-and-half to skillet; bring to a boil, stirring gently. Reduce heat, and simmer 15 minutes or until thickened, stirring occasionally. Add shrimp, parsley, salt, pepper, and, if desired, chopped dill; stir until blended. Serve over pasta. Garnish, if desired.