SATISFIES: 2

WHAT YOU'LL NEED:

• 1 fresh skinless, boneless chicken breasts cut into fingerling slices
• Dusting of Lawrys Season salt
• 1/2 t. Montreal steak seasoning
• 1 T. olive oil
• 1 large fresh tomato diced
• Romaine lettuce chopped for 2 (approx. 3 cups)
• 1 ripe avocado cut into 8 slices
• 1 T. Red wine

Dressing: shake up in a jar and set aside

• 1/2 c. Olive oil
• 1/4 c. Red wine vinegar
• 1 T. Dijon mustard

LET'S COOK

Mix the chicken with seasoned salt and montreal seasoning. Place romaine on two dinner plates. Top each pile of greens with 4 slices of avocado.

Heat a sauté pan over medium burner. When hot add olive oil. Then add chicken and move around to evenly begin cooking.

When chicken is all cooked throughly, add diced tomato and stir in. Then add red wine and 1/4 c. of well shaken dressing. Bring to simmer in the pan and mix to evenly incorporate.

When all ingredients are well mixed and hot, spoon over the salad. Divide and distribute remaining sauce. Serve with warm crust of bread.

MORE IDEAS:

You could do this recipe with pork tenderloin. Leftovers can work well also. It makes a hearty lunch or dinner in chilly weather.

The bread works well to sop up extra juices on your plate. Keep leftover dressing in the refrigerator and use on any salad.

SATISFIES: 3-4

WHAT YOU'LL NEED:

• 2 slices bacon; diced
• 1 small potato; peeled and diced
• 1/2 C. diced carrots
• 1-2 stalks celery, chopped
• 1 small tomato, diced
• 1 - 32 oz. boxes of chicken stock
• 8 oz. Fresh or frozen, cheese stuffed tortellini
• chopped scallions
• chopped fresh parsley
• parmesan cheese

LET'S COOK

Cut the bacon into small pieces, drop into a soup pot and cook until it renders and takes on some color.

Then add the potato, carrots and celery, stir it up and cook just until the color on the vegetables deepens.

Now add the tomato and the chicken stock, bring to a boil and simmer for about 15 minutes or until the vegetables are just tender.

Add the tortellini and cook an additional 5 to 7 minutes.

Ladle into soup bowls and garnish with the scallions, parsley and parmesan cheese.

MORE IDEAS:

Slices of summer squash, zucchini and even sliced mushrooms can be added to the vegetable roster.