Monday, February 14, 2011

Clean Eating #51: Valentine's Day Raspberry Vinaigrette Marinade for Chicken or Fish

Valentine's Day Raspberry Vinaigrette

3/4th cup frozen mixed berries or raspberries
1/4th cup white wine vinegar
1/4th cup agave nectar or honey
1 to 1 1/2 Tbsp of spicy brown mustard
pepper to taste
Puree all ingredients in a blender.
Pour into a ziplock bag with thawed chicken breasts, white fish or tofu & refrigerate at least 30 minutes (best if you leave it overnight, but I was too hungry for it now!)
Bake at 375 wrapped in foil/in a pan covered with foil.
Individually wrapped 'packets' cooked A LOT faster, and since I put it off so long... well, I needed it done fast.
Make extra 'sauce' for a topping
I sauteed red and orange bell peppers and some onions and added some of the marinade to them and this made an AWESOME topping for the fish and rice.  It cooked down and was nice and thick. YUMMMMY 
**It would make a great dipping sauce for chicken strips, too!
We had ours with steamed brocooli and carrots and long grain brown rice seasoned with a little thyme & sage... topped with out pepper-ed up marinade sauce.

Delicious!  Next time I might add a little bit of orange juice as well... but that would just be for variety.  Paris wanted to use it as a salad dressing, but we were out of salad:(

I know I promised a Valentine's Day story, but instead its been a crazy busy day, and all I want to do right now is curl up with my hubby.  The love of my life that I met over 20 years ago!  We've been married for almost 18 years!!  I can't believe it:)  This guy changed my life and most definitely saved it.
Happy Valentine's Day!