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Grilled Tarragon Mustard Chicken
Tender grilled chicken, marinated in the FoodSaver
®
Quick Marinating Canister, is a perfect foundation for
any meal!
3 lbs. boneless, skinless, chicken breast halves
(about 8 pieces)
1 cup Tarragon Mustard Marinade (below), divided
1 Tbsp. lowfat margarine
½ cup dry white wine
Prepare a charcoal or gas grill to medium high heat. Place the chicken breasts in the FoodSaver
®
Quick
Marinating Canister, cover with 1/2-cup marinade and vacuum seal. Marinate for 20 minutes. Remove the
chicken from the canister and discard the marinade. Lightly wipe the grill rack with cooking oil. Place the
chicken breasts on the grill and cook over medium-high heat until well browned, about 6 to 8 minutes.
Turn the chicken and cook until the meat is no longer pink and the internal temperature reaches 170° F
on an instant read thermometer. When the chicken is pierced with a fork, the juices should run clear. While
the chicken is grilling, melt the margarine in a medium sauté pan over medium heat. Add the remaining
marinade and wine and bring to a boil. Cook the sauce at a high simmer, stirring constantly until slightly
thickened. Reduce the heat to low and simmer another 4 minutes. To serve, place 4 grilled chicken pieces
on a platter and ladle the sauce over each. Serve immediately.
Makes 4 servings.
Cool the remaining 4 grilled chicken breasts, separate into individual portion control sizes, vacuum seal
and freeze.
Tarragon Mustard Vinaigrette
3 Tbsp. champagne vinegar
1 Tbsp. Dijon mustard
1 tsp. lemon juice
1 tsp. dried tarragon
½ tsp. salt
½ tsp. black pepper, freshly ground
¾ cup extra-virgin olive oil
In a small bowl, whisk together the vinegar, mustard, lemon juice and spices, until blended. Drizzle in the
olive oil, whisking constantly, until thoroughly blended.
Makes 1 cup.
13 14
Smoky Tomato, New Potato & Fresh Pea Stew
Use handy FoodSaver
®
Vacuum Storage Bags to freeze pre-chopped onions, garlic, potatoes, tomatoes and
parsley. Makes dinner time a snap to prepare!
1 Tbsp. extra-virgin olive oil
1 cup yellow onion, chopped
1 clove garlic, minced
1 ½ Ibs. new red potatoes, unpeeled, diced
4 cups Oregano & Garlic Tomato Sauce (below)
1 cup water
½ tsp. bottled liquid smoke flavoring
4 medium beefsteak tomatoes, chopped
1 ½ cups fresh peas, (you may substitute frozen,
thawed peas)
1 Tbsp. fresh parsley, minced
salt and pepper to taste
In a large stockpot, heat the olive oil over medium heat. Sauté the onion and garlic in the oil until the
onion is soft. Add the potatoes, Oregano & Garlic Tomato Sauce, water and liquid smoke flavoring. Bring
the stew to a boil, reduce the heat to low and simmer for 30 minutes, or until the potatoes are tender. Add
the tomatoes, peas, parsley and salt and pepper to taste. Stir to combine, cover and simmer until the peas
are just tender.
Oregano & Garlic Tomato Sauce
Use this flavorful sauce immediately or pre-freeze and vacuum seal in a FoodSaver
®
Vacuum Storage Bag
for easy reheating.
3 Tbsp. extra-virgin olive oil
2 medium yellow onions, chopped
2 cloves garlic, minced
3 28 oz. cans whole peeled tomatoes
3 cups tomato sauce (15 oz. can plus 8 oz. can)
5 Tbsp. canned tomato paste
3 cups water
1 tsp. sugar
¾ tsp. salt
¾ tsp. dried oregano
½ tsp. black pepper, freshly ground
In a large, heavy saucepan, heat the olive oil over medium heat. Add the onions and garlic and sauté
until softened, about 5 minutes. In a large bowl, crush the tomatoes and add to the saucepan with the
remaining ingredients. Stir well to blend, reduce the heat to simmer and cook uncovered for 45 minutes,
stirring occasionally, reducing and slightly thickening the sauce.
Makes 16 cups (4 quarts).