I love a free lunch – and a free lunch that knocks my socks off is, well, priceless!  Lucky me, I was in the right place at the right time when I walked into the lunchroom and three of my co-workers, whom I’ve dubbed the “Healthy Lunch Bunch”, were enjoying a wonderfully aromatic meal that I couldn’t help but drool over, I mean admire…

The “Bunch” recently united in the interest of dropping a few elbees by eating healthily (is that a word?), cutting the carbs and trading off cooking duties to prepare a nutritious lunch every day. Collectively, they’ve lost 23 pounds in two weeks without sacrificing flavor – Christopher Ranch California Heirloom Garlic has a little something to do with that – and I can tell you, if I had the Lunch Bunch as my personal chefs, I’d be on the road to wellville instead of swellville (if you get my drift….)

Imagine my surprise when I showed up for lunch without a lunch (it’s sitting on my kitchen counter…) and the chef-of-the day, Richard, generously offered me a plate of Chicken Marsala, fresh zucchini and salad! I don’t think it had anything to do with the way I was gushing over their repast, but no matter. I thanked my lucky stars, graciously accepted and savored every amazing bite. What a feast – all gloriously garlicky, all good for me, all delicious – and a testament to the power of garlic to make healthy eating taste like cheating!

The food was so delicious, I begged for recipes, gave it a Kodak moment and wrote this blog. If you’re looking for a luscious meal that’s low in cals and carbs, but loaded with zip and flavor, be good to yourself and garlic up to the Healthy Lunch Bunch Lunch (great for dinner, too.) Thanks for sharing, dear “Bunch” and, Richard, I hereby present you with Garlicia’s Alli-Yum Award – given to those whose food creates a garlic festival in your mouth.

RICHARD’S GARLICKY CHICKEN MARSALA

1 ½        to 2 lbs. boneless, skinless chicken breast tenders
2             cups Marsala wine
1             cup low-sodium organic chicken broth
6             cloves Christopher Ranch California Heirloom Garlic – chopped or minced
1             white onion – cut in rings
16           oz. mushrooms – cleaned and sliced
3             tbls. extra virgin olive oil
               Morton & Bassett Italian Seasoning
               Cayenne pepper
               Fresh ground pepper
               Salt

Add 1 tbls. olive oil to sauce pan on medium/high heat. Add wine and simmer until it reduces a bit. Add the chicken broth, then Italian seasoning, salt, pepper to taste. Lower heat and allow to simmer. In a frying pan, heat 1 tbls. olive oil on high heat. Add the onions and garlic, sauté until lightly browned. Add mushrooms, blend and then add mixture to wine sauce.  

Place 1 tbls. olive oil in frying pan on medium/high heat. Place chicken in pan, add salt, cayenne pepper and black pepper and brown for 2 to 3 minutes on each side.  Pour the wine sauce over the chicken, cover and simmer for 5 minutes on low. Garnish with chopped Italian parsley, sage, basil or other greens from your herb garden!!!  Enjoy!  Serves about 4.

THE LUNCH BUNCH GARLIC ZUCCHINI 

2          yellow squash
2          zucchini
8         cloves Christopher Ranch California Garlic
            Extra virgin olive oil
            Balsamic vinegar
            Organic sea salt
            Freshly ground black pepper

Cut squash into spears, drizzle with olive oil and a splash of Balsamic vinegar. Using a garlic press, crush garlic over squash. Add salt and pepper to taste. Blend, cover and marinate in the refrigerator overnight. To cook: Grilling the spears directly on the grill is highly recommended! TASTY! Stovetop works too! Sauté on high heat for 5 minutes or to desired doneness, stirring occasionally.

GILROY RICHARD’S SPICY DRESSING

1          cup fat-free Greek Yogurt
            Morton & Bassett Italian Seasoning
            Cayenne pepper
1 to 2  cloves Christopher Ranch California Heirloom Garlic – finely chopped
            Onion powder
            Smoked paprika
            Fresh ground pepper
            Salt

Mix the Greek yogurt until it’s creamy. Add the rest of the ingredients to taste. I add a bit more cayenne pepper & onion powder to give it a great kick! (Garlicia suggests using at least 2 CR garlic cloves to kick it up another notch!) Use as a salad dressing or to “disguise” (or enhance) your veggies!!!