Tuesday, May 29, 2018

Curried Chicken on Pita

This is similar to Oven-Roasted Chicken Shawarma, but a little different in flavor.  It was a nice change from that.   And I would have again.

Curried Chicken on Pita
Photo by ALB

From Food and Wine
Active Time: N/A
Total Time: 25 MIN
Serves : 4

Ingredients
1 1/4 cups plain low-fat yogurt
4 garlic cloves, very finely chopped
2 teaspoons garam masala
2 teaspoons curry powder
1 pound skinless, boneless chicken breast halves, cut crosswise into 1/3-inch strips
1 tablespoon vegetable oil (used cooking spray)
2 jalapeños, seeded and thinly sliced
1 large red onion, halved lengthwise and thinly sliced crosswise
Salt and freshly ground pepper
Four 8-inch whole wheat pita breads
4 romaine lettuce leaves
1 large tomato, cut into thin wedges
1 medium cucumber—peeled, halved, seeded and cut into thin crescents

How to Make It
Step 1
Preheat the oven to 400°. In a medium bowl, mix 1 tablespoon of the yogurt with the garlic, garam masala and curry powder. Add the chicken strips and stir until they are thoroughly coated with the yogurt-spice mixture.

Step 2
In a large nonstick skillet, heat the vegetable oil. Add the sliced jalapeños, red onion and coated chicken strips, season with salt and pepper and cook over moderately high heat, stirring, until the chicken strips are just white throughout, about 5 minutes. Remove the skillet from the heat and let stand for 1 minute to let the chicken, jalapeños and red onion cool slightly. Fold the remaining 1 cup plus 3 tablespoons of yogurt into the chicken, jalapeños and red onion until well combined.

Step 3
Heat the pita breads in the oven, about 30 seconds. Set the pitas on plates and top each one with a lettuce leaf, tomato wedges and cucumber slices. Spoon the chicken in yogurt sauce on top and serve right away.

6 Smart Points (my additions/subtractions at 4 servings)

Parmesan Bread Pudding with Broccoli Rabe and Pancetta

This was really good with Proscuitto.  Basically I got confused at the grocery store and bought the wrong meat.  That didn't stop us from eating it though.  Once again, we had to go to Whole Foods for the broccoli rabe, because shockingly, Kroger didn't have it.

Anyway, this is a really nice meal with a salad, or even for breakfast because eggs and fancy bacon.

Parmesan Bread Pudding with Broccoli Rabe and Pancetta

Photo by ALB

4 Servings
Prep Time: 15 min
There's a lot packed into this savory bread pudding recipe: pancetta, broccoli rabe, Parmesan cheese, and of course, eggs.
From Bon Appetit

INGREDIENTS
1 tablespoon olive oil (used PAM)
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2-inch pieces
2 teaspoons kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more
6 large eggs
1 1/2 cups whole milk (used 2%)
1/2 pound country-style white bread, cut into 1-inch pieces (about 8 cups) (Pepperidge Farm)
1/2 cup plus 2 tablespoons finely grated Parmesan
6 thin slices pancetta (Italian bacon) (used prosciutto)

RECIPE PREPARATION
Preheat oven to 350°. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds. Add broccoli rabe; sea-son with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly.

Meanwhile, whisk eggs, milk, 2 teaspoons salt, and 1/2 teaspoons pepper in a large bowl to blend. Add broccoli rabe mixture, bread, and 1/2 cup Parmesan; toss to combine. Transfer to a 1-1/2-qt. baking dish. Top with pancetta and remaining 2 tablespoons Parmesan.

Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.

Nutritional Content
6 servings, 1 serving contains: Calories (kcal) 250 Fat (g) 15 Saturated Fat (g) 6 Cholesterol (mg) 240 Carbohydrates (g) 10 Dietary Fiber (g) 0 Total Sugars (g) 4 Protein (g) 18 Sodium (mg) 520

10 Smart Points (my additions/subtractions at 4 servings)

Cilantro Chicken with Peanuts

I supposed if you don't like cilantro, you shouldn't make this.  I do like it, so no issues from me. This was good an simple. The hardest part was finding peanuts since Kroger's were 4 months out of date.  (Circle K had some).

Cilantro Chicken with Peanuts
Photo by ALB

Cilantro, with its distinctive fragrance and flavor marries well with the spicy dried peppers in this Asian-style chicken recipe.

Adapted from BETTER HOMES AND GARDENS

MAKES: 4 SERVINGS
PREP: 10 MINS
COOK: 7 MINS

Ingredients
Cooking Spray
1 pound chicken breast, cut into 1-inch pieces
1 ounce honey-roasted peanuts (1/4 cup)
1 tsp crushed red pepper flakes
1/2 tablespoon Sambal Oelek
1 tablespoon soy sauce, low-sodium
1 teaspoon toasted sesame oil
2 teaspoons rice vinegar
1 1/2 cups fresh cilantro leaves
2 cups hot cooked rice
Didn't add 4 cups finely shredded napa cabbage

Directions
Heat 10-inch heavy skillet over medium-high heat covered in cooking spray. Add chicken. Cook and stir for 2 minutes. Add peanuts and crushed pepper. Cook and stir 3 minutes more or until chicken is just cooked through. Add soy sauce, sesame oil, and vinegar. Cook and stir 2 minutes more. Remove from heat. Stir in cilantro. Spoon over cabbage or rice. Serve immediately. Makes 4 servings.

5 Smart Points (my additions/subtractions at 4 servings)

Friday, April 13, 2018

Harissa Baked Chicken

I've seen Harissa for awhile now, either making it from scratch or store bought.  All made from scratch seemed to make a lot, which means just another container that will get lost in the fridge.  Store bought things tend not to get lost.  Also D looked at the recipe and said store-bought.

Seeing as the 3 Krogers by my house seem to forget that people like chicken breasts or whole chickens or tomatoes (you know, basic things), I knew Harissa was not going to be had, so off to Whole Foods, which was okay because we needed broccoli rabe (Kroger didn't have broccoli the other day, so yeah).

Harissa is by the BBQ Sauce and jarred peppers in the Whole Foods. Don't be foolish and think it might be in the International Aisle.  Nope.

OK, so the recipe.  It was spicy.  But good.  I'm glad we have this jar because now we can easily have it again.  Make sure you have it with rice or that you have milk or bread.  Because it is spicy.

We also had with Green Beans.

Harissa Baked Chicken

Photo by ALB

Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins

Servings: 6
From Every Last Bite

Ingredients
6 chicken thighs skin-on bone-in
2 tbsp harissa paste
2 tbsp honey
2 tbsp lemon juice
1 tbsp olive oil
2 carrots peeled and cut into chunks
2 red onions cut into chunks
1/2 lemon cut into wedges
2 tbsp fresh parsley(didn't use)
1/4 cup pomegranate seeds (didn't use)

Instructions
In a bowl whisk together the harissa paste, honey, lemon juice and olive oil. Pour the mixture over the chicken thighs and allow to marinate for a minimum of 1 hour and up to overnight.

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)

Place the cut up carrots, red onion and chicken in a baking dish or cast iron skillet. Pour any of the remaining marinade over the chicken and top with the lemon wedges. Bake in the oven for 35 to 40 minutes. Half way through baking, spoon some of the liquid from the bottom of the dish over the chicken before returning to the oven. After 35 minutes check to ensure that the chicken is fully cooked in the center. Turn the oven broil and place the dish on the top rack for 2 to 3 minutes until the skin of the chicken becomes crisp and golden.

Sprinkle with fresh parsley and pomegranate seeds before serving.

8 Smart Points (my additions/subtractions at 6 servings)

Thursday, April 12, 2018

Makeover Broccoli Mac and Cheese

So the other night I ended up to talking to VW, who I am a total fan girl of. Coincidentally, I also had dog-eared this recipe in my cookbook, but hadn't gotten around to ask D to make it.

I've been trying to use up ingredients in the fridge and we had Ricotta from when he made Macaroni with Sausage and Ricotta. I asked him if he could replace cottage cheese with ricotta, he said yes, so the recipe made the weekly list.  If you use LF Cottage Cheese, it will lower the points.

It was very creamy.  We both agreed it needed more salt.  I don't know how much D added, so I can't tell you how much to increase it too, but I think it's safe to say he put in 1/2 tsp.

We didn't have a side.

 Makeover Broccoli Mac and Cheese

Photo by ALB

Adapted from Virginia Willis Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome

Who doesn’t love a big, bubbling tray of gooey mac and cheese? Here, this most familiar of comfort foods is revamped by JBF Award winner Virginia Willis with chopped broccoli for an extra serving of vegetables.

Ingredients
1 lb of chicken breast, sauteed
1 3/4 Cupreduced-fat extra-sharp cheddar cheese
2 tablespoons panko bread crumbs
1/2 teaspoon paprika
1 3/4 cups 2 percent milk, divided
3 tablespoons unbleached all-purpose flour
1 cup low-fat ricotta cheese
1/2 teaspoon dry mustard
Pinch freshly grated nutmeg
Coarse kosher salt and freshly ground black pepper
8 ounces elbow macaroni
12 ounces broccoli florets and stems

Method
Preheat the oven to 450°F. Bring a large pot of salted water to a boil over high heat. Coat an 8-inch-square (2-quart) baking dish with cooking spray. Add the cheddar cheese in a large bowl. Mix ¼ cup of the cheese  with the bread crumbs and paprika in a small bowl. Set aside.

To make the cheese sauce, heat 1 ½ cups of the milk in a large heavy saucepan over medium-high heat until simmering. Whisk the remaining ¼ cup milk and the flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove the saucepan from the heat and stir in the remaining 1 ½ cups of the cheese along with the ricotta cheese until melted. Stir in the dry mustard and nutmeg and add salt and pepper to taste.

Cook the pasta according to package instructions. In the last 3 minutes of cooking, add the broccoli. Drain well and add the chicken, pasta and broccoli to the cheese sauce; mix well. Spread the pasta mixture in the prepared baking dish and sprinkle with the bread crumb mixture. Bake until bubbly and golden brown, about 20 minutes. Remove to a rack to cool slightly. Serve warm.

Yield: 6 servings

11 Smart Points (my additions/subtractions at 6 servings)

Moroccan Sheet Pan Chicken

I so wanted to like this recipe, but eating it was like "Seeing God," and not in a good way.  Holy Saltiness!  And the leftovers picked up even more saltiness. And D even made the rub go on 4 pieces of chicken not 3!  I ended up wiping the rub completely off the chicken, and downing 6 bottles of water in hopes my blood would start moving again.

So why am I blogging about a recipe I didn't like?  Because I really want to like it, and D said he could fix it, so it actually had flavor.

So we will try this again.  We had with couscous.

Moroccan Sheet Pan Chicken

Photo by ALB

Enjoy the flavors of Morocco with richly spiced chicken, savory onions, and tangy olives. Using just one small bowl and a baking sheet, this Moroccan Sheet Pan Chicken is just as easy to clean up as it is to prepare!

Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Recipe adapted from The Wanderlust Kitchen

Ingredients 
For the Spice Mixture
3/4 teaspoon salt (USE WAY LESS)
1/4 teaspoon ground cumin
3/4 teaspoon paprika
3/4 teaspoon turmeric
1/8 teaspoon ground cayenne pepper
1/4 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon butter, melted cut down on fat using just oil
4 cloves garlic, pressed

For the Sheet Pan Chicken
1 lemon
2 large sweet onions, cut into 12 wedges each
2 teaspoons extra virgin olive oil
1/4 teaspoon salt (you don't need it if the rendering from the chicken is all over the pan)
1 teaspoon turmeric
4 skin-on chicken quarters
1 cup green olives, pitted (Olives are gross, so we didn't use)
2 tablespoons chopped fresh cilantro leaves

Instructions
Preheat an oven to 475 degrees Fahrenheit.

In a small bowl, prepare the spice rub by combining the salt, cumin, paprika, turmeric, cayenne, and black pepper. Stir in 1 tablespoon of olive oil, 1 tablespoon of melted butter, and the pressed garlic.

Cut the lemon in half and set one half aside. Cut the remaining half into thin slices, then arrange the slices in a single layer on a rimmed half sheet pan . Scatter the onion wedges over the lemons, then drizzle 2 teaspoons of olive oil over the onions. Sprinkle the pan with 1/4 teaspoon of salt and 1 teaspoon turmeric.

Place the chicken quarters on the pan, skin side up. Pat the top of the chicken dry, then brush the prepared spice mixture evenly onto the skin of each quarter.

Transfer the pan to the preheated oven and roast for 30-40 minutes, until the chicken reaches an internal temperature of 165 degrees and the juices run clear.

Scatter the pan with the olives and cilantro leaves. Squeeze the juice from the remaining half lemon onto the chicken. Serve warm with couscous and soft bread.

7 Smart Points (my additions/subtractions at 4 servings)

Tuesday, April 10, 2018

20-Minute Crispy Pierogies with Broccoli and Sausage

Another Pierogie Recipe (they were on sale and I had a coupon).  This was ok.  It really just tasted like Sausage and Broccoli and Pierogies in a bowl (like I was too lazy to clean a plate or something).  It wasn't bad, because none of those things are bad.  It just didn't meld together.

We had with salad.

20-Minute Crispy Pierogies with Broccoli and Sausage

Photo by ALB

Recipe courtesy of Food Network Kitchen
Total:20 min
Prep: 5 min
Cook: 15 min
Yield: 4 servings
Level: Easy

Ingredients
1 tablespoons olive oil
One 16-ounce box frozen potato-cheese pierogies
1/2 pound hot Italian sausage (about 3 links)
2 cloves garlic, smashed and roughly chopped
Pinch red pepper flakes
1 pound frozen broccoli spears, thawed (split any spears that are very large)
1 cup low-sodium chicken broth
2 tablespoons grated Parmesan, plus more for serving

Directions
Place frozen pierogies on the sheet pan, spraying the tops of the pierogies with non-stick pan spray. Bake for 17 to 19 minutes or until golden brown, turning over halfway through cook time. Remove from the heat.

While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat.

Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan.

13 Smart Points (my additions/subtractions at 4 servings)