Wednesday, January 31, 2018


I was looking at my cousin's Pinterest Page and found this recipe. D likes sun-dried tomatoes, we had 1/2 and 1/2 we had to use (neither of us drinks coffee), and it said it was 30 minutes.

So we made it.  I personally thought we should make it with boneless, skinless chicken, but I gave in at the grocery store because I didn't feel like having a fight about chicken.

It was good.  We had with penne and green beans.


Photo by ALB

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins

This tasty 30 minute skillet chicken in creamy sun dried tomato sauce recipe has bold and rich garlic, parmesan, and herb flavors that will leave you craving more!

Adapted from Creme de la Creme
Serves: 4

4 chicken thighs (bone-in, skin-on)
Cooking Spray
3 teaspoons minced garlic
2 teaspoons Italian seasoning
½ cup juliened sun dried tomatoes, (they come in a jar packed with oil, be sure to drain excess oil)
1 cup low-fat chicken broth
½ cup fat-free half and half
⅔ cup shaved or shredded parmesan cheese (or more to tatse)
fresh basil, for topping (Kroger had none)
1 tsp salt
1/4 tsp pepper

In a large skillet over medium heat, spray cooking spray. Add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.

Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half, and parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).

Return chicken to pan and spoon the sauce over the chicken. Top with cracked black pepper, grated parmesan cheese, fresh or basil, and serve.

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


I love Pad Thai.  The issue I have is there aren't very good cheap restaurants that have it.  So when I think to go out for dinner, we don't typically eat Thai cuisine.  There are restaurants here and there, but for the price, I'd rather go to other types of cuisine.  So when I saw this recipe, I was interested. 

D made it, minus the bean sprouts since they don't sell them at Kroger and I wasn't going to go find them elsewhere. 

Very good.  I definitely would have again.


Photo by ALB

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins

Restaurant-style Chicken Pad Thai - ready in just 30 minutes!

Adapted from Creme de la Creme
Serves: 5 1.25 Cupts

8 ounces flat rice noodles
1 lb boneless skinless chicken thighs,  cut into bite-sized pieces
salt to taste
pepper to taste
2 eggs
1 cup fresh bean sprouts (couldn't find)
1/3 cup sliced green onions
1/4 cup sliced white onion
1/3 cup cilantro, roughly chopped
2 tbsp peanuts

1/4 cup ketchup
2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon minced garlic
1 teaspoon peanut butter
juice of 1 lime
1/2 teaspoon crushed red pepper flakes
1 teaspoon soy sauce

Season chicken with salt and pepper to taste. Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer chicken to a bowl and set aside.

Whisk together all sauce ingredients and set aside. Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for a bout a minute ,then break it up with a spoon and add the onions and bean sprouts. Add chicken and sauce. Add noodles and toss to coat the noodles in the sauce. Stir in green onions and cilantro. Garnish with peanuts if desired.

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

Tuesday, January 23, 2018

Spinach and Arugula Salad with Creamy Parmesan Dressing

I wanted to have something healthy-ish for Christmas so I found a few recipes for salad.  D and I ultimately chose this one.  We used a rutabaga for the turnip, because neither one of us knew what a turnip was and thought the rutabaga was a turnip.  We both liked it, and had more on New Year's Eve.

Spinach and Arugula Salad with Creamy Parmesan Dressing

Photo by ALB

Hands-on Time: 10 Mins
Total Time: 10 Mins
Yield Serves 6 (serving size: about 1 cup)

This light but rich dressing meets at the happy place between Caesar and ranch.

1.5 ounces Parmesan cheese, finely grated and divided (about 6 tablespoons)
1/3 cup canola mayonnaise (used light mayo)
3 tablespoons fresh lemon juice
2 tablespoons water
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
4 cups baby spinach leaves
4 cups baby arugula leaves
3/4 cup matchstick-cut or shredded turnip, divided (used a rutabaga)

Combine half of cheese and next 5 ingredients (through pepper) in a large bowl; stir until well blended. Add spinach, arugula, and half of turnip. Toss to coat. Sprinkle with remaining cheese and turnip.

Nutritional Information
Calories: 77; Fat: 5.4g; Satfat: 1.2g; Monofat: 2.7g; Polyfat: 1.4g; Protein: 3g; Carbohydrate: 3g; Fiber: 1g; Cholesterol: 6mg; Iron: 1mg; Sodium: 252mg; Calcium: 107mg; Sugars: 1g; Est. added sugars: 0g


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

Teriyaki Glazed Salmon

D said ok to this recipe. I know he wasn't thrilled with it since he isn't a huge salmon fan, but he ate it.  I liked it a lot.  Even better was the fact I had a coupon for Kikkoman Teriyaki.

I would have again, especially since it looks like something I can make.  We had with rice.

Teriyaki Glazed Salmon

Photo by ALB

PREP: 0:05


4 6-oz. salmon filets
1 lb. green beans, ends trimmed
1 tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
6-8 tbsp. teriyaki sauce, plus more for serving (used 6)

Preheat oven to 425ยบ and line a rimmed baking sheet with parchment paper.

Arrange salmon on sheet pan with green beans around it. Drizzle oil over green beans and sprinkle green beans and salmon with salt and pepper.

Spread teriyaki sauce, about 2 tablespoons per fillet, over salmon. Bake until salmon easily flakes with a fork, about 15 minutes. Remove from oven and drizzle with additional teriyaki sauce, if desired.

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

Chicken, Fennel, and Artichoke Fricassee

D made this last night.  It seemed pretty quick. 

So when it came time to assemble to eat, it was a little odd.  Since it was bone-in chicken, you either use a fork/knife or eat with your hands, but either way, it is hard to get the sauce and the chicken.  However, over the rice, the sauce was really good, and if you use utensils, you can mix everything up.

We would have again.  We had with rice and steamed broccoli.

Chicken, Fennel, and Artichoke Fricassee

Photo by ALB

There's incredible flavor in this one-skillet dish. Fennel and red onion intensify the braising liquid, which becomes a pan sauce.



6 Bone-In Skin-on Chicken Thighs
1 teaspoon Coarse salt
1/2 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil (Used cooking spray)
1 fennel bulb, trimmed and cut into 1/4-inch wedges, 1/4 cup fronds reserved
1 can (15 ounces) water-packed whole artichoke hearts, drained
1 small red onion, cut into 1/2-inch wedges
1 cup fat-free chicken broth
1 tablespoon red-wine vinegar
3 tablespoons fresh flat-leaf parsley, coarsely chopped

Preheat oven to 425 degrees. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil (use Cooking Spray) in a large ovenproof skillet over high heat until hot but not smoking. Brown chicken on all sides, 8 to 10 minutes. Transfer to a plate. Pour off all but 1 tablespoon fat. Reduce heat to medium-high. Brown fennel wedges, artichokes, and onion in skillet, stirring occasionally, 2 to 3 minutes.

Return chicken to skillet. Add broth. Transfer to oven. Braise until cooked through, 18 to 20 minutes. Transfer chicken and vegetables to a platter. Reduce braising liquid over high heat to about 1/3 cup. Stir in vinegar. Pour sauce over chicken, and top with fennel fronds and parsley.

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

Tuesday, November 14, 2017

Grilled Skirt Steak Salad with Arugula, Balsamic-Glazed Onions, Tomatoes, and Feta

Salads are pretty easy to make, in general, and I think D really likes them.  He throws one into the menu, at least every 2 weeks.  This one was really good. 

The bite of the arugula with the sweetness of the onions.  Would definitely have again.

Grilled Skirt Steak Salad with Arugula, Balsamic-Glazed Onions, Tomatoes, and Feta

Photo by ALB

Adapted from

Steak is great, but you'll really kill dinner by serving it with this umami-packed salad.

PREP: 0:15

Cooking Spray
4 tbsp. extra-virgin olive oil, divided
1 red onion, thinly sliced into half moons
1 tsp. balsamic vinegar
1 tsp. brown sugar
kosher salt
Freshly ground black pepper
1 lb. skirt steak
2 tbsp. red wine vinegar
1 5 oz. container of baby arugula
1 pt. red grape tomatoes, halved lengthwise
2 oz. Feta, crumbled

In a large skillet over medium-high heat sprayed with cooking spray, heat. Add onion and cook until soft, 5 minutes. Add balsamic vinegar and brown sugar, and continue to cook for another 2 minutes, until very soft. Season with salt and pepper, then remove to bowl and let cool.

Rub grill pan with 1 tablespoon olive oil and heat over high heat (didn't do, since used grill). Season skirt steak generously with salt and pepper, and grill steak for 3 minutes per side for medium rare. Remove steak to cutting board and let sit for 5 minutes. In large bowl, whisk together red wine vinegar with remaining 4 tablespoons of olive oil, then season with salt and pepper. Add arugula and tomatoes to vinaigrette and toss gently to combine.

Thinly slice steak diagonally across the grain.

Divide salad mixture among 3 plates. Top each with caramelized onions, steak, and crumbled feta, and serve immediately.

14 Smart Points (my additions/subtractions at 3 servings)


This rice needs to go into the regular rotation.  It had so much flavor.  D and I both think we have had something similar.  We both thought it would be good as a casserole with chicken and Parmesan.

Any way we will have again.  We had with Spicy Honey Brushed Chicken.


Photo by ALB

Recipe By DailyInspiration

This recipe sounds like a great side dish to steak or chicken. The dish comes from the "Joy of Eating" cookbook.

READY IN: 45 mins

1 cup rice, long grain
1 (10 1/2ounce) can beef broth
3⁄4 cup water
salt and pepper, to taste
1 small onion, finely chopped
2 shallots, minced
1 tablespoon butter
1⁄4 lb mushroom, sliced

In a saucepan, stir together the rice, broth, water, salt and pepper. Cover pan and simmer until liquid is absorbed and rice is tender. Meanwhile, in a skillet, saute onion and shallots in butter until onions are soft. Add mushrooms and continue cooking until mushrooms are tender. Stir mushroom mixture into rice and heat through.

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