Monday, March 19, 2018

Eggs Benedict Salad

I saw the video for this on Instagram, and then went and found the recipe.  D is not a huge hollandaise fan, and it is so rich, I rarely eat it when we go out.  So I showed the recipe to D and he thought it would be a good weekend lunch (kind of hard to eat poached eggs as a left over).

He made it.  It was very good.  The tanginess of the dressing with mixture of the egg yolk was really good.

You can buy mixed greens with radicchio already in it.

Would have again.

Eggs Benedict Salad

Photo by ALB

Instead of starting his day with traditional eggs Benedict, Food and Wine’s Justin Chapple opts for this healthier salad. To mimic hollandaise, he makes a richly flavored yogurt dressing, and he tosses that with greens, torn ham and crunchy English muffin croutons. It’s a deeply satisfying and healthy alternative to heavier brunch options.

Total Time: 30 MIN
Yield Serves : 4

2 English muffins, split and torn into bite-size pieces

8 large eggs

1/4 cup yogurt
 (used fat-free Greek Yogurt)
3 tablespoons extra-virgin olive oil

1 1/2 tablespoons Dijon mustard

1/8 teaspoon finely grated lemon zest plus 1 1/2 tablespoons fresh lemon juice

Kosher salt

5 ounces mixed baby greens

1/2 head of radicchio, torn into bite-size pieces

4 ounces thinly sliced ham, torn into bite-size pieces

1/3 cup snipped chives

Preheat the oven to 350°. Spread the English muffins on 
a baking sheet and toast for about 7 minutes, until golden. Let cool.

Meanwhile, bring a large, deep skillet of water to a simmer. One at a time, crack the eggs into a small bowl, then gently slide them into the skillet. Poach over moderately low heat until the whites are set and the yolks are runny, 4 to 5 minutes. Using a slotted spoon, transfer the poached eggs to a plate.

In a large bowl, whisk the yogurt with the olive oil, mustard, lemon zest and lemon juice. Season the dressing with salt and pepper. Add the mixed greens, radicchio, ham, chives and croutons and toss to coat. Transfer to plates and top with the poached eggs. Sprinkle with pepper and serve right away.

Food and Wine, December 2017

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

Tuesday, March 6, 2018

Sesame Soba Noodle Salad

So Soba Noodles are something I used to make a lot when I was single.  Probably because I can't cook very well, and I basically don't cook anymore, I stopped making them once D and I started dating.  But when I see them on a menu, I get them.

Then my awesome friend Dl from A Well Fed Life made these, and posted the recipe on Thursday or Friday.  I knew D and I didn't have lunch for Sunday.  So onto the list of things to make.  Now I knew D wouldn't be satisfied with a bowl of noodles so I told him to throw some chicken breast into it.  So he did.  And thus we had it.

Our picture looked more like angel hair pasta than soba, but I swear the package said it was soba/buckwheat noodles.  So there.

We would have again.

Sesame Soba Noodle Salad

Photo by ALB

Adapted from Delane at A Well Fed Life
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serving Size: 6 1 Cup Servings

1 package soba noodles (D used 12 oz of a 1.1lb package)
2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp rice wine vinegar
1/4 cup noodle water (D saved the water but ended up not using it)
4 scallions, sliced thin
1 tsp crushed red pepper
1 knob ginger, grated (about an inch long piece)
3 clove garlic, grated
1 bunch cilantro, chopped
1/2 tsp Kosher salt
1/2 tsp pepper
1 tbsp toasted sesame seeds
Added 1 cooked chicken breast

1. Bring a pot of salted water to a boil.

2. Add the soba and cook until al dente. Drain noodles (if noodles are cooked in advance of sauce, retain 1/4 cup of the water -See step 3 and 4). In the pot,  add cold water and ice cubes. Add noodles to the ice bath, rinse well and drain.

3. While noodles are cooking, add soy sauce, rice wine vinegar, crushed red pepper, sesame oil, garlic, ginger, 1/2 the scallions, 1/4 the cilantro into a small saucepan.

4. Bring dressing ingredients to a boil.  Add 1/4 cup of noodle water (didn't do). Cook for 2 minutes.

5. In a large bowl, add noodles, scallions, salt, pepper, dressing, and cilantro. Toss until combined.

6. Garnish with sesame seeds.

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

Mexican Chicken, Sweet Potato and Black Bean Skillet

So this recipe is one of the ones that gives me pause with the new Weight Watchers Freestyle Program.  I mean 4 points for a 375 calorie meal?  Don't get me wrong. I've been losing weight, once I figured out Freestyle did not equal Free For All, but still it just is unsettling.  But oh well.

As for the recipe...  it a quick, throw everything in a pan meal. And it has enchilada sauce.  So it comes together fast, and did I mention that it has enchilada sauce?

The result is something my brother would call affectionately call "Taco Slop," and eat.  It was good.  We were going to sub out the sweet potato with butternut squash, because D doesn't like sweet potatoes.  But he ate it.  I amazingly didn't get any tomatoes in my portions (I don't like hot tomatoes except on pizza).

Anyway D and I both said we would have again. Next time we would add tortillas, or tortilla strips.

Mexican Chicken, Sweet Potato and Black Bean Skillet

Photo by ALB

PREP TIME: 00:10
COOK TIME: 00:10
From by Danae at

An easy dinner all made in one skillet- Mexican Chicken, Sweet Potato and Black Bean Skillet. Top this healthy dinner with shredded cheese and cilantro for a fast and delicious Mexican inspired meal!

2 teaspoons olive oil (used Pam)
1 pound boneless skinless chicken breasts, cut into bite sized pieces
1/2 cup diced yellow onion
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
3/4 teaspoon kosher salt or to taste
1/4 teaspoon granulated garlic
1/4 teaspoon fresh ground black pepper
1 sweet potato, peeled, par-cooked and diced (see note on par-cooking)
1 cup cherry tomatoes, halved (used grape tomatoes)
15 ounce can black beans, rinsed and drained
4 ounce can diced green chiles
1/3 cup salsa or red enchilada sauce
1/2 cup shredded cheddar cheese or colby jack cheese
1/2 lime, juiced
1 tablespoon chopped cilantro (optional)
Added chopped jalapenos to taste

Heat the olive oil in a large (10-12 inch) cast iron or non-stick skillet over medium-high heat.

In a small bowl combine all of the spices.

When the skillet is hot add in the chicken and spread into an even layer, then sprinkle with half of the spice blend.

Sauté the chicken for approximately 3 minutes then add in the onion.

Continue to cook for several more minutes or until the onion has softened and the chicken is cooked through. Lower the heat to medium and add in the remaining spice blend, sweet potato, cherry tomatoes, black beans, green chiles and salsa or enchilada sauce. Stir together and cook until the mixture is heated through, approximately 2-3 minutes.

Squeeze the lime juice over everything then top with the shredded cheese.

Cover with a lid or lay a piece of foil on top of the skillet until the cheese has melted.

Garnish with cilantro amd jalapenos and serve.

Recipe Notes
To par-cook a sweet potato, cut it in half lengthwise and place it in a shallow microwave safe dish or bowl cut side down. Pour a 1/4 cup of water in the dish, cover the dish with a piece of plastic wrap and poke a couple of holes in the top of the plastic to allow the steam to escape. Microwave for 3-5 minutes depending on the size or until the sweet potato is tender, but not fully cooked.

Nutrition Facts
Calories: 385 kcal; Total Fat: 11g; Saturated Fat: 4g; Cholesterol: 96mg; Carbohydrate: 36g; Dietary Fiber: 11g; Sugars: 7g; Protein: 38g

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

Thursday, March 1, 2018

Pollo in Potacchio (Braised Chicken with Tomatoes and Rosemary)

Apparently I was on a chicken kick this past week.  I'm sure D was fine with that, as he loves chicken.  So he made this on Tuesday.  It took a bit of time because one piece of chicken wouldn't cook, but other than that, it was ok.  There were crock pot instructions but D and I don't like chicken in a crock pot, so Dutch Oven it is.

There was a lot of flavor, and we would have again. We had with macaroni and parmesan cheese.


Photo by ALB

TOTAL TIME: varies
Adapted from Skinny Taste

Pollo in Potacchio is an Italian braised chicken dish made with tomatoes, rosemary and garlic. The chicken cooks until it’s fork tender, which is great served with pasta, noodles, spaghetti squash or polenta.

6 skinless chicken thighs on the bone, 5 oz each
kosher salt and fresh black pepper
3 – 4 small sprigs fresh rosemary
1 tbsp olive oil
1 large yellow onion, finely chopped
4 garlic cloves, chopped
1 celery stalk, chopped
1 carrot, chopped
pinch red pepper flakes, optional
2 cups Imported crushed tomatoes (used Muir Glen Roasted Crushed Tomatoes)
1/4 tsp dried marjoram
1/4 cup dry white wine
2 cups low sodium, fat free chicken broth
kosher salt and fresh black pepper

Lightly season the chicken with salt and fresh pepper. Place a Dutch Oven or large heavy pot on medium-high heat. Add 1 tbsp oil, when hot add the chicken and sear until browned on all sides, about 6-7 minutes on each side. Transfer chicken to a dish and set aside.

Sauté garlic and onions (and red pepper flakes if using); sauté until golden, about 3 minutes, stirring occasionally. Add celery and carrots and saute on medium-low for about 2-3 minutes, until soft. Add the wine and chicken broth, scraping any caramelized bits from the bottom with a wooden spoon.

Add tomatoes, marjoram, reduce heat to low, adjust salt and pepper to taste and simmer for 30 minutes.

Add the chicken and rosemary to the sauce, partially cover and cook slowly on low heat for another 25 – 30 minutes, stirring occasionally, adding water if needed.

Yield: 6 servings, Serving Size: 3 oz chicken, 1/2 cup sauce

4 Smart Points (my additions/subtractions at 6 servings without pasta or cheese)

Sunday, February 25, 2018

Roast Chicken with Bacon, Tomatoes, and Green Chiles

Sunday Dinner has become a thing in our house.  It's not really fancy, but the meals take a little longer to cook or they seem more involved.  Anytime you mention a whole chicken, I think of it as an all day task, even if it isn't. Anyway, D and I saw this recipe and decided to have it.

I would like to know where to buy a 3 pound whole chicken. The first Kroger didn't have any whole chickens, and the second one had a small one coming in at 6.5 pounds.  This is why we got more than 4 servings.  Also if anyone knows how to figure out Weight Watcher Points for a whole chicken, without having to weigh it before and post carcass, that would be nice.  (Read the points at the bottom carefully... I didn't include the chicken).

So the chicken... yum. It was a bit salty, so cut that back, but overall very tasty.

We had with rice.

Roast Chicken with Bacon, Tomatoes, and Green Chiles

Photo by ALB

Servings 4 (or more)
Author Homesick Texan

1 tablespoon kosher salt (cut back to 1/2 TBSP_
½ teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon New Mexican red chile powder (used regular)
1 (3- to 3 ½-pound) whole chicken (used a 6.5 pound chicken)
2 slices uncooked bacon
½ medium yellow onion, diced
4 cloves garlic, minced
1 (10-ounce) can diced tomatoes and green chiles and its juices (the fancy name of Rotel)
Cilantro, for garnishing
Cooked rice, for serving
Lime wedges, for serving

Preheat the oven to 400°F. Mix together the salt, pepper, oregano, cumin, and chile powder until well combined.

To butterfly the chicken, with kitchen shears or a sharp knife cut the backbone from the chicken (reserving it for another use, such as stock). Flatten the chicken at its breast bone and place on a plate. Season the chicken all over on both sides (getting under the skin on the breasts and thighs), then let it rest as you cook the bacon and aromatics. (If you’re organized, you can also season the chicken then refrigerate it uncovered for up to 24 hours.)

Take a large cast-iron skillet, and cook the bacon on medium heat, turning once, until just beginning to crisp and the fat has rendered, about 7-10 minutes. Remove the bacon from the skillet. Pour off 1 tablespoon of the bacon fat into a bowl, then refrigerate. (This is too cool it off a bit but you’ll soon be using it again.)

Leaving the rest of the bacon fat in the skillet, add the onions and while occasionally stirring cook until fragrant and tender, about 3 minutes. Add the garlic and cook for 30 more seconds.

Turn off the heat. Chop the bacon, then stir it into the skillet along with the tomatoes and green chiles. Spread the reserved, refrigerated bacon fat on the chicken breasts under the skin, then place the butterflied chicken, breast side up, on top of the tomatoes.

Slide the skillet in the oven and cook uncovered until the skin is browned and the juices run clear, about 50 minutes, or when a thermometer inserted in the thigh reads 165° F.

Remove from the oven and let it rest for 10 minutes before serving. Cut the chicken into pieces then garnish with cilantro and serve with the tomato-bacon pan drippings, cooked rice, and lime wedges.

1 Smart Points (my additions/subtractions at 4 servings WITH NO CHICKEN)

Monday, February 12, 2018

Dak Bokkeum with Spinach (Korean Stewed Chicken with Spinach)

This is one of those quick and easy recipes if you plan it right.

Make the marinade before you go to bed.  Possibly cut the chicken. When you get home from work or wherever, mix the 2 and go walk the dogs.  Boom! 30 minutes has passed, and you have marinated chicken.

D made this and it was really good. It had a lot of flavor and wasn't overly spicy.

Dak Bokkeum with Spinach (Korean Stewed Chicken with Spinach)

Photo by ALB

Hands-on Time: 35 Mins
Total Time: 1 Hour 25 Mins
Serves 6 (serving size: 1 cup chicken mixture and 3/4 cup rice)

Gochujang is an indispensable Korean sauce based on fermented soybeans and chiles. You'll find it in Asian markets, or seek out Annie Chun's brand, which is more widely available.

1/3 cup gochujang (Korean chile sauce)
1/4 cup (1/2-inch) slices green onion bottoms
2 1/2 tablespoons lower-sodium soy sauce
2 tablespoons minced fresh garlic
2 tablespoons minced peeled ginger
2 tablespoons dark sesame oil
1 tablespoon brown sugar
3/4 teaspoon crushed red pepper
2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips
1 1/2 cups uncooked short-grain white rice
1 1/2 cups water
1/3 cup water 3/4 cup
(1 1/2-inch) slices green onion tops
1 (5-ounce) bag fresh baby spinach
1 tablespoon toasted sesame seeds

Combine the first 8 ingredients in a large bowl. Stir in chicken. Cover and marinate 30 minutes.

Place rice in a medium saucepan; cover with water to 2 inches above rice. Stir rice; drain. Repeat procedure twice. Add 1 1/2 cups water to drained rice in pan. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 20 minutes. Remove from heat; let stand 10 minutes.

While rice cooks, bring 1/3 cup water to a boil in a Dutch oven. Add chicken mixture; bring to a simmer. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 10 minutes or until mixture thickens, stirring occasionally. Remove from heat; stir in green onion tops and spinach. Sprinkle with sesame seeds. Serve with rice.

Nutritional Information
Calories: 433; Fat: 12g; Sat fat: 2.2g; Mono fat: 3.9g; Poly fat: 3.6g; Protein: 33.5g; Carbohydrate: 45.2g; Fiber: 2.9g; Cholesterol: 125mg; Iron: 6.3mg; Sodium: 649mg; Calcium: 54mg


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

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)