Friday, June 30, 2017

Skillet Lemon Chicken with Artichokes

Once again, I'm not sure how 6 pieces of chicken yields 4 servings, but besides that, this was a good dish.

D made it, and I really enjoyed the tang of the artichokes with the brightness of the lemon.  He thought we should have had a side with it. I was fine with just the rice.

Would have again.

Skillet Lemon Chicken with Artichokes

By The Good Housekeeping Test Kitchen
Lemony artichokes pair perfectly with crispy golden chicken thighs.

PREP: 0:10 LEVEL: Easy
YIELD: 4 servings

1 tsp. olive oil
6 small chicken thighs (about 2 lbs.) (from the original picture, it looks bone-in with skin)
1 medium onion
2/3 c. dry white wine
1 tbsp. butter
1 can (14 oz.) artichoke hearts, quartered, rinsed and drained
1 medium lemon, thinly sliced and seeded.
Parsley, chopped, for garnish
Steamed rice

In 12-inch skillet, heat 1 teaspoon oil on medium-high. Season small chicken thighs with 1⁄2 teaspoon each salt and pepper. Place skin side down; cook 5 to 8 minutes or until golden brown. Transfer chicken, skin side up, to rimmed foil-lined baking sheet and roast at 425°F 15 minutes or until cooked (165°F).

To same skillet on medium, add onion, chopped, and 1⁄4 teaspoon salt. Cook 3 minutes, stirring. Add dry white wine and simmer 2 minutes, scraping up any browned bits. Stir in butter until melted, then artichoke hearts and lemon.

To serve, spoon sauce over chicken; garnish with chopped parsley. Serve with steamed rice.

Nutritional information (per serving):
About 510 cals, 34 g protein, 10 g carbs, 36 g fat (11 g sat), 1 g fiber, 790 mg sodium.

Mediterranean Meatballs

In the blurb from the site I got this from it said this could easily be made on a weeknight.  D said, "Never are we to have this again on a weeknight."  It did take awhile, or so it seemed, so I'll take him up on that.

After eating it he did say we could have again.  We both like the rich flavors.  He said it is a good Sunday Dinner.

Mediterranean Meatballs

Photo by ALB

Adapted from Irvin Lin which was
Adapted from David Tanis’ One Good Dish

2 cups fresh cubed crusty whole wheat bread (Used Pepperidge Farm Italian Bread)
1 cup milk (2% is fine)
1 lb ground lamb (or ground beef if you aren’t a fan of lamb)
1/2 lb ground beef (used Laura's 93/7)
1 large egg
6 medium garlic cloves, minced
1 1/2 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon smoked paprika
1 1/2 teaspoon ground ginger
1 1/2 teaspoon ground tumeric
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/4 teaspoon grated nutmeg
4 tablespoons chopped Italian parsley, divided
4 tablespoons chopped cilantro, divided
4 tablespoons chopped scallions (green onions), divided
1/4 cup all-purpose flour
1/4 cup olive oil (used 3 TBSP)

3 tablespoons olive oil (didn't use)
2 medium-sized yellow onion, chopped
6 medium garlic cloves, minced
6 oz tomato paste
2 1-inch cinnamon sticks
pinch of saffron, crumbled in your fingers
4 1/2 cups chicken broth
salt and pepper to taste

2 cups Israel couscous
1/2 cup golden raisins (didn't use)
2 tablespoon olive oil (didn't use)
Add any left over parsley and cilantro to this
salt and pepper to taste

1. Preheat the oven to 350˚F. Place the cubed bread onto a baking sheet and toast in the oven for 10-15 minutes or until the bread has dried out but not browned. While the bread is toasting make the sauce.

2. Place the oil (use PAM) in a large wide skillet or pot and heat until shimmering. Reduce heat to medium and add the onions and cook until the onions start to soften, about 5 minutes. Once they start to soften, add the garlic, tomato paste, cinnamon sticks and saffron. Stir and cook for about a minute, then season generously with salt and pepper. Add the broth, stir to incorporate, cook on medium high heat until boiling. The sauce will look thin. Lower heat to a simmer and then cover while you make the meatballs, stirring occasionally.

3. Once the bread is toasted, remove from oven and let cool for 5 minutes. Move bread to a large bowl and drizzle milk over bread, tossing and mixing until the milk is absorbed. Add both meats, egg, garlic, salt and pepper and spices to bread. Add 3 tablespoons of the parsley, cilantro and scallions, reserving the 1 tablespoon each for garnish at tend. Using your hands mix and massage the mixture until all the ingredients are evenly distributed. Roll the mixture into golf ball size meatballs then toss half the balls in the flour to coat. In a large pan, add the oil and heat until shimmering then pan fry half the meatballs, turning until they are brown on all sides, about 2 minutes per side. They don’t need to be completely cooked through, just brown. Move the browned meatballs to the simmering sauce, and repeat with the remaining meat, first forming the balls, then coating in flour and frying, then moving to the sauce. Increase the heat to medium and simmer the balls for 20-25 minutes or until the meatballs are tender and cooked through. Taste the sauce and adjust the salt, pepper and cayenne for heat if you want.

4. While the meatballs are simmering, make the couscous as directed by the package. While the couscous and meatballs are cooking, pour boiling water over the raisins and let soak to plump up (don't add raisins). Once the cous cous is done, drizzle the olive oil  over it (don't do) and then drain the raisins and add them as well. Stir together and season with salt and pepper to taste. Once the meatballs are done, spoon the couscous into bowls and cover with meatballs and sauce. Sprinkle parsley, cilantro and scallions over the top and serve immediately.

Makes enough for 4-6 servings.

21 Smart Points (my additions/subtractions at 5 servings (4 meatballs, 2/3C of sauce, 2/3C of couscous))

Thursday, June 29, 2017

Homemade Bean and Bacon Soup

When I was little, Bean and Bacon Soup was my favorite.  My brother and I used to have it a lot (from the can).  For some reason, I thought of it recently and found a recipe.  Then on Sunday, I fell under the weather, and REALLY wanted this soup.  D made it for me.

It was on the salty side, but it was really good.  We both enjoyed it.

Homemade Bean and Bacon Soup

Photo by ALB

Prep time: 15 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 30 mins

Author: Deborah (adapted from her recipe)
Serves: 4 servings (2 C each)

8 oz. center cut bacon, diced
1 cup diced yellow onions
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
5 cups chicken broth
3 cans (15 oz each) Great Northern beans, drained and rinsed
salt and pepper
1 can (8 oz) tomato sauce

Cook the bacon in a soup pot or Dutch oven until crisp. Remove with a slotted spoon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon grease. (or just leave it in there and don't worry about it).

To the hot bacon grease, add the onions, carrots and celery. Cook over medium heat until they start to soften, about 5 minutes. Add the garlic and cook an additional minute. Stir in the chicken broth and beans. Season to taste with salt and pepper. Bring to a bubble then reduce the heat to low and let the soup simmer for 1 hour.

Remove half of the soup to a blender or food processor. Process until smooth. Return the puree to the soup pot and stir into the remaining soup. Add the tomato sauce and ¾ of the reserved bacon and stir to combine. Taste and season to taste with salt and pepper. Let the soup simmer until it is heated through, about 5 minutes. Serve topped with the remaining bacon.

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

Thursday, June 22, 2017

Chicken in Coconut Milk with Lemongrass

D and I saw a recipe about Chicken in Milk. It looked odd, but then this recipe came up on my Pinterest page.  Twice with the milk!  We are always willing to try new things, so we put it on the food list.

It was really good.  The coconut milk cooks down, so there wasn't a lot of sauce but in the spinach it was good.  Also the lemon broke down so there was a puckerish taste which also went well.

Would have again.

Chicken in Coconut Milk with Lemongrass

Photo by ALB

From The Kitchn
Serves 4 to 6 (We got 6)

1 whole roasting chicken (3 to 4 pounds)
Sea salt and freshly ground black pepper
4 tablespoons (1/2 stick) butter
1 tablespoon olive oil
1 cinnamon stick
2 whole star anise (didn't use because we didn't have any, and I don't like it)
1/2 cup roughly chopped cilantro stems
1 large lemon, cut into eighths
1 stalk lemongrass, 5 inches of white part only, chopped into 1/4-inch pieces
6 to 8 cloves garlic, peeled and smashed
1 (14- to 16-ounce) can coconut milk
3 cups torn greens (spinach, kale, chard, mizuna, etc.) (used spinach)
2 green onions, chopped into 1/4-inch pieces
Chopped cilantro, to garnish
Cooked rice, to serve (2 cups)

Pat the chicken dry and sprinkle it liberally with salt and pepper. Put the chicken, covered, in the refrigerator for up to 24 hours, or if you're going to cook it right away, set it aside while you prepare remaining ingredients.

When ready to bake the chicken, preheat the oven to 375°F.

Melt the butter in a large Dutch oven over medium heat, then add the oil. Put in the chicken, breast-side up, and let it sizzle for about 30 seconds. Carefully flip the bird and crisp the other side for another 30 seconds. Remove the pan from the heat, put the chicken on a plate, and pour off the fat in the pot.

Transfer the chicken back into the pot, breast-side up, and add the cinnamon stick, star anise, chopped cilantro stems, lemon, lemongrass, garlic, and coconut milk. Cook, uncovered, in the preheated oven for 60 to 90 minutes (depending on size). Spoon the sauce over the top of the bird to baste every 20 minutes or so. The chicken is done when an instant-read thermometer inserted into the thigh reads 165°F.

Remove chicken from the pot and put it on a plate. Pull out and discard the cinnamon stick and star anise. Put the pot with the sauce back on the stovetop over medium heat, add the spinach and stir until just wilted, about 10 seconds.

Carve the chicken and serve each piece over rice with sauce spooned over the top. Garnish with chopped scallions and cilantro leaves.

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

Greek Spinach-Pasta Salad with Feta and Beans

I love Feta Cheese, so when I saw this recipe, I wanted it.  Except I thought we should add chicken. So we did.  It was really good, and for the first day of Summer, really hit the spot.

I would have again. Definitely a good twist on the traditional mayo-laden pasta salad (not that there's anything wrong with that).

Greek Spinach-Pasta Salad with Feta and Beans

Photo by ALB

Canned beans help transform pasta salads into easy lunch recipes. If you plan to transport the salad to work for a quick lunch, keep the spinach separate and stir it in just before serving.


MAKES: 6 SERVINGS (we got 5)

Add 1 lb raw chicken breast cut into bite-sized pieces and sauteed
1 5 ounce fresh baby spinach
1 15 ounce can Great Northern beans, rinsed and drained
4 ounces crumbled feta cheese
1/4 cup dried tomatoes (not oil-packed), snipped
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon snipped fresh oregano
1 tablespoon snipped fresh lemon thyme or thyme
1/2 teaspoon kosher salt or sea salt
1/2 teaspoon freshly ground black pepper
12 ounces dried cavatappi or farfalle pasta
Shaved Parmesan or Pecorino Romano cheese

In a large serving bowl combine (sauteed chicken), spinach, beans, cheese, tomatoes, green onions, garlic, lemon peel and juice, oil, oregano, thyme, salt, and pepper. Cover; let stand at room temperature while preparing pasta or up to 2 hours; stirring occasionally.

Shortly before serving, cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the cooking water. Toss cooked pasta and pasta water with spinach salad mixture. Serve warm or at room temperature. Top with shaved Parmesan cheese. Makes 6 (2-cup) main-dish servings.

Nutrition Facts (Greek Spinach-Pasta Salad with Feta and Beans)
Per serving: 408 kcal cal., 10 g fat (4 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 19 mg chol., 487 mg sodium, 62 g carb., 6 g fiber, 3 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

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

Thursday, June 15, 2017

Crispy Smoked Paprika Chicken Recipe

D made this and it was really good. It tasted like Honey Brushed Chicken thighs without the honey.  We both really enjoyed it.  We had with rice and cauliflower.

Crispy Smoked Paprika Chicken Recipe

Photo by ALB

Juicy chicken thighs get a crispy skin thanks to a drizzle of olive oil and sprinkling of paprika spiced salt that takes just 5 minutes to prepare.

From Foodie Crush


8-10 small bone-in chicken thighs (about 3 pounds)
1½ teaspoon kosher salt
¾ teaspoon smoked paprika
¼ teaspoon garlic powder
½ teaspoon freshly ground black pepper
2 tablespoons olive oil

Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and place a wire rack over it. Place the chicken skin side down on the rack. Stir the spices together in a small bowl and then sprinkle half of the spices over the chicken. Turn the chicken over, skin side up, and drizzle with the oil and sprinkle the skin with the remaining spices.

Place the chicken in the center of the oven and roast for about 50 minutes or until the skin is crisp and golden and the chicken is cooked through. Allow the chicken to rest for 10 minutes before serving.

Tahini-Marinated Chicken Thighs with Cucumber-and-Tomato Salad

We had this awhile ago.

I'll admit I don't remember much except that I liked it.  Because I was really excited about it for lunch the next day. Somehow I remember that. So we'll have again.

Tahini-Marinated Chicken Thighs with Cucumber-and-Tomato Salad

ACTIVE TIME: 20 mins
TOTAL TIME: 8 hrs, 20 mins
YIELD Serves 4 (serving size: 2 chicken thighs, 1/2 cup salad, and 1/2 cup rice)

If you thought tahini functioned mainly as a condiment, you’ll love it in a marinade—it makes the chicken buttery tender without an overwhelming amount of sesame flavor in the finished dish. It also helps the chicken char nicely on the grill. The chopped salad is inspired by the Israeli original, usually stuffed into pita pockets with shawarma (slow-grilled meat) and drizzled with tahini sauce. We reserve some of the tahini mixture from the marinade for topping the finished dish. You can also substitute couscous, cooked bulgur, or toasted whole-wheat pita wedges for the rice. V

1/4 cup tahini (sesame seed paste), well stirred
3 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons olive oil
3 tablespoons water
1 tablespoon finely chopped fresh rosemary
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper
1 garlic clove, finely grated
1 small shallot, finely grated
8 skinless, boneless chicken thighs (about 1 1/2 lb.)
Cooking spray
1/2 teaspoon kosher salt

1 1/2 cups chopped cucumber
1 1/2 cups chopped tomato
1 cup coarsely chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1/4 teaspoon kosher salt
2 cups hot cooked brown rice (used white)

To prepare chicken, combine first 10 ingredients in a bowl. Place 1/4 cup tahini mixture in a small bowl; reserve. Place remaining tahini mixture and chicken in a large ziplock plastic bag; seal, turning to coat chicken. Refrigerate 8 hours or overnight.

Preheat grill to medium (350°F to 450°F). Coat grill grate with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt. Arrange chicken on grill grate; cover and cook 4 minutes on each side or until done. Arrange chicken on a platter; drizzle with reserved 1/4 cup tahini mixture.

To prepare the salad, combine cucumber and next 6 ingredients (through 1/4 teaspoon salt) in a bowl; toss gently to combine. Serve cucumber salad with chicken and rice.

Calories: 448; Fat: 18.6 g; Satfat: 3.5 g; Monofat: 9 g; Polyfat: 31 g; Protein: 39 g; Carbohydrate: 31 g; Fiber: 4 g; Cholesterol: 160 mg; Iron: 4 mg; Sodium: 544 mg; Calcium: 76 mg; Sugars: 3 g; Est. Added Sugars: 0 g

Cooking Light, MAY 2017

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


So I really didn't like this recipe, but I'm still going to blog about it because D did.
This way if I'm ever not home for dinner he can have it.

What was wrong with it? The ketchup.  I like ketchup...a lot.  It's usually "have some fries with my ketchup."  I put it on all things potatoes (except baked).  I love sambal and sriracha.   But ketchup on ramen?  That is just gross and that's basically what it was to me...with some broccoli and cabbage thrown in.  Even the sriracha couldn't save it.

So I won't be having this again, but D might.


Photo by ALB

Adapted from BudgetByte$
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins

Serves: 5

½ head green cabbage
1 medium yellow onion
2 medium carrots
1 small crown broccoli
1 inch fresh ginger
1 large chicken breast
2 Tbsp vegetable oil (used 1 TBSP)
2 (3 oz.) packages ramen noodles (used Marachun Yakisoba noodles (2 pks)) seasoning packets discarded
1 tsp sesame oil
¼ cup soy sauce
¼ cup worcestershire sauce
2 Tbsp ketchup
(up to) 1 Tbsp sriracha hot sauce
1 Tbsp sugar

Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.

Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).

Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

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

Tuesday, June 6, 2017

Creamy Garlic Parmesan Mushroom Chicken and Bacon

Chicken, Bacon, Mushrooms and Cheese.  What's not to love?  It was very good, especially over Penne.  Any reason to have creamy pasta is a good reason, and this was no exception.

Would have again.

Creamy Garlic Parmesan Mushroom Chicken and Bacon

Photo by ALB

Creamy Garlic Parmesan Mushroom Chicken and Bacon is packed full of flavour for an easy, weeknight dinner the whole family will love!

Adapted from Author: Karina - Cafe Delites 
Serves: 6

6 bone-in, skin-on or off chicken thighs
1 tablespoon olive oil (didn't use)
2 cloves garlic, crushed
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste

4 cloves garlic, crushed
7 ounces | 200 grams diced bacon (used 3.5 oz Center Cut)
14 ounces | 400 grams sliced brown mushrooms (cremini) (used 1 lb)
1 cup cream OR milk* (used fat-free half-half)
(used 1/2 tsp AP flour)
½ cup chicken broth
½ cup freshly grated Parmesan
Freshly ground black pepper, to taste
Salt, only if needed to your taste
Extra chopped fresh parsley, to garnish
Fresh shaved or grated parmesan, to garnish

Preheat oven to 400°F.

Arrange chicken on a plate. Combine together the olive oil, garlic, parsley, salt and pepper in a jug. Rub the oil mixture over the chicken to completely coat. (if you mash garlic, it gets a paste-y consistency that you can rub with everything else).

Heat a large, oven proof pan or skillet over medium high heat. Sear the chicken, skin-side down first, until skin is crisp and golden brown. Rotate and sear the other side (about 2-3 minutes per side). Transfer to oven and roast until completely cooked through, about 25-30 minutes. Once chicken is done, remove from skillet; set aside. Pour out HALF of the chicken juices left in the pan.

Using the same skillet the chicken was in, fry the garlic in the reserved chicken juices over medium heat, stirring frequently until fragrant, about 1 minute. Add the bacon and fry until just beginning to crisp. Add in the mushrooms and cook until mushrooms begin to soften.

Pour in the cream OR milk (and flour, see notes), chicken broth and Parmesan; allow to simmer until slightly thickened, about 2 minutes. SEE NOTES if using milk INSTEAD of cream option)

Season with pepper. Taste first before adding in any extra salt, as the bacon will add the salt.

Add the chicken back into the pan; allow to simmer for 1-2 minutes in the cream to take on the flavours. Garnish with parsley and shaved or grated parmesan, if desired. Serve over rice, pasta, or steamed/grilled vegetables.

*If using cream, half and half, thickened cream, heavy cream, or light or reduced fat cooking cream are all fine to use. If you prefer a thicker sauce, whisk together 1 level teaspoon cornstarch with 1 tablespoon milk until lump free and well blended. Add the mixture into the cream sauce, while stirring continuously, until thickened.

*If using milk, skim, low fat, full fat, almond, or cashew, etc are fine to use, to reduce calories. Add in the milk; bring to a simmer; whisk 2 teaspoons of cornstarch into 1-2 tablespoons of *extra* milk; pour cornstarch mixture into the centre of the pan; stir continuously until the milk thickens and becomes a 'cream'.

10 Smart Points (my additions/subtractions at 6 servings-no pasta)

Crusty Baked Shells and Cauliflower

My friends O and T have been busting each other's chops about cauliflower lately. T thinks it is the most vile food on the planet, and O makes rice out of it (just stop!).

So I guess because it comes up a lot on Facebook, it was a keyword for pinterest. Or maybe because I eat it 2-4 times a week.  But seriously a recipe that is pretty much Mac and Cheese with added Cauliflower?  Yes please.  After looking at it, I knew it should have chicken because the only time I have ever liked capers was when chicken was involved.  I told D about this with the added chicken and he said ok.

It was a little on the dry side but still good.  Pretty much a really good casserole.  D, of course, added more capers to his portion.  And he added butter to the bread crumbs because bread crumbs on top a casserole need butter.  It wasn't really Weight Watcher friendly, but that's why they have those extra points that you can eat.

D said next time to get fresh ricotta instead of the stuff from the milk aisle.  OK.

We didn't have a side.

Crusty Baked Shells and Cauliflower

Photo by ALB

Recipe adapted from Ina Garten
Total:1 hr
Active: 30 min
Yield: 6 to 8 servings (we got 6)
Level: Easy

Kosher salt and freshly ground black pepper
3/4 pound medium shells
Good olive oil (didn't use)
2 1/2 pounds cauliflower, cut into small florets (1 large head)
3 tablespoons roughly chopped fresh sage leaves
2 tablespoons capers, drained
1 tablespoon minced garlic (3 cloves)
1/2 teaspoon grated lemon zest
1/4 teaspoon crushed red pepper flakes
2 cups freshly grated Italian Fontina Val d'Aosta cheese, lightly packed (10 ounces with rind)
1 cup (8 ounces) fresh ricotta
1/2 cup panko (Japanese bread flakes)
6 tablespoons freshly grated Italian Pecorino cheese
2 tablespoons minced fresh parsley leaves
(added 1 TBSP of butter, melted)
(added 1 pound of 1-inch cut up chicken breast, cooked).

Preheat the oven to 400 degrees.

Fill a large pot with water, add 2 tablespoons salt, and bring to a boil. Add the pasta and cook al dente, according to the instructions on the package. Since it will be baked later, don't overcook it! Drain and pour into a very large bowl.

Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) saute pan over medium-high heat, add half the cauliflower in one layer, and saute for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of oil to the saute pan, add the remaining cauliflower, cook until browned and tender, and add to the bowl.

Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper (and chicken) to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2-inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley, and 1 tablespoon of olive oil (used melted butter) in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.

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