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.

Adapted from Food and Wine

Total Time: 30 MIN
Yield Serves : 3

Ingredients
3 English muffins, split and torn into bite-size pieces
5 large eggs
1/4 cup yogurt (used fat-free Greek Yogurt- 5 oz.cup)
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
Pepper
10 ounces mixed baby greens with radicchio
1/2 head of radicchio, torn into bite-size pieces (didn't use)
4 ounces thinly sliced ham, torn into bite-size pieces
1/3 cup snipped chives

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

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

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

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

Ingredients
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

Instructions
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
SERVES: 4
From by Danae at RecipeRunner.com

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!

Ingredients
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

Instructions
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)

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.

POLLO IN POTACCHIO (BRAISED CHICKEN WITH TOMATOES AND ROSEMARY)

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.

INGREDIENTS:
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

DIRECTIONS:
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.

NUTRITION INFORMATION
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)