Greek Style Spicy Calamari (Kalamaria Kaftera)

I love Calamari, and when I saw this recipe I had to have it.  Unfortunately unbreaded calamari is difficult to find in Atlanta.  Then D had to make a trip to Restaurant Depot, so he bought a box of frozen calamari, and I was happy.

It's squid. I liked it. It was chewy, but when is it not.  We would have again.

Greek Style Spicy Calamari (Kalamaria Kaftera) 

Photo by ALB

From Greek Boston
Serves 3 big servings

Ingredients 
2 tablespoons Greek olive oil
2 pounds fresh calamari, cleaned and cut into small rings
1 large onion, halved and sliced thin
4 medium tomatoes, peeled (optional) and chopped
2 cloves garlic, minced
1 1/2 cups chopped, fresh parsley
1 teaspoon dried thyme
3 bay leaves
1 teaspoon red pepper flakes
2 1/2 cups dry white wine (I bought Pinot Grigio but D said next time to buy Chardonnay)
1 teaspoon tomato paste, mixed with two tablespoons water
1 teaspoon sea salt
1/4 teaspoon black pepper

Instructions on How to Prepare Greek Spicy Calamari 
Add the oil to a large Dutch oven or soup pot and heat over medium. Add the calamari and onion and saute together for two minutes. Add the onions, garlic, parsley, thyme, bay leaves, and red pepper and saute for another minute. Add the white wine, tomato paste, sea salt, and pepper and stir together with a wooden spoon. Cover the pot and raise the heat to medium-high. Bring the mixture to a boil and then lower the heat to medium-low. Simmer the calamari for about 60 minutes. Remove the bay leaves and serve immediately. This tastes great when served with slices of Greek bread!

9 Smart Points (my additions/subtractions at 3 servings) - Cheese not included

One Pot Roasted Red Pepper And Sausage Alfredo

This one was really good, but high in Points.  Definitely would have again, during training season or would figure out how to make it less points (chicken sausage).

One Pot Roasted Red Pepper And Sausage Alfredo

Photo by ALB

Adapted From: Host the Toast
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 minutes
Servings: 6 (1.25 Cups)


INGREDIENTS
3/4 lb Italian sausage
4 cloves garlic, finely chopped
1 tablespoon olive oil (didn't use)
1 1/2 cups milk, plus 1/4 cup for the sauce (used 2%)
1 1/2 cups chicken broth, plus 1/4 cup for the sauce
1 (16 oz) jar roasted red peppers, drained and pureed (you can do this in a food processor or blender)
8 oz goat cheese
1/2 cup grated parmesan
Salt and pepper, to taste
3 handfuls fresh spinach
Added Broccoli
Kosher salt and freshly ground black pepper, to taste
12 oz pasta of your choice

INSTRUCTIONS 
Remove the casing from the sausage and discard the casing. To do this, simply cut along the side of the sausage with a sharp knife and peel off the pierced casing with your fingers.

In a large pot or high-walled pan, saute the sausage meat with the garlic and olive oil over medium heat, until browned.

Stir in chicken broth, pureed roasted red pepper, milk and pasta. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes. If the liquid has all been absorbed, add the additional milk and chicken broth.

Stir in spinach, 1 handful at a time, and cook until wilted and hot.(add in the broccoli)

Stir in the goat cheese and parmesan. Continue to stir until melted. Remove from heat and serve.

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

Whole30 Chipotle Beef and Avocado Bowls

After we Un-Paleo-ed/Un-Whole30-ed this, it was really good.

Whole30 Chipotle Beef and Avocado Bowls (Sofritas Copycat, Paleo)

Photo by ALB

Course Main Course
Adapted from: 40Aprons
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
Smoky Sauce
1 poblano pepper
1/2 Tbsp. chipotle pepper powder
3 cloves garlic
3/4 cup tomato salsa
2 Tbsp. avocado oil (didn't use)
1/2 teaspoon salt

Whole30 Chipotle Beef and Avocado Bowls
16 ounces ground beef (used 96/4)
8 ounces baby Bella mushrooms minced
2 Cups cooked rice
2 limes juice of, divided
1 cup fresh cilantro chopped, plus more for garnish, if desired
4 coontainers of Wholly Guacamole Minis, Classic
1/2 cup minced red onion plus more for garnish, if desired
Tomato for garnish

Instructions
Roast the poblano pepper: Preheat the broiler then place poblano pepper on the oven rack about 4" from broiler element. Cook until blackened on top, then, with tongs, flip over. Broil until blackened. Continue rotating and broiling until blackened until all sides are blistered. Alternately, carefully hold the pepper with heat-proof tongs to a gas stove flame (or place on top of stove rack), rotating to blacken all sides. Set aside and let cool slightly.

Make the smoky sauce: When poblano pepper is cooled to the touch, peel off the blackened skin, remove stem, and seeds. Combine all ingredients in a food processor and blend until very smooth.

In a large skillet over medium heat, brown ground beef, breaking up with a spatulate. Add in mushrooms and sauté until softened and liquid is evaporated just a few minutes. Stir in poblano-salsa sauce and reduce heat to medium-low. Cook a couple of minutes until bubbly and a bit thickened. Remove from heat.

Make the cilantro-lime rice: Stir together cooked rice, juice of 1 lime, about 2/3 cup cilantro, and plenty of salt.

Serve your Whole30 chipotle beef and avocado bowls: divide cilantro-lime rice among bowls, then top with beef mixture. Finish with a couple big, heaping spoonfuls of guacamole. Garnish with additional chopped cilantro, tomato and red onion, if desired.

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

Mushroom Ravioli with Spinach

We had this one on a Friday Night for "carb night," (the night before a run). D added chicken. Definitely would have again. I didn't build it in the WW builder.

Mushroom Ravioli with Spinach

Photo by ALB

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins

Mushroom Ravioli with Spinach - this easy meatless pasta dinner requires only 6 ingredients and 30 minutes! Mushrooms are sauteed with spinach, garlic, sun-dried tomatoes and combined with ravioli. Use baby portobellos, shiitake, oyster mushrooms, cremini, or button mushrooms.

Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 375 kcal
Adapted from Julia

Ingredients
10 oz ravioli (cheese ravioli, pesto-filled, etc.)
2 tablespoons olive oil (I would defintely cut back on this)
1/4 cup sun-dried tomatoes , chopped
10 oz mushrooms (cremini, button mushrooms, or baby portobellos)
Add 12 oz sauteed chicken, cut in 1-inch chunks
5 oz spinach , fresh
4 cloves garlic , minced
1/4 teaspoon red pepper flakes
1 tablespoon olive oil (don't need)
salt and pepper

Instructions 
Cook ravioli until al dente. Drain.

In a large skillet, heat 2 tablespoons olive oil on medium heat.

Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.

Add in sauteed chicken.

Add fresh spinach, minced garlic, red pepper flakes. Continue cooking and stirring until the spinach wilts.

To the skillet with sautéed mushrooms and vegetables add cooked ravioli, 1 tablespoon of olive oil, and stir. Reheat gently on medium-low heat.

Season with salt and pepper.

Best-Ever Chicken Carbonara

This was really good. I didn't build it in the WW Builder.

Best-Ever Chicken Carbonara

Photo by ALB

From Delish.com

YIELDS: 4 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 25 MINS

INGREDIENTS
12 oz. fettuccine
4 slices bacon
3 cloves garlic, minced
1/2 lb. boneless skinless chicken breasts, cut into strips
Kosher salt
Freshly ground black pepper
4 large eggs, beaten
3/4 c. freshly grated Parmesan, plus more for garnish
1/3 c. freshly chopped parsley, plus more for garnish

DIRECTIONS
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.

Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet.

Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes.

Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined.

In a small bowl, beat together eggs, Parmesan, and parsley and season with salt and pepper.

Pour egg mixture over pasta and toss until coated, then add a couple tablespoons pasta water until creamy. (Add more pasta water by the tablespoonful as necessary.)

Garnish with Parmesan and parsley and serve immediately.

Skillet Shrimp Fajitas

We had this in July. It was good.

Skillet Shrimp Fajitas

Photo by ALB

Prep Time: 10 mins
Cook Time: 27 mins
Total Time: 25 mins
From No.2 Pencil

Servings: 4

Ingredients
1 1/2 pounds of shrimp peeled and deveined, tails removed patted dry
1 yellow bell pepper sliced thin
1 red bell pepper sliced thin
1 orange bell pepper sliced thin
1 small red onion sliced thin
1 1/2 tablespoons of extra virgin olive oil divided
1 teaspoon of kosher salt
several turns of freshly ground pepper
2 teaspoons of chili powder
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of ground cumin
1/2 teaspoon of smoked paprika
lime
fresh cilantro for garnish
tortillas, warmed (not included in points)
Cheese and guacamole (not included in points)

Instructions
In a small bowl, combine salt, pepper, chili powder, garlic powder, onion powder, cumin and smoked paprika.

Heat 1 tablespoon of olive oil over high heat in a 12 inch cast iron pan.

Add onions and bell peppers and 1/2 of seasoning mixture. Cook for about five minutes, or until onions and bell peppers are tender.

Push onions and bell peppers to the side of the skillet to make room for the shrimp.

Add remaining olive oil to skillet, followed by shrimp and remaining seasoning mixture.

Saute shrimp until pink and cooked through.

Squeeze juice from one fresh lime over skillet and sprinkle with chopped cilantro. Serve in warm tortillas.

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

Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette

I made this.  It involved a lot of bowls and pans.  So automatically, it was not something D would have liked making.  Anyway, he was working late, and I decided to help out and start dinner, but the I got really hungry and made the whole thing.

It was pretty tasty.  He liked everything but the salmon, of course.

Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette

Photo by ALB

Adapted from Curtis Stone

YIELD: Serves 4
ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes

INGREDIENTS
Orzo
1 1/2 cups orzo (next time use 1 Cup...it made a lot)
4 tablespoons red wine vinegar
3 tablespoons finely chopped shallots
2 garlic cloves, finely chopped
5 tablespoons extra-virgin olive oil (Next time use 4)
Kosher salt and freshly ground black pepper
2 ounces fresh baby spinach (about 3 cups not packed)
1 1/2 cups grape tomatoes, cut in half
1/2 cup pine nuts, toasted (see Kitchen Note)
1/4 cup thinly sliced fresh basil leaves
1 cup crumbled feta cheese (4 ounces)
2 tablespoons chopped fresh chives, for garnish
Salmon
Four 5-ounce skinless salmon fillets
Pam, for coating the fish
Kosher salt and freshly ground black pepper

PREPARATION
1. Prepare an outdoor grill for medium- high cooking over direct heat.

2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.

3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.

4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.

5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o'clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.

6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.

Toasting Pine Nuts

To toast pine nuts, heat a dry medium skillet over medium heat. Add the nuts and cook, stirring often, for 2 to 3 minutes, or until lightly browned. Transfer to a plate and let cool.

18 Smart Points (my additions/subtractions at 4 servings)
Next time changes: 15 Smart Points (my additions/subtractions at 4 servings)

Salmon with Lime-Hoisin Glaze with Crunchy Bok Choy Slaw

I sent this recipe over to D hoping he'd say yes. He did. This was good.  It seemed pretty quick.  I ended up mixing the slaw with the rice, which I enjoyed better.

Would have again.

Salmon with Lime-Hoisin Glaze with Crunchy Bok Choy Slaw

Photo by ALB

Hands-on Time: 20 Mins
Total Time: 20 Mins
Yield Serves 4 (serving size: 1 fillet, 3/4 cup slaw, and 1/2 cup rice)

You'll love this dish for the sweet, sticky caramelized crust and crispy skin. The broiler will get you there in only 20 minutes.

Ingredients
2 cups thinly sliced bok choy (used 4C of Napa)
1/2 cup grated carrot
1/2 cup sliced red bell pepper
2 tablespoons rice vinegar
1 teaspoon dark sesame oil
1/2 teaspoon Sriracha
1/4 cup dry-roasted unsalted cashews
2 tablespoons hoisin sauce
1 tablespoon fresh lime juice
1 garlic clove, grated
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon kosher salt
Cooking spray
2 cups hot cooked brown rice (used 4 containers of Minute Rice Brown Wild Rice...about 1 c per each container)

Preparation
Step 1 Place bok choy and next 5 ingredients in a large bowl; toss to combine. Sprinkle with cashews.

Step 2 Place a jelly-roll pan on upper rack in oven. Preheat broiler to high (leave pan in oven).

Step 3 Combine hoisin, juice, and garlic in a small bowl. Sprinkle salmon with salt, and lightly coat with cooking spray. Place salmon on preheated pan; broil 6 minutes. Brush salmon with 1 1/2 tablespoons hoisin mixture. Broil an additional 2 minutes or until desired degree of doneness. Brush salmon with remaining 1 1/2 tablespoons hoisin mixture. Serve with rice and slaw.

Nutritional Information 
Calories: 506; Fat: 20.2g; Satfat: 3.2g; Monofat: 7g; Polyfat: 6.5g; Protein: 46g; Carbohydrate: 35g; Fiber: 5g; Cholesterol: 108mg; Iron: 4mg; Sodium: 498mg; Calcium: 258mg

COOKING LIGHT, January 2015

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

Portuguese Chicken ( Peri Peri Chicken) with Crispy Potatoes

Both D and I liked the smokiness of this chicken, but we both thought it would be spicier.  Either way, it was really good. The sauce on the potatoes was good too.  D said he thinks it would be better with chicken thighs on the grill.  So we'll probably try that.  We had with broccoli.

Portuguese Chicken ( Peri Peri Chicken) with Crispy Potatoes

Photo by ALB

Author: Sylvia Fountaine| Feasting at Home

PrepTime: 20 mins
Cook Time: 70 mins
Total Time: 1 hour 30 minutes
Yield: 6 (we got 5 servings)

Ingredients

1 small Whole Chicken (3–4 lbs) or sub chicken pieces ( see notes)
1 ½ lbs potatoes (yukon or reds), thinly sliced

Marinade:
2 Dried Ancho Chilies-re-hydrated
2 tablespoons smoked paprika
6 cloves garlic
1 tablespoon kosher salt
1 teaspoon coriander
1/4 cup plus 1 Tablespoon sherry vinegar, red wine vinegar or lemon juice.
1/4 cup plus 1 Tablespoon Olive Oil
1/2 teaspoon black pepper

Cilantro Sauce:
1 cup plain yogurt
1 bunch Cilantro – finely chopped
½ teaspoon kosher salt
½ teaspoon coriander
Cracked pepper to taste
1 tablespoon lemon juice
1 tablespoon olive oil

Instructions
Preheat oven to 425F

Rehydrate dried chilies in small pot of boiling water on the stove for 20 minutes.

Butterfly the chicken: Rinse inside and out, removing innards. Pat dry. Place on a cutting board, breast down. Using sharp kitchen scissors, cut along both sides of the spine, remove and discard. Turn the chicken over, and placing your hand on the breast bone, press down hard with the palm of your hand, to flatten. Make the marinade by blending the marinate ingredients into a paste with a blender or food processor. Brush a layer of marinade on the bottom of your large sheet pan.

Place the thinly sliced potatoes on top of the marinade and sprinkle with a generous pinch of kosher salt, not overlapping slightly but not too much.

Brush all sides and crevasses of the chicken with the marinade, coating fairly heavily. (You will add more marinade during cooking, so be sure to save the remaining.) Place chicken, skin side down on the potatoes and place in the hot oven.

Turn chicken over after 15 minutes, and place back in the oven. After 15 minutes, brush more marinade all over the chicken on the skin side, really lathering it up. Return to the oven and bake until cooked through another 15-30 minutes, or until leg/ thigh reaches internal temperature of 165 F. The bigger the chicken, the longer this will take. ( A large, 5-6 pound chicken may take an additional 20 minutes!) To crisp the skin and get it deeply brown, broil for a few minutes. A little char is good here!!! Remove chicken when done and let rest 5-10 minutes before serving. Cut chicken into pieces and serve.

While chicken is roasting, combine Cilantro Sauce ingredients together, either in a bowl- mixing by hand, or in a food processor. Serve cilantro sauce on the side.

Notes
For a healthier version, use skinless boneless chicken thighs, or breast. Feel free to marinate overnight in a zip lock bag. Cooking time will shorten significantly, so you may have to remove chicken and let potatoes continue cooking to get them crispy.

For WHOLE CHICKENS! The baking time for the chicken will vary depending on the size (weight) of the chicken. This one in the photos was a small 3.5 pound chicken. Larger 5-6 lb chickens will take longer in the oven ( 70-90 minutes). So plan accordingly.

Use a large rimmed metal sheet pan, rather than a glass baking dish so air can circulate and potatoes can get crispy! (This enamel baking dish in the photos is much larger than it looks! )

9 Smart Points (my additions/subtractions at 5 servings, not including the chicken, but including the potatoes)

Roasted Potatoes and Spinach

Both D and I enjoyed it. I think it was the ton of butter that was in the dish.  We both would have it again. We had with Honey-Rosemary Pork Tenderloin.

Roasted Potatoes and Spinach

Photo by ALB

Crispy potatoes meet garlicky spinach for the perfect side dish.

Level: Easy
Total: 40 min
Prep: 12 min
Cook: 28 min
Yield: 3 servings

From Food Network

Ingredients
1 pound small red-skinned potatoes, quartered
3 tablespoons unsalted butter, melted
1 tablespoon grainy mustard
Kosher salt and freshly ground black pepper
One 5-ounce container baby spinach
2 cloves garlic, finely chopped

Directions
Preheat the oven to 400 degrees F.

Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper.

Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes.
Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.

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

Mussakhan (roast chicken with sumac and red onions)

My running buddy A and I were talking about spices, and I asked her if she knew where to get sumac, because Kroger didn't sell it (I know this is a shocker).  Anyway she said she might have some, and she was going to the farmer's market, so if she didn't, she'd look there, and drop it off.  She had it, so she brought it over.  Later in the week, D made this.

It was very good.  I would have it again.  We had with rice and naan.  We both agreed that was too much.  D would have with rice, I would have with naan.

Mussakhan (roast chicken with sumac and red onions)

Photo by ALB

Serves 4

Ingredients
1 kg chicken thighs and drumsticks, skin on (used 4 thighs)
3 tbsp extra virgin olive oil, plus extra to serve
½ tsp ground cumin
½ tsp ground allspice
¼ tsp ground cinnamon
1½ tsp sumac, plus extra to dust
juice 1 lemon
4 garlic cloves, crushed
2 large red onions (around 500g), finely sliced into half-moons
2 tbsp pine nuts
1 tbsp light olive oil (didn't use)
parsley leaves, chopped, to serve

Method
Slash the flesh of each piece of chicken diagonally a few times, around 2cm apart, then place the meat in a large bowl. Pour over the extra virgin olive oil, spices, lemon juice, garlic, 1 1/2 tsp salt and 1/4 tsp pepper and rub into the meat.

Add the red onion and toss well. Cover and leave in the fridge to marinate for between 1-3 hours. When you are ready to cook the chicken, preheat the oven to 190C/375F/Gas 5. Transfer the meat to a baking tray and roast for around 35 minutes or until the chicken juices run clear when pierced at their thickest part.

Cover in foil and leave to rest while you prepare the toppings. Fry the pine nuts in the oil for around 1 minute or so until they turn golden brown, then tip onto kitchen paper to drain. To serve, toast the bread and then place the chicken and onions on top.

Finish with the pine nuts, sumac and parsley. Drizzle over any remaining roasting juices so they soak into the bread, then drizzle over a little more olive oil.

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

Slutty Cheesecake Bars

This recipe is so easy to make, and everyone enjoyed them.  I've made them 3 times.  I don't know if Kraft changed the recipe for lowfat cream cheese, which I have always found creamier, but don't use it.  I could taste the chemically-ness of it.  Full Fat...I didn't taste it.  Anyway, chocolate chip cookies, Oreos, and cheesecake? Yes, please.

Slutty Cheesecake Bars

Picture by ALB

by Delish US

YIELDS: 9 SERVINGS Depending on the slice
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 3 HOURS 55 MINS

INGREDIENTS
1 (16.5-oz.) log refrigerated chocolate chip cookie dough (such as Pillsbury)
20 Oreo cookies, plus more for topping (I didn't count, I just layered)
2 (8-oz.) blocks cream cheese, softened
1/2 c. granulated sugar
2 large eggs
1/2 tsp. pure vanilla extract
Pinch of kosher salt
Warm caramel, for drizzling (get that sundae squeeze bottle to keep it simple)

DIRECTIONS
Preheat oven to 325°. Line an 8"-x-8" baking dish with parchment paper with a 2" overhang (or spray pan with PAM). Press cookie dough into bottom of baking dish.

Top with a single layer of Oreos, breaking them up to fit, if necessary, and set aside.
Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer with the paddle attachment, beat cream cheese until smooth. Beat in sugar, eggs, vanilla, and salt until fully combined. Pour over Oreo layer and smooth top.

Top with broken Oreo pieces and bake until the center is only slightly jiggly, 30 to 35 minutes.

Refrigerate until completely chilled, at least 3 hours and up to overnight.

Remove cheesecake bar from baking dish and slice.

Drizzle with warm caramel before serving.

Creamy chicken korma

D and I both enjoyed this one.  We had with rice.

Creamy chicken korma

Photo by ALB

Adapted from BBC

Preparation time:  less than 30 mins
Cooking time: 10 to 30 mins
Serves 4

Ingredients
2 tbsp vegetable oil (used Cooking Spray)
1 large brown onion, chopped (yellow onion)
4 whole cloves
4 cardamom pods, crushed
4 skinless, boneless chicken breasts, cut into bite-size pieces (1.25 pounds)
3 garlic cloves, crushed
1½in piece of fresh ginger, peeled and grated
1 tsp ground coriander
¼ tsp ground allspice
1½ tsp ground cumin
½ tsp ground turmeric
1 tsp chili powder
2 tsp tomato purée
2.25 oz ground almonds
8fl oz chicken stock
7fl oz half and half
salt and freshly ground black pepper
2oz flaked almonds, toasted (optional)
chopped coriander, to garnish (optional)

Method
Heat the oil in a large saucepan or frying pan. Once hot, fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften.

Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavour into the chicken.

Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it.

Scatter over the toasted almonds and chopped coriander, if using.

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

Argentine Inspired White Bean Salad

I found this recipe when D and I decided to have Argentinean Pork.  We were looking for something besides rice.  So we found this.  We both like it but it needed a little more vinegar, in my opinion.  D figured out he doesn't like fresh oregano.  Still?  I would have it again.

Argentine Inspired White Bean Salad

Photo by ALB

Ingredients
2 cans white beans, rinsed and drained
1/2 cup small diced roasted red pepper
1/2 cup small diced celery
1/4 cup minced red onion
1 garlic clove, minced
1 tablespoon chopped, fresh oregano
1 tablespoon chopped, fresh cilantro
1/4 cup, plus 2 tablespoons sherry vinegar
3 tablespoons olive oil (used 1)
kosher salt, and fresh ground black pepper to taste

Directions
In a medium bowl, combine beans, peppers, celery, and red onion.

In a small Tupperware or jar (with a lid), combine garlic, oregano, cilantro, vinegar, olive oil, salt and pepper. Cover with lid and shake well.

Pour dressing over beans.

Eat immediately, or store covered, in the fridge for later.

Serve over fresh greens if desired.

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

Potsticker and Vegetable Stir-Fry

Kroger keeps sending me coupons for Mini Wontons (Chicken and Vegetable) from Bibigo.  I finally bought some.  Seeing as it is 5million degrees, I don't really want soup, so I went looking for a recipe.  I found the one below.  D said he would make it.

He said it was easy, although he didn't follow the directions of cooking it in layers.  He cooked it all together.  We both liked it and there were a ton of dumplings. We originally were going to have with rice but we didn't.  Add more vegetables to make it bigger.

Potsticker and Vegetable Stir-Fry

Photo by ALB

From: EatingWell Magazine, September/October 2016

Turning frozen potstickers into a complete meal is easy when you add them to a vegetable stir-fry in this healthy dinner recipe. Customize based on what's in your fridge—carrots, broccoli and mushrooms are all great choices. Keep it vegetarian with vegetable potstickers or try shrimp or chicken for some additional protein.

4 servings
Prep Time: 40 m
Ready In: 40 m

Ingredients
6 tablespoons water
2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons oyster sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
12 frozen potstickers (used the whole bag...came out to 60 mini-wontons, chicken)
1 tablespoon canola oil (used 2 because of the pan fried directions)
1 8-ounce package sliced mushrooms
1 bunch scallions, sliced, whites and greens separated
1 medium red bell pepper, sliced
4 cups coarsely chopped napa cabbage (could use more)
2 cups snap peas, trimmed and halved lengthwise (used green beans because we like them better)
1 tablespoon finely chopped fresh ginger
2 cloves garlic, finely chopped

Preparation
Whisk water, Shao Hsing (or sherry), oyster sauce, soy sauce and cornstarch in a small bowl until smooth. Place near the stove.

Prepare potstickers according to the pan-fry directions on the package. Transfer to a plate.

Meanwhile, heat oil in a 14-inch flat-bottom wok over medium-high heat. Add mushrooms and cook, stirring occasionally, until brown, 4 to 6 minutes. Add scallion whites and bell pepper; cook, stirring occasionally, until the bell pepper is crisp-tender, 2 to 3 minutes. Stir in cabbage, snap peas, ginger and garlic; cook, stirring, just until the peas are bright green and the cabbage starts to wilt, about 1 minute. Stir the sauce and add to the wok along with the potstickers; simmer, gently stirring, for 1 minute. Serve topped with scallion greens.

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

Tuna Salad

Took a break from fish for a few weeks, and my waistline is showing it.  So back to what works.  I looked up tuna and avocado and this recipe came up.  D and I both liked it, and it is really nice for the hot weather. 

The one issue we had was what to serve it with.  I had it with pita bread. D had it with rice.  I think making into lettuce wraps would work as well.  We will have again.

Tuna Salad

Photo by ALB

Recipe adapted from Ina Garten

Level: Easy
Total: 12 min
Prep: 10 min
Cook: 2 min
Yield: 4 servings

Ingredients
24 oz very fresh tuna steak, cut 1-inch thick
3 tablespoons olive oil, plus extra for brushing
2 1/2 teaspoons kosher salt, plus extra for sprinkling
1/2 teaspoon coarsely ground black, plus extra for sprinkling
2 limes, zest grated
1 teaspoon wasabi powder
6 tablespoons freshly squeezed lime juice (3 limes)
2 teaspoons soy sauce
10 dashes hot sauce (recommended: Tabasco)
1 to 2 ripe Hass avocados, medium diced
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup red onion, small diced

Directions
Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.

Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.

Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.

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

Honey Sriracha Chicken Thighs

This is the second time D made these.  I just forgot to write about it the first time.  These were spicy but good.  They reminded me of Spicy Honey-Brushed Chicken Thighs, but slightly hotter.  We had with rice and broccoli.

We would have again.

Honey Sriracha Chicken Thighs

Photo by ALB

TOTAL TIME: 35 MINUTES
From Love and Olive Oil

Ingredients:
1/4 cup honey
1 tablespoon soy sauce
1 tablespoon sriracha, divided
1 teaspoon sesame oil
1 garlic glove, finely minced
1/2 teaspoon finely minced ginger
1 tablespoon water
4 bone-in, skin-on chicken thighs
1 tablespoon vegetable oil (used PAM)
fresh cilantro
sliced green onion
1TBSP and toasted sesame seeds

Directions
In a bowl, whisk together honey, soy sauce, 1 teaspoon sriracha, sesame oil, garlic and ginger. Add 1 tablespoon water and whisk until incorporated. Set aside.

Generously rub both sides of chicken thighs with sriracha.

Heat a large non-stick skillet over medium-high heat. Add vegetable oil (used PAM) and heat until shimmering.

Add chicken thighs, skin side up, and cook for about 5 minutes until bottom is golden brown. Flip and cook another 5 minutes or until skin side is golden brown and starting to crisp.

Add sauce and partially cover; cook for about 10 more minutes until sauce is thickened and bubbly and a thermometer inserted into the thickest part of the largest thigh reads 165 degrees F.

Transfer to serving dishes. Transfer leftover sauce into a small dish and serve alongside chicken. Top with fresh chopped cilantro, green onions, and toasted sesame seeds.

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

One-Pot Greek Pasta

The original recipe called for olives.  So I told D, sun-dried tomatoes.  Our sausage was a 10oz box, so that too. We used 5 oz of spinach.  We got 5 servings.

One-Pot Greek Pasta

Photo by ALB

Adapted From: EatingWell.com

5 servings
Serving size: 2 cups
Prep: 20 m
Ready In: 20 m

Ingredients
2 tsp oil from sundried tomato jar
4 links cooked Caprese chicken sausage from Gilberts (10 ounces), sliced into rounds*
1 cup diced onion
1 clove garlic, minced
1 (8 ounce) can no-salt-added tomato sauce
5 cups lightly packed baby spinach
12 oz cups uncooked rotini pasta (or penne)
1/4 Cup chopped Sundried Tomatoes (in oil)
1/2 cup finely crumbled feta cheese
1/4 cup chopped fresh basil

Preparation
Make pasta according to directions on package.

Heat oil in a large straight-sided skillet over medium-high heat. Add sausage, onion and garlic; cook, stirring often, until the onion is starting to brown, 4 to 6 minutes. Add tomato sauce, spinach, pasta and tomatoes; cook, stirring often, until bubbling hot and the spinach is wilted, 3 to 5 minutes. Add 1 to 2 tablespoons water, if necessary, to keep the pasta from sticking. Stir in feta and basil, if using.

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

* This post was not sponsored (I didn't get anything) from using Gilbert's sausage. I just like the individually wrapped links.

Butternut Squash Pomegranate and Goat Cheese Spinach Salad with Red Wine Vinaigrette

If you like Butternut and Goat Cheese you should make this.  I can't say anything about the Pomegranate because our seeds were bad, and we didn't use.  We added chicken.

There was dressing left, so I figured out Smart Points using 3 TBSP of olive oil and 1 1/4 TBSP of honey. It's probably 12 points instead of 13.

Butternut Squash, (and Chicken), Pomegranate and Goat Cheese Spinach Salad with Red Wine Vinaigrette

Photo by ALB

Adapted from Cooking Classy

Servings: 3
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients
Salad
1 lb chicken breast, cut into 1 inch pieces, sauteed
5 cups (1 1/2 lbs) cubed butternut squash, cut into 3/4 inch pieces
1 tsp olive oil
Salt and freshly ground black pepper
1/2 cup chopped pecans, toasted
10 oz baby spinach (or 15)
1 1/4 cups pomegranate arils (didn't use this time)
3 oz goat cheese or feta, crumbled (used goat)
1 lb chicken breast, cut into 1 inch pieces, sauteed
(DH added red onions to his bowl)

Dressing
1/4 cup olive oil
2 TBSP red wine vinegar
2 Tbsp minced shallot
1 1/4 Tbsp honey
.5 Tbsp dijon mustard
1 tsp fresh thyme leaves (didn't use)
Salt and freshly ground black pepper

Instructions
Cook chicken if you haven't.

For the butternut squash: Preheat oven to 400 degrees. Place squash in a mound on a baking sheet, drizzle with olive oil, season with salt and pepper to taste and toss to evenly coat in oil. Spread into an even layer.

Bake in preheated oven 15 minutes then remove from oven and toss. Return to oven and bake until tender, about 10 minutes longer. Allow to cool several minutes before adding to salad.

For the Salad: In a large salad bowl toss together spinach, squash, 1/2 of the pecans and 1/2 of the pomegranate arils.

Drizzle with desired amount of dressing and gently toss. Sprinkle with remaining pecans, pomegranate arils and goat cheese and serve immediately.

For the dressing: Combine all dressing ingredients in a blender and season with salt and pepper to taste (about 1/4 tsp salt 1/4 tsp pepper). Process until well emulsified.

13 Smart Points (my additions/subtractions at 3 servings)... there will be left over dressing if you use 3 TBSP/salad, so I used 3 TBSP of olive oil in the calculation

Machaca Beef Dip Sandwiches

D made this the other day because we found a bottom round on sale at Kroger. It was really good.

We had with fries.

Machaca Beef Dip Sandwiches

Photo by ALB

Adapted from Taste of Home
Total Time
Prep: 20 min. Cook: 8 hours

Makes 10 servings (3 oz of meat each)

Ingredients
1 boneless beef chuck roast (2 to 3 pounds)
1 large sweet onion, thinly sliced
1 can (14-1/2 ounces) reduced-sodium beef broth
1/2 cup water
3 chipotle peppers in adobo sauce, chopped
1 tablespoon adobo sauce
1 envelope au jus gravy mix
1 tablespoon Creole seasoning
1 tablespoon chili powder
2 teaspoons ground cumin
10 French rolls, split
Guacamole and salsa, optional (not in points calculation)

Directions
Place roast in a 3- to 4-qt. slow cooker; top with onion. Combine the broth, water, chipotle peppers, adobo sauce, gravy mix, Creole seasoning, chili powder and cumin; pour over meat. Cover and cook on low until meat is tender, 8-10 hours.

Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks and return to slow cooker; heat through. Using a slotted spoon, place meat on rolls. Serve with guacamole or salsa if desired and the cooking juices.

Freeze option: Freeze individual portions of cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Serve on rolls, with guacamole and salsa if desired.

Nutrition Facts 1 sandwich: 476 calories, 18g fat (6g saturated fat), 100mg cholesterol, 1288mg sodium, 39g carbohydrate (5g sugars, 3g fiber), 37g protein.

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

Greek Bowl with Meatballs over Couscous

D found this recipe on my pinterest page.  There's a meme about the blogs getting to the point and not telling us their life stories and covering the page with ads.  I could hear D having words with his phone with this website.

I'm glad he stuck it out though.  It was good.

Greek Bowl with Meatballs over Couscous

Photo by ALB

Adapted from Life Tastes Good

Yield: 4 Servings
Prep Time: 15 mins.
Cook time: 15 mins.
Total time: 30 mins.

Ingredients
Yogurt Sauce
1 cup Non-fat Plain Greek yogurt
1/4 cup grated cucumber
4 garlic cloves, minced
1 teaspoon extra virgin olive oil
1 tablespoon fresh dill
1/4 teaspoon Kosher salt or to taste
1/4 teaspoon freshly cracked black pepper
1 tablespoon fresh lemon juice

Meatballs
1 pound 93%/7% beef
1/4 cup dry Italian breadcrumbs
1 large egg
2 tablespoons chopped fresh flat-leaf Italian parsley
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper

Cucumber Tomato Salad
1 cup finely diced cucumbers
1 cup grape tomatoes, halved
1/2 cup finely diced red onion
1 tablespoon chopped flat leaf Italian parsley
salt and pepper to taste

Couscous
1 cup water
1 teaspoon butter
1 cup uncooked couscous
Juice of 1/2 a lemon
salt and pepper to taste

Topping
4 TBSP Feta cheese
Freshly chopped parsley for garnish

Instructions
Combine Greek yogurt with grated cucumber, garlic, olive oil, dill, salt, and pepper. Mix in 1 tablespoon fresh lemon juice and stir to combine. Give it a taste and adjust the flavors to your liking. Cover and refrigerate until ready to serve.

Preheat the oven to 425°F. In a large mixing bowl, combine 1 pound ground beef, breadcrumbs, egg, Italian parsley, garlic, ground cumin, salt, and cracked black pepper. Mix well to combine and then form into 16 meatballs. Place them on a lightly greased baking sheet and bake in the pre-heated oven for about 10 minutes or until cooked through and no longer pink inside. Cooking time will vary depending on the size of your meatballs.

While the meatballs are cooking, dice cucumbers, tomatoes, red onions, and flat leaf parsley and combine in a serving dish. Salt and pepper to taste.

When the meatballs are cooked through, remove them from the oven to rest.

While the meatballs are resting, bring water, butter, and salt to a boil in a medium saucepan. Add 1 cup couscous, cover, and remove from the heat. Let stand for 4 minutes and then fluff with a fork. Squeeze the juice of 1/2 a lemon into the couscous and adjust the salt and pepper to your liking.

Assemble: Spoon 1/2 cup couscous into each of 4 serving bowls. Top with about a 1/4 cup of the tomato cucumber salad and 4 meatballs. Sprinkle on a tablespoon of Feta cheese (or as much as you like) and drizzle with yogurt sauce. Garnish with freshly chopped parsley and enjoy!


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

Fish in Tahini Sauce (Samak bi T'heena)

I wanted to like this but it was just eh.  I'm not familiar with Palestinian Cooking, so I can't say if D made it correctly.  But it just tasted bland, and like it needed some more pizzazz.  He didn't like it that much, because he said it required a lot prep.

So overall, probably won't have again. We had with rice.

Fish in Tahini Sauce (Samak bi T'heena)

Photo by ALB

From The Washington Post

SERVINGS: 4

INGREDIENTS
FOR THE SAUCE
6 cloves garlic
1/2 teaspoon salt, plus more as needed
1/2 cup good-quality tahini
1/4 cup fresh lemon juice
3/4 cup cold water
2 tablespoons olive oil
1 large onion, cut in half, then into very thin half-moon slices
2 small serrano chile peppers, seeded and cut into thin slices
1/4 teaspoon freshly grated nutmeg

FOR THE FISH AND MARINADE
1 1/2 pounds firm-fleshed skinless fish fillets, such as sea bass, cod, hake or grouper
Fresh lemon juice
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
1 1/2 teaspoons freshly ground black pepper
3 tablespoons finely chopped lemon zest (no white pith)
3 tablespoons olive oil, plus more for frying
1/2 cup flour, or more as needed
2 tablespoons chopped flat-leaf parsley, for garnish

DIRECTIONS
For the sauce: Combine 4 cloves of the garlic and the 1/2 teaspoon of salt in a mortar and pestle. Crush to form a paste, then transfer to a mini food processor along with the tahini and lemon juice. Pulse, gradually adding 1/2 cup of the water, to form a smooth, thick mixture. (That step also can be done by hand, in a bowl.) Transfer to a medium saucepan (off the heat).

For the fish and marinade: Rinse the fish carefully in a mixture of cold water and a little lemon juice. Pat dry with paper towels.

Combine the cumin, salt, black pepper, lemon zest and the 3 tablespoons of oil in a large zip-top bag. Add the fish and seal; massage gently to rub the mixture into the fish. Let sit at room temperature for 15 to 30 minutes -- no longer.

Meanwhile, finish the sauce: Heat the 2 tablespoons of oil in a medium skillet over medium heat until the oil shimmers. Add the onion and stir to coat; cook for about 15 minutes, stirring occasionally and adjusting the heat as needed, until the onion is softened and golden, with some browned edges.

Cut the remaining 2 garlic cloves into very thin slices, then add to the onion along with the serrano peppers. Cook for 2 or 3 minutes, until fragrant and slightly softened. Remove from the heat.

Line a baking sheet with paper towels, then place a wire rack on top.

Heat 4 or 5 tablespoons of oil in a large, deep skillet over medium-high heat until the oil shimmers. While the oil is heating, spread the flour on a plate. The fillets will have the marinade rub on them; gently pat each one into the flour to evenly coat on both sides, shaking off any excess. Working in batches, cook the fillets on each side until crisp, golden and just cooked through; the cooking time will vary depending on what type of fish you use. Transfer to the rack to drain. Cover loosely with aluminum foil to keep warm. Repeat to cook all of the fillets. Discard any remaining flour.

Stir the remaining 1/4 cup of water (or slightly less, as needed) into the sauce in the saucepan, then stir in the onion mixture. Add the nutmeg and place over medium-high heat. Bring to a boil, stirring, then remove from the heat.

Arrange the fish on a platter or divide among individual plates. Pour the hot sauce over the fish. Garnish with the chopped parsley. Serve warm or cold.

Roasted Broccoli Chickpea Arugula Salad

Somehow Wednesdays have become "Eat a Salad" Day in our house.  So I found this one, told D to add chicken and there ya go.  Both of us liked it but thought it might need to be bigger.  Of course D put red onion in his bowl.  We got 3 portions, but really it was 2, with a TON of dressing. (3 TBSP each with at least 4 TBSP left over).

Roasted Broccoli Chickpea Arugula Salad

Photo by ALB

PREP TIME: 3 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 23 MINUTES
SERVINGS 2 SERVINGS

From JENN LAUGHLIN - PEAS AND CRAYONS

Ingredients
6 oz broccoli florets chopped
15 oz can chickpeas, drained and rinsed
2 TBSP olive oil (used PAM)
Added 1lb chicken breast, cut into chunks
Added red onion to one bowl
sea salt to taste (1/2 tsp)
1/2 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp ground turmeric
1/8 tsp cayenne pepper
1/2 tsp lemon zest
4 cups baby arugula

LEMON DRESSING:
1/4 cup lemon juice (approx. 2 lemons)
1/4 cup quality olive oil
1 TBSP honey 1 tsp dijon mustard plus extra to taste
3 garlic cloves, pressed
1/4 tsp sea salt
1/8 tsp black pepper

Instructions
Pre-heat oven to 400°F

Drain the chickpeas in a colander or sieve and rinse well. (you may have to peel the chickpeas).

Pat the chickpeas dry with a clean dishtowel. The drier the chickpeas are, the crispier they'll get.

Place chickpeas on one half of your baking sheet with the broccoli on the other. For extra crisp factor, make sure the chickpeas aren't on top of each other and the broccoli is slightly spaced, though don't stress it too much! Drizzle in olive oil (sprayed with PAM) and sprinkle with sea salt, to taste.

Roast on the center rack for 20-25 minutes until crispy on the outside and soft in the middle.

Meanwhile, sautee the Chicken Breast until cooked.

While the chickpeas and broccoli roast, combine your dressing ingredients in a mason jar. Pop on the lid, shake, and set aside.

While still hot from the oven, add the chickpeas to a bowl with your spices then mix with a spatula or spoon. Hand mixing works too but if you stick your hands in this shawarmatastic seasoning your fingers will most definitely turn yellow from the turmeric.

Once your veg are ready, give the mason jar another shake, toss arugula in the dressing to mix (as much or as little as you'd like!) and top with your broccoli and chickpeas. Dig in right away!

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

Mediterranean Chicken Quinoa Bowl

I'm not quite sure why I picked this one. I think maybe because I'm making D eat so much fish, I decided I would try something knowing know that I despise olives, don't care for jarred red peppers, and am eh on raw red onion. Maybe because I am eh on the red onion, I forgot to put it on the grocery list.  Anyway D made it. I didn't put olives in my bowl. The red pepper sauce was good, but D said he should have bought a red pepper and done it himself.  The char on them was poor.

He was concerned I'd still be hungry.  I was fine. It was actually pretty good. We had with a Greek Salad.

Mediterranean Chicken Quinoa Bowl

Photo by ALB

Serves 4
Active: 30 m
Ready In: 30 m
Serving size: 3 oz. chicken, 1/2 cup quinoa, and 1/4 cup sauce each

Ingredients
1 pound boneless, skinless chicken breasts, trimmed
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 7-ounce jar roasted red peppers, rinsed
1/4 cup slivered almonds
2 tablespoons extra-virgin olive oil, divided
1 small clove garlic, crushed
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper (optional)
2 cups cooked quinoa
1/4 cup pitted Kalamata olives, chopped (not in Points Calculation)
Added Pepperoncini
1/4 cup finely chopped red onion
1 cup diced cucumber
1/4 cup crumbled feta cheese
2 tablespoons finely chopped fresh parsley

Preparation 
Position a rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.

Sprinkle chicken with salt and pepper and place on the prepared baking sheet. Broil, turning once, until an instant-read thermometer inserted in the thickest part reads 165°F, 14 to 18 minutes. Transfer the chicken to a clean cutting board and slice or shred.

Meanwhile, place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.

Combine quinoa, olives, pepperoncini and red onion in a medium bowl.

To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of cucumber, the chicken and the red pepper sauce. Sprinkle with feta and parsley.

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

Warm Chipotle Lime Butternut Squash Salad

I don't know why I was had to have this recipe, but I did. Originally it called for Sweet Potatoes, but D doesn't care much for them, so we subbed in Butternut.

We both enjoyed it, and would have again. We had with Grilled Chipotle Marinated Chicken.

Warm Chipotle Lime Butternut Squash Salad

Photo by ALB

Adapted from the Real Food Dieticians
PREP TIME: 10 MINS
COOK TIME: 15 MINS
TOTAL TIME: 25 MINS
YIELD: 4 SERVINGS

INGREDIENTS
Cooking Spray
1 pound butternut squash, cubed
1/2 small red onion, sliced
1 small bell pepper, diced
4 cloves garlic, minced
2 cups kale, roughly chopped (heaping cups)
4 slices bacon cooked and chopped
Chipotle Lime Mayo (recipe below)
Salt and black pepper to taste

INSTRUCTIONS 
Cook bacon and remove. After, add cubed butternut. Dash with a little sea salt and black pepper. Sauté for about 10-12 minutes stirring throughout. Butternut should be cooked through.

Then add diced pepper, sliced onion, and garlic. Sauté for another 10 minutes.

Then add kale and sauté for 2-3 minutes longer until kale is slightly wilted. Then add chopped bacon.

Transfer to a bowl (or leave in skillet) and gently stir Chipotle Lime Mayo (we served on top, there was more than plenty). Serve warm.

Leftovers can be served warm or cold for up to 5 days.

Garnish with fresh parsley and green onions, if desired.

Homemade Chipotle Lime Mayo recipe (mix all together):
7 TBSP cup Hellmans's Light mayo
1/2 lime, juiced
1 chipotle pepper minced

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

Skillet Chicken with Bacon and White Wine Sauce

I honestly don't remember this, but it has chicken, bacon and shallots, so I figure it must have been good (don't wait over a month to write stuff down).

We had with penne and broccoli, and I made a note we would have again. So there is that.

Skillet Chicken with Bacon and White Wine Sauce

Photo by ALB

Adapted from pinch of yum
prep time: 15 mins
cook time: 1 hour
total time: 1 hour 15 minutes
yield: 4

INGREDIENTS
3 slices bacon
1/2 cup flour
salt and pepper
2 teaspoon herbes de provence
1 1/2 – 2 lbs. chicken thighs with skin
2 shallots, thinly sliced
1/2 cup dry white wine
1 cup chicken stock
dried or fresh parsley for topping

INSTRUCTIONS
BACON: Preheat the oven to 350 degrees. Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Cut the bacon into small pieces and fry for 5-6 minutes, stirring occasionally. Remove from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan (turn down the heat while prepping the chicken).

CHICKEN: Mix the flour with salt and pepper and the herbes de provence. Dredge each piece of chicken in the flour mixture and transfer to the hot pan. Pan-fry the chicken for a few minutes on each side, until golden brown (but not cooked through). Remove the chicken from the pan and set aside on plate.

SHALLOTS: Add the shallots to the pan. Saute for 5-10 minutes, until softened and fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let everything cook until it reduces slightly, about 5-10 minutes.

BAKE: Add the chicken and bacon back to the pan and bake for 40 minutes, stopping ever 10 or 15 minutes to baste the chicken with the pan sauce. Remove from oven when the chicken skin is crispy and the chicken is fully cooked. Skim the oil off the top of the sauce if you want and serve with bread to soak it all up.

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

Buffalo Chicken Wings with Ranchy Cauliflower

D made these.  I'm not sure why but I suddenly had a huge craving for wings (I don't like wings).  When I found this recipe and asked if we could have it, he said, "Sure."

He changed some things around, like, he cooked the chicken first and then the cauliflower. He also just put the celery on the side, and gave me a bottle of Ranch, and himself a bottle of Blue Cheese to go with it.

We both liked them.

Buffalo Chicken Wings with Ranchy Cauliflower

Photo by ALB

Our wings are broiled rather than deep-fried, which reduces greasiness and calories. Served with a side of sauced-up cauliflower to help tone down the spiciness and sneaking a few extra vegetables into game day makes this sheet-pan dinner just as healthy as it is delicious.

Servings: 4
Serving size: 4 wings and 1 cup cauliflower
Prep: 15 m
Ready In: 35 m

Ingredients
4 cups cauliflower florets (about 1 pound)
1 tablespoon extra-virgin olive oil
½ teaspoon dried dill½ teaspoon garlic powder
½ teaspoon onion powder
Pinch of kosher salt
1 1/2 pounds chicken wings, separated at the joint (buy 16 wings)
1/4 cup Buffalo-style hot sauce, such as Frank's RedHot
3 tablespoons ketchup
1 1/2 tablespoons cider vinegar
1 tablespoon butter
1/4 teaspoon ground pepper
1/2 cup thinly sliced celery

Preparation
Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet.

Toss cauliflower with oil in a large bowl. Combine dill, garlic powder, onion powder and salt in a small bowl. Sprinkle the mixture over the cauliflower and toss to coat. Arrange in an even layer on one side of the wire rack. Arrange chicken on the other side.

Bake until the cauliflower is tender, about 20 minutes. Remove from oven and transfer the cauliflower to a plate. Increase oven temperature to broil. Broil the chicken 8 inches from the heat source, turning once halfway through, until browned and an instant-read thermometer inserted in the thickest part registers 165°F, 8 to 10 minutes.

Meanwhile, combine hot sauce, ketchup, vinegar, butter and pepper in a large saucepan. Heat over medium-low until the butter melts, about 2 minutes. Cover and remove from heat.

Add the chicken to the sauce and toss to coat. Sprinkle with celery and serve with the cauliflower.

Nutrition information
Per serving: 280 calories; 19 g fat(6 g sat); 3 g fiber; 10 g carbohydrates; 19 g protein; 74 mcg folate; 110 mg cholesterol; 5 g sugars; 2 g added sugars; 577 IU vitamin A; 53 mg vitamin C; 48 mg calcium; 1 mg iron; 770 mg sodium; 602 mg potassium
Nutrition Bonus: Vitamin C (88% daily value)

EatingWell Magazine, January/February 2019

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

Oven-Fried Beef Taquitos

D and I made these together.  They were really good, and you couldn't taste the zucchini at all.  Because of the amount of chili powder, I don't think you really needed the cheese either.

We had with salsa, guacamole, sour cream, and Refried Pinto Beans with Chipotle.

Oven-Fried Beef Taquitos

Photo by ALB

This healthy beef taquitos recipe calls for baking instead of deep-frying, making the taquitos substantially healthier than what you'd get at a restaurant. One order of these little deep-fried, rolled-up tacos at a restaurant can set you back almost 1,000 calories and 60 grams of fat! Don't worry if some of the taquitos crack open while baking—they're still crispy and delicious. Serve with your favorite salsa, guacamole and reduced-fat sour cream.

By: EatingWell Test Kitchen
Servings: 4 servings
Serving size: 3 taquitos
Active: 40 m
Ready In: 40 m

Ingredients
1 medium zucchini
2 teaspoons canola oil (used Cooking Spray)
1 pound extra-lean ground beef (93%)
3 tablespoons chili powder
2 teaspoons onion powder
1 teaspoon ground cumin
1/2 teaspoon salt
12 6-inch corn tortillas
Canola oil cooking spray
3/4 cup shredded sharp Cheddar cheese

Preparation
Preheat oven to 425°F. Shred zucchini using the large holes of a box grater. Squeeze dry in a clean kitchen towel (you should have about 2 cups). Heat oil in a large nonstick skillet over medium-high heat. Add the zucchini, beef, chili powder, onion powder, cumin and salt. Cook, stirring, until the beef is cooked through, 5 to 7 minutes.

Spread tortillas out on a baking sheet in two overlapping rows. Bake until hot, 2 minutes. Transfer to a plate and cover.

Coat the baking sheet with cooking spray. Place 6 tortillas on a clean cutting board. Working quickly, spread a generous ¼ cup beef mixture along the bottom third of a tortilla, sprinkle with about 1 tablespoon cheese and tightly roll into a cigar shape. Place the taquito seam-side down on the baking sheet. Repeat with the remaining tortillas, filling and cheese. Generously coat the top and sides of the taquitos with cooking spray.

Bake the taquitos until browned and crispy, 14 to 18 minutes.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information
Per serving: 500 calories; 24 g fat(7 g sat); 7 g fiber; 40 g carbohydrates; 33 g protein; 28 mcg folate; 92 mg cholesterol; 2 g sugars; 0 g added sugars; 2,120 IU vitamin A; 9 mg vitamin C; 244 mg calcium; 5 mg iron; 691 mg sodium; 662 mg potassium Nutrition Bonus: Vitamin A (42% daily value), Iron (28% dv), Calcium (24% dv)

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

Cilantro-Chicken Chilaquiles with Crumbled Queso Fresco

Pretty much anything with cilantro and queso is going to be good. This was no exception.  It was rather spicy because we accidentally bought jalapeno peppers and not chile peppers.  But still it was good.  We had no side.

Cilantro-Chicken Chilaquiles with Crumbled Queso Fresco

Photo by ALN

This Mexican-inspired chicken recipe is full of flavor and texture. Spicy salsa verde and green chile peppers, crunchy corn tortilla wedges and fresh grape tomatoes and cilantro—this meal is sure to please the whole family.

Adapted From Diabetic Living Magazine
Servings: 4
Serving size: 1 cup
Prep: 25 m
Ready In: 50 m

Ingredients
6 corn tortillas, cut into 6 wedges each
1 (7 ounce) can salsa verde
1 4-ounce can diced green chile peppers
1/4 cup water
1 tablespoon olive oil
1 pound shredded cooked chicken thighd
4 ounces queso fresco, crumbled (1 cup)
1/2 cup quartered grape tomatoes
1/2 bunch chopped fresh cilantro
1/3 cup finely chopped red onion (1 small)
1 medium lime, cut into wedges
1/4 cup light sour cream

Preparation
Preheat oven to 350°F. Line a baking sheet with parchment paper, if desired. Arrange tortilla wedges in a single layer on the large baking sheet. Bake for 10 to 12 minutes or until beginning to lightly brown. Cool on the baking sheet on a wire rack for 10 minutes. (They will harden during cooling.)

Place the cooled tortilla wedges in a medium nonstick skillet. In a medium bowl, stir together salsa verde, chile peppers, water and olive oil. Pour salsa verde mixture evenly over tortilla wedges. Top with chicken. Bring to boiling over medium-high heat; reduce heat. Simmer, uncovered, about 3 minutes or until tortilla wedges are slightly softened.

Remove from heat. Sprinkle with cheese, tomatoes, cilantro and red onion. Cover and let stand for 5 minutes to allow flavors to absorb and the cheese to melt slightly.

Serve with lime wedges and if desired, sour cream.

Nutrition information 
Per serving: 246 calories; 9 g fat(2 g sat); 5 g fiber; 27 g carbohydrates; 18 g protein; 25 mcg folate; 39 mg cholesterol; 4 g sugars; 1,078 IU vitamin A; 27 mg vitamin C; 176 mg calcium; 2 mg iron; 435 mg sodium; 326 mg potassium

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

Pork Scaloppine with White Beans and Fried Sage

This was very good.  D thought we needed more beans.  So next time we will.  We had with a Caesar Salad.

Pork Scaloppine with White Beans and Fried Sage

Photo by ALB

Total Time: 30 Mins
Yield: Serves 4

Using fresh sage is the key to giving this classic dish lots of flavor in very little time.

Ingredients
3 tablespoons extra-virgin olive oil, divided (used 1)
8 whole sage leaves plus 1 tsp. minced sage
1 1/2 pounds thin pork cutlets (8 pieces) or 4 boned, center-cut pork chops, butterflied*
Kosher salt for seasoning plus 3/4 tsp.
Pepper for seasoning plus 1/2 tsp.
1 tablespoon Dijon mustard
1 tablespoon unsalted butter
1 small onion, diced
3 garlic cloves, minced
1 small tomato, diced, or 1/2 cup canned diced tomatoes (use 1C next time)
1 can (15 oz.) cannellini beans, drained and rinsed (use 2 cans next time)
1/2 teaspoon lemon zest

Preparation
Step 1
Heat 1 tbsp. oil over high heat in a large frying pan. Add whole sage leaves and fry until crisp, about 30 seconds. Carefully transfer to a paper towel-lined plate (they are quite brittle when fried) and set aside.

Step 2
Season pork cutlets lightly with salt and pepper and spread one side of each with mustard.

Step 3
Reduce heat to medium-high and add butter. When foam subsides, add pork, mustard side down, in a single layer and cook, turning once, until golden brown on both sides, about 4 minutes total. Transfer to a clean plate.

Step 4
Heat remaining 2 tbsp. oil (used PAM) in same pan over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook 1 minute more. Stir in tomato and cook until it has softened slightly and released some juice, about 3 minutes. Stir in beans, minced sage, zest, 3/4 tsp. salt, and 1/2 tsp. pepper. Reduce heat to low and cook, stirring occasionally, until warm and flavors have melded, about 10 minutes.

Step 5
To serve, set pork on beans and top with whole sage leaves.

Step 6
*To butterfly a pork chop, slice it horizontally with a sharp knife almost all the way through, then open it up like a book.

Nutritional Information
Calories: 564; Calories from fat: 55%; Protein: 44g; Fat: 35g; Satfat: 11g; Carbohydrate: 16g; Fiber: 5g; Sodium: 612mg; Cholesterol: 125mg

SUNSET, February 2015

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

Cod with Shiitake-Bacon Crust and Arugula Salad

I can't recall having cod before.  My friend said if I had fish and chips, I've had it.  That said, I don't think I've had cod without it being fried.  So D made this.  We both liked the cod.  The arugula tasted burnt the first day, but cooled down for lunch on the second, it tasted pretty good.  I would probably have with spinach thought.  D would probably have with rice.

Cod with Shiitake-Bacon Crust and Arugula Salad

Photo by ALB

Total Time: 30 Mins
Yield: Serves 4 (serving size: 1 fillet and about 3/4 cup mushroom-arugula mixture)

This is triple-whammy umami--shiitakes, bacon, and cod all deliver complex tastes. You can also use haddock, flounder, or tilapia. Shiitake mushrooms have a bolder flavor than most mushrooms, with an almost smoky quality that amplifies the flavor of the bacon. The key is to keep it simple to let these powerhouse ingredients shine.

Ingredients
4 bacon slices, cut into 1/2-in. pieces
8 ounces sliced shiitake mushroom caps, divided
1/4 teaspoon freshly ground black pepper
3/8 teaspoon kosher salt, divided
4 (6-oz.) cod fillets (about 1 1/2-in. thick)
2 tablespoons olive oil, divided
1 large garlic clove, finely chopped
1 (5-oz.) pkg. fresh arugula

Preparation
Step 1
Preheat oven to 400°F.

Step 2
Cook bacon in a large skillet over medium-high heat for 1 minute. Add 5 ounces mushrooms; cook 5 minutes or until mushrooms wilt, stirring occasionally. Remove pan from heat; cool 10 minutes. Transfer mixture to a food processor; pulse 10 times or until a coarse mixture forms. (Do not puree.) Stir in pepper and 1/8 teaspoon salt.

Step 3
Line a baking sheet with parchment paper. Sprinkle fillets with 1/8 teaspoon salt; top with mushroom mixture, pressing gently to adhere. Drizzle with 1 1/2 teaspoons oil; place on parchment. Bake at 400°F for 12 to 15 minutes or until desired degree of doneness.

Step 4
Increase heat to broil, with oven rack 6 inches from heat. Broil fillets 3 to 4 minutes or until lightly browned.

Step 5
Heat skillet over medium-high. Add 1 1/2 tablespoons oil; swirl. Add garlic and remaining 3 ounces mushrooms; cook 4 minutes or until mushrooms are soft. Add arugula; cook 1 minute or until slightly wilted. Sprinkle with 1/8 teaspoon salt. Serve with fish.

Nutritional Information
Calories: 322; Fat: 20.9g; Satfat: 5.4g; Monofat: 10.9g; Polyfat: 2.5g; Protein: 28g; Carbohydrate: 6g; Fiber: 2g; Cholesterol: 87mg; Iron: 1mg; Sodium: 543mg; Calcium: 73mg; Est. added sugars: 0; Sugars: 2

Cooking Light,   August 2016

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

Cabbage and Rice Noodle Salad with Peanut-Lime Dressing

This went with the Banh Mi Meatballs.  It was really good. Large portions.
I would have again.

Cabbage and Rice Noodle Salad with Peanut-Lime Dressing

Photo by ALB

Active Time: 20 Mins
Total Time: 20 Mins
Yield:  Serves 4 (1 1/3 cup)

This bright, Asian-inspired salad makes absolutely no claims to any kind of authenticity except for deliciousness. For those nights when takeout beckons, brown rice noodles, gorgeous, gut-healthy cabbage, crunchy cucumber, and an addictive peanut-lime dressing fill the void for a fraction of the calories. This sturdy salad holds up well in the fridge, so (we know from personal experience) pack it up with a bit of rotisserie chicken for a filling desk lunch.

Ingredients
4 ounces brown rice noodles (such as Annie Chuns or similar)
4 cups thinly sliced red cabbage
1 1/2 cups shaved carrot (about 1 medium)
1/4 cup chopped cilantro leaves
1 cup English cucumber, diced
1/2 cup chopped scallions
1/4 cup peanut butter (used crunchy)
1/4 cup water
1 tablespoon minced garlic (about 2 small cloves)
2 tablespoons minced shallot (about 1 small)
1 teaspoon Vietnamese-style fish sauce
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon reduced-sodium soy sauce
3 tablespoons lime juice
1 teaspoon lime zest
Garnish: 1/4 cup roasted, unsalted peanuts (forgot)
Cilantro 1 lime, cut into wedges

Preparation
Step 1: Cook rice noodles per package instructions. Rinse with cold water and set aside.

Step 2: Combine noodles, cabbage, carrot, cilantro, cucumber, and scallions in a bowl. Toss to combine.

Step 3: In a small bowl, whisk peanut butter, water, garlic, shallot, fish sauce, vinegar, sesame oil, soy sauce, and lime zest together until smooth.

Step 4: Add dressing to veggie-noodle mixture and toss until ingredients are coated.

Step 5: Divide into bowls and garnish with peanuts, cilantro, and lime wedges as desired.

Nutritional Information
Calories: 240; Fat: 11g; Satfat: 2g; Unsatfat: 8.7; Protein: 7g; Carbohydrate: 29g; Fiber: 4g; Sugars: 5g; Added sugars: 0g; Sodium: 250mg; Calcium: 4% DV; Potassium: 8% DV

6 Smart Points (my additions/subtractions at 4 servings with no peanuts)