Sausage and Kale Sauté with Polenta

This recipe was mailed to me by Cooking Light.  I haven't tried polenta in about 10-12 years, so I decided maybe it was time to retry it.  D said ok.

That led to the issue of where to find polenta.  We both thought tubes were sold in the produce refrigerated section at the Kroger.  It wasn't. Or with the gourmet cheese and hummus.  It seemed it wasn't anywhere to be found.  On Facebook, there were a lot of Italian Section suggestions...it kind of made me laugh, because our Kroger doesn't have an Italian section, unless you are counting pasta and sauce.  The "fancy" Krogers intown sell San Marzano Tomatoes and tomato paste in a tube, but that's about it.  At the 3rd Kroger I decided I wasn't leaving until I found this stuff.  Surely, I wasn't the only person in Atlanta who wanted the Kroger to sell polenta in a tube. It is in the Organic Shelf Section with the Mac and Cheese boxes, on the bottom shelf (I have since found it in the same place at the first 2 Krogers).  There you go.

So back to the review.

It turns out that if you add sausage to anything, it tastes good.  D thought it needed more kale, I thought the kale needed to be cooked a little more, but both of us liked it. And the polenta was good too.   We would have again.  We had with a Caesar Salad.

Sausage and Kale Sauté with Polenta

Photo by ALB

Leftovers from this one-dish hit make for an easy, delicious breakfast--simply reheat and top with an over-easy egg.

Yield: Serves 4 (serving size: 2 polenta slices and about 3/4 cup sausage mixture)

Ingredients
1 tablespoon olive oil
4 ounces sweet pork Italian sausage, casings removed
8 ounces prepared polenta, cut into 8 (1/2-inch-thick) slices (more like 19 oz to get 8 1/2-inch slices)
6 ounces prechopped kale
1 tablespoon water
1/2 teaspoon freshly ground black pepper
1 1/2 cups lower-sodium marinara sauce (such as Dell'Amore)
2 ounces fresh mozzarella cheese, torn into small pieces

Preparation
1. Preheat broiler to high.

2. Heat olive oil in a skillet over medium-high. Add sausage; cook 3 minutes, stirring. Remove sausage. Add polenta to pan; cook 5 minutes. Remove polenta. Add kale, 1 tablespoon water, and pepper to pan. Cover; cook 2 minutes. Uncover; stir in sausage and marinara. Nestle polenta, browned side up, into sausage mixture; sprinkle with cheese. Broil 2 minutes.

Nutritional Information
Calories: 260; Fat: 16.6 g; Sat fat: 5.7 g; Mono fat: 6.6 g; Poly fat: 1.6 g; Protein: 10 g; Carbohydrate: 18 g; Fiber: 3 g; Cholesterol: 33 mg; Iron: 3 mg; Sodium: 408 mg; Calcium: 79 mg

Cooking Light, DECEMBER 2014

Grilled Chicken Thighs with Cilantro-Mint Chutney

This one...I'm not sure about.  I love chicken thighs, and I love cilantro.  But this was on the dry side.  And I don't mean the chicken was dry.  That part was actually really good.  It was the chutney.  It didn't really seem to fit.  I can't explain it.  It wasn't a horrible dish, and if I had to eat it again, I wouldn't be upset about it.  I just can't put my finger on it.

We had with Uncle Ben's Rice because we couldn't remember what vegetable we were supposed to have.

Grilled Chicken Thighs with Cilantro-Mint Chutney

Yield: Serves 4 (serving size: 1 chicken thigh and about 1 1/2 tablespoons chutney)

Photo by ALB

Ingredients
3 tablespoons grated fresh onion
1/2 teaspoon ground red pepper
10 garlic cloves, minced
2 1/2 tablespoons canola oil, divided
2 teaspoons ground cumin, divided
4 (6-ounce) bone-in chicken thighs
1/2 teaspoon kosher salt, divided
Cooking spray
1 cup cilantro leaves
1/2 cup mint leaves
1/3 cup chopped green onions
2 teaspoons chopped seeded jalapeño pepper

Preparation
1. Combine first 3 ingredients in a large zip-top plastic bag; stir in 2 tablespoons oil and 1 3/4 teaspoons cumin. Add chicken to bag, seal, and massage marinade into chicken. Marinate in refrigerator 2 hours.

2. Preheat grill to medium-high heat.

3. Remove chicken from bag. Sprinkle chicken with 1/4 teaspoon salt. Place on grill rack coated with cooking spray; grill 8 minutes on each side.

4. Combine cilantro, mint, onions, and jalapeño in a food processor. Add remaining 1 1/2 teaspoons oil, remaining 1/4 teaspoon cumin, and 1/4 teaspoon salt; process until smooth. Serve chicken topped with chutney.

Nutritional Information
Amount per serving
Calories: 331; Fat: 24 g; Sat fat: 4.8 g; Mono fat: 11.8 g; Poly fat: 5.5 g; Protein: 24 g; Carbohydrate: 5 g; Fiber: 1 g; Cholesterol: 135 mg; Iron 2 mg Sodium: 332 mg; Calcium: 46 mg

Cooking Light, SEPTEMBER 2014

Grilled Cheese and Green Chile Sandwiches

Spicy grilled cheese.  There needs to be no other explanation.

Make it now!

Grilled Cheese and Green Chile Sandwiches

We love the mix of mild green chiles (with their distinct vegetal flavors) and spicy poblanos. For fun, cut sandwiches into strips and serve with gazpacho.

Yield: Serves 4 (serving size: 1 sandwich)

Photo by ALB

Ingredients
2 mild green chiles (such as Anaheim)
2 poblano chiles
1/4 teaspoon kosher salt
3 ounces cheddar cheese, shredded (about 3/4 cup)
1 1/2 ounces part-skim mozzarella cheese, shredded (about 1/3 cup)
8 (1-ounce) slices whole-wheat bread
Cooking spray

Preparation
1. Preheat broiler to high.

2. Place chiles on a foil-lined baking sheet; broil 10 minutes or until blackened, turning once. Wrap in foil; let stand 10 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into strips; place in a bowl. Add salt; toss.

3. Sprinkle half of cheeses evenly over 4 bread slices; top with chiles, remaining cheese, and remaining bread slices.

4. Heat a large cast-iron skillet over medium heat. Coat both sides of 2 sand­wiches with cooking spray; place in pan. Cook 4 minutes or until golden brown and crisp. Turn over; cover and cook 3 minutes or until cheese melts. Remove from pan. Repeat procedure with remaining sandwiches and cooking spray.

Nutritional Information
Calories: 269; Fat: 10.7 g; Sat fat: 6 g; Mono fat: 3.4 g; Poly fat: 0.6 g; Protein: 16 g; Carbohydrate: 28 g; Fiber: 4 g; Cholesterol: 29 mg; Iron: 2 mg; Sodium: 585 mg; Calcium: 304 mg

Cooking Light, JUNE 2014

Roasted Garlic Mac and Cheese

When I was little, my brother made Garlic Mac and Cheese.  It was rather gross.  This recipe on the other hand was rather delicious.  I will say that D rolled his eyes when he saw how to "roast" the garlic.  I told him I would do it since I do most of my cooking in the microwave (he'd prefer we not have one).

It was garlicky and creamy (D said soupy).  Both of us liked it.

D commented that the transfer of the garlic milk mixture back to the milk mixture might require another bowl.  So be aware.

We did have 1.5 servings each, because we had the calories.  We had it with Broccoli.

Roasted Garlic Mac and Cheese

Photo by ALB

We boost nutrition by using whole-grain pasta, and we rev up the flavor with quick microwave-roasted garlic. We prefer whole-grain pasta over whole-wheat pasta here; the flavor of the latter is rather strong--sometimes a touch bitter--and would over­-whelm the nice garlic notes.

Yield: Serves 6 (serving size: about 1 1/3 cups)

Ingredients
2 whole garlic heads
1 tablespoon olive oil
3 tablespoons water
10 ounce whole-grain penne
2 3/4 cups 1% low-fat milk
3 1/2 tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces sharp cheddar cheese, shredded and divided (about 1 cup)
2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
Cooking spray

Preparation
1. Preheat broiler to high.

2. Remove white papery skin from garlic heads (do not peel or separate the cloves). Place garlic heads in a microwave-safe bowl; rub garlic heads with oil. Pour 3 tablespoons water into bottom of bowl. Cover with plastic wrap. Microwave at HIGH for 4 minutes and 30 seconds or until garlic is very tender; cool slightly.

3. Cook pasta according to package directions, omitting salt and fat; drain.

4. Combine milk and flour in a medium saucepan, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Cook 3 minutes or until thickened; remove from heat. Stir in salt, pepper, 1 ounce cheddar, and mozzarella.

5. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins. Place garlic pulp and 2 cups milk mixture in a blender; process until smooth. Stir garlic mixture into milk mixture. Add pasta; stir to coat. Spoon pasta mixture into 6 (10-ounce) ramekins or gratin dishes or a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle evenly with remaining 3 ounces cheddar. Broil 2 minutes or until cheese melts and begins to brown. Let stand 5 minutes.

Nutritional Information 
Calories: 376; Fat: 12.9g; Saturated fat: 6g; Monounsaturated fat: 4.2g; Polyunsaturated fat: 0.5g; Protein: 20g; Carbohydrate: 45g; Fiber: 4g; Cholesterol: 31mg; Iron: 1mg; Sodium: 568mg; Calcium: 386mg

Cooking Light, October 2014

Red Pepper Couscous

D and I made this together.  Not because it was difficult, but because I decided to help, and he let me.  (I cut the cilantro).  It was an easy dish and came together quickly.

We might add cumin in it next time.

We had with Grilled Chipotle Marinated Chicken.

Red Pepper Couscous

Photo by ALB

Red Pepper Couscous is quick and fresh—and a perfect complement to your main dish.

Yield: Serves 4 (serving size: about 1/2 cup)

Ingredients
3/4 cup chopped red bell pepper
1/2 cup chopped red onion
4 teaspoons olive oil (used 3)
3/4 cup Israeli couscous (used regular)
1 1/4 cups water
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons fresh lime juice (used 2)
2 tablespoons chopped fresh cilantro
1 jalapeño pepper, seeded and finely chopped

Preparation
1. Sauté bell pepper and onion in oil 3 minutes. Add couscous, 1 1/4 cups water, salt, and black pepper; bring to a boil. Reduce heat to medium-low; cover and simmer 8 minutes. Stir in juice, cilantro, and jalapeño.

Nutritional Information
Calories: 179; Fat: 4.9g; Saturated fat: 0.6g; Monounsaturated fat: 3.3g; Polyunsaturated fat: 0.5g; Protein: 5g; Carbohydrate: 29g; Fiber: 1g; Cholesterol: 0.0mg; Iron: 0.0mg; Sodium: 150mg; Calcium: 9mg

Cooking Light JUNE 2014

Savory Pan-Fried Chicken with Hot Sauce

Earlier this week we had Buffalo Cauliflower.  I had seen this recipe a few times, and decided we should have it to use more of the Wing Sauce.  D said ok.

I won't go as far to say its texture is like the fried chicken you'd get at a place like Popeye's, but it was good.  The sauce on top felt kind of indulgent even though Wing Sauce (from Frank's) has no calories.

D said it was easy to make.  So we'll have again.  We had with Oven-Roasted Cauliflower with Garlic, Olive Oil, and Lemon.

Savory Pan-Fried Chicken with Hot Sauce

Photo by ALB

This simple recipe is a revelation: It tastes as good as the old-school, supersavory chicken you'd get in a bucket.

Yield: Serves 4 (serving size: 2 thighs)
Hands-on: 20 Minutes
Total: 20 Minutes

Ingredients
8 (3-ounce) skinless, boneless chicken thighs
1 large egg, lightly beaten
1.5 ounces all-purpose flour (about 1/3 cup)
1/2 teaspoon kosher salt, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper
1 1/2 tablespoons canola oil
1 1/2 tablespoons hot sauce (used Frank's Wing Sauce)

Preparation
1. Combine chicken and egg in a shallow dish; toss to coat. Combine flour, 1/4 teaspoon salt, garlic powder, and next 3 ingredients (through red pepper) in a shallow dish; dredge chicken in flour mixture. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes on each side or until browned and done. Drain chicken on a plate lined with paper towels. Sprinkle with remaining 1/4 teaspoon salt; top with hot sauce.

Nutritional Information
Calories: 312; Fat: 13.6g; Saturated fat: 2.6g; Monounsaturated fat: 6.2g; Polyunsaturated fat: 3.4g; Protein: 35.8g; Carbohydrate: 9.6g; Fiber: 0.7g; Cholesterol: 208mg; Iron: 2.3mg; Sodium: 444mg; Calcium: 30mg

Cooking Light JANUARY 2014

Tuscan-Style Garlic-Herb Pork Chops

So D and I have been training for a marathon which means we have been eating lots of casseroles (left overs) and pasta or crock-pot meals, since we both run after work but before dinner (and come home ravenous).  But periodically you want a "real" dinner.  This would qualify.  And it was quick.

Overall the rosemary stuck out the most, probably because it was the freshest (it was from the garden).  I thought the bean salad needed some salt and maybe some balsamic, but it could be because we didn't have the olives that go in it, since I hate olives.  The pork reminded me of a Tuscan version of Chimichurri.

Overall, I would have again.

Tuscan-Style Garlic-Herb Pork Chops

Photo by ALB

These grilled chops rest in and absorb an herb vinaigrette for a few minutes while you mix what might be the easiest side dish ever--a toss of white beans, briny green olives, and fresh spinach that matches up beautifully with the juicy pork chops.

Yield: Serves 4 (serving size: 1 pork chop, 1 tablespoon dressing, and about 3/4 cup beans)
Hands-on: 8 Minutes
Total: 20 Minutes

Ingredients
4 teaspoons olive oil, divided
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons thinly sliced sage leaves
1 tablespoon balsamic vinegar
1 teaspoon finely chopped rosemary
3 garlic cloves, minced and divided
4 (6-ounce) bone-in center-cut loin pork chops
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt
Cooking spray
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 (15-ounce) cans unsalted cannellini beans or other white beans, rinsed and drained
1 packed cup baby spinach leaves, thinly sliced
1/2 cup thinly sliced green onions
12 green olives, pitted and finely chopped (2 ounces) (didn't use)

Preparation
1. Preheat a grill or grill pan to high heat.

2. Combine 2 teaspoons oil, 2 tablespoons parsley, sage, vinegar, rosemary, and half of garlic on a large plate or serving platter; set aside.

3. Sprinkle pork chops with 1/4 teaspoon pepper and salt. Place pork on grill rack coated with cooking spray; grill 5 minutes. Turn pork chops over; grill 3 minutes or until done. Transfer chops to serving platter; turn to coat in herb mixture.

4. Combine lemon rind, juice, remaining 2 teaspoons oil, and remaining 1/4 teaspoon pepper in a medium bowl; stir with a whisk. Add beans, remaining garlic, spinach, green onions, and olives; stir to combine. Serve with pork chops. Sprinkle with remaining 2 tablespoons parsley to garnish.

Nutritional Information
Calories: 328; Fat: 14.8g; Saturated fat: 2.5g; Monounsaturated fat: 7.8g; Polyunsaturated fat: 2g; Protein: 29g; Carbohydrate: 20g; Fiber: 5g; Cholesterol: 71mg; Iron: 3mg; Sodium: 570mg; Calcium: 89mg

Cooking Light OCTOBER 2014

Broccoli-Quinoa Casserole with Chicken and Cheddar

So I must have missed the memo on quinoa.  The whole world seems to love it, but never talks about the price.  Kroger sells 2 kinds.  One is never stocked at $7.49/12 oz, and the other one is always there at $9.99/lb.  We have bought it once a few years ago, but because I scoffed at the price we haven't since. 

But it seems to have gotten more popular and again, no one chats about the price, so I put this casserole on the list.  The price hasn't come down, but I was busy scoffing at the price of a rump roast at $6.99/lb and had already crossed that off my grocery list while shopping that I didn't feel like going to cross this off, put everything back and go get the rump roast.  So quinoa it was.

Basically this is broccoli rice casserole with chicken.  It is pretty good.  I would totally have again, except with rice.  We had with a Caesar Salad.

Broccoli-Quinoa Casserole with Chicken and Cheddar

Photo by ALB

In our updated riff on chicken-rice casserole, whole-grain quinoa stands in for the typical white rice. It's a modern interpretation that still has loads of old-school comfort-food appeal.

Yield: Serves 6 (serving size: 1 1/3 cups)
Hands-on: 20 Minutes
Total: 55 Minutes

Ingredients
1 1/2 tablespoons canola oil
1 cup uncooked quinoa, rinsed and drained
1 1/4 cups water
1 (12-ounce) package microwave-in-bag fresh broccoli florets
Cooking spray
12 ounces skinless, boneless chicken breast, cut into bite-sized pieces
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups chopped onion
6 garlic cloves, minced
1/2 cup 1% low-fat milk
2 1/2 tablespoons all-purpose flour
1 1/2 cups unsalted chicken stock
2 ounces Parmesan cheese, grated (about 1/2 cup)
1/2 cup canola mayonnaise
4 ounces sharp cheddar cheese, shredded (1 cup)

Preparation
1. Heat a medium saucepan over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add quinoa; cook 2 minutes or until toasted, stirring frequently. Add 1 1/4 cups water; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender. Remove from heat; let stand 5 minutes. Fluff with a fork.

2. Preheat oven to 400°.

3. Cook broccoli in microwave according to package directions, reducing cook time to 2 1/2 minutes.

4. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook 5 minutes or until browned, turning occasionally; remove from pan.

5. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and garlic; sauté 5 minutes. Combine milk and flour, stirring with a whisk. Add milk mixture, stock, remaining 3/8 teaspoon salt, and remaining 3/8 teaspoon pepper to pan. Bring to a boil, stirring frequently; cook 2 minutes or until thickened. Remove from heat; cool slightly. Add Parmesan, stirring until cheese melts. Stir in quinoa, broccoli, chicken, and mayonnaise. Spoon mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Sprinkle with cheddar. Bake at 400° for 15 minutes or until casserole is bubbly and cheese melts.

Nutritional Information
Calories: 449; Fat: 21.3g; Saturated fat: 6.7g; Monounsaturated fat: 9g; Polyunsaturated fat: 4.5g; Protein: 34g; Carbohydrate: 29g; Fiber: 4g; Cholesterol: 75mg; Iron: 3mg; Sodium: 668mg; Calcium: 333mg

Cooking Light OCTOBER 2014

Broccoli, Pancetta, and Parmesan Frittata

This was a pretty disappointing dish.  It was a bit dry, which was fine, but it lacked flavor.  It needed salt, which if you look at the ingredients, you'd go, "Really?"  And it needed more cheese.

The positives were that for 2 servings the calories weren't horrendous, and it came out of the dish pretty.  But I wouldn't have again.

Broccoli, Pancetta, and Parmesan Frittata

Baked frittatas are like overstuffed omelets that you don't have to worry about flipping. To save time, you can microwave the broccoli florets in a covered microwave-safe bowl at HIGH for 2 minutes or until crisp-tender.

Photo by ALB

Yield: Serves 4 (serving size: 2 wedges)
Hands-on:25 Minutes
Total:34 Minutes

Ingredients
6 ounces small broccoli florets (about 2 cups)
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash of grated whole nutmeg
8 large eggs, lightly beaten
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 teaspoon olive oil
1 1/2 ounces pancetta, chopped
1 cup sliced sweet onion

Preparation
1. Preheat oven to 350°.

2. Cook broccoli florets in boiling water for 2 minutes. Drain and plunge into ice water; drain broccoli well.

3. Combine thyme, salt, pepper, nutmeg, eggs, and cheese in a medium bowl, stirring with a whisk.

4. Heat a 10-inch ovenproof nonstick skillet over medium heat. Add oil; swirl to coat. Add pancetta; cook 4 minutes or until crisp, stirring occasionally. Remove pancetta. Increase heat to medium-high. Add onion; sauté 3 minutes or until tender. Add broccoli; sauté 1 minute. Add egg mixture; cook 3 minutes, stirring occasionally. Sprinkle with pancetta. Place pan in oven; bake at 350° for 12 minutes or until center is set. Cut into 8 wedges.

Nutritional Information 
Calories: 221; Fat: 13.7g; Saturated fat: 4.9g; Monounsaturated fat: 5.1g; Polyunsaturated fat: 2.2g; Protein: 17g; Carbohydrate: 7g; Fiber: 2g; Cholesterol: 380mg; Iron: 2mg; Sodium: 547mg; Calcium: 166mg

Cooking Light SEPTEMBER 2014

Spiced Chicken Thighs and Parsley Couscous

D made this after we got home from the gym.  If it took 55 minutes, I didn't notice. I thought it took 30 or so.

We both liked it.  It reminded me of the Spicy Honey Brushed Chicken Thighs without the sweetness.  D thought it might be better on the grill, because it was a little greasy.  Overall, we both liked it and I think we would have again.

I probably should build the NI as the ingredients said the chicken should have been skinless, and the directions talked about skin-side down.

We had with Oven Roasted Green Beans.

Spiced Chicken Thighs and Parsley Couscous

Photo by ALB

Yield: Serves 4 (serving size: 2 thighs and about 1/2 cup couscous)
Hands-on:30 Minutes
Total:55 Minutes

Ingredients
2 teaspoons ground cumin
2 teaspoons brown sugar
1 teaspoon chili powder
1 teaspoon ground ginger
3/4 teaspoon kosher salt, divided
1/2 teaspoon crushed red pepper
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
8 bone-in chicken thighs, trimmed and skinned (about 2 1/2 pounds)
1 1/2 tablespoons canola oil, divided
2/3 cup uncooked couscous
2 teaspoons minced garlic
3/4 cup unsalted chicken stock
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice

Preparation
1. Preheat oven to 425°.

2. Combine cumin, sugar, chili powder, ginger, 1/2 teaspoon salt, red pepper, lemon rind, and black pepper in a small bowl; rub spice mixture over both sides of chicken. Heat a large ovenproof skillet or cast-iron pan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan, placing it skin side down; cook 5 minutes on each side or until chicken is browned. (If necessary, work in batches to avoid overcrowding the pan.) Transfer pan to oven. Bake chicken at 425° for 14 minutes or until done. Remove chicken from pan; let stand 10 minutes before serving.

3. While chicken rests, heat a small saucepan over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add couscous and garlic to pan; cook 2 minutes or until toasted and fragrant, stirring frequently. Carefully stir in remaining 1/4 teaspoon salt and chicken stock. Bring liquid to a boil. Remove from heat; cover and let stand 4 minutes (avoid opening the lid). Fluff couscous with a fork, and stir in parsley and lemon juice.

Nutritional Information
Calories: 468; Fat: 19.3g; Saturated fat: 4.2g; Monounsaturated fat: 8.9g; Polyunsaturated fat: 4.3g; Protein: 44g; Carbohydrate: 27g; Fiber: 2g; Cholesterol: 219mg; Iron: 3mg; Sodium: 544mg; Calcium: 48mg

Cooking Light AUGUST 2014

Chicken Schnitzel and Smashed Mustard Potatoes

This was in the newest CL, so I didn't think to check the reviews. Had I, I would have known it got 5 stars therefore we would not like it.  On their site, I gave it 2 because we liked the potatoes.

Overally, the chicken tasted like a plain "fried" piece of chicken.  We both thought with a roll, cheese, lettuce, tomato and mayo it would be good. D said, on a blue cheese Buffalo burger as well (I'll take his word for it.)  We both thought it was similar to Yolanda's Famous Chicken, except Yolanda's Chicken is actually good.

Overall, we would have the potatoes again, but definitely not the chicken.

Chicken Schnitzel and Smashed Mustard Potatoes

Photo by ALB

Yield: Serves 4 (serving size: 1 chicken breast half and 1/2 cup potatoes)

Ingredients
1 pound small red potatoes, halved
1/3 cup unsalted chicken stock (such as Swanson)
1/4 cup chopped green onions
1 tablespoon whole-grain mustard
1 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
1/4 teaspoon kosher salt
1/4 cup all-purpose flour
1/4 cup fat-free milk
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon garlic powder
Cooking spray
4 teaspoons olive oil, divided

Preparation
1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Cook 12 minutes or until tender; drain. Return potatoes to pan; mash to desired consistency. Stir in stock, green onions, mustard, and 1/2 teaspoon pepper.

2. Sprinkle chicken with remaining 1/2 teaspoon pepper and salt. Place flour in a shallow dish. Combine milk and egg in a shallow dish. Combine panko, parsley, and garlic powder in a shallow dish. Dredge chicken in flour. Dip in milk mixture; dredge in panko mixture, shaking off excess. Lightly coat breaded chicken with cooking spray.

3. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add 2 chicken breast halves to pan; cook 3 minutes on each side or until chicken is done. Remove chicken from pan; keep warm. Repeat procedure with remaining 2 teaspoons oil and remaining 2 chicken breast halves.

Nutritional Information
Calories: 433; Fat: 11g; Saturated fat: 2g; Monounsaturated fat: 5.1g; Polyunsaturated fat: 1.5g; Protein: 44g; Carbohydrate: 37g; Fiber: 3g; Cholesterol: 156mg; Iron: 2mg; Sodium: 508mg; Calcium: 58mg

Cooking Light AUGUST 2014

Mexican Chorizo Hash

This recipe came across my email last week. I showed D.  He said, "Yes, please."  We looked at having a side but couldn't decide on one, and so we each had 2 servings.  It was pretty flavorful and I really liked it.

We added salsa and sour cream.

Mexican Chorizo Hash

Photo by ALB

This breakfast-for-dinner skillet gets heat from spicy Mexican chorizo. Don't stir the potatoes too much as they cook so they crisp in the pan.

Yield: Serves 4 (serving size: 1 egg and about 1 cup potato mixture)

Ingredients
2 ounces raw Mexican chorizo
1 cup prechopped onion
1/4 cup coarsely chopped bottled roasted red bell peppers
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (6-ounce) package baby spinach
2 teaspoons olive oil
2 1/2 cups refrigerated shredded hash brown potatoes (such as Simply Potatoes)
4 large eggs

Preparation
1. Heat a large skillet over medium-high heat. Add chorizo to pan; cook 3 minutes or until browned, stirring to crumble. Add onion, bell peppers, salt, and black pepper; cook 3 minutes, stirring occasionally. Add spinach; stir until spinach wilts. Remove sausage mixture from pan. Add oil to pan; swirl to coat. Add potatoes; cook 8 minutes or until bottom is crisp. Stir in sausage mixture. Make 4 egg-size spaces in pan with a spoon. Crack 1 egg into each space. Cover and cook 4 minutes or until egg yolks are slightly set.

Nutritional Information
Calories: 279; Fat: 11.1g; Saturated fat: 3.9g; Monounsaturated fat: 3.5g; Polyunsaturated fat: 1.2g; Protein: 12.7g; Carbohydrate: 33.1g; Fiber: 4.7g; Cholesterol: 206mg; Iron: 2.3mg; Sodium: 616mg; Calcium: 68mg

Cooking Light MARCH 2014

Tomatillo-Braised Chicken Thighs

When 2 people decide to end a day at a bar to go home to eat leftovers, you know it is good.  Both D and I really liked this.  The crema and the tomatoes really brightened the dish.  It was very flavorful and we would definitely have again.

We had with rice.

Tomatillo-Braised Chicken Thighs

Photo by ALB

The tomatillos in this braising sauce offer a tangy contrast to the rich chicken flavor. Select firm (but not hard) fruit that feels heavy in your hand and with the papery husk intact.

Yield: Serves 4 (serving size: 2 chicken thighs, about 1/3 cup tomatillo sauce, 2 tablespoons tomatoes, and 2 1/4 teaspoons crema)
Hands-on:25 Minutes
Total:25 Minutes

Ingredients
12 ounces tomatillos (about 5 medium), husks removed
6 garlic cloves
1 medium jalapeño pepper, halved and seeded
1 cup chopped fresh cilantro
1/2 cup unsalted chicken stock (such as Swanson)
1 1/2 teaspoons all-purpose flour
8 bone-in chicken thighs (about 1 3/4 pounds), skinned
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
1/2 cup grape tomatoes, quartered
3 tablespoons Mexican crema

Preparation
1. Preheat broiler to high.

2. Place first 3 ingredients on a jelly-roll pan; broil 9 minutes, turning after 5 minutes. Combine tomatillo mixture, cilantro, stock, and flour in a blender; process until smooth.

3. Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan, meaty side down; cook 5 minutes or until browned. Turn chicken over; top with tomatillo mixture. Partially cover pan; reduce heat to medium-low, and simmer 9 minutes or until chicken is done. Sprinkle with tomatoes; top with crema.

Nutritional Information
Calories: 302; Fat: 16g; Saturated fat: 3.4g; Monounsaturated fat: 6g; Polyunsaturated fat: 3.1g; Protein: 30g; Carbohydrate: 9g; Fiber: 2g; Cholesterol: 105mg; Iron: 2mg; Sodium: 446mg; Calcium: 34mg

Cooking Light MAY 2014

Chicken-Broccoli Mac and Cheese with Bacon

So D made this while I was driving home from work.  Well, he was still driving home, managed to come home, walk the dogs, and go for a run, while I drove home from work.  So I think it was easy.  It was quick to put together, because I had the chicken in the car with me, and only had a to wait a few minutes before it was all ready.

We both really like broccoli, so we both agreed that next time there should be more (and we already had more than it called for).  We also both thought the chicken didn't really add much.  So perhaps even add more broccoli and forget the chicken.

We didn't have a side, so we made it 4 servings.
Would have again.

Chicken-Broccoli Mac and Cheese with Bacon

Photo by ALB

A little bit of turmeric enhances the color here; it's a bit of a trick that makes you perceive the sauce as cheesier than it actually is.

Yield: Serves 6 (serving size: about 1 1/3 cups)
Hands-on:25 Minutes
Total:25 Minutes

Ingredients
6 ounces uncooked large or regular elbow macaroni
3 cups prechopped broccoli florets (used 4 Cups)
3 bacon slices, coarsely chopped
12 ounces skinless, boneless chicken breasts, cut into 1/2-inch pieces
1 teaspoon kosher salt, divided
1 tablespoon minced fresh garlic
1/8 teaspoon ground turmeric
1 1/4 cups 1% low-fat milk
1 cup unsalted chicken stock (such as Swanson)
1/4 cup plus 1 teaspoon all-purpose flour
5 ounces sharp cheddar cheese, shredded (about 1 1/4 cups)

Preparation
1. Preheat broiler to high.

2. Cook pasta according to package directions, omitting salt and fat. Add broccoli to pan during last 2 minutes of cooking. Drain.

3. While pasta cooks, place bacon in a large ovenproof skillet over medium-high heat; cook 4 minutes or until browned, stirring occasionally. Remove bacon from pan with a slotted spoon; reserve 1 1/2 teaspoons drippings in pan. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to drippings in pan; cook 4 minutes. Sprinkle with garlic; cook 2 minutes, stirring occasionally. Sprinkle with turmeric; cook 30 seconds, stirring frequently.

4. Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring frequently. Cook 2 minutes or until thickened. Add pasta mixture and 2 ounces cheese; toss to coat. Sprinkle with remaining 3 ounces cheese and bacon. Broil 2 minutes or until cheese melts and just begins to brown.

Nutritional Information
Calories: 343; Fat: 12.2g; Saturated fat: 6.5g; Monounsaturated fat: 3.7g; Polyunsaturated fat: 0.9g; Protein: 26g; Carbohydrate: 31g; Fiber: 2g; Cholesterol: 64mg; Iron: 2mg; Sodium: 647mg; Calcium: 265mg

Cooking Light MAY 2014

Spinach and Pancetta Fake-Out Risotto

I made this.  It was pretty easy.  I did have to ask someone how to chop leeks.  D like it although he thought it needed more salt.

I added more pancetta, because I had no reason not to.  And I used more spinach.

I would have again.

Spinach and Pancetta Fake-Out Risotto

Photo by ALB

Precooked rice simmers in slightly thickened chicken stock to mimic the creamy texture of risotto. If you'd like to use your own leftover cooked rice, use 4 cups.

Yield: Serves 4 (serving size: about 1 1/4 cups risotto and 1 tablespoon pancetta)
Hands-on:23 Minutes
Total:23 Minutes

Ingredients
2 ounces prechopped pancetta (used 4 oz)
2 cups chopped leek (about 2 large) (1 leek made 2 cups)
3 garlic cloves, minced (used 6)
2 cups unsalted chicken stock (such as Swanson)
1 tablespoon all-purpose flour
1 ounce 1/3-less-fat cream cheese
1 tablespoon fresh thyme leaves (used 1 tsp dried)
2 (8.8-ounce) pouches precooked white rice (such as Uncle Ben's Original Ready Rice)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (5-ounce) package fresh baby spinach (used 7 oz)
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Preparation
1. Heat a large nonstick skillet over medium heat. Add pancetta to pan; cook 4 minutes or until browned, stirring occasionally. Remove pancetta with a slotted spoon, reserving drippings in pan.

2. Add leek and garlic to drippings in pan; cook 5 minutes, stirring occasionally. Combine stock and flour, stirring with a whisk. Add stock mixture to pan; bring to a boil. Add cream cheese and thyme; stir until cheese melts.

3. Knead rice pouches to separate grains. (Really do this, it will be clumpy otherwise). Stir rice, salt, and pepper into pan; simmer 8 minutes or until sauce is thickened and creamy. Gradually add spinach, stirring until spinach wilts. Remove from heat; stir in Parmigiano-Reggiano. Sprinkle with pancetta.

Nutritional Information
Calories: 337; Fat: 11.1g; Saturated fat: 5.4g; Monounsaturated fat: 2.6g; Polyunsaturated fat: 1.2g; Protein: 13g; Carbohydrate: 47g; Fiber: 3g; Cholesterol: 18mg; Iron: 4mg; Sodium: 607mg; Calcium: 195mg

Cooking Light MAY 2014

Chicken, Rice, and Parmesan Skillet

I'm on the fence with this one.  I think it was pretty easy.  (I wasn't home when D made it).  So "pretty easy" meals always get a plus.  It looks pretty.  But there wasn't a lot of it and it needed more salt (or we could use better parmesan). 

For lunch is was good but again, needed more, and some salt.

Not sure...

Chicken, Rice, and Parmesan Skillet

Yield: Serves 4 (serving size: 1 1/4 cups)

Ingredients
2 teaspoons olive oil

Photo: Brian Woodcock;
Styling: Cindy Barr

5 skinless, boneless chicken thighs, cut into bite-sized pieces (about 1 1/4 pounds)
1 cup chopped red bell pepper
3/4 cup uncooked quick-cooking basmati rice (such as Uncle Ben's)
1 1/2 cups water
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 cups broccoli florets
2 ounces Parmesan cheese, shaved (about 1/2 cup)

Preparation
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Add bell pepper and rice; cook 2 minutes, stirring occasionally. Add 1 1/2 cups water, black pepper, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add broccoli; cook 5 minutes or until broccoli is crisp-tender and rice is done. Sprinkle with Parmesan.

Nutritional Information
Calories: 412; Fat: 12.4g; Saturated fat: 4.3g; Monounsaturated fat: 4.9g; Polyunsaturated fat: 1.8g; Protein: 37g; Carbohydrate: 40g; Fiber: 3g; Cholesterol: 147mg; Iron: 3mg; Sodium: 506mg; Calcium: 199mg

Cooking Light APRIL 2014

Garlicky Grilled Cheese with Bacon and Spinach

Grilled Cheese with Bacon.  Nothing could be wrong with that one.  Will have again with fries.

Garlicky Grilled Cheese with Bacon and Spinach

Photo by ALB

Yield: Serves 4 (serving size: 1 sandwich)

Ingredients
1/2 teaspoon olive oil
2 large garlic cloves, thinly sliced
4 cups baby spinach leaves
4 cups baby arugula leaves
4 center-cut bacon slices, halved
8 (1-ounce) rustic Italian bread slices
2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
2 ounces fontina cheese, shredded (about 1/2 cup)

Preparation
1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add garlic to pan; sauté 1 minute. Add spinach and arugula; stir until wilted. Remove spinach mixture from pan. Return pan to medium-high heat. Add bacon; cook until crisp. Remove bacon.

2. Top 4 bread slices evenly with cheeses, bacon pieces, spinach mixture, and the remaining 4 bread slices.

3. Heat pan over medium heat. Add sandwiches to drippings in pan; weigh down with a plate. Cook 2 minutes on each side.

Nutritional Information 
Calories: 300; Fat: 11.9g; Saturated fat: 5.8g; Monounsaturated fat: 2.8g; Polyunsaturated fat: 1.2g; Protein: 16g; Carbohydrate: 33g; Fiber: 3g; Cholesterol: 32mg; Iron: 3mg; Sodium: 716mg; Calcium: 279mg

Cooking Light APRIL 2014