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)

Spinach and Arugula Salad with Creamy Parmesan Dressing

I wanted to have something healthy-ish for Christmas so I found a few recipes for salad.  D and I ultimately chose this one.  We used a rutabaga for the turnip, because neither one of us knew what a turnip was and thought the rutabaga was a turnip.  We both liked it, and had more on New Year's Eve.

Spinach and Arugula Salad with Creamy Parmesan Dressing

Photo by ALB

Hands-on Time: 10 Mins
Total Time: 10 Mins
Yield Serves 6 (serving size: about 1 cup)

This light but rich dressing meets at the happy place between Caesar and ranch.

Ingredients
1.5 ounces Parmesan cheese, finely grated and divided (about 6 tablespoons)
1/3 cup canola mayonnaise (used light mayo)
3 tablespoons fresh lemon juice
2 tablespoons water
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
4 cups baby spinach leaves
4 cups baby arugula leaves
3/4 cup matchstick-cut or shredded turnip, divided (used a rutabaga)

Instructions
Combine half of cheese and next 5 ingredients (through pepper) in a large bowl; stir until well blended. Add spinach, arugula, and half of turnip. Toss to coat. Sprinkle with remaining cheese and turnip.

Nutritional Information
Calories: 77; Fat: 5.4g; Satfat: 1.2g; Monofat: 2.7g; Polyfat: 1.4g; Protein: 3g; Carbohydrate: 3g; Fiber: 1g; Cholesterol: 6mg; Iron: 1mg; Sodium: 252mg; Calcium: 107mg; Sugars: 1g; Est. added sugars: 0g

COOKING LIGHT, April 2016

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

Chicken Tinga Tacos

D made these the other night.  I'm not sure if they were easy, but they were good.  Nice smoke flavor.

We had with refried pinto beans with chipotle.

Chicken Tinga Tacos

Photo by ALB

These bold and smoky tacos provide the perfect route to reinventing some leftover chicken. Serve them up with a crisp green salad for a light and refreshing weeknight supper.

Yield: Serves 4 (serving size: 2 tacos)
Total time: 24 Minutes

Ingredients
1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon fresh oregano
1/2 teaspoon ground cumin
1 small chipotle chile, canned in adobo
3/4 cup chopped tomato
1/4 cup unsalted chicken stock
1 tablespoon adobo sauce
2 cups shredded chicken breast
1 cup shredded dark meat chicken
1/4 teaspoon kosher salt
8 (6-inch) corn tortillas, warmed
1/4 cup reduced-fat sour cream
1/2 cup cilantro
1 ripe peeled avocado, sliced
1 ounce queso fresco, crumbled
4 lime wedges

Preparation
1. Heat oil in a large skillet over medium heat. Add onion and garlic; sauté 4 minutes. Add oregano, cumin, and chipotle chile; cook 1 minute. Add tomato, stock, and adobo; bring to a simmer. Cook 7 minutes. Place tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening with a kitchen towel (to avoid splatters); blend until smooth. Return sauce to pan over low heat. Add chicken and salt; cook 1 minute. Divide mixture among tortillas. Top evenly with sour cream, cilantro, avocado, and cheese. Serve with lime.

Nutritional Information
Calories: 402; Fat 18 g; Sat fat: 4.6 g; Mono fat: 8.8 g; Poly fat: 2.6 g; Protein: 30 g; Carbohydrate: 33 g; Fiber: 8 g; Cholesterol: 99 mg; Iron: 2 mg; Sodium: 502 mg; Calcium: 131 mg; Sugars: 4 g; Est. Added Sugars: 0 g

Cooking Light, January 2016

Greek Chicken Nachos

So this was a slightly different take on nachos.  I helped D make it. Overall it was good, and I liked it.  We both thought the chicken should have a bit more spice on it (he sauteed chicken with Greek Seasoning...didn't buy a rotisserie).

We would still have again.

Greek Chicken Nachos

Photo by ALB

ACTIVE TIME: 24 mins
TOTAL TIME: 33 mins
YIELD: Serves 6 (we got 4)

Ingredients
3 (6-in.) whole-wheat pitas
Cooking spray
2 1/2 tablespoons extra-virgin olive oil, divided (used 2 TBSP, where was the division supposed to be)
2 tablespoons red wine vinegar
1/4 teaspoon black pepper
4 cups shredded romaine lettuce
1 cup grape tomatoes, halved lengthwise
1 cup chopped English cucumber (used a regular one)
10 pitted kalamata olives, halved lengthwise (Didn't use)
8 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups)
3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
2 ounces feta cheese, crumbled (about 1/2 cup) (used reduced fat)
2 tablespoons coarsely chopped fresh oregano

Preparation
Preheat oven to 400°F.

Split each pita in half horizontally into rounds. Coat cut sides of pitas with cooking spray. Cut each pita half into 8 wedges. (It was actually easier to cut into quarters, then cut horizontally and then cut two more times to get the 8 wedges). Arrange half of wedges, cut side up, on a baking sheet lined with foil. Bake at 400 for 8 minutes or until browned; remove from pan. Repeat procedure with remaining wedges. Cool 10 minutes.

Combine oil, vinegar, and pepper in a medium bowl, stirring with a whisk. Add lettuce, tomatoes, cucumber, and olives; toss to coat.

Arrange all pita chips on foil-lined baking sheet so they overlap. Top with chicken, mozzarella, and feta. Bake at 400°F for 3 minutes or until cheese melts. Top with lettuce mixture and oregano. 

Nutritional Information (from CL with no substitutions/6 servings)
Calories: 343; Fat: 13.8 g; Sat fat: 4.5 g; Mono fat: 6.7 g; Poly fat: 1 g; Protein: 22 g; Carbohydrate: 35 g; Fiber: 4 g; Cholesterol: 51 mg; Iron: 3 mg; Sodium: 553 mg; Calcium: 219 mg; Sugars: 3 g

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

Cooking Light, December 2016

Shrimp and Black Bean Tacos

These were very easy. That aside, they need some tweaking, but because they were easy, they will get it.

First we used white rice because that's what we had. Second, we combined the rice and beans.  We decided after the fact they needed some seasoning (see my additions for next time).

We had with a southwest salad.

Shrimp and Black Bean Tacos

Photo by ALB

YIELD Serves 4 (serving size: 2 tacos)

A little bit of the black bean liquid brings the chunky mash together. The mash also helps to hold all the filling in place.

Ingredients
2 teaspoons canola oil (didn't use)
3/4 pound medium shrimp, peeled and deveined
1 1/2 teaspoons ground cumin, divided
1/8 teaspoon ground red pepper
1 (15-oz.) can unsalted black beans
1/2 teaspoon chili powder
8 (6-in.) corn tortillas
1 cup hot cooked brown rice (used 1 cup cooked white rice)
1/2 cup fresh pico de gallo
1/4 cup sliced green onions
1 ripe avocado, thinly sliced
Fresh cilantro leaves
(Next time, lime juice, 1/4 C cilantro, 1/2 tsp salt)

Preparation
Heat oil in a large nonstick skillet over medium-high. Add shrimp, 1 teaspoon cumin, and pepper; cook 5 minutes or until done, stirring occasionally. Remove shrimp from pan. Drain beans in a colander over a bowl, reserving 2 tablespoons liquid. Add beans (didn't do), reserved liquid (didn't do), 1/2 teaspoon cumin, and chili powder to pan; cook 3 minutes, mashing beans with a fork.

(Heated beans and added the Cup of rice mixing everything with the reserve liquid...add some lime juice, 1/4 C cilantro and 1/2 tsp salt next time).

Working with 1 tortilla at a time, heat tortillas over medium-high directly on the eye of a burner 15 seconds on each side (or microwave those suckers). Divide bean (and rice mixture), rice, shrimp, pico, onions, and avocado evenly among tortillas. Garnish with cilantro leaves; serve immediately.

NUTRITION INFORMATION (from CL)
Calories: 408; Fat: 11 g; Sat fat: 1 g; Mono fat: 4.9 g; Poly fat: 2.2 g; Protein: 22 g; Carbohydrate: 61 g; Fiber: 11 g;Cholesterol: 107 mg; Iron: 2 mg; Sodium: 323 mg; Calcium: 138 mg; Sugars: 4 g

10 Smart Points (my additions/subtractions)

Cooking Light, DECEMBER 2016

BBQ Beef-Stuffed Potatoes

D and I decided to make this.  We typically make 1 crockpot meal a week.  We both thought the potatoes in the crockpot was weird, so D was going to microwave them. However I was home so I baked them in the oven.

The result was pretty good. The BBQ won't win any contest, but again, another comfort food that is perfect and ready when you get home.  Working from home, the smell will make you hungry all day.

We cut the recipe to 4. It made big portions. (Even though I baked the potatoes, I still used the salt and oil, so I counted it for my nutritional purposes

BBQ Beef-Stuffed Potatoes

Photo by ALB

ACTIVE TIME: 15 mins; TOTAL TIME: 8 hrs, 15 mins
YIELD: Serves 6 (we got 4)

Be sure to wrap the potatoes in parchment paper; foil can add a metallic taste to the dish. (we baked out potatoes in the oven an hour before eating).

Ingredients
1/4 cup dark brown sugar
3 tablespoons unsalted tomato paste
2 tablespoons reduced-sodium Worcestershire sauce
1 tablespoon chili powder
1 1/4 teaspoons kosher salt, divided
1 1/4 teaspoons black pepper, divided
1 1/2 pounds boneless chuck roast, trimmed
1 1/2 cups vertically sliced red onion
Cooking spray
6 (4-oz.) russet potatoes (used 4)
2 teaspoons olive oil (used 1 TBSP)
3 ounces sharp cheddar cheese, shredded (about 3/4 cup)
6 tablespoons light sour cream
1/4 cup sliced green onions

Preparation
Combine brown sugar, tomato paste, Worcestershire sauce, chili powder, 1 teaspoon salt, and 3/4 teaspoon pepper in a small bowl; rub generously over roast.

Place red onion slices in bottom of a 5- to 6-quart slow cooker coated with cooking spray; top with roast.

Rub potatoes with oil, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Wrap each potato in parchment paper; arrange on top of roast. (didn't do)

Cover and cook on LOW 8 hours or until tender. (baked potatoes in the oven for 1 hour with no type of wrap (with the salt and oil) or in the microwave)

Unwrap potatoes; split lengthwise, cutting to but not through the other side. Shred roast with 2 forks, and stir to combine with onion mixture.

Top each potato with 1/2 cup beef mixture, 2 tablespoons cheese, 1 tablespoon sour cream, 2 teaspoons green onions, and 1/4 teaspoon pepper.

NUTRITION INFORMATION (as written from CL, 6 Servings)
Calories: 385; Fat: 12.7 g; Sat fat: 6.1 g; Mono fat: 4.9 g; Poly fat: 0.7 g; Protein: 32 g; Carbohydrate: 37 g; Fiber: 3 g; Cholesterol: 92 mg; Iron: 4 mg; Sodium: 687 mg; Calcium: 173 mg; Sugars: 12 g

16 Smart Points (4 servings, my calculation)

Cooking Light, DECEMBER 2016

Chicken and Butternut Gnocchi

I got the January Cooking Light, and D and I found some good recipes in it.

This was one.  First, the sage really tied it together. It's not an herb we use a lot, but is a comfort food herb, if that makes sense.  Second, the portions were a decent size.

I think it was easy to make.  I didn't hear D make too many comments from the kitchen.  I would have again.  He said the flavor picked up the next day. I thought it lost a little. Either way, we both cleaned our plates.

D didn't think it needed chicken broth, so he didn't use it.  He also didn't use the oil.

Chicken and Butternut Gnocchi

Photo by ALB

ACTIVE TIME: 15 mins; TOTAL TIME: 30 mins
YIELD: Serves 4 (serving size: about 1 1/4 cups)

Prepared gnocchi doesn't require boiling; it can go right in the pan.

Ingredients
2 tablespoons olive oil, divided (didn't use)
4 (6-oz.) skinless, boneless chicken thighs, cut into 1-in. pieces
3 cups (1/2-in.) cubed peeled butternut squash
1/2 cup chopped yellow onion
1 (12-oz.) pkg. whole-wheat gnocchi (used 16 oz Italian gnocchi)
3/4 cup unsalted chicken stock (such as Swanson) (didn't use once, used the other time)
2 tablespoons prepared refrigerated pesto
2 teaspoons chopped fresh sage
1/2 teaspoon chopped garlic
5 ounces baby spinach, chopped
1 ounce Parmesan cheese, grated (about 1/4 cup)

Preparation
Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken; cook 5 minutes or until browned. Place chicken in a bowl.

Heat remaining 1 tablespoon oil in pan over medium. Add squash and onion; cook 8 minutes. Add squash mixture to chicken. Add gnocchi to pan; cook 2 minutes. Add chicken mixture, stock, pesto, sage, garlic, and spinach to pan; cook 1 minute. Top with cheese.

NUTRITION INFORMATION (from CL)
Calories: 526; Fat: 19.3 g; Sat fat: 4.5 g; Mono fat: 9.7 g;  Poly fat: 2.6 g; Protein: 43 g; Carbohydrate: 44 g; Fiber: 9 g; Cholesterol: 165 mg; Iron: 6 mg; Sodium: 748 mg; Calcium: 202 mg; Sugars: 4 g

11 Smart Points (based on my additions/subtractions)
It's 11 SP with no fat chicken broth, as well.

Cooking Light, DECEMBER 2016

Mongolian Beef and Vegetables

It's interesting we have a Mongolian Beef recipe, yet neither of us really remember it.  What's even odder, is we had it like 3 weeks ago.  I think I like this one better anyway, because it has vegetables in it.  Not that I love vegetables, but I love bulk.  So anyway, D made this (of course).  We were able to use a carrot that was in the refrigerator.  Instead of sugar snap peas, we subbed edamame for that because we had some from last week.

We were supposed to have with a Soba Noodles recipe (subbed with Whole Wheat Spaghetti, because shocking...Kroger didn't have soba or buckwheat noodles), but a miscommunication between D and me, led to plain noodles. It was ok. They were good, and soaked up the sauce.

Mongolian Beef and Vegetables

Photo by ALB

TOTAL TIME 35 mins
YIELD Serves 4 (serving size: about 1 cup)

Ingredients
12 ounces flank steak, thinly sliced (used 14 oz)
1 tablespoon cornstarch
3 tablespoons light brown sugar
3 tablespoons water
3 tablespoons reduced-sodium soy sauce
2 teaspoons canola oil, divided (did not use)
2 teaspoons toasted sesame oil, divided
4 cups broccoli florets
1/2 cup thinly sliced white onion
1/2 cup sliced carrot
1 cup snow peas, halved diagonally (used edamame)
1 tablespoon minced fresh garlic (used 4 cloves)
2 teaspoons grated peeled fresh ginger

Preparation
Place steak and cornstarch in a bowl; toss to coat. Combine sugar, 3 tablespoons water, and soy sauce in a bowl, stirring with a whisk until smooth.

Heat a large skillet over high. Add 1 teaspoon canola oil and 1 teaspoon sesame oil; swirl to coat. Add steak to pan in a single layer; cook 5 minutes or until done, stirring occasionally. Remove steak from pan; keep warm.

Reduce heat to medium-high. Add remaining 1 teaspoon canola oil and remaining 1 teaspoon sesame oil to pan. Add broccoli, onion, and carrot; cook 5 minutes, stirring frequently. Add snow peas, garlic, and ginger; cook 1 minute. Add steak and soy sauce mixture to pan; bring to a boil, scraping pan to loosen browned bits. Serve immediately.

Nutritional Information
Calories: 258; Fat: 9.7 g; Sat fat: 2.3 g; Mono fat: 4.2 g; Poly Fat: 2 g; Protein: 22 g; Carbohydrate: 21 g; Fiber: 3 g; Cholesterol: 53 mg; Iron: 3 mg; Sodium: 513 mg; Calcium: 82 mg; Sugars: 12 g; Est. Added Sugars: 10 g

7 Smart Points (with my additions/subtractions)

Cooking Light, NOVEMBER 2016

Quinoa Bibimbop Bowls

So before I start on what is a really good meal, I have a pet peeve.
What is it with Cooking Light giving out portion sizes like 12 oz ground beef.  What store sells ground beef in less than 1 pound packages?  And really, why am I going to do with 4 oz.  Yes, I can put it in the freezer where it will fall between a freezer burnt bag of open peas, and that 2oz of sausage I put in there from another recipe, only to never be seen again.  OK, rant over.

So I found this recipe either in the Cooking Light that is in the bed or the Cooking Light that is on the coffee table.  Either way, I dog-eared the page, and remembered there may be a recipe in there that I was interested in.  D and I were lazy about making a grocery list on Saturday, which meant I had about 5 hours to make one on Sunday while he was at work.  This recipe got added on, as I made the list both on the couch and right before taking a nap.

Anyway...
So we had this last night.  We had decided against frozen green beans because we didn't see why they were needed. D figured it out last night...it was because cooking fresh ones involves another pot (versus the microwave), and a lot of bowls were already used. Still fresh green beans are a keeper.

The taste was very good.  I'm reading now about the heat from the jalapeno... I must not have taste buds.  There was heat to the dish?    I loved the egg yolk over everything.

Definitely would have again.  (I did do the dishes).  For lunch I had it sans egg.  It was still tasty. I forgot to bring Asian Hot Sauce to add.

Quinoa Bibimbop Bowls

Photo by ALB (with and without the egg)

Bibimbop is a Korean dish that means "mixed rice." For this version, we took a hearty grain like quinoa and served it with crunchy vegetables and a fried egg. Jalapeño seeds add heat to the spicy-sweet beef mixture; remove the seeds and membranes before mincing for sensitive palates. Let the family build their own bowls, so this way, everyone's happy.

Yield: Serves 4

Ingredients
1 1/2 cups water
1 cup uncooked quinoa, rinsed and drained
1/4 teaspoon kosher salt
1/2 cup rice vinegar
1 large carrot, cut into 3-in. julienne strips
1 cup thinly vertically sliced red onion
4 radishes, very thinly sliced
1 (8-oz.) pkg. microwave-in-bag haricots verts (French green beans) (used fresh green beans)
3 tablespoons reduced-sodium soy sauce, divided
1 tablespoon olive oil, divided (used 1tsp)
6 garlic cloves, minced
1 medium jalapeño, minced
12 ounces 90% lean ground sirloin (used 1lb)
1 tablespoon light brown sugar
4 large eggs

Preparation
1. Bring 1 1/2 cups water and quinoa to a boil in a small saucepan. Cover, reduce heat, and simmer for 12 minutes. Fluff quinoa with a fork. Stir in salt.

2. Bring rice vinegar to a boil in a small saucepan. Add carrot; cook 1 minute. Remove from heat; stir in onion and radishes. Cover; let stand 10 minutes. Drain.

3. Heat beans according to package directions. Combine beans, 1 1/2 teaspoons soy sauce, and 1 teaspoon oil in a bowl, and toss to coat.

4. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add garlic and jalapeño; sauté 1 minute. Add beef; cook 5 minutes, stirring to crumble. Stir in remaining 2 1/2 tablespoons soy sauce and sugar; cook 1 minute. Place beef mixture in a bowl.

5. Return pan to medium-high heat. Crack eggs into pan; cook 2 minutes. Cover and cook 1 1/2 minutes. Spoon 2/3 cup quinoa into each of 4 bowls; top each with 1/3 cup beef mixture, 1/2 cup carrot mixture, 1/4 cup beans, and 1 egg.

Nutritional Information
Calories: 472; Fat: 19.5 g; Sat fat: 5.8 g; Mono fat: 8.7 g; Poly fat: 3.1 g; Protein: 32 g; Carbohydrate: 42 g; Fiber: 6 g; Cholesterol: 241 mg; Iron: 6 mg; Sodium: 670 mg; Calcium: 106 mg; Sugars: 10 g; Est. Added Sugars: 3 g

12 Smart Points (with my additions/subtractions)

Cooking Light, SEPTEMBER 2016

Vietnamese Pork Salad

We've had this twice.  It is very good.  Lots of flavor, and the dressing has a good heat in it.

Vietnamese Pork Salad

Photo by ALB

Think of this impressive salad as a deconstructed version of a spring roll.

Yield: Serves 6 (serving size: about 1 1/2 cups) (we got 4 servings)

Ingredients
2 ounces uncooked rice vermicelli noodles (used angel hair Pasta)
12 ounces ground pork (used 1 lb lean)
7 tablespoons fresh lime juice, divided
2 1/2 tablespoons sugar, divided
4 teaspoons fish sauce, divided
1 tablespoon peanut oil
2 tablespoons chopped unsalted peanuts
2 tablespoons sliced green onions
2 teaspoons Sriracha
4 cups chopped romaine lettuce
1 cup diagonally cut seeded cucumber
1 cup diagonally cut carrot
1/2 cup diagonally cut yellow squash
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves (have used mint and have subbed basil)

Preparation
1. Cook rice vermicelli according to package directions; drain and rinse with cold water. Drain.

2. Heat a large skillet over medium-high heat. Add pork to pan; cook 8 minutes, stirring to crumble. Combine 1 tablespoon juice, 1 1/2 teaspoons sugar, 2 teaspoons fish sauce, and oil in a bowl; add to pan. Cook 1 minute; remove from heat.

3. Combine remaining 6 tablespoons juice, remaining 2 tablespoons sugar, remaining 2 teaspoons fish sauce, peanuts, green onions, and Sriracha in a bowl. Arrange lettuce, cucumber, carrot, and squash on a large platter. Top with noodles, pork mixture, cilantro, and mint. Drizzle juice mixture over top.

Nutritional Information
Calories: 268; Fat: 16 g; Sat fat: 5.1 g; Monofat: 7.2 g; Polyfat: 2.4 g; Protein: 12 g; Carbohydrate: 19 g; Fiber: 2 g; Cholesterol: 41 mg; Iron: 1 mg; Sodium: 337 mg; Calcium: 38 mg; Sugars: 8 g; Est. Added Sugars: 5 g

13 Smart Points (with my additions/subtractions)

Cooking Light, JUNE 2016

Cheesy Sausage, Broccoli, and Quinoa Casserole

This dish was decent.  I thought it would be more of a comfort dish, but it really wasn't.  The tasted was better for left-overs.  Make sure to half the recipe if it's only 2 people.

Cheesy Sausage, Broccoli, and Quinoa Casserole

Photo by ALB

We traded white rice for whole-grain quinoa and kicked out any processed ingredients for a new take on this comfort classic. Freeze an extra pan of this whole-grain main for kid-friendly comfort. To add more flavor to quinoa, try toasting it. Here's how: After you've rinsed and drained the quinoa, heat a saucepan over medium-high heat and add the quinoa. Toast, stirring, until the grains begin to smell fragrant. Then, add the water and cook as normal.

Yield: Serves 12 (serving size: about 1 cup)
(Half the recipe)

Ingredients
2 1/2 cups water
2 cups uncooked quinoa, rinsed and drained
1 1/2 tablespoons olive oil, divided
1/2 cup chopped yellow onion
1/2 cup chopped carrot
4 (4-oz.) links sweet chicken Italian sausage, casings removed (used pork)
1/4 cup all-purpose flour
2 tablespoons unsalted butter
2 garlic cloves, finely chopped
2 cups whole milk
2 cups unsalted chicken stock (such as Swanson)
6 cups chopped fresh broccoli florets
1 tablespoon chopped fresh thyme, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon crushed red pepper
1/2 cup whole-wheat panko (Japanese breadcrumbs)
4 ounces cheddar cheese, shredded (about 1 cup)

Preparation
1. Preheat oven to 400°F.

2. Bring 2 1/2 cups water and quinoa to a boil in a large saucepan. Reduce heat; cover and simmer 12 to 14 minutes or until liquid is absorbed. Remove pan from heat; let stand 5 minutes.

3. Heat a large Dutch oven over medium-high. Add 1 tablespoon oil to pan; swirl to coat. Add onion, carrot, and sausage; cook 7 minutes, stirring to crumble sausage. Remove sausage mixture to a bowl with a slotted spoon.

4. Add flour, butter, and garlic to drippings in pan; cook 2 minutes, stirring frequently. Add milk and stock; bring to a boil. Cook 2 minutes, stirring constantly with a whisk. Reduce heat to medium; stir in broccoli, 2 teaspoons thyme, 3/8 teaspoon salt, 3/8 teaspoon black pepper, and red pepper. Cover and cook 2 minutes. Stir in quinoa and sausage mixture.

5. Coat 2 (8-inch) square microwave-safe glass or ceramic baking dishes with cooking spray. Divide quinoa mixture between dishes. Combine remaining 1 1/2 teaspoons oil and panko in a bowl; add remaining 1 teaspoon thyme, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon black pepper, and cheddar. Sprinkle cheese mixture evenly over casseroles. Bake at 400°F for 18 minutes or until browned, or follow freezing instructions.

How To: FREEZE: Cool unbaked casseroles completely; cover tightly with aluminum foil. Freeze up to 2 months. THAW: Remove foil. Microwave at HIGH 20 minutes or until thawed. REHEAT: Cover with foil and bake at 375°F for 25 minutes; then broil 5 minutes or until golden brown.

Nutritional Information
Calories: 296; Fat: 13 g; Satfat: 5.3 g; Monofat: 4.7 g; Polyfat: 2.3 g; Protein: 17 g; Carbohydrate: 28 g; Fiber: 4 g; Cholesterol: 48 mg; Iron: 2 mg; Sodium: 399 mg; Calcium: 154 mg; Sugars: 4 g; Est. Added Sugars: 0 g

Cooking Light, SEPTEMBER 2016

One-Pot Cheesy Pasta Bake

This was a good dish.  Except it was missing a key ingredient...garlic. So D added it in.  I liked it better as a left over but overall I'd have it again.

One-Pot Cheesy Pasta Bake

Photo by ALB

This easy skillet pasta bake is a surefire family hit. Pasta and meat sauce topped with mozzarella cheese will make everyone at the table happy, and the all-in-one-pot technique will have the cook smiling pretty. Cooking the pasta in the meat sauce not only lessens the amount of dishes you have to do and the time it takes to get dinner done, but the starches in the pasta thicken the sauce—without you having to do a single extra thing.

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

Ingredients
1 tablespoon olive oil
1 cup chopped onion
Add garlic
8 ounces 90% lean ground beef
3/4 teaspoon dried oregano
1 1/4 cups unsalted chicken stock
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups unsalted crushed tomatoes or tomato sauce
8 ounces uncooked whole-grain penne pasta
5 ounces fresh baby spinach
4 ounces preshredded part-skim mozzarella cheese (about 1 cup)

Preparation
1. Preheat broiler to high. Heat oil in a large ovenproof skillet over medium-high. Add onion (and garlic); sauté 2 minutes. Add beef and oregano; cook 3 minutes, stirring to crumble.

2. Add stock, salt, pepper, tomatoes, and pasta; bring to a boil. Cover, reduce heat, and simmer 12 to 13 minutes or until pasta is done. Stir in spinach.

3. Sprinkle cheese over pasta mixture. Place pan in oven; broil 2 minutes or until cheese melts and begins to brown.

Nutritional Information
Calories: 457; Fat: 16.6 g; Sat fat: 5.9 g; Mono fat: 6.3 g; Poly fat: 0.8 g; Protein: 31 g; Carbohydrate: 52 g; Fiber: 9 g; Cholesterol: 52 mg; Iron: 7 mg; Sodium: 598 mg; Calcium: 281 mg; Sugars: 8 g; Est. Added Sugars: 0 g

Cooking Light, September 2016

Broccoli and Cheddar Chicken Pasta

So this was very good.  The Broccoli Sauce was different.  Next time we are going to add regular broccoli (not processed) to bulk it up.

Broccoli and Cheddar Chicken Pasta

Photo by ALB

Instead of adding broccoli florets to the pasta, a double serving is incorporated into the creamy sauce. Heat the broccoli and sear the chicken while the pasta cooking water comes to a boil. The leaner dairy components create a creamy taste without all the added calories and fat or a typical broccoli and cheddar pasta dish.

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

Ingredients
8 ounces uncooked whole-grain penne pasta (used regular penne)
2 cups frozen steam-in-bag broccoli florets (used 2 C, fresh)
Add fresh steam (to not put in the food processor) (used 2 more C, fresh)
1 cup unsalted chicken stock (such as Swanson)
1 cup 2% reduced-fat milk
2 tablespoons all-purpose flour
Cooking spray
12 ounces skinless, boneless chicken thighs, cut into bite-size pieces (used breasts)
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 garlic cloves, minced
3 ounces preshredded 2% reduced-fat Mexican-blend cheese (about 3/4 cup) (used regular fat cheddar)
2 tablespoons chopped green onions

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

2. Heat broccoli according to package directions; cool slightly. Combine stock, milk, and flour in a bowl. Place broccoli and stock mixture in a blender; blend until smooth.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes. Add garlic; cook 30 seconds, stirring constantly. Add broccoli mixture to pan; bring to a boil. Cook 5 minutes or until slightly thickened. Stir in pasta, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir in cheese. Top with green onions.

Nutritional Information
Calories: 436; Fat: 10.5 g; Sat fat: 4.4 g; Mono fat: 2.8 g; Poly fat: 1.6 g; Protein: 33 g; Carbohydrate: 52 g; Fiber: 7 g; Cholesterol: 99 mg; Iron: 3 mg; Sodium: 564 mg; Calcium: 348 mg; Sugars: 4 g; Est. Added Sugars: 0 g 

Cooking Light, September 2016

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

Mojo Grilled Chicken Breasts

D made this to go with the Southwest Zucchini boats.  It was very moist and flavorful.  I like the onions as well because they were sweet.  Would have again.

Mojo Grilled Chicken Breasts

Photo by ALB

The red onions develop a nice char on the grill, but they finish cooking and develop a depth and sweetness once left to steam. Drizzle any juices from the onion mixture over the grilled chicken.

Yield:Serves 4 (serving size: about 4 ounces chicken, about 1/4 cup onions, and 1/4 avocado)

Ingredients
1/4 cup chopped fresh cilantro
1/4 cup fresh orange juice
1/4 cup extra-virgin olive oil
1/2 teaspoon ground red pepper
6 garlic cloves, minced
3/4 teaspoon kosher salt, divided
1 pound skinless, boneless chicken breast halves
Cooking spray
1 medium red onion, peeled and cut into 1/2-inch rings
1 ripe avocado, peeled and sliced
1 lime, cut into wedges
Chopped fresh cilantro (optional)

Preparation
1. Combine 1/4 cup chopped cilantro and next 4 ingredients (through garlic) in a large bowl. Reserve 1/4 cup marinade in a medium bowl. Add 1/4 teaspoon salt and chicken to remaining marinade, turning to coat. Let stand at room temperature for 20 minutes, turning occasionally.

2. Heat a grill pan over high heat. Coat pan with cooking spray. Add onion slices to pan; grill 10 minutes, turning occasionally. Add 1/4 teaspoon salt and onions to reserved 1/4 cup marinade; cover tightly with plastic wrap. Let stand 10 minutes.

3. Return grill pan to high heat. Coat pan with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with remaining 1/4 teaspoon salt. Add chicken to pan; grill 5 minutes on each side or until done. Serve chicken with onion mixture, avocado slices, and lime wedges. Garnish with chopped cilantro, if desired.

Nutritional Information
Amount per serving
Calories: 217; Fat: 9.8 g; Satfat: 1.6 g; Monofat: 5.3 g; Polyfat: 1.2 g; Protein: 25 g; Carbohydrate: 7 g; Fiber: 3 g; Cholesterol: 73 mg; Iron: 1 mg; Sodium: 495 mg; Calcium: 17 mg; Sugars: 1 g; Est. Added Sugars: 0 g

Cooking Light, JUNE 2016

Spicy Thai Red Curry Beef

D and I usually don't eat curry at home, because it is never creamy enough.  However, this looked good.

We made a few substitutions/additions.  We used green curry paste because we had it.  We added green beans to bulk up the recipe.  And we used sirloin instead of tenderloin because was on sale, and to be honest, I'm not going to pay for tenderloin to chop it up.  So there's that.

Anyway,  it was good.  Not terribly spicy. We would have again.  Of course we added Sambal Oelek to it.

Spicy Thai Red Curry Beef

Photo by ALB

This single-skillet supper is a quick ticket to rich, exotic flavor. Don't shake the coconut milk before opening; you want to keep the thick cream layer separated.

Yield: Serves 4 (serving size: about 1 cup beef mixture and 1/2 cup rice)

Ingredients
1 (13.5-ounce) can light coconut milk
4 teaspoons red curry paste (used green because we had it)
2 teaspoons dark brown sugar
2 teaspoons fish sauce
1/4 teaspoon crushed red pepper
1 1/2 cups sliced red bell pepper
Added 1 1/2 cup green beans
1 cup sliced onion
12 ounces beef tenderloin, thinly sliced (used 1 lb sirloin)
1 cup torn fresh basil leaves
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
2 cups hot cooked brown basmati rice (used regular white rice)
4 lime wedges

Preparation
1. Spoon coconut cream (thick layer at top of can) into a large skillet; stir in curry paste. Bring to a boil over medium-high heat. Add remaining coconut milk, sugar, fish sauce, and red pepper; bring to a boil. Cook 2 minutes, stirring constantly. Add bell pepper and onion; reduce heat to medium, and simmer 4 minutes. Add beef; cook 3 minutes or until done, stirring occasionally.

2. Remove pan from heat; stir in basil, lime juice, and salt. Serve beef mixture with rice and lime wedges.

Nutritional Information
Amount per serving
Calories: 334; Fat: 11.2 g; Satfat: 6.5 g; Monofat: 2.6 g; Polyfat: 0.6 g; Protein: 24 g; Carbohydrate: 36 g; Fiber: 3 g; Cholesterol: 55 mg; Iron: 3 mg; Sodium: 645 mg; Calcium: 65 mg; Sugars: 6 g; Est. Added: Sugars 2 g

Cooking Light, JUNE 2016

Chicken Sausage and Broccoli Rabe Penne

D made this.  It had a lot of flavor.  He added mushrooms, for a little more bulk (and they were onsale).  We would have again.

We had with a Caesar Salad.

Chicken Sausage and Broccoli Rabe Penne

Photo by ALB

If broccoli rabe is a bit bitter for your family or if you have trouble finding it, chopped broccoli would be a delicious substitute. Serve with extra lemon for more zip.

Yield: Serves 4 (serving size: 1 1/2 cups)

Ingredients
2 quarts water
8 ounces uncooked multigrain penne pasta
1 pound broccoli rabe, trimmed and coarsely chopped
1 tablespoon olive oil
2 (3-ounce) smoked chicken sausages, each diagonally cut into 8 pieces (used Chicken Sausage with Cheese from Johnsonville)
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 1/2 tablespoons fresh lemon juice
2 ounces pecorino Romano cheese, grated (about 1/2 cup)

Preparation
1. Bring 2 quarts water to a boil in a large saucepan. Add pasta; cook 7 minutes. Add broccoli rabe; cook 2 minutes. Drain pasta mixture, reserving 2/3 cup cooking liquid; keep pasta warm.

2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add sausage to pan; cook 6 minutes or until browned, stirring occasionally. Add 2/3 cup reserved pasta water, pasta mixture, pepper, and salt to pan; bring to a boil. Cook 2 minutes or until slightly reduced. Stir in juice, and sprinkle with cheese.

Nutritional Information
Amount per serving
Calories: 374; Fat: 12 g; Satfat: 4.1 g; Monofat: 3.7 g; Polyfat: 0.5 g; Protein: 25 g; Carbohydrate: 48 g; Fiber: 6 g; Cholesterol: 58 mg; Iron: 6 mg; Sodium: 539 mg; Calcium: 264 mg; Sugars: 4 g; Est. Added Sugars: 1 g

Cooking Light, JANUARY 2016

Skillet Chicken with Seared Avocados

D made this the other night. It had a ton of flavor.  Plus if you used a tortilla, it was like fajitas. I really liked it.  Would have again.

We had with refried beans and tortillas.

Skillet Chicken with Seared Avocados

Photo by ALB

The tiniest bit of sugar helps the avocado halves char in the pan, adding robust toasty flavor.

Yield: Serves 4 (serving size: 1 chicken breast half, 1 avocado half, 2 tablespoons sauce, and 2/3 cup onion mixture)

Ingredients
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1/2 teaspoon ground ancho chile powder
Cooking spray
2 small ripe avocados, halved and pitted
1/4 teaspoon sugar
2 medium red onions, peeled and cut into 1/4-inch-thick rings
4 green onions, trimmed
1 poblano pepper, sliced
3 tablespoons fresh lime juice
1 tablespoon lower-sodium soy sauce
1/3 cup reduced-fat sour cream
2 to 3 tablespoons water
8 cilantro sprigs
4 lime wedges
1 teaspoon aleppo or other coarse red pepper (optional)

Preparation
1. Preheat oven to 450°.

2. Heat a large cast-iron skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt, black pepper, and chili powder. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 1 minute. Remove chicken from pan (chicken will not be fully cooked).

3. Wipe pan clean with paper towels. Coat pan with cooking spray. Increase heat to high. Sprinkle avocados with sugar. Add avocados, cut side down, to pan; cook 2 minutes or until charred. Remove avocados from pan. Recoat pan with cooking spray. Add red onions; cook 3 minutes or until charred. Turn red onions; add green onions and poblano. Cook 3 minutes. Separate red onions into rings; toss with green onions and poblano. Stir in lime juice and soy sauce. Nestle chicken and avocados into onion mixture. Place pan in oven; bake at 450° for 7 minutes or until chicken is done.

4. Remove pan from oven. Combine sour cream and water in a small bowl until thinned to a saucy consistency. (didn't do...just used sour cream). Drizzle sour cream mixture over chicken and avocados. Garnish with cilantro and lime wedges. Sprinkle with remaining 1/4 teaspoon salt and aleppo pepper, if desired.

Nutritional Information
Amount per serving
Calories: 417; Fat: 21 g; Satfat: 4.5 g; Monofat: 11.1 g; Polyfat: 2.4 g; Protein: 40 g; Carbohydrate: 19 g; Fiber: 7 g; Cholesterol: 119 mg; Iron: 2 mg; Sodium: 610 mg; Calcium: 78 mg; Sugars: 5 g; Est. Added Sugars: 0 g

Cooking Light, JANUARY 2016

Flattened Chicken with Almond and Paprika Vinaigrette

This was another easy and fast dish.  There was a lot of flavor. It wasn't very filling, but we're trying to learn what a proper portion size is, so it's taking awhile to figure that out.  We had with oven roasted green beans.  Probably should have it with rice, because there was a lot of sauce.

Would have again.

Flattened Chicken with Almond and Paprika Vinaigrette

Photo by ALB

While pounding the chicken breast thin and searing is a French technique, the flavor profile here is decidedly Spanish.

Yield: Serves 4 (serving size: 1 chicken breast half and about 1 tablespoon almond mixture)

Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
3/8 teaspoon kosher salt, divided
1/4 teaspoon black pepper
3 tablespoons olive oil, divided
1/4 cup unsalted chicken stock (such as Swanson)
1 garlic clove, minced
2 tablespoons unsalted roasted almonds, finely chopped
1 tablespoon water
1/4 teaspoon finely grated lemon rind
1 tablespoon lemon juice
1/4 teaspoon smoked paprika
1/4 teaspoon Dijon mustard
2 tablespoons chopped fresh flat-leaf parsley
1 ounce green olives, chopped (didn't use)

Preparation
1. Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle evenly with 1/4 teaspoon salt and pepper.

2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl. Add 2 chicken breast halves; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with 1 1/2 teaspoons oil and remaining 2 chicken breast halves.

3. Reduce heat to medium. Add stock, scraping pan to loosen browned bits. Stir in remaining 2 tablespoons oil. Add garlic; sauté 1 minute. Add remaining 1/8 teaspoon salt, almonds, and next 5 ingredients (through Dijon); cook 1 minute or until heated, stirring occasionally. Spoon almond mixture over chicken. Sprinkle with parsley and olives.

Nutritional Information
Amount per serving
Calories: 325; Fat: 17.9 g; Satfat: 2.5 g; Monofat: 10.9 g; Polyfat: 2.6 g; Protein: 37 g; Carbohydrate: 2 g; Fiber: 1 g; Cholesterol: 109 mg; Iron: 1 mg; Sodium: 515 mg; Calcium: 27 mg; Sugars: 1 g; Est. Added Sugars: 0 g

Cooking Light, JANUARY 2016

Grilled Chicken Thighs with Ginger Sauce

D made this last week.  He cooked it while I was doing some physical therapy exercises, or maybe while I was watching TV.  Either way, it was fast to make.

There was a lot of flavor. We both were a bit hungry afterwards, but such is life.  We had with Broccoli.  We would have again.

We also added Sambal Oelek for a spicier flavor.

Grilled Chicken Thighs with Ginger Sauce

Photo by ALB

Flavorful chicken thighs might just be our favorite cut. Here we dress them up with a simple ginger-scallion sauce.

Yield: Serves 4 (serving size: 1 thigh, 1/2 cup rice, and 2 tablespoons sauce)

Ingredients
1 (8.8-ounce) package precooked brown rice (such as Uncle Ben's)
8 teaspoons peanut oil, divided
4 bone-in chicken thighs, skinned (about 1 1/2 pounds)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/4 cups thinly sliced green onions, green and white parts separated
1 1/2 tablespoons grated peeled fresh ginger
3 tablespoons sweet sherry
3 tablespoons unsalted chicken stock
1 tablespoon oyster sauce
2 teaspoons rice vinegar

Preparation
1. Heat rice according to package.

2. Heat a grill pan over medium-high heat; brush with 2 teaspoons oil. Sprinkle chicken with salt and pepper. Add to pan; cook 8 to 10 minutes on each side.

3. Heat remaining 2 tablespoons oil in a skillet over medium-high. Add 1 cup onion whites and ginger; cook 2 minutes. Add sherry, stock, and oyster sauce; cook 1 minute. Stir in vinegar. Top rice with thighs, sauce, and onion greens.

Nutritional Information
Amount per serving
Calories: 316; Fat: 14.6 g; Satfat: 2.6 g; Monofat: 5.5 g; Polyfat: 3.8 g; Protein: 23 g; Carbohydrate: 21 g; Fiber: 2 g; Cholesterol: 97 mg; Iron: 2 mg; Sodium: 472 mg; Calcium: 35 mg; Sugars: 1 g; Est. Added Sugars: 0 g

Cooking Light, JANUARY 2016