White Cheddar and Bacon Risotto

I liked this, but it really just tasted like risotto. Maybe we've had it before and I forgot.  I don't know.

I still would have again.  We had with a Caesar Salad.

White Cheddar and Bacon Risotto

Active Time: 29 Mins
Total Time: 29 Mins
Yield : Serves 4 (serving size: 1 cup)

With a flavor reminiscent of loaded potatoes, kids are bound to love this risotto. Frozen peas cook in just two minutes and add a sweet, fresh pop to the dish.

Ingredients
4 cups unsalted chicken stock
2 fresh thyme sprigs
2 bacon slices
1 1/4 cups diced onion
1 cup Arborio rice
1/2 cup dry white wine
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup frozen green peas, thawed (use broccoli because peas are gross)
1 teaspoon finely chopped fresh thyme
3 ounces white cheddar cheese,shredded (3/4 cup)
1/4 cup thinly sliced green onions

Preparation
Bring stock and thyme sprigs to a simmer in a saucepan over medium; keep warm over low.

Cook bacon in a Dutch oven over medium for 4 minutes or until crisp. Remove from pan; crumble. Add onion; sauté 4 minutes. Add rice; cook 1 minute, stirring to coat. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring frequently. Add 2 1/4 cups stock, 3/4 cup at a time, stirring frequently until each portion is absorbed before adding more. Reserve remaining 1/4 cup stock; discard thyme sprigs. Stir in salt and pepper.

Nutritional Information
Calories: 408; Fat: 14g; Sat fat: 6g; Unsat fat: 6g; Protein: 17g; Carbohydrate: 50g; Fiber: 5g; Sodium: 519mg; Calcium: 17% DV; Potassium: 5% DV; Sugars: 5g; Added sugars g

Cooking Light, September 2017

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

Cabbage Okonomiyaki (Pancakes)

I wasn't sure about this recipe because I wasn't sure if I would find Togarashi.  I had to go to Kroger in the middle of the week and say that they had it, so this recipe went on the list.  D and I went back and forth on what to have for a side.  We never decided.

After he made it, we thought splitting some sushi would have worked.  In reality, it was heartier than I thought it would be.

It tasted like an Egg Roll Pancake.  I liked the sauce (of course).    We would have again.

Cabbage Okonomiyaki (Pancakes)

Photo by ALB

Active Time: 15 Mins
Total Time: 30 Mins
Yield: Serves 4 (serving size: 1 pancake and about 1 tbsp. mayonnaise mixture)

This savory, Japanese-style pancake is traditionally loaded with cabbage. Louis’ version uses quickly brined cabbage and a thin batter for maximum crispiness. Togarashi (also called Japanese Seven Spice) is available at Asian markets and some supermarkets. The mixture includes dried ground chile, ginger, orange rind, seaweed, and sesame seeds for a savory, spicy, briny blend. Try it on roasted butternut squash or seared steak. You can also make one larger pancake in a 10-inch skillet, increasing the cook time to 10 to 15 minutes and cutting into wedges before serving.

Ingredients
1 pound green cabbage, finely shredded (about 5 cups)
4 teaspoons shichimi togarashi (Japanese spice blend), divided (used McCormick Japanese Seven Spice)
1 1/2 teaspoons sugar
1/2 teaspoon kosher salt
1/3 cup thinly sliced green onions, divided
5 large eggs, lightly beaten (used 4 Extra-Large Eggs)
4 center-cut bacon slices, cooked and crumbled
2.9 ounces all-purpose flour (about 2/3 cup) (used 2 oz)
2 tablespoons canola oil, divided
1/4 cup canola mayonnaise (used Hellman's Light)
1 tablespoon unseasoned rice vinegar
1 tablespoon water

Preparation
Preheat oven to 200°F.

Combine cabbage, 1 tablespoon togarashi, sugar, and salt in a bowl; let stand 15 minutes, stirring occasionally. Stir in 3 tablespoons green onions, eggs, and bacon. Fold in flour.

Heat 1 1/2 teaspoons oil in an 8-inch nonstick skillet over medium-high. Add 1 cup cabbage mixture; flatten with a spatula. Cook 2 to 3 minutes on each side or until golden brown. Place pancake on a baking sheet; keep warm in 200°F oven. Repeat procedure 3 times with remaining 1 1/2 tablespoons oil and cabbage mixture.

Combine remaining 1 teaspoon togarashi, mayonnaise, vinegar, and 1 tablespoon water in a bowl; drizzle over each pancake. Top with remaining green onions.

Nutritional Information
Calories: 346; Fat: 20g; Satfat: 4g; Unsatfat: 16g; Protein: 15g; Carbohydrate: 26g; Fiber: 4g; Sodium: 602mg; Calcium: 10% DV; Potassium: 11% DV; Sugars: 6g; Added sugars: 2g

Cooking Light, November 2017

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

Creamy Chicken-and-Wild Rice Casserole

This is one of those recipes where I waited too long to review it.  I remembered I liked it but I can't remember why.  Oh well.

Would have again though.

Creamy Chicken-and-Wild Rice Casserole

Photo by ALB

Active Time: 35 Mins
Total Time: 1 Hour 10 Mins
Serves 8 (serving size: about 1 1/4 cups)--4 now, 4 later

Wild rice is wonderfully fragrant; it’s the perfect counter to the creamy, earthy mushroom mixture and has enough texture that the grains won’t bloat or fall apart in the casserole. Simmer 11/2 cups rice in 6 cups water for 45 minutes and drain. You can also use 1 (13-ounce) package frozen cooked wild rice, such as Engine 2, which is sold at Whole Foods. Cook the mushroom mixture on the stove while the chicken finishes in the oven (use the same casserole dishes to avoid extra clean up). Serve with simply sautéed green beans or a mixed greens salad.

Ingredients
1 tablespoon olive oil
1 1/2 pounds skinless, boneless chicken breasts
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
Cooking spray
1/4 cup all-purpose flour
5 cups 2% reduced-fat milk, divided
1 1/2 cups sliced leeks
1 cup chopped carrots
1/2 cup chopped celery
1 tablespoon fresh thyme leaves, chopped
2 (8-oz.) pkg. presliced cremini mushrooms
1/4 cup chopped fresh flat-leaf parsley
1 ounce 1/3-less-fat cream cheese, softened
3 cups hot cooked wild rice
3 green onions, sliced
1/2 cup sliced almonds

Preparation
Preheat oven to 350 degrees F.

Heat oil in a large skillet over medium-high. Sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 3 minutes on each side. Divide chicken between 2 square (8-inch) baking dishes coated with cooking spray. Bake at 350°F for 10 minutes or until done. Cool and chop.

Return skillet to medium-high. Combine flour and 1/2 cup milk in a bowl. Add leeks and next 4 ingredients (through mushrooms) to pan; cook 13 minutes or until browned and tender. Stir in flour mixture, remaining 4 1/2 cups milk, and parsley; cook 3 minutes. Stir in cream cheese until smooth; cook 2 minutes or until slightly thickened. Combine chicken, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, mushroom mixture, rice, and green onions in a bowl. Coat baking dishes with cooking spray. Divide chicken mixture between dishes; top with almonds. Follow freezing directions, or bake at 350 degrees F for 30 minutes or until browned and bubbly.

To FREEZE: Cool mixture completely. Cover with heavy-duty foil or airtight lids. Freeze up to 2 months.THAW: Uncover and microwave at MEDIUM (50% power) 15 minutes or until thawed.REHEAT: Cover and bake at 450 degrees F for 25 to 30 minutes or until thoroughly heated.

Nutritional Information
Calories: 335; Fat: 10.9g; Sat fat: 3.5g; Monofat: 4.6g; Polyfat: 1.7g; Protein: 29g; Carbohydrate: 32g; Fiber: 4g; Cholesterol: 62mg; Iron: 2mg; Sodium: 633mg; Calcium: 240mg; Sugars: 2g; Est. added sugars: 0g

Cooking Light, March 2017

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

Steak, Feta, and Olive Quesadillas

D made these the other night.  Of course, he took out the olives.

He thought the spinach was over-powering.  I thought it was fine.  Again, we agreed we need a higher quality feta than Kroger brand. Overall we would both have again.  We had with a spinach/egg salad.

Steak, Feta, and Olive Quesadillas

Photo by ALB

Yield: Serves 4 (serving size: 4 wedges and 1 tbsp. yogurt)
Time: 25 minutes
Veg Out: Substitute sliced cremini mushrooms for the steak and add an extra cup of spinach to the filling for a vegetarian main.

We first tried a Mexican-Italian quesadilla mash-up with pizzadillas—quesadillas with melty mozzarella and a marinara dipping sauce. Now we head to the Mediterranean with a steak, feta, and olive quesadilla filling and a dollop of cool Greek yogurt on top. Instead of layering meat, vegetables, and cheese inside the tortilla, we make one filling of steak and vegetables to save time. Be careful not to overstuff the tortillas or they may fall apart in the pan. This recipe is also great for entertaining: Serve the wedges on a platter with a side of yogurt and a “salsa” of chopped cucumber, tomato, red onion, and parsley.

Ingredients 
2 tablespoons extra-virgin olive oil, divided (used 1 TBSP)
12 ounces sirloin steak, thinly sliced
1 cup chopped fresh spinach (about 1 1/2 oz.)
1 1/2 ounces 1/3-less-fat cream cheese
1 ounce feta cheese, crumbled (about 1/4 cup)
12 Castelvetrano olives, chopped (didn't use)
4 (8-in.) whole-wheat tortillas (used OLE Xtreme Wellness Tortillas)
1/4 cup plain 2% reduced-fat Greek yogurt (used Opadipity Greek Cucumber Greek Dill Dip)

Preparation
Heat 1 tablespoon oil in a large skillet over medium-high. Add steak; cook 5 minutes or until browned. Add spinach, cream cheese, feta, and olives; cook 2 minutes. Remove steak mixture from pan.

Wipe pan clean with paper towels. Spoon about 1/3 cup steak mixture evenly over half of each tortilla. Fold tortillas in half over filling. Add 1 1/2 teaspoons oil to pan. Place 2 quesadillas in pan; cook 3 minutes on each side or until browned. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining 2 quesadillas. Cut each quesadilla into 4 wedges. Serve with yogurt.

Nutritional Information as written
Calories 346; Fat: 18.2g; Satfat: 5.4g; Monofat: 10.2g; Polyfat: 1.3g; Protein: 23g; Carbohydrate: 20g; Fiber: 1g; Cholesterol: 59mg; Iron: 2mg; Sodium: 672mg; Calcium: 118mg; Sugars: 1g; Est. added sugars: 0 g

Cooking Light, August 2017

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

Cobb Pizza (or Shit on Bread)

It's no secret that I call pizza without red sauce, shit on bread.  So this would fall into the category of good shit on bread.

It lacked a little flavor, but I think that was with the substitutions I made.  Kroger didn't have arugula when we went to the store on Sunday, and neither of us felt like hitting the store on Thursday to go see if a ship had come in with it. So we used the spinach we had.

After this recipe, I asked D if we could use better (more expensive) feta.  He had bought some before and when we went back to Kroger brand, it was kind of tasteless.  He agreed.

So anyway, we both liked this, and think if made properly, it will be excellent shit on bread.

Cobb Pizza

Photo by ALB

Yield: Serves 4 (serving size: 2 slices)

Ingredients
10 ounce refrigerated fresh whole-wheat pizza dough (used Pillsbury Classic)
1/4 cup plain 2% reduced-fat Greek yogurt (used 0%)
2 tablespoons low-fat buttermilk
2 tablespoons canola mayonnaise (used RF Hellman's)
1/2 cup halved cherry tomatoes (used grape tomatoes)
1/4 cup vertically sliced red onion
3 ounces skinless, boneless rotisserie chicken breast, shredded (about 3/4 cup)
1 1/2 ounces part-skim mozzarella cheese, shredded (about 1/3 cup)
1/2 cup packed arugula (used spinach, but next time will use arugula)
1 teaspoon extra-virgin olive oil
1 ounce blue cheese, crumbled (about 1/4 cup) (used blue cheese on half and feta on the other half)
2 bacon slices, cooked and crumbled
1 medium-size ripe avocado, chopped
1/4 teaspoon black pepper

Preparation
Preheat oven to 500°F. Place a pizza stone or heavy baking sheet in oven (keep pan in oven as it preheats).

Place dough in a microwave-safe bowl; microwave at HIGH 30 seconds or until room temperature. Roll dough into a 14- x 10-inch rectangle on a large piece of lightly floured parchment paper; pierce dough liberally with a fork. Carefully place parchment paper and dough on preheated pizza stone or baking sheet; bake at 500°F for 5 minutes or until crust is lightly browned.

Combine yogurt, buttermilk, and mayonnaise in a bowl; spread over crust, leaving a 1-inch border. Top evenly with tomatoes, onion, chicken, and mozzarella; bake at 500°F for 5 minutes. Place arugula and oil in a bowl; toss to coat. Sprinkle arugula mixture, blue cheese, bacon, avocado, and pepper over pizza. Cut into 8 slices.

Nutritional Information
Calories: 394; Fat: 21.2g; Satfat: 4.6g; Monofat: 9.8g; Polyfat: 3g; Protein: 19g; Carbohydrate: 36g; Fiber: 5g; Cholesterol: 39mg; Iron: 1mg; Sodium: 658mg; Calcium: 147mg; Sugars: 2g; Est. added sugars: 0 g

Cooking Light, July 2017

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

Black Pepper-Curry Chicken Sauté

This was pretty good.  As usual, it wasn't spicy enough, but chile garlic sauce fixed that right up.

Overall it had the same issues that homemade curry always has in our house.  It isn't as creamy as either of us wants.  Still it was pretty good.

Black Pepper-Curry Chicken Sauté

Photo by ALB

Active Time: 25 Mins
Total Time: 25 Mins
Yield Serves 4 (serving size: 1/2 cup rice and 3/4 cup chicken mixture)

Adding a subtle spiciness to this aromatic dish, black pepper is thought to enhance the absorption of turmeric in the curry. For the boldest flavor, go for 1 teaspoon peppercorns; crush with a mortar and pestle, or place in a small ziplock plastic bag and pound with a skillet. Other anti-inflammatory ingredients include ginger, garlic, onion, canola oil, and brown rice. Get an extra boost against inflammation by serving with a side of roasted cauliflower or broccoli.

Ingredients
1 pound skinless, boneless chicken breasts, cut into 1-in. pieces
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil, divided (didn't use)
1 1/2 cups vertically sliced onion
2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
2 teaspoons curry powder
1 cup canned light coconut milk
2 teaspoons fresh lime juice
1/2 to 1 tsp. peppercorns, crushed
2 tablespoons chopped fresh cilantro or basil (used 1 TBSP of each)
2 cups hot cooked brown rice (used white rice)

Preparation
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon ground pepper. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Add chicken to pan; cook, stirring frequently, 5 to 6 minutes or until chicken is lightly browned and almost cooked through. Remove chicken from pan.

Reduce heat to medium. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add onion; cook 4 minutes or until tender, stirring occasionally. Add ginger and garlic; cook until softened, about 1 minute. Add curry powder; cook 15 to 30 seconds or until fragrant, stirring constantly. Stir in coconut milk, lime juice, crushed peppercorns, and remaining 1/2 teaspoon salt. Return chicken to pan. Cover, and cook over medium-low until sauce is slightly thickened and chicken is done, about 5 minutes. Remove from heat; stir in cilantro or basil. Serve over rice.

Nutritional Information (original recipe)
Calories: 336; Fat: 10.6g; Sat fat: 4g; Mono fat: 3.4g; Poly fat: 1.8g; Protein: 30g; Carbohydrate: 31g; Fiber: 3g; Cholesterol: 83mg; Iron: 1mg; Sodium: 434mg; Calcium: 37mg; Sugars: 2g: Est. added sugars: 0g

Cooking Light, August 2017

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

Skillet Nacho Dip

Any time Nacho and Dip are in the same sentence, you know I have to have it.

I showed D and he said we should have it for lunch this past Sunday, considering we had no leftovers. So he made it.  It is great with a pale ale.  We both had to stop ourselves from eating more than 1/4 of the dip.

The hamburger it called for...D bought 90/10 ground beef and threw that in, instead.

We would have again.

Skillet Nacho Dip

Photo by ALB

ACTIVE TIME: 20 mins
TOTAL TIME: 20 mins
YIELD: Serves 4 (serving size: 1/2 cup dip and about 2/3 cup chips)

We took our favorite elements of cheesy queso dip and loaded beef nachos and combined the two into one epic skillet nacho dip, a one-pan main that couldn’t be more fun to eat. It starts with a base of onion and jalapeño, followed by crumbled cooked beef patties, pinto beans, and two kinds of cheeses for a maximum melty factor. Top with red onion, tomato, and avocado or other fresh toppers like sliced jalapeños, scallions, and cilantro (just be sure your chips are sturdy enough for dipping). The dip would also be delicious with leftover shredded barbecue pork or rotisserie chicken.

Ingredients
1 teaspoon olive oil
3/4 cup chopped red onion, divided
2 tablespoons seeded minced jalapeño
1 1/2 tablespoons all-purpose flour
2 teaspoons ground cumin
2 teaspoons chili powder
2/3 cup unsalted beef stock
2 cooked ground beef patties (from Smoky Caramelized Onion Burgers), finely crumbled (used 1lb of 90/10)
1 cup drained unsalted canned pinto beans (used black beans, bc Aldi didn't have pinto.)
2 ounces preshredded part-skim mozzarella cheese (about 1/2 cup)
2 ounces preshredded 2% reduced-fat Mexican-blend cheese (about 1/2 cup)
1/2 cup chopped tomato
1/2 cup chopped avocado
2 1/2 cups baked tortilla chips

Preparation
Preheat broiler with oven rack in upper middle position.

Heat oil in a large cast-iron skillet over medium-high. Add 1/2 cup onion and jalapeño to pan; sauté 4 minutes or until tender. Add flour, cumin, and chili powder; cook 1 minute, stirring constantly. Add stock; bring to a boil. Reduce heat to medium, and stir in crumbled beef patties and beans; cook 2 minutes. Stir in mozzarella; cook 1 minute or until cheese is melted. Remove pan from heat.

Sprinkle Mexican-blend cheese over pan; broil 1 minute or until cheese is melted. Sprinkle remaining 1/4 cup red onion, tomato, and avocado over pan. Serve with chips.

NUTRITION INFORMATION (original recipe)
Calories: 385; Fat: 18.2 g; Sat Fat: 6.5 g; Mono Fat: 8 g; Poly Fat: 1.7 g; Protein: 25 g; Carbohydrate 31 g; Fiber 7 g; Cholesterol: 54 mg; Iron: 3 mg; Sodium: 561 mg; Calcium: 327 mg; Sugars: 3 g; Est. Added Sugars: 0 g

Cooking Light, AUGUST 2017

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

Creole Shrimp and Creamed Corn

I was very unsure of showing this recipe to D.  We both are not big shrimp and grits fan.  In fact, if there's a way to ruin shrimp, it would be to serve with grits.  But this seemed to have a lot of seasoning, and one bad meal every so often can't be that bad.

So D made it.  It was a lot of corn.  Because we don't have salt free Creole Seasoning, D played with the salt a little.  The Creamed Corn definitely needed a bit.  At first it was a bit too bland (the next day, the sweetness really came out).

The shrimp was very good.  Maybe a little more Creole on it.  But overall we both liked it enough to have again and play with the seasoning.

Creole Shrimp and Creamed Corn

Photo by ALB

ACTIVE TIME: 30 mins
TOTAL TIME: 30 mins
YIELD: Serves 4 (serving size: about 1 cup corn mixture and 1/2 cup shrimp mixture)- we got 3/4 shrimp mixture

In this fun twist on shrimp and grits, buttery creamed corn stands in for grits—a sweet and tasty surprise. The shrimp mixture takes on bold flavors from Creole seasoning, smoked paprika, thyme, and garlic—making for a robust mixture that’s complemented by the sweetness of the creamed corn. Aim for large shrimp here so the dish feels a little more special; we suggest 16/20 count shrimp or 10/15 count if you want them even bigger.

Ingredients 
7 ears fresh shucked corn (so much left-over corn, really only needed 6 ears)
1 1/2 cups 1% low-fat milk (used 2%)
2 tablespoons cornstarch
2 tablespoons butter, divided
3/4 teaspoon kosher salt, divided
1 pound raw large shrimp, peeled and deveined
1 teaspoon salt-free Creole seasoning (such as Tony Chachere's)(used regular)
3/4 teaspoon smoked paprika
1/2 teaspoon black pepper
2 tablespoons olive oil (used 1 TBSP)
1 cup halved grape tomatoes
1 tablespoon fresh thyme leaves
5 garlic cloves, minced
1/2 cup sliced green onions
1/4 cup dry white wine or chicken stock

Preparation 
Cut kernels from corn to equal 3 1/2 cups; reserve cobs. Set aside 1/2 cup kernels. Pulse remaining 3 cups kernels in a food processor until almost creamy, 5 or 6 times. Using dull side of a knife, scrape milk and pulp from cobs into a medium saucepan; discard cobs. Add processed kernels, milk, and cornstarch to pan. Bring to a simmer over medium, stirring often. Reduce heat to low; simmer, stirring occasionally, until thickened, about 5 minutes. Stir in 1 1/2 tablespoons butter and 1/4 teaspoon salt. Remove from heat; cover and keep warm.

Combine shrimp, Creole seasoning, paprika, and pepper. Heat a large skillet over medium-high. Add oil and remaining 1 1/2 teaspoons butter to skillet; cook until butter melts. Add shrimp; cook, without stirring, 1 minute. Add tomatoes, thyme, garlic, and remaining 1/2 teaspoon salt; cook, stirring occasionally, 3 minutes. Add onions and reserved 1/2 cup corn; cook, stirring occasionally, until shrimp are done, 1 to 2 minutes. Add wine; cook, stirring and scraping pan to loosen browned bits, 30 seconds. Serve shrimp mixture over creamed corn.

NUTRITION INFORMATION (original recipe)
Calories: 430; Fat: 17.1 g; Sat Fat: 5.9 g; Mono Fat: 7.5 g; Poly Fat: 2 g; Protein: 25 g; Carbohydrate: 47 g; Fiber: 5 g; Cholesterol: 163 mg; Iron: 2 mg; Sodium: 649 mg; Calcium: 209 mg; Sugars: 17 g; Est. Added Sugars: 0 g

Cooking Light, AUGUST 2017

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

Steak and Veggies with Zesty Chimichurri

Cooking Light has a ton of recipes for the August 2017 issue. This was the third one we've had. I figured I wouldn't have a hard time getting D to make this. I was right.

He halved the recipe though (well besides the steak) because none of it really tastes good left over, if you think about it.

Would totally have again. But it had chimichurri. It's hard to go wrong with that.

Steak and Veggies with Zesty Chimichurri

Photo by ALB

ACTIVE TIME: 10 mins
TOTAL TIME: 20 mins
YIELD Serves 2 (serving size: 1 fillet, about 1/2 cup potatoes, 1/2 cup squash, and 2 tbsp. cilantro mixture)

Beef tenderloin fillets make this summer dish an incredibly quick standout. You can also use 2 (8-ounce) sirloin steaks, grilled for 4 minutes on each side or until your desired degree of doneness. We simplify the chimichurri formula by leaning on garlic, cilantro, and olive oil. You could also add a pinch of crushed red pepper, ground cumin, and about a tablespoon of fresh lemon juice if you have these ingredients on hand. Parcooked potatoes cook more quickly and evenly on the grill. Instead of microwaving, you could boil the potatoes whole, cool, slice, and refrigerate for later.

Ingredients
2/3 pounds Yukon Gold potatoes, cut into wedges
Cooking spray
2 (8-oz.) beef tenderloin fillets
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1/2 pound yellow squash, cut diagonally into (1/4-in.-thick) slices (about 3 cups)
1 1/4 cups loosely packed fresh cilantro leaves
5 cloves chopped garlic
2 TBSP cup olive oil
(add a jalapeno, seeded)

Preparation
Preheat grill to medium (350°F to 400°F).

Place potatoes in a microwave-safe dish; cover tightly with plastic wrap. Cut a 1/2-inch slit in plastic. Microwave at HIGH 6 minutes or until almost tender. Coat grill grate with cooking spray. Add potatoes to grill (skewer if necessary); cook 5 minutes or until tender and well marked, turning after 3 minutes.

Coat fillets with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fillets to grill; cook 3 to 5 minutes on each side or until desired degree of doneness. Remove fillets from pan; cover, and keep warm.

Coat squash with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add squash to grill; cook 3 minutes or until tender and lightly charred.

Place remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, cilantro, and garlic (and jalapeno) in a food processor; pulse until finely chopped. Add oil; process 30 seconds or until smooth. Serve cilantro mixture with potatoes, fillets, and squash.

Adapted from Cooking Light, AUGUST 2017

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

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

We had this awhile ago.

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

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

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

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

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

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

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

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

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

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

Cooking Light, MAY 2017

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

Tuscan Chicken with White Beans and Kale

I really like the taste of this.  D hated making it.  So much so, he left out some ingredients.  The only reason I noticed he did, was because the original picture from CL had red in it and ours did not.
He said there were way too many ingredients.  So we probably won't have again, which is a shame because I really liked it.  He added the tomatoes for left overs.  It still tasted good.

Tuscan Chicken with White Beans and Kale

Photo by ALB

ACTIVE TIME: 22 mins
TOTAL TIME: 22 mins
YIELD: Serves 4 (serving size: 4 oz. chicken and 1 1/2 cups bean mixture)

This rustic chicken supper is a one-dish meal through and through: It all comes together in one skillet and includes the main (chicken), starch (creamy cannellini beans), and side (braised kale and tomatoes). It also couldn’t be faster or easier to throw together—just 22 minutes from start to finish. You can use either lacinato kale, the kind with dark, bumpy leaves, or curly kale for this dish; just make sure to remove the stems as they won’t have time to break down before the dish is done. Swap the chicken for boneless center-cut pork chops on another night.

Ingredients
2 tablespoons olive oil (used Cooking Spray)
4 (6-oz.) skinless, boneless chicken breast halves
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1 cup chopped yellow onion
1 cup chopped carrot
2 tablespoons chopped fresh thyme
5 garlic cloves, minced
1/2 cup dry white wine
8 ounces lacinato kale, stemmed and thinly sliced (about 1 bunch) (used 2 bunches of Kale, no idea what kind)
1 cup unsalted chicken stock (such as Swanson)
2 teaspoons grated lemon rind
2 (15-oz.) cans unsalted cannellini beans, rinsed and drained
1 (15-oz.) can unsalted diced tomatoes, drained
1 tablespoon unsalted tomato paste

Preparation
Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; cook 4 minutes on each side (chicken will not be cooked through). Remove chicken from pan.

Add onion, carrot, thyme, and garlic to pan; sauté 5 minutes. Add wine; cook 2 minutes. Add kale; cook 3 minutes or until wilted. Stir in remaining 1/4 teaspoon salt, stock, and remaining ingredients; bring to a simmer. Add chicken; cover, reduce heat, and simmer 4 minutes or until done.

NUTRITION INFORMATION
Calories: 516; Fat: 13.7 g; Sat Fat: 2 g; Mono Fat: 6.6 g; Poly Fat: 1.6 g; Protein: 52 g; Carbohydrate: 43 g; Fiber: 12 g; Cholesterol: 124 mg; Iron: 5 mg; Sodium: 609 mg; Calcium: 179 mg; Sugars: 8 g; Est. Added Sugars: 0 g

Cooking Light, JANUARY 2017

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

Carne Asada Bowls

As always with a chopped salad we got 3 really huge servings.  D isn't a fan of leftover salad, so that's why.

Anyway, this was really good. He grilled the steak, and the rest came together.  We didn't have a side, but the salad was so huge, why would we?

Will have again.

Carne Asada Bowls

Photo by ALB

Serves: 4 (we got 3)

Ingredients
Cooking spray
1 (12-oz.) flank steak (used 1 lb)
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
2 teaspoons olive oil (used cooking spray)
3/4 cup chopped white onion
1/2 cup unsalted chicken stock (such as Swanson)
1 (15-oz.) can unsalted pinto beans, rinsed and drained
3 cups chopped romaine lettuce
1 1/2 cups chopped tomato
1 ounce tortilla chips (used baked tortilla chips)
1 ripe avocado, thinly sliced
1 1/2 ounces queso fresco, crumbled (about 1/3 cup)
4 lime wedges (didn't use)

Preparation
Heat a large skillet over medium-high. Coat pan with cooking spray. (D heated the grill). Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. (D did this, but on the grill). Place steak on a cutting board; let stand 5 minutes. Cut across the grain into slices; cut slices into 3/4-inch pieces.

Add oil to pan (used cooking spray); swirl. Add onion; sauté 2 minutes. Add 1/4 teaspoon salt, stock, and beans to pan; bring to a boil. Cook 4 minutes, scraping pan to loosen browned bits.

Divide lettuce among 4 shallow bowls. Top evenly with bean mixture, steak, tomato, tortilla chips, and avocado. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and queso fresco.

Serve with lime wedges.

NUTRITION INFORMATION
Calories: 369; Fat: 15.1 g; Sat Fat: 3.6 g; Mono Fat: 6.9 g; Poly Fat: 1 g; Protein: 28 g; Carbohydrate: 31 g; Fiber: 10 g; Cholesterol: 56 mg; Iron: 4 mg; Sodium: 486 mg; Calcium: 133 mg; Sugars: 4 g; Est. Added Sugars: 0 g

Cooking Light, JANUARY 2017

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

Tortellini, Chicken, and Arugula Salad

I saw this recipe in the latest magazine.  I showed to D and he said ok.  We have been slack going to the grocery store, so I went after work to pick up the ingredients, while he texted me to let me know what we did and didn't have.

Anyway, about 10 minutes after I got home, dinner was ready (he may have started boiling the water while I was at the store).  The taste was good, and a bit light.  D made it 3 servings, although I think I could have done 4.

We would have again, especially for how fast it was.

Tortellini, Chicken, and Arugula Salad

Photo by ALB

ACTIVE TIME: 10 mins
TOTAL TIME: 20 mins
YIELD: Serves 4 (serving size: 1 1/2 cups)

Ingredients 
1 (9-oz.) pkg. refrigerated cheese tortellini (such as Buitoni), cooked according to pkg. directions (ran under cold water to cool down after cooking)
8 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups) (used breasts and sauteed)
1 garlic clove, finely chopped
1/8 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon granulated sugar
1/2 teaspoon freshly ground black pepper
3 cups baby arugula
1/3 cup thinly sliced shallot
3/4 ounce Parmesan cheese, shaved (about 1/4 cup)

Preparation
Place tortellini and cooked chicken in a large bowl.

Combine garlic and salt on a cutting board. Mash with the side of a knife to form a paste. Place in a small bowl. Add oil, rind, juice, sugar, and pepper; stir with a whisk.

Add 2 tablespoons dressing to tortellini and chicken; toss to coat. Gently fold in arugula, shallot, and remaining dressing. Sprinkle with shaved Parmesan cheese.

NUTRITION INFORMATION
Calories: 400; Fat: 18 g; Sat Fat: 4.9 g; Mono Fat: 9.6 g; Poly Fat: 2.1 g; Protein: 27 g; Carbohydrate: 35 g; Fiber: 3 g; Cholesterol: 77 mg; Iron: 2 mg; Sodium: 629 mg; Calciu:m 184 mg; Sugars: 4 g; Est. Added Sugars: 1 g

Cooking Light, April 2017

Korean-Style Pork and Rice

I am in love with ground pork.  Not sure why I like it so much, but I do.  This recipe came in the newest Cooking Light, and I asked D if we could have it.  Amazingly our Kroger had gochujang paste as well, so it wasn't even a hassle to find.

The dish is slightly spicy and garlicky.  D and I were watching different TV shows, and I texted him in the middle of eating, "This is so good."  We will have again.

Korean-Style Pork and Rice

Photo by ALB

TOTAL TIME: 20 mins
YIELD: Serves 4

Deeply savory gochujang adds a mild heat to the finished dish so kids can still enjoy; look for it on the Asian foods aisle.

Ingredients 
2 tablespoons toasted sesame oil
12 ounces lean ground pork (used 1 lb)
3/4 cup finely chopped white onion
3/4 cup chopped green onions, divided
4 garlic cloves, finely chopped
1/3 cup water
2 tablespoons gochujang sauce (such as Annie Chun's)
2 tablespoons reduced-sodium soy sauce
1 tablespoon light brown sugar
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's) (used regular brown rice...cooked 3 Cups)
2 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
4 lime wedges (didn't use)

Preparation
Heat oil in a large skillet over high. Add pork; cook 5 minutes or until browned, stirring to crumble. Add white onion, 1/4 cup green onions, and garlic; cook 4 minutes. Add 1/3 cup water; cook 1 minute, scraping pan to loosen browned bits. Remove from heat; stir in remaining 1/2 cup green onions, gochujang, soy sauce, and brown sugar.

Heat rice according to directions.

Place 1/2 cup pork mixture and 3/4 cup rice in each of 4 bowls; top with cilantro, vinegar, and lime wedges.

NUTRITION INFORMATION
Calories: 429; Fat: 17.4 g; Sat fat: 4 g; Mono fat: 2.7 g; Poly fat: 2.9 g; Protein: 23 g; Carbohydrate: 49 g; Fiber: 5 g; Cholesterol: 64 mg; Iron: 1 mg; Sodium: 532 mg; Calcium: 30 mg; Sugars: 7 g; Est. Added Sugars: 5 g

Cooking Light, JANUARY 2017

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