Greek Chicken With Cucumber-Feta Salad

It was Tuesday, so I was in charge of dinner. I saw this recipe and decided I should make it, except I should use convenience items. It was pretty easy to make, and I would do it again.

Greek Chicken With Cucumber-Feta Salad

Photo by ALB

Adapted from New York Times Cooking

4 servings

Ingredients

10 oz container of Tzatziki Dip (used Aldi Cucumber Dill Tzatziki Dip, 10 oz) 

 Kosher salt (Diamond Crystal) 

 Black pepper 

1 teaspoon dried oregano or mint  (used oregano)

2 pounds boneless, skinless chicken thighs, patted dry

1 ½ pounds cucumbers 

1 pound ripe tomatoes 

2 tablespoons extra-virgin olive oil, plus more as needed (used Cooking Spray) 

4 ounces feta, crumbled (about 3/4 cup) 

½ cup Kalamata olives, pitted and halved (didn't use)

 Next time adding Pepperoncini 

Directions

Step 1:

In a large bowl, dump the tzatziki; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.  

Step 2:

Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside. 

Step 3:

Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain. I did none of this.  I cut the cucumber in chunks.  I cut the tomatoes and tried to take out as much of the seeds as possible (1 pound is a lot).  Dice the pepperoncinis. 

Step 4:

In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium (spray a lot of Cooking Spray). Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it’s well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. 

Step 5: 

To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives pepperoncini and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

14 WW points and (my additions/subtractions at 4 servings)

CROCKPOT CREAMY WHITE CHICKEN CHILI

I made this while D was coming back into town.  It was pretty easy, and I was able to assemble it the night before). It was also good, although I wish it had been spicier.  I'd add jalapenos next time.

CROCKPOT CREAMY WHITE CHICKEN CHILI

Photo by ALB

Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 8 (I got 6)
Author Star

Ingredients
1-½ lbs chicken breast, raw
2 15.5 ounce Great Northen Beans (3 cups) drained, but not rinsed
2 4 ounce cans cans diced mild green chiles
Add a 4 ounce can of diced jalapenos
1 ½ cups corn, frozen (used a 14 oz can of non salted corn)
1 ¾ cups chicken broth low sodium, if available (used 2 cups)
2 tsp cumin
2 tsp garlic powder
2 tsp onion powder
2 tsp chili powder
1 tsp kosher salt
1 tsp Lawry’s Seasoned Salt (I don't know what this is, so I used Penzy's Arizona seasoning)
1 tsp pepper
¼ tsp cayenne pepper more or less depending on level of spice preference
1/2 cup half and half (I used fat free)
4 oz light cream cheese

Instructions
In a slow cooker add chicken breast, beans, green chiles, corn, spices, and chicken broth. Cover and cook on low for 7-8 hours or high for 5 hours.

Remove chicken and shred. Stir back into the chili. Stir in half and half and light cream cheese. Cook on high for 30 minutes.

Top with tortilla strips, cheese, green onions, cilantro, tomatoes, and/or a squeeze of lime, if desired. (not counted in points). Enjoy!

3 WW Blue Points (my additions/subtractions at 6 servings)

Skillet Balsamic Garlic Chicken

This one was pretty good, and it was pretty fast.  The chicken was a little dry, but it's breasts.  I liked the sauce.  And we had with broccoli and egg noodles.

Skillet Balsamic Garlic Chicken

Photo by ALB

Author: Cookies and Cups
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: serves 4

Ingredients:
1 1/2 pounds boneless chicken breasts, sliced or pounded 1/2 inch thick
salt and pepper to season chicken
2 tablespoons olive oil (Used Pam)
8 cloves garlic, finely chopped
1 pound mushrooms, sliced (it's a lot!)
1/3 cup balsamic vinegar
3/4 cup chicken broth
1 Bay leaf
1 teaspoon dried thyme
2 tablespoons butter, cubed

Instructions:
Season the raw chicken liberally with salt and pepper on both sides.

I think D cooked differently than below (but I don't know how). I probably would take the chicken out, cook, add the chicken back in, and resume.

Heat 2 tablespoons of olive oil (PAM) in a large 10-inch skillet over medium high heat. When skillet and oil are hot, place the chicken in the skillet evenly. Cook the chicken on one side for 5 minutes until browned, flip the chicken and cook for 3 more minutes.

Add the garlic and the mushrooms into the pan and stir to combine. Work the mushrooms under the chicken, so the chicken is sitting on top of the mushrooms. Cook this for 5 minutes until the mushrooms begin to soften. Add in the vinegar, broth, Bay leaf and thyme.

Cover and cook for 10 minutes. Then uncover the skillet and cook for an additional 5-7 minutes to thicken the sauce slightly.

Lastly add in the butter and cook for 2 more minutes.

4 WW Blue Points (my additions/subtractions at 4 servings)

Sriracha Brown Sugar Chicken

This reminds me of Spicy Honey-Brushed Chicken Thighs and Asian-Glazed Chicken Thighs. The heat builds up as you eat it (if you have fresh sriracha).

It was very good. However, the original picture shows chicken in a sauce. The way the recipe is written, you'll get a paste. Add 2 TBSP of chicken broth to it. We had with broccoli and rice.

Sriracha Brown Sugar Chicken

Photo by ALB

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Dinner
Cuisine: American
Author: Sabrina Snyder

Ingredients
4 chicken thighs , boneless, skinless (used 1.75 pounds)
1/2 teaspoon garlic powder (or 2 cloves garlic - minced) (2 cloves)
1/2 cup light brown sugar , packed
3 tablespoons Sriracha Sauce
1 teaspoon Kosher salt
1/4 teaspoon coarse ground black pepper
Add 2 TBSP non-fat chicken broth

Instructions
Pre-heat oven to 425 degrees.

Mix all the ingredients together in a large bowl and place the chicken into an oven safe cooking dish, pouring the rest of the sauce over the chicken in the pan.

Bake, uncovered, for 20-25 minutes (if the sauce gets a bit dry or thick, remove chicken when done, add 1/2 cup water and whisk to loosen sauce, then pour over baked chicken).

Nutrition Information
Yield: 4 servings, Amount per serving: 242 calories, Calories: 242g, Carbohydrates: 27g, Protein: 22g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 107mg, Sodium: 948mg, Potassium: 327mg, Sugar: 27g, Vitamin A: 45g, Vitamin C: 7.3g, Calcium: 33g, Iron: 1.2g

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

Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

I was feeling a little comfort foodish, and found this recipe.  D said of course after verifying that we could have it with thighs, and that it would serve 4 people.

So that's what he did, and it was good.
We had with Roasted Cauliflower and plain pasta.

D did say it is a Sunday dish, not one to make after work.

Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

Chicken Pinot Noir with Wild Mushrooms and Fresh Basil is a dish with a European flair! A rich, yet light wine sauce with earthy wild mushrooms is perfect for transitioning from summer to fall!

PREP TIME: 20 minutes
COOK TIME: 1 hour 15 minutes
TOTAL TIME: 1 hour 35 minutes
SERVINGS: 4
Adapted from: From A Chef's Kitchen

Ingredients
Cooking Spray
Salt and freshly ground black pepper
4 Chicken Thighs, (bone in, skin on)
1/2 medium onion, chopped
8 cloves garlic, halved
3 small plum tomatoes, seeded and chopped (or 1 cup drained, canned diced tomatoes)
1 cup dry red wine, preferably pinot noir (used Josh Pinot Noir)
1 can (14.5-ounce) chicken broth
1 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons butter, softened, divided
1 tablespoon all-purpose flour
8 ounces mixed wild mushrooms (cremini, oyster and shiitake), sliced
1/4 cup chopped fresh basil

Instructions
Preheat oven to 350 degrees. Season chicken breasts with salt and black pepper.

Heat 2 tablespoons olive oil over medium-high heat in a Dutch oven.

Place chicken breasts skin side down in the hot oil and brown 4-5 minutes or until golden. Turn and brown the other side approximately 4-5 minutes. Transfer to a plate.

Heat remaining 1 tablespoon olive oil in the Dutch oven and add the onion.

Reduce heat to medium and cook onion 3-4 minutes or until softened.

Add garlic and cook 30 seconds or until fragrant. Stir in tomatoes and cook 1 minute.

Add the wine and bring to a boil, scraping up any browned bits. Add the chicken broth, oregano and thyme and return to a boil.

Place chicken skin side down in the pot, cover tightly and place in the oven. Cook 1 hour, turning once or until chicken is thoroughly cooked and tender. Transfer Dutch oven to the stovetop.

Combine 1 tablespoon butter with flour. Add to pot with chicken and bring to a simmer to thicken.

Heat remaining 1 tablespoon butter over medium-high heat in a skillet or saute pan.

Add the mushrooms and cook 4-5 minutes or until browned. Transfer to pot with chicken, stir in chopped fresh basil, adjust seasoning with salt and black pepper and serve.

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

Best-Ever Chicken Carbonara

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

Best-Ever Chicken Carbonara

Photo by ALB

From Delish.com

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

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

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

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

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

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

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

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

Garnish with Parmesan and parsley and serve immediately.

Portuguese Chicken ( Peri Peri Chicken) with Crispy Potatoes

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

Portuguese Chicken ( Peri Peri Chicken) with Crispy Potatoes

Photo by ALB

Author: Sylvia Fountaine| Feasting at Home

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

Ingredients

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

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

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

Instructions
Preheat oven to 425F

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

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

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

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

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

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

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

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

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

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

Mussakhan (roast chicken with sumac and red onions)

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

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

Mussakhan (roast chicken with sumac and red onions)

Photo by ALB

Serves 4

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

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

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

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

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

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

Honey Sriracha Chicken Thighs

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

We would have again.

Honey Sriracha Chicken Thighs

Photo by ALB

TOTAL TIME: 35 MINUTES
From Love and Olive Oil

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

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

Generously rub both sides of chicken thighs with sriracha.

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

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

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

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

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

One-Pot Greek Pasta

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

One-Pot Greek Pasta

Photo by ALB

Adapted From: EatingWell.com

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

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

Preparation
Make pasta according to directions on package.

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

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

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

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

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

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

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

Photo by ALB

Adapted from Cooking Classy

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

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

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

Instructions
Cook chicken if you haven't.

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

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

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

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

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

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

Roasted Broccoli Chickpea Arugula Salad

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

Roasted Broccoli Chickpea Arugula Salad

Photo by ALB

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

From JENN LAUGHLIN - PEAS AND CRAYONS

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

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

Instructions
Pre-heat oven to 400°F

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

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

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

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

Meanwhile, sautee the Chicken Breast until cooked.

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

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

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

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

Mediterranean Chicken Quinoa Bowl

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

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

Mediterranean Chicken Quinoa Bowl

Photo by ALB

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

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

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

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

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

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

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

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

Skillet Chicken with Bacon and White Wine Sauce

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

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

Skillet Chicken with Bacon and White Wine Sauce

Photo by ALB

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

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

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

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

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

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

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

Buffalo Chicken Wings with Ranchy Cauliflower

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

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

We both liked them.

Buffalo Chicken Wings with Ranchy Cauliflower

Photo by ALB

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

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

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

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

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

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

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

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

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

EatingWell Magazine, January/February 2019

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

Cilantro-Chicken Chilaquiles with Crumbled Queso Fresco

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

Cilantro-Chicken Chilaquiles with Crumbled Queso Fresco

Photo by ALN

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

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

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

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

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

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

Serve with lime wedges and if desired, sour cream.

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

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

Banh Mi Meatballs

We liked these ok.  They were on the dry side. D said he forgot to put in the oil, so that may have been the reason.  But the Brown Rice Salad that we had with them were really good.  Would have again.

Banh Mi Meatballs

Photo by ALB

Active Time: 25 Mins
Total Time: 55 Mins
Yield: Serves 4 (serving size: 3-4 meatballs)

Ingredients
1 pound ground chicken (not chicken breast)
1/3 cup grated carrot
1/4 cup minced shallot
1/3 cup chopped cilantro
2 small cloves minced garlic
2/3 cup panko (Japanese breadcrumbs)
1/4 teaspoon kosher salt
2 teaspoons Vietnamese fish sauce
1 tablespoon olive oil (forgot to use)
1 tablespoon minced jalapeno
2 tablespoons lime zest
2 tablespoons lime juice
1 egg

Preparation
Step 1: Preheat oven to 400F.

Step 2: Combine all ingredients into a bowl and mix well. Cover and chill for 30 minutes.

Step 3: Form chicken mixture into 12-13 meatballs, about 2 tablespoons each.

Step 4: Bake until cooked through, 16 to 18 minutes. Serve with sriracha sauce for dipping, incorporate into sandwiches, or serve atop salads.

Chef's Notes: To brown and crisp the meatballs, finish them under the broiler for 2-3 minutes after baking.

Nutritional Information
Calories: 170; Fat: 9g; Satfat: 2g; Unsatfat: 5.8g; Protein: 15g; Carbohydrate: 9g; Sugars: 1g; Added sugars: 0g; Sodium: 300mg; Calcium: 2% DV; Potassium: 10% DV

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

Mediterranean Chicken Skillet

Another "I made this."  I had looked at the recipe earlier in the day and knew it required a lot of steps.  But it wasn't hard.  Just time consuming.  I think it took me about 45 minutes to prep.

I was impressed with myself.  I think D liked it.  He made the rice for it, since it's one of those foods I just can't cook. We would have again.

Mediterranean Chicken Skillet

Photo by ALB

Active Time: 30 Mins
Total Time: 45 Mins
Yield Serves 4 (serving size: 1 chicken thigh, 3/4 cup vegetables in sauce)
Adapted From MyRecipes.com

This single-skillet recipe is impressive enough to make it company-worthy, but easy enough to make on a weeknight. It’s important to minimize moving the chicken and the onions as they cook in order to help them brown nicely and to reduce the chance of their releasing excess liquid into the pan. Pro tip: Keep a clean bowl or sheet tray handy when you’re making a single skillet meal such as this; that way, you can easily take items out of the pan and set aside as needed.

Ingredients
2 tablespoons olive oil, divided
4 (5-oz.) bone-in, skin-on chicken thighs
1 1/4 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1 large red onion (12 oz.), cut into 1/2-in. slices
2 cups grape tomatoes
16 ounces fresh green beans, trimmed
1 tablespoon finely chopped garlic (6 cloves)
1 tablespoon drained and rinsed capers
1 1/2 teaspoons chopped dried oregano
1/3 cup dry white wine

Preparation
Step 1: Preheat oven to 450°F. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high. Sprinkle chicken on all sides with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Place chicken in skillet, skin side down; cook, undisturbed, until brown and crispy, about 8 minutes. Flip, and continue to cook until browned on other side, about 4 minutes. Transfer chicken to a plate. (Chicken will not be cooked through.)

Step 2: Place onion slices in skillet in a single layer over medium-high; cook, undisturbed, until slightly charred, 4 to 6 minutes. Flip, and cook until charred on other side, about 2 minutes. Transfer to plate with chicken.

Step 3: Add tomatoes and remaining 1 tablespoon oil to skillet; cook, undisturbed, until blistered, about 4 minutes. Add green beans, garlic, capers, and oregano; cook until fragrant, about 1 minute. Sprinkle with remaining 1/2 teaspoon each salt and pepper. Stir in white wine. Place charred onions on top of tomato mixture; nestle chicken into tomato mixture.

Step 4: Bake in preheated oven until a thermometer inserted in thickest portion of chicken reaches 170°F, 12 to 15 minutes. Remove from oven, and garnish with oregano.

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

Chicken Enchiladas Verdes

D and I were planning our weekly menu, and I showed him this recipe.  He decided that we would have it that night.   After some hassles of finding cilantro and green salsa (Kroger, I'm looking at you, per usual), we had all the ingredients.  We used 1lb+ of chicken breast. Our pan was small, so we made one batch (I helped roll the enchiladas), ate, and then made the rest.

We both liked it, and because it was originally 6 servings and we made it 4, the servings were big.  We had with Refried Pinto Beans.

Chicken Enchiladas Verdes

Photo by ALB

This easy, creamy chicken enchilada recipe uses premade green salsa for a quick enchilada sauce. Not in a verde mood? Use tomato salsa instead.

Prep:  20 m
Ready In: 45 m
4 servings

Ingredients
1/4 cup all-purpose flour
1 cup unsalted chicken broth, divided
2 cups tomatillo salsa
1 teaspoon ground cumin
1/2 cup chopped fresh cilantro, divided
3 cups shredded cooked chicken breast
1 (15 ounce) can no-salt-added black beans, rinsed
3 ounces reduced-fat cream cheese
12 (5 inch) corn tortillas
1/2 cup shredded Mexican cheese blend
1/2 cup chopped tomato
6 tablespoons reduced-fat sour cream

Preparation
Preheat oven to 425°F.

Whisk flour and 1/2 cup broth in a small bowl. Combine the remaining 1/2 cup broth, salsa and cumin in a medium saucepan. Bring to a boil and whisk in the flour mixture. Cook over medium heat, stirring occasionally, until reduced to about 2½ cups, 6 to 8 minutes. Stir in 1/4 cup cilantro.

Spread 1/2 cup of the salsa mixture in a 9-by-13-inch ovenproof baking dish. Combine chicken, beans, cream cheese and 1/2 cup of the salsa mixture in a large bowl. Spoon 1/4 cup of the chicken mixture onto the center of each tortilla and roll it up into a cigar shape. Arrange, seam-side down, in a single layer over the salsa mixture in the baking dish. Top the enchiladas with the remaining salsa mixture. (I only got 6 enchiladas in the pan.  So we made those, ate, and then made the remaining 6).

Bake until bubbling, about 15 minutes.

Remove from oven; increase oven temperature to broil. Sprinkle the enchiladas with cheese. Broil 8 inches from the heat source until the cheese is melted, 2 to 3 minutes. Top with tomato and the remaining 1/4 cup cilantro and serve with sour cream.

EatingWell Magazine, January/February 2019 1

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

West African Groundnut Spicy Chicken Soup

I asked D if we could have this one, since we had a ton of peanut butter.  And I wanted soup.  Of course I waited until it was 60 degrees outside.  Neither of us really tasted the spiciness of the serranos (all Kroger had), but the soup was very flavorful.  D thought maybe the spices were eaten by the sugar from the peanut butter. We would have again. We had with rice.


West African Groundnut Spicy Chicken Soup

Photo by ALB

Prep Time: 10 mins
Cook Time: 1 hr
Total Time 1 hr 10 mins

West African Groundnut Spicy Chicken Soup is thick, fragrant and comforting.

Servings: 6
Adapted from Recipes from a Pantry

Ingredients
12 chicken drumsticks
2 tsp ground coriander divided
1 tsp garlic powder
1 tsp dried thyme
Black pepper
Salt
2 tbsp olive oil
1 onion peeled and finely diced
2 red pepper bell deseeded and finely diced
14 oz chopped tomatoes (used a can of diced tomatoes)
5 tbsp smooth peanut butter (used Jif)
1 cm piece of peeled ginger roughly chopped
2 ​garlic cloves peeled
Scotch bonnet chile (used 2 unseeded serranos, but it wasn't spicy)
2 tbsp tomato puree
2 cups chicken broth


Instructions
Season chicken with 1 tsp ground coriander, garlic powder, thyme, pepper and salt.

Add 1 tbsp of oil to a frying pan over medium heat and brown the chicken on all sides in batches. Add the onion and peppers and cook for 5 mins until the onions are softened.

Add 1 tbsp chopped tomatoes, 2 tbsp water, the peanut butter, the garlic, ginger and chopped scotch bonnet to the mini chopper. (or chop everything really fine on a cutting board and put into the pan with the peanut butter). Give it a quick stir to loosen up the peanut butter and blend into a paste.

Stir the blended peanut butter sauce, the remaining ingredients and chicken back into the onion mix, bring to a boil, then reduce to a 'rolling simmer' for about 60 mins.

Leave cover ajar during cooking as you want the peanut sauce to reduce.

Stir the mix occasionally during the 60 minutes as the peanut butter could settle at the bottom of the pot.
You want a peanut soup that is darker, tastes sweeter and 'caramelised' at the end'. (You will see a few small bits of oil floating at the top when done.) At the end of 60 mins, taste stew and adjust seasoning, then turn off.

Serve with rice (plantains or bread) and garnish with nuts, herbs and spring onions.

Recipe Notes
The soup foams up during boiling, so you need to reduce it to a 'rolling or roiling' simmer as soon as it starts to boil.

For a slightly thicker more caramelised sauce that my family prefers then simmer for another 15 mins.

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