Skillet Ravioli Lasagna

This is one of those recipes that is good, but could be so much better.  Like you learned to cook by opening up Ragu and putting it on frozen Ravioli, rather than making a lasagna.  It needed fresher ingredients and garlic.

Skillet Ravioli Lasagna

Photo by ALB

Source: EatingWell.com, June 2019

Active: 20 mins
Total: 20 mins
Servings: 6 (only got 5)

Ingredients
1 (24 ounce) package frozen or refrigerated cheese ravioli (used 22 oz frozen)
1 pound lean ground beef (used 93%)
1 ½ teaspoons dried oregano
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground pepper
1 (28 ounce) can no-salt-added crushed tomatoes
¼ cup chopped fresh basil
8 ounces small fresh mozzarella balls, divided (used Sargento Mozzarella because we had it in the fridge)

Directions
Step 1
Preheat broiler. Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.

Step 2
Meanwhile, cook ground beef in a large cast-iron or oven-safe skillet over medium-high heat until cooked through, 4 to 5 minutes, using the back of a wooden spoon to crumble the beef. Season with oregano, garlic powder, salt and pepper.

Step 3
Add tomatoes and basil; bring to a simmer. Fold in the cooked ravioli and half of the mozzarella balls.

Step 4
Scatter the remaining mozzarella balls over the top of the pasta. Carefully transfer the pan to the oven. Broil until the cheese is melted, 2 to 3 minutes.

16 WW Blue Points (my additions/subtractions at 5 servings)

ROASTED SWEET POTATOES, SAUSAGE, AND BROCCOLI SHEET PAN MEAL

D said we could have this if he could put butternut squash in it, so we compromised and put in both.
It was good, although a little small.  Still would have again.

ROASTED SWEET POTATOES, SAUSAGE, AND BROCCOLI SHEET PAN MEAL

Photo by ALB

Yield 4 SERVINGS
prep time 10 MINUTES
cook time 40 MINUTES
total time 50 MINUTES

INGREDIENTS
1 medium sweet potatoes, peeled and cut into medium-sized cubes
Added 2 Cups of Butternut Squash
3 T olive oil
1 T balsamic vinegar
1 tsp. garlic powder
fresh ground black pepper to taste
1 pkg. (4 or 5 links) pre-cooked chicken, turkey, or pork sausage (about 14-16 oz. sausage) (used Aidells Basil and Garlic Chicken Sausage)
1 lb. broccoli, trimmed and cut apart to make about 3/4 pound broccoli pieces
salt and additional fresh-ground black pepper to taste

INSTRUCTIONS
Preheat oven to 450F/230C and spray sheet pan with non-stick spray.

Cut up two (or one) medium sweet potatoes (and butternut) into cubes that aren't too small. (I made cubes that were about one inch across.)

Whisk together the olive oil, balsamic vinegar, garlic powder, and black pepper.

Put sweet potato cubes into a bowl and toss with half the oil-balsamic mixture.

Spread sweet potatoes out on a sheet pan, put pan in the oven, and start to roast for 15 minutes.

Slice sausage into slices about 3/4 inch thick. (We trimmed off the ends so the sausage would have a flat end on both sides.)

When sweet potatoes have roasted 15 minutes, add sausage pieces to the sheet pan and roast 10 minutes more.

Cut up broccoli into same-size pieces (about the size of the other ingredients.)

Put broccoli into the bowl and toss broccoli with the rest of the oil-balsamic mixture.

Remove sheet pan from the oven and turn sausage pieces over. Then spread sausage and sweet potatoes apart and tuck broccoli pieces between them.

Put sheet pan back in the oven and cook 15 minutes more, or until broccoli is done to your liking and sausages and sweet potatoes are nicely browned.

Season with a little salt and fresh-ground black pepper and serve hot.

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

Fideo Loco

Another one, I made. It was pretty easy, and very flavorful.

Fideo Loco

Photo by ALB

Servings 6
Author Lisa Fain, Homesick Texan

Ingredients
For the beef:
1 teaspoon safflower oil (didn't use)
1 pound ground beef (used 93%)
1/2 medium yellow onion, diced
4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
Pinch cayenne
1/2 teaspoon kosher salt
1/2 cup chopped cilantro

For the fideo:
1/2 medium yellow onion, diced
4 cloves garlic, minced
1 (15-ounce) can diced tomatoes
2 chipotle chiles en adobo
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon kosher salt
5 cups water (used 4)
1 tablespoon safflower oil (used olive oil)
4 ounces thin noodles such as vermicelli or capellini, broken into 1-inch pieces
2 cups pinto beans or 1 (15-ounce) can pinto beans, drained
1 tablespoon lime juice
1/2 cup chopped cilantro

Instructions
In a Dutch oven, heat the oil (didn't use) on medium-low and add the beef and onion. While occasionally stirring, cook until the onions are soft and the beef is beginning to brown, about 7 minutes. Stir in the garlic, chili powder, cumin, oregano, cayenne, salt, and cilantro and while stirring occasionally, continue to cook for 10 more minutes. Taste and adjust seasonings and then pour the beef into a mixing bowl.

Meanwhile, for the fideo, place in a blender the onion, garlic, diced tomatoes, chipotle chiles en adobo, chili powder, cumin, and salt. Once you’ve moved the cooked meat from the pot, add the water to the pot and swirl around while scraping the bottom to get all the remaining bits. Add the water to the blender and then blend until smooth (4 Cups of water will make a mess in the blender, so I can't imagine 5).  Add the oil to the pot and pasta. While occasionally stirring, cook on medium for 1 minute or until lightly browned and fragrant. Pour the tomato sauce from the blender into the pot. While stirring occasionally, cook on medium until the pasta is softened, about 10 minutes.
Add the beans to the pot along with the cooked meat. Stir in the lime juice and cilantro. Taste and adjust seasonings. Serve warm topped with Cotija cheese and with tortillas on the side, if you like. (I added Queso Fresco, Cilantro, and Pico - not counted in the points)


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

Avocado Salmon Rice Bowl

I made this!

D was out of town last week, so I tried to think of food he doesn't care for, and have it.  He doesn't like Salmon or a ton of lime, so this looked great.  Although I don't really like rice.  But I decided to try it.  What I got, was really good, if you like salmon, lime, AND cilantro.

There wasn't a lot of rice the way I made it, so I was good. I would have again. I might lessen the honey next time or just not use it in the rice.

Avocado Salmon Rice Bowl

Photo by ALB

Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings 2

Adapted from Willcookforsmiles.com 

Ingredients
Rice
1 cup Minute Rice Jasmine Rice (the microwaveable kind
Salt
1/2 lime, juice only
2 Tbsp minced fresh cilantro
1 Tbsp honey
2 Tbsp chicken or vegetable stock

Salmon:
1 lb salmon fillets skin on
1 Tbsp lime juice (I used 2 TBSP, which made it a little runny)
1 Tbsp honey
2 Tbsp minced fresh cilantro
Salt to taste (didn't use)

Avocado Topping:
1 ripe avocado
1 tbsp lime juice
1 tbsp minced fresh cilantro
1/2 tsp chili powder

Instructions 
Rice: Cook rice in the microwave. Preheat a medium cooking pan over medium-high heat. Mix stock, lime juice, honey, and cilantro together. Pour the mixture into the preheated pan and let it simmer for about a minute. Take the pan off heat and mix rice into the liquid. Season with a little bit more salt, mix well, and set aside.

Salmon: Preheat grill pan on medium.  Mix lime juice, honey, and cilantro together. Rub the salmon skin with some oil and place the fillets skin down on the heated pan for 4 minutes. Flip and  rub salmon fillets with the lime mixture on all exposed sides. (Some glaze will likely run down onto the pan, it will most likely get quite scorched).  Cook another 2 minutes.

Avocado: Cut avocado in half, take out the pit, and take off the skin. Chop avocado and add it to a small bowl. Add lime juice, cilantro, chili powder (you can add salt if you want). Gently mix.

To assemble the rice bowls: divide rice among two bowls, top it off with a salmon fillet, and top each bowl with half the avocado mixture.

12 WW Blue Points (my additions/subtractions at 2 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)

Spicy Sriracha Shrimp and Broccoli

D and I discussed how 4 people eat 2 pounds of shrimp.  It seems like a lot.  So we only bought 1 pound.

Of course after he cooked it, we both thought it needed more broccoli.  And it was spicy.  We had with rice.

Spicy Sriracha Shrimp and Broccoli

Photo by ALB

Prep 10 mins
Cook 10 mins
Total 20 mins
Yield 4 servings


Adapted from bakerbynature 

Plump shrimp and crunchy broccoli are cooked in a delicious sriracha soy sauce. A quick and easy meal you're sure to love!

Ingredients
For the brown sauce:
4 tablespoons low-sodium soy sauce
1 tablespoon orange juice (fresh, preferably)
1 1/2 tablespoons sriracha hot sauce
1 tablespoon light brown sugar
1 tablespoon ginger, grated (you may also use bottled ginger if you cannot find fresh)
5 cloves garlic, minced
2 teaspoons sesame oil
1 teaspoon cornstarch
Additional Ingredients:
1 1/2 tablespoons sesame oil
1 pound medium shrimp, peeled and deveined
4 cups (about 2 large heads) broccoli florets -Next time add more

Instructions
For the Brown Sauce: In a small bowl combine the soy sauce, orange juice, sriracha, brown sugar, ginger, garlic, sesame oil, and cornstarch; whisk well to combine; set aside.

To cook:
Heat the sesame oil (1 1/2 tablespoons) in a large skillet over medium-high heat. Once warm, add in the shrimp and cook - flipping them once - until pink; about 3 minutes. Add in the broccoli and continue cooking the mixture, stirring frequently, until the broccoli is bright green and tender; about 3-4 minutes. Add in the sriracha soy mixture, stir well to coat the shrimp and broccoli, and cook for another 1-2 minutes, or until the sauce has thickened. Remove from heat and serve at once!

3 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)

Greek Style Spicy Calamari (Kalamaria Kaftera)

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

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

Greek Style Spicy Calamari (Kalamaria Kaftera) 

Photo by ALB

From Greek Boston
Serves 3 big servings

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

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

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

One Pot Roasted Red Pepper And Sausage Alfredo

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

One Pot Roasted Red Pepper And Sausage Alfredo

Photo by ALB

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


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

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

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

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

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

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

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

Whole30 Chipotle Beef and Avocado Bowls

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

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

Photo by ALB

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

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

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

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

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

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

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

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

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

Mushroom Ravioli with Spinach

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

Mushroom Ravioli with Spinach

Photo by ALB

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

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

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

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

Instructions 
Cook ravioli until al dente. Drain.

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

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

Add in sauteed chicken.

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

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

Season with salt and pepper.

Best-Ever Chicken Carbonara

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

Best-Ever Chicken Carbonara

Photo by ALB

From Delish.com

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

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

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

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

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

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

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

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

Garnish with Parmesan and parsley and serve immediately.

Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette

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

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

Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette

Photo by ALB

Adapted from Curtis Stone

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

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

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

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

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

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

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

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

Toasting Pine Nuts

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

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

Salmon with Lime-Hoisin Glaze with Crunchy Bok Choy Slaw

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

Would have again.

Salmon with Lime-Hoisin Glaze with Crunchy Bok Choy Slaw

Photo by ALB

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

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

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

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

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

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

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

COOKING LIGHT, January 2015

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

Portuguese Chicken ( Peri Peri Chicken) with Crispy Potatoes

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

Portuguese Chicken ( Peri Peri Chicken) with Crispy Potatoes

Photo by ALB

Author: Sylvia Fountaine| Feasting at Home

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

Ingredients

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

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

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

Instructions
Preheat oven to 425F

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

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

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

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

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

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

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

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

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

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

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)

Creamy chicken korma

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

Creamy chicken korma

Photo by ALB

Adapted from BBC

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

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

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

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

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

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

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

Potsticker and Vegetable Stir-Fry

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

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

Potsticker and Vegetable Stir-Fry

Photo by ALB

From: EatingWell Magazine, September/October 2016

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

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

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

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

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

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

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