Tuna Salad

Took a break from fish for a few weeks, and my waistline is showing it.  So back to what works.  I looked up tuna and avocado and this recipe came up.  D and I both liked it, and it is really nice for the hot weather. 

The one issue we had was what to serve it with.  I had it with pita bread. D had it with rice.  I think making into lettuce wraps would work as well.  We will have again.

Tuna Salad

Photo by ALB

Recipe adapted from Ina Garten

Level: Easy
Total: 12 min
Prep: 10 min
Cook: 2 min
Yield: 4 servings

Ingredients
24 oz very fresh tuna steak, cut 1-inch thick
3 tablespoons olive oil, plus extra for brushing
2 1/2 teaspoons kosher salt, plus extra for sprinkling
1/2 teaspoon coarsely ground black, plus extra for sprinkling
2 limes, zest grated
1 teaspoon wasabi powder
6 tablespoons freshly squeezed lime juice (3 limes)
2 teaspoons soy sauce
10 dashes hot sauce (recommended: Tabasco)
1 to 2 ripe Hass avocados, medium diced
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup red onion, small diced

Directions
Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.

Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.

Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.

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

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)

Eggs Benedict Salad

I saw the video for this on Instagram, and then went and found the recipe.  D is not a huge hollandaise fan, and it is so rich, I rarely eat it when we go out.  So I showed the recipe to D and he thought it would be a good weekend lunch (kind of hard to eat poached eggs as a left over).

He made it.  It was very good.  The tanginess of the dressing with mixture of the egg yolk was really good.

You can buy mixed greens with radicchio already in it.

Would have again.

Eggs Benedict Salad

Photo by ALB

Instead of starting his day with traditional eggs Benedict, Food and Wine’s Justin Chapple opts for this healthier salad. To mimic hollandaise, he makes a richly flavored yogurt dressing, and he tosses that with greens, torn ham and crunchy English muffin croutons. It’s a deeply satisfying and healthy alternative to heavier brunch options.

Adapted from Food and Wine

Total Time: 30 MIN
Yield Serves : 3

Ingredients
3 English muffins, split and torn into bite-size pieces
5 large eggs
1/4 cup yogurt (used fat-free Greek Yogurt- 5 oz.cup)
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons Dijon mustard

1/8 teaspoon finely grated lemon zest plus 1 1/2 tablespoons fresh lemon juice
Kosher salt
Pepper
10 ounces mixed baby greens with radicchio
1/2 head of radicchio, torn into bite-size pieces (didn't use)
4 ounces thinly sliced ham, torn into bite-size pieces
1/3 cup snipped chives

Preparation
Preheat the oven to 350°. Spread the English muffins on a baking sheet and toast for about 7 minutes, until golden. Let cool. (used a toaster oven). 

Meanwhile, bring a large, deep skillet of water to a simmer. One at a time, crack the eggs into a small bowl, then gently slide them into the skillet. Poach over moderately low heat until the whites are set and the yolks are runny, 4 to 5 minutes. Using a slotted spoon, transfer the poached eggs to a plate.

In a large bowl, whisk the yogurt with the olive oil, mustard, lemon zest and lemon juice. Season the dressing with salt and pepper. Add the mixed greens, radicchio, ham, chives and croutons and toss to coat. Transfer to plates and top with the poached eggs. Sprinkle with pepper and serve right away.

Food and Wine, December 2017

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

Sesame Soba Noodle Salad

So Soba Noodles are something I used to make a lot when I was single.  Probably because I can't cook very well, and I basically don't cook anymore, I stopped making them once D and I started dating.  But when I see them on a menu, I get them.

Then my awesome friend Dl from A Well Fed Life made these, and posted the recipe on Thursday or Friday.  I knew D and I didn't have lunch for Sunday.  So onto the list of things to make.  Now I knew D wouldn't be satisfied with a bowl of noodles so I told him to throw some chicken breast into it.  So he did.  And thus we had it.

Our picture looked more like angel hair pasta than soba, but I swear the package said it was soba/buckwheat noodles.  So there.

We would have again.

Sesame Soba Noodle Salad

Photo by ALB

Adapted from Delane at A Well Fed Life
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serving Size: 6 1 Cup Servings

Ingredients
1 package soba noodles (D used 12 oz of a 1.1lb package)
2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp rice wine vinegar
1/4 cup noodle water (D saved the water but ended up not using it)
4 scallions, sliced thin
1 tsp crushed red pepper
1 knob ginger, grated (about an inch long piece)
3 clove garlic, grated
1 bunch cilantro, chopped
1/2 tsp Kosher salt
1/2 tsp pepper
1 tbsp toasted sesame seeds
Added 1 cooked chicken breast

Instructions
1. Bring a pot of salted water to a boil.

2. Add the soba and cook until al dente. Drain noodles (if noodles are cooked in advance of sauce, retain 1/4 cup of the water -See step 3 and 4). In the pot,  add cold water and ice cubes. Add noodles to the ice bath, rinse well and drain.

3. While noodles are cooking, add soy sauce, rice wine vinegar, crushed red pepper, sesame oil, garlic, ginger, 1/2 the scallions, 1/4 the cilantro into a small saucepan.

4. Bring dressing ingredients to a boil.  Add 1/4 cup of noodle water (didn't do). Cook for 2 minutes.

5. In a large bowl, add noodles, scallions, salt, pepper, dressing, and cilantro. Toss until combined.

6. Garnish with sesame seeds.

7 Smart Points (my additions/subtractions at 6 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)

Greek Spinach-Pasta Salad with Feta and Beans

I love Feta Cheese, so when I saw this recipe, I wanted it.  Except I thought we should add chicken. So we did.  It was really good, and for the first day of Summer, really hit the spot.

I would have again. Definitely a good twist on the traditional mayo-laden pasta salad (not that there's anything wrong with that).

Greek Spinach-Pasta Salad with Feta and Beans

Photo by ALB

Canned beans help transform pasta salads into easy lunch recipes. If you plan to transport the salad to work for a quick lunch, keep the spinach separate and stir it in just before serving.

Adapted from BETTER HOMES AND GARDENS 

MAKES: 6 SERVINGS (we got 5)
SERVING SIZE: 2 CUP
MAKES: 12 CUPS
PREP: 25 MINS
STAND: 2 HRS

Ingredients
Add 1 lb raw chicken breast cut into bite-sized pieces and sauteed
1 5 ounce fresh baby spinach
1 15 ounce can Great Northern beans, rinsed and drained
4 ounces crumbled feta cheese
1/4 cup dried tomatoes (not oil-packed), snipped
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon snipped fresh oregano
1 tablespoon snipped fresh lemon thyme or thyme
1/2 teaspoon kosher salt or sea salt
1/2 teaspoon freshly ground black pepper
12 ounces dried cavatappi or farfalle pasta
Shaved Parmesan or Pecorino Romano cheese

Directions
In a large serving bowl combine (sauteed chicken), spinach, beans, cheese, tomatoes, green onions, garlic, lemon peel and juice, oil, oregano, thyme, salt, and pepper. Cover; let stand at room temperature while preparing pasta or up to 2 hours; stirring occasionally.

Shortly before serving, cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the cooking water. Toss cooked pasta and pasta water with spinach salad mixture. Serve warm or at room temperature. Top with shaved Parmesan cheese. Makes 6 (2-cup) main-dish servings.

Nutrition Facts (Greek Spinach-Pasta Salad with Feta and Beans)
Per serving: 408 kcal cal., 10 g fat (4 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 19 mg chol., 487 mg sodium, 62 g carb., 6 g fiber, 3 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

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

Monte Cristo Flatout Sandwich

My SIL liked or shared this recipe on Facebook, and I saw it. It looked simple, and like a good quick lunch, so I decided to try it.  I should say that I have no idea what a Monte Cristo Sandwich should taste like, so I'm not sure if this is one, but it was good.

It is pretty simple and if you mix the egg wash in a plastic container, you can put it back in the fridge when you want to make the second sandwich...  I had 4 sandwiches over the course of a weekend.

So I would make again.  My points came out differently, than the writer's though.

Monte Cristo Flatout Sandwich

Photo by ALB

Adapted from: Drizzle 
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2 6sp/6pp each (I got 9sp, maybe it was the bread I used)

Ingredients 
2 Everything Flatout fold-it breads (I used some Ancient Grains Flatout Fold-It Bread)
1 egg
1 egg white (I use 2TBSP liquid egg)
1 Tbsp milk (I used FF half and half, it's what I had)
Dash of salt and pepper
Pinch of paprika
1 Tbsp ranch dressing
4 oz deli ham
4 Tbsp shredded asiago cheese (I used 5-Cheese Italian Blend)

Preparation
In a bowl (big enough to dip your folded flatout) whisk together your egg, liquid egg, milk, salt and pepper and pinch of paprika.

Spray a medium size frying pan with some non stick spray and heat on stove top over medium.

Lay out your fold it breads and spread ½ Tbsp of your ranch dressing over each fold it.

Place 2 oz of deli ham on each and top with 2 Tbsp of your cheese, fold sandwich over and dip thoroughly in your egg mixture.

Cook in pan, flipping over after 5 minutes, be sure to get around your edges as well.

Serve immediately

9 Smart Points (my additions/subtractions at 2 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

Italian Chopped Salad for Two

So I love Italian Subs, and this reminded me of a sub without the bread.  It is a little high in calories, but definitely worth it.  You could easily make this 3 portions.

Italian Chopped Salad for Two

Photo by ALB

From Pinch and Swirl

Ingredients
For the dressing:
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
1 small clove garlic, minced
1 teaspoon minced shallot
1/2 teaspoon dried Italian seasoning
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper

For the salad:
1 15 ounce can cannellini beans, drained
1 head romaine lettuce, chopped
2 ounces Pecorino Romano or provolone cheese, diced small
3 ounces salami, sliced into thin ribbons
6 oil packed sun dried tomatoes, coarsely chopped
12 kalamata olive, pitted and coarsely chopped (didn't use)
Added 4 Pepperoncinis

Instructions
To make the dressing:
In a medium bowl, whisk together vinegar, mustard, garlic, shallot and Italian seasoning. Slowly drizzle in olive oil, whisking constantly. Season to taste with salt and freshly ground black pepper.

For the salad:
Place cannelini beans in a large salad bowl. Add dressing and gently stir to combine. Let stand 10 minutes. Add chopped romaine to beans and toss gently to incorporate beans and coat lettuce with dressing. Sprinkle remaining ingredients over and serve.

Nutritional Information (from My Fitness Pal the way I ate it)
Calories: 692; Total: Fat 42 g; Saturated Fat: 13 g; Monounsaturated Fat: 19 g; Polyunsaturated Fat: 5 g; Trans Fat: 0 g; Cholesterol: 63 mg; Sodium: 2233 mg; Potassium: 1150 mg; Total Carbohydrate: 49 g; Dietary Fiber: 17 g; Sugars: 9 g; Protein: 34 g

Buffalo Chicken Salad

So I'm not really sure why it took me a year to get around to making this.  I've had it on my to-try list that long.

Labor Day came yesterday, and I wanted something tasty but not too caloric.  I showed D two chicken salad recipes and he said this one.  So this is the one we had.

D grilled the chicken, since we needed chicken for 4 meals this week. I put everything else together. He had his on toast, I had mine on a tortilla wrap.  We both added tomatoes.

The taste was flavorful and zesty.  The original version had blue cheese instead of cheddar.  Also if you aren't a cilantro fan, I don't think it would change the taste to leave it out.

Buffalo Chicken Salad

Photo by ALB

Adapted from Prevention RD
Yield: 6 servings, 1/2 cup each)

Ingredients
5 oz non-fat plain Greek yogurt
1/3 cup Franks Red Hot Wings Buffalo sauce
1/2 tsp garlic powder
1/4 tsp fresh ground black pepper
1 lb boneless, skinless chicken breast, shredded
2 celery stalks, finely chopped
1/2 cup cilantro, minced
1/2 cup shredded sharp cheddar cheese

Directions
In a large bowl, whisk together yogurt buffalo sauce, garlic powder, and black pepper. Stir in chicken, celery, cilantro, and cheese. Refrigerate until serving or up to 5 days in the fridge.

Nutrition Information (from My FitnessPal):
Per Serving:
Calories: 147; Total Fat: 8 g; Saturated Fat: 3 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 72 mg; Sodium: 546 mg; Potassium: 210 mg; Total Carbohydrate: 2 g; Dietary Fiber: 0 g; Sugars: 1 g; Protein: 17 g

Chicken and Couscous Salad

So this was one of those recipes I thought we had, D said no. I had it pinned on Pinterest a few times as to try, and we finally got around to it.  It was pretty flavorful, and I really liked it.  I liked it better for lunch the next day cold.

Would definitely have again.

Chicken and Couscous Salad

Photo by ALB

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

Ingredients
Salad:
1 1/4 cups fat-free, less-sodium chicken broth
1 (5.7-ounce) box uncooked couscous
1 1/2 cups cubed cooked chicken (about 6 ounces)
1/2 cup thinly sliced green onions
1/2 cup diced radishes (about 3 large)
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons pine nuts, toasted

Dressing:
1/4 cup white wine vinegar
1 1/2 tablespoons extravirgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced

Preparation 
To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.

To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.

Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.

Nutritional Information
Amount per serving
Calories: 334; Fat: 10.9 g; Satfat: 2 g; Monofat: 5.9 g; Polyfat: 2.1 g; Protein: 20.9 g; Carbohydrate: 35.8 g; Fiber: 2.9 g; Cholesterol: 39 mg; Iron: 1.8 mg; Sodium: 484 mg; Calcium: 23 mg

Cooking Light, MAY 2004

Grilled Cheese and Green Chile Sandwiches

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

Make it now!

Grilled Cheese and Green Chile Sandwiches

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

Yield: Serves 4 (serving size: 1 sandwich)

Photo by ALB

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

Preparation
1. Preheat broiler to high.

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

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

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

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

Cooking Light, JUNE 2014

Feel-Good Chicken, Cannellini Bean, and Artichoke Salad

I'm always looking for a new way to make Chicken Salad, so when I saw this one, I pinned it.  I showed it to D and he said ok.  I actually suggested bread for sandwiches.

It was really tangy, and good. And the portion was huge.  D said if he had made it as a lettuce wrap he definitely would use more than 1 leaf per serving.  More like 12.  And as you can see in the picture we added tomatoes and forgot lettuce.

We would have again. We had with tater tots.

Feel-Good Chicken, Cannellini Bean, and Artichoke Salad

Photo by ALB

Good to Know: Since cannellini beans and antioxidant-packed artichokes are both rich in fiber, this salad can be a filling meal.

Ingredients
2 tablespoons olive oil
1 large red onion, chopped
2 garlic cloves, finely minced
12 ounces skinless boneless chicken breast, diced
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons light mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15-ounce) can low-sodium cannellini beans, rinsed and drained
1 (6-ounce) jar water-packed artichoke hearts, rinsed, drained, and chopped
4 butterhead lettuce leaves
Garnish: 1 1/2 teaspoons chopped fresh dill
(Added tomatoes and bread)

Preparation
Heat olive oil in a large skillet over medium-high heat for 1 minute. Add onion to pan; cook until soft (4-5 minutes). Add garlic to pan; cook 2 minutes. Add chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper to pan; sauté until cooked through (3-4 minutes). Transfer to a plate to cool. Combine mayonnaise, lemon juice, 1 tablespoon chopped fresh dill, turmeric, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl; whisk well. Add cannellini beans, artichoke hearts, and chicken mixture to bowl, stirring to combine. Chill 1 hour. Place chicken salad evenly into butterhead lettuce leaves; garnish with 1 1/2 teaspoons chopped fresh dill.

Nutritional Information (without Tomatoes and Bread)
Calories: 308; Fat: 13g; Saturated fat: 2g; Monounsaturated fat: 7g; Polyunsaturated fat: 3g; Protein: 24g; Carbohydrates: 23g; Fiber: 5g; Cholesterol: 51mg; Iron: 3mg; Sodium: 502mg; Calcium: 61mg

Health Magazine

Grilled Ginger-Sesame Chicken Salad

D made this when I was sick.  It was really good.  It made a lot of dressing.  We only got 3 servings (because I never measure lettuce/cabbage) but there was dressing left over.  I would have again.

Grilled Ginger-Sesame Chicken Salad

Photo by ALB

Prep time: 15 minutes, plus 30 minutes' marinating time
Cooking time: 10 minutes
Makes 4 servings

Ingredients

Marinade and dressing
1/4 cup reduced-sodium soy sauce
3 Tbsp very finely chopped peeled fresh ginger
3 Tbsp canola oil (use 2 TBS)
2 Tbsp hoisin sauce
1 Tbsp toasted sesame oil
1 tsp sriracha
1 tsp kosher salt
2 (9-oz) boneless, skinless chicken-breast halves
1/4 cup red wine vinegar
1/4 cup minced scallions (white and green parts)

Salad
1 lb napa cabbage, halved lengthwise, very thinly sliced crosswise
2 carrots, shredded or cut into matchstick-size strips
3 scallions (white and green parts), thinly sliced on a sharp diagonal
2/3 cup lightly packed fresh cilantro leaves
1/2 cup slivered almonds, toasted
1 tsp white sesame seeds, toasted
1 tsp black sesame seeds (optional) (didn't use)

Preparation
1. Marinade: In a medium bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt to blend. Transfer 3 Tbsp of the marinade to a baking dish, add chicken, and turn to coat. Cover and refrigerate at least 30 minutes, turning after 15 minutes.

2. Dressing: Whisk vinegar and scallions into the remaining marinade. Set aside.

3. Heat a grill pan over medium-high heat. Remove chicken from marinade, add to grill pan, and cook about 4 minutes per side, or until chicken shows no sign of pink when pierced in the thickest part with the tip of a small sharp knife. Transfer to a cutting board and let rest 15 minutes. 

4. Cut chicken crosswise into ¼-inch-thick slices.

5. Salad: In a large bowl, toss chicken, cabbage, carrots, scallions, cilantro, and half of the almonds with enough dressing to coat lightly.

6. Mound salad in center of 4 plates. Re-whisk dressing and drizzle a little over and around salad. Sprinkle with the remaining almonds and sesame seeds.

Nutritional Information
420 cal, 24 g fat, 32 g protein, 19 g carb.

Adapted from Curtis Stone

Chicken-Orzo Salad with Goat Cheese

D made this while I was at a happy hour.  I came home and had some.  We both thought it was good, but it needs more dressing.  He said he added another TBS of vinegar.  It's a good cold salad, though.  I would have again.  And probably a bigger portion.

Chicken-Orzo Salad with Goat Cheese

Photo by ALB

This delicious salad is ready in a snap thanks to rotisserie chicken and a four-ingredient vinaigrette. Leftover salad is also good the next day for lunch; stir in a handful of arugula to add a fresh touch, if you have extra on hand. Serve with pita wedges.

Yield: 6 servings (serving size: 1 1/3 cups salad and 1 tablespoon cheese)

Ingredients
1 1/4 cups uncooked orzo (rice-shaped pasta)
3 cups chopped grilled chicken breast strips (such as Tyson) (grilled some chicken)
1 1/2 cups trimmed arugula
1 cup grape tomatoes, halved
1/2 cup chopped red bell pepper
1/4 cup prechopped red onion
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
2 tablespoons red wine vinegar (used 3)
1 tablespoon extravirgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
6 tablespoons (1 1/2 ounces) crumbled goat cheese

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

2. Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.

3. Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese.

Nutritional Information
Calories: 295; Calories from fat: 23%; Fat: 7.7g; Saturated fat: 2.9g; Monounsaturated fat: 2.8g; Polyunsaturated fat: 1.1g; Protein: 24.4g; Carbohydrate: 32.1g; Fiber: 2g; Cholesterol: 55mg; Iron: 2.4mg; Sodium: 788mg; Calcium: 40mg

Cooking Light APRIL 2008

Chicken and Avocado Salad with Wasabi-Lime Dressing

I think Cooking Light or My Recipes had an email or thing about avocados last week because I suddenly had 3 or 4 recipes with avocado.  Also our cilantro plant is looking a little sad (burning) so we figured we should have some cilantro this week.  This recipe was in my list to try, so I showed D.  It was a little intriguing because it seems like it would be Mexican-like, and then, oh, let's throw wasabi in there.

It was really good.  The one thing I would have done differently is to save a bit of dressing for the spinach.  It needed something.  Also, if you are having  it as left-overs you need some lime to liven the flavor up (it seemed to dissipate).  This could have also been because it was in my car at 85 degrees (in a lunch bag, but not a cooler) for 3 hours.  Who knows.  It tasted fine.

Would have again.

Chicken and Avocado Salad with Wasabi-Lime Dressing

Photo by ALB

Yield: Serves: 4
Prep time:20 Minutes

Ingredients
1/4 cup olive oil
3 tablespoons lime juice (from 1 large lime)
2 teaspoons wasabi paste (D made his own from wasabi powder)
1/2 teaspoon salt
1 teaspoon finely chopped fresh ginger
3 cups shredded cooked boneless, skinless chicken from a rotisserie bird (D grilled up some chicken)
2 medium avocados, peeled, pitted and diced
4 scallions, white and light green parts, finely chopped (about 2/3 cup)
1/4 cup finely chopped fresh cilantro
8 cups lightly packed baby spinach (about 6 oz.)

Preparation
1. Whisk together oil, lime juice, wasabi, salt and ginger in a small bowl. Place chicken, avocados, scallions and cilantro in a large bowl. (Save some dressing for the spinach).Pour dressing over mixture; toss gently.

2. Divide spinach among 4 plates (Add the saved dressing), top with chicken salad and serve immediately.

Nutritional Information
Calories: 477; Fat: 31g; Saturated fat: 5g; Protein: 37g; Carbohydrate: 14g; Fiber: 9g; Cholesterol: 89mg; Sodium: 465mg

All You APRIL 2013

Chicken and Glass Noodle Salad

D wasn't in the mood to cook, but at the last minute did anyway. I'm glad he did.  This was really good.  I know it was quick, as well.  I only would make it more spicy.
 
Chicken and Glass Noodle Salad

Photo by ALB

To ensure the noodles get soft, soak them in the hottest water you can get from your tap. The salad is moderately spicy; reduce the chile paste by 1 teaspoon or omit it for a milder dish.

Yield: 4 servings (serving size: about 1 1/2 cups salad and 2 tablespoons peanuts)

Ingredients
1 (3.75-ounce) package uncooked bean threads (cellophane noodles)
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1 teaspoon sugar
2 teaspoons sambal oelek (ground fresh chile paste) or chile paste with garlic
2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup matchstick-cut or grated carrot
1/2 cup red bell pepper strips
1/3 cup thinly sliced shallots
2 tablespoons fresh cilantro leaves
1 tablespoon chopped fresh mint (didn't use)
1/2 cup chopped unsalted dry-roasted peanuts

Preparation
1. Place noodles in a large bowl. Cover with very hot tap water, and let stand 15 minutes.

2. While noodles soak, combine vinegar and next 4 ingredients (through sambal), stirring until sugar dissolves. Combine chicken and next 5 ingredients (through mint), tossing well.

3. Drain and rinse noodles with cold water; drain well, squeezing to remove excess water. Snip noodles several times with kitchen shears. Combine noodles and chicken mixture, tossing well to combine. Drizzle noodle mixture with vinegar mixture; toss well to coat. Top with peanuts.

Nutritional Information
Calories: 346; Fat: 11.7g; Saturated fat: 2g; Monounsaturated fat: 5.4g; Polyunsaturated fat: 3.5g; Protein: 27.1g; Carbohydrate: 34.1g; Fiber: 2.4g; Cholesterol: 60mg; Iron: 2.1mg; Sodium: 589mg; Calcium: 44mg

Cooking Light AUGUST 2010

Seared Tuna Niçoise

So D made this with the "taking one for the team," because he knew I would like it.  He was right.  I did.  He thought it was eh.    I would have again.  Him, he would be nice probably and do it.

It was like a deconstructed salad, which is why I enjoyed it.

Seared Tuna Niçoise

Photo by ALB

This flavor-packed dish combines tuna, hard boiled eggs, potatoes, and lots of veggies.

Yield: Serves 4 (serving size: about 2 ounces tuna, 3 egg slices, 1/3 cup potatoes, 1/4 cup beans, and 2 tablespoons tomato mixture)

Ingredients
3 large eggs
1 1/2 cups quartered small red potatoes
1 cup haricots verts, trimmed
Cooking spray
2 (6-ounce) tuna steaks
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2/3 cup grape tomatoes, halved
1/4 cup pitted and quartered niçoise olives (didn't use)

Preparation
1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs. Bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain; cool in ice water 5 minutes. Peel eggs; cut each egg into 4 slices.

2. Place potatoes in pan; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes. Add beans, and cook 3 minutes. Drain; plunge beans into ice water for 1 minute. Drain well.

3. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Sprinkle tuna with 1/4 teaspoon salt and pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Cut thinly across the grain.

4. Combine remaining salt, oil, vinegar, and mustard in a small bowl, stirring with a whisk. Add tomatoes and olives; toss. Divide eggs, potatoes, beans, and tuna among 4 plates; top with tomato mixture.

Nutritional Information
Calories: 311; Fat: 14.7g; Saturated fat: 2.6g; Monounsaturated fat: 9.4g; Polyunsaturated fat: 2g; Protein: 25.7g; Carbohydrate: 16.8g; Fiber: 2.4g; Cholesterol: 175mg; Iron: 2.7mg; Sodium: 596mg; Calcium: 68mg

Cooking Light AUGUST 2012

Spinach Salad with Chicken, Avocado and Goat Cheese

So I wasn't sure what D would think when I suggested this salad.  Except for salads are pretty simple to make, I was unsure of the goat cheese, the lack of seasonings and what not.  But the pretty pictures on Recipe Girl's page got us.

So I started making it (sauteeing chicken, but then D took over).  It took about 20-25 minutes.  Really fast.

It was really good, although I wish it had been bigger.  But perhaps it was because I was hungry, or I don't think 2 Cups of Spinach is all that much.  Either way, I would have again.

Spinach Salad with Chicken, Avocado and Goat Cheese

Photo by ALB

Adapted from RecipeGirl.com
Yield: 4 servings
Prep Time: 20 min

Ingredients
SALAD:
8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes (We used grape tomatoes)
1/2 cup corn (frozen, canned, or cut off the cob) (we used a 14 oz can of corn because what were we going to do with 1/2 can of corn?)
1 1/2 cups chopped cooked chicken (used 4 chicken thighs, sauteed with cumin, salt, pepper and oregano)
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese (used cotija because that's what Aldi had)
1/4 cup toasted pine nuts

DRESSING:
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

Directions
1. Place spinach in a large salad bowl. add remaining salad ingredients.

2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time... as much dressing as you desire).

Nutrition Facts
Servings 4.0
Calories: 437; Total Fat: 28 g; Saturated Fat: 7 g; Monounsaturated Fat: 10 g; Polyunsaturated Fat: 5 g; Trans Fat: 0 g; Cholesterol: 60 g; Sodium: 505 mg; Potassium: 692 mg; Total Carbohydrate: 20 g; Dietary Fiber: 6 g; Sugars: 9 g; Protein 28 g