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)

Cheesy White Bean-Tomato Bake

 Yet another vegetarian recipe.

D didn't like it as much as I did, but it had beans and tomato paste in it, neither ingredient is he big on.  And I might have been heavy on the tomato paste. 

I would have it again. Not sure about him.  We had with a salad.

Cheesy White Bean-Tomato Bake

Adapted from Ali Slagle 

Photo by ALB

Serves: 3
Time: 15 minutes

Ingredients

2 TBSP extra-virgin olive oil 

6 fat garlic cloves, thinly sliced 

1/2 medium onion, chopped 

3 heaping tablespoons tomato paste 

1 tsp oregano 

1/2 tsp crushed red pepper (less if you want less spicy) 

2 (15-ounce) cans white beans (such as cannellini or Great Northern), drained and rinsed 

½ cup boiling water 

 Kosher salt and black pepper

 ⅓ pound mozzarella, coarsely grated (about 1 1/3 cups) 

Directions 

Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the onion and garlic until they are lightly golden, about 3 minutes. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning. Add the oregano and crushed red pepper.  Add the beans, water and generous pinches of salt and pepper and stir to combine. 

Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once. 

8 WW points and (my additions/subtractions at 3 servings)

Sheet-Pan Mushroom Parmigiana

 In our adventures of finding new vegetarian recipes, this one came up.  I don't like cherry tomatoes, and couldn't see what they added to the dish, so we decided to omit them.

Then when D actually made it, he made it his own way.

Sheet-Pan Mushroom Parmigiana

Photo by ALB

Adapted from Hetty McKinnon
YIELD: 4 servings
TIME: 30 minutes

INGREDIENTS 

10 ounces cherry or grape tomatoes, halved (1 pint) (didn't use)

2 garlic cloves, finely chopped (6 garlic of course)

 Extra-virgin olive oil (1.5 TBSP)

 Kosher salt and black pepper 

8 portobello mushrooms, stems removed (keep stems)

3 cups store-bought or homemade marinara sauce (used Classico Spicy Red Pepper)

2 cups (8 ounces) shredded low-moisture mozzarella (reduced from 3 to 2 Cups)

1 cup panko bread crumbs (mixed 1/2 C of panko with 1/2 Italian Seasoned breadcrumbs).
added 1 TBSP butter

½ cup (1/2 ounce) basil leaves, finely chopped, plus more leaves for topping 

PREPARATION 

Heat oven to 425 degrees. 

Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil.  Cut up mushroom stems and garlic finely and mix that all together.  

Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes. 

To the sheet pan, add the mushroom caps and drizzle each generously with olive oil. (Don’t skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom the stem blend, and with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden. 

Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of butter and add the bread crumbs, basil and 1/2 teaspoon of salt (I would omit the salt, D would not). Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar. 

To serve, transfer mushrooms to serving plates. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.

14 WW points and 2 vegetables (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)

Roasted Potatoes and Spinach

Both D and I enjoyed it. I think it was the ton of butter that was in the dish.  We both would have it again. We had with Honey-Rosemary Pork Tenderloin.

Roasted Potatoes and Spinach

Photo by ALB

Crispy potatoes meet garlicky spinach for the perfect side dish.

Level: Easy
Total: 40 min
Prep: 12 min
Cook: 28 min
Yield: 3 servings

From Food Network

Ingredients
1 pound small red-skinned potatoes, quartered
3 tablespoons unsalted butter, melted
1 tablespoon grainy mustard
Kosher salt and freshly ground black pepper
One 5-ounce container baby spinach
2 cloves garlic, finely chopped

Directions
Preheat the oven to 400 degrees F.

Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper.

Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes.
Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.

8 Smart Points (my additions/subtractions at 3 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)

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)

Easy Weeknight Chicken Curry with Cucumber Yoghurt and Roti

So Pinterest now thinks I really like curry. I do, but it typically involves things that aren't easy to find (like fenugreek leaves).  So this recipe came up, and I showed it to D.  He said ok.  It was very flavorful.  And Kroger had all the ingredients.

We had with naan and rice because roti is like fenugreek leaves.  I'm not traveling 15 miles to find some.

Easy Weeknight Chicken Curry with Cucumber Yoghurt and Roti

Photo by ALB

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

A deeply aromatic and flavourful chicken curry served with roti and cucumber raita is perfectly suited for fuss-free weeknight cooking.

Course: Chicken, Curry
Servings: 4 -6
Author: Alida Ryder

Ingredients
12 pieces chicken of your choice bone in, skin on (used 5 chicken thighs)
1 large onions finely chopped
4 cloves garlic finely chopped
5 cm piece fresh ginger grated
2 tablespoons Garam Masala
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1 teaspoon chili flakes
2 cans chopped tomatoes / 3 cups chopped fresh tomatoes (used 2 cans, diced)
2 teaspoons sugar optional (didn't use)
500 ml chicken stock (use a ~2C can of broth)
150 ml cream (use ~2/3 C of half and half)
salt and pepper to taste
fresh cilantro chopped, to serve
warmed roti to serve (used naan, but not included in the Smart Points)

for the cucumber yoghurt
1 cup grated cucumber
1 cup Greek yoghurt
1 TBSP lemon juice
salt and pepper, to taste

Instructions
Heat a large, deep pan over high heat and add a splash of oil to the pan.

Brown the chicken all over then remove and set aside.

Add the onions to the pot and allow to soften for 5 minutes then add the ginger, garlic and spices.

Add another splash of oil if the mixture is too dry and fry for 30 seconds.

Add the chicken back to the pan then pour in the tomatoes, chicken stock and sugar.

Turn the heat down and allow to simmer for 15 minutes or until the chicken is cooked through.

After 15 minutes, add the cream and season to taste then allow to simmer for another 5 minutes.

Sprinkle over the chopped coriander and serve with the roti and cucumber yoghurt.

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

20-Minute Crispy Pierogies with Broccoli and Sausage

Another Pierogie Recipe (they were on sale and I had a coupon).  This was ok.  It really just tasted like Sausage and Broccoli and Pierogies in a bowl (like I was too lazy to clean a plate or something).  It wasn't bad, because none of those things are bad.  It just didn't meld together.

We had with salad.

20-Minute Crispy Pierogies with Broccoli and Sausage

Photo by ALB

Recipe courtesy of Food Network Kitchen
Total:20 min
Prep: 5 min
Cook: 15 min
Yield: 4 servings
Level: Easy

Ingredients
1 tablespoons olive oil
One 16-ounce box frozen potato-cheese pierogies
1/2 pound hot Italian sausage (about 3 links)
2 cloves garlic, smashed and roughly chopped
Pinch red pepper flakes
1 pound frozen broccoli spears, thawed (split any spears that are very large)
1 cup low-sodium chicken broth
2 tablespoons grated Parmesan, plus more for serving

Directions
Place frozen pierogies on the sheet pan, spraying the tops of the pierogies with non-stick pan spray. Bake for 17 to 19 minutes or until golden brown, turning over halfway through cook time. Remove from the heat.

While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat.

Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan.

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

PIEROGI CHICKEN SUPPER RECIPE

This recipe came about because I had a coupon for Pierogies.  We have another recipe but I wanted to try something different.  Plus this had chicken in it so I knew D would go for it.

It was really good.  I think next time though, D would bake the pierogies and add the cauliflower (or broccoli) to the pot.

PIEROGI CHICKEN SUPPER RECIPE

Photo by ALB

Chicken, cheese and onion combine with frozen pierogies to give dinner a change of pace. Best part is, it takes just 30 minutes to get this satisfying skillet supper on the table.

From Taste of Home
Makes: 4 servings
Serving Size 1 Cup
Prep/Total Time: 30 min.

INGREDIENTS
1 package (16 ounces) frozen pierogies
1 pound boneless skinless chicken breasts, cut into 2x1/2-inch strips
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, divided
1/2 large sweet onion, thinly sliced
1/2 cup shredded cheddar cheese
(add broccoli or cauliflower)

DIRECTIONS
Cook pierogies according to package directions; drain (or bake them). Meanwhile, toss chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute chicken and onion until chicken is no longer pink. Remove from pan.

In same pan, heat remaining butter over medium heat; saute pierogies until lightly browned. Stir in chicken mixture; sprinkle with cheese. Cover; remove from heat and let stand until cheese is melted.

NUTRITIONAL FACTS
1 cup: 444 calories, 16g fat (8g saturated fat), 101mg cholesterol, 762mg sodium, 40g carbohydrate (10g sugars, 3g fiber), 33g protein.

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

Mexican Chicken, Sweet Potato and Black Bean Skillet

So this recipe is one of the ones that gives me pause with the new Weight Watchers Freestyle Program.  I mean 4 points for a 375 calorie meal?  Don't get me wrong. I've been losing weight, once I figured out Freestyle did not equal Free For All, but still it just is unsettling.  But oh well.

As for the recipe...  it a quick, throw everything in a pan meal. And it has enchilada sauce.  So it comes together fast, and did I mention that it has enchilada sauce?

The result is something my brother would call affectionately call "Taco Slop," and eat.  It was good.  We were going to sub out the sweet potato with butternut squash, because D doesn't like sweet potatoes.  But he ate it.  I amazingly didn't get any tomatoes in my portions (I don't like hot tomatoes except on pizza).

Anyway D and I both said we would have again. Next time we would add tortillas, or tortilla strips.

Mexican Chicken, Sweet Potato and Black Bean Skillet

Photo by ALB

PREP TIME: 00:10
COOK TIME: 00:10
SERVES: 4
From by Danae at RecipeRunner.com

An easy dinner all made in one skillet- Mexican Chicken, Sweet Potato and Black Bean Skillet. Top this healthy dinner with shredded cheese and cilantro for a fast and delicious Mexican inspired meal!

Ingredients
2 teaspoons olive oil (used Pam)
1 pound boneless skinless chicken breasts, cut into bite sized pieces
1/2 cup diced yellow onion
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
3/4 teaspoon kosher salt or to taste
1/4 teaspoon granulated garlic
1/4 teaspoon fresh ground black pepper
1 sweet potato, peeled, par-cooked and diced (see note on par-cooking)
1 cup cherry tomatoes, halved (used grape tomatoes)
15 ounce can black beans, rinsed and drained
4 ounce can diced green chiles
1/3 cup salsa or red enchilada sauce
1/2 cup shredded cheddar cheese or colby jack cheese
1/2 lime, juiced
1 tablespoon chopped cilantro (optional)
Added chopped jalapenos to taste

Instructions
Heat the olive oil in a large (10-12 inch) cast iron or non-stick skillet over medium-high heat.

In a small bowl combine all of the spices.

When the skillet is hot add in the chicken and spread into an even layer, then sprinkle with half of the spice blend.

Sauté the chicken for approximately 3 minutes then add in the onion.

Continue to cook for several more minutes or until the onion has softened and the chicken is cooked through. Lower the heat to medium and add in the remaining spice blend, sweet potato, cherry tomatoes, black beans, green chiles and salsa or enchilada sauce. Stir together and cook until the mixture is heated through, approximately 2-3 minutes.

Squeeze the lime juice over everything then top with the shredded cheese.

Cover with a lid or lay a piece of foil on top of the skillet until the cheese has melted.

Garnish with cilantro amd jalapenos and serve.

Recipe Notes
To par-cook a sweet potato, cut it in half lengthwise and place it in a shallow microwave safe dish or bowl cut side down. Pour a 1/4 cup of water in the dish, cover the dish with a piece of plastic wrap and poke a couple of holes in the top of the plastic to allow the steam to escape. Microwave for 3-5 minutes depending on the size or until the sweet potato is tender, but not fully cooked.

Nutrition Facts
Calories: 385 kcal; Total Fat: 11g; Saturated Fat: 4g; Cholesterol: 96mg; Carbohydrate: 36g; Dietary Fiber: 11g; Sugars: 7g; Protein: 38g

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

Dak Bokkeum with Spinach (Korean Stewed Chicken with Spinach)

This is one of those quick and easy recipes if you plan it right.

Make the marinade before you go to bed.  Possibly cut the chicken. When you get home from work or wherever, mix the 2 and go walk the dogs.  Boom! 30 minutes has passed, and you have marinated chicken.

D made this and it was really good. It had a lot of flavor and wasn't overly spicy.

Dak Bokkeum with Spinach (Korean Stewed Chicken with Spinach)

Photo by ALB

Hands-on Time: 35 Mins
Total Time: 1 Hour 25 Mins
Serves 6 (serving size: 1 cup chicken mixture and 3/4 cup rice)

Gochujang is an indispensable Korean sauce based on fermented soybeans and chiles. You'll find it in Asian markets, or seek out Annie Chun's brand, which is more widely available.

Ingredients
1/3 cup gochujang (Korean chile sauce)
1/4 cup (1/2-inch) slices green onion bottoms
2 1/2 tablespoons lower-sodium soy sauce
2 tablespoons minced fresh garlic
2 tablespoons minced peeled ginger
2 tablespoons dark sesame oil
1 tablespoon brown sugar
3/4 teaspoon crushed red pepper
2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips
1 1/2 cups uncooked short-grain white rice
1 1/2 cups water
1/3 cup water 3/4 cup
(1 1/2-inch) slices green onion tops
1 (5-ounce) bag fresh baby spinach
1 tablespoon toasted sesame seeds

Ingredients
Combine the first 8 ingredients in a large bowl. Stir in chicken. Cover and marinate 30 minutes.

Place rice in a medium saucepan; cover with water to 2 inches above rice. Stir rice; drain. Repeat procedure twice. Add 1 1/2 cups water to drained rice in pan. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 20 minutes. Remove from heat; let stand 10 minutes.

While rice cooks, bring 1/3 cup water to a boil in a Dutch oven. Add chicken mixture; bring to a simmer. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 10 minutes or until mixture thickens, stirring occasionally. Remove from heat; stir in green onion tops and spinach. Sprinkle with sesame seeds. Serve with rice.

Nutritional Information
Calories: 433; Fat: 12g; Sat fat: 2.2g; Mono fat: 3.9g; Poly fat: 3.6g; Protein: 33.5g; Carbohydrate: 45.2g; Fiber: 2.9g; Cholesterol: 125mg; Iron: 6.3mg; Sodium: 649mg; Calcium: 54mg

COOKING LIGHT, March 2012

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

Teriyaki Glazed Salmon

D said ok to this recipe. I know he wasn't thrilled with it since he isn't a huge salmon fan, but he ate it.  I liked it a lot.  Even better was the fact I had a coupon for Kikkoman Teriyaki.

I would have again, especially since it looks like something I can make.  We had with rice.

Teriyaki Glazed Salmon

Photo by ALB

TOTAL TIME: 0:20
PREP: 0:05
LEVEL: EASY
SERVES: 4

From Delish.com

INGREDIENTS
4 6-oz. salmon filets
1 lb. green beans, ends trimmed
1 tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
6-8 tbsp. teriyaki sauce, plus more for serving (used 6)

DIRECTIONS
Preheat oven to 425º and line a rimmed baking sheet with parchment paper.

Arrange salmon on sheet pan with green beans around it. Drizzle oil over green beans and sprinkle green beans and salmon with salt and pepper.

Spread teriyaki sauce, about 2 tablespoons per fillet, over salmon. Bake until salmon easily flakes with a fork, about 15 minutes. Remove from oven and drizzle with additional teriyaki sauce, if desired.

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

Pot Sticker Pad Thai

I was in charge of dinner one night, so "I made this."
It was stupid easy, especially because I made it even easier than the original directions.

D bought the peanuts at the gas station, because I forgot to buy them, but including going to the grocery store, it took 30 minutes to mak

Pot Sticker Pad Thai

Photo by ALB

Hands-On Time 15 Mins Total Time 15 Mins
Yield Serves 4
Adapted from Real Simple

Ingredients
1 16-ounce bag frozen pot stickers (used 20 Ling Ling Potstickers, Chicken  and Vegetable Dumplings)
1/3 tablespoon olive oil
14 oz bag of coleslaw mix
3 tablespoons soy sauce
1/4 cup salted peanuts
1 Cup edamame

Preparation
Cook the pot stickers according to the package directions; drain.

Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the coleslaw mix and edamame and toss to coat. Add the soy sauce and cook for 2 to 3 minutes.

Transfer the vegetables to plates, top with the pot stickers, and sprinkle with the peanuts.

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

Greek Tortellini Pasta Salad

I made this, so you know it was pretty easy to make.  I made some changes from the original recipe because I hate olives.  And I put in the whole artichoke can because what am I going to do with a partial can of artichokes?

D and I both liked it.  Of course, I can eat my weight in Tortellini.  But for a quick filling meal, this is a good one.

Greek Tortellini Pasta Salad

Photo by ALB

Greek Tortellini Pasta Salad with zesty Greek lemon dressing, fresh veggies, and hearty tortellini pasta will be your go-to potluck and dinner side dish!

adapted from lecremedelacrumb.com
Prep time: 15 mins
Total time: 15 mins
Serves: 6 2 Cup servings

Ingredients
1 pound cheese tortellini pasta (either fresh, or dried - cooked according to package's instructions) (used 20 oz Buitoni)
1 cup grape tomatoes, halved
1/2 red onion, diced
1 large cucumber, peeled and chopped
1 14oz can artichoke hearts, roughly chopped
11 oz chicken breast, sauteed with salt and pepper (eyeballed that)
1/2 cup crumbled feta cheese
1/3 cup packed fresh basil leaves, finely chopped (that whole tub that you get from Kroger)

Greek Dressing
1/3 cup extra virgin olive oil
1/3 cup apple cider vinegar
6 cloves of garlic garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
2 teaspoons sugar
1 tablespoon dijon mustard
1/2 teaspoon salt, or to taste
black pepper, to taste
juice of 1/2 lemon

Instructions
Combine all dressing ingredients in a jar, cover and shake well.

In a large bowl combine tortellini, tomatoes, onions, cucumbers, artichoke hearts, olives, feta cheese, and basil. Pour dressing over the top, then toss to combine.

Serve immediately OR cover and refrigerate up to 6 hours before serving.

15 Smart Points (my additions/subtractions at 6 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)

Chicken with Mushrooms

This was pretty good. Very simple and very fast which means it was excellent.
On top of that, it uses ingredients we usually have in the house.

We had with Crack Broccoli and pasta.

Chicken with Mushrooms

Photo by ALB

Chicken cutlets are sauteed with button mushrooms for a quick and delicious one-skillet meal.
PREP: 25 MINS
TOTAL TIME: 25 MINS
SERVINGS: 4
SOURCE: EVERYDAY FOOD, SEPTEMBER 2012

Ingredients
1/4 cup all-purpose flour
1 1/2 pounds chicken cutlets
Salt and pepper
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
2 tablespoons fresh thyme leaves, chopped
1 pound button mushrooms, trimmed and quartered
1/4 cup dry white wine
1/4 cup chicken broth
1/4 cup chopped fresh parsley

Directions
Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.

In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.

Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.

Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.

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

One Pan Healthy Sausage and Veggies

So I saw this on Pinterest (shocking).  It looked easy, and it had red peppers (D loves them, I'm kind of eh...like green better). But it also had green beans and broccoli so WIN!

Smoked Sausage in the all pork variety comes in 12-16oz portions, so give 3 oz to your 3 dogs.  They will love you.

It was pretty tasty. More so the next day.  And it was really easy to clean up.

Would have again.

One Pan Healthy Sausage and Veggies

Photo by ALB

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
 Servings: 4 if served with rice/quinoa (or if not)

Original Author: Chelsea 

Ingredients 
2 cups (~1 small) red potato
3/4ths pound green beans
1 large head of broccoli (~ 1 and 1/2 cups)
1 and 1/2 cups chopped bell peppers (2 large or 6-7 mini sweet bell peppers)
9 ounces smoked sausage
6 tablespoons olive oil (you only need 3)
1/4 teaspoon red pepper flakes optional
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Serve with: fresh parsley, quinoa/rice, lots of 4 TBSP freshly grated Parmesan cheese

Instructions
Preheat the oven to 400 degrees F.

Line a large sheet pan with foil or parchment paper.

Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve, chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.

Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat.

Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.

If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.

Enjoy with rice or quinoa and fresh parsley if desired.

13 Smart Points (my additions/subtractions at 4 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

Spinach and Artichoke Penne with Chicken

So a few weeks ago, D made a recipe from Closet Cooking called Spinach and Artichoke Stuffed Chicken.  He views stuffing chicken as a PITA but did it anyway.  We each took a bite, realized the chicken was bad, and had to toss out the entire dinner. We were both bummed because it did taste good, minus the spoiled chicken.  So D said he would make it again, but he would just cut up the chicken and toss everything with penne.

So yesterday that is what he did.  It was basically Spinach and Artichoke Dip served on pasta with some chicken.  It was excellent.  We will have again.

Spinach and Artichoke Penne with Chicken

Photo by ALB

Adapted from Closet Cooking

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5

Ingredients
4 (6 ounce) chicken breasts, cut into 1-inch pieces
Salt and Pepper to taste
10 ounces spinach, thawed or wilted, squeezed of excess liquid and coarsely chopped
1 (14 ounce) can artichoke hearts, coarsely chopped
8 ounces cream cheese, room temperature (used low-fat)
1/2 cup mozzarella, shredded
1/4 cup parmigiano reggiano (parmesan), grated
salt, pepper and cayenne to taste
1 tablespoon oil (used cooking spray)
1 onion, diced
2 cloves garlic, chopped
1 cup chicken broth
10 oz uncooked Penne

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

2.  While pasta cooks, heat a large Dutch oven over medium-high. Add cooking spray to pan. Season the chicken with salt and pepper to taste. Add onion, chicken and garlic to pan and cook over medium heat for 4-5 minutes or until chicken is no longer pink. Stir in the artichokes, spinach, cheeses, seasoning and broth; heat through.

3. Drain pasta; toss with chicken mixture.

Yield: 5 servings.

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