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)

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)

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

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

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

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

Photo by ALB

Adapted from Cooking Classy

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

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

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

Instructions
Cook chicken if you haven't.

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

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

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

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

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

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

Roasted Broccoli Chickpea Arugula Salad

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

Roasted Broccoli Chickpea Arugula Salad

Photo by ALB

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

From JENN LAUGHLIN - PEAS AND CRAYONS

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

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

Instructions
Pre-heat oven to 400°F

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

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

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

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

Meanwhile, sautee the Chicken Breast until cooked.

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

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

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

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

Cabbage and Rice Noodle Salad with Peanut-Lime Dressing

This went with the Banh Mi Meatballs.  It was really good. Large portions.
I would have again.

Cabbage and Rice Noodle Salad with Peanut-Lime Dressing

Photo by ALB

Active Time: 20 Mins
Total Time: 20 Mins
Yield:  Serves 4 (1 1/3 cup)

This bright, Asian-inspired salad makes absolutely no claims to any kind of authenticity except for deliciousness. For those nights when takeout beckons, brown rice noodles, gorgeous, gut-healthy cabbage, crunchy cucumber, and an addictive peanut-lime dressing fill the void for a fraction of the calories. This sturdy salad holds up well in the fridge, so (we know from personal experience) pack it up with a bit of rotisserie chicken for a filling desk lunch.

Ingredients
4 ounces brown rice noodles (such as Annie Chuns or similar)
4 cups thinly sliced red cabbage
1 1/2 cups shaved carrot (about 1 medium)
1/4 cup chopped cilantro leaves
1 cup English cucumber, diced
1/2 cup chopped scallions
1/4 cup peanut butter (used crunchy)
1/4 cup water
1 tablespoon minced garlic (about 2 small cloves)
2 tablespoons minced shallot (about 1 small)
1 teaspoon Vietnamese-style fish sauce
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon reduced-sodium soy sauce
3 tablespoons lime juice
1 teaspoon lime zest
Garnish: 1/4 cup roasted, unsalted peanuts (forgot)
Cilantro 1 lime, cut into wedges

Preparation
Step 1: Cook rice noodles per package instructions. Rinse with cold water and set aside.

Step 2: Combine noodles, cabbage, carrot, cilantro, cucumber, and scallions in a bowl. Toss to combine.

Step 3: In a small bowl, whisk peanut butter, water, garlic, shallot, fish sauce, vinegar, sesame oil, soy sauce, and lime zest together until smooth.

Step 4: Add dressing to veggie-noodle mixture and toss until ingredients are coated.

Step 5: Divide into bowls and garnish with peanuts, cilantro, and lime wedges as desired.

Nutritional Information
Calories: 240; Fat: 11g; Satfat: 2g; Unsatfat: 8.7; Protein: 7g; Carbohydrate: 29g; Fiber: 4g; Sugars: 5g; Added sugars: 0g; Sodium: 250mg; Calcium: 4% DV; Potassium: 8% DV

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

Tagliata of Flank Steak with Arugula and Shaved Parmesan

We're back into trying to eat healthy, but at the same time not feeling deprived.  I looked at Weber for some clues and saw this one.  It didn't disappoint.

Tagliata of Flank Steak with Arugula and Shaved Parmesan

Photo by ALB

Serves 4 to 6 (We got 3 servings)
PREP TIME: 15 mins
GRILLING TIME: 6 to 8 mins

Ingredients
1 flank steak, 1½ to 2 pounds and about ¾ inch thick (used 1 1/2 pound)
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/3 cup / 80 milliliters balsamic vinegar
1/2 teaspoon granulated sugar
6 cups / 170 grams loosely packed baby arugula
Added some leaf lettuce, grape tomatoes, and red onion because we had them)
1 cup / 20 grams loosely packed shaved Parmigiano-Reggiano® cheese

Instructions
01 Lightly brush the steak on both sides with oil and season evenly with salt and pepper. Allow the steak to stand at room temperature for 15 to 30 minutes before grilling.

02 Prepare the grill for direct cooking over high heat (450° to 550°F). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.

03 In a small saucepan over medium-high heat on the stove, combine the vinegar and sugar. Allow the mixture to reduce by half, 6 to 8 minutes, stirring occasionally. Remove from the heat and let cool.

04 Grill the steak over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steak temporarily over indirect heat). Transfer to a cutting board and let rest for 3 to 5 minutes.

05 Cut the steak lengthwise in half and then cut each half across the grain into thin slices; divide evenly onto serving plates. Pour any juices remaining on the cutting board over the steak, and pile the arugula on top. Drizzle each serving of the arugula with oil (didn't use) and the balsamic reduction, season with salt and pepper, and top with the cheese. Serve right away.

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

MISO-MARINATED STEAK SALAD WITH MISO-GINGER DRESSING

I found this recipe looking for ways to use up miso, that we had in the fridge.  The salad was quite basic, but the dressing and the steak were good.
It's a little high in points, and part of it is the oil, but I'd still have it again.

MISO-MARINATED STEAK SALAD WITH MISO-GINGER DRESSING

Photo by ALB

SERVES 4-6 | PREP: 20 MINUTES | COOK: 15 MINUTES (we got 3 servings)

INGREDIENTS
1/4 cup miso paste
1/4 cup soy sauce
3 tablespoons rice wine vinegar
1/2 teaspoon sugar
4 cloves garlic, minced
1 1-inch piece ginger, peeled and grated
2 tablespoons olive oil
1 lb steak (flank, rib eye, New York, etc) - used flank
16 oz mixed greens
2 cups thinly sliced red cabbage
1 cup thinly sliced red onion
4 radishes, trimmed and quartered
1/2 cup halved grape tomatoes
1/4 cup thinly sliced green onion
2 tablespoons sesame seeds
Kosher salt
Freshly ground black pepper

Dressing:
2 tablespoons miso paste
2 cloves garlic, minced
1 1-inch piece ginger, peeled and grated
1/4 cup + 1 teaspoon rice wine vinegar
1/4 cup olive oil
1 tablespoon sesame oil
1 teaspoon kosher salt
Freshly ground black pepper

INSTRUCTIONS
Whisk together the miso paste, soy sauce, vinegar, sugar, garlic, ginger and olive oil. Marinate the steak in a glass or non-reactive bowl, or resealable bag, for about 15 minutes.

Heat a grill pan or grill to medium high heat. Grill the steak for about 6 minutes per side, or until a thermometer inserted into the thickest part reads 120°F. Allow the steak to rest while you prepare the rest of the salad.

In a large bowl, toss together the greens, red cabbage, onion, radish, and tomatoes.

In a jar, whisk together the miso paste, garlic, ginger and vinegar. Add the olive oil and sesame oil, season with salt and pepper. Seal the jar with a lid and shake vigorously.

Lightly dress the salad with some of the dressing, then arrange on a platter. Slice the steak against the grain and place on top of the salad. Drizzle with a little more dressing and top with the green onions and sesame seeds. Season to taste with salt and pepper.

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

Shredded Chicken Salad with Creamy Miso Dressing

So I made this, sort of.  I didn't know what a PITA it is to make mayonnaise by hand.  So after whisking for ever, I decided to just stop.  Which was kind of good because I didn't use all the oil.  After reading all the instructions, I knew I didn't need that much dressing.  So it helped with WW points a lot.

Shredded Chicken Salad with Creamy Miso Dressing

Photo by ALB

3 servings
Adapted from Bon Appetit

Ingredients
4 slices bacon (used center-cut)
1 1½-inch piece ginger, peeled, cut into very thin matchsticks
1 tablespoon soy sauce
1 tablespoon tahini
1 tablespoon white miso
2 teaspoons fish sauce
3/4 teaspoon toasted sesame oil
Pinch of sugar
4 tablespoons fresh lemon juice, divided
1 large egg yolk
1/3 cup vegetable oil, divided
Kosher salt, freshly ground pepper
1.5 lbs chicken breast diced
3 heads of romaine hearts, cut crosswise into ½-inch-thick ribbons
3 scallions, thinly sliced
Toasted sesame seeds (forgot to use, not in WW points)

Preparation
Cook bacon in a dry medium skillet over medium heat, turning slices occasionally, until brown and crisp, 5–8 minutes. Transfer to paper towels; let cool.

Cook ginger in a small saucepan of boiling water 1 minute. Drain ginger and rinse under cold water; set aside.

Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar, and 2 Tbsp. lemon juice in a small bowl until smooth.

Whisk egg yolk and remaining 2 Tbsp. lemon juice in a medium bowl to combine. Very gradually stream in 1/3 cup vegetable oil (almost drop by drop), whisking constantly until mayonnaise is emulsified and thick. Still whisking constantly, gradually add soy sauce mixture.Thin dressing with a tablespoon or two of water if needed.

Wipe down the bacon pan, but leave enough grease in it for the chicken.  Saute with salt and pepper.  Add 2 TBSPs of dressing to the pan while cooking.

Toss everything but the dressing in a large bowl.

Transfer salad to serving bowls or platter and drizzle 2-3 tablespoons or so of dressing over each salad (you may have some left over). Top with sesame seeds (if you remember).

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

Korean-Style Skirt Steak Salad

So I don't know what my latest fascination with pickled foods is, but I right now Kimchi is high on the list.  I know D is a fan of salads because they are supposedly easy, so when I saw steak, kimchi and salad, yes please!

D bought what ingredients he could find at the store and made substitutions where he couldn't find what was needed.I made the marinade and may have messed up (put in 1/4 C of oil into the marinade). D said it wold be fine. It was.

I really liked this and I think D did as well.

Korean Skirt Steak Salad

Photo by ALB

Active Time: 25 Mins
Total Time: 12 Hours 25 Mins
Yield Serves: 4 (serving size: 1 salad)  (we got 3 because D doesn't do leftover salads)

This dinner salad is an exciting twist on a taco salad: Crisped wonton wedges replace tortilla strips, marinated skirt steak stands in for ground beef, and bok choy subs in for lettuce. Gochugaru—Korean red pepper flakes—is worth seeking out at an Asian market. It has a slightly sweet, deeply roasted flavor and not as much chile heat as you’d expect. Use it anywhere you want some gentle heat and a robust savory note: sprinkled on eggs, kebabs, hummus, roasted vegetables, and grilled corn.

Ingredients
1 small bunch scallions (about 2 1/2 oz.)
1/3 cup granulated sugar
1/4 cup lower-sodium soy sauce
1 1/2 tablespoons chili garlic sauce (used 2 TBSP)
1/4 cup rice vinegar, divided
1 tablespoon minced garlic
1/4 cup toasted sesame oil, divided (forgot to divide...if you bake the wontons, you need 1 TBSP)
1 pound skirt steak
10 square wonton wrappers
Cooking spray
1 tablespoon gochugaru (optional) (didn't use)
1/8 teaspoon kosher salt
6 baby bok choy (2-oz. each) , thinly sliced (about 4 cups) (used Napa Cabbage)
1 cup kimchi (about 5 oz.)
1 cup matchstick-cut daikon radish (about 3 oz.) (used matchstick-cut carrots)
1 ripe avocado, diced

Preparation
Step 1
Thinly slice white parts of scallions; set aside green tops. Combine white scallion slices, sugar, soy sauce, chili garlic sauce, 2 tablespoons rice vinegar, garlic, and 1 tablespoon sesame oil in a large ziplock plastic bag. Seal bag, and gently shake to combine. Add steak, and seal bag. Massage bag to coat steak with marinade. Chill 12 hours or up to 1 day. Remove steak from bag; discard marinade.

Step 2
Stack 5 wonton wrappers on top of each other. Using a pizza cutter, cut wonton stack diagonally into quarters to form wedges. Repeat procedure with remaining 5 wonton wrappers.

Step 3
Heat 2 tablespoons sesame oil in a large skillet over medium-high. Place half of wonton wedges in hot oil; cook, stirring occasionally, until crisp and browned, 1 to 2 minutes. Using a slotted spoon, transfer fried wonton wedges to a paper towel–lined plate to drain. Repeat procedure with remaining half of wonton wedges.  (Do this instead: Wonton Chips- Baked not fried. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper,Place the wonton wrappers on the baking sheet. Spray with PAM. Sprinkle with the garlic, salt and pepper. Bake for 7 minutes until crispy and beginning to brown (5 minutes was plenty for me). If you only have 1 baking sheet, you need to do this a few times.)

Step 4
Heat a grill pan over high, and lightly coat with cooking spray. Add steak to pan; cook to desired degree of doneness, 2 to 4 minutes per side for medium-rare. Let stand at least 5 minutes, and cut against the grain into thin slices.

Step 5
Whisk together remaining 2 tablespoons rice vinegar; remaining 1 tablespoon sesame oil; gochugaru, if desired; and salt in a medium bowl. Cut green scallion tops into 2-inch pieces, and cut each piece in half lengthwise. Add green scallion slices and bok choy to dressing; toss to coat. Divide bok choy mixture evenly among 4 bowls. Top evenly with kimchi and daikon. Divide steak slices, fried wontons, and avocado evenly among bowls.

Nutritional Information (4 servings)
Calories: 408; Fat: 24g; Satfat: 6g; Unsatfat: 16g; Protein: 29g; Carbohydrate: 21g; Fiber: 4g; Sugars: 5g; Added sugars: 3g; Sodium: 635mg; Calcium: 12% DV; Potassium: 20% DV

Cooking Light, July 2018

16 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)

Spinach and Arugula Salad with Creamy Parmesan Dressing

I wanted to have something healthy-ish for Christmas so I found a few recipes for salad.  D and I ultimately chose this one.  We used a rutabaga for the turnip, because neither one of us knew what a turnip was and thought the rutabaga was a turnip.  We both liked it, and had more on New Year's Eve.

Spinach and Arugula Salad with Creamy Parmesan Dressing

Photo by ALB

Hands-on Time: 10 Mins
Total Time: 10 Mins
Yield Serves 6 (serving size: about 1 cup)

This light but rich dressing meets at the happy place between Caesar and ranch.

Ingredients
1.5 ounces Parmesan cheese, finely grated and divided (about 6 tablespoons)
1/3 cup canola mayonnaise (used light mayo)
3 tablespoons fresh lemon juice
2 tablespoons water
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
4 cups baby spinach leaves
4 cups baby arugula leaves
3/4 cup matchstick-cut or shredded turnip, divided (used a rutabaga)

Instructions
Combine half of cheese and next 5 ingredients (through pepper) in a large bowl; stir until well blended. Add spinach, arugula, and half of turnip. Toss to coat. Sprinkle with remaining cheese and turnip.

Nutritional Information
Calories: 77; Fat: 5.4g; Satfat: 1.2g; Monofat: 2.7g; Polyfat: 1.4g; Protein: 3g; Carbohydrate: 3g; Fiber: 1g; Cholesterol: 6mg; Iron: 1mg; Sodium: 252mg; Calcium: 107mg; Sugars: 1g; Est. added sugars: 0g

COOKING LIGHT, April 2016

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

Grilled Skirt Steak Salad with Arugula, Balsamic-Glazed Onions, Tomatoes, and Feta

Salads are pretty easy to make, in general, and I think D really likes them.  He throws one into the menu, at least every 2 weeks.  This one was really good. 

The bite of the arugula with the sweetness of the onions.  Would definitely have again.

Grilled Skirt Steak Salad with Arugula, Balsamic-Glazed Onions, Tomatoes, and Feta

Photo by ALB

Adapted from Delish.com

Steak is great, but you'll really kill dinner by serving it with this umami-packed salad.

TOTAL TIME: 0:30
PREP: 0:15
LEVEL: EASY
SERVES: 3

INGREDIENTS
Cooking Spray
4 tbsp. extra-virgin olive oil, divided
1 red onion, thinly sliced into half moons
1 tsp. balsamic vinegar
1 tsp. brown sugar
kosher salt
Freshly ground black pepper
1 lb. skirt steak
2 tbsp. red wine vinegar
1 5 oz. container of baby arugula
1 pt. red grape tomatoes, halved lengthwise
2 oz. Feta, crumbled

DIRECTIONS
In a large skillet over medium-high heat sprayed with cooking spray, heat. Add onion and cook until soft, 5 minutes. Add balsamic vinegar and brown sugar, and continue to cook for another 2 minutes, until very soft. Season with salt and pepper, then remove to bowl and let cool.

Rub grill pan with 1 tablespoon olive oil and heat over high heat (didn't do, since used grill). Season skirt steak generously with salt and pepper, and grill steak for 3 minutes per side for medium rare. Remove steak to cutting board and let sit for 5 minutes. In large bowl, whisk together red wine vinegar with remaining 4 tablespoons of olive oil, then season with salt and pepper. Add arugula and tomatoes to vinaigrette and toss gently to combine.

Thinly slice steak diagonally across the grain.

Divide salad mixture among 3 plates. Top each with caramelized onions, steak, and crumbled feta, and serve immediately.

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

Grilled Lemon Herb Mediterranean Chicken Salad

I'm really not sure why I didn't like this salad. We've had it twice. D liked it.  I thought it was ok, but really, I could go to Wendy's and get a salad, and be just as satisfied.  Basically it comes down to the fact that this is just kind of boring compared to the 10's of other salads D makes.

Grilled Lemon Herb Mediterranean Chicken Salad

Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade!

From Give Recipes

INGREDIENTS
Marinade/Dressing:
2 tablespoons olive oil
juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
2 tablespoons water
2 tablespoons red wine vinegar
2 tablespoons fresh chopped parsley
2 teaspoons dried basil
2 teaspoons garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
cracked pepper, to taste (1/8 tsp)
(1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts) (used 14 oz)
Salad:
4 cups Romaine (or Cos) lettuce leaves, washed and dried (used 3 heads)
1 large cucumber, diced
2 Roma tomatoes, diced
1 red onion, sliced
1 avocado, sliced
⅓ cup pitted Kalamata olives (or black olives), sliced (didn't use)
Lemon wedges, to serve

INSTRUCTIONS
Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.

Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.

Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.

Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.

9 Smart Points (my additions/subtractions at 3 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)

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)

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

Vietnamese Pork Salad

We've had this twice.  It is very good.  Lots of flavor, and the dressing has a good heat in it.

Vietnamese Pork Salad

Photo by ALB

Think of this impressive salad as a deconstructed version of a spring roll.

Yield: Serves 6 (serving size: about 1 1/2 cups) (we got 4 servings)

Ingredients
2 ounces uncooked rice vermicelli noodles (used angel hair Pasta)
12 ounces ground pork (used 1 lb lean)
7 tablespoons fresh lime juice, divided
2 1/2 tablespoons sugar, divided
4 teaspoons fish sauce, divided
1 tablespoon peanut oil
2 tablespoons chopped unsalted peanuts
2 tablespoons sliced green onions
2 teaspoons Sriracha
4 cups chopped romaine lettuce
1 cup diagonally cut seeded cucumber
1 cup diagonally cut carrot
1/2 cup diagonally cut yellow squash
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves (have used mint and have subbed basil)

Preparation
1. Cook rice vermicelli according to package directions; drain and rinse with cold water. Drain.

2. Heat a large skillet over medium-high heat. Add pork to pan; cook 8 minutes, stirring to crumble. Combine 1 tablespoon juice, 1 1/2 teaspoons sugar, 2 teaspoons fish sauce, and oil in a bowl; add to pan. Cook 1 minute; remove from heat.

3. Combine remaining 6 tablespoons juice, remaining 2 tablespoons sugar, remaining 2 teaspoons fish sauce, peanuts, green onions, and Sriracha in a bowl. Arrange lettuce, cucumber, carrot, and squash on a large platter. Top with noodles, pork mixture, cilantro, and mint. Drizzle juice mixture over top.

Nutritional Information
Calories: 268; Fat: 16 g; Sat fat: 5.1 g; Monofat: 7.2 g; Polyfat: 2.4 g; Protein: 12 g; Carbohydrate: 19 g; Fiber: 2 g; Cholesterol: 41 mg; Iron: 1 mg; Sodium: 337 mg; Calcium: 38 mg; Sugars: 8 g; Est. Added Sugars: 5 g

13 Smart Points (with my additions/subtractions)

Cooking Light, JUNE 2016

Bacon Cheeseburger Salad

One of my friends is doing a low-carb diet.  Although I'm not a fan of substituting out starchy products for cauliflower, I will look at recipes that are just different takes on things.

This happened to be one of them.  The original recipe was for one person, but again, if I have a pound of ground beef, I'm not using 6oz.  I'm using the whole pound.  So I upped the ingredients and servings of everything but the dressing, and added tomatoes and onions, although, D didn't have tomatoes on his salad, and I didn't have onions on mine.  I wasn't really missing the roll, because I'm not a huge fan of sandwich bread (rolls, white bread, wheat bread), and usually the dogs get most of the roll anyway.

It helped that Center Cut Bacon and 93/7 Ground Beef were on mark down, as were salad greens.

So the salad was really good.  The dressing was simple yet totally went with it.  I would have again.

Bacon Cheeseburger Salad

Photo by ALB

Serves: 3
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total Time: 15 Minutes

Adapted from Buns in My Oven

Ingredients
For the salad:
8 cups Mixed Greens
1 cup Reduced-Fat Shredded Sharp Cheddar Cheese
8 Dill Pickle slices, chopped
2 Roma Tomatoes chopped
1/2 cup Red Onion
8 slices cooked and crumbled center cut bacon

For the burger:
1 lb. 93%/7% ground beef
2 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt

Dressing:
1/4 cup Light Mayo
2 tablespoons mustard
2 teaspoons ketchup
2 teaspoons vinegar
1 teaspoon pickle juice

Preparation
Add the greens, cheese, pickles, and bacon to a large bowl. Toss to mix.

Mix the seasonings into the ground beef.

Cook in a medium skillet until cooked to your liking.

Add to the salad.

To make the dressing, add all ingredients to a small bowl and whisk to combine.

Drizzle the dressing over the salad.

Nutrition Facts (from My Fitness Pal)
Servings 3.0
Calories: 548; Total Fat: 30 g; Saturated Fat: 13 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat; 3 g; Trans Fat 0 g Cholesterol: 128 mg; Sodium: 2137 mg; Potassium: 457 mg; Total Carbohydrate: 14 g; Dietary Fiber: 2 g; Sugars: 5 g; Protein: 55 g

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