Harissa Baked Chicken

I've seen Harissa for awhile now, either making it from scratch or store bought.  All made from scratch seemed to make a lot, which means just another container that will get lost in the fridge.  Store bought things tend not to get lost.  Also D looked at the recipe and said store-bought.

Seeing as the 3 Krogers by my house seem to forget that people like chicken breasts or whole chickens or tomatoes (you know, basic things), I knew Harissa was not going to be had, so off to Whole Foods, which was okay because we needed broccoli rabe (Kroger didn't have broccoli the other day, so yeah).

Harissa is by the BBQ Sauce and jarred peppers in the Whole Foods. Don't be foolish and think it might be in the International Aisle.  Nope.

OK, so the recipe.  It was spicy.  But good.  I'm glad we have this jar because now we can easily have it again.  Make sure you have it with rice or that you have milk or bread.  Because it is spicy.

We also had with Green Beans.

Harissa Baked Chicken

Photo by ALB

Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins

Servings: 6
From Every Last Bite

Ingredients
6 chicken thighs skin-on bone-in
2 tbsp harissa paste
2 tbsp honey
2 tbsp lemon juice
1 tbsp olive oil
2 carrots peeled and cut into chunks
2 red onions cut into chunks
1/2 lemon cut into wedges
2 tbsp fresh parsley(didn't use)
1/4 cup pomegranate seeds (didn't use)

Instructions
In a bowl whisk together the harissa paste, honey, lemon juice and olive oil. Pour the mixture over the chicken thighs and allow to marinate for a minimum of 1 hour and up to overnight.

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)

Place the cut up carrots, red onion and chicken in a baking dish or cast iron skillet. Pour any of the remaining marinade over the chicken and top with the lemon wedges. Bake in the oven for 35 to 40 minutes. Half way through baking, spoon some of the liquid from the bottom of the dish over the chicken before returning to the oven. After 35 minutes check to ensure that the chicken is fully cooked in the center. Turn the oven broil and place the dish on the top rack for 2 to 3 minutes until the skin of the chicken becomes crisp and golden.

Sprinkle with fresh parsley and pomegranate seeds before serving.

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

Makeover Broccoli Mac and Cheese

So the other night I ended up to talking to VW, who I am a total fan girl of. Coincidentally, I also had dog-eared this recipe in my cookbook, but hadn't gotten around to ask D to make it.

I've been trying to use up ingredients in the fridge and we had Ricotta from when he made Macaroni with Sausage and Ricotta. I asked him if he could replace cottage cheese with ricotta, he said yes, so the recipe made the weekly list.  If you use LF Cottage Cheese, it will lower the points.

It was very creamy.  We both agreed it needed more salt.  I don't know how much D added, so I can't tell you how much to increase it too, but I think it's safe to say he put in 1/2 tsp.

We didn't have a side.

 Makeover Broccoli Mac and Cheese

Photo by ALB

Adapted from Virginia Willis Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome

Who doesn’t love a big, bubbling tray of gooey mac and cheese? Here, this most familiar of comfort foods is revamped by JBF Award winner Virginia Willis with chopped broccoli for an extra serving of vegetables.

Ingredients
1 lb of chicken breast, sauteed
1 3/4 Cupreduced-fat extra-sharp cheddar cheese
2 tablespoons panko bread crumbs
1/2 teaspoon paprika
1 3/4 cups 2 percent milk, divided
3 tablespoons unbleached all-purpose flour
1 cup low-fat ricotta cheese
1/2 teaspoon dry mustard
Pinch freshly grated nutmeg
Coarse kosher salt and freshly ground black pepper
8 ounces elbow macaroni
12 ounces broccoli florets and stems

Method
Preheat the oven to 450°F. Bring a large pot of salted water to a boil over high heat. Coat an 8-inch-square (2-quart) baking dish with cooking spray. Add the cheddar cheese in a large bowl. Mix ¼ cup of the cheese  with the bread crumbs and paprika in a small bowl. Set aside.

To make the cheese sauce, heat 1 ½ cups of the milk in a large heavy saucepan over medium-high heat until simmering. Whisk the remaining ¼ cup milk and the flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove the saucepan from the heat and stir in the remaining 1 ½ cups of the cheese along with the ricotta cheese until melted. Stir in the dry mustard and nutmeg and add salt and pepper to taste.

Cook the pasta according to package instructions. In the last 3 minutes of cooking, add the broccoli. Drain well and add the chicken, pasta and broccoli to the cheese sauce; mix well. Spread the pasta mixture in the prepared baking dish and sprinkle with the bread crumb mixture. Bake until bubbly and golden brown, about 20 minutes. Remove to a rack to cool slightly. Serve warm.

Yield: 6 servings

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

Moroccan Sheet Pan Chicken

I so wanted to like this recipe, but eating it was like "Seeing God," and not in a good way.  Holy Saltiness!  And the leftovers picked up even more saltiness. And D even made the rub go on 4 pieces of chicken not 3!  I ended up wiping the rub completely off the chicken, and downing 6 bottles of water in hopes my blood would start moving again.

So why am I blogging about a recipe I didn't like?  Because I really want to like it, and D said he could fix it, so it actually had flavor.

So we will try this again.  We had with couscous.

Moroccan Sheet Pan Chicken

Photo by ALB

Enjoy the flavors of Morocco with richly spiced chicken, savory onions, and tangy olives. Using just one small bowl and a baking sheet, this Moroccan Sheet Pan Chicken is just as easy to clean up as it is to prepare!

Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Recipe adapted from The Wanderlust Kitchen

Ingredients 
For the Spice Mixture
3/4 teaspoon salt (USE WAY LESS)
1/4 teaspoon ground cumin
3/4 teaspoon paprika
3/4 teaspoon turmeric
1/8 teaspoon ground cayenne pepper
1/4 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon butter, melted cut down on fat using just oil
4 cloves garlic, pressed

For the Sheet Pan Chicken
1 lemon
2 large sweet onions, cut into 12 wedges each
2 teaspoons extra virgin olive oil
1/4 teaspoon salt (you don't need it if the rendering from the chicken is all over the pan)
1 teaspoon turmeric
4 skin-on chicken quarters
1 cup green olives, pitted (Olives are gross, so we didn't use)
2 tablespoons chopped fresh cilantro leaves

Instructions
Preheat an oven to 475 degrees Fahrenheit.

In a small bowl, prepare the spice rub by combining the salt, cumin, paprika, turmeric, cayenne, and black pepper. Stir in 1 tablespoon of olive oil, 1 tablespoon of melted butter, and the pressed garlic.

Cut the lemon in half and set one half aside. Cut the remaining half into thin slices, then arrange the slices in a single layer on a rimmed half sheet pan . Scatter the onion wedges over the lemons, then drizzle 2 teaspoons of olive oil over the onions. Sprinkle the pan with 1/4 teaspoon of salt and 1 teaspoon turmeric.

Place the chicken quarters on the pan, skin side up. Pat the top of the chicken dry, then brush the prepared spice mixture evenly onto the skin of each quarter.

Transfer the pan to the preheated oven and roast for 30-40 minutes, until the chicken reaches an internal temperature of 165 degrees and the juices run clear.

Scatter the pan with the olives and cilantro leaves. Squeeze the juice from the remaining half lemon onto the chicken. Serve warm with couscous and soft bread.

7 Smart Points (my additions/subtractions at 4 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)

Zesty Braised Chicken with Lemon and Capers

I saw this recipe and decided we should have it. I like Lemon and Wine on chicken. Capers are always easy enough to pick out.  D made it.  The recipe I used didn't mention types of chicken uses, so we used B-L, S-L breasts, which changed the recipe because D decided not to bake it, as it would dry out the breasts.

It was very good.  We had with pasta and broccoli.

Zesty Braised Chicken with Lemon and Capers

Photo by ALB

Active Time: 25 MIN
Yield Serves : 4
Adapted From Food and Wine/GRACE PARISI

Ingredients 
4 Chicken Breasts (no skin/bone)
1/2 tsp Salt
1/4 tsp freshly ground pepper
1 TBSP All-purpose flour, for dusting
1 1/2 tablespoons butter
Cooking Spray
4 large peeled garlic cloves
1 1/2 cups White Wine
1 1/2 cups chicken broth
Four 1-inch strips of lemon zest
4 thyme sprigs
1 tablespoon capers, drained
1 bay leaf

Preparation
Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter. Add the chicken, and cook over high heat, turning once, until browned, 12 to 14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.

Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan. Cook until chicken reaches 165F. 

Boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving.

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

Baked Chicken and Rice Chimichangas

So DL over at A Well Fed Life pinned this recipe on her pinterest page.  I saw it and thought it looked good.  Also D was going to make a Whole Chicken for Easter.  And if you don't go to Whole Foods or a butcher, it seems a Whole Chicken is more like 10 pounds than 3-4.  We ALWAYS have left overs.

So D made Jalapeno Mustard Chicken and Green Rice.  We didn't have as much chicken as we usually have but we did have 2 cups of green rice.  It seemed this recipe below fit in on how to use everything up.

It was pretty good, but D and I both agreed it needed something "bright" inside the chimichanga.  I said cilantro or a fresh jalapeno.  D said Pico de Gallo.  I wasn't thinking when I went to the store, so I forgot to buy extra salsa, tomatoes, lettuce, and/or avocado for topping.  We had with Chipotle Refried Beans .

Baked Chicken and Rice Chimichangas

Photo by ALB

Adapted from: Lil' Luna
Recipe type: Main Dish
Serves: 4

INGREDIENTS
1½ c cooked shredded chicken breast (or use rotisserie or saute some chicken up)
⅔ c. salsa
1½ tsp. ground cumin
1 tsp. dried oregano
Cooking Spray
2 C Green Chile Rice (or use Knorr or Uncle Ben's Spanish Rice)
1¼ c. shredded colby jack cheese
4 burrito size flour tortillas

INSTRUCTIONS
COMBINE the cooked shredded chicken with salsa, cumin, and oregano; set aside.

Reheat the Rice.

Stir the cheese and the rice into the chicken mixture. Divide the mixture between flour tortillas, wrap and place seam-side down on a cooking sprayed baking sheet. Spray the chimichangas with cooking spray and place in oven to bake for 10 minutes (or until golden brown and crispy) at 425 degrees. Rotate the baking pan and cook 8-10 more minutes.

Serve, if desired, with your favorite toppings such as; shredded cheese, sour cream, chopped tomato, chopped cilantro, chopped green onion, chopped lettuce, and lime wedges.

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

White Cheddar and Bacon Risotto

I liked this, but it really just tasted like risotto. Maybe we've had it before and I forgot.  I don't know.

I still would have again.  We had with a Caesar Salad.

White Cheddar and Bacon Risotto

Active Time: 29 Mins
Total Time: 29 Mins
Yield : Serves 4 (serving size: 1 cup)

With a flavor reminiscent of loaded potatoes, kids are bound to love this risotto. Frozen peas cook in just two minutes and add a sweet, fresh pop to the dish.

Ingredients
4 cups unsalted chicken stock
2 fresh thyme sprigs
2 bacon slices
1 1/4 cups diced onion
1 cup Arborio rice
1/2 cup dry white wine
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup frozen green peas, thawed (use broccoli because peas are gross)
1 teaspoon finely chopped fresh thyme
3 ounces white cheddar cheese,shredded (3/4 cup)
1/4 cup thinly sliced green onions

Preparation
Bring stock and thyme sprigs to a simmer in a saucepan over medium; keep warm over low.

Cook bacon in a Dutch oven over medium for 4 minutes or until crisp. Remove from pan; crumble. Add onion; sauté 4 minutes. Add rice; cook 1 minute, stirring to coat. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring frequently. Add 2 1/4 cups stock, 3/4 cup at a time, stirring frequently until each portion is absorbed before adding more. Reserve remaining 1/4 cup stock; discard thyme sprigs. Stir in salt and pepper.

Nutritional Information
Calories: 408; Fat: 14g; Sat fat: 6g; Unsat fat: 6g; Protein: 17g; Carbohydrate: 50g; Fiber: 5g; Sodium: 519mg; Calcium: 17% DV; Potassium: 5% DV; Sugars: 5g; Added sugars g

Cooking Light, September 2017

10 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)

Tuscan Chicken and Mushroom Skillet

This kind of tasted like Cassoulet with chicken instead of sausage.  Still it was pretty good.  D and I both agreed the flavor picked up for lunch the next day.  But we would both have again.

Tuscan Chicken Skillet

Photo by ALB

Serves 4
Adapted from The Kitchn

Ingredients
1/2 tablespoons olive oil
4 Chicken thighs,  bone-in, skin-on chicken
Freshly ground black pepper
1 pound cremini mushrooms, trimmed and sliced (about 5 cups sliced)
1/2 cup thinly sliced sun-dried tomatoes, patted dry if oil packed
1 tablespoon chopped fresh rosemary leaves 2 cloves garlic, minced
1/2 teaspoon kosher salt, plus more for seasoning
1 (15-ounce) can white beans, drained and rinsed
1/2 cup low-sodium chicken broth

Preparation 
Arrange a rack in the middle of the oven and heat to 450°F.

Heat PAM in a large oven-safe skillet with a lid over medium-high heat until shimmering. Season the chicken on both sides with salt and pepper. Place skin-side down in the pan and sear until golden-brown, about 5 minutes. Flip and sear until the other side is golden-brown, 4 to 5 minutes more. Transfer skin-side up to a plate.

Add the 1/2 tablespoon of oil to the skillet along with the mushrooms. Sauté, scraping up the browned bits at the bottom of the pan, until browned and just tender, about 5 minutes. Stir in the sun-dried tomatoes, rosemary, garlic, 1/2 teaspoon of salt, and a few grinds of black pepper. Sauté for 1 minute more. Stir in the white beans and broth.

Nestle the seared chicken skin-side up in the mushroom mixture, and add any accumulated chicken juices on the plate. Roast uncovered until the thickest piece of chicken reaches an internal temperature of 165°F, about 30 minutes. Serve in shallow bowls, spooning some of the sauce over the chicken and vegetables.

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

Skillet Creamy Chicken Mushroom Florentine

My friend Delane from A Well fed Life pinned this, and I happened to see it.  I mentioned it to her and she said she was trying to figure out how to lighten it up.  In Weight Watcher speak it was 13 points without any pasta.

So I showed it to D, and he said he would use fat free half and half.  He ended up buying regular half and half.   So I liked it, but D didn't not.  He also doesn't like Italian Seasoning.  He thought it should used fresh herbs like basil, and add in some white wine.

I liked the tanginess of the sundried tomatoes.  And that D got the spinach just on the cusp of wiltedness, so it wasn't soggy.  He later said he did this because he didn't want extra water in the sauce. We had with pasta.

Skillet Creamy Chicken Mushroom Florentine

Photo by ALB

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins

Skillet Creamy Chicken Mushroom Florentine is a fantastic restaurant quality meal that you can make for your family in less than 30 minutes!! You will not find a better creamy white sauce on top of this tender and juicy chicken.

Adapted from Alyssa at The Recipe Critic
Serves: 4

INGREDIENTS
1½ pounds boneless skinless chicken breasts
Cooking Spray
1/4 Cup White Wine
4 ounce small mushrooms, sliced
1 cup half and half
½ cup chicken broth
1 teaspoon garlic powder
1/4 Cup fresh basil
½ cup parmesan cheese
1 cup spinach, chopped
½ cup sun dried tomatoes

INSTRUCTIONS
In a large skillet sprayed with cooking spray, cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Deglaze the pan with the white wine, Add the mushrooms and cook until tender. Remove and set aside on plate.

Add the half and half, chicken broth, garlic powder, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach, sundried tomatoes, basil and mushrooms and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

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