Guacamole Chicken Melt

This is one of those "duh" recipes that we never thought of making, but saw this, had the ingredients and decided to make it.  (like if you have a party and have left over guacamole and green salsa).  It was spicy and good.

We had with Refried Pinto Beans with Chipotle.

Guacamole Chicken Melt

Photo by ALB

Prep: 15 m
Cook: 15 m
Ready In: 30 m
Adapted Recipe from AllRecipes.com

Ingredients 
Cooking Spray
4 skinless, boneless chicken breast halves
2 teaspoons Penzy's Southwest Seasoning (chili powder, cumin, garlic, onion powder, etc.)
1 Cup store-bought Guacamole
4 slices pepper jack cheese
1/2 Cup Green Salsa

Directions
Preheat oven broiler, and set the oven rack about 6 inches from the heat source.

Heat the cooking spray in a skillet over medium heat, and pan-fry the chicken breasts for about 10 minutes per side until no longer pink on the inside and golden brown on the outside, sprinkling each side with Southwest seasoning.

Spoon about 1/4 cup of guacamole onto each chicken breast, top with a slice of pepper jack cheese, and broil for 2 to 4 minutes, until the cheese is melted and bubbling.

Top with 2 TBSP of Green Salsa (on each piece).

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

Chicken Khao Soi

I thought this was another Ramen but really it was a thick curry soup.  It was one of the first recipes that had the right consistency (restaurant thickness) for the soup.  It was very flavorful, almost peanut-ty. 

The ingredients were a bit of a pain.  D has found dried chilies at the local bodega and sometimes Aldi.  He found Chinese Noodles (they are fresh) at H-Mart.

Chicken Khao Soi

Photo by ALB

Serves 6 to 8 Servings
A simple curry paste gives this northern Thai–inspired soup surprising depth of flavor.
From Bon Appetit

INGREDIENTS
Khao Soi Paste
4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
2 medium shallots, halved
8 garlic cloves
1 2" piece ginger, peeled, sliced
¼ cup chopped cilantro stems
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon curry powder

Soup
2 tablespoons vegetable oil
2 14-oz. cans unsweetened coconut milk
2 cups low-sodium chicken broth
1½ lb skinless, boneless chicken thighs, halved lengthwise
1 lb Chinese egg noodles
3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
1 tablespoon (packed) palm sugar or light brown sugar
Kosher salt
Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (used French's Fried Jalapenos, red onion, and cilantro- not included in WW Smart Points).

RECIPE PREPARATION
Khao Soi Paste
Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25–30 minutes.

Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 Tbsp. soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.

Soup
Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4–6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20–25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.

Meanwhile, cook noodles according to package directions.

Add chicken, 3 Tbsp. fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

21 Smart Points (my additions/subtractions at 6 BIG servings)

Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

I found this recipe and figured I could win D into having it.  He likes sundried tomatoes and capers, and I like artichokes and spinach.  I was right. He said we could have it.

Now I'm not sure why bloggers feel the need to write out their whole life story, and why they tell you how to cook the recipe before giving you the recipe that tells you how to cook the recipe, but they do.  So stop (at least this one had a button to jump to the recipe).

It was good.  We had no sides.

Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

Photo by ALB

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

Course: Main Course
Cuisine: Italian, Mediterranean
Servings: 4 people
Adapted from Julia's Album

Ingredients
1 lb chicken breast, cut in 1-inch cubes
Salt and Pepper
10 oz ravioli (used Rana cheese and spinach)
Cooking Spray
1/2 cup sun-dried tomatoes , chopped (drain the oil)
1 can cup artichoke hearts , chopped
3 tablespoons capers , drained
1/2 teaspoon Italian seasoning
2 cups spinach , fresh (used 1 bunch)
2 cloves garlic
1/4 cup Parmesan cheese , shredded

Instructions
Sautee chicken breast with salt and pepper.

Cook ravioli until al dente. Drain.

Heat a large skillet on medium heat, coated in cooking spray. Add chopped sun-dried tomatoes, chopped artichokes, capers, Italian seasoning, garlic and cook for 2 minutes. Add fresh spinach and continue cooking and stirring until the spinach wilts.

To the skillet with sautéed vegetables, on medium-low heat, add cooked ravioli and cooked chicken and stir. The dish should be salty enough from capers. If it's not, add more salt (or capers), if needed.

When serving, top with shredded Parmesan cheese.

Note that for Nutritional Purposes, I included 1 TBSP of olive oil, because I figured that was what was left in the sundried tomatoes, since they weren't rinse, just drained.

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

One-Pan Crispy Chicken Thighs With Potatoes and Chard

I'm not feeling this recipe.  It was bland.  D and I put hot sauce on it to get more flavor.  I would have again with hot sauce. 

One-Pan Crispy Chicken Thighs With Potatoes and Chard

Photo by ALB

Active Time: 30 Mins
Total Time: 30 Mins
Yield Serves 4 (serving size: 1 chicken thigh, 3 oz. potatoes, and 1 cup chard)

Ingredients
4 (8-oz.) bone-in, skin-on chicken thighs
Cooking spray
1/2 teaspoon kosher salt
1 pound small red potatoes, halved
1 cup sliced leeks (white parts only)
4 garlic cloves, smashed
4 cups chopped Swiss chard (used Kroger Power Greens and 1 bunch of kale)
1 tablespoon Dijon mustard
2 teaspoons apple cider vinegar
1/2 teaspoon crushed red pepper

Preparation
Preheat oven to 425ºF. Place chicken thighs, skin side down, in a large cast-iron skillet lightly coated with cooking spray; sprinkle salt over chicken. Arrange potatoes around chicken. Cook over medium, stirring potatoes occasionally, until chicken skin is browned and crisp, 14 to 16 minutes.

Flip chicken thighs; place skillet in oven. Bake at 425ºF until chicken is done, 8 to 10 minutes. Transfer chicken and potatoes to a plate, keeping as much of the drippings in the skillet as possible. 

Add leeks and garlic to skillet. Cook over medium-high, stirring often, until fragrant, 3 to 5 minutes. Add Swiss chard, mustard, and vinegar; cook just until wilted, 2 to 3 minutes. Sprinkle with crushed red pepper. Serve with chicken and potatoes.

Nutritional Information
Calories: 288; Fat: 6g; Satfat: 2g; Unsatfat: 3g; Protein: 31g; Carbohydrate: 26g; Fiber: 2g; Sugars: 1g; Added sugars: 0g; Sodium: 548mg

Cooking Light, November 2018

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

Asian-Style Dumpling Soup

D and I are constantly looking for fast, easy things that are also filling. This one fit the bill.  There were a ton of dumplings.  The broth was good, but cut back on the fish sauce.  The odor was just a tad too much.

We had with edamame.

Asian-Style Dumpling Soup

Photo by ALB

Adapted From AMERICA'S TEST KITCHEN
4 Servings

Ingredients
4 slices bacon, cut into 1/2-inch pieces (used center-cut)
3 scallions, white and green parts separated, sliced thin on bias
2 teaspoons grated fresh ginger
1/4 teaspoon red pepper flakes
4 ounces shiitake mushrooms, stemmed and sliced thin
6 cups chicken broth
2 (8-ounce) bags frozen Asian-style dumplings or potstickers (used 1 24oz bag)
2 tablespoons fish sauce (use a little less)
2 tablespoons lime juice

Instructions
Cook bacon in large saucepan over medium heat until crisp, six to eight minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but two tablespoons fat from pan and return pan to medium heat. Add scallion whites, ginger, and pepper flakes and cook until scallion whites have softened, about two minutes. Add mushrooms and cook until beginning to brown, about five minutes.

Add broth and bring to boil. Add dumplings and simmer over medium-low heat until dumplings are cooked through, 10 to 15 minutes. Remove from heat and stir in fish sauce and lime juice. Serve, sprinkled with scallion greens and bacon.

11 Smart Points (my additions/subtractions at 4 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)