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)

Braised Pork with Potatoes and Shallots

I thought this was a good recipe because it had both sweet potatoes and regular. D doesn't like sweet, so I figured he could pick them out of his, and I could have some.
He was unsure how coriander and fennel would work, but it did.  I really liked it. D thought the potatoes were on the mushy side.

If we have again, I think we should add steamed green beans at the last minute.

Braised Pork with Potatoes and Shallots

Photo by ALB

Active Time: 20 Mins
Total Time: 8 Hours 25 Mins
Yield: Serves 8 (serving size: 2/3 cup pork, 2/3 cup vegetables, and 1/4 cup sauce)

Use preground fennel and coriander seeds if you’re short on time; you’ll lose the texture the crushed seeds provide, but you’ll get the same great flavor. Substitute 2 teaspoons each of the ground seeds for 1 tablespoon whole seeds.

Ingredients
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 teaspoon black pepper
1 1/2 teaspoons kosher salt, divided
3 pounds bone-in pork shoulder roast (Boston butt), trimmed
1 tablespoon olive oil
3/4 cup unsalted chicken stock
1/4 cup dry white wine
2 tablespoons lower-sodium soy sauce
1 pound sweet potatoes, peeled and cut into 1 1/2-inch pieces
1 pound baby Yukon Gold potatoes, halved
4 large shallots, peeled and halved lengthwise (about 4 oz.)
2 large fresh thyme sprigs
Fresh thyme leaves (optional)

Instructions 
Place fennel seeds and coriander seeds in a spice grinder; pulse until coarsely ground. Stir together ground seeds, pepper, and 1 teaspoon salt in a small bowl; sprinkle evenly over pork.

Heat oil in a large nonstick skillet over medium-high. Add pork to skillet; cook, turning to brown on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker; reserve drippings in skillet.

Add chicken stock, wine, and soy sauce to reserved drippings in skillet; bring to a boil over medium-high, stirring to loosen browned bits from bottom of skillet. Pour mixture over pork. Add sweet potatoes, Yukon Gold potatoes, shallots, and thyme sprigs to slow cooker. Cover and cook on low until pork and vegetables are tender, about 8 hours.

Transfer pork to a cutting board, and let rest 5 minutes. Transfer vegetables to a platter; reserve cooking liquid in slow cooker. Discard thyme sprigs. Break pork into large pieces; discard bone. Place pork on platter with vegetables; sprinkle with remaining 1/2 teaspoon salt. Garnish with thyme leaves, if desired. Serve with reserved cooking liquid.

Nutritional Information
Calories: 280; Fat: 9g; Satfat: 3g; Unsatfat: 6g; Protein: 23g; Carbohydrate: 24g; Fiber: 4g: Sugars: 4g; Added sugars: 0g; Sodium: 627mg: Calcium: 5% DV; Potassium: 12% DV

Cooking Light, October 2018

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

Katsudon Japanese Pork Cutlet and Egg Rice Bowl

So I think that I liked this better than D did.  He thought the egg came out weird. I thought everything tasted really good.  I would have again.  It was originally for 2 portions, but again, when your chops come in a package of 3, make 3 and have lunch the next day.

Katsudon Japanese Pork Cutlet and Egg Rice Bowl

Photo by ALB

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins

Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers. Our Katsudon recipe is easy to make at home!

Adapted from Author: Sarah
Recipe type: Pork
Cuisine: Japanese
Serves: 3 servings

Ingredients
3 center-cut, boneless pork chops, pounded down to a centimeter thick (1 lb total)
salt and pepper
1/4 C flour, for dusting
1 egg
1 cup panko
oil, for frying (used Pam)
½ cup dashi stock or chicken stock
2 teaspoons sugar
1 tablespoon soy sauce
2 teaspoons Mirin
2 large eggs
1 medium onion, thinly sliced
3 servings steamed white rice (1 1/2 C)
1 scallion, chopped

Instructions
Season the pounded pork chops with salt and pepper, and dust with a light, even coating of flour. In one shallow bowl, beat the egg. Put the panko into another shallow bowl.

Add thin, even layer of oil to a cast iron pan or skillet over medium heat (used Pam). The oil is ready when you throw a panko breadcrumb into the oil and it sizzles. Dip the pork into the egg to coat. Transfer the pork to the panko and press it evenly into the meat to get a good coating.

Carefully lay the pork chops in the hot oil and cook for 5-6 minutes on one side, until golden brown. Flip and cook the other side for another 5-6 minutes. Drain on a plate lined with a paper towel.

While the pork is resting, add the stock, sugar, soy sauce, and Mirin to a small bowl. In another bowl, lightly beat 2 eggs. Add a tablespoon of oil to a pan (can use the same pan) over medium heat (again with the Pam), and add the sliced onion. Fry the onions until they’re translucent and slightly caramelized.

Pour the stock mixture over the onions. Slice your tonkatsu into pieces and place on top of the onions. Drizzle the egg over everything. Cook over medium low heat until the egg is just set. Serve over bowls of steamed rice, and garnish with scallions.

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

Caprese Chicken and Orzo Skillet

I made this, and we didn't die.  It was actually pretty easy (especially with BC directing you).  I shocked myself how much I liked it, and I think I shocked D too.

I used a mozzarella "roll" because the pearls were $10.99.

We would have again.

Caprese Chicken and Orzo Skillet

Photo by ALB

Prep: 20 MIN
Total: 40 MIN
Servings: 4

Adapted from: Betty Crocker Kitchens

Ingredients
4 boneless skinless chicken breasts (1 1/4 lb)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoons olive oil
1 cup chicken broth
Add 4 cloves garlic, minced
Add 1/2 tsp dried Oregano
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 cup uncooked orzo
1 package (8 oz) fresh mozzarella pearls, drained
1/4 cup shredded fresh basil leaves

Steps
1. Rub chicken with 1/2 teaspoon of the salt and the pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned. Remove chicken from skillet.

2. Add broth, tomatoes (and garlic and oregano) and remaining 1/2 teaspoon salt; heat to boiling. Stir in pasta; return to boiling. Place chicken over pasta. Reduce heat to medium-low; cover and simmer 12 to 16 minutes or until most of liquid is absorbed, pasta is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).

3. Top mixture with mozzarella pearls; cover, and continue to cook over medium-low heat 2 to 4 minutes or until mozzarella slightly melts. Sprinkle with basil.

Nutrition Information
Serving Size: 1 Serving
Calories: 560; Calories from Fat: 210; Total Fat: 23g; Saturated Fat: 2 1/2g; Trans Fat: 0g; Cholesterol: 140mg; Sodium: 1210mg; Potassium: 350mg; Total Carbohydrate: 34g; Dietary Fiber: 2g; Sugars: 3g; Protein: 53g

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

TURKISH LAMB GALETTE

Ground Lamb was on sale for $4/lb last week.  I bought some and decided we should have something new and different.  While looking around, I remembered we would have an extra pie dough because we had Tortiere last week.

D made it, and I think it was easy, because he didn't make any comments about the dough (this is usually the issue).  We figured out the points ahead of time and they were high, but despite how small it looked, 1/6 of the Galette was more than enough, if you have a salad to go with it.

We would have again.

TURKISH LAMB GALETTE

Photo by ALB

From: Climbing Grier Mountain
Yield: makes one 9-inch pie (6 servings)
Prep Time: 10 Minutes
Cook Time: 30 Minutes

Ingredients
1 tbsp olive oil (didn't use)
1 lb ground lamb
1 garlic clove, minced
1/2 cup chopped red onion
2 tbsp drained and chopped sun dried tomatoes
2 hot cherry peppers, diced (used Hot Cherry Pepper Hoagie Spread- 2 TBSP)
2 tsp ground paprika
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp red pepper flakes
1 store bought 9-inch pie crust, thawed
1/4 cup shredded mozzarella
1/4 cup shredded mild cheddar cheese
1 egg whisked
Fresh chopped parsley, for garnish (didn't use)
salt and pepper to taste

Directions
Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray and set aside.

In a large skillet preheated to medium high heat add the olive oil (use some sundried tomato oil if the lamb doesn't produce enough grease on its own), ground lamb, salt, and pepper. Using a wooden spoon break up the ground lamb and cook until no longer pink about four to five minutes. Next, add in the garlic and let it cook for a minute or two. Then add the red onion and sauté until softened about three minutes. Next, add in the sun dried tomatoes, hot cherry peppers, paprika, cumin, coriander, and red pepper flakes. Stir to make sure all the ingredients are combined. Continue to sauté for another couple of minutes.

Roll the pie crust out on the prepared baking sheet. Using a slotted spoon, spoon the lamb mixture into the center of the pie crust leaving a one inch border. You might have some mixture leftover and that’s okay. Use the leftovers up in some scrambled eggs! Top with lamb mixture with mozzarella and cheddar cheese. Fold the pie crust in towards the filling creating a rustic border. Brush the galette with the egg wash and then bake for about 20 minutes or until the galette is golden brown and the cheese has melted. Garnish with fresh parsley!

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

Szechuan Beef Takeout

I saw this recipe last week, and asked D to make it. He makes Szechuan Pork a lot, so I thought beef would be a little change.  We both like it a lot.  It had a little heat, but nothing mind blowing.

We had with rice, and would have again.

Szechuan Beef Takeout

Photo by ALB

Prep Time: 15 minutes
Cook Time: 20 minutes
Adapted from Sndwchs, etc.

Yield: 4

Ingredients

For the beef:
1.5 lbs. steak (I used flank)
1 tablespoon low sodium soy sauce
1 tablespoon white wine
2 tablespoons cornstarch
2 tablespoons sesame oil
For the veggies:
3 celery stalks, julienned
1/2 cup shredded carrots
3 green onions, sliced into 1/2 inch pieces, whites and all
1 inch fresh ginger, grated
1/2 cup green beans
For the sauce:
1 teaspoon crushed red pepper flakes
1/2 teaspoon Szechuan Seasoning
2 cloves garlic, minced
2 tablespoons packed brown sugar
1 tablespoon Sriracha
4 tablespoons low sodium soy sauce
1 tablespoon vinegar
2 tablespoons water

Instructions
Cut steak into 1/4 inch strips. If you’ve bought precut meat, then just toss it into a bowl and add the white wine and soy sauce. Mix until well coated, add the cornstarch and mix again. Let it marinate for ten minutes.

Mix all your ingredients for the sauce in a bowl.

Next put the sesame oil in a large pan (or wok) and turn it to medium heat. (You want the pan to slowly get hot while you’re prepping your veggies, if it starts smoking turn it down a little.)

Slice your celery and green onions, grate the ginger, and measure your carrots, set aside on a plate. Divide beef into two batches and add your first to the now hot pan. The meat should just cover the bottom surface so you can cook it evenly. (Around 3-4 minutes per batch.) Remove beef to a paper towel lined plate and cook second batch.

Turn heat up to high, add a hit of oil (if needed) and toss the veggies and ginger in. Stir every minute or so for 3-4 mins. Once they’ve reached your desired doneness (I prefer mine cooked through), add your Szechuan sauce and cook for an additonal minute.

Toss in the beef, mix well and serve over white rice.

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

Brazilian Chicken with Coconut Milk

Make this with Rice. It is good.

Brazilian Chicken with Coconut Milk

Photo by ALB

4 servings
Prep: 15m
Cook: 30m
Ready In: 45m

Ingredients
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
3 tomatoes, seeded and chopped
1 (14 ounce) can light coconut milk
1 bunch chopped fresh cilantro
Add 1/2 pound of steamed green beans

Preparation
In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.

Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.

Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

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

Tomato Spinach Chicken Spaghetti

This is one of those recipes that had been floating on Pinterest.  D and I finally put it on the menu.  I thought it was off that it had sun-dried tomatoes and regular tomatoes, but it worked out. 

I would have again.

Tomato Spinach Chicken Spaghetti

Photo by ALB

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

Course: Main Course
Cuisine: Italian, Mediterranean
Servings: 4 servings
Calories: 532 kcal
Adapted from: Julia

Ingredients
1/4 cup sun-dried tomatoes chopped, drained of oil
1 tablespoons olive oil drained from sun-dried tomatoes
3/4 lb chicken boneless and skinless breasts, chopped
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
4 roma tomatoes chopped
1/4 cup fresh basil leaves chopped
10 oz spinach fresh
3 garlic cloves chopped
8 oz spaghetti pasta
4 tablespoons Parmesan Cheese

Instructions
Start water for pasta.

Add chopped sun-dried tomatoes and 1 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. Add chopped chicken, red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.

Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken, cook on medium heat about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.

Cook pasta according to package instructions, until al dente. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.

At this point, when the pasta and vegetables are off heat, add Parmesan Cheese.

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

Firecracker Chicken

I don't know where I found this recipe, but I decided D should make it. He said there was a ton of sauce left so when I figured out the WW points, I halved the recipe in the tracker.
Don't use all the sauce anyway, because your nose will run. This is SPICY!!

But it is also really good.

We used bone-in skin-on thighs, because that's what we had.  We had with rice and broccoli.

Will have again.

Firecracker Chicken

Photo by ALB

30 minutes to prepare
Serves 4

INGREDIENTS
1 pound boneless, skinless chicken breasts (used bone-in, skin-on thighs)
1/2 cup Sriracha hot sauce
2/3 cup brown sugar, packed
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 clove garlic, minced
1-2 teaspoons red pepper flakes
Kosher salt and freshly ground pepper, to taste

PREPARATION
Preheat oven to 400°F.

In a small saucepan, combine the hot sauce, sugar, soy sauce, vinegar, garlic, and pepper flakes, and cook over medium heat until the sugar has dissolved.

Meanwhile, in a medium cast iron skillet (or other oven-safe skillet), heat oil over medium-high heat. Season chicken breasts generously with salt and pepper, and cook until browned, 3-5 minutes per side.

Brush some of the sauce over the chicken, and transfer skillet to oven.

Bake until chicken is cooked through, 10-15 minutes, basting chicken with sauce every 5 minutes.

Remove chicken from oven and serve with leftover sauce. Enjoy!

Recipe adapted from 12 Tomatoes


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

Easy Chicken Tamale Burrito Bowls

We've now had this twice, and both times, I can't get enought of it.  It is so smokey and then the cheesy polenta adds just the right cool down.

Easy Chicken Tamale Burrito Bowls

Photo by ALB

Adapted by halfbakedharvest
COURSE: main course
CUISINE: mexican

Prep time 10 minutes; Cook time 30 minutes; Total time 40 minutes
Servings 6 servings

INGREDIENTS
CHICKEN
1 1/2 pounds chicken breast or thighs (boneless) (I used a mix of both - you may also use pork beef or lentils for a vegetarian version)
2 cups red enchilada sauce
2 tablespoons chili powder
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon pepper
1/2 teaspoon cayenne
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 onion sliced
2 red pepper sliced
1 1/2 cups cooked black beans drained and rinsed if using canned (use the whole can)

CHEESY POLENTA
2 cups fat free chicken broth
2 cups 2% milk
1 cup dry polenta
4 ounces sharp white cheddar cheese shredded plus more for topping if desired
1/4 teaspoon salt
1/4 teaspoon pepper

FOR TOPPING
1 avocado mashed with a pinch of salt and pepper
4 ounces queso fresco cheese crumbled (didn't use)
fresh cilantro chopped
crushed tortilla chips (didn't use)

INSTRUCTIONS
Heat a very large skillet over medium- high heat and add the olive oil. When the skillet is hot, but not smoking (if it starts to smoke, turn heat down a bit and wait 5 minutes before adding the veggies) add the onions and red and orange peppers. Stir fry the peppers for 3-5 minutes, until they just begin to soften. Remove from the skillet and set aside. Keep warm by covering the plate with foil.

Add another tablespoon of oil to the skillet. Add the chicken and brown on both sides, about 3-4 minutes per side. Once the chicken is browned all over add the the enchilada sauce, chili powder, smoked paprika, cumin, salt, pepper, cayenne, garlic and onion powder and bring everything to a boil. Reduce the heat to a simmer and simmer the chicken in the sauce for 10-15 minutes or until cooked through and shreds easily.

Meanwhile, make the polenta. Pour the chicken broth and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the cheddar cheese and butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.

When the chicken is done cooking remove the chicken from the heat and shred the chicken with 2 forks right in the sauce. If your peppers have cooled off too much I would toss them with the chicken to get them warm again. Toss in the black beans until warmed through.

To assemble the bowls, add a nice serving of polenta to each bowl. Top with the peppers and saucy chicken. Finish the bowls off with a dollop of mashed avocado, crumbled queso fresco, chopped cilantro and crushed tortilla chips. 13 Smart Points (my additions/subtractions at 6 servings)

Gochujang-Glazed Ribs

This is an odd recipe, in terms of how D made it.  He smoked the ribs.
I don't know how to smoke ribs, and I wasn't paying any sort of attention.  So if you know how to do it, it is probably easy to adapt the recipe. If you don't, you'll have to bake in the oven.

Anyway, the ribs were great, and I really enjoyed them. We had with avocado potato salad.

Gochujang-Glazed Ribs

Photo by ALB

Servings 6
Author Lisa Fain from Homesick Texan

Ingredients
For the gochujang sauce:
¼ cup gochujang paste
¼ cup soy sauce
¼ cup orange juice
2 tablespoons apple cider vinegar
2 tablespoons sesame oil
8 cloves garlic, minced
2 tablespoons brown sugar
½ teaspoon ground ginger
Salt
For the ribs:
2 2-pound racks baby back ribs (used 1 rack of Spare Ribs)
1 tablespoon kosher salt
½ tablespoon black pepper
4 scallions, thinly sliced, for garnishing
2 tablespoons sesame seeds, for garnishing

Instructions
To make the sauce, stir together the gochujang paste, soy sauce, orange juice, apple cider vinegar, sesame oil, garlic, brown sugar, and ginger until well blended. Taste and add salt if needed.

For the ribs, salt and pepper each rack on both sides. Line two sheet pans with foil, then lay out 2 (2-feet) pieces of foil and place this foil on top of the sheet pans. Place each rack on the foil, starting with the meat-side down.

Take half the sauce and then evenly spread the sauce on the racks on both sides, reserving the remaining sauce for the final glazing. With the meat-side up, wrap the ribs with the foil leaving the seam on top, then refrigerate for 4 to 8 hours.

To prepare the ribs, preheat the oven to 300°F and remove the ribs and their sheet pans from the refrigerator. Once the oven has heated, slide the ribs into the oven and cook covered for 1 hour and 40 minutes.

After this time, remove the ribs from the oven and gently open the foil and pull it back to expose the meat. The meat should be tender but if you desire it to be more so, return the ribs to the oven and continue to cook until they’re how you prefer.

Once tender, remove the ribs and turn the heat up to 450°F. Gently open the foil and pull it back to expose the meat. With tongs, flip the ribs and spread a couple of tablespoons of the remaining sauce on the bony side. Flip the ribs back over and evenly coat the meaty side with the rest of the sauce. Slide the ribs back into the oven and cook uncovered for 12-15 minutes or until the sauce is beginning to blacken.

Remove the ribs from the oven and allow to rest for 15 minutes before slicing. Garnish with sliced scallions and sesame seeds before serving.

Roasted Chicken, Butternut Squash and Guacamole Rice Bowls

D and I decided to have this recipe.  Of course it was all about cooking on a sheet pan, and he was like, Dutch Oven.  There was also some confusion about whether the rice was cooked or not (measuring 2 Cups).  As someone who doesn't eat a lot of rice, next time I'll assume it was cooked (way too much).

So yes, we both liked it and would have again.

Roasted Chicken, Butternut Squash and Guacamole Rice Bowls

Photo by ALB

Sheet pan roasted chicken breasts, butternut squash and red onion served with black beans, brown rice and guacamole make this a nutritious meal in a bowl.

SERVES: SERVES 4

Ingredients
2 cups Cooked long-grain brown rice (make enough to make 2-2.5 Cups)
1 15-ounce can black beans
1 cup cilantro leaves, chopped, plus more for garnish
2 teaspoons ground cumin
2 teaspoons ground chili pepper
2 teaspoons kosher salt
1 teaspoons freshly ground black pepper
2 tablespoons olive oil, divided
3 cups cubed butternut squash
1 red onion, sliced into ¼-inch slices
2 8-ounce skinless, boneless chicken breasts, trimmed and cut in half lengthwise
1 8-ounce package Wholly Guacamole® Dip of your choice

Instructions (I'm not really sure how D made it...he used a Dutch Oven)
Cook the brown rice according to package directions, Stir in 1 cup of the cilantro and keep warm. Warm the beans in a small saucepan or the microwave and keep warm.

Preheat the oven to 450 degrees F.

Line a 9 X 13-inch baking sheet with aluminum foil and set aside.

In a small bowl or ramekin, mix the cumin, chili powder, kosher salt and pepper together. In a medium size bowl, add the butternut squash and onions. Drizzle with 1 tablespoon of olive oil and sprinkle with 2 teaspoons of the seasoning mix. Toss and spread out the veggies on the sheet pan.

In the same bowl, add the chicken and drizzle with the remaining olive oil. Sprinkle with the remainder of the seasoning and toss to coat well. Place the chicken on the foil lined sheet pan. Do not layer on the vegetables, but instead lay alongside.

Place the sheet pan on the middle rack of the hot oven and cook for 11-13 minutes. Do not disturb the vegetables or chicken so that they develop a caramelized crust. Transfer the chicken to a plate and cover with foil, then put the baking sheet back into the oven and cook the vegetables for an additional 5-7 minutes or until desired doneness.

Slice or chop the chicken breast. Assemble the bowls by layering the chicken with 1 cup brown rice, ¼ of the black beans the butternut squash and roasted onion. Top with guacamole and garnish with cilantro leaves and serve.

10 Smart Points (my additions/subtractions at 4 servings with 1/2C rice serving)

Tomato Spinach Chicken Skillet

We had this because the picture on pinterest looked good.  It tasted like a different take on Chicken Parm, but definitely good. Would have again. We had with pasta.

Tomato Spinach Chicken Skillet

Photo by ALB

From eatwell101.com

Ingredients
4 6oz chicken breasts
Salt and fresh cracked pepper
1 teaspoon Italian seasoning
Crushed red chili pepper flakes, to taste
1 teaspoon paprika
2 tablespoons butter, divided
5 cloves garlic, minced
1 small onion, minced
5 medium tomatoes, (chopped in cubes)
1/2 cup chicken stock
3 – 4 cups fresh spinach
1 cup shredded cheese (cheddar, mozzarella, or a mix…)
Fresh chopped parsley, for garnish

DIRECTIONS
1. Preheat your oven to 400°F (200°C) or in broiler mode. Combine salt, pepper, Italian seasoning, paprika, and crushed red chili pepper flake in a small bowl. Rub the chicken with the seasoning mixture and set aside.

2. Melt 1 tablespoon butter in a large oven-proof skillet (cast-iron) over medium heat and cook chicken for 4-5 minutes on each side, until cooked through, nicely browned and no longer pink on the inside. Remove to a plate and set aside.

3. In the same skillet, add remaining butter and cook garlic and onion for one minute, until fragrant. Add tomatoes and cook for a couple of minutes, until they break down and render some juice. Stir in chicken broth, and add spinach. Cook for one minute or two, until spinach is wilted.

4. Add chicken back to the skillet with the spinach and tomato sauce. Sprinkle chicken with shredded cheese, then transfer the skillet to the oven and broil quickly until cheese is melted and bubbly. Remove from oven, garnish with fresh chopped parsley and serve immediately. Enjoy!

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

Braised Chicken and Mushroom Ragu

D has been cracking me up about recipe bloggers.  Since he is cooking from his phone, he feels he doesn't need your life story before the recipe.

Anyway, he used bone-in thighs because neither of us read that the chicken would be shredded.  We are glad we did because there was SO MUCH SAUCE.  Like, he saved the sauce and we are having this again, with more chicken.  And Kroger doesn't sell Porcini mushrooms. They sold other dried mushrooms but at 1/4 C, I'm not paying $7.99.  We also didn't use the Italian Parsley because Kroger had it sitting too close to the cilantro, and it caught the cilantro flavor.

Braised Chicken and Mushroom Ragu

Photo by ALB

Serves 6 (we got 8)

Ingredients
1/4 cup dried porcini mushrooms (optional but recommended) - didn't use
1 medium carrot, peeled and roughly chopped
1 stalk celery, roughly chopped
1 large shallot, roughly chopped
3 cloves garlic
6 boneless skinless chicken thighs (used 8 bone-in, skin-on thighs)
2 tablespoons canola oil (didn't use)
sea salt
freshly ground black pepper
4 tablespoons olive oil, divided (didn't use)
1/2 teaspoon crushed red pepper flakes
1 tablespoon fresh rosemary, roughly chopped
1 tablespoon fresh thyme
1/4 cup chopped fat-leaf Italian parsley, plus more for garnish (didn't use)
1/2 pound cremini mushrooms, wiped and quartered
1 tablespoon tomato paste
1/2 cup dry red wine
1 cup chicken stock, plus more for braising
One 28-ounce can whole San Marzano tomatoes
1 pound big tube pasta
1/4 cup grated parmesan (used shredded)

Instructions
If using the dried mushrooms, place them in a bowl and pour 1 cup of boiling water over them. Let sit for 15 minutes. Reserve 1/2 cup of the soaking liquid and roughly chop the mushrooms and set aside.

In a food processor, combine the carrots, celery, shallot, and garlic. Pulse together until minced. Set aside.

Season the chicken with salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and brown undisturbed for 5 minutes, then flip and brown on the other side. Remove from the pan and set aside.

Add the pulverized vegetables to the skillet and cook until they soften and begin to brown, about 5 minutes. Remove from the pan and place in a small bowl.

Add two more tablespoons of oil to the pan and add the mushrooms. Cook until softened and browned, about 6 minutes. Add the vegetables back to the pan with the cooked mushrooms and add the red pepper flakes, rosemary, thyme, and half of the parsley and cook together for 2 more minutes.

Stir in the tomato paste.

Add the red wine and the 1/2 cup of reserved mushroom liquid (if using). Bring the mixture to a simmer. Cook until the liquid has reduced, about 2 minutes.

Add the chicken stock, the can of tomatoes and its juice and the chopped rehydrated porcini if you're using them. Return the chicken pieces to the skillet and simmer over low heat for 30 minutes. Add more chicken stock if the sauce begins to dry out.

While the sauce simmers, cook the pasta. Bring a large pot of water to a boil. Add a generous amount (about 2 tablespoons) of sea salt to the water. Add the pasta amd cook until al dente according to the package directions.

When the sauce has finished it's simmer, use two forks to shred the chicken pieces. Add the pasta directly to the skillet and toss to combine. Add a few splashes of pasta water to thin out the sauce if necessary.

Place in bowls and top with cheese and more fresh parsley. Enjoy!

Adapted from Joy the Baker who adapted it from Back Pocket Pasta

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

Healthy Chicken Breakfast Sausage

Well, after the Jerk Chicken Burgers, I had about 9oz of ground chicken left over (and Kroger, 4 + 9 oz does NOT equal 1 pound).  Don't you hate that?

So, Delane over at A Well Fed Life posted this recipe, and I sort of halved it (yes, I made it) and made sausage.  Use the fennel. For me, it is what makes it have that "sausage" flavor. Here is her recipe with my notes.

Healthy Chicken Breakfast Sausage

Photo by ALB

Ingredients
1 pound chicken or turkey breast boneless and skinless (I bought ground chicken)
1/4 teaspoon dried sage
1/4 teaspoon ground coriander
1 teaspoon fennel seeds optional (use it!)
1/4 teaspoon crushed red pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 1/2 tablespoon maple syrup (didn't use)
1 1/2 teaspoons to 2 teaspoons kosher salt (start at 1.5 tsps)
1/2 teaspoon freshly ground black pepper
Cooking Spray

Instructions
Cut meat into 1" chunks. In a food processor, grind ingredients until combined and meat is finely ground. (Or open a container of ground chicken, and combine all the ingredients except the Cooking Spray)

Preheat oven to 375 degrees.

(In a small medium-heated frying pan, cook a small amount (less than an ounce) of the mixture all the way through.  Let it cool down and taste it to make sure all the ingredients are balanced...this is where you would add extra salt if you felt it necessary).)

On a parchment lined (or well greased (Cooking Spray is fine)) baking sheet, form 2oz of the meat mixture into patties.

Bake for 15 minutes; flip the patties and bake for another 15 minutes or until chicken is cooked through.

Enjoy fresh cooked or cool and store in an airtight container in the refrigerator for up to a week.

Reheat in a greased skillet on medium heat for 2 minutes on each side or until lightly browned and hot.

2 Smart Points (my additions/subtractions at 8 servings)- store-bought ground chicken/no syrup
0 Smart Points (my additions/subtractions at 8 servings)- ground your own chicken breast/no syrup

Jerk Chicken Burgers with Red Cabbage Slaw

These were surprisingly on the bland side.  D said it was because it was a chicken burger. But still with all the spices, I thought they would pack some heat. They were still decent (not dry), but not the most exciting things to come from Weber.  Still, we used up the buns from the Banh Mi Burgers, so that is a plus.

I would have them again.

Jerk Chicken Burgers with Red Cabbage Slaw

Photo by ALB

Adapted recipe by Jamie Purviance from Weber.com

Serves 4

PREP TIME: 20 mins
GRILLING TIME: 8 to 10 mins

INGREDIENTS
PATTIES
1¼ pound / 680 grams ground chicken (92% lean, not all chicken breast) - you have to buy 2 packs of chicken
¼ cup / 25 grams minced scallions (white and light green parts only)
2 medium jalapeño chile peppers, finely chopped
1 tablespoon fresh lime juice
1 teaspoon ground ginger
1 teaspoon packed dark brown sugar
¾ teaspoon dried thyme
¾ teaspoon ground allspice
½ teaspoon kosher salt
½ teaspoon hot pepper sauce, or to taste

SLAW
2 tablespoons sour cream (used reduced-fat)
2 tablespoons mayonnaise (used reduced-fat)
1 tablespoon fresh lime juice
¼ teaspoon kosher salt
¼ teaspoon packed dark brown sugar
⅛ teaspoon freshly ground black pepper
¼ cup vegetable oil (used 1 TBSP)
1 teaspoon poppy seeds (didn't use)
4 cups thinly sliced or shredded red cabbage (about 10 ounces)
2 tablespoons minced scallions (white and light green parts only)
Vegetable oil
4 whole-wheat hamburger buns, split
Mayonnaise

Instructions
01 Mix the patty ingredients, and then form four patties of equal size, each about ¾ inch thick. Place the patties on wax paper squares, and refrigerate until ready to grill.

02 In a large bowl whisk the sour cream, mayonnaise, lime juice, salt, brown sugar, and pepper. Slowly whisk in the oil until emulsified. Stir in the poppy seeds, and then add the cabbage and scallions. Toss until well coated.

03 Prepare the grill for direct cooking over medium heat (350° to 450°F).

04 Brush the tops of the patties with oil. Place the patties on the grill, wax paper side up, and peel off the wax paper. Grill the patties over direct medium heat, with the lid closed, until fully cooked but still juicy(165°F), 8 to 10 minutes, turning once after 6 minutes (when the patties release easily from the cooking grates). During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.

05 Build each burger on a bun with mayonnaise, a patty, and some slaw. Serve warm with the remaining slaw on the side.

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

Banh Mi Burgers

D made these on Saturday.  I had a hard time believing they were from Cooking Light and after I figured out the Weight Watcher Points, I figured out why.  Still, they were so good and flavorful.  I would definitely have them again.  And I wouldn't feel guilty about it.

Banh Mi Burgers

Photo by ALB

Active Time: 25 Mins
Total Time: 1 Hour
Yield: Serves 4 (serving size: 1 burger) (we got 3 burgers)

Here, a basic beef burger takes some cues from the classic Vietnamese sandwich and cranks its flavor up to 10. We enjoy our burgers cooked to medium (140°F) for more juiciness, and we always purchase the meat from a trusted source. You can cook the patties to your desired degree of doneness; the USDA recommends 160°F for ground beef.

Ingredients
1/2 cup rice vinegar
1/2 cup water
1/4 cup granulated sugar
1 cup shaved English cucumber
1 cup matchstick-cut carrots
6 tablespoons canola mayonnaise
2 tablespoons Sriracha chili sauce
1 tablespoon fresh lime juice
1 pound 93% lean ground beef
2 tablespoons olive oil (didn't use)
2 teaspoons grated garlic
1 teaspoon grated peeled fresh ginger
3/4 teaspoon black pepper
Cooking spray
4 whole-grain hamburger buns, split and toasted (used 3)
1 1/2 cups loosely packed cilantro sprigs
2 serrano chiles, thinly sliced

Preparation
Step 1
Bring vinegar, 1/2 cup water, and sugar to a boil in a small saucepan over high. Combine cucumber and carrots in a heatproof bowl; pour hot vinegar mixture over vegetables. Cover and chill at least 15 minutes or up to 3 days.

Step 2
Stir together mayonnaise, Sriracha, and lime juice; set aside.

Step 3
Preheat grill to medium-high (about 450°F). Combine beef, oil (didn't use), garlic, ginger, and black pepper in a bowl; gently mix just until ingredients are incorporated. Shape mixture into 4 (1/2-inch-thick) (or 3) patties. Place patties on a grill grate coated with cooking spray. Grill, covered, until a thermometer inserted in thickest portion registers 140°F, about 3 minutes per side, or to desired degree of doneness. Remove from heat, and keep warm.

Step 4
Spread about 1 tablespoon mayonnaise mixture on each bun half. Place 1 burger patty on each bottom bun half. Drain cucumber mixture; place about 1/4 cup on each burger. Divide cilantro sprigs and chiles among burgers. Cover with top halves of buns.

Nutritional Information
Calories: 407; Fat: 20g; Satfat: 3g; Unsatfat: 15g; Protein: 27g; Carbohydrate: 32g; Fiber: 5g; Sugars: 9g; Added sugars: 3g; Sodium: 623mg; Calcium: 7% DV; Potassium: 9% DV

Cooking Light, July 2018

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

Lemony Roasted Salmon with White Wine Couscous

D took one for the team with this one.  He doesn't like salmon.  So when I asked if he would make it and he said ok, I took him up on it. I enjoyed it.  He only made 2 servings.

Lemony Roasted Salmon with White Wine Couscous

Photo by ALB

Serves 2 (serving size: 1 fillet, 2/3 cup couscous, and about 1 tablespoon sauce)

The tangy herbed yogurt sauce also moistens the salmon during cooking.

Ingredients (adapted by us)
2 tablespoons fat-free Greek yogurt
2 tablespoons chopped fresh chives
2 tablespoons olive oil, divided
4 teaspoons lemon juice, divided
2 (6-ounce) salmon fillets
1 1/8 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
1 cups finely chopped carrots
1/4 cup minced shallots
2 teaspoons minced garlic
1/3 cup dry white wine
1 cup hot cooked couscous

Preparation
Step 1
Preheat oven to 450°.

Step 2
Combine yogurt, chives, 2 teaspoons oil, and 1 tablespoon juice; stir with a whisk. Sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub with 2 tablespoons yogurt mixture. Heat an ovenproof skillet over high heat. Add 1 teaspoon oil to pan. Add fish, skin side down; cook 2 minutes. Transfer to oven. Bake at 450° for 5 minutes. Turn fish; cook 1 minute or until done.

Step 3
Heat a skillet over medium-high heat. Add remaining 1 tablespoon oil to pan. Add carrots, shallots, and garlic; cook 4 minutes, stirring occasionally. Add remaining 1 teaspoon lemon juice, remaining 5/8 teaspoon salt, remaining 1/4 teaspoon pepper, and wine. Cook 30 seconds. Add couscous; toss. Serve fish with couscous and yogurt mixture

Nutritional Information
Calories: 404; Fat: 17.9g; Satfat: 2.7g; Monofat: 8.5g; Polyfat: 5.1g; Protein: 37g; Carbohydrate: 19g; Fiber: 3g; Cholesterol: 94mg; Iron: 2mg; Sodium: 667mg; Calcium: 59mg; Sugars: 4g; Est. added sugars: 0g

Cooking Light, May 2016

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

THAI BASIL CHICKEN (EASY GAI PAD KRAPOW)

So this recipe was a little harder to make than it should have been.  Basically the Kroger had no ingredients the first time we tried to make it (and didn't). The second attempt, D decided to add green beans to bulk it up.

It tasted pretty good, but needed some heat (hence the Sambal).

Thai Basil Chicken (Easy Gai Pad Krapow)

Photo by ALB

Prep time: 3 mins
Cook time: 7 mins
Total time: 10 mins

This Thai basil chicken recipe takes just 3 minutes to prepare and 7 minutes to cook. Served along with steamed rice, it's restaurant food, fast.

Adapted from The Woks of Life
Recipe type: Chicken and Poultry
Cuisine: Thai
Serves: 4 servings

Ingredients
1 tablespoons oil
3 Thai bird or holland chilies, de-seeded (if desired) and thinly sliced (I'm not hunting down these chilies...D used jalapenos we had growing)
3 shallots, thinly sliced
5 cloves garlic, sliced
1 pound ground chicken
2 teaspoons sugar or honey (my guess is D used honey)
2 tablespoons soy sauce
1 tablespoon fish sauce
⅓ cup low sodium chicken broth or water (D used broth)
1 bunch holy or Thai basil leaves (since Kroger doesn't sell basil, good luck trying to find special basil).
Add 1/2 to 1 lb of green beans)

Instructions
In a wok (or a Dutch Oven) over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits.

Add the sugar, soy sauce, and fish sauce and green beans. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.

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

Kale, Tomato, and Pancetta Pasta

This was the second time having this dish.  The first time D made with bacon instead of pancetta.  I really don't remember it changing the taste that vastly, so go with what is cheaper.  We used whatever short pasta we had on hand.

Kale, Tomato, and Pancetta Pasta

Photo by ALB

Active Time: 25 Mins
Total Time: 25 Mins
Yield Serves 4 (serving size: about 1 1/2 cups)

Tomatoes need a little extra love during winter. This pasta uses them in two ways: first melted into the pancetta drippings for a saucy base, then sautéed until gently blistered with the kale and garlic. Vary the green depending on what you have on hand; shredded Brussels sprouts, chard, or spinach would work. Orecchiette ("little ears" in Italian) have a catcher’s mitt shape that’s ideal for holding the crispy bits of pancetta. You could also use whole-grain shell pasta or rotini.

Ingredients 
8 ounces uncooked whole-wheat orecchiette pasta (used regular spiral pasta)
3 cups cherry tomatoes, divided (used grape tomatoes)
3 ounces prediced pancetta (such as Boar's Head)  (can use bacon)
4 cups chopped stemmed lacinato kale (use kale, no idea what kind)
2 garlic cloves, minced
1 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 ounce Parmesan cheese, grated (about 1/4 cup)
2 tablespoons pine nuts, toasted

Preparation
Step 1
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl; reserve 1 1/2 cups cooking liquid.

Step 2
Chop 1 cup tomatoes. Halve remaining 2 cups tomatoes. Cook pancetta in a large nonstick skillet over medium until crisp, about 8 minutes. Remove pancetta from pan with a slotted spoon. Add chopped tomatoes to drippings in pan; cook, stirring occasionally, until softened, about 2 minutes. Add halved tomatoes, kale, garlic, rosemary, pepper, and salt; cook 2 minutes. Add 1 cup reserved cooking liquid; cover and cook until kale is wilted, about 2 minutes. Stir in pasta and pancetta. Add remaining 1/2 cup cooking liquid, 2 tablespoons at a time, as needed to thin sauce. Top with cheese and pine nuts. Serve immediately.

Nutritional Information
Calories: 380; Fat: 15g; Satfat: 5g; Unsat: 9g; Protein: 16g; Carbohydrates: 50g; Fiber: 7g; Sugars: 5g; Added sugars: 0g; Sodium: 575mg; Calcium: 12% DV: Potassium 18% DV

Cooking Light, 2018

9 Smart Points (my additions/subtractions at 4 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)

Curried Chicken on Pita

This is similar to Oven-Roasted Chicken Shawarma, but a little different in flavor.  It was a nice change from that.   And I would have again.

Curried Chicken on Pita

Photo by ALB

From Food and Wine
Active Time: N/A
Total Time: 25 MIN
Serves : 4

Ingredients
1 1/4 cups plain low-fat yogurt
4 garlic cloves, very finely chopped
2 teaspoons garam masala
2 teaspoons curry powder
1 pound skinless, boneless chicken breast halves, cut crosswise into 1/3-inch strips
1 tablespoon vegetable oil (used cooking spray)
2 jalapeños, seeded and thinly sliced
1 large red onion, halved lengthwise and thinly sliced crosswise
Salt and freshly ground pepper
Four 8-inch whole wheat pita breads
4 romaine lettuce leaves
1 large tomato, cut into thin wedges
1 medium cucumber—peeled, halved, seeded and cut into thin crescents

How to Make It
Step 1
Preheat the oven to 400°. In a medium bowl, mix 1 tablespoon of the yogurt with the garlic, garam masala and curry powder. Add the chicken strips and stir until they are thoroughly coated with the yogurt-spice mixture.

Step 2
In a large nonstick skillet, heat the vegetable oil. Add the sliced jalapeños, red onion and coated chicken strips, season with salt and pepper and cook over moderately high heat, stirring, until the chicken strips are just white throughout, about 5 minutes. Remove the skillet from the heat and let stand for 1 minute to let the chicken, jalapeños and red onion cool slightly. Fold the remaining 1 cup plus 3 tablespoons of yogurt into the chicken, jalapeños and red onion until well combined.

Step 3
Heat the pita breads in the oven, about 30 seconds. Set the pitas on plates and top each one with a lettuce leaf, tomato wedges and cucumber slices. Spoon the chicken in yogurt sauce on top and serve right away.

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

Parmesan Bread Pudding with Broccoli Rabe and Pancetta

This was really good with Proscuitto.  Basically I got confused at the grocery store and bought the wrong meat.  That didn't stop us from eating it though.  Once again, we had to go to Whole Foods for the broccoli rabe, because shockingly, Kroger didn't have it.

Anyway, this is a really nice meal with a salad, or even for breakfast because eggs and fancy bacon.

Parmesan Bread Pudding with Broccoli Rabe and Pancetta

Photo by ALB

4 Servings
Prep Time: 15 min
There's a lot packed into this savory bread pudding recipe: pancetta, broccoli rabe, Parmesan cheese, and of course, eggs.
From Bon Appetit

INGREDIENTS
1 tablespoon olive oil (used PAM)
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2-inch pieces
2 teaspoons kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more
6 large eggs
1 1/2 cups whole milk (used 2%)
1/2 pound country-style white bread, cut into 1-inch pieces (about 8 cups) (Pepperidge Farm)
1/2 cup plus 2 tablespoons finely grated Parmesan
6 thin slices pancetta (Italian bacon) (used prosciutto)

RECIPE PREPARATION
Preheat oven to 350°. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Stir until garlic is softened, about 30 seconds. Add broccoli rabe; sea-son with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly.

Meanwhile, whisk eggs, milk, 2 teaspoons salt, and 1/2 teaspoons pepper in a large bowl to blend. Add broccoli rabe mixture, bread, and 1/2 cup Parmesan; toss to combine. Transfer to a 1-1/2-qt. baking dish. Top with pancetta and remaining 2 tablespoons Parmesan.

Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.

Nutritional Content
6 servings, 1 serving contains: Calories (kcal) 250 Fat (g) 15 Saturated Fat (g) 6 Cholesterol (mg) 240 Carbohydrates (g) 10 Dietary Fiber (g) 0 Total Sugars (g) 4 Protein (g) 18 Sodium (mg) 520

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

Cilantro Chicken with Peanuts

I supposed if you don't like cilantro, you shouldn't make this.  I do like it, so no issues from me. This was good an simple. The hardest part was finding peanuts since Kroger's were 4 months out of date.  (Circle K had some).

Cilantro Chicken with Peanuts

Photo by ALB

Cilantro, with its distinctive fragrance and flavor marries well with the spicy dried peppers in this Asian-style chicken recipe.

Adapted from BETTER HOMES AND GARDENS

MAKES: 4 SERVINGS
PREP: 10 MINS
COOK: 7 MINS

Ingredients
Cooking Spray
1 pound chicken breast, cut into 1-inch pieces
1 ounce honey-roasted peanuts (1/4 cup)
1 tsp crushed red pepper flakes
1/2 tablespoon Sambal Oelek
1 tablespoon soy sauce, low-sodium
1 teaspoon toasted sesame oil
2 teaspoons rice vinegar
1 1/2 cups fresh cilantro leaves
2 cups hot cooked rice
Didn't add 4 cups finely shredded napa cabbage

Directions
Heat 10-inch heavy skillet over medium-high heat covered in cooking spray. Add chicken. Cook and stir for 2 minutes. Add peanuts and crushed pepper. Cook and stir 3 minutes more or until chicken is just cooked through. Add soy sauce, sesame oil, and vinegar. Cook and stir 2 minutes more. Remove from heat. Stir in cilantro. Spoon over cabbage or rice. Serve immediately. Makes 4 servings.

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