Herbed Basmati Rice

This was very good and flavorful. I really liked the pine nuts. They added a nice crunch.
We had with Mediterranean Stuffed Chicken.

Herbed Basmati Rice

Yield: 6 servings (serving size: 2/3 cup)

1 teaspoon olive oil
Cooking spray
1 cup uncooked basmati rice
1 garlic clove, minced
1 cup water
1 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 cup chopped green onions
1/4 cup pine nuts, toasted
3 tablespoons grated fresh Parmesan cheese
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper

Heat olive oil in a medium skillet coated with cooking spray over medium-high heat. Add rice and garlic to pan; sauté 2 minutes or until rice is lightly toasted. Add 1 cup water, broth, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; let stand 5 minutes. Stir in onions, nuts, Parmesan cheese, basil, thyme, and pepper.

CALORIES 182 (27% from fat); FAT 5.4g (sat 0.8g,mono 1.8g,poly 2.1g); IRON 1.5mg; CHOLESTEROL 2mg; CALCIUM 37mg; CARBOHYDRATE 31.9g; SODIUM 203mg; PROTEIN 4g; FIBER 1.5g

Cooking Light, SEPTEMBER 2007

Mediterranean Stuffed Chicken Breasts

So this was really good. Of course D made it different than what it said. We thought it could use bread crumbs but eh. We had with Herbed Basmati Rice.

Mediterranean Stuffed Chicken Breasts

This versatile dish is easy enough for a weeknight supper but elegant enough for company.

Yield: 8 servings (serving size: 1 stuffed chicken breast half) -- we got 4 servings.

The 5 Ingredients
1 large red bell pepper
1/4 cup (1 ounce) crumbled feta cheese
2 tablespoons finely chopped pitted kalamata olives (didn't use)
1 tablespoon minced fresh basil
8 (6-ounce) skinless, boneless chicken breasts (used 4 chicken breasts)
Added 1/4 tsp salt
Added 1/4 tsp black pepper

Directions: Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop. Prepare grill to medium-high heat. Combine bell pepper, cheese, olives, and basil. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick (D pounded out the chicken and then added mixture and then rolled it up, and added a toothpick). Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.

CALORIES 210 ; FAT 5.9g (sat 1.9g,mono 2.3g,poly 1g); CHOLESTEROL 98mg; CALCIUM 43mg; CARBOHYDRATE 1.8g; SODIUM 266mg; PROTEIN 35.2g; FIBER 0.5g; IRON 1.3mg

Cooking Light, JUNE 2010

Our version:

• Calories: 214.3
• Total Fat: 3.6 g
• Cholesterol: 103.9 mg
• Sodium: 307.1 mg
• Total Carbs: 3.0 g
• Dietary Fiber: 1.0 g
• Protein: 40.3 g

Spike's Baja Burritos

So these were really good. D made them and didn't think they needed the grill. I thought I don't need to go to Moe's or Willy's anymore. We had with refried beans.
Portions were huge. We cut the original recipe from 8 to 4 halving most ingredients but not all.

Spike's Baja Burritos

From “Weber’s Charcoal Grilling – The Art of Cooking with Live Fire”

Prep Time: 30 minutes
Grilling Time: 10 to14 minutes

4 boneless, skinless chicken breast halves, 6-8 ounces each (used 1 pound)
Extra Virgin Olive Oil (didn't use)
½ teaspoon ground cumin (used 1/4 tsp)
½ teaspoon kosher salt (used 1/4 tsp)
¼ teaspoon freshly ground black pepper (used 1/8 tsp)
2 medium poblano chile peppers
2 tablespoons unsalted butter (didn't use)
1 large yellow onion, cut into ½ inch dice (used 1/2 onion)
2 teaspoons minced garlic (used 6 cloves)
1 package (8 ounces) Neufchatel cream cheese, cut into 8 pieces (used 4 oz)
¼ cup finely chopped fresh cilantro
1 ¾ cups grated Monterey Jack cheese (used 1C pepper jack)
8 flour tortillas (8 to 10 inches) (used 4)
1 can (15 ounce) black beans, drained
2 cups good-quality tomato salsa (used 8 TBSP)
Added 4 TBSP reduced fat sour cream

1. Prepare a two-zone fire for medium heat.

2. Lightly coat the chicken on both sides with oil (didn't do). Season evenly with cumin, salt, and pepper. Brush the cooking grate clean. Grill the chicken over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once or twice. Swap their positions as needed for even cooking. At the same time, grill the chile peppers until evenly charred on all sides, 7 to 9 minutes, turning as needed.

3. Place the chile peppers in a bowl and cover with plastic wrap to trap the steam. Set aside for 10 minutes, then peel away and discard the charred skin, stems, and seeds. Cut the peppers into ¼ inch dice. Cut the chicken into ¼ inch strips.

4. In a medium saucepan over medium heat, melt the butter (didn't do). Cook the onion until soft, about 5 minutes, stirring occasionally. Add the garlic and cook for another 2 to 3 minutes. Add the cream cheese. Stir constantly until the cheese has a smooth consistency. Add the diced peppers, tomatoes, and chicken. Mix well and continue to cook for 5 minutes. Add the cilantro and remove from heat.

5. Spread a layer of grated cheese over each tortilla, keeping a 1-inch border around the edges. Then add some of the chicken mixture and black beans. Fold the sides over the filling then roll up the tortilla to enclose the filling. Grill the burritos, seam sides down first, over direct medium heat, with the lid open, until the cheese is melted and the tortillas are well marked, about 2 minutes, turning carefully as needed. Serve warm with salsa.

Makes 8 burritos.(only made 4)

Sparkpeople NI using my substitutions:

• Calories: 554.5
• Total Fat: 21.1 g
• Cholesterol: 128.1 mg
• Sodium: 748.7 mg
• Total Carbs: 43.5 g
• Dietary Fiber: 11.5 g
• Protein: 46.9 g

Refried Pinto Beans with Chipotle

So I don't know how we never had this before. But this is one of those recipes that makes me question why we go out to eat. It was really good. Spicy, and you could taste the bacon. D said they were easy.

We had with burritos.

Refried Pinto Beans with Chipotle

Bacon and chipotle chiles permeate the beans with smoky flavor. Reserve some of the water the beans cook in for this dish; if you've discarded that liquid, use water or chicken broth instead. Start with one-half cup of the cooking liquid--if the beans are too thick, add additional liquid one-fourth cup at a time.

Yield: 6 servings (serving size: about 1/2 cup)

3 applewood-smoked bacon slices, finely chopped
1/2 cup chopped onion
3 cups cooked pinto beans
1/2 to 3/4 cup bean cooking liquid
1 to 2 teaspoons minced chipotle chile, canned in adobo sauce
1/2 teaspoon salt

Cook bacon in a large nonstick skillet over medium heat until crisp. Add onion to pan; cook 7 minutes or until golden, stirring occasionally. Add pinto beans and remaining ingredients; mash with a potato masher to desired consistency. Cook 5 minutes or until thoroughly heated.

CALORIES 181 (28% from fat); FAT 5.7g (sat 1.8g,mono 2.4g,poly 0.7g); IRON 1.9mg; CHOLESTEROL 8mg; CALCIUM 43mg; CARBOHYDRATE 24g; SODIUM 310mg; PROTEIN 9.1g; FIBER 8g

Cooking Light, DECEMBER 2007

Farfalle with Creamy Wild Mushroom Sauce

Yum! We really liked this one. Of course, D added 1# of chicken. He said it was easy to make.

Farfalle with Creamy Wild Mushroom Sauce

This recipe scored high in our Test Kitchens for its rich flavor and ultracreamy texture. The exotic mushroom blend, a combination of shiitake, cremini, and oyster mushrooms, is sold in eight-ounce packages. If unavailable, you can use all cremini mushrooms.

Yield: 8 servings (serving size: 1 1/4 cups)

1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces presliced exotic mushroom blend
1/2 cup chopped onion
1/3 cup finely chopped shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional)

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

Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.

Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.

CALORIES 336 (31% from fat); FAT 11.4g (sat 6.9g,mono 3.1g,poly 0.4g); IRON 2.3mg; CHOLESTEROL 36mg; CALCIUM 124mg; CARBOHYDRATE 47.5g; SODIUM 577mg; PROTEIN 12.1g; FIBER 2.3g

Cooking Light, DECEMBER 2006

Barbecue-Stuffed Potatoes

So this was from CL's Fresh Food Fast. Now, I'm going to beg to differ, because I don't believe processed BBQ is fresh, but oh well.

So I liked this pretty well. D made it and I made another serving on Saturday. It took all of 10 minutes to put together and you can make single servings. Was it the best thing I've ever had...no. But was it quick, good, and better than any chain bbq (Famous Daves, Shanes)...by far.

We had with spinach salad.

Barbecue-Stuffed Potatoes

Photo by ALB

The home-style flavors of baked potatoes topped with tender barbecue chicken and all the fixin's go perfectly with old-fashioned banana pudding. Top the pudding with some beautiful strawberries, and you've got a fresh new angle on a classic dessert.
Prep: 5 minutes; Cook: 12 minutes

Preparation Time: 5 minutes minutes
Cooking Time: 12 minutes minutes
Yield: 4 servings (serving size: 1 potato, about 1/3 cup chicken, about 2 tablespoons sour cream topping, and 2 tablespoons cheese)

4 (6-ounce) baking potatoes
1/2 cup reduced-fat sour cream
2 green onions, finely chopped and divided
1 1/3 cups shredded barbecue chicken (such as Lloyd's)
1/2 cup (2 ounces) reduced-fat shredded extra-sharp cheddar cheese

1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes or until done, rearranging potatoes after 5 minutes.

2. While potatoes cook, combine sour cream and 2 tablespoons onions; set aside.

3. Place chicken in a microwave-safe bowl; cover with plastic wrap (do not allow plastic wrap to touch food). Remove potatoes from microwave; place chicken in microwave. Microwave at HIGH 2 minutes or until thoroughly heated.

4. Slice potatoes lengthwise, cutting to, but not through, other side; fluff with fork. Top each potato evenly with chicken, sour cream mixture, cheese, and remaining onions.

CALORIES 367 (22% from fat); FAT 9g (sat 5.3g,mono 2.4g,poly 1.2g); IRON 3.2mg; CHOLESTEROL 43mg; CALCIUM 117mg; CARBOHYDRATE 57.6g; SODIUM 619mg; PROTEIN 16.5g; FIBER 4.2g

Oxmoor House, APRIL 2009

Clam Risotto with Bacon and Chives

So D made this. I liked it. Maybe needed some cheese but even without it, very good. D thought it needed a herb like dill. Portions were very big. We had with spinach salad.

Clam Risotto with Bacon and Chives

If you buy just-shucked whole clams rather than already chopped clams in a container, use their liquid instead of the bottled clam juice; just be sure to strain it first through a paper towel to remove any grit.

Yield: 4

3 cups bottled clam juice
3 cups water, more if needed
1/4 pound bacon, slices cut crosswise into thin strips
4 tablespoons olive oil (didn't use)
1 onion, chopped
3 cloves garlic, minced
2 cups arborio rice
1 cup dry white wine
1/4 teaspoon salt, more if needed
3 tablespoons chopped fresh chives or scallion tops
1/4 teaspoon fresh-ground black pepper
1 cup drained chopped clams (used 2 6.5oz cans)

1. In a medium saucepan, bring the clam juice and water to a simmer.

2. In a large pot, cook the bacon until crisp. Remove the bacon from the pot and pour off all the fat. In the same pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

3. Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.

4. Add the bacon and about 1/2 cup of the simmering clam juice to the rice and cook, stirring frequently, until the liquid has been completely absorbed. The rice and liquid should bubble gently; adjust the heat as needed. Continue cooking the rice, adding clam juice 1/2 cup at a time and allowing the rice to absorb the liquid before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The liquid that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the clam juice, or you may need to add some water.

5. Stir in the chives, pepper, and clams. Cook, stirring, until the clams are just done, about 1 minute. Taste for salt and add more salt if needed.

Wine Recommendation: To make this risotto sing, serve it with a nicely acidic, herbal Verdicchio di Matelica or Verdicchio di Castelli di Jesi.

Food & Wine, 1998

From Sparkpeople:

• Calories: 430.5
• Total Fat: 20.0 g
• Cholesterol: 14.2 mg
• Sodium: 1,139.5 mg
• Total Carbs: 33.8 g
• Dietary Fiber: 2.6 g
• Protein: 15.5 g