from cooking light:
2 t garlic powder
2 t chili powder
1 t salt
1 t cumin
1 t paprika
1/2 t ground red pepper
8 skinless boneless chicken thighs
6 T honey
2 t cider vinegar
1. preheat broiler or grill.
2. combine first 6 ingredients in large bowl. add chickn to bowl; toss to coat. place chicken on a broiler pan coated with cooking spray. bril chicken 5 minutes on each side (or grill to your satisfaction)
3. combine honey and vinegar in a small bowl or basting brush thingie (from pampered chef). remove chickn from oven; brush 1/4 c honey mixture on chicken, broil 1 minute. remove chicken from oven and turn over. brush chicken with remaining honey mixture. broil1 additional minute or until chicken is done.
serve with:
Quinoa Salad with peaches
bring 1 1/2 c water to boil in medium saucepan; add 3/4 c uncooked quinoa. cover, reduce heat; simmer 20 minutes. cook quinoa slightly. stir in 1/4 c minced red bell pepper, 1/4 c chopped green onions, 3 T fresh lemon juice, 1 1/2 T olive oil, 1/2 t salt, 1 1/2 t jhoney, 1/4 t pepper, and 1 sliced ripe peach.
Sunday, June 19, 2011
maple-glazed chicken with apple-brussels Sprout slaw
from cooking light. okay, i haven't made this one...but i want to!
8 (2 oz) chicken cutlets
1/2 t salt
1/2 t pepper
2 T oil
3 T red wine vinegar
2 T maple syrup
8 oz brussels sprouts
1/4 c dried currants
1 medium fuji or gala apple, cut into 1/8 inch thick slices
1. heat large skillet over med high heat. sprinkle chicken with 1/4 t salt and 1/4 t pepper. add 1 T oil to pan, swirl to coat. add chicken to pan; cook 3 minutes on each side or until done. remove from pan; keep warm. add 2 T vinegar and syrup to pan; bring to boil. cook 1 minute or until reduced to 3 T. return chicken to pan; turn to coat with glaze.
2. cut brussels sprouts in half length wise; thinly slice crosswise. place remaining 1 T oil, 1 T vinegar, 1/4 t salt, and 1/4 t pepper in large bowl; stir well with a whisk. add brussels sprouts, currants, and apple; toss to combine. serve slaw with chicken.
8 (2 oz) chicken cutlets
1/2 t salt
1/2 t pepper
2 T oil
3 T red wine vinegar
2 T maple syrup
8 oz brussels sprouts
1/4 c dried currants
1 medium fuji or gala apple, cut into 1/8 inch thick slices
1. heat large skillet over med high heat. sprinkle chicken with 1/4 t salt and 1/4 t pepper. add 1 T oil to pan, swirl to coat. add chicken to pan; cook 3 minutes on each side or until done. remove from pan; keep warm. add 2 T vinegar and syrup to pan; bring to boil. cook 1 minute or until reduced to 3 T. return chicken to pan; turn to coat with glaze.
2. cut brussels sprouts in half length wise; thinly slice crosswise. place remaining 1 T oil, 1 T vinegar, 1/4 t salt, and 1/4 t pepper in large bowl; stir well with a whisk. add brussels sprouts, currants, and apple; toss to combine. serve slaw with chicken.
sloppy lentils in pita
again, made this last winter and don't know if i posted it. it was delicious though and made for great lunches.
from cooking light. (seeing a trend....?? ) :)
1 T oilve oil
3/4 c finely chopped onion
1 T minced garlic
1/2 t salt
1/4 t black pepper
8 oz lean ground meat (i used turkey)
1 can lentils, drained (the recipe called for dry, but that takes too much work)
1 t ground cumin
1 t dried thyme
1 c water, divided
2 c diced plum tomatoes or canned diced tomatoes, undrained
1 bay leaf
4 whole wheat pitas, cut in half
1/2 c plain greek yogurt
1 c thinly sliced cucumber
chopped fresh mint
1. heat oil in large skillet over medium high heat. add onion, garlic, salt, pepper and ground turkey. cook 5 minutes o r until meat is browned and veggies are tender; stirring occasionally to crumble meat.
2. add lentils, cumin, thyme; stir until seasonings become fragrant. add 1/2 c water, tomatoes, and bay leaf; bring to a boil; cover reduce heat to medium and cook 15-20 minutes or until mixture is thick (add more water if needed). discard bay leaf. fill each pita half with 1/2 cup lentil mixture. spoon 1 T yogurt into each pita half; top with 2 T cucumber. sprinkle with mint.
from cooking light. (seeing a trend....?? ) :)
1 T oilve oil
3/4 c finely chopped onion
1 T minced garlic
1/2 t salt
1/4 t black pepper
8 oz lean ground meat (i used turkey)
1 can lentils, drained (the recipe called for dry, but that takes too much work)
1 t ground cumin
1 t dried thyme
1 c water, divided
2 c diced plum tomatoes or canned diced tomatoes, undrained
1 bay leaf
4 whole wheat pitas, cut in half
1/2 c plain greek yogurt
1 c thinly sliced cucumber
chopped fresh mint
1. heat oil in large skillet over medium high heat. add onion, garlic, salt, pepper and ground turkey. cook 5 minutes o r until meat is browned and veggies are tender; stirring occasionally to crumble meat.
2. add lentils, cumin, thyme; stir until seasonings become fragrant. add 1/2 c water, tomatoes, and bay leaf; bring to a boil; cover reduce heat to medium and cook 15-20 minutes or until mixture is thick (add more water if needed). discard bay leaf. fill each pita half with 1/2 cup lentil mixture. spoon 1 T yogurt into each pita half; top with 2 T cucumber. sprinkle with mint.
Chicken and Wild Rice Salad with Almonds
I made this a while ago so I can't remember if it ever got posted (probably not). It's really delicious and simple again.
from cooking light.
dressing:
1/4 c fig vinegar or white wine vinegar (i had to use white wine bc i didn't have the fig but i wish i did bc that sounds delicious!)
2 t sugar
1 t dijon mustard
1/4 t salt
1 garlic clove, minced
2 T canola oil
Remaining ingredients:
2 c fat free less sodium chicken broth
1 1/2 c uncooked wild rice
1 T butter
cooking spray
1 lb skinless boneless chicken breast
1/4 t salt
1/8 t black pepper
1 c chopped celery
1/2 c shredded carrots
1/3 c dried cranberries
1/4 c chopped almonds, toasted
1 T minced red onion
1. to prepare dressing combine first 5 ingredients in a medium bowl. gradualluy add oil, stirring with a whisk until well blended. cover and chill.
2. combine broth rice and butter in medium saucepan; bring to aboil. cover, reduce heat, and simmer 45 minutes or until rice istender and liquid is asorbed. remove rice mixture from heat; cool.
3. heat grill pan over medium high heat. coat pan with cooking psray. sprinkle chicken with salt and pepper. add chicken to pan; cook 8 minutes on each side or until done. cool; cut into 1/2 inch cubes.
4. combine cooked rice, chicken, celery, carrots, cranberries, almonds, and red onion in large bowl. add dressing. toss gently to caot. cover and chill.
we had it warm, and i liked it that way.
from cooking light.
dressing:
1/4 c fig vinegar or white wine vinegar (i had to use white wine bc i didn't have the fig but i wish i did bc that sounds delicious!)
2 t sugar
1 t dijon mustard
1/4 t salt
1 garlic clove, minced
2 T canola oil
Remaining ingredients:
2 c fat free less sodium chicken broth
1 1/2 c uncooked wild rice
1 T butter
cooking spray
1 lb skinless boneless chicken breast
1/4 t salt
1/8 t black pepper
1 c chopped celery
1/2 c shredded carrots
1/3 c dried cranberries
1/4 c chopped almonds, toasted
1 T minced red onion
1. to prepare dressing combine first 5 ingredients in a medium bowl. gradualluy add oil, stirring with a whisk until well blended. cover and chill.
2. combine broth rice and butter in medium saucepan; bring to aboil. cover, reduce heat, and simmer 45 minutes or until rice istender and liquid is asorbed. remove rice mixture from heat; cool.
3. heat grill pan over medium high heat. coat pan with cooking psray. sprinkle chicken with salt and pepper. add chicken to pan; cook 8 minutes on each side or until done. cool; cut into 1/2 inch cubes.
4. combine cooked rice, chicken, celery, carrots, cranberries, almonds, and red onion in large bowl. add dressing. toss gently to caot. cover and chill.
we had it warm, and i liked it that way.
Spanish Style Tuna and Potato Salad
from cooking light.
1 lb small red potatoes, quartered
1 lb green beans, trimmed and cut into 2 inch pieces
2 c cherry tomatoes, halved
1/4 c thinly sliced shallots
3/4 t salt
1/2 t smoked paprika
1/4 t ground red pepper
1 (5 oz) can albacore tuna in water, drained
1/4 c olive oil
3 T sherry vinegar (which i can't find- used red wine vinegar instead)
5 c torn romaine lettuce
1. place potatoes in large saucepan; cover with water, bring to boil; cook potatoes 6 minutes or until almost tender. add beans; cook 4 minutes or until beans are crisp tender and potatoes are tender. drain; rinse with cold water. drain.
2. place potato mixture in a large bowl. add tomatoes and next 5 ingredients (through tuna). toss. drizzle potato mixture with oil and vinegar; toss to coat. arrange 1 cup lettuce on each of 5 plates; divide potato mixture evenly among plates.
simple and delicious!
1 lb small red potatoes, quartered
1 lb green beans, trimmed and cut into 2 inch pieces
2 c cherry tomatoes, halved
1/4 c thinly sliced shallots
3/4 t salt
1/2 t smoked paprika
1/4 t ground red pepper
1 (5 oz) can albacore tuna in water, drained
1/4 c olive oil
3 T sherry vinegar (which i can't find- used red wine vinegar instead)
5 c torn romaine lettuce
1. place potatoes in large saucepan; cover with water, bring to boil; cook potatoes 6 minutes or until almost tender. add beans; cook 4 minutes or until beans are crisp tender and potatoes are tender. drain; rinse with cold water. drain.
2. place potato mixture in a large bowl. add tomatoes and next 5 ingredients (through tuna). toss. drizzle potato mixture with oil and vinegar; toss to coat. arrange 1 cup lettuce on each of 5 plates; divide potato mixture evenly among plates.
simple and delicious!
Orzo Salad with Spicy Buttermilk Dressing
from cooking light. This is a great side dish to any mexican fare.
1 cup uncooked orzo
1 c frozen whole kernel corn, thawed and drained
12 cherry tomatoes, quartered
3 green onions, sliced
1 can black beans, rinsed and drained
1/4 c buttermilk
3 T fresh cilantro, divided
3 T fresh lime juice
2 T light sour cream
2 T mayo
1 t chili powder
1/2 t salt
1/4 t pepper
1/4 t ground red pepper
2 garlic cloves, crushed
1 peeled avocado, cut into 8 slices
1 T chopped fresh parsley
1. cook orzo. place orzo, corn, cherry tomatoes, green onions, and black beans in large bowl. toss.
2. combine buttermilk, 2 T cilantro, and next 8 ingreients (through garlic) in small bowl stirring well with whisk. drizzle over orzo mixture; toss. top with avocado; garnish with remaining cilantro and parsley.
1 cup uncooked orzo
1 c frozen whole kernel corn, thawed and drained
12 cherry tomatoes, quartered
3 green onions, sliced
1 can black beans, rinsed and drained
1/4 c buttermilk
3 T fresh cilantro, divided
3 T fresh lime juice
2 T light sour cream
2 T mayo
1 t chili powder
1/2 t salt
1/4 t pepper
1/4 t ground red pepper
2 garlic cloves, crushed
1 peeled avocado, cut into 8 slices
1 T chopped fresh parsley
1. cook orzo. place orzo, corn, cherry tomatoes, green onions, and black beans in large bowl. toss.
2. combine buttermilk, 2 T cilantro, and next 8 ingreients (through garlic) in small bowl stirring well with whisk. drizzle over orzo mixture; toss. top with avocado; garnish with remaining cilantro and parsley.
Bringing it back to LIFE
Hey you- We have both been slacking on recipes! we are either too busy doing other more fun and exciting things in life (no way!) or we are making the same old recipes every day all day (which I don't believe). But since i am not blameless, I decided to give it a new whirl! I'll try to post several of the things i've made over the past couple months that have been fantastic. here's the first:
Individual French Toast Stratas
had these this morning. they were fantastic. please make them, right away!
from Rachel Ray
6 eggs
1 1/2 c half and half
6 T maple syrup
1 1/2 t vanilla
1 t cinnamon
large pinch salt
4-5 Cups cubed (1 inch) white country bread - i used french
2 T melted butter
2 T sugar
1. Whisk eggs, half and half, syrup, vinalla, cinnamon and salt.
2. toss bread cubes with melted butter, divide amont 12 muffin cups
3. Pour egg mixture over bread; let site whil you preheat oven to 350.
4. sprinkle bread with 2 T sugar. bake for 20 minutes. let cool on rack. serve with more maple syrup and fresh berries
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