Honey Balsamic Chicken and Brussels Sprouts Sheet Pan

 I’ve recently figured out that I have no self control around food, and that I need help to lose weight. I’ve joined Weight Watchers and Bob’s Gym. The current Weight Watchers plan uses Smart Points. I’m way over my smart point budget most days so far, but I’m starting to figure it out and cut back. This recipe is one I found through Pinterest and modified, and it’s pretty low in smart points. It’s also pretty tasty and used up some Brussels sprouts I needed to use up.

INGREDIENTS

2 half chicken breasts, split/filleted to less than 1” thickness

1 pound Brussels sprouts, split lengthwise

2 Tbsp olive oil

1 tsp Italian seasoning

Salt & pepper

Honey/Balsamic Glaze

1/2 cup balsamic vinegar

2 Tbsp honey

Dash garlic powder

Dash salt

COOKING INSTRUCTIONS

Preheat oven to 400 degrees F. In large bowl, mix together chicken breasts, Brussels sprouts, olive oil, Italian seasoning, salt, and pepper. Spread out on baking sheet. Baking 10 minutes, flip everything, bake additional 10 minutes. Change oven to broil and broil about 5 minutes. 

While chicken and sprouts are cooking, make glaze. Place Balsamic vinegar in small saucepan and cook for about 5 minutes, or until reduced to 1/4 cup. Add honey, garlic powder, and salt. Mix well.

Drizzle glaze over chicken and sprouts before serving.

4 servings, 7 smart points each

Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese

This is my Wednesday company-is-coming dinner for this week. We had fresh, sliced peaches over Biscuit shortcakes with vanilla ice cream for dessert. Then we played the 1st year of our new game, Hogwarts Battle. Tasty food and very pleasant evening.

The chicken salad recipe was found through Pinterest and is available at http://www.closetcooking.com/2016/07/blackberry-balsamic-grilled-chicken.html. I made several modifications - using 1/4 cup seedless black raspberry jam instead of actual blackberries in the dressing/marinade (this to avoid crunchy seeds unexpectedly), and using coconut aminos instead of soy sauce in the dressing/marinade. The crispy fried goat cheese is really good.

This recipe makes 4 or so servings.

INGREDIENTS

Marinade/Dressing

1/4 cup seedless blackberry or black raspberry jam (or 1/2 cup blackberries)

2 Tbsp extra virgin olive oil

2 Tbsp balsamic vinegar

2 Tbsp honey

1 tsp coconut aminos

2 tsp Dijon mustard

1 clove garlic, minced

Sal & pepper to taste

Goat cheese

8 oz goat cheese, sliced to 1/4" thick discs or formed into small balls

1/4 cup flour

1 egg, beaten

1 cup Panko breadcrumbs

Olive oil for frying

Salad

6 cups lettuce (I used Romaine, with some spinach mixed in)

12 oz thin or filleted chicken breasts

1/4 onion (red or Vadalia), sliced

1 avocado, peeled and sliced

1/4 cup walnut pieces

1 cup blackberries

COOKING INSTRUCTIONS

Mix together Dressing/Marinade ingredients. Place chicken in plastic bag with 1/2 the dressing/marinade. Save the other half as the salad dressing. Marinate the chicken overnight in the refrigerator.

To make the crispy goat cheese, place the goat cheese in the freezer for about 15 minutes. This makes it easier to slice. Slice into 1/4" thick discs, or form into small balls. Dredge the goat cheese in the flour and coat in egg followed by breadcrumbs, Heat a thin layer of olive oil to medium-high heat in a skillet (I used a non-stick 10" one). Fry the prepared goat cheese until lightly golden brown before setting aside on paper towels to drain.

Grill the marinated chicken over medium-high heat until cooked and slightly carried, about 2-5 minutes per side. Set aside to cool, and then slice.

Assemble the salad: lettuce, avocado, onion, walnuts, blackberries, chicken, goat cheese, dressing.

Mustard Greens, Carrots, Cauliflower, and Lentils (Vegan)

We just returned from a 9-day vacation, and I both gained a lot of weight and got spoiled eating several unusual and delicious meals that were trigger-free. This is a recipe I found through Pinterest at grownandgathered.com.au http://www.grownandgathered.com.au/blog-archive-1/mustard-carrots-cauliflower-lentils that sounded like it might be good, somewhat unusual, trigger-free, and not too calorie-laden. I ended up bumping the oven temperature to 325 degrees F after an hour, and continued roasting about 30 minutes at that temp. Next time I would probably increase the time and/or temperature. Before serving, Jean asked if we like mustard greens. I didn't know. Now I do - Jean doesn't, Nancy doesn't but like these better than others she's had, and I like them okay, so will probably get most of the leftovers.

INGREDIENTS

1/2 head cauliflower

12-14 oz small carrots trimmed to leave 1/4-1/2 inch of green stem (I had about 6 oz of the small carrots with green tops, so I made up the rest with regular ready-to-eat baby carrots)

2-1/2 cups (loosely packed, or 120 g) mustard greens, coarsely chopped 

1-1/2 cups cooked green lentils

Mustard Dressing:

1 Tbsp yellow mustard seeds (didn't have, so used ground mustard)

2 Tbsp extra-virgin olive oil

1 Tbsp honey

1/4 lemon (peeled, seeded, and chopped)

Vinaigrette

2 Tbsp extra-virgin olive oil

Juice from 1 large lemon

Freshly ground salt and pepper to taste 

COOKING INSTRUCTIONS

Make the dressing: Grind the mustard seeds with mortar and pestle until about 1/2 are ground and other half cracked. Mix all the dressing ingredients together.

Preheat oven to 250 degrees F. Cut cauliflower into roughly 1-1/2" florets and 1/2" thick pieces of stem. Add to bowl with prepared carrots. Add the mustard dressing and combine well. Spread in single layer on baking sheet. Roast approximately 1 hour, till veggies are soft and beginning to brown. This was either too low a temp or too short a time.

While veggies are roasting, whisk together vinaigrette ingredients and pore over mustard greens in bowl. Roughly massage the mustard greens, bruising them. Add the cooked lentils, toss, and set aside.

Once veggies are roasted, add them to the greens and lentils and serve.

Strawberry and Rhubarb Dream Bars

I found a recipe for rhubarb bars on Pinterest that sounded pretty simple and good. But I didn't have a lot of rhubarb, and it's strawberry season, so I modified the recipe to include both, to use a little less sugar, and to use Earth Balance Soy-free buttery spread instead of butter. The recipe is vegetarian, and soy free, but it does contain eggs and wheat flour. The Pinterest recipe can be found at http://noshingwiththenolands.com/rhubarb-dream-bars/

INGREDIENTS

Crust

1 cup flour

1/2 cup sugar

1/2 cup Earth Balance soy-free buttery spread

Filling

2 large eggs

1/2-3/4 cup sugar

1/4 cup flour

1/4 tsp salt

2 cups diced rhubarb and strawberries

COOKING INSTRUCTIONS

Preheat oven to 350 degrees F. Line the bottom of an 8"x8" pan with parchment paper, bringing it up the sides so that it will be easy to remove the squares. Whirl the crust ingredients in a food processor. Press dough into the prepared pan. Bake for 15 minutes (crust will still be very pale).

While the crust is baking, mix together the eggs, sugar, flour, and salt and whisk well. Stir in the rhubarb and strawberries. Pour into hot crust and continue baking 40-45 minutes.

Let the bars cool and remove from pan with parchment paper. Cut into squares.

Slow Cooker Honey Bourbon Chicken

The "Bourbon" in this recipe does not refer to whiskey but to Bourbon Street in New Orleans. I found this recipe through Pinterest, and it's from the persnickety plates blog,   http://www.persnicketyplates.com/crock-pot-honey-bourbon-chicken/, adapted to my dietary needs.  I'm making slow cooker dishes the next couple of days because it is Petsmart's National Adoption Weekend event, and I have three animals getting ready to go get adopted, plus have volunteered to help a couple of days. So no time to cook.

INGREDIENTS

2 pounds boneless, skinless chicken breasts

Salt and pepper

1 cup honey

1 cup coconut aminos

1/2 cup ketchup 

4 Tbsp extra virgin olive oil

2 cloves garlic, minced

1/2 cup onion, diced

1/2 tsp red pepper flakes

COOKING INSTRUCTIONS

Trim any fat from chicken breasts. Season with salt and pepper and place in the slow cooker.

Mix together all the other ingredients. Pour over chicken. Cook on low 3-4 hours.

Cashew Chicken Stir Fry

This is another recipe I found through Pinterest. It is from the Spend With Pennies blog, http://www.spendwithpennies.com/cashew-chicken-stir-fry/. I served it over brown rice, and with baked veggie egg rolls and sweet and sour chicken

INGREDIENTS

1/3 cup chicken stock/broth

1 Tbsp coconut aminos

1 Tbsp Hoisin sauce (or 1/2 Tbsp sweet BBQ sauce plus 1/2 Tbsp teriyaki sauce)

1 tsp sesame oil

1 tsp sugar

2 tsp corn starch

3 tsp olive oil, divided

1 medium onion, chopped

8 oz. mushrooms, quartered

2 small zucchini, quartered, then sliced into 1" pieces

1 pound boneless, skinless chicken breasts, cut into 1" cubes

Salt

Pepper

2 cloves garlic, minced

1/3 cup lightly salted, roasted cashews

COOKING INSTRUCTIONS

Prepare the sauce: whisk together chicken stock, coconut aminos, hoisin sauce, sesame oil, sugar, and corn starch (I put the ingredients in a jar and shook them up, then re-shook them before adding to the wok). Set aside.

Heat 1 tsp olive oil in wok over medium heat. Add onion and cook, stirring, 3-4 minutes. Add mushrooms and zucchini and cook, stirring, another 4-5 minutes. Remove the vegetables to a bowl. Wipe out the wok. Heat 2 tsp olive oil in wok. Add chicken, salt, and pepper. Cook, stirring, about 8 minutes. Add garlic and cook, stirring, about 30 seconds. Add the veggies back to the wok. Shake up or stir the sauce ingredients and pour over all. Increase heat to high, stirring, and simmer 1-2 minutes. Stir in the cashews. Remove to serving dish/bowl, and serve over rice.

Paleo Sweet and Sour Chicken

We had baked veggie egg rolls, brown rice, cashew chicken stir fry, and this Paleo sweet and sour chicken for dinner tonight. I found this recipe on Pinterest, and it comes from the A Saucy Kitchen blog, https://www.asaucykitchen.com/sweet-and-sour-chicken-paleo-low-fodmap/

INGREDIENTS

1/2 cup sugar

1/4 cup vinegar (apple cider vinegar)

2 Tbsp coconut aminos

1/4 cup ketchup

1 pound skinless, boneless chicken breast cut into 1" cubes

1 large egg, beaten

1/2 cup arrowroot powder (or cornstarch)

1/4 cup coconut oil

1 red pepper, cut into chunks

1 cup pineapple chunks

3 scallions/green onions, sliced, green parts only

COOKING INSTRUCTIONS

Prepare the sauce: In a saucepan, mix together sugar, vinegar, coconut aminos, and ketchup. Bring to boil, then reduce heat and simmer. 

In a large plastic storage/freezer bag, mix together chicken and beaten egg. Add arrowroot powder and shake bag to coat chicken chunks. Heat coconut oil in large skillet over medium heat. Add chicken and fry 4-8 minutes. Add red pepper and pineapple chunks and continue to sauté until chicken is browned and cooked. Add the sauce, cover, reduce heat, and simmer a few minutes. 

Pour into serving bowl/dish and top with scallions.

Baked Veggie Egg Rolls

I modified a recipe I found through Pinterest to make these tonight.  http://www.skinnykitchen.com/recipes/skinny-baked-vegetarian-egg-rolls-with-peanut-sauce/

INGREDIENTS

2 1/2 cups shredded green cabbage

2 1/2 cups broccoli slaw

1 cup snow peas, chopped

1 cup carrots, shredded

1 cup scallions, chopped

1 tsp olive oil

2 tsp ginger (jarred), diced

2 cloves garlic, minced

2 Tbsp rice vinegar

1 1/2 Tbsp coconut aminos

Fresh ground pepper

Egg roll wrappers (12-20)

Cooking spray

Peanut Dipping Sauce

1/4 cup chunky peanut butter

3-6 Tbsp fresh lime juice

2-4 tsp coconut aminos

1/2 tsp red pepper flakes

COOKING INSTRUCTIONS

in a large bowl, combine cabbage, broccoli slaw, snow peas, carrots, and scallions. In wok, heat oil over medium high heat. Add ginger and garlic. Stir and cook about 30 seconds. Add cabbage mixture, rice vinegar, coconut aminos, and black pepper. Cook, stirring constantly, about 5 minutes. Transfer to bowl and chill in refrigerator about 15 minutes.

Preheat oven to 425 degrees F. Coat baking pan with cooking spray. Place about 1/3 cup of cabbage mixture on each egg roll wrapper, wrap, spray with cooking spray, and place seam side down on prepared baking sheet. Bake 10 minutes. Turn the egg rolls over. Bake another 10 minutes.

Mix or blend together dipping sauce ingredients. Serve egg rolls with peanut dipping sauce.

Chocolate Orange Jaffa Cake

I love the combination of chocolate and orange. I used to try to find a new recipe for my birthday dessert/cake each year. This is from the Kitchen Nostalgia blog http://www.kitchennostalgia.com/desserts/cakes/chocolate-orange-jaffa-cake.html. It's a bit too sweet for my taste, so I probably won't make it again.

Jaffa cakes are named after an Isaeli orange. The original Jaffa cakes were a British biscuit made by McVitie & Price beginning in 1927. McVitie's Jaffa Cakes are still available - Amazon has them.

This recipe does not truly replicate the McVitie Jaffa Cake. It is more cake-like than biscuit, for one thing, and the size is all wrong. The flavor is good, but the sweetness is a bit overwhelming - eat in small portions.

Maple Syrup Roasted Delicata Squash with Red Onion

This recipe is from Epicurious http://www.epicurious.com/recipes/food/views/maple-roasted-delicata-squash-with-red-onion-51258430. Delicata squash has become one of my favorites - nice mild flavor and the skin is delicious, too (and I don't have to peal it!). I had only two medium squash, instead of three, so I adjusted the recipe a little.

INGREDIENTS

2 medium delicata squash

1 medium red onion (or 1/2 large)

3 cloves garlic, minced

1 tsp thyme

Dash of red pepper flakes

Salt and pepper to taste

2 Tbsp extra virgin olive oil

1 Tbsp maple syrup

COOKING INSTRUCTIONS

Preheat oven to 425 F degrees. Place cookie sheet on middle shelf in oven.

Cut off ends and slice squash in half lengthwise. Remove seeds. Slice into 1/4" half crescents. Place in large bowl. Slice off ends and outer skin from onion. Slice in half lengthwise, then slice into 1/2" circles or crescents. Add to bowl. Add remaining ingredients to bowl and mix together well. Remove cookie sheet from oven and put squash and onion mixture on it, as close to a single layer as possible. Return to oven and bake about 12 minutes. Remove from oven and stir and flip. Return to oven and bake about 12 minutes more. Check and stir. Continue baking, if needed, until cooked and beginning to carmelize and brown. Remove from oven and serve.

Brown Sugar Pineapple Chicken Breasts

The marinade and glaze I used are slightly modified from a recipe I found through Pinterest http://carlsbadcravings.com/brown-sugar-pineapple-chicken/ . I seared the chicken breasts using my cast iron stovetop grill pan, and then baked them in the oven in a 9"x13" casserole dish.

INGREDIENTS

4-6 chicken half-breasts or chicken tenders

2 Tbsp olive oil

1/4 cup olive oil
salt & pepper
parchment paper
2 tsp corn starch

Marinade/Glaze

1 cup pineapple juice

1/3 cup brown sugar

2 Tbsp ketchup 

2 Tbsp red wine vinegar

2 Tbsp coconut aminos (or soy sauce)

2 Tbsp lemon juice

1 tsp chili sauce (I used Srirachi)

1 tsp ginger

1 tsp garlic powder

1 tsp salt
1/2 tsp onion powder

COOKING INSTRUCTIONS
Whisk together marinade/glaze ingredients. Place 1/3 cup into large freezer bag, along with 1/4 cup olive oil. Mix together well. Add the chicken to the bag. Make sure chicken is covered in marinade. Let marinade in refrigerator 2-4 hours, turning the bag occasionally. Store the remaining glaze in a separate container in refrigerator.

Grease 9"x13" casserole dish and one side of parchment paper that will cover casserole dish (either olive oil or Earth Balance no soy buttery spread). Preheat oven to 400 F degrees.

In a small saucepan, mix together unused marinade/glaze and 2 tsp corn. Cook over medium high heat, stirring constantly, until thickens into glaze.

Place 2 Tbsp olive oil in cast iron skillet or grill pan. Sear chicken breasts 2-4 minutes per side, until browned. Placed browned chicken in prepared casserole dish. Brush each side of the chicken with glaze. Cover with parchment paper, greased side down. Bake about 15 minutes. Pour off any grease and liquid. Check internal temperature of thickest part of chicken (if 165 or higher, chicken is done). Apply glaze to both sides of chicken. Return to oven for 5-15 minutes, until chicken has reached at least 165 F degrees internally. Remove chicken to serving platter and serve with remaining glaze and seared chunks or slices of pineapple.

Butternut Squash Noodles with Spinach and Mushrooms

Nancy was hungry for butternut squash this week, so I made this new dish for Tuesday dinner and am making Squash Tarte Tatin for Wednesday. I used my julienne peeler to make the butternut squash noodles. The original recipe is from tastingpage.com

INGREDIENTS
1 medium butternut squash, peeled and spiralized or julienne peeled to make "noodles"
1 Tbsp coconut oil
1 shallot, diced
8 oz button mushrooms, sliced
1 1/2 cups fresh spinach
salt and pepper to taste
3 Tbsp Earth Balance soy free buttery spread
some fresh sage leaves, or 1 tsp ground sage

COOKING INSTRUCTIONS
Heat coconut oil in skillet and saute shallot until translucent. Add the mushrooms and cook until water is released and they begin to brown. Combine the spinach and mix until heated through. Season with salt and pepper to taste.

In a separate large skillet or saucepan, melt the buttery spread over medium heat. When it begins to bubble, add the sage and stir. After a minute, add the squash noodles to the pan, tossing with tongs so the noodles get coated and cook evenly. Season with salt and pepper and cook until the noodles are al dente. Combine the noodles and the spinach and mushrooms.

Crispy Parmesan Garlic Chicken with Zucchini

Another recipe discovered through Pinterest. I've revised it to remove dairy.

INGREDIENTS
2 chicken breast cutlets, divided into 4 half-breasts
8 Tbsp Earth Balance soy free buttery spread, divided
1/2 cup bread crumbs
1/2 cup plus 1 Tbsp Vegan parmesan cheese, divided
1/4 cup flour
2 medium zucchini, sliced
2 garlic cloves, minced

COOKING INSTRUCTIONS
In a large skillet over medium heat, melt 2 Tbsp buttery spread. To make the chicken: melt remaining 4 Tbsp buttery spread in a shallow dish. In another shallow dish combine bread crumbs, Parmesan, and flour. Dip the chicken in the buttery spread then coat with bread crumb mixture and place in skillet.

Cook on each side for about 3-8 minutes, depending on size, until the outside is crispy and the chicken is cooked throughout (165 F degrees internally). Set aside.

Add 2 Tbsp buttery spread back to the skillet and saute the minced garlic for 5 minutes. Add the zucchini and saute until tender. Salt and pepper to taste and add 1 Tbsp Parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.

Persian Meatballs

As I was looking for something to cook yesterday, I also came across this recipe for Persian meatballs. They only took about 45 minutes to make, start to finish, and they are SO GOOD! The recipe is from the Kevin is cooking blog http://keviniscooking.com/persian-meatballs-with-dried-cherries-and-pistachios

INGREDIENTS 

1 lb ground turkey

2 Tbsp pistachios, chopped

1/4 cup dried cherries, chopped

1/2 tsp celery seed

1/2 tsp coriander

1/2 tsp cumin

1/2 tsp fennel seed

1/2 tsp kosher salt

(1/4 cup chopped cilantro, which I left out)

1/2 cup breadcrumbs

1 egg

2 Tbsp olive oil

1 diced shallot

2 Tbsp flour

1 1/2 cups chicken stock

COOKING INSTRUCTIONS

1. In a skinny let over medium heat, toast the celery seed, coriander, cumin, and fennel seeds until aromatic, just a minute or two tops. Don't burn them, you just want to release their essential oils. Grind in a spice grinder, or use a mortar and pestle.

2. In a large bowl, add the turkey, toasted and ground spices, pistachios, dried cherries, breadcrumbs, and egg. Mix together by hand until incorporated completely. Add more breadcrumbs if the mixture is too wet. Use a 1 1\2 inch scoop and roll into small balls. 

3. In a large skillet, brown the meatballs on all sides. Stir frequently and let them cook till pretty much done. Remove from pan and keep warm.

4. Add olive oil to same skillet and sauté the chopped shallot over medium heat until translucent. Add the flour and cook for a minute, stirring constantly. Gradually add the chicken stock a little at a time, stirring to incorporate completely. Continue stirring and cooking for a few minutes, until the gravy has thickened. Add the cooked meatballs back into the pan and stir to coat the meatballs all over. Cover with lied and cook on low heat until meatballs are thoroughly cooked and warmed through. Serve with rice.

Komaj (Persian Date Bread with Turmeric & Cumin)

I made Komaj, a Persian date bread, this evening as my local action in support of immigrants and refugees from all over. I am so grateful for the flavors and textures and colors I get to cook and eat because of people who have immigrated to the United States from all over the world and made their homeland cuisine part of our shared country and cuisine. I chose a Persian food tonight because of the recent executive order targeting people from some Muslim-majority countries, and banning them from entry to the United States. I am opposed any Muslim ban or registry.

INGREDIENTS

1 pkg active dry yeast

1/8 cup warm water

3 3/4 cups all purpose flour (or bread flour)

2 tsp ground cumin seeds

1/4 cup sugar

1/2 tsp turmeric powder

Dash of salt

1 egg

1 cup warm almond milk

1 1/2 Tbsp olive oil

Filling:

12-15 pitted, dry dates (slightly soft), cut into chunks

2 Tbsp Earth Balance soy free buttery spread

1 tsp ground cardamom

COOKING INSTRUCTIONS

In a small bowl, dissolve yeast in warm water. Set aside for 10 minutes.

In a large bowl, mix together flour, cumin, sugar, turmeric, and salt. Add egg. Mix together warm milk and olive oil. Add that. Mix together, then knead dough until have a smooth, pliable dough. Shape into a ball and put in well oiled bowl. Cover and let rise 1 hour or so. Punch down. Reform into ball and return to bowl. Cover and let rise another hour. In the meantime prepare the filling by putting those ingredients in food processor and pulsing until date pieces are small and all is well mixed.

Divide the dough into 8 equal portions. Working with one portion at a time, roll into rectangle. Place about 1 tsp of filling in center of one half of the rectangle. Fold the dough over. Use a cookie cutter to cut the dough. Make sure sides are well sealed. Repeat with other 7 portions. Use scraps to form two more portions. 

Preheat oven to 400 F degrees. Place stuffed cut-out dough on lightly greased cookie sheet. Let sit 15 minutes. At this point they can be brushed with a little milk or an egg wash. Bake 8-10 minutes. Let cool on a rack. Can be dusted with a little confectioners sugar.

Serve warm. Makes10-15 buns.

Trisha Yearwood's Crock Pot Pork Tenderloin

Another recipe I found through Pinterest, and it's for pork loin rather than pork tenderloin. I made the gravy in the recipe, and served it with mashed red potatoes and mixed vegetables. Very good.

INGREDIENTS

2.5-3 pound pork tenderloin

Salt

1/2 tsp garlic powder

1/4 tsp ground ginger

1/8 tsp dried thyme

1/4 tsp ground cinnamon

1/4 tsp ground black pepper

1 Tbsp olive oil

2 cups chicken broth

2 Tbsp lemon juice

1 Tbsp coconut aminos (instead of soy sauce the recipe calls for)

2 Tbsp cornstarch

COOKING INSTRUCTIONS

Trim visible fat from loin. Lightly sprinkle with salt. Mix together all the dry seasonings/spices, then sprinkle on all surfaces of loin, rubbing in.

Heat oil in skillet. Brown the loin on all surfaces. Transfer meat to slow cooker.

Mix together chicken broth, lemon juice, and coconut aminos in bowl. Pour over meat in slow cooker. Cover and cook on low 8-10 hours (or high 4-5 hours). Remove meat from slow cooker and keep warm.

Pour liquid from slow cooker into large measuring cup. Skim fat from top. Add water, if needed, to make 2 cups. Set aside 1/4 cup. Mix cornstarch with the 1/4 cup liquid. Mix in with rest of liquid and pour into saucepan. Bring nearly to boil, stirring constantly, until gravy is thickened.

Meat may be sliced or shredded before serving. Serve gravy on meat (and mashed potatoes or bread if serving those, too).

Tabbouleh Salad

This recipe is from the Jo Cooks blog http://www.jocooks.com/salads/tabbouleh-salad/ (as is the oven baked chicken shawarma recipe). 

INGREDIENTS

1/2 cup uncooked bulgur wheat

1 cup water

1/4 cup olive oil

1/4 cup lemon juice

3 cups chopped tomatoes

1/2 English cucumber, chopped (about 1 cup)

1/4 cup green onions, chopped (about 7)

1/2 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

Salt & pepper to taste

COOKING INSTRUCTIONS

In a small saucepan, bring water to a boil. Add bulgur, cover, and reduce heat. Simmer about 5 minutes, until water is absorbed. Let cool.

In a large bowl, mix together bulgur and other ingredients.

Oven Roasted Chicken Shawarma

This is another recipe I got through Pinterest. Or actually several recipes - the chicken shawarma, tabboula salad, and sauce, all served with a wrap or pita bread to make sandwiches. Hummus is also good on the wraps. The original recipe is from Jo Cooks blog http://www.jocooks.com/healthy-eating/oven-roasted-chicken-shawarma/

INGREDIENTS

Chicken breasts - original recipe calls for 3 skinless, boneless chicken breasts (I think that means 6 half breasts, but I'm not sure - I used 2 large whole breasts, separated into 4 half breasts)

2 tsp paprika

1/2 tsp turmeric

2 tsp cumin

1/2 tsp cinnamon

2 tsp black pepper

1 tsp salt

Juice from 2 lemons (1/4 cup)

1/2 cup olive oil

1 tsp red pepper flakes

1 large onion, sliced

Fresh parsley for garnish

4 cloves garlic, minced

Garlic Sauce

1 cup olive oil

1/3 cup lemon juice

6 cloves garlic, peeled

1 egg white

1 tsp salt

COOKING INSTRUCTIONS

Whisk together the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, and garlic. Place marinade and chicken breast halves in freezer bag. Make sure chicken is well coated with marinade. Let marinate in refrigerator at least one hour, turning the bag periodically. The longer the chicken marinates, the more flavor.

Preheat oven to 425 F degrees. Add sliced onion to bag and mix so onion is well coated with marinade. Dump contents of bag into 9x13 casserole/baking dish. Spread evenly. Bake 40-45 minutes, or until chicken is browned and crisp on the edges. To make the chicken crisper on top, finish by turning on the broiler and broiling about 3 minutes. Let rest 5 minutes before slicing.

Garlic Sauce: Place all ingredients in blender and blend 1-2 minutes. Makes about 1 1/2 cups.

Thai Chicken Satay with Peanut Sauce

This chicken satay can be baked in the oven or grilled, either on the grill or using a grill pan on the stove. This is another recipe I found through Pinterest. http://carlsbadcravings.com/thai-chicken-satay-with-peanut-sauce-recipe/. I made some modifications to fit my dietary restrictions and dislike of cilantro.

INGREDIENTS

2 pounds chicken breasts, cut into 1/2"-1" strips 

2 Tbsp extra virgin olive oil

1/2 cup smooth peanut butter

30-35 wooden skewers

Marinade

1/4 cup coconut aminos

1/4 cup packed brown sugar

1 Tbsp chili paste (I may leave out)

1 1/2 Tbsp lime juice

1 1/2 Tbsp fish sauce

1 tsp dried basil leaves

1/2 tsp dried ground ginger

1/2 tsp garlic powder

1/2 tsp dried ground turmeric 

COOKING INSTRUCTIONS

Cut the chicken into strips by cutting in half horizontally then slicing into 1/2" to 1" strips.

Whisk together the marinade ingredients. Remove 1/4 cup and then put the rest into a storage container in the refrigerator for later. Return the 1/4 cup to bowl and whisk in 2 Tbsp olive oil. Place this and chicken strips into freezer bag and mix well. Marinate in refrigerator up to 6 hours.

When ready to cook, soak wooden skewers in water at least 30 minutes. Preheat oven to 350 degrees F. Line two cookie sheets with aluminum foil and spray with nonstick spray. Skewer each of the chicken strips and place on prepared baking sheets. Discard freezer bag with marinade. Place baking sheets into oven and bake 8-10 minutes, or until chicken is cooked (165 degrees).

Place reserved sauce in small sauce pan and bring to boil. Simmer for 1 minute. Remove from heat and add peanut butter, stirring until peanut butter is fully incorporated into sauce.

Serve chicken skewers with sauce for dipping. May be served as an appetizer or with rice and vegetables as a meal.

Macaroni and Cheese

Jean loves macaroni and cheese, so I decided to make some from scratch for tonight's dinner instead of the usual box of Kraft Mac n Cheese. I used a New York Times recipe, http://cooking.nytimes.com/recipes/1015825-creamy-macaroni-and-cheese, and didn't try to make it into something I can eat.

INGREDIENTS

2 Tbsp butter

1 cup cottage cheese (not lowfat)

2 cups whole milk

1 tsp dry mustard

Pinch of cayenne

Pinch of nutmeg

1/2 tsp salt

1/4 tsp black pepper

1 pound sharp cheddar cheese, grated

1/2 pound elbow macaroni, uncooked

COOKING INSTRUCTIONS 

Set oven rack for top 1/3 of oven. Preheat oven to 400 degrees F. Grease casserole dish with 1 Tbsp butter. In blender, blend together/purée cottage cheese, milk, mustard, cayenne, nutmeg, salt, and pepper. Mix together with uncooked macaroni and all but 1/4 cup of the cheese in a large bowl. Transfer to prepared casserole dish. Cover tightly with lid or aluminum foil. Bake 30 minutes. Uncover, stir gently, and add remaining cheese and 1 Tbsp butter (distributed in dabs) to top. Continue baking, uncovered, for 30 minutes. Cheese should be melted and browned. Let rest at least 15 minutes before serving.

Maple Balsamic and Herb Chicken

 

This is another recipe I found on Pinterest, this one from the eatyourselfskinny.com blog. Changes I would make to accommodate my food sensitivities would be minimal, leaving out the cayenne pepper. I copy and pasted her recipe here. I served the chicken breasts with red skinned mashed potatoes and green beans. The chicken breasts I used were so large that I cut them in half.

Ingredients

• ¼ cup balsamic vinegar
• 2 Tbsp pure maple syrup
• 1 Tbsp Dijon mustard
• 2 cloves garlic, minced
• ½ tsp. fresh thyme
• ⅛ tsp. cayenne
• Salt and black pepper, to taste
• 4 boneless, skinless chicken breasts
• 2 Tbsp olive oil

Instructions

1. In small bowl, whisk together balsamic vinegar, maple syrup, mustard, garlic, thyme, cayenne and salt and pepper. Pour sauce into a large plastic baggy and add chicken breasts. (I like to pound out the chicken breasts to ensure they each have the same thickness so they cook evenly) Marinate the chicken for at least 30 minutes or even overnight.
2. Heat olive oil in a large skillet over medium-high heat until oil shimmers, about 3 to 4 minutes. Using tongs, remove chicken breasts from baggy (leaving the marinade inside) and arrange in the pan. Allow chicken to cook for about 7 to 8 minutes, without moving, so a nice golden-brown crust forms. Flip chicken over and cook the other side for another 7 to 8 minutes. You'll know the chicken is done when the juices run clear and the inside temp has reached 160 to 165 degrees.
3. Remove chicken and place on a cutting board to rest then pour the remaining marinade into the heated skillet. Scrape up any brown bits and allow marinade to bubble up and cook, stirring occasionally.
4. Add chicken back into the skillet, coating well. Serve and enjoy!

Nutritional Information

Serving Size: 1 chicken breast • Calories: 247 • Fat: 10 g • Saturated Fat: 1.9 g • Carbs: 9.8 g • Fiber: 0 g • Protein: 26.9 g • Sugars: 9 g • WW Points+: 6 • Smart Points: 6

Cornbread

This cornbread recipe is basically the Betty Crocker recipe modified to remove dairy. I served it with red beans and rice.

INGREDIENTS 

1/4 cup Earth Balance no soy buttery spread

1 cup almond milk

1 large egg

1 1/4 cups yellow corn meal

1 cup all-purpose flour

1/2 cup sugar

1 Tbsp baking powder

1/2 tsp salt

COOKING INSTRUCTIONS 

Preheat oven to 400 degrees F. Spray bottom of 8" square baking pan with cooking spray (olive oil). Melt the buttery spread. In a large bowl, whisk together eggs, milk, and melted buttery spread. Add cornmeal, flour, sugar, baking powder, and salt. Stir together just enough to moisten dry ingredients - it will be lumpy. Pour batter into prepared pan, using rubber spatula to scrape all batter out of bowl and to smooth batter in pan. Bake 20-25 minutes, until toothpick inserted in center comes out clean.

Red Beans and Rice

It's New Year's Day, and as part of my efforts to be proactive I'm making red beans and rice today. Silly, I know. But I'll take whatever good luck we can find this year.

Most of the recipes I looked at used dried red beans, soaked over night, and cooked the rice separately. I used canned red kidney beans, and cooked the rice in with everything else. Those recipes also pretty universally included bell pepper, but I left that out. 

INGREDIENTS

2 Tbsp extra virgin olive oil

1 cup diced onion

1/2 cup diced celery (2 stalks)

2 cloves garlic, minced

2 cups chicken stock

2 cups water

1 Tbsp Worcestershire sauce

1/2 Tbsp Sarachi hot sauce

2 tsp Cajun seasoning

8 oz diced ham

2 cans red kidney beans, drained and rinsed

Salt and pepper

1 cup uncooked brown rice

COOKING INSTRUCTIONS

In a Dutch oven, sauté onions, garlic, and celery in olive oil for about 5 minutes. Add all the other ingredients. Bring to a boil. Reduce heat, cover, and simmer for a couple of hours.