Meal Plan – February 8th – Febuary 14th

• Friday: Family Dinner Out – North Star American Bistro – This is a restaurant I actually forgot about, but we ended up at due to their not having a wait on a Friday night when we’d already stopped at 2 other restaurants with hour+ long waits. I started with the Chestnut Manhattan, which I was looking forward to having again immediately after my first sip. Not surprisingly, we ordered calamari, which was very good. I loved my entrée of short ribs, cheesy mashed potatoes, and sautéed spinach. Unfortunately, Jim did not care for his entrée of bourbon salmon. His disappointment was slightly forgotten when he dug into a slice of turtle cheesecake garnished with candied nuts. So, so good.

• Saturday: Caesar Salads, Antipasti, and Bolognese Sauce over Tagliatelle – Great recipe, didn’t change a thing. The best part is that it’s a large batch and freezes very well for a quick weeknight meal.

• Sunday: Buttermilk Roast Chicken, Green Beans, Corn, and Mashed Potatoes – I LOVE this recipe. I don’t change much, except for upping the spices, and adding a bit of tabasco to the marinade. Another step I take is to drain and dry the chicken before roasting. I just use paper towels to sop up as much of the marinade as possible. The first time I made this, I didn’t do that, and the chicken was delicious, but soggy. When you dry before drizzling with oil and roasting, it gives the skill more of an opportunity to crisp up. And really, let’s be honest, isn’t crispy skin the best part of roasted chicken???

• Monday: Errands & Dinner Out – Chili’s – For as much as I don’t care for chain restaurants, there are a few that are “worthy” of our time and money. Chili’s is one of those on our list. I used to get the chicken tacos, and I’m still a little annoyed that they took those off of the menu. Scratch that, I’m a lot annoyed. They were good. Really good. Whatever, I’ll try to move on … try. My new go-to are chicken fajitas, Cadillac style. They’re always good, and they ensure lunch is also covered for the next day or two.

• Tuesday: Pizza and Salad – We had Carter’s 4K registration and tour, and didn’t get home until almost 8:00 p.m. Thank goodness for frozen pizzas from Costco. Did you know I love Costco?

• Wednesday: Slow Cooker Mongolian Beef over Rice with Asian Roasted Asparagus and Mushrooms – This was good. Like, Jim asked if it was from a bag good. I should be insulted by that, but I know him well enough to know he meant no harm. I did add some Sriracha, which I will definitely do next time as well.

• Thursday: Alfredo Pasta with Chicken Sausage and Mushrooms and Steamed Broccoli – I just wasn’t feeling like actually cooking, so Carter and I picked up some sauce from the grocery and I tossed with sausage, mushrooms, and pasta we already had on hand. It was really a Valentine’s present to myself.

Spicy Honey – Brushed Chicken Thighs

Start to finish 20 minutes. Can you believe that? Well, believe it. This delicious recipe from Cooking Light by way of Confections of a Foodie Bride is perfect for a weeknight meal. This simple preparation results in a spicy – sweet and juicy chicken with a slight crust that pairs perfectly with some right and steamed veggies.

Ingredients:

• 2 tsp Garlic Powder
  
• 2 tsp Chile Powder
  
• 1 tsp Salt
  
• ½ tsp Ground Cumin
  
• ½ tsp Cinnamon
  
• 1 tsp Paprika
  
• ½ tsp Crushed Red Pepper
  
• 8 Chicken Thighs, boneless – skinless
  
• Cooking Spray
  
• 6 Tbsp Honey
  
• 2 Tbsp Apple Cider Vinegar
  

Directions:

1. Preheat broiler.
   
2. Combine the dried spices in a small bowl. Sprinkle on both sides of chicken thighs, coating well.
   
3. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
   
4. Combine honey and vinegar in a small bowl, microwave for 15 seconds, and stir well.
   
5. Remove chicken from oven; brush 1/2 the honey-cider mixture onto the chicken.
   
6. Broil 2 minutes. Remove chicken from oven and turn over.
   
7. Brush chicken with remaining honey mixture. Broil 2 additional minutes or until chicken is done.

Black Bean Burgers

I’ve had Gourmet’s Quick Kitchen on my shelf for quite a few months now, and, I’m embarrassed to say, I’ve only made 1 recipe from it so far. My problem is that I have a VAST file of recipes and very little time to cook lately. So, while thinking about those facts and meals for the week, my eye landed upon the title and I began to thumb through. I decided these Black Bean Burgers would be a great dinner, but since Jim isn’t the biggest fan of vegetarian fare, and I was at a loss for what to make for lunch, I decided I would make a switch, and my Monday thanked me for it.

 

Ingredients:

• 2 (14-ounce) cans black beans, rinsed and drained, divided
  
• 3 tablespoons mayonnaise
  
• 1/3 cup plain dry bread crumbs
  
• 2 teaspoons ground cumin
  
• 1 teaspoon dried oregano, crumbled
  
• 1/4 teaspoon cayenne
  
• ¼ tsp Chipotle Powder
  
• ¼ tsp Garlic Powder
  
• 1/4 cup finely chopped cilantro
  
• 3 tablespoons vegetable oil
  
• 4 soft hamburger buns
  
• 4 Slices Pepperjack Cheese
  
• 1 4 oz. can Chopped Green Chilies
  

Directions:

1. Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.
   
2. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total.
   
3. Top with 1 Tbsp. of the chilies and a slice of cheese. Cover and set aside for 1 minute or until cheese is melted. Serve on toasted buns.

AntiPasti Platter

One of our favorite Italian appetizers is the antipasti platter. It can take many different forms, but the easiest is the one you buy and put together to create a beautiful and impressive presentation. The one pictured below was made up entirely of items picked up at my local grocery store’s olive bar, deli counter, and cheese department. Feel free to mix up the items below to your tastes and cravings. I promise, it will always be a hit!

If you’ve made, or enjoyed, antipasti platters, please comment on your favorite items to include or that you always look forward to seeing.

Lightened Up Chicken Piccata

We’ve probably all had classic Chicken Piccata. It’s rich and delicious, dredged in flour, and served with a tangy buttery sauce. That being said, it’s also pretty fattening and indulgent. A dish like that is great for a special night out, but not so great when you’re trying to watch what you’re eating to be a little healthier and/or lose some weight.

I had a recent craving for the dish, and clicked onto MyRecipes.com to see what Cooking Light might have to offer. They didn’t disappoint, as this recipe was in line with the classics, but cut down the butter and oil significantly. I was ready to make the recipe as is, and then had the last minute idea to eliminate the dredging altogether. I mean, I get that the crust soaks up the delicious lemony sauce, but what’s the point of wasting the fat and calories on breading if it’s not even going to be crispy? This is my big problem with classic eggplant parmesan as well, but that’s an entirely different post.

The result? A dish that’s just as savory and delicious as the original, but with a calorie count that can be handled any day of the week. Oh, and I almost forgot to mention the unplanned bonus: By skipping the dredging, clean-up and overall cooking time were reduced considerably. Start to finish, this took about 20 minutes! I’m already looking forward to trying this treatment on Chicken Marsala soon.

Ingredients:

• 3 to 4, 1 pound, Boneless, Skinless Chicken Breast Halves, total
  
• 1 Tbsp Unsalted Butter
  
• 1 Tbsp Olive Oil
  
• ½ cup White Wine
  
• ¼ cup Fresh Lemon Juice
  
• 2 Tbsp Capers
  
• 2 tsp Garlic, minced
  
• ¼ tsp Salt
  
• ¼ tsp Black Pepper, freshly ground
  
• 2 Tbsp Flat Leaf Parsley, chopped
  

Directions:

1. Butterfly chicken breasts so they lie flat, and then place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle each side with salt and pepper.
   
2. Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm in a 350⁰ oven.
   
3. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper.
   
4. Pour sauce over chicken and place back into oven for 10 minutes to fully absorb the sauce.
   
5. Enjoy with pasta or mashed potatoes.
   

 

Servings – 4

WW Points – 5 pts per serving

Raw Summer Vegetable “Pasta”

When I saw this recipe from Erin’s Food Files, I was immediately intrigued by the idea of a raw zucchini dish. Don’t get me wrong, I love zucchini, but I always enjoy it cooked, so the idea of eating it in its raw state quite frankly freaked me out a little. I was excited to give it a try though, and I’m so glad that I did.

The zucchini and yellow squash are sliced very thin, and the salt and olive oil breaks them down ever so slightly, so you really forget that they’re raw. The tomatoes and basil give a great flavor, and start to meld into the dish, and start to taste like a bright sauce. This was a great compliment to the Chicken Piccata I served it with, and would make a great addition to any meal, especially those that feature heavier and richer items.

Ingredients:

• 2 zucchini squash, shaved thinly lengthwise with a vegetable peeler
  
• 2 yellow summer squash, shaved thinly lengthwise with a vegetable peeler
  
• Sea salt and pepper to taste
  
• 1 tablespoon extra virgin olive oil
  
• 1 cup cherry or grape tomatoes, halved
  
• 5 oil-packed sundried tomatoes, drained and thinly sliced
  
• 1/2 shallot, finely chopped
  
• 1 clove garlic, finely chopped
  
• 1 tablespoon finely chopped basil
  
• 1 teaspoon finely chopped oregano
  

Directions:

1. In a large bowl, gently toss together all ingredients.
   
2. Transfer to a platter and serve immediately, though it’s just as delicious the next day, so don’t be scared of left overs.
   

 

Servings – 6

WW Points – 1 pt per serving

Creamy Taco Mac

When I first saw this recipe on Annie’s Eats, I though it looked tasty, simple, and quick, the perfect combination for a busy weeknight meal. When I first made it, exactly as it appears in Annie’s blog post, Jim looked at me and said, “This is probably really bad for me, isn’t it?” When I recovered from the shock that he actually considered whether it was good for him or not, not that he would have stopped eating if I told him his plate was worth 10,000 calories.

Surprisingly, the original dish was relatively healthy, or at least not as high in fat as its creamy appearance and taste might have you believe. With a few additional tweaks, I was able to make this a 6 point per serving dish. Paired with a salad or green vegetable, it makes a very satisfying and flavorful meal that you don’t have to feel too guilty about at all.

Ingredients:

• 1 lbs. Ground Turkey
  
• 8 oz. Small Shaped Pasta, uncooked
  
• 1 Small Onion, chopped
  
• 2 Clove Garlic, minced
  
• 1 (14 oz.) can Diced Tomatoes, drained
  
• 3 to 4 tbsp. Taco Seasoning (we like Penzey’s Bold Taco Seasoning)
  
• 2 oz. Light Cream Cheese
  
• 1/3 cup Light Sour Cream
  
• Salt and pepper
  
• 4 oz Cheddar Cheese, shredded
  

Directions:

1. Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.
   
2. Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds.
   
3. Stir in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Add in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.
   
4. Remove from the heat and top with shredded cheddar cheese, if desired.

Radish Sandwiches

This isn’t a recipe as much as it is a suggestion to visit you local farmers’ market, buy some radishes, and try this simple treat.

Ingredients:

• “Good” Fresh White Bread, sliced for sandwiches
  
• Farm Fresh Radishes, sliced thin
  
• Unsalted Butter, room temperature
  
• Salt
  
• Pepper
  

Directions:

1. Butter Bread.
   
2. Lay out an even layer of radish slices.
   
3. Salt & Pepper to taste.
   

Lemon Pepper Shrimp with Fusilli & Broccoli

My husband is in a band. Well, more accurately he meets up with two other guys once a week, if nobody cancels, and plays guitar while they play their respective instruments. Their practice location is about 30 minutes from our house, and they usually meet at 7:00 p.m., which means that I have to feed a baby and have dinner on the table in about an hour. It’s a good challenge, and brings my eye to recipes like this one from Life’s Ambrosia. I’ve made a few tweaks based on what we like and what I usually have in the house. I served this with a salad and some crusty bread.

Ingredients:

• 8 oz Fusilli Pasta
  
• 1 lb Broccoli, trimmed and cut into florets
  
• 1 Tbsp Olive Oil
  
• 1 Shallot, diced
  
• 2 cloves Garlic, minced
  
• ¼ cup Dry White Wine
  
• Juice & Zest of 1 Lemon
  
• 1 tsp Pepper, freshly ground
  
• ½ lb 51 – 60 count Shrimp, peeled and deveined
  
• 1/3 cup chopped fresh parsley
  
• Kosher Salt
  
• Crushed Red Pepper, optional
  

Directions:

1. Bring a large pot of water to a boil and cook according to package directions. During last 2 minutes of cooking, add broccoli, either directly to water or in steamer basket. Drain.
   
2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Cook shallots and garlic until shallots are softened, about 2 -3 minutes. Stir in white wine, lemon juice, zest, and pepper. Cook 5 minutes. Stir in prawns and cook until prawns are opaque.
   
3. Add cooked pasta and broccoli to prawn mixture. Stir in fresh parsley. Toss to combine. Season to taste with kosher salt and crushed red pepper if using.