Category Archives: Weight Watchers

Chicken Curry Garden Stew

Chicken Curry Garden Stew

  • Servings: 6
  • Difficulty: easy
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Chicken Curry Garden Stew
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Indian food flavors are some of the most advanced and interesting in the world. A touch of curry can transform a chicken salad or even a deviled egg. Today is one of those chilly and dank days that is worthy of a hearty stew. Instead of a vegetable rich chicken soup, I am going to add some curry, soy, and coconut milk to make something a little different than the standard chicken stock or tomato based soup.

Ingredients:
Add the veggies and amounts that you have on hand or that you suits your palate
2 air chilled free range chicken breasts
1 onion diced
4 diced celery stocks
4 diced carrots
cherry tomatoes
broccoli
3 cloves of garlic minced
3 tbs of red curry paste
1 tbs of turmeric
1 cup chicken stock
1 can of coconut milk
1/4 cup tomato sauce
1 tbs Soy sauce
1 tsp Fish Sauce
Cayenne pepper
Turmeric
Dry Curry
Kosher Salt to taste
olive oil

Directions:
1. In a large pot add your carrots, onion, and celery to some oil and the curry paste and heat to medium to have them sweat for 5-7 minutes.

2. Cube your chicken and add it to the pot to cook through and then add the rest of the vegetables. Stir for about 5 minutes to soften the broccoli up.

3. Pour in the chicken stock and coconut milk and season with the rest of the ingredients. About 5 minutes before serving, tear the basil and add it to the stew. Enjoy.
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Paprika Chicken & Spinach With White Wine Butter Sauce

Paprika Chicken & Spinach With White Wine Butter Sauce

  • Servings: 2
  • Difficulty: easy
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Paprika Chicken & Spinach With White Wine Butter Sauce
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The other night I was poking around Pintrest looking for recipe ideas and saw this one published by Mary of wwww.thekitchenpaper.com that she titled Paprika Chicken & Spinach With White Wine Butter Thyme Sauce. This is the first recipe I have tried from her and it was pretty good. I liked the paprika crust it created on the chicken and the white wine sauce was a great way to pair the chicken and spinach. I served it with some brown rice which is optional. The paprika brings a smokey element that is brightened up by the wine.

Ingredients:
2 Free Range Air Chilled Chicken Breasts
4 tbs of butter
1 cup of white wine
2-3 handfuls of fresh spinach
4 cloves of garlic minced
1/4 cup of fresh thyme
1 tbs of Paprika
2 tsp Kosher Salt and Pepper

Directions:
1. Heat up a cast iron skillet to about medium. Pat your chicken breast dry and rub the paprika, salt and pepper all over the breast. Melt your butter and brown your chicken breasts on both sides. About 3-4 minutes on each side.

2. Now add the garlic and spinach and the wine and cook on a simmer for about 20 minutes. The sauce will reduce and thicken up a bit. Stir in your thyme and let it soften about 15mins into the simmer. Serve it up and enjoy.
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Roasted Herb Chicken and Roots

Roasted Herb Chicken and Roots

  • Servings: 2
  • Difficulty: easy
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Roasted Herb Chicken and Roots
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This recipe is deliciously simple and sadly boring. It is gluten free, clean, Paleo etc.. It’s healthy and passes almost any diet tests. Roasting fresh food is just delicious. It just concentrates flavors while creating great textures from crunchy to pillow soft. Everything on the plate was 100 natural and either raised or grown without chemicals or additives. I added Zucchini but didn’t like it as well as the carrots and potatoes. Just preference.

Ingredients:
2 air chilled chicken breasts
Several Carrots
1 zucchini
handful of potatoes
Fresh rosemary and Thyme minced
juice of a lemon

Directions:
Preheat your oven to 375 degrees and on a sheet tray add your washed and prepped carrots, potatoes and zucchini.
Squeeze the lemon juice over everything. A few glugs of olive oil (optional). Top with minced herbs, Kosher salt and fresh black pepper.
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New Year Greens and Black Eyed Beans

New Year Greens and Black Eyed Beans

  • Servings: 12
  • Difficulty: easy
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New Year Greens and Black Eyed Beans
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I am a sucker for collard and mustard greens. If I see them on any menu they will be ordered. To me the best greens are cooked to death and super tender with zero give or tooth to them. I also like them mostly savory and salty with a touch of acid. I am not a fan of drowning them in vinegar pepper sauce.

For Christmas I was in charge of cooking a Thanksgiving like menu given some of our family didn’t get to enjoy a traditional Thanksgiving. I cooked a spatchcocked turkey, mashed potatoes, green bean casserole, and needed a green. I have been doing a lot of Brussels sprouts lately and they are great but my Mom lives about 30 minutes away and by the time I get over there they change their texture so I decided to depart and try something else. I landed on Collard Greens. I figured we are so close to New Years that I would do an extra lucky side that combined collards and black eyed peas. Only my Mom and I are avid collard fans but everyone raved about them.

The trick here in my opinion is cooking them to death. Drop them in a slow cooker and walk away for 3-4 hours. Depending upon your palate you can adjust the acid vs salt but here is how I made mine.

Ingredients:
6 bunches of collard greens
4 carrots (diced)
1 onion (diced)
1-2 cans of black eyed peas
3 cups of chicken stock
1/4 cup of white vinegar or apple cider vinegar
1 ham steak (diced)
Kosher Salt and Black Pepper
1 tbs of Red Pepper Flakes

Directions:
1. Dice your carrots and onion. Remove the spine from your greens and then lay them on top of each other and chop them into ribbons like you would do to make tortilla strips.

2. Put everything in a slow cooker and turn on high for 3-4 hours. Taste and adjust your seasoning. Tabasco is great on them but not for a crowd.

Roasted Ranch Chicken, Green Beans and Purple Potatoes

Roasted Ranch Chicken, Green Beans and Purple Potatoes

  • Servings: 2
  • Difficulty: easy
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Roasted Ranch Chicken, Green Beans and Purple Potatoes
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Sunday is my day for planning the week’s meals. Lately I have been finding myself calling audibles the day of and cooking something different or picking up something instead. Because of this, I have several bags of vegetables that were planned for other dishes but were never used.

So tonight I honor all those forgotten vegetables and put them to use in a one pan roasting extravaganza. I could have gone the Italian dressing route or lemon but settled on Ranch Seasoning. I picked up a little jar of Ranch seasoning on my last Penzey Spice run. I thought I would put it to use on this experiment of a meal. Boring but healthy and tasty because roasting makes everything taste great.

Ingredients:
Fresh Green Beans
2 chicken breasts
Purple potatoes
3 cloves of garlic
3 pats of butter
olive oil
Ranch Seasoning (Penzey’s)

Directions:
1. Preheat oven to 400 degrees. Cut your potatoes into bite sized pieces and trim your green beans. Load it all up in a baking dish and top with seasoning, garlic and three pats of butter. Roast until cooked and tender which is somewhere in the 40-55 minute range.
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Pan Roasted Herb Chicken, Potatoes, and Carrots

Pan Roasted Herb Chicken, Potatoes, and Carrots

  • Servings: 2
  • Difficulty: easy
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Pan Roasted Herb Chicken, Potatoes, and Carrots
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I am getting behind on my posts and have several queued up. This one is pretty boring and simple but I think it goes to show you can create a healthy meal without a lot of fuss but that passes the taste test. I think roasting chicken is probably my favorite way to cook it. Somehow it comes out with concentrated flavors and retains its juices really well. The root veggies come out with little crispy edges with super tender inside.

Ingredients:
2 free range chicken breasts (I went boneless skinless but for more flavor go bone in and skin on)
Two potatoes (cut into same sized pieces)
2 carrots (cut into same sized pieces)
Fresh Rosemary and thyme
Kosher Salt and Pepper
splash of chicken broth

Directions:
1. This is a bit embarrassing because it’s stupid simple. Preheat your oven to 400 degrees. In a pan add your chopped carrots and potatoes along with the chicken breasts. Rub your chicken breasts and veggies with olive oil, herbs, salt and pepper. Roast until the juices run clear. I add a splash of chicken broth about half way through when I flip everything.

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Pesto and Goat Cheese Stuffed Chicken with Roasted Green Beans

Pesto and Goat Cheese Stuffed Chicken with Roasted Green Beans

  • Servings: 2
  • Difficulty: medium
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Pesto and Goat Cheese Stuffed Chicken with Roasted Green Beans
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We have been eating a lot of chicken lately and it’s always a challenge for me to come up with new ways to prepare it. When rustling through the fridge I spotted a jar of pesto and some goat cheese. Perfect pairing. I decided to stuff it, roll it and baste it white wine and a little butter.

This turned out better than I expected. Super moist and tender with that punch of pesto and tang from the goat cheese in every bite. I pared it with some roasted green beans and shallots and a few cherry tomatoes. Admittedly I haven’t done a lot of stuffing proteins because when I tried it years ago I kept finding the inside a little raw or the stuffing oozing out everywhere. So I decided to tie it up versus the toothpick method to get a proper seal. I also butterflied my chicken breast and pounded it out fairly thinly to ensure even cooking.

This recipe will go into my rotation. And similar to my hand pocket, I can see endless possibilities for my stuffing.

Ingredients:
2 chicken breasts (free range/air chilled)
2 tbs of Goat Cheese
2 tbs of Jarred Pesto
2 tsp of butter
2 tbs of olive oil
1/4-1/2 cup of white wine
Kosher salt and Pepper

Green beans
1 shallot
Cherry tomatoes (optional)
Kosher Salt and Pepper

Directions:
1. Get the beans going by preheating your oven to 400 degrees. Wash, clean and trim your beans. Chop your shallot and toss the veggies in a roasting pan and cover with olive oil, Salt and pepper. Roast for about 20 minutes.
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2. Using a sharp knife, carefully slice your chicken by making slow and shallow strokes. You want make a long stroke until butterflied. If you make a hole you didn’t do it right 🙂 Place your breast under plastic wrap and slowly pound it into a consistent thickness. Smear the pesto on the inside over the entire breast. Add your goat cheese and roll it up so that pesto and goat cheese are sealed up. I used string to keep it sealed.
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3. In a cast iron skillet on medium heat put some olive oil in the pan and cook it on all sides for about 5 minutes each. Now when all sides are seared, add your wine and butter. It will loosen any bits. While it reduces, baste the chicken keeping it nice and moist. IMG_0538
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