Tag Archives: Weight Watchers

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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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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Sombrero Salad with Grilled Chicken

Sombrero Salad with Grilled Chicken

  • Servings: 2-4
  • Difficulty: easy
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Sombrero Salad with Grilled Chicken
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I was leafing through one of my Rachael Ray’s magazines and spotted an interesting salad that had roasted corn, grilled chicken and avocado. Before I go any further, I must say regardless of what you think of Rachael Ray she puts out really simple but delicious recipes. I don’t watch her shows or anything but I do have her cookbooks and take her magazine. She cranks out so many recipes it’s insane to comprehend. I rarely disappointed in anything I try from her. She, Ina and Rhee really have a knack for churning out great recipes that turn out well.

So I saw this salad in her magazine but didn’t really want a lettuce intensive salad. Interesting tidbit, some guy released a report about salads and how they aren’t that great for you. He states that they are mostly water and when compared to other vegetables the nutrient ratio is super low. Meaning if you eat a big salad without a lot of other stuff in it you are eating low nutrition water. When you look at how spinach and other greens cook down so much it kind of makes sense. Most fruits and vegetables contain a lot of water, heck proteins. But it’s interesting to consider water to nutritional value ratios.

I digress again. I took some chicken out in the morning and poured in some lime juice, cilantro stems, chili seasoning, oil and a little tequila and I let it marinate for a few hours. The acid from the lime tenderizes it. I picked up some poblanos, corn, avocados, shallots, cherry tomatoes, 1 can of organic pinto beans. That was the base of my salad. As for the dressing I simply took some sour cream and mixed in some adobo sauce and lime juice.

This ate kind of like a cold version of Chipotle bowl minus the rice. The roasted veggies and adobo sauce gave it a smokey element and the corn popped with sweetness and the beans and avocado added a creamy element. For crunch I did crumble 3-4 tortilla chips.

Ingredients:
2 Chicken Breasts (free range / air chilled)
1 avocado
3 ears of corn
2 Poblano Peppers
Handful of cherry tomatoes
1 can of organic pinto or black beans
1 bunch of cilantro
1 small purple onion
2 limes
Shot of tequila
Chili seasoning
1/4 sour cream
1 adobo pepper with 1 tbs of sauce
a few tortilla chips
Goat cheese or Feta or Cojita Cheese

Directions:
1. Marinate your chicken breasts for three hours up to overnight in the juice of one lime, shot of tequila, about 1 tbs of chili seasoning and the stems of your cilantro.

2. Fire up a grill pan or your grill on medium high heat and put your shucked corn and poblano’s on the pan (no oil). Put a char on them and pull them off when nicely blackened. Set aside the corn and put the peppers in a bowl with plastic wrap to steam. After both cooled. Remove the skin of the peppers, seed them and dice them up. Cut the kernels from the cobs.

3. Rinse the beans, dice the tomatoes and red onions. In a bowl combine these with the corn and peppers you blackened. IMG_0546

4. Mix your sour cream, juice of half a lime, and adobo peppers and sauce. Stir it into your veggies to coat them well.

5. Back to the chicken. On that same pan, turn down the heat to medium and cook your chicken until done. When done, let it cool and then cut against the grain at a 45 degree angle

6. Plate it by crushing some chips in the bottom of a bowl. Spoon the veggie mixture into a mound and place your chicken and avocado on top. Sprinkle some cilantro and goat cheese to finish. You could spoon in some salsa but really the salad is kind of a chunky salad.
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Tex-Mex Sopa de Pollo con Verduras

Tex-Mex Sopa de Pollo con Verduras

  • Servings: 8
  • Difficulty: easy
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Mexican Soups or sopas are soul warming with all those flavors of spicy and salty broth with pops of peppers, cilantro, cumin, chilies. This time of year is just so great for fresh vegetables and fruits. Tonight I wanted to make a veggie packed dish that contained as many fresh veggies that I could force into the pot as possible.

When I do soups I seldom measure anything instead it’s a taste and add process. So I will do my best to remember how much of the spices I used.

Ingredients:
2 chicken breasts (diced small)
1 onion (diced)
3 carrots (diced)
2 zucchini (diced)
2 jalapenos (roasted, seeded, diced)
2 Serrano peppers (roasted, seeded, diced)
1 bunch of cilantro
4 cloves of garlic minced
4 tomatoes diced
1 avocado
1 lime
1-2 tbs of cumin
1-2 tbs of ancho chilli
1 tbs of taco seasoning
2 tsp of cayenne pepper
2 tbs of ghee
1 carton of chicken broth
1 beer

Directions:
1. Super easy but a lot of chopping. I put the onion and ghee in a medium pan and cooked until lightly browned. I added the carrots, chicken and spices and stirred until chicken was mostly done. While that was cooking I light my gas burner and put the corn and peppers on it to char.

2. Everything but the zucchini, avocado and cilantro go into the pot and simmer for 30 minutes. Then I turned off the heat and added the cilantro and zucchini and stirred them for another 10 minutes or so. Taste and adjust seasoning as needed. I serve it over chips and top with cheddar, cilantro and avocado.

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Thai Turkey Lettuce Wraps

Thai Turkey Lettuce Wraps

  • Servings: 2-4
  • Difficulty: easy
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Thai Turkey Lettuce Wraps
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I’ve posted a few PF Chang copycat attempts. Now when I make lettuce wraps I am not sure what I am making.. a mash up Korean, Chinese or Thai. I love playing around with Asian sauces. The balance of sweet, salty and spicy just scratch me where I itch. Fairly healthy meal or snack. I would say great for parties but we seem to make a mess and have sauces pouring down our hands. So bring your napkins.

Ingredients
1 package of ground turkey, chicken or pork
4 cloves of minced garlic
1 bunch of green onions
1 can of water chestnuts diced finely
1-2 carrots cut into thin strips
hand full of chopped cilantro
1 tbs of minced ginger
1 head of butter or bibb lettuce

1/4 cup hoisin
2 tbs of Tamari
1 tbs of Rice wine vinegar
1 tbs of Sriracha
1 tsp of Sesame oil
3 tbs of Peanut Sauce (or 1 tbs of warm peanut butter)

Directions
1. Brown your meat (medium heat) and remove any of the fat. Remove your turkey from the pan and add the white parts of the green onion. Let them soften a bit.

2. Now return your meat to the pan along with the onions, garlic, carrots, water chestnuts and ginger. Then combine all the wet sauce ingredients and stir until simmering and until it thickens or reduces a bit. Add the cilantro right near the end. Remove from heat to let cool a little bit. Remember you will be eating this with only a piece of lettuce to shield your hand.

Serve with some diced radishes, cilantro or peanuts.

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Lemon Turkey Rice and Asparagus (myfitfoods)

Lemon Turkey Rice and Asparagus

  • Servings: 4
  • Difficulty: super easy
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Lemon Turkey Rice and Asparagus (myfitfoods)
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I graduated from Texas A&M and I am an admitted unhealthy sports junkie. Embarrassingly I follow a recruiting site for football. A guy was asking the “board” for a chili recipe so I posted a link to mine. I took a bunch of crap for having beans in mine to the point my Texan roots were brought to question. Anyway a guy sent me a message and explained his wife just started a blog. So I naturally went to check it out. It’s called Fit Frugal Mom. Here is the link. http://www.fitfrugalmom.com/

Naturally I bypassed the weight stuff and went to the food section. We have these chains down here where you go in and buy prepared food that is supposed to be healthy and portion controlled. One is called MyFitFoods. Jill and I tried it for a while and they had one dish called Lean Lemon Turkey that I really liked. It’s spicy and lemony. I saw a knock off on her site so decide to try it out with more asparagus than the two spears they put on top.

This really is fast, easy and healthy. It’s spicy and lemony and satisfying. Great for a lunch, pre/post workout or a quick evening meal. It’s not easy on the eyes but is easy on the mouth. I used Slap Ya Mama which is pretty spicy stuff so if you don’t want it as spicy, lay off the cayenne or Slap Ya Mama. I must say it really is exactly like the real thing.

Ingredients:
1 lbs of lean ground turkey
4 cups of rice
4 cloves of minced garlic
Juice of two lemons (1.5 for turkey and .5 for asparagus)
zest of one lemon
1 tsp of Slap Ya Mama (cayenne if you don’t have it)
1 tsp of Tony Chachere’s
Black Pepper
Fresh Asparagus

Directions:
1. In a medium heated cast iron skillet brown your ground turkey. Use a little oil if you need to. Drain if there is any liquid but there might not be given the lack of fat. Add the minced garlic and seasonings and lemon.

2. While your turkey is browning, fire up a second pan on medium heat, add asaparagus and squirt some lemon juice on them. Salt and pepper them and add to a skillet to soften them up.
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3. Cook your rice and mix it in with the turkey or use a bowl and serve the turkey over the top of the rice. Your creativity and plating expertise is free to shine here. Serve along side the asparagus.
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