I decided to give a light version of Chicken Marsala a try. Over all it came out pretty well; not perhaps as rich as the versions with butter but still quite tasty indeed. I made enough for just the two of us and only counted for 4 1/2 points on my weight watchers program!
1 cup sliced mushrooms
1 tsp olive oil
8 o.z. chicken breast – cut into 2 ~ 4 o.z. portions flattened slightly
a sprinkle of thyme, salt and pepper
1/3 cup Marsala wine
1/3 cup chicken stock
2 Tbs cold water
2 tsp cornstarch
In medium skillet heat olive oil and saute mushrooms about 5 minutes. Push mushrooms to side and add chicken breasts, sprinkle with thyme, salt and pepper and cook for about 3 minutes each side or until browned. Add Marsala and chicken stock. Bring to a simmer and cook about 5 more minutes or until chicken is cooked through. Combine cold water and cornstarch in small bowl. Add to simmering broth; stir until thickened.
I decided to make a simple chicken and noodle soup today. I like mine hearty without an over abundance of broth and best of all I like it with a homemade chicken broth which I just happened to have made yesterday. I joined weight watchers so I am obsessing a little over what I eat and how many points it is.
It’s quite a change for me but I wanted to get a bit healthier without sacrificing my favorite foods so here is my first recipe on the new diet. I calculated it as 4 points a cup; I ate two cups for lunch. I think my point calculation is pretty accurate; I wasn’t sure on the broth / stock so I went with the calculations of value for the name brand canned type.
Hearty Chicken Noodle Soup
8 cups seasoned chicken broth; your favorite brand or homemade
3 cups sliced carrots
1 cup sliced celery
6 o.z. Amish style egg noodles
12 o.z. cooked chicken
salt and pepper or any other spices desired
Heat broth in large pot. Add carrots, celery, and noodles. Cooke for about 15 minutes or until noodles and veggies are tender. Add diced cooked chicken and a little salt and pepper; heat though. I ended up with about 10 cups of soup once finished. The leftovers thickened up so it’s almost a chicken and noodle entree now so adjust the broth amount if you like it a bit more soupy.
I had a lonely chicken breast in the fridge just waiting to be used. I opted for a quick noodle and veggie dish for the two of us. It’s hard to not over cook and overeat so I’ve been trying to scale back some of my dishes. This was just enough for dinner, although I could have and would have eaten more if it was there! The asparagus lost its color a bit with the way I cooked it, perhaps a quick blanch first would have helped but the flavor was great.
2 cups uncooked egg noodles
1 large boneless chicken breast – diced or sliced
1 Tbs olive oil – I used an olive oil with a hint of cumin but any flavor or plain will work great
salt, pepper and a bit of cayenne if desired
2 cloves garlic minced
1/2 pound fresh asparagus
juice of half a lemon and some zest if desired
Cook noodles according to package directions. In skillet heat oil, add chicken breast. Season with salt, pepper, and cayenne and cook for 5 – 6 minutes until chicken is cooked through. Add asparagus to skillet and cook a few minutes or until asparagus is tender. Stir in garlic, lemon and egg noodles; heat and serve.
I was working on using up some leftovers tonight and threw together a quick dish with some of my goodies in the fridge.
smoked sausage – about 4 o.z.
cooked chicken – about 1 cup cooked
onion – 1/4 cup or so
2-3 little bell peppers or one large one
1 tsp cumin
salt and pepper
1 – 2 tomatoes cut into wedges
In skillet combine sausage, chicken, onion, peppers, and jalapeno. Saute for about 8 minutes until heated through and peppers and onion are desired tenderness. Add cumin, salt and pepper; stir. Toss in tomatoes just before serving. Serve with tortilla shells and desired toppings.
I am sure I’ve posted a roasted chicken before but today’s was so tasty I must share this recipe. Just a simple thyme and lime combination that added so much flavor. It always amazes me how well citrus flavors go so well with poultry and really shine through.
1 chicken – about 4 pounds
1 tsp thyme
1/4 tsp cayenne pepper
salt and pepper to taste
Pat chicken dry and season with thyme, salt, and pepper. Squeeze a bit of lime juice on to chicken as well and place remaining lime inside cavity. Bake at 375 degrees for about 1 1/2 hours. Allow to rest for 5 – 10 minutes before carving.
Another quick and easy recipe today. I made some mushroom soup today; not a creamy version but a nice broth based mushroom soup.
8 o.z. fresh mushrooms ~ sliced and diced as desired
1 Tbs olive oil
1/4 cup onion
1 1/2 cups chicken broth
1/2 cup fresh spinach ~ chopped
Saute mushrooms in olive oil with onion for about 5 minutes or until desired tenderness Add broth and simmer for about 15 minutes longer. Stir in spinach just 3 – 5 minutes before serving. Season with salt and pepper if desired. You could add some herbs and spice if desired. I used a homemade chicken broth that already had a bit of cayenne, rosemary, and thyme; if you have a good broth you won’t need much more seasoning added.
Thought I would make a fast and easy lunch today with some leftover chicken and pasta. The chicken was already seasoned so I didn’t add any additional spice. Quick to throw together and best of all it made a couple of meals for me today.
1 cup cooked pasta
1/3 cup diced tomato
1/2 cup diced cooked chicken
1 green onion ~ sliced
1 Tbs balsamic vinegar
Mix together all ingredients and serve! Doesn’t get much easier than that.
We had some awesome taquitos today for lunch. Charles poached the chicken in a spicy tomato mix for a great flavor.
3-4 chicken breast
1 can whole tomatoes – break or cut apart
2 Tbs chipotle peppers in adobo sauce
1 Tbs cumin
1 Tbs mexican oregano
2 bay leaves
salt and pepper
1 cup chicken stock
1 Tbs fresh cilantro
Bring everything except the cilantro to a simmer and cook for about 20 minutes over low heat until chicken is cooked through. Remove chicken and set aside. Turn heat up on the sauce and cook until thickened about 10 minutes. Remove bay leaves. Shred chicken and stir into sauce add cilantro just before serving.
We then took our meat and rolled it up in small flour tortilla shells along with some cheddar cheese and fried in about 1/2 inch of oil over medium high heat for about 4 minutes flipping once until crispy. The meat would be delicious as soft tacos or fajita too so adjust the recipe to your liking!
I left Charles to fend for himself this evening and he created some delicious chicken. A mix of spice and herbs for a tasty blackened style chicken. Traditionally blackened dishes are cooked in a dry skillet; but we like to use some oil to keep the smoke to a minimum and create a better sear to the meat; plus I think the flavor is so much better this way.
boneless skinless chicken breast
1/4 cup oil
1 Tbs paprika
1/2 tsp garlic powder
1/2 tsp thyme
1/4 tsp cayenne
1/4 tsp marjoram
1/4 tsp dill
salt and pepper
Combine spices and season the chicken breasts well; Charles used 3 pieces of chicken for this amount of seasoning. Heat oil over medium to medium high heat in large skillet. Cook chicken for 5 – 7 minutes each side or until cooked through.
Charles fixed some great fried pork chops for dinner tonight. I think the key to great fried pork or fried chicken for that matter is a flavorful flour. He spiced it up a bit and got a great combination to keep them flavorful.
2 cups flour
1 Tbs salt
1 1/2 tsp pepper
1 1/2 tsp paprika ~ we are a fan of the hungarian style which is a bit spicier than spanish
1 1/2 tsp cayenne
1 tsp granulated garlic
1 tsp onion powder
1/2 tsp marjoram
1/2 tsp crushed red pepper
and of course Pork Chops or Chicken ~ something to fry!
Toss together all ingredients (except of course the meat) in bowl or plastic bag; dip pork chops into flour mixture and toss until coated. Heat oil in large skillet over medium heat; add chops and cook until desired doneness. He used about 1/2 inch of oil in the pan for chops that were 3/4 inch thick. Cook for 5 – 8 minutes each side or until cooked through.