This is a great W/W dish to cook up in your home, so definitely give this one a try!
This is a great W/W dish to cook up in your home, so definitely give this one a try!
I’m always looking for new, healthy options to cook for dinner. I came upon this recipe from Cooking Light, and got really excited because my husband and I are huge garlic nuts!
I will say that this recipe was fairly good and very easy (great weeknight meal to make), but the sauce definitely needs more spices than what is mentioned in the recipe. However, I’m from Louisiana, so take that with a grain of salt if you aren’t used to spice, but I had to sprinkle some serious Tony Chachere’s on this. I probably will make this again with heavy adaptations, since it’s a good, healthy base sauce for pasta.
Chicken Pasta in Garlic Wine Sauce
Source: Cooking Light
- 4 ounces uncooked medium egg noodles
- 1 pound skinless, boneless chicken breast halves
- 2 tablespoons all-purpose flour, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 2 tablespoons olive oil, divided
- 1 tablespoon bottled minced garlic
- 1/2 teaspoon dried tarragon (you can use any dried herb, like basil or parsley as well)
- 1 (8-ounce) package presliced mushrooms
- 1/2 cup dry white wine
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup grated Parmesan cheese
- Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
- Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
- Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.
The Skinny - per serving, Serves 4
Note: I loaded up on more mushrooms than chicken to make my meal stretch further calorie wise. That is not reflected, however, in the nutritional facts.
Mushrooms are 15 calories/cup and barely any fat, so load up if you want!
Fat: 11.1 g
Fiber: 1.2 g
This has been a very popular recipe on the What’s Cooking board that I frequent. I love greek food, and heck, my husband loves anything involving garlic, so I thought this would be a definite winner!
This recipe comes from Elly Says Opa!, whose blog I love to read for healthy inspiration and greek recipes!
This was some very flavorful chicken, and in combination with the tzatziki sauce on the homemade pita bread that I made, it was a really great dinner!
Source: Elly Says Opa!
1.25 lbs. chicken (I used boneless, skinless breasts)
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar (all I had was white wine vinegar..worked fine!)
2 Tbsp. extra virgin olive oil
2 heaping Tbsp. plain yogurt
1 Tbsp. dried oregano
salt and pepper
1/2 batch of tzatziki (recipe to follow)
4 (pocketless) pitas (I used homemade)
- Whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl. Add the chicken and rub the marinade in. Cover and refrigerate for about an hour.
- Preheat the broiler (or grill, or pan on the stove). Sprinkle the chicken with salt and pepper on both sides, and then broil until cooked through, about 5 minutes per side, depending what size/type chicken you are using. Allow the chicken to rest for a few minutes before slicing into strips.
- Meanwhile, heat your pitas, a few seconds on each side on a skillet. Then, top the pita with the chicken, tzatziki, tomatoes, onions. Roll up and eat!
The Skinny – per serving (just the chicken), Serves 4
Calories – 197.0
Fat – 8.3 g
Fiber – 0.2 g
Source: Elly Says Opa!
This makes 1/4 of the batch that Elly has in her recipe. I knew I’d be eating it alone, since my husband isn’t a fan of greek yogurt.
- 1 8 oz. container of plain greek yogurt
- 1/2 cucumber, seeded and peeled
- 2 cloves garlic (LOVE garlic!)
- 1/2 tsp white wine vinegar
- salt and a little pepper
- squeeze of fresh lemon juice (optional)
- drizzle of extra virgin olive oil
- Strain yogurt using a cheesecloth over a bowl (if you don’t have that, a strainer lined with a coffee filter will work) for several hours or overnight to get out as much moisture as possible. (Since I had greek yogurt, I didn’t need to do this)
- Peel and seed the cucumber. Shred the cucumbers and then squeeze the life out of them to get rid of as much excess moisture as possible. I use a towel to do this, and you will get a lot of liquid so don’t skip this step! Yes, there is a lot of straining and squeezing–and it’s all important! You don’t want a runny tzatziki!
- Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice (if desired). Salt to taste. It’s best to refrigerate for 30 minutes or more before serving, so flavors can meld.
- Drizzle a little olive oil over the top.
For this sauce, I used Stonyfield Farms Oikos Greek yogurt. I won a giveaway from Jenny’s Cooking that included coupons for this yogurt. This was a very thick yogurt, and while I’m not a fan of plain yogurt, I will say that this provided a great base for the sauce. Thanks to the people at Stonyfield Farms and Jenny’s Cooking for the coupons!
The Skinny – per 1 oz. serving, serves 8
Calories – 49.1
Fat – 3.4 g
Fiber – 0.1 g
After a pretty full day, I wanted to make the hubs and I something easy and enjoyable. I’ve seen this recipe from Campbell’s for quite some time and was hoping that it would be a great recipe. I will say it had some really great flavor, but this recipe had some issues that I will take note of for next time.
First off, some of the rice ended up extra soft and some was still crunchy. I’ll have to be sure to stir occassionally while it’s in the oven to ensure that the rice is evenly cooked for next time.
Also, the recipe states that it needs to be covered the whole time it’s in the oven. However, after 50 minutes, it was still very watery. I had to keep it in the oven uncovered for a while after to let it evaporate, but it was still slightly watery even after that. Next time, I’ll uncover it when it’s halfway done to make sure it evaporates enough to make a thicker sauce for the chicken and rice.
I ended up omitting the vegetables called for in the recipe, since the hubs isn’t a fan of mixed vegetables. So, as you can see, dinner was pretty carb-y with the addition of some yummy garlic bread!
Cheesy Chicken & Rice Casserole
Source: Campbell’s Kitchen
- 1 can (10 3/4 ounces) Cream of Chicken Soup
- 1 1/3 cups water
- 3/4 cup uncooked regular long-grain white rice
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 2 cup frozen mixed vegetables (we omitted this)
- 4 skinless, boneless chicken breast half (about 1 pound)
- 1/2 cup shredded Cheddar cheese
- Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
- Top with the chicken. Cover the baking dish.
- Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.
The Skinny – per serving, serves 4
Fat 10 g
I’ve always been curious about the taste of capers. I’ve never had them, but this recipe for Chicken Scallopini really caught my eye. My husband and I usually stick to the same old recipes, but I thought this would be a nice change from the usual.
I ended up putting the heat way too high on the skillet, partially burning the coating on the chicken without cooking it all the way through. So, I had to put the breasts in the oven for 10-15 minutes afterwards. I’m still learning how to cook, so these mistakes do happen for me. Sadly, putting them in the oven killed the crunch that I think the dish was supposed to have from the bread crumb coating.
The flavor of the chicken and sauce, however, was very good. Turns out, I love capers and I can’t wait to use them again! I served these with Creamy Parmesan Orzo (a must try!) and green beans.
Source: Cooking Light
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup Italian-seasoned breadcrumbs
- Cooking spray
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup dry white wine
- 4 teaspoons capers
- 1 tablespoon butter
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.
- Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.
I thought it would be cute to call the nutritional information from now on, The Skinny. I’m sure it’s unoriginal, but I like it. I will also no longer calculate POINTS on here, since I’ve been reading that a few food bloggers are getting in trouble with Weight Watchers for calculating these. I am, however, including the information necessary for you to use online/paper POINTS calculators if need be.
The Skinny – Per serving, serves 4
Fat: 4.6 g
Fiber: 0.6 g
The minute I saw this chicken on Smells Like Home, I starred it for a later date. Not only is it a Bobby Flay recipe, but it looked healthy too!
I have to say, this was the best chicken recipe I’ve ever made to date. It was so flavorful and the spice wasn’t too over-powering for me. It was also simple and basically like BBQ-ing on a grill. Since we were out of propane for our grill, I made this inside on the cast iron grill. I served it with Green Bean Casserole and some garlic bread. Perfection!
Chipotle-Honey Glazed Chicken
Source: Bobby Flay via Smells Like Home
- 1/2 cup honey
- 2 tbsp pureed canned chipotle chilies in adobo
- 1 1/2 tsp Dijon mustard
- 2 tbsp ancho chili powder
- Kosher salt and freshly ground black pepper
- 2 tbsp canola oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp Spanish paprika
- 4 boneless skinless chicken breasts, pounded to 1/2″ thickness
- 1 tsp sesame seeds
- 1 tsp chopped fresh cilantro
- 1 tsp chopped chives
Heat your grill to high.
Whisk together the honey, chipotle puree, mustard, 1 tbsp ancho powder, 1/2 tsp salt, 1 tbsp oil in a small bowl. I just threw it all in the food processor to blend it well.
Stir together the remaining ancho powder with the coriander, cumin, and paprika in another medium bowl. Add the chicken breasts, the remaining oil, and toss to coat. Season with a little salt and freshly ground black pepper.
Place the chicken on the grill and grill for 3-4 minutes. Flip the chicken and brush the pieces with the honey-chipotle sauce. Cook for an additional 3-4 minutes. Flip the chicken again and brush the other side with the sauce; cook for 1 more minute. Flip once more and cook for another minute. Remove chicken from the grill and brush on more sauce as desired. Sprinkle with sesame seeds, cilantro, and chives before serving.
Now, if you are from New Orleans, you probably get the gist of what I’m saying…we like to end our words normally ending with an “o” with an “eaux” instead. Why? Because we are special…
Other weird things (at least that I know of) that we like to say….
Neutral ground = street median
If I’m going to a Mardi Gras parade, trying to find someone, you either stand on the neutral ground side or the shoulder side of the street.
Brake tag = inspection sticker
Every year, you get a sticker to check your brake lights, blinkers, etc. This, to people from the NOLA area, is a brake tag folks.
Sha = term for friend/child/whatever…people can call you sha (a pronounced like a in apple)
You’ll sometimes hear someone greet another person…whatcha doin’ der sha? Seriously..don’t judge us.
Geaux = Go
If you ever find yourself in the lucky 92,000 people who are able to squeeze into Tiger Stadium (LSU) on a Saturday night, we don’t scream “GO TIGERS!”, rather it’s “GEAUX TIGERS!” Pronounced just the same, but it feels special.
Now, don’t let our vocabulary deter you from trying a bowl of this amazingness. Gumbo (yes, I’ll be normal for the rest of this blog entry) isn’t too crazy. It’s basically a smokey stew of chicken/sausage or seafood on rice. If you want to be adventurous, you can add frog legs or alligator, but folks, I’ll keep this simple.
The base of most cajun dishes is a good, dark roux. I will admit, this being my first time, I was very intimidated of burning the roux. Burnt roux isn’t good in gumbo. So, after watching my favorite Food Network chef, Alton Brown, try to master gumbo, I decided to use some parts of his recipe to help me out.
His method? Oven baked roux….perfection, right? It worked out really really well for us. Oh yeah and my hubs gave a HUGE helping hand during this. There is a lot going on at once, and since I’m new to cooking, I don’t think I could have done it alone.
However, in the recipe, it only makes 5 qts. of gumbo.
I would like to say that in Louisiana, just making a 5 qt. pot of gumbo is not only shameful, it’s downright rude…hehe. When making gumbo, you invite people over and 5 qts. just won’t make the cajun appetite very happy at all. So, we doubled the recipe and made HEAVY changes to it.
I present to you – chicken, andouille, sausage and crab gumbo.
Chicken, Andouille, Sausage and Crab Gumbo
Inspired by: Alton Brown
- 8 ounces vegetable oil
- 8 ounces all-purpose flour
- 2-3 lbs. of pre-boiled crabs, cleaned but meat still in shell (we split up the body and claws and just threw them in the pot)
- 1 gallon water
- 6 chicken bouillon cubes
- 1 diced onion
- 1 cup diced celery
- 1 cup diced green peppers
- 4 tablespoons minced garlic
- 1 teaspoon freshly ground black pepper
- 2 teaspoons dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon cayenne pepper
- 3 bay leaves
- 1 pound andouille sausage
- 1 pound pork sausage
- 2 lbs. chicken boneless chicken breast
- 1 tablespoon file powder
- Preheat the oven to 350 degrees F.
- Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours (or until dark brown/brick colored), whisking 2 to 3 times throughout the cooking process.
- After the roux bakes for 30 minutes, cut up the chicken breasts into small chunks. Place the chicken in a pot (at least 12 qts.) with a gallon of water and the bouillon cubes. Bring to a boil and reduce heat a little to simmer for 1 hour.
- Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the salt, black pepper, thyme, basil, cayenne pepper, and bay leaves and stir to combine. Place the mixture in the 12 qt. pot with the chicken, stirring to avoid clumps of roux in the gumbo. Add sausage and andouille. Decrease the heat to low, cover and cook for 25-35 minutes, until the sausage looks done and the chicken shreds easily. Turn off the heat, add the crabs to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10-15 minutes prior to serving. Serve over rice.
I am always looking for ways to make my cooking/baking skinnier and tastier. I have been questioned a few times on my blog as to why I feature some recipes that aren’t so skinny, when in fact, my blog’s name is “Skinny Food by Amy”. I like to feature ALL recipes that I cook/bake. Some recipes are made for people who have no interest in lower fat foods, so I make the full fat/calorie versions. Also, I prefer to make some recipes verbatim at first, before experimenting and adapting. For example, the cake batter ice cream. This was my first ice cream and I wanted to ensure that it came out good! Now, after a couple of recipes, I’m getting more and more comfortable with the ingredients involved in making ice cream, thus, now looking for skinnier versions.
Now, after explaining why everything isn’t so skinny, here is a skinnier recipe that actually ended in a FAIL. I don’t like to blog about fails, really, but I’m still learning how to cook/bake so I have to share when mistakes happen. The picture above looks really good, but after following the recipe verbatim, the pot pie came out bland. Really really bland.I should’ve adapted it, being from Louisiana and being used to spicy, spicier and spiciest! Ugh…
Next time I make this, if there even is a next time, there will be TONS of spices added! I will admit, however, the biscuit topping was delicious! Can’t mess up Bisquick!
Chicken Pot Pie
Source: Weight Watchers forum
- 1 cup cut-up cooked chicken
- 1 bag (12 oz.) Green Giant® Valley Fresh Steamers frozen mixed vegetables, thawed
- 1 can (10-3/4 oz) condensed 98% fat-free cream of chicken soup
- 1/2 cup fat-free (skim) milk
- 1 cup Bisquick Heart Smart® mix
- 1/2 cup fat-free (skim) milk
- 1 egg
- Heat oven to 400°F. In ungreased 2-quart casserole, mix chicken, vegetables, soup and 1/2 cup milk. Microwave on High 4 minutes; stir.
- In small bowl, stir Bisquick® mix, 1/2 cup milk and the egg with fork until blended. Pour over vegetable mixture.
- Bake uncovered about 30 minutes or until golden brown.
Makes 6 servings.
Calories: 220, Fat: 6g, Fiber: 2g
I recently saw these on Mrs. Sac’s Purple Kitchen and thought about how great it would be to make these. DH and I’s favorite restaurant is a local Mexican restaurant, but we hate to go out to eat since it gets so pricey. So, with this recipe, I was hoping to bring some great Mexican food to him!
This is a recipe from Tyler Florence on Food Network and the ratings were excellent, so I knew I had to give these a try!
These were delicious, though DH would have been happier had I put the stewed tomatoes in the food processor (he’s not a fan of tomato chunks). I will say though, this makes 16 enchiladas, so if you don’t want as many, you might want to halve the recipe.
Source: Food Network (Tyler Florence)
- 3 tablespoons vegetable oil
- 1 1/2 pounds skinless boneless chicken breast
- Salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican Spice Blend
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn, thawed
- 5 canned whole green chiles, seeded and coarsely chopped
- 4 canned chipotle chiles, seeded and minced
- 1 (28-ounce) can stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 16 corn tortillas
- 1 1/2 cups enchilada sauce, canned
- 1 cup shredded Cheddar and Jack cheese (I used way more than this!)
- Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
- Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
- Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
If the title sounds familiar to you, it is. Remember when I called it my one of my best dishes to date? Yes, it STILL cannot be topped. So, I decided to make it last night for DH and I. This time, I added more Tony Chachere’s spices (in case you didn’t know, it’s a Louisiana cajun spice mix.) to it to give it more of a kick. The results? It was even better! That kick is just what it needed!!