The Nifty Foodie

I got these recipes in an email from Real Simple magazine. When I saw them, I thought they looked very healthy and tasty, so I saved the recipes and made them! The chicken was very flavorful and I think it would be wonderful in a salad, too! The carrots tasted very good and were the PERFECT compliment to the chicken!

Rosemary Garlic Chicken
Source: Real Simple

Ingredients

• 4 boneless, skinless chicken-breast halves
• 1 tablespoon olive oil
• 2 garlic cloves, peeled and cut in half lengthwise
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1/2 cup sherry vinegar (I used balsamic vinegar)
• 1/2 cup low-sodium chicken broth
• 1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
• 1 tablespoon unsalted butter

Directions:

1.  Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform thickness.
2. Heat the oil and garlic in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don’t burn the garlic.) Add the chicken breasts and cook until golden, 3 to 5 minutes on each side.
3. Add the salt, pepper, vinegar, chicken broth, and rosemary. (When you add vinegar, face away from the pan, otherwise, the vinegar will clear your sinus, seriously!)
4. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender. Remove the chicken to a platter and keep warm. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes. Whisk in the butter and pour the sauce over the chicken.

Yield: 4 servings

POINTS*: 5

Glazed Carrots
Source: Real Simple

Ingredients:

• 4 large carrots, peeled and cut into 2-inch sticks
• 1 1/2 tablespoons unsalted butter, cut into pieces
• 1 teaspoon sugar
• Kosher salt
  

Directions:

1. Place the carrots in a large skillet. Dot with the butter and sprinkle with the sugar and 1/4 teaspoon salt.
2. Add enough cold water to come halfway up the sides of the carrots. Simmer, partially covered, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. (If the carrots are done before this point, transfer them to a bowl, increase heat to high, and cook the liquid, uncovered, until reduced. Return the carrots to the pan and toss.)

Yield: Makes 6 servings
POINTS*: 1

This was a side dish to the oven fried chicken, and another Ellie recipe. OMG…these were fabulous! A little tedious to cut the potatoes into sticks, but wow, super super good!!

Garlic Fries
Source: Ellie Krieger

Ingredients

• 3 cloves garlic, minced
• 2 tablespoons canola oil
• 3 large baking potatoes, 12 ounces each
• 1/2 teaspoon salt
• 1 tablespoon finely chopped fresh parsley leaves

Directions

1. Preheat the oven to 450 degrees F.
2. Heat the garlic and oil in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
3. Cut the potatoes into 1/4-inch sticks. In a large bowl, toss the oil, potatoes and 1/2 teaspoon of salt. Spray a baking sheet with cooking spray and spread the potatoes onto it in a single layer. Bake until golden and crisp, about 35 minutes.
4. Remove potatoes from the tray with a metal spatula. Toss with parsley, reserved garlic, and additional salt, to taste. Serve immediately.

This dish was a side we had for the mexican night themed dinner tonight. This recipe is from All Recipes and came highly rated, so I went for this one. It came out perfect, but wasn’t the mexican rice I’m used to at restaurants but this was still great!

Mexican Rice

Ingredients:

* 1 cup long grain white rice
* 1 tablespoon vegetable oil (we used canola oil)
* 1 1/2 cups chicken broth
* 1/2 onion, finely chopped
* 1/2 green bell pepper, finely chopped
* 1 fresh jalapeno pepper, chopped
* 1 tomato, seeded and chopped
* 1 cube chicken bouillon
* salt and pepper to taste
* 1/2 teaspoon ground cumin
* 1/2 cup chopped fresh cilantro
* 1 clove garlic, halved

Directions:

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

I love Green Bean Casserole! When I was making diet coke chicken, I realized I needed a side item. I found 2 cans green beans and the onions, however, no mushroom soup! So, I improvised. I figured broccoli cheese, being a creamy soup, would take its place, and boy did it! I found it to be better!! I usually use the recipe off the French’s bag.

Here it is!

Ingredients:
1 (10 3/4) oz. can CAMPBELL’S® Cream of Mushroom Soup (I used broccoli cheese soup)
3/4 cup milk
1 1/3 cups FRENCH’S® French Fried Onions
4 cups cooked whole green beans (I used 2 regular cans)

Directions:
1. MIX soup, milk, 2/3 cup French Fried Onions, and beans in 1 1/2-qt. baking dish.
2. BAKE at 350°F for 30 min. or until hot. Stir.
3. TOP with remaining onions. Bake 5 min.

Take a whole spoonful!