Seven Layer Chicken Taco Salad

A while ago I picked up a used copy of Mexican Light Cooking, but had not yet had a chance to break it open until last night. Last night I made the book's Seven Layer Chicken Taco Salad. I think I used more chicken than recommended, but even still it was probably close to 400 calories (the recipe as published is 332 calories).

Flavor and texture wise, it was very good. Not the best ever, but still very good. Next time I will likely do even more lettuce and tomato and less beans. Oh, and more avocado if I feel like more delicious guac flavor :)

Seven-Layer Chicken Taco Salad
6 servings

• 1lb skinless boneless chicken breasts
• 2 cups fat free reduced sodium chicken broth
• 3 tablespoons chopped parsley
• (I added 2 tablespoons chopped cilantro, divided)
• salt and pepper
• 3 cups (I'd use more) shredded lettuce
• 1 lb tomatoes, diced
• 1 can black beans, rinsed and drained
• 1 large avocado, diced
• 1 cup finely diced onion (preferably red onion)
• 1 cup shredded reduced fat Monterey Jack or cheddar cheese
• 3 tablespoons cider vinegar
• 2 tablespoons olive oil
• (I added some lime juice)
  

1. Trim visible fat from the chicken, place in medium sauce pan, add chicken broth and enough water to cover by 2 inches. Bring to simmer over medium high heat, reduce heat to medium low and cook until chicken is cooked/white throughout, about 15 minutes. Let chicken remain in the liquid until it is cool enough to handle, about 20 minutes.
2. Remove the chicken and shred it (I cubed some because it was easier). Reserve 1/3 cup of the broth. In small bowl, combine shredded chicken with parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon cilantro.
3. In a wide (preferably clear) bowl, layer lettuce, tomatoes, black beans, chicken, avocado, onion, and cheese.
4. In a small bowl, whisk together vingar, olive oil, 1/4 teaspoon salt,1/4 teaspoon pepper, reserved 1/3 cup chicken broth, remaining cilantro and a dash of lime juice. Drizzle dressing over salad and serve.
   

Tortellini with Peas and Prosciutto

I LOVED this meal. It is so filling, and comforting, and delicious. It reminds me a lot of a carbonara sort of taste. Creamy deliciousness. All that for around 400 calories per serving with a veggie included. I would call this a success.
As always, the boy sort of had an issue with the peas. Gosh does that boy really not like peas...but he still ate it all and said that other than the peas he liked it. But the peas were so good! They add a different texture and a bright pop to the dish. Keep them in...even if you have a veggie-hating boy in your life. (plus, peas are heavy in fiber, vitamin c and iron; definitely worth keeping)
Tortellini with Peas and Prosciutto
adapted from food network magazine
serves 4

• 8 oz dry, spinach and cheese tortellini
• 1 teaspoon extra-virgin olive oil
• 4 ounces prosciutto or pancetta, finely chopped(chops easier when really cold)
  
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1/4 cup light cream
• 1/2 bag (~1 1/2 cups) frozen peas, thawed
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped basil
  
• 1/2 cup grated parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.

Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 3/4 cup of the pasta cooking water and simmer until reduced by about half, about 3 minutes. Add the peas. Add the cream and simmer until slightly thickened, 2 to 3 minutes.

Drain the tortellini and add to the skillet, tossing to coat with the sauce. Stir in the parsley and basil. Sprinkle with the parmesan cheese.

Roasted Asparagus

As I have previously mentioned, the boy does not like veggies. Broccoli: yes. Green beans: maybe. Anything else green (or purple, or orange...): no. So when I told him we were having asparagus tonight, he made a face, joked about the smell it would cause, and got out of the kitchen.

When dinner was served I asked what he thought. The response? "It's edible."

I'll take it!!

I thought the flavor was great. The roasting in olive oil, salt and pepper plus topping with lemon zest and parsley is great. My one issue is that I don't think the pine nuts really added much. The boy disagreed and said he liked them, so I will leave it up to you whether to use them or not, but I think for me it won't be worth the cost in the future for so little value added.

Roasted Asparagus-adapted from Food Network Magazine
serves 4

• 1lb asparagus
• 1/2 TBSP olive oil
• salt and fresh ground pepper
• 2 TBSP pine nuts (optional)
• 2 TBSP chapped fresh parsley
• zest of 1/2 lemon

1. Preheat oven to 450. Trim asparagus. Toss with oil, salt and pepper on baking sheet. Roast until just starting to brown, 10 minutes.
2. Mix pine nuts (if using), parsley, lemon zest and salt and pepper. Sprinkle over asparagus.

Pho

The boy and I have been focusing on eating healthy recently. Somewhere between our dietetic Ray's Hell Burger and my butter and sugar filled banana bread, this ACTUALLY healthy pho was thrown in. With around 400 calories and 4 types of veggies, this pho would make your mother proud.

Oh, and it's filling and yummy too!

Pho- adapted from Self

Makes 4 servings

INGREDIENTS

• 6 oz rice noodles
• 1 1/2 cups snow peas, ends trimmed
• 1 cup shredded carrots
• 2 cups bean sprouts
  
• Chinese 5 spice powder to taste (~3/4 teaspoon)
• 6 cups reduced-sodium chicken broth
• 1 pound boneless, skinless chicken breasts, cut into 1/4-inch strips
• 1 red bell pepper, cored, seeded and cut into thin strips
• 1 tablespoon fresh lime juice (~2 limes)
• 1/2 cup chopped scallions
• 2 tablespoons chopped fresh cilantro
• 4 sprigs basil
• 1 lime, cut into 4 wedges

PREPARATION

1. Boil noodles in salted water for 3 minutes. Place snowpeas and carrots in a colander; drain noodles over them; rinse; divide among 4 bowls. Top with bean sprouts.
   
2. Bring broth to boil with Chinese 5 spice powder. Reduce heat to medium; add chicken; simmer 5 minutes. Add bell pepper and lime juice. Season with salt and pepper. Ladle into bowls; top with remaining ingredients.

   

Summer Vegetable Pasta

Nothing screams summer like an abundance of zucchini, squash and basil. Put them to good use in this quick and easy pasta dish.

2 Tips for this recipe:
1. SEASON IT- this one needs salt and pepper. Do NOT skimp on the seasonings. Also, use real basil in this one, not those tubes of the chopped stuff. That works for some recipes, but not this one.
2. I make leftovers to bring to lunch. If you do so as well, do not reheat this dish. Eat it chilled and do not microwave. It ruins the consistency/texture.

Summer Vegetable Pasta

• 1 pound corkscrew pasta, such as rotini
• 1/6 cup extra-virgin olive oil
• 4 cloves garlic, finely chopped
• 1/2 cup Italian-style breadcrumbs
• 2 zucchini, thinly sliced in 1/2 moons
• 1 yellow squash, thinly sliced in 1/2 moons
  
• 4 ears corn, kernels scraped off
• 6 ounces Swiss cheese, shredded
• Salt and pepper
• 1/4 cup finely chopped fresh basil

Directions:

1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup of the pasta cooking water and the pot.

2. Meanwhile, in a small skillet, heat 2 tablespoons olive oil over medium heat. Add half of the garlic and cook until golden, about 30 seconds. Stir in the breadcrumbs and remove from the heat.

3. In the reserved pasta pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the remaining garlic and cook until golden, about 30 seconds; add the zucchini and squash and cook, turning occasionally, until crisp-tender, about 5 minutes. Stir in the corn, cooked pasta and as much of the reserved cup pasta cooking water as you like (I usually use about 1/2 cup). Add 1 cup cheese and toss; season with salt and pepper.

4. Stir the remaining cheese and the basil into the breadcrumb mixture and sprinkle on top of the pasta.

We'll call them Franken-Muffins

I found this GREAT post a while ago on tastespotting. It was a basic muffin formula that you adapt for whatever type of muffin you wanted to make, and it gave some suggestions for combinations. But really, give me time to peruse the grocery store and I can come up with my own combination rather easily. And that's just what I did. Introducing, the delicious and rather healthy Franken-muffin. OK, so the name may not work, but my combination of ingredients did!

Here is MY Version:
Dry ingredients
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp spice cinnamon
1 tsp ground ginger
1/2 cup dried cranberries
1/2 cup chopped pecans

Wet ingredients
1 cup plain yogurt
1/4 cup vegetable oil
scant 1 cup white sugar
1 egg, beaten
pinch of salt
1 tsp vanilla extract
3/4 cups grated zucchini
3/4 cups grated apple

PROCEDURE
Preheat oven to 375˚F.
Grease a muffin tin (12 count- I needed about 14 muffin cups if they had all been full size, or 12 regular muffins and 12 minis) with grease spray or butter.
Get two big bowls. In the first bowl combine the dry ingredients except the dry muffinhancers.
In the other bowl combine yogurt, sugar, salt, melted butter, egg and extract. Mix it all up until it’s good and smooth. Now mix in both the wet and dry Muffinhancers and stir to distribute.
Make sure your oven is set and the muffin tin is greased up before you combine the wet and dry. It’ll need to happen pretty quickly.
Pour the dry mix into the wet bowl and fold gently with a spatula while you count slowly to 15-20. The result should be a very lumpy batter, with frequent dry floury spots. It’s better if it’s not a smooth batter.
Now use an ice-cream scoop or just a big spoon to fill the muffin tray evenly. Fill it up almost to the top of the tray. Bake for 20-25 minutes (about 13 minutes for the minis). When they are done, turn it over onto a clean tea towel to let them cool.

And here is the basic formula:
Dry ingredients
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp spice (cinnamon, cloves, cardamom, ground ginger, ground coriander, etc)
1 cup of dry Muffinhancers (can be chopped nuts, dried fruits, toasted coconut, chocolate chips, etc)

Wet ingredients
1 cup plain yogurt
1/4 cup melted butter (or vegetable oil)
1 cup white sugar
1 egg, beaten
pinch of salt
1 tsp vanilla extract
1 ½ cups of wet Muffinhancers (can inc: mashed banana, grated zucchini, grated carrots, grated apple, frozen berries, mango puree, chopped up orange, etc)

PROCEDURE
Preheat oven to 375˚F.
Grease a muffin tin (12 count- I needed about 14 muffin cups if they had all been full size, or 12 regular muffins and 12 minis) with grease spray or butter.
Get two big bowls. In the first bowl combine the dry ingredients except the dry muffinhancers.
In the other bowl combine yogurt, sugar, salt, melted butter, egg and extract. Mix it all up until it’s good and smooth. Now mix in both the wet and dry Muffinhancers and stir to distribute.
Make sure your oven is set and the muffin tin is greased up before you combine the wet and dry. It’ll need to happen pretty quickly.
Pour the dry mix into the wet bowl and fold gently with a spatula while you count slowly to 15-20. The result should be a very lumpy batter, with frequent dry floury spots. It’s better if it’s not a smooth batter.
Now use an ice-cream scoop or just a big spoon to fill the muffin tray evenly. Fill it up almost to the top of the tray.
Bake for 20-25 minutes (about 13 minutes for the minis).
When they are done, turn it over onto a clean tea towel to let them cool.

Fettuccine with Creamy Red Pepper-Feta Sauce

Ready for the shock of your (and my) life. The boy really liked this. He ate all of it. Why is this shocking? Let me count the ways:
1- red peppers. They are a vegetable. They are also the PRIMARY ingredient here. The boy doesn't eat many vegetables, including bell peppers. He picks around the tiny pepper bits in the Chicken Caesar Casserole. Yet he ate these
2- Feta. Turns out he loves the stuff. He who thought my Greek salad was weird (because it wasn't Caesar with Parmesan) loves feta now. This makes life- and Greek salad making- much easier
3- It was fettuccine. The boy likes angel hair/cappellini. I love fettuccine and hate angel hair. Yet again, the boy still liked this.

Clearly this was some good stuff. And, not terribly bad for you, even with the cheese. Mmmmm, feta cheese....

Fettuccine with Creamy Red Pepper-Feta Sauce

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 to 3 garlic cloves, peeled and chopped
• 1 (16-ounce) jar roasted red peppers, drained and chopped
• 1/2 cup low-sodium chicken stock stock (can also use vegetable)
  
• 1 cup crumbled feta cheese or a 6-ounce block
• 1 pound whole-wheat fettuccine
• Salt
• Freshly ground black pepper
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS

1. Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2-4 tablespoons of the feta (recipe says 2, but I really like having more feta on top, so omit more now). Process until combined and smooth, about 30 seconds.

2. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce (or as much sauce as you want. I don't think I added all the sauce), adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

Pesto Chicken Packets

This summer the boy and I went camping with a friend from college and his friends. These have to have been some of the nicest, most patient people. You see, and this is embarrassing, I hadn't been camping since girl scouts. Clearly I had no clue what to expect or what to do, but these wonderful people helped me survive, and even enjoy, my first camping trip as a person over the age of 10.
Don't worry, I'm not here just to tell you about my trip, but also the food. I knew going into it that there would be roasted marshmallows and s'mores. And there were indeed marshmallows and s'mores galore. Loved it!
So perhaps those marshmallows were a tad too toasty, but you get the point.

The way we did food is we had a different couple make dinner for everyone each night. After a REALLLLLY long drive, the boy and I were welcomed to camp by bratwurst and steaks. The next night was our turn to cook. By "our turn" I mean "my turn"- but I wouldn't have it any other way.

I had made a Caesar-pesto pasta salad and snickerdoodles before we left home, so I only needed to make the main meal on site. To go with the pasta salad (which I will post next time I make it), I made Pesto Chicken Packets from Rachael Ray. Chicken, zucchini (and in my version squash), tomatoes, green onion and pesto baked or grilled in individual serving aluminum foil packets.I apologize, as good as these were, I just could not for the life of me get a good picture. The lighting as well as my hunger did not support a great photo shoot! You will just have to trust me that everyone liked it, or check out the professional picture on Rachael Ray's website.
***UPDATE: I have since made these for a friend and was able to get slightly better pictures. The aluminum foil is still not a great photography medium, but at least this time I had light and more time. See the pictures below. ALSO I have added comments to the recipe where I adjusted stuff***Pesto Chicken Packets
4 servings

• Extra-virgin olive oil, for drizzling (TIP- do not use; the pesto will give off a fair amount of oil during cooking)
  
• 4 skinless, boneless chicken breast cutlets
• Salt and pepper
• 1 cup pesto (don't use nearly this much)
• 1 zucchini, thinly sliced
• 1 yellow squash thinly sliced
  
• 4 plum tomatoes, chopped (or about a pint of grape tomatoes halved)
• 8 scallions, trimmed (and cut into 1/2- 1" sections)

Directions:

1. Preheat a grill to medium or oven to 450. Cut four 12-inch-long sheets of heavy-duty foil. Drizzle 1 teaspoon (or no) olive oil into the center of each sheet.

2. Season the chicken with salt and pepper. Lay 1 piece of chicken in the center of each sheet and spread (from 2 teaspoons to) 1 tablespoon pesto on top.

3. Mound one-quarter of the zucchini, tomatoes and scallions over each chicken breast. Dollop 2 tablespoons (no more than 1tsp) pesto over each mound. Fold the foil over the chicken and vegetables; pinch the edges to seal.

4. Cover and grill over indirect heat or bake the packets for 25 minutes. Remove from the grill or oven and open carefully.

5. Serve with rice or pasta to absorb the extra juices. (also GREAT with garlic bread-put the tomato bits on the garlic bread and it is DELICIOUS)
   

Couscous Lentil Dinner

OK, so it isn't photogenic, but it was good and super quick and inexpensive. And tasty. And good for you... Wow, sounds pretty good to me

I am entering this couscous lentil dinner into Legume Love Affair.

Couscous Lentil Dinner

1 tbsp oil

½ cup onion, chopped

3 cups water

2 1/2 cups vegetable cocktail juice

2 cups brown lentils

2 bay leaves

2 cups couscous

¼ cup Parmesan cheese

2 tsp basil

1 (14 oz) can diced tomatoes

1. Saute oil and onion in large pot until onion is tender

2. Add water, juice, lentils and bay leaves. Bring to boil. Reduce heat to low and simmer about 25-30 minutes until lentils are soft but not mushy. Remove from heat and discard bay leaf

3. Add couscous, cheese, basil and tomatoes to pot and mix in. Cover and let stand about 5 minutes until couscous is soft. Fluff with fork and serve

Three Bean Cassoulet

I don't know whether I would call this a stew or a solid entree, but whatever it was, it was good! I really did not think I would like it, I made it just because it would be cheap, but it was sooooo good! I ate it with a crusty roll and a spoon as my utensils and loved every moment if it.

Need MORE reasons to make this dish?
-its good for you! Very high in fiber and protein and counts as 2 or 3 veggie servings if you eat an entree size portion
-super easy. Chop. Mix. Bake, mixing occasionally.
-freezes well. I froze the leftovers in individual portions and microwave them for a great quick lunch
-Did I mention it is cheap and delicious? It cost about $5 to make 5-6 dinners that I loved!
-It makes an entry for Legume Love Affair

Three Bean Cassoulet

• 2 cans (14-1/2 ounces each) stewed tomatoes
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (15 ounces) butter beans, rinsed and drained
• 1 cup finely chopped carrots
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 1 bay leaf
• 2 teaspoons dried parsley flakes
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme- I didn't have, so I used oregano
  
• 1/8 teaspoon pepper

Directions:

In an ungreased 3-qt. baking dish (I used a 9x13 pan), combine all ingredients. Cover and bake at 350° for 60-70 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf.

Penne with Butternut Squash Cream Sauce

I am so hungry right now. I was already hungry before I started typing because my lunch was tiny, but then add in that I am looking at pictures of this REALLY good dinner from last week and I am positively drooling. Please forgive me while I salivate at the screen. Last week I saw the recipe for pumpkin cream sauce on penne in Rachael Ray, but not liking pumpkin much I immediately switched to Butternut squash and never looked back. The nutty and almost sweet roasted butternut squash with the cream...oooh and cheese. So good! And, it was even better the next day because a lot of the sauce was absorbed by the pasta, so it was all flavored with the butternut squash. It was just very good and very rich and filling. And really not that bad for you (ok, I know it has cream and cheese, but still, all that squash!)

I am submitting this dish to Celebrate Autumn: AYE.

Penne with Butternut Squash Cream Sauce (Adapted from Rachael Ray)
1 lb penne or ziti pasta
2lb butternut squash
2 TBSP butter
1 onion, chopped
salt and pepper (crucial, do not skimp)
1 cup half and half
1/2 cup parmesan plus more to top
parsley
1. Preheat oven to 400. Cut squash in half lengthwise. Scoop out the seeds. Place cut side down on a roasting sheet and roast about 45 min until tender. When done, let cool slightly. Once cool enough to handle, remove any dark areas from the cut edge, then spoon the rest of the flesh into a bowl. Puree with your handy dandy imersion blender (or in a regular blender) until smooth.
2. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/4 cup pasta cooking water.
3. Meanwhile, in another large pot or pan, melt the butter over medium-low heat. Add the onion and season with salt and pepper (remember, do not skimp!) ; cook, stirring, until softened, about 6 minutes. Stir in the squash and half and half and bring to a boil. Mix in the pasta and the reserved pasta cooking water. Stir in the parmesan; season with salt and pepper.
4. Serve. Top the pasta with the parsley and more parmesan.