Achiote Chicken and Pineapple Tacos

Achiote Chicken and Pineapple Tacos


2-3 lbs chicken breast tenders
2 tablespoons fresh lemon juice
1 cup orange juice
1/3 cup oil
4 cloves garlic
2 tablespoons white vinegar
2 tablespoons ground annato or achiote paste
1 teaspoon dried basil
1 teaspoon ground pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon oregano
1/2 teaspoon tumeric
1/2 teaspoon onion powder
1/2 teaspoon garlic power
1 pineapple, diced
1 red onion, sliced
12-18 corn tortillas


Combine all of the ingredients except chicken, pineapple, red onion, and tortillas in a blender or food processor.  Marinate chicken breasts in achiote mixture for 2-4 hours.  Be sure to marinate the chicken in a glass bowl or pan or a zip-lock bag.  The annato seeds are often used to naturally dye foods red so anything the marinade touches will stain!

Cook chicken in a cast iron skillet until done.  Remove from pan and let rest.  Cook pineapple and onion until heated through.

Warm tortillas and fill with chicken and top with pineapple and red onion.  

Mashed Potato Gratin

Mashed Potato Gratin

4 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
1 cup (4 ounces) fontina cheese, shredded and divided
3/4 cup (3 ounces) Gruyère cheese, shredded and divided
1 1/2 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup warm 1% low-fat milk (100° to 110°)
Cooking spray

Preheat oven to 400°.

Place potatoes in a large Dutch oven. Cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan. 

Add 3/4 cup fontina cheese, 1/2 cup Gruyère cheese, butter, salt, and freshly ground black pepper to pan; mash with a fork or potato masher until well combined. 

Add warm milk to pan; continue mashing potato mixture until desired consistency. Spoon into a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with remaining 1/4 cup fontina cheese and remaining 1/4 cup Gruyère cheese. 

Cover with aluminum foil lightly sprayed with cooking spray. Bake at 400° for 20 minutes. Remove from oven; remove and discard foil.

Preheat broiler.

Broil gratin 5 minutes or until cheese is brown and bubbly.

Recipe from Cooking Light.

Popovers

I love popovers - better and EASIER than any roll!  This is Ina Garten's recipe - my favorite!  It's a no fail recipe, but I find that 30 minutes is too long - 25 works best for me!  (Excuse the fact that my popovers got a little done - that's when I figured out I needed to cut the time.  I made them again at 25 minutes and they were perfect)


Popovers

• 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
• 1 1/2 cups flour
• 3/4 teaspoon kosher salt
• 3 extra-large eggs, at room temperature
• 1 1/2 cups milk, at room temperature
• Preheat the oven to 425 degrees F.
  
  
  
  
  
  
  
  
  Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 25 minutes. Do not peek.
  
  
  
  
  

Cold Linguine and Asparagus Salad

Cold Linguine and Asparagus Salad

8 oz. linguine, broken in 1/2 

1/2 - 1 lb asparagus, cut diagonally into 1 1/2 inch pieces 

18 cherry tomatoes, quartered 

4 tbsp. chopped red onion 

2/3 c. poppy seed salad dressing (or enough to coat the pasta)

3 tbsp. Dijon style mustard  (or to taste)

1/2 tsp. salt 

1/2 tsp. pepper 

1/3 c. toasted pine nuts

In a large saucepan, cook linguine in boiling water for 5 minutes. Add asparagus and cook 3 to 4 minutes. Drain and rinse with cold water. Place in a bowl. Add tomatoes and onion. 

In a small bowl, combine salad dressing, mustard, salt, and pepper. Add to bowl. Toss gently to coat. Add additional salt, dressing, mustard or pepper, to taste.  Cover and chill for 2 hours or overnight. Before serving, toss gently with pine nuts.

Salsa Scalloped Potatoes

Salsa Scalloped Potatoes

20 ounces potatoes 

2/3 cup green pepper, diced 

1 medium onion, thinly sliced 

2 tablespoons butter

3 tablespoons all-purpose flour 

1 1/2 cups 1% low-fat milk, heated 

1/2 teaspoon cumin powder 

3/4 cup lowfat cheddar cheese, grated 

1/4 cup salsa, well drained 

1/4 tablespoon salt

Preheat oven to 350º.  Spray 2 quart casserole with non stick spray. Peel and thinly slice potatoes, then place in a 
microwaveable casserole dish and cover. Microwave Potatoes on High for 7 minutes, stirring 
once.

 
In bottom of sprayed casserole dish layer 1/2 the potatoes, peppers, onions, repeat and set 
aside.

In medium saucepan melt butter. Add flour blending well. Add milk and cumin and cook over 
med-high heat, stirring until thickened. Whisk in grated cheese until smooth. Stir in salsa. 

Pour milk mixture over potatoes. Bake for 35 minutes or until potatoes are tender and the top 
is bubbly and golden.

Weight Watchers Points +6 

Recipe found here.

Baked Corn Flake Chicken

Baked Corn Flake Chicken

4 4oz Skinless, boneless chicken breasts

1/4 C. Fat Free Ranch Dressing

1/2 C. Corn flakes-Crushed

Spices of choice (parsley, garlic powder, onion powder, etc)

Salt (optional)

Pam

Preheat oven to 350º. Mix spices, salt, and corn flakes in a bowl and set aside. 

Dip Chicken in Fat Free Ranch Dressing. Roll chicken in corn flake mixture. Spray rack with pan under it with Pam. Put chicken on rack. Cook until chicken is done, about 45 minutes to 1 hour.

Weight Watchers Points+ 4.5

Recipe found here.

BBQ Turkey Joes

BBQ Turkey Joes

1 pound(s) uncooked ground turkey breast    1/2 item(s) (medium) bell pepper(s), chopped    1/2 medium sweet red pepper(s), chopped    1/2 medium onion(s), chopped    1/8 tsp cayenne pepper    1 cup(s) barbecue sauce    4 item(s) mixed-grain hamburger roll(s), sliced in half     Brown turkey in a nonstick skillet coated with cooking spray, about 8 to 10 minutes. Drain off liquid. Add peppers and onion and cook until tender, about 3 minutes. Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes. Top bottom half of buns with turkey mixture; cover with top half of bun and serve. Weight Watchers Points+ 8 Recipe found here.

Stuffed Zucchini with Cheesy Breadcrumbs

 

Stuffed Zucchini with Cheesy Breadcrumbs

3 (1.3-ounce) slices day-old whole-wheat bread
3 medium zucchini
3/8 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 cup finely chopped onion
1/3 cup canned artichoke hearts, drained and chopped
1 tablespoon chopped fresh thyme
3 garlic cloves, minced
3 tablespoons dry white wine
5 tablespoons grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons pine nuts, toasted
2 tablespoons chopped fresh basil
2 teaspoons finely grated lemon rind

Preheat oven to 350°.

Place bread in a food processor; pulse until fine crumbs form. Set aside.

Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp. Place zucchini halves, cut sides up, on a baking sheet lined with parchment paper; sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper.

Heat oil and butter in a large skillet over medium heat. Add zucchini pulp and onion; sauté 5 minutes. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, artichoke hearts, thyme, and garlic; cook 45 seconds. Add wine; cook 1 minute or until most of liquid evaporates. 

Combine breadcrumbs and onion mixture in a large bowl; stir in cheese and remaining ingredients. Spoon 1/2 cup breadcrumb mixture into each zucchini shell. Bake at 350° for 45 minutes or until just tender.

Coriander Roasted Carrots

I had a delicious bunch of carrots from the farmer's market and wanted to cook them tonight.  The main dish I was making called for coriander, so I thought this would pair well.


Coriander Roasted Carrots


1 1/2 pounds carrots
2 tablespoons olive oil
Juice of 2 lime wedges
3/4 teaspoon cracked coriander seeds
Salt and pepper

Mix ingredients and seal into a tight foil package and roast at 425 degrees F until tender, 30 minutes. Sprinkle with cilantro and serve with lime.

Grilled Thai Chicken Breasts with Herb-Lemongrass Crust

This recipe is really flavorful and healthy.  I used chicken breast tenders because it's what I had on hand.  I hadn't used lemongrass before, so I watched a few videos that explained how to properly chop it.  This one was the best.


Grilled Thai Chicken Breasts with Herb-Lemongrass Crust


1-1/2 cups chopped fresh cilantro (leaves and tender stems) 
3/4 cup coconut milk 
1/4 cup finely chopped lemongrass (from about 2 stalks) 
12 fresh basil leaves 
3 Thai bird chiles, 2 jalapeños, or 2 medium serranos, stemmed, seeded, and finely chopped 
3 cloves garlic, minced 
1-1/2 Tbs. kosher salt 
2 tsp. packed light brown sugar 
1-1/2 tsp. freshly ground black pepper 
3/4 tsp. ground coriander 
12 boneless, skinless chicken breast halves (5 to 5-1/2 lb.), trimmed (remove the tenderloins if still attached) 
2 limes, cut into wedges for serving



Combine 1-1/4 cups of the cilantro with the coconut milk, lemongrass, basil, chiles, garlic, salt, brown sugar, pepper, and coriander in a food processor or blender and purée until smooth. Arrange the chicken breasts in a nonreactive baking dish or other vessel large enough to accommodate them in a snug single layer. Pour the marinade over the breasts and turn to coat them well. Cover and refrigerate for at least 2 hours and up to 1 day.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the chicken (covered on a gas grill) until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken (cover a gas grill) and continue to cook until firm to the touch and completely cooked through (check by making a slice into one of the thicker breasts), 5 to 6 more minutes. Transfer to a platter and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.