White Bean and Roasted Chicken Salad

SALAD

2 cups coarsely chopped skinless, boneless rotisserie chicken
1 cup chopped tomato
1/2 cup thinly sliced red onion
1/3 cup sliced fresh basil
2 (16 oz.) cans cannelini beans or other white beans, rinsed and drained

DRESSING

1/4 cup red wine vinegar
2 T extra virgin olive oil
1 T fresh lemon juice
2 tsp. dijon mustard
1/2 tsp. salt
1/4 tsp freshly ground pepper
2 garlic cloves, minced

To prepare salad, place first 5 ingredients in a large bowl; stir gently, to combine.

To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk.  Drizzle over salad, tossing gently to coat.

Asian Lettuce Wraps

16 Boston Bibb or butter lettuce leaves
1 lb. lean ground beef
1 T cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 T soy sauce
1/4 cup hoisin sauce
2 tsp minced pickled ginger
1 T rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 oz.) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 tsp Asian sesame oil

Rinse whole lettuce leaves and pat dray, being careful not to tear them. Set aside.

In a medium skillet over high heat, brown the ground beef in 1T of oil, stirring often and reducing the heat to medium, if necessary.  Drain, and set aside to coold.  Cook the onion in the same pan, stirring frequently.  Add the garlic, soy sauce, hoisin sauce, ginger, vinegar and chile pepper sauce to the onions and stir.  Stir in chopped water chestnuts, green onions, sesame oil and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.  To serve, allow each person to spoon a portion of the meat into a lettuce leaf.  Wrap the lettuce around the meat like a burrito and enjoy.n

whole wheat pizza dough (for grilling)

Stir together:
3/4 cup warm water (105-115 degrees F.)
1 pkg. (1/4 oz.) active dry yeast
1/2 tsp. sugar
Let stand until foamy, about 10 minutes.

Stir in:
1 cup whole wheat flour
1 cup all-purpose flour
1-1/2 tsp extra virgin olive oil
1 tsp. kosher salt

Knead dough on lightly floured surface until smooth, about 2 minutes.
Put in lightly oiled bowl. Cover bowl loosely with plastic wrap and let dough rise until doubled in size, about 1 hour.

Form dough into 4 balls. Roll out dough ball on very lightly floured surface until 1/8 inch thick (about 10 inch diameter).
Transfer to baking sheet lined with plastic wrap and cover tightly with another sheet of plastic. Repeat with remaining dough.

Freeze dough until firm (about 10 minutes) or ready to use.

(Frozen crusts can be frozen for up to 1 month)

When grilling...Place frozen crust directly on grill. Dough will begin to bubble and brown. Turn crust over and brown the other side. Take off the grill and put on pizza toppings. Return to the grill on a cookie sheet. Heat until toppings are heated through. If using meat, be sure it is fully cooked.

Broccoli Quiche

15 oz. pkg. Pillsbury All Ready Pie Crusts
1 tsp. flour

FILLING
4 eggs, slightly beaten
1 cup half-and-half
2 T Finely chopped onion
1/2 tsp salt
1/2 tsp. thyme leaves
9-oz. pkg. frozen broccoli, thawed and drained.
3 oz. (3/4 cup) shredded cheddar cheese
3 oz. (3/4 cup) shredded monterey jack cheese

Heat oven to 350 degrees F. Prepare pie crust according to package directions for filled one-crust pie. (refrigerate remaining crust for later use.)

In large bowl, combine eggs, half-and-half, onion, salt and thyme; set aside. Layer broccoli and cheeses in pie crust-lined pan. Pour egg mixture over broccoli and cheese. Bake at 350 degrees Fl for 40-50 minutes or until knife inserted near center comes out clean. Cool 5 minutes. Cut into wedges to serve. 6-8 servings.

Turkey-Vegetable Bake

2 cups sliced fresh mushrooms
3/4 cup chopped red or yellow sweet pepper
1/2 cup chopped onion
2 cloves garlic, minced
2 T butter
1/4 cup all purpose flour
3/4 tsp salt
1/2 tsp dried thyme, crushed
1/4 tsp black pepper
2 cups fat-free milk
1 10-ounce package frozen chopped spinach, thawed and well drained
2 cups cooked brown rice
2 cups chopped cooked turkey or chicken
1/2 cup shredded Parmesan cheese (2 ounces)

1. In a 12-inch skillet cook and stir mushrooms, sweet pepper, onion and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, turkey and 1/4 cup of the Parmesan cheese.

2. Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, in a 350 degree oven for 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving. Makes 6 servings.

Tex-Mex Summer Squash Casserole

2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 cup finely chopped yellow onion
1 4-ounce can chopped green chiles
1 4-1/2-ounce can chopped jalapenos (about 1/2 cup) drained
1/2 tsp salt, or to taste
2 1/4 cups grated extra-sharp cheddar cheese, (about 7 ounces) divided
1/4 cup all-purpose flour
3/4 cup mild salsa
4 scallions, thinly sliced, for garnish
1/4 cup finely chopped red onion, for garnish

1. Preheat oven to 400 degrees. Coat a 9X13 inch baking dish with cooking spray.
2. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
3. Bake the casserole until it is bubbling and the squash is tender, 35-45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20-30 minutes. Sprinkle with scallions and red onion.

Penne with Cauliflower

1/2 cup EVOO
1 garlic clove, crushed
2 pounds tomatoes, peeled, seeded and chopped or 4 cups plum tomatoes, drained and chopped.
1 head cauliflower, broken into florets
2 T salt
1 pound penne
1/2 cup finely chopped fresh Italian parsley
freshly ground black pepper
1/2 cup parmesan cheese

In a saute pan beat olive oil over medium heat. Add garlic and cook gently until softened and very light golden brown. Add tomatoes and cook, stirring,until tomatoes begin to break down.

Add cauliflower and stir well. Add 1/2 cup very hot water, lower heat to medium and cook for 30 minutes or until cauliflower is tender.

Bring 6 quarts water to a boil in a large pot and add 2 tablespoons salt. Add penne and cook according to package directions until tender yet al dente.

Drain pasta and add to the pan with cauliflower. Stir in parsley and black pepper to taste, and toss for 1 minute over high heat.

Divide evenly among 6 warm pasta bowls, top with grated cheese and serve immediately.

Mu Shu Chicken

1/2 tsp cornstarch
1 T reduced-sodium soy sauce
2 T dry sherry
2 T hoisin sauce
2 tsp canola oil
1 T minced fresh ginger
1 T minced fresh garlic
1 14-oz. bah coleslaw mix
1/2 cup chopped scallions
2 cups shredded rotisserie chicken
1 tsp toasted sesame oil
8 6inch flour tortillas

Whisk cornstarch and soy sauce, dry sherry and hoisin in a small bowl. Heat canola oil in a large nonstick frying pan over medium-high heat. Add ginger and garlic and stir-fry 1 minute. Add coleslaw mix and chopped scallions and stir-fry until just wilted, about 3 minutes. Add chicken and soy sauce mixture. Toss until heated through. Drizzle with sesame oil. Serve wrapped in flour tortillas, warmed in the microwave and if desire, additional hoisin sauce for spreading on the tortillas and chopped scallions for sprinkling over the filling.

makes 4 servings ( I like to double this recipe. I've used broccoli slaw instead of coleslaw mix and canned chicken instead of rotisserie chicken. It turned out very good.)

Brothy Chinese Noodles

Recipe from Eating Well.com

2 T hot sesame oil, divided
1 lb lean ground turkey
1 bunch scallions, sliced
2 cloves garlic, minced
1 T minced ginger
4 c chicken broth
3/4 c water
3 c thinly sliced bok choy
8 oz noodles
3 T soy sauce
1 T rice vinegar
1 small cucumber, sliced into matchsticks, for garnish
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Heat 1 T oil in large saucepan over medium heat. Add ground turky, all but 2 T of scallions, garlic, ginger and cook. Stir and break up turkey until no longer pink, about 5 minutes. Transfer to a plate.

Add broth, water, bok choy, noodles, soy sauce, vinegar and remaining 1 T oil to the pan. Bring to a boil over medium high heat. Cook, stirring occasionally, until the noodles are tender, 3-5 minutes. Return the turkey mixture to the pan and stir to combine. Serve with garnish of scallions and cucumber.

Baked Risotto Primavera

Recipe from Eating Well.com

1 T extra virgin olive oil
2 medium onions
1 c brown rice
3 cloves garlic
1/2 c dry white wine
29 oz. reduced-sodium chicken broth
8 oz. asparagus
1 c sugar snap peas
1 c red bell peppers
1 1/2 c Parmesan cheese
1/4 c fresh parsley
1/4 c fresh chive
2 t lemon zest
ground pepper
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Preheat over to 425 degrees.

Heat oil in a Dutch oven to ovenproof high sided skillet over medium heat. Add onions and cook, stirring occasionally, until softened, 3-5 minutes.

Stir in rice and garlic; cook, stirring, 1-2 minutes. Stir in wine and simmer until it has mostly evaporated. Add broth and bring to a boil. Cover the pan and transfer to the oven.

Bake until the rice is just tender, 50 minutes-1 hour.

Shortly before the risotto is done, steam asparagus, peas and bell pepper until crisp-tender, about 4 minutes.

Fold the steamed vegetables, Parm, parsley, chives, lemon zest and pepper into the risotto. Serve immediately.

267 Calories
6 Servings

Chicken Chipotle Burrito Bowls

Recipe from Better Recipes.com

1 lb boneless, skinless chicken breast halves, cubed
1 (15 oz.) can black beans, drained and rinsed
1 c frozen corn
2 c canned, crushed tomatoes
1-2 t finely chopped canned chipotle chile peppers in adobo
1/2 t ground cumin
1 T chopped fresh cilantro
1 clove garlic, minced
4 corn tortillas, cut or torn into bit-sized pieces
2 c hot cooked white rice
Reduced-fat dairy sour cream
Reduced-fat shredded cheddar/Monterey Jack cheese
Fresh cilantro
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Heat over to 350 degrees. Spray a 9X13-inch glass baking dish with nonstick cooking spray. Arrange chicken in an even layer in baking dish. In a bowl combine beans, corn, tomatoes, chipotle chili peppers, cumin, cilantro, and garlic; pour mixture evenly over chicken.

Sprinkle with tortilla pieces. Bake for 25-30 minutes or until chicken is tender and no longer pink. To serve, divide rice evenly among four serving bowls. Top with chicken mixture. Garnish with sour cream, shredded cheese, and cilantro if desired.

4 servings

Quick Chicken Divan

Recipe from Prevention Magazine

8 oz gemelli, rotini, or ziti

1 lb broccoli, tops cut into florets and stems peeled and sliced

1 T butter

2 t dried basil

4 1/2 t all-purpose flour

1 c reduced-sodium chicken broth

2/3 c 2% milk

3/4 t salt

1 small rotisserie chicken, meat pulled off the bone

(2 1/2-3 c)

1/2 c shredded cheddar

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Boil pasta. Add broccoli during last five minutes. Drain. Melt butter with basil in pasta pot and stir in flour. When light brown whisk in broth, milk, and salt. Bring to a boil. Toss with chicken, pasta/broccoli mixture, and cheese. Season to taste with salt and pepper.

4 Servings

Zucchini Rice Casserole

1 1/2 cups long grain brown rice
3 cups reduced sodium chicken broth
4 cups diced zucchini, and/or summer squash
2 red or green bell peppers, chopped
1 large onion, diced
3/4/ teaspoon salt
1 1/2 cups low fat milk
3 Tablespoons salt
2 cups shredded pepper Jack cheese, divided
1 cup fresh or frozen (thawed) corn kernels
2 teaspoons evoo
8 ounces turkey sausage, casings removed
4 ounces reduced fat cream cheese
1/4 cup chopped pickled jalapenos

1. Preheat oven to 375 degrees F.

2. Pour rice into an 9x13 inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini, bell peppers, onion and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35-45 minutes mores.

3. Meanwhile, whisk mild and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1 1/2 cups Jack cheese and corn and cook, stirring until the cheese is melted. Set aside.

4. Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.

5. When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoon over the casserole. Top with jalapenos.

6. Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.


NOTE: I have used this as a side dish without the turkey sausage.

Mozzarella-Stuffed Turkey Burgers

1 small onion
2 teaspoon EVOO
4 cloves garlic
2 cups plum tomatoes
6 pieces sun-dried tomatoes, oil packed
1/2 teaspoon salt
1/2 teaspoon black ground pepper
2 Tablespoons fresh basil
1 pound lean ground turkey
1/4 cups scallions
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon lemon zest
1/2 teaspoon dried oregano
1/2 teaspoon black ground pepper
1/4 teaspoon salt
1/2 cup mozzarella cheese
2 Tablespoons Fresh basil
2 teaspoons EVOO
4 slices focaccia bread

To prepare marinara sauce:
1. Heat 2 teaspoons oil in a medium saucepan over medium heat. Add onion and garlic, cover and cook, stirring frequently, until translucent, 5-7 minutes.

2. Stir in fresh tomatoes and an juices, sun-dried tomatoes, 1/2 teaspoon salt and 1.2 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until the tomatoes have broken down, 8-10 minutes. Stir in basil and remove from the heat. Transfer to a food processor and pulse to form a coarse-textured sauce. REturn to the pan and set aside.

To prepare burger:
3. place turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Gently combine and form into 8 thin patties.

4. Combine 1/4 cups cheese and basil and place equal amounts in center of 4 patties. Cover with remaining patties and crimp edges closed.

5. Heat 2 teaspoons evoo in skillet. Add burgers and cook (10 minutes), turning once.

6. Warm marinara sauce on stove. To assemble burgers, spread 3 Tablespoons marinara sauce on focaccia, top with burger, about 3 Tablespoons more of marinara sauce and 1 Tablespoon cheese.

More Vegetable-Than-Egg Frittata

2 Tablespoons olive oil
1/2 onion, sliced
4 cups mixed vegetables (zucchini, yellow squash, mushrooms, spinach, asparaghus, etc.)
1 teaspoon salt
1/4 cup fresh basil leaves
3 eggs
1/2 cup grated Parmesan cheese

1. Put 1 Tablespoon of the oil in 12" nonstick skillet over medium heat. when hot, add onion and cook until soft, about 3 minutes. Add vegetables and 1/4 teaspoon salt. Raise heat to medium high and cook, stirring occasionally, until softened, about 10 minutes. Adjust heat as necessary so vegetables brown a little without scorching.

2. Turn heat to low when vegetables are nearly done and add basil. Cook, stirring occasionally, until pan is almost dry, up to 5 minutes loger for wetter ingredients such as mushrooms.

3. Beat eggs and cheese in bowl while vegetables cook. Season with remaining 3/4 teaspoons salt and freshly ground black pepper. Add remaining 1 Tablespoon oil to pan. Pour in eggs, using a spoon if necessary to distribute them evenly. Cook, undisturbed, until eggs are barely set, about 10 minutes. Run under the broiler for a minute or two to brown very slightly.

4. Cut into wedges and serve hot, warm or at room temperature.

Chicken Chilaquiles

Ingredients

1 Tbsp. olive oil
4 cloves garlic, chopped
1 can (28 ounces) whole peeled tomatoes in puree
2 canned chipotle chilies in adobo, finely chopped (about 1 heaping Tbsp),
plus 1 Tbsp adobo sauce (from same can)
Coarse Salt
1 Small cooked rotisserie chicken, skinned and shredded (about 4 cups)
carcass discarded.
1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
4 cups tortilla chips
1/4 cup reduced-fat sour cream
1.75 ounces feta cheese, crumbles (about 1/4 cup)

Directions

1. Combine oil and garlic in a large saucepan (3 to 4 quart). Cook over medium heat,
stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.

2. Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo,
and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly
until lightly thickened, 6-8 minutes.

3. Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat;
stir in chopped cilantro.

4. Divide chips among four shallow bowls; top with chicken mixture and sauce.
Garnish with cilantro sprigs, sour cream and feta.

Chicken Breasts with Balsamic Vinegar and Garlic

Recipe from AllRecipes.com

4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).

Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.

Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Luscious Vegetable Curry

Recipe from Parade

3 Tablespoon olive oil
1 onion, diced
1 green bell pepper, seeded, cored and diced
1 Tablespoon finely minced garlic
2 Tablespoons curry powder
2 cups chopped canned Italian plum tomatoes, drained
2 cups vegetable or chicken broth
3 Tablespoons mango chutney, chopped
4 carrots, halved lengthwise and cut into 1 inch pieces
2 Idaho potatoes, peeled and diced
1 cauliflower, trimmed and cut into small florets
2 Tablespoons honey
1 cinnamon stick
1 can chickpeas, rinsed and drained
3 Tablespoons currants
Salt and pepper to taste
1/4 cup chopped fresh flat-leaf parsley
Cooked white (or brown) rice, for serving

Heat the olive oil in a large, heavy pot over low heat. Add the onion, bell pepper and garlic; cook, stirring occasionally, until soft and translucent, about 10 minutes.

Sprinkle with the curry powder and cook, stirring, for the flavor to mellow, about 1 minute.

Ad the chopped tomatoes, broth, chutney, carrots, potatoes, cauliflower, honey and cinnamon stick. Bring to a boil, reduce heat to a simmer and cook, uncovered, until the vegetables are tender, about 20 minutes.

Stir in the chickpeas, currants, salt and pepper, then cook for 5 minutes longer.

Just before serving, remove the cinnamon stick and stir in the parsley. Serve in shallow bowls over rice.

Pumpkin Turkey Chili

Recipe from AllRecipes.com

1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree*
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash of salt
1/2 cup shredded Cheddar cheese
1/2 cup sour cream

Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

*Because I used fresh tomatoes that I diced myself, the chili became runnier than I expected, so I added extra pumpkin puree to keep it creamy.

Classic Beef Chili

Recipe from Weight Watchers Flex Points (Week 6)

1 lb lean ground beef
2 garlic cloves, finely chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) red kidney beans, rinsed and drained
1 sweet onion, chopped
1/4 cup canned diced chilies
2 tablespoons tomato paste
Oregano for garnish

In large nonstick skillet, cook beef and garlic over medium heat, stirring with a wooden spoon to break up meat, until browned; drain. Add chili powder and cumin; stir to combine.

Combine tomatoes, beans, onion, chilies, and tomato paste in slow cooker; stir in beef mixture. Cover and cook on high until the flavors are blended. 4-5 hours. Serve garnished with oregano.