Thursday, March 12, 2009

Cooking Light's Chicken Piccata



4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour (about 1 ounce)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup white wine
1/4 cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced fresh garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups hot cooked spaghetti (about 8 ounces uncooked)
2 tablespoons chopped fresh flat-leaf parsley

Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.
Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.

Friday, April 28, 2006

Shepherd's Pie

Really easy. I just wanted to post b/c it's been a few days. Plus, my kids love it.


1 1/2 lbs lean ground beef
1/2 yellow onion
1 can tomato sauce w/garlic, oregano
3 potatoes
milk/sour cream/butter for mashing potatoes
1 can Vegall w/liquid drained
1/2 cup sharp cheddar

Saute the onion in a non stick pan coated with cooking spray. Add beef and brown. Drain the fat and return it to the pan. Add the tomato sauce and stir well. Bring to a boil, then reduce heat and simmer until most of the liquid has evaporated. Meanwhile, boil and then mash potatoes to your taste. Spread meat mix in the bottom of a casserole dish. Top with Vegall, then mashed potatoes and cheese. Cook in oven on 350 degrees for about 20 minutes or until cheese is melted.

Wednesday, April 26, 2006

Roasted Garlic, Tomato, and Basil Squares

Got this out of Cooking Light, too. I used a refrigerated pizza crust. It was listed as an appetizer, but we had it for dinner with a big salad.

refrigerated pizza crust
cooking spray
1 whole garlic head
2 tablespoons yellow cornmeal
2 cups chopped plum tomato (it took me 5 to do this)
1 cup (4 oz) shredded part-skim mozzarella
1/2 cup chopped FRESH basil
1/4 cup (1 oz) grated fresh parmesan
2 tablespoons light mayo
1/4 tsp salt
1/4 tsp freshly ground black pepper

Preheat oven to 400 degrees

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 400 degrees for 40 minutes, cool 10 minutes. Separate cloves, squeeze to extract garlic pulp. Discard skins.

Cover a baking sheet with parchment paper; sprinkle with cornmeal. Place dough on prepared baking sheet. Roll into a 15 x 10 inch rectangle. Lightly coat dough with cooking spray. Bake at 400 degrees for 10 minutes or until lightly browned. Remove from oven.

Combine garlic pulp, tomato, and remaining ingredients in a medium bowl. Spread cheese mix over crust, bake at 400 degrees for 15 minutes or until lightly browned. Let stand for 10 minutes. Cut into 12 squares.

Monday, April 24, 2006

Swiss Enchiladas

Got this out of Cooking Light. I made it for dinner last night, it was soooooooo yum!

Cooking spray
1 1/2 cups chopped onion
2 cups chopped cooked chicken breast
2 garlic cloves, minced
2 (4.5 oz) cans diced green chiles, undrained
1 (14.5 oz) can petite diced tomatoes, undrained
2 cups 2% milk
2 tablespoons all-purpose flour
1/4 tsp salt
6 (8 inch) fat-free flour tortillas
2 cups shredded Swiss cheese

Preheat oven to 350 degrees

Coat non stick pan w/cooking spray. Add onion, cook on med high until soft. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat, simmer until liquid evaporates. Set aside.

Combine milk and flour in a small saucepan over med high heat, cook 5 minutes or until mixture thickens, stirring constantly with wisk. Stir in salt.

Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture and sprinkle of swiss cheese down center of each tortilla and roll up. Arrange filled tortillas in bottom of a 13 x 9 inch baking dish coated with cooking spray. Pour milk mix over tortillas and top with remaining cheese. Bake at 350 degrees for 25 minutes or until cheese is bubbly. Remove from oven.

Preheat broiler.

Broil casserole for 3 minutes or until cheese browns.

YUM, it was so good!

Sunday, April 23, 2006

Orzo and Tomato Salad with Feta

I got this one off of allrecipes.


1 cup uncooked orzo pasta
1/4 cup pitted green olives
1 cup diced feta cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1 ripe tomato, chopped
1/4 cup virgin olive oil
1/8 cup lemon juice
salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.
When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.

This makes around 6 servings. The vegetarians I feed liked this a lot.

Slow Cooker Chicken and Rice

Well, here's the first recipe! This is the easiest thing I know how to make


3-4 boneless, skinless chicken breasts
1 bottle Michelob or similar
dried rosemary
Minute Rice

Rinse chicken and pat dry. Sprinkle with salt and pepper. Add bottle of beer to slow cooker, put in chicken and sprinkle rosemary over all. Cook on high for 6 hours or so. The last 30 minutes, add rice. I don't measure, I just sprinkle the rice into the beer and stir. Put lid back on and the rice should absorb all of the liquid within about 30 minutes or so. Yum!