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Friday, February 25, 2011

Sauteed Tilapia with Lemon-Caper Pan Sauce

This was a really delicious, super quick and easy meal. It is slightly adapted from Cooking Light (basically I used capers in place of peppercorns) and was delicious served over rice. I highly recommend this for a healthy and easy dinner!

Ingredients:
3/4 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
2 tablespoons (or more to taste) drained capers
1 teaspoon butter
1 teaspoon vegetable oil
2 (6-ounce) tilapia or sole fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 teaspoons butter
Lemon wedges for garnish

Directions:
Combine first 3 ingredients. Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.

While butter melts, combine salt, pepper, and flour in a shallow dish. Dredge fillets in flour mixture until all sides are evenly covered.

Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan.

Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.

Servings: 2
Calories: 282/serving

Linked to EKat's Kitchen Friday Potluck and Not So Homemade What's Cooking Wednesday.



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Wednesday, February 23, 2011

Baked Chicken Parmesan

Another winner from Gina's Weight Watchers recipes. I loved, loved this chicken. I have been going through one of my meat aversion phases where I am just not all that stoked to eat meat and I still loved this one. I served this over Dreamfields low-carb pasta and topped it off with Giada's Simple Tomato Sauce (another favorite recipe).

The chicken cooked up perfectly breaded and crispy and went so well with tomato sauce and spaghetti, but you could lower the calories by serving it without pasta. The leftovers were actually equally as good, and this one is definitely going to be a regular at our house.


Ingredients:
4 (8 oz) chicken breast halves, sliced in half horizontally
3/4 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 tbsp butter, melted
3/4 cup reduced fat mozzarella cheese
1 cup marinara
cooking spray

Directions:
Preheat oven to 450°. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and Parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.

Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.
 
Servings: 8
Points Plus: 6 (does not include pasta)
Calories: 224.5

 
 

Linked to A Southern Fairytale Mouthwatering Mondays, Not So Homemade What's Cooking Wednesday and Blessed with Grace Tempt My Tummy Tuesdays.

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Wednesday, February 16, 2011

Slow Cooker Green Chili Pork Tacos

Talk about a simple and satisfying meal! I have been singing praises of crock pot meals forever, they are just so simple and great for weeknight meals. This recipe is from one of my favorite food blogs of late, Let's Dish.

I served these with guacamole, and some feta cheese. I love using feta or goat cheese in Mexican dishes. I planned on making smashed black beans as well but I ran out of time and we ended up being completely satisfied with just the tacos anyway. I used a 1.5 lb roast and a jar of Rosa Mexicano Salsa Verde de Habanero and this fed Casey and I for two nights.



Ingredients:
1 (5 pound) pork roast
1 (16 oz.) bottle salsa verde (green salsa)
3 tablespoons lime juice
1 small onion, chopped
1 cup fresh cilantro, chopped
3 roma tomatoes, chopped
Corn or flour tortillas

Directions:
Place pork roast in slow cooker. Mix together salsa verde and lime juice and pour over roast. Cover and cook on low for 7-8 hours. Meanwhile, mix together onion and cilantro in a small bowl; refrigerate. About one hour before serving, remove pork from slow cooker and shred with two forks. Return to slow cooker, and stir in about 1/2 cup of the onion and cilantro mixture. To serve, place pork mixture into tortillas. Top with onion and cilantro mixture and chopped tomatoes.

 

Linked to Fudge Ripple Tuesday Night Supper Club and Prairie Story Recipe Swap Thursday.

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Monday, February 14, 2011

Giveaway Winner

Thanks to everyone who entered my CSN giveaway. The winner was commenter #13, Ashley! Congrats, I will e-mail you your CSN code. Happy shopping!

Thursday, February 10, 2011

Triple Chocolate Brownies

I have been craving chocolate something fierce lately, the darker the better! I decided to make some brownies because I haven't made them in ages and need to find my go-to recipe. As with all things baking related, I knew I should turn to Annie's Eats. As usual, she did not let me down. These were so good, I want to make them again and again. They are moist and chewy and just dense enough to be the perfect balance between fudge and cake. They also have a thin little crust on top which completes the perfection. Yum, yum, yum.



Ingredients:
5 oz. semisweet or bittersweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
8 tbsp. unsalted butter, cut into quarters
3 tbsp. cocoa powder
3 large eggs
1¼ cups (8¾ oz.) sugar
2 tsp. vanilla extract
½ tsp. salt
1 cup (5 oz.) all-purpose flour

Directions:
Place an oven rack in lower-middle position and preheat the oven to 350° F. Line an 8-inch square baking dish with foil and spray lightly with nonstick cooking spray; set aside.

In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth. Whisk in the cocoa powder until smooth. Set aside to cool.

In a medium bowl, combine the eggs, sugar, vanilla and salt; whisk until combined, about 15 seconds. Whisk in the warm chocolate mixture until incorporated. Then stir in the flour with a wooden spoon until just combined. (It took me a while to get the flour evenly incorporated and I was worried it would affect the texture of the brownies, but they turned out fabulously – no need to worry.) Pour the mixture into the prepared pan and spread with a spatula to make an even layer. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35-40 minutes. Transfer the pan to a wire rack and let cool to room temperature, about 2 hours.

Remove the brownies from the pan using the foil and transfer to a cutting board. Cut into squares as desired. Store in an air-tight container.

 

Linked to Prairie Story Recipe Swap Thursday and Not So Homemade What's Cooking Wednesday.

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Tuesday, February 8, 2011

Chicken a la Nancy

I am sticking with the chicken, lemon and artichokes theme from the last recipe I posted. I have to admit, it is one of my favorite flavor profiles. This recipe is healthy and easy and tastes great as leftovers, too. The recipe is from my mom which she adapted from 365 Ways to Cook Chicken.



Ingredients:
4 skinless, boneless chicken breast halves, pounded to 1/4" thickness, OR 1.25-1.5 lb chicken tenders, cut into 2 inch pieces
3 tablespoons olive oil, divided
1 clove garlic, minced
1/2 lb baby bella or white mushrooms, sliced
1/2 lemon, thinly sliced
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or more to taste
1/4 teaspoon dried oregano
1/2 cup dry white wine
1 14oz can whole artichokes, drained and cut into quarters

Directions:
Heat 2 tablespoons olive oil in large skillet over medium heat. Add chicken and cook 2 to 3 minutes per side, until opaque. Remove chicken, keep warm.

Add 1 tablespoon of olive oil to the pan and heat. Add garlic, lemon and mushrooms and cook 3 to 5 minutes until tender. Sprinkle with flour, salt, pepper, and oregano. Cook, stirring, 1 minute. Add wine, bring to a boil, stir until mixture thickens. Add drained and quartered artichokes and return chicken to pan. Simmer 2 minutes until heated through.

Garnish with sliced lemons from the other half lemon and fresh parsley, if desired.

Serves 4
Points Plus 8 (based on using 1.25 lb chicken breasts)


Linked to Fudge Ripple Tuesday Night Supper Club and For the Love of Blogs Tasty Tuesday.

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Monday, February 7, 2011

CSN Giveaway

*** This giveaway is now closed ***

I'm doing another giveaway for my readers to CSN stores! Hopefully most of you are familiar with CSN stores, they have over 200 online stores where you can find everything from a stylish swing set to cute cookware to chic lighting pieces.

This giveaway is for a one-time-use $25 gift certificate to use at any of CSN's 200+ websites and is open to US and Canada residents only. To enter, please leave a comment below. This giveaway is open from now until Friday at midnight EST. I will announce the winner on Saturday. Be sure to stop by to see if you've won. Good luck!

Here are a couple cute things I found over at CSN...


Tuesday, February 1, 2011

Creamy Artichoke and Chicken Pasta

I promise that I am still here! Posting will probably be a little slow in February because I just have so much going on at work and at home but I plan to pick pack up to my usual pace as soon as these projects that I am working on are over!

This pasta was right up my alley: artichokes, lemon, capers? Yes, please. I love this and we have enjoyed the leftovers for several nights. Next time I make this, I will probably leave out the bacon and chicken. Although Casey might disagree, I think this would be just as tasty without the meat. I also didn't have any mushrooms on hand but I bet they would be such a great addition.



Ingredients:
12 ounces spaghetti
2 slices bacon, chopped
2 skinless, boneless chicken breasts, cut into cubes
1/4 cup all-purpose flour
salt and pepper to taste
1 tablespoon olive oil
3 cup mushrooms, sliced
2 can artichoke hearts, drained and quartered
1/4 cup capers, drained
1/2 cup white wine
1/2 cup chicken broth
1/3 cup fresh lemon juice
1 cup heavy cream (I used half and half)
zest of one lemon
salt and pepper to taste
chopped fresh parsley for garnish

Directions:
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

In a large Dutch oven, cook the chopped bacon over medium heat until done. Remove bacon with a slotted spoon and set aside, leaving bacon drippings in Dutch oven.

In a bowl, stir together flour, salt, and pepper (I used about 1/2 teaspoon each). Lightly coat chicken cubes with flour mixture. Without crowding, carefully place chicken in the bacon grease. Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels.

Add olive oil and mushrooms and cook the mushrooms until soft. Deglaze the pan with the wine. Add artichokes, and capers to the pan and cook until heated through, about 2 minutes. Add the broth and lemon juice, cook for 2 minutes more. Stir in the cream to the sauce, stirring until completely incorporated. Season with salt and pepper. Add the cooked chicken, bacon, pasta and lemon zest and heat through. Serve.

Recipe from Gonna Want Seconds.



Linked to Lamb Around Not Baaad Sundays and EKat's Kitchen Friday Potluck.




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C + C Marriage Factory: February 2011

C + C Marriage Factory