Lemon Rosemary Chicken is a new favorite recipe. I love rosemary with chicken anyway so I knew this would be a winner! The potatoes also roasted beautifully and complimented the chicken and sauce nicely. I served this dish with my slow cooked green beans.
The leftovers were wonderful resulting in a fabulous chicken, pesto sandwich (see pesto recipe post of 10/19/12).
Lemon and Rosemary Chicken
4 skinless, boneless chicken breasts
3/4 pound potatoes (small red-skinned) or large cubed potatoes
2 sprigs fresh rosemary, plus 1 tablespoon rosemary leaves
1 clove smashed garlic
pinch red pepper flakes
juice of 2 lemons (reserve the squeezed half lemons)
1 tablespoon olive oil
2 teaspoons salt
Preheat oven to 450 degrees.
Cover the potatoes with cold water in a saucepan and salt the water. Bring the potatoes to a boil over medium-high heat and cook until tender; 8-12 minutes.
Drain and set aside.
Place the rosemary leaves, garlic, red pepper flakes and salt on a cutting board. Mash the ingredients until a paste-like mixture. Transfer to a bowl.
Stir in the juice of 1 lemon and olive oil. Coat the chicken breasts in this mixture.
Heat a large, heavy skillet over medium high heat. Add the chicken , cover and cook until browned. Turn the chicken and brown the other side.
Add the potatoes to the chicken and drizzle with the juice of the 2nd lemon and any remaining paste.
Add the rosemary sprigs and the squeeze lemon halve to the skillet.
Place skillet in preheated oven and roast, uncovered until the chicken is thoroughly cooked, about 30 minutes.
Adapted from eatyourselfskinny Lemon and Rosemary Chicken
Pal Maribeth first introduced me to this wonderful pizza. I love the combination of flavors and how easy (and relatively healthy) it is! The recipe can be modified to be vegan or gluten-free.
I baked the pizza on my pizza stone and found the baking time doubled. Bake until the bottom of the crust is light brown before removing from the oven to add the toppings and bake again.
1 can spicy fat-free, vegetarian refried beans
1 cup salsa
18 inch pizza crust
2 cups shredded romaine lettuce
4 medium thinly sliced green onions
1/4 cup ranch salad dressing
1 cup crushed tortilla chips (add more as desired)
1 cup shredded pepper jack or Monterey Jack cheese (or more if desired)
Heat oven to 450 degrees. Mix beans and 1/2 cup salsa in a medium bowl. Place crust on cookie sheet, then spread the bean mixture over crust. Bake until crisp, about 10 minutes.
Remove from oven, top with lettuce and green onions. Dollop with remaining salsa. Drizzle ranch dressing over. Top with chips and cheese. Bake approximately 2 minutes longer until cheese melts.
Cool slightly. I added fresh chopped avocado to the top with bowls of sour cream and salsa to add as the guests desire. Slice and serve.
Everyone in my life knows I’m a little nuts about nuts. Last week I purchased a box of cocoa roasted almonds at my local King Soopers and loved them! The bit of sweetness along with the nut crunch and cocoa blast was divine.
They were easy to make and store well. I had dry ingredients left over, so I tried the recipe with English Walnuts. They were equally wonderful! Cocoa roasted almonds and walnuts are my new, favorite afternoon snack!
COCOA ROASTED ALMONDS
1 pound raw, shelled almonds
8 Stevia sweetener packets (next time, I’ll try it with powdered sugar)
1/4 teaspoon popcorn salt
2 teaspoons cornstarch
1/4 cup cocoa powder
Pour the almonds in a large bowl. Spray the almonds lightly. Toss the almonds and spray again, to assure that the almonds are lightly coated.
In a small bowl, combine the Stevia, salt, cornstarch and cocoa powder. Pour the dry ingredients over the almonds and toss to thoroughly coat the almonds.
Line a baking sheet with parchment or wax paper. Bake at 250 degrees for 25 minutes, stirring every 8 minutes. Remove from the oven and place the almonds (or walnuts) on paper towels. Cool.
Each almond has about 7 calories.
Nuttin’ to it!
Recipe adapted from ehow.com Cocoa Roasted Almonds
Spring is just around the corner and while I really don’t care about swimsuit season, I do care about looking and feeling better and looking ‘fabulous’ for daughter Sarah’s summer wedding.
While I love to indulge in wonderful foods, I find that a healthy, Mediterranean style diet works well for me. I tried this recipe and loved it. Fresh asparagus and goat cheese with protein…a winner! Each omelette only has 180 calories, an extra bonus.
ASPARAGUS GOAT CHEESE OMELETTES
1 cup liquid egg substitute or egg whites
1/4 cup fat-free milk
2 tablespoons chopped scallions or red onions
1/2 teaspoon thyme
1 tablespoon parsley
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 pound asparagus, trimmed and cut into 1 inch pieces
1/4 cup water
4 tablespoons crumbled reduced fat goat cheese
Whisk together egg substitute, eggs, and milk. Stir in the scallions, thyme, parsley, pepper and salt.
Place the asparagus in a microwaveable bowl and add water. Cover with waxed paper and microwave on high for 2 minutes. Stir. Microwave 2 additional minutes. Drain and pat dry.
Heat a medium nonstick skillet coated with cooking spray over medium heat. Pour one-quarter of the egg mixture into the skillet, allowing it to cover the bottom of the pan. Cook for 2-3 minutes or until the bottom just begins to set. Sprinkle with 1 tablespoon goat cheese and one-quarter of the asparagus. Cook for 5 minutes, or until the eggs are almost set.
Using a large spatula, fold the omelet in half. Cook for 2-3 minutes or until the omelet is golden and the cheese is melted. Turn onto a plate and keep warm.
Coat the skillet with cooking spray and repeat for 3 additional omelettes. Garnish with chives, pieces of asparagus or goat cheese.