Break the Cycle

One of the things I know I need to do this year if I'm going to continue my health journey, is to cook more.  Last year we supported small businesses and had food delivered from multiple small restaurants - which was great for supporting them, but not so great when it concerns my diet efforts !!    One of the things that worked so well for me is doing the Menu Plan Monday hosted by Organizing Junkie - check out her site for lots of great ideas and links to other's Menu Plans !! On the Menu this Week Monday - Molikia is an Egyptian dish over rice - also known as Jew's Mallow.   I'll do a step by step on this one someday - not many Americans know how to cook a tasty rabbit dish. Tuesday - Dinnerly Recipe -  I have tried a couple subscription boxes.  Was not happy with the blandness of Hello Fresh, plus their delivery was more miss than hit.   Use my link and try a free box ! Wednesday - My anniversary - unfortunatly the hubby is recovering f...

Made this last night for dinner - got thumbs up from EVERYONE, which rarely happens. 3 lbs Chicken (I used boneless, skinless chicken thighs) 1 C BBQ Sauce 1/2 can of diced Pineapple (or dump the entire can, but use juice only NOT heavy syrup!) 1 cup Coconut Milk Chili Flakes to taste Pretty simple really - I dumped the pineapple in first, mixed the other ingredients in a separate bowl, dumped the chicken in that bowl, gave it a stir, and then dumped the entire thing on top of the pineapple in the IP (HINT - take the insert out of the IP whenever you are making something ... that way no chance of making a mess!) Pushed poultry and lowered the time from the standard 15 minutes to 10 minutes.  I let mine release NP for about 5 minutes, then couldn't wait any longer so I did the fast release, and wow, did the steam coming off smell good.  I took out the chicken once I got the lid off (I had washed the bowl I had used earlier so just used that) and then put...

Here's another that looks simple enough - and uses stuff I already have on hand - love that. I didn't claim it to be the World's Best Chicken - but I will post my families reviews after we try it - BEWARE - they are picky, picky eaters ! Lots of recipes on Rachel Schultz's blog that I'll be trying ! The World’s Best Chicken Serves 4 1 pound boneless, skinless chicken breasts 1/2 cup Dijon mustard 1/4 cup maple syrup 1 tablespoon red wine vinegar Salt & Pepper Rosemary Preheat oven to 400 degrees. In a small bowl, mix together mustard, syrup, and vinegar. Place chicken breasts into 9×13 baking dish. Season with salt and pepper. Pour mustard mixture over chicken. No need to marinate. Bake for 30-40 minutes or until meat thermometer reads 165 degrees. Season with rosemary.

Made the Moroccan Chicken last night - IT WAS A WINNER ! Everyone, and I mean everyone - liked it. No one picked out the onions. No one complained about too many tomatoes, or "I don't like red sauce" - no complaints, nothing. For the next time - I'll probably add garlic when I do the onions - but that is the ONLY change I'll be making. Wonderful, easy and quick - this one is certainly going on my monthly rotation !

Time to get back in the kitchen. Tonight's dinner - Chicken Parmesan Rollatini Will leave feedback and photos after it's rated by the kids !

Rachael Ray April 2011 Ingredients: 1 pound store-bought whole wheat pizza dough, at room temperature 1/4 bunch cilantro, chopped 1 large jalapeño chile, seeds discarded, chopped 1/4 cup extra-virgin olive oil Salt 4 ounces mozzarella cheese, shredded (about 1 cup) 1 1/2 teaspoons curry powder 1/2 pound ground dark-meat turkey 1 zucchini, halved lengthwise and cut crosswise 1/4 inch thick 1/4 large red onion, sliced Directions: 1.Invert a 13-by-18-inch baking sheet onto the bottom of the oven. Preheat the oven to 500°. Oil a second baking sheet and stretch the pizza dough to fit the pan. 2.In a mini food processor, pulse the cilantro, jalapeño and 2 tablespoons olive oil until a paste forms; season with salt. Spread the paste on the dough, then sprinkle with the cheese. 3.In a medium skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the curry powder and cook, stirring, for 30 seconds. Add the turkey, season with salt and cook, ...

Wow - found this recipe online here - Chicken Enchiladas Recipe courtesy Tyler Florence and it was wonderful.  I used the smaller tortillas that my local grocery store had, used most of a rotissere chicken that was leftover (someone had eaten one leg and thigh) and I had one piece of leftover boneless, skinless chicken thigh from 2 nights ago.  I chopped up the chicken instead of cooking fresh and pulling it - but otherwise pretty much followed the directions to a T (ok, ok, I did NOT seed my own green chilis - if your grocery store has a Mexican section - they sell them already seeded and chopped in little cans.  Of course, the little cans only hold 3 chilis, so I had to use 2 cans - but since I probably used more chicken then was called for, and definately more enchilada sauce ... no worries) Every single person in my household like this - even Shammy (dh) which is saying something ! The Recipe (copied from the site linked above) Chicken Enchiladas ...

1)For Chicken: 8-9 thin chicken cutlets. olive oil salt and pepper. 1)Heat a grill pan over high,season cutlets with olive oil ,salt and pepper,cook 3 minutes per side. For Potatoes: 8-9 Potatoes,unpeeled. salt and pepper. 1/4 teaspoon ground sweet paprika. 1 teaspoon oregano. 1 teaspoon basil. 2 Tablespoons Parmesan cheese. 2 Tablespoons Nutritional yeast flakes. 2 Tablespoons olive oil. 1)Pre heat oven to 350. 2)Place potatoes into a large pot filled with water and a few pinches of salt. Bring to a boil until tender. 3)Press Potatoes to flatten using back of plat. 4)Sprinkle potatoes with olive oil ,salt,pepper,herb,cheese and spices. 5)roast,uncovered,in oven until browned lightly. For Mushroom Sauce: 1/8 cup short grain rice, washed and drained. 250 g mushroom,sliced. 1 small onion,chopped. 1 Tablespoon soy sauce. 1/4 teaspoon oregano. 1/4 teaspoon basil. 1/2 cup green peas. 1 1/2 cups low fat milk. 1/2 cup water. salt. 1))In a large saucepan,heat oil ,add onion,cook,stirring until...

Most of my Arabic Recipes - if they didn't come from my Mother-In-Law or a cookbook - come from Arabic Bites by Zainab & meedo 1-2 Tablespoons olive oil. 2 whole chickens, each cut to 4 (you can use meat or Fish or shrimp). Salt and Fresh ground black pepper Ground turmeric. 1-2 Tablespoons olive oil. 4 large onions, cut into slices. 2 green chilies. 2-3 cloves garlic, crushed. 1 Tablespoon fresh ginger peeled and finely grated. 1/4 teaspoon ground turmeric. 1/4 teaspoon red hot pepper. 1/2 teaspoon Biryani Masala. 1 1/2 teaspoons salt. Whole Spices: 2 cinnamon sticks. 3 whole cloves. 4 whole cardamom pods. 1 Bay leaves. 360 g low fat yogurt. 1/2 cup parsley, chopped. 1/2 cup mint, chopped. 3 cups basmati rice. Water for boiling the rice +1 Tablespoon salt +1 Tablespoon Oil. 1/2 teaspoon cumin seeds. 2 cinnamon sticks. 3 whole cloves. 4 whole cardamom pods. 1 Bay leaves. 1 Tablespoon butter. * soak: 2 Tablespoons Boiled rose water. Pinch of saffron . Juice of 3-4 lime. 1) Heat ...

Turkey Scaloppine Parmesan from Weight Watchers Sept/Oct 08 issue 4 (1/4 lb each) turkey cutlets 1 1/2 cup fat free marinara sauce 4 (3/4 ounce each) slices fat free mozz. cheese 1/4 cup freshly grated parm cheese Spray a large nonstick skillet with nonstick spray and set over medium high heat. Add the cutlets and cook until browned, 1-2 minutes per side and transfer to plate. Add the marinara sauce to the skillet and bring to a simmer. Add the cutlets and turn to coat with the sauce. Top each cutlet with 1 slice of the cheese and a spoonful of sauce. Sprinkle with the Parm. Reduce the heat and simmer, covered, until the cheese melts and the cutlets are cooked through - 2 minutes

It doesn't take a seasoned cook to turn out this scrumptious entree. Served with your favorite salad, it makes a wonderful summer supper. Try it with limeade or orange juice in place of lemonade. My family raves about every refreshing version. SERVINGS: 6 CATEGORY: Main Dish METHOD: Grill (gas or charcoal) TIME: Prep: 15 min. + marinating Grill: 20 min. Ingredients: 1 can (12 ounces) frozen lemonade concentrate, thawed 2 tablespoons brown sugar 2 tablespoons soy sauce 1 teaspoon garlic powder 3/4 teaspoon minced fresh mint or 1/4 teaspoon dried mint 4 pounds bone-in chicken breast halves (8 ounces each) Directions: In a large resealable bag, combine the first five ingredients. Remove half of the marinade to a small bowl; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate overnight, turning occasionally. Drain and discard marinade. Grill, covered, over medium heat for 10 minutes on each side, basting occasionally with reserved marinade. Grill 5-10 ...

Had this last night - chicken was awesome - 6 pts Chipotle chile adds a subtle smoky heat to the dressing. Use more for a spicier dish or less to make it mild. Ingredients Chicken: 2 tablespoons fresh lime juice 1 teaspoon ground cumin 1 teaspoon olive oil 1/2 teaspoon salt 2 garlic cloves, minced 4 (6-ounce) skinless, boneless chicken breast halves Cooking spray Dressing: 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 2 tablespoons honey 1 tablespoon extravirgin olive oil 1 teaspoon finely chopped chipotle chile, canned in adobo sauce 1/2 teaspoon Dijon mustard 1/4 teaspoon salt 1/4 teaspoon ground cumin Salad: 8 cups mixed salad greens 1 cup thinly sliced peeled cucumber 1/4 cup thinly sliced red onion 2 plum tomatoes, quartered Preparation 1. To prepare chicken, combine the first 5 ingredients in a large zip-top plastic bag. Add the chicken to the bag; seal. Marinate in refrigerator 1 hour, turning the bag occasionally. 2. Prepare grill. 3. Remove chicken from b...

Honey Rosemary Chicken Kabobs Light & Tasty "These tender kabobs are full of savory rosemary flavor yet they're low in fat and sodium," says Elisabeth Corcimiglia of Byron, New York. "I found the original recipe in a magazine but adjusted it to better suit the tastes in my household." SERVINGS: 4 CATEGORY: Low Fat METHOD: Grill (gas or charcoal) TIME: Prep: 15 min. + marinating Grill: 10 min. Ingredients: 1/3 cup honey 1/4 cup lemon juice 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed 1/4 teaspoon crushed red pepper flakes 1 pound boneless skinless chicken breast, cut into 1-inch cubes 1 pint cherry tomatoes 1 small zucchini, cut into 1-inch pieces 1 can (8 ounces) unsweetened pineapple chunks, drained Directions: In a large bowl, combine the first four ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remai...

1 cup brown and wild rice blend 1/4 tsp salt 1 cup sugar snap peas, trimmed 1 skinless boneless chicken breast half 2 scallions, thinly sliced 1/3 cup dried cranberries 1/3 cup pecans, toasted 6 TBS orange juice 2 TBS honey 1 TBS olive oil 1/4 tsp black pepper 1 (8 1/4 ounce) can mandarin oranges in light syrup, drained 1. Cook the rice according to the packages directions, using 1/8 tsp of the salt and no butter, scattering the sugar snap peas on top of the rice for the last 5 minutes of cooking time. Meanwhile, prepare the grill, and preheat to medium. Place the chicken on the grill rack, turning until cooked through (10-12 minutes) (now you can always use pre-cooked chicken and skip this step!) Transfer the rice and peas to a serving bowl. Add the chicken and all the remaining ingredients except the oranges, toss until well combined. Gently stir in the oranges. I'm making this on Sunday with Turkey and regular peas. 8 pts per serving, this serves 4

I'm making mine with Turkey breast - cause that's what I have 4 red potatoes, scrubbed, halved, and thinly sliced (1/4 lb each) 1 small red bell pepper, cut into thin strips 1 small onion, thinly sliced 1 lb chicken tenders 2 cloves garlic, minced 3 tsp olive oil 2 tsp grated lemon zest 1/2 tsp dried oregano 1/4 + 1/8 tsp salt 5 TBS lemon juice 3/4 cup plain FF yogurt 1 small cucumber, peeled, seeded and grated 1 TBS chopped flat leaf parsley Combine the potatoes, bell pepper, and onion in a bowl and spray with nonstick spray. Spread on grill topper and grill, turning, until almost tender, about 8 minutes, transfer to bowl. Add teh chicken, half the garlic, 2 tsp of oil, lemon zest, oregano, and 1/4 tsp of salt to bowl and toss Place 1/4 of the chicken mixture in the middle of each 15 X 18 heavy duty foil sheet, drizzle with 4 TBS of lemon juice. Close the package - making sure nothing can leak - (double fold) Place the packets on teh grill and grill covered about 20 minutes...

20 oz skinless, boneless chicken breasts 1 cup ketchup 1 (12 oz) can of diet cola Put chicken in non-stick skillet and pour ketchup and cola over the chicken. Turn heat to medium high and cook chicken for 45 minutes - stirring occasionally. Cover, reduce heat to simmer and cook another 15-20 minutes until sauce thickens and sticks to chicken. makes 5 servings at 4 ww pts each

Ingredients 4 (5 ounce) skinless boneless chicken breasts 1/2 cup pecans 2 tablespoons cornflake crumbs 1 tablespoon soy sauce 2 tablespoons honey Instructions 1.Preheat your oven to 425 degrees. Line a baking sheet with foil. 2.Finely chop pecans in food processor. Sprinkle pecans and cornflake crumbs on a sheet of wax paper. 3.Combine honey and soy sauce. Dip both sides of each chicken breasts into the honey mixture then into pecan mixture to coat. 4. Arrange on baking sheet in a single layer; spray lightly with nonstick spray. and baked until chicken is cooked through about 5 minutes each side.

Cumin Chicken 2 tsp ground cumin, divided 1/2 tsp dried oregano 1/4 tsp garlic salt 4 boneless skinless chicken breast halves (4 ounces each) 1 TBS canola oil 1/2 cup picante sauce 1/4 cup water 1 tsp reduced-sodium chicken bouillon granules Combine 1 tsp cumin, oregano and garlic salt; sprinkle over both sides of chicken. In a large nonstick skillet, brown chicken in oil on both sides. Combine the picane sauce, water, bouillon and remaingin cumin; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until chicken is no longer pink. Remove chicken and keep warm. Cook and stir the sauce over medium-high heat for 3-5 minutes or until thickened. Serve 3 Tbs with one piece chicken

INGREDIENTS: 1 tablespoons olive oil, divided 1 lemon 1 pound boneless skinless chicken breast meat 1/4 teaspoon salt, divided 2 medium zucchini 1/4 cup chopped parsley 1/4 teaspoon black pepper 2 ounces Feta cheese, crumbled COOKING INSTRUCTIONS: Preheat oven to 400 degrees. Drizzle 1/4 tablespoon of the oil in a roasting pan. Remove the zest from the lemons in thin strips; set aside. Thinly slice the lemons and place half of the slices in the pan. Rinse the chicken and pat it dry with paper towels; place it on top of the lemon slices and season with 1/8 teaspoon of the salt. Slice each zucchini in half lengthwise, then slice each half into 1/4-inch-thick half-moons. In a bowl, combine zucchini, parsley, pepper and remaining oil, lemon slices and salt; toss well. Spread zucchini mixture around the chicken and sprinkle the Feta cheese on top. Bake until chicken is cooked through, 20 to 25 minutes. Divide chicken, zucchini mixture and lemons among individual dinner plates and sprinkle w...

Looking for something different this weekend - going to try this one Hawaiian Baked Chicken INGREDIENTS 12 boneless skinless chicken thighs (4 ounces each) 2 cans (8 ounces each) unsweetened crushed pineapple, undrained 1/4 cup sherry or chicken broth 1/4 cup spicy brown mustard 1/4 cup honey 2 tablespoons butter , melted 1/2 teaspoon paprika SERVINGS 6 DIRECTIONS Arrange chicken in a shallow baking dish coated with cooking spray. In a small bowl, combine the pineapple, sherry or broth, mustard, honey and butter; mix well. Spoon over chicken; sprinkle with paprika. Bake, uncovered, at 400° for 35-45 minutes or until a meat thermometer reads 180°. Yield: 6 servings. NUTRITIONAL INFO Nutritional Analysis: One serving (2 chicken thighs with 1/3 cup sauce) equals 285 calories, 10 g fat (4 g saturated fat), 118 mg cholesterol, 288 mg sodium, 22 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit, 1 fat. This came from the Light and Tasty website - works...