Ginger, Lime, and Cilantro Chicken

I'm back. This time, for real. Promise!

I'll be honest...I had not been cooking a lot lately. But in the last few weeks, I've managed to get back into the "WW" mindset. And now that I've moved to Athens to start the next chapter of my life, I'm excited to begin some more culinary experimentation.  My kitchen doesn't have a lot of counter

space, and I can already tell that cooking may become frustrating at times...but the results, hopefully, should be worth it.

This recipe is another from the WW playbook.  I've tried to make it a few times, but to no avail. I would always forget that this recipe calls for the chicken to bathe in its marinade for 2 to 3 hours. When I sit down at 6 o'clock to cook, I don't exactly want to wait until after 8pm to begin cooking.  But right now, I'm on an extended hiatus in Athens; I'm done with my job at UNF, have moved to Athens, but won't start work and classes in my doctorate program until mid-August(ish).  So I have a lot of free time on my hands. I decided to give this recipe a shot because it just sounded delicious.

Ingredients

1/4 cup low-sodium soy sauce
4 tablespoons lime juice
1 tablespoon ground ginger
2 garlic cloves, minced
1 tablespoon honey
1/4 cup chopped cilantro
1 lb boneless, skinless chicken breast
2 tablespoons minced scallions

(The original recipe also called for lime zest; I did not have any limes handy, so I just skipped it.  It also called for fresh ginger root rather than the ginger, but again, I went with the ingredients I had on hand.)

1. In a large bowl, combine soy sauce, lime juice, ginger, garlic, honey, and half of the cilantro.  Whisk well. Set aside 2 tablespoons of the marinade.

2. Add chicken to the bowl. Coat well.  Refrigerate for 2 to 4 hours.

3. When the chicken is thoroughly marinated, preheat the broiler to high. Place the chicken in a baking dish. Discard marinade. Broil chicken for 4 to 6 minutes.

4. Flip the chicken and brush the reserved marinade. Resume broiling the chicken for another 4 to 6 minutes.

5. When the chicken is thoroughly cooked through, sprinkle with scallions and remaining cilantro. Spoon any sauce from the baking dish onto the chicken.

Yields 4 servings total
Points Plus value: 5

I served the chicken with a side of steamed broccoli and brown rice. The chicken was incredibly flavorful and I didn't want to pair it with anything that would have a competing flavor.

***And because I care, a PSA about kitchen safety. I am somewhat hypochondriacal sometimes, and was convinced that I had developed salmonella poisoning after handling the chicken. I did not really, but it warrants a warning: make sure you handle all raw meats, eggs, and unprocessed dairy with care. Wash your hands after handling these items, and cook them all thoroughly.

Okay, that's it. I'll get off my soapbox now.  

Chicken with a roasted red pepper and pesto sauce

I could probably make a million excuses for my lack of regular posts (job, life, job, moving, job, job)...but despite the lack of posts, I have still found time to indulge in some culinary experimentation.  The last few weeks, I've found my motivation again and got back on my Weight Watchers plan...which means, healthier eating habits and fun new recipes!

In the world of WW and with the points systems, poultry and seafood are the most point-friendly

meaty proteins. I like fish, but I often find myself relying on chicken as a centerpiece for a recipe. My newest favorite recipe has a lot of flavor for minimal effort. Minimal effort is pretty important right now; I'm about to move to a new city in a few weeks and a lot of my kitchen supplies are packed away.  Fortunately, this didn't require much in the way of equipment.

This chicken dish was served grilled, with a smooth, creamy roasted red pepper and pesto sauce. It is based off a WW recipe, but I decided at the last minute to add pesto instead of plain, chopped basil.  Without further ado...

Ingredients

4 chicken breasts (Mine were about 4oz each)
1 jar roasted red peppers (packed in water, not oil), drained
1 tablespoon balsamic vinegar
1 clove garlic, chopped
1.5 tablespoons of pre-made pesto (it's not in the picture, because it really was a last minute substitute)
2 teaspoons olive oil
Salt
Pepper

1. Combine roasted red peppers, balsamic vinegar, garlic, and pesto in a food processor until smooth.  Add salt and pepper to taste.

2.  Transfer the  mixture to a small saucepan and cook on medium heat. Stir frequently until the sauce simmers.  Remove from heat and keep warm. (For good measure, I added some chopped basil after I took it off the heat)

3. Meanwhile, sprinkle chicken with chopped basil, salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook thoroughly on each side (about 5 minutes on each side).

4. When chicken is cooked, serve with sauce drizzled on top.

Serving suggestion: Add a side of creamed spinach or other green vegetable.

Yields 4 servings total
Points Plus value: 5

Ghiradelli Chocolate-Swirled Cheesecake

Okay, I haven't exactly been the best Weight Watchers member lately, but I've done some pretty exciting and delectable culinary experiments...like this one: a Ghiradelli chocolate-swirled cheesecake.

I was on a cheesecake kick a few weeks ago, and this was one of the things I concocted.  Really, I just wanted to use my new spring-form pan...

Basically, I used the cheesecake part from my red velvet cheesecake, posted a few weeks ago.  In addition, I made my own crust.

Crust Ingredients and Directions
2 cups graham cracker crumbs
1/4 cup melted butter

Mix the crumbs and butter together. Press firmly and evenly on to the bottom of a spring-form pan. 

Then...pour about 3/4 of the cheesecake mixture on top of the crust.  Then, pour a box of

Ghiradelli-brand chocolate brownies mix, prepared according to directions. Add the last bit of cheesecake, and swirl the two together with a fork.

Bake at 350 degrees for 40-45 minutes.

It should come out looking like this...

And you should eat it. Immediately.

I've made it three times already, and it has been devoured. Every.Single.Time. (And not just by me...)

Shrimp Pico De Gallo

If you're a frequent reader of my blog, it is probably not surprising that I enjoy Mexican cuisine.  One of the easiest recipes to make is pico de gallo. Pico, or salsa fresca, has less liquid than other salsas.

This recipe takes the classic salsa fresca and ups the ante...it adds some shrimp!  This was one of those recipes that I didn't quite write anything down; I just sort of added ingredients as I felt inspired.  I like cilantro, so I add more than other people probably prefer. 

Ingredients
2 large tomatoes
1/4 red onion
Cilantro, to taste (I used about 1/4 cup, chopped)
1/2 lb cooked large shrimp
Juice from one lime
Salt
Chili powder

1. Cube tomatoes. Dice onion. Chop up the shrimp into small pieces.

2. Add the tomatoes, onions,  cilantro, lime, and spices to a bowl. Combine all ingredients and let it sit for a few minutes.

3. Add the shrimp and toss the ingredients together. Add additional cilantro, salt, and chili powder as needed.  Refrigerate at least 30 minutes before serving.

I served this as a side dish to a bowl of Santa Fe Chicken Soup from Campbell's. It was a quick, easy, and delicious meal!

Yields about 4 servings total
Points Plus value: 2

Red Velvet Cheesecake...and Cupcakes...and Bars

The first time I had red velvet cake, I was in graduate school. I lived in Georgia, and it was some amazing cake.  Out of respect for some of the unparalleled red velvet I've had over the years, I've never attempted to make it, though.

One of my favorite desserts is cheesecake.  This recipe combines the red velvet and the cheesecake. There are some pretty nifty things that you can make...that are relatively not fattening. This recipe (and it's accompanying variations) is one of them. I figured I could give it a shot, since it's not completely red velvet :)

Red Velvet Cheesecake Cupcakes

Ingredients

1 box Red Velvet cake mix
1.25 cups container vanilla-flavored Greek yogurt
1 large egg
1 cup water
8 oz reduced fat cream cheese
1/4 cup light sour cream
2 large egg whites
1/4 cup sugar
1 tbsp flour
1 tsp vanilla extract

1. Preheat oven to 350 degrees. Prepare the cupcake tin with liners and set aside.

2. In a large mixing bowl, beat cake mix, 1 cup vanilla Greek yogurt, egg, and water on medium speed until well combined. Set aside.

3. In a medium mixing bowl, beat cream cheese, 1/4 cup vanilla Greek yogurt, sour cream,e gg whites, sugar, flour, and vanilla extract on a low setting until well blended.

4. Add the cake mix to the cupcake liners, about 1/2 full.

5. Add an ice cream scoop of cheesecake mixture on top of the red velvet. Use a fork to swirl the mixtures together.

6. Bake for 20-25 minutes until the cheesecake is set. Remove from oven and let cool. Refrigerate for a minimum of 1 hour before serving. 

Yields about 24 servings (1 cupcake per serving)
Approximate Points Plus Value: 4 per cupcake

Variations

For mini cheesecakes:
Preheat oven to 350 degrees. In several small ramekins, melt 1/2 tsp of butter. Top with graham cracker crumbs. Follow steps 2 and 3 for the cake mix and cheesecake mix.  Add the cheesecake mix to the ramekins, about 1/2 full. Add an ice cream scoop of the red velvet cake mix, and swirl with a spoon. Bake at 350 for about 30 minutes, or until cheesecake is set. Let cool for 1 hour before serving.

For bars:
Preheat oven to 350 degrees. Follow steps 2 and 3 for cake mix and cheesecake mix. In a coated 13x9 inch baking pan, pour about 3/4 of the red velvet mixture. Top with the cheesecake mix. Add the remaining red velvet mix, and swirl with a fork. 

Lemon Chicken with Broccoli

The past three months have definitely been a personal food struggle. I find myself reverting back into bad habits...and then straightening up quickly...and then sliding back into the bad habits. I'm hoping that by returning to my blog, focusing more on my own cooking, I'll be able to get back on track 100%.

Today, we're going to talk about a really simple WW recipe I found: Lemon Chicken with Broccoli. Not only is this recipe is super easy...it's also versatile. I love a recipe that allows you to make it your own. For example: not a fan of broccoli? Substitute it for your favorite vegetable! (I made it a second time with mushrooms, and it had a very chicken francese-like taste)

Ingredients
2 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 tsp olive oil
1 lb boneless, skinless chicken breast
1.5 cups fat-free, reduced-sodium chicken broth
2 tsp minced garlic
2.5 cups uncooked broccoli florets
Lemon zest (to taste)
2 tbsp chopped parsley
1 tbsp fresh lemon juice

1. Combine about 1.5 tbsp of flour, 1/4 tsp of salt, and pepper. Coat chicken in the mixture.

 2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Once the oil is heated, add chicken and cook until both sides are golden brown (about 7 minutes).  Set chicken aside.

3. Pour 1 cup of broth and garlic in the same skillet. Bring the mixture to a boil over high heat, stirring occasionally. Add broccoli. Cover and cook over high heat for about 1 minute.
 
4. In a small bowl, mix remaining flour, broth, and salt. Add to the skillet and bring to a simmer over low heat.

5. Cover and cook until sauce is thickened. Stir in chicken and lemon zest. Heat thoroughly through.

6. Remove skillet from heat. Stir in parsley and lemon juice. Toss to coat.

Yields about 1 cup per serving (4 servings total)
Points Plus value: 4

I decided to serve this over 1 serving of orzo (2 oz. uncooked), which added about 5 points per serving.

Creamy Risotto with Butternut Squash

One thing that I try to do often is to cook with and eat seasonal vegetables and fruit. Cooler weather (relatively speaking, since I live in Florida) means produce like butternut squash. I've been in butternut squash mood lately: butternut squash ravioli, creamy butternut squash soup. But my favorite is my latest culinary adventure...creamy risotto with butternut squash.

I got this recipe from Weight Watchers Weekly, and it's a fantastic recipe. It was light and creamy, and the thyme gave it a great, rich flavor. So, buon appetit!

Ingredients
2 cups uncooked butternut squash
1/2 teaspoon olive oil
1/2 tablespoon nsalted butter
1 cup uncooked orzo
1.5 cups water
1 cup chicken broth
1 teaspoon thyme
2 tablespoons fat-free half-and-half
1/2 cup grated Parmesan cheese
Salt and pepper to taste

(I made a few substitutions in the recipe...instead of half-and-half, I used Lactaid and then a little bit of Greek yogurt. Instead of salted butter, I used margarine. Also, you can use fresh thyme for an even richer flavor.)

1. Peel the squash with a vegetable peeler, cut the squash in half, and scoop out the seeds. Then, cut the butternut squash into cubes. 

2. Toss the squash with the olive oil and salt until well coated. Place the squash on a baking tray lined with aluminum foil and prepared with vegetable spray. Roast squash until tender in an oven preheated to 425 degrees (about 20 to 25 minutes).

3. While squash is roasting, melt butter in a small saucepan over medium heat. Add orzo, and cook until orzo is browned.

4. Add water, chicken broth, and thyme. Bring to a boil. Reduce heat, then let simmer for 10 to 15 minutes (until liquid is mostly absorbed).

5. Stir in half-and-half, cheese, and squash. Add salt and pepper to taste.

Yields about 3/4 pieces per serving
Points Plus value: 6 per serving