Greek Chicken Thighs

Greek Chicken Thighs

adapted from America's Test Kitchen

This is the moistest chicken I think I have ever cooked. Cutting slits into the chicken allowed the marinade to better penetrate the meat.

served with Cream-less Creamed Corn

Makes 2 servings                                                                10 WW pts / serving

1 Tbsp. olive oil
2 tsp. chopped fresh rosemary
2 tsp. chopped fresh thyme
1 1/2 garlic cloves, chopped
2 (3-inch) strips lemon zest, chopped
3/4 tsp. Kosher salt
1/2 tsp. dried oregano
1/4 ground coriander
1/8 tsp. crushed red pepper flakes

1/8 tsp. freshly ground black pepper pepper

2 bone-in chicken thighs

1. Cut 4 slits about 1/2 inch deep in each piece for marinade to penetrate.
2. In a bowl, combine oil, rosemary, thyme, garlic, lemon zest, salt, oregano, coriander, pepper flakes, and pepper; Whisk to combine.s
3. Transfer chicken to bowl with marinade and turn to thoroughly coating; Make sure marinade gets into slits. 
4. Refrigerate for at least 30 minutes or up to 2 hours.
5. Preheat the oven to 425F.
6. Place chicken, skin side up, in an oven-safe skillet; Scrape any remaining marinade from bowl over chicken. 
7. Roast until the thighs register 175 degrees, about 30 minutes.
8. Remove skillet from oven; Turn on the broiler.
9. Spoon pan juices over top of chicken to moisten the skin. 
10. Broil chicken until skin is lightly browned, about 3 minutes.
11. Let chicken rest in skillet for 10 minutes. 

Enjoy!

Homemade Hummus with Herbed Pita Chips

Hummus with Herbed Pita Chips

adapted from Food Network

I like to make hummus whenever I have leftover chick peas from another recipe. You can also save the aquafaba (liquid from the chick peas) to make a vegan mayo. 

Homemade pita chips are so much better than the ones in a bag.

Makes 2 servings with extra hummus           3 WW pts/4 chips + 3 Tbsp. hummus

1 Tbsp. butter, at room temperature
2 tsp. fresh herbs of your choice (ex: chives, parsley, rosemary)
1 pita bread
Kosher salt, for sprinkling

1/2 15-ounce cans chickpeas, drained
1/2 cloves garlic
2 Tbsp. lemon juice
2 Tbsp.tahini
2 1/2 Tbsp. water to to reach desired consistency
1/4 tsp. salt
Aleppo pepper for garnish, optional

1/2 tsp. Pistachio oil, or other finishing oil for garnish, optional

1. Preheat the oven to 400F. 
2. Add the herbs to the butter  mix until well combined; Spread the herb butter onto the pita.
3. Sprinkle with salt and bake until crisp, about 10 minutes.
4. Meanwhile, combine the chickpeas, garlic, lemon juice, tahini and water; Run the processor until smooth, scraping down the sides as needed.
5. Season to taste with the salt.
6. Top with Aleppo pepper and oil, if using.
7. Serve with pita chips.

Enjoy!

 

Lamb, Roasted Shallot and Chorizo Skewers with Cabernet Vinaigrette

Lamb, Roasted Shallot and Chorizo Skewers with Cabernet Vinaigrette

adapted from Food Network

The original recipe called for Rioja which is sweeter and fruitier than a cabernet but we had a cabernet in the house. If you were to use a Rioja you would not need as much honey in the vinaigrette.

The shallots need to be roasted in advance of cooking the skewers because the skewers cook in such little time you would be eating raw shallots.

Most of the calories / WW points (17 points in the whole recipe) come from the vinaigrette. There is about 7 Tbsp. of the vinaigrette. You can lower your point value by not using all of the vinaigrette.

Makes 2 servings

1 1/2 cups Cabernet Sauvignon wine
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. honey or more to taste
1 Tbsp. olive oil
Salt and freshly ground pepper
1/2 head garlic, peeled and crushed
1/3 cup olive oil
2 rosemary sprigs
1 lb. boneless lamb loin, cut into 1-inch pieces
1 link Aidells chorizo, sliced 1/4-inch thick
6 large shallots, roasted
2 metal skewers, or 2 wooden skewers soaked in water for 2 hours

1. In a small saucepan reduce the wine to 2 Tbsp.
2. Place the syrup in a blender with the vinegar, mustard, honey and olive oil.
3. Blend until combined. Season vinaigrette with salt and pepper to taste.
4. In a bowl, combine the garlic, olive oil, rosemary and lamb and marinate for 4 to 6 hours in the refrigerator.
5. Preheat the broiler or grill.
6. Thread the lamb cubes, chorizo and roasted shallots on the skewers; Season with salt and pepper to taste.
7. Cook for 2 to 3 minutes on each side for medium rare doneness.
8. Arrange on platter and drizzle with vinaigrette.

Enjoy!

* Since there was marinade left in the bowl. The amount of oil used in the calculation was determined by remeasuring the oil

Baked Potato with Whipped Feta

Baked Potato with Whipped Feta

adapted from Food Network

If you want to decrease the number of points just use less of the topping and add a few sprays of Parkay cooking oil spray to moisten the potato

Makes 2 servings                                                   4 WW points / serving                                                                 

1/4 tsp dried rosemary
1/2 tsp. dried thyme 
Grated zest of 1/3 lemon
3/4 tsp. Kosher salt 

1  large (8- to 10-ounce) baking potatoes
Cooking spray
2 oz. feta cheese, crumbled
1 oz. cream cheese, at room temperature
2 Tbsp. freshly squeezed lemon juice

2 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper

Chopped fresh scallions

1. Preheat the oven to 400 degrees F. 
2. Line a sheet pan with aluminum foil.
3. Place the rosemary, thyme, lemon zest, and salt in the bowl of a mini food processor and pulse 10 to 12 times, until finely chopped.
4. Spread the mixture in a shallow bowl or plate; Set aside.
5. Scrub the potato, dry them well, and pierce them all over with the tines of a fork. 
6. Place the potato on the prepared sheet pan and rub rub it all over with 1 tsp. of olive oil. 
7. Roll the potato in the salt and herb mixture and put it back on the sheet pan. 
8. Bake for 60 to 75 minutes, or until tender. 
9. Meanwhile, combine the feta, cream cheese, lemon juice and olive oil in the mini food processor; process until well combined; season to taste with salt and pepper.
10. Cut the potato in half; Squeeze the ends towards the middle to open up the flesh.
11. Top with a generous scoop of whipped feta. 
12. Sprinkle with scallions prior to serving.

Enjoy!

Lemon Rosemary Barley

Lemon Rosemary Barley

adapted from Cooking Light December 2014

With my weight loss journey, I have been leaning more towards whole grains rather than white rice and pasta. Barley is high in iron and fiber and low in fat.

Makes 2 servings                                                                  2 WW pp / serving

1/2 cup uncooked barley
2 cups water

Cooking spray
1/2 cup chopped onion
2/3 tsp. chopped fresh rosemary
1/2 tsp. grated lemon zest
1/4 tsp. Kosher salt

1. Combine barley and water in a sauce pan; bring to a boil
2. Cover, reduce heat and cook 50 minutes; Drain.
3. In a skillet coated with cooking spray, cook the onion and rosemary unil the onion, softens, about 5 minutes.
4. Add the cooked barley, lemon zest and salt.
5. Cook until heated through.

Enjoy!

Cajun Shrimp Skillet

Cajun Shrimp Skillet

adapted from Taste of Home

Looking for a low-fat, low carb meal to celebrate Mardi Gras? This is a nice alternative to shrimp etouffee.

1 Tbsp. Parkay cooking oil spray
2 garlic cloves, minced
1/2 cup beef stock
1 tsp. Worcestershire sauce
1 tsp. freshly ground pepper
1/2 tsp. Kosher salt
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp crushed red pepper
1/4 tsp. dried oregano
1 lb. uncooked, large shrimp, peeled and deveined

Creole Fried Rice, optional

1. In a large skillet heat the Parkay and cook the garlic until fragrant, about 1 minute.
2. Stir in the stock, Worcestershire sauce and seasonings; bring to a boil.
3. Add the shrimp and cook until the shrimp turn pink, stirring occasionally, about 3 minutes.
4. Serve with Creole Fried Rice if desired.

Enjoy!

Vegetable Soup with a Beefy Broth

 Vegetable Soup with a Beefy Broth

adapted from Cooking Light Annual Recipes 2000

I very rarely use canned broths. By collecting vegetable scraps in a bag in the freezer you can easily make a home made broth / stock with the stuff that you would otherwise throw away. I then add chicken or beef base to change the flavor but the vegetable stock adds a deepness of flavor and added nutrients.  Don't have the time to make your own stock use the canned vegetable and add beef base or just use beef broth.

Makes 4 servings                                                       1 WW Blue point / serving

Cooking spray

1 cup chopped onion

3 cloves garlic, minced

1 cup chopped celery

1/2 medium zucchini, chopped

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. dried rosemary

3 1/2 cups vegetable or beef broth

1 Tbsp. + 3/4 tsp. beef base (omit if using beef broth)

2 1/4 cups frozen mixed vegetables (I like carrots, corn and green beans)

1/2 can (15 oz.) black beans

1 can (14.5 oz.) diced tomatoes, with juices

1/4 cup orzo pasta

1/4 cup fat free tomato sauce

1 cup shredded green cabbage

Kosher salt & freshly ground black pepper

1. In a soup pot coated with cooking spray, cook the onion and garlic for 2 minutes. 
2. Add the celery, zucchini, basil, oregano, rosemary, broth, soup base if using and beans. Bring to a boil.
3. Reduce heat to a simmer and cook for 30 minutes.
4. Add the tomatoes, orzo and tomato sauce. Bring to a boil and cook for 20 minutes or until the pasta is tender.
5. Add the frozen vegetables and the cabbage. Cook about another 5 minutes until the cabbage wilts.
6. Season to taste with kosher salt and freshly ground pepper before serving.

Herb Roasted Salmon

Herb Roasted Salmon

adapted from Taste of Home

This a simple but elegant dish that is quick and easy to make.

Serve on a bed of simple sauteed mixed greens.

Makes 3 servings                                                     0 WW Blue points / serving                                

3 salmon filets (6 oz. each)

3 garlic cloves, minced

2 tsp. fresh rosemary, minced

1 tsp. olive oil

1 tsp. water

1 1/2 tsp. fresh thyme, minced

Kosher salt & Freshly ground black pepper

1. Preheat the oven to 425F.
2. Place the salmon on a baking pan lined with foil and coated with cooking spray.
3. Combine the garlic, rosemary, oil, water and thyme in a small bowl; spread over fillets.
4. Roast the fish for about 18 minutes or until it flakes easily.
5. Season with salt and pepper before serving.

Enjoy!

Tuscan Herb Rub

Tuscan Herb Rub

This herb rub is very versatile. It will work great on at types of meat, poultry or vegetables.

Makes about 1 Tbsp. (enough for 1 lb.)                      0 WW Blue points / serving

1 1/2 Tbsp. Kosher salt

1 tsp. onion powder

1/2 tsp. sugar substitute

1/2 tsp. dried rosemary, crushed

1/2 tsp. dried thyme

1/8 tsp. ground black pepper

1. Combine all ingredients in a small bowl.

Enjoy!

Steak & Mushroom Hash with Fried Egg

 Steak & Mushroom Hash with Fried Egg

adapted from Taste of Home

Still using up some of that beef roast. This recipe can be made with any leftover beef or better yet try it with leftover chicken or turkey breast for 0 WW Blue points.

If you do not have a leftover baked potato just peel and cube a potato put it in a microwave dish with 1/2 cup of water and cook on high for about 9 minutes or until the potato is tender.

Makes 3 servings                                                      3 WW Blue points / serving

1 small leftover baked potato, peeled and cubed

1/2 lb. sliced fresh mushrooms

6 oz. zucchini, quartered and sliced

1/3 small onion, diced

1/4 bell pepper, seeded and diced

Cooking spray

1/3 cup beef stock or canned broth

1 1/2 tsp. whole grain mustard

1/2 tsp. dried rosemary, crushed

3 oz. leftover lean beef roast, sliced thin and cubed

3 Tbsp. reduced fat Mexican blend cheese

Kosher salt and Freshly ground pepper

3 eggs, fried to your liking of doneness.

1. Sauté the mushrooms, zucchini, onions and peppers in a skillet coated with cooking spray until tender-crisp, about 5 minutes.
2. Stir in the broth, mustard and rosemary. Bring to a boil; reduce heat and simmer uncovered for 2 minutes.
3. Add the beef and potatoes and cook until heated through.
4. Serve hash sprinkled with cheese, topped with egg and seasoned to taste with salt and pepper.

Enjoy!

Escarole Soup with Chicken Meatballs

Escarole Soup with Chicken Meatballs

adapted from Gourmet December 1995

Escarole is leafier than kale, and is usually sold in bunches that look a lot like a head of lettuce, with short, wide, wavy-edged leaves. The color and texture of the leaves varies—those on the outside are darker-green and a bit tougher, while the interior leaves are pale-yellow and more tender.

If you don't have escarole, you can substitute kale, spinach or mustard greens.

Makes 4 servings                                                     1 WW Blue points / serving

1 small onion, finely chopped

1 tsp. chopped fresh rosemary

Cooking spray

1/2 lb. escarole (about 1/2 head), chopped

5 cups homemade chicken stock or canned

2 Tbsp. soup shell pasta, or other small pasta

1/4 lb. ground chicken breast

2 2/3 Tbsp. panko bread crumbs

1 large egg yolk

1 scallion, minced

1/2 tsp. Italian seasoning

1/4 tsp. garlic powder

1 garlic clove, minced

1/8 tsp. Kosher salt

1. In a large saucepan coated with cooking spray, cook the onion and rosemary until softened.
2. Add escarole and sauté 1 minute.
3. Add the broth and pasta and cook partially covered. stirring occasionally, about 10 minutes.
4. Meanwhile combine the chicken, bread crumbs yolk, scallion, Italian seasoning and garlic powder.
5. Form into 12 small meatballs.
6. Cook the meatballs in a skillet coated with cooking spray until browned on all sides. - They will not be fully cooked.
7. Add the meatballs to the soup and simmer, partially covered for about 5 minutes.
8. Chop the garlic and salt together to make a paste.
9. Stir the garlic paste into the soup before serving.

Enjoy!

Balsamic Glazed Chicken with Fennel Slaw

Balsamic Glazed Chicken with Fennel Slaw

adapted from  The Rachael Ray Show

The chicken is cooked simply but the slaw and balsamic glaze takes this chicken dish over the top.

Makes 2 servings                                                       1 WW Blue point / serving

1/2 bulb fennel, trimmed and thinly sliced

1 cup shredded green cabbage

1/4 medium red onion, thinly sliced and cut in half

1/2 lemon, juiced

Kosher salt & Freshly ground black pepper

2 boneless, skinless chicken breasts

Cooking spray

1 clove garlic, minced

1/6 cup balsamic vinegar

1 1/2 tsp. Truvia brown sugar blend

1 Tbsp. fresh rosemary, chopped

1 1/2 tsp. Worcestershire sauce

1 1/2 Tbsp. Dijon mustard

1 cup arugula leaves

1 Tbsp. parsley, chopped

1. In a large bowl, toss the fennel, cabbage, onion and lemon juice; season to taste with salt and pepper; set aside.
2. Season the chicken with salt and pepper
3. Cook in frying pan coated with cooking spray until browned and cooked through, about 5-7 minutes per side; set aside.
4. Add more cooking spray to the same pan; add garlic and sauté until fragrant, about 1 minute.
5. Add the vinegar and scrape up the browned bits from the bottom of the pan.
6. Add the Truvia, rosemary, and Worcestershire; cook until it thickens slightly, about 1 minute.
7. Stir in the mustard. Whisk to combine.
8. Return the chicken to the pan and turn to coat and heated through.
9. Add the arugula and parsley to the fennel mixture; toss to combine.
10. Serve with chicken with the slaw on the side.

Enjoy!

Sous Vide Pork Tenderloin with Spicy Apricot Mustard

 Sous Vide Pork Tenderloin with Spicy Apricot Mustard

adapted from Food Network

Sous Vide means under pressure in French. The food is vacuum sealed then cooked low and slow in a water bath. The sous vide machine maintains the temperature of the water bath and keeps the water circulating. There are many on the market but I love my Joule.

This tenderloin would make a great sandwich. We are trying to cut carbs so we had ours without bread.

Makes 4 servings                                                    3 WW Blue points / serving

1 1-lb. pork tenderloin

Kosher salt & freshly ground black pepper

1 Tbsp. fennel seeds

5 garlic cloves, smashed

5 pickled pepperoncini peppers

4 rosemary sprigs, woody stem removed

2 Tbsp. olive oil

2 Tbsp. water

6 Tbsp. Spicy Apricot Mustard

Spicy Quick Pickled Radishes

1. Preheat a sous vide machine in a water bath to 144F.
2. Combine the fennel seeds, garlic, pepperoncini, rosemary, oil and water in a small food processor and puree until combined.
3. Sprinkle the pork with salt and pepper.
4. Rub the marinade over the pork and put into a food safe vacuum seal bag and vacuum shut.*
5. Place in the water bath and cook for 1 hour and 30 minutes.
6. Remove the pork from the bag and let rest 10 minutes.
7. Heat a large sauté pan over high heat, if you have a surface thermometer I try to get it to 475-500F.
8. Sear the pork on all sides. Remove to a cutting board.
9. Slice the pork to your desired thickness and serve with the Spicy Apricot Mustard and Quick Pickled Radishes.

Enjoy!

*If you do not have a vacuum sealer, use a freezer zip closure bag being careful to remove all of the air from the bag.

Garlic Mashed Butternut Squash

Garlic Mashed Butternut Squash

adapted from Food & Wine November 2012

Since we are trying to lead a lower carb lifestyle, we substituted roasted, mashed butternut squash for potatoes.

When ever you cook a squash, reserve the seeds to make roasted seeds. You can roast any type of winter squash the same way you would pumpkin seeds.

Makes 3 servings                                                    0 WW Blue points / serving

2 lb. butternut squash, peeled and sliced into 3/4-inch slices

6 garlic cloves, peeled

1/2 jalapeno, seeded

Cooking spray

1 rosemary sprig

Kosher salt & Freshly ground black pepper

1 Tbsp. Parkay cooking oil spray              

1. Preheat the oven to 400F.
2. Spray foil lined baking sheet with cooking spray.
3. Place the squash, garlic and jalapeno on the baking sheet and spray again with cooking spray; Sprinkle with salt and pepper.
4. Cover with foil and roast until tender, about 45 minute.
5. Discard the rosemary and mince the jalapeno.
6. Transfer the squash, garlic, minced jalapeno and cooking oil spray to the bowl of a food processor* and pureed to desired consistency.
7. Season to taste with salt and pepper before serving.

Enjoy!

* Alternatively, you can transfer the vegetables and cooking oil spray to a bowl and mash with a potato masher.

Lamb Gyro Meat with Tzatziki

 Lamb Gyro Meat with Tzatziki

adapted from Food Network

Most of the gyro meat recipes I have seen are  made with leg or shoulder meat. This one was a bit easier with ground lamb. It is cooked like a meatloaf and then compressed.

I also prefer a pita with a pocket versus a pocket-less pita or flatbread. The ones I make are light and airy and actually puff up unlike the commercially available ones.

You can lower the point count by 3 Blue points using a reduced fat pita like Joseph's. I had the urge to bake bread so we are splurging today.

Makes 4 servings                                                   11 WW Blue points / serving   

1/2 medium onion, chopped

1 lb. lean ground lamb

1 1/2 tsp. finely minced garlic

1 1/2 tsp. dried marjoram

1 1/2 tsp. dried rosemary 

1 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

4 Tbsp. Tzatziki sauce  

4 white pita pockets, purchased or homemade 

Sliced tomato

Sliced onions

Shredded lettuce

3 Tbsp. reduced-fat Feta cheese    

1. Preheat oven to 325F.
2. Put the onion in a food processor and pulse for 10-15 seconds or until finely chopped.
3. Turn out the onions onto a kitchen towel and squeeze out the excess water. Return the onion to the food processor.
4. Add the lamb, garlic, marjoram, rosemary, salt and pepper until it forms a fine paste, about 1 minute.
5. Place into a mini loaf pan; place the loaf pan into a water bath.
6. Cook in the preheat oven for about 75 minutes or until the internal temperature reaches 165F.
7. Drain any fat in the pan and place the pan on a cooling rack.
8. Place a brick wrapped in foil or a cast iron grill press on top of the meat. Allow it to rest until the internal temperature reaches 175F, about 15 -20 minutes.
9. Slice and serve in a pita with 1 Tbsp. tzatziki, 2/3 Tbsp. feta and vegetables as desired.

Enjoy!

                             

Apricot Rosemary Chicken Breasts

Apricot Rosemary Chicken Breasts

adapted from Cooking Light Annual Recipes 2015

Fresh herbs brighten the jam to make a tasty glaze.

served with Caprese Zucchini

Makes 2 servings                                                    1 WW Blue points / serving

1/3 cup sugar free apricot jam

1 1/2 Tbsp. white wine vinegar

1 tsp. fresh rosemary, chopped

cooking spray

2 boneless, skinless chicken breasts, cut in half horizontally if thick

Kosher salt and freshly ground black pepper

1. Combine 1/8 tsp. salt, apricot preserves, vinegar and rosemary in a small saucepan; heat until melted and combined.
2. Sprinkle the chicken with salt and pepper.
3. Cook in a grill pan coated with cooking spray, about 1 minute per side.
4. Brush with apricot mixture.
5. Cook an additional 2 minutes or until cooked through.
6. Brush with remaining apricot mixture prior to serving.

Enjoy!

Green Beans with Toasted Sesame Seeds

Green Beans with Toasted Sesame Seeds

adapted from Food & Wine 

You can toasted your sesame seeds yourself but they are readily available already toasted.

Makes 2 servings                                                    0 WW Blue points / serving

1 tsp. toasted sesame seeds

Cooking spray

1 garlic clove, chopped

2/3 tsp. chopped fresh thyme

2/3 tsp. chopped rosemary

1/2 lb. green beans, trimmed

1/4 c. homemade chicken stock or canned broth

Kosher salt & freshly ground pepper

1. In a medium skillet coated with cooking spray, cook the garlic, thyme and rosemary, stirring constantly until fragrant, about 30 seconds.
2. Add the green beans, cook tossing frequently for about 1 minute.
3. Add the stock, cover, reduce heat and cook stirring occasionally, until the beans are bright green, about 6 minutes.
4. Uncover, season to taste with salt and pepper. Continue cooking uncovered until the liquid evaporates, about another minute.
5. Remove from heat. Add the sesame seeds and season to taste with salt and pepper.

Enjoy!

Roasted Rosemary Carrots & Parsnips

Roasted Rosemary Carrots & Parsnips

adapted from Food Network

Parsnips and carrots are a wonderful combination. Feel free to substitute your favorite fresh herbs.

Makes 2 servings                                                0 WW Blue points / serving

1/2 lb. carrots, peeled and cut into 1 1/2 inch pieces

1/2 lb. parsnips, peeled and cut into 1 1/2 inch pieces

3 large shallots, peeled and cut in half

1 rosemary sprig, leaves removed and chopped

Cooking spray

1/4 tsp. kosher salt

few grinds of black pepper

1/4 cup homemade chicken stock or purchased broth

1. Preheat the oven to 375F.
2. Toss the carrots, parsnips and shallots on a rimmed baking sheet coated with cooking spray. 
3. Spray the top of the vegetables with additional cooking spray.
4. Sprinkle with the chopped rosemary and pour in the stock.
5. Roast in the preheated oven for 45 minutes  1 hour until fork tender.
6. Season to taste with salt and freshly ground pepper before serving.

Enjoy!

Cheddar Mashed Cauliflower

Cheddar Mashed Cauliflower

adapted from Taste of Home November 2011

Mashed cauliflower is a great lower calorie substitute for mashed potatoes.

Makes 3 servings                                        1 WW Blue point / serving

2/3 medium head cauliflower, broken into florets

2 2/3 Tbsp. fat free milk

1 tsp. minced fresh rosemary

pinch of kosher salt

1/4 cup shredded reduced fat cheddar cheese

1. In a pot bring 1 inch of water to a boil.
2. Add cauliflower and cook for 5 minutes or until tender.
3. Drain and move to a food processor.*
4. Add the milk, cheese, rosemary and salt and pulse until desired consistency.
5. Season to taste with kosher salt and freshly ground black pepper to taste before serving.

Enjoy!

* If you do not have a food processor you can mash it by hand with a potato masher.

Skinnier Chicken Cacciatore

 Skinnier Chicken Cacciatore

adapted from The Home Cook by Alex Guarnaschelli

I like to serve this chicken with baked spaghetti squash. It can also be served with your favorite pasta. The recipe makes twice as much sauce as is needed for the chicken. Save it for another recipe such as an egg pizza.

Makes 2-3 servings                            0 WW Blue points / serving

Cooking spray

2 boneless, skinless chicken breasts, cut into 2 inch pieces

Kosher salt

2 tsp red pepper flakes

2 medium onions, thinly sliced

6 garlic cloves, minced

6 ounces white mushrooms, thinly sliced

1 cup chicken stock + more if needed to thin sauce if needed

1 (28 oz.) crushed tomatoes

1/2 tsp. sugar substitute

2 bay leaves

4 sprigs thyme

1 sprig fresh rosemary, chopped

1. In a saucepan coated with cooking spray, arrange half of the chicken in a single layer. Making sure not to crowd the pan. 
2. Season with salt and half of the red pepper flakes. Cook until browned, about 5 minutes.
3. Turn the chicken over and cook until browned, about 5 more minutes. Remove to bowl and set aside.
4. Add more cooking spray and repeat with remaining chicken.
5. In the same skillet add more cooking spray and cook the onions until they are translucent, about 3 minutes.
6. Add the garlic and mushrooms and cook until browned, about 10 minutes.
7. Add the chicken stock and cook until reduced by half, about 6 minutes.
8. Add the tomatoes, bay leaves, thyme sprigs and rosemary. Bring to a simmer. Cover and cook 20 minutes to begin melding the flavors.
9. If the sauce is becoming too thick add a little more chicken stock to achieve your preferred consistency.
10. Return the chicken and any accumulated juices to the sauce. Cover and cook until the chicken is cooked through, about 10 minutes.
11. Serve as is or over spaghetti squash.

Enjoy!