This is a relatively simple recipe, with a minimal amount of preparation, where all of the ingredients are cooked in the same pot.The result is a delicious concoction of Chicken, Artichokes and Tomatoes with a very special garnish that brings everything together perfectly.
From our kitchen to yours. Enjoy the adventure.
Ingredients
Chicken Stewed with Artichokes and Tomatoes
1 pound Chicken Breast, uncooked, skinless and boneless, four 4 oz pieces cut in half.
1 medium Onion, sliced
3 cups canned crushed Tomatoes, with Italian herbs
28 oz canned Artichoke Hearts, without oil, drained and quartered.We included canned Artichokes with leaves as well. About 14 oz each.
2 cloves Garlic, minced
2 tsp Lemon Zest
1 Tbsp Parsley, finely chopped
Instructions
Heat a large non-stick skillet coated with cooking spray over high heat.
Brown Chicken, about 6 minutes, stirring; remove and set aside.
Reduce heat to medium, cook Onion until softened, about 7 minutes.
Return Chicken to skillet and stir in Tomatoes, their juice and the Artichokes.
Cover, partially, and simmer for 25 minutes.
Stir Parsley, Garlic and Zest together, uncooked, as a garnish to sprinkle on top.
Serve with 1/2 cup cooked Brown Rice.
Yields 4 servings.PointsPlus value per serving is 5, add 3 points for the Rice. Prep time is 15 minutes. Cooking time is 35 minutes. Level of difficulty is Easy.
Weight Watchers and PointsPlus are registered trademarks of Weight Watchers Intl. Inc.
Recipes shown may not be exactly the same as those found on any website. Judy and I tend to "tweak" each recipe we feature, to some degree, incorporating our own unique tastes and ideas. PointsPlus values, however, are accurate.
The Basque Country is the European national home to Basque people in the western Pyrenees that spans the border between France and Spain on the Atlantic coast.It comprises the autonomous communities of the Basque Country in Spain and the Northern Basque country in France.
Traditional Basque cuisine is mainly home and family cooking, passed on from one generation of women to another. Men, however, tend to do the majority of cooking outside the home, professionally or in gastronomic societies.
Basque favorites include beef (preferably of young animals), sheep and lamb, pork, and fowl (chicken, quail, partridge, and woodcock). A common Basque sausage, chorizo, is made from meat and pork fat, seasoned with paprika, salt, and garlic. It is then stuffed into casings and dried. It can later be fried or cooked. Hams are cured, care being taken to avoid too much salt. French Basques take pride in their confit d’oie, or goose fried in its own fat.
The Basque Country’s significant diversity in climate and terrain has resulted in a great variety of available vegetables and fruits. Peppers are very popular and are widely grown. Used green, ripe, and dried, they are a key ingredient in many dishes. Garlic is another Basque favorite, as it is in our home, prized in cooking not only for its taste, but for its ability to trap oils in meats and gravies, which enhances the overall flavor tremendously. We always add a little bit more Garlic to our recipes.
The most popular methods of vegetable preparation are 1) stews, such as leek stew (porrusalda) or bean stew (cocido) and 2) soups, such as vegetable soup (menestra)--a springtime delicacy--or garlic soup.
Today’s featured recipe has a wonderful, garden fresh flavor which further is enhanced by the addition of Canadian Bacon to our recipe.
From our kitchen to yours.Enjoy the adventure
Ingredients
Basque Chicken with Peppers and Onions
1 pound Chicken Breast, uncooked, boneless and skinless, cut into 1 inch pieces.
2 medium Onions, sliced. We used Red Onions
1 medium Sweet Red Pepper, seeded and cut into thin strips
1 medium Yellow Pepper, seeded and cut into thin strips
4 cloves Garlic, fresh, minced
¼ tsp dried Red Pepper flakes
½ cup Wine, white. We used Champagne
14 ½ oz canned diced Tomatoes, drained
1 tsp dried Thyme
4 slices Canadian Bacon, cooked (micro-waved for 25 seconds), diced
1/8 tsp Salt, or to taste
1/8 tsp Black Pepper, freshly ground, or to taste
2 cups Rice, cooked, brown or white rice
1 Tbsp Parsley, chopped for garnish
Instructions
Coat a large pot or Dutch Oven with cooking spray. Cook Chicken over medium-high heat until no longer pink in the center, about 4 – 5 minutes. Remove from pot and set aside.
Reduce heat to medium. Add Onions and Peppers; cook until tender, about 5 – 7 minutes, stirring frequently.If needed, add a couple of ounces of water to the pot to keep the Onions from burning.This also helps to deglaze the pot and add flavor to the vegetables.
Add Garlic and Red Pepper flakes and cook 1 minute more.
Add Wine, Tomatoes, Thyme, Bacon and Chicken. Bring to a boil. Reduce heat to low and simmer until Chicken is cooked through, about 5 minutes.Season to taste with Salt and Black Pepper.Serve over Rice. Garnish with Parsley.
Yields 4 servings, including ½ cup Rice per serving.PointsPlus value per serving, including Rice is 9.Prep time is about 25 minutes. Cooking time is about 20 minutes. Level of difficulty is Moderate.
Weight Watchers and PointsPlus are registered trademarks of Weight Watchers Intl. Inc.
Recipes shown may not be exactly the same as those found on any website. Judy and I tend to "tweak" each recipe we feature, to some degree, incorporating our own unique tastes and ideas. PointsPlus values, however, are accurate.
Tonight’s featured recipe is a modern version of what is actually the most basic and ancient of all meals, a meat pie.Soon after the invention of fire, the next “Killer App” might very well have been… Pie Crust.As our ancestors grew tired of eating food cooked on the ground or suspended from a stick over an open fire, they discovered that a vessel fashioned of dough, for containing and cooking the enclosed ingredient as well as its juices, worked very well.
When a pie had a crust, it was known as a coffin, and pies with no crust were known as traps. Large, short-sided pies are tarts and very small pies are tartlets. When someone made a pie out of some type of bird, he or she would leave the legs of the bird extended outside the edge of the pie to be used for handles.
Pies originally had a very hard crust, sometimes up to three inches in thickness, which made for great cooking over long periods of time, but were very often too hard to be eaten. The crust of the pie was used mainly for baking the pie as there were no pie pans back then. Think primitive pottery here. At times it was also known as bulletproof dough. Because of this quality, between the 13th and 16th centuries, many pies held live birds, frogs and other small creatures, even dwarfs and sometimes a small orchestra. These were contained inside the pie only to emerge and enliven royal feasts with entertainment.
Pies eventually made their way to England and soon showed up in America with the first colonial settlers bringing along Cottage and Shepherd’s pies. From the American natives, the pilgrims learned of the many healthy fruits and berries which grew in abundance everywhere, and incorporated them into the pies they made.
Women at that time conserved their rations by making round pies and shallow pies. During the 1700s, pie first became a popular part of celebratory moments while gaining popularity in homes, picnics and fairs. Many people have enjoyed pie eating contests or pie throwing games. Pies and their recipes have traveled a very long way from where they began to this present day.
Shepherd’s pies typically have some type of meat and vegetable filling; it can be any type of meat, with a crust made from potatoes. Our version is a Turkey pie with a Sweet Potato crust. It’s wonderful. Enjoy.
From our kitchen to yours. Enjoy the adventure.
Ingredients
Turkey Shepherd's Pie with Sweet Potato Crust
1 large Sweet Potato, peeled and cut into 2 inch pieces
1/3 cup Buttermilk
¼ tsp Garlic Powder
1/8 tsp Salt, or to taste
1/8 tsp Black Pepper, freshly ground
1 Tbsp Olive Oil
½ cup Red Onion, chopped
3 cloves Garlic, medium, minced
6 baby Carrots, chopped
20 oz. raw Turkey Sausage, about 4 sausages, 3 mild, 1 hot, casings removed.
1 tsp dried Oregano
1 tsp dried Thyme
¼ tsp Black Pepper, freshly ground
10 ¾ oz can Tomato Soup
Instructions
Preheat oven to 400°F.
Place potatoes in a medium saucepan and pour enough water to cover potatoes. Set over high heat and bring to a boil. Boil until the potatoes are fork tender, about 8 minutes.Drain potatoes; return potatoes to pan. Mash potatoes with Buttermilk and Garlic powder until smooth. Season to taste with Salt and Pepper.
Spoon Mashed Potatoes over the top to cover meat mixture, and smooth to an even layer with the back of a wooden spoon.
Bake until filling bubbles, about 25 minutes. Slice into 6 pieces. Yields 6 servings, PointsPlus value per serving is 6. Prep time is about 25 minutes. Cooking time is 25 minutes. Level of difficulty is Moderate.
Weight Watchers and PointsPlus are registered trademarks of Weight Watchers Intl. Inc.
Recipes shown may not be exactly the same as those found on any website. Judy and I tend to "tweak" each recipe we feature, to some degree, incorporating our own unique tastes and ideas. PointsPlus values, however, are accurate.
We all love Chinese food, Right? When you go out for Chinese you are going to be eating food that tastes great, but probably contains additives of which you may not be aware. MSG and other types of flavor enhancers can cause headaches or even water retention. Not a good thing when trying to lose a few pounds. On the other hand, when you prepare your meals at home you know exactly what you’re eating.
I’m not advocating against restaurants. Judy and I love to go out to eat. But, having complete control of what goes in your body is certainly going to be beneficial in the long run.
Here’s a recipe for a Chinese restaurant favorite, with a twist. It’s loaded with flavor and the ingredients are fresh. But you won’t find the calories or fat content found in most restaurant recipes.
From our kitchen to yours. Enjoy the adventure.
Ingredients
Pork "No Pain" Lo Mein
8 oz lean Pork tenderloin, cut into ¼ inch wide strips
3 Tbsp low sodium Soy Sauce, divided into 2 Tbsp and 1 Tbsp
1 Tbsp Garlic, fresh, minced
2 Tbsp Ginger root, fresh, minced
8 oz Whole Wheat Fettuccini
1/8 tsp Salt
½ cup Carrots, thinly sliced
1 tsp Canola Oil
4 oz Button Mushrooms, or Shitake, sliced
½ cup Chicken broth, fat free, low sodium
1 tsp toasted Sesame Oil
1/3 cup Scallions, sliced
½ tsp Red Pepper flakes
Instructions
In a medium bowl, toss pork with 2 Tablespoon of Soy sauce, Garlic and ginger; let it stand 20 minutes
Meanwhile, cook Fettuccini in a large pot of lightly salted water according to package directions, about 7 – 9 minutes; add Carrots to the pot 5 minutes before the Fettuccine will be done. Drain and set aside.
Heat Canola oil in a large non-stick skillet or Stir Fry pan over medium-high heat; add Mushrooms, Red Pepper flakes and pork. Increase heat to high; Stir fry until Mushrooms release their liquid and become lightly browned, and the Pork is cooked through, about 6 minutes.
Add the drained Fettuccini and Carrots, Broth, and the remaining Tablespoon of Soy sauce and Sesame Oil to the skillet; toss over low heat until combined. Remove from heat and stir in Scallions.
Serve immediately.
Yields about 1 ¼ cups per serving. Makes 4 servings. PointsPlus value per serving is 8. Prep time is 20 minutes. Cooking time is 20 minutes. Level of difficulty is Easy.
Weight Watchers and PointsPlus are registered trademarks of Weight Watchers Intl. Inc.
Recipes shown may not be exactly the same as those found on any website. Judy and I "tweak" each recipe we feature, to some degree, incorporating our own unique tastes. PointsPlus values, however, are accurate.
Judy prepared this colorful dish the other evening and it was a real treat. The depth of flavor, from the curry to the freshly grated ginger root, came together in a subtle way at first and finished with a little ‘bite’ from the red pepper flakes. This Indian inspired, high-fiber and vitamin rich dish was really quite enjoyable.
From our kitchen to yours. Enjoy the adventure.
Ingredients
Curried Chicken with Barley and Lentils
2 tsp Olive Oil
1 ¼ cups sweet Red Peppers, chopped
1/8 tsp Red Pepper flakes, or to taste. Be brave and go for it with another 1/8 tsp.
1 cup Onion, chopped
2 tsp Garlic, minced
2 tsp Ginger root, freshly grated
2 tsp Curry powder
2 cups Water
2 cups canned Chicken Broth, low sodium, fat-free
1 cup Carrots, sliced
½ cup Barley, uncooked
3 1/3 oz Lentils, dry, rinsed and picked over
½ pound Chicken breast, uncooked, skinless and boneless, cut into bite sized pieces
Cook over low heat until fragrant, about 1 minute.
Stir in the Water, Broth, Carrots, and Barley; bring to a boil. Cover and reduce heat to low. Simmer 10 minutes.
Stir in Lentils. Cover and simmer, stirring once or twice, until Barley and Lentils are tender, about 30 – 35 minutes.
Stir in Chicken and Spinach; cover and cook until Chicken is cooked through and Spinach is hot, about 5 minutes. Serve yogurt on the side to be drizzled over the top.
Yields 4 servings of about 1 ½ cups per serving, plus 2 Tablespoons of Yogurt. PointsPlus value per serving is 7. Level of difficulty is Easy, and it’s all done in just one pot for minimal cleanup. Yay! Prep time is about 25 minutes. Cooking time is about 70 minutes.
Weight Watchers and PointsPlus are registered trademarks of Weight Watchers intl. Inc.
Recipes shown may not be exactly the same as those found on any website. Judy and I "tweak" each recipe we feature, to some degree, incorporating our own unique tastes. PointsPlus values, however, are accurate.
