Slow Cooker Garlic Chicken

This was a very simple dinner in the slow cooker that tasted like it was far more work than it actually was. We really liked it; I didn’t make any changes to the original except to use split breasts only. Next time I might throw in some thighs or drumsticks, but just the breasts were excellent – very tender and flavorful. I think bone in is necessary to the flavor, and we just removed the skin before eating. I served this with asparagus for a very, very filling dinner. I originally got this recipe from a website called Recipegirl, and will definitely to back to see what else she’s got!

I’m a sucker for meatloaf, and Shawn’s super healthy turkey version is awesome and filling. It makes a ton, so plenty leftover for meatloaf sandwiches for lunch. Which I like even more than meatloaf by itself. This is very low cal and WW Compatible, and Shawn served it with roasted brussel sprouts and shirataki “butter” noodles. Definitely a favorite!

Recipe!

0 Comments Leave a comment

Chicken Cutlets with Dijon Sauce

So after a year in which my exercise levels dipped dramatically and possibly some holiday over-indulgence, I took the plunge and joined Weight Watchers. Gotta lose some lbs! This was the first meal I cooked for which I was actually conscious of points, etc. We thought it was quite good (though the chicken ended up being a little cold due to poor timing on my part), and would definitely make the sauce again. It would go well with fish, too. This was a Cooking Light recipe, and I made it with a side of sauteed peppers and sweet potato fries.

Recipe!

0 Comments Leave a comment

Rosemary and White Bean Chicken

This was a recipe from Cooking Light that I first tried a few years ago and was pleasantly surprised at how good it was…somehow I’ve forgotten about it until recently. This is fast, easy, and very tasty, and makes a very nice fall/winter dish. You could substitute chicken breast instead of thighs, but I prefer dark meat. Recipe is as printed…though maybe with some extra olives. 😉 Great with any green vegetable side.

Recipe!

0 Comments Leave a comment

Turkey Kefta in Sweet Onion Sauce

Kefta is a ground, seasoned meat mixture from the Middle East and is usually made from ground beef or lamb. This is a somewhat healthier take on the dish using turkey in place of the red meat. I’ve made this dish a few times, and really like it every time. The only tweak I ever make from the original is to double the Ras El Hanout spice mixture (which you can get from a store such as Penzey’s or make yourself). The original came from Cooking Light a few years ago. I served this over couscous with roasted root vegetables on the side.

Recipe!

0 Comments Leave a comment

Okonomiyaki

Shawn learned how to make this when he was stationed in Japan for two years. In the restaurants there, the okonomiyaki pancake is cooked on the table right in front of where each person sits, and it comes in a variety of types and flavors. It is topped with okonomi sauce and mayo. I’d never had (or heard of) this before, but he made it for me a while back and I absolutely love it. Very versatile and makes for a fun and easy dinner that we both like.

Recipe!

0 Comments Leave a comment

Thai Chicken Curry

An extra chicken from El Pollo Rico last night (yes, we got two, don’t judge) led us to contemplate what we wanted to do with leftover chicken. My immediate answer was chicken curry, and I love this Thai chicken curry…super simple and always delicious. No Thai basil on hand today, but it was still good with regular basil.

Recipe!

0 Comments Leave a comment

Chicken Mole

I first had this dish when living with my friend Genevieve post-college a few moons ago. Her father made a mean mole, and I’ve been searching out a good method and base recipe for it ever since. This one comes from Bon Appetit, and is pretty good – I have tweaked it to my tastes though as the original was a bit too citrusy for me. Mexican chocolate can be a bit difficult to find, but specialty stores or places like Whole Foods often have it. You can substitute bittersweet chocolate with a pinch of cinnamon if you can’t find it. This is an involved dish, but well worth it.

Recipe!