Sumac and Za’atar are two of my favorite spices/seasonings to work with – I love the flavors. When I saw this recipe from Spendid Table, based on a Palestinian called m’sakhan, I put it on my list to make. Somehow it has taken a long time before I got around to it, but I’m glad we finally did. We both liked it a lot, and it’s very easy – marinade, roast, done. We had it with roasted butternut squash and broccoli for a nice fall meal.
So this was pretty awesome. I’ve had this Serious Eats recipe on our “to make” list for months, but have never gotten around to it for some reason. What a shame, because it was awesome, and will also make fantastic leftovers! In fact, I’m ready to make it again, just to freeze and have more for later. Anyway, I have never worked with ground chicken before, and was doubtful when I put the mix in the loaf pans, because soupy slop is kind. But it all turned out. I did ditch the jalepenos and cayenne (other than a dusting) because neither of us loves heat. I subbed generous red pepper flakes instead. I used 2lb of chicken for this and estimated liquids/spices to make up for it. We had this with chili-lime green beans…loved it! To top it off, a VERY generous portion is very little in the calorie department…can’t beat that!
I admit that I was as skeptical of this as I was about crock pot Shawarma…pho at home is difficult at best, and pho in a crock pot? That said, this was AWESOME. Seriously. Chicken pho is always easier to pull off, and this was pretty great. Leftovers were equally awesome. This originally came from Eating Well, and I didn’t make too many changes (though we used Shirataki noodles in place of rice noodles).
My friend Missy recently had a big party to celebrate a decade in DC – it was an awesome time with amazing DC food! She had a Banh Mi station with lemongrass chicken. I used her recipe and threw it over some lightly Thai curried noodles for a pretty good dinner. The sauce was a good base but could use some brightening up…maybe more lime or fish sauce next time. The best part was that we used our own sugar snap peas from the garden!
This is pretty much awesome, and I made it twice in one week, once for us and once for my Mom while she was visiting and our friends who came over to visit. The original recipe has a lemon vinagrette that you can drizzle over the kabobs, but I skipped that given the dipping sauce was SO good. Made the meal, I think. We had this with green bean and tomato salad, and a quinoa/veggie salad. Great summer meal!
What can I say…this was easy and absolutely delicious. We combined a few rubs to make the final product, but you can’t get much more low maintenance for a nice summer meal! And bonus chicken stock tomorrow! You can fine the recipe here, at my friend Missy’s site.
I love shawarma, but doing the whole low carb thing isn’t really conducive to piling everything in delicious pitas smothered in garlic sauce. But it works well over a salad! I based this on a couple of different recipes I found (Cooking Light was where I got the base marinade), marinated it overnight, and had it with a lemon-sumac dressing. I’m not usually very good about salads for dinner, but this was pretty tasty, and fairly low-maintenance as well. We just used a bag of salad and tossed some tomatoes, cucumbers, and chickpeas in it as well.
This was a super fast, easy, and tasty dinner…would be perfect for a weeknight (or a Friday night when you’re pretty crispy fried 😉 ). This was a Cooking Light recipe that I picked on a whim since I needed something quick for dinner this evening. A definite make again. We made no changes to the recipe other than to cook it on the grill, and served it with steamed broccoli.
In an attempt to get control of eating out so often when we are pressed for time, we decided to give the whole freezer meal thing a try. It’s a little challenging when low carb is involved, but there are definitely a few recipes that looked like they were worth a try. We pulled this one out and had it for dinner tonight and thought it was very good. A little cheese or low fat sour cream would dress it up a bit, and some tomatoes or other color, but as a shredded chicken bowl on its own, we still enjoyed. Definitely would make again, and you can’t argue with having meals ready to go in the freezer.
This was the first recipe I have tried from Budget Bytes, and we loved it! Simple and very tasty. We baked the chicken, but it would be excellent on the grill. The only change I made was to use Greek yogurt for plain yogurt, and I think it went well. We served this with Greek green beans, one of my favorite sides that unfortunately didn’t turn out (if you use diced tomatoes, watch they don’t contain chiles 😉 ).
Om nom nom! 