These tacos were tasty and had a different taste with the roasted tomatoes. These are 5 weight watcher points.
2 boneless, skinless chicken breasts
6 garlic cloves (4 minced, 2 smashed)
2 whole garlic cloves
1/2 c. chicken broth
2 t. cumin
2 onions, halved and sliced
2 avocadoes, sliced
Place chicken in a saucepan and add enough water to cover them. Add the smashed garlic, garlic cloves, salt and pepper. Simmer until the chicken is cooked through. Remove from the water and cool. When cooled, shred the chicken breasts with 2 forks. Set aside.
In the meantime, roast the tomatoes in the broil until the skin is charred.
Place them in a blender, along with the chicken broth and cumin. Blend until smooth. Set aside.
Heat some oil in a pan. Saute the onions and minced garlic until fragrant and the onions are softened. Add the tomato mixture and the shredded chicken. Simmer, uncovered, until most of the liquid has cooked off. Season with salt and pepper to taste.
Serve on warm tortillas topped with cheese, salsa, and avocadoes.
This was delicious and probably something that would turn out great in the pizza oven. Also it’s 4 Weight Watcher points!
8 chicken thighs, with skin and bone in
3 T. butter
4 garlic cloves, minced
1 T. chopped oregano
1 t. chopped rosemary
1 t. chopped thyme
1 lb. asparagus, trimmed
1/2 t. paprika
1/4 c. chicken broth
Pat chicken dry very well. Season with salt, pepper, and paprika.
Melt 2 T. butter in a pan. Add the garlic and herbs and quickly stir until fragrant, being careful not to burn.
Lay the chicken, skin side down, in the skillet and cook until deeply browned on both sides. Inside temp should be 165. Reduce heat in case if too hot.
Remove the chicken to a dish and keep warm. Melt 1 T. butter in the same pan. Add the asparagus and season with salt and pepper. Saute them until they are tender. Deglaze with the chicken broth and cook for a bit longer until soft.
Remove them from pan. Return the chicken to the pan and coat with the pan juices.
Serve side by side.
This was healthy and delicious!
3 T. butter
1 T. olive oil
4 4-oz mahi mahi fillets
3 cloves garlic, minced
Zest and juice of 1 lemon
1 T. freshly chopped parsley
Heat oil and butter in a pan. Drizzle some olive oil over the mahi mahi and season with salt and pepper. Place the fish inside the heated pan. Cook until golden on both sides, being careful not to overcook. Transfer to a plate.
To the skillet, add 2 T. butter. Once melted, reduce the heat and add the garlic. Cook until fragrant, being careful not to burn it. Stir in the lemon zest, juice and parsley. Return the mahi mahi to the pan and coat the fish with the sauce. Serve with some more sauce on top.
For Easter, we enjoyed this wonderful Leg of Lamb.
6 cloves garlic, minced
1 T. finely chopped rosemary
1/2 c. olive oil
1/4 c. fresh lemon juice
2 t. salt
1 t. pepper
1 t. lemon zest
1 butterflied boneless leg of lamb, 4-5 lbs.
Combine all ingredients (except lamb) in a bowl. Mix well.
Put the lamb roast in a zip lock bag. Add the marinade and marinate for a couple of hours. Reserve marinade.
Place on the rotisserie and cook until the inside registers 140. Occasionally baste with reserved marinade. Remove from spit and let sit for about 10 minutes. Slice thin and serve.
This was really good and tasty. I would cut the pork strips really skinny.
1/4 c. soy sauce
2 T. ketchup
2 T. worchestershire sauce
2 t. sugar
Red pepper flakes
1 lb. boneless pork loin chops, cut into 1/2 strips
1 c. broccoli florets
1 bag coleslaw mix
2 pkg. (3 oz each) Ramen noodles
Cook Ramen noodles as directed. Set aside.
Whisk the first 5 ingredients in a bowl and set aside.
Cook the pork in some olive oil until no longer pink. Remove from pan.
Add some remaining oil and cook the broccoli for about 3 minutes. Add the coleslaw mix and garlic. Stir fry for a few minutes until the broccoli is crisp tender. Stir in the soy sauce mixture and the pork. Heat through.
Add the noodles to the pan and mix altogether.
This was good as a dip – I used Pita chips…very multicultural!
1 rotisserie chicken, diced
2 large bell peppers, diced
1 large onion, diced
1 jar Enchilada Sauce
2 c. grated mixican cheese
1/4 c. chopped green onions
Preheat the oven to 350.
Saute the onions and peppers in some olive oil until all the liquid has been absorbed and the vegetables are tender. Season with salt and pepper.
Layer the bottom of a casserole dish with the chicken.
Top with the cooked peppers and onions.
Pour enchilada sauce on top.
Top with cheese and green onions.
Cover with foil and bake for 20 minutes.
Easy and delicious!
6 carrots, cut into chunks
2 onions, chopped
3 lb. corned beef brisket with seasoning packet – RINSED
12 oz. beer
2 T. yellow mustard (or 1 T. Dijon)
1/4 c. brown sugar
1 c water
1 cabbage, cut into wedges
Combine carrots and onions in a crock pot. Place the corned beef in and sprinkle the seasoning packet over it. Pour beer over the brisket and spread mustard on top. In a small bowl, mix together the brown sugar and water. Pour it over the brisket. Cover and cook on low for about 9 hours (or until fork tender).
Remove the brisket and keep warm. Add the cabbage to the crock pot and cook for about 30 minutes.
Return the brisket to the crock pot and warm it up altogether.
Slice the brisket thinly and serve with the vegetables and mustard on the side.