Asian Glazed Chicken

Source: Skinnytaste dot com

Servings: 4 • Serving Size: 2 pieces • Old Points: 5 pts • Points+: 5 ptsCalories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g

Total time: 30 minutes

Ingredients:
8 boneless skinless chicken thighs - about 2 lbs
olive oil spray (I used my Misto)
1 cup water
1 tbsp Sriracha hot sauce (more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp sugar
3 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp chives or scallions, chopped
1 tsp sesame seeds

Directions:
1. In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.

2. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes.

3. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

Verdict:
This was really good. Dave said it was a little salty, but Allison and I thought it was yummy. Maybe next time i'd cut down on the soy sauce a litte - but probably not. This makes enough glaze to even use 10-12 thighs if you want leftovers. And bonus, it used all stuff I already had in the pantry, all I had to do was buy the chicken.

Roasted Red Pepper Chicken

Source: running mama blog


Servings: 2-4 depending on amount of chicken
Time: 15 minutes + 1 hour or more for marinating


Ingredients:
Thin Chicken breast fillets
Italian dressing/marinade (I used Kraft Sun Dried Tomato vinaigrette)
Jar of Roasted Red Peppers
Italian Cheese Blend


Directions:
Place chicken in ziploc bag and cover with dressing. Refrigerate and marinate for at least 1 hour.
Grill chicken until done.
While still on the grill, top with roasted red pepper slice and cheese. Cook until cheese is melted.


Verdict:
So easy and so yummy! A great summer chicken recipe. Definitely a keeper!

Chicken Curry in a Hurry

Source: Real Simple

Servings: 4
Total Time: 20 minutes if chicken is already cut, longer if you have to cut chicken


Ingredients
1 cup white rice
1 1/2 tablespoons olive oil
1 small yellow onion, thinly sliced
2 teaspoons curry powder
1/2 cup plain yogurt
3/4 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 14.5-ounce can diced tomatoes, drained (optional)
2 cups meat from rotisserie chicken, sliced or shredded
1/4 cup fresh cilantro leaves, roughly chopped

Directions
1. Cook the rice according to the package directions.
2. Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes.
3. Sprinkle with the curry powder and cook, stirring, for 1 minute.
4. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat.
5. Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

Verdict
This was really good and super easy. Allison didn't care much for it but she's getting pickier these days, and anything remotely spicey she doesn't go for. This wasn't too spicey for us.

BBQ-Glazed Salmon with Green Beans & Corn

Source: Real Simple

Servings: 4
Total Time: 25 mins

Ingredients
1 tablespoon olive oil
3/4 pound green beans, cut into 1 1⁄2-inch lengths
4 scallions, white and green parts separated and thinly sliced
kosher salt and black pepper
1 cup frozen corn
1 1/4 pounds skinless salmon fillet, cut into 4 pieces
1/4 cup barbecue sauce
1/4 cup torn fresh basil leaves

Directions
1. Set an oven rack in the highest position and heat oven to 500° F.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the green beans, scallion whites, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing frequently, until the green beans begin to soften, 5 to 7 minutes.
4. Add the corn and cook, tossing frequently, until the vegetables are tender, 3 to 4 minutes more.
5. Fold in the scallion greens.

Meanwhile, place the salmon on a foil-lined baking sheet and season with ¼ teaspoon each salt and pepper. Dividing evenly, brush with the barbecue sauce. Bake until cooked through, 8 to 12 minutes.
Serve the salmon with the vegetables and sprinkle with the basil.

Verdict

This is a really easy salmon recipe that doesn't require marinating, which is always nice for those busy weekday meals when you don't have time to marinate.

Gnocchi with Sausage & Spinach

Source: delish-blog dot com

Servings: 4
Total Time: 25 mins

Ingredients
2 9-ounce packages refrigerated gnocchi (or a 17.5-ounce package shelf-stable gnocchi)
1/2 medium yellow onion, finely chopped
2-3 Italian sausages (~1/4-1/2 lb), casings removed
2 cloves garlic, finely chopped
6-ounces baby spinach
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan

Directions
1. Cook the gnocchi according to directions, reserving 1/4 cup of the cooking liquid.
2. Meanwhile, heat sausage in a large skillet over medium heat, crumbling with a spoon until browned, 5-7 minutes.
3. Add the onion & garlic and cook until softened, about 5 minutes.
4. Add the spinach, salt, and pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes.
5. Add the drained gnocchi, the reserved cooking liquid, and the Parmesan and toss

Verdict
We really like this one. Dave is a huge fan and it's super quick and easy.

Baked Chicken with Onions, Potatoes, Garlic & Thyme

Source: Everyday Food Magazine
Servings: 4
Prep Time: 10 minutes Cook Time: 50 minutes

Ingredients:
1 whole chicken (3-3.5 lbs) cut into 8 pieces (i buy the already cut up chicken)
1 lb white new potatoes, halved (quartered if large)
1 large red onion, cut into eighths
1 head garlic, cloves separated and left unpeeled
6 sprigs thyme
1 lemon, quartered
1/4 cup extra virgin olive oil
2 T balsamic vinegar
Coarse salt and pepper

Directions: 1.
Preheat oven to 450 degrees. Arrange chicken, potatoes, onions, garlic, thyme and lemon in a 12x16 roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season liberally with salt and pepper. 2. Turn chicken skin side up and roast for 50 minutes, until chicken is browned and cooked through.

Verdict:
This was delicious and so super easy, it made it even better. This taste like a home cooked meal that someone spent hours in the kitchen making. Bonus is everything is in one pot, so less to clean up. This recipe reminded me that we really should have baked chicken more often. Oh, and Allison even LOVED this!

Pierogie Bake

Source: stepahniecooks.blogspot.com

Servings: 2 servings

Total Time: 30 minutes - shorter if you don't burn the bacon the first time

Ingredients:
1 (16 oz) package frozen potato and onion pierogies
2 slices center-cut bacon, chopped
2 garlic cloves,
minced 1/3 cup 1/3-less-fat cream cheese
1/2 cup chicken broth
1/2 cup shredded cheddar cheese
1/4 cup thin sliced green onions
1 small plum tomato, seeded, and diced
Pepper
Cooking spray

Directions:
1- Preheat the oven to 400.
2- Spray a baking dish with cooking spray. Arrange the frozen pierogies in the dish.
3- In a medium saucepan, cook the bacon until crisp. Remove the bacon from the pan.
4- Add garlic to the drippings, cook for 30 seconds. Add the cream cheese, stirring until it melts. Add the broth, stir continuously until it's all incorporated
5- Pour the sauce mixture over the pierogies. Top with the cheddar cheese.
6- Bake for 15 minutes. Remove from the oven, top with the tomatoes and bacon, and return it to the oven. Bake for 5 additional minutes.
7- Remove from the oven sprinkle with green onions and black pepper. Serve hot

Verdict:
This was really really good. We all enjoyed it. It would also make a really good side dish. So as my total time stated, I burnt the bacon the first time. So the second time I cooked the bacon for a few minutes in the pan and then finished it up in the microwave. That way I could get the grease from the bacon to move on to step 4 and my bacon would be cooked perfectly. Also, if serving as a main course again, I'll double the recipe. I'll definitely make this one again.

Oh, and I didn't have green onions on hand, so I used dried scallions instead.