Lemon Chicken Piccata ~ Main Dish


I found this recipe for Lemon Chicken Piccata ~ http://allrecipes.com/recipe/lemon-chicken-piccata/ ~ while looking to make something that wouldn’t require me to head to the grocery store.  What a great find it was!  I followed the recipe as shown.  The only substitution I made was to add lemon zest instead of the lemon slices as a few reviewers had noted that the slices created a tartness in the finished product.  I loved this – the pop of lemon was awesome and can be tweaked to personal preference.  It would be excellent over rice.


Main Dish ~ Apple, Goat Cheese and Pecan Pizza (Vegetarian)


Apple, Goat Cheese and Pecan Pizza (http://www.myrecipes.com/recipe/apple-goat-cheese-pecan-pizza) was really an interesting mix of textures and flavors.  I had to modify the recipe abit as I didn’t have the pizza crust, the goat cheese, or the spinach required.  I used a smaller 10-oz Boboli Whole Wheat Pizza Crust.  I added about 6 ounces of sliced apples and 3 ounces of reduced-fat crumbled feta cheese, and cooked the pizza for the time required on a pizza stone.  For the dressed greens and pecans, I used the ingredient amounts called for in the recipe and did not reduce them.  This was an excellent recipe, plus very quick and easy to make.  I will definitely make this again!

Blueberry Kale Smoothie

Blueberry Kale Smoothie
This blueberry kale smoothie recipe ~ ( http://www.skinnytaste.com/2014/01/blueberry-kale-smoothie.html ) ~ was a great find…and a keeper!  I bought a huge bag of pre-chopped kale over the holidays to make my Sweet Potato Lasagna recipe and I have been trying various smoothie recipes with the remaining kale.  This one has been the absolute best without a hint of the kale taste, but with all of it’s nutritional value. 
I made it according to the recipe, using Justin’s Maple Almond Butter in place of the peanut butter.  I used Medjool dates as I find they are the sweetest and juiciest.  The first time I made this recipe, my powerful Vitamix blender really protested.  The second time I made it, I chopped up the dates and used crushed ice instead of ice cubes.  This did the trick. 
Don’t let the color of the smoothie deter you from trying it! I’ve been trying to banish my sweet tooth following all the holiday festivities.  I find this recipe satisfies my sweet cravings while being healthy and filling.  Enjoy!

Main Dish – No-Noodle Sweet Potato “Lasagna” (Vegetarian)

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This week’s Recipe of the Week, No-Noodle Sweet Potato “Lasagna” (http://thechicbrulee.com/2012/11/14/no-noodle-sweet-potato-lasagna was served to company over the holidays and was a big hit.  It is a bit preparation-intensive, but not difficult.  I made the recipe ahead of time, then covered and refrigerated it until I was ready to cook it later in the day.  I just had to bake it a little longer, but it came out great.  And it was ever better the second day!!  The roasted sweet potatoes really make the recipe tasty and take the place of the noodles.  In retrospect, I think I might make an additional layer of the sweet potatoes next time.  And although I used a good marinara sauce (Mario Batali), I think a good spaghetti sauce with some hearty seasoning would take this over the top, even one with a meat sauce – just remember to calculate the additional ingredients in to ensure you are tracking the correct PointsPlus value.  
I entered the ingredients used into the PointsPlus Calculator (using the calculations for the part-skim ricotta and part-skim mozzarella cheeses) and came up with 54 points for the entire casserole dish.  I cut mine into 12 servings so that was just 4 points each, although I admit stopping at one serving is next to impossible! 

Main Dish – Roasted Butternut Squash Soup


I had planned to make Thai Butternut Squash Soup today, but discovered I didn’t have red curry paste, a main ingredient.  I had the green curry paste, but in reading comments online, I found that would make a significant taste difference.  I had already started to roast the butternut squash in the oven, so I quickly went in search of another recipe and ended up finding one, modifying it to fit what I had in my home.  The results were delicious!!

This was the inspiration recipe: http://www.chow.com/recipes/30466-roasted-butternut-squash-soup

And this was my modified and halved version:


2 pounds cubed butternut squash (about 4 cups)

1 tablespoon Extra Virgin Olive Oil



1 small Honeycrisp apple

1/4 yellow onion

1/2 teaspoon dried Italian seasoning

3/4 teaspoon butter

1 can (approximately 2 cups) of 99% fat free chicken broth

1/2 cup water

2 tablespoons plus 2 teaspoons unsweetened almond milk


1) Preheat oven to 400 degrees.

2) Line a cookie sheet with aluminum foil.  Mix cubed butternut squash with 1 tbsp. olive oil and a generous amount of salt and pepper, then place onto the cookie sheet.  Bake for 30 minutes, stirring halfway through.

3) Peel and core a small honey crisp apple and dice into medium sized pieces (about 4 ounces apple total).

4) Medium dice 1/4 yellow onion.

5)  Melt 3/4 teaspoon of butter in skillet over medium heat.  When melted, add in apple, onion, 1/2 tsp. Italian seasoning, and salt and pepper to taste.  Saute for 7 minutes, stirring occasionally.  Remove the pan from heat until ready to use.

6) To the above mixture of apple, onion, and spices, add in roasted butternut squash, 1 can of chicken broth, 1/2 cup of water, and salt and pepper to taste.  Place on burner and bring mixture to a boil over medium high heat.  Reduce the heat to medium low and simmer, stirring occasionally, for about 15 minutes. While stirring, press down on the squash pieces with the back of the spoon to break up, helping the flavors to meld.

7) Remove the pan from the heat and add in 2 tablespoons plus 2 teaspoons of unsweetened almond milk.

8) Place in blender in small batches, removing small cap from lid and covering with towel to allow steam to escape while blending.

This makes 4 servings of approximately 3/4 cup each.

This recipe was very good, but I imagine using fresh herbs instead of the dried Italian seasoning would take this soup dish over the top.

Dessert – Orange-Pecan Tea Bread


Orange-Pecan Tea Bread (http://www.myrecipes.com/recipe/orange-pecan-tea-bread) was an easy to make recipe that packed a nice citrus punch in both the bread and icing.

I followed the recipe as written with 2 exceptions:

1) I didn’t have 1/2 cup buttermilk so I substituted 1/2 cup unsweetened vanilla almond milk and added in 1-1/2 teaspoons of fresh lemon juice.  This is considered buttermilk after 5 minutes.

2) For the 3 tablespoons of milk called for further down in the recipe, I used the unsweetened vanilla almond milk as well.

This would be a great bread to bring to a potluck or party.

Main Dish – Black Bean Quinoa Salad with Chipotle Steak

Black Bean Quinoa Salad with Chipotle Steak (http://www.myrecipes.com/recipe/black-bean-quino-salad) was a really tasty combination of textures and flavors, as well as being chock full of protein. I found it to be really filling – it is 8 points per serving.

NOTE: The recipe calls for 1 tablespoon adobo sauce from canned chipotle chilies in adobo sauce. After opening the can and removing the needed adobo sauce, I placed the remaining chipotle chilies in individual baggies and then placed all of them in a larger freezer bag. I often find I have recipes that call for just one or two of these chilies and it is nice to have them on hand, plus it saves money.