Category: Recipes

Smoky Almond Crusted Chicken

Smoky Almond Crusted Chicken, serves 2-4, (2 WW SP per piece of chicken)

  • 2-4 boneless, skinless chicken breasts
  • 1 egg, beaten
  • 1/4 cup almond meal
  • 1/4 cup ground flax meal
  • garlic powder, to taste
  • 1 tsp smoked Spanish paprika, or to taste
  • salt and pepper to season chicken breasts
  • olive oil cooking spray

Preheat oven to 400 degrees and warm a pan that can go from stovetop to oven on medium heat. Pat the chicken breasts dry and season with salt and pepper. Beat the egg in a bowl large enough for dipping the chicken. Mix the almond meal, flax meal, garlic and paprika and spread onto a plate or pan for coating the chicken. Dip each piece of chicken in the egg, into the coating mixture, and into the heated pan that has been coated with a few sprays of the olive oil cooking spray. Cook chicken on each side for 5 minutes and then move the pan to the oven for 10-15 minutes, depending on the thickness of the chicken. If your pan cannot be put in the oven, move the chicken to a baking pan lined with foil or parchment paper before putting in the oven.

 

 

Beets, Beets Baby. Enjoy!

Roasted Beets
Growing up, the only thing I knew about beets was that they came pickled in a jar, and I didn’t like them then. Although I have developed an appreciation for the pickled beet, I much prefer them roasted. I hope you enjoy these beets and the salad that you can make with them.

The beets can be eaten as is, or incorporated into a salad. One of my favorite ways to do that is to nestle a spoonful or two of beets on a bed of arugula or spinach and top with roasted and salted pumpkin seeds and feta or boursin cheese. You can use the beet juice mixed with vinegar in the bowl as your dressing. The salad would be excellent topped with green onion as well. Experiment with the flavors of vinegar for marinating the beets and your salad toppings!

In the video linked above, I mentioned Oliveto, my source in Roanoke, Virginia for high quality olive oil and balsamic vinegar. Almost every city has a similar shop, but if not, Oliveto ships. http://www.olivetooliveoil.com/

Roasted Beets, serves 4 (0 WW SP)

  • 1 bunch fresh beets, 5 usually comes in a bunch
  • 1-2 Tablespoons olive oil
  • 2-3 Tablespoons balsamic vinegar

Preheat your oven to 350 degrees and cover a small baking pan with foil. Tear off a small piece of foil for each beet, large enough for each beet to be wrapped completely. Wash and dry beets thoroughly, just as you would if baking potatoes. Cut the root and stem ends off. Rub each beet with a small amount of olive oil and wrap in one of the pieces of foil. Place the wrapped beets on the foil lined pan, and roast in the oven for 45 minutes to an hour. You will know the beets are done when the thin blade of a knife can pierce the beet without resistance. Remove beets from the oven and allow to cool until they are still warm, but cool enough to handle. Rub the beets’ skins off with a paper towel, if desired. Roughly chop beets and place in any container with a lid. Stir in desired balsamic vinegar (lemon, for example) and marinate in the refrigerator until they are thoroughly cooled.

Oven Roasted Pork Chops

Oven Roasted Pork Chops are a favorite at my house! We love the bone-in thick cut ones seared off and roasted to perfection in the oven. This isn’t a recipe that I adapted for WW, but it’s not a deal breaker if you pair it with healthy sides.

Oven Roasted Pork Chops, Serves 2 (approximately 9 WW SP as shown in video)

  • 2 bone in pork chops, approximately 8-10 oz. each
  • seasonings to taste (salt, pepper, garlic powder, Italian herb blend used in video)
  • 1 Tablespoon olive oil, or less.

Preheat oven to 350 degrees, heat a pan that can go into the oven on medium heat. If you don’t have a pan that can go into the oven, you’ll also need to prepare a small baking pan.

Sprinkle seasonings onto pork chops on both sides. Add olive oil to the pan and swirl to coat. Add chops to the pan and sear 5 minutes per side. Move the pan to the preheated oven, or to the prepared baking pan, and continue cooking for 25-30 minutes, depending on the thickness of the chops. Enjoy!

 

Paella Valenciana

Paella!
In my non-YouTube life, paella has been one of my most requested recipes. I’ve served it to guests in our home and I’ve taken the leftovers to lunch where I get a lot of questions about it. So here’s the “long-awaited” paella recipe. This is not a WW version of paella. It’s the real deal, but it happens to be very healthy and WW friendly. If this recipe serves 6, a serving would be 1 piece of the chicken and 1/5 of the rice. That’s a lot of rice! It still comes out to be 8 WW SP per serving, so if you cut back the rice on your plate and have leftovers, it might even be fewer.

Authentic paella valenciana started as a hunter’s dish, made out in the open field with the rice and spices they could carry with them, and the game, like rabbit, that they caught. I suppose this led to the tradition that in Spain, paella is a dish usually prepared in a large quantity outdoors over an open flame, primarily by men. When I had paella in Spain 20 years ago, it was overseen my my friend’s dad and uncle, but with her mom lending a hand and giving advice. The beautiful seafood paellas that you see in pictures bursting with shrimp and shellfish are great, and they have a place, but they are not authentic paella valenciana.

Paella Valenciana, serves 6 generous servings (8 WW SP per serving)

  • 1 1/2 lb chicken thighs, boneless and skinless (about 6)
  • 1 Tablespoon olive oil
  • 1 large red onion, chopped
  • 2-3 cloves garlic, minced
  • 2-3 jarred piquillo peppers, patted dry and diced, or jar roasted red peppers
  • 1 15 oz. can diced tomatoes, drained
  • 1 15 oz. can flat green beans, drained and rinsed
  • 1 teaspoon smoked Spanish paprika
  • 1 1/2 cups Calasparra or other non-long grain rice such as Arborio
  • 1/2 cup cups dry white wine
  • 2 1/2 cups chicken broth
  • saffron, generous pinch

Preheat your oven to 325F.

Add chicken broth and saffron to a small saucepan and warm on low heat until it’s time to add it.

Add oil to a hot paella pan or skillet and add chicken that has been salted and peppered generously, and let cook on medium heat 5-6 minutes and then flip to brown on the other side. Remove the chicken to a plate and cover with foil to keep warm.

Add onions to the pan and cook until they turn translucent. Add tomatoes and combine well, being careful to scrape up the flavorful brown bits from the bottom of the pan as the tomatoes cook. Add peppers and garlic and allow to cook down for about 10 minutes. This step has created the sofrito base of the dish.

Add paprika and rice and make sure the rice is coated in the paprika and sofrito. Add the wine and broth and stir to combine. Allow the contents of the pan to come to a soft boil, stirring occasionally to make sure the rice does not stick. Add the green beans and stir to evenly distribute them throughout the mixture. Allow the paella to simmer until it is no longer soupy, continuing to monitor so that it does not stick.

Add the chicken back to the pan and place in the oven uncovered for 15 minutes. Remove from the oven and cover with foil or the lid of your pan for an additional 10 minutes to allow it to finish cooking. Serve and enjoy!

 

Cajun Shrimp!

Cajun Shrimp
This shrimp recipe couldn’t be any easier! I served my shrimp with grits, but you certainly don’t have to. I had been making this Cajun shrimp for a while before it ever occurred to me to put it alongside grits. But you could make the grits and call it shrimp and grits!

You can make the Cajun Shrimp recipe from fresh or thawed frozen shrimp. If you buy it not peeled and deveined, you’ll need to, and a portion of the video above is devoted to showing you how if you don’t already know.

Cajun Shrimp, serves 2 (4 WW SP per serving)

  • 1 lb. of shrimp, peeled and deveined
  • 2 Tablespoons olive oil
  • 2 Tablespoons Whole Foods Market Blackened Cajun Seasoning
  • 1 lemon, juiced

Pre-heat oven to 400F. Cover a rimmed baking sheet with foil and spray with cooking spray, if desired. Thaw shrimp if using frozen, and peel and devein if necessary. Toss the shrimp in a bowl with the oil and seasoning and place on the baking sheet in a single layer. Bake uncovered for 8 minutes. Remove from the oven and pour the lemon juice over the shrimp on the baking sheet, and toss gently with a spatula. Serve with pasta, rice, zoodles, or grits.

Grits, serves 2 (6 WW SP per serving)

  • 1/4 c yellow stoneground grits
  • 2 cups cooking liquid (I prefer 1/2 water and 1/2 chicken broth)
  • 2 Tablespoons half and half
  • 1/2 teaspoon salt

Bring liquids to a boil in a small saucepan and add grits and salt. Reduce heat to low and stir frequently to prevent sticking for about 30 minutes. Grits may be done sooner, depending on how warm the “low” setting is on your stove. Before serving, stir in the half and half and adjust seasoning as needed. Consult the package directions for the grits you purchased.