Also makes recipe planning interesting - do I plan for cool weather meals, or something lighter for a warm evening? Well, since it is currently 30* as I type this with 20mph winds, we're going to stick with cold weather meals...
Ancho Chicken Tacos (Ckng Lght, May 2011)
These were simple and quick to pull together. I subbed broccoli slaw for the angel hair slaw because I have never seen such a product on my LGS shelves and I think broccoli has a bit more umph vitamin-wise. I also used chicken thighs instead of breasts, cheaper and the thighs have a tich more iron (my last blood donation had me borderline for iron! That was as shocker.). Avocado sauce was a nice change of pace from traditional salsa. I made up my favorite cornbread recipe as a side (from Cooks Illustrated). These would be great done on the grill for a hot summer day with a frosty beer or margarita to accompany them.
Yield: 4 servings (serving size: 2 tacos)
Time: 20 minutes
|photo from CookingLight.com|
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
3/4 teaspoon ancho chile powder
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
1/8 teaspoon grated lime rind
2 tablespoons fresh lime juice, divided
1/4 cup light sour cream
2 tablespoons 1% low-fat milk
1/2 ripe peeled avocado, diced
2 cups packaged angel hair slaw
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 tablespoon canola oil
1/4 teaspoon salt
8 (6-inch) corn tortillas
1. Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic salt, and cumin. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.
2. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.
3. Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.
4. Heat tortillas according to directions. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.
Orzo Salad with Spicy Buttermilk Dressing (Ckng Lght, May 2011)
|Photo from CookingLight.com|
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
Creamy Chicken Salad (Ckng Lght, May 2011)
This dish became lunches for the week. Super simple to toss together - I ignored the whole "poaching" bit (it's fine, I'm sure) because I was baking something in the oven and just tossed the chicken in at the same time. Rotisserie chicken would also work fine. Flavor is good, I liked the dried cranberries with the celery, though I think the Husband found it a bit odd. I also omitted the almonds since these were getting made into sandwiches instead of salads. Made 8 lunches as sandwiches.
|Photo from CookingLight.com|
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup chopped celery
1/3 cup sweetened dried cranberries
(1a) Or bake for 20 minutes. Let cool. Shred.
3. Combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined. Add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens.