Recipe Review from 6/23/2018

Okay, so Cooking Light hasn't posted the July or August recipe index OR the recipes, so I'm going to type them in.  Unfortunately, that also means no photos...unless I go look through Pinterest?  Might do that. Pictures are nice for highlighting a recipe.

...coming back to add, struck out on Pinterest.  Sorry, no pics.  Or links. 

The Meal Plan from 6/23/2018
Sat  (L) leftover chicken  (S) Brats
Sun (L) leftover chicken  (S)  Slow Cooker Sweet and Sour Chicken
Mon (yoga)  leftover sweet and sour
Tues (presentation at local township)
Wed - Tilapia and Summer Squash Tacos
Thurs (yoga) - leftover tacos
Fri - fridge leftovers


Slow Cooker Sweet and Sour Chicken  (Ckng Light, August 2018)  gluten free
I highly recommend this dish.  Assembly is chop and plop, no pre-cooking on the stove.  Little bit of prep at the end, make some rice and serve.  Leftovers were just as tasty as day off.

This made about 6 servings - depending on how much rice you use.  

1 1/4 lb boneless, skinless chicken thighs (I bought bone-in, skin on, removed the skin and pulled out the bones later)
2 cups chopped red bell pepper
1 1/2 cups unsalted chicken stock
1 cup chopped yellow onion
1 cup thinly slice carrots
1/4 cup lower sodium soy sauce
2 tbsp Whocestershire sauce
1 tbsp sambal oelek (ground fresh chili paste)
3/4 cup unsalted ketchup, divided
1/4 cup  pineapple juice
2 tbsp cornstarch
3 cups cooked brown rice
1 1/2 tsp sesame seeds
1 1/2 tsp sliced scallions

1. Add chicken, bell pepper, chicken stock, onion, carrots, soy sauce, Worcestershire sauce, sambal oelek and 1/2 cup ketchup to a 6 quart slow cooker.  Cover and cook on LOW until chicken shreds easily with a fork, about 7 hours.  Remove chicken from slow cooker, shred, and cover to keep warm.

2. Whisk together pineapple juice and cornstarch in a small bowl. Increase slow cooker heat to HIGH; slowly stir in pineapple juice and remaining 1/4 cup ketchup.  Cook, uncovered, until sauce is thick enough to coat the back of a spoon, about 30 minutes.  Stir in chicken.  Serve over rice and sprinkle with sesame seeds and scallions.

Talapia and Summer Squash Tacos (Ckng Lght, Aug 18) gluten free
I did this recipe on the grill instead of the stove. It was too nice outside to heat up the inside of the house.   The seasoning on the fish was delicious.  I tried to make my own pico with mixed success.  I know, I know, it's simple enough but I was winging it.   The squash topping was so-so, though I see as I type this I forgot to season with the cumin.  That probably would have helped.

Ultimately, a tasty enough fish taco recipe that I might make again.  I do have the zucchini for it right now. 

1/4 cup olive oil
3 tbsp chipolte chilies in adobo sauce (I used 1 tbsp)
1 tbsp red wine vinegar
1 tsp granulated sugar
2 tsp ground cumin, divided
1 1/2 lb skinless tilapia fillets (I used cod)

1 medium yellow squash, cut lengthwise into  1/2 inch thick planks
1 large zucchini, cut lengthwise into 1/2 inch thick planks
2 serrano chilies (I used one; not entirely certain I bought a serrano...)
3/4 tsp salt, divided
1/3 cup light sour cream
1 1/2 tbsp fresh lime juice
8 (6") corn tortillas, warmed
3/4 cup prepared pico de gallo

1. Process oil, chipoltes, vinegar, sugar and 1 tsp cumin in a blender until smooth.  Add to bowl with fish.  Chill 15 minutes.

2. Heat a grill pan coated with cooking spray over high heat.  Coat squashes and serranos with cooking spray. 1/2 tsp salt and remaining 1 tsp cumin.  Grill vegetables until charrred, 2 minutes per side for squashes and about 5 minutes for serranos.

3. Recoat pan with cooking spray.  Cook fish over high until flaky, 2-3 minutes per side. Cut into chunks.  Season with remaining salt.

4. Stir together sour cream and lime juice.  Divide fish and vegetables among tortillas.  Top evenly with pico de gallo and sour cream mixture.