Sunday, July 12, 2015


Last week, Meghan and I alternated whose turn it was to cook dinner each night, and the result was that we both ate really well for several days in a row. Or, as my dad would say, we were eating like kings!

It was such a delightful experience. I don't cook. At least, not often. I don't really enjoy it. Except, when you're cooking for someone that is as willing to try anything as you are, doesn't complain about the ingredients that you are using, or the time it is taking to make it; when you're cooking for someone who also helps clean up. . . well, I guess it isn't so bad. It was a fun reminder that even though I don't necessarily enjoy cooking, I actually can do it.

The recipes we used are definite keepers, so here they are: 

Crispy Black Bean Quinoa Burritos

Yield: 10 burritos
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


1 tablespoon olive oil
1 small yellow onion, diced
1 clove garlic, minced
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 (15 oz) can Libby's Organic Black Beans, rinsed and drained
1/2 cup Libby's Organic Sweet Corn, rinsed and drained
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 cup fresh cilantro, chopped
Juice of 1/2 lime
Salt and black pepper, to taste
Cilantro Lime Quinoa
2 cups shredded Cheddar cheese
10 burrito-sized flour tortillas
Creamy Avocado Yogurt Dip, for serving (THIS IS A MUST--it was soooo good!)


1. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 2 minutes. Stir in the peppers, black beans, corn, chili powder, cumin, and cilantro. Cook for 5 minutes. Add the fresh lime juice and season with salt and pepper, to taste.
2. Place a few spoonfuls of cilantro lime quinoa in the center of a tortilla, leaving a 1/2-inch border around edges, then add the shredded cheese, and bean/corn mixture down the center of the quinoa. Roll burritos, by folding over the ends and rolling up. Continue making the rest of the burritos.
3. Heat a large non-stick skillet or griddle pan over medium heat. Arrange burritos, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Serve warm with Creamy Avocado Yogurt Dip.
Note: You don't want to fill the burritos too full or they will be hard to roll up. You can also use Cilantro Lime Rice, instead of the quinoa.

Kung Pao Chicken Zoodles For Two

Servings: 2 • Size: scant 2 cups • Old Points: 6 pts • Points+: 7 pts
Calories: 277 • Fat: 12 g • Protein: 24 g • Carb: 21 g • Fiber: 4 g • Sugar: 9 g
Sodium: 725 mg (without salt) • Cholesterol: 62 mg


  • 2 medium zucchini, about 8 oz each, ends trimmed
  • 1 teaspoon grapeseed or canola oil
  • 6 oz skinless chicken breasts, cut into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 red bell pepper, cut into 1/2-inch pieces
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ground ginger
  • 2 tbsp crushed dry roasted peanuts
  • 2 tbsp thinly sliced scallions along diagonal
For the sauce:
  • 1 1/2 tbsp reduced soy sauce (tamari for gluten free)
  • 1 tbsp balsamic vinegar
  • 1 tsp hoisin sauce
  • 2 1/2 tbsp water
  • 1/2 tbsp Sambal Oelek Red Chili Paste (or more to taste)
  • 2 tsp sugar
  • 2 tsp cornstarch
Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat.

In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.

Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.
Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about  30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don't worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.

Panko Crusted Chicken Piccatta


Prep time
Cook time
Total time
Serves: 4
  • 1 cup flour
  • 3 eggs, lightly beaten
  • 2 cups panko breadcrumbs
  • 4 skinless, boneless chicken breast halves,
  • Salt and freshly ground pepper
  • ½ cup olive oil
  • 6 Tablespoons butter
  • 2 Tablespoons capers
  • 2 Tablespoons lemon juice + A few slices of lemon
  • 1 tablespoon chopped parsley

  • Instructions
  1. Place the flour, eggs, and panko in three separate shallow bowls.
  2. Butterfly the chicken so each piece is half as thick as it was to begin with. Lay the chicken out on a cutting board, cover with wax paper, then use a meat mallet or rolling pin to pound it to a ¼ inch thick. Season both sides with salt and pepper.
  3. Heat half of the olive oil in a large skillet over medium heat. Dredge the chicken breasts in flour, shake off the excess, then dip in the eggs, and coat with breadcrumbs. Add half the dredged chicken breasts to the skillet and fry for 3-5 minutes or a side or until golden brown and cooked through. Remove to a plate.
  4. Add the other half of the oil to the skillet and repeat with remaining chicken breast.
  5. When the chicken has been removed, add the butter to the skillet and use a spatula to scrape up any brown bits (that's where the flavor is!). Let the butter cook until sizzling and just starting to brown. Stir in the capers, lemon juice, and lemon slices.
  6. To serve, plate the chicken then spoon the lemon butter sauce over top. Top with lemon slices and fresh parsley.

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