This dish may not sound like much, but it is absolutely delicious and incredibly satisfying. And it’s meat-free!
Cook the rice according to the package directions.
Twenty minutes before the rice is done, heat the oil in a large skillet over medium-high heat. Add the tomatoes, cut-side down, and cook, shaking the pan occasionally, until browned and starting to soften, 3 to 5 minutes; turn and cook for 1 minute more. Transfer to a plate.
Reduce heat to medium and add the chard, raisins, garlic, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet. Cook, tossing, until the chard wilts, 2 to 3 minutes.
Return the tomatoes to the skillet, add the chickpeas and lemon juice, and toss until heated through, 1 to 2 minutes. Serve over the rice.
Per serving: 357 calories, 9 grams of fat, 61 grams of carbs, and 10 grams of protein
This dessert was absolutely fabulous, and a great end to our vegetarian grilling adventure. I used my new juicer and some really delicious fresh oranges, and I think it made all the difference (so shy away from the ol’ Tropicana if you can). We served this with some vanilla frozen yogurt, and it was heavenly!
Combine first 6 ingredients in a large zip-top plastic bag. Add apple slices; seal and marinate in refrigerator 1 to 2 hours, turning bag occasionally.
Remove apple from bag, reserving marinade. Place apple slices on grill rack coated with cooking spray; grill 3 minutes on each side, turning and basting frequently with reserved marinade. Arrange apple slices on a platter; drizzle with any remaining marinade.
For our vegetarian/grilled dinner party, I served these kebabs as the entree. The marinade was great, but unfortunately the tofu didn’t seem to really absorb much of it. Perhaps a longer marinating period would help?
We ommitted the rice, since we were having a bunch of other food, but we added some sweet potato cubes (par-cooked) to the skewers and they were actually the tastiest part of the dish.
Preheat oven to 375°.
Arrange tofu in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 375° for 25 minutes or until tofu releases 3 or more tablespoons liquid.
Combine chopped onion and next 8 ingredients (through garlic) in a large bowl. Add tofu, mushrooms, and onion wedges; toss gently to coat. Let stand at room temperature 30 minutes.
While tofu and vegetables marinate, prepare rice. Bring water to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in raisins and 1/4 teaspoon salt. Let stand 5 minutes; fluff with a fork.
Remove tofu and vegetables from bowl; discard marinade. Thread tofu cubes, mushrooms, and onion wedges alternately onto 8 (6-inch) skewers. Lightly coat kebabs with cooking spray; sprinkle with remaining 3/4 teaspoon salt. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until lightly browned. Serve with rice.
One of our favorite couples to go out with has a big problem – the Mrs. is a vegetarian. I know what you’re thinking – they must be VERY cool for us to hang out with them in spite of such a glaring personality flaw.
I kid, of course. We wanted to have this dynamic duo over, so I took on not one but TWO culinary challenges. First, I would make sure the meal was both vegetarian AND delicious. And second, since the weather was warming up nicely, I would make sure that every course – including dessert – had some sort of grilled component.
This was the appetizer I served, and it was very light and refreshing. For those of you who are not fennel fans, have no fear – caramelizing it with the onions mellows it out significantly. Plus, there is so much good stuff going on in this salad, you won’t taste any licorice-esque flavors at all.
Prepare grill to medium heat.
Cut eggplant crosswise into 8 (1/2-inch-thick) slices. Lightly coat both sides of eggplant slices with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place on a grill rack coated with cooking spray; grill 7 minutes on each side or until browned. Set eggplant slices aside.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fennel and onion; sauté 8 minutes or until vegetables are tender and lightly browned.
Combine remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, arugula, vinegar, and oil in a medium bowl; toss gently to coat. Divide arugula mixture evenly among 8 appetizer plates; top each serving with 1 eggplant slice. Arrange about 1/3 cup fennel mixture on each eggplant slice; top with 2 tablespoons tomatoes and 1 tablespoon cheese. Sprinkle the chopped basil and thyme evenly over cheese.
When the fabulous Lemmonex came to visit me for my birthday, we threw a deck party of epic proportions (okay, maybe that’s pushing it, but it was a darn good time). She and I wowed all of our guests with homemade deliciousness, including this awesome pasta salad. It had just enough bacon and creaminess to be really satisfying, but it also had plenty of veggies and herbs and other punchy flavors to keep it fun and healthy (well, healthier, anyway). It was great on its own, but it was also good leftover with some grilled chicken on top.
To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.
To prepare salad, cook pasta according to package directions, omitting salt and fat; add peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain. Combine pasta mixture, bell pepper, and next 4 ingredients (through rind) in a large bowl. Toss pasta mixture with half of dressing. Cover and chill until ready to serve. Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately.
This dish ranks in the top ten I cooked all year – seriously, it was that delicious. And it made the whole house smell super yummy! I was a total lazy ass and bought pre-peeled, pre-chopped butternut squash, and I was so much happier. Sometimes, paying for convenience can keep you sane after a rough day/week/month.
Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.
Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.
My love for Crock-Pot recipes is well-documented, and this one was no disappointment. Because the main protein is chicken (rather than, say, beef short ribs or pork shoulder or something like that), the dish seemed a lot lighter and was perfectly enjoyable even on a warm evening. Note: not only can it be difficult to find boneless/skinless thighs, they are also usually much more expensive than their bone-in/skin-on counterparts. I buy regular chicken thighs in bulk, on the cheap, and then just skin and bone them as necessary.
In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup water. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.
Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total cooking time).
Twenty minutes before serving, cook the rice according to the package directions.
Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.
Per serving: 463 calories, 14 grams fat, 48 grams carbs, and 34 grams protein
Think your family won’t eat brussels sprouts? Well, you might be able to con them into it with this recipe. Between the onion, thyme, and lemon, the sometimes harsh and cabbage-esque flavor of the brussels sprouts is lightened and brightened. Then, the pecans and the caramelization add a nutty flavor that really works with the dish. I thought I’d have some leftovers to keep for myself, but my family scarfed up the whole thing!
Heat olive oil in a large skillet over medium-high heat. Add thyme and onion to pan; sauté 3 minutes. Add broth and Brussels sprouts; bring to a boil. Cover and simmer 6 minutes or until crisp-tender. Stir in pecans, lemon rind, lemon juice, and black pepper.
You can see a photo here.
This dish was absolutely delicious, though it was a little more labor-intensive than I originally thought (mixing both the pounding and stuffing techniques highlighted in Cooking Light). I omitted the olives and substituted goat cheese for feta, but either way would work, depending on your preferences. Rather than wooden picks to secure the rolled-up breasts, I would recommend kitchen twine – I think it would result in far less cursing and frustration.
Bring broth to a boil in a small saucepan; remove from heat. Stir in couscous. Cover and let stand 4 minutes. Place couscous in a small bowl; fluff with a fork. Cool for 10 minutes. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and next 8 ingredients (through garlic); toss.
Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Divide couscous mixture evenly among breast halves; roll up jelly-roll fashion. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Preheat oven to 400°.
Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook for 6 minutes or until browned; turn chicken over. Bake at 400° for 5 minutes or until chicken is done.
Here’s another Cooking Light chicken dish that features pounding – a great meal to prepare after a stressful day at the office. Hey, better to take your frustration out on a boneless, skinless breast than your boss! This was great with brown rice and steamed veggies. Tastier and healthier than take-out!
Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and black pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 3 minutes on each side or until done. Transfer chicken to a serving platter. Add chicken broth, apricot preserves, and soy sauce to pan; bring to a boil. Stir. Cook 1 minute. Remove from heat; stir in fresh lime juice and Thai chile paste. Spoon over chicken; garnish with fresh cilantro leaves, if desired.