Had a cooking light marathon sunday night!
Started with a potato thing that was awful (I won’t post the recipie, cause it was really that bad),
Balsamic Vinegar Chicken with Almond Peppers, then our new favorite dressing – Chile-Cilantro Dressing (which we currently make without pumpkin seeds cause we haven’t found them yet) and then we finished off with an Apple-Cinnamon Coffee Cake! It was a full 4 hour of cooking but besides the potato thing it was all very yummy and not so bad for us!
Balsamic Vinegar Chicken with Almond Peppers
Ingredients
2 large red bell peppers (about 3/4 pound)
2 large green bell peppers (about 3/4 pound)
2 teaspoons olive oil
1/3 cup raisins
1/4 cup balsamic vinegar
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup slivered almonds, toasted
6 (4-ounce) skinned, boned chicken breast halves
3 tablespoons dry breadcrumbs
3 tablespoons grated Parmesan cheese
1/4 cup all-purpose flour
2 egg whites
2 teaspoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons water
Preparation
Cut bell peppers into 2 x 2 1/2-inch strips. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add peppers; sauté 8 minutes. Add raisins; sauté 1 minute. Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute. Remove from heat; stir in almonds. Set aside, and keep warm.
Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture.
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 3 minutes on each side or until done. Remove from heat. Place the chicken and bell pepper mixture on a serving platter; set aside, and keep warm.
Add 2 tablespoons vinegar and water to pan; stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture.
Yield
6 servings (serving size: 1 chicken breast half and 1/2 cup bell peppers)
Chile-Cilantro Dressing
Ingredients
2 tablespoons unsalted pumpkinseed kernels, toasted
2 tablespoons canola oil
2 tablespoons red wine vinegar
1 1/2 teaspoons crumbled reduced-fat feta cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 (4.5-ounce) can chopped green chiles, undrained
1 garlic clove, chopped
1 cup chopped fresh cilantro
2 tablespoons water
1/2 cup plain fat-free yogurt
Preparation
Place the first 8 ingredients in a blender; process 15 seconds. Gradually add cilantro; process until smooth.
Combine 2 tablespoons water and yogurt in a small bowl, stirring with a whisk until smooth. Add cilantro mixture; stir well.
Yield
1 1/2 cups (serving size: 2 tablespoons)
Apple-Cinnamon Coffee Cake
It was really really yummy! Give it a try! Quick to make, quick to the tummy!
Ingredients
Cake:
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup 1% low-fat milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 cup diced peeled Granny Smith apple (about 1 apple)
Cooking spray
Streusel:
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons chilled butter, cut into small pieces
Preparation
Preheat oven to 350°.
To prepare cake, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, melted butter, vanilla, and egg, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple. Pour batter into an 8-inch square baking pan coated with cooking spray.
To prepare streusel, combine brown sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack before serving. Serve warm.
Yield
12 servings (serving size: 1 piece)