Soy and Garlic Bok Choy

This soy and garlic bok choy is a yummy vegetable dish that I can't get enough of. Remember this one if you are looking for a recipe that cooks up really fast. It's a great healthy side to add to my meals in just a matter of a minutes. I like mine with lots of flavor, but if you are not a big garlic lover you can reduce the quantity used down to two cloves. I also like to add in some red pepper flakes for a little spicy kick. Enjoy! That's what's on my table tonight!

Soy and Garlic Bok Choy:
Serves about 2
Prep Time: 3-5 minutes
Cook Time: 5 minutes

Ingredients:

• 2 heads of bok choy, washed and trimmed
• 4 garlic cloves, minced
• 2 teaspoons sesame oil
• 2 tablespoons soy sauce
• Juice from 1/2 a lime
• Sesame seeds, to garnish (optional)

Directions:

1. Heat oil in a large skillet over medium high heat. Add in garlic, and sauté just until fragrant, about 1 min.
2. Add in bok choy, lime juice and soy sauce, and cook until bok choy wilts, about 3-4 minutes. Serve immediately.

Slow Cooked Chicken and Dumplings

Chicken and dumplings is a great comfort food. It's warm, creamy, and believe it or not it, I was able to get it to about 10 points per serving on the Weight Watchers program.
Normally, I would make this recipe in Autumn or Winter, but after a few days of midsummer rain I wanted something warm and filling for my belly.
This dish is perfect for those busy weeknights; just prep everything in the morning and let your slow cooker do the rest. That's what's on my table tonight!

Slow Cooked Chicken and Dumplings:
Serves about 4
Prep time: 10 minutes
Cook Time: high 3-4 hours or low 6-8

Ingredients:

• 16 ounces chicken breast (about 2 large breasts, clean in warm water with lemon)
• 1 medium onion, chopped
• 1/2 teaspoon red crushed pepper flakes (optional)
• 1/2 cup frozen peas and carrots (optional)
• 1/4 teaspoon ground pepper (optional)
• 1/4 teaspoon garlic powder
• Poultry seasoning
• 1 (10.75 oz) can 98% fat free cream of chicken soup
• 1 (10.75 oz) can 98% fat free cream of celery soup
• 2 cups chicken broth, 99% fat free, reduced sodium
• 5 buttermilk biscuits,canned
• Parsley to garnish (optional) 

Directions:

1. Sprinkle the chicken with pepper, garlic powder and poultry seasoning. Add onions, soups and broth. Cover and cook on high 3-4 hours or low 6-8.
2. After 3 hours on high heat or 6 hours on low heat the chicken should be tender. Use your fork to break the breasts up into smaller pieces or you can remove them and shred them. 
3. Add frozen peas & carrots and red pepper flakes, stir 1-2 times. 
4. Flatten biscuits with your fingers and cut them into small strips. Drop biscuit pieces into broth and continue to cook on high for 30-40 more minutes or until cooked through. Sprinkle individual servings with parsley if desired.

Note: To lessen the thickness of the stew you may add 1 cup of water if desired.

Sizzling Brown Sugar Chicken

This dish is delicious! It was fast and easy to prepare. I came across the recipe months ago and couldn't wait to have a chance to try it. To give the original recipe a little twist I added onion & herb seasoning, as well as sweet onions.
I recommend spreading about 2 teaspoons of the herb seasoning on the chicken breasts before putting the brown sugar glaze over the meat.
This entree was served with a bed of spinach but also goes well with a side of roasted veggies or rice.
That's what's on my table tonight. Enjoy! 

Sizzling Brown Sugar Chicken:
Serves about 4
Prep Time: 10-12 minutes
Cook Time: 40-45 minutes

Ingredients:

• 4 boneless skinless chicken breasts, washed and seasoned
• 4 garlic cloves, minced 
• 1/8 cup of sweet onion, diced
• 4-5 tablespoons brown sugar
• 1 1/2 tablespoons olive oil
• Olive oil cooking spray

Directions:

1. Preheat oven to 425°. Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray.
2. In small pan sauté garlic and onions with olive oil until tender, about 3 minutes on medium-low heat.
3. Remove from heat and stir in brown sugar. 
4. Place chicken breasts in a prepared baking dish and cover with the garlic, onions, and brown sugar mixture.
5. Bake uncovered for 40-45 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken. Portion shown in picture is about 7 ounces.

Honey Baked Chickpeas

These honey cinnamon roasted chickpeas are crunchy, sweet and very addictive. They are a great alternative for those who are allergic to nuts. I especially love this recipe because there are only five or six ingredients which makes it simple to prepare and will leave your kitchen smelling amazing.
The best part is that they are a healthy snack so you don't have to feel guilty about enjoying them. 
That's what's on my table tonight!


Honey Baked Chickpeas:
Serves about 3
Prep Time: 5 minutes
Cook Time: 40-45 minutes

Ingredients:  

• 1 (15 ounce) can garbanzo beans  
• 1/2 teaspoon ground cinnamon  
• A pinch or two of nutmeg (optional)
• 2 teaspoons olive oil 
• 1/4 cup honey 
• 1/4 teaspoon coarse sea salt (optional) 
• Coconut cooking spray
  

Directions:

1. Preheat your oven to 350° F. Lightly spray a shallow baking dish with non-stick spray (for easy clean up, lining baking dish with aluminum foil or parchment paper works well).
2. Rinse the beans until no longer foamy and the water runs clear. 
3. In a small bowl, combine all the ingredients except salt and mix well.
4. Place in the prepared dish and bake, uncovered, until toasted and darkened in color, about 40 to 45 minutes, stirring once after 25 minutes. 
5. Remove from oven, stir, and sprinkle with salt, if desired. Serve warm or at room temperature.

Note: Best if cooked and enjoyed in the same day. 1/3 cup yields about 5 points on the Weight Watchers program.

Mac and Cheese Spaghetti Squash

So you haven't tried spaghetti squash yet? Or perhaps you are a bit curious, but aren't quite sure how to go about it. Well, I'm excited to share this recipe with you. I wanted something cheesy without all the carbs from macaroni and came up with this. This meatless dish has the comforting and rich cheesy goodness of classic mac and cheese but without the guilt.
The mix of low-fat cheeses result in a creamy, rich-tasting sauce you can enjoy. That's what's on my table tonight!

Mac and Cheese Spaghetti Squash:
Serves about 3 (quantity will vary depending on size of squash)
Cook Time for squash: 1 hour
Cook Time for cheese sauce: about 5 minutes

Ingredients:

• 1 medium spaghetti squash
• Olive oil spray
• 1-2 cups broccoli florets, steamed
• 1 tablespoon ghee or margarine
• 1 tablespoon whole wheat flour
• 1/8 cup of vegetable broth (optional for flavor)
• 1 cup low-fat milk
• 1 cup reduced-fat cheddar cheese
• 1/2 cup grated parmesan
• Salt and pepper
• 1 teaspoon red pepper flakes (optional garnish)
• 1 teaspoon grated parmesan (optional garnish)
• Tomato slices (optional garnish)

Directions:

1. Preheat oven to 400ºF. Cut spaghetti squash in half, scoop out and discard seeds. Spray the center of both halves of squash with cooking spray and sprinkle some salt and pepper; place cut side up on a cookie sheet. Roast until tender (about 1 hour). If a knife can pierce the skin then the squash is done. 
2. Remove squash from oven and let cool. When it's safe to handle scrape flesh into a large bowl. Add in steamed broccoli florets to bowl and set aside.
3. In a large saucepan, melt ghee on medium heat and whisk in whole wheat flour. Add milk and whisk quickly for 2 1/2 minutes. Turn heat down to low, add both cheeses and vegetable broth to saucepan, and stir until melted an additional 1-2 minutes. Remove from heat.
4. Pour cheese sauce over spaghetti squash and broccoli mixture, and toss until all the squash is covered.
5. Dish into portions, and top off with red pepper flakes, tomato slices, salt and pepper and optional extra cheese.

Note: When making this dish myself I used mostly dairy free products. By swapping the ghee butter for margarine I could make the entire dish dairy free. Also, this recipe is only 7-8 points per serving on the Weight Watchers program.

Classic Strawberry Pie for the 4th of July

I hope everyone had a good 4th of July weekend!
I spent mine visiting with family and having fun eating delicious food. To top off the evening we enjoyed my classic no-bake strawberry pie complete with a red, white, and blue theme.
Yes, you read that right, a festive no-bake pie! Because honestly, with celebrations going on during hot summer days, the last thing you want to do is heat up the oven.
The juicy fresh strawberries are chilled in a homemade strawberry glaze, then placed in a graham cracker crust and finally topped with whip cream. It was a big hit with everyone in the family. I already told my husband I will be making this again before summer is over. Hope you enjoy this holiday pie as much as I did. That's what's on my table tonight!

Classic Strawberry Pie:
Serves about 8
Prep time: 8 minutes
Cook Time: 3-5 minutes (Chill in the refrigerator for 3-4 hours before serving).

Ingredients:

• 1 9-inch pie crust (I preferred graham cracker crust, but vanilla cookie crust would work as well)
• 1 quart fresh strawberries
• 1 cup white sugar (substitute with Truvia for a no calorie sweetener)
• 3 tablespoons cornstarch
• 3/4 cup water
• 1/3 teaspoon of vanilla extract 
• Whipped cream and blueberries to garnish (optional) 

 Directions:

1. Wash strawberries thoroughly. Pick off the stems and cut them in half.
2. Arrange half to 3/4 of them in the pie crust. Mash the remaining strawberries.
3. Combine strawberries with sugar in a medium saucepan.
4. Place the saucepan over medium heat and bring to a boil, stirring often.
5. In a separate bowl, whisk the cornstarch and water together. Slowly stir in the mixture into the saucepan. 
6. Reduce heat and simmer until thickened. Spoon the glaze over the strawberries in the pie crust making sure to fill in all the crevices.
7. Chill in the refrigerator for 3-4 hours before serving.
8. When ready to serve decorate the edges of the pie with whipped cream. Add fresh blueberries as a topping! Make it more festive for the day!

Chicken and Avocado Lime Salad

I love this chicken salad recipe! It is very healthy, as well as fast and simple to make when you are on the run.
It's also a great recipe for those warm summer days when you don't want to stay in a hot kitchen.

I originally got this idea from a friend of mine. She sent me a recipe for tuna salad with avocado and thought it would be great to feature on my blog.  Though I did like the idea, I am not a huge fan of tuna fish. I thought I could try it with canned chicken and add a few other ingredients to bring my own ideas to the recipe.

The creaminess of the avocado really enhances the flavor in ways you won't find in a chicken salad made with mayo. Give it a try and let me know what you think. That's what's on my table tonight!






Chicken and Avocado Lime Salad:
Serves about 5
Prep time: 10-15 minutes

Ingredients:

• 2 - 12.5 oz cans chicken breast chunk, drained
• 2 medium avocados, diced
• 1 tablespoon fresh squeezed lime juice
• 3 tablespoons finely chopped fresh parsley
• 2-3 tablespoons light mayo
• 1 teaspoon Dijon mustard
• 1/8 cup minced red onion
• 1 red bell pepper, diced
• 1/4 teaspoon cumin
• salt and freshly ground black pepper, as needed
• 1 teaspoon olive oil
• 1 medium seeded plum tomato, finely diced
• 1 jalapeño, minced (keep seeds for spiciness) 
• 1/8 cup of green peas (optional)

Directions:

1. Put the chicken into a bowl large enough to hold all the ingredients.  Add red onions, red peppers, cumin, olive oil, mustard, tomato, green peas and mix. 
2. Add avocado, lime juice, parsley, jalapeño, mayo and mix until all ingredients are blended together.
3. Cover and place in the refrigerator for at least 20 minutes to marinate and let the flavors blend.
4. Salt to taste and serve.