Doro Wat (Ethiopian Chicken Stew)

As we near the end of our journey through Ethiopian food I would be remiss if I didn't post my version of Doro Wat (or Ethiopian Chicken Stew, pronounced door-oh watt).  Traditionally this dish is made with a TON of clarified butter and cooked in a pot on the stove.  It is also traditionally served with hard boiled eggs which I have done before but did not do here.  This recipe is a collaboration of a crock pot recipe from crockpot365.blogspot.com and Marcus Samuelsson (boy do I ever have a soft spot in my heart for that guy.)  I do not use any butter or olive oil but I PROMISE the traditional flavors are there and you will not miss the extra fat!  I do prepare mine in the crock pot and the chicken just falls right off of the bone and the juice from the tomatoes keeps it nice and moist.  After eating this you can eat a big old slice of chocolate cake without any guilt.  That ain't Ethiopian but it sure is good!  Enjoy!

Doro Wat (Ethiopian Chicken Stew) (adapted from crockpot365.blogspot.com and "The Soul Of A New Cuisine" by Marcus Samuelsson)

1 15 oz. can diced tomatoes

1 red onion, sliced

12 chicken legs, skin removed

Salt, to taste

1 t. garlic powder

2 t. dried ginger

1/4 t. cumin

1/2 t. cardamom

1/4 t. oregano

1/8 t. turmeric

1/2 t. dried basil

1/4 t. black pepper

1 T. berbere (or chili powder)

Place tomatoes and red onion in the bottom of a 6 qt. crock pot that has been sprayed with cooking spray.  Place chicken on top and season with salt.  Combine the garlic powder, ginger, cumin, cardamom, oregano, turmeric, basil, black pepper and berbere (or chili powder.)  Drizzle the spice mixture onto the chicken.  Cover and cook on low for 6-8 hours or on high for 3-4 hours.  

6 servings (182 calories each serving) according to my calculator on loseit.com

Ethiopian Tomato Salad

It may sound silly, but one of my favorite dishes to eat when I eat Ethiopian food is this tomato salad.  Truth be told, even though Ethiopian food is good for you, it can be very rich!  This salad is the perfect counterpart to the richness of the food.  Chopped tomatoes are mixed with lemon juice and rice wine vinegar, a little jalapeno for some zing and diced white onion then tossed with iceberg lettuce!  It is really palate cleansing and refreshing!  Enjoy!

Ethiopian Tomato Salad (adapted from justapinch.com)

1/2 small white onion, finely diced
1 jalapeno, seeded and minced
3 roma tomatoes, diced
2 T. freshly squeezed lemon juice
2 T. rice wine vinegar
1 T. extra virgin olive oil
1 t. salt
1/4 t. black pepper
1/2 head iceberg lettuce, cut into bite sized pieces

In a medium bowl stir together the onion, jalapeno, tomatoes, lemon juice, vinegar, olive oil, salt and pepper.  When ready to serve place the iceberg lettuce in a large salad bowl and spoon the tomato mixture over the top using a slotted spoon.  Toss to combine and add as much of the juice in the bottom of the bowl as you like for the dressing.  You will probably not use all of the dressing.  Serve immediately.  

4 servings (76 calories each serving) according to my calculator on loseit.com)

Atiklett Wat (Ethiopian Potato, Carrot and Cabbage Stew)

There are a couple of Ethiopian restaurants in Kansas City (Blue Nile and Elsa's) and both are delicious.  This recipe came from a blog I found a while back where the person writing it had taken a cooking class at Blue Nile and then shared this recipe for Atiklett Wat.  It is spot on as far as what I have eaten at the restaurants and what I ate when I was in Ethiopia.  I hope you enjoy!

Atiklett Wat (adapted from theanti-chef.blogspot.com with credit to Blue Nile Restaurant)

2 T. extra virgin olive oil

6 medium carrots, cut into 1/2" slices

1 medium onion, cut into 1" cubes

6 medium yukon gold potatoes, cut into 1" cubes

1 T. turmeric

1/2 t. cumin

2 T. salt, divided

1/2 head green cabbage, cored and roughly chopped

4 cloves garlic

1 t. dried ginger

water

Heat oil over medium heat in a soup pot.  Add carrots and onion and cook for 5 minutes.  Add potatoes and cook for 10 minutes, stirring frequently.  As needed, add water about 1/2 c. at a time to prevent vegetables from drying out and burning.

Add turmeric, cumin and 1 T. of salt.  Continue to cook, adding water as necessary, stirring frequently.  Once the vegetables are fork tender (about 20-30 minutes) add the cabbage.  Stir in 1 T. salt.  Cover and allow to cook making sure to stir frequently and add water as necessary.  Add the garlic and ginger to the pan and cook an additional 15 minutes.  Add additional salt to taste.

8 servings (145 calories each serving) according to my calculator on loseit.com

Beef Tibs (Ethiopian Beef)

I've said it before and I'll say it again.  I really like to adapt recipes to my way of cooking but keep the flavors as authentic as possible.  This recipe is a great example of that!  Typically, Ethiopian beef tibs are made on the stovetop but I have adapted this recipe for the crock pot!  It is really very simple and can be made with everyday ingredients.  This recipe (like the lentils I posted yesterday) also contains berbere (Ethiopian chili powder) but if you don't have it just use regular chili powder.  It won't be exactly the same but you'll get the idea.  It's also important to point out that Ethiopians eat their food with a spongy bread called injera which is made from a grain called teff (which is now being hailed as the new superfood.)  It tastes a little bit like sourdough bread and has the consistency of a thick crepe.  For some it is an acquired taste but it really enhances the spices used in the food!  Just tear off a piece and pick up a bite.  It really is a fun (and messy) way to eat!  Making injera is a days long process so I always buy mine at a local Ethiopian store.  I can get eight large pieces for about five bucks!  Totally worth it.  Enjoy!

Beef Tibs (Ethiopia Beef) - (adapted from cookingchanneltv.com)

1 lb. beef stew meat
1 T. berbere (or chili powder)
1 T. salt
1 (14 oz.) can diced tomatoes
1 medium yellow onion, diced
2 small jalapenos, seeded and diced
Injera, for serving (if desired)

Combine the beef and berbere (or chili powder) in a 4 qt. slow cooker that has been sprayed with cooking spray and stir to fully coat the beef.  Add the salt, tomatoes, onion and jalapenos and cook on low for 4-6 hours or on high for 2-4 hours.  Serve with injera.

Feeding a crowd?  Just double or even triple the recipe and use a 6 qt. slow cooker!

4 servings (166 calories each serving) according to my calculator on loseit.com

Ethiopian Lentil Stew

Some of you may know (and some of you may not) that we have a child who is adopted from Ethiopia.  When we went to Ethiopia to get him we fell in love with the food there and I knew I'd have to try to find some recipes I could make here at home.  After we came home we discovered an Ethiopian chef (who also happens to be adopted and was raised in Sweden) named Marcus Samuelsson.  He quickly became one of my favorite chefs!  This recipe for lentils is from his cookbook "The Soul Of A New Cuisine."  I like this take on lentils because they are not thick and mushy like the lentils you usually see in Ethiopian restaurants plus they have a TON of fresh lemon juice which I LOVE!  There is an Ethiopian chili powder called berbere (pronounced burr-burr-ee) that you will need if you want to make this "authentic."  I picked up a ton of it while we were there but it can also be found at Penzey's spices if you are interested and have a store in your area.  Alternatively, you can use chili powder!  I hope you enjoy this first installment of six Ethiopian recipes adapted to Shel's way of cooking!

Ethiopian Lentil Stew (adapted from "The Soul Of A New Cuisine" by Marcus Samuelsson)

1 c. lentils
1/4 c. extra virgin olive oil
1 medium red onion, diced
2 garlic cloves, minced
1 (15 oz.) can diced tomatoes
1/2 c. frozen edamame (traditionally fava beans are used but I have also used lima beans here)
Juice of 2 lemons
2 t. berbere (or chili powder)
1 T. fresh parsley, chopped
1/2 t. salt

Combine the lentils with 3 c. water in a large saucepan, bring to a boil, then reduce the heat to a simmer and simmer for 20 minutes or until tender.  Drain.

Heat the olive oil in a large saute pan.  Add the onion and garlic and saute until the onion is translucent, about 5 minutes.  Stir in the lentils, tomatoes, edamame, lemon juice, berbere, parsley and salt and heat through.  

4 servings (197 calories each serving) according to my calculator on loseit.com

Greek Chicken Pasta Salad

A few days ago I was lamenting the cold weather, trying to wish it away and I started thinking, what better way to wish away the cold than to make a dish I would love to eat in the heat of the summer?  So, I created this Greek chicken pasta salad!  This is the perfect main dish because it has all the ingredients right there together in one bowl.  Pasta, veggies, protein and even a little cheese!  The portions are nicely sized and, at just over 500 calories for one serving, you will feel satisfied and be guilt free!  Plus, it's easily portable!  Bonus!  This could also be made vegetarian if your heart desires.  Just add some more veggies like artichoke hearts or pepperoncini peppers.  Enjoy!

Greek Chicken Pasta Salad

For the salad:


14 1/2 oz. multigrain pasta (you can also use whole wheat or regular - 14 1/2 oz. was just the size of the box I bought!)
1 lb. boneless, skinless chicken breast
1 T. extra virgin olive oil
Salt and black pepper 
1 pint cherry tomatoes, halved
1 medium cucumber, peeled, seeded and diced
1/2 c. (about 24) pitted kalamata olives, halved
3 green onions, finely chopped
1 c. reduced fat crumbled feta cheese
1/2 c. roasted red peppers, diced

For the dressing:

1/3 c. extra virgin olive oil
1/3 c. freshly squeezed lemon juice
2 t. dried oregano
1 t. salt
1/2 t. black pepper
1/4 t. garlic powder

For the salad:

Cook the pasta in well salted water according to package directions and rinse with cold water.  Place the pasta in a large bowl.  While the pasta is cooking, cut the chicken into bite sized pieces.  Heat 1 T. olive oil in a skillet over medium high heat and add the chicken.  Season with salt and pepper and saute the chicken for 8-10 minutes until cooked through and lightly browned.  Add the chicken to the pasta.  Add the tomatoes, cucumber, olives, green onion, feta and red peppers to the bowl with the chicken and pasta.

For the dressing:

Combine all ingredients in a container with a tight fitting lid and shake to combine.  Pour over the salad and toss well to combine.  Taste for seasoning and serve cold or at room temperature.

6 servings (535 calories each serving) according to my calculator on loseit.com

Lemon Buttermilk Cake

What's that old saying?  When life hands you leftover buttermilk, make lemon buttermilk cake?  No, I don't think that's it.  When life hands you lemons, make lemon buttermilk cake?  YES!  That's it!  You should totally do that.  I found this recipe on epicurious.com and, in my never ending quest to make things more healthy, I decided to replace half of the butter (it called for two sticks) with Greek lemon yogurt.  The result was a very dense, almost cheesecake like cake and the lemon yogurt really drove the lemon flavor home.  I hope you like it!

Lemon Buttermilk Cake (adapted from epicurious.com)

Nonstick cooking spray
1 stick unsalted butter, at room temperature
1/2 c. Greek lemon yogurt
1 1/2 c. sugar
2 2/3 c. all purpose flour, plus more for dusting the pan
1/2 t. baking soda
1/4 t. salt
1 1/4 c. buttermilk
1 T. lemon zest
6 T. lemon juice, divided
4 large eggs, at room temperature
1/2 c. powdered sugar

Preheat the oven to 350.  Grease a 9" bundt pan with cooking spray then coat with flour and set aside.

In a stand mixer fitted with the paddle attachment, combine the butter, yogurt, and sugar on medium speed until the mixture is smooth and light in texture, about 5 minutes.  While the butter is beating, sift together the flour, baking soda and salt and set aside.  In a small bowl, combine the buttermilk, lemon zest and 4 T. of the lemon juice and set aside.

Add the eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition.  In 3 additions, alternate adding the dry ingredients and the wet ingredients to the butter-sugar mixture, stirring on low until just incorporated.  

Pour the batter into the prepared pan and bake until the center of the cake springs back when touched and a toothpick inserted near the center comes out clean, about 50-60 minutes.  

Remove the cake from the oven and let cool completely in the pan on a wire rack.  Release the sides and bottom of the cake from the pan with a narrow spatula or butter knife.  Invert the pan and turn the cake out onto a platter.  

In a small bowl, combine the powdered sugar and remaining 2 T. lemon juice and stir until very smooth.  Spoon the glaze evenly over the cake.  When the glaze has firmed, slice and serve!

16 servings (234 calories each serving) according to my calculator on loseit.com

Sauteed Green Beans with Tomatoes

Here is another quick and easy side to go with almost any entree!  During the winter I use frozen, thin green beans and canned tomatoes and saute these puppies but if you make this during the summer please use fresh green beans and home grown tomatoes!  In fact, in the summer, just blanch the green beans and dice up the tomatoes and make this thing into a salad.  Add a splash of vinegar (white or red wine) and a dash of extra virgin olive oil and you have a wonderful side for any grilled meat!  Wait, it's still February, right?  I think I got off on a food tangent there.  Okay, the conclusion here is, this is a great dish whether cooked or cold (or room temperature.)  Enjoy!

Sauteed Green Beans with Tomatoes 

2 T. extra virgin olive oil
1 small yellow onion, diced
4 cloves garlic, minced
1 lb. frozen thin green beans
1 (14 oz.) can diced tomatoes
2 T. red or white wine vinegar
1 t. salt 
1/2 t. pepper

In a large saute pan, heat the olive oil over medium high heat.  Add the diced onion and saute, stirring occasionally until the onion is translucent, about 3-5 minutes.  Add the garlic and saute for 1 minute more.  Add the frozen green beans and tomatoes and cook, stirring occasionally, until the green beans are heated through, about 8-10 minutes.  Add the vinegar, salt and pepper and cook until the vinegar has evaporated, about 2 minutes.  

4 servings (124 calories each serving) according to my calculator on loseit.com

Poblano Rice

Do you know what day it is?  Do you know what day it is?  It's Taco Tuesday!  Forget the stupid camel and hump day, I WANT TACO TUESDAY!  Specifically, today, I want a delicious side to go with my tacos.  This rice is tasty and full of flavor because you cook up the poblanos with some onion and garlic then puree it with broth to make a delicious sauce in which you then cook the rice.  Oh yes I did!  The puree can easily be made ahead and then you can cook the rice when you are ready.  Enjoy!

Poblano Rice (adapted from foodnetwork.com)

2 T. extra virgin olive oil, divided
1 small white onion, diced
3 poblano peppers, diced
2 cloves garlic, minced
1 t. salt
1/2 t. black pepper
1 3/4 c. vegetable broth
1 1/2 c. long grain white rice

Heat 1 T. of the oil in a nonstick skillet over medium heat.  Add the onions and saute until translucent, about 3 minutes.  Add the poblano peppers and the garlic and saute for 8 minutes.  Season with salt and pepper.  Add the broth and bring to a boil.  Turn off the heat and let cool.

Transfer the mixture to a blender and process until smooth, about 1 minute.  In the same skillet you made the broth mixture in, heat the remaining 1 T. of olive oil over medium heat.  Add the rice and saute, stirring occasionally, until the rice is slightly golden.  Pour the broth mixture into the skillet and bring to a simmer.  Turn the heat to medium low and cover the skillet with a tight fitting lid.  Cook for 15-20 minutes until the rice is cooked through.  Fluff with a fork, taste for seasoning and serve!

6 servings (218 calories each serving) according to my calculator on loseit.com

Crock Pot Beef with Broccoli

Let's just continue with the crock pot deliciousness this weekend, shall we?  Have I mentioned my love for Chinese food before?  I could easily flip flop between Chinese and Mexican and be a happy camper for the rest of my life!  I love making my own Chinese food at home because you have the chance to control the sodium and no MSG is added!  I've been wanting to try a crock pot broccoli beef recipe for a long time and I finally did it and it was delicious!  I used stew meat for ease but feel free to buy a chuck roast and cut it up yourself.  The meat simmers all day in a delicious sauce and then you add broccoli near the end of the cooking time.  I hope you enjoy!

Crock Pot Beef with Broccoli (adapted from justapinch.com)

1 1/2 lb. beef stew meat
2 T. cornstarch
1 c. low sodium beef broth
1/2 c. low sodium soy sauce
1/3 c. brown sugar
1 T. sesame oil
3 cloves garlic, minced
1 t. salt
1 lb. frozen broccoli florets, thawed

Place the beef in a 6 qt. crock pot that has been sprayed with cooking spray.  Sprinkle the cornstarch on top of the beef and toss to coat.  Add the beef broth, soy sauce, brown sugar, sesame oil, garlic and salt.  Cover and cook on low for 4-6 hours or on high for 2-4 hours.  A half an hour before you want to eat add the broccoli and stir to combine.  Replace the lid and let the broccoli warm through with the beef mixture for 30 minutes.  Serve over hot cooked rice.

6 servings (250 calories each serving not including rice) according to my calculator on loseit.com

Rosemary Ranch Chicken

Are you ready for a delicious and easy take on chicken in the crock pot?  Look no further, my friends!  I found this recipe from another mom blogger and she actually recommends grilling it (which will be delicious when our grills thaw) but I thought it would be tasty in the crock pot and, I was right, it was!  The secret is bottled ranch dressing.  Shhhhh.....don't tell!  Just mix it together with a few other ingredients, pour over the chicken (I used thighs) and set it on low for the day.  Voila!  Dinner, done!  I served this over quinoa but you could do any starch you want.  Just be sure to serve it over something to soak up the delicious sauce!  Enjoy!

Rosemary Ranch Chicken (adapted from mommacooks.net)

1/2 c. light ranch dressing
3 T. Worcestershire sauce
1 T. dried rosemary
1 t. salt
1/2 t. pepper
1 t. lemon juice
1 t. white vinegar
4 bone in, skin off chicken thighs (or other cut of your choice)

In a medium bowl whisk together the ranch dressing, Worcestershire sauce, rosemary, salt, pepper, lemon juice and vinegar.  Set aside.  Place the chicken in a 4 or 6 qt. crock pot that has been sprayed with cooking spray.  Pour the sauce over the chicken, distributing it evenly over each piece.  Cover and cook on low for 4-6 hours or on high for 2-4 hours.  

4 servings (200 calories each serving) according to my calculator on loseit.com

Curried Mahi Mahi with Basmati Rice

If you like curry you are going to love this new and delicious twist on your favorite curry dish!  Instead of chicken or beef this recipe uses mahi mahi which is a great fish to use because of it's firm texture and mild flavor.  Feel free to use any firm white fish you can get your hands on that is a good price.  Pollock, cod and tilapia would all work great here.  If you have never tried curry this would be a great recipe to try because it is very mild in flavor!  Give it a try.  You may surprise yourself!

Curried Mahi Mahi with Basmati Rice (adapted from eatingwell.com)

1 c. basmati rice, prepared according to package directions
2 T. extra virgin olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 jalapeno pepper, minced (if you like things spicier feel free to use a serrano or even a habanero pepper)
2 T. curry powder
1/4 t. dried thyme
1 (14 oz.) can light coconut milk
1 3/4 lb. mahi mahi filets (or any other firm white fish), cut in 1" pieces 
3 green onions, thinly sliced
1 t. salt
Chopped cilantro for garnish (if desired)

Heat the oil in a large skillet over medium heat.  Add the onion, bell pepper, garlic and jalapeno and cook, stirring occasionally, for about 5 minutes.  Add the curry powder and thyme and cook, stirring constantly, for 1 minute.  Add the coconut milk and bring to a simmer.  Stir in the fish and green onions.  Cover and cook until the fish is just cooked through, about 5 to 7 minutes.  Stir in salt and serve immediately over basmati rice with a sprinkle of cilantro, if desired.

4 servings (439 calories each serving) according to my calculator on loseit.com

Chicken and Noodles

It's time to bring back Throwback Thursday!  Today I have a recipe for you that my grandma used to make for me when I was a kid.  I always thoroughly enjoyed going over to my grandparents' house when I was growing up.  One of the things I loved (not surprisingly) was the food they made.  Specifically, what they used to call "farm food."  Now, my grandma made this dish a little differently than I do.  She boiled a whole chicken, shredded the meat from the bone, put the chicken back in the pot and added the noodles.  Let's be realistic, sometimes you have time for stuff like that and sometimes, well, ain't nobody got time for that!  I cook boneless, skinless chicken breasts in the crock pot with chicken broth, carrots and celery then cook and add the noodles just before serving.  You get the rich flavor from cooking it slowly in the crock pot without all the fuss and time spent shredding chicken!  I hope you enjoy!  P.S. this is one of the few times in my life that I use cream of mushroom soup from a can.  Don't judge me.  My grandma wouldn't have.....

Chicken and Noodles


1 lb. boneless, skinless chicken breasts
2 medium carrots, diced
1 large celery stalk, diced
Salt and pepper
3 c. low sodium chicken broth, divided
1 (10 oz.) can low fat (not fat free) cream of mushroom soup
12 oz. frozen Reames egg noodles

Place the chicken breasts in a 6 qt. crock pot that has been sprayed with cooking spray.  Add the carrots and celery and season with salt and pepper (I use a lot of pepper because I like this dish fairly peppery.)  Pour 1 cup of the chicken broth over the chicken and veggies, cover and cook on low for 2-4 hours.  Shred the chicken with two forks and add the cream of mushroom soup.  Cook the egg noodles in a large pot of salted water according to package directions, add to the chicken mixture along with the remaining chicken broth.  Taste for seasoning and serve!

6 servings (293 calories each serving) according to my calculator on loseit.com

Butter Lettuce Salad with Fennel and Dried Blueberries

There is a restaurant where my husband and I like to have date nights (as often as possible) that, at one time, had a version of this salad on their menu.  Of course, we had it, loved it and then next time we went back they had changed the menu and they weren't serving it anymore!  Why does that always happen??!!  When that happened we decided never to go there for date night again.  I'M KIDDING!  No, we still like to go there but now I make my own version of this salad at home and you can too!  Enjoy!

Butter Lettuce Salad with Fennel and Dried Blueberries

12 oz. butter lettuce (I used Dole Butter Bliss)
1 fennel bulb, quartered, core removed and thinly sliced
1/2 c. dried blueberries
1/4 c. toasted sliced almonds
1/2 c. shaved Parmesan Cheese
5 T. extra virgin olive oil
5 T. freshly squeezed lemon juice
1/2 t. salt
1/4 t. black pepper

In a large bowl combine the lettuce, sliced fennel, dried blueberries, almonds and parmesan cheese.  Set aside while you make the dressing.  In a container with a tight fitting lid combine the olive oil, lemon juice, salt and pepper and shake to combine.  Pour the dressing over the salad, toss and serve!

8 side dish servings (168 calories each serving) according to my calculator on loseit.com

White Chicken Chili

If you're anything like me you're wondering, IS WINTER EVER GOING TO END???!!!  I try not to complain about the weather, I really do, but it has been so stinking cold here that I am just tired of it!  The only thing that makes these long, cold days bearable for me is a nice bowl of hot chili.  Chili really is a great meal for a variety of reasons.  It warms your belly and your heart, it's easy to make, it can feed a crowd and it's relatively inexpensive!  This is a recipe that I've had in my recipe box for a long time and I have no idea where it came from.  Before I moved out of my parents' house I copied down a bunch of recipes from my mom's recipe box and this recipe was among them!  The original recipe did not call for chili powder but I added some because, in my opinion, it's not chili without CHILI powder.  The chili powder makes the end result a reddish white color so it may not be a "traditional" white chicken chili recipe but it is good!  Enjoy!

White Chicken Chili


1 T. extra virgin olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 lb. ground chicken 
3 c. chicken broth (less if you like your chili less soup-y)
2 T. cilantro, chopped (plus extra for serving, if desired)
2 T. freshly squeezed lime juice
1 t. ground cumin
1 t. ground coriander
2 t. chili powder
1/2 t. dried oregano
1/4 t. crushed red pepper flakes
1 t. salt
1 (15 oz.) can white shoepeg corn, drained
2 (15 oz.) cans great northern beans, drained and rinsed
Grated cheddar cheese for serving (if desired)

In a large soup pot heat the olive oil over medium heat.  Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until the onion is translucent.  Add the ground chicken and cook for 8-10 minutes until the chicken is broken up and cooked through.  Add the chicken broth, cilantro, lime juice, cumin, coriander, chili powder, oregano, crushed red pepper, salt, corn and beans.  Bring to a boil and reduce to a simmer.  Let simmer for 30-45 minutes, taste for seasoning adding more salt if needed and serve with extra cilantro and shredded cheese if desired.

4 servings (369 calories each serving) according to my calculator on loseit.com

Almond Butter Chocolate Chip Cookies

Alright gluten free friends, this one is for you!  Well, really these are for everyone but these do not contain flour so my gluten free friends will appreciate them.  With only five ingredients these have quickly become some of my favorite chocolate chip cookies and I promise, the flavor is all there without a lot of the guilt!  At only 116 calories each you can afford to have a cookie in each hand!  I think these would also be delicious made with natural peanut butter but I haven't tried that yet.  Enjoy!

Almond Butter Chocolate Chip Cookies (adapted from sallysbakingaddiction.com)

1 large egg, at room temperature
1 c. almond butter at room temperature
1/2 c. light brown sugar, lightly packed
1 t. baking soda
1 c. dark chocolate chips

Preheat the oven to 350.  Line two baking sheets with parchment paper and set aside.  In a medium bowl, whisk the egg.  Add the almond butter, brown sugar and baking soda and mix well.  Fold in the chocolate chips until well combined.  

Scoop the dough (in 1 1/2" balls) onto the prepared baking sheets and gently press the balls down with the back of a spoon.  Bake for 8-10 minutes (I bake my cookies one sheet at a time for more even baking.)  The cookies will look underbaked but they will be done.  For crispier cookies bake for 12 minutes.  Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.  

Makes 27 cookies (116 calories each) according to my calculator on loseit.com

Skinny Reuben Sandwich

I don't know about you but, to me, one of the kings of bar food is the reuben sandwich.  Rye bread, thousand island dressing, sauerkraut, corned beef and swiss cheese all melted together into a drippy, delicious sandwich.  The problem is, the reuben is not an every day sandwich due to the enormous calorie count (the average reuben can be anywhere between 450 and 800 calories!)  But wait, now it is!  By subbing light thousand island dressing, turkey pastrami (or smoked turkey) for the corned beef and light swiss cheese you have a sandwich that is not only doable, calorie wise, it is de-licious and you won't miss any flavor.  If you like reubens give this a try, I promise it won't disappoint!

Skinny Reuben Sandwich (Shelly Redmond)

1 t. spreadable butter, divided
2 slices rye bread (I used Pepperidge Farm rye and pumpernickel swirl)
2 T. light thousand island dressing, divided
2 slices light swiss cheese (I used Kraft slim cut)
2 oz. turkey pastrami (I used Oscar Meyer)
1/4 c. sauerkraut, well drained

Spread 1/2 t. of the butter on one slice of the bread and place it buttered side down in a saute pan.  Spread 1 T. of the thousand island dressing on the side of the bread that is face up then layer on the cheese, pastrami and sauerkraut.  Top with the remaining thousand island dressing and place the other slice of bread on top.  Spread the remaining 1/2 t. butter on the outside of the bread and turn the heat on medium.  Cook about 5 minutes, or until the bottom layer of bread is crunchy and browned.  I press mine down with my spatula so it will stay together when I flip it.  Flip the sandwich and continue cooking until everything is heated through and the other side is brown and toasty!  I served mine with veggie chips and pickles.

1 sandwich (390 calories) according to my calculator on loseit.com

Red Velvet Milky Way Cookies

Well, it's a snow day around these parts which can only mean one thing.....COOKIES!  And, more specifically, Valentine cookies!  These are some of my favorite cookies of all time.  You take a red velvet cake mix and add stuff to it to add up to a really delicious and simple cookie!  I mean, is there anything better than Milky Way bars and dark chocolate??!!  Nope!  I love how the Milky Way bars melt and get all oozy.  Note that you should bake the cookies on parchment paper (very important) or you won't be able to get them off of the pan.  And what's the point of making cookies if you can't get them off of the stinkin' pan, right?!  Enjoy!

Red Velvet Milky Way Cookies (adapted from picky-palate.com)

1 box red velvet cake mix
1/2 c. (1 stick) unsalted butter, softened
1 large egg
3 T. applesauce
3 full sized Milky Way bars, cut into chunks 
1 c. dark chocolate chips

Preheat the oven to 350.  In a large bowl mix together the cake mix, butter, egg and applesauce and stir until combined.  Add the cut up Milky Way bars and chocolate chips.  Scoop dough onto a baking sheet that is lined with parchment (very important!) leaving about 1" between the cookies.  Bake for 11-15 minutes, depending on the size of the scoop (I have the Pampered Chef ice cream scoop set and I used the medium sized one) until cooked through.  Let cool on a baking sheet for 10 minutes before transferring to a cooling rack. 

Makes about 28 cookies (159 calories each) according to my calculator on loseit.com

Mexican Sour Cream Rice

In my quest for new sides to go with Mexican food, I have found a new favorite!  This side dish is quick, easy, can be made ahead and is oh so delicious!  I made this for Super Bowl Sunday to go with a taco bar.  I put the whole thing together the night before, let it come to room temperature and baked it off before my guests arrived!  I also doubled this recipe for a crowd and it came out great!  I hope you like it.  We did!

Mexican Sour Cream Rice (adapted from brooke-cookiejar.blogspot.com)

1 cup instant brown rice
1 c. low sodium chicken (or vegetable) broth
1 t. salt, divided
1 c. light sour cream 
1 (4 oz.) can diced green chiles
1 c. shredded pepper jack cheese, divided (I used Velveeta pepper jack shreds)
1 1/2 c. frozen corn, steamed (I used Trader Joe's fire roasted corn)
2 T. cilantro, chopped
1/4 t. pepper

Preheat the oven to 350.  Spray a 1 1/2 quart casserole dish with cooking spray and set aside.  Place the rice, chicken broth and 1/2 t. salt in a medium saucepan and bring to a boil.  Reduce to a simmer, cover and cook for 5 minutes.  Leave the pot covered, turn off the heat and let the rice sit for 5 minutes.  When the rice is done add the sour cream, green chiles, 1/2 c. cheese, corn, cilantro, pepper and remaining 1/2 t. salt  and pour into the prepared baking dish.  Top with the remaining 1/2 c. cheese.  Bake for 30 minutes, until the cheese is bubbly and brown.  

6 servings (198 calories each serving) according to my calculator on loseit.com

Spicy Garlic and Anchovy Farfalle

Sometimes I want a quick and easy dinner that is tasty but won't take a long time to cook.  This is it!  This sauce is spicy and has a salty and nutty bite from the anchovy paste.  If you have never worked with anchovy paste before you should definitely try it.  It gives this dish the same kind of flavor you would get from tuna so if you like tuna, you will like this dish!  I buy my anchovy paste in a tube and keep it in the fridge.  It is great to have around for pastas and salad dressings and it lasts a really long time.  The sauce for this dish comes together in a flash - mine was done before my pasta was done cooking!  Be sure to reserve a cup of the pasta cooking water before you drain it because it helps keep the sauce creamy and delicious without adding extra fat!  Enjoy!

Spicy Garlic and Anchovy Farfalle (adapted from foodnetwork.com)

1 lb. farfalle (bowtie) pasta
1/4 c. extra virgin olive oil
1 T. anchovy paste
1/2 t. crushed red pepper
3 cloves garlic, minced
6 oz. baby spinach
3/4 t. salt
1/2 c. Italian breadcrumbs
1/3 c. Parmesan cheese

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook according to package directions.  Reserve 1 c. of the pasta cooking water, drain the pasta and set aside.

In a large nonstick skillet, heat the olive oil over medium heat.  Add the anchovy paste, red pepper and garlic.  Cook until aromatic, about 2 minutes.  Add the spinach and salt and cook until the spinach is wilted, about 3 minutes.  Add the breadcrumbs and cook until lightly toasted, about 3 minutes.

In a large serving bowl toss together the breadcrumb mixture, cooked pasta and half of the Parmesan cheese.  Add the reserved pasta water and toss to combine.  Sprinkle with the remaining cheese and serve.

6 servings (425 calories each serving) according to my calculator on loseit.com

Slow Cooker Pork Tenderloin

A month or so ago a friend of mine posted a recipe on facebook for slow cooker pork tenderloin that sounded so good and I knew I had to try it (with my own twist, of course!)  Today I give you that recipe, however, I tried to go back and find her post and I couldn't find it so I can't give credit where credit is due!  I hope you'll try this!  The sauce is sweet, salty and savory all in one!  It would also be really delicious with chicken.  I served it with Parmesan Herb Brown Rice and Sauteed Brussels Sprouts but any number of things would make great sides for this!  Enjoy!

Slow Cooker Pork Tenderloin

1/4 c. low sodium soy sauce

1 T. whole grain mustard (use any mustard you like!)
2 T. molasses (could also use maple syrup, honey, agave or even brown sugar!)
2 T. dried minced onion
1 1/2 t. garlic powder
2 (1 lb.) pork tenderloins, trimmed of fat

Salt and pepper

In a 4 or 6 qt. slow cooker that has been sprayed with cooking spray whisk together the soy sauce, mustard, molasses, minced onion and garlic powder.  Place the pork in the crock pot and season lightly with salt and pepper (don't use too much salt - the soy sauce is salty.)  Turn the pork tenderloins with tongs to coat.  Cook on low for 4-6 hours or on high for 2-4 hours.  Don't overcook or the pork will become dry!  Slice and serve with a drizzle of the sauce on top.

6 servings (191 calories each serving) according to my calculator on loseit.com

Chicken and Chickpea Tagine

My husband and I have a running joke about tagines.  Every time one of us sees a tagine (an earthenware pot with a lid that is used to cook stews over a fire) one of us says "we really need a tagine."  We don't cook over a fire.  Well, maybe we would if we went camping.  My husband TOTALLY would.  But I don't camp.  I think it might only be funny to us.  Anyway.....when I saw this recipe in Cooking Light I knew I had to make it if not for the flavor then at least to tell my husband "I made a tagine."  In a way a slow cooker is like a tagine and can emulate the cooking method.  Tagines are commonly found in North Africa and this one definitely has African flavors with the spices used, chickpeas and dried apricots!  It is definitely something a little different but not too out of the box.  Enjoy!

Chicken and Chickpea Tagine (adapted from Cooking Light, December 2013)

1 1/4 t. salt
1/2 t. black pepper
1 1/4 t. ground cumin
1 t. ground coriander
1 t. paprika
3/4 t. ground turmeric
1/2 t. ground ginger
1/4 t. crushed red pepper
1/4 t. ground cinnamon
1 medium onion, diced
12 cloves garlic, minced
1 c. low sodium chicken broth
1 1/2 t. honey
2/3 c. dried apricots, chopped
1 (15 oz.) can chickpeas, drained and rinsed
8 bone in, skin off chicken pieces (I used 4 thighs and 4 legs)
1/4 c. cilantro

Mix together dried spices (salt through cinnamon) and set aside.  In a 6 qt. slow cooker that has been sprayed with cooking spray place the onion, garlic, chicken broth, honey, apricots, chickpeas and half of the dried spice blend and stir to combine.
Place the chicken on top and season the chicken with the remaining spice blend.  Cover and cook on low for 4-6 hours or on high for 2-4 hours.  Sprinkle with cilantro and serve.  (I served mine over brown rice.)

4 servings (342 calories each serving, excluding rice) according to my calculator on loseit.com