2 new dishes

Been busy.  At at work conference Monday and Tuesday, so not much to report, other than I worked out before the sessions each day.  That and I think I jacked up my right arm.

Two new food items.  Both tasty and easy.

Cornmeal Crusted chicken with Pepian Sauce from Eatingwell.com

4 tomatillos, husked and rinsed
1/4 cup diced onion
4 tablespoons pepitas (pumpkin seeds), divided
3 tablespoons chopped fresh cilantro, divided
1 clove garlic, peeled
1/2 cup reduced-sodium chicken broth
1/2 teaspoon salt, divided
2 tablespoons reduced-fat sour cream
4 boneless, skinless chicken breasts, (1 1/4 pounds), trimmed
1 large egg white
2 tablespoons water
1/2 cup yellow cornmeal
3 teaspoons canola oil, divided canola oil, divided
Preparation
Place tomatillos, onion, 3 tablespoons pepitas, 2 tablespoons cilantro, garlic, broth and 1/4 teaspoon salt in a blender or food processor; process until smooth. Transfer to a medium saucepan and cook over medium-high heat, stirring occasionally, until reduced to about 3/4 cup, 12 to 15 minutes. The mixture will resemble a thick paste. Remove from the heat and stir in sour cream. Set aside.
Meanwhile, place one piece of chicken at a time between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.
Whisk egg white and water in a shallow dish until combined. Whisk cornmeal and the remaining 1/4 teaspoon salt in another shallow dish. Dip each chicken breast in egg white, then dredge in cornmeal, turning to coat evenly.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Cook 2 pieces of the chicken until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and tent with foil to keep warm. Wipe out the pan, reduce the heat slightly and repeat with the remaining oil and chicken. Serve the chicken with the reserved sauce and garnish with the remaining 1 tablespoon pepitas and 1 tablespoon cilantro.
Nutrition Per serving (serves 4) : 315 Calories; 14 g Fat; 3 g Sat; 5 g Mono; 66 mg Cholesterol; 17 g Carbohydrates; 31 g Protein; 2 g Fiber; 468 mg Sodium; 439 mg Potassium.  8 WW P+

 *I’d add some spices to the cornmeal next time, would be good with tofu or fish too.  Dan and I both agree it was good, but would be better with maybe some cayenne or chili powder, maybe some herbs in the cormeal.  We ate it with brussel sprouts and salad.  Serving suggestion was rice, but I wasn’t in a rice type of mood 😉

Easy Greek Skillet

Easy and tasty.  Sauteed diced tofu, a bunch of italian mixed vegetables, spinach, and greek seasoning in canola oil.  Added pasta sauce that i’d doctored up with more seasonings, topped with feta cheese. For the ingredients I used it was 8 WW P+ (if you used regular tofu instead of the tofu steak I used, it would be a bit less).

We only had enough leftover fajitas Monday night for 1, so I made that into a pasta dish for Dan and made this for myself.  I made a huge serving, so I could enjoy it again for lunch Wednesday 🙂

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