Feta Topped Chicken AND Asparagus with Tomatoes

Ingredients

4 

boneless skinless chicken breasts (about 1 1/4 lb)

2 

tablespoons reduced-fat balsamic vinaigrette dressing

1 

teaspoon Italian seasoning

1/4 

teaspoon seasoned pepper blend

1 

large plum (Roma) tomato, cut into 8 slices

1/4 

cup crumbled fat-free feta cheese (1 oz)

Directions

• Step1Set oven control to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.
• Step2Broil with tops 4 inches from heat about 10 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut. Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.

Ingredients

2 

teaspoons vegetable oil

1 

small onion, chopped (1/3 cup)

3 

plum (Roma) tomatoes, chopped (1 cup)

1 

tablespoon lemon juice

1 

tablespoon honey

1/4 

teaspoon salt

1 1/2 

lb fresh asparagus spears

Directions

• Step1In 10-inch skillet, heat oil over medium heat. Cook onion in oil 2 to 3 minutes, stirring occasionally, until tender. Stir in tomatoes, lemon juice, honey and salt. Cook 1 minute, stirring occasionally. Remove mixture from skillet; keep warm.
• Step2Wipe out skillet with paper towel. In skillet, heat 1 inch water to boiling. Add asparagus; heat to boiling. Reduce heat to medium; cover and cook 7 to 10 minutes or until stalk ends are crisp-tender. Drain asparagus; place in serving dish. Top with tomato mixture.

I got both of these recipes from livebetteramerica.com  I had not broiled chicken before and it was a great way to cook the chicken.  It was still very moist.  The asparagus was very tasty and would be a great side for many main dishes.  

Chicken

Megan-3.5/5

Jesse-4/5

Asparagus

Megan-4/5

Jesse-4/5

Soba Noodles with Spicy Cumin Lamb

• 7 ounces uncooked soba noodles
• 1/2 cup fat-free, lower-sodium chicken broth 
• 2 tablespoons rice vinegar
• 4 1/2 teaspoons hoisin sauce
• 1 teaspoon minced garlic
• 1/4 teaspoon five-spice powder
• 8 ounces ground lamb
• 1 tablespoon dark sesame oil
• 1 teaspoon cumin seeds
• 3/8 teaspoon crushed red pepper
• 1 1/2 cups broccoli florets 
• 1 cup snow peas, trimmed
• 1/2 cup thinly sliced red bell pepper 
• 9 baby carrots, halved lengthwise 

Preparation

1. 1. Cook noodles according to package directions. Drain and rinse; drain well.
2. 2. Combine chicken broth and next 4 ingredients (through 1/4 teaspoon five-spice powder) in a small bowl, stirring with a whisk.
3. 3. Heat a large wok or skillet over medium-high heat. Add lamb; cook 2 1/2 minutes or until browned, stirring to crumble. Remove lamb from pan with a slotted spoon; set aside.
4. 4. Return pan to medium-high heat. Add oil to drippings in pan; swirl to coat. Add cumin and red pepper; cook 30 seconds or until seeds begin to pop, stirring frequently. Add vegetables to pan; cook 5 minutes, stirring frequently. Add lamb and broth mixture; cook 1 1/2 minutes or until liquid is slightly reduced. Serve over noodles.

I got this recipe from Cooking Light magazine.  I used udon noodles instead of soba since Kroger did not sell them.  I also used a bag of frozen stir fry vegetablesinstead of the fresh vegetables.   This dish has a sweet flavor.  This is a quick dish to make.

Megan-3.5/5

Jesse-3/5 

Mu Shu Chicken Lettuce Wraps

• 2 tablespoons lower-sodium soy sauce
• 1 tablespoon dry sherry
• 1 tablespoon hoisin sauce
• 1 teaspoon rice vinegar
• 1 tablespoon dark sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced peeled fresh ginger
• 1 (14-ounce) package coleslaw (about 4 cups)
• 6 ounces shredded skinless, boneless rotisserie chicken breast (about 1 1/2 cups) 
• 1/2 cup sliced green onions, divided
• 12 Bibb lettuce leaves
• 1/4 cup chopped cashews 

Preparation

1. 1. Combine first 4 ingredients (through rice vinegar) in a small bowl, stirring with a whisk.
2. 2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic and ginger to pan; sauté 30 seconds. Add soy sauce mixture and coleslaw; cook 1 minute, stirring frequently. Add chicken and 1/4 cup onions to pan; cook 1 minute or until coleslaw just begins to wilt. Divide chicken mixture evenly among lettuce leaves; sprinkle evenly with remaining 1/4 cup onions and cashews.

I got this recipe from Cooking Light magazine.  If you like PF Chang's lettuce wraps this is similar.  I cooked chicken breast instead of using a rotisserie chicken and doubled the amount of chicken.  Easy and tasty.  

Megan-4.5/5

Jesse-4.5/5