Playing Chef! - 3 great recipes

Jay O. & I went to the lake this weekend for probably the last time of the summer (sigh), and spent the weekend with my parents.  Since my Mom & Dad always work so hard to prepare the meals and get things together for the weekends at the lake, I decided to treat them to me going to the grocery store & Jay O. & I cooking all of the meals:)  We enjoyed trying new recipes, and I think my Mom & Dad enjoyed getting to kick back & relax!!!

For lunch on Saturday...

*Southwestern Chicken Pasta Salad*

Ingredients

• 1/2  pound  uncooked  whole wheat penne rigate
• 2  cups shredded skinless, boneless Grilled Lemon-Herb Chick 
• 1  cup  fresh corn kernels (or frozen)
• 3/4  cup  (3 ounces) shredded sharp cheddar cheese
• 1/2  cup  sliced green onions
• 1/2  cup  diced red bell pepper
• 1/2  cup  chopped plum tomato (about 2 tomatoes)
• 1/4  cup  fresh orange juice
• 2  tablespoons  fresh lime juice
• 1  tablespoon  extravirgin olive oil
• 1  tablespoon  chopped canned chipotle chiles in adobo sauce (I substituted jalapeno for spice, because I find the chipotle chiles almost impossible to find!!!)
• 1/2  teaspoon  salt

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain and place in a large bowl. Add Grilled Lemon-Herb Chicken and next 5 ingredients (through tomato); toss well to combine.

Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill

I used a lemon-herb rotisserie chicken from Kroger, removed the skin and shredded the chicken for the pasta, and I also used an entire box of penne rigate pasta, and about 2 cups of corn so that the pasta would have leftovers for the following day:)

This recipe is courtesy of cookinglight.com with a few minor changes.  They say any leftover grilled chicken, etc. would work perfectly.

If you would like to make your own chicken for the above recipe...

Ingredients

• 1  (5-pound) roasting chicken
• 2  tablespoons  chopped fresh parsley
• 1  tablespoon  chopped fresh thyme
• 3  tablespoons  fresh lemon juice
• 1  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• Cooking spray

Preparation

Remove and discard giblets and neck from chicken. Rinse chicken with cold water, and pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone (do not cut through breastbone). Turn chicken over. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine parsley, thyme, juice, salt, and pepper; rub mixture under loosened skin and over breast and drumsticks. Gently press skin to secure. Place chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.

Preheat grill to medium heat.

Place chicken, skin side up, on grill rack coated with cooking spray. Grill 55 minutes or until a thermometer inserted into meaty part of thigh registers 180°. Remove chicken from grill; cover and let stand 10 minutes. Remove and discard the skin.

Nutritional Information

Calories:

322

Fat:

9.9g (sat 3.6g,mono 3.8g,poly 1g)

Protein:

21g

Carbohydrate:

38.2g

*this nutrition info. is if you have 1 1/3 cup of the pasta.  If you have this big of a portion you would want it to be your entire meal, or you can use it as a side item.  

I served the pasta with fresh fruit, and also had sandwiches on a french loaf as an option, too.

For dinner we used Charlie & Ashley's chicken recipe that's a few entries down on the blog with the tomato, feta, and basil (amazing!), grilled pineapple (my favorite), and had the salad below which will be a definite go to for a fresh & healthy summer option! :

*Garden Salad with Citrus Vinaigrette*

Yield: 4 servings (serving size: 1 cup)

Ingredients

• VINAIGRETTE:
• 3  tablespoons  fresh orange juice
• 1 1/2  tablespoons  fresh lime juice
• 2 1/2  teaspoons  extravirgin olive oil
• 2  teaspoons  honey
• 1  teaspoon  red wine vinegar
• 1/4  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 
  SALAD:
• 1 1/2  cups  (1 x 1/4-inch) julienne-cut zucchini
• 1 1/2  cups  (1 x 1/4-inch) julienne-cut yellow squash
• 1  cup  fresh corn kernels (about 2 ears)
• 2  tablespoons  finely chopped red onion
• 1  tablespoon  finely chopped fresh flat-leaf parsley
• 1  tablespoon  finely chopped fresh basil
• 1/2 cup low-fat feta cheese

Preparation

To prepare vinaigrette, combine the first 7 ingredients, stirring with a whisk.

To prepare salad, combine zucchini and remaining ingredients in a large bowl. Add vinaigrette; toss well. Cover and chill.

Only 101 calories per serving!!!

For breakfast this morning I made a tasty sweet treat, French toast!  I know my recipes are usually more on the healthy side, but, come on...splurge on occasion!!!  I definitely think it was worth it:)

*PERFECT FRENCH TOAST*

Ingredients:

4 eggs

1 1/2 cups 1% milk

1/2 tsp cinnamon 

1 tsp vanilla extract

1 tsp sugar

powdered sugar

salt

French Bread or Texas Toast

Directions

Preheat the oven to 350 degrees F. Whisk 4eggs, 1 1/2 cups milk, 1/2 teaspoon cinnamon, 1 teaspoon vanilla extract, 1 teaspoon sugar and a pinch of salt in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet or griddle over medium heat. Working in batches, dip 6 thick slices bread into mixture, cook 2 to 3 minutes per side, adding more butter as needed. Transfer to a baking sheet and bake until puffed, 8 to 10 minutes. Meanwhile, melt 4 tablespoons butter in the same skillet until browned, about 5 minutes. Drizzle the French toast with the browned butter, powdered sugar, and maple syrup. (we made homemade maple syrup, but if you prefer to buy it, that works too...just make sure to heat it up in the microwave!)

All of this made for a perfect weekend.  It was nice to finally have a few low key days, and not to be pressed for time:)  I love my family very much!  Missed you Hatley!!!