Monday, February 28, 2011

Spicy Molasse-Barbecued Drumsticks

This recipe is for the grill, but I've used it in the oven also. You can make the sauce in double or triple batch and keep it in the fridge for up to 2 weeks. It's delicious with chicken, pork, even beef!

Spicy Molasse-Barbecued Drumsticks
2 servings, 5P+/serving

3 TBSP bottled chili sauce
1 1/2 TBSP plain or seasoned cider vinegar
1 TBSP light molasses
1 tsp chili powder
1/2 tsp minced chipotle en abodo
1 garlic clove minced
4 (3oz) chicken drumsticks, skin removed

1 To make the molasses barbecue sauce, combine the chili sauce, vinegar, molasses, chili powder, chipotle en abodo, and garlic in a small saucepan; bring to a boil. Reduce heat to low and simmer, stirring, until thickened, 2-3 minutes.

2 Meanwhile, spray the grill rack with nonstick spray and prepare the grill. Place the chicken on the grill and cook, turning occasionally, about 8 minutes. Brush the chicken with the barbecue sauce. Cook, turning the chicken, until deeply glazed and cooked through, 5-6 minutes longer.

On the Broiler:
Preheat broiler, broil chicken 5 inches from the heat, turning frequently for 12-13 minutes, brush with the sauce and broil 5-6 minutes longer turning once or twice.

Cooking times vary with the size of the drumsticks!

Dining for Two, p. 135 Weight Watchers 2004

Monday, February 21, 2011

Indian Lentil and Vegetable Stew

I usually make this with leftover yellow split peas puree the day after I cook an Indian feast. However, it is a very easy dish to make on its own, and makes a great 1 pot lunch to carry around.

Like most Indian food recipe, this reheats very well.

Indian Lentil and Vegetable Stew
4 servings, 5 P+/serving

1 3/4 cup water
1/2 cup yellow lentils or yellow split peas, picked over, rinsed and drained
1/2 tsp turmeric
4 tsp canola oil
2 tsp mustard seeds
3 garlic cloves, minced
1 serrano chile, thinly sliced
1 (10 oz package) frozen brussels sprouts, thawed
1 cup canned diced tomatoes
1/2 tsp salt
1 TBSP fresh lemon juice
1 TBSP fresh chopped cilantro

Combine 1 cup of water, the lentils, and turmeric in a medium saucepan; bring to a boil.Reduce heat and simmer, covered, until the lentils are soft, about 30 minutes. Transfer to a blender and puree.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the mustard seeds and cook, covered, until popping subsides, 1-2 minutes. Add the garlic and chile; cook, stirring frequently, until fragrant, about 1 minute. Stir in the Brussels Sprouts, tomatoes, the remaining 3/4 cup of water, and the salt; cook, covered, until the Brussels sprouts are tender, about 10 minutes.

Stir pureed lentils into the vegetables; cook until heated through, about 5 minutes. Remove skillet from the heat; stir in the lemon juice and cilantro.

Stir it up, p 208, Weight Watchers 2006.

Friday, February 11, 2011

Spicy Indian-Style Chicken Kebabs

This is a go to recipe for me when I'm in the mood for grilled food but the weather isn't cooperating.

It also makes great leftovers for lunch the following day.

Spicy Indian-Style Chicken Kebabs
4 servings, 4 P+/serving

3/4 cup fat free plain yogurt
1 1/2 tsp ground coriander
2 garlic cloves, peeled and halved
1/2 tsp paprika
1/4 tsp cayenne pepper
3 TBSP chopped cilantro
1 pound boneless skinless chicken breast cut in 24 cubes
1 each yellow, red, green pepper cut in 24 pieces (each)
1/2 tsp salt

Combine the yogurt, coriander, garlic, paprika, cayenne, and 2 TBSP of the cilantro in a zip top bag; add the chicken. Squeeze out the air and seal the bag; refrigerate, turning occasionally for 25-30 minutes to 1 day.

Remove chicken from the bag and thread evenly (along with the pepper pieces) on 8 skewers*. Sprinkle evenly with salt.

Spray broiler rack with cooking spray; preheat broiler. Place skewers on the rack and broil 5 inches from the heat turning frequently until chicken is cooked through (about 12 minutes). Sprinkle skewers with remaining cilantro and serve.

* If using wooden skewers, soak in water for 20 minutes before using to keep from burning.

Pantry to Plate p.160, Weight Watchers 2007.

Friday, February 4, 2011

Home-Style Meatloaf

Ok, I am the cook in the family, but the last year or so my husband jumped in and started cooking also. I'll be darned if he's not turning out to be at least as good a cook as I am.

This recipe is a little messy, but so worth it. It's delicious, makes tons of leftovers and freezes like a charm.

Home-Style Meatloaf
8 servings, 4 P+/serving

3/4 cup instant oatmeal
1/2 cup fat free milk
1/2 cup reduced-sodium chicken broth
1/2 cup shredded carrots
1/4 cup diced onions
1 large egg, lightly beaten
3 TBSP chopped fresh parsley
2 garlic cloves, minced
2 tsp dijon mustard
1 tsp salt
1/4 tsp coarsely ground pepper
3/4 pound ground skinless turkey breast
3/4 pound lean ground beef (7% fat or less)

1- Preheat the oven to 350 F. Line a 5x9-inch loaf pan with foil

2- Combine the oatmeal, milk, broth, carrots, onion, egg, parsley, garlic, mustard, salt and pepper in a large bowl. Gently mix the turkey and beef in a medium bowl. Add the turkey mixture to the oatmeal mixture; mix just until blended.

3- Spoon the mixture into the pan and smooth the top. Bake until an instant-read thermometer inserted into the center of the loaf register 160F, about 1 hour. Let stand 10 minutes before slicing.

Remove meatloaf from the pan and cut in half. Slice one half and serve immediately (that always cracks me up "Quick! quick! serve it NOW!"). Let the other half cool completely, cut in two and wrap the two pieces separately, keep in the fridge or freeze to use later.

Beat Eats, p. 66, Weight Watchers 2008.