Scallops and Spinach

I made this for the first time tonight.  It is so healthy and so good and a really quick meal.  If you are a meat and potatoes kind of girl this may not be your favorite, but it was a hit with my family.

12 large fresh or frozen sea scallops (about 1-1/4 lb.)
4 Tablespoons olive oil
3 cloves garlic, minced
1 - 5 oz. package baby spinach
Salt/Pepper
2 teaspoons butter

Thaw scallops, if frozen. Rinse scallops and pat dry with paper towels.  Set aside.  In a large nonstick skillet heat 2 Tablespoons of olive oil over medium-high heat.  Add garlic; cook and stir for 1 minute.  Add spinach and sprinkle with salt.  Cook, covered, for 3 minutes or until spinach is wilted, stirring occasionally.  Transfer to a medium bowl; cover and keep warm.  I added slivered almonds to my spinach.

Wipe most of juice out of skillet and add butter and 2 tablespoons of olive oil.  Heat over medium-high heat and add scallops.  Sprinkle scallops with salt and pepper.  Cook for about 5 minutes or until lightly browned.

I served the scallops and spinach with brown rice and sliced grape tomatoes.

Skinny Chicken Piccata

This delicious dish is under 200 calories....WOW!!

4 boneless, skinless chicken breasts cut in half horizontally (or use tenderloins)
Salt/Pepper
1 Tablespoon butter
3 cloves garlic, minced
1 cup chicken broth (College Inn is the best)
2 lemons, thinly sliced
4 Tablespoons capers
2 Tablespoon fresh parsley

Place chicken between 2 pieces of plastic wrap and pound chicken lightly with the flat side of a meat mallet until about 1/4 inch thick. (You can use back of a heavy skillet if you don't have a meat mallet.)  Sprinkle chicken with salt and pepper.

In large saucepan melt butter and add chicken.  Cook until done, browned on edges.  Remove and set aside.  Add garlic to the same saucepan.  Cook for about 1 minute and add chicken broth scraping any browned bits from bottom of pan.  Bring to boil.  Add lemon slices and capers.  Cover and reduce heat; cook for 4-5 minutes.  Return chicken to pan and heat through.

To serve, spoon caper mixture over chicken and sprinkle with fresh parsley.  I served this with brown rice and broccoli.

Italian Penne

This makes a delicious dinner for under 300 calories.  I made this for the first time and everyone in the family decided it should be a staple meal!

1.5 lbs. Chicken Tenderloins
Olive Oil
Salt/pepper
16 oz. whole grain penne pasta
1 cup chopped onion
3 cloves garlic, minced
2 - 14.5 oz. cans Fire Roasted Diced tomatoes
1 - 14 oz. can quartered artichokes, drained and halved
3/4 cup Kalamata pitted olives, halved
Mozzarella cheese, shredded or cubed
Fresh Arugula

Cooke pasta according to package directions.  Drain and set aside.

Cube chicken and sprinkle with salt and pepper.  Cook in Olive Oil until done.  Remove and set aside.  In the same saucepan, add onion and cook for 3-4 minutes then add garlic and cook for 1 more minute.  Stir in tomatoes, artichokes, chicken, and olives.  Cook and stir until heated through.  Add mixture to pasta and toss gently.  Top with mozzarella cheese and fresh baby Arugula.

Chicken and Dumplings

This recipe makes people think you kneeded and rolled and cut dumplings all day long.  The great thing is they taste like you were in the kitchen all day, but they are really easy to make.  Just remember the brands I use for the chick broth and the dumplings really make them taste their best.

2 large chicken breasts (bone in with skin)
2 cans College Inn chicken both
2 pkgs. Mrs. Traylor's Frozen Dumplings
dash of Cumin
1/8 tsp. Curry Powder
1 tsp. salt
1 tsp. pepper
1/2 stick butter
1/2 to 1 can Cream of Chicken Soup (optional)

Place chicken in an 8-quart pot and fill about 3/4 full with water.  Add salt and boil until done.   I use a pressure cooker for the most tender chicken. Remove chicken and let cool on a plate.  Once cool, remove ckicken from bone and skin and tear into small pieces.

Add the 2 cans of broth to the pot with salt and pepper.  Bring water to a full boil and add dumplings one by one with water boiling.  Once all the dumplings are in reduce heat and simmer for about 30 minutes. Stir gently and occationally to keep dumplings from sticking.  Add cumin, curry powder, salt, pepper, butter, and chicken and let flavors simmer for about 5 more minutes.

Optional:  If you want thicker dumplings, add 1/2 to 1 can of cream of chicken soup after the dumplings have boiled for about 20 minutes.  We like our dumplings soupy, so I don't thicken them.

No need to double the recipe for a big crowd.  This will feed plenty.

Chicken Chili

This recipe originated from the Barefoot Contessa, but I've tweaked it some to make it even better!  Ina Garten is my most favorite at Food Network because she's so relaxing to watch! I've made this chili for teacher appreciation lunches each year at my children's school, and it's a big success. I always get numerous requests for the recipe so here it is for you to enjoy!!

4 c. chopped yellow onions
1/8 c. extra virgin olive oil, plus extra for chicken
2 cloves garlic, minced
2 red bell peppers, diced large
2 yellow bell peppers, diced large
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1/4 tsp. dried red pepper flakes
2 tsp. kosher salt, plus more for chicken
2 (28-oz.) cans diced tomatoes
1 can Bush's Black Beans
1/4 c. minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
1 can College Inn chicken broth
Cook the onions in the oil over medium-low heat for 10-15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 more minute. Add the tomatoes and chicken broth to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees. Rub the chicken breasts with olive oil and lace them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 45 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and also add the can of black beans.  Simmer, uncovered, for another 20 minutes. Serve with chopped onions, corn chips, grated cheddar, and/or sour cream!

Three Bean Chili

This recipe came from the Bush Beans website. It's great for a big crowd. It's really great when you've been to the SEC Championship in Atlanta (Bama vs. Fla) and it's cold outside....you get home and wish you had something to eat. Then your sweet neighbor, who couldn't go to the game, brings you this big pot of chili to celebrate the Big Bama Win! Wouldn't it be great to have friends like that! :-)

1 lb. lean ground beef
1 lb. ground turkey meat
3 tsp. chili powder
1 small yellow onion, chopped
1 small green pepper, chopped
2 cans (16 oz.) Bush's Best Dark Red Kidney Beans
2 cans (16 oz.) Bush's Best Pinto Beans
2 cans (15 oz.) Bush's Best Black Beans
1 can (14.5 oz.) chopped tomatoes
1-1/2 tsp. salt
1 tsp. garlic salt
1/2 tsp. ground pepper
1/2 tsp. cumin
1/2 tsp. cinnamon
1 can (6 oz.) tomato paste
Sour Cream to garnish

Brown meat in large pot. Add chili powder while browning and mix in well. Add onion and pepper to meat and brown. Stir in remaining ingredients except sour cream. Simmer on low heat for 20 minutes.

Penne with Beef and Arugula

This is also a great recipe for a tailgate or picnic! It's a recipe from Giada De Laurentiis (with a couple of adjustments). My family loves it so it's a hot item at our house. It's kind of an "all in one" meal, so I simply serve it with garlic bread.

2 New York strip steaks, about 8 oz. each
Salt and freshly ground black pepper
2 garlic cloves, minced
3/4 cup plus 3 Tblsp. extra-virgin olive oil
1 lb. penne pasta
1/4 cup balsamic vinegar
2 Tblsp. Dijon mustard
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
2 cups chopped arugula
1 pint cherry tomatoes, sliced in half

Season the steak with salt, pepper, and garlic. Heat 3 Tblsp. olive oil in a skillet over medium heat. Cook the steaks for about 7 minutes on each side. Remove the meat to a cutting board and let it rest while you cook the pasta.

Cook pasta in salted water until tender but firm. Drain the pasta and reserve 1/4 cup of the cooking water.

Whisk together the balsamic vinegar, Dijon mustard, 1/2 tsp. salt, 1/2 tsp. pepper, basil, parsley, and 3/4 cup olive oil. Add half the dressing and the reserved pasta water to the pasta and toss.

Slice the steaks thin and add to the pasta with the arugula. Add remaining dressing, sliced tomatoes, and more salt and pepper.