Shrimp with Zucchini and Tomatoes

I am starving! Luckily I had some quick cooking ingredients on hand and was able to make a healthy, easy meal in less than 20 minutes. Take that delivery!

Shrimp with Zucchini and Tomatoes 
(Lovingly adapted from Weight Watchers)
4 Points+ Per Serving - Serves 1

1 tsp extra-virgin olive oil
Handful of sliced zucchini
1/4 lb uncooked shrimp, peeled and deveined
Handful of grape tomatoes, cut in half
Dash of dried oregano or fresh basil or whatever you have on hand
Salt and pepper to taste
Small clove of fresh garlic, minced
Splash of white wine, chicken stock, water...whatever is handy



Heat extra-virgin olive oil in a nonstick skillet over medium-high heat. Add the zucchini and cook until golden on both sides, maybe 4 minutes. Remove the zucchini to the plate you are using for dinner because extra dishes blow.

Add shrimp to the nonstick skillet and saute for a minute. Add the tomatoes, herbs, salt and pepper. Saute for another minute or until the shrimp are almost finished cooking.

Tip: Straight shrimp are under-cooked. Shrimp that have just curled into a C-shape are perfectly cooked. Shrimp that have contorted into an O-shape are overcooked, i.e. rubbery and sad.

Stir in garlic and splash of white wine (or whatever) to loosen up the yummy bits at the bottom of the pan. Return the zucchini to the skillet, toss and serve.





Bitches Be Hungry Addition: Creamy Parmesan Bulgur 
5 Points + Per Serving - Serves 1 (because bitches be hungry)

1/4 cup dry bulgur wheat (I used Bob's Red Mill Quick Cooking Bulgur Wheat)
1/2 tablespoon of butter (I use butter, because there is NO substitute for butter)
1 tablespoon of shredded Parmesan cheese

Prepare bulgur according to package instructions. (I eyeballed a cup of cold water into a saucepan, added the bulgur and a pinch of salt and let it come to a boil. Cover and simmer for about 15 minutes.) Drain excess water from bulgur and return to the saucepan. Stir in the butter and Parmesan cheese until it becomes a creamy, oozy blob of deliciousness.

Roasted Asparagus with Poached Egg and Balsamic Glaze

I love shopping for seasonal produce. One sure sign of spring is the presence of fresh asparagus at the market. I shrieked with excitement when I found bunches of my favorite spring vegetable: a lovely bright green and pencil thin. When produce is fresh (preferably local) and seasonal, your only task is to not screw it up. Stick to simple preparations: flash steam, saute, or toss on the grill. Simply season with salt, pepper, a drizzle of olive oil, and a squeeze of lemon.

To store asparagus, simply fill a glass with about an inch of water. Trim off ends of asparagus and add to the water. Loosely cover with plastic and store in the refrigerator for 3 to 4 days. Change water if it becomes discolored.

Today I share an elegant, light spring dish of roasted asparagus with poached egg and balsamic glaze. Paired with a crusty piece of bread to mop up the remaining yolk and balsamic glaze, this dish is a perfect meal for one any time of the day. This dish is also perfect for entertaining. It's dead simple, especially if you poach eggs ahead of time. Poach all your eggs as normal, but under cook them slightly; the whites should be just set. Strain the eggs and put them into a container filled with cold water and store in the refrigerator. When you are ready to serve, just bring a pot of water to a gentle boil and give your eggs their final minute of poaching.

Roasted Asparagus with Poached Egg and Balsamic Glaze
4 Points+ Per Serving - Serves 1

Handful of asparagus, tough ends removed (Simply take the end of the asparagus between your thumb and forefinger and bend until it breaks.)
1 tsp of olive oil
Salt and pepper to taste
Splash of vinegar
1 egg
1/2 tablespoon of balsamic glaze

Preheat oven to 400 degrees. Line a baking sheet with tin foil. Add asparagus to pan and drizzle with olive oil. Sprinkle with salt and pepper and lightly toss. Roast for 5 to 10 minutes (depending on thickness) tossing occasionally.

Meanwhile, bring water to boil in small saucepan. Reduce to a simmer. Salt water and add a splash of vinegar. The vinegar will help coagulate the egg.

Simmer. Good.

Boil. Bad.

Crack an egg in a small ramekin. Lay out a paper towel and a slotted spoon. Skim the edge of the ramekin into the simmering water, gently releasing the egg into the water.

Don't panic. So long as the water is simmering, you will not end up with egg drop soup. The white will expand, but you can gently coax into a more condensed shape with a slotted spoon. My egg took about 3 minutes to cook. However, the most fool proof method does not require a timer. Scoop up the egg using the slotted spoon and gently poke the yolk with your finger. You want the whites set but the yolk runny. When the egg is finished cooking, scoop up the egg using the slotted spoon and place on the paper towel to drain.

This method of poaching eggs is demonstrated Jacques Pepin in the video below. Others swear by the Julia Child method. Either way, practice makes perfect.

To serve, add asparagus to a plate. Top with poached egg. Drizzle with balsamic glaze. Yum.

Curried Chicken Salad

I am so excited about Mad Men starting up again! One episode featured Don Draper eating a plate full of chicken salad with Ritz Crackers and I thought, I need to bring that back. You can keep the sexual harassment at the office, extramarital affairs, and drunk driving, but I'll take chicken salad with Ritz Crackers and the fashion (of course).

I'm spiking a fairly traditional chicken salad recipe with an exotic spice: curry powder. Yum!

Curried Chicken Salad
(Lovingly adapted from Ellie Krieger)
6 Points+ Per Serving - Serves 1 (If you're super hungry!)

1/4 cup of non-fat plain Greek yogurt
1 Tbsp light mayonnaise
1 tsp curry powder
2 oz shredded roast chicken, diced
1 tsp cilantro leaves, chopped
Handful of grapes, sliced in half
1 tsp sliced almonds
Juice of half a lemon (optional)

Whisk non-fat plain Greek yogurt, light mayonnaise, and curry powder together in a bowl. I added a splash of lemon juice to loosen it up and add a splash of freshness. Season with salt and pepper to taste.

Gently fold in diced chicken, cilantro, grapes, and almonds. Store in the fridge for at least an hour so the flavors can meld.

Serve with crackers, over butter lettuce, with endive, or in a sandwich.

Chicken Tostadas

The tostada is my favorite fix for a Mexican food craving. I get the crunch and the flavors without the guilt. Plus you can top a tostada with almost anything from a simple bean and cheese to leftover veggies, chicken, shrimp, or beef. The possibilities are endless. If you're low on points, stick to one tostada and serve with a ton of shredded romaine or cabbage for a filling taco salad. Just top with lime juice and salsa.

First up is the recipe for the Black Bean Puree. In addition to topping your tostada, this puree makes an excellent side dish, a satisfying dip for veggies, or a delicious base for huevos rancheros.

Black Bean Puree
2 Points+ per serving (a heaping 1/4 of a cup) - Serves 4

1 (15.5-ounce) can black beans, drained and rinsed
1 clove garlic, smashed
1/2 to 1 tsp ground cumin (I use 1/2 tsp for a more mild flavor)
Juice of half a lime
1/4 cup of water

Add all the ingredients to a food processor. Puree until thick and creamy. Lasts in the refrigerator for 3 to 4 days.

Chicken Tostadas
8 Points+ per serving - Serves 1

2 corn tortillas
Cooking spray
2 oz shredded roast chicken
Juice of half a lime
1/4 cup of Black Bean Puree (see recipe above)
1/8 cup of shredded, part-skim mozzarella cheese
Handful of shredded cabbage or lettuce
Cilantro leaves
Salsa

Preheat broiler. Prepare ingredients.

To prepare tortillas, lightly coat both sides with cooking spray and add to a baking tray lined with foil. Place under broiler, turning every minute or so until both sides are lightly golden and crispy.

Meanwhile, prepare chicken. Shred chicken into a bowl and toss with lime juice and cilantro.

Once the tortillas are lightly golden and crispy, layer with black bean puree, prepared chicken, and a sprinkle of cheese. Place under the broiler until cheese is melted and the ingredients are heated through.

Sprinkle with cabbage or lettuce, cilantro, and salsa. Devour.

Chicken Caesar Sandwich

I never understood the saying, "Best thing since sliced bread." Sliced bread is the worst! That's why I use good quality bread for sandwiches. To save calories/points, I simply scoop our some of the bread. I see it as a win win: less calories/points and more room for my filling.

Chicken Caesar Sandwich
7 Points+ Per Serving - Serves 1

1 Kaiser roll

2 oz roast chicken, diced

1 1/2 Tbsp light mayonnaise

1/2 Tbsp lemon juice

1 tsp Parmesan cheese

1/2 tsp Worcestershire sauce

1/2 garlic clove, minced

1 cup romaine lettuce, thinly sliced

Salt and pepper to taste

Cut Kaiser roll in half. Remove soft center and discard.

Whisk together mayonnaise, lemon juice, Parmesan, Worcestershire, garlic, and a dash of pepper in small bowl. If serving, brush bread with mayonnaise mixture, place lettuce on bottom of bread and top with chicken. 

If packing, assemble sandwiches without dressing, wrap in plastic, and place dressing in separate container. Pour dressing over shrimp and lettuce just before eating.

Tip: This Caesar dressing is delicious and would be perfect over a side salad or served with some crudites, fancy for raw veggies. 

Asian Tacos

I know Asian Fusion is so last decade, but it's delicious. So there.

Asian Tacos
8 Points+ Per Serving - Serves 1

3 corn tortillas
2 oz shredded roast chicken
1 oz avocado, sliced
2 green onions, sliced
Several slices of English cucumber
Handful of shredded cabbage
Cilantro leaves
1 Tbsp teriyaki sauce
Sriracha sauce

Prepare ingredients.

Heat tortillas in a hot skillet, no oil necessary. Once warm and pliable, fill the tortillas with chicken and vegetables. Finish with teriyaki sauce and Sriracha.

One Chicken, 4 Meals

In a perfect world, I would have roasted an organic whole chicken for dinner. This is not a perfect world, so I bought a rotisserie chicken from WinCo on the way home from work.

A roast chicken (be it homemade or store-bought) is a delicious and economical way to eat all week. This week, I'll serve up a five meals using roasted chicken. I find that roasted chicken lasts 3 to 4 days in the refrigerator. To store, remove the chicken from the bone and store in a plastic bag. Here's what's on the menu:

Asian Tacos
Chicken Caesar Sandwich
Chicken Tostadas
Curried Chicken Salad