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I added another rule to my diet: One Bad Thing a Day. I really can’t go without things like cheese or Dr. Pepper forever—but if I can try to keep it under control. Monday and Tuesday, I had a soda, and today I indulged in pizza (thin crust). So far it’s working out pretty well.

I also made these tasty dried tomatoes my sister told me about with some cherry tomatoes I picked up at the farmers market.  They were a great snack, and I used the rest of them in the couscous I served with tonight’s chicken.

But on to the recipes–here’s a check in with two fantastic dinners I made myself. One fish, one chicken, but both really easy to make and great for someone looking to feed one or two. Both had a side dish too!

Eggplant and Chickpea Salad

Eggplant & Chickpea Salad
Two major changes from the original recipe: I cut the feta cheese to 1/4 cup (that’s plenty), and I only cooked the eggplant for 10 minutes, until it was just starting to get tender. This recipe was also even better the next day for lunch, when the flavors had really meld together.

Panko & Mustard Crusted Salmon

Panko & Mustard Crusted Salmon
Took no time at all—the mustard and salmon worked really well together. A .8 pound filet gave me two nice servings, too.

Stuffed Chicken with Couscous

Stuffed Chicken with Feta, Spinach & Pine Nuts
Cooking Light

  • 5 ounces fresh spinach, chopped
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 2 tablespoons pine nuts, toasted
  • 1 teaspoon fresh thyme, minced
  • 2 teaspoons fresh lemon juice
  • 2 garlic cloves, minced
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1/2 cup fat-free, lower-sodium chicken broth
  1. Preheat oven to 350°.
  2. Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.
  3. Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.
  4. Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done
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