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We all have days where we just wish that dinner would somehow just find it’s way to the table without much help from us.  

Maybe it’s because we‘re uber-busy at work, have a cold, too much laundry to fold or maybe just plain tired of the same old, same old.

When this happens to me, I look for inspiration in magazines, websites, my pantry-heck, I will even see if I can re-create something I may have either tried or seen in a restaurant.

Such is the result of this fish dinner.  My sister and I were sitting with our mom in the waiting room of a hospital while our dad was having an angiogram and I took whatever magazines I could find to help us while away the hours.

My sister and I found this simple and quick dinner in a recent Woman’s Day issue.  It only takes 30 minutes to put together, it’s healthy, has a good amount of fiber and protein and it’s colorful. It’s a tad bit high in calories and fat-but they‘re the good kind.  The entire meal is 612 calories 54 grams of carbs and has 6 grams of fiber.

PISTACHIO CHICKEN WITH COUSCOUS AND GREENS

Ingredients:
1/2 C unsalted pistachios, finely chopped
1/2 C panko crumbs
3 Tbsps evoo
4 6 oz skinless/boneless chicken breasts
kosher salt and pepper
1/4 C fat-free Greek yogurt (I had to use drained soy and it was still yummy)
1 lg onion, finely chopped
1 tsp ground cumin
1 C whole wheat couscous
6 C coarsely chopped Swiss chard or other bitter green

Heat oven to 350.  Line a sheet pan w/ either foil or parchment.  Place nuts and crumbs into a pie tin w/ 1 tbsp of evoo.  Season the chicken w/ 1/2 tsp of salt & 1/4 tsp pepper.  Brush w/ the yogurt and coat w/ the nut mix.  Press gently to help it stick.  Bake on sheet until golden brown and thoroughly cooked-20 to 25 minutes.

Meanwhile, heat 1 tbsp evoo in a lg skillet, add the onion and a 1/4 tsp of both salt and pepper.  Cook, stirring occasionally for 8-10m minutes. Stir in the cumin and stir another minute. Transfer to a med. bowl & addd the couscous and toss to combine.  Add 1 C tap water, cover and let sit for 20 minutes.
Heat the remaining tbsp of evoo in the same skillet (no need to wipe it out)over med. heat.  add the chard w/ 1/4 of both S & P, toss occasionally for 3-5 minutes.  Fluff the couscous and fold in the greens.  Serve w/ the chicken.

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