Thursday, May 7, 2009

Lime-Pineapple Chicken Sandwiches

I had some leftover chicken from Sunday's chicken pounding fest...I got a little carried away but I have no more stress! I actually saw a similar chicken sandwich in a magazine so when I had the chicken all ready to go I thought what the heck.

The Lime Pepper seasoning is the kind in the GIANT container from Sam's. We like it better than lemon pepper and I think for this sandwich the lime works better with the pineapple. If anyone would like to share my vat of seasoning just let me know. Show up with your bottle. If you don't have the lime seasoning use salt and pepper and really hit it with the lime juice.

Lime-Pineapple Chicken Sandwiches

Ingredients:
4 Boneless skinless chicken breasts pounded to ~1/4 inch thick
Lime Pepper seasoning
1/4 c. lime juice
4-6 slices of pineapple (I used 1 1/2 slices per sandwich)
spinach leaves
4 Kaiser rolls or whole wheat buns toasted
Mayo of your choice
  1. Pound out your chicken to about 1/4 inch thick cutlets; this makes them grill so quick and even you will do it every time
  2. Sprinkle seasoning on chicken; both sides and let it come up to room temperature; it will have a little time for the seasoning to penetrate and you always want to grill your meat at room temp so it cooks evenly. Preheat grill to med high/350-400ish
  3. Spray chicken lightly with PAM; cook 3-4 min per side or until juices run clear; baste with lime juice as the chicken cooks. Don't skimp it is yummy!
  4. Grill pineapple slices for 2-3 min per side; you don't want it to burn, just long enough to start the sugars carmelizing and to get those cool grill marks on it
  5. Let cooked chicken rest while you get the buns ready
  6. Assemble and enjoy!

Steak Marinade

Just because I love Flashlight Girl soooo much. Seriously. :) This is the marinade my friends request when we do dinner. They just show up with their meat. Funny people.

Plan to make this the day before you actually want to eat. I know, it seems like a long time to let a good piece of meat sit around in your fridge but it really is worth it. You can do it for less time but the flavor isn't as intense and the meat isn't as fall apart tender. That said, don't let it go longer than 24 hours or the meat will literally fall apart and you will be so sad.

The meat tenderizer you use tends to change the taste of the marinade, I prefer McCormick but Lowry's will work...it is just a little sweeter. Stay away from anything no name or dollar store variety. For some reason they aren't as good.

Steak Marinade

Yield: 2-3 10 ozish steaks. I usually double the recipe.

2 T Worcestershire sauce
2 T. soy sauce
4 t. chili powder
4 t. minced garlic (you can use garlic powder if you prefer)
1 1/2 t. meat tenderizer
2 t. paprika
2 t. ground pepper
1 t. cayenne pepper
1 t. onion powder (don't use onion salt)
1/2 t. ground oregano
2 cups water
  1. Combine all marinade ingredients in gallon sized freezer bag
  2. Pound out your meat to ~3/4 in thick
  3. Submerse your meat in the marinade and place bag in a glass baking dish in case it leaks; refrigerate for ~24 hours
  4. Cook on grill over medium/high heat 3-5 minutes per side or until done like you like. (3-5 min per side is about medium)

I like to saute some mushrooms in butter and serve over the top. If you pass on the mushrooms and are counting WW points I usually just add 1 pt to the meat pts for the marinade.

Monday, May 4, 2009

Chili-Lime Shrimp

Whoa 2 posts in one day? Scaaary.

This was dinner tonight with rice and green beans. It was so good that I didn't want to risk forgetting to post it. I picked up a new Cooking Light cookbook last week and this was the first recipe we tried from it. Yum. Definitely a do again!

Chili-Lime Shrimp

Ingredients:
PAM
3/4 c. chopped green onion divided
1 1/2 lbs peeled, deveined shrimp
1 t. chili powder
2 T. lime juice
2 T. butter
1/2 t. salt

Directions:
Heat a large nonstick skillet over medium heat . Coat pan with cooking spray. Add 1/2 cup onions; coat onions with cooking spray. Cook 1 minute, stirring occasionally. Add shrimp and chili powder; cook 4 minutes or until desired degree of doneness, stirring occasionally. Remove from heat. Add lime juice, butter, and salt, and stir until butter melts. Sprinkle with 1/4 cup onions.

4 servings 1 cup each

Cal 186; Fat 7 g; Carb 2g; Protein 27.5 g; Fiber 0.5 g

Boiler Chicken

This is a recipe that I got from my friend Shannon. She has a great website that has lots of yummy recipes and good tips. Check it out. www.tipsychef.com

I pretty much followed the original recipe with the exception of using baby spinach in the filling instead of spring greens. My family didn't really like the greens but liked the spinach. This looks really pretty fanned out on your plate and is special enough for company.

Boiler Chicken

Ingredients:
4 boneless skinless chicken breast halves
8 wedges Laughing Cow Light Garlic and Herb cheese
2 cups tomato sauce, seasoned (or doctored up pasta sauce)
1/2 bag spinach, chopped
1 Tbs Mrs Dash Garlic Herb Seasoning
Black pepper

Directions:

  1. Preheat oven to 350F.
  2. Place tomato sauce in small saucepan over low heat. Add Mrs Dash and black pepper to taste, stir well and let heat.
  3. Pound chicken breasts thin (~1/4") and sprinkle with Mrs Dash and pepper. Schmear each breast with two wedges of LC cheese. The cheese will spread better at room temp or you can microwave it for a few seconds to soften it up.
  4. Top with chopped spinach. Roll up breast like a jelly roll. Sprinkle with Mrs Dash and black pepper.
  5. Heat non stick frying pan over medium high heat. Pan sear rolls for a few minutes on each side.
  6. Spread thin layer of sauce in bottom of casserole dish. Add rolls and drizzle top with sauce. Cover with foil and bake for ~30 minutes.
  7. Remove from heat and let sit 5 or so minutes.

Servings: 4
Serving size: 1/4 of a recipe.
Calories 242; Total Fat 5.64g; Total Carbohydrates 11.38g; Protein 34.76g

Tips: This is great served with a side of pasta topped with the remaining sauce from the casserole dish.