Wednesday, September 8, 2010

Recipe time

We eat a lot of chicken and fish, and since I am not content to cook the same thing over and over again, I am always looking for interesting ways to cook both. Here are two suggestions, both guaranteed to take make meals a tad more interesting. Both recipes are from Weight Watchers.

1 1/4 LBS. uncooked boneless, skinless chicken breast, cut into 1-inch cubes
1 Tblsp. orange juice
1/2 tsp. ground coriander
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin
1/2 tsp. table salt
1/4 tsp. garlic powder
1/4 tsp. black pepper, freshly ground
2 sprays cooking spray
1 large zucchini, cut into 1-inch-thick half-moons
2 small red onions, quartered through the root

Mix the chicken, orange juice, coriander, ginger, cinnamon, cumin, salt, garlic powder and pepper in a large bowl. Cover and refrigerate for 6 hours.

Off heat, coat grill with cooking spray. Prepare gas grill for direct, high-heat grilling or build a high-heat charcoal bed in the center of the coal grate on a charcoal grill.

Divide the chicken, zucchini and onion among four large skewers, threading the meat and vegetables over the pointy ends and down the skewers.

Set the skewers directly over the heat and grill for 16 minutes, turning about every 4 minutes onto each of the other three sides, so that all four sides are well browned. When turning the skewers, use tongs to gently grasp some of the meat at the center. Do not turn the skewers by their ends — or put your hands down near the heat source. Makes 1 skewer per serving; 4 POINTS each.

1 tsp. olive oil
1 medium onions, chopped
2 medium garlic clove(s), chopped
14 1/2 oz. can tomatoes with green chilies, peeled and diced
1/2 cup fat-free chicken broth
10 green olives with pimientos, thinly sliced crosswise
1 1/2 lbs. halibut fillets, or sea bass or scrod
1 Tblsp. slivered almonds, toasted
3 cups broccoli florets, steamed

In a large skillet, heat oil over medium heat. Add onion and sauté 5 minutes. Add garlic and cook 1 minute more.

Stir tomatoes, broth and olives into onion mixture and heat to simmer. Cut fish into 4 portions and arrange in skillet. Cover and cook until fish flakes with a fork, 8 to 10 minutes.

To serve, remove fish to 4 plates. Spoon tomato and olive mixture over fish and top each serving with a sprinkle of almonds. Serve with broccoli. Makes 4 servings; 5 POINTS each.

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