Asian Glazed Drumsticks

We absolutely loved these! I'm a huge fan of chicken, but not chicken legs. This recipe changed my mind!

Source: skinnytaste.com
Serves: 4

8 medium chicken drumsticks, skin removed
spray oil
1 cup water
1 Tbl. Sriracha hot sauce
1/2 cup balsamic vinegar
1/2 cup lite soy sauce
4 tsp agave nectar (or sugar)
3 cloves garlic, crushed
1 tsp ginger, grated
2 Tbl chives or scallions, chopped
1 tsp sesame seeds

Directions:

1. In a heavy large sauce pan, brown chicken on high for 3-4 minutes with a little spray oil.


2. Add water, balsamic, soy sauce, agave, garlic, ginger, and hot sauce. Cook on high until liquid comes to a boil.


3. Reduce heat to low and simmer, covered, for about 20 minutes.


4. Remove cover and bring to high heat, allowing sauce to reduce down (about 8-10 minutes). Sauce will bcome a thick glaze. Turn chicken occasionally. Keep an eye on the glaze; it could burn once it becomes thick.


5. Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

Chili Basil Shrimp with Edamame Rice

This was good, but has more heat than I expected! Next time, I will reduce the chili garlic sauce to 1 tsp.

Source: Savour the Senses
Serves 4

Ingredients:
24 shrimp (peeled and deveined)
1 tbsp olive oil
2 tsp chili garlic sauce
2 tsp cornstarch
1/2 cup low-sodium chicken broth
2 tbsp fresh basil (sliced into thin strips)
2 tbsp white vinegar
1.5 cups uncooked brown rice
1 cup shelled edamame
salt and pepper (to taste)

Directions:

1. Cook the rice according to directions; set aside and keep warm.


2. Stir the cornstarch into the chili garlic sauce, then toss with the shrimp. Cover and let shrimp marinate for 10 minutes.


3. Heat the oil in skillet over medium heat and add the shrimp, scraping all the sauce into the skillet. Saute the shrimp until mostly cooked through, about 2 minutes per side).


4. Increase the heat to med-high and add the chicken broth, deglazing the pan. Continue to cook the shrimp until most of th broth has cooked off, then toss in the basil.


5. Steam the edamame in water until heated through (about 2 minutes).


6. Stir the vinegar and edamame into the rice and season to taste with salt and pepper.


7. Separate the rice into bowls and top with 6 shrimp each.

Herb-Breaded Tilapia

I loved this recipe! I am not a huge fish eater, although tilapia is my favorite fish. This came together quickly and had great flavor.

Source: Elly Says Opa
Serves: 2

Ingredients:
2 tilapia filets
2 Tbsp. flour
1 egg
1 lemon, divided
1/3 cup bread crumbs (I used panko)
2 Tbsp chopped parsley
2 tsp. chopped thyme
1/4 tsp. garlic powder

Directions:

1. Season tilapia with salt and pepper, then dredge in flour, shaking off excess.


2. Lightly beat egg in a small baking dish or bowl, then mix in the juice of half a lemon. In a separate dish, combine the breadcrumbs, parsley, thyme, garlic powder. Salt and pepper to taste.


3. Dip the floured tilapia in the egg, then into the breadcrumb mixture, coating evenly and pressing to adhere.


4. Heat a non-stick skillet over medium heat, then add enough oil to coat the bottom of the pan. Once hot, add the tilapia. Cook for approximately 3 minutes per side, or until fish is cokked through and flakes easily.


5. Cut the remaining half lemon into wedges and serve with the tilapia.

Thai Coconut Curry Shrimp

I am not a Weight Watchers follower, but this is wonderful! Very quick and easy, and we LOVED the sauce! I have yet to make a recipe from skinnytaste.com that we don't like!

Source: http://www.skinnytaste.com/
Serves 4

Ingredients:

• 1 tsp oil 4 scallions, whites and greens separated, chopped



• 1 tbsp Thai red curry paste



• 2 cloves garlic, minced



• 1 lb shrimp, peeled and deveined



• 6 oz light coconut milk



• 2 tsp fish sauce



• 1/4 cup fresh cilantro, chopped
  

Directions:

1. In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute.



2. Add shrimp and garlic, season with salt and cook about 2-3 minutes.



3. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through.



4. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy!

Cincinnati Skyline Chili

This is my new favorite chili recipe. At first I was leery of the cinnamon and cocoa powder, but the flavor is wonderful. I also add a few dashes of hot sauce for a little kick.

Source: adapted from Cook's Illustrated

Ingredients:
1 1/2 pounds ground beef
2 tablespoons vegetable oil
1 large onion
3-4 cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon cayenne
2 teaspoons dried oregano
2 teaspoons cocoa powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
2 cups tomato sauce
2 cups low sodium chicken broth
2 cups water
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 15oz can red kidney beans (rinsed, drained, warmed)

Accompaniments:
1 pound spaghetti, cooked according to package directions
2 cups shredded extra sharp cheddar cheese
1 medium sweet vidalia onion, minced

Directions:
1. In a large dutch oven, add the oil along with the onions and cook until they soften.
2. Add the ground beef to the pot. Saute the beef and break up the meat with a potato masher.
3. Once the beef has browned and is broken up, add the garlic, followed by the spices - chili powder, cayenne, dried oregano, cocoa powder, ground allspice, ground cinnamon, ground cloves, ground black pepper and one teaspoon of salt.
4. Stir to combine and cook until fragrant, about 30 seconds. Stir in the tomato sauce, broth, water, vinegar, sugar, and drained beans scraping the pan bottom to remove any browned bits. 5. Once it comes to a boil, reduce the heat to medium low and simmer. Stir occasionally until the chili is deep red in color and has thickened slightly, roughly an hour.
6. Season with salt and hot sauce to taste.

To serve, plate up spaghetti and top with chili. Garnish with cheese and onions if desired.

Lightened Up Creme Brulee French Toast

This was very good. I liked the fact that I could prep it the night before and just pop it in the oven the next morning.

Source: Skinnytaste.com

Ingredients:
1 cup unpacked brown sugar
1/4 cup water
cooking spray
10 oz Challah bread, sliced 1 inch thick
2 large eggs
1 cup egg substitute
1-1/2 cups 1% milk (I used skim)
1 1/2 tsp vanilla extract
1 tsp Meyers rum (optional)
1/4 tsp salt (I omitted this)
1 tsp powdered sugar
1 tsp cinnamon

Directions:
In a small heavy saucepan melt brown sugar and water over moderate-low heat, stirring, until smooth and melted, about 1 minute, then pour into a 13 x 9-inch baking dish coated with cooking spray.

Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a large bowl whisk together eggs, egg substitute, milk, vanilla, rum, 1/2 tsp cinnamon, and salt until combined well and pour evenly over bread.

Cover and refrigerate at least 8 hours or overnight.

Preheat oven to 350° F. and bring bread to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 50 minutes.

Top with cinnamon and powdered sugar

Pan-Fried Tilapia with Creamy Lemon Sauce

This was very good. The original recipe calls for 1 tablespoon of lemon juice, but it was too lemony for our taste.

Source: adapted from Kraftfoods.com

Ingredients:

2 tilapia fillets (1/2 lb.)
1 Tbsp. flour
2 Tbsp. Italian Dressing
1/4 cup fat-free reduced-sodium chicken broth
1/2 Tbsp. lemon juice
1 oz. fat free Cream Cheese, cubed
1 Tbsp. chopped fresh parsley

Directions:
1. Coat fish with flour.

2. Heat dressing in medium skillet on medium heat. Add fish; cook 4 to 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.

3. Add broth and lemon juice to skillet; cook 3 min. or until reduced by half, stirring frequently with whisk. Add cream cheese; cook 1 min. or until melted, stirring constantly. Pour over fish. Sprinkle with parsley.