Pasta With Shrimp and Tomato-Caper Sauce

00011G
The first of this months Cooking Light recipe was super easy to make and kid approved. Not a fan of shrimp, I think this recipe would go well with fish or chicken. This recipe is very light and is not heavy with lots of sauce. I forgot the capers for the pic but did add them before this recipe was served.

Ingredients

  • 8 ounces uncooked linguine
  • 2 1/2 teaspoons olive oil, divided
  • 12 ounces medium shrimp, peeled and deveined
  • 1 cup chopped zucchini
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper
  • 1 (28-ounce) can whole plum tomatoes, rinsed and drained
  • 1/4 cup fat-free, lower-sodium chicken broth
  • 1 tablespoon capers, drained and chopped
  • 1/4 cup small fresh basil leaves

Preparation0001Tc

  1. Cook pasta according to package directions, omitting salt and fat; drain.
  2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl. Add shrimp; cook 3 minutes or until done. Remove shrimp from pan.
  3. Wipe out pan with a paper towel. Return pan to medium-high heat. Add remaining 1 teaspoon oil; swirl to coat. Add zucchini and onion; sauté 3 minutes. Add garlic; sauté 30 seconds. Add salt, red pepper, and tomatoes; lightly mash tomatoes with a potato masher. Reduce heat to medium, and simmer 8 minutes. Stir in broth; return to a simmer. Stir in pasta, shrimp, and capers; toss to coat. Remove pan from heat; top with basil. Serve immediately.
Adapted From: Cooking Light April 2014 Issue

0001SxWe served the pasta with some warm French bread and it made this meal even more delicious. This would be a great option for lunch or dinner.

0001EuTry this simple recipe and let us know what you think.

XO Selena
“Let Go And Look Good”

Adobo Chicken

0001ooLast week I received a copy of Cooking Light’s new cookbook, Global Kitchen: The World’s Most Delicious Food Made Easy. There are a lot of great recipes that I’d like to try. This weekend I knew I would be short on time and wanted to try a recipe that was quick.

The Adobo Chicken recipe was easy to make and it is very delicious. Even Amiyah said the chicken was really good. For the rice I used basmati rice because that’s what I had in my cabinet. We LOVE the French green beans from Trader Joe’s so we added them to this meal. Try it and let me know what you think. Be on the look out this week for a GIVEAWAY of the extra cookbook I was sent. :-)

Ingredients

  • 1 tablespoon canola oil
  • 8 bone-in chicken thighs, skinned
  • 2 cups chopped onion
  • 5 garlic cloves, minced
  • 6 tablespoons low-sodium soy sauce
  • 3 tablespoons water
  • 3 tablespoons white vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 3 cups hot cooked long-grain rice (I used basmati rice)
  • Fresh cilantro leaves
  • Freshly ground black pepper

Preparation

  1. 0001xVHeat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes on each side or until browned. Remove chicken from pan. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute, stirring frequently.
  2. Return chicken to pan. Add soy sauce and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat to medium; cover and cook 12 minutes. Uncover and cook 20 minutes or until chicken is done and sauce thickens. Discard bay leaf.
  3. Spoon rice into a serving bowl; top with cilantro, and sprinkle with pepper. Serve chicken mixture with rice. Serves 4 (serving size: 2 thighs, 3/4 cup rice, and about 6 tablespoons sauce)
Adapted from: Cooking Light Global Kitchen: The World’s Most Delicious Food Made Easy

0001yx

ENJOY!
XO Selena
“Let Go And Look Good”

Fruit Infused Water

0001AqMany people don’t like water and won’t drink it so fruit infused water is a great alternative to still get your daily intake of water plus a little flavor. The first time you were introduced to infused water was probably in a spa, well at least it’s true for me. That was years ago but now infused water has become a big trend. Now they have water bottles and pictures specifically for infused water.

Here are a few recipes that we recently tried and hope you’ll enjoy!

0001NbWatermelon + Mint

0001swLemon

0001QRStrawberry + Lime

Do you have a favorite fruit infused water recipe you’d like to share?

Sautéed Chicken with Roasted Pepper Pasta

0001zBMost of the time Amiyah and I eat the same thing. I’m not big on pasta but she loves it! The March issue had a great looking pasta recipe and Amiyah was excited to try it. The recipe calls for rotini pasta and she wanted the tri-color rotini so ours has a little more color. Also the recipe mentions if you can’t find mozzarella pearls, then dicing a block of mozzarella can but substituted.

Ingredients

  • 6 ounces uncooked rotini
  • 12 baby bell peppers
  • 3 ounces fresh mozzarella pearls (about 3/4 cup)
  • 2 tablespoons olive oil
  • 2 teaspoons white wine vinegar
  • 2 garlic cloves, minced
  • 1/2 cup chopped parsley
  • 1/2 teaspoon salt, divided
  • Cooking spray
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon black pepper

0001Fd
Preparation:
1. Preheat broiler to high.
2. Cook pasta; drain. Place in a large bowl; keep warm.
3. Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a foil-lined baking sheet; flatten. Broil 6 minutes or until blackened. Let stand 5 minutes. Peel; cut into strips. Add peppers and cheese to pasta. Combine oil, vinegar, and garlic; stir into pasta mixture. Stir in parsley and 1/4 teaspoon salt.
4. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining salt and pepper; sauté 6 minutes on each side or until done. Slice chicken. Serve over pasta
Adapted from: Cooking Light March 2013

Nutritional Information:
Calories: 503, Fat: 16.8g, Saturated fat: 5.1g, Monounsaturated fat: 6.3g, Polyunsaturated fat: 1.7g, Protein: 46.8g, Carbohydrate: 38.4g, Fiber: 3.7g, Cholesterol: 124mg, Iron: 3mg, Sodium: 564mg, Calcium: 158mg

Chicken Gumbo

0001I7

It’s amazing what treasures you find in a magazine after you look back through it. This recipe is from the Clean Eating magazine Winter’s Best 2013. Being that I have a TON of magazines and was purging older issues(some go back to 2011…yes, I have a problem), and didn’t remember getting this special issue of Clean Eating magazine.

This was one of there many 3o-minute chicken meals and it was so easy and quick to make. They have a few more recipes that I will share in the future. This one will be my lunch for this week and it is very good. Remember to remove the bay leaves…I almost forgot!

Ingredients:

  • 1/4 cup brown rice
  • 2 tsp olive oil
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, chopped
  • 1lb boneless, skinless chicken breast, cubed
  • 4 cups low-sodium chicken broth
  • 28 oz boxed or jarred unsalted chopped tomatoes
  • 10 oz frozen sliced okra, thawed
  • 2 dried bay leaves
  • 1 tsp each dried oregano and dried thyme
  • 1/4 tsp each sea salt and fresh ground black pepper
  • 2 cups chopped kale, tough stems removed
  • 1/2 cup frozen corn, thawed

Preparation:

  1. Cook rice according to package directions.
  2. In a large saucepan on medium-high, heat oil. Add onion and garlic and saute, stirring occasionally, until soft, about 2 minutes. Add chicken and cook, stirring frequently, for 3 minutes, until golden brown.
  3. Add broth, tomatoes, okra, bay leaves, oregano. thyme, salt and pepper. Bring to a simmer and cook, stirring occasionally, for 5 minutes. Add kale, rice and corn and cook, stirring occasionally, for 1 to 2 minutes, until heated through. Discard bay leaves before serving.

Adapted from: Clean Eating Winter’s Best 2013

Nutrients per serving (2 cups): calories: 330, total fat: 6g, sat. fat: 1g, monounsaturated fat: 3g, polyunsaturated fat: 1g, carbs: 34g, fiber: 10g, sugars: 10g, protein: 37g, sodium: 330mg, cholesterol: 66mg

Chicken Cutlets with Mushrooms and Pearl Onions

Chicken Cutlets with Mushroom and Pearl Onions

Lets be honest chicken breast can get a little boring if you keep baking it in the oven week after week. Well this months Cooking Light recipe will give your chicken breast a kick. It doesn’t hurt that this recipe does include almost a cup of brandy. Try it out and let me know what you think.

Ingredients:

4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
3 tablespoons olive oil, divided
3/4 cup frozen pearl onions, thawed and drained
8 ounces quartered button mushrooms
2/3 cup brandy
1 cup unsalted chicken stock (such as Swanson)
2 teaspoons cornstarch
1 tablespoon butter
1 teaspoon fresh thyme leaves

Preparation

Chicken cutlet prep

  1. Cut each chicken breast half in half horizontally to form 8 cutlets. Heat a large skillet over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking off excess.
  2. Add 1 tablespoon olive oil to pan; swirl to coat. Add 4 cutlets to pan; cook 2 minutes on each side or until done. Remove chicken from pan, and keep warm. Repeat procedure with 1 tablespoon olive oil and remaining 4 cutlets.
  3. Add remaining 1 tablespoon oil to pan; swirl to coat. Add pearl onions and mushrooms; sauté 6 minutes or until browned. Remove pan from heat. Carefully add brandy to pan; return pan to medium-high heat, and bring mixture to a boil. Cook until liquid almost evaporates (about 2 minutes). Combine stock and cornstarch, stirring with a whisk until smooth. Add stock mixture to pan, stirring with a whisk; cook 2 minutes, stirring occasionally. Return chicken to pan; cook 1 minute. Remove from heat; stir in remaining 1/4 teaspoon salt, butter, and thyme.
Adapted From: March 2014 Cooking Light

XO Selena
“Let Go And Look Good”

Chicken Parmesan with Spaghetti

Chicken Parmesan with Spaghetti

Next month is LOVE month and my dad is putting on a Valentine’s Dinner for over 200 people. He wanted to serve a meal that wasn’t a typical “church” fundraiser meal. He decided to help me out again with this months Cooking Light recipe by giving this Chicken Parmesan recipe a try and it was a WINNER! Give it a try and let us know what you think!

Ingredients:
4 ounces uncooked spaghetti
2 (14.5-ounce) cans unsalted petite-diced tomatoes, drained
1 1/2 tablespoons olive oil, divided
1/4 teaspoon crushed red pepper
6 garlic cloves, thinly sliced
1/2 teaspoon kosher salt, divided
3 tablespoons finely chopped fresh basil
2 (8-ounce) skinless, boneless chicken breast halves
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 large egg, lightly beaten
1/2 cup panko (Japanese breadcrumbs)
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
1 teaspoon butter
2 ounces part-skim mozzarella cheese, thinly sliced
Torn basil leaves (optional)

Preparation

  1. Preheat broiler to high.
  2. Cook pasta according to package directions, omitting salt and fat; drain.
  3. While pasta cooks, place tomatoes in a food processor; process until almost smooth. Heat a saucepan over medium-low heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add pepper and garlic; cook 1 minute or until fragrant, stirring occasionally. Add tomatoes and 3/8 teaspoon salt; cook 15 minutes or until slightly thickened, stirring occasionally. Stir in chopped basil. Toss 1 cup sauce with pasta; keep warm.
  4. While sauce cooks, split each chicken breast half horizontally to form 2 cutlets (4 total). Combine flour, garlic powder, and remaining 1/8 teaspoon salt. Sprinkle tops of cutlets with half of flour mixture; pat evenly onto cutlets. Turn cutlets over. Sprinkle with remaining flour mixture; pat onto cutlets. Shake off any excess flour. Place egg in a shallow dish. Combine panko and Parmigiano-Reggiano in another shallow dish. Dip cutlets in egg; dredge in panko mixture.
  5. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil and butter to pan; swirl until butter melts. Add chicken to pan; cook 4 minutes on each side or until browned and done. Place chicken on a baking sheet; top evenly with mozzarella. Broil 2 minutes or until cheese melts.
  6. Arrange about 1/2 cup pasta mixture on each plate; top each with 1 cutlet and about 3 tablespoons remaining sauce. Sprinkle with torn basil, if desired
Adapted From: January 2014 Cooking Light

XO Selena
“Let Go And Look Good”

Rum-Raisin Bundt Cake

Rum-Raisin Bundt Cake

With it being the holiday season there a so many temptations around and I’m sharing with you today a recipe from Cooking Light that won’t have you feeling guilty after eating it. This recipe was simple to make and quite delicious! The best part about making this recipe was my little helper… Amiyah

I must say we make a great team! She said I was a better baker then my dad but I’m sure she’ll tell him the same thing if she was in the kitchen with him. I love the golden raisins and the rum combination so try it out and let me know what you think!

Ingredients:
2/3 cup golden raisins
3 tablespoons dark rum (such as Myers’s)
12 ounces cake flour (about 3 cups)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, softened
1/2 cup canola oil
1 1/3 cups granulated sugar, divided
1 tablespoon grated orange rind
1 tablespoon grated lemon rind
2 teaspoons vanilla extract
3 large eggs
1 cup 2% reduced-fat milk

Baking spray with flour
3 tablespoons light-colored corn syrup
2 tablespoons water
1 tablespoon powdered sugar

Preparation

  1. Preheat oven to 350°.Rum-Raisin Bundt Cake Prep
  2. Combine raisins and rum in a small microwave-safe bowl; microwave at HIGH for 30 seconds. Cool to room temperature.
  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt) in a bowl; stir with a whisk. Place butter in a large bowl; beat with a mixer at medium speed until smooth. Add oil, 1 cup granulated sugar, rinds, and vanilla; beat at medium speed 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Drain raisins through a sieve over a bowl; reserve liquid. Stir raisins into batter. Pour batter into a 10-cup Bundt pan coated with baking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; place on serving plate.
  4. Combine remaining 1/3 cup granulated sugar, corn syrup, and 2 tablespoons water in a small saucepan; bring to a boil. Cook 1 minute. Remove pan from heat; stir in reserved rum. Brush syrup over warm cake. Cool completely. Sprinkle with powdered sugar.

Rum-Raisin Bundt Cake1

Adapted From: December 2013 Cooking Light

XO Selena
“Let Go And Look Good”

Blueberry & Vanilla Muffins

00016O

Not every morning you feel like having eggs so these muffins are a great substitute. They are about 60 calories and 5g sugar for 1 mini muffin. I used raw sugar and they still turned out great! These are great to pop and go in the morning.

Ingredients:

1 cup all-purpose flour
2 teaspoon baking powder
1/2 sugar
1/2 cup blueberries
3 teaspoons vanilla extract
1 egg
1/2 cup buttermilk
2 tablespoons vegetable oil
vanilla sugar for dusting

Preparation:

  1. Preheat the oven to 375F. Cut out eighteen 3 1/2-inch squares from parchment paper. Line two mini muffin pans, creasing the squares to fit so that they form eighteen paper liners. Don’t worry if they lift out of the cupes slightly; the weight of the muffin batter will hold them in place. (or use mini cupcake liners like I did :) )0001gz
  2. Sift the flour and baking powder into a mixing bowl. Stir in the sugar and blueberries. In a separate mixing bowl, beat together the vanilla, egg, buttermilk, and oil with a fork until evenly combined.
  3. Gently fold the buttermilk mixture into the flour, until loosely combined.
  4. Spoon the batter into the paper liners and sprinkle with a little of the vanilla sugar. Bake in the preheated oven for 15 minutes, or until risen and just firm to the touch. Let the muffins cool in tht pans for 2 minutes, then transfer them to a wire rack to cool. Serve warm or cold, dusted with extra vanilla sugar.
Source: Quick & Easy cookbook

XO Selena
“Let Go And Look Good”

Double Chocolate Muffins

 0001I8

These tiny muffins are great to help satisfy a sweet tooth. They are about 119 calories and 8g sugar for 1 mini muffin and they are really good. I uses raw sugar and they still turned out great! Make a batch and freeze them so that you can have something available when you have the urge to indulge a little. Try them and let me know what you think!

Ingredients:

3 tablespoons cocoa powder
1/2 cup all-purpose flour
3/4 teaspoon baking powder
2 tablespoons light brown sugar
3 ounces milk chocolate, coarsely chopped
1 egg
3 tablespoons milk
3 tablespoons lightly saled butter, melted
2 ounces semisweet dark chocolate, coarsely chopped

Preparation:

  1. Preheat the oven to 375F. Line a mini muffin pan with 12 paper liners.0001fT
  2. Sift the cocoa powder, flour, and baking powder into a mixing bowl. Stir in the light brown sugar and milk chocolate. In a separate mixing bowl, beat together the egg, milk, and butter with a fork until they are evenly combined.
  3. Gently fold the egg mixture into the flour, until loosely combined.
  4. Spoon the mixture into the paper liners. Bake in the preheated oven for 15 minutes, or until risen and just firm to the touch. Let the muffins cool in the pan for 2 minutes, then transfer them to a wire rack to cool.
  5. Put the dark chocolate in a heatproof bowl, set over a saucepan of gently simmering water, and heat until melted. Drizzle the melted chocolate over the muffins and serve warm or cold.
Source: Quick & Easy cookbook

XO Selena
“Let Go And Look Good”