Fire Roasted Artichokes

Mom,
Can Dad make these for me?

Fire Roasted Artichokes
1. Remove stem- just snip the stem so it's about an inch long

2. Trim the bracts- Take a pair of kitchen shears (or a clean pair of scissors) and snip the tips all the way around. You can take a sharp knife and just cut off the very top.

3. Steam- Bring to boil a couple inches of water in a pot with a steamer insert (a mesh strainer will work if you're in a pinch), place artichokes in stem side up and cover pot with a lid. If you are going to eat your artichokes just steamed then they'll need to stay in there for anywhere from 30-60 minutes depending on the size. For these Fire Roasted Artichokes, just steam for 20 minutes and then remove and let cool until cool enough to handle.

4. Slice artichoke in half

5. Remove the choke- remove purple flesh and use a spoon to scoop at choke. Slicing with a knife will make choke removal easier.

6. Oil and Season- Brush both sides of artichoke with olive oil and sprinkle with kosher salt and pepper

7. Grill- place artichoke on a preheated grill (medium heat) center side up. Grill with lid closed for about 10 minutes and then flip. Continue grilling for another 5-10 minutes until you have nice grill marks and the flesh appears soft.

8. Serve and eat! Place on a serving dish with your desired dipping condiments.

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

My Picky Interpretation
3 oz cream cheese
1/4 cup green enchilada sauce
1/2 tsp onion powder
1/4 tsp granulated garlic
2 cups shredded cooked chicken
1 cup cheese
Tortillas
Cooking Spray
Salt

Recipe by OurBestBites.com
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
about 16 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 16 taquitos.

Dip in salsa, sour cream, guacamole, or Tomatillo Dressing. They would be great with black beans and this Cilantro Lime Rice.

Simple Sesame Noodles
These are my favorite! The sauce kinda tastes like chinese chicken salad. Yum! Pioneer woman puts green onions on hers. I put chicken, edamame, and sesame seeds! Next time I think I will toast some sliced almonds, too!

Ingredients
■12 ounces, fluid Thin Noodles, Cooked And Drained
■¼ cups Soy Sauce
■2 Tablespoons Sugar
■4 cloves Garlic, Minced
■2 Tablespoons Rice Vinegar
■3 Tablespoons Pure Sesame Oil
■½ teaspoons Hot Chili Oil
■4 Tablespoons Canola Oil
■2 Tablespoons Hot Water
■4 whole Green Onions, Sliced Thin

Preparation Instructions
Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Serve in a bowl with chopsticks. Yummy!

Grilled Teriyaki Flank Steak

Grilled Teriyaki Flank Steak
2 lbs flank steak
½ cup vegetable oil
½ cup soy sauce
2 Tbs honey
2 Tbs vinegar
1 Tbs fresh grated ginger
1 tsp garlic powder
1 green onion, finely chopped

1. Combine flank steak with all other ingredients in a large freezer ziploc baggie. Marinate for at least 8 hours, or overnight.

2. Heat grill and barbecue steak until desired doneness.

3. Cut steak against the grain in long strips.

Servings: 6

Nutritional Information
Per Serving
Calories 84.6
Calories from Fat 48.8
Total Fat 5.48g
Saturated Fat .39g
Cholesterol 0g
Sodium 709.26g
Potassium 63.37mg
Carbohydrates 8.58g
Dietary Fiber .32g
Sugar 6.30g
Net Carbs 8.26g
Protein 1.26g

WW POINTS: 2

Asian BBQ Chicken

Asian BBQ Chicken

1/4 cup packed brown sugar
1/4 cup low-sodium soy sauce
1 Tbs fresh lime juice
1/2 tsp crushed red pepper
1/4 tsp curry powder
3 cloves garlic, minced
Eight 6-ounce chicken thighs, skinned
lime wedges
green onion tops

1. Combine first 6 ingredients (through garlic) in a large ziploc bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally.

2. Pre- heat grill.

3. Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.

4. Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges and green onion tops, if desired.

Servings: 4
Yield: 2 thighs per serving

Nutrition Facts
Amount Per Serving
Calories 297
Calories From Fat (22%) 51.13
Total Fat 7.7g
Saturated Fat 1.39g
Cholesterol 161mg
Sodium 706mg
Potassium 410.49mg
Carbohydrates 16.1g
Dietary Fiber 0.4g
Sugar 13.59g
Net Carbohydrates 15.65g
Protein 28.12g

WW Points 5

Cooking Tips
*It’s ok to substitute chicken breasts for the chicken thighs.
**For a great meal, serve with roasted sesame asparagus and a sesame-noodle salad.

BBQ Chicken Pita Pizzas

BBQ Chicken Pita Pizzas

1 pkg whole wheat pita bread
2 whole chicken breasts boiled, then shredded
2 tbs olive oil (I only used 1)
cilantro, finely chopped (Only a few tbs)
1 tomato, diced
1 avocado, diced
reduced fat shredded mozerella cheese
In a medium saucepan, heat olive oil and saute cilantro over medium-high heat. Stir in shredded chicken. Toss chicken until it starts to brown just slightly (I like it slightly crispy). Turn down heat and stir in BBQ sauce (as much or as little as you'd like). Remove from heat and set aside.
Spread BBQ sauce evenly on your pitas, and cover with mozerella cheese. Cover with shredded chicken, and sprinkle diced tomoatoes and avocado over the top. Bake for 10 minutes at 350. For a crispier pita, bake directly on the oven rack.

Speedy Chicken Stirfry

(Sorry about the crappy cell phone picture, it looked better in person, I promise..)

1/2 lb. angel hair pasta (capellini), uncooked
2 cups small broccoli florets (or we like to use snow/snap peas)
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. soy sauce
1/4 tsp. each: ground ginger, garlic powder, crushed red pepper
1/3 cup chopped PLANTERS Dry Roasted Peanuts (optional) (Or Water Chestnuts)

COOK pasta in large saucepan as directed on package, adding broccoli to the boiling water for the last 3 min.
MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until done, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and pepper; cook 1 min., stirring occasionally.
DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into 4 serving bowls; sprinkle with peanuts.