Greek Fever

If there was one thing I could change about my husband's taste, it would be this: that he liked shrimp...and feta. Two things I love and he happens to hate! (I know, I know, my life is so tough :)

It's for this reason that I rarely make one of my favorite Cooking Light dishes. But because I adore him exactly the way he is, I concede and only make this particular meal when a) He won't be home for dinner, or b) I also make something else that only he likes (ie: Polska Kielbasa...ick!).

And as you have probably figured out, I recently had one of the above case scenarios because I was able to whip up said dinner and decided it was a must share. You might even love it as much as I do and consequently make it more often than I find myself doing...in which case you should invite me over and we can love on it together;)

Without further ado, I give you, Greek-Style Scampi ~

Greek-Style Scampi
 Recipe from Cooking Light
serves 6

1 tsp olive oil
5 garlic cloves, minced
3 cans whole tomatoes (no salt added), drained and coarsely chopped
1/2 cup chopped fresh parsley, divided
1 1/4 lbs. large shrimp, peeled and deveined
1 cup crumbled feta cheese
2 Tbsp fresh lemon juice
1/2 tsp freshly ground black pepper

Preheat oven at 400 degrees.
Heat oil in a large Dutch oven over medium heat. Add minced garlic and saute 30 seconds. Add tomatoes and 1/4 cup parsley; reduce heat and simmer 10 minutes. Add shrimp; cook for 5 minutes. Pour mixture into a 13 x 9-inch baking dish and sprinkle with feta cheese. Bake at 400 degrees for 10 minutes. Sprinkle with 1/4 cup parsley, lemon juice and parsley.
Serve alone or over some whole wheat pasta. I happen to love it over some angel hair!

Turnips - Not so Much

When I first signed us up to receive Farm Fresh to You deliveries, I had two purposes in mind:

1.) To expand my horizons and try things I hadn't either eaten or cooked with much.

2.) To really focus on eating primarily seasonal produce.

Thus far, everything has been wonderful and tasty. So my expectations were high when this weekend I ventured to new territory with turnips. I went into dinner with a ton of enthusiasm and excitement to try something new. The rule in our house is we have to try something once before declaring we don't like it.

So with that in mind, I found a recipe that sounded fail-proof. Sadly, fail-proof it was not, but I now know I DO NOT like turnips. In fact, for a moment I felt like a kid again, sitting at the dinner table being forced to eat something that smelled horrid. My husband quickly reminded me this was not the case and nobody was forcing me to finish the side dish (thank heavens!). But not all hope is lost as I've been told that parsnips don't quite have the bitterness turnips do. I might give those a try.

If however, you are a fan of the root vegetable, you may want to give this recipe a try. After all, it did get an outstanding rating by other users. Roasted turnips, Sweet potatoes, Apples and Dried cranberries.

image/motherearthnews

Dinner Last Night: Cold Sesame Noodles with Chicken and Cucumbers

{sorry about my uncentered pictures!}

Remember this meal I have been trying to make for weeks now? Well I finally cooked it last night and it was delicious! I even got two "Mmms" out of Chris as he took his first bite. In the Hansen household, that means success!

Before making this dish I read through the reviews and I'm glad I did. It seemed a pretty unanimous suggestion to use more sambal oelek than the recipe called for, which turned out great because we both like spicy. I also used soba noodles in place of udon noodles. My only complaint is that I didn't get to experience the apparently "amazing" leftovers. You can see why...

Have a happy weekend!

Weekend + Waffles

Happy Monday friends! How was your weekend?

Ours was wonderful and very productive. I almost completed my list of to-do's, all except my sewing projects...:( I guess you can't do it all. However, my house is put together, my yoga class is revamped and I'm all ready for my trip to Illinois this Thursday!

But enough about that, lets get to the good stuff! Saturday morning I was up at 7am and ready to bust out our Belgian waffle maker. I decided to try a recipe I came across in Cooking Light's Complete Cookbook (a fantastic cookbook, by the way!) and was beyond pleased with the results! I think Chris and I agreed they were our best waffles yet. Light, fluffy, crispy edges and didn't at all taste "healthy" (even though they are a healthier version!), everything a good waffle should be. Definitely a recipe worth using again!

So without further ado...


Waffles with Two Berry Syrup
adapted from Cooking Light

Waffles:
2 tablespoons ground flaxseed
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup toasted wheat germ
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fat-free milk
3 eggs
1 1/2 tablespoons canola oil
1 teaspoon vanilla extract
Cooking spray

Syrup:
1 1/2 cups blueberries
1 1/2 cups raspberries
1/2 cup maple syrup
1/4 teaspoon ground cinnamon

Lightly spoon flours into dry measuring cups; level with a knife. Combine the flaxseed meal, flours, wheat germ, sugar, baking powder, and salt in a large bowl; make a well in center of mixture. Combine milk, eggs, oil, and vanilla; add to flour mixture, stirring just until moist.

Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per 4-inch waffle onto the hot waffle iron, spreading batter to edges. Cook 5 to 6 minutes or until steaming stops; repeat procedure with remaining batter.

To prepare syrup, combine berries, maple syrup, and ground cinnamon in a saucepan. Cook over medium heat until thoroughly heated. Serve warm over waffles.

Freeze leftover waffles individually on a cookie sheet and then transfer to a zip-top freezer bag for storage. To reheat, place frozen waffles in toaster.

Perfect Summer Fare

I've attempted to make this dish for three weeks straight, but it seems everytime I put it on our menu something else comes up. Doesn't it look positively yummy?! I read somewhere that it also makes a perfect lunch the following day, you've gotta love a meal that can multi-task! Maybe next week will be more successful.

Do you have any good-lookin' meals that have been sitting on the backburner, just waiting to be used?

image/myrecipes

Dinner Last Night: Chipotle Bean Burritos

As you might know, I am a big fan of quick and healthy meals and these bean burritos are just the ticket! They are all together delicious with an interesting combination of black and kidney beans and a smokey hint of chipotle. And because they are super filling (and spicy) my husband doesn't even mind going meatless every once in a while!

Chipotle Bean Burritos
adapted from Cooking Light

1 T canola oil
1 garlic clove, minced
1/2 t chipotle chile powder (word to the wise, this stuff is really potent!)
1/2 t salt
1/3 cup water
1 (15-ounce) can no-salt added black beans, drained
1 (15-ounce) can no-salt added kidney beans, drained
1/4 cup refrigerated fresh salsa
6 (10-inch) whole wheat tortillas
1 cup (4 ounces) reduced-fat shredded cheddar cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 T thinly sliced green onions
6 T light sour cream

Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

Enjoy!

Hello, Coffee Cake

As of tomorrow, my dessert fast is over! And I may be a little too excited about the coffee cake I am bringing to Easter brunch tomorrow! When I was deciding what to make, I really wanted it to be superb. You know, the kind of thing you bite into and say, "That was worth the wait!". So I am putting all my eggs in one basket and counting on this to be the coffee cake of all coffee cakes. Because really, I want to be more intentional about the splurge choices I make and be sure they are worth their calories. Though, based on the reviews this recipe got, and not to mention how divine it looks and smells, I don't think I will be dissappointed! Cannot wait to try it!


Sour Cream Coffee Cake

recipe from Cooking Light

3/4 cup old-fashioned rolled oats (about 2.5 ounces), divided
Cooking spray
4.5 ounces all-purpose flour (about 1 cup)
1 ounce whole-wheat flour (about 1/4 cup)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed brown sugar, divided
1/3 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1 (8-ounce) carton light sour cream (such as Daisy)
2 tablespoons finely chopped walnuts, toasted
1/2 teaspoon ground cinnamon
1 tablespoon chilled butter, cut into small pieces

Preheat oven to 350°.
Spread oats in a single layer on a baking sheet. Bake at 350° for 6 minutes or until oats are barely fragrant and light brown.
Coat a 9-inch springform pan with cooking spray; set aside.
Reserve 1/4 cup oats; set aside. Place remaining oats in a food processor; process 4 seconds or until finely ground. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine processed oats, flours, baking powder, baking soda, and salt; stir with a whisk.
Place granulated sugar, 1/4 cup brown sugar, and 1/3 cup butter in a large bowl. Beat with a mixer at medium speed for 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. (Batter will be slightly lumpy because of oats.) Spoon batter into prepared pan; spread evenly.
Combine remaining 1/4 cup oats, remaining 1/4 cup brown sugar, nuts, and cinnamon in a bowl. Cut in 1 tablespoon butter with a pastry blender or 2 knives until well blended. Sprinkle top of batter evenly with nut mixture. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean, top is golden, and cake begins to pull away from sides of pan. Cool cake in pan for 10 minutes; remove from pan.

Chocolate Heaven

If you are a chocolate lover like me, than this post is for you. I was browsing Cooking Light's website for inspiration on next weeks dinner menu and got side tracked by this list of 20 Lightened Chocolate Desserts!

Just looking at these pictures makes my mouth water! The five below look absolutely scrumptious to me!

Individual Chocolate Souffle ~ I have a special spot in my heart reserved especially for chocolate souffle!

Upside-Down Fudge Almond Tart~ I always feel like desserts made in my tart pan are "extra special". They just look so pretty and put together:)

Deep Dark Chocolate Biscotti~ Who doesn't love a delicious biscotti? Mmm, dipped in a steaming cup of french pressed coffee...

Double-Caramel Turtle Cake~ This monster of a cake pretty much speaks for itself!

Chocolate Hazelnut Thumbprint~ Mom and I made some cookies very similar to these (from Cooking Light) at Christmas and they ended up being our favorites so I can only imagine these are fantastic! And the filling in these cookies is Nutella!

Baked Potato Soup

Ever since I got sick in November and my mother-in-law brought us potato soup for dinner, it has been in the back of my mind as a potential meal idea. I just loved it, both for dinner and for lunch the next day!

When I finally decided to try it this week, it wasn't by my own brilliance, but that of my mother-in-law, who suggested I take the extra baked potatoes we had leftover from Chris' birthday dinner last week. Can I just say, I would never have thought of that! So, with the main ingredient for potato soup in my fridge, I set out to find an easy, healthy-ish recipe.

Here's what I found: Cooking Light's Baked Potato Soup, which reviews have rated outstanding! I would have to agree it is pretty phenomenol! It is hearty, creamy, slightly chunky and has a decedant sprinkle of flavorful bacon on top (leftover from Chris' birthday breakfast!).

Typically I follow directions to a tee the first time I use a recipe and then I may tweek it later, but with this soup I used skim milk instead of the recommended 2%, since that's what I normally buy. We still found it to be remarkably creamy and thick, so I would say either would probably do just fine.

Baked Potato Soup
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)

Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Makes 8 (1 1/2) cup servings

Three Bean Vegetarian Chili

This recipe is for my Aunt, who enjoyed this chili with me last weekend and immediately requested the recipe!

This Cooking Light version is vegetarian, but I added some ground turkey. Either way, it is sure to be a crowd pleaser!

The spices are perfect and the roasted red peppers give the entire dish a beautiful, deep flavor!


Three-Bean Vegetarian Chili
2 red bell peppers
3 T extra virgin olive oil
1 cup chopped onion
2 tsp ground cumin
1 tsp crushed red pepper
1 tsp paprika
1/2 tsp salt
4 garlic cloves, thinly sliced
2 cups organic vegetable broth
1 1/2 cups(1/2 inch) cubed peeled butternut squash
1 (28-oz) can no-salt-added tomatoes, undrained and chopped
1 (15-oz) can pinto beans, rinsed and drained
1 (15-oz) can cannellini beans, rinsed and drained
1 (15-oz) can red kidney beans, drained and rinsed
1/2 cup thinly sliced green onions

Preheat broiler.
Cut bell peppers in half length-wise. Remove and discard seeds. Place pepper halves, skin side up, on a foil lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip lock plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.
Heat a dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently. Add bell peppers, broth, squash and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions. Serves 6.


In the interest of using ingredients I already had in my pantry, I made a few substitutions.

*Since I had no butternut squash, I replaced with a can of corn. I happen to like the crunch that corn adds to soups and stews, so I actually prefer it this way!
*I wanted to add some meat to this so I tossed in a pound of extra lean ground turkey (cooked through). I added this at the same time as the beans.

I happen to think this is one of the best chili recipes I've ever tasted! As evidenced by us finishing every single drop the next day for lunch!

Stir Fry with the Not-So-Spicy Sauce

I have a great feeling about today! Not only did I leave the house early, but I stopped for coffee and got to work 10 minutes early! And of course, tomorrow is Friday, the last day before a long weekend! I am definitely lovin' life!

For dinner last night, I made Cooking Light's Pork and Stir-Fried Vegetables with Spicy Asian Sauce. It was really good, but Chris and I agreed we would make a few changes if we were to make it again. But all in all, an awesome dinner!

Instead of the pork tenderloin I used a really nice cut of top sirloin. Chris was definitely pleased with that modification. The sauce was suppose to be spicy, but we found it a bit sweeter than expected. Although it was good, next time we would play with the ratio of ketchup to hoison sauce to take away a bit of the sweetness and play up the spice.

I am also really excited that we got to use our homegrown peppers in the recipe! All the kuddos go to my amazing, green thumb of a husband for having the patience to care for our little bell pepper plant! Their flavor was amazing!!

While I was prepping everything, I noticed what a pretty meal this was! Wouldn't you agree?


Our home-grown peppers! They are so cute and tiny! It's hard to tell here, but they're only about 2 1/2 inches long.



Dinner is served!



And then I had coffee with my sweet friend, Parris! I have definitely become a fan of Bloom Coffee! Look at how beautiful this is...(and btw, it was even tastier than it looks!)



Happy Thursday!

An Unusual Combination

When you think of pizza toppings, what comes to mind? Pepperoni? Olives? Sausage?

How about pesto, grilled chicken and grapes? That's right, I said it. Grapes. Your reaction might have been similar to that of my husband's, but you haven't tried the recipe we did last night and possibly found the single most delicious pizza combination yet:) I must have some hardcore faith in Cooking Light for trusting that Chris would like this dinner because I was so reluctant to tell him the "fruity" ingredient, but somehow sure he would love it! Turns out, I was right!

I believe this could dazzle any pizza lover, with it's succulent basil scent, savory cheeses and the crunch of sweet grapes. I'm telling you, I surprised myself with this one! Definitely a hit!!

*I substituted a whole wheat crust.
*I would highly recommend spending the few extra dollars on the fresh mozzerella and romano cheeeses; it makes all the difference in the freshness of this pizza.

Chicken, Red Grape, and Pesto Pizza


And on a side note, it turns out our oven really wasn't heating properly and has now been fixed! Remember this? At least I know I'm not losing my touch. After our lovely dinner last night, we enjoyed a thick, delicious slice of pumpkin pie. All is well in my kitchen again:)

Happy Tuesday!

Gift That Keeps on Giving

Hello Friday! You know, three day weekends really are amazing because not only do you get a longer weekend, but you also get the added pleasure of a shortened work week. It's like the gift that keeps on giving!

The upcoming weekend has me really excited because we are working on some projects around the house! My plan is to paint this console table a rustic orange...I think. I'm still looking at some color options. I'm really excited though! And Chris is either going to work on his new fish tank (no, it's still not done!) or finish painting our extra dining table chairs:)

With yoga tomorrow morning, a trip to Joann's to find this fabric, and some time spent at Lowe's, this weekend is shaping up to be a very good one!

Looking for a quick dinner for the weekend? You may want to try out this delicious Apricot Glazed Grilled Chicken I made last night! It is super easy and brings a wonderful flair of fruity succelance to the dinner table. We enjoyed it with some wild and brown rice and a simple herbed salad:)

*I also substituted boneless skinless chicken breast for the drumsticks and thighs used in this recipe, which obviously shortens the grilling time. The cook time is about 4 minutes per side, while continually basting it in the apricot glaze.

Hope your weekend is filled with this much relaxation!

Some Favorites From The Week

I've got some good eats, reads and finds to share with you on this beautiful Friday!

Grilled flank steak tacos with avocado-lime salsa ~ Sometimes when I make our weekly meal plan, I get so excited about a certain dinner that the anticipation lingers all week. This was definitely one of those weeks! Chris has been asking for steak, so I went browsing through some past issues of Cooking Light in search of the perfect recipe. Alas, I found these grilled flank steak tacos! I splurged a bit on a beautiful $17 piece of flank steak (but he's so worth it!). Last night I was feeling tired and unmotivated to cook, but I simply could not let this meal get put off! As soon as I started grilling the meat my enthusiasm was renewed as it began to sizzle and the spicy aroma of lime and chipotle filled the apartment! The results: wonderfully fresh and authentic tasting! Chris and I agreed these tacos will be making another appearance on our weekly menu!




Secrets to a Happy Marriage ~ Joanna Goddard, the author of one of my favorite blogs, was married last weekend and while she is on her two week honeymoon in Greece and Italy(jealous!), she has asked various bloggers, authors and friends to post about their "secrets to a happy marriage". It has been quite a sweet series that I've enjoyed reading:) Check it out at Cup of Jo! The post by Elly on Wednesday has been my favorite so far:)

Apron inspiration ~ I've shared that I am getting a sewing machine for Christmas, but what I haven't told you is my obsession with aprons! My whole inspiration for learning to sew stemmed from wanting to make my own aprons. I just love them and have recently been on the lookout for cute patterns. Last weekend while garage saleing, Chris and I found a few that he insisted I buy:) While paying for them the girls told me their grandmother made them over 30 years ago! All the more exciting for me as I love the vintage look. I've added them to my ever growing collection and now I REALLY can't wait to start learning! I've also fallen in love with the vintage inspired fabrics at The Tin Thimble. I need to start stocking up because I can tell, this is not going to be my cheapest hobby:)

This is one I got at the garage sale last weekend. Love the bright, cheery fabric!


This one was my grandma's and probably one of my favorites! It has such a feminine sweetness to it!


And this one is from Anthropologie. I love it's simple design and retro flair!



Bulerias Tank by Lululemon ~ I adore this tank! Perfect for yoga or grocery shopping...that's my kind of top:)



Have a great weekend! I know we're looking forward to a low-key 3-day break together:)

So Much Anticipation

You know what I love about Thursdays? There is so much anticipation for Friday and the weekend that I end up looking forward to them almost as much as Friday! They're great because I don't have to make coffee for the morning since I treat myself to SB's on my way to work and I don't have to do any dinner prep for Friday because it's date night!! Bottom line, Thursdays are a relief!

Even though I still have a grueling workout to get through this afternoon, somehow I can push through because Fridays are also my rest day from working out:)

Sorry for the absence of an AIGH post today! I'll get back on track next week!

I also plan on baking up some yumminess from the Babycakes NYC cookbook tomorrow afternoon and naturally, I will post the (hopefully) delicious results of that:)

Hope it comes out looking as tasty as these!


And finally, the turkey burgers from last night were pretty good, but my standby Clean Eating recipe still holds first place in my heart and my kitchen! They were tasty, but didn't have any spectacular flavor for all the time they took. Sorry Cooking Light, you can't win em' all:)

And for your cooking enjoyment, here's the Clean Eating turkey burger recipe:

Kate's Favorite Turkey Burgers
1 lb extra lean ground turkey
3 Tsp chicken bouillon
3 Tbsp chopped onion
1 cup high protein cereal (Weetabix works really well!)
1/3 cup nonfat milk
2 egg whites

In bowl, mix milk and cereal. Allow cereal to sit in milk for 5 minutes.
Add bouillon, onion, and eggwhites. Mix well, then add turkey.
With clean hands, mix it all up, and divide into 6 burgers.
They will probably be a little "wet" - I prefer to cook on my grill pan. Cook both sides evenly and enjoy!

I sometimes add a little shredded cheese and top with fresh avocado slices for some extra pizazz!

A Little Change Never Hurt Anyone

Happy hump day!

I hope this week has treated you well! Mine started out rough with a really difficult day at work yesterday, but I'm now feeling great and back to my cheery self:) Chris cooked dinner for me last night! What a lovely treat! Don't get me wrong, I love to cook, but sometimes it's nice to sit and watch a meal be prepared for you, especially after my Tuesday!

Anyway, turkey burgers are on the menu for tonight and I'm straying from my trusted Clean Eating recipe and trying these Cooking Light Fajita Turkey Burgers. I'll let you know how they turn out.


And while I'm straying from familiar favorites, instead of my usual drinks from Starbucks, today I got a tall skinny caramel latte. Yummy! And only 90 calories:) Just goes to show you that sometimes, change is good!

Happy Wednesday!

Almond-Stuffed Chicken

I am always trying new recipes and a lot of times they are absolute hits. The trouble is, Chris doesn't get nearly as excited about them as I do! I decided that this Cooking Light recipe is definitely blog-worthy and I would like to pass it on:)

You would not believe how incredibly easy and quick this chicken was to make. It is a keeper for sure!!

So, without further ado...

Almond-Stuffed Chicken
1/3 cup light garlic-and-herbs spreadable cheese (such as Boursin light)
1/4 cup slivered almonds, toasted, coarsely chopped, and divided
3 tablespoons chopped fresh parsley, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons butter
Preparation
1. Combine spreadable cheese, 3 tablespoons almonds, and 2 tablespoons chopped fresh parsley in a small bowl. Set aside.

2. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 1 1/2 tablespoons almond mixture into each pocket; secure each pocket with a wooden pick. Sprinkle chicken with salt and pepper.

3. Heat butter in a large nonstick skillet over medium heat. Add chicken to pan; cook 6 minutes on each side or until done. Remove from pan; cover and let stand 2 minutes. Top chicken with remaining 1 tablespoon almonds and remaining 1 tablespoon parsley.



Cooking Light is one of my favorite magazines. I encourage you to grab a magazine or check out their website for other fantastic recipes! One thing they are really good at is taking great, popular and often times unhealthy recipes and making them over. Love it!

Enjoy and let me know if you make this. I'd love to know what you think !

Kate