Tortilla Chicken with Salsa Verde

Tortilla Chicken with Salsa Verde; serves 2; print recipe

• 2 skinless, boneless chicken breasts
• 1 egg white, beaten
• 1/2 cup tortilla chips, crushed
• 1/2 cup panko bread crumbs
• 1/2 cup salsa verde
• 1/4 cup pico de gallo (chopped fresh tomatoes and onions)
• 1-2 slices or 4 tbs. white cheese (ideally Mexican cheese, but provolone worked fine for me!)
• cilantro sauce: cilantro, oil, avocado, salsa verde

1. Sprinkle the chicken with salt and pepper. Coat the chicken with the egg white. Combine the panko and the crushed chips. Dip/press the chicken into the panko mixture until well coated. Fry the chicken in 1-2 tbs. oil over medium-high heat, about 2-3 minutes on each side.
2. When the outside is nice and golden brown, transfer to the oven and bake for 15-25 minutes at 400 degrees (depending on the size and temperature of your chicken breasts).
3. Add the cheese; return to the oven for a few minutes until melted.
4. Spoon salsa verde on the plate; place chicken on the salsa verde, and sprinkle Avocado dip and pico de gallo over the top! ¡Que bueno!

Avocado Dip, adapted from What’s Gaby Cooking

• 2 avocados, seeds and skin removed
• zest and juice of 1 lime
• 2 cloves garlic
• 1 tsp salt AND pepper
• 1 teaspoon honey
• 3/4 cup Roasted Salsa Verde
• a handful of cilantro

1. Mix the lime juice, zest, garlic, salt, pepper, and honey in a small bowl.
2. In a food processor, puree lime juice mixture, salsa verde, and herbs.
3. Add the avocados and puree until desired consistency.

Creamy Grape Salad

This sounded so weird to me that I had to make it. It was a winner!!

Creamy Grape Salad Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1/8th • Old Points: 4 pts • Points+: 6 pts
Calories: 171.2 • Fat: 7.9 g • Protein: 5.3 g • Carb: 33.8 g • Fiber: 1.6 g

Ingredients:

• 1 lb green seedless grapes, washed and dried well
• 1 lb red seedless grapes, washed and dried well
• 8 oz fat free Chiobani Greek yogurt
• 4 oz light cream cheese, softened
• 1/4 cup agave (or sugar)
• 1 teaspoon vanilla extract

Topping:

• 2 tbsp brown sugar, packed
• 1/2 cup chopped walnuts (or pecans)

Directions:

Cut grapes in half and set aside.

Mix yogurt, cream cheese, agave and vanilla until blended well. Stir grapes into mixture, and pour in large serving dish.

Combine brown sugar and crushed walnuts. Sprinkle over top of grapes to cover completely. Chill until ready to serve

Crockpot Chicken Tikka Masala

We love Indian food, so I was excited when I found this recipe. I found the garam masala and curry paste at Fiesta. I used bone in thighs, but next time will use boneless.



Chicken Tikka:
1 cup plain yogurt
1 tbsp lemon juice
2 tsp cumin
1/4-1 tsp cayenne (depending on how spicy you like it)
1 tsp cinnamon
1 tsp pepper
1 tsp salt

6-8 chicken thighs (skin on, bone-in)

Stir all ingredients except chicken into the bottom of a large plastic container. Add the chicken and coat the chicken completely with the marinade, cover and place in the fridge for at least an hour or overnight.

Masala:
1 can 28 oz. diced tomatoes
1 can 5.5 oz tomato paste
2 inches fresh ginger, grated (store your ginger in the freezer and it will be super easy to grate)
2 garlic cloves, minced
1 onion, diced
1 tbsp garam masala
1 tbsp tikka paste (could use mild curry paste instead, but then also add about a tbsp of lemon juice)
1 tsp cumin
1 tsp chili powder
1 tsp dried coriander


1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garam masala
Salt
1 cup cream
2 tbsp fresh cilantro, chopped


Turn your oven to broil. Cover a baking sheet with aluminum foil and place a rack over top. Take the chicken out of the marinade and place on the baking rack. Place under the broiler about 6-10 inches from the heating element and broil on each side about 10 minutes. You don't have to worry about cooking the meat all the way through, you are just looking for a nice browned color.

While the chicken is broiling, in a pan over medium high heat, add about a tsp or two of oil. Add the onion and saute for a few minutes to soften. Add the garlic and ginger and saute for a few more minutes until the mixture is nice and fragrant. Place the mixture into your crockpot. To that, add the diced tomatoes, tomato paste, garam masala, tikka paste, cumin, chili powder and coriander. Stir together. When the chicken is done broiling, add them straight to the slow cooker and stir into the masala (sauce). I have cooked and experimented with this dish quite a few times, and it by far tastes the best when the chicken is first broiled and then slow cooks in the masala sauce. It gives the sauce a real richness of flavor. Slow cook on high for 4-6 hours or on low 6-8 hours.

Before serving stir in 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garam masala and salt if it needs it. I find this just brightens up the spice flavors a bit. Then stir in the cream and fresh cilantro. Serve a chicken thigh with lots of sauce over basmati rice or Yellow Basmati Rice: 2 cups basmati, 4 cups water, salt, and 1/2 tbsp of turmeric. Stir together and prepare as you normally would. When the rice is done, stir in 1/2 cup frozen peas.