On the way back from the beach {sniff} I scoped out recipes.  I wanted something simple, delicious, and  that I didn’t need to make a big grocery trip for.  I opened an email from Saveur (God bless technology) and this mouth-watering looking Rosemary Chicken looked simple enough. I made a quick stop at the DeKalb Farmer’s Market to pick up what I needed…chicken and a lemon (which came to $5.88.  Not bad for dinner for two), and headed home to throw together this super-quick meal.

I served the chicken and pan juices over whole wheat linguine.  (I also made a side of Roasted Broccoli, but thought the plate looked prettier sans the veggies :0)

DSCN4331

An amazing meal

Rosemary Chicken

Printable Recipe

  • 4 whole skin-on chicken legs and thighs
  • salt and pepper, to taste
  • 1⁄2 cup flour, for dredging
  • 1⁄4 cup extra-virgin olive oil
  • 1 cup white wine
  • 3 sprigs fresh rosemary
  • 2 fresh bay leaves
  • Juice of 1 lemon
1. Heat oven to 425˚. Place chicken pieces in a large ziplock bag and season generously with salt and pepper. Dump flour into bag and shake chicken so it’s totally coated. Heat oil in an iron skillet over medium-high heat. Add chicken and cook, turning once, until browned, about 10 minutes. Add wine, rosemary, and bay leaves. Return pan to heat and cook until wine reduces by half, about 2 minutes. Add 1 1⁄2 cups water and bring to a boil. 
2. Cover skillet, transfer to oven, and cook until chicken is tender, about 45 minutes. Uncover and let chicken skin crisp, 5 minutes. Remove chicken from the oven; stir in lemon juice. Serve chicken with the pan sauce. 

 
SERVES 2 hungry people

Meatless Monday

September 14, 2010

Ok, so I know I haven’t blogged in a while, but I have a good excuse(s).  In the past month, I have gotten engaged, turned 30, started WeightWatchers (the latter because of the former two) and been out-of-town 11 out of the past 22 days.  Oh, and my camera has been in the shop — hence the picture below, which was taken with a BlackBerry (not too bad, I think).  Needless to say — it’s been a crazy few weeks!

So, in honor of starting a healthier way of eating, I thought I’d post a WeightWatchers recipe I made last night.  I must say, I was a little leery about trying a WW recipe.  I thought if it’s only a few “points” it can’t taste good, right?  Wrong.  This is your perfect Meatless Monday Meal.

Pan-Roasted Mahi-Mahi with Olives, Lemon and Spinach Orzo

(Serves 2, 7 points)

  • 1/2 cup uncooked orzo
  • 2 TSP olive oil
  • 2 skinless Mahi-Mahi fillets (I have the best luck with the frozen fillets)
  • 1/2 red onion, sliced vertically
  • 1/4 cup sliced pimento stuffed olives
  • 6oz bag of fresh spinach leaves
  • 1/3 cup white wine
  • zest from one lemon
  • 1/2 TSP dried dill
  • 4 lemon wedges
  • salt and pepper to taste

Cook orzo according to package directions, omitting salt and fat.  While orzo cooks, heat EVOO in a pan over med/hi heat.  Sprinkle fish with salt and pepper, to taste, on each side and add to pan.  Cook fish 4 minutes per side, remove from pan and keep warm.

Add onion to pan and saute until clear, about 4 minutes.  Add olives, spinach, wine, zest, dill and salt and pepper to taste and stir until spinach begins to wilt.  (I like to throw a lid on the pot for about a minute to help wilt the greens.)  Stir in the orzo.  Divide evenly between two plates, add the fish and serve with lemon wedges.  And who said healthy had to taste bad?

 

Mahi Mahi w/ Olives, Spinach and Orzo

Only 7 points!

Follow

Get every new post delivered to your Inbox.

Join 1,211 other followers