Chicken with Couscous & Peppers

adapted from: http://ellysaysopa.com/2012/01/09/chicken-with-bulgur-and-peppers-or-bulgur-con-pollo-or-chicken-with-spanish-bulgur-or-something/

Ingredients

4 small chicken breasts or chicken breast halves, about 5 oz. each
cumin
paprika
1 Tbsp. olive oil
1 small onion, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
3 cloves garlic, minced
2 Tbsp. tomato paste
1 cup couscous

1 cup chicken broth

1 bay leaf
2 green onions, sliced

Directions

Season the chicken to taste with salt, pepper, cumin, and paprika.

Heat a large saute pan with lid over medium heat and add the oil. Once hot, add the chicken and sear for 1-2 minutes per side. Remove the chicken from the pan.

To the pan, add the onion and peppers and cook until tender, with just a little bit of bite. Stir in the garlic and tomato paste and cook for 1 minute. Add the bulgur and stir around to toast, before adding the chicken broth and bay leaf.

Bring a mixture to a low boil, and nestle the chicken back in. Cover the pan with a lid and reduce the heat to low. Cook about 12-13  minutes, then turn off the heat, and let sit for 5 minutes.

Top with green onions before serving.

Buffalo Chicken Lettuce Wraps

adapted from: http://www.sweettreatsmore.com/2011/07/buffalo-wing-turkey-lettuce-wraps.html

Ingredients

1lb Chicken Tenders cut into bite size pieces

1 Onion, diced

2 Garlic Cloves, minced

1/2 Cup Franks Red Hot Bufflalo Sauce

3/4 Cup Carrot Shavings (I used my vegetable peeler to make them)

1 Cup Celery, chopped

1 head of iceberg lettuce, leaves removed

Salt & Pepper

Blue Cheese Dressing or Blue Cheese Crumbles

Directions

In a large skillet heat evoo. Once heated add onions and garlic. Saute 3-5 minutes. Add chicken tender pieces, salt & pepper. Cook until chicken  is no longer pink. Add 1/2 cup buffalo sauce. Turn heat to low and cook for 10 minutes. Prepare lettuce cups.  Place spoonful of meat into lettuce cup, top with a few carrot shavings and chopped celery.  Drizzle with Blue Cheese Crumbles or Blue Cheese Dressing. Wrap and enjoy!

Chicken Parmesan Rollatini

adapted from: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-parmesan-rollatini-recipe/index.html

Ingredients

1 cup fat-free low-sodium chicken broth

1 clove garlic, thinly sliced

1 14.5-ounce can crushed San Marzano or fire-roasted tomatoes 5 or 6 fresh basil leaves, torn into small pieces

Kosher salt and freshly ground pepper

4 thin (1/8-inch-thick) chicken cutlets (4 ounces each)

1/4 cup chopped fresh parsley

6 ounces shredded part-skim mozzarella cheese (about 1 cup)

1/4 cup grated parmesan cheese

1/4 cup breadcrumbs

1 large egg white

Cooking spray

Directions

Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Cover to keep warm. Season the chicken with salt and pepper; place smooth-side down on a work surface. Sprinkle with the parsley and mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a toothpick. Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy. Mist a cast-iron skillet with cooking spray. Dip the chicken rolls in the egg white, then coat with the breadcrumb mixture. Place in the skillet, seam-side down. Sprinkle with any remaining breadcrumbs and mist with cooking spray. Bake until cooked through, about 20 minutes. Serve with the tomato sauce. **I served mine with homemade Caesar Salad**



Slow-Cooker Brisket Sandwiches

adapted from: http://www.foodnetwork.com/recipes/slow-cooker-brisket-sandwiches-recipe/index.html

Ingredients

2 tablespoons vegetable oil

1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces

Kosher salt and freshly ground pepper

4 cloves garlic, smashed and peeled

1 12-ounce bottle stout beer

4 stalks celery, cut into large pieces

2/3 cup packed dark brown sugar

1/2 cup tomato paste

1/2 cup red wine vinegar

1/3 cup dijon mustard

1/3 cup soy sauce

2 bay leaves

1 teaspoon paprika

2 brioche or other rolls, split open and toasted

Coleslaw, for serving

Directions

Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker. Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice. Serve on brioche halves with coleslaw; drizzle with the cooking liquid. **I used whole wheat mountain bread and I toasted it in a pan with a little butter. I topped one half of the bread with shredded mozzarella cheese then put the meat and coleslaw on top. I topped it with the other half and flipped the sandwich to toast the other side of the bread.**

Parmesan Tilapia

Parmesan Tilapia
adapted from: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/five-ingredient-recipes/parmesan-crusted-tilapia

Ingredients
3/4 Cup Parmesan Cheese
4- Tilapia Fillets
2 teaspoons paprika
2 garlic cloves, minced
1 tablespoon parsley, finely chopped
1 lemon (cut into rings)
Salt & Pepper
EVOO

Directions
Preheat oven to 400 degrees.
In a shallow dish, combine Parmesan cheese, paprika, garlic, parsley, salt & pepper. Drizzle the fish with evoo, and dredge into cheese mixture. Place on a foil-lined baking sheet and top with lemon rings. Bake for 12-15 minutes until fish is opaque in color. Serve immediately.