I hope everyone had a wonderful (and warm!) weekend! Dallas got 2 inches of snow!! And upon returning to Tulsa I found my garden in this state of destruction:
Snow drifts over my precious garden!!!!!!! Snow drifts over my precious garden!!!!!!! I hope it rebounds well. We’re supposed to have 65 degree weather by Tuesday. If not, 2 1/2 weeks of time wasted, but I’ll just uproot and re-plant. I must say, this experience made me very sensitive to farmers who lose thousands of dollars in yield due to such unexpected weather. Puts my little garden woes into perspective
And a huge thanks to Stephanie of Juicy Fresh Bites for that guest post yesterday. What wonderful insight on how to healthy-up creamy soup recipe. I hope you all learned something, I know I did!
We rolled in to Tulsa around 5:30pm and I was off to the grocery store after quickly planning this week’s meals. I had time for just a quick meal before a 9:15pm hockey game last night (hate starting the week sleep-deprived!!). And this quick meal…yum! I hate to toot my own Cooking Light’s horn too much…but, TOOT TOOT! This meal was amazing! Sushma’s blog, Authentic Food Delights, always leaves me craving Indian and Middle Eastern spices and flavors…but I am rather intimidated by her intricate recipes, so this recipe seemed much more so up my “ability alley”.
2 Tbsp finely chopped fresh parsley
1/2 tsp salt
1/2 tsp crushed red pepper
1/4 tsp ground ginger
1/4 tsp ground cumin
1/8 tsp ground coriander
5 Tbsp plain low-fat non-fat Greek yogurt, divided
2 Tbsp fresh lemon juice, divided
3 garlic cloves, minced and divided
1 pound boneless skinless chicken breast halves, thinly slices
2 Tbsp extra-virgin olive oil
1 tbsp tahini
4 (6-inch) whole wheat pitas, halved
1/2 cup chopped cucumber
1/2 cup chopped plum tomato
1/4 cup red onion, chopped
Combine first 6 ingredients in a large bowl stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; saute 6 minutes or until browned and done, stirring frequently.
While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita halfl divide chicken evenly among pita halves. Fill each pita half with 1 cucumber, tomato, and onion. Yield: 4 servings (2 pita halves per serving)
Nutrition Information (per serving): 402 calories; 8.7 g. fat (1.9 g. saturated fat, 5.6 g. monounsaturated fat, 1 g. polyunsaturated fat); 36.4 g. protein; 40 g. carbohydrate; 4.1 g. fiber; 67 mg. cholesterol; 4.1 mg. iron; 541 mg. sodium; 93 mg. calcium
Mr. Prevention’s take: It looks just like the picture in Cooking Light!
Biggest. Compliment. Ever!!
Question #1: Have you heard of a “tomato shortage” in the US? Scary!
Question #2: Do you like Indian food or Middle Eastern food? What do you usually order or make?
Looking forward to catching up with everyone this week! I feel so behind in Blogland after 2 weekends of travel!
Happy Monday! Have a healthy, happy week!