Pulled Chicken Sandwiches with Mango Slaw

These were good. While I do have a pulled chicken sandwich recipe that I like better, I would definitely make these again simply because of how quick they are to make. Next time, though, I would probably make some more of the chicken mixture because the portion size was just a bit small for a hungry husband :)

The coleslaw was really good, too. My 6 1/2-year-old daughter, Ella, thanked me for putting mango in it!

Black Pepper and Molasses Pulled Chicken Sandwiches

with Mango Slaw

Cooking Light, November 2009

3 tablespoons ketchup

1 tablespoon cider vinegar

1 tablespoon prepared mustard

1 tablespoon molasses

3/4 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground ginger

12 ounces boneless, skinless chicken thighs, cut into 2-inch pieces

4 sandwich rolls, cut in half horizontally

12 dill pickle chips

Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups of meat. Place 1/2 cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.

Mango Slaw:

4 cups packaged coleslaw mix

1 cup chopped mango

1/4 cup vertically sliced red onion

1/4 cup canola mayonnaise (I used light mayonnaise)

1 tablespoon cider vinegar

1 tablespoon sugar

1/4 teaspoon salt

Combine all ingredients in a large bowl. Toss well.

4 servings

Potato and Chickpea Salad

This potato salad was really good, but I think next time I would cut down on the garlic - it was just a little bit too strong. We had it with barbecued chicken, but I would even serve it as a main dish with some bread.

Potato and Chickpea Salad

Vegan Italiano, Donna Klein

1 1/2 pounds small red-skin potatoes

1/4 cup low-sodium vegetable broth

2 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

4 cloves garlic, finely chopped

1/2 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

3 medium plum tomatoes, chopped

1/2 medium red onion, finely chopped

1 (16-ounce) can chickpeas, rinsed and drained

1/4 pound fresh spinach or arugula leaves, chopped (optional) (I didn't use)

Place the potatoes in a large saucepan or medium stockpot with salted water to cover; bring to a boil over high heat. Reduce the heat to a gentle boil and cook until the potatoes are just tender, about 15 minutes, depending on size. Drain and set aside to cool slightly.

Meanwhile, in a large bowl, whisk together the broth, oil, vinegar, garlic, salt and pepper. Stir in the tomatoes and onions. Let stand a few minutes to allow the flavors to blend.

As soon as the potatoes are cool enough to handle, yet still quite warm, cut them in half or in quarters, depending on size. Stir the dressing a few times, and add the warm potatoes along with the chickpeas and spinach (if using). Toss gently until the potatoes are thoroughly coated. Serve warm or at room temperature. Alternatively, let cool to room temperature and refrigerate a minimum of 3 hours, or up to 2 days (or overnight if using spinach), and serve chilled or return to room temperature.

6-8 servings

Slow and Easy White Bean Cassoulet

When I saw this recipe posted on the Cooking Light Message Boards, I immediately put it on my menu for this week. Not only is it wallet-friendly, but since it is made in a slow-cooker I was able to throw it together in the morning, freeing up my (usually hectic) afternoon a little bit.

I was really good, and I would definitely made it again. I served it with crusty bread and a green salad.

Slow and Easy White Bean Cassoulet

Fresh from the Vegetarian Slow Cooker, Robin Robertson

2 tablespoons olive oil

1 large yellow onion, chopped

2 large garlic cloves, minced

8 ounce baby carrots, halved (I used 2 regular carrots, chopped)

3 cups cooked, or 2 (15-ounce) cans, Great Northern beans, drained and rinsed

1 (28-ounce) can diced tomatoes, undrained

1 tablespoon tomato paste

1/2 cup vegetable stock

1/4 cup white wine

2 bay leaves

2 teaspoons dried thyme

Salt and freshly ground black pepper

1/2 cup dried breadcrumbs

1 tablespoon chopped fresh parsley

Heat one tablespoon of the oil in a large skillet over medium heat. Add onion, carrots and garlic, cover, and cook until softened, about 5 minutes.

Transfer onion mixture to a 4 quart slow cooker. Add beans, tomatoes, tomato paste, stock, wine, bay leaves and thyme. Season with salt and pepper. Cover and cook on low for 8 hours.

When cassoulet is nearly ready to serve, lightly toast the breadcrumbs in the remaining tablespoon oil in a small skillet over medium-high heat.

To serve, remove and discard bay leaves, top with the toasted breadcrumbs, and garnish with the parsley.

4-6 servings

Cauliflower Soup with Parsley

This soup got a "WOW!" reaction from Chaim. It really was that good! Even the kids loved it. I can't wait to make this again!

I pureed all of it since I wanted a creamy soup.

Cauliflower Soup with Parsley

Vegan Italiano, Donna Klein

1 large head cauliflower (about 2 pounds), cored and cut into 1/2-inch florets

1/4 cup extra-virgin olive oil

4 large cloves garlic, finely chopped

1/4 teaspoon red pepper flakes, or to taste (I used about 1/8 teaspoon)

4 cups low-sodium vegetable broth

1/2 teaspoon salt

Freshly ground black pepper, to taste

1/4 cup finely chopped fresh flat-leaf parsley

Bring a medium stockpot filled with salted water to a boil over high heat. add the cauliflower and cook until just tender, 4 to 5 minutes. Drain well and set aside.

Place the oil in the stockpot and heat over medium heat. Add the garlic and red pepper flakes and cook, stirring constantly, 1 m minute. Reduce the heat to medium-low and add the cauliflower; cook, stirring often, until beginning to brown, about 5 minutes. Add the broth, salt, and black pepper; bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, 10 minutes. transfer about two-thirds of the soup to a food processor fitted with a knife blade, or to a blender (I used an immersion blender right in the pot). Process until smooth and pureed. Return mixture to the pot and stir in the parsley. Cook over low heat until heated through. Serve hot.

6 servings

Chicken Tacos with Mango-Avocado Salsa

These tacos were so easy to make, and really good - perfect for a weeknight meal. And the salsa was great - I'd even make it on it's own to eat with tortilla chips.

Chicken Tacos with Mango-Avocado Salsa

Cooking Light

1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon ground red pepper (I used 1/8 teaspoon)
3/4 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1 1/2 teaspoons olive oil
1/2 cup diced peeled mango
1/2 cup diced peeled avocado
1/2 cup chopped tomato
1/3 cup chopped onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon minced jalapeño pepper (I removed seeds)
8 (6-inch) corn tortillas

Heat a nonstick skillet over medium-high heat. Combine first 4 ingredients; stir in 1/2 teaspoon salt. Rub over chicken. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into 1/4-inch-thick slices.

While chicken cooks, combine mango and next 6 ingredients (through jalapeño); stir in remaining 1/4 teaspoon salt.

Heat tortillas according to package directions; top with chicken and salsa.

4 servings

Pasta with Roasted Pepper Pesto

This was so good! The combination of smoky roasted red peppers and sweet sun-dried tomatoes, with just the teeniest hint of spice from the cayenne, worked so well together. We all loved it, and the kids want to have the leftovers for lunch tomorrow :)

The only change I made was to use regular pasta because I did not have multigrain.

Multigrain Pasta with Roasted Pepper Pesto

Kosher by Design Lightens Up, Susie Fishbein

1 small head roasted garlic (see note at bottom)

3 red bell peppers

6 sun-dried tomato halves

2 teaspoons pine nuts

1/3 cup extra-virgin olive oil

1 teaspoon balsamic vinegar

2 tablespoons water

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

1 (14.5-ounce box multigrain rotini pasta (such as Barilla Plus)

Preheat broiler.

Cut peppers in half and discard the seeds. Place on a jelly-roll pan, skin-side-up, and broil until skin is blackened. Place in a sealed zip-top bag. When cool enough to handle, remove from bag and slip the skins off.

Place the prepared peppers, sun-dried tomatoes, pine nuts, olive oil, vinegar, water, basil, garlic powder, salt, cayenne pepper, and the roasted garlic cloves into the bowl of a food processor fitted with a metal blade. Pulse to form a thick sauce.

Cook pasta according to package directions. Drain and immediately transfer to a serving bowl. Top with the pesto and toss to combine. Serve hot or at room temperature.

6 servings

*To roast garlic: Slice off top 3/4 inch of a head of garlic to expose the cloves. Spray with cooking spray, or drizzle with olive oil, and season with salt and pepper. Wrap in foil and bake at 350F until golden, fragrant and soft, about 45-60 minutes.

Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes

I've made this recipe several times, always to rave reviews. It's great to make when you want something that tastes special, but doesn't take long to make.

This time I just made garlic mashed potatoes to serve alongside, but the potatoes in the recipe are really good. I served the meat on top of baby greens.

Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes

Cooking Light

Steak:
1/4 cup packed dark brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup low-sodium soy sauce
1/4 cup Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
1 (2-pound) flank steak, trimmed
Cooking spray
1/2 teaspoon cornstarch

Potatoes:
3 pounds small red potatoes
6 garlic cloves, peeled
1/2 cup reduced-fat sour cream
1/3 cup 2% reduced-fat milk
2 1/2 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh chives

Garnish:
8 fresh chives, cut into 1-inch pieces

To prepare steak, combine first 7 ingredients in a large zip-top plastic bag; add steak. Seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove steak from bag, reserving marinade.

Prepare grill.

Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut diagonally across grain into thin slices.

Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly.

To prepare potatoes, place potatoes and garlic in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 30 minutes or until tender. Drain.

Return potatoes and garlic to pan, and place over medium heat. Add sour cream, milk, butter, salt, and 1/4 teaspoon pepper. Mash potato mixture to desired consistency with a potato masher. Stir in chopped chives. Mound 3/4 cup potatoes on each of 8 plates; arrange 3 ounces steak around each serving of potatoes. Drizzle 1 tablespoon sauce on each plate; sprinkle with chive pieces, if desired.

8 servings