Living Your Best Life North of Forty and Fifty Plus

Makeover Monday Meals

Make Monday Tasty and Light

This weekend many areas across the country got a taste of hot summer temperatures to come. With Memorial Day, the unofficial start of summer just a week away, many of us are going to transition to healthier meals that don’t take too much time.

To that end, Simply Recipes had a wonderful salad that came together in no time at all.

Tex-Mex Chopped Chicken Salad with Cilantro-Lime Dressing

PREP TIME25 mins

COOK TIME10 mins

TOTAL TIME35 mins

SERVINGS4 servings

Ingredients

  • For the salad
  • 6 cups Romaine lettuce, chopped and packed
  • 1 medium red pepper, diced
  • 1 cup English or Persian cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 3 scallions, thinly sliced
  • 1 tablespoon plus1 teaspoon extra-virgin olive oil
  • 1 1/2 cups fresh corn kernels (2 medium ears) or frozen and thawed
  • 3/4 teaspoon kosher salt, divided
  • 1 pound boneless, skinless chicken thighs
  • 1 tablespoon taco seasoning mix
  • 12 corn tortilla chips
  • 1/4 cup crumbled Cotija cheese
  • For the dressing
  • 1 tablespoon lime juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cilantro leaves, lightly packed
  • 1/4 cup extra-virgin olive oil

Method

  1. Combine salad ingredients: Combine the lettuce, red pepper, cucumber, tomatoes, and scallions in a large serving bowl. Set aside.
  2. Char the corn: Heat 1 teaspoon olive oil in a medium or large heavy-bottomed skillet over high heat. When the oil is hot, add the corn. Season corn with 1/4 teaspoon salt and cook, stirring occasionally, until blackened in spots and tender, about 3 minutes. Transfer to a plate.
  3. Season the chicken: Sprinkle the taco seasoning and 1/2 teaspoon salt over the surface of the chicken, rubbing it in and coating so the chicken is fully seasoned.
  4. Cook the chicken: In the same skillet used to cook the corn add 1 tablespoon of olive oil and set over medium-high heat. When the oil is hot, add the chicken and cook until deeply brown along the bottom and the flesh turns opaque about halfway up the side, 4 to 5 minutes. Flip the chicken and continue cooking, until brown on the second side and fully cooked through another 3 to 5 minutes.
  5. Cut the chicken: Transfer the cooked chicken to a cutting board. Once it is cool enough to handle, cut it into bite-sized pieces.
  6. Make the salad dressing: Place the lime juice, vinegar, honey, cumin, salt, pepper, cilantro, and olive oil into a blender and blend until smooth. Add 1 tablespoon of water, if needed, to get the blender going. Alternatively, make this dressing by hand. Finely chop the cilantro and place in a medium bowl. Combine all salad dressing ingredients and whisk until smooth.
  7. Finish and serve the salad: Add the corn and chicken into the bowl with the salad ingredients. Crumble the tortilla chips over the top. Add about two-thirds of the dressing and toss to lightly coat. Add more dressing and toss again, if needed. Divide salad into 4 bowls, top with crumbled Cotija cheese, and serve.
  • If you can’t find Cotija cheese, feta cheese is a great substitute. I have people that aren’t fans of either cheese, so I used extra sharp cheddar
  • For vegans and vegetarians substitute extra-firm tofu for the chicken. Cut the tofu into cubes and let sit in a sieve lined with a paper towel or cheesecloth over a bowl for about 30 to 45 minutes to let some of the extra water drain away. This will help ensure that it will get a little char on it like the chicken.
  • If you are not a cilantro fan, use Italian parsley

1 Photo from Simply Recipes Alison Bickel

Living Your Best Life North of Forty and Fifty Plus

Monday Meal Makeover

https://stillachicklit.com/food/

Welcome to the premier posting for Monday Meal Makeover. Here we will try to up your Monday meal game for breakfast, lunch, dinner, dessert, or snacks. All the recipes that can be adapted will include:

  • Vegetarian
  • Vegan
  • Gluten-Free, Celiac Disease
  • Low Sugar/ Low Carb
  • No Sugar
  • Lactose Intolerance/Egg Allergies

For what I hope will be the first of many, welcome to the first Monday Meal Makeover.

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Blueberry Muffins by Tastes Better From Scratch adapted by Chamein Canton

Ingredients

1 1/2 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, millet, sweet or brown rice flour)

3/4 cup granulated sugar (Swerve sweetener, Splenda granulated, coconut, raw cane, or turbinado sugar, pulsed fine)

1/2 teaspoon kosher salt

2 teaspoons baking powder

1 ½ teaspoons grated lemon or orange zest

1/3 cup oil (vegetable or canola oil)

1 large egg (2 tablespoons Aquafaba, ¼ cup silken tofu pureed with 1/8 teaspoon baking soda, 1 flaxseed or chia seed egg, or egg replacer)

1/3 cup buttermilk (dairy: full-fat, low-fat, or light)  (non-dairy: almond, rice, soy, or light coconut milk with 1 teaspoon lemon juice or apple cider vinegar, mixed. Let stand for at least five minutes before using)

1 teaspoon vanilla

¼ teaspoon lemon or orange extract, optional

1 cup blueberries , fresh or frozen

Crumb topping:

2 Tablespoons granulated sugar (Swerve sweetener, Splenda granulated, coconut, raw cane, or turbinado sugar pulsed fine)

2 Tablespoons light brown sugar (Swerve brown sugar substitute, organic light brown sugar)

2 Tablespoons all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, millet, sweet or brown rice flour)

2 Tablespoons cold unsalted or salted butter, chopped (vegan unsalted or salted butter)

1/2 teaspoon ground cinnamon

Instructions

Preheat oven to 400 degrees F. Line a standard size muffin tin with liners, or grease well with non-stick cooking spray.

In a large mixing bowl combine the flour, sugar, salt, orange or lemon zest, and baking powder. 

Add oil, egg, buttermilk, vanilla, and orange or lemon extract (if using), and mix just until combined. Don’t over mix (the batter doesn’t need to be “smooth”) 

Toss the blueberries in a spoonful of flour. This will help them not to sink to the bottom of the muffin. Gently fold blueberries into the batter.  

Fill muffin cups 2/3 full with batter. 

If you are making the crumb topping:

Add all of the ingredients to a bowl. Use your fingers, pastry cutter, or a fork to work the butter into the mixture. 

Sprinkle crumb mixture over the tops of muffins in the pan.

Bake for about 5 minutes at 400-degrees, then reduce the temperature to 375-degrees. Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs. 

Remove muffins from oven and allow to cool in the pan for 10 minutes, before removing to a wire rack to cool completely.

Notes

  • The bake time may vary by ovens. It may take a little longer or a shorter time depending on your oven. I tend to err on the side of a toothpick coming out clean or with a few crumbs when inserted in the center of the muffins.
  • I don’t recommend using shortening or butter-flavor shortening. It makes the batter heavier and the muffins oily.

Dinner

Cast Iron Roasted Chicken- Recipe from America’s Test Kitchen adapted by me

1 whole chicken. Fryer or young chicken

Canola or vegetable oil

This is the seasoning rub I use, adapt it to your likes and measure it out to the size of the chicken.

Paprika sweet or smoked

Onion powder

Granulated garlic

Black pepper

Chili powder

Kosher salt

Remove the chicken back. Set aside to make stock

Combine the seasoning in a bowl

Tie the legs together with kitchen twine.

Season the chicken skin side down

Place into a cast iron skillet

Make sure the skin of the chicken is dry. Rub the skin with oil. Season liberally and tuck the wings underneath. Roast In hot oven 450-475. Make sure there’s about seven inches from the rack to the top of the oven.

Roast for about 1 hour. It could be more or less depending upon your oven. So keep a watchful eye. The temp of the chicken should be about 160-165 degrees from the thickest part of the chicken.

Barbecue Sauce

2 tablespoon olive oil

1 small onion finely chopped

3 cloves of chopped garlic

1 cup of ketchup

1 tablespoon tomato paste

1/4 cup molasses * (sorghum syrup)

1/4 cup apple cider vinegar

3 tablespoons packed dark brown sugar

2 teaspoons Worcestershire

1 teaspoon mustard powder

pinch of cayenne

1 tablespoon chili powder

pinch of allspice

In a saucepan over medium heat, saute onions until tender, about four to five minutes. Add garlic, and stir for one minute. Add the tomato paste, and carmelize it stirring for two minutes. Add the ketchup, molasses, cider vinegar, and brown sugar. Stir for one minute. Add the chili powder, Worcestershire sauce, mustard, pinch of cayenne, and allspice. Stir. Add 1/4 cup water and cook stirring for four minutes until thickened. Take the sauce off the heat and let cool. Blend with an immersion blender until smooth. You can also use a blender or food processor, but be sure it’s cool. It will make for quite the science lesson and a mess.

  • Spruce Eats list of molasses substitutes

If you don’t have molasses, you can make one of several quick substitutes. Replace one cup of molasses with one of the following: 1 cup dark corn syrup, honey, or maple syrup. 3/4 cup firmly packed brown sugar

3/4 cup granulated sugar, plus 1/4 cup water

These substitutions may alter the taste of your recipe a bit. If the molasses flavor is vital to the success of your recipe, try the brown sugar substitute. Since brown sugar is granulated sugar and molasses it’ll be the closest flavor match. Maple syrup or dark corn syrup would be the next best choice.

If you have to use granulated sugar or honey as the substitute, consider increasing the spices in the recipe a bit to make up for the flavors that the molasses would have contributed.