Asian Chicken Sizzling Salad

From Kraft



Ingredients:
1 small boneless skinless chicken breast half (4 oz.)
1/2 tsp. oil
1/6 Kraft Sizzling Salads Asian Chicken Dinner Kit
3 cups tightly packed baby spinach leaves
1/4 cup drained canned mandarin oranges
1/4 cup shredded carrots
1/4 cup fresh bean sprouts
1/4 cup halved snow peas
1 green onion, sliced
1 Tbsp. sliced almonds

Directions:
Cook chicken in hot oil in skillet on medium-high heat 4 to 5 min. on each side or until done (165ºF).

Add 2 Tbsp. Cooking Sauce; cook on low heat 1 min., turning chicken after 30 sec.

Combine remaining ingredients. Add 2 Tbsp. Dressing; mix lightly. Serve with chicken.

Comments:
I skipped the spinach and the dressing since I'm not a fan of sesame oil, but I really liked the cooking sauce. Adam liked the whole thing. We picked this Sizzling Salad kit up for FREE because it was on sale and had a coupon that doubled. Can't beat that. We also got the Caesar kit and look forward to trying that one.

Chicken-Broccoli Couscous

From Everyday with Rachael Ray



Ingredients:
1/4 cup extra-virgin olive oil
1 pound skinless, boneless chicken breasts
Salt and pepper
3 cups chicken broth
One 10-ounce box couscous
1 onion, finely chopped
1 head broccoli, broken into small florets
1/2 cup raisins
1/4 cup chopped flat-leaf parsley
1/3 cup sliced almonds, toasted

Directions:
1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 10 minutes. Transfer to a work surface, let cool, then shred; reserve the skillet.

2. Meanwhile, in a large saucepan, bring 2 cups chicken broth and 1 tablespoon olive oil to a boil; season with salt and pepper. Add the couscous, cover and remove from the heat; let stand for 5 minutes, then fluff with a fork.

3. In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the broccoli and the remaining 1 cup chicken broth and simmer for 5 minutes. Stir in the chicken, raisins, parsley and couscous; season with salt and pepper. Toss with the almonds before serving.

Comments:
I cooked the chicken on my George Foreman because I forgot to take it out of the freezer the night before. Whoops. Other than that I followed the recipe. It was pretty good - I even ate the raisins. I did use golden raisins though so maybe that's why they didn't gross me out.

Tilapia Baked in Couscous

From Everyday with Rachael Ray



Ingredients:
One 10-ounce box couscous
1/2 cup slivered almonds
1/4 cup sun-dried tomatoes, finely chopped
1 tablespoon ground cumin
Salt and pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice plus 1 lemon, thinly sliced
Four 8-ounce tilapia fillets
3 tablespoons chopped flat-leaf parsley

Directions:
1. Preheat the oven to 375°. In a large bowl, combine the couscous, almonds, sun-dried tomatoes and cumin and season to taste with salt and pepper. Stir in the 1/4 cup olive oil and the lemon juice.

2. Drizzle 1 tablespoon olive oil over the bottom of a 9-by-13-inch baking dish. Arrange the tilapia fillets in a single layer in the dish, season with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. Cover the fish with the couscous mixture and arrange the lemon slices on top. Pour 2 1/2 cups water around the fish, cover with foil and bake until tender, about 25 minutes. Top with the parsley.

Comments:
This was totally easy and although I left out the tomatoes (we don't like them), it still tasted good. Adam didn't like the lemon flavor - it was too strong for him - but I was ok with it. I took the couscous and combined it with leftover beans from the tostadas and chicken from the crepes. Yummy dinner. And used leftovers. Rockin'.