Roasted Coconut Lime Chicken that is to Thai-For!

Thai Roasted Chicken

Oh my God do I love the following: Thai food, lime, cilantro, chicken, coconut. So, when I found this recipe in Martha Stewart's Food Magazine, I had to try it because it contained all my favorites.

Now, first a confession.  I really, really don't want to like Martha Stewart.  In general, when I watch her show, I find her kind of unfriendly, a bit rude and brash with her guests, and her whole show and image seems a bit staged.  But, what I can't deny is this: as a publisher, she has an immaculate magazine that's filled with beautiful photography, great ideas, and not once has one of her recipes failed me.  Therefore, how can I fault her for that? 

I'm so sick of rushing out collecting ingredients for a recipe only to find the recipe lacks direction, taste, or simplicity.  I think many of these home magazines publish recipes without ever trying them.  Let me tell you, I would never do that to you!  If I publish something, it's because it's worth making again.  Hence, there are some weeks that I post no recipes.  That means it was a bad week of cooking at my house.  Other weeks, I've got recipes galore.

This recipe is no different.  Please try it!  It's simple, cheap, and one of the best chicken recipes I've ever made!

Roasted Coconut Lime Thai Chicken

Effort Meter (1 to 5): 2

Delicious Meter (1 to 5): 5
 
Serving Suggestion: Serve with plain jasmine rice (you can mix 1/2 jasmine with 1/2 brown rice for extra fiber), and a bed of raw Thai vegetables such as shredded carrots, green onions, white onions, cilantro, lime, and nuts.  I took the rice, topped with my veggies and squeezed lime and salt over the top, then topped with my chicken.  DELICIOUS!

Weight Watcher POINTS - About 6 points per leg, plus the rice is 3 points for 1/4C.


Ingredients:

One family-size package of bone-in, skin-on, chicken legs (or you can opt for another cut, or an entire chicken, just make sure it's of the skin-on variety...that's what holds in the juices).  These are extremely cheap, about $5.50 for a 10-pack.

2TBSP lime zest plus 1/4C lime juice (from two limes)

2TBSP ground ginger

4 cloves of minced garlic

2 TBSP of brown sugar

Salt (to taste)

1 can of coconut milk

Cooked jasmine rice, shredded carrots, chopped nuts, cilantro, onion, and lime (for serving suggestion)

Instructions:

In a large casserole pan or lasagna pan, combine lime, ginger, garlic, sugar, and about 1-1/2TSP of salt.  

Whisk in coconut milk.

Add chicken and toss in marinade.  Cover and refrigerate for 4 - 12 hours. 

Preheat oven to 475.  Cover a rimmed baking sheet or lasagna pan with foil.  Remove chicken from marinade and shake excess, then arrange on baking sheet, skin side up.  Roast about 30 - 35 minutes.  

Serve over bed of rice and vegetables.

 

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The Suprisingly Sophisticated Chicken Curry Casserole Bake with Broccoli

Chicken Curry Casserole Bake

Growing up, my mother swore off things like hot dogs, sloppy Joe's, and...casseroles.  Something about the fact that those were the things she ate and made for the family as a kid.  I guess she figured that once she was the head of household, she had the right to select from a richer variety of foods.

So there was no meatloaf growing up.  No chili cheese dogs, and definately no tuna casserole.  In fact, the first time I ever at a casserole, I was married to my husband.

The casserole is actually a fairly modern invention.  Originally showing up in the 19th Century, the original casseroles were made of pounded rice that was mixed with meat and/or sweet breads.  The modern day, one-dish wonder made it's way into society around the 1940's and 50's. 

Casseroles, in my limited experience, have generally been associated with fatty, low-grade ingredients and generally lack sophistication.  Needless to say, I'm not a fan.  But I have a casserole recipe that has changed my mind, and may change yours, too.

I first started making this casserole when my son was three months old and I had to return to work.  I would make it on Sunday, and heat it up and serve it during the week.  Thirty minutes and one pan later, it's the perfect dish for busy work nights.

So, go ahead.  Throw you preconceived notions of casseroles out the window.  This one is low in fat and calories (therefore, Weight Watcher Points), and is surprising and delicious.

Chicken Curry Casserole Bake with Broccoli

Effort Meter (1 to 5): 2.5

Delicious Meter (1 to 5): 4
 
Serving Suggestion: Make ahead of time and place in a casserole pan covered in tin foil.  Cook later in the week for 30 minutes on 350. For a crispy top, uncover and cook another 15 minutes.  

Weight Watcher Points -The entire casserole is about 42 points and makes 8 servings, so we figured that each 1-1/4C serving is about 5.25 Weight Watcher Points. 

Ingredients:

3 C of cooked brown rice (cooked in a rice cooker, preferable.  You can also opt to mix 1/2 white rice with 1/2 brown rice if you are not a brown rice fan...you will never notice the difference!)
1 - 2 Heads of broccoli, cut into small pieces
3 C of cooked boneless, skinless chicken (cook with cooking spray, (garlic) salt, and pepper)
1 Can of cream of chicken or cream of mushroom soup (lowfat if you can find it)
1/2 C Lowfat mayo
1 C Nonfat milk
1 Clove of garlic, minced
1 TBSP Lemon juice
2 TSP Yellow curry powder

Instructions: 
 
1. Spoon cooked rice into a casserole dish.  Scatter broccoli on top.
2. Chop the chicken and layer over the rice and broccoli.
3. In a bowl, combine the remaining ingredients and mix until well-blended.  Pour mixture over rice, broccoli, and chicken mix.  
4. Cover and refrigerate until ready to cook. 
5. When ready to cook, heat oven to 350 and cook covered for 30 minutes.  For a crispy top, remove cover and cook an additional 15 minutes, but I don't like crunchy rice.
 

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Recipe Update - Spicy Asian Noodles

Take on delicious recipe for Spicy Asian Noodles, add cubed eggplant and red cabbage, and what do you get?  A bowl of purple Asian deliciousness for even fewer calories.

I've done it!  I've taken an already delicious, 7 Weight Watcher POINT meal, and made it more delicious, nutritious, and...colorful!  Purple, even.  How do you beat the color purple in a season where foods are otherwise beige?

So, if you haven't tried this recipe yet, please do!  And add some eggplant and swap out the green slaw for purple cabbage.  Delish!

Amber's Asian Noodles (Makes 8 Servings, 7 points/serving)

Ingredients:

8 Chicken Tenders or 3 Large Breasts
1/2C Soy Sauce
4TBSP Honey
2 Packets of Sugar Substitute
2TBSP Low Fat Margarine
2 TBSP Garlic Chili Sauce
1TSP Ground Ginger
1/2TSP Garlic Salt
2C of Coleslaw Mix, Cabbage, or Celery
Cashews (Optional)
Sesame Seeds
1 Package Japanese Noodles (I use Nanka Seimen Kishimen Rice Noodles available at Kroger/Fred Meyer) or Whole Wheat Pasta

Slice chicken into small pieces.  In a bowl, mix soy sauce, honey, sugar, margarine, chili sauce, ginger, and garlic sauce.  Add chicken and refrigerate for at least an hour.

Cook the noodles per the instructions.  Rice noodles require that you bring a small amount of water to a boil, add noodles, allow to boil over, add one cup of cold water, allow to boil over again, repeat three times and then cover and set aside for five minutes.

Once you have covered and set aside the noodles, bring a wok to high heat and add chicken mixture.  Cook until chicken is thoroughly cooked, then add cabbage/celery until slightly soft.  Drain noodles.  Add cashews and drained noodles and stir fry over high heat for a minute or two.  Top with sesame seeds.

*For the recipe for the Egg Flower Soup that goes along with it, check out "My Alter Ego is Asian." 

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