Chicken with Tarragon and Quick-Roasted Garlic

Where oh where have I been?? It seems like every Fall, I fall off the blogging radar (I haven’t posted since August!).  But I’m here! And despite being busy with teaching (although I gave my LSU final yesterday…it’s officially Winter break for me!) and Saintsations, I still manage to cook plenty.

Cooking on my schedule can kind of put me in a rut sometimes…I eat lots of salads, eggs, fish, sometimes sandwiches and soups…all things that I’ve prepared at home…but I get out of the habit of trying new recipes. And I have SO MANY I want to try!

A while back, I went through my recipe binders and chose two new ones to make: Chicken with Tarragon and Quick-Roasted Garlic and Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta .

For the couscous salad, I swapped the couscous for quinoa and added tomato…reminded me of tabbouleh without the parsley.

For the chicken dish, to up the veggie quotient (and because I LOVE LOVE LOVE them), I added mushrooms.

Don’t be tempted to swap the heavy cream for something else lower in fat…two tablespoons for the whole dish does NOT add too much fat. Promise!

Both keepers…and will become part of my repertoire for sure.

Chicken with Tarragon and Quick-Roasted Garlic
adapted from Bon Appetit

Makes 4 servings

3 large unpeeled garlic cloves
4 small skinless boneless chicken breast halves
1 tablespoon butter
1 tablespoon olive oil
1/2 cup dry white wine
1/4 cup low-salt chicken broth (or water)
1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
2 tablespoons heavy whipping cream
8-16 ounces mushrooms, sliced (I used 16…love mushrooms!)

Heat skillet over medium heat. Add garlic; cover and cook until browned in spots and tender when pierced, turning occasionally, 9 to 10 minutes. Transfer to work surface to cool.

Meanwhile, sprinkle chicken with salt and pepper. Melt butter and oil in large skillet over medium-high heat. Add chicken and cook until browned and cooked through, 3 to 4 minutes per side. Transfer chicken to plate (do not clean skillet).

Peel garlic. Add garlic and wine to same skillet; cook until reduced by about half, mashing garlic finely with fork and scraping up browned-bits from the bottom of the pan, about 1 minute. Add broth/water and tarragon; simmer until liquid is reduced by about half, 1 to 2 minutes (this took longer for me). Add cream and simmer to sauce consistency, about 1 minute. Return chicken to skillet with any accumulated juices. Simmer to heat through, turning occasionally, 1 to 2 minutes. Transfer chicken to plate; spoon sauce over.

To now empty (still not cleaned) skillet add sliced mushrooms. Over medium-high heat, sauté until mushrooms release liquid and are lightly browned, about 10 minutes; season with salt and pepper and add to the chicken and sauce.

Notes – I served this with sautéed spinach…for some “green”; all of the animal products that I used were organic (chicken, butter, cream)

327 calories, 13 g fat (5 g saturated), 7 g carbohydrates, 1.2 g fiber, 44 g protein (exchanges: 2 ½ fat, ½ vegetable, 6 protein)

Chinese Chicken Lettuce Wraps

Hilary always talks about having a “stocked closet”…you know, one with the perfect outfit to wear on just about any occasion (which is one of the perks of living with her…a backup wardrobe for those last minute events where nothing in my closet will do!)





I’m the same way with cooking…a “stocked pantry” is helpful when preparing meals each week.  This ironically is the reason Hil says she doesn’t cook…it would be too expensive to buy all the ingredients to prepare a recipe…might as well just get take out! 

But if she/you would make the “investment” in a few staples it would become less of an issue. 



Asian food is the perfect example.  I always have the following on hand: soy sauce, toasted sesame oil, fish sauce, rice wine vinegar, ginger (I store it in the freezer), sriracha, and hoisin. Most of these last for a long time too. With these ingredients available I easily made these lettuce wraps and could make many other Asian influenced recipes from DG:

Cold Sesame Noodles
Asian Mushroom Quinoa
Pork Tenderloin Banh Mi
Soy Glazed Salmon
Chicken Sate with Peanut Sauce
Shrimp Summer Rolls
Beef Lettuce Wraps





I LOVE the lettuce wraps from PF Changs and this recipe is a REALLY close match. 
The ingredients list is long, but like I said, if you buy all these things once, and make a point to use them in the future, the investment will be worth it!

Chinese Chicken Lettuce Wraps

adapted from Cooks Illustrated

makes 4-6 servings

For the Chicken:

1 pound boneless, skinless chicken thighs, trimmed of visible fat and cut into 1-inch pieces
2 teaspoons Chinese rice cooking wine or dry sherry*
2 teaspoons soy sauce
2 teaspoons cornstarch

For the Sauce:

3 tablespoons oyster sauce
1tablespoon Chinese rice cooking wine or dry sherry*
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
1/2 teaspoon sugar
1/4 teaspoon red pepper flakes (optional)

For the Stir-fry:

4 teaspoons neutral flavored oil, divided (canola, vegetable)
2 celery ribs, cut into 1/4-inch pieces
6 ounces shiitake mushrooms, stemmed and sliced thin
1/2 cup water chestnuts, cut into 1/4-inch pieces
2 scallions, white parts minced, green parts sliced thin
2 garlic cloves, minced
1 head Bibb lettuce (8 ounces), washed and dried, leaves separated and left whole
Hoisin sauce (optional)

Place chopped chicken pieces on large plate in single layer. Freeze meat until firm and starting to harden around edges, about 20 minutes.

Meanwhile, whisk rice wine, soy sauce, and cornstarch together in bowl.

Pulse half of meat in food processor until coarsely chopped into ¼- to 1/8-inch pieces, about 10 pulses. Transfer meat to bowl with rice wine mixture and repeat with remaining chunks. Toss chicken to coat and refrigerate for 15 minutes.

To make the sauce, whisk all ingredients together in bowl; set aside.

Heat 2 teaspoons of the neutral oil in 12-inch nonstick skillet over medium-high heat until smoking. Add chicken and cook, stirring constantly, until opaque, 3 to 4 minutes. Transfer to bowl and wipe out skillet.

Heat remaining 2 teaspoons of the neutral oil in now-empty skillet over high heat until smoking. Add celery and mushrooms; cook, stirring constantly, until mushrooms have reduced in size by half and celery is crisp-tender, 3 to 4 minutes. Add water chestnuts, scallion whites, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Whisk sauce to recombine. Return chicken to skillet; add sauce and toss to combine.

Spoon into lettuce leaves and sprinkle with scallion greens. Serve, passing hoisin sauce separately if desired…even though I had hoisin on hand, I didn’t think it needed it, so I opted not to use any.

Per serving (1/5 of the recipe): 190 calories, 13g fat (2.1 g saturated), 8g carbohydrates, 2 g fiber, 18 g protein (2.5 fat, 2.5 protein, 1 veg)

* Rice wine vs Rice wine vinegar…read about it here: http://seattletimes.com/html/foodwine/2003902560_ricewine26.html …I used rice wine vinegar, which is not what the recipe called for, and thought it worked fine

Lemon and Honey-Flavored Chicken

So many of my best friendships have started over food…shocker right? I’m sure that doesn’t surprise anyone.

In 2007, I had just moved to Houston for a dietetic internship. I was sitting in my first day of class at U of H wondering which of the interns I was going to make friends with first. This chatty girl was volunteering to make a birthday cake…from scratch…for one of the other intern’s birthdays. Bingo. I offered to help her…the rest is history (I’m pretty sure we made this Paula Dean red velvet cake).

Over the next 2 years, Danielle and I threw many dinner (and dessert!) parties for our new friends.  I miss her and wish she would move to Louisiana…she equally wishes I would move back to Houston…and is always trying to “fix me up” with a Houston boy :)

My most recent found-through-food friend, Brei, (we bonded over an instagram pic of a post-dinner drink of Bailey’s & coffee), gave me a beautiful new cookbook for my birthday earlier this year.  This is the first recipe I made from La Tartine Gourmande (from the blog of the same name).  I’m always attracted to recipes that include a large serving of vegetables…and those that I can prepare ahead of time and eat all week. 

   

I omitted some of the oil and left out the olives (I wish I liked olives!).  I cooked the chicken with the skin on, but didn’t eat it…I think??!  There is a lot of “sauce” so I decided to serve it over whole wheat cous cous.

Lemon and Honey-Flavored Chicken
adapted from La Tartine Gourmande

makes 4 generous servings

juice of 1 lemon
2 tablespoons honey
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
3 garlic cloves, minced
1 tablespoon olive oil
salt and pepper
4 chicken legs (about 2 pounds)
4 green zebra tomatoes, quartered (I actually managed to find green tomatoes…if you can’t, just use whatever you want)
1/4 cup cold water
1 pound haricots verts (thin French green beans…or just use regular…I did)

In a bowl, combine the lemon juice, honey, oregano, garlic, and oil.  Arrange the chicken legs in a large baking dish and coat them with this sauce. Cover with plastic wrap and refrigerate for 30 minutes (or longer).

Preheat the oven to 375F. Add the tomatoes and 1/4 cup water to the chicken.  Season the chicken and tomatoes with salt and pepper.  Place in the oven, and bake for 50 minutes, or until golden brown.

While the chicken is cooking, blanch the green beans in a pot of salted boiling water for 5 minutes. Drain and rinse them under cold water to stop the cooking; set aside.

Five minutes before the chicken is done, add the green beans to the dish and return to the oven (I ended up cooking them a little longer than 5 minutes…I wanted them to brown a little more).

Per serving (without skin): 409 calories, 13g fat (2.9 g saturated), 21g carbohydrates, 4.5 g fiber, 46 g protein (2.5 fat, 6.5 protein, 1.5 veg)

* have you been missing me??  Football season is in full swing and I just can’t seem to keep up with the blog as often as I’d like…but follow me on insta (@blairburas) and twitter (@deliciouslygold)…I post pics of what I’m eating regularly!

Pulled Chicken

I love pulled anything…falling-apart, fork-tender meat?  Pot roast?  Shredded beef?  Pulled pork?  I’m in.  100%.

But I wouldn’t eat any of that on a regular basis.  I try to limit my intake of red meat.  Once or twice a month…if that.  Chicken thighs make a good stand in here.  They stay just as moist as a pork shoulder with a lot less saturated fat.

Instead of the usual sticky-sweet bbq sauce, I wanted to do something vinegar based, similar to East Carolina barbecue.  This allows the chicken to pair well with a wide variety of condiments and toppings.  I think this would be a PERFECT game day recipe.

Adam, this recipe has your name written all over it…you can thank me later…for the Saints tickets too…you owe me big.

Pulled Chicken
inspired by this and this

1 cup cider vinegar
1 1/2 cups water
1 cup dry white wine
3 tablespoons soy sauce
2 tablespoons dry mustard
1 tablespoon sweet paprika
1 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs, trimmed of visible fat
Salt and pepper

In a bowl, combine the cider vinegar, water, white wine, soy sauce, dry mustard, sweet paprika, salt, and black pepper.

Pre-heat oven to 325 degrees. Place chicken thighs in a roasting pan or rectangular Pyrex baking dish and season well with salt and freshly ground pepper. Pour the vinegar mixture over the chicken. Cover the baking dish/pan tightly with foil and place in the oven. Cook chicken for about 1 hour, then remove foil and cook for about 10 to 15 minutes longer until the chicken is fork tender.

Remove the chicken to a plate. Pour the vinegar mixture into a medium sauce pan. Bring to a boil, then reduce heat to a simmer. Continue cooking until sauce is reduced to 1 - 1 ¼ cups, about 15 minutes. Remove the vinegar sauce from the heat.

Meanwhile, when chicken is cool enough to handle, shred using two forks. Add the pulled chicken to the vinegar sauce and toss to thoroughly coat.

Serve the pulled chicken warm as sliders (on mini buns) or as soft tacos (on corn tortillas). Serve with sliced onions, sliced jalapenos, tomatoes, avocado, cilantro, shredded lettuce, slaw…the possibilities are endless!

Per 2 oz serving of chicken (w/o the bun or tortilla): 82 calories, 2.2 g fat (0.6 g saturated), 0.7 g carbohydrates, 11.4 g protein

Mango Curry Chicken Salad

I have been waiting for this since last year…mango season!  The champagne mangos at Whole Foods are so good right now!!!  I can’t get enough of them.  I’ve been eating them plain and in my overnight oats…but this week they went in chicken salad. 

Chicken salad, as you probably know, is a staple in my diet.  And this version is delish!  So are both of these.

Mango Curry Chicken Salad
created by me

Makes 6 1-cup servings

3 cooked* boneless, skinless chicken breast halves
5 celery stalks, diced (I like to use some of the leaves too)
1 red or yellow bell pepper, diced
2 champagne mangos (or 1 large mango), diced
1/4 cup mayonnaise
1/4 cup plain non-fat Greek yogurt
juice (and zest) from 1 lime
2 teaspoons curry powder
salt and pepper

* This is how I cook my chicken:  Preheat oven to 425°F. Pat chicken dry with paper towels and place on baking sheet/dish.  Sprinkle both sides of the chicken with salt and black pepper.  Cook for about 20 minutes until until juices run clear (not pink) when poked with a sharp knife.

Once the chicken is cooled, shred it with a fork and add to a large mixing bowl.  Add the celery, bell pepper, and mango, and stir to combine. 

In a small bowl, combine the mayonnaise, yogurt, lime juice and zest, and curry powder.  Season to taste with salt and pepper.

Add the dressing to the salad ingredients; stir to combine.  Re-season with salt and pepper if needed.  If not creamy enough, add more yogurt.

Per serving (1 cup) - 247 calories, 11 g fat (2 g saturated), 9 g carbohydrate, 2 g fiber, 28g protein (exchanges: 2 fat, 1/2 vegetable, 1/2 fruit, 4 protein)

Chicken Marsala Casserole

Chicken marsala is my all-time favorite Italian meal.  I’m not a huge red sauce fan and I love mushrooms, so it is the perfect dish for me. 

I thought it would be brilliant to make a chicken marsala casserole…a creamy, wine flavored mixture of rice, chicken and mushrooms, with a golden brown cheesy crust.  Sounds amazing, right?  And I was so proud of myself for coming up with an original idea (most of my recipe ideas come from cookbooks, magazines, blogs, and meals I’ve had at restaurants). 

But then after a Google search I realized that Rachel Ray had beaten me to it!  So much for originality.

 

I mostly followed her recipe.  I swapped half of the butter for oil (not that it makes much of a difference nutritionally).  I added more mushrooms and an onion to boost the veggies content.  Garlic was a must.  I swapped half and half for the heavy cream.  I didn’t have any brown rice, so i just used white…but next time around I’m going to give it a try. 

The results were delicious…exactly what I was hoping for!  Serve it with a side vegetable to round out the meal. 

Chicken Marsala Casserole
adapted from RachelRayMag.com

makes 8 servings

1 tablespoons butter
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
12 – 16 ounces mushrooms, sliced
1 1/2 tablespoons flour
1/2 cup marsala wine (or white wine)
1/2 cup half & half
2 cups chicken stock or water
1 teaspoon salt
1/4 teaspoon black pepper
1 cup long-grain rice, uncooked
2 packed cups coarsely chopped cooked chicken
2 tablespoons grated parmesan cheese

Preheat the oven to 350°. In a large skillet, heat the butter and oil over medium-high heat until just melted. Add the onions and mushrooms and cook, stirring occasionally, until softened, about 5 - 7 minutes. Add the garlic and season with salt and pepper.  Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups of stock.

In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover tightly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

Per serving - 245 calories, 7 g fat (3 g saturated), 25 g carbohydrate, 16 g protein, 1 g fiber (exchanges: 1 starch, 1 1/2 fat, 2 protein, 1/2 vegetable; WW points: 5 )

Chicken and Feta Tabbouleh

 

My “daughter” (Hilary) is going on her mini Spring Break this weekend and requested a few things to take with her:  chicken salad and tabbouleh.  Being the good sister that I am, I happily obliged.  Plus I’ve needed a good excuse to get out of this cooking/blogging slump.

Last summer I mentioned to one of the dance moms who was making tabbouleh for dinner how much I loved it!  Hers had chicken and feta…could it get any better??  She returned that night to pick up her daughter with some for me to try and the recipe.  How exciting!  It was amazing…and healthy, the recipe was from Cooking Light!

Later that month I brought the recipe with me on our family beach trip and it was a hit there as well.  Even our “extra-mayo”, “no-butter-please, country-crock-only" friend loved it! 
 

Tabbouleh is made with bulgur (a quick cooking form of wheat…which is a fiber-rich whole grain), tomato, lots of parsley, and mint.  I opted to leave the mint out.  Bulgur can be tricky to locate…you may be able to find it by the rice and other grains in a regular grocery store.  Whole Foods definitely has it.  In Albertson’s it was by the olive oil?!?

Other changes I made: 1) baked my own chicken…but rotisserie is definitely easier, 2) used a little more olive oil, and 3) doubled the recipe.

I would probably have a smaller serving (not 1 1/2 cups) and serve it over lettuce…yes, another salad!

Chicken and Feta Tabbouleh
adapted from CookingLIght.com

Makes 4 large servings (1 1/2 cups)

3/4  cup  uncooked bulgur
1  cup  boiling water
2  cups  chopped skinless, boneless rotisserie chicken breast
1  cup  chopped plum tomato
1  cup  chopped English cucumber (or a regular one with/ the seeds removed)
3/4  cup  chopped fresh parsley
1/2  cup  (2 ounces) crumbled feta cheese
1/3  cup  finely chopped green onions
1/4  cup  chopped fresh mint
2  tablespoons  fresh lemon juice
1  tablespoon  extra-virgin olive oil
1  teaspoon  minced garlic
1/4  teaspoon  salt
1/4  teaspoon  ground cumin
1/4  teaspoon  black pepper

Place bulgur in a medium bowl; cover with 1 cup boiling water. Let stand 15 minutes or until liquid is absorbed. 

Combine chicken and remaining ingredients in a large bowl. Add bulgur to chicken mixture; toss gently to combine.  Taste and re-season with salt, pepper, and cumin.

Per serving (1 1/2 cups) – 296 calories, 9.5 g fat (3.4 g saturated), 26 g carbohydrates, 6 g fiber, 28 g protein (exchanges: 1 1/2 starch, 1/2 vegetable, 3 protein, 2 fat; WW points: 6)

Baked Chicken Meatballs

I’ve had this recipe in my “to-make file” since last August, and every time that I went to make it, something came up or I found another recipe to try instead.  Honestly, I just haven’t been cooking
that much lately…due to lack of time and motivation.  Gotta work on that!

 

 

 

But these meatballs’ time has finally come.  And I’m so glad it has.  So light and flavorful…I’m thinking a meatball sandwich with melty, gooey provolone cheese is going to really hit the spot.

The thing that intrigued me most was that the meatballs were made from ground chicken breast and that they were served with a side of roasted red peppers…2 things to lighten up classic spaghetti and meatballs…no beef and no pasta (not that I think pasta is a bad thing!).

If you can’t find ground chicken (I got mine at Whole Foods and used breast meat only), I’m sure ground turkey would work just as well (maybe add a few tsp of olive oil though…turkey breast is even leaner than chicken breast).  
         

Baked Chicken Meatballs
adapted from Gourmet magazine

makes 12 meatballs

3 slices Italian bread, crusts removed and torn into small pieces (1 cup)…although I'm sure any bread will be fine
1/3 cup skim milk
3 ounces sliced pancetta or bacon, finely chopped 
1 small onion, finely chopped 
2 small garlic cloves, minced 
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 large egg
1 pound ground chicken
3 tablespoons finely chopped flat-leaf parsley 
2 tablespoons tomato paste, divided
2 teaspoons red wine (or water)
salt and pepper

Preheat oven to 400 degrees F.

Soak bread in milk in a small bowl until softened, about 4 minutes.

Cook pancetta (or bacon), onion, and garlic in 1 tablespoon oil with 1/2 teaspoon each of salt and pepper in a 10-inch skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.

Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, pancetta mixture, bread, parsley, 1 tablespoon tomato paste, and 1/4 teaspoon each salt and pepper. Form 12 meatballs and arrange in a 9 by 13 glass baking dish.

Stir together remaining tomato paste, remaining teaspoon oil, and red wine and brush over meatballs, then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes.

* If you want to make the roasted red peppers you can find the recipe here.  I actually roasted them using the Cooks Illustrated method (shown here) in which you use no oil and peel the skin off after they have roasted…after they were roasted and peeled, I then sliced them and tossed with 1 teaspoon of oil and the remaining ingredients (vinegar, capers, and red pepper flakes).

Per meatball – 108 calories, 5 g fat (1 g saturated), 6 g carbohydrate, 1 g fiber, 11 g protein (exchanges: 1 fat, 1 1/2 protein; WW points: 2)

Herbed Balsamic Chicken

I have to admit, I’ve been making this chicken for a while now.  I just haven’t found the time to take pictures of it and blog about it.  And I feel a little guilty because it is SO GOOD!  And easy.  It kind of reminds me of the chicken from La Madeline, which I love.

I first came across the recipe on one of my regular blog reads, The Bitten Word.  It’s a Bon Appetit recipe that they blogged about last July.  They top their chicken with blue cheese…but you know I used my chicken in a salad and sprinkled the blue cheese on top!  I’m all about yummy salads!

Here’s how the recipes goes…make the marinade and add it to the chicken.  Let it sit over night (or for less or more time, depending on your schedule).  Bake.  Done.

You probably have all the ingredients you need on hand.

Things I did differently to the original recipe were 1) swapping Italian seasoning for the Herbes de Provence,  2) adding garlic to the marinade (of course!),  3) baking instead of grilling, and 4) marinating for longer than 2 hours.

And if you choose to go the salad route too, I made a balsamic-Dijon vinaigrette…equal parts balsamic and olive oil, with a little Dijon mustard, salt, and pepper.  Don’t use more than 2 tablespoons on a main course salad. 

The salad had romaine, radicchio, yellow bell pepper, shredded carrots, green onions, part of an avocado (1/2 of a small), blue cheese (less than 2 Tbsp)…it might have had some fruit in it too?  Diced apple or pear would be good!

 

Herbed Balsamic Chicken
adapted from The Bitten Word and originally from Bon Appetit

makes 6 servings*

Printable Recipe

6 skinless boneless chicken breast halves (5 to 6 ounces each)
1/2 cup balsamic vinegar
3 tablespoons olive oil
2 large garlic cloves, minced
2 teaspoons coarse kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
2 teaspoons herbes de Provence or Italian Seasoning**
1 3 ounce wedge blue cheese

Place chicken in large resealable plastic bag or reusable container. Whisk vinegar, oil, , garlic, 1 1/2 teaspoons coarse salt, and 1 teaspoon pepper in small bowl. Add to chicken; seal bag/container. Chill 2 hours (or longer), turning occasionally.

Preheat oven to 400 degrees.  Arrange chicken on baking sheet or baking dish. Sprinkle with herbes de Provence or Italian seasoning, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper. Bake chicken until cooked through, about 20 minutes. Let rest 5-10 minutes before slicing.  However, if you are using the blue cheese as in the original recipe, top each with slice of cheese straight out of the oven.

Per serving*** (1 5-6 ounce chicken breast) - 275 calories, 10 g fat (4 g saturated), 3 g carbohydrates, 42 g protein (exchanges: 2 fat, 7 protein; WW points: 6)

* The serving size is 1 5-6 ounce chicken breast, but I think that’s a lot of chicken to put on a salad…I stick with about 4 ounces, or about 3/4 of a breast

** I actually didn’t use Italian Seasoning either.  I used Zoe’s Kitchen seasoning that they sell in the restaurant…love it!

*** The nutrition info assumes that only about 1/2 of of the marinade gets absorbed and consumed.  If you omit the cheese, the nutrition info looks like this: 226 cals, 5 g fat (1 g sat), 2 g carbs, 39 g protein…1 fat and 6 1/2 protein…5 WW points