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Who doesn’t love honey mustard? Come on now. Nobody. That’s right.

It is probably the most well-loved of condiments, popular with both kids and adults alike, addictive alongside chicken nuggets or deep-fried tenders for dunking. It was only a matter of time before I came up with a healthier & slightly more grown-up dish as an excuse to eat copious amounts of this golden sauce. Chicken was a natural choice. Adding potatoes meant it would be a complete one-pot dish, which in turn meant less washing up and more carby deliciousness to suck up all that scrumptious sauce. WIN!





Rosemary just happened to work SO WELL with all this, lending a fragrant aroma that pushed the drool factor over the edge.

 I once shared a photo of this dish on my personal instagram account, pre-blog, and the amount of people who asked for the recipe was overwhelming, so I shared a rough recipe and was surprised at the number of people who actually made it and reported that it has become one of their most popular meals!

Let me share a secret with you…people are sorta lazy when it comes to trying new recipes. Trust me, I know. It takes something special to get people to step out of their comfort zones and be willing to take a chance on an unfamiliar dish. This is how I know for sure that this dish is a winner.





All that is left to do is add a few sprigs of rosemary and bake, covered for 20 minutes then uncovered for 15 until it is lovely and browned and gorgeous.


PREPARATION


Preheat oven to 200 C (390F).

In an oven-safe skillet (if you’ve got one), cook the onions in a couple of tablespoons of olive oil over medium-high heat on the stove until softened and starting to brown, about 10 min.

Take off the heat and arrange your potato slices on top in an even layer. (if you are using a normal skillet, transfer the onions to an oven-safe dish first then arrange the potatoes on top). Drizzle with olive oil and sprinkle with salt & pepper. Cover loosely with foil and bake in the oven for 15-20 minutes, until softened.

Meanwhile, mix all the sauce ingredients together in a bowl or jug. Taste and adjust according to your preference; if you like more acidity add more lemon, more sweetness add more honey etc.

Take the pan out of the oven and arrange your raw chicken on top of the potatoes in an even layer. Pour the prepared sauce on top, making sure everything is coated. Throw a few sprigs of rosemary around the chicken, cover again with foil and bake for 20 minutes.

After 20 minutes, remove the foil and turn on your oven’s top grill on high and bake for a further 15 minutes until nicely browned. Serve immediately.


NOTES

• Once you have added the sauce, you may want to check on the pan a couple of times throughout the cooking process to make sure the sauce isn't drying out too much. If you do find that it is, just add a small amount of warm water (1/4-1/3 cup) to the pan (and shake it a little to mix) before returning it to the oven to prevent the bottom from burning. The larger the pan you use, the more water you probably will need. Just make sure you add a little at a time!

• Chicken breast is very easy to over-cook, which will result in dry and stringy chicken, so don't go over the cooking time!

• You may marinate the chicken in the sauce the night before you plan to cook it for extra flavor & juiciness if you like.






INGREDIENTS


• 400-600g potatoes (depending on size of pan), cut into thin wedges or sliced
• 600g chicken breasts, cut into thick strips (or use tenderloins)
• 2 medium onions, finely diced
• A small bunch of fresh rosemary
• Olive oil
• Salt & pepper

FOR THE SAUCE

• 2 tbsp. Dijon mustard
• 3 tbsp. grainy mustard
• Juice of a large lemon (or 2 small)
• 1 tbsp. olive oil
• 2-3 tbsp. honey
• 2 cloves garlic, minced
• Salt & pepper



NUTRITION INFORMATION


Serving Size: 1 (307 g)     Servings Per Recipe: 2


Calories 787.8    Calories from Fat 401 51%    Total Fat 44.6 g 68%    Saturated Fat 10.1 g 50%    Cholesterol 158.4 mg 52%    Sodium 786.2 mg 32%    Total Carbohydrate 61.5 g 20%    Dietary Fiber 5.4 g 21%    Sugars 36.9 g 147%    Protein 37.8 g 75%



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Balsamic Grilled Vegetables with just a hint of sweetness, grilled in a grill pan with deliciously charred spots. The perfect, easy side dish to your favorite grilled dinners.







We all look for easy side dishes to make with out meals. Bonus points if they aren’t steamed right? Some of the most vegetables we’ve eaten since starting back on our Weight Watchers journey has been vegetables with balsamic vinegar. The hint of sweetness and richness in the balsamic vinegar is the perfect zero point (in this quantity!) addition to these vegetables.


GOOD VEGETABLES FOR GRILLING

Zucchini, squash and eggplant
bell peppers
tomatoes
mushrooms
asparagus
onions, green onions
corn








BEST TOOLS FOR GRILLING VEGETABLES

Grill Pan – I use this for fish too!
Grill basket
Skewers

Now that you have the vegetables picked out and the tools to cook it, we can discuss flavors.


BEST WAYS TO SEASON VEGETABLES ON WEIGHT WATCHERS

Add spices to your heart’s content: Any spices and herbs you’re using in your main dish are perfect to complement your vegetables

Top with fresh herbs once cooked: Fresh herbs liven up any food, especially vegetables.
Add vinegar: Balsamic, apple cider and rice wine vinegar are all slightly sweeter vinegars that you can add to your foods to add flavor with little to no points.

Citrus: We live by citrus fruits on Weight Watchers, most notably lemon, Meyer lemon, lime and orange. You can even grill some orange or lemon halves beside these vegetables to add more flavor.
Salt: I know people are sensitive to salt, but the most important thing to do to your food is season it. Without salt all the other flavors of the food are also muted. Salt enhances flavor when used in the right amounts, it does not make it salty.



INSTRUCTIONS


Toss the vegetables in the balsamic vinegar, salt and pepper.
Add to a grill pan or skewers.
Cook on indirect medium heat for 10-12 minutes or until softened and a bit charred.
Cover with saran wrap and allow to rest for 5-10 minutes before serving.







INGREDIENTS


2 red bell pepper, cut into 1″ pieces
2 yellow squash, sliced 1″ thick into half moons
2 green zucchini, sliced 1″ thick into half moons
1 red onion, cut into 1″ chunks
2 tablespoons balsamic vinegar
1/2 teaspoon Kosher salt
1/4 teaspoon coarse ground black pepper




NUTRITION INFORMATION

Yield: 8 servings,    Serving Size: 1/8th recipe

Amount Per Serving:    Calories: 42    CaloriesTotal Fat: 0.3g    Saturated Fat: 0.1g    Sodium: 165mg    Carbohydrates: 1g    Fiber: 1g    Sugar: 4.9g   Protein: 2.4g





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If you eat Indian food you know just how delicious their vegetarian dishes are!  If you haven’t ventured into Indian or maybe just haven’t made Indian food for yourself at home, this is the perfect dish to start with.  You have probably heard me say this before…..Indian is my very favorite ethnic food.  I literally think I could eat it every single day!







It is so healthy and there are so many vegetarian meal options…. Yeah!  Love vegetarian dinners!  If you do Meatless Mondays at your house this would be the perfect dish to have.


I suggest serving it with Basmati rice and some Raita (yogurt sauce)…..or you can just eat it by itself as a side dish.

If you would like to make your own Raita mix the following together:

1/2 cup plain yogurt
1/2 cup chopped seeded cucumber (English cucumbers are the best)
2 tablespoons chopped fresh cilantro
2 teaspoons chopped green onions
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon garlic

If you want a quick fix for Basmati rice try Trader Joe’s froze Basmati rice…..all of their frozen rice is AWESOME!!!  And so is their Naan 

There are lots of variations to the vegetables you can do with this dish….just about any vegetable works.  Switch it up if you like and let us know what you used and how you liked it if you do something different – we love hearing from you.

Eating Indian Food takes me back to one of the best trips of my life!  It was life changing in so many ways and I hope I get to go back some day………until then I’ll keep eating Indian food to bring back the memories 







PREPARATION


In a large pot, heat the oil over medium-high heat. Add the onion and stir/cook, until golden brown, about 2 minutes. Reduce heat to medium, add the garlic and ginger; cook, stirring, for 1 minute.. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds. Add the tomato paste and stir until even distributed throughout the spices, about 1 minute.

Add the broth, coconut milk, cinnamon, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.

Add the cauliflower, potatoes, tomatoes, and peas. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes.
Stir in the lime juice, and zest; cook about 3 minutes more. Season to taste with salt.

Add 2 heaping handfuls of spinach and cook for 2 minutes until the spinach turns bright green. Serve over rice and garnish with cilantro.







INGREDIENTS 


2 Tablespoons olive oil
1 large yellow onion, finely diced
4 medium cloves garlic, minced

Spices:

1 Tablespoon fresh ginger, finger grated
1 Tablespoon. ground coriander
1-1/2 teaspoon. ground cumin
3/4 teaspoon ground turmeric
1/2 teaspoon. cayenne
1 Tablespoon. tomato paste
2 cups vegetable broth
1 cup light coconut milk
1 teaspoon cinnamon
Salt and Pepper

Vegetables:

1 cauliflower or broccoli head, chopped into florets
3 medium sweet potatoes, peeled and diced or 6 red potatoes,diced
2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
1 cup frozen peas
4 cups (handfuls) spinach, light packed
1.whole lime, juiced and zested
2 Tablespoons fresh cilantro, chopped
Basmati rice for serving



NUTRITIONAL INFRMATION

Servings:  
1.0 - 250 G
  
Calories 300    Sodium 716 mg    Total Fat 5 g    Potassium 0 mg    Saturated 3 g    Total Carbs 26 g    Polyunsaturated 0 g    Dietary Fiber 9 g    Monounsaturated 0 g    Sugars 13 g    Trans 0 g    Protein 8 g    Cholesterol 8 mg    Vitamin A 215%    Calcium 15%    Vitamin C 250%    Iron 10



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Buttermilk Marinated Turkey Breast cooks up tender and moist and is great for when you don’t need to cook a whole turkey. It cooks much quicker than a whole turkey and an easy gravy can be made form the pan drippings.







The turkey breast marinates in buttermilk for a good 8 to 12 hours. The longer, the better. This was the first time I had made a turkey breast marinated in buttermilk, but it won’t be my last. I marinate chicken in buttermilk all the time, so it makes sense that it would work great for a turkey. And it does.

If your turkey is frozen, defrost it first in the refrigerator. It will take 24 hours for every 4 to 5 pounds of turkey. Then add it to the buttermilk marinade. I also add some kosher salt, Tabasco sauce, and garlic powder for flavor. The amount of Tabasco sauce isn’t enough to make it spicy, but it does give it a little flavor kick.

I use a bone-in turkey breast but a buttermilk marinade works well with a boneless turkey breast so you could use a boneless one instead.

Use the drippings to make an easy gravy to serve it with.

Give this recipe a try and I think you’ll find that Buttermilk Marinated Turkey Breast takes the moisture, juiciness, and flavor to a whole new level.



PREPARATION

Combine buttermilk, salt, Tabasco sauce, and garlic powder in a large ziptop bag. Add turkey. If you can't get the bag sealed, set it inside a bowl in case it spills or leaks. Refrigerate for 8 to 12 hours.

Discard marinade and pat turkey dry with paper towels. Set on a roasting rack set inside a roasting pan.

Pour melted butter all over turkey and season generously with salt and pepper.

Pour chicken broth into bottom of pan and add celery, carrots, onion, and parsley

Preheat oven to 350 degrees.

Roast in oven for about 1 1/2 hours or until internal temperature measure 165 degrees. Let rest 20 minutes before slicing.

To make gravy, Strain drippings into a 2 cup measuring cup. Add chicken broth if needed to make 2 cups. Add drippings to a medium saucepan. Add flour and whisk in. Place over medium-high heat and bring to a simmer, whisking continuously. Cook and whisk another minute or two or until thickened,








INGREDIENTS


3 cups buttermilk
2 tablespoons kosher salt
1 tablespoon Tabasco sauce
1 teaspoon garlic powder
1 bone-in turkey breast (about 6 to 7 pounds)
2 tablespoons butter, melted
salt and pepper
1 cup chicken broth
2 celery stalks, cut in 2-inch pieces
2 carrots, cut in 2 inch pieces
1 onion, coarsely chopped
2 tablespoons chopped fresh parsley

Gravy

1 cup chicken broth, may not need all of it
3 tablespoons flour



NUTRITION INFORMATION

Serving Size: 1 (1134 g)     Servings Per Recipe: 1


Calories 553    Calories from Fat 80 14%    Total Fat 8.9 g 13%    Saturated Fat 5.5 g 27%    Cholesterol 39.2 mg 13%    Sodium 288.7 mg 24%    Total Carbohydrate 86.8 g 28%    Dietary Fiber 2.4 g 9%    Sugars 5.3 g 11%    Protein 34.7 g 69%




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Mac and Cheese gets even better with a crunchy, spicy topping.

Flamin Cheetos Mac and Cheese has a crunchy topping of crushed Flamin Hot Cheetos. The mac and cheese itself is creamy, cheesy, and spicy. This is definitely a mac and cheese for people who like their food spicy!







As far as spicy snacks go, I don’t think it gets any better than Flamin Hot Cheetos. With this Flamin Cheeto Mac and Cheese, you get the flavor and heat of Flamin Hot Cheetos without turning your fingers red.

The contrast in textures in this mac and cheese- soft noodles, creamy cheese filling, and crunchy cheeto topping- is the best!







Now, I said that this mac and cheese is for spice lovers and not only does the mac and cheese get spice from the cheetos, but I’ve used Pepper Jack cheese (along with cheddar) and added some cayenne pepper to amp up the spice some.

This is not a mac and cheese for the faint of heart!




INSTRUCTIONS


Preheat oven to 350 degrees and lightly grease a 7X11-inch baking dish.

Melt butter in a large saucepan over medium heat.

Sprinkle in flour and whisk in, cooking for 1 minute.

Gradually whisk in milk and half-and-half. Keep whisking until it comes to a simmer and simmer for about 2 minutes.

Add cayenne pepper, salt and black pepper.

Turn heat to low. Add cheese a handful at a time, whisking until melted.

Add cooked pasta to prepared pan. Pour cheese sauce on top, stirring to mix the cheese sauce in.

Combine crushed cheetos and melted butter and scatter evenly on top.

Bake for 15 to 20 minutes






INGREDIENTS


8 ounces elbow or corkscrew pasta, cooked to al dente
4 tablespoons butter
1/4 cup flour
1 1/4 cups milk
1 cup half-and-half
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) block sharp cheddar cheese, shredded
1/2 an (8-ounce) block pepper jack cheese, shredded
1 cup coarsely crushed Flamin Cheetos
1 tablespoon butter, melted




NUTRITIONAL INFORMATION

Serving Size 1 Cup 250g


Calories 6473kcal    Calories from fat 3851    Total Fat 428g     Saturated Fat 236g    Cholesterol 1247mg    Sodium 5161mg    Carbohydrate 401g    Dietary Fiber 16g    Sugars 48g     Protein 251g




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ONE OF MY FAVORITES RECIPES FOR MAC & CHEESE DELICIOUS AND QUICK AND EASY PERFECT DINNER WHEN SHORT ON TIME





Deliciously creamy Baked Mac & Cheese, loaded with sour cream, bacon, and chives and topped with buttery bread crumbs. The BEST mac & cheese ever….sure to become a family favorite!







The only requirement for this Loaded Mac & Cheese is that you like your mac & cheese creamy. Because this is the creamiest mac & cheese ever! It’s perfect for family dinners, and kids, and feeding a crowd….and even though it’s particularly delicious right out of the oven, it reheats well (and makes a big pan), so you can plan on some leftovers. 







INSTRUCTIONS


Cook macaroni according to package instructions. Rinse with warm water and drain completely.
In a large saucepan, melt butter over medium-low heat.

Stir in flour; continue cooking over medium-low heat, stirring constantly, 5-7 minutes or until mixture begins to turn golden.

Slowly add milk. Cook, stirring constantly, over medium-low heat until thickened to the consistency of gravy and bubbly.

Remove from heat; add cheese and stir until melted.

Mix cheese mixture with cooked macaroni; pour into greased 9x13 inch casserole dish.

Combine bread crumbs and melted butter; sprinkle over mac & cheese.

Bake at 375 degrees 20-30 minutes or until bubbly.

Remove from oven; top with crumbled bacon, chives, and sour cream.







INGREDIENTS


3 c. elbow macaroni
4 Tbsp. butter
1/4 c. flour
1/2 tsp. dry mustard
1 1/2 tsp. salt
1/2 tsp. pepper
5 c. milk
8 oz. block sharp cheddar cheese shredded
8 oz. block monterey jack cheese shredded

Topping

1/2 c. panko bread crumbs
2 Tbsp. butter melted
1/2 package bacon cooked and crumbled
1 Tbsp. minced chives
sour cream




NUTRITION INFO

Serving Size: 1 (126 g)     Servings Per Recipe: 4


Calories 374.2    Calories from Fat 232 62%    Total Fat 25.8 g 39%    Saturated Fat 11.6 g 58%    Cholesterol 51.9 mg 17%    Sodium 719.1 mg 29%    Total Carbohydrate 20.6 g 6%    Dietary Fiber 0.8 g 3%    Sugars 0.7 g 2%    Protein 14.6 g 29%




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This homemade Mozzarella Stuffed Bacon Wrapped Meatloaf is stuffed with melty cheese and wrapped in plenty of bacon for an easy comforting family dinner.

The recipe is cooked without ketchup and smothered in a BBQ sauce glaze instead. The classic meatloaf base is made with ground beef, eggs and with breadcrumbs.

Served with your favorite sides and a simple gravy, the cheesy middle of this meatloaf will be the best surprise at your dinner table!







A few people have mentioned that their meat never cooked through. A few tips on troubleshooting:

THE RECIPE WAS WRITTEN FOR A CONVECTION OVEN

Convection ovens generally need a little less heat. So if you’re using a conventional oven (no fan) make sure to set it to 350°F.

Otherwise the meatloaf will take longer to cook and the top might never crisp up and brown.

USE THE CORRECT BAKING PAN

Make sure you’re using a metal loaf pan, one like this you can get on Amazon*, not a ceramic one.

Metal pans have thinner walls and the heat spreads differently. I used a metal baking pan, so I strongly recommend doing the same for this recipe.

I know readers have successfully made this without a pan at all, so if you don’t want to deal with draining meat juices out of a loaf pan after baking, you can just lay out the bacon on a baking sheet, shape the meatloaf on top and stuff it with cheese, then criss-cross the bacon all around and over the top.








THE CHEESE CAN MAKE OR BREAK THIS MEATLOAF

Don’t use the cheapest cheese there is or else it will leak a lot of water, leading to either an undercooked meatloaf or one that doesn’t properly hold together.

It would be a shame to have such a delicious dinner swimming in too much liquid!

THE MEATLOAF MIXTURE IS A KIND OF DOUGH

Yes, that’s right.

Just like a yeast dough needs to be kneaded to hold together, the meatloaf mixture really needs a good kneading.

This helps the proteins in the meat stick together and make a firmer shape. It also prevents your meatloaf from turning out crumbly.

I usually do this with the hook attachment of my mixer, because who’s got the passion to knead a meat dough?! 

MAKE SURE YOUR OVEN IS AT THE RIGHT TEMPERATURE

Baking recipes can be so tricky! I really recommend checking your oven’s temperature with a thermometer.

Especially if it’s an older model – you never know what’s really going on!

For example, my oven takes about 45 minutes to get to 350°F even though it says to be hot enough after 10. I kept getting underbaked cakes until I started checking with a thermometer.








INSTRUCTIONS


Preheat a convection oven to 320° Fahrenheit (conventional ovens to 350°F).

Mix ground beef, eggs, breadcrumbs and spices in a large bowl.

Line a 9x5 inch loaf pan first with parchment paper and then with 2/3 of the bacon, leaving an overhang.

Shape a long log with 2/3 of the meat mixture and fit it inside the loaf pan. Make a groove in the middle and add the mozzarella cheese to it. Cover with the remaining meat mixture. Fold the bacon overhang on top and cover entirely with the remaining 1/3 of bacon. Spread with 1/3 of the barbecue sauce.

Bake in the middle of the preheated oven for 40 minutes. Spread with another 1/3 of the barbecue sauce. Continue baking for another 20 minutes, spread with the remaining sauce and serve hot.








INGREDIENTS


2 pounds ground beef
2 eggs
2/3 cup breadcrumbs
Salt pepper and smoked paprika, to taste
9 ounces thin-cut bacon
4 ounces mozzarella cheese chopped
1/2 cup barbecue sauce



NUTRITION INFORMATION

Serving Size: 1 (160 g)     Servings Per Recipe: 8


Calories 320    Calories from Fat 150 49%    Total Fat 15.9 g 23%    Saturated Fat 6.7 g 30%    Cholesterol 108.6 mg 36%    Sodium 530.6 mg 22%    Total Carbohydrate 15.5 g 5%    Dietary Fiber 0.5 g 2%    Sugars 7.5 g 30%    Protein 19.8 g 39%




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