This is another recipe from the Cooking Light Diet Plan. These tacos are great for a weeknight meal because it’s an under 30 minute recipe– it’s honestly mostly assembly.
As a reminder, if you’d like to try the Cooking Light Diet Plan along with me, use the code DIETSAVE20 to receive a special discount!
Ingredients:
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
I have been in full on grilling mode recently. I can’t seem to get enough of recipes made on the grill! So as the end of summer continues to creep closer, I am trying to get in all of the grilling I can. As much as I would love to grill in the colder months, I’m a wimp and know I just won’t stand out in the cold.
I’ve used indoor counter top grills in the past and really wasn’t thrilled with the cooking results — it didn’t seem to heat up enough to get proper grill marks, all of the juices would flow out of the grill making for a very dry protein, and I’d always under or overcook the meat.
Source: https://optigrill.t-falusa.com/
So when I was contacted to test out the T-fal OptiGrill as part of T-fal’s OptiGrill Blogger Bash, I had some reservations about if this grill would really live up to expectations. Well, I was really pleasantly surprised! What sets the OptiGrill apart is its Precision Grilling Technology that adjusts the cooking time and temperature depending on the type of protein and the thickness of whatever you’re cooking.
Source: https://optigrill.t-falusa.com/
The T-fal OptiGrill has a cooking level indicator with a color changing display that notifies you when your protein has reached rare, medium, or well-done. It also beeps when your food reaches each of the cooking stages. (Keep in mind that if you want your meat to rest before slicing, it continues to cook. So if you wanted a steak at medium rare and planned to let it rest for 5 minutes, you should probably take it out when the OptiGrill hits the “rare” notification.)
Source: https://optigrill.t-falusa.com/
The grill comes pre-programmed with 6 settings that adapt cooking temperature and times for different types of food: burger, poultry, sandwich, pork/sausage, red meat, and fish/seafood. There is also a frozen food function button so that you can cook your protein even when frozen; just push the snowflake button and then one of the 6 pre-programmed buttons. The grill will defrost and cook the protein in one easy step! When cooking fruits and veggies, just use the manual mode, which allows you to determine when the food is done cooking. The OptiGrill also takes into account the thickness of your food using an integrated thickness sensor so that the protein is fully cooked correctly.
The grill is made of brushed stainless steel with die-cast aluminum plates with a non-stick coating. The plates are removable for easy cleaning and are even dishwasher safe. The plates are angled so that drippings can flow into the removable drip tray, which surprisingly doesn’t leave the meat tough, dry, or chewy.
Want to see the grill in action? I decided to test it out with a yummy recipe from Cooking Light that uses both chicken thighs and chicken breasts. Chicken is so easy to overcook leaving a dry meal so I thought it would be a perfect way to test what this grill can really handle. This recipe also includes grilled pineapple so I was able to test out the manual setting as well. I made the marinade from this recipe for Jerk-style Chicken and the salsa from this recipe for Jerk Chicken with Grilled Pineapple Salsa.
I also am giving away one T-fal OptiGrill to one lucky reader, courtesy of T-fal OptiGrill! Details below the recipe.
Note: I was sent a T-fal OptiGrill to test for this review. T-fal is also offering one I Can Cook That reader the chance to win their own T-Fal OptiGrill. All opinions are my own.
Ingredients:
1 teaspoon grated lime rind
1/4 cup fresh lime juice plus 1 tablespoon, divided (about 3 limes)
1 tablespoon ground allspice
1 tablespoon brown sugar (substitute 1 tablespoon molasses to make paleo)
When I first spotted this recipe in the August issue of Cooking Light, I knew I wanted to make it. I have never used watermelon in a savory recipe before and it sounded like a perfect summer dinner! This recipe comes together in no time (and is really simple to make), making it a great weeknight meal option.
The rub on the steak is only four ingredients: salt, black pepper, white pepper, and red (cayenne) pepper. If you don’t have white pepper you can just substitute in more black pepper. But each pepper does bring it’s own taste to the rub.
Black and white pepper comes from the same pepper plant but white peppercorns have the outer layer removed, leaving the seed inside. White pepper has a more subtle flavor than black pepper. Red pepper, or cayenne pepper, is ground from hot peppers so it has a nice level of heat to it. The three together add a nice spiciness to the steak without being overwhelming.
I altered this recipe a little bit but the general idea is there. If you’re interested in seeing the original version, check it out here.
Ingredients:
1/2 teaspoon plus 1/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground red pepper
1 (1-pound) flank steak, trimmed and halved lengthwise
This recipe from Cooking Light is actually supposed to be a side dish. But I thought this Farro Berry and Walnut Salad would make a great summer lunch! I have been looking for something that can be made the night beforehand and transports easily so this salad seemed perfect. I added in some blueberries because my boyfriend is allergic to cherries and I wanted him to still be able to enjoy a fruit within the salad (he’s fine with cherries being in something, he just has to pick them out).
Ingredients:
5 cups water
1 1/2 cups uncooked farro
1/2 teaspoon salt, divided
3/4 pound sweet cherries, pitted and halved (about 2 cups)
Mussels are one of my favorite quick meal options — they take just 5 minutes to cook! This recipe for Smoky Portuguese-Style Mussels infuses the broth with turkey kielbasa and smoked paprika before steaming the mussels in the broth, resulting in a really flavorful dish. The broth is really spectacular, so be sure to serve this dish with a sliced baguette. (Note: the whole dish takes about 30 minutes to cook.)
Ingredients:
2 teaspoons canola oil
4 ounces chopped turkey kielbasa
1 1/4 cups chopped onion
8 garlic cloves, minced
1 tablespoon smoked paprika
1 pound red potatoes (I used assorted baby potatoes)
It is fitting that I am able to host this giveaway so close to my blog anniversary! One of my biggest inspirations for learning how to cook and starting a blog to document it was Cooking Light Magazine. My mom on a whim picked up a copy of the magazine while at the supermarket. As I paged through, I was surprised with how simple the recipes seemed to be and how absolutely delicious they all sounded. After cooking a couple of the recipes, I was hooked. Three years later, Cooking Light remains a huge inspiration as I continue to learn how to cook.
One of the best parts of learning to cook is being able to experience different cultures in your very own kitchen. America alone has a ton of different cooking styles with different areas and cities having signature dishes. Allison Fishman Task, a contributing editor of Cooking Light, traveled across America to discover native dishes across the nation. The lightened up versions can be found in Lighten Up. America! Favorite American Foods Made Guilt-Free. The cookbook tackles everything from fried green tomatoes to Philly cheesesteaks.
You can win a copy of this cookbook for your very own! Details after the recipe…
I am always in search of new seafood recipes so I gravitated towards the recipe for Beer Steamed Clams and Mussels. To Philadelphia-ize it, I used a local beer from Philly Brewing Company called Walt Wit.
Ingredients:
1 tablespoon butter
1 tablespoon olive oil
4 shallots, chopped
5 sprigs marjoram
3 garlic cloves, minced
1 bottle Walt Wit (or another Belgian White)
the juice and zest of one orange, divided
10 clams (I used larger clams but I’d suggest using Littlenek)
It has been one year and almost 170 posts after I quietly began my blog. I cannot believe I have been doing this for 365 days. I initially started the blog as my own personal inventory of recipes I enjoyed and to have a place to record my evolution into (hopefully) someone that could cook. I never imagined it would become such a source of enjoyment for me, or that anyone would ever look at it!
I am so lucky to have progressed this much in one year’s time, and I want to thank all of you who check in on my blog from time to time. What better way to thank you than with a giveaway? As you’ve probably noticed, Cooking Light has been a huge part of my culinary development. I have them to thank for helping me realize that I could indeed learn how to cook. The magazine makes it easy to whip up a delicious and healthy meal while staying within a budget. Each month contains so many recipes that can be made in 40 minutes or less, (perfect for week nights) and because the magazine comes out monthly, it’s easy to take advantage of seasonal produce in your cooking.
Photo courtesy of Cooking Light
So I am giving away not one, but two one-year subscriptions to Cooking Light, so that you can get as much joy out of the magazine as I have!
Note: This contest is now closed. Congratulations to Julie from Sugarfoot Eats who won both a subscription to Cooking Light AND the Weeknight Meals cookbook! Congratulations also go to Claire from The Realistic Nutritionist who also won a subscription to Cooking Light! I hope you two enjoy it as much as I have!!
How to enter:
Write a comment below letting me know which cookbook you’d like if you win the first subscription.
To receive additional entries, you can also:
Like my facebook page and leave comment below telling me you did so
Like Cooking Light’s facebook page and leave comment below telling me you did so
Follow me on twitter and leave a comment below telling me you did so
Tweet about this giveaway: “Enter to win @icancookthat’s Cooking Light Magazine subscription giveaway! https://tinyurl.com/7uud8ua #giveaway” and leave a comment below saying you did so.
Rules: This is open to U.S. residents only (sorry). Please be sure to include your e-mail address so that I can contact you if you win. The giveaway will run until Thanksgiving, Thursday, November 24 at 11:59pm ET. Two winners will be chosen at random using Random.org from all eligible entries. Each reader has up to five chances to win (be sure to leave a separate comment for each entry). The winners will be notified through e-mail on Friday, November 25.
Note: If you already have a subscription to Cooking Light but would like to be entered to win just one of the cookbooks, please just let me know that in your first comment.
It comes as no surprise that I am a huge fan of Cooking Light. I attribute a good portion of my interest in cooking to their magazine. When I was living at home after college, my mom brought the December copy home on a whim from the supermarket. Everything sounded so delicious, I jumped right in, trying to make as many recipes as possible. The rest is history. I am now Cooking Light obsessed.
The issue that got me hooked. Courtesy of cookinglight.com
So when I heard that Cooking Light had made it’s own app for iPad and iPhone, I was overjoyed. The “Quick & Healthy Menu Maker App” is genius. How often do you prepare a nice healthy main course only to wreck it with some ridiculous side that ends up negating the healthiness of the original dish? Or, if you’re like me, how many times do you struggle to find a side that would complement the other components of the meal?
Here’s a little blurb about what the app actually is and why it is such a useful tool:
The Quick & Healthy Menu Maker offers more than 300 recipes and lets users design create delicious, quick menus in an interactive way. Users simplyswipe through the gorgeous photos to create a complete and healthy menu, selecting one entrée and then adding two sides plus one dessert. The app calculates nutrition per serving in real time—calories, sodium, and saturated fat. If a menu meets or exceeds Cooking Light’s nutrition recommendations, the app lets the user know with green and red indicators. There are thousands of possible menu combinations.
The second to last sentence is what truly makes this app worthwhile in my opinion. “If a menu meets or exceeds Cooking Light’s nutrition recommendations, the app lets the user know with green and red indicators.” How fantastic is that??
A friend and I decided to try the app out for ourselves. After finding, oh, 20 different combinations that made our stomachs growl, we finally went with:
Mango Shrimp Kabobs, Corn with Lime and Chipotle, Wild Rice Pilaf with Pecans, and Yogurt with Berry Sauce. How wonderful does this dinner look? (If you click on the photo above, it will enlarge so you can actually read what it says.) The photo above is a screen shot from the Corn. I received corn as part of my CSA share this week so I was excited to see this recipe. I came across the recipe by scrolling through the “vegetable” sides. I then clicked the “suggested menus” button and that gave me suggestions for a main meal, another side, and a dessert.
I will post my attempt at the recipes in a different post. This post is getting too long
So, overall we had the following thoughts about the App:
Pros:
Love the suggested menu option. Not only are there multiple suggestions, but you can use it by starting off with any part of the meal: Main dish, Side, or Dessert. Genius!
You have the option to save a specific recipe you enjoy or the whole menu
You can also e-mail the recipe or menu straight from the app.
The nutrition per serving is very helpful. Includes all parts of the dish. It also breaks down fat and sodium content.
The photos are spectacular. I was so hungry after playing around with the app!
Cons/Suggested Improvements:
There is no “search” feature. So if you find a recipe you love and don’t save it, you have to scroll through a bunch of other recipes before finding it again. Bummer.
It would be nice if there was a way to choose ingredients you had on hand and have menus/recipes suggested that include those recipes.
Another possible improvement: adding a shopping list feature. It would make the app more useful in the supermarket.
The app is so large, it crashed the iPad a few times. Slightly frustrating but not a deal breaker.
I think I’ve already managed to scroll through all of the recipes, so I hope the app is continuously updated with new and delicious meals!
When I tried to e-mail the menu to myself, I realized there is no way to do so. You have to go through recipe by recipe and e-mail them out.
I personally am a Droid aficionado. I hope this becomes available for my beloved Android in the near future!
Overall, I think the pros outweigh the cons. It really is a well made app and is really quite useful.
So if you managed to stay with me this entire time, I have a little reward. Cooking Light was kind enough to give me five free codes to their app! To be eligible to receive one of these codes you must meet the following requirements:
Have an iPhone or iPad (this is kind of mandatory, sorry)
Be willing to write either a blog post review of the app on your own site OR a guest review post on my site OR just send me an e-mail with your thoughts about the app
To enter, leave me a comment letting me know if you’d write your review as a guest blogger or if you’ll have it on your own site (please include a link to your site). If you are not comfortable writing a whole post on the app, an e-mail with feedback about the app is also perfectly fine. In a separate comment, post whether you’ve liked my facebook page or if you’re following me on twitter (excuse my shameless plug.) If you become a facebook fan AND follow me on twitter, post two separate comments letting me know, they will each count as an individual entry. Please be sure to include your e-mail address as well so I can contact you if you win. Note: you do not need to do all three; just leaving a comment will count as an entry.It would also be much appreciated if you’d direct people to this post to allow more people a chance to win! I will choose 5 lucky winners using random.org. Entries must be received by Friday, July 22 at 5:00 pm EST. Good luck!
Note: if you have used the Cooking Light App and have any comments, don’t hesitate to e-mail me at icancookthat@icancookthat.org. I’d love to hear your opinions! To read up on another blogger’s thoughts on the app, check out Katie K. is Losing It. She has used the app on a few posts so far, and has found some great recipes.
