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Mar 26, 2012

Open Faced Hummus Sandwiches

From Cooking Light


  • 4 (1 1/2-ounce) slices sourdough bread
  • 1 1/2 cups quartered grape tomatoes $
  • 1/3 cup chopped green onions
  • 1/4 cup chopped pitted kalamata olives
  • 1 tablespoon olive oil
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon kosher salt
  • 1 garlic clove, minced
  • 1 (8-ounce) container plain hummus
  • 1/2 cup crumbled goat cheese


  1. 1. Preheat broiler.
  2. 2. Arrange bread on a baking sheet. Broil 1 minute or until toasted.
  3. 3. Combine tomatoes and next 6 ingredients (through garlic). Spread about 1/4 cup hummus over each bread slice. Divide tomato mixture evenly among servings. Top each serving with 2 tablespoons cheese.
MY NOTES: I made this with garlicky asparagus. In the magazine it was listed as its own recipe but it was just steamed asparagus tossed with sauteed garlic.

Mar 13, 2012

Chicken Pot Pie

From Good Housekeeping

I was drawn to this recipe because it uses phyllo for the crust and I LOVE phyllo! I love eating it and working with it. Its so delicate and wonderful! This has been a great meal for us during the flu season. Its very wholesome and healthy.

  • 1/4 teaspoon(s) dried thyme
  • Salt
  • Pepper
  • 1 1/2 pound(s) chicken breasts, skinless, boneless, and cut into 1-inch chunks
  • Olive oil cooking spray
  • 1 large onion, finely chopped
  • 1 can(s) (14.5-ounce) lower-sodium chicken broth (1 3/4 cups)
  • 2 clove(s) garlic, chopped
  • 5 medium (about 1 pound) parsnips, peeled and thinly sliced
  • 3 medium carrots, thinly sliced
  • 3 stalk(s) celery, thinly sliced
  • 6 (each 14- by 9-inch) sheets frozen phyllo, thawed
  • 2 tablespoon(s) cornstarch
  • 1/2 cup(s) water
  • 2 cup(s) frozen peas, thawed
  • 1/4 cup(s) finely chopped fresh flat-leaf parsley, plus more for garnish


  1. Preheat oven to 425 degrees F.
  2. Sprinkle thyme and 1/4 teaspoon each salt and freshly ground black pepper evenly over chicken. Lightly coat 12-inch skillet with olive oil spray and heat on medium-high. Add chicken in single layer and cook 3 minutes or until lightly browned, turning pieces over once halfway through cooking; transfer to plate.
  3. To same skillet, add onion and 1/4 cup chicken broth. Cook 5 minutes or until browned, stirring and scraping up browned bits. Add garlic and cook 1 minute, stirring. Stir in parsnips, carrots, and celery, then add remaining 1 1/2 cups chicken broth. Heat to boiling on high. Cover, and reduce heat to maintain simmer. Cook 10 minutes or until vegetables are tender-crisp.
  4. While vegetables cook, place 1 phyllo sheet on work surface; spray lightly with olive oil spray. Top with another sheet. Repeat with remaining phyllo sheets and olive oil spray, lightly coating top sheet with olive oil spray.
  5. In small bowl, stir cornstarch into water to dissolve; stir into vegetable mixture and simmer 2 minutes or until thickened, stirring occasionally. Stir in peas, chopped parsley, reserved chicken, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Heat to simmering, then transfer to 13- by 9- by 2-inch baking dish. Center phyllo on top, tucking in edges if necessary; then cut 5 slits in phyllo.
  6. Bake 15 minutes or until phyllo is golden brown. Garnish with parsley to serve.


I had some rotisserie chicken left over so I used the leftover rotisserie and grilled a little bit of chicken breast to finish it off. Since I did my chicken differently, I added the salt, pepper and thyme at the end when I added the parsley.

Also, I used a pastry brush to brush the EVOO onto the phyllo. In the future I'll use melted butter or a combination of EVOO and butter. The flavor was good but butter is a better flavor.

Serves 6

Calories: 330

Total Fat: 5g

Sat Fat: 1g

Cholesterol: 73 mg

Sodium: 705 mg

Total Carbs: 41g

Dietary Fiber: 8g

Sugars: -

Protein: 30g

Calcium: -