Kovet This... RSS



Grilled Pesto Chicken and Tomato Kebabs

Grilled Pesto Chicken and Tomato KebabsServings: 8 Calories: 147 • Fat: 7.5 g • Carb: 3 g • Fiber: 1 g • Protein: 18 g • Sugar: 0 gSodium: 104 mg • Cholest: 2.5 mg Ingredients: 1 cup fresh basil leaves, chopped 1 clove garlic 1/4 cup grated Parmigiano Reggiano kosher salt and fresh pepper to taste 3 tbsp olive oil 1-1/4 lbs skinless chicken breast, cut into 1-inch cubes 24 cherry tomatoes 16 wooden skewers Directions: In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.  Combine the raw chicken with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 30 minutes...

Continue reading



How to Wear a Silk Slip Dress

This 90's staple is making a major comeback. Slip dresses cropped up all over the runways for Spring 2016. Length is key. Too short looks too ready for bed; midi or floor-length looks more modern. Slips lend themselves to layering. Try wearing one under a skirt or another dress, so you can see a bit of lace poking out underneath the hem.  1. With a turtleneck layered over it.  Feeling cold this winter? Make like Kate Moss from the 90's and combine the best of two worlds: The cozy turtleneck and the body-clinging slip dress.  2. With a shirt layered over it.  Slip dresses are meant to be sexy, and that they are. Want to tone the sexy level of your slip...

Continue reading



Asian Lettuce Wraps

I won't lie and say this is EASY...but it is WORTH it. Better than P.F. Chang's and better than Yard House. You won't have any left overs. 1 c. teriyaki sauce  1/3 c. sweet chili sauce 1/4 c. soy sauce 1 Tbsp. fresh ginger (finely minced or grated) red pepper flakes, to taste 1 1/2 lbs. boneless, skinless chicken breast, diced into small pieces 2 Tbsp oil salt and pepper, to taste 2 Tbsp. oil 1/2 c. sliced green onion 2 cloves garlic, minced 1/2 c. chopped water chestnuts 1/2 c. pine nuts (chopped cashews work great too) 1/3 c. chopped mushroom (optional) 1 head butter lettuce Dipping Sauces: remaining teriyaki mixture (about 3/4 c.) 1/4 tsp. Sriracha sauce (or...

Continue reading



Roasted Panko Parmesan Broccoli

This broccoli dish is fantastic! Kids love it too. Roasted Panko Parmesan Broccoli   Serves: 6-8 Ingredients 2 lb fresh broccoli florets, cleaned and separated [approximately 2 large bunches] 3 green onion, sliced, whites only 4 clove garlic, minced ⅓ cup olive oil ¼ cup panko breadcrumbs ¼ cup grated Parmesan cheese 1 tsp dry Italian seasoning 1 tsp garlic salt [more or less to your taste] light sprinkling black pepper or lemon pepper, to taste ½ tsp red pepper flakes Instructions Preheat the oven to 425°F. Spritz a standard baking sheet with cooking spray and set aside. Separate the broccoli florets into bite size pieces. Place into a mixing bowl, with the sliced green onion and minced garlic. Pour...

Continue reading



Skinny Baked Mozzarella Sticks

Hot mozzarella sticks. Say. No. More. These are healthier than what you may be used to. It's important to follow the instructions carefully for freezing the cheese. Ingredients: 12 sticks part-skim, reduced sodium mozzarella string cheese (Sargento is best) 1 large egg, beaten 2 tbsp flour 5 tbsp Italian seasoned breadcrumbs 5 tbsp panko crumbs 2 tsp parmesan cheese 1 tbsp dried parsley olive oil cooking spray  Directions:Cut cheese in half to give you 24 pieces. Place cheese in the freezer until cheese is frozen. In small bowl, whisk the egg. Place the flour in another small dish. In separate bowl, combine bread crumbs, panko, parmesan cheese and dried parsley. Dip the frozen sticks in flour, shaking off excess, then into...

Continue reading