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Hey all. Welcome to the Dooley Noted official recipe page. This page is dedicated to all of our recipes to be shared. The body of the posts will be the recipes and if you are looking for a new one to try or an older one... just check the right hand column. Any questions on this page just give a holler on the comments section for www.soitisdooleynoted.blogspot.com and we'll be able to outsource your questions to india. :)

Thursday, March 10, 2011

Hello Again

Frustrated that I wasn't loosing weight fast enough, I decided to seek a little help from online Weight Watchers. It makes it easy to track your food, keeping you accountable and has some great recipes. Knowing that I would have to track my food this weekend, it helped me to stick to only 2 slices of pizza and a healthy omelet with fruit while at I HOP. If anyone wants my username and password to check it out, let me know. Last night I made Chicken Piccata with Garlic Spinach, which I loved! I posted the recipe. As a kid I remember hating spinach, but surprisingly I liked this recipe. Everything is better with garlic! The Duathalon/Triathalon is in <2 months so I started my training. Yesterday I ran 3miles and then went to pilates, where I found my core has softened quite a bit. Spin class was full this morning so I ended up in Step Aerobics, which must have been quite amusing for those watching me. I lack coordination and combing more than 4 steps at a time left me running in circles around my step box only to trip over my own feet. From now on I'm going to stick to running and biking. Tomorrow I'm trying out a chicken recipe with dijon potatoes, so look out for more recipe posts.

Chicken or Pork Picatta and Spinach

My Substitutions/Changes:

~1lb Thin sliced chicken
Double or Triple :) the garlic
3 servings instead of 4
Weight watchers recipe: 5 points if 4 servings, 7 points if 3 servings


3 Tbsp all-purpose flour
1 tsp table salt, divided
1/2 tsp black pepper, freshly ground, divided (or less to taste)
1 pound(s) lean pork tenderloin, trimmed, cut into 16 thin slices
2 1/2 tsp olive oil, divided
3/4 cup(s) canned chicken broth, reduced-sodium
1/4 cup(s) fresh lemon juice
2 tsp cornstarch
2 tsp butter
1 Tbsp capers, drained
1/2 tsp minced garlic
12 oz spinach, baby-variety


  • In a small bowl, combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper; sprinkle over both sides of pork, shaking off excess.

  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork (in 2 batches if necessary) and cook until just cooked through and golden, about 1 1/2 minutes per side; set aside on a serving plate and cover to keep warm.

  • In a cup, whisk together broth, lemon juice, cornstarch, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended. Pour into same skillet and whisk to combine with pan drippings; simmer until slightly thickened, about 1 minute. Remove skillet from heat; stir in butter until melted. Stir in capers and spoon over pork; cover to keep warm.

  • Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add spinach to skillet in batches, tossing mixture and adding more spinach as some of it cooks down. Cook, tossing, until wilted and tender, about 2 minutes. Sprinkle with remaining 1/4 teaspoon salt, a pinch of pepper and serve with pork. Yields 4 slices pork, about 3 tablespoons sauce and 1/2 cup spinach per serving.