Mole with Chicken and Rice

Mole with Chicken and Rice

adapted from Better Homes and Gardens Biggest Book of Slow Cooker Recipes

1 14.5 oz can diced tomatoes

1/2 cup chopped onion

1/4 cup almonds

2 cloves garlic

1 jalapeno, chopped

3 Tbsp unsweetened cocoa powder

1 Tbsp sesame seeds

1 tsp sugar

1/8 tsp nutmeg

1/4 tsp cinnamon

1 tsp chopped cilantro

3 chicken breasts cut into 1 inch pieces

Hot cooked rice

In a blender or food processor combine all ingredients except chicken and rice. Blend until mixture is a coarse puree. Add chicken to slow cooker and cover with puree. Cover and cook on high 4 to 5 hours or low 8 to 10 hours. Serve with rice. Makes 4 to 6 servings.

Nutrition info per serving: 448 calories, 23 g fat (5 g sat. fat), 99 mg chol., 586 mg sodium, 23 g carbs, 4 g fiber, 36 g protein, Daily Value: 3% vit. A, 17% vit. C, 12% calcium, 18% iron

Sweet and Sour Chicken

Sweet and Sour Chicken

by Me

1 lb chicken breast (about 3 breasts)

1/2 cup flour

Olive oil

1 cup diced carrots

1/2 cup diced celery

1 cup chicken broth

1/2 cup La Choy Sweet and Sour Sauce

Cut chicken into 1 inch pieces. Coat chicken pieces with flour. Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat. Add chicken and saute until browned. Remove chicken pieces and set aside. Heat 1 tablespoon olive oil in the same skillet over medium heat. Add carrots and celery. Saute for about 5 minutes. Add chicken broth and simmer for an additional 5 to 10 minutes or until vegetables are the desired consistency. Add sweet and sour sauce and stir until combined. Add chicken back into skillet and toss with sauce and vegetables. Serve over rice.

Deconstructed Lasagna

Deconstructed Spinach and Artichoke Lasagna

adapted from Everyday with Rachael Ray February 2009

salt and pepper

1 lb small wheat penne pasta

1/4 cup onion, chopped

2 cloves garlic, minced

10 oz package frozen spinach, thawed and drained

6 artichoke hearts, quartered

1 can Hunts spaghetti sauce

1/2 cup water

1 oz container low fat ricotta cheese

1 Tbsp dried or fresh basil chopped

1 Tbsp dried or fresh parsley chopped

Parmesan cheese to sprinkle on top

1. In a large pot add water and salt and bring to a boil. Add pasta and cook until al dente (about 12 minutes). Drain.

2. While the pasta is cooking, add onion and garlic to a large skillet. Heat over medium for 1 to 2 minutes or until the flavors are released. Add spinach and artichokes and stir until combined. Add spaghetti sauce and water. Simmer until pasta in done.

3. In a bowl, combine ricotta, basil, and parsley.

4. Divide penne between 4 serving bowls. Pour spinach and artichoke sauce over penne. Top with a scoop of ricotta and sprinkle parmesan on top.

Vegetarian Chili

This is a vegetarian and lower calorie/lower fat variation of my award winning chili recipe.


Vegetarian Chili
by Me

1 cans tomato sauce
1/2 c water
1 can Rotel
2 Tbs chili powder
1 tsp onion
1 tsp garlic
1/2 tsp black pepper
1/2 tsp salt
1 tsp cumin
1 tsp paprika
1 tsp cayenne (more or less to taste)
2 oz Hershey's milk chocolate
1/2 c Dr. Pepper
1 can red kidney beans
1 can white northern beans

In a large pot, heat garlic and onion over medium heat until slightly toasted. Add all ingredients and simmer on medium low for 30 minutes, stirring occasionally.

Sweet Potato Soup

Sweet Potato Soup
by Me

1/2 cup unsweetened coconut flakes
3 cups water
2 large sweet potatoes
1 cup chicken broth
1 Tbsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt

*Garnish with creme fraiche if desired - not included in nutritional information

Add water and coconut flakes to a large sauce pan. Bring to a boil over medium heat. Boil for 10 minutes. In the meantime wash sweet potatoes and pierce several times with a fork. Place in a microwave and cook 10 minutes on high or until soft. Strain coconut flakes from water, reserving water. Discard coconut flakes. Slice sweet potatoes in half and scoop sweet potato out of skin, discard skin. Add sweet potato and coconut flavored water to a blender. Blend until smooth. Add mixture back into sauce pan. Add chicken broth, cinnamon, nutmeg, and salt to sauce pan. Simmer over medium-low heat for 10 minutes or until flavors are combined.

Hummus

Hummus
from allrecipes.com

Ingredients

1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon olive oil

*I followed the advice of some of the reviewers and added 1/2 tsp sesame oil (to compensate for the sesame flavor you would normally get from Tahini) and 1 Tbsp lemon juice. I also roasted the garlic before adding it in to give it a less bitter flavor.

Directions

1. In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.

This is a delicious alternative to hummus with tahini. You can serve it with carrots, celery, cucumber, pita bread, pita chips, or crackers.

Black-Eyed Pea Gumbo

Black-Eyed Pea Gumbo
from allrecipes.com

1-1/2 teaspoons olive oil
1/2 medium onion, chopped
1/2 medium green bell pepper, chopped
2-1/2 stalks celery, chopped
1 cup chicken broth
1/2 cup brown rice
2 (15 ounce) cans black-eyed peas with liquid
1/2 (10 ounce) can diced tomatoes and green chiles
1/2 (14.5 ounce) can diced tomatoes
1 clove garlic, finely chopped
*I also added carrots, cilantro, turkey bacon, and Cajun seasoning

Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.

Note to self: don't buy the Hot Rotel ever again. I like to think that I am more tolerant to hot peppers than most people but this stuff was HOT! I think I will stick to the regular Rotel and add cayenne to taste.

Black-Eyed Pea Dip

My mom says I have to eat black-eyed peas on New Year's Day for good luck. Well I need all the luck I can get this year so I made two black-eyed pea dishes. I saw this one on Homesick Texan. I love the creativity of turning peas into a dip. This dip did not disappoint either. I couldn't stop eating it! Even if you don't like black-eyed peas you should give this a try. This tastes just like bean dip. The lime, cilantro, and jalapeno mask the earthy black-eyed pea flavor. It is perfect served with Fritos. I made some modifications though. The original recipe is a hot dip with bacon and cheese. I decided to lighten it up a bit.


Black-Eyed Pea Dip
adapted from Homesick Texan

1 can black-eyed peas, drained
juice from 1/2 lime
1 tsp olive oil
1/2 jalapeno, chopped
1/4 cup cilantro, chopped

Add all ingredients to a food processor and blend until smooth. Makes about 1 cup of dip.

Christmas Leftovers Take 4

Ham and Egg Fried Rice
Cooking Light September 2008

4 servings (serving size: about 1 1/4 cups)

Ingredients

• 4 cups cold cooked long-grain rice
• 1 1/2 tablespoons canola oil
• 1 1/2 cups chopped onion
• 1 tablespoon minced garlic
• 1 cup thinly horizontally sliced green beans
• 3/4 cup diced ham (about 4 ounces)
• 1/4 cup low-sodium soy sauce
• 2 1/2 teaspoons dark sesame oil
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten
• 1/4 cup (1-inch) slices green onions

Preparation

1. Break up rice with hands to remove large clumps, if necessary.

2. Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add 1 1/2 cups onion and garlic to wok; stir-fry 1 minute or until onion begins to brown. Add beans and ham; stir-fry 2 minutes or until ham begins to brown.

3. Reduce heat to medium-high. Add cold rice to wok; stir-fry 2 minutes. Stir in soy sauce, sesame oil, and black pepper. Push rice mixture up sides of wok. Pour eggs in open space in center of wok; cook 30 seconds or until set, stirring to scramble. Gently stir scrambled eggs into rice mixture. Sprinkle with green onions.

Nutritional Information

Calories: 397 (29% from fat)

Fat: 12.8g (sat 2.3g,mono 5.4g,poly 3.2g)

Protein: 14.5g

Carbohydrate: 54.5g

Fiber: 2.8g

Cholesterol: 121mg

Iron: 3.3mg

Sodium: 868mg

Calcium: 57mg

This dish was pretty tasty but I didn't like the consistency. It was more like rice mush. I had sticky rice on hand but I probably should have used a long grain, less starchy rice.