It's Finally Friday. Hooray! Here are six chicken recipes to help you through the weekend, including Stupid Chicken and Grilled Barbecue Chicken and Potato Kabobs. And before you wonder, "Is chicken your new Friday thing, like Meatless Monday or Taco Tuesday?" Nope, just happened that last Friday's and today's posts are chicken recipes. Enjoy!
SPICE-RUBBED SPATCHCOCKED CHICKEN
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren’t up for spatchcocking your own bird, you can ask your butcher to do it for you.”
Yield: 4 servings
This was featured in “A Chicken-Roasting Method All Good Cooks Know” and can be viewed online here.
Ingredients
1 chicken, 3 1/2 to 4 pounds, patted dry
1 tablespoon dark brown sugar
2 1/2 teaspoons kosher salt
1 teaspoon ancho or New Mexico chile powder
1 teaspoon sweet paprika
1 teaspoon dry mustard powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
2 bay leaves, torn or cut into pieces
Lime or lemon wedges, for serving
Preparation
Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
Heat oven to 425 degrees. If the chicken isn’t on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.
5-INGREDIENT LEMON-ROSEMARY GRILLED CHICKEN BREASTS
This is from Grace Parisi in the Today Show cooking e-newsletter. According to the newsletter, “Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Fall 2016.”
For this recipe, Grace wrote, “Crispy chicken skin is so delicious, but it's not easy to find boneless breasts with skin in the supermarket. You're more likely to find boneless, skinless chicken breasts or bone-in, skin-on chicken breasts. Most butchers will debone a breast for you, but it's easy enough to do yourself and you get to keep the bones for making stock in the future.”
She added this Note: “If you decide to use boneless, skinless chicken breasts instead, using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.” Active Time: 15 minutes; Total Time: 2.25 hours or overnight.
To view this online, click here.
Ingredients
4 chicken breast halves on the bone with skin, 10 to 12 ounces each, or 4 boneless, skinless chicken breasts, pounded to about 1/2-inch thick
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon chopped rosemary, plus 2 sprigs
1 lemon, zested and cut in half
Salt and freshly ground pepper
Preparation
Prepare the chicken breasts:
Debone the skin-on chicken breasts: Using a sharp knife, make a small incision near the wing joint. Leaving the skin intact, slip your finger into the incision, close to the bone. Working your finger back and forth, separate the meat from the bone as best you can. Use the knife to fully separate the meat. (Reserve the bones in the freezer for stock.) Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.
For boneless chicken breasts: Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.
In a small bowl, combine the oil, garlic, rosemary, lemon zest and 1/2 teaspoon each of the salt and pepper. Rub the mixture all over the chickens, add the rosemary sprigs and refrigerate for 2 hours or up to 8 hours.
Light a grill and oil the grates. Grill the chicken, lemon halves, and rosemary sprigs over high heat, turning occasionally, until lightly charred and firm to the touch, about 10 to 12 minutes. Squeeze the grilled lemon halves over the chicken and serve.
TEX-MEX CHICKEN & RICE BAKE
This comes from FamilyTime, and begins, “Got 5 minutes? That's all you need to put together this tasty, picante-spiked dish. Then just pop it in the oven, and in less than an hour, you'll have a cheesy, family-friendly dish.”
Serves: 4 servings; Prep Time: 5 minutes; Cook Time: 45 minutes
To view this online, click here.
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Pace® Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast half (about 1 pound)
paprika
1/2 cup shredded Cheddar cheese
Directions
Stir the soup, picante sauce, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.
Flavor Variation: for Picante Chicken & Rice Bake, use 1 jar (16 ounces) Pace® Picante Sauce and omit the soup. Proceed as directed above.
GRILLED BARBECUE CHICKEN AND POTATO KABOBS
This is from Tablespoon (tbsp.), and begins, “You don’t need to slave over the grill for delicious barbecue flavor. These kabobs get the job done fast!”
To view this online, click here.
Ingredients
8 (10-inch) bamboo or metal skewers
Slaw
1/4 cup apple cider vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
1 teaspoon ground black pepper
1/2 teaspoon salt
1/4 cup olive oil
1 package (14 oz) shredded tri-color coleslaw mix
1 unpeeled apple (Fuji or Gala), cut into matchstick pieces
Kabobs
1 lb baby red potatoes, quartered
1/2 cup water
1/4 cup olive oil
1 tablespoon barbecue seasoning
1 teaspoon salt
1/2 medium sweet onion, cut into 1-inch wedges (1 cup)
1 1/4 lb boneless skinless chicken thighs, cut into 1 1/2-inch wide strips (about 6 thighs)
1/2 cup barbecue sauce
Directions
Heat gas or charcoal grill. If using bamboo skewers, soak in water 10 minutes; drain.
In large bowl, beat vinegar, honey, mustard, pepper and 1/2 teaspoon salt with whisk. Beat in 1/4 cup olive oil in a thin stream. Add coleslaw mix and apple; toss to coat. Cover and refrigerate.
In large microwavable bowl, mix quartered potatoes and water. Cover; microwave on High 8 to 10 minutes, stirring once, until just tender when pierced with a knife. Carefully uncover and drain; set aside to cool.
In large bowl, mix 1/4 cup olive oil, the barbecue seasoning and 1 teaspoon salt. Add potatoes and onion; toss to coat. On each of 4 skewers, alternately thread potatoes and onion, leaving 1/4-inch space between each piece. In same bowl, place chicken; toss with remaining oil and seasoning in bowl. On remaining 4 skewers, thread chicken.
Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Brush kabobs with barbecue sauce; turn, and brush other sides with sauce. Cook 3 to 6 minutes longer or until chicken is no longer pink in center and vegetables are tender and browned in places. Serve with slaw.
CROCKPOT MAPLE BBQ CHICKEN SANDWICHES
1/2 C. maple flavored syrup
2 T. prepared mustard
2 T. Worcestershire sauce
2 t. lemon juice
1/2 t. chili powder
1/4 t. garlic powder
4 boneless, skinned chicken breasts
Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.
You can either eat the breasts whole or shred them on buns or rice for more points.
4 servings = 225 calories, 4g fat, 1g fiber.
5 points per serving
From: Weight Watchers crockpot email list
STUPID CHICKEN
This is from a free e-cookbook from RecipeLion, and begins, “Don't be fooled by the name of this dish... it may be stupidly easy to prepare, but the end result is brilliantly delicious. If you've been looking for a foolproof slow cooker chicken recipe to add to your collection of easy weeknight dinner ideas, this is it!”
Ingredients
4 skinless boneless chicken breasts
1 (28-ounce) can Italian-seasoned diced tomatoes
1 envelope Herb and Garlic Recipe soup mix (Lipton’s or similar>
Hot cooked rice or pasta
Parmesan cheese, grated
Instructions
Cut chicken into bite-size pieces. Mix chicken, tomatoes and soup mix together, and pour into slow cooker.
Cook on LOW for 6 to 8 hours.
Serve over rice or bow tie pasta and sprinkle with Parmesan cheese.
Notes
If you have an oven, you can do this in an oven-browning bag. Bake for about 45 minutes at 350 degrees F.
Zucchini and mushrooms are nice additions to the recipe.
Showing posts with label Tex-Mex Chicken & Rice Bake. Show all posts
Showing posts with label Tex-Mex Chicken & Rice Bake. Show all posts
Friday, July 21, 2017
Thursday, July 6, 2017
Mexican - Double-Post Thursday
Besides beging Diabetic Thursday, it's also Double-Post Thursday. Here are six Mexican recipes to help you through the day, including Easy Mexican Rice and Tex-Mex Chicken & Rice Bake. Enjoy!
MONTEREY CHICKEN FAJITAS
This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”
Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
4 skinless, boneless chicken breast half (about 1 pound), cut into strips
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.
GRILLED MARGHERITA PIZZA
This comes from Al Roker of The Today Show, and begins, “Skip the oven and throw a pie on the grill!” Servings: 2 pizzas.
To view this online, click here.
Ingredients
1 pound pizza dough (homemade or thawed from frozen)
1/2 cup all-purpose flour
1/2 cup fine to medium cornmeal
1 pound fresh mozzarella cheese, lightly salted
1 bunch fresh basil
2 cups pizza sauce
Preparation
Place a pizza stone onto the grates of a hot grill, or into an oven heated to 500 degrees F.
For two thin-crust pizzas, about 10”- 12”, divide dough in half and shape each half into a ball. Place on lightly floured surface and cover with a light towel. Let sit and rest for about 10 minutes. [Alternately, use 1 pound dough to make 1 large thick-crust pizza.]
Mix the flour and cornmeal together and set aside.
Slice mozzarella thinly, about 1/8” to 1/4” thick.
Wash basil and pull off leaves. Blot them dry on paper toweling. Discard stems.
Sprinkle a pizza paddle or the back of a baking sheet with some of the cornmeal mixture and place 1 ball of dough in the center. Using floured hands, press the dough out into a flat circle, beginning in the center and working outwards while turning the dough to get an even thinness. Leave the outer edge a little thicker to form a crust.
Spread 1 cup pizza sauce over the dough but not on the crust edge, then top with half the mozzarella slices and half the basil leaves.
Using a fast back and forth motion, slide the dough to the edge of the paddle or baking sheet. Lean it toward the pizza stone and quickly slide the paddle out from underneath the pizza so that the dough is sitting directly on the pizza stone. Close the lid to the grill and cook 5-8 minutes, checking frequently for rapid browning. Depending on the heat of the grill, the pizza may be ready sooner or take a little longer. The oven should take about 8-10 minutes. Repeat with the second ball of dough.
BUSH’S® BEST BLACK BEAN SALSA
This comes from Bush’s® Beans, and begins, “Spiced up tomatoes, black beans, & corn are the colorful components of this zesty salsa!”
Prep Time: 10 minutes; Cook Time: 0 minutes; Total Time: 10 minutes; Servings: 4
To view this online, click here.
Ingredients
1 can (15 oz) BUSH'S® Black Beans, rinsed and drained*
1 can (8 oz) shoepeg corn, drained
1 can (14.5 oz) diced tomatoes (basil, garlic, oregano flavored)
1 can (10 oz) Ro-tel diced tomatoes
8 oz Italian dressing
1 medium onion, chopped
1 medium jalapeno, chopped
Directions
Mix all ingredients together and refrigerate for at least 1 1/2 hours. Serve with tortilla chips.
TEX-MEX CHICKEN & RICE BAKE
This comes from FamilyTime, and begins, “Got 5 minutes? That's all you need to put together this tasty, picante-spiked dish. Then just pop it in the oven, and in less than an hour, you'll have a cheesy, family-friendly dish.”
Serves: 4 servings; Prep Time: 5 minutes; Cook Time: 45 minutes
To view this online, click here.
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Pace® Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast half (about 1 pound)
paprika
1/2 cup shredded Cheddar cheese
Directions
Stir the soup, picante sauce, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.
Flavor Variation: for Picante Chicken & Rice Bake, use 1 jar (16 ounces) Pace® Picante Sauce and omit the soup. Proceed as directed above.
TAMALE PIE WITH CHEESE CORNMEAL TOPPING
This is from Diana Rattray, Southern food expert with The Spruce. Diana wrote, “This spicy tamale pie is a classic combination of seasoned ground beef, tomatoes and corn with a cheesy cornmeal topping. The casserole is seasoned with onion, bell pepper, garlic, chili powder and ripe olives.
“The casserole is enough for 6 hearty servings. Add a side salad or beans to the dish or serve it with this easy Mexican rice.”
Total Time: 60 mins; Prep: 20 mins, Cook: 40 mins; Yield: 6 to 8 Servings
To view this online, click here.
Ingredients
1 1/2 pounds lean ground beef
3 tablespoons olive oil
1 large onion, chopped
1 clove garlic, minced
1/2 cup chopped bell pepper
2 cans (14.5 ounces each) diced tomatoes
1 can (11 to 15 ounces) whole kernel corn, drained
2 1/2 teaspoons salt
1 1/2 teaspoons chili powder
1/4 teaspoon pepper
1/2 cup yellow cornmeal
1 cup water
1/2 cup sliced ripe olives
Topping:
1 1/2 cups milk
1 teaspoon salt
2 tablespoons butter
1/2 cup yellow cornmeal
1 cup shredded Cheddar cheese
2 eggs, lightly beaten
Directions
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, stirring, until the beef is no longer pink.
Add the chopped onion, garlic and bell pepper; cook for 2 minutes, or until just tender.
Pour off excess fat.
Stir the tomatoes, corn and seasonings into the ground beef mixture and simmer for about 5 minutes longer.
Mix 1/2 cup cornmeal with 1 cup water. Stir into the mixture in the skillet. Cover and cook over low heat for about 10 minutes.
Add the sliced olives and pour the mixture into a lightly greased, shallow 2 1/2-quart or 9-by-13-by-2-inch baking pan. Set aside while you make the topping.
Heat the oven to 375 F.
In a medium saucepan, heat 1 1/2 cups milk with 1 teaspoon salt and the butter. Gradually stir in the 1/2 cup yellow cornmeal. Cook, stirring until thickened.
Remove from heat; stir in cheese and beaten eggs.
Pour the topping around the edge of casserole.
Bake in the preheated oven for 20 to 25 minutes.
EASY MEXICAN RICE
This also comes from Diana Rattray, Southern food expert with The Spruce. Diana wrote, “This is a tasty and quick rice to make to go with burritos or fajitas. Use packaged ‘ready’ rice to make this even faster.” Total Time: 10 minutes; Prep: 5 minutes; 5 minutes; Yield: Serves 4.
To view this online, click here.
Ingredients
3 green onions, thinly sliced
1 tablespoon vegetable oil
1 clove garlic, finely minced
2 cups cooked rice
1/2 cup diced tomatoes
1/3 cup tomato sauce, or to taste
Directions
In a saucepan or skillet over medium-low heat, cook the green onions for 1 minute.
Add garlic and cook for about 1 minute longer.
Stir in the rice, tomatoes, tomato sauce, and seasoning mix. Heat through.
MONTEREY CHICKEN FAJITAS
This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”
Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
4 skinless, boneless chicken breast half (about 1 pound), cut into strips
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.
GRILLED MARGHERITA PIZZA
This comes from Al Roker of The Today Show, and begins, “Skip the oven and throw a pie on the grill!” Servings: 2 pizzas.
To view this online, click here.
Ingredients
1 pound pizza dough (homemade or thawed from frozen)
1/2 cup all-purpose flour
1/2 cup fine to medium cornmeal
1 pound fresh mozzarella cheese, lightly salted
1 bunch fresh basil
2 cups pizza sauce
Preparation
Place a pizza stone onto the grates of a hot grill, or into an oven heated to 500 degrees F.
For two thin-crust pizzas, about 10”- 12”, divide dough in half and shape each half into a ball. Place on lightly floured surface and cover with a light towel. Let sit and rest for about 10 minutes. [Alternately, use 1 pound dough to make 1 large thick-crust pizza.]
Mix the flour and cornmeal together and set aside.
Slice mozzarella thinly, about 1/8” to 1/4” thick.
Wash basil and pull off leaves. Blot them dry on paper toweling. Discard stems.
Sprinkle a pizza paddle or the back of a baking sheet with some of the cornmeal mixture and place 1 ball of dough in the center. Using floured hands, press the dough out into a flat circle, beginning in the center and working outwards while turning the dough to get an even thinness. Leave the outer edge a little thicker to form a crust.
Spread 1 cup pizza sauce over the dough but not on the crust edge, then top with half the mozzarella slices and half the basil leaves.
Using a fast back and forth motion, slide the dough to the edge of the paddle or baking sheet. Lean it toward the pizza stone and quickly slide the paddle out from underneath the pizza so that the dough is sitting directly on the pizza stone. Close the lid to the grill and cook 5-8 minutes, checking frequently for rapid browning. Depending on the heat of the grill, the pizza may be ready sooner or take a little longer. The oven should take about 8-10 minutes. Repeat with the second ball of dough.
BUSH’S® BEST BLACK BEAN SALSA
This comes from Bush’s® Beans, and begins, “Spiced up tomatoes, black beans, & corn are the colorful components of this zesty salsa!”
Prep Time: 10 minutes; Cook Time: 0 minutes; Total Time: 10 minutes; Servings: 4
To view this online, click here.
Ingredients
1 can (15 oz) BUSH'S® Black Beans, rinsed and drained*
1 can (8 oz) shoepeg corn, drained
1 can (14.5 oz) diced tomatoes (basil, garlic, oregano flavored)
1 can (10 oz) Ro-tel diced tomatoes
8 oz Italian dressing
1 medium onion, chopped
1 medium jalapeno, chopped
Directions
Mix all ingredients together and refrigerate for at least 1 1/2 hours. Serve with tortilla chips.
TEX-MEX CHICKEN & RICE BAKE
This comes from FamilyTime, and begins, “Got 5 minutes? That's all you need to put together this tasty, picante-spiked dish. Then just pop it in the oven, and in less than an hour, you'll have a cheesy, family-friendly dish.”
Serves: 4 servings; Prep Time: 5 minutes; Cook Time: 45 minutes
To view this online, click here.
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Pace® Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast half (about 1 pound)
paprika
1/2 cup shredded Cheddar cheese
Directions
Stir the soup, picante sauce, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.
Flavor Variation: for Picante Chicken & Rice Bake, use 1 jar (16 ounces) Pace® Picante Sauce and omit the soup. Proceed as directed above.
TAMALE PIE WITH CHEESE CORNMEAL TOPPING
This is from Diana Rattray, Southern food expert with The Spruce. Diana wrote, “This spicy tamale pie is a classic combination of seasoned ground beef, tomatoes and corn with a cheesy cornmeal topping. The casserole is seasoned with onion, bell pepper, garlic, chili powder and ripe olives.
“The casserole is enough for 6 hearty servings. Add a side salad or beans to the dish or serve it with this easy Mexican rice.”
Total Time: 60 mins; Prep: 20 mins, Cook: 40 mins; Yield: 6 to 8 Servings
To view this online, click here.
Ingredients
1 1/2 pounds lean ground beef
3 tablespoons olive oil
1 large onion, chopped
1 clove garlic, minced
1/2 cup chopped bell pepper
2 cans (14.5 ounces each) diced tomatoes
1 can (11 to 15 ounces) whole kernel corn, drained
2 1/2 teaspoons salt
1 1/2 teaspoons chili powder
1/4 teaspoon pepper
1/2 cup yellow cornmeal
1 cup water
1/2 cup sliced ripe olives
Topping:
1 1/2 cups milk
1 teaspoon salt
2 tablespoons butter
1/2 cup yellow cornmeal
1 cup shredded Cheddar cheese
2 eggs, lightly beaten
Directions
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, stirring, until the beef is no longer pink.
Add the chopped onion, garlic and bell pepper; cook for 2 minutes, or until just tender.
Pour off excess fat.
Stir the tomatoes, corn and seasonings into the ground beef mixture and simmer for about 5 minutes longer.
Mix 1/2 cup cornmeal with 1 cup water. Stir into the mixture in the skillet. Cover and cook over low heat for about 10 minutes.
Add the sliced olives and pour the mixture into a lightly greased, shallow 2 1/2-quart or 9-by-13-by-2-inch baking pan. Set aside while you make the topping.
Heat the oven to 375 F.
In a medium saucepan, heat 1 1/2 cups milk with 1 teaspoon salt and the butter. Gradually stir in the 1/2 cup yellow cornmeal. Cook, stirring until thickened.
Remove from heat; stir in cheese and beaten eggs.
Pour the topping around the edge of casserole.
Bake in the preheated oven for 20 to 25 minutes.
EASY MEXICAN RICE
This also comes from Diana Rattray, Southern food expert with The Spruce. Diana wrote, “This is a tasty and quick rice to make to go with burritos or fajitas. Use packaged ‘ready’ rice to make this even faster.” Total Time: 10 minutes; Prep: 5 minutes; 5 minutes; Yield: Serves 4.
To view this online, click here.
Ingredients
3 green onions, thinly sliced
1 tablespoon vegetable oil
1 clove garlic, finely minced
2 cups cooked rice
1/2 cup diced tomatoes
1/3 cup tomato sauce, or to taste
Directions
In a saucepan or skillet over medium-low heat, cook the green onions for 1 minute.
Add garlic and cook for about 1 minute longer.
Stir in the rice, tomatoes, tomato sauce, and seasoning mix. Heat through.
Saturday, June 24, 2017
Saturday Recipes
While I usually don't post on Saturdays, I wanted to get another post out this week. Here are six recipes to help you through the rest of the weekend, including Tex-Mex Chicken & Rice Bake and Granny’s Chocolate Cake. Enjoy!
STRAWBERRY-KIWI SMOOTHIE
This recipe, as well as the next one (Banana-Blueberry-Soy Smoothie) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This recipe begins, “Stay full and fight disease. This high-fiber smoothie recipe becomes even healthier when you use organic kiwis, which contain higher levels of heart-healthy polyphenols and vitamin C.”
Servings: 4
1 1/4 cups cold apple juice
1 ripe banana, sliced
1 kiwi fruit, sliced
5 frozen strawberries
1 1/2 tsp honey
Combine the juice, banana, kiwifruit, strawberries, and honey. Blend until smooth.
Nutrition Information: Calories (per serving): 87; Protein: 0.5 g; Carbs: 22 g; Fiber: 1.5 g; Sugar: 16.5 g; Total fat: 0.3 g; Saturated fat: 0 g; Sodium: 3.5 mg
BANANA-BLUEBERRY-SOY SMOOTHIE
This recipe begins, “Succulent, summer-ripe blueberries burst with flavor in this delicious smoothie. If you like, skip the sugar; the fruit makes it naturally sweet.”
Servings: 2
1 1/4 cup light soy milk
1/2 cup frozen loose-pack blueberries
1/2 frozen banana, sliced
2 tsp sugar
1 tsp pure vanilla extract
Combine 1 cup of the milk, the blueberries, banana, sugar or sweetener, and vanilla extract. Blend for 20 to 30 seconds, or until smooth. Add up to 1/4 cup more milk if a thinner smoothie is desired.
Nutrition Information: Calories: 125; Protein: 3 g; Carbs: 25 g; Fiber: 2 g; Sugar: 11 g; Total fat: 1.5 g; Saturated fat: 0.1 g; Sodium: 60 mg
TEX-MEX CHICKEN & RICE BAKE
This comes from FamilyTime, and begins, “Got 5 minutes? That's all you need to put together this tasty, picante-spiked dish. Then just pop it in the oven, and in less than an hour, you'll have a cheesy, family-friendly dish.”
Serves: 4 servings; Prep Time: 5 minutes; Cook Time: 45 minutes
To view this online, click here.
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Pace® Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast half (about 1 pound)
paprika
1/2 cup shredded Cheddar cheese
Directions
Stir the soup, picante sauce, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.
Flavor Variation: for Picante Chicken & Rice Bake, use 1 jar (16 ounces) Pace® Picante Sauce and omit the soup. Proceed as directed above.
GRANNY’S CHOCOLATE CAKE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This cake recipe was adapted from the chef Larry Forgione, who served his grandmother's cake recipe at his restaurant An American Place. The dessert proved so popular that every time he tried to take it off of the menu, he said his customers threatened to riot. It's a perfect proportion of crumb to buttercream, ideal for birthdays or other celebrations where layer cake is required.”
Yield: 8 to 10 servings; Time: 1 1/2 hours, plus cooling
This was featured in “Endangered: The Beloved American Layer Cake” and can be viewed online here.
Ingredients
Butter and flour for preparing pans
2 1/2 cups all-purpose flour
1 teaspoon baking soda
q/w teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
1 teaspoon vanilla extract
11 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
4 ounces unsweetened chocolate, melted
Chocolate frosting (see recipe, which follows)
Preparation
Preheat oven to 350 degrees. Butter 3 9-inch round cake pans, and line the bottoms with wax or parchment paper. Lightly butter the paper. Dust pans with flour, and shake out excess.
Sift together the flour, baking soda, baking powder and salt. In a small bowl, combine buttermilk and vanilla.
In a large bowl, using an electric mixer set at medium-high speed, cream the butter. Slowly add the sugar, and continue beating until well blended and light colored. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with the buttermilk mixture in 2 or 3 additions, beating well after each addition. Beat in the melted chocolate until well blended. Spoon batter into prepared pans, and smooth tops with a rubber spatula.
Bake for 30 to 35 minutes, or until a toothpick inserted in center of a cake layer comes out clean. Let cake layers cool in the pans on wire racks for 10 minutes, then invert onto other racks and peel off the paper. Invert again, and let cool completely on the racks. Frost with chocolate frosting.
CHOCOLATE FROSTING
This is also from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Here is a buttercream frosting like your grandmother might have made. Pair it with chocolate cake for a rich birthday treat.”
Yield: 2 cups; Time: 20 minutes.
This was also featured in “Endangered: The Beloved American Layer Cake” and can be viewed online here.
Ingredients
2 1/2 sticks unsalted butter
1/4 cup unsweetened cocoa powder
1 cup confectioners' sugar, sifted
1/2 teaspoon salt
1 teaspoon vanilla extract
6 egg yolks
1 1/4 pounds semisweet chocolate, melted and cooled
Preparation
In a saucepan over medium heat, melt butter with 1/3 cup water and the cocoa, stirring until smooth. Remove from heat, and let cool.
Add confectioners' sugar, salt and vanilla, and stir until smooth. Stir in egg yolks until smooth, and then chocolate. Use immediately.
KID FRIENDLY PASTA SALAD
This is from Ree Drummond of The Food Network’s The Pioneer Woman.
Total Time: 35 minutes; Active: 15 minutes; Yield: 8 servings; Level: Easy.
To view this online, click here.
Ingredients
12 ounces fun-shaped pasta, such as radiatore
8 slices thin bacon
1/2 cup mayonnaise
1/2 cup whole milk
4 tablespoons white vinegar
1/2 teaspoon salt
Dash sugar, optional
10 ounces grape tomatoes (yellow and red), halved lengthwise
1/2 pound Cheddar, cut into small cubes
3 green onions, thinly sliced
Ground black pepper
24 whole basil leaves, chiffonade
Directions
Cook the pasta according to the packet instructions. Then drain and rinse in cold water until cool. Set aside.
Cut the bacon into 1/2-inch pieces and throw into a large skillet. Saute until slightly crisp, and then remove to a paper-towel-lined-plate.
For the dressing, mix the mayonnaise, milk, vinegar, salt, and sugar if using in a small bowl.
Stir together the pasta, dressing, tomatoes, bacon, Cheddar and green onions in a large mixing bowl. Taste for seasonings, adding more salt and pepper if needed.
Stir in the basil at the end.
STRAWBERRY-KIWI SMOOTHIE
This recipe, as well as the next one (Banana-Blueberry-Soy Smoothie) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This recipe begins, “Stay full and fight disease. This high-fiber smoothie recipe becomes even healthier when you use organic kiwis, which contain higher levels of heart-healthy polyphenols and vitamin C.”
Servings: 4
1 1/4 cups cold apple juice
1 ripe banana, sliced
1 kiwi fruit, sliced
5 frozen strawberries
1 1/2 tsp honey
Combine the juice, banana, kiwifruit, strawberries, and honey. Blend until smooth.
Nutrition Information: Calories (per serving): 87; Protein: 0.5 g; Carbs: 22 g; Fiber: 1.5 g; Sugar: 16.5 g; Total fat: 0.3 g; Saturated fat: 0 g; Sodium: 3.5 mg
BANANA-BLUEBERRY-SOY SMOOTHIE
This recipe begins, “Succulent, summer-ripe blueberries burst with flavor in this delicious smoothie. If you like, skip the sugar; the fruit makes it naturally sweet.”
Servings: 2
1 1/4 cup light soy milk
1/2 cup frozen loose-pack blueberries
1/2 frozen banana, sliced
2 tsp sugar
1 tsp pure vanilla extract
Combine 1 cup of the milk, the blueberries, banana, sugar or sweetener, and vanilla extract. Blend for 20 to 30 seconds, or until smooth. Add up to 1/4 cup more milk if a thinner smoothie is desired.
Nutrition Information: Calories: 125; Protein: 3 g; Carbs: 25 g; Fiber: 2 g; Sugar: 11 g; Total fat: 1.5 g; Saturated fat: 0.1 g; Sodium: 60 mg
TEX-MEX CHICKEN & RICE BAKE
This comes from FamilyTime, and begins, “Got 5 minutes? That's all you need to put together this tasty, picante-spiked dish. Then just pop it in the oven, and in less than an hour, you'll have a cheesy, family-friendly dish.”
Serves: 4 servings; Prep Time: 5 minutes; Cook Time: 45 minutes
To view this online, click here.
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Pace® Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast half (about 1 pound)
paprika
1/2 cup shredded Cheddar cheese
Directions
Stir the soup, picante sauce, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.
Flavor Variation: for Picante Chicken & Rice Bake, use 1 jar (16 ounces) Pace® Picante Sauce and omit the soup. Proceed as directed above.
GRANNY’S CHOCOLATE CAKE
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This cake recipe was adapted from the chef Larry Forgione, who served his grandmother's cake recipe at his restaurant An American Place. The dessert proved so popular that every time he tried to take it off of the menu, he said his customers threatened to riot. It's a perfect proportion of crumb to buttercream, ideal for birthdays or other celebrations where layer cake is required.”
Yield: 8 to 10 servings; Time: 1 1/2 hours, plus cooling
This was featured in “Endangered: The Beloved American Layer Cake” and can be viewed online here.
Ingredients
Butter and flour for preparing pans
2 1/2 cups all-purpose flour
1 teaspoon baking soda
q/w teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
1 teaspoon vanilla extract
11 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
4 ounces unsweetened chocolate, melted
Chocolate frosting (see recipe, which follows)
Preparation
Preheat oven to 350 degrees. Butter 3 9-inch round cake pans, and line the bottoms with wax or parchment paper. Lightly butter the paper. Dust pans with flour, and shake out excess.
Sift together the flour, baking soda, baking powder and salt. In a small bowl, combine buttermilk and vanilla.
In a large bowl, using an electric mixer set at medium-high speed, cream the butter. Slowly add the sugar, and continue beating until well blended and light colored. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with the buttermilk mixture in 2 or 3 additions, beating well after each addition. Beat in the melted chocolate until well blended. Spoon batter into prepared pans, and smooth tops with a rubber spatula.
Bake for 30 to 35 minutes, or until a toothpick inserted in center of a cake layer comes out clean. Let cake layers cool in the pans on wire racks for 10 minutes, then invert onto other racks and peel off the paper. Invert again, and let cool completely on the racks. Frost with chocolate frosting.
CHOCOLATE FROSTING
This is also from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Here is a buttercream frosting like your grandmother might have made. Pair it with chocolate cake for a rich birthday treat.”
Yield: 2 cups; Time: 20 minutes.
This was also featured in “Endangered: The Beloved American Layer Cake” and can be viewed online here.
Ingredients
2 1/2 sticks unsalted butter
1/4 cup unsweetened cocoa powder
1 cup confectioners' sugar, sifted
1/2 teaspoon salt
1 teaspoon vanilla extract
6 egg yolks
1 1/4 pounds semisweet chocolate, melted and cooled
Preparation
In a saucepan over medium heat, melt butter with 1/3 cup water and the cocoa, stirring until smooth. Remove from heat, and let cool.
Add confectioners' sugar, salt and vanilla, and stir until smooth. Stir in egg yolks until smooth, and then chocolate. Use immediately.
KID FRIENDLY PASTA SALAD
This is from Ree Drummond of The Food Network’s The Pioneer Woman.
Total Time: 35 minutes; Active: 15 minutes; Yield: 8 servings; Level: Easy.
To view this online, click here.
Ingredients
12 ounces fun-shaped pasta, such as radiatore
8 slices thin bacon
1/2 cup mayonnaise
1/2 cup whole milk
4 tablespoons white vinegar
1/2 teaspoon salt
Dash sugar, optional
10 ounces grape tomatoes (yellow and red), halved lengthwise
1/2 pound Cheddar, cut into small cubes
3 green onions, thinly sliced
Ground black pepper
24 whole basil leaves, chiffonade
Directions
Cook the pasta according to the packet instructions. Then drain and rinse in cold water until cool. Set aside.
Cut the bacon into 1/2-inch pieces and throw into a large skillet. Saute until slightly crisp, and then remove to a paper-towel-lined-plate.
For the dressing, mix the mayonnaise, milk, vinegar, salt, and sugar if using in a small bowl.
Stir together the pasta, dressing, tomatoes, bacon, Cheddar and green onions in a large mixing bowl. Taste for seasonings, adding more salt and pepper if needed.
Stir in the basil at the end.
Friday, June 23, 2017
Friday Recipes
It's finally Friday. Yay! Here are six recipes to help you through the weekend, including Tex-Mex Chicken & Rice Bake and Strawberry Chicken Salad. Enjoy!
APRICOT-MANGO MADNESS
This recipe, as well as the next one (Watermelon Wonder) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This one begins, “Fresh lemon juice adds a tangy splash to this sweet smoothie.”
Serves: 2
6 apricots, peeled, pitted, and chopped (about 2 cups)
2 ripe mangoes, 10 to 12 ounces each, peeled and chopped (about 2 cups)
1 cup reduced-fat milk or plain low-fat yogurt
4 tsp fresh lemon juice
1/4 tsp vanilla extract
8 ice cubes
Lemon peel twists (garnish)
Place the apricots, mangoes, milk or yogurt, lemon juice, and vanilla extract in a blender. Process for 8 seconds. Add the ice cubes, and process 6 to 8 seconds longer, or until smooth.
Pour into tall glasses, garnish with lemon twists, if desired, and serve immediately.
Nutrition Information: Calories: 252; Protein: 7 g; Carbs: 53 g; Fiber: 6 g; Sugar: 45.5 g; Total fat: 3.5 g; Saturated fat: 1.5 g; Sodium: 57 mg
WATERMELON WONDER
This recipe begins, “Transform a summer fruit favorite into a delightful healthy smoothie. Just remember to buy seedless watermelon or remove the seeds before you blend!”
Servings: 2
2 cups chopped watermelon
1/4 cup fat-free milk
2 cups ice
Combine the watermelon and milk, and blend for 15 seconds, or until smooth. Add the ice, and blend 20 seconds longer, or to your desired consistency. Add more ice, if needed, and blend for 10 seconds.
Nutrition Information: Calories: 56; Protein: 2 g; Carbs: 13 g; Fiber: 0.5 g; Sugar: 11 g; Total fat: 0.3 g; Saturated fat: 0 g; Sodium: 19.5 mg
STRAWBERRY CHICKEN SALAD
This recipe was found in an article on Prevention's website, titled “20 Scrumptious Strawberry Recipes.” Click here to see the article and all twelve recipes.
SERVINGS: 4
2 tbsp olive oil
1 tbsp vinegar
3/4 lb cubed cooked chicken breast
2 C strawberries, quartered
1 C tender watercress leaves
1/8 tsp salt
1/8 tsp pepper
Whisk together olive oil and vinegar in medium bowl.
Add chicken, strawberries, watercress leaves, salt, and pepper. Toss gently.
NUTRITION (per serving): 228 cal, 27 g pro, 7 g carb, 2 g fiber, 10 g fat, 2 g sat fat, 286 mg sodium
TEX-MEX CHICKEN & RICE BAKE
This comes from FamilyTime, and begins, “Got 5 minutes? That's all you need to put together this tasty, picante-spiked dish. Then just pop it in the oven, and in less than an hour, you'll have a cheesy, family-friendly dish.”
Serves: 4 servings; Prep Time: 5 minutes; Cook Time: 45 minutes
To view this online, click here.
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Pace® Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast half (about 1 pound)
paprika
1/2 cup shredded Cheddar cheese
Directions
Stir the soup, picante sauce, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.
Flavor Variation: for Picante Chicken & Rice Bake, use 1 jar (16 ounces) Pace® Picante Sauce and omit the soup. Proceed as directed above.
SKILLET CHICKEN WITH TOMATOES, PANCETTA AND MOZZARELLA
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “With a topping of tomato sauce and fresh mozzarella, it’s no wonder that I always think of this easy skillet dish as "pizza chicken." It’s a tangy, milky, gooey, lovable meal that’s somewhat reminiscent of chicken Parmesan, but with succulent bone-in chicken pieces instead of breaded and fried cutlets. Even better, it has pancetta and anchovies for complexity of flavor, and the whole thing comes together in under an hour.”
Yield: 4 servings; Time: 45 minutes
This was originally featured in “Skillet Chicken Swimming in Tomato Sauce” and can be viewed online here.
Ingredients
3 1/2 pounds bone-in chicken pieces (or use a 31/2 pound chicken cut into 8 pieces)
2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon extra-virgin olive oil
5 ounces pancetta, diced
3 garlic cloves, thinly sliced
2 anchovy fillets
1/4 teaspoon red pepper flakes
1 (28-ounce) can whole plum tomatoes
1 large basil sprig, plus more chopped basil for serving
8 ounces bocconcini, halved (or use mozzarella cut into 3/4-inch pieces)
Preparation
Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.
In a large oven-proof skillet, warm oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate.
Add chicken to skillet. Sear, turning only occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate. Pour off all but 1 tablespoon oil.
Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens somewhat, about 10 minutes.
Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes.
Scatter bocconcini or mozzarella pieces over skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (watch carefully to see that it does not burn). Garnish with pancetta and chopped basil before serving.
CRISPY CHICKPEAS WITH GROUND MEAT
This is from Mark Bittman, also in The New York Times cooking e-newsletter. Mark wrote, “Chickpeas have characteristics other legumes don't share. When cooked until tender, they don't turn to mush, and their cooking broth is delicious. This recipe takes advantage of both assets. Related to a classic chili, it combines chickpeas, meat and spices. The cooked chickpeas are sautéed over high heat until browned and slightly crisp, and the pan is deglazed with chickpea cooking liquid.
“This dish works equally well with canned or homecooked chickpeas, and if you like a bit more kick, double or triple the ancho chiles or chile powder. Turmeric or saffron, as a couple of readers suggested, also work well. Don't want to use ground beef? Ground turkey, chicken or pork would sub in well here. For a bit more flavor, add a clove or two of chopped garlic to the browning meat. The point is: Improvise. This recipe begs for it.”
Yield: 4 servings; Time: 30 minutes
This was featured in “THE MINIMALIST; Chickpeas, Dressed Up To Show Off’ and can be viewed onlinehere.
Ingredients
1/2 to 1 pound ground beef or other meat
4 cups cooked chickpeas (about 1 28-ounce can), drained (reserve 1 cup liquid)
2 teaspoons ground cumin
1 ancho or chipotle chile, soaked, stemmed, seeded and minced; or 1 teaspoon good chile powder
2 teaspoons minced garlic
Salt and pepper
1 tablespoon extra virgin olive oil
Minced cilantro or parsley for garnish (optional)
Preparation
Turn heat to high under a large, deep skillet, and add meat a little at a time, breaking it into small pieces as you do. Stir and break up meat a bit more, then add chickpeas. Keep heat high, and continue to cook, stirring occasionally until chickpeas begin to brown and pop, 5 to 10 minutes. Don't worry if mixture sticks a bit, but if it begins to scorch, lower heat slightly.
Add cumin, chili or chili powder and garlic. Cook, stirring, for about a minute. Add reserved cooking liquid, and stir, scraping bottom of pan to loosen any browned bits. Season with salt and pepper, then turn heat to medium-low. Continue to cook until mixture is no longer soupy but not dry.
Stir in olive oil, then taste, and adjust seasoning if necessary. Garnish if you like, and serve immediately, with rice or pita bread.
APRICOT-MANGO MADNESS
This recipe, as well as the next one (Watermelon Wonder) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.
This one begins, “Fresh lemon juice adds a tangy splash to this sweet smoothie.”
Serves: 2
6 apricots, peeled, pitted, and chopped (about 2 cups)
2 ripe mangoes, 10 to 12 ounces each, peeled and chopped (about 2 cups)
1 cup reduced-fat milk or plain low-fat yogurt
4 tsp fresh lemon juice
1/4 tsp vanilla extract
8 ice cubes
Lemon peel twists (garnish)
Place the apricots, mangoes, milk or yogurt, lemon juice, and vanilla extract in a blender. Process for 8 seconds. Add the ice cubes, and process 6 to 8 seconds longer, or until smooth.
Pour into tall glasses, garnish with lemon twists, if desired, and serve immediately.
Nutrition Information: Calories: 252; Protein: 7 g; Carbs: 53 g; Fiber: 6 g; Sugar: 45.5 g; Total fat: 3.5 g; Saturated fat: 1.5 g; Sodium: 57 mg
WATERMELON WONDER
This recipe begins, “Transform a summer fruit favorite into a delightful healthy smoothie. Just remember to buy seedless watermelon or remove the seeds before you blend!”
Servings: 2
2 cups chopped watermelon
1/4 cup fat-free milk
2 cups ice
Combine the watermelon and milk, and blend for 15 seconds, or until smooth. Add the ice, and blend 20 seconds longer, or to your desired consistency. Add more ice, if needed, and blend for 10 seconds.
Nutrition Information: Calories: 56; Protein: 2 g; Carbs: 13 g; Fiber: 0.5 g; Sugar: 11 g; Total fat: 0.3 g; Saturated fat: 0 g; Sodium: 19.5 mg
STRAWBERRY CHICKEN SALAD
This recipe was found in an article on Prevention's website, titled “20 Scrumptious Strawberry Recipes.” Click here to see the article and all twelve recipes.
SERVINGS: 4
2 tbsp olive oil
1 tbsp vinegar
3/4 lb cubed cooked chicken breast
2 C strawberries, quartered
1 C tender watercress leaves
1/8 tsp salt
1/8 tsp pepper
Whisk together olive oil and vinegar in medium bowl.
Add chicken, strawberries, watercress leaves, salt, and pepper. Toss gently.
NUTRITION (per serving): 228 cal, 27 g pro, 7 g carb, 2 g fiber, 10 g fat, 2 g sat fat, 286 mg sodium
TEX-MEX CHICKEN & RICE BAKE
This comes from FamilyTime, and begins, “Got 5 minutes? That's all you need to put together this tasty, picante-spiked dish. Then just pop it in the oven, and in less than an hour, you'll have a cheesy, family-friendly dish.”
Serves: 4 servings; Prep Time: 5 minutes; Cook Time: 45 minutes
To view this online, click here.
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Pace® Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast half (about 1 pound)
paprika
1/2 cup shredded Cheddar cheese
Directions
Stir the soup, picante sauce, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.
Flavor Variation: for Picante Chicken & Rice Bake, use 1 jar (16 ounces) Pace® Picante Sauce and omit the soup. Proceed as directed above.
SKILLET CHICKEN WITH TOMATOES, PANCETTA AND MOZZARELLA
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “With a topping of tomato sauce and fresh mozzarella, it’s no wonder that I always think of this easy skillet dish as "pizza chicken." It’s a tangy, milky, gooey, lovable meal that’s somewhat reminiscent of chicken Parmesan, but with succulent bone-in chicken pieces instead of breaded and fried cutlets. Even better, it has pancetta and anchovies for complexity of flavor, and the whole thing comes together in under an hour.”
Yield: 4 servings; Time: 45 minutes
This was originally featured in “Skillet Chicken Swimming in Tomato Sauce” and can be viewed online here.
Ingredients
3 1/2 pounds bone-in chicken pieces (or use a 31/2 pound chicken cut into 8 pieces)
2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon extra-virgin olive oil
5 ounces pancetta, diced
3 garlic cloves, thinly sliced
2 anchovy fillets
1/4 teaspoon red pepper flakes
1 (28-ounce) can whole plum tomatoes
1 large basil sprig, plus more chopped basil for serving
8 ounces bocconcini, halved (or use mozzarella cut into 3/4-inch pieces)
Preparation
Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.
In a large oven-proof skillet, warm oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate.
Add chicken to skillet. Sear, turning only occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate. Pour off all but 1 tablespoon oil.
Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens somewhat, about 10 minutes.
Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes.
Scatter bocconcini or mozzarella pieces over skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (watch carefully to see that it does not burn). Garnish with pancetta and chopped basil before serving.
CRISPY CHICKPEAS WITH GROUND MEAT
This is from Mark Bittman, also in The New York Times cooking e-newsletter. Mark wrote, “Chickpeas have characteristics other legumes don't share. When cooked until tender, they don't turn to mush, and their cooking broth is delicious. This recipe takes advantage of both assets. Related to a classic chili, it combines chickpeas, meat and spices. The cooked chickpeas are sautéed over high heat until browned and slightly crisp, and the pan is deglazed with chickpea cooking liquid.
“This dish works equally well with canned or homecooked chickpeas, and if you like a bit more kick, double or triple the ancho chiles or chile powder. Turmeric or saffron, as a couple of readers suggested, also work well. Don't want to use ground beef? Ground turkey, chicken or pork would sub in well here. For a bit more flavor, add a clove or two of chopped garlic to the browning meat. The point is: Improvise. This recipe begs for it.”
Yield: 4 servings; Time: 30 minutes
This was featured in “THE MINIMALIST; Chickpeas, Dressed Up To Show Off’ and can be viewed onlinehere.
Ingredients
1/2 to 1 pound ground beef or other meat
4 cups cooked chickpeas (about 1 28-ounce can), drained (reserve 1 cup liquid)
2 teaspoons ground cumin
1 ancho or chipotle chile, soaked, stemmed, seeded and minced; or 1 teaspoon good chile powder
2 teaspoons minced garlic
Salt and pepper
1 tablespoon extra virgin olive oil
Minced cilantro or parsley for garnish (optional)
Preparation
Turn heat to high under a large, deep skillet, and add meat a little at a time, breaking it into small pieces as you do. Stir and break up meat a bit more, then add chickpeas. Keep heat high, and continue to cook, stirring occasionally until chickpeas begin to brown and pop, 5 to 10 minutes. Don't worry if mixture sticks a bit, but if it begins to scorch, lower heat slightly.
Add cumin, chili or chili powder and garlic. Cook, stirring, for about a minute. Add reserved cooking liquid, and stir, scraping bottom of pan to loosen any browned bits. Season with salt and pepper, then turn heat to medium-low. Continue to cook until mixture is no longer soupy but not dry.
Stir in olive oil, then taste, and adjust seasoning if necessary. Garnish if you like, and serve immediately, with rice or pita bread.
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