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Showing posts from February, 2009

Angie's Tweaked Southwest Chicken Soup

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1 pkg boneless, skinless chicken breasts or tenders (approximately 1lb) 2 T olive oil 1 medium chopped onion 2 T minced garlic 1/2 t. chipotle chili powder 1/2 t. cumin 1/8 t. red pepper 1/2 t. salt 96 oz chicken broth (chicken, onion, carrots, celery, salt & pepper) 1 15 oz. can black beans, drained and rinsed 1 can rotel chopped tomatoes and chilis 1 15 oz. can kidney beans 2 T fresh cilantro, chopped To make broth: Cut the roots off the ends of the onion, leave the skin on and cut into quarters. Cut 1-3 carrots into 3-4 pieces each. Cut 1-3 celery stalks into 3-4 pieces each. Put all this plus chicken and water to the top of the Dutch Oven. Season with salt and pepper. Bring to a boil and cook until chicken is done. Remove chicken to cool, remove vegetables and throw away. Skim foam off broth if you want. Sauté the onions in olive oil until they're translucent (I actually cook mine a little longer until they start to brown/caramelize). Add the garlic and seasonings

Southwest Chicken Soup

1 pkg boneless, skinless chicken breasts or tenders 2 T olive oil 1/2 cup chopped onion 2 T minced garlic 1/2 t. chili powder 1/2 t. cumin 1/8 t. red pepper 1/2 t. salt Large box chicken broth 1 15 oz. can black beans, drained and rinsed 1 15 oz. can Mexican stewed tomatoes (I use kitchen shears and cut the tomatoes) 1 15 oz. can white sweet corn, un-drained 2 T fresh cilantro, chopped Saute the chicken in the olive oil until the meat is white. Add the onions, garlic, and seasonings and cook for 2-3 minutes until the onions are tender. Add the broth and vegetables. Simmer for 15 minutes or more. Add the cilantro a few minutes before serving so that the green color remains. Top with shredded cheese, and serve with tortilla chips. Enjoy. This is an easy recipe to double and freeze in individual servings.

Mexican Stuffed Pizza

SOUNDS FABULOUS- got it on the menu next week! 1 lb. ground beef 1/2 cup (or more to taste) hot sauce 2 8-oz. cans reduced-fat crescent rolls low-fat cheddar cheese lettuce tomato cilantro sliced black olives low-fat sour cream Preheat oven to 350 ° degrees. Brown beef in skillet. Add hot sauce and simmer on low. On a 10-12 inch round pizza pan (or large cookie sheet), slightly overlap wide ends of crescent rolls around the pizza pan, positioning the top half of each triangle so that it's hanging over the edge of the pan. Spoon beef mixture in the center of each triangle and sprinkle with cheese. Bring top halves of each triangle over the beef and tuck under. Bake for 28-30 minutes or when crescent rolls become slightly brown on top. Cool and add chopped lettuce, tomato, cilantro, sour cream and black olives in the center!

"Low Carb" Meatloaf

I found this recipe several years ago when I was low-carbing. I'm fairly permanently low-carbing now, or at least high proteining. I am pretty much incapable of following recipes exactly- I just normally cannot force myself to do it. But when I follow this recipe in general, Bryson and I really like it- you might try it if you've never had meatloaf with ground mushrooms in it. Also I use "no salt added" tomato sauce nowadays to lower the sodium content. MUSHROOM MEATLOAF Yield: 8 servings Source: "Secrets of Good-Carb Low-Carb Living" Book Info: http://diabeticgourmet.com/book_archive/... INGREDIENTS - 1-1/2 pounds 95-percent-lean ground beef or ground turkey - 2 cups very finely chopped fresh mushrooms - 3/4 cup very finely chopped onion - 3/4 cup quick-cooking (1-minute) oats - 8-ounce can tomato sauce with roasted garlic or Italian herbs - 1/4 cup plus 2 tablespoons fat-free egg substitute - 1/4 cup very finely chopped fresh parsley, or 1 tables