Arroz con Pollo

This recipe was adapted from here: Arroz con Pollo

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CHICKEN STOCK INGREDIENTS:

  • 1 lb boneless skinless chicken thighs
  • 1/4 cup white onion – diced
  • 2 garlic cloves
  • 3/4 tbsp cumin
  • 2 packets sazon Goya
  • 2 bay leafs
  • salt and pepper

RICE INGREDIENTS:

  • 2 tbsp olive oil
  • 1/4 cup white onion – diced
  • 2 garlic cloves – minced
  • 1/2 cup red bell pepper – diced
  • 1 poblano pepper – diced
  • 1 1/2 cup brown jasmine rice
  • 1 1/2 tbsp tomato paste
  • 1 chicken bouillon cube
  • 3 cups chicken stock
  • 2 packets sazon Goya
  • 1 tsp cilantro from tube
  • 1/2 cup peas
  • 1/2 cup carrots diced

INSTRUCTIONS:

  • Place the chicken thighs, 5 cups water and the remaining ingredients for the stock in a medium pot and bring to a boil.
  • Cover and reduce the heat to medium low.
  • Cook for 20 to 25 minutes then turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.
  • In a medium pot, heat the olive oil over medium-high heat. Add the onions, poblano peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.
  • Add the brown rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes.
  • Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 35 minutes.
  • Add the peas and carrots and cook for and additional 7 minutes
  • Add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 additional minutes

This recipe yeilds approximately eight 1 cup servings
Points Plus value is 7pp per serving

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Tuna Salad “Taco” and Butternut Squash Fries

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TUNA SALAD “TACO” INGREDIENTS:

  • 1 can tuna (in water) drained
  • 1/4 cup carrots (chopped finely or shredded)
  • 1 tbsp red onion,minced
  • 1 tbsp light mayonnaise
  • 2 tbsp nonfat Greek yogurt
  • paprika to taste
  • salt and pepper to taste
  • Romaine lettuce leaves
  • low fat American cheese
  • sliced tomato

INSTRUCTIONS:

  • Combine tuna, carrots, onion, mayonnaise, yogurt, paprika, salt and pepper
  • Assemble taco with fresh tomato slices and american cheese

BUTTERNUT SQUASH “FRIES” INGREDIENTS:

  • Butternut squash
  • cooking spray
  • salt and pepper
  • paprika
  • garlic powder

INSTRUCTIONS:

  • Preheat oven to 400
  • Peel and slice squash into uniform pieces
  • Spray fries with cooking spray
  • season, to taste, with salt, pepper, garlic powder and paprika
  • spray baking sheet with cooking spray to prevent sticking
  • lay fries in a single layer on sheet
  • bake at 400 for 20 minutes
  • Flip fries
  • Bake another 20 minutes or until edges are browned

Ricotta Cheese and Spinach stuffed Chicken Breasts

INGREDIENTS:

  • 20 oz uncooked boneless skinless chicken breast(s) (Use 2 10oz chicken breasts butterfly and pound)   
  • 1/2 cup  part-skim ricotta cheese   
  • 1 egg white 
  • 10oz package frozen spinach (thawed)   
  • 4 cup(s) fresh mushroom(s)   
  • 1/2 clove  garlic   
  • 2 oz shredded fat free mozzarella

INSTRUCTIONS:

  • Sauté mushrooms, spinach and garlic
  • In a bowl, combine ricotta, egg white, mozzarella
  • Add sautéed mushrooms, spinach and garlic
  • Lay out pounded chicken breasts and place 1/2 of ricotta mixture in each
  • Roll up each breast and secure with toothpicks or kitchen twine
  • Sear in pan on each side for approximately 3 min per side until chicken is cooked through

This recipe yeilds four servings
Points Plus value is 6pp per serving

Garbanzo Bean Pizza

CRUST INGREDIENTS:

  • 1/2 cup(s) canned garbanzo beans
  • 1 cup(s) uncooked oatmeal   
  • 1 item(s) egg white(s)   
  • 1 Tbsp olive oil   
  • 1 Tbsp ground basil   
  • 1 Tbsp ground oregano   
  • 1 Tbsp crushed red pepper flakes   
  • 1 Tbsp garlic powder   
  • 2 tsp table salt    

TOPPINGS:  

  • 1 cup(s) shredded fat-free Cheddar cheese   
  • 1 cup(s) fresh mushroom(s)   
  • 1/2 cup(s) (sliced) uncooked red onion(s)   
  • 1 cup(s) bottled spaghetti sauce   

INSTRUCTIONS:

  • Blend oatmeal, garbanzo beans, egg white, olive oil and seasonings (to taste) in blender/food processor until smooth.
  • Add a little water to loosen up ingredients.
  • Keep mixture at a dough-like consistency.
  • Roll out dough to approximately 1/4 inch
  • Bake in oven at 400 degrees until edges lift off from pan and the crust looks cracked.
  • Remove from oven and add desired toppings (listed are my choices, feel free to add/remove) and return to oven until cheese is melted.
  • Remove, cool and cut into 4 pieces.

This recipe yeilds four servings
Points Plus value is 7pp per serving