Monday, March 10, 2014
Lunch 3.10.14
Monday, June 15, 2009
Layered Mexican Chicken
This is a Weight Watchers recipe that I made Sunday night. It was very easy, especially because I had cooked chicken already. This served 12 so I halved it. Below is the halved recipe.
1 lb cooked chicken breasts, chopped into 1 inch pieces
1.5 c. fat-free sour cream (I used low fat because I always do)
1 15.5 oz can black beans, rinsed and drained
1 4 oz. can chopped green chiles, drained
1 c. shredded Monterrey Jack cheese (I used a mix of Cheddar and Pepper Jack)
1 tsp ground cumin
1/8 tsp black pepper
6 6 in corn tortillas, cut into 2 inch strips
salsa
Preheat oven to 350 and spray square baking dish with cooking spray.
Mix chicken, sour cream, beans, chiles, 1/2 c. of cheese, cumin, and pepper. Toss to combine.
Place half of the tortilla strips in an overlapping layer in bottom of pan. Spoon half of chicken mixture on top. Place the remaining tortilla strips on top in an overlapping layer. Top with remaining chicken mixture. Sprinkle with rest of cheese. Bake until heated through and the cheese is melted, about 30 minutes. Let stand 5 minutes, then cut into 12 portions and serve with salsa.
1 lb cooked chicken breasts, chopped into 1 inch pieces
1.5 c. fat-free sour cream (I used low fat because I always do)
1 15.5 oz can black beans, rinsed and drained
1 4 oz. can chopped green chiles, drained
1 c. shredded Monterrey Jack cheese (I used a mix of Cheddar and Pepper Jack)
1 tsp ground cumin
1/8 tsp black pepper
6 6 in corn tortillas, cut into 2 inch strips
salsa
Preheat oven to 350 and spray square baking dish with cooking spray.
Mix chicken, sour cream, beans, chiles, 1/2 c. of cheese, cumin, and pepper. Toss to combine.
Place half of the tortilla strips in an overlapping layer in bottom of pan. Spoon half of chicken mixture on top. Place the remaining tortilla strips on top in an overlapping layer. Top with remaining chicken mixture. Sprinkle with rest of cheese. Bake until heated through and the cheese is melted, about 30 minutes. Let stand 5 minutes, then cut into 12 portions and serve with salsa.
Monday, May 11, 2009
Chicken Lettuce Wraps
Lots of leftover grilled chicken, so planning on these Lettuce Wraps. They are delicious and Neil loves them. The sauce is delicious.
Chicken Lettuce Wraps with Sweet and Spicy Sauce
3 tablespoons unsalted, dry-roasted peanuts
3 tablespoons hoisin sauce
2 tablespoons cider vinegar
2 teaspoons low-sodium soy sauce
1 teaspoon bottled ground fresh ginger (such as Spice World)
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
1/2 teaspoon bottled minced garlic
2 cups packaged cabbage-and-carrot coleslaw
8 ounces grilled chicken breast strips (such as Louis Rich)
12 Bibb lettuce leaves
Place peanuts in a small nonstick skillet over medium-high heat; cook 3 minutes or until lightly browned, shaking pan frequently. Remove pan from heat; set aside.
Combine hoisin, vinegar, soy sauce, ginger, oil, pepper, and garlic in a small bowl, stirring well with a whisk.
Combine peanuts, coleslaw, and chicken in a medium bowl; toss well.
Spoon about 1/3 cup chicken salad in the center of each lettuce leaf; top each with 2 teaspoons sauce. Roll up; secure with a wooden pick.
Yield: 4 servings (serving size: 3 wraps)
CALORIES 197 (34% from fat); FAT 7.4g (sat 1.4g,mono 2.9g,poly 2.1g); IRON 1.9mg; CHOLESTEROL 37mg; CALCIUM 40mg; CARBOHYDRATE 18.2g; SODIUM 825mg; PROTEIN 16.5g; FIBER 3.4g
Cooking Light, JUNE 2006
Chicken Lettuce Wraps with Sweet and Spicy Sauce
3 tablespoons unsalted, dry-roasted peanuts
3 tablespoons hoisin sauce
2 tablespoons cider vinegar
2 teaspoons low-sodium soy sauce
1 teaspoon bottled ground fresh ginger (such as Spice World)
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
1/2 teaspoon bottled minced garlic
2 cups packaged cabbage-and-carrot coleslaw
8 ounces grilled chicken breast strips (such as Louis Rich)
12 Bibb lettuce leaves
Place peanuts in a small nonstick skillet over medium-high heat; cook 3 minutes or until lightly browned, shaking pan frequently. Remove pan from heat; set aside.
Combine hoisin, vinegar, soy sauce, ginger, oil, pepper, and garlic in a small bowl, stirring well with a whisk.
Combine peanuts, coleslaw, and chicken in a medium bowl; toss well.
Spoon about 1/3 cup chicken salad in the center of each lettuce leaf; top each with 2 teaspoons sauce. Roll up; secure with a wooden pick.
Yield: 4 servings (serving size: 3 wraps)
CALORIES 197 (34% from fat); FAT 7.4g (sat 1.4g,mono 2.9g,poly 2.1g); IRON 1.9mg; CHOLESTEROL 37mg; CALCIUM 40mg; CARBOHYDRATE 18.2g; SODIUM 825mg; PROTEIN 16.5g; FIBER 3.4g
Cooking Light, JUNE 2006
Thursday, May 7, 2009
The Perfect Summer Dinner. 3-Step Taco Salad
This looks like a perfect summer meal. Can't wait to try it. From Cooking Light.
Three-Step Taco Salad
1 pound ground sirloin
1 (1.25-ounce package) taco seasoning
3/4 cup water
2/3 cup fat-free sour cream
2/3 cup bottled salsa
8 cups shredded iceberg lettuce
4 cups (4 ounces) bite-sized baked tortilla chips
2 cups chopped fresh tomatoes, drained
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
1 (15-ounce) can kidney or black beans, rinsed and drained
1/2 cup sliced ripe black olives
Cook the beef in large skillet over medium-high heat until browned, stirring to crumble. Stir in taco seasoning and water. Reduce heat, and simmer 5 minutes, stirring occasionally.
Combine sour cream and salsa in a small bowl.
Combine the beef mixture, iceberg lettuce, tortilla chips, tomatoes, 1/2 cup cheese, and beans in a large bowl. Drizzle the sour cream mixture over the salad, and toss gently. Sprinkle with 1/2 cup cheese and black olives. Serve immediately.
Yield: 10 servings (serving size: 2 cups)
CALORIES 217 (24% from fat); FAT 5.7g (sat 2.3g,mono 1.5g,poly 0.7g); IRON 2.2mg; CHOLESTEROL 34mg; CALCIUM 171mg; CARBOHYDRATE 26.1g; SODIUM 757mg; PROTEIN 16.8g; FIBER 5g
Cooking Light, JULY 2003
Three-Step Taco Salad
1 pound ground sirloin
1 (1.25-ounce package) taco seasoning
3/4 cup water
2/3 cup fat-free sour cream
2/3 cup bottled salsa
8 cups shredded iceberg lettuce
4 cups (4 ounces) bite-sized baked tortilla chips
2 cups chopped fresh tomatoes, drained
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
1 (15-ounce) can kidney or black beans, rinsed and drained
1/2 cup sliced ripe black olives
Cook the beef in large skillet over medium-high heat until browned, stirring to crumble. Stir in taco seasoning and water. Reduce heat, and simmer 5 minutes, stirring occasionally.
Combine sour cream and salsa in a small bowl.
Combine the beef mixture, iceberg lettuce, tortilla chips, tomatoes, 1/2 cup cheese, and beans in a large bowl. Drizzle the sour cream mixture over the salad, and toss gently. Sprinkle with 1/2 cup cheese and black olives. Serve immediately.
Yield: 10 servings (serving size: 2 cups)
CALORIES 217 (24% from fat); FAT 5.7g (sat 2.3g,mono 1.5g,poly 0.7g); IRON 2.2mg; CHOLESTEROL 34mg; CALCIUM 171mg; CARBOHYDRATE 26.1g; SODIUM 757mg; PROTEIN 16.8g; FIBER 5g
Cooking Light, JULY 2003
Wednesday, May 6, 2009
A Great Resource.
http://topics.nytimes.com/top/news/health/series/recipes_for_health/index.html
The recipes look delicious, and healthy!
The recipes look delicious, and healthy!
Monday, May 4, 2009
Pasta with Goat Cheese
My creation last night. Was an easy way to have a comforting, relatively light dinner.
1 lb pasta, any shape
1 cup frozen peas
4 oz goat cheese (flavored if you have it)
about 3/4 cup pasta water
Cook the pasta (add peas in the last few minutes of cooking), reserving about 3/4 cup of the water, and drain.
Add the goat cheese to the cooked pasta/peas, add the pasta water and stir to coat. Add lots of salt and pepper to taste.
I used the goat cheese from Trader Joes that was flavored with garlic and herbs, so this was extra tasty!
1 lb pasta, any shape
1 cup frozen peas
4 oz goat cheese (flavored if you have it)
about 3/4 cup pasta water
Cook the pasta (add peas in the last few minutes of cooking), reserving about 3/4 cup of the water, and drain.
Add the goat cheese to the cooked pasta/peas, add the pasta water and stir to coat. Add lots of salt and pepper to taste.
I used the goat cheese from Trader Joes that was flavored with garlic and herbs, so this was extra tasty!
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