chicken


Last night was fajita night.  We have enchilada night, taco night – Christmas Eve – Tamale night.  And each is only once or twice a year.  Not because any of them are hard but because usually we eat Mexican food out.

This is one recipe I have made a couple of times.  And it has been good every time.

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Originally the fajitas were rather bland but I added some seasoning and they were much better – 2 tsp cumin, 2 tsp chili powder, 2 tsp garlic powder.

1 lb boneless, skinless chicken breasts , fat trimmed, sliced into 3/8 inch strips.
4 whole wheat tortillas

Marinate the chicken in

    3 tbl Low sodium Worcestershire Sauce
    1 1/2 Tbl fresh lime or lemon juice
    1 Tbl water
    1 tsp canola oil
    1 medium garlic clove, finely minced
    1/2 tsp black pepper

Cut the chicken into strips.  Mix the marinade ingredients together in ziploc bag and add the chicken.  Make sure the chicken is well coated and chill for 20 minutes.  Squish the chicken around about 1/2 way through.

Filling:

    1 large onion, 1/8″ slices
    1 large green bell pepper {I used yellow, red, and orange}
    I also used about 1 cup sliced mushrooms

Remove the chicken and discard the marinade.  In a large skillet sprayed with veggie oil spray {I used canola} over medium high heat cook the chicken for about 4 minutes stirring periodically.  Add the onion and pepper slices and cook 5 minutes.  Onions should be slightly browned and chicken done.  Stir constantly. Add in the seasonings right before serving.

Place 1/4 of the mixture on each warmed tortilla and roll up jelly-roll style.

240 calories

66 mg cholesterol

3.5 mg fat

The recipe is from Low-Fat, Low-Cholesterol Cookbook (American Heart Association) page 136.

I’m linking this post with Cookbook Countdown 13 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

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During the presidential campaign of 1928, a circular published by the Republican Party claimed that if Herbert Hoover won there would be “a chicken in every pot and a car in every garage.”

Even today chicken is pretty inexpensive compared to other meats. We eat a lot of chicken. Not as much beef and quite a bit of seafood – Louisiana Gulf Coast is only 3 hours away. I make it many different ways but I have never been able to make a GOOD Roasted Chicken. I have tried it several times  But not a whole roasted chicken.

Well, on page 106 of Donna Hay’s modern classics Book 1 there is a roasted chicken.  Simple!  Nothing fancy, just a seasoned chicken dry roasted in the oven.  How could I go wrong?

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Perfect!!  Beautifully crispy on the outside.  Moist on the inside. Just enough seasoning.

I did not stuff the bird but rather filled the inside with onions, garlic, and salt and pepper.  Just right.

Mine was a 5 lb bird.  At the end of two hours it was not done quite yet so I roasted it another 15 minutes. Donna lists 65 – 70 minutes for a 3.5 bird at 375.  But it did come out beautifully.  I need to either check my oven temps or up the temp to 400F.

The recipe is a how to recipe from Donna’s modern classics Book 1.  Page 106.  Thanks, Donna, I can finally roast a chicken -well!!

For more chicken -> Wednesdays with Donna Hay

 

Brunswick Stew supposedly originated in either Virginia or Georgia.  And according to one food historian – Germany.  Wherever it came from really doesn’t matter.  What matter is how it tastes.

It is basically a thick tomato based veggie stew.  It is full of different veggies – lima or butter beans, corn, okra, and anything else you can find.  Sometimes potatoes, sometimes not.  Possum, squirrel, or rabbit.  But these days it is usually chicken.  Which is what I used in this one from the Low-Fat, low-Cholesterol Cookbook.

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Since this is basically a VEGGIE stew it is already low fat, low cholesterol.  What makes it even more healthy is NOT using butter, brisket, pork, BBQ sauce (in some), and salt free tomato paste and Worcestershire sauce.

    veggie oil spray
    1 tsp olive oil
    1 medium onion, chopped
    1 lb boneless, skinless chicken breasts with all visible fat removed
    1 1/2 cups frozen or fresh lima beans
    2 cups fresh or frozen corn
    5 cups fat free, low sodium chicken broth
    1 1/2 cups chopped tomatoes
    6-oz can not salt added tomato paste
    3 Tble lemon juice
    1 Tbl low sodium Worcestershire sauce.

Heat a large pot over medium-high heat.  Remove from heat and spray the pot with veggie oil.  Then swirl the oil in the bottom of the pot.  Add the chicken and brown slightly.  Add the onions and brown along with browning the chicken more.  Add in the remainder of the ingredients and bring to a boil.  Reduce heat and  simmer for about 1 hour.

{The original recipe called for just throwing the raw chicken chunks into the pot and then adding the other ingredients.  This just didn’t seem right to me so I browned it some first.}

Since it it was a stew I served it over some Rice Flour Pasta.

We liked the taste of this.  The Worcestershire sauce added a little kick.  The next time I would add in the okra.  It would NOT add to the cholesterol or fat count.  And maybe a little garlic.  Ditto.

Original Recipe from Low-Fat, Low-Cholesterol Cooking from the American Heart Association.  Page 131.

I’m linking this post with Cookbook Countdown 13 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

 

Today, it was FOUL weather.  It rained and thundered and the wind blew and it was wonderful!  We haven’t had any measurable rain in about two months.  It was so dry and brown and ugly outside.  Now it’s wet and beautiful again.

But that’s not the FOUL Kayte was thinking about when she came up with this week’s theme – FOWL Weather. And FOWL weather is always welcome.  Like this dish.

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Chicken Marsala

I have made this before but not a lower calorie version.  This one has much less butter but it is just as good.  In fact, it was delicious.  I could definitely eat this again and again and again.  Just as Ellie described it – sauteed chicken in a full-bodied mushroom-wine sauce.  I wish I had made more sauce because it was sooooo good.  Tons of flavor.  Thanks, Ellie, for this one!

The recipe is from Ellie’s Comfort Food Fix (page 167)  {You can also find it HERE.}

Want more FOWL recipes?  Eating with Ellie!

I have sad news. This is the LAST SRC  post – ever!!  After five and 1/2 years our fun and discovery is coming to an end.  It was a great run!  I discovered so many great food blogs, food,  and people.  I have cooked outside my comfort zone.  Learned new techniques and flavors.  I am sad to see it all come to an end.  Thanks to Amanda, Sarah, Amy, Jane, Susan, Camilla, and April for leading us through 5 1/2 years of food exploration!  I have cooked with all most of them and they have some awesome recipes to share.

As you know, I usually do three recipes from my ‘assignment’.  How can you possible go with JUST ONE??  Sometimes I share the recipe on the blog and sometimes I just leave a link.  We wanted you to visit their blogs after all.  I decided to go out with a bang and NOSH more than three.It was only NATURAL since there were so many good recipes on my ‘assigned’ blog.  When I first got it I thought. “I will never find much here!” because it was a Healthy, Gluten-Free, practically Sugar-Free blog.  Really!  But as I went through the Noshings/Recipes I found much more than I expected.  Thanks to Nora of Natural Noshings  I have more great recipes to work through.

So….

Breakfast:  p1100112

 Pumpkin Pie Smoothie

If I were on a liquid diet this would come close to the real thing.  Lots of cinnamon, nutmeg, cloves, and ginger in this one.  Oh, and pumpkin.  I could eat this a lot!

Lunch:

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Kung Pao Chicken

My son and I love Asian (and Indian) cuisine.  Nora has so many Asian style dishes it was hard to pick just one.  We started with this one.  I didn’t change a thing.  It was perfect just as it was.

I also tried a pizza for lunch. Not pretty, but pretty tasty.  And with a completely different crust.  The crust is made with WILD RICE!!!  It was chewy, slightly crunchy.  I used Nora’s crust for a simple mushroom/Mozzarella Pizza.  So completely different.

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Wild Rice Pizza Crust

The only drawback is that the wild rice takes so long to cook.  I would suggest, if you want to make this pizza, is the cook the rice the day before.  Other than that…

Dinner:

We got back late from an unexpected trip and I needed something quick for dinner.  One of the MANY recipes I Pinned was the Pizza Quinoa Casserole.  It was ready in a short time.  The time it takes to cook the quinoa.

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Pizza in a bow? Maybe.  At least the flavors.  A spicy sauce.  Lots of cheese.  All mixed with quinoa.  Healthy Pizza!!

Okay.  I would have loved to make more from Nora’s blog but I just plain ran out of time.  I can still go back and do the ones I missed.

Thanks, Nora, for some lovely and delicious food!

Again – thanks to all of our ‘leaders’ past and present.  I have really enjoyed meeting new foodies and cooking from their recipes.  I enjoyed all those times I didn’t think I would find anything on them to cook.  I enjoyed all the ‘out of the box’ adventures with some.  I will miss The Secret Recipe Club!

The Frog Commissary Cookbook describes this dish as a “quixotic blend of French, Asian, and American cuisines.”  Great description!  Thai Green Curry Powder.  French Béchamel.  American salted peanuts. “…intriguing in it’s mysterious tangle of flavors…” is a good description as well.

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As I was making this I was thinking, “Really? A Béchamel to make curry?  This is going to be awful!” So. if I thought it was going to be awful why did I make it?  Because usually when I say something like that I am totally wrong and because I am always open to new idea.

And boy was I wrong!  This was so good!!

Other than having to thin the sauce a little it was absolutely delicious.  The Béchamel made the curry rather luxurious because it was so thick and smooth.

Instead of measuring out the green Thai curry paste (1/2 ounce) I used 2 tsp of it.  It could actually have used a little more.

Definitely a repeat.

This recipe:  The Frog Commissary Cookbook page 129  Also, HERE!  And HERE if you want to print it out.

I’m linking this post with Cookbook Countdown 11 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Spaghetti?  Lasagne? Ravioli?  What is your favorite?  If you are like me you like it all.  Lots of sauce.  Lots of melted cheese.  Lots of flavor.  But for  some reason I don’t cook Italian very often.  That is why I chose the theme Mama Mia!  Let’s cook Italian! for this week’s Eating with Ellie theme.

I found a recipe for calzone in one cookbook.  A recipe for lasagne in another.  And then I ran across this recipe from Ellie for Chicken Parmeasan on line. Bingo!

Lots of ooey gooey melted mozzarella and Parmesan cheese.

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Lots of flavor with the oregano, garlic powder, and paprika.  Lots of crunch from the seasoned breadcrumbs.  LOTS of crunch!

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Who could say no that that?

This was probably the best Chicken Parm I have made.  AND it is healthy!  Pounded flat the chicken breast made a HUGE piece.   It was more than I could eat.  It was delicious!  And it was cooked in less than 30 minutes!  Big Plus.

The recipe is online at Cooking Channel TV.

And there are more Italian dishes visit Eating With Ellie.

 

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