Lime and Coconut Chicken

*from Chaos in the Kitchen

 

serves 4, prep 10 minutes, marinade up to 2 hours, cook 15 min, adapted from Fine Cooking, Winter 2006

• 2 lbs boneless, skinless chicken breasts
• 3 tbsp oil
• zest of 1 lime
• 1 tsp ground cumin
• 1 1/2 tsp ground coriander
• 2 tbsp soy sauce
• 1 1/2 tsp kosher salt
• 2 tbsp sugar
• 2 tsp curry powder
• 1/2 cup coconut milk
• pinch cayenne
• 1 small fresh hot chili, such as Thai or Serrano, minced (optional)
• 1/4 cup chopped fresh cilantro
• Fresh limes, cut into wedges

1. Trim fat from chicken breasts. Starting on thick side of the breasts slice the chicken breasts almost in half, then open each like a book.
2. Place each open breast between two pieces of plastic wrap, wax paper or inside a large, open, Ziploc bag.
3. Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness.
4. Mix all remaining ingredients except fresh cilantro and limes.
5. Add chicken and marinade to a large bowl or ziploc bag and chill in the refrigerator for up to two hours.
6. Your chicken doesn’t take long to cook so you can use this time to get your dishes prepped and ready.
7. Once you are ready to cook the chicken, remove each breast from the marinade.
8. Pour the marinade into a small saucepan and bring to a rolling boil. Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.
9. In a heavy skillet or grill pan, heat a splash of oil over high heat.
10. Cook the chicken in batches to prevent over crowding the pan.
11. Place the breasts in the hot pan and cook without turning for a couple minutes
12. Flip the breasts over and cook until the other side is golden, it shouldn’t take long depending on the thickness of your chicken.
13. Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken.
14. Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side.

Crock Pot Sante Fe Chicken

CROCK POT SANTA FE CHICKEN

Recipe From: skinnytaste.com

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
• salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.

Season chicken breast with salt and lay on top.

Cook on low for 10 hours or on high for 6 hours.

Half hour before serving, remove chicken and shred.

Return chicken to slow cooker and stir in. Adjust salt and seasoning.

Serve over rice (extra pts)

Enjoy!

Servings: 8 servings

Serving Size: 1 cup

Old Points: 3 pts

Points+: 4 pts
Calories: 190

Fat: 1.5 g

Fiber: 5.6 g

Carbs: 23.1 g

Protein: 21 g

Light Gravy

1 shallot, minced
1 Tbs. butter
1 tsp sage, minced
1/4 tsp. dried rosemary leaves, crushed
1 Tbs. corn starch
2 c. turkey or chicken stock
1/4 c. apple cider, cold
salt and pepper to taste

Saute minced shallot in butter on low heat until carmelized, or light golden brown. Add sage and rosemary and saute one minute. Mix in starch then set aside. Combine stock and cider and bring to a simmer. Stir in starch mixture and stir until thickened. Season to taste with salt and pepper

Wild Rice Mushroom Stuffing

Wild Rice Mushroom Stuffing

8oz. mushrooms, sliced
2 Tbs. butter
1 apple, diced
1/2 yellow onion, diced
2 stalks celery, diced
2 cups wild rice or sprouted brown rice, cooked
6 fresh sage leaves, minced
1/2 c toasted chopped pecans
1/4 c. dried cranberries
1 c. hot turkey or chicken stock
salt and pepper to taste

Saute mushrooms in butter until lighltly browned. Add apples, onions and celery and saute until tender. In a bowl mix rice, sage, pecans, and cranberries,, stir in stock to moisten. Season with salt and pepper. And the saute and lightly oil a baking dish and then add then stuffing. Cover with foil and bake at 350 degrees for 15 minutes, remove foil and bake for 10 more minutes.

Chicken Curry

Serves 6-8
*1 Tbs. coconut oil
*1 medium yellow onion
*2 Tbs. minced ginger root
*4 cloves garlic, minced
*1-2 jalapeno peppers, minced
*1 Tbs. cummin
*1 Tbs. ground coriander
*2 tsp. ground tumeric
*1/8 tsp. ground cloves
*1/4 tsp. ground cardamom
*1 cup diced tomato
*4 cups small cauliflower florets
*4 cups savoy cabbage, cut into 1-inch square pieces
*2 cups chicken stock
*3 breasts of grilled chicken, chopped
*1 1/2 cups frozen peas
*salt to taste
*fresh chopped cilantro

Heat a large saucepan and add coconut oil, ginger, garlic, jalapenos and cummin seeds. Saute about 5 minutes, while stirring, then add all of the seasonings. Add stock, tomato, cauliflower, and cabbage and cook until slightly tender. Add chicken and peas and heat through. Serve on sprouted brown rice or rice of choice and sprinkle with cilantro.

Mexican Bean Salad

http://allrecipes.com/recipe/mexican-bean-salad/detail.aspx

I used less olive oil to make it lighter. I used 1/4 cup.

Roasted Tomato soup

Ingredients

• 2 1/2 pounds fresh tomatoes
• 6 cloves garlic, peeled
• 2 small yellow onions, sliced
• 2 small squash or zucchini, sliced in half length-wise
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 quart chicken stock
• 2 bay leaves
• 1/2 cup chopped fresh basil leaves, (not) optional (for me)
• 1/2 tsp garlic salt

Directions

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves, zucchini and onions onto a baking tray. Drizzle with the olive oil and season with salt and pepper. Roast for 20 to 30 minutes.
Remove roasted tomatoes, garlic, zucchini, and onion from the oven and transfer to a large stock pot. Add 3/4 of the chicken stock and bay leaves. Bring to a boil, reduce heat and simmer for 15 to 20 minutes. Remove bay leaves.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth or puree in food processor in 2 batches. Return soup to low heat, add  garlic salt and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper.

Serve with crackers or toasted shelled pumpkin seeds.