Thursday, November 19, 2009

Last Few Weeks 2

Well I wasn't kidding when I said soon.. Here I am again. I need to get you all caught up and so while I am on here I might as well keep going. Right?? Right! 

So lets go back to Italy!

Chicken Cacciatore

1 1/2 pound boneless, skinless chicken breast halves
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic powder
1 cup chopped onions
1 cup chopped green peppers
1 cloves garlic, minced
1 can (15 ounces) diced tomatoes with Italian herbs (with juice) (Or if you like a little spice do 1 can of Rotel with a small can of tomato sauce)
1/2 cup dry white or red wine or nonalcoholic white or red wine
2 cups halved or quartered mushrooms
Salt and ground black pepper
1 1/2 cups hot cooked whole-wheat pasta or Roasted Spaghetti Squash (I do the last one for lower carbs and its just really good)
Minced fresh parsley

Coat a large no-stick skillet with no-stick spray. Warm the skillet over medium heat. Season both sides of the chicken with the Italian seasoning and garlic powder. Add to the skillet and cook over medium heat, turning once, for about 5 minutes, or until browned. Remove the chicken and set aside.

Add the onions, to the skillet and sauté for 2-3 mins til the onions start to wilt then add the green peppers, and garlic and saute 3 to 5 minutes, or until the onions are tender. Add the tomatoes (with juice), wine and mushrooms. Return the chicken to the skillet and bring to a boil. Reduce the heat, cover, and simmer for about 10 minutes, or until the chicken is no longer pink in the center. 

If the sauce is too thin, transfer the chicken to a warm dish and set aside. Cook the sauce, uncovered, at a brisk simmer for about 5 minutes, or until thick. Season to taste with the salt and black pepper. Serve the chicken and sauce over the pasta. Sprinkle with the parsley. Serves 3-4

Just the breasts

Just the Sauce

Ok Back to Mexico for:

Turkey and Black Bean Chimichangas

and you wont believe they AREN'T FRIED!! Yep you read that right and yet they are sooo good!

6 - 10 inch low carb, low fat, whole wheat tortillas
1 lb ground turkey
1/2 cup chopped onion
1 - 15 oz can of black beans (no salt added), rinsed and drained (or 1 3/4 c cooked black beans)
1 - 15 oz can of diced tomatoes (no salt added), drained
1/4 cup bottled salsa
1/4 cup chopped fresh cilantro
1 Tbsp lime juice
1/2 tsp ground cumin
1 1/2 cup shredded cheese 
(3/4 cup cheese for inside, 3/4 cup cheese for outside of chimichangas; divided as 2 Tbsp inside and 2 Tbsp on outside of each Chimichanga )

For the Table: Sour Cream, Salsa, Chopped Cilantro

Heat oven to 425

Cover sheet pan in foil and spray with cooking spray

Wrap Tortillas in foil and place in oven for 5 mins to get warm for folding

Meanwhile saute onions over medium heat until just wilting add Turkey, Season with a little Salt, Pepper, and Garlic Powder. Cook tile turkey if fully cooked and no longer pink. Add black beans and then mash some of them slightly in the pan with a fork or potato masher. Add the tomatoes, salsa, cilantro, lime juice, and cumin. Simmer together til heated through.

Your filling is complete!

Place 1/2 cup of filling in the bottom 1/3 of  the tortilla (just below center). Top with 2 Tbsp of Shredded Cheese. Roll up the bottom edge until just covered and then fold in the sides of the tortilla and continue rolling up to the top. VIOLA!  Burrito!! LOL

Place seam side down on foil and sprayed sheet pan.

Once all are on the sheet pan spray each chimichanga with cooking spray, covering the top and sides.

Place sheet pan in oven and bake for approx 10-12 mins or until golden brown and crispy. Sprinkle with left over cheese and place back in oven to just get cheese melted.

(This one is with out the cheese on top so you can see it gets nice and crispy brown)

Makes 6 Chimichangas

How about a great Chocolate Dessert??? This is a favorite of mine cuz its easy and well... CHOCOLATE for when I just got to have it!

Chocolate Coconut Mousse

1/4 cup Shredded Unsweetened Coconut
2 cups Part-Skim Ricotta Cheese
1 Tbsp + 1 1/2 tsp Unsweeted Cocoa Powder
2 tsp Granulated Sugar Substitute (we use Splenda)
1 tsp Almond extract
1 tsp Vanilla extract
1 tsp Coconut extract
1/2 cup Ready Whip (we don't use cool whip in our house)
1/4 c slivered almonds (optional)

Heat oven to 350. Place coconut on sheet pan lined with parchment paper and toast for 3-5 mins. checking after 3 mins to be sure it gets to a nice golden brown (once it goes it can cook fast so don't walk away to answer the phone because you will forget it). Take out and let cool. If you are using nuts also toast the nuts but they will take longer about 5-8 mins. You want to stir both the coconut and the nuts after they have been in about 3 mins and then every time you check them to be sure they don't burn.  Also be sure the nuts get cool, if using.

In a large bowl beat the ricotta with an electric mixer until light and airy about 4-5 mins. Add cocoa powder, sugar substitute, all three extracts and beat until well blended. Scraping down sides.

Fold in 1/4 cup Ready Whip. Once in, fold in remaining 1/4 cup Ready Whip, toasted Coconut and nuts (reserve some to sprinkle on top). 

Spoon mousse in to dessert cups and chill for at least 2 hrs. If you are chilling for more than 24 hrs cover with plastic wrap. Garnish with reserved nuts and/or coconut just before service.

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