Saturday, November 13, 2010

Jalapeno, chicken and White bean Chili

1 1/4 cups dried navy beans
1 tbsp cumin
1 tbsp coriander seed
2 onions, quartered
4 cloves garlic
1/8 cup olive oil
12 jalapeno peppers
2 tsp oregano
salt
4 chicken breasts
2 tbsp lime juice

Soak beans over night. In saucepan, cover beans with 4 cups of water and bring to boil. Reduce heat, cover and simmer for 40-50 minutes. Drain, reserving 2 1/2 cups of liquid. On baking sheet toss onions, garlic, 2 tbsp oil. Add jalapeno peppers. Broil, turning peppers until they are blackened. 10-15 minutes.
Peel garlic, set aside with onions. Place peppers in a bowl, let stand till cool to touch, peel, and seed.
In blender puree jalapenos, onions, garlic, cumin, coriander, oregano, and 1 tsp salt with 1/2 cup of reserved liquid. In a baking dish add chicken, add salt and pepper to season. Add jalapeno mixture, beans, and cooking liquid, bake for 40 minutes of until chicken juices run clear. Stir in lime juice before serving.

NOTE: I reduced the water to 2 cups and added all ingredients to slow cooker, cook on low for 6-8 hours. Be sure to roast the jalapenos though, adds yummy flavour.

Chinese 5 Spice Chicken

2 tbsp olive oil
1 red bell pepper
1 tsp of chopped ginger
salt and pepper
1/2 tbsp of chinese 5 spice powder
6 boneless, skinless chicken breasts

Preheat oven to 375. In a large skillet brown chicken in olive oil on bothe sides, approx 3 min per side. Return chicken to baking dish. Mix together 1 tbsp oil, ginger, salt, pepper, and spice mix. Rub on chicken. Slice pepper and place in baking dish. Cook chicken for 30 minutes or until juices run clear.

Stuffed Peppers

4 bell peppers, tops sliced off and reserved, seeded
3 tbsp olive oil
Sea salt and pepper
1 lb of ground chicken or turkey
3 cloves of garlic
1 tsp oregano
1 can of beans, rinsed
2 tomatoes chopped
2 tbsp tomatoe paste
1/2 cup feta cheese

Preheat oven to 350. Rub peppers with 2 tbsp olive oil, season with salt and pepper. Stand in a bking dish, cover with pepper tops and roast for 20 minutes.
Meanwhile, in a saucepan heat remaining oil. Add chicken or turkey and cook until browned. Add garlic, oregano, beans, tomatoes, tomatoe paste. Season with salt and pepper. Remove from heat and add feta cheese. Fill peppers with bean mixture and return to oven for 15 minutes or until heated through.

Friday, November 12, 2010

Steamed Tilapia

4 Tilapia fillets
1 fresh lemon
1 bunch of greeen onions
Sea salt
Black pepper

Preheat oven to 350. Prepare baking dish by adding a light coating of olive oil. I used my oil sprayer from Pampered Chef. Place tilapia fillets on baking dish. Arrange lemon slices over fish. Arrange green onions over lemon slices. Dust with sea salt and pepper. Place in oven and bake for 10-12 minutes. Turn off heat in oven and cover fish with foil. Let sit till you are ready to serve.

Stuffed Chicken with Red Pepper Sauce

Amazing!!!!

3 red bell peppers
1 tbsp olive oil
1 tbsp of lemon juice
1 cup of chicken broth ( I had to make my own because of the cleanse, but I am sure store bought is fine when you aren't cleansing)
2-3 cloves of garlic
1/2 jalapeno pepper
1/2 tsp Italian seasoning
Sea salt and black pepper to taste
4 boneless, skinless chicken breasts
1/4 cup of feta or goat's cheese
8-12 asparagus spears or fresh spinach

Preheat oven to 400. Roast bell peppers on a baking sheet for 20 minutes. Then turn and roast another 30 minutes. Remove peppers and place in a bowl, let cool for a few minutes. Be careful the juices will be very hot. With a pairing knife, remove stems and seed. Slice 1 pepper into strips and set aside. Place any remaining peppers with the juices into a blender with oil, lemon juice, broth, garlic and jalapeno. Blend until smooth. This step can be completed a few days before just keep in fridge till you are ready to use. Coat the bottom of a 9" x 11" casserole dish with 1/2 of the pepper sauce. Meanwhile, lay chicken on a cutting board and slice chicken breasts almost in half horizontally (so it looks like an open book) Spread some feta cheese, add 2/3 asparagus or spinach leaves, and reserved red pepper on each breast. Fold chicken in half so it has a sandwich filling. Transfer to casserole dish and pour the rest of the pepper sauce over the chicken. Bake for 35-40 minutes, until chicken is cooked through but the cheese is still soft.
Serve with brown rice or a salad. Enjoy!!

Hearty Lentil Soup

This was one of the kids favorites. I learned that lentils are packed with protein so this is a great alternative to adding meat to your meal. This soup is very hearty and paired with a salad it was a satisfying dinner. Although a nice loaf of freshly baked bread would have been great too:)

1 cup of dried lentils (any color, I used yellow)
2 tbsp olive oil
1 onion chopped
1 red bell pepper
1/4 tsp cumin
1/4 tsp red pepper flakes
1/4 cup of brown rice
1/2 tsp sea salt
1 tbsp of fresh lemon if desired

Rinse lentils. Heat oil in a large pot over medium-high heat. Add onion and pepper saute for 5 minutes or until browned. Stir in cumin and red pepper flakes, cook for 1 more minute. Add 4 cups of water, lentils and rice. Bring to a boil. Reduce heat to low, cover and cook for 20 minutes. Add salt, stir and cook for an additional 30 minutes. Before serving, stir in lemon juice and enjoy!

Mixed Bean Salad

This is the salad that I crave and again it came from Ed and Mary....soooo good.

Salad:
2 cans of Unico Mixed beans (no dressing)
Red onion
cucumber
Green/yellow/red peppers
carrots
tomatoes
avocado
feta cheese

Dressing:

Juice of 1 lemon
1/8 - 1/4 cup of olive oil
1 tsp sea salt
Pinch black pepper
1 tsp of Italian seasoning.

Mix veggies, beans and dressing. Enjoy!!