The coming week is going to be on the short side as I am headed to the Cities on Thursday to visit my NEW nephew (now a month old) and attend the scifi convention Minicon. A yearly tradition going on 17 years I think? I've lost count.
In the meantime, two good dishes for review.
Chicken with Wild Rice and Almonds (Ckng Lght Dec 2009)
I'm not sure how I missed this one originally, but it fit the menu plan for this week perfectly. I roasted a chicken on Sunday night and made the salad from the leftovers, but a rotisserie chicken would also work well as a time saver. We didn't have a full pound of meat, but that's okay, salad made lots anyway. This would be a great potluck dish or for feeding company. Serve with some cheese, fruit, crackers or crusty bread (which I did for our lunches). Yum! GF if you watch which broth you buy.
Dressing: (Recommend doubling)
1/4 cup fig vinegar or white wine vinegar
2 cups fat-free, less-sodium chicken broth
1 1/2 cups uncooked wild rice
1 tablespoon butter
1 pound skinless, boneless chicken breast (rotisserie or leftover roast chicken would work fine)1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup chopped celery
1/2 cup shredded carrots (I used diced baby carrots)
1/3 cup dried cranberries
1/4 cup chopped almonds, toasted
1. To prepare dressing, combine first 5 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.
2. Combine broth, rice, and butter in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid is absorbed. Remove rice mixture from heat; cool.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 8 minutes on each side or until done. Cool; cut into 1/2-inch cubes.
4. Combine cooked rice, chicken, celery, carrots, cranberries, almonds, and red onion in a large bowl. Add dressing; toss gently to coat. Cover and chill.
Ashley Bone, Spring Hill, Tennessee, Cooking Light
Chili Cheese Mac (Ckng Lght, Apr 2012)
Not a typical meal for us, but this one was a winner. My substitutions are noted in italics below. Much to my dismay, I ran out of chili powder! I decided to substitute 1/2 tsp cayenne and it was not quite right. As the Husband put it, it had heat, but added no body or flavor. I would recommend subbing chipolte if you find yourself in the same bind. I would make this again - easy, good leftovers and some nice cool weather comfort food.
|photo from CookingLight.com|
3/4 pound ground round (I used 1lb ground turkey)
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons chili powder
2 cups fat-free, lower-sodium beef broth (I used 2 cups chicken broth)
1 cup water (I used 1/2 cup water)
8 ounces uncooked elbow macaroni
1/2 cup fat-free milk
4 ounces 1/3-less-fat cream cheese
4 1/2 ounces finely shredded reduced-fat sharp cheddar cheese
1. Heat a Dutch oven over medium-high heat. Add oil. Add beef and next 4 ingredients; cook 3 minutes. Add broth, water, and tomatoes; bring to a boil. Stir in macaroni; cover and cook 10 minutes or until macaroni is done. (NOTE: If using ground turkey, cook and drain before adding spices. I had over a cup of liquid from the turkey and my spices would have just gone down the drain.)
2. Heat milk and cream cheese in a saucepan over medium heat. Cook 4 minutes or until cheese melts, stirring frequently. Remove from heat. Stir in cheddar. Add cheese sauce to macaroni mixture; toss well to coat.
Phoebe Wu, Cooking Light