Island Rice and Beans

Now the name for these dishes is what Wegman's called them, but me, I would just call them unbelievably yummy rice and beans!!  Although using the Wegman's name for them I did almost have my mom convinced that the recipe was a secret island recipe I got when I spent time in the Bahama's during college.  But Whit and Tim ruined that game for me.  Now this recipe might look complicated because it has a lot of steps, but it is not.  It is just that you have to make the sofrito before you can make the beans and rice.  This will make more sofrito then you will need, so you can freeze it for future use, or it makes some great salsa!  For the sofrito you will need the following:
     2 yellow onions, peeled and coarsely chopped
     2 large green peppers, coarsely chopped
     1 red pepper, coarsely chopped
     12 gloves of garlic, chopped
     2 tbsp of vegetable oil
     1/2 bunch cilantro, chopped
     1 tsp of salt
     1 packet of Sazon Goya Con Culantro Y Achiote
     1/8 tsp of cayenne pepper
     1 can (15 oz) tomato sauce
     1 tsp Goya Adobo All-purpose Seasoning

 



 

Add onions, both peppers, and garlic to a food processor. 

Pulse until it is finely chopped, but not fully pureed.

 



 

Heat oil in a braising pan (or a dutch oven) on medium-high , until it faintly smokes. 

Add onion/pepper mixture.  Bring to a simmer, then reduce heat to low.

 



 

Add cilantro, salt, achiote packet, and cayenne pepper to mixture in the pan. 

Add tomato sauce and adobo seasoning; stir.  Cook on low for 50-60 minutes,

stirring occasionally, until mixture is reduced by a quarter.

 

 

 

For the rice you will need the following:

     1 tbsp of oil

     1 cup of Sofrito

     1 package (16 oz) Enriched Medium Grain White Rice

     1 jar Spanish Manzanilla Olives, drained(I don't use the olives)

     1 carton (32 oz) chicken stock

     1 packet of Sazon Goya Con Culantro Y Achiote

     1/2 tsp Goya Adobo All-purpose Seasoning

     1 can (15.5 oz) El Jibarito Pigeon Peas, drained

 

 

Heat oil in a braising pan on medium-high, until the oil faintly smokes.  Add sofrito, rice, olives, stock, achiote packet, seasoning, and peas stir.  Bring to a boil on high. 

Turn off heat.  Cover and place in the oven, cooking for 20 minutes on 350. 

Let it rest for 10 minutes.

 

 

For the beans you will need the following:

     2 cans (15 oz each) of Goya Pink Beans

     5 slices of bacon, cut into 1/2 inch pieces

     1 cup of Sofrito

     2 cups of chicken stock

 

 

Cook bacon in a braising pan (or dutch oven) medium for about 4 minutes,

until slightly brown, but not crispy.

 

 

Add Sofrito to the pan and cook on medium-high

for 5-7 minutes until it is caramelized.

 

 

Add chicken stock; stir to deglaze.  Add beans and season with salt to taste. 

Bring mixture to a boil.  Reduce heat to medium-low;

cook for 30-40 minute, until liquid is reduced by half.







Huevos Rancheros

This is my new favorite breakfast dish!!  This is one of  my favorite biggest loser recipes too.  I usually make the sauce and the beans on Sunday, then I can make the eggs a couple of times during the week.  It is a huge time saver and then I get a healthy and protein packed breakfast!  If you don't have the time to make the sauce, you can always use salsa.  For this recipe you will need the following:
     2 tsp of olive oil
     1 small yellow onion, chopped
     1 tbsp chopped garlic
     1 (10 oz) can of Rotel
     1/2 tsp ground cumin
     1/2 tsp dried oregano
     1/2 tsp of salt
     Pepper, to taste
     1/2 tsp of chipotle pepper powder
     1/4 cup of chopped fresh cilantro
     1 corn tortilla
     2 tbsp of fat-free refried beans
     2 egg whites
     1 tbsp of low fat cheddar cheese or the cheese or your choice

To make the sauce: Heat the oil in a nonstick skillet.  Add the onion and cook for about 5 minutes, or until softened.  Add the garlic and cook for about 1 minute longer, but don't allow the garlic to brown.  Add the tomatoes, cumin, oregano, salt, pepper, and chipotle powder and cook for a few minutes longer, until the liquid has reduced.  Stir in the cilantro.

To make one serving of Huevos Rancheros: Warm the tortilla and refried beans and set aside.  Coat a small nonstick skillet with cooking spray.  Add the egg whites and cook until nearly set, or about 2 minutes.  Turn the eggs with a spatula and cook for about 1 minute longer.  Place the tortilla on a plate and top it with the beans.  Place the cooked eggs on the beans.  Top with 1/2 of the sauce and sprinkle with cheese.  Calorie count is 230!! 
    

Chicken Enchilada Soup

Here I go again with the Mexican food, but I cannot help it, I love Mexican food!  Maybe it is because the best vacation I had in a years was when I went to Mexico 3 years ago, who knows!  I do wish I could find a tortilla soup recipe that even came close to the the most amazing tortilla soup I had when I was in Mexico with my very good friend Becky!  Believe me, I have tried many a tortilla soup recipes in an attempt to find one that was even close to the soup, but I have yet to find one.  Becky, I think you will just have to take me back to Mexico so I can have some more tortilla soup!  Now this is not tortilla soup, but it is pretty damn good!  I did however make a mistake while making it and used corn starch instead of cornmeal, so the soup is not as thick as it should have been.  That is what happens when you rush in the kitchen lol.  I also cheated for the sake of time and I did not make the tortilla chips from scratch; I used store bought ones, but I still included them in the recipe.  This recipe was adapted from Taste of Home Healthy Cooking magazine with 1 cup equaling 266 calories.  You will need the following:
     2 corn tortillas (6 inch)
     1/2 tsp of canola or olive oil
     1/2 tsp of chili powder
     1/8 tsp of salt
     1/8 tsp of cayenne powder
     Soup:
     1 medium onion, chopped
     1 tbsp of canola or olive oil
     1 garlic clove, minced
     5 cups of water, divided
     2 tbsp of reduced sodium chicken base
     1 tsp of chili powder
     1 tsp of cumin
     1 tsp of cayenne pepper
     1/3 cup of masa harina (if you do not have this or cannot find it in the store, you can use cornmeal)
     8 ounces of reduced-fat process cheese (Velveeta) cubed
     2 cups of cubed cooked chicken
     3/4 cup of pico de gallo
     6 tbsp of shredded Mexican cheese or the cheese of your choice

Cut each tortilla into thin 1 inch strips.  Place strips and oil in a resealable plastic bag; shake to coat.  Combine the chili powder, salt, and cayenne.  Add to the bag; shake and coat.  Arrange tortilla strips on a baking sheet coated with cooking spray.  Bake at 400 for 6-8 minutes or until crisp, stirring once.  Remove to paper towels to cool; set aside.



    

     Meanwhile, in a Dutch oven, saute the onion until tender.  Add the garlic;

cook 1 minute longer.  Stir in 4 cups of water, chicken base, chili powder, cumin, and cayenne. 

Whisk the masa harina and remaining water until smooth, stir into the pan. 

Bring to a boil; cook and stir for 2 minutes or until it is slightly thickened. 

Reduce the heat.  Stir in process cheese until melted.  Add the chicken and heat through. 

Garnish with pico de gallo, cheese, and tortilla strips.

    

Baked Vegetable Ziti

My newest addiction of Pinterest lead me to this fabulous recipe on another food blog, The Rantings of an Amateur Chef.  I must say if you have not checked out Pinterest yet, I recommend that you do.  Although, do not look at it before going to bed because in addition to losing track of time and staying up way past your bed time, you will then also be very hungry!  And with this dish, I have stuck to my 'one all veggie meal' once a week for two weeks now!  And even with pasta in it, it is only 301 calories for 1 1/2 cups!  For recipe you will need the following:
     4 ounces of uncooked ziti
     1 tbsp of olive oil
     2 cups of chopped yellow squash
     1 cup of chopped zucchini
     1/2 cup of chopped onion
     2 cups of chopped tomatoes
     2 garlic gloves, minced
     1 cup of shredded part-skim mozzarella
        cheese, divided
     1/2 cup of Parmesan cheese
     2 tbsp of fresh chopped basil
     2 tbsp of fresh chopped oregano
     3/4 tsp of salt, divided
     1/8 tsp of crushed red pepper
     1/4 cup of part-skim ricotta cheese
     1 large egg, beaten

Cook the pasta according to the directions on the box.  Meanwhile, heat a large skillet on medium-high heat.  Add oil to the pan, then saute squash, zucchini, and onion for 5 minutes.

    



Add tomato and garlic; saute for 3 minutes.  Remove from the heat.

Stir in pasta, 1/2 cup of mozzarella cheese, 1/2 cup of Parmesan, herbs, 1/2 tsp of salt, and red pepper.

Combine the ricotta, remaining salt, and egg.  Mix until well combined.  Stir into the pasta mixture.

Spoon pasta mixture into an 8 inch glass baking dish coated with baking spray.  Sprinkle with remaining mozzarella cheese (you will see that I ran out of mozzarella & had to use another kind).  Bake at 400 for 15 minutes, until the cheese is bubbly and brown.

Taco Salad

Now I have no picture for this recipe, but I have taken it to many parties and it has been such a hit that I thought it was time to share it!  Any of you that have had it at a party can post a comment about how good it is, so it doesn't matter that there is no picture :)

For this recipe you will need the following:
     1 pound of hamburger
     1 package of taco seasoning (reserve 1 tbsp)
     1 can of black beans (or kideny beans), drained
     1 small head of lettuce, chopped
     4 diced tomatoes
     1 can of olives
     1 cup of shredded Mexican cheese
     1 cup of thousand island or french dressing
     1 tbsp of taco sauce or salsa
     1/3 cup of sugar
     Doritios

Brown the hamburger and drain.  In a bowl combine 1 package of taco seasoning (reserve 1 tbsp) and black beans.  Add the tomatoes and cheese.  Cool in the refrigerater until it is time to serve.  In a bowl combine the dressing, taco sauce, sugar, and taco seasoning.  When it is time to serve, place the chopped lettuce in a large bowl.  Add the meat, sacue, and crushed up Doritios; stir well until the dressing is evenly spread. 
    

Chili Pork Chops with Veggies

While I love grilling, some times I want the grilled taste without the hassle of having to man the grill.  Browning something and then cooking it in the oven is a great way to get that grilled taste without grilling.  I adapted this Taste of Home recipe by using pork chops, instead of a pork tenderloin.  You will need a ovenproof skillet or a braising pan in order to make this recipe.  In addition, you will need the following:
     1 tbsp of Lime juice
     1 tsp of chili powder
     1 tsp of reduced-sodium soy sauce
     1/2 tsp of sugar
     1/2 tsp of salt
     1/4 tsp of pepper

In small bowl combine the above ingredients.  Brush over both sides of the pork chops. 

Brown on both sides in 1 tbsp of oil - roughly 3 minutes a side.

Bake the pork chops at 375 for 25-30 minutes. 

Let stand for 5 minutes before serving.



Chicken Orzo in a Tomato Basil Sauce

I love a creamy tomato sauce with pasta, more then any other sauce, and this is a good dish with that sauce.  This is also a good dish that can be made a couple of days before you actually plan to eat it, for those of us who are busy, but still want to eat healthy, home made food.  I made a couple of modifications from the original recipe, which came from Taste of Home Healthy Cooking Magazine, because I did not have some of what it called for and I did not want to make another trip to the store!  This dish is 417 calories for 1 1/2 cups.  For this recipe you will need the following:
     1 pound of boneless skinless chicken breasts, cut into 1/2 inch cubes
     3 tsp of butter, divided
     8 plum tomatoes, seeded and chopped (I used one 15 oz can of diced tomatoes, slightly drained)
     1 small onion, finely chopped
     1 garlic clove, minced
     1/2 cup of reduced-sodium chicken broth
     1 cup of uncooked whole wheat orzo pasta
     1 cup of evaporated milk (I used fat free evaporated milk)
     1/2 cup of loosely packed basil leaves, julienned (I used about 1.5 tbsp of dried basil)
     3/4 tsp salt
     1/4 tsp pepper
     1/4 cup crumbled feta cheese (I used Parmesan cheese, I thought it went better)

In large nonstick skillet coated with cooking spray, cook chicken in

2 tsp of butter until it is no longer pink.  Remove and keep warm.

In the same skillet, saute tomatoes and onion in remaining butter until onion is softened. 

Add garlic; cook 1 minute longer.  Stir in broth.  Bring to a boil.

Add orzo, then reduce the heat and cover. 

Simmer for 10-12 minutes or until the orzo is tender. 

Stir in the chicken, milk, basil, salt, and pepper.  Heat through, but do not boil. 

Sprinkle with cheese just before serving.