Follower Sunday: “Thank You Readership!” Chicken Tacos from Puebla Seasoned chicken fills these soft tacos, along with creamy refried beans, avocado, smoky chipotle, and sour cream. A feast of tastes!!!

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, you have a healthy recipe to prepare for yourself or for your loved ones.  Today is a feast of tastes from  1,000 Low Fat, Salt, Sugar, & Cholesterol Healthy Recipes.

Serves: 4

INGREDIENTS:

1. 8 corn tortillas or flour
2. 2 tsp vegetable oil
3. 8-12 oz. cooked chicken, diced or shredded
4. 8oz. refried beans, warmed with 2 Tbsp. water
5. 1/4 tsp ground cumin
6. 1/4 tsp ground oregano
7. 1 avocado peeled, pitted, sliced and tossed with lime juice
8. Salsa Verde
9. 1 Canned chipotle chile in adobo marinade, chopped, or bottled chipotle salsa
10. 3/4 cup of low-fat sour cream
11. 1/2 onion, chopped
12. handful of lettuce leaves
13. 5 radishes,diced
14. Salt and pepper to taste

PREPARATION:

• Heat the tortillas in an ungreased nonstick skillet in a stack, alternating the top and bottom tortillas so that they all heat evenly.   Wrap in kitchen foil or a clean dish cloth to keep warm.
• Heat the oil in a skillet, add the chicken, and heat through.  Season with salt and pepper to taste.
• Combine the refried beans with the cumin and oregano.
• Spread a tortilla with warm refried beans,, then top with a spoonful of the chicken, 1-2 slices of avocado, a dab of salsa, chipotle to taste, spoon of sour cream, and a sprinkling of onion, lettuce, and radishes.  Season with salt and pepper to taste, then roll up as tightly as you can.  Repeat with the remaining tortillas and serve immediately.

Source: 1,000 Low Fat, Salt, Sugar, Cholesterol Healthy Recipes

Nutrition Information:

Calories 674; Protien34g; Carbohydrate 80g; Sugars 6g; Fat 25g; Saturates 9g

COUNTRY CAPTAIN CASSEROLE

I felt like I just wanted something a little different, but not too different, if you know what I mean.  I knew I wanted chicken; I wanted apples, and so, I found this recipe, which fulfilled my need for ‘something different.’  Let me know if it fulfills your liking for something good too.

Ingredients:

1. 2 Tablespoons plus 1 teaspoon olive oil
2. 2 chickens ( 3 1/2 pounds each), each cut into 8 pieces and skin removed from all, but the wings or 3 skinless chicken breasts cut-up into pieces
3. 3 medium onions, chopped
4. 1 large Granny Smith apple, peeled, cored, and chopped
5. 1 large green pepper, chopped (optional)
6. 3 large garlic cloves, finely chopped
7. 1 Tablespoons grated, peeled fresh ginger or 1 Tablespoon of bottled dry ginger
8. 3 Tablespoons curry powder
9. 1/2 teaspoon coarsely ground black pepper
10. 1/4 teaspoon ground cumin
11. 1 can (28 ounces) plum tomatoes in puree 1 3/4 cups chicken broth
12. 1/3 cup dark seedless raisins
13. 1 tsp. salt
14. 1/4 cup chopped fresh parsley

 

Preparation:

1. In nonreactive 8-quart Dutch oven, heat 2 Tablespoons oil over medium-high heat until very hot. Add chicken, in batches, and cook until golden brown, about 5 minutes per side..  With slotted spoon, transfer chicken pieces to bowl as they are browned.
2. Preheat oven to 350 degrees.  In same Dutch oven, heat remaining 1 teaspoon oil over medium-high heat.  Add onions, apple, green pepper, garlic, and ginger; cook,stirring frequently, 2 minutes.  Reduce heat to medium; cover and cook 5 minutes longer.
3. Stir in curry powder; black pepper and cumin; cook 1 minute.  Add tomatoes with their puree, broth, raisins, slat, and chicken pieces.  Heat to boiling over high heat.; boil 1 minute.  Cover and place in oven.   Bake 1 hour.  To serve, sprinkle with parsley.

Source:Good Housekeeping Chicken Easy and Delicious Recipes

Recipe: Black Japonica Rice with Thai Chicken Curry

by http://fromadietitianserpective.blogspot.com

 

Black Japonica Rice with Thai Chicken Curry is actually a blend of Japanese short-grain black rice and medium-grain mahogany rice, also developed by Lundberg Family Farms.  Thanks to the flavor-paced Thai curry paste, available in most grocery stores, this curry has complex flavor though it is quick and easy to prepare.

 

       

    Chicken Curry                 Japonica Rice

Ingredients:

1. 21/2 cups water
2. pinch of salt to water (if desired)
3. 11/4 cups black Japonica rice
4. 1 14 ox can coconut milk
5. 2-3 tsp. Thai green curry paste
6. 1 14.5 oz can no-salt added diced tomatoes, undrained
7. 2 lb bone-in split chicken breasts, skinned
8. 4 scallions, thinly sliced (keep white and green parts separate)
9. 3 T fresh chopped cilantro
10. 2-3 Tbsp. fresh line juice
11. Soy sauce (optional)
12. Fresh cilantro and lime wedges, for garnish

Preparation:

1. Bring water and salt to a boil in a heavy, 2-quart pot or Dutch oven.  Stir in rice.  Reduce heat, over, simmer until some grains have burst open and rice is tender, about 45 minutes.  Remove from heat and let sit for 10 minutes.
2. In a 4-quart pot over medium heat, blend coconut milk and curry paste until smooth.  Add tomatoes with juices, chicken, and whites of scallions.   Bring to a low boil over medium heat.  Cover, reduce heat, and simmer until chicken is cooked, 20-30 minutes.  Remove chicken. Shred or chop meat and discard bones.  Return chicke3n to pot along with green scallion parts, cilantro, lime juice to taste, plus soy sauce, if desired.
3. To serve, press about 3/4 cup rice into a ramekin or a coffee cup.  Unmold onto center of plate.  Spoon chicken curry around rice.  Garnish rice and curry with additional cilantro.  Set a few lime wedges to one side.

PER SERVING:

479 calories, 16g fat;9gsat fat;88mg chol;41g protein, 41 g carb, 4gfiber;211mg sodium Source: Staff at Delicious Living