Low Syn Mexican Chicken and Rice | Slimming World

Low Syn Mexican Chicken and Rice | Slimming World

tips.gardening.com    July 28, 2018   

 When I created this Spicy Mexican Chicken and Rice, I had only one thing on my mind Mexican Enchiladas!!

It was a dish I would often order at a local Mexican restaurant local to me when I was at university. It was just sooo good and I often get cravings for it, ever since.

So, bearing in mind tortilla wraps are generally high in syns and not wanting to waste my syns on a measly one wrap anyway. I decided on a kind of deconstructed version over a Mexican style rice.

Seriously this is soooo tasty.

Tender Chicken in a spicy Mexican style Enchilada sauce served over a Mexican style rice and topped with delicious gooey melty cheese.

I like to use my Cast Iron Lodge Skillet to cook this in. Cast Iron is amazing cookware especially when it comes to searing meat, so it’s perfect for browning the chicken and then layering up all the dish to transfer in the oven. It also retains heat really well, so when it is ready to be served, I just place a wooden board underneath and place it straight on the table for the family to dig in and help themselves.

Honestly, what is not to like about this Spicy Mexican Chicken and Rice?

To add some speed to this dish I served with a nice mixed salad of lettuce greens, tomatoes and cucumber. But you can serve it with anything you like really.

Ingredients :

• 1 cup (180g) of long grain rice
• 200g/7oz tin of kidney beans
• fresh coriander
• Uncooked Chicken breasts (approx 400g), cut in half lengthway (skin and visible fat removed) or you can use chicken thighs
• 50g/1.76oz of mozzarella (HEa), grated
• 30g/1oz of cheddar (HEa), grated
• spray oil
• salt and pepper to season
• for the Spicy Tomato Sauce:
• 
  
• 240ml (1 cup) of passata
• 180ml (3/4 cup) of water
• 2 teaspoons of chilli powder
• 1 teaspoon of cumin
• 1 small onion, finely chopped
• 2 cloves of garlic, crushed
• 1 tablespoon of cider vinegar
• 1 teaspoon of paprika
• 1 tablespoon of maple syrup (2 syns)
• ¼ teaspoon of cayenne pepper

Instructions :

1. Spray a small saucepan over a medium-high heat with cooking oil and add the onion and garlic, cook for a few minutes to soften. Add the passata, water, chilli powder, cumin, paprika, vinegar, maple syrup and cayenne pepper and stir thoroughly, reduce heat and simmer for about 20mins. Then put it all through a blender and set aside.
2. Preheat the oven to 180c or 350f (gas mark 4)
3. Add the rice to a saucepan with 2 cups of water.
4. Bring to a boil, then reduce heat right down to a very low heat, cover and simmer until all water is almost absorbed. Turn off heat, but leave saucepan on hob, covered, this will give you perfectly cooked rice.
5. Heat a large frying pan over a medium-high with some spray oil and add the chicken breasts, fry each side just for a couple of mins till lightly browned (they don't need to be cooked through, as you will be finishing them off in the oven)
6. Add the spicy tomato sauce from the saucepan and cook for a further few mins.
7. Mix the rice with the kidney beans and some freshly chopped coriander. and add it to a oven proof dish.
8. Top the rice with the chicken breasts and spicy tomato sauce and then add the cheese.
9. Bake in the oven for approx 20mins until all cheese has melted.
10. Serve topped with some fresh coriander and a side salad.
11. You can also do this recipe with extra lean beef mince in place of the chicken
12. If you are willing to spare a few extra syns, this is even more amazing with some avocado and a dollop of sour cream.

QUICK AND EASY 15 MINUTE CHICKEN STIR FRY

QUICK AND EASY 15 MINUTE CHICKEN STIR FRY

tips.gardening.com    June 27, 2018   

I always thought that life was busy with kids and that it would slow down a little once they were in school and I was alone at home to get things done. I laugh out loud at my naive self. You don’t get more done with kids in school, you become a taxi, a tutor, a teacher, a maid, a lunch lady, a soccer mom, a shopper, and errand runner, a project planner, a nurse (because heaven knows once they start school they bring home every germ in the world) and the list only goes on and on. But this Quick and Easy 15 Minute Chicken Stir Fry is totally attainable even with all of that work.

Between packing and unpacking lunches and backpacks and making sure everyone gets out the door on time with all homework finished there isn’t a lot of time left for meal planning. And we know you’re in the same boat as us.

I thought I made quick and easy dinners before but we’ve stepped up our game. Who’s got time for a 30 minute meal on a day when 3 kids have to be in 3 different place all over town between 4-4:30?!

Cade called to see if I needed anything from the store and when I told him something I could make really quick before the girls had dance he showed up with Yakisoba noodles-found in the produce department and that only require a quick rinse in warm water to eat, and all the veggies for a chicken stir fry.

He rinsed the noodles and chopped the Broccolini (you could use regular broccoli) and peppers. I opened the matchstick carrots, the already sliced package of crimini mushrooms (ditch the boring button mushrooms, these ones are a little more like meat in flavor than a rubbery mushroom, and cut the baby bok choy open. 2 Minutes was all it took and I bet you could find a package of stir fry veggies which would be even faster.

In a measuring cup with threw together a little sauce for it all and opened up a package of already cubed chicken from the meat department, though it does cost more so next time we will just use our own, but hey convenience on a night like that was important.

Heat a skillet or cast iron pan over high heat and add a little oil. Add the chicken and season with salt and pepper. Turn the heat to medium and cook, stirring occasionally until cooked through, about 4 minutes. Remove to a plate.

INGREDIENTS:

• 1 Package Yakisoba Noodles (found in the produce department and are precooked)
• 3 Tablespoons Oil (canola or peanut)
• 2 Chicken Breasts, cubed in 1″ pieces
• Salt and Pepper to taste
• 1 Cup Crimini Mushrooms
• 1 Bundle Broccolini florets, stalks removed, or broccoli florets
• 1 Cup Matchstick Carrots
• 1 Cup Chopped Red Bell Peppers
• 2 Baby Bok Choy, end removed and quartered lengthwise
• 2 Green Onions, minced for garnish
• 1 Tablespoon Sesame Seeds for garnish
• FOR THE SAUCE
• 1/2 Cup Low Sodium Soy Sauce or Tamari
• 1/4 Cup Vegetable or Chicken Stock (We prefer to use Better Than Bouillon Chicken
• Base)
• 1 Tablespoon Honey
• 1 Tablespoon Brown Sugar
• 1/4 Teaspoon Ground Ginger
• 1 Teaspoon Minced Garlic, about 1 clove
• 2 Tablespoons Cornstarch

DIRECTIONS:

1. Heat a season cast iron skillet over high heat. We prefer cast iron for the great flavor it lends to meals unlike nonstick which doesn’t allow the juices to caramelize at the bottom of the pan.
2. Add 1 Tablespoon of the oil and heat until shimmering.
3. Add the chicken and season with a pinch of salt and pepper.
4. Turn the heat down to medium and cook, stirring occasionally until the chicken is cooked through, about 4 minutes.
5. Remove the chicken to a plate.
6. Add the remaining oil to the pan and add the broccolini, carrots and peppers.
7. Cook, stirring occasionally for 2 minutes.
8. Add the mushrooms and bok choy and cook an additional 3 minutes.
9. Meanwhile, run the precooked noodles through hot water to separate the noodles.
10. Drain and set aside.
11. Whisk together the soy sauce, stock, honey, brown sugar, ginger, garlic and cornstarch.
12. As soon as the veggies are tender, add the chicken and noodles to the pan and pour in the sauce, toss for a minute or two and serve hot with a garnish of green onions and sesame seeds.

Grilled Chicken and Pineapple Salsa

Grilled Chicken and Pineapple Salsa

tips.gardening.com    June 10, 2018   

The calendar might not officially say it’s summer yet, but we can all agree that summer is basically here, right? I mean, it’s hot, the pools are open, and the grills are smoking – it’s summer! I’ve waxed poetic about my love of winter and how I could totally do withou summer, but I really do try to enjoy it while it’s here. After all, summer comes every year whether I like it not, so I might as well try to make the best of it!

I love grilling out, and this chicken with pineapple salsa is my new favorite recipe. It’s got so much flavor, and it really just screams “summer” – it is made for warm, lazy days. The combination of flavors in the salsa is the perfect mix of sweet and savory, and we even ate the leftovers with tortilla chips. Super delicious!

PS – in case you’re wondering why our grill looks like it has no grates, we’re using a non-stick grill mat, which makes clean up super easy, but still allows for those awesome grill marks on the food.

ingredients:

• juice from 1/2 lemon
• 1 clove garlic, minced
• 3/4 tsp salt
• 1/2 tsp cumin
• 1/2 tsp pepper
• 1/8 tsp cayenne pepper
• 1 boneless skinless chicken breast, but in two pieces
• 1 tbsp olive oil
• 1/2 fresh pineapple, cut into strips
• 1/2 avocado, pitted and peeled
• 1/2 small white onion, finely chopped
• 2 tbsp chopped cilantro
• salt and pepper, as needed
• tortilla chips, if desired

instructions:

1. Heat the grill to medium high heat. In a small bowl, mix the lemon juice, garlic, salt, cumin, pepper, and cayenne pepper in a bowl.
2. Brush the marinade over both sides of both pieces of chicken. Place on the grill and cook for 10-12 minutes, or until the center is no longer pink, turning halfway through.
3. Mix the olive oil into the remaining marinade and brush over the pineapple. Grill the pineapple for about 10 minutes, turning twice.
4. Brush the marinade on the avocado and grill for about 3 minutes, with the cut side down. Discard any remaining marinade.
5. When the pineapple and avocado are finished grilling, dice them and mix together with the onion and cilantro. Season with salt and pepper as desired.
6. Divide the salsa between the chicken breasts and use any extra as a dip with tortilla chips.

GRILLED ZUCCHINI CAPRESE

GRILLED ZUCCHINI CAPRESE

tips.gardening.com    June 07, 2018   

Happy weekend friends! I have an easy side combining some of the best summer flavors! Juicy tomatoes, fresh mozzarella, basil, and grilled zucchini. There’s no doubt that I love caprese salad in any form (here, here, here), especially now when summer tomatoes are just around the corner. This simple side, combines grilled zucchini with caprese salad. I made a similar version with portobello mushrooms last year that we absolutely love, love and wanted to recreate something similar but with zucchini instead.

Grilled zucchini is one of those vegetables that you can do so much or so little with and it will taste good. I love grilled zucchini, especially cold the next day chopped in my salad or hot off the grill with a simple s+p and olive oil. It’s sweet and juicy no matter how you eat it.

So I grilled the zucchini. Really simple…just with salt, pepper, and olive oil. Sprinkled on generous amount of garlic salt, then topped it off with fresh tomato slices, mozzarella, chopped basil, and drizzle of olive oil. It’s absolutely delicious! No lie. Smoky flavors of grilled squash combined with fresh sweet tomatoes and cheese is such an awesome combo here.

Serve it up alongside your favorite chicken, steak, shrimp, or fish dinner. You can easily double or triple the recipe. This also tastes amazing the next day, cold right out of the fridge (my personal fav!).

INGREDIENTS :

3 medium zucchini (1½ lbs.), cut lengthwise

5 cocktail tomatoes, sliced ½ - inch thick

8 oz. pre-sliced fresh mozzarella cheese

¼ tsp. garlic salt

fresh basil leaves, julienned

olive oil

salt and fresh ground black pepper

INSTRUCTIONS :

Drizzle and rub zucchini halves with olive oil. Season lightly with salt and fresh ground black pepper.

Preheat the grill on medium-high and grill the zucchini covered for 3-5 minutes per side or just until knife tender.

Remove the grilled zucchini to a serving platter cut side up. Season evenly with garlic salt. Top each half with mozzarella cheese and sliced tomatoes in overlapping pattern. Sprinkle with basil and drizzle with olive oil. Season with additional salt and fresh ground black pepper as needed.

Serve immediately or at room temperature. It also tastes good chilled the next day. Serves 6-8 as a side.

NOTES

Cocktail tomatoes and pre-sliced mozzarella cheese are a perfect size here. You can use any other sort of tomatoes but may have to cut down to fit. Same with pre-sliced mozzarella - they are the perfect little circles for the zucchini here.

Tequila-Orange Grilled Shrimp

Tequila-Orange Grilled Shrimp

tips.gardening.com    June 06, 2018   

INGREDIENTS
1 pound shrimp ; large, peeled, deveined and tails left on
3 tablespoons olive oil
1 jalapeno pepper ; very finely chopped
2 cloves garlic ; very finely chopped
lime zest ; of one lime
Coarse salt
pepper ; freshly ground
1 cup Orange juice
1/4 cup tequila
1 shallot ; finely chopped
1 tablespoon Unsalted butter
1 tablespoon chives ; fresh, chopped

INSTRUCTIONS
In a medium bowl, mix oil, half the jalapeno, half the garlic and lime zest; season with salt and pepper. Fold in shrimp. Cover and refrigerate for 15 minutes up to 1 hour.

In a shallow saucepan, comine remaining jalapeno and garlic, 1 teaspoon salt, pepper, orange juice, tequila and shallots; bring to a boil over medium-high heat. Cook until mixture is thick and syrupy, 7 to 8 minutes. Stir in butter; keep warm.

Heat a gas grill on high or stove-top grill pan over high heat. Grill shrimp, turning once, until just opaque, about 4 minutes. Transfer to a serving platter; pour tequila sauce over shrimp. Garnish with chives; serve immediately with lime wedges.

Cranberry, Brie, and Prosciutto Grilled Cheese

Cranberry, Brie, and Prosciutto Grilled Cheese

tips.gardening.com    June 06, 2018   

Today we have a super easy cranberry, brie, and prosciutto grilled cheese that’s simple enough for a busy weekday lunch, yet fancy enough for the dinner table. We love a grilled cheese any season because it’s so quick and versatile, and I found this version really celebrates winter and all its lovely warmth… but that could just be the melty brie talking.

This sandwich consists of only a few ingredients, but let me tell you… piled up and grilled together… they’re magic. Pure grilled cheese magic, I tell you!

The cranberry jam is sort of the “good marriage glue” between the salty prosciutto and the intense brie, but if you can’t find any, I think raspberry could be a good sub. Or make your own! I’ll be sharing our recipe at some point this week 😉 But there are tons of great recipes out there if you can’t wait!

 

Cranberry, Brie, and Prosciutto Grilled Cheese – Baker by Nature

Makes 2 sandwiches

Ingredients:

• 4 slices of bread
• 4 tablespoons unsalted butter, cut into 1 tablespoon chunks and allowed to soften
• 4 tablespoons of cranberry jam
• (1) 4 oz package of prosciutto
• 4 oz brie, thinly sliced
• Extra butter for the pan; if needed

Instructions:

• Heat a large pan or griddle over medium-heat. Place bread on a clean surface, then spread one tablespoon of jam onto each slice of bread. Layer 1/2 of the cheese on one side, and 1/2 of the prosciutto on the other side; repeating for all the slices of bread.

• Slather each side of bread with one tablespoon of butter, then place sandwich in the prepared pan and grill on each side for about 3 minutes each, or until the bread has thoroughly crisped and the cheese has begun to melt.

• Transfer to a clean plate, and eat at once!

Chicken With moroccan East African Flavors

Chicken With moroccan East African Flavors

tips.gardening.com    February 14, 2018   

Ingredients :
3 -3 ½ pound chicken drumsticks
1 Tablespoon parsley or basil herbs
1 Tablespoon salt
1 ½ tablespoon onion powder
1 ½ tablespoon garlic powder
1 1/2 tablespoon ginger powder
1-2 teaspoon smoked paprika
½- 1 teaspoon cumin spice
½ teaspoon cardamom spice
½ teaspoon chilli pepper pepper or more
1/2 cayenne pepper optional
2-3 tablespoon or more coconut oil use any cooking oil

Instructions :
Wash chicken and place them on a cookie sheet in a single layer, then let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them; let the air-dry them out. You can omit this part and proceed with the spices.
When ready to bake, preheat oven to 375°.
Place the chicken in a large bowl or bowl, rub with all the spicies, and then drizzle with coconut oil.
Line a baking pan with foil; top with a wire rack. Place chicken on the rack. While the chicken is roasting oil will slowly drip to the
Place chicken in roast pan, loosely cover and roast for about 50 minutes, then uncover and cook an additional 15 to 30 minutes. Remove and let it rest before serving.

Recipe Notes :
Though it is advisable to let the chicken dry out in the fridge you do not have too. I rarely do it.
You may place some rub under chicken. If you prefer salt chicken first and then combine all spices and use.
 Coconut oil adds another dimension to this Chicken, you may sub with any oil or butter.

Fried Chicken Sandwiches with Pickle Coleslaw

Fried Chicken Sandwiches with Pickle Coleslaw

tips.gardening.com    February 01, 2018   

INGREDIENTS:

For the Bread-and-Butter Pickles:

1-1/2 cups cold water

1-1/2 tablespoons kosher salt

4 kirby cucumbers, sliced 1/8-inch thick

1 jalapeno, sliced 1/4-inch thick

1/2 cup plus 2 tablespoons apple cider vinegar

1/2 cup plus 2 tablespoons sugar

1/2 teaspoon celery seeds

1/2 teaspoon ground turmeric

1/2 teaspoon yellow mustard seeds


For the Spicy Mayo:

1 small garlic clove, crushed with press or grated on microplane

3 tablespoons olive oil mayonnaise

2 teaspoons hot sauce (I used Frank’s Red Hot)


For the Pickle Coleslaw:

3/4 small jalapeno, thinly sliced

1/4 small head green cabbage, thinly sliced

1/4 small head red cabbage, thinly sliced

1/4 small red onion, thinly sliced

1/4 cup Bread-and-Butter Pickles, plus 3 tablespoons pickle juice


For the Fried Chicken:

3/4 cup all-purpose flour

1/4 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 cup buttermilk

1 large boneless, skinless chicken breast, cut in half crosswise

Canola oil, for frying

2 hamburger buns

Nonstick cooking spray