Healthy Latin American Recipes

December 12, 2017 at 6:37 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and the EatingWell Magazine its Healthy Latin American Recipes. Enjoy Diabetic Friendly Latin American Recipes like; Sautéed Shrimp with Mango Salsa and Coconut Cauliflower Rice, Cuban Cauliflower Rice Bowl, and Caldo Tlalpeño (Mexican Chicken Soup). Find these and many more all at the EatingWell website. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

Healthy Latin American Recipes
Find healthy, delicious Latin American recipes, from the food and nutrition experts at EatingWell.

Sautéed Shrimp with Mango Salsa and Coconut Cauliflower Rice
Shrimp and rice gets a tropical makeover in this healthy 400-calorie dinner. Instead of rice, we’ve combined riced cauliflower and coconut milk for light coconut rice topped with spicy shrimp and a juicy mango-avocado salsa to cool it all down. Squeeze on some fresh lime juice before digging in to take this easy meal to the next level………

Cuban Cauliflower Rice Bowl
In this riff on a healthy grain bowl recipe we use cauliflower rice instead of another whole grain like brown rice to cut back on carbs and load up on veggie servings. A simple citrusy mojo sauce drizzled on top gives this easy lunch or dinner a Cuban flair…..

Caldo Tlalpeño (Mexican Chicken Soup)
Chipotle-laced broth and thick chunks of corn on the cob are featured in this healthy, smoky chicken soup recipe. The secret to the great flavor is cooking the vegetables in the broth that’s made from cooking the chicken. Serve the soup with warm corn tortillas………

 

* Click the link below to get all the Healthy Latin American Recipes
http://www.eatingwell.com/recipes/22826/cuisines-regions/latin-american/

Chipotle Honey – Roasted Chicken w/ Stewed Pinto Beans

March 1, 2015 at 6:09 PM | Posted in beans, chicken | Leave a comment
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Today’s Menu: Chipotle Honey – Roasted Chicken w/ Stewed Pinto Beans

 

 

Chipotle Honey - Roasted Chicken 014
Just as our snow total on the ground started to dwindle we get another shot of about 2-3 inches. On top of that we got some sleet and freezing rain. Warmer temperatures on the way they say, in the 40’s. So not much going on today, did a little housework and then sofa city! Me and the remote for the afternoon. For dinner tonight a new recipe, Chipotle Honey – Roasted Chicken w/ Stewed Pinto Beans.

 

 
A couple of new recipes for dinner. These come from an issue of Clean Eating Magazine, Chipotle Honey – Roasted Chicken w/ Stewed Pinto Beans. Another one of those recipes that looked and sounded too good to pass up. The recipe calls for; Pam with Olive Oil Cooking Spray, 1 tbsp Raw Honey, 2 1/2 tsp Safflower Oil, divided ( I used Extra Virgin Olive Oil), 1 tsp Lime Zest plus 2 tsp fresh Lime Juice (divided), 1/4 plus 1/8 tsp Chipotle Chile Powder(divided), 1/2 tsp Sea Salt (divided), Pinch fresh Ground Black Pepper, 4 Bone – In Chicken Breasts (I used only two Boneless and Skinless Chicken Breasts), 1 small Red Onion (finely chopped), 1 tbsp Minced Garlic, 1 tbsp finely chopped seeded Jalapeno Chile Pepper, 1 tbsp unsalted Tomato Paste, 1 15 – oz BPA – free can unsalted Pinto Beans, drained and rinsed, 1 cup Low – Sodium Chicken Broth, and 3 tbsp finely chopped fresh Cilantro leaves (divided.)

 

 

 

To prepare it, preheat the oven to 400 degrees. Line a rimmed baking sheet with foil and mist with cooking spray. In a small bowl , combine Honey, 2 tsp Oil, Lime Juice, 1/4 tsp Chile Powder, 1/4 tsp Sea Salt, and Black Pepper. Using Paper Towels, pat Chicken dry and place on prepared sheet. Brush Chicken evenly with Honey Mixture. Roast for about 30 to 35 minutes, turning over halfway, until golden brown and Chicken reaches 165 degreChipotle Honey - Roasted Chicken 003es when tested with an instant read thermometer in thickest part. Remove from oven, cover and let rest for 5 minutes. Using tongs, turn Chicken to dip both sides in caramelized juices on sheet. (Alternatively, use a brush to brush it on.) Meanwhile, in a medium saucepan on medium, heat remaining 1/2 tsp Oil. Add Onion, Garlic, Jalapeno, remaining 1/4 tsp Sea Salt.Saute until Onion is soft, about 5 minutes. Add Tomato Paste and saute for 1 minute. Add Beans and Broth, and bring to a simmer on medium high. Cover, reduce heat to low and simmer for 25 minutes more. Stir in Lime Zest and 2 tbsp Cilantro. To serve divide Beans on to bowls or plates and top each serving with 1 piece Chicken. Drizzle any remaining Juices from baking pan over Chicken and sprinkle with remaining tbsp Cilantro.

 

 

Chipotle Honey - Roasted Chicken 001
Fairly easy to prepare and worth anytime it takes. The Chicken is just flat out delicious! The Spices, Lime and Jalapeno all combine to make one flavorful Chicken Breast. Also the recipe turns out a good Bean dish also, that makes the perfect side dish for the Chicken. Another Keeper Recipe. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 
Chipotle Honey – Roasted Chicken w/ Stewed Pinto Beans

Ingredients

Pam with Olive Oil Cooking Spray
1 tbsp Raw HoneyCleanEatingLogo
2 1/2 tsp Safflower Oil, divided
1 tsp Lime Zest plus 2 tsp fresh Lime Juice, divided
1/4 plus 1/8 tsp Chipotle Chile Powder, divided
1/2 tsp Sea Salt, divided
Pinch fresh Ground Black PepperChipotle Honey - Roasted Chicken 011
4 Bone – In Chicken Breasts
1 small Red Onion, finely chopped
1 tbsp Minced Garlic
1 tbsp finely chopped seeded Jalapeno Chile Pepper
1 tbsp unsalted Tomato Paste
1 15 – oz BPA – free can unsalted Pinto Beans, drained and rinsed
1 cup Low – Sodium Chicken Broth
3 tbsps finely chopped fresh Cilantro leaves, diveded
Instructions

1 – Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and mist with cooking spray.
2 – In a small bowl , combine Honey, 2 tsp Oil, Lime Juice, 1/4 tsp Chile Powder, 1/4 tsp Sea Salt, and Blck Pepper
3 – Using Paper Towels, pat Chicken dry and place on prepared sheet. Brush Chicken evenly with Honey Mixture. Roast for about 30 to 35 minutes, turning over halfway, until golden brown and Chicken reaches 165 degrees when tested with an instant read thermometer in thickest part. Remove from oven, cover and let rest for 5 minutes. Using tongs, turn Chicken to dip both sides in carmelized juices on sheet. (Alternatively, use a brush to brush it on.)
4 – Meanwhile, in a medium saucepan on medium, heat remaining 1/2 tsp Oil. Add Onion, Garlic, Jalapeno, remaining 1/4 tsp Sea Salt.Saute until Onion is soft, about 5 minutes. Add Tomato Paste and saute for 1 minute. Add Beans and Broth, and bring to a simmer on medium high. Cover, reduce heat to low and simmer for 25 minutes more. Stir in Lime Zest and 2 tbsp Cilantro.
5 – Divide Beans among shallow bowls and top each serving with 1 piece Chicken. Drizzle any remaining Juices from baking pan over Chicken and sprinkle with remaining tbsp Cilantro.
Nutrients Per Serving (1 Chicken Breast and 1/2 cup Beans)

 

Calories – 422, Total Fat – 9 g, Sat. Fat – 2 g, Carbs – 23 g, Fiber 6 g, Sugar – 6 g, Protein – 58 g, Sodium – 387 mg, Cholesterol – 166 mg

Old El Paso Stand ‘n Stuff Soft Flour Tortillas w/ Ground Turkey and all the Fix’ins

January 18, 2013 at 7:05 PM | Posted in beans, ground turkey, tacos, vegetables | 2 Comments
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Today’s Menu: Old El Paso Stand ‘n Stuff Soft Flour Tortillas w/ Ground Turkey and all the Fix’insStand up soft tacos 006

 

 

 

Couldn’t wait to have these Soft Tortillas again, Old El Paso Stand ‘n Stuff Soft Flour Tortillas. This is one of my favorite Taco Shells, these are great! Their a Flour Soft Stand Up Torttilla. Only 160 calories and 24 carbs per serving which is 2 Tortillas. Their formed into a soft bowl and keep their shape after warming them up and loading them up! Because of their shape you can really load them up with your fillers. If you come across these grab a box, you’ll love them!

 

Tonight’s Dinner Fix’ins are; Jennie – O Extra Lean Ground Turkey – 99/1. I pan fried it in Canola Oil and seasoned it with Ground Cumin, Sea Salt, Cilantro Flakes, Diced Green Onions, and a 1/2 packet of Old El Paso Taco Seasoning. I also added Dole Chef’s Cut Diced Pineapple and Mango, Del Monte Sweet Corn, Sliced Black Olives, Bush’s Low Sodium Dark Red Kidney Beans, Lettuce, fresh Shredded Dutch Gouda Cheese, and Taco Bell Creamy Chipotle Sauce. If you’ve never tried the Taco Bell Creamy Chipotle Sauce it’s another you have to try. It’s got a nice creamy thick sauce with just the right amount of Chipotle heat! A little high in calories and fat but it’s one of those that’s so good it’s worth it every now and then. The Dole Chef’s Cut Diced Pineapple and Mango is another new item I came across at Walmart the other day. They come frozen and already diced, perfect for any recipe. Adding this to all the other ingredients was the right touch! Along with heat provided by different things the fruit gives that slightly sweet taste, great pairing! These could be the best Tacos I’ve ever prepared. My parents were going to have something else for their dinner till they seen how good they looked. They agreed with me delicious! For dessert later some Newman’s Own Black Bean and Corn Salsa with Tostito’s Baked Scoops.

 

 

 

Dole – Chef-Ready Cuts Diced Pineapple and MangoStand up soft tacos 001
Nutrition Facts
Dole – Chef-Ready Cuts Diced Pineapple and Mango
Servings:
Calories 90 Sodium 0 mg
Total Fat 0 g Potassium 190 mg
Saturated 0 g Total Carbs 20 g
Polyunsaturated 0 g Dietary Fiber 2 g
Monounsaturated 0 g Sugars 16 g
Trans 0 g Protein 0 g
Cholesterol 0 mg

Old El Paso Stand ‘n Stuff Soft Flour Tortillas w/ Ground Turkey and all the Fix’ins

December 1, 2012 at 7:01 PM | Posted in ground turkey, Jennie-O Turkey Products, tacos | Leave a comment
Tags: , , , , , , ,

Today’s Menu: Old El Paso Stand ‘n Stuff Soft Flour Tortillas w/ Ground Turkey and all the Fix’ins

 

 

For dinner tonight i prepared, for the second time now, Old El Paso Stand ‘n Stuff Soft Flour Tortillas. I have found a new favorite with turkey soft shell bowl 004these Taco Shells, these are great! Their a Flour Soft Stand Up Torttilla. Only 160 calories and 24 carbs per serving which is 2 Tortillas. Their formed into a soft bowl and keep their shape after warming them up and loading them up! Because of their shape you can really load them up with your fillers. If you come across these grab a box, you’ll love them!

 

I filled mine with Jennie – O Extra Lean Ground Turkey – 99/1. I pan fried it in Canola Oil and seasoned it with Ground Cumin, Sea Salt, Cilantro Flakes, Diced Green Onions, and a 1/2 packet of Old El Paso Taco Seasoning. I also added Green Giant Sweet White Corn, Sliced Black Olives, Bush’s Low Sodium Black Beans, Lettuce,Kroger Hot Pepper Blend Shredded Cheese, and Taco Bell Creamy Chipotle Sauce. If you’ve never tried the Taco Bell Creamy Chipotle Sauce it’s another you have to try. It’s got a nice creamy thick sauce with just the right amount of Chipotle heat! A little high in calories and fat but it’s one of those that’s so good it’s worth it every now and then. I also tried a new Cheese, actually by accident Kroger Hot Pepper Blend Shredded Cheese. It’s a Natural Pepper Jack Cheese with Jalapeno Peppers and you can taste the heat in this Cheese! Another give it a try. For dessert later a bowl of Blue Bunny Chocolate/Vanilla Frozen Yogurt.

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