Black Bean Chicken with Rice Recipe w/ Baked Italian Loaf Bread

February 12, 2016 at 5:51 PM | Posted in beans, chicken, rice | 3 Comments
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Today’s Menu: Black Bean Chicken with Rice Recipe w/ Baked Italian Loaf Bread

 

Black Bean Chicken with Rice 002
I’ll start off by wishing my Mom a “Happy Birthday”, she turns 88 today! I just hope if I reach that age that I’m able to get around and do things as good as she does. Love you Mom!! I made Breakfast this morning for all of us. I prepared what is quickly becoming our favorite Breakfast dish, Ham and Diced Potato Skillet.

 

 

 

 

Black Bean Chicken with Rice 009
I used Simply Potatoes Diced Steakhouse Potatoes and a package of Meijer Diced Ham. Using a Cast Iron Skillet I started by frying the Diced Potatoes. After about 9 minutes I then added the Diced Ham and stirred. In about 14 minutes it was ready! As the Potato/Ham was finishing I grabbed a small skillet and fried one Egg, Sunnyside Up. To serve made a bed of Potatoes and Ham and topped that with the Sunnyside Egg. Broke the Egg open and it just pulled the entire meal together! One hearty Breakfast and a favorite of Mom and Dad’s! After Breakfast I gave Mom her Birthday Presents and Birthday Cake. Afterwards I went to Meijer for a few items, I’m using Meijer more and more. For dinner tonight I tried a new recipe, Black Bean Chicken with Rice Recipe w/ Baked Italian Loaf Bread.

 

 

Black Bean Chicken with Rice 003
I came across this recipe in an issue of Simply Delicious (Taste of Home). Black Beans, Chicken, Rice and throw in Corn and Salsa I was sold For the Chicken I used Perdue Perfect Portions Chicken Breasts. I use the Perdue Perfect Portions Chicken Breasts quite often. They come in a package of 5 breasts and 2 types; Italian Seasoned and Plain Breasts. Anyway I grabbed 2 of the Breasts out of the freezer and let them thaw overnight in the fridge. To season the Chicken I’ll need 2 teaspoons Extra Virgin Olive Oil, 3 teaspoons Chili Powder, 1 teaspoon Ground Cumin, 1 teaspoon Pepper, and 1/4 teaspoon Sea Salt. To make the dish I’ll need; the Perdue Perfect Portions Chicken Breasts, 1 can Bush’s Low Sodium Black Beans, Sliced Black Olives, 1 container of Uncle Ben’s Natural Whole Grain Brown Rice, 1 can Del Monte Summer Crisp Golden Sweet Corn, and Kroger Organic Medium Salsa.

 

 

Black Bean Chicken with Rice 006
To prepare the dish In a small bowl, mix the seasonings; sprinkle over both sides of chicken. In a large nonstick skillet coated with Pam Cooking Spray, heat olive oil over medium heat. Brown the chicken on both sides. Add the beans, olives, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice. Wow, INCREDIBLE! Another delicious recipe from Taste of Home! Just a fantastic combination of ingredients! Beans, Chicken, Olives, Rice, Corn, and the Salsa just seems to bring it altogether. Another one of those “Keeper Recipes”. Plus it’s a one pot meal, which I love, and easy cleanup. The original recipe and web link is at the end of the post.

 
I also baked a loaf of Pillsbury Italian Loaf Bread. For dessert later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.

 
Black Bean Chicken with Rice Recipe

Ingredients
3 teaspoons chili powderTaste of Home
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 cup salsa
2 cups hot cooked brown rice

Directions
1 – In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Brown chicken on both sides.
2 – Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice. Yield: 4 servings.

Nutritional Facts
1 chicken breast half with 3/4 cup bean mixture and 1/2 cup rice equals 400 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 670 mg sodium, 52 g carbohydrate, 8 g fiber, 32 g protein.

http://www.tasteofhome.com/recipes/black-bean-chicken-with-rice

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Baked Atlantic Salmon Fillet w/ Roasted Asparagus and Whole Grain Brown Rice

May 25, 2015 at 5:04 PM | Posted in salmon, Uncle Ben's Rice | Leave a comment
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Today’s Menu: Baked Atlantic Salmon Fillet w/ Roasted Asparagus and Whole Grain Brown Rice

 

Baked Atlantic Salmon Fillet  Assparagus Rice 004

Happy Memorial Day to all our Military Men currently serving and protecting our Country and to all the fallen heroes that lost their lives protecting our Country. It’s been a cloudy one here, hot and humid with rain on and off. Had a grilled Ham, Egg, and Cheese Sandwich to start my day off with. So not much going on, did a little house cleaning inside and outside and that was about it. For dinner tonight I prepared a Baked Atlantic Salmon Fillet w/ Roasted Asparagus and Whole Grain Brown Rice.

 

 

Baked Atlantic Salmon Fillet  Assparagus Rice 001
I picked the Atlantic Wild Caught Salmon up at Kroger yesterday, they had some beautiful fillets! To prepare it I rubbed it with a light coat of Extra Virgin Olive Oil and seasoned it with McCormick Grinder Sea Salt and Black Peppercorn and Dill. I preheated the oven on 400 degrees. Then got a small roasting pan and sprayed that with Pam Cooking Spray. Baked until it was fork tender, about 12 minutes. The Salmon was delicious! Very moist, fresh tasting, and seasoned just like I like it.

 

 

 

To go with the Salmon I prepared some Roasted Asparagus and Whole Grain Brown Rice. To prepare the Asparagus Roasted Asparagus 2I just needed Extra Virgin Olive Oil, Cloves Garlic (minced), Sea Salt, Freshly grated Black Peppercorn, Lemon Juice, and Shredded Parmesan Cheese. To prepare it; Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in the preheated 400 degree oven and roast for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. I roasted these at the same time I was baking the Salmon.

 

 

 

Then for another side I prepared some Uncle Ben’s Whole Grain Brown Ready Rice. Comes in a microwave ready pouch, just heat for 90 seconds and serve! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

MEMORIAL DAY

Walnut Crusted Salmon w/ Brown Rice and Asparagus

October 20, 2014 at 5:06 PM | Posted in fish, salmon, Uncle Ben's Rice | 2 Comments
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Today’s Menu: Walnut Crusted Salmon w/ Brown Rice and Asparagus

 

 

Walnut Crusted Salmon 004
Had a shower or two overnight then it was a partly sunny cool Fall Day. Went to Kroger early this morning and picked up some produce and items that they had on sale. Stopped at the bank then back home. Tonight for Dinner I prepared a Walnut Crusted Salmon w/ Brown Rice and Asparagus.

 

 

 

 

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The Walnut-Crusted Salmon recipe comes from an issue of Taste of Home Magazine. I came across it a while back, and now it’s my favorite Salmon recipe! I had purchased the Wild Caught Atlantic Salmon from Kroger and had it in the freezer. I let it thaw overnight in the fridge. I rinsed the fillet off in cold water and patted it dry with a paper towel. To prepare the Salmon I needed; Dijon mustard, honey, whole wheat bread (torn into pieces), finely chopped walnuts, canola oil, and dried thyme. Then I preheated the oven to 400°. Placed the Salmon on a baking sheet that was coated with cooking spray. Then mixed the mustard and honey together and brushed it over the salmon. Placed the bread in a food processor and pulsed until coarse crumbs formed, transferred to a small bowl. Stirred in the walnuts, oil and thyme and pressed it onto the salmon. Baked 12 minutes until the topping was lightly browned and the fish just begins to flake easily with a fork. I’ve left the original recipe along with the web link at the bottom of the post. If you’re a Salmon lover you have to try this recipe! The sweetness of the Honey and sharpness of the Dijon Mustard are perfect together. I love regular Baked Salmon but with the combo of all the ingredients it just makes the Salmon pop with flavor and a fantastic Crust.

 

 

 

 

UNCLE BEN'S® Whole Grain Brown Rice Cup
For one side dish I microwaved some Uncle Ben’s Natural Whole Grain Rice. It comes in a single serving microwavable container. Just heat for 45 seconds and serve! Rice comes out perfect, steaming hot and fluffy. I also prepared Roasted Asparagus. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. One delicious dinner tonight! For dessert later a Jello Sugar Free Dark Fudge Pudding.

 

 

 

 

 
Walnut-Crusted Salmon

Ingredients:

4 salmon fillets (4 ounces each)
4 teaspoons Dijon mustard
4 teaspoons honey
2 slices whole wheat bread, torn into pieces
3 tablespoons finely chopped walnuts
2 teaspoons canola oil
1/2 teaspoon dried thyme

Directions:

Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon.
Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.
Nutritional Facts
1 fillet equals 295 calories, 17 g fat (3 g saturated fat), 57 mg cholesterol, 243 mg sodium, 13 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

 

http://www.tasteofhome.com/recipes/walnut-crusted-salmon

 

 

 

 

 

 

Roasted AsparagusRoasted Asparagus 2

 

INGREDIENTS
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, minced
Sea Salt
Freshly grated Black Pepper
Lemon Juice
Shredded Parmesan Cheese

 

 

Directions

1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.
Yield: Serves 4.

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