Pork Posole

Let me start by saying I love Posole! It's a hearty, brothy stew from Mexico that features pork or chicken, onions, chiles, and hominy. Accompanied by chopped lettuce or cabbage, radishes, cilantro, jalapeño  and lime. I've tried a couple different recipes and love it. But the next day I'm so swollen from all the salt a traditional Posole has. This recipe calls for way less salt. 

Ingredients:

-3 lbs boneless pork shoulder or chicken, cut into 1 1/2 inch chunks

- 1 tsp salt

- 2 tsp olive oil

- 4 cups reduced sodium chicken stock

- 2 large onions, chopped

- 6 garlic cloves, minced

- 4 chipotle en adobo, minced

- 2 TBL chili powder

- 2 tsp dried oregano

- 2 tsp ground cumin

- 1 large can diced tomatoes

- 1 (30-ounce) can hominy, drained and rinsed

- 4 cups chopped cabbage

- 12 radishes, chopped

- 1 bunch chopped cilantro

- fresh chopped jalapeño 

- lime wedges

Makes 12 servings *5 points plus per serving

1. Sprinkle pork with salt. Heat the oil in a large nonstick skillet over medium- high heat. Cook, turning occasionally, until browned, about 5 minutes. 

2. Transfer the pork to a 5- or 6-quart slow cooker. 

3. Add the broth, onion, garlic, chipotle, chili powder, oregano, and cumin; mix well.

4. Top with tomatoes and then hominy, in even layers. 

5. Cover and cook until the pork or chicken is fork tender, 4-5 hours on high or 8-10 hours on low. 

6. Serve the Posole in soup bowls with cabbage, radishes, cilantro, jalapeño and lime wedges on the side. 

This Posole turned out pretty tasty. It has a little bit more of a smoky flavor from the chipotle en adobe versus using ancho chilies. Nice and hearty and warm on a cold evening like tonight. Let me know what you think. 

Two Meals From One!

Even as a stay at home mom I am always looking for faster ways to accomplish things. (So I have more time to sit on the couch and watch soap operas and eat Bonbons of course lol). This recipe is perfect to make 2 nights of cooking satisfying meals for less money! Who doesn't like that? And to top it off they are super simple and lowfat!!!

Meal 1

Chicken and Penne with Artichoke-Tomato Sauce

serves 4 plus leftovers

Ingredients:

 2 cups uncooked whole wheat penne

 6 chicken breasts boneless skinless

 1/2 tsp salt 

 3/4 tsp black pepper

 2 tsp olive oil

 4 green onions, thinly sliced

 2 minced garlic cloves

 1 (14 1/2-ounce) can diced tomatoes

 1 (13- ounce) can of artichoke hearts,    drained and quartered

1/2 cup reduced-sodium chicken stock

 2 tablespoons chopped fresh flat-leaf Italian parsley

Cook penne according to package directions. Meanwhile, chop chicken into 1 1/2 inch pieces. Sprinkle with half the salt and pepper. Heat oil on a large skillet over medium-high heat. Add the chicken and cook until cooked through aprox 8-10 minutes. Transfer chicken to a bowl. Transfer 2 chickens breast worth to a container and cool. 

Add green onions and garlic to skillet; cook, stirring constantly, until green onions are softened, aprox 1 min. Add tomatoes, artichokes, stock,remaining salt and pepper to skillet; bring to boil. Reduce heat; cover and simmer until sauce is slightly thickened aprox 5 min. Toss in pasta. Remove skillet from heat and stir in parsley. 

Cover and refrigerate the set aside chicken breasts to use in the Crispy Chicken Croquettes. 

Meal 2

Crispy Chicken Croquettes

serves 4

Ingredients 

-reserved chicken from Chicken and Penne with artichoke-tomato Sauce

- 2 cups cooked brown rice

-2/3 cup shredded lowfat mozzarella cheese

-1/2 cup frozen peas, thawed 

-3 tablespoons low-fat mayo

-2 tablespoons grated Parmesan cheese

-1 garlic clove, minced 

-1/4 tsp black pepper

-2 large egg whites

1/2 cup plain bread crumbs

-Jar or homemade fat free Marinara sauce

Preheat your oven to 400*. Spray large baking sheet with nonstick spray. 

Pulse chicken and rice in food processor until finely chopped. Transfer to a large bowl. Stir in mozzarella, mayo, Parmesan, garlic, pepper and peas. 

With moistened hands,form into 8 (3-inch) logs. 

Whisk egg whites in medium bowl. Spread bread crumbs on sheet of wax paper or seranwrap. Dip each log into egg whites, then roll in crumbs. 

Place croquettes on prepared baking sheet and spray the tops lightly with nonstick spray. Bake until golden,about 25 min. 

Meanwhile, heat marinara sauce in saucepan over medium heat until hot. Serve your croquettes with sauce for dipping. 

 

This recipe was a HIT in my house! Kaden hates rice and had no idea he was eating brown rice! Kaden is picky with peas so I made him 2  before I added the peas. Thinking about putting the peas in the food processor next time to see if I can sneak them into his diet.

I got a thumbs up! He even asked for seconds! Brian also loved them! I will definitely be making them again soon!!!

Hope you try these delicious recipes out!

~D 

The truth about garbanzo beans!

"Im hungry I need a snack!" You say? We'll let me share a couple of garbanzo bean recipes packed full of flavor that will NOT let you down! Planning your meals in advance can be hard enough as it is but if you have something like these prepped and ready to make or even made in advance you will thank yourself later! A couple of months ago I was introduced to  baked crunchy garbanzo beans. If you hate garbanzo beans you must try this recipe. Roasted slow, these beans transform into a crunchy corn nut like snack you won't believe they are garbanzo beans! These are protein and fiber packed foods to help curb hunger before meals!

ROASTED GARBANZO BEANS

Ingredients:

1 can Garbanzo beans

Drizzle of olive oil

Seasonings of choice * examples at the end of recipe

Preheat your oven to 350*

Open, drain and rinse your garbanzo beans. Spread paper towel down on counter and pour the beans on. Take another paper towel and gentle roll the beans to remove excess water.  I usually let them sit for 5-10 minutes to ensure the liquid is gone. The outside of the beans may come off and that's ok just toss the outer part. Place your beans on a baking sheet. Roast in oven for 15 minutes. Remove from oven drizzle with olive oil and seasonings of choice*. Return to oven shaking pan every 15 minutes until browned and crunchy, about 45 to 50 minutes, or longer for more crunch. Remove from oven, let cool. Use on salads or as a snack. 

* examples of seasonings to use

 -chili powder and garlic powder

 - garlic powder and red pepper

 -chili lime seasoning 

  I have only tried savory garbanzos but you can also make sweet like with cinnamon and sugar

Ok here is the second to die for healthy snack.

SPINACH, EDAMAME, GARLIC HUMMUS

Ingredients:

4 garlic cloves

1½ cup fresh edamame, shells removed, if using frozen, defrosted

1½ cup fresh spinach, stems removed

1 can garbanzo beans, rinsed and drained

¼ cup olive oil

¼ cup water

4 tablespoon fresh lemon juice

11/2 teaspoon cumin

½ teaspoon salt, or to taste

1 teaspoon red pepper flakes, to taste

Instructions

1. This dip can be made in a food processor, mini chop or blender. In a food processor: add the garlic and pulse until chopped.  Add all remaining ingredients and process until smooth.  If still too thick, add more water until you reach desired consistency.  Taste.  Add more salt, if desired and red pepper flakes, if you want it spicier. Mix again.

2. If made using a mini chop or blender, you may need to process in 2 batches. Add batches to a bowl and mix to blend together.

Makes 2½ cups. Serve with Pita Chips or fresh veggies.

Enjoy!

~D

New Blog New Adventure

I love to eat. More than that I love to cook. Over the past 20 years of my life I have experimented with a lot of foods and recipes. I even at one time took cooking classes. I love love love to cook and try out new recipes. Everyone gets stuck in a rut when it comes to cooking at one time or another. Cooking the same meals night after night week after week. It gets old real quick. But new recipes can be intimidating!!! I find it easier of I'm really prepared. Especially because I am on a new path in life and doing everything I can to get healthier! I re joined weight watchers on October of 2013. As of today I have lost 30 lbs just by changing the way I eat. I try to eat mostly clean and low-fat/low calorie. But I still do not deprive myself of things I want. That is what I love about weight watchers. You can still eat what you want! I have been trying to "re train" myself on how to cook. Less butter.... Mmmmmm butter.... More fresh produce  low carbs, less red meat, less FAT!  I have purchased cookbooks and search the web continuously to keep up new ideas and recipes. I have found that I'm enjoying my food more now than ever before!! I actually like eating healthy its crazy!!!!! Don't get me wrong I still do my share of eating things I shouldn't. So onto my blog! I'm am going to try those intimidating and maybe not so intimidating healthier recipes. I hope maybe I can share my recipes and experiences and help others get out of that rut! 

~D