Pan-Grilled Tilapia with Garlic Rainbow Chard

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I love greens! Spinach, kale, collard, mustard…but I had never tried chard before! So, I was super excited when a colleague brought in a couple of bags of “excess” produce that she had from her membership in the CSA (Community Supported Agriculture). My “loot bag” included a large earthy turnip, a big bag of peppery arugula and a beautiful bunch of sweet rainbow chard! I must say, there is something about the rainbow chard…its deep green leaves with colorful veins and stems in purple, orange and green is definitely a thing of beauty!

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Driving home, I made a mental note of how I was going to use up all that beautiful, fresh produce! I decided on South Indian style mixed vegetable and lentil stew (sambar) with the turnip, thin crust pizza (I used a prebaked crust made of whole wheat and kamut flours) with pesto, mushrooms and arugula and…tilapia with rainbow chard sautéed in extra-virgin olive oil with a healthy doze of minced garlic!

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This tilapia/rainbow chard dinner is a snap to prepare. It requires very few ingredients and takes about the same time as watching a pot of water come to boil and cooking a box of pasta! Instead of a bowl of plain, cooked pasta in less than 20 minutes, you get a beautifully plated! I sort of missed the summer BBQ flavors and opted to go with that for this dish! The chard is super simple to make – just garlic, pinch of salt and bit of olive oil! I think the green is so delicate that anything beyond this simple combo might just overpower its natural flavor and taste!

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Isn’t everyone talking about the health benefits of eating fish! So, go for it! Grab yourself a few filets and whip up this dinner in a snap!

Pan-Grilled Tilapia with Garlic Rainbow Chard

  • Servings: 4
  • Time: 20 minutes
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Ingredients
4 Tilapia filets, skin removed
1 tablespoon BBQ seasoning or other seasoning of your choice
1 tablespoon olive oil
1 bunch of rainbow chard, chopped up
3 large cloves of garlic, finely minced
1 tablespoon extra virgin olive oil
Pinch of salt

Preparation
1. Lay the tilapia filets on a large plate and coat both sides with the BBQ seasoning.
2. Heat a tablespoon of oil in a large skillet over medium high heat.
3. Place the fish in the hot skillet and “grill” for 4-5 minutes on each side. The fish is done when you can flake it easily with a fork.
4. Wipe down the pan and return to heat. Add the remaining tablespoon of oil. Add the rainbow chard and garlic and saute for 3-4 minutes.
5. Serve the fish immediately over a serving of sautéed chard for a simple, healthy and delicious meal!

Easy Basil Fried Rice

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I love food! I guess that’s quite obvious by now! But seriously, I do enjoy a variety of cuisine – sambols and rotis from my homeland, Sri Lanka, pasta dishes characteristic of Italy, slow rendered duck breast and macarons from France, tacos and fajitas from south of the border, curries and rice dishes from India, Pakistan, China, Thailand….And the list goes on!

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Each cuisine is unique and unparalleled with incredible flavor combinations, textures, colors and taste! I have a bit of a special fondness for Thai dishes – perhaps it’s the coconut milk and ample use of green chili. So, I had this craving for a yummy Thai fried rice, but without having to go for takeout.

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I was pretty sure I had the basic ingredients handy – basil, fish sauce, palm sugar, rice, eggs and a medley of vegetables. A quick look through the refrigerator and pantry confirmed my hunch! So, after perusing through a few recipes for inspiration, I decided to use my own pseudo blend of Thai seasonings! I figured even it didn’t taste Thai at all, it will still be pretty darn good. And good it was! In fact, it was probably better than good. My family loved it and both my kids (one who hates fish sauce and the other who has a pretty discerning taste for fried rice) actually verbally acknowledged that the rice was good. That, in my books, is a pretty big win!

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This rice is especially good, made with a day old rice kept in the refrigerator. If you are like me and have a freshly cooked batch, just spread 2 cups of the cooked rice on a plate and chill till you prepare the ingredients. It worked fine. I think day-old rice just helps to keep the kernels separate – like in restaurants.

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Easy Basil Fried Rice

  • Servings: 4
  • Time: 30 min
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Ingredients
2 cups cooked rice, preferably a day old kept overnight in the refrigerator
2 tablespoons canola oil
2 cups of chopped vegetables of your choice (I used carrots, onions, savoy cabbage and celery)
2 eggs
1/4 cup roughly chopped basil leaves

Seasoning:
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon minced ginger
2 large cloves of garlic, minced
2 tablespoons ketchup (I used tomato sauce)
1 tablespoon sugar (I used palm sugar)
1 tablespoon rice vinegar
Sprinkling of crushed red peppers, optional

Preparation
1. In a small bowl, combine all the seasoning ingredients. Set aside.
2. Heat a large saute pan or wok over high heat. Add the oil and saute the vegetables for 3-5 minutes.
3. Add the rice and seasoning mix. Toss to mix thoroughly. Spread the rice and vegetables across the pan to allow them “fry” a bit more” – another 3 minutes or so.
4. Push the rice and vegetables to the edge of the pan, creating a well in the center for the eggs.
5. Lightly beat the eggs and pour in the center of the pan. Let set and scramble. Mix the egg with the rice and vegetables.
6. Remove from heat and serve with meat or vegetable stir fry and/or an Asian cucumber salad.

Comfort Pasta with Kale and Ground Beef

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What is it with pasta and the gazillion ways in which you can prepare them! They truly are a star pantry item!

I know I said I am going to try to get back on my healthy wagon, so I think you will appreciate this recipe. Yes, yes, it’s almost the end of January when most of the resolutions fall to the wayside. But, after trying this recipe, eating healthy may not be that difficult after all.

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This recipe is pretty simple, something I concocted while recovering from a mini version of the flu (thankfully short-lived due to Tamiflu). I didn’t quite have the energy to spend an hour in the kitchen, but at the same time didn’t want to be bed sofa-ridden for another meal. So, there I lay making a mental rundown on the items I had on hand, especially the pound of extra lean beef I was going to make chili with before I fell sick.

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So, now that the chili making was off the table till next weekend, I figured I should use up the beef in some form rather than freezing it. Pasta dish it will be! Kale, carrots, mushrooms, beef and a touch of cream and garlic! Simple, yet comforting enough!

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What are you waiting for? Grab the handful of ingredients this recipe calls for and whip up this dish while the pasta cooks! Yes, it is that simple! Go ahead and try it, you might actually end up planning to make it again soon!

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  • Servings: ”4″
  • Time: ”20
  • Print

Ingredients
1/2 package pasta of your choice (I used penne)
1 tablespoon olive oil
2 large cloves of garlic, minced
1/4 cup finely chopped onion
1/2 pound lean (or extra-lean) ground beef
1 small bunch kale, rinsed and broken into small pieces
1 large carrot, peeled and cut into small cubes
2 cups of slices mushrooms
1 teaspoon Italian seasoning
dash of ground black pepper
Salt to taste
1/4 teaspoon freshly grated nutmeg
2 tablespoons of cream
1/4 cup grated parmesan
crushed red pepper, optional

Preparation
1. Bring a large pot of water to boil. Season with salt and cook pasta per directions.
2. In a large pot, heat a tablespoon of olive oil. Saute garlic and onion till translucent.
3. Add ground beef and brown the meat, breaking up any large clumps.
4. Add the carrots and continue cooking for another 5 minutes.
5. Now, add the kale and mushrooms and saute for another 3-5 minutes.
6. Season with Italian seasoning, black pepper and salt per your taste.
7. Add the cream and grate the nutmeg.
8. Toss with pasta and serve with a sprinkling of parmesan and crushed red pepper, if desired.

Soy Glazed Chicken on a Stick

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Anything on a stick seems to elevate to the top when it comes to perfect finger foods that are enjoyed by all – although not all of them are good for you (was your first thought corndog??!). But this recipe is truly not that bad at all – especially if you use chicken breast although I used bones, skinless thighs!

I don’t know if this belongs to the true “chicken satay” category. I probably have most of the satay marinade ingredients in this, but this is more of a general Asian flavor than any one particular cuisine. Marinade consists of sweet soy sauce (it is like molasses – dark and thick), regular soy sauce, dark sesame oil, ginger, garlic, honey, rice wine vinegar and green onions.

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There is not much to this recipe. Hardest part is probably cleaning the chicken to remove all excess fat and slicing them into long strips. Other than that, you just let the chicken (on the stick) marinate for a while and cook! Don’t discard the marinade. Boil it up to make a delicious dipping sauce for your chicken on a stick!

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Soy Glazed Chicken on a Stick

  • Servings: 4
  • Time: 45min
  • Print

Ingredients
4 large boneless, skinless chicken thighs
4 tablespoons sweet dark soy sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
2 tablespoons rice wine vinegar
1 teaspoon dark sesame oil
1 tablespoon minced ginger
1 tablespoon minced garlic
2 green onions, thinly sliced
1 teaspoon crushed red pepper
Cooking spray
12 short bamboo skewers
1 tablespoon peanut butter, optional (for sauce)

Preparation:
1. Begin by preparing the chicken. Trim off excess fat and slice into long strips, about 1″ wide. Thread the chicken pieces through the skewers. Set aside in a shallow dish while you prepare the meat. Alternatively, you can marinate the chicken and then thread through the skewers.
2. Prepare the marinade pan by mixing all the ingredients from dark soy sauce through crushed red pepper. Pour over the chicken, cover with plastic wrap and let marinate for about 15-20 minutes.
3. Heat a skillet over medium heat. Remove the skewers from the marinade and drain the marinade into a small sauce pan. Place the skewers in a single layer and cook for 5 minutes on each side. Test for doneness. Alternatively, you can grill the chicken as well.
4. Add about 1/4 cup of water to the marinade along with the peanut butter (if using). Bring to a slow simmer and continue cooking for about 3-5 minutes. If the sauce looks too thin, you can thicken it by adding a bit of cornstarch. Taste the sauce and adjust salt/sweetness per your taste.
5. Serve the chicken with the sauce and a side of rice or salad.

Light and Healthy Chicken Parmesan

 

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Chicken parm and eggplant parm (have you tried them as a layered “lasagna”??? OMG, it’s a savory heaven!) are among my favorite dishes. If I could indulge in them several times a week, I am almost certain I would! What do you expect, it is breaded CHEESY! I only wish the real version was healthier!

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That is….just until I tried experimenting with this recipe last week! I figured if I could crisp up the chicken without deep frying and replace the regular cheese with a reduced fat version, I will be half way there! So, that’s what I did!

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I used a light coating of breadcrumbs to crisp up the chicken. After pan frying them in a coating of extra virgin olive oil, I topped them with little bit of good quality pasta sauce and reduced fat mozzarella cheese and voila, I couldn’t feel better eating it or serving it to my family!

So, grab a few pieces of boneless, skinless thighs (excess fat removed as best as you could) or breasts and few basic ingredients and start whipping up these babies! You will be glad you did!

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[Recipe title=”Light and Healthy Chicken Parmesan” Servings=”4″ Prep time=”45 minutes”]

Ingredients
8 small boneless, skinless chicken thighs, fat trimmed off
Salt and pepper to taste
1/2 – 3/4 cup Italian-style bread crumbs
1/8 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried Italian herbs, crushed
1/4 teaspoon ground black pepper
1 egg, lightly beaten with a tablespoon of water
1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
2-3 tablespoons of extra virgin olive oil
1/4 cup grated parmesan cheese
1/2 cup reduced fat grated mozzarella cheese
1 cup good quality pasta sauce

Preparation
1. In a shallow dish, combine bread crumbs, 1/8 cup parmesan, garlic powder, Italian herbs and black pepper.
2. In another shallow dish, whisk together the egg, crushed red pepper and black pepper.
3. Dip chicken thighs in egg mixture and coat with bread crumbs.
4. Heat a skillet over medium heat. Lightly coat with olive oil.
5. Add chicken pieces in a single layer and cook for 5-6 minutes on each side till the chicken is completely cooked through. Depending on the thickness of each piece, cooking time may vary a little.
6. While the chicken pieces get cooked, heat the pasta sauce in a small pan and keep warm.
8. As soon as all the chicken pieces are cooked, serve immediately over some pasta. Top the chicken with pasta sauce and cheeses and serve hot.

TIP: As an alternative, you can also assemble the chicken as a chicken parm sandwich.

[/recipe]

Weeknight Eggplant-Ricotta Rollups

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Eggplant is by far one of my favorite vegetables. Until recently, I preferred the Asian kinds, Italian white kind and Indian kinds, but not so much the chunky American type – you know which ones I am talking about, right? The huge blackish purple giants that you see commonly at supermarkets. One of the main reasons is because I simply didn’t like their texture. To me, they had too much water in them. And their skin was too tough and they tasted rubbery most of the time! That is until recently, when I figured out how to make them less chewy, more delicate and better tasting!

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This recipe utilizes few of the tips I incorporate whenever I work with this particular type of eggplant. Peeling the eggplant first and slicing them thin lengthwise helps in making them softer and more flavorful during the cooking process. This recipe seriously is definitely a keeper for wholesome weeknight dinners, provided you have the main ingredients – eggplant and ricotta.

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Steps are simple – slice and precook the eggplant, spread cheese mixture on each slice and roll it up, place them in a skillet with a good quality pasta sauce, top with any remaining cheese and grated mozzarella and let simmer. Voila! In less than 10 minutes, you will be able to open the lid and scoop out the cheesy, hearty eggplant-ricotta rollups onto your plate to devour!

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Enjoy!

TIME SAVING TIP: You can pre-cook the eggplant slices ahead of time to save precious minutes!

Weeknight Eggplant-Ricotta Rollups

  • Servings: 4
  • Time: 30-40 minutes
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Ingredients
1 large eggplant, cut into 1/4″ thick slices lengthwise
2 – 3 tablespoons of extra virgin olive oil
1 cup part-skim ricotta cheese
1/4 cup grated parmesan
3 tablespoons chopped parsley, basil and oregano (or 1 tablespoon dried Italian herbs)
1 teaspoon finely minced garlic
salt and pepper to taste
1/4 cup reduced fat grated mozzarella
1 cup good quality pasta sauce
Any remaining cheese mixture
1/4 cup reduced fat grated mozzarella

Preparation:
1. Preheat a frying pan over medium high heat and coat with olive oil.
2. Cook eggplant slices in single layer till they are soft and golden. Set aside.
3. In a small bowl, mix together the ricotta, parmesan, herbs, garlic, salt/pepper and 1/4 cup mozzarella.
4. Spread about a heaping tablespoon of cheese mixture on the eggplant slices and roll them up.
5. Heat a skillet over medium high heat and add the pasta sauce.
6. Place the rolled eggplant slices in a single layer and top with any remaining cheese mixture. Top mix remaining 1/4 cup mozzarella cheese and cover.
7. Reduce heat to medium and let simmer for about 10 minutes till it gets hot and bubbly.
8. Serve immediately with a side salad or another dish of your choice.

Asian inspired noodles with vegetables and soy glazed salmon

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Don’t you wish you could have a list of recipes that you can whip up in a few minutes, use only a pot or two and require only a bit of time in the kitchen?? All of us lead super busy lives and we go about the daily motions wishing there will be more hours in the day. And then comes meal time! You want to feed your family something wholesome, but at the end of the day, just the thought of making something well balanced seems arduous! But what if you could make something in just about half hour and feel good knowing you are feeding the family a delicious and nutritious meal!

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This dish is one of those accidental happenings in the kitchen tonight! Inspiration for this dish comes from a delicious serving of pho noodle soup I had last week. I loved the delicately seasoned simple but delectable broth, crunchiness of the fresh veggies and the soft, chewiness of rice noodles. So, I thought of making something similar with the ingredients I had in the kitchen – glass noodles, fennel bulb, savoy cabbage, green beans, salmon and cilantro. Once you clean and slice the vegetables, it is a snap to put this dish together.

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To have a good flow….I will recommend starting with a pot of water to boil the noodles. Next, you should marinate the salmon in a mixture of soy sauce, ginger and garlic. While the fish is marinating, clean, wash and slice the vegetables. Now, you can add the noodles to the water, heat a pan to saute the fish and distribute the vegetables in four serving bowls. Then, you will be left with just heating the broth with a few seasonings and pouring it over the vegetables and noodles and topping off with a piece of salmon. Yum!

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Asian inspired noodles with vegetables and soy glazed salmon

  • Servings: 4
  • Time: 30-40 minutes
  • Print

Ingredients
1 lb skinless salmon
2 tablespoons low-sodium soy sauce
1 teaspoon minced fresh ginger
2-3 cloves of garlic, minced
1/6 package of sweet potato glass noodles
1 1/2 cups of thinly sliced savoy cabbage
1 fennel bulb, thinly sliced
1 cup of thinly sliced fresh green beans
1/4 cup chopped cilantro
1 can of reduced salt chicken broth
1 teaspoon reduced salt soy sauce
1 teaspoon dark, toasted sesame oil
Juice from half a lime
1/2 teaspoon crushed dried basil (if you have fresh basil, that will be better!)

Preparation
1. Begin by marinating the salmon in a mixture of soy sauce, ginger and garlic.
2. Place a pot of water to boil; Cook noodles according to instructions.
3. Drain the noodles and keep aside and return the pot back to stove top.
4. Empty the can of broth into the pan and bring to a boil with a teaspoon of soy sauce, sesame oil, lime juice and basil.
5. Clean and prepare all the vegetable as listed above.
6. Distribute the veggies among 4 serving bowls. Top with cooked noodles.
7. Heat a frying pan over medium high heat and spray with cooking spray. Cook salmon until done.
8. Add hot broth to the vegetables and top with salmon. Sprinkle additional cilantro if desired and top with a squeeze of fresh lime juice and crushed red peppers, if desired.

Bibimbap-Style Beef Dinner

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OK, so I debated a while about what to name this recipe, which was inspired by a lovely lunch I got from a food cart last week! It was made by someone who has been making it all his life! So, although the idea is similar, I couldn’t bear to belittle the authenticity of the dish by calling it bibimbab. Hence the name you see here! “Bibimbap-Style Beef Dinner”

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For ingredients, I guess you could pretty much use a variety of your favorite veggies (raw, steamed or sautéed) and stir-fried beef or pork with steamed rice and cooked seasoned glass noodles. Going back to my food cart reference, I almost didn’t order the bibimbap because the dish was topped with a soft-set egg. I am not a runny yolk person. So,  yes, I was a coward and ordered my egg fully cooked.

For this recipe, I used a small bunch of spinach and carrots for veggies. I wish I had bean sprouts, maybe next time! Spinach was just boiled in its own liquids and carrot was briefly sautéed in a small amount of oil. I seasoned the shaved beef in some Korean marinade and sautéed in small batches.

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Drizzle a bit of toasted sesame oil and sprinkle a bit of toasted sesame seeds on your served dish and you will have yourself something that may just satisfy your craving for bibimbap until your next visit to a Korean restaurant or a food cart! 🙂

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Bibimbap-Style Beef Dinner

  • Servings: 4
  • Time: 45 min
  • Print

Ingredients
1/2 lb shaved beef
1/4 cup Korean meat marinade (bottled)*
1 small bunch fresh spinach
1 teaspoon soy sauce
2 medium carrots, julienned
2 cups lettuce leaves, torn into bite size pieces
1 tablespoon toasted sesame seeds
3/4 cup cooked glass noodles
2 tablespoons toasted sesame oil
1/2 cup bottle kimchi, optional
1 jalapeno, sliced thin, optional
1/4 cup sliced red onions, optional
1 cup cooked rice
4 eggs

Preparation:
1. Season the beef with the meat marinade and set aside while you prepare the vegetables.
2. Prepare the glass noodles according to package directions. Add 1/4 teaspoon of toasted sesame oil and 1 teaspoon of Korean marinade. Set aside.
3. In a medium pan, steam the spinach leaves. Drain off the liquid and season with 1 teaspoon low-sodium soy sauce. Set aside.
4. Wipe the pan and add a teaspoon of oil. Saute the carrots for 2 minutes till they are crisp tender. Season with salt, if desired. Set aside.
5. Heat the pan over high heat and add a tablespoon of oil. Saute half the meat for about 3 minutes till it is cooked through. Remove to a platter and repeat with the remaining meat.
6. Pan fry eggs according to your taste.
7. Divide the meat, vegetables, rice and noodles among 4 plates. Add kimchi, jalapeno and onions, if desired. Lastly, top with an egg and drizzle a few drops of toasted sesame oil over the vegetables and meat.

* NOTE: If Korean barbeque sauce is not available, feel free to substitute equal amount of light soy sauce, 1 clove of minced garlic and 1 tablespoon dark brown sugar (or palm sugar)

Broiled Salmon with Cool Yogurt-Dill Sauce

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Salmon is a great fish for broiling, poaching, baking, pan-frying……pretty much any way you want to prepare it! Although it is a great tasting fish by itself or with just a touch of salt and pepper, it does transform into something extraordinary when you add seasoning and spices! I love to make it with an Asian twist with soy sauce, ginger and sesame! That’s usually a frequent go-to recipe! But, I wanted to try something more summery for dinner the other night.

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A simple salt and pepper seasoned salmon broiled to perfection topped with a cool yogurt-dill sauce with notes of garlic and lemon juice! Yum, I know!

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Since this happened to be a weeknight dinner I scrambled to put together in few minutes, I forgot to take the many pictures I usually do with my recipes! I apologize! But, I hope the picture of the served dinner just in time before I devoured it makes up for it! 🙂

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Although salmon is the main character, I think the supporting role wins by leaps and bounds! Yeah, I am talking about the yogurt sauce that you whip up in less than 5 minutes!

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Broiled Salmon with Cool Yogurt-Dill Sauce

  • Servings: 4
  • Time: 30 min
  • Print

Ingredients
1-lb skinless salmon fillet
dash of salt
freshly ground pepper to taste
1 teaspoon extra virgin olive oil
1/2 cup plain fat free yogurt
1 tablespoon Dijon mustard
1 tablespoon honey
3-4 tablespoons chopped fresh dill
1 clove of garlic, finely minced
Juice from 1/2 lemon

Preparation
1. Preheat broiler at high (525F); Line a baking dish with aluminum foil and place the salmon filet in it.
2. Sprinkle salt and pepper on salmon filet; Drizzle the olive oil on top.
3. Place the salmon pan about 6 inches from the broiler and broil for about 15-20 minutes till the salmon is cooked through. This will depend on the thickness of the fish and heat distribution. Fish should flake easily with the fork when done.
4. While the salmon is cooking, combine rest of the ingredients in a small bowl and set aside in the refrigerator till ready to serve.
5. When salmon is done, serve it immediately topped with the sauce.

NOTE: If you don’t like your sauce sweet, feel free to add a bit of crushed red pepper or reduce the amount of honey.]

Creamy and Spicy Southwestern Chicken Chili

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If you have read this blog before, you know I love chili! I make it with beef, ground turkey or chunks of chicken – each one with its unique taste of the moment! This particular chicken chili is made using leftover barbequed chicken rubbed with chipotle chili seasoning and garlic and I must say it was pretty darn good. Now that the warm weather is here to stay at least for the next few months, I thought this could be a recipe to use up your leftover chicken from your backyard barbeque.

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This recipe really doesn’t take long to put together at all and it takes very few ingredients, especially because the chicken was well seasoned. If you don’t have spiced leftover chicken, you can substitute any grilled chicken (as long it was not basted in bbq sauce) and add a bit of southwestern or chipotle seasoning.

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I added beans and some veggies to make this more wholesome. Feel free to toss in diced sweet bell peppers, carrots, celery etc. along with your favorite beans to make this filling and nutritious.

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Stirring in some sour cream towards the end of the cooking makes this dish creamy and a bit tangy which adds to the complexity of the taste. I hope you give this a try!

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Creamy and Spicy Southwestern-Style Chicken Chili

  • Servings: 4
  • Time: 30 min
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Ingredients
2 cups diced/shredded leftover cooked spiced chicken
1 cup diced celery
1/2 cup diced carrots
1/2 cup diced sweet peppers
1 cup thinly sliced kale, stems removed
1/4 cup finely chopped onions
1/2 jalapeno, finely chopped (optional)
2 cloves garlic, finely minced
2 tablespoons olive oil
1/4 cup light sour cream
1 8oz can tomato sauce
1 can kidney beans, drained and rinsed well
Additional chipotle pepper rub or other southwestern seasoning to taste (optional)
1/4 cup chopped cilantro

Optional toppings
Grated Mexican blend cheese
Diced avocado
Crushed tortilla chips
Sour cream

Preparation
1. Heat olive oil in a medium pot. Add onion and garlic and cook for 2-3 minutes.
2. Add celery, kale, carrot and peppers and continue cooking for 5 minutes.
3. Add the chicken, additional seasoning if desired, beans and tomato sauce and simmer for 10-15 minutes over medium heat.
4. Adjust seasoning and remove from heat.
5. Serve immediately with your favorite toppings.

(See, I told you it is an easy recipe!)