After the holidays when your fridge is empty and you have eaten literally everything you could ever want over Christmas and to ring in the new year…. you need a detox. At least that is how I am feeling. I am tired of eating out (Cane’s and slims I’m talking about you) and need just a healthy yet hearty dinner. Well, one recipe that comes to mind is one of my weeknight favorites. Every time I make it I wonder why I don’t make it more. I remember the last time I had this I mentioned to a friend “remind me that I love this and should make it the next time I can’t decide what to have for dinner.” This recipe calls for chili sauce and sometimes I have a hard time finding it. Especially when I go to little Walmart as opposed to big Walmart. My CPG friends are shaking their heads as they read this because that’s how I have always distinguished between the neighborhood Walmart and the supercenter (I know I am not the only one.) If your grocer doesn’t have chili sauce use 1/2 cup of tomato sauce. I serve this over brown rice with a side roasted asparagus. You can serve it over any rice you want!
Sidenote: I added Tony C’s seasoning to the tomato sauce to give it some zest –you can add Tony C’s to the chili sauce if you want but if using tomato sauce instead then definitely add it!
(I feel like I should be in Louisiana eating this dish btw)
Yields: 4 servings
2 Tbsp. olive oil, divided use
1 cup dry brown rice or any rice of your choosing
2 cups water
¼ tsp. sea salt
1 medium onion, chopped
1 medium green bell pepper, chopped
2 medium celery stalks, chopped
1 lb. raw chicken breasts, boneless, skinless, cut into pieces
2 cloves garlic, finely chopped
1 (14.5-oz.) can low-sodium diced tomatoes
½ cup chili sauce (Heinz) OR Tomato Sauce (I prefer chili sauce over tomato)
1 Tbsp. chopped fresh basil (or 1 tsp. dried basil)
1 Tbsp. chopped fresh parsley (or 1 tsp. dried parsley)
¼ tsp. crushed red pepper
1. Cook rice according to the bag or box!
2. While rice is cooking, heat remaining 1 Tbsp. oil in another medium nonstick skillet over medium-high heat.
3. Add onion, bell pepper, and celery; cook, stirring frequently, for 2 to 3 minutes.
4. Add chicken and garlic; cook, stirring frequently, for 4 to 5 minutes, or until chicken is no longer pink.
5. Reduce heat to medium. Add tomatoes, chili or tomato sauce, basil, parsley, and red pepper. Bring to a boil. Reduce heat; gently boil, covered, for 10 minutes. — If you used tomato sauce and not chili then add Tony C’s.
6. Divide rice between four serving plates; top evenly with chicken mixture.
Recipe adapted from Beachbody.com
Chicken Roll-Ups might just be the best thing to happen to your kitchen. You honestly can’t go wrong with chicken, cream cheese and crescent rolls. I found a few different recipes online and combined them to create this DELICIOUS meal. It takes no time to throw together especially if you use a rotisserie chicken. This is an easy and affordable way to feed a crowd. When all of my family comes to town we are always looking for easy ways to feed a lot of people. You know that time frame between lunch and dinner when everyone keeps saying “I’m hungry, when is dinner ready, can we try the stuffing?, Ooh what’s this (as a finger pokes into that fresh baked pie you just slaved over.” Chicken Roll-Ups is a surefire way to keep your people fed and your pies beautiful this Thanksgiving 🙂
- Rotisserie Chicken
- 8oz of cream cheese (I used greek)
- 1 pack of dry Italian dressing mix
- 2 cans of crescent rolls
- 2 cans of cream of chicken soup
- Lawry’s season salt and regular salt
- Preheat oven to 375 degrees
- Add cream cheese, both cans of soup and the dressing packet to a sauce pan and turn the heat to medium/low.
- While your sauce is heating up go ahead and shred your chicken from your rotisserie and set aside.
- Once the sauce is heated go ahead and taste the sauce and see if you want more salt. I added Lawry’s season salt and some regular sea salt to taste.
- Pour the sauce over the chicken and mix well.
- Separate the crescent roll dough and place on a greased cookie sheet. I accidentally bought the dough that didn’t have the precut lines. I recommend getting the precut lines.
- Scoop a spoonful of the chicken mixture and place in the center and roll the dough up forming a normal crescent roll. *If you bought the regular dough with no slits place mixture in the center and bring all corners towards the center to form a little pouch.
- Bake in the oven for 15- 25 minutes. The time varies given how much mixture you put in each roll. Mine took 25-30 minutes to bake.
- If you see the tops getting too crispy place a sheet of foil on top to let rolls keep baking but not burn.
- Serve warm!
I was having company over for dinner and I had a major craving for Mexican without all the calories! This recipe is one of my favorites for tex-mex and can feed a hungry crowd. Let’s just say there were absolutely no left overs and for dessert we had easy banana foster caramel cakes!
3 Red bell peppers
1 teaspoon of minced garlic
1 cup chicken broth low sodium divided
1.2 pounds of lean ground turkey
1/2 cup of minced white onion
1/4 cup of tomato sauce
Dash of chili seasoning
1 tsp cumin
1tsp garlic powder
Salt and pepper to taste
1 TBS of fresh cilantro (I use the tube)
Reduced fat cheddar cheese for topping
Sauté the onion and garlic for a minute or two then add in turkey and salt and pepper as well as cumin and garlic powder and brown until cooked.
Once cooked add in 1/2 cup of chicken broth and the tomato suave and let simmer for 3-5 min. Add cilantro and mix well then scoop mixture into each half of the pepper that has been de cored and cut into Halves (makes 6 halves) pour remaining 1/2 cup of broth into baking dish and cover with foil bake at 400 degrees for 30 minutes. 5 minutes before the peppers are ready top with reduced fat cheddar cheese and melt on top.
Serve with a side of rice and some sour cream for a delicious meal.
140 calories per half