Cinco de Mayo

Today is May 5th. Happy Cinco de Mayo!.

For some it's about all the margaritas and salsa you can handle. At the office we are also celebrating with a food day.
I have made a couple of dishes as well.

One is the Cous Cous cheesy casserole from the Chopped contest and the other is Cowboy Caviar.

Remember the Chopped Food Network contest had to do with what you can make with chicken tenders, cheese, cous cous and salsa.
If you don't know, cous cous is a middle eastern wheat product. When you open the package it looks like sand. Israeli cous cous looks like small pearls. 
It is usually l made with olive oil, herbs, and veggies. Cous cous by itself has a neutral taste so for this  dish, we give a Mexican taste.

Cheesy Chicken Cous Cous.

• 1 box of cous cous
• 4 cusps chicken stock
• 1 small can green chiles
• 1/3 cup green chili salsa
• 1/3 cup medium salsa
• 3 cups of shredded cheese, Mexican blend is best
• 2 Tablespoons of olive oil
• 1 cup diced chicken
• hot water

In a medium large stock pot add the chicken stock, salsas, olive oil and green chillies. Bring to a boil, add the cous cous, and turn off the heat.
Let stand for 5 minutes . Stir in the cheese. If it seems too thick add just a little hot water.

Sever and enjoy.

Mexi-Chicken and Rice

Here's a quick meal. and it is healthy and filling and so yummy. Chicken and rice Mexican style

 

2 ½ oz grilled chicken

¼ cup sliced onion

¼ cups sliced bell pepper

½ cups cooked brown rice

½ cup diced tomato

¼ cup sliced mushrooms

1 tablespoon sour cream

1 tablespoon mild salsa

2 tsp olive oil

1 tsp minced garlic

1 tsp chopped cilantro

 

Saute onion, bell peppers, garlic and mushrooms with the olive oil for 10 minutes, or until soft. Add the tomatoes and salsa. Simmer for another 5 minutes.

Meanwhile dice the chicken. And stir into the tomato mixture. Add the brown rice. Simmer 2 minutes. Spoon into a small bowl and, top with the sour cream.

Enjoy

 

(If you are counting points this is just 7 PointsPlus®.)