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®.)

Pork Cacciatore

The original recipe comes from Weight Watchers. This is my version. I took out the rosemary and changed from yellow to green pepper. I also cut back on the water, and I used the liquid from the canned mushrooms.  So, this sauce is a little thicker. Over all delicious.

Ingredients


12 oz uncooked lean pork tenderloin, cut into 1- to 1 1/2-in chunks
1/2 tsp table salt, divided
1/2 tsp black pepper, freshly ground, divided
3 spray(s) cooking spray, divided
3 small uncooked  potato(es), peeled, cut into 1-in chunks
1 medium uncooked onion(s), halved and thinly sliced
1/2 cup(s) water, or more if necessary, divided
1 medium green pepper(s), cut into 1-in chunks
8 oz mushroom(s), halved or quartered lengthwise (about 3 cups)
1 cup(s) home made marinara sauce



Instructions

Coat a large nonstick skillet with cooking spray; heat over medium heat.

Sprinkle pork with 1/4 teaspoon each salt and pepper. Add pork to skillet, increase heat to medium-high and cook, turning pieces occasionally, until browned, about 6 minutes; remove to a plate.

Off heat, coat same skillet with cooking spray; heat over medium heat. Add potatoes, onion and 1/2 cup of water; cook, scraping bottom of pan, 1 minute. Cover and cook, stirring occasionally, 5 minutes.

Add green pepper, mushrooms,  and remaining 1/4 teaspoon each salt and pepper to skillet; saute over medium-high heat, until vegetables are lightly browned, adding a tablespoon or two of water if needed to prevent sticking, about 7 minutes.



Stir in marinara sauce, pork; bring to a simmer. Cover skillet, reduce heat to medium and cook until vegetables are tender and pork is cooked through, about 7 minutes. Yields about 1 1/2 cups per serving.

Kim's Teriyaki Sir Fry

¾ lbs chicken breast

½ cup teriyaki sauce
3 Tbls soy sauce
2 Tbls orange marmalade
3 cups mix veggies like onion, bell peppers, broccoli florets, green beans, cauliflower, carrots, bamboo shoots….
½ lbs spaghetti or lo-mien noodles
3 tbls yellow mustard
1 tsp ground ginger
2 tsp minced garlic
2 Tbls oil
½ cup pineapple juice
½ tsp salt
1 tsp pepper

In a medium bowl, place chicken breast and pour teriyaki sauce over. Let marinate at least ½ hour before cooking.

Heat the oil in a large skillet or wok. Slice the chicken breast in small strips. Save the sauce. Sauté over medium heat. Add veggies, ginger, garlic powder, pepper, and soy sauce,

Stir fry until tender. Add the sauce and the pineapple juice, bring to a boil. Leave pan on low to simmer.

Bring 4 qtauts of water to a rapid boil and salt. Add noodles, and turn to low. Cook to al dente- about 8 mins.

Mix in mustard and marmalade to chicken and veggies, add hot noodles, and mix to incorporate.



Serve hot.