Archives for May 2016

Ground chicken tacos with a jicama-red cabbage slaw. I’m nicknaming these Chick-Jic tacos…catchy…right? Only 314 calories per 2 of this Chick-Jic tacos.

 

 

 

 

 

 

 

 

 

 

Ground Chicken Tacos with Red Cabbage and Jicama Slaw:

16 ounces lean ground chicken breast

2 tablespoons tomato paste

1/2 cup low sodium chicken broth

1/4 teaspoon ground coriander

1 teaspoon cumin

1/4 teaspoon white pepper

1/4 teaspoon chipotle chili pepper

1/4 teaspoon Sea salt

1 tablespoon chili powder

1/2 white onion, diced

1 jalapeno, chopped

1 garlic clove, minced

1 teaspoon extra virgin olive oil

Directions:
In a medium, non-stick skillet, add olive oil. When oil starts to sizzle, add the chicken breast and begin to break up with a spatula as it cooks. While breaking up the chicken, add the onion, garlic, jalapeno, all seasonings, tomato paste, and chicken broth. Bring to a bubble and stir well until all the ingredients are well-incorporated into the meat. Once ground chicken breast is cooked through, remove skillet from heat.

Cook taco shells according to package instructions. Set aside until ready to assemble tacos.

Jicama-Cabbage Slaw:

2 cups red cabbage, shredded finely with a mandolin

1 cup Jicama, shredded finely with a mandolin

1 Jalapeno, minced

2 Tablespoons fresh lime juice

1/3 cup low fat sour cream

2 Dashes of hot sauce

3 Green onions, chopped

1 Tablespoon cilantro, chopped

Pinch of salt and pepper

Directions:
At the bottom of a medium bowl, stir together lime juice, sour cream, hot sauce, jalapeno, cilantro, green onions, salt and pepper. Add the shredded red cabbage and jicama to the bowl. Stir to coat well. Chill until ready to serve.

To assemble the tacos, fill the taco shell about two-thirds full of the chicken and top with a nice heaping of jicama slaw.

 

 

 

 

 

 

 

 

 

 

Lemon-Rosemary Fingerling Potatoes:

18 ounces fingerling potatoes, rinsed and dried, (the larger ones sliced in half)

1 Tablespoon lemon olive oil

2 teaspoons fresh rosemary, chopped

1/4 teaspoon sea salt

Pinch of black pepper

Directions:
Preheat oven to 400 degrees F. On a cookie sheet drizzle olive oil over the potatoes, sprinkle, chopped rosemary, salt & pepper. Toss around until potatoes are well-coated with oil and seasonings. Bake 25-30 minutes until fork tender, crisp, and brown.

 

 

 

 

 

 

 

 

 

 

Macaroni & Cheese with Chicken and Chilies:

10 ounces elbow macaroni noodles

8 ounces reduced fat sharp cheddar cheese

1-1/2 cups skim milk

2 Tablespoon light canola spread

2 teaspoons Dijon mustard

1 dash hot sauce

1/2 teaspoon smoked Paprika

1 Tablespoon Wondra flour

10 ounces boneless skinless chicken breast, cooked and cubed.

2 Jalapeno Peppers, roasted and diced

2 Fresno Peppers, roasted and diced

1 Tablespoon chili powder

1/2 teaspoon white pepper

1/4 teaspoon sea salt

2 tablespoons grated white onion

Directions:

Roast peppers over an open flame until blackened and softened. Place peppers in a paper bag to steam. When cool, remove from bag, remove some of the char from the skin, and remove all seeds, veins, stems, and then dice.

Cook pasta according to package instructions until al dente. Drain and return to pot.

In a medium sauce pan over medium heat, add canola spread and begin to melt, add the Wondra flour and whisk butter and flour while bubbling for about 3 minutes so the flour has a chance to cook. Begin adding milk, a little at a time, while still whisking. Once milk begins to bubble, add cheese, while still whisking, as well as hot sauce, mustard, paprika, chili powder, white pepper, salt, and grated onion. Continue to whisk while sauce is bubbling. When thickened, remove from heat. Add cheese sauce to cooked pasta, along with the cubed chicken and peppers. Stir until mixed well.

Servings: 5 * Calories Per Serving: 485 * Fat: 15.9 g * Carb: 48.4 g * Fiber 2.9 * Protein: 31.9 g * Sugar: 4.8 g * Sodium: 522 mg * Cholesterol: 70 mg