Lemon-y Chicken & Vegetarian Chili
Monday, February 22, 2010
This weekend my blogging buddy at http://battleofthebulge.blogsp
ot.com and I cooked a recipe for lemon glazed chicken. She lives in a different state – we just decided to cook the same recipes and talk about them. I thought it was too lemon-y, but I did like that it was very flavorful. I tried to take a photo of it but it turned out be too dark.
I also cooked Cajun sweet potato fries today. I got the recipe from my vegan cookbook. I usually only like them with chipotle mayo, but these were great. They were also easy to make. I just got a large sweet potato, chopped into “fry-like” shapes, and mixed them up with 2 Tbsp of olive oil & a Tbsp of Cajun spice. Then 15 min in the oven at 400 degrees.
For next weekend, my blogging buddy and I will be making “15-Minute Vegetarian Chili” – a Weight Watchers recipe I found. Anyone is welcome to join us in cooking it this week.
15-Minute Vegetarian Chili Points Value: 6 Servings: 4
1 tsp canola oil
1 medium garlic clove, minced
14 1/2 oz. stewed tomatoes
15 oz. canned kidney beans, rinsed and drained
15 oz. canned tomato sauce
1 Tbsp chili powder
1/2 tsp dried oregano
1/2 tsp crushed red pepper flakes
1/4 cup dehydrated onion flakes
1/4 tsp black pepper
4 Tbsp low-fat shredded cheddar cheese, sharp-variety
Heat oil in a large, nonstick , heavy-bottomed pot over medium heat. Add garlic; cook, stirring, frequently, until aromatic, about 2 minutes. Add tomatoes, beans, corn, tomato sauce, chili powder, oregano, red pepper flakes, onion and pepper; stir well.
Increase heat to high and bring chili to a boil; cook, stirring frequently, until chili is thick and flavors are concentrated, about 5 minutes. Spoon into serving bowls and sprinkle with cheese. Yields about 1 1/4 cups chili and 1 tablespoon cheese per serving.