Recipe Swap Week 15
Replies
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Oh I would love to join this. I love to cook and share recipes. Most of mine are unhealthy though so I need the inspiration.
Welcome!0 -
What wonderful thread! Please add me.
I tend to make the same old things over and over, so I really need this.0 -
I'm new to the message boards. This is my first post
I like the idea of a recipe swap. I'm just getting back into my nutrition and weight loss goals and need new ideas. My husband and I are doing this together so I need recipes for both of us. I will share what I have too. 0 -
Both of these recipes sound great! I can't wait to try them
~ Dori ~0 -
Adding the new people!0
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Fiesta Chicken and Rice
Generic - Mexican Blend Shredded Cheese, 0.5 cup
Laughing Cow (Cheese Wedge) - Light Queso Fresco & Chipotle, 2 wedge 21g
Members Mark - Chicken Breast - Skinless - Boneless, 4 oz piece
Rice - White, long-grain, regular, cooked, 6 cup
Great Value - Light Sour Cream, 0.5 container (30 tbsp ea.)
Great Value - Thick & Chunky Salsa, Mild, 1 container (48 tbsp ea.)
It's a little heavy on the sodium. In a large bowl, combine cooked riced, cooked and shredded chicken, salsa, sour cream, and Laughing Cow cheese. Mix until well blended. Place mixture into a casserole dish and press out to edges with back of a spoon. Top with shredded cheese and bake at 350 degrees for 10 minutes or until cheese is completely melted.
Serves 8
Calories - 248
Carbs - 42
Fat - 4
Protein - 9
Potassium - 313
Sodium - 842
Again... not the best on sodium, but it is low calorie and very tasty.
ENJOY!
I made this one yesterday for dinner and it was delicious, thank you so much. I made several changes to my tastes .
1. I used greek plain yogurt instead of sour cream
2. Made fresh salsa eliminating some of the sodium
3. Did not use the laughing cow cheese at all.
Cannot wait to try the lentel soup tomorrow.
Ken0 -
By the way, the boyfriend and I agree that next time I make the Fiesta Chicken, it would be good to throw in a can of black beans in place of 1 of the cups of rice.
I can't try the lentil soup until this weekend, because I ended up not cooking a couple of the meals I had planned for last week (nothing like an unexpected work holiday party to throw off your menu planning) and I need to use those groceries first.0 -
Happy New Year Everyone! I'm making the first one on Friday, it sound marvolus!0
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bump0
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Interesting idea and I have everything in the pantry/fridge/freezer for the chicken/rice recipe to do tonight. I will have to substitute the brands etc as I am in Australia - but the general idea of the recipe is all I need. I am just back after a 6 month break and need all the help I can get ..... AGAIN!0
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Fiesta Chicken and Rice
Generic - Mexican Blend Shredded Cheese, 0.5 cup
Laughing Cow (Cheese Wedge) - Light Queso Fresco & Chipotle, 2 wedge 21g
Members Mark - Chicken Breast - Skinless - Boneless, 4 oz piece
Rice - White, long-grain, regular, cooked, 6 cup
Great Value - Light Sour Cream, 0.5 container (30 tbsp ea.)
Great Value - Thick & Chunky Salsa, Mild, 1 container (48 tbsp ea.)
It's a little heavy on the sodium. In a large bowl, combine cooked riced, cooked and shredded chicken, salsa, sour cream, and Laughing Cow cheese. Mix until well blended. Place mixture into a casserole dish and press out to edges with back of a spoon. Top with shredded cheese and bake at 350 degrees for 10 minutes or until cheese is completely melted.
Serves 8
Calories - 248
Carbs - 42
Fat - 4
Protein - 9
Potassium - 313
Sodium - 842
Again... not the best on sodium, but it is low calorie and very tasty.
ENJOY!
Made this for lunch on Saturday and it was delish!! I only made about half of the recipe. I also increased the amount of chicken and since I didn't have any laughing cow, I added TacoBell fire roasted taco sauce to give it a smokey component. Finally, I added sauted onions, celery and broccoli to bulk it up a little.
I'll be making this one one again! Will also be a great way to use leftover chicken or rice, making it even faster.0 -
Lebanese Rice and Lentil Soup (from http://www.tasteofbeirut.com/2009/10/red-lentil-and-rice-soup/)
2 cups of red lentils
1/3 cup of white rice (I used the cheapest one and it worked well)
6 cups of chicken broth or vegetable broth
1 onion, chopped
5 garlic cloves (my addition)
2 tablespoons of oil (I used olive oil)
salt, pepper to taste
2 teaspoon of ground cumin
1 teaspoon of red pepper flakes
METHOD:
Heat oil in a large pot
Fry garlic and onion until golden
Pour the broth and the lentils and all the seasoning minus the salt
When the lentils are soft and have turned mushy, puree the mixture using an immersion blender (optional)
Pour the lentils back in the pot and add the rice
Return to a boil and lower the heat. Simmer gently until the rice is cooked
Adjust seasonings and serve hot.
**I added plenty of lemon juice before serving... YUMMY!
This was yesterday's lunch. DH and I both loved it! The only thing I might change is to add more broth at the very end to make it more soup-like. The consistency I ended up with was more like mashed potatoes, but I suspect that could differ every time you make it.
Thanks to both of you for posting this week. These were two winners!
-Karen0 -
I have one more added ?... For the 2 recipes- are they 2 recipes per person or one from each pearson equalling 2 recipes?
Either way please add me this is what I need a Change from the boring and something different! Thanks!!!0 -
this sounds so hardy! I think my kids would even like it- thanks for sharing!!!!!Lebanese Rice and Lentil Soup (from http://www.tasteofbeirut.com/2009/10/red-lentil-and-rice-soup/)
2 cups of red lentils
1/3 cup of white rice (I used the cheapest one and it worked well)
6 cups of chicken broth or vegetable broth
1 onion, chopped
5 garlic cloves (my addition)
2 tablespoons of oil (I used olive oil)
salt, pepper to taste
2 teaspoon of ground cumin
1 teaspoon of red pepper flakes
METHOD:
Heat oil in a large pot
Fry garlic and onion until golden
Pour the broth and the lentils and all the seasoning minus the salt
When the lentils are soft and have turned mushy, puree the mixture using an immersion blender (optional)
Pour the lentils back in the pot and add the rice
Return to a boil and lower the heat. Simmer gently until the rice is cooked
Adjust seasonings and serve hot.
**I added plenty of lemon juice before serving... YUMMY!
This was yesterday's lunch. DH and I both loved it! The only thing I might change is to add more broth at the very end to make it more soup-like. The consistency I ended up with was more like mashed potatoes, but I suspect that could differ every time you make it.
Thanks to both of you for posting this week. These were two winners!
-Karen0 -
I have one more added ?... For the 2 recipes- are they 2 recipes per person or one from each pearson equalling 2 recipes?
Either way please add me this is what I need a Change from the boring and something different! Thanks!!!
It's 2 recipes total.
There's 2 people a week who are responsible for sharing one recipe each.
I'll add you!0 -
Fiesta Chicken and Rice
Generic - Mexican Blend Shredded Cheese, 0.5 cup
Laughing Cow (Cheese Wedge) - Light Queso Fresco & Chipotle, 2 wedge 21g
Members Mark - Chicken Breast - Skinless - Boneless, 4 oz piece
Rice - White, long-grain, regular, cooked, 6 cup
Great Value - Light Sour Cream, 0.5 container (30 tbsp ea.)
Great Value - Thick & Chunky Salsa, Mild, 1 container (48 tbsp ea.)
It's a little heavy on the sodium. In a large bowl, combine cooked riced, cooked and shredded chicken, salsa, sour cream, and Laughing Cow cheese. Mix until well blended. Place mixture into a casserole dish and press out to edges with back of a spoon. Top with shredded cheese and bake at 350 degrees for 10 minutes or until cheese is completely melted.
Serves 8
Calories - 248
Carbs - 42
Fat - 4
Protein - 9
Potassium - 313
Sodium - 842
Again... not the best on sodium, but it is low calorie and very tasty.
ENJOY!
Made this for lunch on Saturday and it was delish!! I only made about half of the recipe. I also increased the amount of chicken and since I didn't have any laughing cow, I added TacoBell fire roasted taco sauce to give it a smokey component. Finally, I added sauted onions, celery and broccoli to bulk it up a little.
I'll be making this one one again! Will also be a great way to use leftover chicken or rice, making it even faster.
Yes. This is one of my "on-a-budget-quick-fix" recipes. Glad you enjoyed it!0 -
Aaaahhhhhh I mucked up on my first try. The chicken breasts I had defrosted turned out to be just a simple salad - its too hot here where I live to COOK dinner when I get home from work. Today we reached 36C , yesterday we had a 42C day. We went out for Mexican last night - I had a brown rice side and a chicken enchilada and a chicken taco so I suppose that was really too much. But tonight I had the defrosted chicken breast grilled with tandoori paste sliced over a bed of lettuce, tomatoes, cucumber, red onion, parmesan cheese and a sprinkle of crispy bacon (approximately 1/4 of one rasher of bacon). I drizzled some balsamic vinegar over the top. It was yummy but I promise to make Fiesta chicken and rice as intended - just on a cooler day :-)0
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Fiesta Chicken and Rice
Generic - Mexican Blend Shredded Cheese, 0.5 cup
Laughing Cow (Cheese Wedge) - Light Queso Fresco & Chipotle, 2 wedge 21g
Members Mark - Chicken Breast - Skinless - Boneless, 4 oz piece
Rice - White, long-grain, regular, cooked, 6 cup
Great Value - Light Sour Cream, 0.5 container (30 tbsp ea.)
Great Value - Thick & Chunky Salsa, Mild, 1 container (48 tbsp ea.)
It's a little heavy on the sodium. In a large bowl, combine cooked riced, cooked and shredded chicken, salsa, sour cream, and Laughing Cow cheese. Mix until well blended. Place mixture into a casserole dish and press out to edges with back of a spoon. Top with shredded cheese and bake at 350 degrees for 10 minutes or until cheese is completely melted.
Serves 8
Calories - 248
Carbs - 42
Fat - 4
Protein - 9
Potassium - 313
Sodium - 842
Again... not the best on sodium, but it is low calorie and very tasty.
ENJOY!
Both recipes sound great. I'm excited. Just to clarify, is this only 4 oz of chicken for the whole thing?
I think she means 8 4oz chicken breasts since it serves 8. I do not believe they are diced.0 -
Fiesta Chicken and Rice
Generic - Mexican Blend Shredded Cheese, 0.5 cup
Laughing Cow (Cheese Wedge) - Light Queso Fresco & Chipotle, 2 wedge 21g
Members Mark - Chicken Breast - Skinless - Boneless, 4 oz piece
Rice - White, long-grain, regular, cooked, 6 cup
Great Value - Light Sour Cream, 0.5 container (30 tbsp ea.)
Great Value - Thick & Chunky Salsa, Mild, 1 container (48 tbsp ea.)
It's a little heavy on the sodium. In a large bowl, combine cooked riced, cooked and shredded chicken, salsa, sour cream, and Laughing Cow cheese. Mix until well blended. Place mixture into a casserole dish and press out to edges with back of a spoon. Top with shredded cheese and bake at 350 degrees for 10 minutes or until cheese is completely melted.
Serves 8
Calories - 248
Carbs - 42
Fat - 4
Protein - 9
Potassium - 313
Sodium - 842
Again... not the best on sodium, but it is low calorie and very tasty.
ENJOY!
Both recipes sound great. I'm excited. Just to clarify, is this only 4 oz of chicken for the whole thing?
I think she means 8 4oz chicken breasts since it serves 8. I do not believe they are diced.
At the time I put this together. I only had one chicken breast, but you can add more if you like. The extra rice made up for the lack of meat. And when I say it was 8 servings, I am calculating what was leftover.0 -
I got distracted cooking the chicken, and so didn't enjoy the "Smokey" taste, so i will have to try that again. The soup is on the schedule for tonight 0
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Please add me. I do not know how to cook anything healthy. I like to make comfort food... So some really good healthy recipies would be great.....
THX
Krissy:happy:0 -
Please add me. I do not know how to cook anything healthy. I like to make comfort food... So some really good healthy recipies would be great.....
THX
Krissy:happy:
Of course! Comfort food can definitely be healthy too
Check out the current week: http://www.myfitnesspal.com/topics/show/434706-recipe-swap-week-160 -
This is a great idea, would love to take part in this also.0
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This is a great idea, would love to take part in this also.
check out the most recent post for the newest recipe: http://www.myfitnesspal.com/topics/show/434706-recipe-swap-week-160 -
This is a great idea! Please add me to the member list!0
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This is a great idea! Please add me to the member list!
ok, check out the most current week: http://www.myfitnesspal.com/topics/show/434706-recipe-swap-week-160 -
Please add me! I looove to cook and try new recipies!0
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Lebanese Rice and Lentil Soup (from http://www.tasteofbeirut.com/2009/10/red-lentil-and-rice-soup/)
2 cups of red lentils
1/3 cup of white rice (I used the cheapest one and it worked well)
6 cups of chicken broth or vegetable broth
1 onion, chopped
5 garlic cloves (my addition)
2 tablespoons of oil (I used olive oil)
salt, pepper to taste
2 teaspoon of ground cumin
1 teaspoon of red pepper flakes
METHOD:
Heat oil in a large pot
Fry garlic and onion until golden
Pour the broth and the lentils and all the seasoning minus the salt
When the lentils are soft and have turned mushy, puree the mixture using an immersion blender (optional)
Pour the lentils back in the pot and add the rice
Return to a boil and lower the heat. Simmer gently until the rice is cooked
Adjust seasonings and serve hot.
**I added plenty of lemon juice before serving... YUMMY!
Had this for dinner this evening not what I thought but very good! Will have to keep playing with consistency though came out rather thick.0 -
Are you still doing this? I would be interested as well?0
This discussion has been closed.
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