How To Make Chicken & Rice | Easy One Pot Recipes #MrMakeItHappen
Congrats! We made it thru the Holidays! Now it's time to get back into our routine. Here's a quick and easy weeknight dinner recipe that could also be used for Meal Prep for the week! Let's #MakeItHappen
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2-3 lbs Bone-in Skin On Chicken Thighs
Avocado Oil
1 Onion
1 Red and Green Bell Pepper
3 cloves of garlic
1.5 tsps dried oregano (or italian seasoning)
2 cups long grain white rice (sub cauliflower rice for keto)
4 cups chicken broth/stock
1 tbsp better than bouillon chicken base
salt, pepper, garlic, onion powder, cayenne
smoked paprika, adobo
Fresh chopped parsley
Fresh thyme
2 tbsps butter
Directions:
Season chicken generously on all sides and prep veggies. Heat skillet over medium heat, add avocado oil, and sear chicken for 1-2 minutes per side or until skin is golden brown. Remove chicken and add butter and veggies. Cook veggies until they begin to get tender and then add chicken base. Add rice and mix to combine. Toast rice for 2-3 minutes. Deglaze with white wine or chicken stock. Bring to a simmer and then add chicken broth. Bring back to a simmer and add chicken. (Add thyme here) Cover with a lid and reduce heat to a gentle simmer for 20-25 minutes or until chicken is fully cooked and rice is done. Season to taste and garnish with parsley.
Spicy Wild Rice and Beans
Spicy, easy to make and a great side dish! You are going to LOVE this recipe!
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3-4 Servings.
1 Serving = 362 Calories. 6.2g Fat. 19g Protein. 60g Carbs.
Ingredients:
2 1/2 cups (600ml) - Veggie Broth
1 Veggie Bouillon
1 cup (200g) - Wild Rice
1 tsp - Paprika
1 tbsp - Sriracha sauce
2 tbsp - Sesame Oil
1 Red Onion (diced)
1 Stalk of Celery (chopped)
2 cups (130g) - Mushrooms (sliced)
1 can (540ml) - Kidney Beans (drained and washed)
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This Healthy Green Bean Casserole is the perfect way to reduce calories this holiday season!
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Here's the recipe:
Healthier Green Bean Casserole
¼ C. Reduced Fat Shredded Cheddar Cheese
9.52 oz. Green Beans, You can use Frozen
5.5 oz. White Button Mushrooms sliced
4 Tbsp. Reduced Fat Sour Cream
1 Tsp. Fresh Minced Garlic
3 Tbsp. Non Fat Plain Greek Yogurt
2 Tbsp. Grated Parmesan Cheese Cooking Spray
Preheat oven to 350 Microwave green beans according to package directions and let them cool. In a lightly greased skillet at medium heat cook the mushrooms and garlic until tender or brownish (about 3-5 minutes) once cooked let them cool. Meanwhile, combine Greek yogurt and light sour cream in a small bowl. Toss gently the cooled vegetables with the mixture until evenly coated. Add the cheddar cheese and toss again until well combined. Spread veggies into a lightly greased baking dish, top with parmesan cheese and bake until topping is golden brown (30-35 minutes). Enjoy!
Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
One Can of Chickpeas Could Change The Way You Think About Meatloaf
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This chickpea meatloaf is out of this world and contains no gluten and no soy! I love making chickpea meat using chickpeas but making this meatloaf was awesome! I had leftovers for days, used it on sandwiches, and even crumbled it up over some rice on the last day (which was awesome)
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Creamy white bean & kale soup | cozy one-pot vegan dinner
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup