Slow-Cooker Tex-Mex Chicken and Beans

Slow-Cooker Tex-Mex Chicken and Beans-EF-11/07

I served it with brown rice cooked with some Mexican seasonings and some Whole
wheat flour tortillas on the side for making wraps.


* Exported from MasterCook *

Slow-cooker Tex-Mex Chicken and Beans

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried pinto beans, rinsed
1 1/2 cups mild or medium salsa
2 tablespoons chopped canned chipotle in adobo sauce
2 tablespoons whole wheat flour
1 1/2 pounds boneless, skinless chicken thighs
salt and ground black pepper
1 medium red onion, chopped
1 red bell pepper (seeds and ribs removed)
chopped
1/4 cup reduced-fat sour cream, for serving
1/4 cup chopped fresh cilantro, for serving

In a 5-to 6-quart slowcooker, stir together , salsa, chiles, flour and 1
cup water. Season chicken with salt and pepper; arrange on top of bean
mixture. Scatter onion and bell pepper on top of chicken.

Cover and cook on low heat for 8 hours.

Remove chicken from stew; shred into large pieces, and return to stew.

Serve topped with sour cream and cilantro.

Source:
"Everyday Food-11/07"

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203.2

Scale is bouncing, I went to the gym for the first time since my surgery yesterday. I am really sore today and I don't get to go again till January 4th. My DD is so ready for the Holiday's!

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Turkey Sloppy Joes

Turkey Sloppy Joes

Turkey Sloppy Joes

Prep: 15 minutes Total: 30 minutes


Roll up your sleeves for this neat, nourishing rendition of a meat-and-tomatoes favorite. Use ground turkey as a smart stand-in for ground chuck in a range of recipes -- it provides plenty of meaty flavor, with less saturated fat.


Ingredients
Serves 4.

1 tablespoon olive oil
4 carrots, coarsely grated (2 cups)
1 medium onion, minced
1 garlic clove, minced
Coarse salt and ground pepper
3 tablespoons tomato paste
3/4 pound ground turkey (93% lean, dark meat)
1 can (28 ounces) crushed tomatoes
2 tablespoons dark-brown sugar (brown sugar substitute)
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
4 whole-wheat hamburger rolls, split
Directions
In a large saucepan, heat oil over medium; add carrots, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
Add tomato paste and cook, stirring, 1 minute. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes.
Add tomatoes, sugar, vinegar, and Worcestershire sauce. Cook, stirring occasionally, until slightly thickened, 12 to 14 minutes. Serve on whole-wheat rolls.

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White Whole Wheat Pizza Dough

White Whole Wheat Pizza Dough is a very adapted version of Peter Reinhart's dough using white whole wheat flour. There are a few corners that I'm in the habit of cutting with this dough, all reflected in the following recipe instructions.

4 1/2 cups King Arthur White Whole Wheat Flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
a few tablespoons chopped herbs (optional)
Cornmeal for dusting



Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Add the herbs. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl (to me it looks like a tornado). Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.

Transfer the dough to a floured countertop. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight.

When you are ready to make pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don't dry out.

At the same time place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees (you can go hotter, but I like the results I get at 450). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.


Generously dust a peel or the back of a sheet pan with cornmeal and get ready to shape your pizza dough. Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out - you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared sheet pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick to the pan).

Add your toppings (less is more!) and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored. Remove from the oven. I always finish with more freshly grate parmesan and a small drizzle of good quality extra-virgin olive oil.
Makes six 6-ounce pizza crusts.

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Pizza Bites

Pizza Bites

2 cups shredded low fat pizza blend cheese
3 eggs
1/4 cup onion, chopped
1/4 cup green pepper, chopped
2 tbsp or less olive oil(for sauteing)
3 oz. Hormel Turkey Pepperoni (1/2 pkg), chopped
2-3 tbsp chopped sun-dried tomatoes

Saute onion and green pepper in olive oil until soft. Mix all ingredients in large bowl. Generously grease a 24 count mini muffin tin, and evenly spoon mix into cups. Bake at 350 for 25 min or until golden brown. Serve with a bowl of pizza sauce for dipping, if desired.

[posted by krajfam -SB-diet-plan]

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