I serve this over baby lettuce and avocado slices. Yum!
Lime-Cilantro Vinaigrette
3/4 cup tomato juice
1/2 cup cilantro sprigs
1/4 cup fresh lime juice
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 small jalapeņ¯ °epper, halved and seeded
Place ingredients in a food processor or blender; process until smooth. Pour into a [...]
I served this with brown rice and blend of refried black and pinto beans. Very yummy!
Easy Puebla-Style Chicken Mole
1 teaspoon olive oil
1 cup thinly sliced onion
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 stemmed dried seeded ancho chiles, torn into 2-inch pieces (about 1/4 cup)
2 [...]
This is one of my all-time favorite recipes. It has breaded chicken, vegetables, fresh rosemary and a tangy tomato sauce over rice. I usually use brown rice because I prefer the flavor, but any rice will do.
Farmers’ Market Chicken
3 tablespoons tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10 1/2-ounce) can low-salt [...]
I actually thought the frosting on this was a little too sweet, but I have a little bit of an anti-sweettooth. The frosting didn’t seem to bother anyone else. Next time, I might ease up a little on the amount of powdered sugar. The frosting comes out nice and fluffy, though, and looks great! The [...]
Sandwiches seem to be a theme lately. This is easy to make and very tasty!
Rosemary Chicken Salad Sandwiches
3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
1/3 cup chopped green onions
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1/4 cup light mayonnaise
1 teaspoon chopped fresh rosemary
1 teaspoon [...]
I made this last week and it met with much approval.
Chicken-and-Brie Sandwich with Roasted Cherry Tomatoes
1 teaspoon olive oil
2 cups halved cherry tomatoes (about 1 pound)
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 cup low-fat mayonnaise
1 tablespoon whole-grain Dijon mustard
1 [...]