Supper tonight..........was yummy!!!
CHICKEN BURRITOS
Serves 6
2 cups leftover chicken meat, chopped
1 16-oz. can black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon garlic powder
1/2 cup jarred salsa (or more if you wish)
6 whole wheat flour tortillas
Optional Garnishes: shredded lettuce, shredded cheese, sour cream, chopped cilantro, salsa, avocado slices, chopped tomato
Take the leftover chicken you've picked off the bones of the bird and mix in a saucepan with beans, cumin, garlic powder and salsa. Cook over medium-low heat to blend.
Warm up the tortillas; fill with chicken/bean mixture and garnishes of your choice.
Per Serving: 363 Calories; 9g Fat; 18g Protein; 51g Carbohydrate; 6g Dietary Fiber; 27mg Cholesterol; 684mg Sodium. Exchanges: 3 1/2 Grain (Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fat.
SERVING SUGGESTIONS: Serve with a big green salad.
** MENU MAILER - SAVING DINNER** |
Last night was pretty good too!!!!
ROAST CHICKEN
Serves 6
1 whole roasting chicken, rinsed and patted dry about (5 to 6 pounds)
2 medium stalks celery, cut into pieces, divided
2 onions, quartered, divided
2 carrots, cut into 2 inch pieces, divided
Salt and pepper to taste
Garlic powder to taste
1 tablespoon whole wheat pastry flour
1/3 cup water
Preheat oven to 375 degrees.
Clean out your bird. Rinse and pat dry. Save the chicken neck.
Put one celery stalk, one onion and one carrot inside the cavity of the bird; place it in a roasting pan and sprinkle it with salt and pepper and garlic powder to taste.
Depending on the size of your bird. It should take about an hour and a half to roast. When the chicken is done, the leg will move easily in the socket.
While the chicken is cooking, take one carrot, one onion and one celery stalk and the chicken neck and throw them all into a 2-quart stock pot. Cover with water and cook on low to make additional stock for the gravy. Once done, set aside.
Now make the gravy. Remove bird from roaster and keep warm. Pour all the cooking juice out of the roaster and into a bowl to cool. You can speed up this process by putting the juice into the fridge or freezer. The fat will glob up on the top and then you can skim this nasty stuff off and throw it away. Return the defatted pan drippings back into the roasting pan and deglaze your roaster.
In a small mixing bowl, mix the flour and water into a smooth paste-no lumps allowed! Heat the deglazed cooking juices, then add the neck broth and the flour/water paste. Using a wire whisk, whisk like a crazy woman over a fairly high heat until your gravy starts to look like gravy. Remember, you want all those yummy browned bits on the bottom integrated into the gravy. That's what it gives it its flavor.
When nice and brown and beautiful, remove from heat; check for flavor and salt and pepper to taste, if necessary; pour into a gravy boat.
Per serving: 364 Calories; 23g Fat; 30g Protein; 7g Carbohydrate; 2g Dietary Fiber; 141mg Cholesterol; 132mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 Vegetable; 2 Fat.
DO-AHEAD TIP: Pick every last ever lovin' bit of chicken off the bones for Chicken Burrritos. Save the chicken carcass for Chicken Soup.
I didn't make the gravy....since I don't really like gravy and it seemed like too much work! But it was very good!
Recent Comments