Chipotle's Cilantro Lime Rice

Chipotle's Cilantro Lime Rice

Servings: 4 • Size: 3/4 cup • Points+: 5 pts
Calories: 201.0 • Fat: 3.4 • Carbs: 37.4 • Fiber: 0 • Protein: 4.0 g

• 1 cup extra long grain rice or basmati rice
• 1/2 lime, juice of
• 2 cups water
• 1 tsp salt
• 3 tbsp fresh chopped cilantro
• 3 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Chicken Curry

I am experimenting with curry this week- my friend made this recipie last month and I loved it.  Recipie listed below(link is from original source with pictures!).  I will be trying a different one and if I like it I will share.

http://www.tightwadinutah.com/2010/03/chicken-curry-freezer-meal.html
6 pounds chicken
1 cup butter
2 cups chopped onion
1/4 cup curry powder
2 T minced ginger (I used ground ginger)
2 T minced garlic
2 T sugar
2 T Chicken bouillon (I only used 2 squares)
2 t salt
1 cup flour
4 cups water
4 cups milk
2 T lemon juice
3 one-gallon freezer bags (I used 6 quart bags plus we had one meal for dinner last night) GOOD!

Cut chicken into bite size pieces
Cook over med. heat about 30 min.
Remove from heat and cool
Divide into freezer bags

While chicken cools melt butter in large saucepan over med heat

Add onions, cook until soft 5 min.
Add curry, ginger, garlic, sugar, bouillon, and salt
Cook stirring for 2 min
Add flour, cook, stirring 2 min more
Mixture will be a paste
Gradually add water and milk stirring constantly until sauce has thickened
Add Lemon juice after thickened
Cool sauce
Divide evenly into bags
Seal and Freeze

CREAMY CHICKEN & CHILE ENCHILADAS

CREAMY CHICKEN & CHILE ENCHILADAS


1 pound uncooked chicken breast strips

1 package (8 ounces) cream cheese, cut into strips

1 can (4.5 ounces) chopped green chilies

1 package (12 count) flour tortillas for soft tacos & fajitas

2 cans (10 ounces each) green chile enchilada sauce

3/4 cup shredded cheddar cheese (3 ounces)

Heat oven to 400°F.

Lightly grease 13x9x2 inch rectangular baking dish. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center.

Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.

Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese.

Bake 15 to 20 minutes or until hot and cheese is melted.

Read more about it at www.cooks.com/rec/view/0,1649,141178-253193,00.html










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Brownie in a MUG- Warning- this is addictive

I got this from my friend Julie's blog- and its so much fun to make with little ones.  And it tastes good-- and it could become quite my secret indulgence around here...
5-minute Brownie in a Mug

4 Tbsp. flour
4 Tbsp. sugar
2 Tbsp. unsweetened cocoa
dash of salt
2 Tbsp. vegetable oil  **my friend used applesauce instead and had great results.
2 Tbsp. water
1/3 tsp. vanilla
some chocolate chips (optional)

Stir dry ingredients in a standard sized mug. Add oil, water, and vanilla and mix thoroughly. Mix in chocolate chips.

Microwave for 1 1/2 minutes. It will be soft. Cool for a minute.

Mexican Rice

We had no meat for our burritos this evening! So I decided to try making some Mexican rice to go with them, we had some black beans and it all turned out really yummy!! Super easy, found on www.allrecipes.com

Ingredients

• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Directions

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Cinnamon Roll Recipe

TOP SECRET
CINNABON® CINNAMON ROLLS

from Mandy Oyama (A Moved-Away Neighbor, who gave me this recipe, but I actually stole it off my friend Julie Hess's blog because she typed it out so nicely!)

ROLLS (I've altered this from how I received it from Mandy. This is in order of how I put it in my bread machine).

1 c. warm milk (105 to 110*)
1/3 c. margarine, melted
2 eggs
4 c. flour
1 tsp. salt
½ c. sugar
1- ¼ ounce pkg. active dry yeast


FILLING
1 c. packed brown sugar
2 ½ Tbsp. cinnamon
1/3 c. margarine


ICING
8 Tbsp. (1 cube) margarine, softened
¼ c. (2 ounces) cream cheese
½ tsp. vanilla extract
1 ½ c. powdered sugar
1/8 tsp salt

1. For rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add sugar, margarine, salt, eggs, and flour, and mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover, and let rise in a warm place about 1 hour, or until the dough has doubled in size.
4. Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about ¼ inch thick.
5. Preheat oven to 400*
6. For filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the flattened dough. Then sprinkle the cinnamon and sugar evenly over that.
7. Working carefully from the top (long side), roll the dough down to the bottom edge.
8. Cut the rolled dough into 1 ¾ inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Bake for 10 minutes, or until light brown on top.
9. While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy.
10. When rolls come out of the oven, coat each one generously with icing.

MAKES 12 ROLLS

*You can use a bread machine to make it easier. Add the “ROLLS” ingredients to the bread machine and select the dough option. Then you will need to begin at #4 when it is done. *  (NOTE:  It was this recipe that inspired me to start using my bread machine to make dough- I will always ADORE Mandy for this very reason!)

Enjoy!!!

Lettuce Wraps and Coconut Rice

This is from my friend Heidi who got it from my friend Tonya at cooking club.  The rice is also from Heidi who got it from Heather at the same cooking club.  Jeremy and I couldn't stop eating this dish-- its so yummy.


Lettuce Wraps:

1-2 T sesame oil

1/2 T minced garlic

1 1/4 lbs. ground turkey

1 lg bell pepper, diced

1 bunch green onions, minced

1/2 C hoison sauce

1 t-1 T (I usually do 1/2 T) chili garlic sauce-this is what makes it spicy

1/2 c dry roasted peanuts, crushed

Romain lettuce leaves

Brown turkey in lg. saute pan with sesame oil and garlic. When close to done add bell pepper, green onion, hoison sauce, chili garlic sauce, and peanuts. Simmer together for about 10 min. Serve on lettuce leaves.

It's easy and healthy and happy.

Coconut Rice:

And the coconut rice is just 1 c. coconut milk simmered with a few pinches of salt and 2 T. sugar poured over 1 cup cooked rice. When mangos are in season I always put the mangos on top. Makes it even yummier. This is all making me hungry!