Thursday, February 7, 2013

Days 26 and 27--Artichoke and Roma Tomato Chicken and Mexican Casserole

Day 26

Mid-morning snack--peanut butter
Lunch--plain chicken salad
Afternoon snack--peanuts and chocolate chips
Dinner--Artichoke and Roma Tomato Chicken with green beans, mushrooms and onions
Bedtime snack--Nature Valley Granola Thin
Workout--Insanity Cardio Power 

Artichoke and Roma Tomato Chicken
From Our Story  
Core and chop about 4-5 roma tomatoes.
Thinly slice two cloves of garlic.
Drain a small jar of artichoke hearts.
Place all ingredients in a bowl and pour in a few tablespoons of extra virgin olive oil, a generous amount of S&P, a teaspoon of sugar, a couple tablespoons of flour {since the chicken will produce so much liquid}.
Place the tomato mixture in with the boneless skinless chicken breasts {that are generously seasoned with S&P}. Place in a 350 degree oven and bake until the chicken is almost done. Take the almost done chicken out of the oven and sprinkle mozzarella cheese over the top. Place the chicken under the broiler for a few minutes {keep an eye on it!} until the cheese is golden brown and the vegetables are caramelized.

Day 27

Breakfast--banana and peanut butter
Mid-morning snack--nothing 
Lunch--leftover no-crust pizza
Afternoon snack--peanuts and chocolate chips
Dinner--Mexican Casserole...low carb and oh so good...with homemade guacamole
Bedtime snack--YaYa treated to frozen yogurt...yummo!

Mexican Casserole
1 tsp vegetable oil
1 onion, chopped
2 cloves garlic, crushed
1 large red pepper, chopped
1/2 cup water
3/4 cup rice
1 19 oz can black beans, rinsed and drained
1 19 oz can diced tomatoes (I used Rotel)
2 tsp chili powder
2 tsp cumin
1/4 tsp salt
1/4 tsp ground pepper
1 cup shredded low-fat cheddar cheese
1/4 cup sliced green onion

In a large skillet heat oil over medium heat. Cook onion, garlic and red pepper until tender, about 5 minutes. Add water, rice, beans, tomatoes, chili powder, cumin, salt and pepper. Simmer covered until rice is tender and most of liquid is absorbed, about 25 minutes. Transfer to a baking dish and sprinkle with cheese and green onions. Bake at 350F for 15 minutes until cheese melts. If you're low on time you can just pop it in the microwave or under the broiler for a few minutes to melt the cheese. Serve with a dollop of sour cream. [I added 1 pound of cooked ground beef to the rice mixture before putting in the oven]

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