Ugh, I am so behind on my blogging!
We made another great meal this week. It's so fun to say, "We cooked a great meal." I love cooking with Ben, mostly because he handles the raw meat. This recipe came out of Diabetes Cooking, and, as always, we modified it slightly.
It was called Southwestern Chicken and Black Bean Skillet
We Used:
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground chili powder
1 teaspoon salt
3 boneless skinless chicken breasts (which was all we had left, but it worked out about right. Cut 'em in half)
2 teaspoons vegetable oil
1 chopped yellow onion (we used a vidallia because that's all Cub had. Perhaps they are the same, but I don't think so.)
1 to 3 green bell peppers
1 can (15 ounces) black beans, which we did not rinse, but we did drain. I see no point in rinsing beans, plus, anyway I imagine doing it just seems like it would make an enormous mess. I'm sure there's a reason to do it; i just haven't discovered one yet. This dish was fine. No need to rinse anything that didn't come from the produce aisle.
1 cup Pace Medium Picante sauce
They offered the option of using 1/4 cup chopped cilantro or thinly sliced green onion, but we did not do this.
Mix up the spices in a little dish, and then sprinkle them over both sides of the chicken. Heat the oil in a skillet over medium-high heat. Cook the chicken until it's done. Transfer the chicken to a plate and set it aside.
Add the onion and the pepper to the skillet and cook for six minutes over medium heat, stirring occasionally. Add beans and salsa. Mix well. Put the chicken on top and cover. Cook for another 6 to 7 minutes, and enjoy.
1 Breast and 3/4 cups beans is a serving for 22 grams of carbs, 4 grams of fat, and 262 calories.
It's spicy, but delicious. In fact, I really want to make it again this weekend. It's probably too soon, but this was a winner.
Posted by LoWriter at May 8, 2008 11:03 PM