Tasty Tuesday: Mexican Quinoa Bowl

This healthy, gluten-free recipe is a one-pot wonder which comes together in a snap! Skip the sour crean and it becomes a great vegan option.

INGREDIENTS

  • 1 cup (250 mL) uncooked quinoa
  • 1 cup (250 mL) vegetable broth
  • 1   orange or red bell pepper, stem removed, seeded
  • 1   medium zucchini, ends trimmed and cut into 3” (7.5-cm) pieces
  • 1 cup (250 mL) fresh corn kernels (about 2 ears)
  • 2   garlic cloves
  • 1 can (15 oz/425 g) low-sodium black beans, drained and rinsed
  • 1 can (14.5 oz/411 g) fire-roasted diced tomatoes, undrained
  • 1-2 tbsp (15-30 mL) Tex-Mex Rub
  • ¼  cup (50 mL) fresh cilantro leaves
  •  Diced avocado, sour cream and lime wedges (optional)

DIRECTIONS

  1. Combine the quinoa and broth in the Deep Covered Baker. Cover and microwave on HIGH for 10 minutes.
  2. Meanwhile, cut the bell pepper into quarters and the zucchini in half lengthwise. Using the Quick Slice, cut the bell pepper (skin-side up) into strips. Slice the zucchini halves crosswise.
  3. Remove the baker from the microwave. Stir in the vegetables, garlic pressed with the Garlic Press, beans, tomatoes with juice, and rub.
  4. Microwave, covered, for 8–10 minutes, or until the quinoa has absorbed the liquid.
  5. Remove the baker from the microwave and let it stand, covered, for 5 minutes.
  6. Snip cilantro in a small bowl with the Professional Shears.
  7. To serve, sprinkle the quinoa with cilantro and top each serving with avocado and sour cream, if desired.

Yield:  5  servings of 1 1/2 cups (375 mL)

Nutrients per serving:

Calories 230, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 660 mg, Carbohydrate 46 g, Fiber 9 g, Sugars 8 g, Protein 11 g

Cook’s Tips:

  • 2 tsp (10 mL) chili powder and 1 tsp (5 mL) of ground cumin can be substituted for Tex-Mex Rub.
  • To make this recipe on the stovetop, increase vegetable broth to 1½ cups (375 mL). Combine the quinoa and broth in Rockcrok® Dutch Oven and cover. Bring to a boil over medium-high heat; reduce the heat to a simmer for 10 minutes. Continue as directed in steps 2 and 3. In step 4, bring to a simmer, covered, for 15 minutes or until quinoa has absorbed the liquid. Let it stand 5 minutes. Continue as directed.

Want more recipes to help you change up boring dinners?  Check out Patti’s website where there is over 250 recipes to spice up your dinner menu.  If your wish list is bigger than your wallet, host a party to earn free and discounted products.  Just like to shop, check out the monthly customer specials. 

Have a ThirtyOne-derful day!

Tasty Tuesday: Pineapple Grilled Salmon

Thank you Patti Watson from Pampered Chef for today’s recipe…

USING PINEAPPLE PEEL AS GRILLING PLANKS IMPARTS A WONDERFUL FLAVOR TO THE SALMON AND KEEPS IT FROM STICKING TO THE GRILL.

INGREDIENTS

  • 1   pineapple
  • 4   salmon filets, 6 oz (175 g) each
  • ¼ cup (50 mL) Teriyaki Sauce with Honey
  • 1 cup (250 mL) rice, uncooked
  • 2 cups (500 mL) water
  • ½ tsp (2 mL) salt, divided
  • ½ cup (125 mL) grape tomatoes
  • 1   garlic clove, peeled
  • ½   jalapeño pepper, seeds removed
  • ¼ cup (50 mL) cilantro, loosely packed
  • ½   lime

DIRECTIONS

  1. Preheat the Indoor Outdoor Portable Grill to medium-high heat.
  2. Slice the top and bottom off of the pineapple and peel and core it using the Pineapple Wedger.
  3. Place the salmon filets on top of each of the four pineapple peels and brush with the Teriyaki Sauce with Honey.
  4. Grill the salmon, covered, for 25–30 minutes, or until the internal temperature reaches 120°F (50°C) for medium doneness.
  5. Meanwhile, add the rice, water, and ¼ tsp (1 mL) of the salt to the Rice Cooker Plus and cook in the microwave according to package directions.
  6. Cut half of the peeled and cored pineapple into 1″ (2.5 cm) pieces, reserving the other half for a later use. Working in 2 batches, coarsely chop the pineapple using the Manual Food Processor and place it in a medium mixing bowl.
  7. Chop the tomatoes, garlic, jalapeño, and cilantro using the Manual Food Processor and add the mixture to the pineapple. Juice the lime using the Citrus Press and add the liquid to the pineapple mixture.
  8. Combine the cooked rice and the pineapple mixture. When the salmon is finished cooking, serve it on the planks with the rice mixture.

Yield:    4  servings

Nutrients per serving:   Calories 650, Total Fat 14 g, Saturated fat 2.5 g, Cholesterol 135 mg, Sodium 700 mg, Carbohydrates 62 g, Fiber 3 g, Sugars 20 g, Protein 66 g

Want more recipes to help you change up boring dinners?  Check out Patti’s website where there is over 250 recipes to spice up your dinner menu.  If your wish list is bigger than your wallet, host a party to earn free and discounted products.  Just like to shop, check out the monthly customer specials. 

Have a ThirtyOne-derful day!

Tasty Tuesday: Caribbean Chicken Rice Bowls

INGREDIENTS
  • 1 can (13.6 oz./403 mL) coconut milk (about 1½ cups/375 mL)
  • 1½ cups (375 mL) water
  • 12 oz. (350 g) uncooked Jasmine rice (about 2 cups/500 mL)
  • 1 lb. (450 g) chicken tenderloins
  • 1 tbsp (15 mL) Jamaican Jerk Rub
  • 1   red bell pepper
  • 1   lime
  • ½ can (7 oz./200 g) kidney beans (¾ cup/175 mL), rinsed and drained

Pineapple Salsa

  • 1   fresh pineapple or about 1½ cups (375 mL) diced canned pineapple
  • 3   green onions
  • ½ cup (125 mL) loosely packed fresh cilantro leaves
  • ¼ tsp (1 mL) salt

DIRECTIONS

  1. Pour the coconut milk and water into a Small Batter Bowl and whisk until smooth.
  2. Pour the coconut milk mixture into the Multipot and add the rice. Bring to a simmer, uncovered, over medium-high heat.
  3. Meanwhile, cut the chicken into bite-sized pieces. Place in a medium bowl, add the rub, and mix to coat.
  4. When the rice is at a simmer, place the Silicone Collapsible Steamer & Strainer (collapsed one layer) over the pot. Transfer the chicken to the steamer, reduce the heat to medium, and cover with the lid. Let the chicken steam for 4–5 minutes.
  5. Cut off the top of the bell pepper, and remove the seeds and veins using the Scoop Loop®. Cut the pepper into quarters and slice with the Quick Slice.
  6. Remove the lid, push the chicken to one side of the steamer, and add the bell pepper to other side. Cover and steam for 4–5 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  7. Use the Pineapple Wedger to peel, core, and halve the pineapple. Using a Chef’s Knife, coarsely chop half of the pineapple. Save the remaining pineapple for another use.
  8. Slice the green onions into large pieces. Place the green onion and cilantro into the Manual Food Processor and process until finely chopped. Remove the blade and add the pineapple and salt; stir to combine.
  9. Remove the steamer from the pot. Juice the lime into the rice with the Citrus Press.
  10. To serve, transfer the rice into serving bowls. Add chicken, bell pepper, beans, and salsa.

Yield:   6  servings

Nutrients per serving:  U.S. Nutrients per serving: Calories 430, Total Fat 10 g, Saturated Fat 9 g, Cholesterol 45 mg, Sodium 250 mg, Carbohydrate 61 g, Fiber 5 g, Sugars 6 g, Protein 25 g

Cook’s Tips:

  • Steaming is a quick and easy way to cook chicken, fish, and vegetables without oil or fat. Steam is as hot as boiling water, so it cooks food as quickly, but more gently.
  • Cooking the rice in coconut milk creates a creamy texture and a subtle coconut flavor, but you could use broth or water if you prefer.
  • This recipe is all about customization. Switch out the rub for a different flavor, or try a vegetable like zucchini or chickpeas instead of kidney beans.

Want more recipes to help you change up boring dinners?  Check out Patti’s website where there is over 250 chicken recipes to spice up your dinner menu.  If your wish  list is bigger than your wallet, host a party to earn free and discounted products.  Just like to shop, check out the monthly customer specials. 

Have a ThirtyOne-derful day!

Tasty Tuesday: Thirty-Minute Chicken

OUR DEEP COVERED BAKER AND A FLAVORFUL SEASONING MIXTURE MAKE THIS CHICKEN EASY AND IRRESISTIBLE. THIS QUICK MICROWAVE METHOD IS A REAL TIME-SAVER, PERFECT FOR A WEEKNIGHT MEAL OR WHEN A RECIPE CALLS FOR COOKED CHICKEN.

INGREDIENTS

    Chicken

  • 1 whole chicken (3 1/2-4 pounds)
  • 1 tablespoon olive oil
    Seasoning Mixture

  • 1 tablespoon all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1/4 teaspoon dried thyme leaves

DIRECTIONS

  1. For chicken, lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Professional Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken onto Cutting Board; brush with oil using Chef’s Silicone Basting Brush.
  2. For seasoning mixture, combine ingredients in (1-cup) Prep Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, into baker.
  3. Microwave, uncovered, on HIGH 25-30 minutes or until Digital Pocket Thermometer registers 165°F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let stand 10 minutes (temperature will rise to 170°F).

Yield:

  • 4-6  servings

Nutrients per serving:

Calories 490, Total Fat 29 g, Saturated Fat 8 g, Cholesterol 165 mg, Carbohydrate 2 g, Protein 52 g, Sodium 450 mg, Fiber 0 g

Want more recipes to help you change up the boring chicken dinner?  Check out Patti’s website where there is over 250 chicken recipes to spice up your dinner menu.  If your wish  list is bigger than your wallet, host a party to earn free and discounted products.  Just like to shop, check out the monthly customer specials. 

Have a ThirtyOne-derful day!

Tasty Tuesday: Grilled Chicken Penne al Fresco

85206-lg.jpg

INGREDIENTS

  • 4   garlic cloves, crushed
  • 2 cups (500 mL) grape or cherry tomatoes
  • 3 cups (750 mL) uncooked mezze penne pasta
  • 3 cups (750 mL) chicken broth
  • ½ cup (125 mL) dry white wine such as Chardonnay
  • ½ tsp (2 mL) each salt and coarsely ground black pepper
  • 1¼ cups (300 mL) lightly packed fresh basil leaves, divided
  • 1 oz (30 g) Parmesan cheese, grated (about ¼/50 mL cup packed)
  • 2 cups (500 mL) diced grilled chicken breasts
  •  oil for spritzing
  •  Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)

DIRECTIONS

  1. Spray Deep Covered Baker with olive oil using the Kitchen Spritzer. Add garlic sliced with Garlic Slicer and tomatoes. Microwave, covered, on HIGH 4–5 minutes. Add pasta, broth, wine, salt, and black pepper.
  2. Return baker to microwave; cover and microwave on HIGH 10–12 minutes or until pasta is tender, stirring after 5 minutes. Meanwhile, use the Herb Mill to grate basil, reserving 2 tbsp for garnish. Grate the cheese with the Microplane® Adjustable Fine Grater.
  3. Carefully remove the baker from the microwave and remove the lid, lifting it away from you. Add the basil, cheese, and chicken to baker; mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese, if desired.

Yield:

  • 8  servings of about 1 cup, excluding optional ingredients

Nutrients per serving:

Nutrients per serving (about 1 cup, excluding optional ingredient): Calories 240, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol 25 mg, Carbohydrate 35 g, Protein 17 g, Sodium 450 mg, Fiber 2 g

Cook’s Tips:

Additional chicken broth can be substituted for the wine, if desired.

To make this recipe in the Mini Deep Covered Baker, simply divide the ingredients in half and reduce the cook time by 1–2 minutes

Want more recipes to help you change up the boring chicken dinner?  Check out Patti’s website where there is over 250 chicken recipes to spice up your dinner menu.  If your wish  list is bigger than your wallet, host a party to earn free and discounted products.  Just like to shop, check out the monthly customer specials.

Have a ThirtyOne-derful day!