Buffalo Chicken and Rice

Here's another delicious meal from Better Homes and Gardens. Very easy to put together. I only used 1 tablespoon of hot sauce and did not use the Anaheim chile pepper. I don't know my way around chile or peppers so I go easy and add hot sauce when eating, if that's what I think it needs. This had just a nice warm kick to it. Nothing that would blow your head off. Also, it was done way sooner than 6 hours, but that is pretty standard, at least for my crock pot. 

Ingredients

3 green onions

1 ¼ lb. boneless chicken cut into 1-inch squares

2 stalks celery, cut into ¼ inch slices

1 cup very thinly sliced carrots (2 medium)

½ cup tomato sauce

½ cup reduced sodium chicken broth

⅓ cup coarsely chopped Anaheim chile pepper

1 1-oz. envelope ranch dry salad mix

2 Tbsp. hot pepper sauce

4 oz. reduced fat cream cheese

3 cups hot cooked brown rice

¼ cup crumbled blue cheese

Directions

Thinly slice green onions, separating white and green parts; set green parts aside.

In a 3-quart slow cooker combine white parts of green onions and all the ingredients through hot sauce. Cover and cook on low for 6 hours or high for 3 hours.

Stir in cream cheese and green parts of green onions. Cover and cook for 30 minutes more.

Serve chicken over hot cooked rice. Sprinkle it with blue cheese for serving.

Roasted Indian Cauliflower and Carrots

 

This recipe is so simple to make and tastes like a million dollars. I followed the recipe, but omitted the crushed red pepper because I don't have any and I am skittish about experimenting with heat. I don't think it suffered a bit without it. I cooked some pearl couscous on which to serve it and both Amy and I were in heaven. You can thank Better Homes & Gardens for the recipe.

Ingredients

2 Tbsp. peanut oil

2 tsp. Sugar

2 tsp. Yellow or black mustard seeds

2 tsp. Grated fresh ginger (or squeazy ginger)

1 ½ tsp. Ground turmeric

1 ½ tsp. Ground cumin

1 tsp. Ground coriander

½ tsp. Salt

¼ tsp. Crushed red pepper

3 or 4 carrots

1 small head of cauliflower broken into florets

Directions

Preheat oven to 425. Line a 15X10X1 inch baking pan with foil; set aside. In a large bowl stir together everything but the vegetables and then toss in the carrots and cauliflower.

Put it on the pan and roast for 30 minutes, stirring twice. 

The recipe says the vegetables are only 146 calories!