Chicken Creole…ish

Good evening, folks!

Sorry for the pictures in today’s blog.  Despite the fact that the iPod survived it’s dunking in the Leftover Soup, it was out of power and I had to use my phone.

DH was a great help over the weekend, and had to run out to a meeting before I got home last night, so I wanted to make a special dinner tonight.

He was kind enough to chop the vegetables, so all I had to do when I got home (late, thanks to traffic), was cook everything.

Ingredients (for 2 servings)

1 cup hot brown rice

Cooking spray

Celery, diced *

Onions, chopped *

Red Pepper, julienned *

3 tbsp lemon juice

1/2 cup of tomato juice or strained tomatoes

several drops of hot pepper sauce (such as Tabasco)

1 pinch of cayenne pepper

2 packages of NS BBQ Seasoned Chicken

img_20161012_183948

Directions

  1. If your rice isn’t already cooked, get it started!
  2. Pre-heat a non-stick frying pan;
  3. Spray with cooking spray.  Add bell pepper, celery, onion and lemon juice;
  4. Cook for 5 minutes, stirring frequently;
  5. Add tomato sauce, hot pepper sauce and cayenne pepper;
  6. Cook 5 minutes, stirring occasionally, then add the chicken;
  7. Cook for another 5 minutes.  Serve over rice, with a salad on the side.

(Notes – if  you want to make this as a flex meal, use 6 oz raw chicken in place of the BBQ Seasoned Chicken entrees.  Brown it first, between steps 2 and 3, then proceed as per the directions above.)

* These should total about 4 cups.

The rice counts as a SmartCarb, replacing the small roll that is supposed to accompany the chicken.   The Creole Chicken was ‘husband-approved’!

By my calculations, this counts as a NS Dinner entree, 1 extra and 2 servings of vegetables.

img_20161012_185853The salad on the table was made with lettuce from the Aerogarden.  I got this whole bowl-full out of the garden, but it doesn’t look like it!  img_20161012_183447

Bon Appétit!

Northern Sunset

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