Ever go to Red Lobster just for the biscuits? You know you have. You could make them at home if you follow this recipe, but you will have to clean up after yourself.
http://www.saltnturmeric.com/2008/11/cheesy-garlic-biscuits.html
Showing posts with label garlic. Show all posts
Showing posts with label garlic. Show all posts
Thursday, December 22, 2011
Tuesday, June 21, 2011
Skillet Arroz con Pollo
I know I'm VERY behind in posting... it's embarassing, really. But I'll just post and hope you'll all forgive me :)
Skillet Arroz con Pollo is a great summer dish that comes in at 373 calories for a 1-1/2 cup serving. This smelled amazing while it was cooking. I love when the aroma while you're cooking makes you so excited eat dinner. All in all, I'd make it again... and may even do so this week :)
RECIPE: (from Taste of Home Comfort Food diet Cookbook)
Yield: 4 servings
1 medium onion, chopped
1 medium sweet red pepper, cut into 1/2 inch pieces
1 garlic clove, minced
2 t olive oil
1 c uncooked long grain rice
1 can (14-1/2 oz) reduced sodium chicken broth
1/4 c sherry or water
1/2 t grated lemon peel
1/4 t salt
2 c cubed cooked chicken breast
1 c frozen peas, thawed
1/4 c sliced ripe olives, drained (we hate olives, so I didn't use any)
2 T minced fresh cilantro
1. In a large nonstick skillet coated with cooking spray, saute the onion, red pepper and garlic in oil for 1 minute. Add the rice; cook and stir for 4-5 minutes or until lightly browned.
2. Stir in the broth, sherry, lemon peel, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for about 15 minutes.
3. Stir in the chicken, peas and olives. Cover and simmer about 3-6 minutes longer or until rice is tender and chicken is heated through. Sprinkle with cilantro.
Skillet Arroz con Pollo is a great summer dish that comes in at 373 calories for a 1-1/2 cup serving. This smelled amazing while it was cooking. I love when the aroma while you're cooking makes you so excited eat dinner. All in all, I'd make it again... and may even do so this week :)
RECIPE: (from Taste of Home Comfort Food diet Cookbook)
Yield: 4 servings
1 medium onion, chopped
1 medium sweet red pepper, cut into 1/2 inch pieces
1 garlic clove, minced
2 t olive oil
1 c uncooked long grain rice
1 can (14-1/2 oz) reduced sodium chicken broth
1/4 c sherry or water
1/2 t grated lemon peel
1/4 t salt
2 c cubed cooked chicken breast
1 c frozen peas, thawed
1/4 c sliced ripe olives, drained (we hate olives, so I didn't use any)
2 T minced fresh cilantro
1. In a large nonstick skillet coated with cooking spray, saute the onion, red pepper and garlic in oil for 1 minute. Add the rice; cook and stir for 4-5 minutes or until lightly browned.
2. Stir in the broth, sherry, lemon peel, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for about 15 minutes.
3. Stir in the chicken, peas and olives. Cover and simmer about 3-6 minutes longer or until rice is tender and chicken is heated through. Sprinkle with cilantro.
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