My little buddy

Wednesday, February 16, 2011

Corn & Tomato Salad

I tried another recipe last night and totally fell in love! Yum, yum, yum!

It was soooo easy, so flavourful and so healthy!

3 large ears of corn, shucked

Bring a large pot of water to a boil. Place corn in boiling water. Bring pot back to a boil. Cover and turn heat off. Allow corn to cook for 10 mins. Drain hot water off and fill pot with cold water. Replace cold water after 5 mins.

Meanwhile ...... mix the following ingredients in a medium sized bowl:

2 plum tomatoes, diced
1 jalapeno, finely diced
1/2 small red onion, finely diced
1/2 cup finely chopped fresh cilantro (see cilantro tip at end of recipe)
S&P to taste
2 tbsp lime juice

Once corn is cool enough to touch, remove from water and place on paper towel. Cut corn kernels from cob. Add to bowl and mix with salad ingredients. Allow to sit for 15-30 mins before serving to allow flavours to blend.

This salad can be served cold or hot. If you want to serve it hot, simply reheat in microwave.

Serves 4

Points+ is 3 for a serving.

Cilantro Tip: When you purchase a bunch of cilantro, it's always very sandy and dirty. A quick and easy way to clean it is to run a sink full of water. Place your cilantro in the water and swirl it around a bit. Leave it to sit for 10 mins. When you come back, all the dirt and sand will have settled at the bottom of the sink. Simply remove the cilantro and place on paper towel/dishtowel to drain. Voila! Easy cleaning.

Monday, February 14, 2011

Slow Cooker Chicken & Broccoli

I decided to try a new slow cooker recipe yesterday. It was sooo yummy! Of course, all the ingredients were regular fat/calorie ingredients so I tweaked the recipe a bit to make it lower fat. It makes 6 servings.

3 chicken breast halves, cut in small cubes
1 packet of dry Italian salad dressing OR 2 tbsp Epicure Italian Dressing Seasoning(I used Epicure)

Mix these two ingredients together and place in slow cooker on high. Cook for 1 hour.

In the meantime, prepare the sauce that will go over it.

1 pkg frozen broccoli florets, thawed
Cooking spray
1 onion, chopped
2 cups sliced mushrooms (I use the package of pre-sliced)

Heat a large saucepan or Dutch oven over medium heat. Spray with cooking spray. Add onions and mushrooms. Lightly sprinkle with salt and stir. Cover and cook. Check every few minutes to make sure it isn't burning. Doing it this way will release the mushroom liquid. Once liquid is released, remove cover and continue to cook until liquid is evaporated. Reduce heat to medium-low and add the remaining ingredients:

1 can Campbell's low-fat Cream of Chicken Soup, undiluted
4 oz light plain cream cheese, cut in small cubes
1/2 tub 95% fat-free spreadable cream cheese (Philly makes it ... it's deelish on bagels!)
1/4 cup Chardonnay (I am a big Jackson Triggs fan - great flavour, well priced, and Canadian!)
2 tsp Epicure Chicken Soup Base (aka chicken bouillon)
2-3 tsp Epicure Herb & Garlic (depending on taste)

Cook for 5-10 minutes until the cream cheese is melted and combined. Stir in broccoli.

Top chicken with sauce and stir to combine. Cook on high for two hours.

Serve this over spaghetti or spaghettini.

NOTE: The bouillon and H&G were not part of the original recipe. Because of the low-fat soup, I found it needed a flavour boost. If you don't have Epicure Herb&Garlic Seasoning for Dips you can always omit the 4 oz of light plain cream cheese and use a whole tub of 95% fat-free spreadable Herb & Garlic cream cheese.

By the way, this is 6 Points+ for the sauce. The pasta is extra.