a pretend Mexican restaurant at my house last night
Cross-posted to your_dinner
I was low on groceries, low on ideas, and hungry, so I needed something quick to do with the thawed chicken breasts and whatever was available in fridge or cupboard.
Here's what I came up with, and it was surprisingly good. Pretty low fat, too, and not too bad on the carb side.
Chicken:
In a (Pampered Chef) stone, drizzle a dab of olive oil. Lay chicken breasts down and spoon storebought green salsa over them. Bake at 375˚ (F) for 30 minutes or until done, depending on thickness.
Beans:
In another small dish, spread can of fat-free refried beans (that you've been saving for that taco layer dip), top with leftover frozen corn from Sunday, and sprinkle a tiny (yes, tiny) bit of grated cheddar cheese). Put this in the oven with the chicken (I did it when there were still about 20 minutes left).
Rice:
Fix white rice (1 part rice to 2 parts liquid with dash of cooking oil) with water, not half milk as I usually do. Add several generous dashes of Crystal hot sauce (or Tabasco or your preferred brand). Prepare as usual.
When it's all ready, arrange it on a plate like it would look at your favorite Mexican restaurant. Add a little grated cheese, sour cream, and/or more salsa as preferred.
Unk loved it! I'd have preferred guacamole and tortillas and a whole lot more cheese, but I have to admit it was pretty good. I'd do it again :)
A Bonus Salad:
Along these same lines, I made up a little salad on Sunday when the avacados were hard as rocks and I couldn't fix guacamole to accompany BIL's birthday Puerco Pibil. Shredded lettuce, little grape tomatoes cut in half, and most of a bag of frozen corn. Whisk chili powder and black pepper into regular storebought Ranch dressing and generously mix with salad. Surprisingly yum and refreshingly cool!
I was low on groceries, low on ideas, and hungry, so I needed something quick to do with the thawed chicken breasts and whatever was available in fridge or cupboard.
Here's what I came up with, and it was surprisingly good. Pretty low fat, too, and not too bad on the carb side.
Chicken:
In a (Pampered Chef) stone, drizzle a dab of olive oil. Lay chicken breasts down and spoon storebought green salsa over them. Bake at 375˚ (F) for 30 minutes or until done, depending on thickness.
Beans:
In another small dish, spread can of fat-free refried beans (that you've been saving for that taco layer dip), top with leftover frozen corn from Sunday, and sprinkle a tiny (yes, tiny) bit of grated cheddar cheese). Put this in the oven with the chicken (I did it when there were still about 20 minutes left).
Rice:
Fix white rice (1 part rice to 2 parts liquid with dash of cooking oil) with water, not half milk as I usually do. Add several generous dashes of Crystal hot sauce (or Tabasco or your preferred brand). Prepare as usual.
When it's all ready, arrange it on a plate like it would look at your favorite Mexican restaurant. Add a little grated cheese, sour cream, and/or more salsa as preferred.
Unk loved it! I'd have preferred guacamole and tortillas and a whole lot more cheese, but I have to admit it was pretty good. I'd do it again :)
A Bonus Salad:
Along these same lines, I made up a little salad on Sunday when the avacados were hard as rocks and I couldn't fix guacamole to accompany BIL's birthday Puerco Pibil. Shredded lettuce, little grape tomatoes cut in half, and most of a bag of frozen corn. Whisk chili powder and black pepper into regular storebought Ranch dressing and generously mix with salad. Surprisingly yum and refreshingly cool!