Food For Thought Cuisine

You can now get the best carne asada there is here at FFTC thank you Ramey's Meats & Locker Service!

Caldo Tlalpeño 4 servings Active Time: 30 minutes Total Time: 40 minutes Nutrition Profile... Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber | High potassium | Gluten free | View Our Nutrition Guidelines Ingredients 6 cups reduced-sodium chicken broth 1/2 cup water 1 head garlic, cloves separated and peeled 8 ounces boneless, skinless chicken breast, trimmed 2 teaspoons canola oil 1 medium onion, chopped 1 poblano or Anaheim chile pepper, chopped 1 canned chipotle pepper in adobo sauce, (see Shopping Tip) 1 cup instant brown rice 4 radishes, sliced 1 small avocado, chopped 1/4 cup chopped fresh cilantro 1 lime, quartered More Healthy Recipe Ideas Soluble Fiber Recipes to Boost Immunity Our Top 10 Most Popular Spring Recipes Spring Chicken Recipes Fresh Dinner Salads High-Fiber Whole-Grain Recipes You Might Also Like Vegetarian Taco Salad Quinoa, Mango & Black Bean Salad Quinoa Salad with Dried Apricots & Baby Spinach Chicken, Mushroom & Wild Rice Casserole Spring Chicken & Barley Soup Preparation 1.Bring broth, water, garlic and chicken to a boil in a large saucepan over medium-high heat. Reduce heat to a simmer and cook, skimming any foam that rises to the top, until the garlic is tender and the chicken is cooked through, 12 to 15 minutes. Remove from the heat. Transfer the garlic with a slotted spoon to a blender and the chicken to a clean cutting board. 2.Meanwhile, heat oil in a medium skillet over medium heat. Add onion and poblano (or Anaheim) chile and cook, stirring, until beginning to brown, 8 to 10 minutes. Add to the broth. 3.Add 1/2 cup of the broth and chipotle pepper to the blender and process until smooth (use caution when pureeing hot liquids). Pour the mixture back into the broth in the pan. Stir in rice. Bring to a boil, reduce to a simmer and cook until the rice is tender, about 10 minutes. 4.Shred the chicken and divide among 4 bowls. Ladle the broth over the chicken and top with equal portions of radish, avocado and cilantro. Serve with a wedge of lime.

*Healthy Recipe of the Week: Moroccan Chicken w/ Fruit and Olive Topping The pairing of dried fruit and olives is also characteristic of other North African cuisines, such as Tunisian and Algerian. Serve over Israeli couscous, a pearl-like pasta; sprinkle with chopped green onions. Ingredients 1 tablespoon olive oil, divided 1/2 teaspoon salt... 1/4 teaspoon black pepper 1/4 teaspoon dried thyme 4 (6-ounce) skinless, boneless chicken breasts 1/2 cup prechopped onion 2 teaspoons bottled minced garlic 3/4 cup dried mixed fruit 1/2 cup dry white wine 1/2 cup fat-free, less-sodium chicken broth 1/4 cup chopped pitted green olives 1/8 teaspoon salt 1/8 teaspoon black pepper Preparation Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme evenly over chicken. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm. Heat remaining 1 teaspoon oil in pan. Add onion to pan; sauté 2 minutes until tender. Add garlic to pan; sauté 30 seconds. Add fruit and remaining ingredients to pan; cook 5 minutes or until liquid almost evaporates. See more

Healthy Recipe of the Week: Roasted Vegetable and Ricotta Pizza With an extensive list of vegetables rounding out the ingredient list and creamy dollops of ricotta sprinkled atop, this pizza will be irresistible from the first bite. Ingredients 1 pound refrigerated fresh pizza dough... 2 cups sliced cremini mushrooms 1 cup (1/4-inch-thick) slices zucchini 1/4 teaspoon black pepper 1 medium yellow bell pepper, sliced 1 medium red onion, cut into thick slices 5 1/2 teaspoons olive oil, divided 1 tablespoon yellow cornmeal 1/3 cup tomato sauce 1 cup (4 ounces) shredded part-skim mozzarella cheese 1/2 teaspoon crushed red pepper 1/3 cup part-skim ricotta cheese 2 tablespoons small fresh basil leaves Preparation 1. Position an oven rack in the lowest setting; place a pizza stone on rack. Preheat oven to 500. 2. Remove dough from refrigerator. Let stand, covered, for 30 minutes. 3. Combine mushrooms and next 4 ingredients (through onion) in a large bowl; drizzle with 1 1/2 tablespoons oil. Toss. Arrange vegetables on a jelly-roll pan. Bake at 500 for 15 minutes. 4. Punch dough down. Sprinkle a lightly floured baking sheet with cornmeal; roll dough out to 15-inch circle on prepared baking sheet. Brush dough with 1 teaspoon oil. Spread sauce over dough, leaving a 1/2-inch border. Sprinkle 1/2 cup mozzarella over sauce; top with vegetables. Sprinkle 1/2 cup mozzarella and red pepper over zucchini mixture. Dollop with ricotta. Slide pizza onto preheated pizza stone. Bake at 500 for 11 minutes or until crust is golden. Sprinkle with basil. See more

*Recipe of the Week: Chicken-Peanut Chow Mein (Great Semi-Cheat meal) Chow mein noodles are often labeled chuka soba. If you can't find them in the Asian section of the supermarket, substitute spaghetti or linguine. Chop and measure ingredients while you wait for water to boil. Ingredients 1 cup precut matchstick-cut carrot... 1 cup snow peas, trimmed 2 (6-ounce) packages chow mein noodles 1 tablespoon dark sesame oil, divided 1/2 pound skinless, boneless chicken breast 3 tablespoons low-sodium soy sauce, divided 3/4 cup fat-free, less-sodium chicken broth 2 tablespoons oyster sauce 1 teaspoon sugar 1/4 teaspoon crushed red pepper 1 cup presliced mushrooms 2 teaspoons bottled fresh ground ginger (such as Spice World) 1 cup (1-inch) sliced green onions 2 tablespoons dry-roasted peanuts, coarsely chopped Preparation Cook carrots, snow peas, and noodles in boiling water 3 minutes; drain. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cut chicken crosswise into thin strips. Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes. Remove chicken from pan; keep warm. Combine remaining 2 tablespoons soy sauce, broth, oyster sauce, sugar, and pepper, stirring well. Heat remaining 1 teaspoon oil over medium-high heat. Add mushrooms and ginger to pan; stir-fry for 3 minutes. Add broth mixture, and cook for 1 minute. Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine. Sprinkle with onions and peanuts. See more

For my healthy meal plan and Herbalife clients: *Recipe of the Week: Chicken and Mushrooms in Garlic White Wine Sauce Chicken breasts and mushrooms are weeknight-meal staples that everyone should keep on hand. If that's the case for you, you can put this dish together in less than 15 minutes, probably without a trip to the store. It's adaptable to your pantryuse whole wheat pasta, and if you're out of tarragon, try basil, oregano, or thyme.... Ingredients 4 ounces uncooked medium egg noodles 1 pound skinless, boneless chicken breast halves 2 tablespoons all-purpose flour, divided 1/2 teaspoon salt, divided 1/4 teaspoon black pepper, divided 2 tablespoons olive oil, divided 1 tablespoon bottled minced garlic 1/2 teaspoon dried tarragon 1 (8-ounce) package presliced mushrooms 1/2 cup dry white wine 1/2 cup fat-free, less-sodium chicken broth 1/4 cup grated Parmesan cheese Preparation Cook noodles according to package directions, omitting salt and fat. Drain and keep warm. Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently. Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

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