Chile Verde Chicken + Red Quinoa Mexican Pilaf

My Aunt Grace makes the best chile verde chicken around. When I asked the secret to her delicious recipe, I was surprised to find much of the magic came out of a can. That's why I'm happy to share this easy weekday meal that has been winning me rave reviews from dinner guests for the past decade. If you haven't tried one of my recipes yet - this one is a sure hit. The red quinoa pilaf was something I threw together on the fly, and makes a fit and filling accompaniment!

Ingredients for Chile Verde Chicken

• 6-8 chicken thighs, bone-in
  
• 3, 7 oz. cans Embasa green tomatillo sauce
  (see Brands I Like below)
  
• 1 small can diced mild green chilies
  
• 2 limes
  
• 1/2 spanish onion, coarsely chopped
  
• 1 tsp garlic, minced
  
• handful of cilantro leaves
  
• oregano
  
• garlic salt
  
• pepper
  
• olive oil

Ingredients for Quinoa Pilaf

• 1, 12 oz. box red quinoa
  (see Brands I Like below)
  
• 1 medium tomato
  
• 1 small green bell pepper
  
• 1/3 spanish onion
  
• 1 packet/cube of chicken bullion
  (or substitute cooking water for chicken broth)
  
• 1 cup of black beans
  
• 1 cup of frozen corn
  
• olive oil
  
• cilantro for garnish

First, get that chicken marinading. Remove skin from chicken and place thighs in a large bowl. Season with garlic salt, pepper and oregano. Drizzle generously with olive oil and the juice of 1 lime. Toss to coat completely. Cover and set aside for 15 minutes.


While chicken marinates, get chopping for your quinoa pilaf. Dice the tomato, onion and green pepper. Set aside so you're prepared and the meal is timed together.


Add 2 tbsp of olive oil to a large, deep skillet with a lid. On medium heat saute the chopped onion and garlic for 2-3 minutes, stirring constantly to keep garlic from burning. Lay chicken pieces face-down over the onion mix in a single layer. Brown chicken for 2-3 minutes, flip pieces and brown for additional 2-3 minutes until a nice color as pictured above.


Add cans of Embasa sauce and diced green chilies. Bring mixture to a boil, then reduce to a simmer and cover. Cook covered for 10 minutes. Flip chicken pieces, cover and cook for an additional 10-15 minutes until chicken is cooked through.


While chicken is cooking, in a separate pot add 2 tbsp of olive oil and saute the quinoa chopped veggies, chicken bullion packet and saute for 5 minutes.


Add water as according to quinoa package, MINUS 1/2 cup liquid since the veggies & other additions will create their own juices. Stir until combined then add quinoa. I made 1 cup of quinoa and added 1 1/2 cups water. Bring water to a boil, then reduce heat to simmer and cook according to package directions, I cooked for 15 minutes.

While quinoa is cooking rinse 1 cup of cooked black beans. Once quinoa is cooked (you will see a little white ring around the red grain), add black beans and frozen corn, stir over low heat for 3-4 minutes. Turn off heat and keep covered until ready to serve. Garnish with cilantro.


Once the green chili chicken has finished cooking, turn off heat and stir in a handful of chopped cilantro and the juice of 1 lime.

Brands I Like

This Embasa sauce has the perfect balance of spiciness. I've made my own tomatillo sauces in the past, but popping this can open is way easier than blanching tomatillos and busting out a food processor. Can't find the Embasa sauce at your local grocer? You can buy it online by clicking here!

I got this Ancient Harvest red heirloom variety of quinoa at Whole Foods. I've also seen it at Trader Joes, but if you still can't find it locally, you can order single boxes online by clicking here.

Sweet Treats: Pumpkin Empanadas

Empanadas can be sweet or savory stuffed treats, but layers of puff pastry and deep frying can weigh down the classic recipe. My grandmother used to take a quick shortcut by using wonton wrappers for the dough; pre-cut to the perfect size and at only 20 calories per wrapper, this treat is guilt free. To see the healthier brands I used for this recipe scroll to the bottom of the recipe.

Ingredients

• 1 package wonton wrappers
  
• 1 egg white
  
• 1 can pumpkin pie filling
  
• 2 tbsp organic raw sugar
  
• 1 tbsp brown sugar
  
• cinnamon
  
• cooking spray
  
• basting brush

Preheat oven to 350 degrees. In a bowl, mix pumpkin pie mix (if you only have canned pumpkin you can add your own ground clove, cinnamon & nutmeg to flavor), sugars & an extra sprinkle of cinnamon until combined.

Set up a little assembly workspace. Lay a small stack of wontons on a plate with the bowl of pumpkin mix and a small bowl of a beaten egg white next to the plate. Grease a cookie sheet with cooking spray and set nearby.

Assembly: Peel one wonton wrapper from the stack and lay in the center of the plate so one of the points are facing you, so wrapper is a diamond instead of a square. Using a small basting brush (dipping your finger works well, too), moisten the two edges that are further away. In the center of the wonton add a full teaspoon of the pumpkin mixture. Fold the corner of the wonton up and over the mixture and seal onto the egg white brushed ends. Press down gently from each side, and distribute the mixture evenly in the pocket you create.

Secure your seal by pressing the edge of a fork around the sealed ends, creating a crimped seal. This will keep the empanada from opening up in the oven. Take care not to overstuff, not only because it's trickier to seal the empanada, but also because the filling might leak out during baking.

Using a spatula, transfer the empanada to the greased baking sheet. Repeat until you've made the desired amount of empanadas. Once all the empanadas are formed, brush the tops of each with egg whites. Sprinkle with sugar and cinnamon. Bake for 8 minutes.

Remove from oven and flip each empanada. Brush opposite sides of empanadas with egg whites and sprinkle with sugar. Bake for an additional 6-8 minutes until edges are golden brown.


Let empanadas cool for a few minutes before serving. I used granulated raw sugar to finish these, but if I was taking them to a party, I would use powdered sugar for a more festive appearance. Also, both the pumpkin mix and the wrappers can last up to a week in the fridge if well sealed. To curb Bill's and my ravenous sweet tooths, I opt to make these a dozen at a time, so we don't eat too many at once!

Brands I Like

This pumpkin pie mix from Whole Foods has the perfect balance of spices.

These wonton wrappers are readily found in most super markets. If you're having trouble locating them, they are often found with the tofu products.

Quick Tip: Pro Pizza Toppings

Bill loves pizza, in a serious way. Most weeks it's inevitable that pizza makes the dinnertime menu. To save money and eat healthier, we often make our own at home. Making dough from scratch is fun, but at the end of a long work week or a rough Monday, I'm searching for ready-made solutions.
However, when using one shortcut, it's still a cinch to give a homemade touch with extra love to the art of toppings.

Ingredients:

• 1 lb whole wheat pizza dough, fresh or thawed
  
• package shredded mozzarella cheese (for lactose solutions, see Brands I Like below)
  
• 1 jar pasta baking sauce
  
• 3 raw Italian chicken sausages
  
• 6 baby bella mushrooms
  
• 1/4 onion, sliced
  
• garlic salt
  
• oregano
  
• fresh-ground salt & pepper
  
• flour for kneading
  
• olive oil
  
• cooking spray

Preheat the oven to 475 degrees. I recommend using a round, grated pizza dish. Although we do own a pizza stone, melted cheese can make clean-up a fiasco. I find a basic, perforated pizza pan, like this one, to be the most fool proof.


First, cut the chicken sausages into half inch pieces. It may be easier to remove the sausage meat from the cases. Saute pieces in a skillet coated with cooking spray. Season with garlic salt, oregano and pepper. Add onions and cook until sausage browns and is just cooked through, about 10-12 minutes. Remove sausage mixture and reserve pan.


Add olive oil to pan, scrape up the sausage drippings and add baby bella slices. Season with grated sea salt. Cook on a low heat until mushrooms soften and start to sweat, about 5-7 minutes. Remove from heat. Stir in sausage & onion mixture.


Divide 1 lb of dough in half, wrap other half and place in fridge. Roll out first half of dough on a lightly floured surface. If you don't have a rolling pin, use the jar of spaghetti sauce or cooking spray can. Don't stress if it's not perfectly round, mine never is. Carefully lift up dough and transfer to pizza pan that has been lightly greased with cooking spray. Pinch ends of dough up to make crust. Spoon pasta sauce onto dough and spread around dough, careful to leave a little space along the edge.


Sprinkle with cheese to your liking, I usually use half a package of those preshredded bags of cheese. Add half of sausage/mushroom/onion topping evenly over pizza, transfer to oven and bake 10-12 minutes. While the first pizza is baking, roll out the second pizza. When the 1st pizza is cooked, transfer to baking sheet and transfer uncooked dough to pizza pan & repeat steps to make crust and add toppings. Let pizza sit a couple minutes before slicing. Enjoy!

Brands I Like: I always make one pizza with mozzarella and the 2nd pizza with a lactose free alternative. For my fellow lactards, I recommend this shredded mozzarella faux-cheese. It melts well and can satisfy my cravings without making me feel miserable. The package is a little small, and I used almost all of it on my lactose-free pizza.

The Skinny on Breakfast

My morning routine is based around two of my favorite things: trashy tv & eggs. I'd rather wake up a half hour early just so I can watch a TiVoed episode of The Real Housewives, Jersey Shore or Top Model while eating a warm breakfast. Both of these quick & healthy recipes can be fixed during a commercial break and contain less than 250 calories each!

Turkey Egg-White Scramble w/ Baby-Heirloom Tomato Salad

• 1-2 slice(s) turkey deli meat
  
• 3 egg whites
  
• 1/8 cup shredded skim mozzarella cheese
  
• 6 baby heirloom tomatoes (or any tomato on hand)
  
• handful of fresh basil leaves
  
• olive oil
  
• fresh ground salt & pepper
  
• cooking spray

Coat a pan with cooking spray and tear the deli meat into small pieces. Saute until starts to brown. Add egg whites and scramble in pan, when eggs are almost ready sprinkle in cheese. Meanwhile slice tomatoes and basil, drizzle with olive oil & toss in small bowl. Serve tomato salad over egg scramble, season with salt & pepper to taste. Pairs well with reality tv :)

Better Bagel Breakfast Sandwich

• 1 whole wheat Bagel Thin (Thomas makes a 110 calorie bagel, you could also sub a whole wheat english muffin)
  
• 1 whole egg OR 2 egg whites
  
• nonfat cream cheese spread
  
• few slices red onion
  
• few slices tomato
  
• fresh dill
  
• salt & pepper
  
• hot sauce (optional)
  
• cooking spray

Coat a pan with cooking spray and fry whole egg, careful to leave yolk intact (I have an either/or with whole egg vs whites to keep calories within 250). While egg cooks, toast bagel thin and spread with a thin layer of cream cheese. Remove egg from heat once cooked and place on bagel half. On still hot pan, saute tomato slices and onion for a minute & sprinkle with fresh ground salt & pepper. Top over egg and add a few fresh dill pieces. I like to cut sandwich in half to break the yolk & add hot sauce for a delicious sandwich dip! Pairs well with dramatic teen soap operas.

Brands I Like:
Sharing is caring, so I'll always point out brand items I use. For the Bagel Breakfast Sandwich, I used Thomas brand 100% whole wheat Bagel Thins. Because my lactose intolerance seems to be getting worse & worse, instead of nonfat cream cheese I often use this Soya Kaas non-dairy spread.