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Cilantro Lime Rice Recipe
Cilantro Lime Rice Recipe
Cook time: 30 minutes
Yield: Serves 6
INGREDIENTS
INGREDIENTS
2 Tbps olive oil
1 1/2 cups basmati long grain white rice
1 clove garlic, minced
2 1/4 cup water
1 teaspoon salt
Zest of one lime
3 Tbsp lime juice
1 cup lightly packed chopped cilantro, leaves and tender stems
Preparation:
Brown the rice: Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.Add the garlic and cook a minute more. Add water, salt, zest, then simmer: Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer. Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.Fluff the rice with a fork. Stir in lime juice and cilantro: Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro. Serve with chicken, steak, shrimp, Mexican or Asian food.
Guide to Cooking Beans
Guide to Cooking Beans
Cooking dried beans is easy! Here’s what you need to do:
Cooking dried beans is easy! Here’s what you need to do:
- Pick them over. Small stones or debris are often mixed in with dried beans, so sift through the beans before you cook them. Discard this debris along with any shriveled or discolored beans.
- To soak, or not to soak? I highly recommend soaking your beans before you cook them. They’ll be ready in a fraction of the time, and they’ll be much easier to digest. To do this, place the dried beans in a large bowl and add water to cover them by 2 to 3 inches. Discard any beans that float. Then, leave the beans to soak for at least 8 hours, or overnight. In the morning, drain and rinse the soaked beans.
- Time to cook! Transfer the soaked beans to a large pot and cover them with 2 inches of water. If you’re using unsoaked beans, rinse them in a fine mesh strainer before you add them to the pot. Bring the water to a gentle boil, reduce the heat, and simmer for 30 minutes, discarding any foam that rises to the surface.
- Add seasonings & continue cooking. When the beans have simmered for 30 minutes, season them with salt. Continue cooking until the beans are tender, adding more water if they begin to look dry. The cooking time could be anywhere from 30 minutes to 2 hours more, depending on the size and freshness of your beans. I recommend checking them every 30 minutes.
When the beans are tender, season to taste and remove them from the heat. Store the beans in an airtight container in the fridge for up to 5 days, or freeze them for several months!
When the beans are tender, season to taste and remove them from the heat. Store the beans in an airtight container in the fridge for up to 5 days, or freeze them for several months!
BBQ Chicken
BBQ Chicken
Stuffed Potatoes:
Stuffed Potatoes:
Serving Size 2
Serving Size 2
Ingredients:
Ingredients:
1 Idaho Potato (better consistancy)
1/4 cup of Cheddar Chesse
2 spoons of butter
1 teaspoon of salt and pepper
1/4 cup of chopped chives
1/4 cup of bacon
2 spoons of sourcream
Preparation:
Pre-Heat in oven at 350' degrees ferenheit, then heat up potatoe in microwave, cut in half and remove stuffing. Mix salt, pepper, sourcream, butter. Then restuff stuffing and add chesse and cook 5-7 min in oven. Until chesse is melted and add bacon, and chives and Enjoy!
Ingredients:
Ingredients:
2 tablespoons packed light brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground cumin
4 1/2 pounds small chicken drumsticks (about 18)
Salt and freshly ground pepper
1 cup ketchup
1/3 cup apple cider vinegar
1/4 cup packed light brown sugar
1/4 cup fresh orange juice
2 cloves garlic, grated
2 tablespoons yellow mustard
Vegetable oil, for brushing
Preparation:
Preparation:
Make the chicken: Combine the brown sugar, chili powder, paprika and cumin in a small bowl. Season the chicken all over with 1 tablespoon salt and 1 teaspoon pepper, then rub all over with the spice mixture. Cover and refrigerate 1 to 2 hours. Meanwhile, make the barbecue sauce: Whisk the ketchup, vinegar, brown sugar, orange juice, garlic, mustard and chili powder in a small saucepan until smooth. Bring to a boil, then reduce the heat to a simmer and cook until slightly thickened, 10 to 15 minutes. (You should have 1 1/4 to 1 1/2 cups sauce.) Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to medium and oil the grates. Grill the chicken, covered and turning occasionally, until lightly charred and a thermometer inserted into a drumstick (without touching the bone) registers 170 degrees F, 35 to 45 minutes, brushing with some of the barbecue sauce during the last 10 minutes of cooking. Transfer to a platter and brush with more barbecue sauce. Serve with the remaining sauce.
Bacon Greenbeans
Bacon Greenbeans
Ingredients:
Ingredients:
2 cups of green beans
1/2 cup of butter
2 chopped garlic cloves
2 teaspoons of salt and pepper
1 cup of bacon
Preparation:
Preparation:
Clean greenbeans and drain in a bowl. Cut and Cook bacon into bits, cook until browned and remove bacon from pan. Leave oil from bacon and add butter add garlic and let it get browned and remove. Add greenbeans and cook until they are a lighter green. Cook on low heat for 10 min. Drain from oil and place into a bowl add salt and pepper, bacon, garlic and Enjoy!
Grilled Cheese
Grilled Cheese
Serving Size 1
Serving Size 1
Ingredients:
Ingredients:
2 Bread Slices (Tuscan Bread)
1 cup of cheddar
1 spoon of butter
Preparation:
Slice your bread (1'' thick), or your pre-sliced bread and add butter to both sides. Have a griddle or pan ready on medium to low heat to toast for 1 min, turn over to toast other slice and add cheddar chesse and let the bread toast. Once you are ready remove and enjoy!!
HAM SANDWICH
HAM SANDWICH
INGREDIENTS:
INGREDIENTS:
2 SLICES OF WHOLE WEAT OR WHITE BREAD
2-3 SLICES OF HAM
1 SLICE BACON (DIVIDED INTO 2 PIECES)
1 SLICE OF LETTUCE
2 SPOONS HUMMUS (REPLACE WITH MAYO OR NO DRESSING)
4 SLICES TOMATO (OPTIONAL)
2 ONION RING SLICES (OPTIONAL)
PREPARATION:
PREPARATION:
TOAST BREAD ON A STTOVETOP TILL ITS LIGHTY TOASTED, REMOVE FROM STOVE ADD HUMMUS, ADD HAM, BACON, LETTUCE, ONION, TOMATO, AND ENJOY!!
SERVE WITH A SIDE SALAD OR SOUP. AND TRY OUT ONE OF OUR DRINK OPTIONS!!!!
Parmesan Chicken:
Parmesan Chicken:
Serves 6-8 people
INGREDIENTS
INGREDIENTS
4 chicken breasts, about 8 oz each, sliced in half lengthwise to make 8
3/4 cup seasoned breadcrumbs, I used whole wheat, you can also use GF crumbs
1/4 cup grated Parmesan cheese
2 tbsp butter, melted (or olive oil)
3/4 cup reduced fat mozzarella cheese, I used Polly-o
1 cup marinara or Filetto di Pomodoro
cooking spray
Preparation:
Preparation:
Preheat oven to 450°F. Spray a large baking sheet lightly with spray. Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken. Lightly spray a little more oil on top and bake in the oven for 25 minutes. Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese. Bake 5 more minutes or until cheese is melted.
Preheat oven to 450°F. Spray a large baking sheet lightly with spray. Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken. Lightly spray a little more oil on top and bake in the oven for 25 minutes. Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese. Bake 5 more minutes or until cheese is melted.
Recipe brought to you by SKINNYTASTE.
Possible Side DIshes to serve with Parmesan Chicken:
Possible Side DIshes to serve with Parmesan Chicken:
Spagetti:
Spagetti:
Serves 6-8 people
Ingredients:
1 Bag of Spaggeti
Salt (to taste or 1 teaspoon)
Tomato Sauce (2 cans)
Butter (1/2 stick butter)
Preparation:
Heat up a pot with salt an water on medium heat, place pasta into bowl 5-10 min. Place drain pasta, add tomato sauce and butter to pasta in pan and serve, enjoy!
Salad:
Salad:
Serves 4-5 people.
Ingredients:
Ice Berg or Romain (3 cups cube sliced)
2 Carrots (Quarter Sliced, or shredded)
1 Cucumber (Quarter Sliced)
Onion (1 cup thinly sliced)
Preparation:
Combine Ice berg into a large salad bowl and add carrots, cucumber, onions, (add sauce of choice Ranch, Italian Dressing, or enjoy plain) serve and Enjoy!
STIR FRY:
STIR FRY:
INGREDIENTS:
1 ONION MEDIUM SIZE (IN MEDIUM SLICES)
1 BELL PEPPER (IN MEDIUM SLICES)
1 CAN OF BABY CORN (QUARTER SLICED)
1 CAN OF BEAN SPROUTS
1 BROCCOLI (CHOP INTO SMALL PORTIONS)
1 BOX OF CHOWMEIN
1 BOTTLE STIR FRY (KIKKOMAN BRAND)
1 CUP OF GREEN BEANS
1 CUP OF CARROTS (QUARTER SLICED)
1 LB OF BEEF OR CHICKEN (IN MEDIUM SLICES)
OIL SPREAD TO THINLY COVER SAUCE PAN
1 TEA SPOON SALT
1 TEA SPOON PEPPER
PREPARATION:
COOK CHOW MEIN TO BE AL DENTE, COOL OFF WITH COLD WATER (1-5 MIN). PLACE MEAT IN SAUCE PAN WITH OIL AND COMBINE 1/4 OF STIR FRY MIX, SALT, AND PEPPER AND LET COOK UNTIL FULLY COOKED (MEDIUM HEAT 10-15 MIN). ONCE MEAT IN COOKED COMBINE CARROTS, BROCCOLI, AND GREEN BEANS TO PAN AND MIX (LET SIT 1-2 MIN), THEN COMBINE BABY CORN, BELL PEPPER, ONION, BEAN SPROUTS, COMBINE CHOW MEIN AND ADD REST OF YOUR STIR FRY SAUCE. DONE ENJOY!!!
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