Another Hit - 600 Calories per Serving!

Yet another quest to cook my way into being skinny. I'll probably never make it - but I can at least try, right?

So, here's another meal. It has to be like 600 calories even. I mean, I don't know how to measure calories - but if I had to guess...I'd say 600. Don't ask me why - lol.

So, I did up my version of stewed chicken which crushed tomatoes and white wine (which I always seem to have handy). I also did a sun-dried tomato risotto made with brown rice. 

I know what you're saying. You're saying how could you possibly make risotto with brown rice. I know, I know - I didn't believe it either. It took me a while to come up with a trick to make this work - I think I've got it figured out.  

See, brown rice doesn't have a whole heck of a lotta starch like the rice you'd normally use for risotto. Soooo, know what I did? I diced up a starchy Idaho potato and added it to the cooking liquid. It cooked down and stirred in beautifuly. This risotto has NO CHEESE - just white wine (which I always have on hand), chicken stock, a bit of olive oil, and some low fat margarine that I'm using these days. I added a few herbs and sun-dried tomatoes and voila - you'd never know what was missing. I don't have the recipe finalized yet cuz well, I'm still playing around with it. I'll have it sooner than you think.

Lastly, I did some spicy garlicky green beans. A quick blanch in SHOCKINGLY SALTY WATER and a toss in garlic infused olive oil with salt, pepper, and red pepper flakes. Easy, simple and delicious. 

Here's there recipe for the Stewed Chicken!

White Wine & Tomato Stew Chicken

 

1 whole chicken, cut up into individual pieces

1 16 ounce can of crushed tomatoes

½ cup of white wine

2 table spoons of olive oil

2 table spoons of reduced low fat margarine

¼ cup of chopped onion

2 garlic cloves, minced

1 bay leaf

1 teaspoon of dried basil and rosemary

Salt and pepper

 

In a skillet heat olive oil and butter over medium high heat. Season chicken liberally with salt and pepper. Sear on both sides until golden brown. Remove from skillet and add onions and garlic to the pan. Sauté in the pan drippings until translucent. Add white wine, tomatoes, bay leaf, basil, and rosemary and stir until well combined. Bring to a boil, add chicken, and simmer. Cover and cook for 25 minutes or until chicken is cooked throughout. 

Here are a few pics...enjoy!

-DTW