Black Bean Soup
Prep time: 15 minutes • Cook time: 15 minutes
Ingredients:
1 Tbsp. olive oil
1 cup onion (medium dice, divided)
¼ cup celery (medium dice)
½ cup red bell pepper (medium dice)
1 tsp. garlic (minced)
2-14.5 oz cans black beans (undrained)
½ tsp. cumin
2 cups chicken broth (nonfat/low sodium/divided)
2 Tbsp. fresh parsley
1 Tbsp. jalapeño pepper (seeded and minced)
Salt and pepper to taste
½ cup yogurt (plain nonfat)
1 avocado (large dice)
½ cup cilantro leaves
Directions:
In a medium saucepan, heat the oil and then sauté ¾ cup of the onion plus celery, bell pepper, and garlic for 1-2 minutes. Add beans, cumin, 1 cup chicken broth, parsley, jalapeño, and salt and pepper to taste. Bring to a boil, then turn down the heat to simmer for 15 minutes. Add more of the remaining chicken broth until the soup reaches your desired consistency. Serve soup with the remaining onion, yogurt, avocado, and cilantro as sides for garnish.
Remmi Notes: Using canned beans, this soup is so easy to make!
Cole Slaw with Lime Vinaigrette
Prep time: 20 minutes
Ingredients:
8 cups green cabbage (thinly sliced)
1 apple (medium dice)
¼ cup green onion (sliced on diagonal)
1 jalapeño pepper (small/seeds removed/minced)
3 Tbsp. cilantro (sliced)
2 Tbsp. parsley (sliced)
3 Tbsp. light oil (safflower or canola)
3 Tbsp. lime juice
2 tsp. honey
Salt and pepper to taste
Directions:
Prepare ingredients as directed. In a medium bowl, mix the cabbage, apple, green onion, jalapeño pepper, cilantro, and parsley. In separate bowl, mix the oil, lime juice, honey, and salt and pepper. Toss the coleslaw with the dressing.
Tomato Salsa and Avocado Cream
Prep time: 20 minutes
Salsa Ingredients:
Salsa:
2 cup fresh tomatoes (medium dice)
¼ cup onion (medium dice)
1 tsp. garlic (minced)
½ cup cilantro leaves
1 jalapeño (seeded and diced small)
1 Tbsp. lime juice
1 tsp. olive oil
Salt and pepper to taste
Avocado Cream:
1 ripe avocado (pitted and skin removed)
½ cup sour cream (nonfat)
1 Tbsp. lime juice
Salt and pepper to taste
Directions:
Salsa: Prepare all of the ingredients as directed. In small bowl, combine all ingredients.
Avocado Cream: In small bowl, lightly mash the avocado. In a separate bowl, combine the sour cream, lime juice, salt and pepper. Fold mashed avocado into the cream mixture.
Arroz Con Pollo
Prep time: 20 minutes • Cook time: 45 minutes
Ingredients:
1 whole fryer chicken (cut into pieces, breast cut in half)
1 tsp. paprika
Salt and pepper
1½ Tbsp. olive oil (divided)
1 onion (large to small dice as preferred)
2 cups red and green bell peppers (medium dice; 1 cup each color)
1 jalapeño pepper (medium to small dice as preferred)
2 garlic cloves (minced)
2 cups basmati rice or jasmine rice
3¼ cup low sodium chicken broth
1 tomato (large to medium dice as preferred)
½ tsp. turmeric
Salt and pepper to taste
¾ cup frozen peas
¼ cup flat leaf parsley (sliced)
1 lime (sliced in wedges)
Directions:
Prepare ingredients as directed. Season the chicken pieces with the salt, pepper, and paprika. In a large pan heat 1 Tbsp. of olive oil, then add the chicken and sauté until golden brown on both sides. When the chicken is done, remove it from the pan and set it aside. Drain any grease from the pan. Add the remaining olive oil with the onions, peppers, and garlic. Sauté for 1-2 minutes. Add the rice to the mixture and sauté for 1-2 minutes more. Add the chicken broth, tomato, turmeric, salt and pepper. Bring to a boil, then cover the pan and turn heat to low. Simmer for 15 minutes. Take the lid off of the pan and add the peas on top of the rice, then add the chicken. Place the lid back on the pan for 10-15 minutes until the rice and chicken are fully cooked. After the dish is fully cooked, remove the chicken from the pan. Fluff the rice and add the parsley. Place a mound of rice on individual plates and serve with one or two pieces of chicken with the salsa, avocado cream, and lime wedges.
