Turkey tray

Want a fun way to make your fruit, veggie or meat and cheese tray festive for the holidays?  Check out this awesome turkey Melody made out of cheese and meats for our family Thanksgiving. Is that too cute or what?

Skinny Arroz con Pollo

Review by Lyndee

Ingredients:

4 Skinless Chicken Breasts, cut into strips

1 Onion, diced

1 Green Pepper, diced

6 Garlic Cloves, diced

4 Cups Chicken Broth

2 Cups Water

1 Cup Light Beer or 1/2 Cup Dry Sherry + 1/2 Cup Water

3 Tablespoons Worcestershire Sauce

1 Bag Frozen Mixed Vegetables (I use carrots, broccoli & cauliflower with red peppers)

1 Bag Frozen Peas

1/4-1/2 Cup Green Pimento Olives (or to taste)

3 Tablespoons Goya Adobo Seasoning (lemon pepper, cumin, garlic powder, salt oregano, parsley)

1 Cup Cilantro (or to taste), chopped

1 Cup Ketchup

3 Cups Instant Rice

In a large pot, add all of the ingredients except the rice and half of the cilantro.  Bring the mixture to a boil and cook over medium-high heat for 10 minutes, or until the chicken is cooked through. Stir in the rice and cover the pot with a lid.  Bring the mixture back up to a boil, then turn off the heat.  Allow the mixture sit, covered for 30 minutes.  Resist the temptation to open the lid and stir during this time!  The rice will soak up all of those delicious flavors while it sits!  When you're ready to serve, gently stir in the other half of the cilantro.  Serves 12 People.

I made a couple of modifications here.  I didn’t use the peas or the olives.  I went with sherry cooking wine over light beer.  This was pretty good.  Easy and cheap to make.  This makes a huge batch though so if you’re not expecting company or planning to eat leftovers for days, I would recommend freezing some.  This can be easily frozen in freezer bags and pulled out for a meal down the road, according to the blogger.  

5 weight watchers points. 

Healthy veggie soup with cheese

Review by Lyndee:

1 bag broccoli, cauliflower and carrots (frozen food aisle)

1 container plain greek yogurt

1 can chicken breast

½ cup 2% shredded cheddar cheese  

Onion

Salt & Pepper (to taste)

Hot sauce (optional)

Cook frozen veggies and chopped onion per instructions on bag.  Add yogurt and chicken breast.  Let simmer until veggies are soft.  Salt & pepper to taste.  Add a few dashes of hot sauce if you would like. Stir in shredded cheese just before serving.   

If it’s runny, mix ¼ cup of milk and 2 teaspoons of flour.  Pour in slowly while stirring.   

This turned out pretty well for a throw together, last minute soup of the top of my head.  The only thing I would change is maybe when cooking the veggies, instead of using water as directed on the bag, I would try some chicken broth to add a little extra flavor.