White-Bean Chili Recipe : Paula Deen. Directions In a saucepan, heat the olive oil over medium heat.
Add the garlic and onion; cook for 2 to 3 minutes, until slightly softened. Add the chicken, cumin, oregano, white pepper and red pepper flakes. Season with salt and 1 to 2 teaspoons freshly ground black pepper. Cook, stirring, until the chicken is slightly browned, 3 to 4 minutes. Add the collard greens and cook, stirring occasionally, until they are slightly wilted, about 5 minutes. Add the chiles and chicken broth and bring to a boil, stirring occasionally. Transfer the chili to bowls and garnish with light sour cream, chopped tomatoes and/or lime wedges, if desired. Per serving: Calories 245; Fat 7 g (Sat. 1.5 g; Mono. 3.4 g; Poly. 1.3 g); Cholesterol 38 mg; Sodium 755 mg; Carbohydrate 23.5 g; Fiber 8 g; Protein 22 g Photograph by Con Poulos.
Black Bean Chili. An excellent source of molybdenum, fiber, vitamin C, and folate, this is alternative version of chili that can be served as a meal in itself or used in many dishes such as soft tacos, tostados, frittata, or enchiladas.
The Healthy Saute cooking method makes this recipe even healthier because it is prepared without the use of heated oils. Enjoy! Directions: Heat 1 TBS broth in a medium size soup pot. Healthy Sauté onion and bell pepper in broth over medium heat for about 5 minutes, stirring frequently, until translucent. Serving Suggestions Serve with Romaine and Avocado Salad Black Bean Chili1.00 serving(497.09 grams) Calories: 417 NutrientDRI/DV molybdenum360.7% Stuffed Chicken Divan with a Sherry Dijon Sauce Recipe : Food Network Kitchens. Directions Preheat the broiler.
Mist a shallow rectangular baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Chop the broccoli and toss in a bowl with the Gruyere and garlic. Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat.
Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Nutritional analysis per serving Calories 347; Total Fat 11g (Sat Fat 5.1g, Mono Fat 3.9g, Poly Fat 1.1g) ; Protein 50g; Carb 10g; Fiber 1g; Cholesterol 126.5mg; Sodium 433.5mg We've updated this classic dish while still keeping all the elements that people love: crisp broccoli, juicy chicken, and a tasty Parmesan sauce. From Food Network Kitchens. Steamed Vegetables with Roasted Chickpeas Recipe : Food Network Kitchens. Curried Chicken and Rice Soup Recipe : Food Network Kitchens.
Directions Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan.
Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes. Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Remove the chicken from its broth; discard the skin and shred the meat into pieces. Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Per serving: Calories 390; Fat 11 g (Sat. 5 g; Mono. 1.6 g; Poly. 1.3 g); Cholesterol 130 mg; Sodium 740 mg; Carbohydrate 18 g; Fiber 2 g; Protein 55 g Photography by Antonis Achilleos.