Chipotle Chicken Alfredo

To night was my night and this was very easy.

First, I got a large pot of water boiling for the pasta. I then cubed some boneless skinless chicken tenderloins, put some salt and pepper on them. I heated a large deep skillet with olive oil, placed the chicken in the skillet, and let it cook until it was no longer pink.

When I started the sauce, I dropped the pasta. I used what I had in the cabinet, part thin spaghetti and fettuccine, there was just a small amount of each left.

For the sauce, I melted 2 tbs. butter, added 3 cloves of garlic, and 6 mini sweet peppers that I diced, then let cook for about 3 minutes. Next,add  1/2 cup milk (I used low fat lactose free), 4 oz cream cheese ( I used neufchatel  it's lower in fat), and 1 tbls. of a chipotle puree (I took a can of chipotle in adobo sauce , put it in the blender, and pureed it). Side note, after you use the amount of chipotle in adobo sauce you need, you can put the rest in either ice trays, or a freezer bag and freeze it for a later use. Let that cook long enough for the cream cheese to melt. I added in some baby spinach, let it wilt, then added in the pasta, and 1 ladle full of the pasta water, tossed it, then added the chicken back in. That's it!

 

Jake said this is a keeper!

Chicken Parm Sub

 Tonight was Jake's night to cook, so he decided on making something simple.

 First preheat the over to 500/ or use your broiler.

 He started by making the sauce. He took 1 can of tomato sauce, 1 can of deiced tomatoes, basil, oregano, thyme, salt, pepper, and of course chopped garlic, he let that simmer for 15 minutes.

 For the chicken, he took boneless, skinless, chicken tenderloins, sprinkled on some Mediterranean seasoning  on both sides, then seared them in a tbs. of olive oil.

 For the bread, he used sourdough rolls, then smeared a little bit of margarine on each side, then grated  garlic over both. Then placed them on a cookie sheet and put them in the oven to slightly toast the bread.

After the bread was lightly toasted, he placed some of the sauce  on the bread, then the chicken strips, then more sauce, and lastly Parmesan cheese on top. He placed it back in the oven to melt the cheese, and that's all!

 I did not eat all of this, nor did I eat all of one side of it.

Grilled Ahi Tuna, Cilantro Lime Rice, and Rainbow Chard

 I know it's been a while since I have posted, but being 2 months out of brain surgery, and can't concentrate all that great.

It was my turn to cook, so I chose to make the ahi tuna. We bought it at Grocery Outlet for $2.50 each.

 For the fish, you first make a rub for it. Take 1 tbs. olive oil, 1 tsp lemon juice, 1 clove garlic minced, 1/4 tsp. dried oregano, 1/4 tsp. basil, 1/4 tsp. red pepper flakes, 1/4 tsp. pepper, and 1/2 tsp. salt, place it in a small bowl and whisk it together with a fork, let it sit for 5 minutes, so the flavors can marry. Next, dry your tuna, then place in a shallow dish. Brush the rub on both sides of the tuna, and let sit for another 5 minutes. The recipe said to grill on an outside grill, but I used a cast iron skillet with the raised grill marks on it. I got it very hard, used a tbs. olive oil on the pan, then cooked the tuna about 3 minutes per side.

For the rice, I heated 1 tbs. olive oil in a deep skillet, added 1/2 of a medium onion. Let that cook for 3 minutes, then I added 1 cup brown rice, and cooked for 2 to 3 minutes, stirring constantly, so it doesn't burn. Next, I added the zest of 2 limes, and the juice from 2 limes, 2 cups chicken stock, brought it to a boil, then reduce the heat to low, cover and let simmer for about 20 minutes. When there was a little liquid left I added 1 mini red and orange sweet pepper, diced, for color. Right before serving add a few tbs. of chopped cilantro.

Lastly I just took a bag of frozen rainbow chard, placed in in a microwave bowl, added 2 tbs. water, covered and cooked for 8 to 9 minutes.

Unfortunately, I cooked the tuna just a little over.