Tuesday, April 29, 2008

Introducing the weekly Menu Shout-out [Menu Shout-out]

Well, it seems I get these ideas for stuff I want to do on the blog all on Monday. I guess it's the stress of coming back to work combined with the rest I got over the weekend. I decided though that Monday was getting a little full with the new weekly SnackAttack and the poll question. So, I decided that I would do this new idea on Tuesdays to help spread things out over the week.

It's called the Menu Shout-out. Stacie has been wanting to start putting up recipe ideas for a while now about things we're eating and I thought this would be a good way to help kick-start that idea. Each week, we'll be asking one of our regular readers to submit a recipe idea along with preparation steps and calorie count to help give some ideas when you're not sure what to make. Or maybe to add a little bit of new variety in the diet to make sure you're eating healthy. Best of all, this give you more ideas than just ours because maybe we eat what you don't like or you want to eat a certain way. No problem! We don't mind, so long as the calories are right and balance is healthy.

So, on to the first Menu Shout-out. This one comes courtesy of my very own sister who lives up in Wisconsin with her future-surgeon husband and two boys.

Heck yeah!
ok here it is.

Chicken and Wild Rice Dinner

Ingredients:
frozen chicken (seasoned with olive oil, thyme, sage)
Lundberg's wild rice
frozen sweet white corn
asparagus
olive oil
thyme
sage
chicken bullion cube

Time to Prepare:
50 minutes (but that's just because the rice has to cook forever. The work involved is very minimal, you just need to cook it a little ahead of time)

Calories per Serving:
1 Chicken breast
1/2 c. rice
4 asparagus spears
1/2 c. corn

Total=300!

Preparation Steps:

Cook the rice first because it will take the longest. However much you want according to the package. Throw a bullion cube in with it while it cooks.

Meanwhile...combine:
1 Tbsp olive oil
2 frozen chicken breasts
1/2 c. water

In pan, cook for 4-5 minutes on one side then add thyme, sage, salt and pepper(I just give a few good dashes on each). Add water if needed. These can sit until the rice is done, it makes them more moist.
Cut the ends off the asparagus and get a pot of water boiling. Use a large pot so you don't have to cut them in half, then they are easier to count and prettier too.

Measure out how much corn you want and cook for 1 min 30 sec in the microwave.

Comments:
This is one of my favorite meals because it is so easy and so low calorie! A nice blend of protein/fat/carbs. It's a good one to make if you have a baby in one arm.


2 comments:

Far & Tina said...

Hey! I really like this recipe. Thanks! Oh, and I've totally started to take cheerios to school to munch on throughout the day since I read your post last week. Thanks for this! It edges my snackiness (is that a word?) and makes me feel better. But now I have all this chocolate that I don't know what to do with :)

Andrea said...

p.s. i forgot to say that this is asparagus season so now is when it's on sale! we don't usually fork out the 2.49/lb but we are rollin' in yummy asparagus now!...at other times of the year you can substitute another veggie.