• Fish and Rice Bowls and Tuscan Chicken with White Beans

    Date: 2013.08.30 | Category: recipes | Tags: ,,,,

    I have two new recipes for you!  No pictures, but let me assure you, both of these recipes were excellent and got rave reviews from the fam.  For the rice bowls I combined the basic idea of 2 different recipes to get the flavor I wanted… they turned out so great, and they are super healthy if you go easy on the sour cream and cheese!  The Tuscan Chicken was a Pinterest find and man it turned out yummy!  This one is also very healthy- I thought I had fresh spinach, and then I didn’t, so I subbed in fresh asparagus and it was so good!

    Fish and Rice Bowls

    1 boil in the bag brown rice- prepared
    1 can black beans- rinsed and drained
    1 mango- diced (could substitute peach if you prefer)
    1 bell pepper- diced (we abhor peppers, so we skipped them, but they are so good for you, so add them if you like them!)
    shredded lettuce
    1 jar mango salsa (I used store brand)
    Mexican seasonings
    shredded cheese
    sour cream
    4 tilapia fillets

    Heat oil in skillet.  Season tilapia with Mexican seasonings and  sauté in oil until white and flaky.
    Assemble all ingredients in large bowls and enjoy!

    Serves 4 (or 2 adults and 3 kids)

    Tuscan Chicken with White Beans

    4 slices of bacon, cooked and chopped
    olive oil
    4 boneless, skinless chicken breasts
    salt and pepper, to taste
    cheesy garlic (or garlic powder), to taste
    basil, to taste
    1/2 onion, diced
    3 cloves of garlic, minced
    1 15 oz can of Italian diced tomatoes, drained
    1 15 oz can of great northern beans, rinsed & drained
    2 cups of baby spinach (I subbed in about half a pound of fresh asparagus, cut into bite size pieces)

    Cook the bacon in a large skillet over medium heat. Once the bacon is slightly crispy, place it on a paper towel then cut it into bite size pieces. Drain all but 1 tsp of the bacon grease from the skillet. Add 1 tsp olive oil to the bacon grease in the skillet and heat on medium high. Season the chicken with salt, pepper, garlic, and basil, on both sides. Once the skillet is hot, add the seasoned chicken and cook for 5-6 minutes on each side, or until cooked through. Remove the chicken from the skillet, cover with a tin foil tent, and set aside.

    Add the remaining teaspoon of olive oil to the skillet over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until tender. Add the minced garlic, and cook stirring continuously for 1 minute. Add the drained diced tomatoes and white beans. Stir and cook for 4-5 minutes. Add the spinach (or asparagus), season with more salt, pepper, and basil, to taste. Pour the juices from the chicken into the pan and mix well. Ladle the beans and spinach onto a serving dish then top with chicken. Serve immediately. Enjoy.

    Serves 4 (or 2 adults and 3 kids)

    Related posts:

    1. Mushroom Garlic Chicken with Artichokes
    2. Mediterranean Shrimp Skillet
    3. Spinach with Black Beans
    4. Italian Wedding or Peasant Soup
    5. Cheesy Chicken and Rice in the Crock Pot