First New Recipe of the New Year
Happy Monday! How is everyone feeling after the whirlwind of a weekend that was filled with cocktails, lots of hangover foods, couch time, and NCIS marathons? 😉 That’s pretty much how I spent my Saturday, but vowed to be much more productive on Sunday, despite the dreary weather. It’s a New Year, a new week, and new adventures! I’m excited for all that I have going on in the New Year and what I would like to accomplish. As I woke up on Sunday morning, I knew that it was time to start fresh with my diet, workouts, and goals for 2011. A great way to start a new week!
One of my New Year resolutions is to cook one new recipe a week for my Mom and brother! Since I work nights, I am always packing a dinner, but on the weekends, I am claiming Sunday to be my night to try something new. 🙂 With that being said, I decided to try a recipe I found in the new Fitness Magazine: Smoky Chicken Paprikash.
- 4 t canola oil
- 1 1/4 lbs boneless, skinless chicken thighs, trimmed and cut into 1 inch pieces
- 1/2 t kosher salt, plus additional to taste
- 1/4 t pepper, plus additional to taste
- 2 medium red bell peppers, cored, seeded, and thinly sliced
- 1 large onion, halved, and thinly sliced
- 1 T minced fresh garlic
- 1 T smoked sweet paprika
- 1/2 c dry white wine
- 1 c canned crushed tomatoes
- 1/2 c reduced sodium chicken broth
- 1 t all-purpose flour
- 1/3 c reduced fat sour cream
- 2 T minced fresh dill
- 2 t fresh lemon juice
- Cooked orzo
- Heat 12 inch nonstick skillet over medium-high heat; add 2 teaspoons of the canola oil. Season the chicken with the salt and black pepper; add to the pan. Cook 2-3 minutes to sear. Transfer to a plate.
- Add remaining oil and the bell peppers and onion to skillet. Saute stirring occasionally, until softened, 6-8 minutes. Add the garlic and paprika; saute until fragrant, about 1 minute. Add the wine and cook, stirring frequently, until nearly evaporated, about 2 minutes. Add the tomatoes and chicken broth and bring to a simmer.
- Return chicken to skillet, reduce heat to medium low and simmer until chicken is just cooked through 2-3 minutes.
- In a small dish, whisk flour into the sour cream. Slowly add to the sauce and simmer 3 minutes more. Stir in the dill and lemon juice and seaosn to taste with additional salt and black pepper. Serve the chicken over orzo.
Nutrition facts per serving: 325 calories, 32 g protein, 15 g carbohydrates, 13 g fat (3.4 g saturated), 3 g fiber.
This was a hit and liked by all! Whew! Total prep time and cooking took about an hour, but was perfect for a Sunday evening, when there was no rush to whip something together. Monday’s goals are to tackle an 8 mile run, get my nails done, train clients, and start teaching a new class this evening! Wish me luck!
Have you made realistic goals for 2011? What is your favorite New Year’s Resolution that you have set for yourself?