How to cook Chicken Fajita Pasta, easy mexican food recipe

How to cook Chicken Fajita Pasta, easy mexican food recipe.

When working with chile peppers, wear plastic gloves to prevent the volatile oils from getting onto your fingers. The Anaheim chile adds kick to this easy weeknight meal.

Total Time: 35 mins

Servings: Makes 6 to 8

Ingredients

• 12 oz. dried pappardelle pasta or egg noodles
• 1 8-oz. carton dairy sour cream
• 1/2 cup chipotle liquid meat marinade
• 2 Tbsp. lime juice
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. crushed red pepper
• 1 medium onion, halved and thinly sliced (1/2 cup)
• 1 medium red sweet pepper, seeded and cut into thin bite-size strips
• 1 fresh Anaheim chile pepper, seeded and cut into thin bite-size strips (1/3 cup)*
• 2 Tbsp. olive oil
• 3 large skinless, boneless chicken breast halves, cut into thin bite-size strips (1 to 1-1/4 lb. total)
• 1 Tbsp. snipped fresh cilantro (optional)

Directions

1

In Dutch oven cook pasta according to package directions. Drain and return pasta to pan; keep warm. In bowl combine sour cream, marinade, lime juice, chili powder, cumin, and crushed red pepper, set aside. In large skillet cook and stir onion, sweet pepper, and Anaheim pepper in 1 tablespoon of the hot oil over medium heat for 4 to 5 minutes or until crisp-tender. Remove vegetables from skillet. Add remaining oil to skillet. Add half of the chicken; cook and stir for 2 to 3 minutes over medium-high heat or until chicken is no longer pink. Remove from skillet. Repeat with remaining chicken, adding additional oil if necessary. Add chicken, vegetables, and sour cream mixture to pasta. Toss to coat. Heat through over low heat. Makes 6 to 8 (1-1/2- to 2-cup) servings.

2

*Note: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash hands well with soap and water.

Nutrition Facts

Calories 453, Total Fat 15 g, Saturated Fat 6 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 60 mg, Sodium 589 mg, Carbohydrate 53 g, Total Sugar 6 g, Fiber 3 g, Protein 27 g. Daily Values: Vitamin A 0%, Vitamin C 98%, Calcium 7%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet

How to Cook Glazed parsnip and carrot sticks Popped Mustard Seeds, easy recipe

How to Cook Glazed parsnip and carrot sticks Popped Mustard Seeds, easy recipe.

Mashed carrots and parsnips are a classic combination from Ireland and the British Isles. Here, we've steamed the two vegetables together and spiced them up with popped mustard seeds. When mustard seeds are popped over low heat, they lose their hot, "mustardy" flavor and taste wonderfully nutty.

Servings: Serves 4

Ingredients

• 1 pound carrots, cut into 2-inch sticks (3 1/2 cups)
• 1 pound parsnips, peeled and cut into 2-inch sticks (5 cups)
• 1 tablespoon olive oil
• 1/4 cup mustard seeds
• 1 tablespoon unsalted butter
• 3 1/2 tablespoons pure maple syrup
• 2 tablespoons Dijon mustard

Directions

1

Steam parsnips and carrots in steamer over medium heat 8 to 10 minutes, or until crisp-tender. Drain.

2

Heat oil in skillet over low heat. Add mustard seeds and cover. When popping sound begins, turn off heat. Keep skillet covered until popping stops. Set aside.

3

Melt butter in nonstick skillet over medium heat. Stir in maple syrup and mustard. Add parsnip and carrot sticks, and cook over low heat 8 minutes, or until vegetables are glazed and golden. Toss with mustard seeds, and season with salt and pepper, if desired.

Nutrition Facts

Calories 276, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 8 mg, Sodium 400 mg, Carbohydrate 45 g, Fiber 9 g, Protein 5 g, Sugars 20 g.
Percent Daily Values are based on a 2,000 calorie diet

How to cook Spicy Sloppy Joes, easy recipe

How to cook Spicy Sloppy Joes, easy recipe.

Seasoned ground beef and tomato sauce are served on English muffins to make these dinner sandwiches

Prep Time: 10 mins

Total Time: 28 mins

Servings: 6 sandwiches

ngredients

• 1 pound lean (90%) ground beef
• 1/2 small onion, finely chopped
• 1/2 small green pepper, finely chopped
• 1 can (8 ounces) no-salt-added tomato sauce
• 2 tablespoons ketchup
• 1 tablespoon distilled white vinegar
• 1-1/2 teaspoons Worcestershire sauce
• 2 teaspoons sugar
• 1/4 teaspoon hot sauce
• 6 whole-wheat English muffins, toasted
• Prepared cole slaw and pickles (optional)

Directions

1

Spray a large nonstick skillet with nonstick cooking spray. Crumble in ground beef; add onion and green pepper. Cook over medium heat for 8 minutes. Stir occasionally.

2

Add tomato sauce, ketchup, vinegar, Worcestershire, sugar and hot sauce. Mix well, breaking up beef with a wooden spoon. Simmer on medium-low, uncovered, for 10 minutes, stirring occasionally.

3

Spoon equal portions of meat mixture onto English muffins. Serve with coleslaw and pickles on the side, if desired. Makes 6 sandwiches

Nutrition Facts

Calories 271, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 47 mg, Sodium 459 mg, Carbohydrate 34 g, Fiber 5 g, Protein 22 g.
Percent Daily Values are based on a 2,000 calorie diet

USA Restaurants Minimize The Real Amount of Calories of their Meals

USA Restaurants Minimize The Real Amount of Calories of their Meals

About one out of five dishes served in American restaurants has at least 100 calories more than the figure mentioned by the local, according to a study released Tuesday.

Most of the 269 plates examined in the context of this research conducted in three U.S. states, had a number of the announced close of calories, but 19% of the plates was underestimated.

Some strayed too far from reality. One extreme case was that of a portion of chips with salsa that had 1,000 calories more than what is reported.

These 1,000-calorie "almost half the recommended daily energy intake for most people," says the study led by Lorien Urban, Tufts University, and published in the Journal of the American Medical Association (JAMA).







The researchers found that salads and dishes with high proportion of carbohydrates (rice, beans, potatoes or bread) were the most underrated about your calories. Sandwiches or meat dishes, however, tended to have the same number of calories or less announced.

The more traditional restaurants moved away from the actual number of calories fast food, possibly due to the lack of control over their portions, they noted.

In the United States, obesity affects 34% of the population. And on average, a person consumes 35% of their meals away from home, so the study findings may explain one of the reasons for this national epidemic.

In this sense, if 19% of food consumed in a restaurant for a person has at least 100 more calories than advertised, the person could raise 15 kilos per year, the study authors calculated.

The research was conducted in Indiana (North), Massachusetts (northeast) and Arkansas (south) between January and June 2010, restaurant chains that anticipated the obligation to mention the number of calories that offer their dishes.

The idea of ​​making this mandatory practice is being studied at the federal leve