email this pageChipotle Cheese Grits
Chipotle peppers are smoked jalapeños that are often sold packed in adobo sauce, a thick purée of tomatoes, onions, garlic and vinegar.
Ingredients
Ingredients
3 cups water
3/4 cup quick-cooking grits
1/4 teaspoon salt
4 ounces shredded extra-sharp white Cheddar cheese
1 chipotle pepper in adobo sauce, mashed
Instructions
3/4 cup quick-cooking grits
1/4 teaspoon salt
4 ounces shredded extra-sharp white Cheddar cheese
1 chipotle pepper in adobo sauce, mashed
1. Boil water; add grits and salt.
2. Cover, reduce heat to medium low, and cook 5 minutes, stirring twice.
3. Once thickened, remove from heat and stir in cheese and mashed pepper. Serves 4.
Recipe by Anne E. Stewart, Relish Good Food Fast, "Meat & Three," July 2008.
Nutritional Information
2. Cover, reduce heat to medium low, and cook 5 minutes, stirring twice.
3. Once thickened, remove from heat and stir in cheese and mashed pepper. Serves 4.
Recipe by Anne E. Stewart, Relish Good Food Fast, "Meat & Three," July 2008.
Per serving: 220 calories 10g fat, 30mg chol., 9g prot., 25g carbs., 1g fiber, 610mg sodium.
Cilantro Lime Rice
The simple addition of lime and cilantro creates a sublime rice that will become your new standard.
Ingredients
Ingredients
1 1/2 tablespoons olive oil
1 cup long-grain white rice
2 cups lower sodium chicken broth
1/4 teaspoon salt
Grated rind and juice of 1 medium lime
1/2 cup chopped cilantro
Instructions
1 cup long-grain white rice
2 cups lower sodium chicken broth
1/4 teaspoon salt
Grated rind and juice of 1 medium lime
1/2 cup chopped cilantro
1. Heat oil in a saucepan over medium heat; add rice, stirring to coat.
2. Add broth and salt; increase heat and bring to a boil. Stir once.
3. Reduce heat to medium-low; cover and cook 20 minutes. Remove from heat and let stand 10 minutes.
4. Fluff rice with a fork and stir in lime rind, juice and cilantro. Serves 4.
Recipe by Anne E. Stewart, Relish Good Food Fast, "Meat & Three," July 2008.
Nutritional Information
2. Add broth and salt; increase heat and bring to a boil. Stir once.
3. Reduce heat to medium-low; cover and cook 20 minutes. Remove from heat and let stand 10 minutes.
4. Fluff rice with a fork and stir in lime rind, juice and cilantro. Serves 4.
Recipe by Anne E. Stewart, Relish Good Food Fast, "Meat & Three," July 2008.
Per serving: 210 calories 5g fat, 0mg chol., 4g prot., 36g carbs., 0g fiber, 300mg sodium.
Balela
This Middle Eastern bean salad is best served at room temperature but keeps well in the refrigerator for easy snacking.
Ingredients
Ingredients
1 (15-ounce) can garbanzo beans, rinsed and drained
1/2 (15-ounce) can black beans, rinsed and drained
2 tomatoes, seeded and chopped
2/3 cup chopped onion
1/4 teaspoon garlic powder
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup chopped parsley
1/2 teaspoon salt
Coarsely ground black pepper
Instructions
1/2 (15-ounce) can black beans, rinsed and drained
2 tomatoes, seeded and chopped
2/3 cup chopped onion
1/4 teaspoon garlic powder
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup chopped parsley
1/2 teaspoon salt
Coarsely ground black pepper
1. Combine all ingredients; mix well. Let stand 15 to 30 minutes before serving. Serves 4.
Recipe by Anne E. Stewart, Relish Good Food Fast, "Meat & Three," July 2008.
Nutritional Information
Recipe by Anne E. Stewart, Relish Good Food Fast, "Meat & Three," July 2008.
Per serving: 270 calories 13g fat, 0mg chol.,10g prot., 29g carbs., 9g fiber, 660mg sodium.
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