Tag: bell pepper

Chicken and Andouille Sausage

A chicken and sausage stew made with skinless chicken legs and spicy andouille sausage simmered with flavors from the deep south – without the extra fat.

Today is Fat Tuesday, but any day is really a great day to enjoy this comfort dish. Traditional gumbos are made with a whole lot of fat and take hours to make. My lighter version you won’t miss the fat because there’s still tons of flavor. The stew itself is not very spicy, but the sausage is so you get a little heat each time you take a bite. If you’re not a fan of spice, a smoked turkey sausage or turkey kielbasa would taste great too.

To lighten this dish, I use lean skinless chicken on the bone (the bone adds great flavor) and lean chicken/turkey andouille sausage. It’s simmered with onions, bell pepper and celery, also known as the “holy trinity” in Cajun cuisine, and topped with scallions. This is the type of dish you may want to serve with a fork AND spoon, I served mine with 1/4 cup of cooked rice on the side, completely optional. Quinoa or farro would also work nicely.

I found the chicken a little tricky to calculate on the bone; I was getting discrepancies when I calculated it raw, vs cooked on the bone, vs cooked off the bone so I decided to weigh the meat off the bone cooked, I feel this is the most accurate. The chicken I purchased was from a small bird, so if you have really large chicken, the nutritional info will change. If you prefer white meat, be sure to use skinless breasts on the bone so your meat doesn’t dry out and you still get the great flavors from the bones.

Low carb, gluten free, and really good!

Chicken and Andouille Sausage
gordon-ramsay-recipe.com
Servings: 4 • Size: 4 oz chicken, 3 oz sausage + broth • Old Pts: 8 • Points+: 9 pts
Calories: 347.5 • Fat: 13 g • Protein: 8 g • Carb: 8 g • Fiber: 2 g • Sugar: 1 g
Sodium: 490 mg (without salt)

Ingredients:

  • 2 tsp oil
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 14 oz (4) lean skinless chicken thighs, with bone*
  • 12 oz (4) lean skinless chicken drumsticks, with bone**
  • salt and fresh pepper, to taste
  • 1 tbsp all-purpose flour (rice flour for gluten-free)
  • 2 cups water
  • 2 links (6 oz) andouille chicken/turkey sausage (Applegate)
  • 1 bay leaf
  • 1/4 cup chopped scallion

Directions:

Heat a large deep non-stick skillet over medium heat. When hot, add the oil, onions, peppers and celery. Cook 3 to 4 minutes, stirring.

Push the vegetables to the edges of the skillet and add the chicken, season with salt and pepper. Brown 2 to 3 minutes on each side, then sprinkle the flour over the chicken and vegetables.

Add the water, sausage and bay leaf, adjust salt and pepper to taste, then cover and reduce heat to low. Simmer 30 to 35 minutes, remove bay leaf and top with scallions. Serve with rice or quinoa if desired.

*thighs were 10 oz total weight cooked, off the bone
**drumsticks were 6 oz total weight cooked, off the bone

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Baked Spanish Tortilla with Potato, Bell Pepper, Onion, Kale, Tomato, and Feta

Baked Spanish Tortilla with Potato, Bell Pepper, Onion, Kale, Tomato, and Feta

by Pam on January 26, 2014

I grabbed what I had in the refrigerator and adapted this Martha Stewart Spanish Tortilla [1]recipe. I sautéed the onions, pepper, with the potatoes until tender and golden brown then added the kale for a minute or two. I turned off the heat and added the egg mixture along with the tomatoes and feta. I placed it in a preheated oven for 12 minutes. It turned out light, fluffy, and so flavorful. I was particularly happy that the bottom wasn’t overcooked – yay! I loved the tender potatoes with the sweetened onions and tomatoes mixed with the fluffy eggs and salty cheese. It was a great combination of flavors and textures and my husband and I both loved it.

Preheat the oven to 375 degrees.

Heat the olive oil in an OVEN PROOF pan over medium heat. Add the onion, bell pepper, and potato slices to the hot skillet. Season with sea salt, freshly cracked pepper, cayenne pepper, and garlic powder, to taste. Cook, stirring often, for 10-12 minutes, or until tender and golden brown. Add the kale and cook, stirring often, for 2 minutes then remove the skillet from the heat. Add the egg mixture along with the tomato halves and feta cheese. Season the top with sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 12 minutes or until light and fluffy. Don’t overcook. Remove from the oven then slice and serve. Enjoy!



Print[2]

Save[3]



Baked Spanish Tortilla with Potato, Bell Pepper, Onion, Kale, Tomato, and Feta




Yield: 4

Prep Time: 10 min.

Cook Time: 25 min.



Ingredients:

1 tbsp olive oil
1 small sweet yellow onion, sliced thinly
1/2 yellow bell pepper, sliced thinly
1 russet potato, sliced thinly
Sea salt and freshly cracked pepper, to taste
Cayenne, to taste
Garlic powder, to taste
1 cup of kale, chopped finely
8 eggs, mixed well
1/2 cup grape tomatoes, halved
Feta cheese, to taste

Directions:

Preheat the oven to 375 degrees.

Heat the olive oil in an OVEN PROOF pan over medium heat. Add the onion, bell pepper, and potato slices to the hot skillet. Season with sea salt, freshly cracked pepper, cayenne pepper, and garlic powder, to taste. Cook, stirring often, for 10-12 minutes, or until tender and golden brown. Add the kale and cook, stirring often, for 2 minutes then remove the skillet from the heat. Add the egg mixture along with the tomato halves and feta cheese. Season the top with sea salt and freshly cracked pepper, to taste.
Place into the oven and bake for 12 minutes or until light and fluffy. Don’t overcook. Remove from the oven then slice and serve. Enjoy!



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Martha Stewart

References

  1. ^ Martha Stewart Spanish Tortilla (www.marthastewart.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Skinny Chicken Fajitas

Lean strips of chicken breast, bell peppers and onions served sizzling hot with warm tortillas and shredded cheese. If this is your idea of delicious, you are not alone!

My husband Tommy is a creature of habit; anytime we go out for Mexican he always orders chicken fajitas. In fact when we went to Mexico a few years ago, he may have ordered them almost every night! I find that amusing because I get really bored of eating the same thing twice, and tend to always take a chance and try something completely new to me.

But chicken fajitas are a regular in my home, we make them at least once a month and the whole family enjoys them. My younger daughter Madison likes her bell peppers raw, so I chop some up and just set them aside for her and cut up the chicken. You can make the whole thing outside on the grill using a cast iron skillet to cook the peppers and onions as we usually do in the summer, or you can cook this indoors in a skillet. Enjoy!

This recipe was from the archives, but I made some minor changes to the original, and found those cute fajita cast iron skillets[1] and tortilla warmers[2] at Target by Imusa (a brand I love for Latin cookware), which was the perfect excuse for a new photo. They really make you feel like you’re having a fiesta!!! I may need to buy this tortilla press[3] next!

Skinny Chicken Fajitas
gordon-ramsay-recipe.com
Servings: 4 • Serving Size: 2 fajitas • Old Points: 6 pts • Points+: 8 pts
Calories: 299 • Fat: 10.5 g • Protein: 39 g • Carb: 27 g • Fiber: 15.5 g • Sugar: 0 g
Sodium: 423 mg (without the salt)  • Cholesterol: 7.5 mg

Ingredients:

  • 16 oz boneless skinless chicken breasts 
  • 1 red bell pepper, cut into strips
  • 1 green or poblano pepper, cut into strips
  • 1 medium onion, cut into strips
  • 3 tbsp lime juice
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • pinch ancho or Mexican chile powder,  to taste
  • salt and pepper to taste
  • 2 tsp olive oil
  • 8 reduced carb whole wheat flour tortillas (Trader Joes)

For garnish:

  • 1/2 cup reduced fat shredded mexican cheese
  • reduced fat sour cream (optional)
  • guacamole (optional)

Directions:

Marinate the chicken with lime juice, and season with chile powder, salt, pepper, garlic powder and cumin.

Season vegetables with salt and pepper and toss with olive oil. To grill the onions and peppers outside on the grill, use a cast iron skillet and grill covered over medium heat until tender, about 15 minutes. Or, to cook them indoors, you can use a large skillet on the stove over medium heat for 16 to 18 minutes, covered until the onions and peppers are soft.

Heat an outdoor grill or indoor grill pan over medium heat; grill chicken until cooked through, about 8 minutes on each side. Transfer to a cutting board when done and cut into strips. Once cooked, combine with the peppers and onions. Serve immediately with warmed tortillas, cheese and toppings.

Makes 4 cups chicken and vegetables.

References

  1. ^ fajita cast iron skillets (www.target.com)
  2. ^ tortilla warmers (www.target.com)
  3. ^ tortilla press (www.target.com)

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