Almost halfway through my twin pregnancy and I have almost gotten this meal planning program down. I am incorporating one new recipe a week to get my arsenal of delicious and family approved recipes under control. There are a few keys to the recipes: They must incorporate fresh ingredients (not 100%, I am not Ghandi) and I must use whole grain when I can. If fresh is not available – opt for frozen over canned.
I found this recipe in Real Simple by Martha Stewart….but I had to change it so much that it doesn't even resemble the recipe….So I will simple reference the recipe as “inspiration”. We ate the entire batch in one dinner. Remember my husband is a 6 foot 4 athlete and I am pregnant with twins….so at this time we may be eating a bit more than the regular family…haha ( I am laughing wryly)
Simple Kitchen Chicken & Brown Rice – Lightened Up
3 tablespoons olive oil
1/4 cup chopped onion
2 tbs flour
2 cups chicken stock
3 cups poached chicken breast, chopped
2 cups cooked brown rice
2/3 cup peas (fresh or frozen)
1/4 cup chopped parsley(optional)
1/2 cup low fat sour cream
1 cup fresh bread crumbs
Salt and pepper (I used a healthy amount of pepper – this dish loves pepper!)
Preheat oven to 375. Heat 1 tbs olive oils up and sauté the onions. When they soften and become translucent add remaining 2 tbs oil and add the flour – stir to combine for a minute – over medium heat.
Add chicken broth and whisk constantly. Bring to a boil and add the chicken and reduce to simmer. Add peas, parsley and sour cream. Season with salt and pepper. Transfer to an 8×8 square baking dish. top with breadcrumbs.
Bake about 15 minutes until top is golden brown and mixture is warmed through and bubbly on the side! Serve with a crisp garden salad!