Chipotle Cream Chicken – Yes, You Can Make Delicious & Lowfat Cream Sauce!!!

Tags

Chicken, Chipotle, Cooking, cream sauce, creamy, Food, peppers, sour cream, spicy

  
Man! The sauce really makes this dish! The chipotle peppers add the right amount of burn and the creaminess counteracts this, so it’s not over the top. It has this bold, yet soothing flavor that could be great served in a number of ways! Last night I browned some chicken and served it over that. I had plenty of sauce left over, so today I used it as a dipping sauce for the avocado egg rolls that I made. DELISH!!!

I love cream sauces! They are so decadent, but they can also be fattening, so this is where you have to think through your ingredients. For this recipe, I used one of my favorite ingredients, fat free sour cream. Fat Free Greek yogurt might work well too. Fat Free Sour Cream just never lets me down! I get the thick, tart, creaminess without a load of fat and calories. And hey! We girls need our calcium! Right!?!

I served my chicken over some easy salsa rice (instant brown rice, Pace Picante, water and frozen corn). I also made some baked avocado rolls with salsa verde for dipping. Overall, this was a great meal! The chicken with the creamy chipotle sauce was definitely the star though!

Creamy Chipotle Chicken
4 boneless, skinless chicken thighs or breasts

1 tbsp coconut oil

Salt and pepper

1 cup fat free sour cream

1 cup 1% milk

2 chipotle peppers in adobo sauce

1/4 cup fat free cream cheese

In a skillet, over medium heat Coke coconut oil until melted and the add chicken. Salt and pepper chicken on each side as it cooks. While this is cooking, put your sour cream, milk, peppers and cream cheese in a sauce pot and blend with your immersion blender until smooth (or put in food processor to blend and then pour in sauce pot). Warm over medium heat. When your chicken is a nice golden brown on each side, pour the chipotle sauce over the chicken and let simmer for 10 minutes or until chicken is cooked through. There will be plenty of sauce, so serve over rice or noodles.

Enjoy the creamy, spicy goodness!!!

Thanksgiving Tip #8 – The Joy of Mashed Potatoes

Tags

Cooking, Food, garlic, healthy, low-fat, Mashed potatoes, recipe, recipes, sour cream, Thanksgiving, Tips, vegetarian

  
What’s a Thanksgiving dinner without mashed potatoes? What’s dinner period without mashed potatoes??? I kind of like mashed potatoes! Can you tell?

The great things about mashed potatoes are they’re easy to make, most people love them, and you can get creative with them. You can even keep them pretty healthy and low-fat.

As I mentioned in one of my first Thanksgiving tip posts, I like that you can peel the potatoes the day before and get them soaking in water, so you don’t have much to do on Thanksgiving Day. You can even take it a step further and completely make your mashed potatoes and then warm them up in your slow cooker the day of the holiday.

My Basic Mashed Potato Recipe

4-5 russet potatoes, peeled, washed and cut in half

1 cup fat free sour cream

¾ cup fat free milk

2 garlic cloves, pressed or chopped (or you can substitute garlic powder)

Salt and pepper to taste

In a size appropriate pot, cover potatoes with water and add about a teaspoon or two of salt. Bring to a boil and boil for about 20 minutes or until potatoes are soft. Turn burner down to medium low. Drain the potatoes and return to the pot. Add sour cream, milk, garlic, salt and pepper and stir. Enjoy!

Options – Here’s where you get to play:

• Instead of all Russet potatoes, use half or more of sweet potatoes.

• In addition to your potatoes, boil, mash and mix some carrots with your potatoes. These turn your potatoes a beautiful orange color that is very Thanksgiving appropriate. It sneaks some veggies in too!

• Sliced chives or green onions can be a nice addition that add both flavor and color.

• Of course, you can add butter! It’s delicious, but it does bump up your fat and calories. I choose to make butter available at the table and let people make their own choice about that.

What are your creative mashed potato innovations?