a super yummy saturday night meal with good friends

17 Apr

last night some good friends came over for dinner and since it was a saturday i had more time than usual to whip up a meal..  although now that i think about it – none of the components really took longer than 30minutes or so anyway.  but it was nice to have the time to prep/chop beforehand and then throw everything together at the end.   RR’s coconut-crusted chicken with mango salsa, Cilantro lime rice, cuban style black beans, and some plantains.  this was my second time making the chicken.  the first time i made it with regular sweetened shredded coconut and this time i followed the recipe using unsweetened.  it was definitely better the first time with the sweetened… just added a little bit more flavor to the dish!

this was my plate –   i put the beans on the rice and the salsa on the chicken  YUM-O

and this was J’s plate — he didnt want is food touching 🙂

Coconut-Crusted Chicken with Mango Salsa

Ingredients:

  • 1/2 pound frozen mango, thawed and chopped (about 1 1/2 cups) (i used a whole bag of the frozen mango)
  • 1/2 cup chopped red bell pepper (i doubled)
  • 1/3 cup chopped red onion (i doubled)
  • 2 tablespoons chopped cilantro  (i doubled)
  • 1 tablespoon rice vinegar  (i doubled)
  • Salt and pepper
  • 1 egg
  • 1/2 cup shredded unsweetened coconut  (i ended up using more)
  • Four 6-ounce skinless, boneless chicken breasts  (i used 5)
  • 3 tablespoons vegetable oil

Directions:

  1. Preheat the oven to 350°. In a small bowl, combine the mango, bell pepper, onion, cilantro and vinegar; season with salt and pepper.
  2. In a shallow bowl, beat the egg with 1 teaspoon water and 1/2 teaspoon salt. Place the coconut in another shallow bowl. Dip the chicken in the egg, then in the coconut. Press to coat.
  3. In large, ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 3 minutes. Transfer the skillet to the oven and bake until cooked through, about 12 minutes. Serve the chicken with the mango salsa.
Chipotle’s “Skinny” Cilantro Lime Rice  (i doubled the recipe)
Gina’s Weight Watcher Recipes 
Servings: 4 • Size: 3/4 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 201.0 • Fat: 3.4 • Carbs: 37.4 • Fiber: 0 • Protein:4.0 g

  • 1 cup extra long grain rice or basmati rice
  • 1/2 lime, juice of
  • 2 cups water
  • 1 tsp salt
  • 3 tbsp fresh chopped cilantro
  • 3 tsp vegetable oil
In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Cuban Style Black Beans  (i doubled the recipe)
Gina’s Weight Watcher Recipes
Servings: 4 • Size: 1/2 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 113.9 • Fat: 2.9 g • Protein: 6.8 g • Carb: 19.9 g • Fiber: 6.0 g

  • 2 tsp olive oil
  • 1/2 onion
  • 2 cloves garlic
  • 2 scallions
  • 2 tbsp red bell pepper
  • 3 tbsp cilantro
  • 15 oz can black bean, do not drain
  • 1/2 cup water (or more if needed)
  • 1 bay leaf
  • few pinches cumin (to taste)
  • pinch oregano
  • 1 tsp red wine vinegar
  • salt and black pepper to taste

Chop onion, garlic, scallions, red pepper, and cilantro in a mini chopper of food processor.

Add oil to a medium-sized pot on medium heat. Add vegetables to the pot and saute until soft, about 3 minutes. Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil. Lower heat and cover, simmer about 15 minutes stirring occasionally (adjust water as needed). Taste for salt and serve.

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3 Responses to “a super yummy saturday night meal with good friends”

  1. Batoria April 17, 2011 at 7:11 pm #

    YUMMMMMMMMYYYY!!! You can make this for me sometime 🙂

Trackbacks/Pingbacks

  1. carrot cake « ilonaskitchen - April 17, 2011

    […] cake before so i figured i’d give it a whirl.   i served this for desert last night after this deliciousness.  it did not disappoint!   its not as dark as regular carrot cake but it was a little denser […]

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