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Home > posts > 2010 > 12 > Green Chili Chicken and Pureed Cauliflower
Green Chili Chicken and Pureed Cauliflower Sunday, December 12, 2010, 10:23 PM
The chicken was from the recipe below. We had made it a while ago and it was good but this time, the chicken was kinda flavorless. I think it had to do with doing a quick defrost. Also, we may have over cooked it. We will try it again becuase we know it has been good in the past.
The cauliflower was...different. I steamed cauliflower and garlic for a long time and then, on the suggestion of a bunch of sites, used the food processor to puree it with some seasonings. I added Molly McButter, cheddar powder, onion powder, garlic powder, salt, pepper, crushed red pepper, etc. It was okay tasting but using the food processor was a mistake. It over purreed it. Next time, we will just mash it with a fork like we do for potatoes. It was like eating baby food. Still, I liked that it was essentially zero points. (some for the cheese I put in it as well)
Recipe and Points after break.
Smothered Green Chile Pepper Chicken (from CookingLight)
The mild spiciness of canned green chiles marries well with the creaminess of the melted mozzarella cheese. Fresh lime juice adds a bright note. Serve with Corn-Filled Mini-Muffins (a start-with-a-mix recipe) for an easy weeknight meal.
Skinless, boneless chicken thighs (8)
Fresh lime juice
Taco seasoning (reduced-sodium)
Canned whole green chiles (2 to 3 cans)
Shredded part-skim mozzarella cheese
Prep: 4 minutes
Cook: 35 minutes
[My Note: It doesn't really say what to do but we sprinkle lime juice and taco seasoning, Then lay the pepper over it and sprinkle with cheese. Cover and bake.]
Original Wordpress ID and Date: 767, 2010-12-12_222336