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WW Update; Canadian Chipotle Chicken

I'm down 20 pounds in four months. Slow, not at all steady (plateaus, then drops), but a good liveable pace if I can sustain it. I do the daily tracking of foods, and the online tools have the lookups to make it easy, and the even better tool of a "recipe builder" that lets me enter all the ingredients and divide by number of servings so I don't have to guesstimate. And so that's where most of my recipe writing has gone, sorry, folks! But this one is recent and worth sharing, a nice combination of bright and smoky flavors:

Canadian Chipotle Chicken

2 pounds boneless, skinless chicken thighs, cut into chunks
1/2 teaspoon ground cumin
1/2 teaspoon ancho chili powder
1/2 teaspoon orange peel, fresh or dried
1/2 of 8 oz. can of chipotle peppers, mashed/diced
8 oz. Canadian bacon, diced
3 - 14.5 oz. cans diced fire-roasted tomatoes, or same of fresh tomatoes
1 bunch scallions, diced
2 teaspoons olive oil
salt & pepper
1 box whole grain pasta

Preheat oven to 350 degrees Fahrenheit. Cover a rimmed baking sheet with foil. Mix the cumin, chili powder, and orange peel together and rub into the chicken. Spread the chicken out on the pan, cover with chipotle peppers and then the bacon. Roast for 30 to 40 minutes till chicken is cooked. Meanwhile, cook the pasta in a large pot, following the package directions. While pasta is draining, heat olive oil in the bottom of the same cooking pot and saute scallions till translucent and limp. Stir in the diced tomatoes, and then the chicken-chipotle-bacon mix, adding salt & pepper if you insist. Serve over pasta, 8 servings at 8 points per serving.

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Comments

( 5 comments — Leave a comment )
asakiyume
Aug. 28th, 2010 03:09 pm (UTC)
Congrats on the steady weight loss! That is awesome, and I bet you feel great.
cimeara
Aug. 29th, 2010 01:40 am (UTC)
Thank you! I feel good, but I'm the sort that gets more cynical if things go well: "Oh sure, you can lose this much, but now we're getting into pounds that have been there for 20 years, so those are going to be a lot harder..." But, we'll see. :-)
jkahane
Aug. 28th, 2010 03:55 pm (UTC)
Way to go on the weight loss! Slow and steady wins the race.

So, I have to ask: What's the difference between a Canadian and American version of this recipe? :)
cimeara
Aug. 29th, 2010 01:45 am (UTC)
Thank you!

The honest answer is that "Bacon Chipotle Chicken" would sound like it used regular bacon, and "Canadian Bacon Chipotle Chicken" is too long and doesn't have the clever trick of all "C" words.

Of course I could have tried saying that this is a Canadian version because it's a "sensible foods" recipe instead of all the extra calories that Americans would put in it, but, hey, I've had poutine. :-)
jkahane
Aug. 30th, 2010 03:37 pm (UTC)
Poutine? Ugh! Hate the stuff. If I'm eating chips, I tend to have vinegar and a dash of salt on them. Not gravy and cheese curds! Ugh!

As for the bacon, I wouldn't make it with American bacon; Canadian bacon is healthier than the U.S. stuff, and being diabetic, I've noticed that a lot of diabetic recipes that call for bacon always seem to use the Canadian bacon rather than the U.S. bacon.
( 5 comments — Leave a comment )