- 1 cup long grain rice
- 1/2 lime, juice of
- 2 cups water
- 1 tsp salt
- 3 tbsp cilantro
- 4 tsp vegetable oil
Cook rice according to package:
Add rice, water, 1 tsp oil and salt. Boil on high until most of water evaporates. Reduce to low and cover for 15 min. Turn off heat and cover for another 5 min.
Once rice is cooked combine the cilantro, lime, and rest of oil.
This recipe produces 4 serving's (serving size being 6 oz) and each serving is 4 points
Once you have done this your delicious Chipotle's rice is complete! I mean really who does not love their rice! It totally makes the whole restaurant. Without who knows what we all would do!
Now on to the next recipe!
Like a lot of my recipes this one happens to be from WeightWatcher's. It is Angel Hair Pasta With Eggplant-Tomato Sauce. I know a mouth full but a yummy mouth full! I had been wanting to try eggplant for some time. This wasn't extremely focused on the eggplant but it was enough for me to expierence the taste and cooking of it. What really made this recipe was the feta cheese that went in with it! So good! (of course I am a feta cheese fanatic...)
- 1 medium raw eggplant, baby-variety, sliced into 1/3 think rounds
- 1 meduium sweet red pepper, cut into 8 strips
- 1 spray olive oil cooking spray
- 3/4 tsp table salt, divided
- 1 medium garlic clove, minced
- 2 large tomatoes, coursely chopped
- 1/4 small crushed red pepper flakes
- 1/8 tsp black pepper
- 2 tbsp basil, fresh, minced
- 2 tbsp chives, fresh, minced
- 1/2 cup fat-free chicken broth
- 8 oz uncooked angel hair pasta, cooked according to package
- 4 oz reduced-fat feta cheese, crumbled
Preheat grill to medium.
Place eggplant slices and pepper strips in a grill basket. Coat vegetables with cooking sray and season with 1/2 tsp of salt. Grill until tender, about 2 to 3 min per side. Remove and cool. Cut veggies into bite size pieces and set aside.
Coat a large nonstick skillet with cooking spray and heat over low-mediium heat. Add garlic and cook, stirring, for 1 min. Add tomatoes and cook until slightly pulpy, about 1 min more. Stir in veggies. Add remaining salt, red pepper flakes, black pepper, basil, chives and broth. Increase heat to medium-high. Cook until broth is slightly reduced and mixture has a sauce consistency, about 2 to 3 min. Add pasta and toss to coat. Add feta cheese on top.
Serving size is 1 1/2 cup and serves about 6. Each serving is 4 points
>you can also roast the vegetables instead of grilling them which is what I did. It still turns out incredibly good!
This recipe was good and a really good amount for the points value. I will definitely try this recipe again.
Two down and about four more to go not to mention today's lunch and tonight's dinner...
At least you know I am cooking and not slacking...well at least in the cooking department, kind of slacking on the writing department but it is summer!
More to come....