Ok, now back to what I do best... cook healthy stuff. ;)
This is one of my very old 'tried & true' recipes that has been on the menu at our house for a few years now. It is healthy, hearty, simple (with some chopping, of course) freezable, and calls for peanut butter! Yes, the perfect fall meal!
Ingredients:
Cooking spray
2 medium sweet potatoes - chopped
1/2 onion - chopped
1 red bell pepper - diced
2 garlic cloves - minced
1 jalapeño pepper - seeded and minced
2 cooked chicken breasts - chopped
1 cup salsa (I use Pasqual's)
1/2 teaspoon ground cumin
4 cups chicken broth
1 cup whole grain rice - cooked with 1 1/2 cups chicken broth (I use Royal Blend Whole Grain - can be bought at Woodman's)
2 (15-ounce) can black beans - drained
1/3 cup creamy/or chunky natural peanut butter
2 medium sweet potatoes - chopped
1/2 onion - chopped
1 red bell pepper - diced
2 garlic cloves - minced
1 jalapeño pepper - seeded and minced
2 cooked chicken breasts - chopped
1 cup salsa (I use Pasqual's)
1/2 teaspoon ground cumin
4 cups chicken broth
1 cup whole grain rice - cooked with 1 1/2 cups chicken broth (I use Royal Blend Whole Grain - can be bought at Woodman's)
2 (15-ounce) can black beans - drained
1/3 cup creamy/or chunky natural peanut butter
Directions:
Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add sweet potato, onion, bell pepper, garlic, and jalapeño; sauté 5 minutes. Stir in chicken and next 5 ingredients (chicken through beans); bring to a boil. Reduce heat; simmer 10 minutes. Add peanut butter, stirring with a whisk; cook 2 minutes.
Adapted from cooking light - September 1999
Can't wait to try this one! NOM!
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