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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"I'm just mad about Saffron. Saffron's mad about me. I'm just mad about Saffron. She's just mad about me."
-Donovan, Singer, Songwriter

The refrigerator light goes on...

Arroz Con Pollo is a Mexican dish often made casserole style using European rice. This recipe was a special request for the flavor of Arroz Con Pollo with the creaminess of risotto. It works really well. Enjoy!

Frozen Peas

The first time I had fresh peas I almost cried they were so good. But peas are not one of those vegetables that are widely available or available year round. I am not fond of canned peas. I find them to be softer and less fresh tasting than frozen peas. They usually contain much more salt as well.

4 ounces frozen peas = 87 calories, <1g fat, 0g sat fat, 0g mono fat, 6g protein, 15g carbohydrates, 127mg sodium, 0mg cholesterol


 

Risotto Con Pollo



Servings = 3 | Serving size =about 2 cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2.

This recipe makes great leftovers. It is actually better the second day. Keep in the refrigerator for no more than 48 hours.

1 tsp olive oil
3 Tbsp pumpkin seeds
2 cloves garlic (minced)
1 large red onion (diced)
2/3 cup arborio rice
3 cups water
1 tsp paprika
20 threads saffron
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/2 red bell pepper (diced)
1/2 yellow bell pepper (diced)
12 grape tomatoes (halved)
8 ounces boneless skinless chicken breast (cut into strips)
1/2 cup frozen peas (thawed)
1 ounce semi soft goat cheese
3 Tbsp fresh cilantro leaves

Heat the oil in a medium sized skillet over medium heat. Add the pumpkin seeds and cook, stirring frequently, until they begin to turn brown. Add the garlic and cook for about one minute.

Add the diced onion and cook, stirring frequently, for about 5 minutes or until translucent. Add the arborio, water, paprika, saffron, cumin, salt and pepper. Cook over low-medium heat. Stir only occasionally to blend the spices.

As the rice nears being done, add the diced yellow and red peppers and the chicken.

Cook for about 7 to 10 minutes, then add the tomatoes, peas, goat cheese and cilantro to the rice and stir so that the goat cheese melts.

Serve.

Nutrition Facts

Serving size = about 2 cups

Servings = 3

.

Amount Per Serving

Calories 432 Calories from Fat 101
  % Daily Value
Total Fat 12g 18%
    Saturated Fat 4g 18%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 51mg 17%
Sodium 529mg 22%
Total Carbohydrates 52g 17%
    Dietary Fiber 6g 25%
    Sugars 7g  
Protein 30g  
Vitamin A 55% Vitamin C 111%
Calcium 9% Iron 34%
Vitamin K 66 mcg Potassium 820 mg
Magnesium 138 mg