Chicken with Peach Salsa

Sometimes, I'm really overwhelmed by the number of recipes I have.  Despite the fact that I'm usually very organized, my recipes are all mixed together. There's no rhyme or reason to their storage, especially if those recipes are online.

Recently as I was trying to organize my "bookmarks" on my internet browser, I came across a version of this recipe and decided to give it a shot.  The cool thing about this recipe is that it would probably taste just as good with fish or shrimp.  I chose chicken, because that's what I had on hand.

Ingredients
3/4 lb chicken breast, cut into cube-like pieces
1 cup chopped onion
1 can diced tomatoes, undrained (for some extra flavor, I used "fire-roasted" diced tomatoes)
1 can peach halves, chopped, drained
Lime juice
Basil
Salt and pepper
Rice, prepared as directed on package (I used Vigo yellow rice)

1. Chop the onions.  Saute the onions in a pan prepared with cooking spray over medium to high heat.

2. Add the chicken and then cook thoroughly, about 5 to 7  minutes.  

3. Add the diced tomatoes, peaches, lime juice, and basil.  Bring to a rapid boil, and then lower the heat. Use salt and pepper to taste

4. Serve over prepared rice.

Yields 4 servings total
Points Plus value: Approximately 10 points per serving

Shrimp Pico De Gallo

If you're a frequent reader of my blog, it is probably not surprising that I enjoy Mexican cuisine.  One of the easiest recipes to make is pico de gallo. Pico, or salsa fresca, has less liquid than other salsas.

This recipe takes the classic salsa fresca and ups the ante...it adds some shrimp!  This was one of those recipes that I didn't quite write anything down; I just sort of added ingredients as I felt inspired.  I like cilantro, so I add more than other people probably prefer. 

Ingredients
2 large tomatoes
1/4 red onion
Cilantro, to taste (I used about 1/4 cup, chopped)
1/2 lb cooked large shrimp
Juice from one lime
Salt
Chili powder

1. Cube tomatoes. Dice onion. Chop up the shrimp into small pieces.

2. Add the tomatoes, onions,  cilantro, lime, and spices to a bowl. Combine all ingredients and let it sit for a few minutes.

3. Add the shrimp and toss the ingredients together. Add additional cilantro, salt, and chili powder as needed.  Refrigerate at least 30 minutes before serving.

I served this as a side dish to a bowl of Santa Fe Chicken Soup from Campbell's. It was a quick, easy, and delicious meal!

Yields about 4 servings total
Points Plus value: 2

Seafood Medley with Orzo and a Balsamic Vinegar Glaze

Full Disclosure: I found the base recipe for this in a cookbook. It was originally intended as a side salad, but I decided that it had entrée potential; so I totally tweaked it.
You can add any sort of vegetables you’d like; for example, I added the mushrooms and tomatoes and celery. The celery gives it a nice crunch. I feel like you could probably add chicken and sausage and make this like an Italian version of paella.

Seafood Medley with Orzo and a Balsamic Vinegar Glaze

For Seafood Medley

1 cup Orzo

2 teaspoons olive oil

1 lb seafood medley (scallops, shrimp, and mussels)

¼ cup onion, diced

2 stalks of celery, chopped

1 cup cherry tomatoes, halved

1 cup mushrooms, sliced

1. Cook orzo according to directions.
2. In a skillet, add 2 tsp. olive oil and heat on medium.
3. Add scallops, shrimp, and mussels. (I cheated, and had frozen already-cooked shrimp). Season with salt, pepper, and other seasonings to taste. Cook 3 minutes and add mushrooms. Cook until scallops and shrimp are opaque.

4. Pour tomato puree into the skillet and heat 5 minutes on medium-high heat.

5. Drain the pasta and toss with tomato puree and seafood.

6. Add celery and onion and tomato.

7. Drizzle the balsamic glaze on top of each serving (see below for recipe).

For Balsamic Glaze:

¼ cup balsamic vinegar

1 tbsp. sugar

1. Heat a skillet or omelet pan on low.
2. Add balsamic vinegar and whisk in sugar.
3. Bring the balsamic vinegar and sugar to a rapid boil, stirring occasionally.

4. Transfer the vinegar to a small bowl, and allow it to sit for about thirty minutes. The mixture should thicken and become syrupy.

PointsPlus value: 9 (makes 4 servings)

Hope you enjoy! Buon Appetit!

Faith Hope Love
Danielle