- Cooking spray
- 1/2 a large white sweet onion
- 1 (7-ounce) can chipotle chiles in adobo sauce, using a teaspoon of juice and two peppers
- 1 pound ground chicken
- 1/2 cup green bell pepper, chopped
- 1/2 a small jalepeno, diced
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1 (8-ounce) can no-salt-added tomato sauce
- 4 100 Calorie Arnold Wheat Thins
1. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside.
2. Remove 1 teaspoon adobo sauce from can; set aside. Remove 2 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chopped chipotle chile, adobo sauce, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup chicken mixture over bottom half of each bun, and top evenly with onions and top half of bun.
Then make a simple slaw. Combine 1/3 cup mayonnaise, 1 1/2 teaspoons sugar, 1 teaspoon of apple cider vinegar, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, and 1/4 teaspoon dry mustard in a large bowl; stir with a whisk. Add 3 cups packaged cabbage-and-carrot coleslaw, tossing well to combine.
I also served this was a salad with Annie's Goddess Dressing. OMG AMAZING! I keep saying this, but I really need to try to recreate.
In addition I also made Soy Glazed Tofu (also from Cooking Light) for Wednesday night. Dave is working in the lab tomorrow and I am running after work so we won't get home until 8:30. So I wanted to have dinner prepared!
Soy Glazed Tofu
- 1 (12-ounce) package firm tofu, drained and cut crosswise into 6 slices
- 3 tablespoons rice wine vinegar
- 2 tablespoons fresh orange juice
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 tablespoons thinly diagonally sliced green onions
- 1/2 teaspoon sesame seeds, toasted
1. Cut each slice of tofu in half diagonally. Place tofu slices on several layers of paper towels, and cover tofu with additional paper towels; let stand 15 minutes, pressing down occasionally.2. Combine vinegar and next 4 ingredients in a small saucepan; bring to a boil. Reduce heat and simmer, uncovered, 6 minutes or until thick and syrupy. Heat oil in a large nonstick skillet over medium-high heat. Arrange tofu slices in pan in a single layer; sauté 5 minutes on each side or until golden brown. Remove from heat; pour vinegar mixture over tofu to coat. Sprinkle with green onions and sesame seeds.
Tomorrow night I will reheat and add the green onions and sesame seeds. I am serving this alongside the rest of the carrot and broccoli slaw that I added sesame oil and tamari.