Making up for the creme brulee

So...although I am crediting the creme brulee for my best 5 mile run (okay there was some walking in there, but more running) in awhile...I know it has actually been my commitment to running, hiking and walking 6 miles a day and watching what goes in this little mouth.  I saw this lentil/brown rice recipe on the Today show, and I have been wanting to marinate chicken and make some fajitas.  So I did them both, and, well didn't eat it with a tortilla...is it not a fajita then?  Well, whatever....it was fabulous, and made me feel good.  So enjoy your health!!!

Lentils and rice, with or without pork

 

(I did not cook with pork, or some of the spices... and I added a tablespoon of chicken bouillon)

Mark Bittman

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 large carrot, chopped
• 4 ounces bacon or sausage, chopped, optional
• 1 tablespoon minced garlic
• Salt and freshly ground black pepper
• 2 cups lentils, rinsed and picked over
• 1 cup long-grain brown rice
• 3 or 4 bay leaves
• Chopped fresh parsley leaves for garnish

Preparation

Put the oil in a large, deep saucepan over medium heat. When hot, add the onion, celery, carrot, and meat if you're using it and cook, stirring occasionally, until the vegetables begin to become tender and the meat begins to brown, 5 to 10 minutes. Add the garlic and some salt and pepper and cook for another minute or 2.
Add the lentils, rice, bay leaves, and 5 cups of water. Bring to a boil, then lower the heat so the liquid bubbles gently and cover.
Check the rice and lentils after 30 minutes. If both are tender and the liquid is absorbed, the dish is ready. If either is not tender, add enough more liquid to keep the bottom of the pot moist, cover, and cook for a few more minutes. If the rice and lentils are soft and there is much liquid remaining (which is unlikely), raise the heat a bit and cook, uncovered, stirring once or twice until it evaporates. Taste and adjust the seasoning if necessary and serve, garnished with parsley.

Serving Size

Chicken Fajitas


 

4 boneless, skinless chicken breasts (1 to 1 1/4 lb.), cut into thin strips 2 tablespoons oil 1/3 cup water 1 green bell pepper, cut into strips 1 medium onion, sliced Marinade...store bought, or apple juice....I used a combo of mango marinade and citrus juice. Marinate chicken in fruit juices for 24 hours

1. COOK and stir chicken in hot oil in a large nonstick skillet 5 minutes on medium-high heat.  Mix, water, green pepper and onion; cook and stir on medium heat 5 minutes or until chicken is cooked through and the vegetables are tender.