Friday, March 11, 2016

Super simple supper

As part of our newly deepened commitment to a heart-healthy diet, and with an interest in losing weight, David and I have been following the Flat Belly Diet for about two months now, with good results.  This diet was formulated by the editors of Prevention magazine.  It's been effective for us, and pretty easy to stay with.  We've both lost weight, and are eager to see cholesterol counts on our next blood tests.  Anyway, here's one of the meals from the book that is really simple to put together and very tasty.  I generally have 2-cup portions of cut-up chicken in the freezer, which makes this even quicker.

makes 4 servings

2 cups cooked chicken breast chunks (10-12 ounces)
1 can (15 ounces) low-sodium black beans, rinsed and drained
1 can (14 ounces) no-salt-added diced tomatoes, with juice
1 T. chili powder
1 cup chopped avocado or guacamole (I use Wholly Guacamole)
1/4 cup fat-free sour cream 

In a nonstick skillet, combine the chicken, beans, tomatoes, and chili powder.  Bring the mixture to a simmer over medium high heat.  Reduce the heat to medium and cook, stirring occasionally, for 5 minutes.

Divide into four servings and top each with 1/4 cup of the avocado and 1 T. of the sour cream.

Can be served over a half-cup of brown rice or with a couple of warmed up corn tortillas.

1 comment:

  1. I'm looking forward to trying this for myself when I'm here in AZ alone in May.