One of my favorite ways to use the marinara sauce in another recipe is Chicken, Pasta and Chickpea Stew adapted from CookingLight. It tastes like it simmered for hours when you use the crock-pot marinara from my last post.
Chicken, Pasta and Chickpea Stew
(adapted from CookingLight)
6 servings (serving size: about 1 1/2 cups soup and 1 tablespoon cheese)
- Cooking spray
- 1 cup thinly sliced celery
- 3/4 cup small diced carrot
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 4 cups fat-free, less-sodium chicken broth
- 3 cups crock-pot marinara (from the previous post)
- 1 cup canned chickpeas (garbanzo beans), rinsed and drained
- 3/4 cup uncooked small pasta (I used mini farfalle)
- 1/2 teaspoon freshly ground black pepper
- 8 ounces skinless, boneless chicken thighs, cut into 1/2-inch pieces (I used 1/4 lb extra lean ground beef this time and it was plenty!)
- 6 tablespoons shaved fresh Parmesan cheese
Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add celery, carrot, and onion to pan; cook 12 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broth and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 12 minutes or until pasta is tender. Add chicken to pan; cook 3 minutes or until chicken is done. Sprinkle with cheese if desired and serve with an ooey gooey grilled cheese sandwich for dipping!
- Calories: 237 (27% from fat)
- Fat: 7.1g (sat 2g,mono 3.2g,poly 1.5g)
- Protein: 15.5g
- Carbohydrate: 28.1g
- Fiber: 5.8g
- Cholesterol: 29mg
- Iron: 2.5mg
- Sodium: 724mg
- Calcium: 138mg
And if you can imagine it, with the leftover pureed beets from the beet cakes I made ruby red oatmeal! I’ve never tried this before, but it actually wasn’t too bad!
For two people:
- 1 3/4 cups non-fat milk
- tons of cinnamon and pumpkin pie spice (I like it warm and spicy)
- 2 tbsp raisins
- 1 cup quick oats
- 1/3-1/2 cup pureed beets (washed and peeled)
- 1 tbsp of dark honey
- 1 banana (1/2 mashed in and 1/2 sliced on top)
- 1 pear to chop on top
- 2 tbsp toasty walnuts
- scoop of TJ’s toasty peanut butter and more cinnamon for sprinkling
I start with the milk, spices, raisins and beets and warm them to a small boil, then add the oats, 1/2 mashed banana and honey; stir to combine. Keep stirring and let it thicken to desired consistency (I like it thicker than most). And then top with your favorites! Yum and look at that ruby red color!
What’s the weirdest thing you’ve done with an ingredient or a recipe? Did it turn out really well or absolutely terrible?