Spanish Rice & Chicken tenderloins or pork Chops: Sweet and sour Cabbage

Hello loyal follower(s)

Yesterday was a great day for Mr Nut.  He successfully dealt with two recipes at the  same time.  The kitchen reflected the effort, it was a mess, but who cares, when cooking one does not worry about messes.

If you are watching calories, choosing pork loin  chops add nearly 50%  the calorie total for the recipe.  Mr Nut really likes pork loin chops thus he will sometimes choose  the chops. So far calories are  not a problem for him.  It was noted in a previous blog that Mr Nut lost 25 to 30 pounds in about four weeks this summer via diabetes, and wants to gain some of the weight back.  175 pounds would be an ideal weight, right know he is 165 pounds, up from the low point of 156 pounds. Enough of this personal nonsense.
One of the changes in the recipe was using Minute Brown Rice instead of regular Brown  Rice which cut the cooking time down about 35 to 40 minutes, but required more uncooked rice that normal Brown rice.  1 cup Brown rice will yield four cups cook rice.  the recipe called for 3/4 cup uncooked rice which would yield three cups cook rice.  Therefore if the goal was three cups of cooked rice, then it will take about 2 1/2 cups minute rice for about three cups cook rice.  Bur you save a lot of cooking time.  However if you are concerned about carbs or calories regular Brown Rice would be better.  for this recipe, it would have 62 less carbs and 240 less calories.  So if you have the time use 3/4 cup regular brown rice for  this recipe and simmer about  50 to 60 minutes.

This was the Spanish Rice with baked chicken tenderloins.  Looks good right ?

This was Cyndy's plate, she doesn't eat much, but even though the recipe for the Sweet and Sour Cabbage said 3 to 4 servings, we ate it all.  It was fabulous.  Red Cabbage would be more colorful but both would result in the same great tasting dish.


Cyndy is waiting for Mr Nut  to go buy a new telephone and then go exercise at our athletic club.


Recipes follow:

À bientôt,
Mr Nut

Spanish Rice with Chicken tender loins

Better Home sand Gardens Cook Book 75th Anniversary Edition 2004 page 80 

Modified by Mr Nut

Serves four

Totals for recipe: carbs 141.7 g ; calories 1140 add 746 for pork chops

Ingredients:

1/2 cup chopped onion.                                                   Carbs 7.2  Calories  32

1/2 cup chopped green sweet pepper.                             Carbs 4.5 g; Calories 23

1/2 teaspoon minced garlic.                                             Carbs 2 g;    Calories 10

1 tablespoon Canola oil.                                                   Carbs 0 g; Calories 120

1 teaspoon chili powder

2 cans (14.5 oz) Italian stewed tomatoes, plus juice;         Carbs 14 g;    Calories 61

3/4 cups uncooked   Brown rice.                                          Carbs 108 g;    Calories 510
1 cup water

1  four ounce can diced green Chile peppers with juice.    Carbs 4 g  Calories 20

1/2 cup shredded Cheddar cheese.                                  Carbs 2 g ; Calories 220

1/2 pound cooked chicken tenderloins                              Carbs 0 g;  Calories 144 

OR 16 ounces cooked pork loin chops (4).                        Carbs 0 g;  Calories 890

1. Strain out the liquid from the tomatoes and then chop up the tomatoes.
2. In a large skillet cook 1/2 cup onion, 1/2 cup sweet pepper, and 1 teaspoon minced garlic in 1 tablespoon hot  Canola oil until tender.
3. Add 1 teaspoon chili powder; cook 1 minute more.
4. Stir in the tomatoes, 3/4 cups Brown rice, 4 ounces chile peppers, 1 cup water, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to boiling; reduce heat (half way between medium and low). simmer covered, about 50 to 60 minutes  or until the rice is tender and most of the liquid is absorbed. If desired, sprinkle with the shredded cheese.
5. Season the chicken tenderloins (or pork chops).with chili powder and black pepper, Fry or grill them,  then bury them  in the rice near the end of cooking of the rice.

Sweet and Sour Cabbage

Better Homes & Garden Cook Book 75 th Anniversary Edition 2005 Page 521

 Start to Finish: 15 minutes Makes:

2 servings

Totals for  this recipe: carbs 47.9;  calories 320

2 tablespoons brown sugar.                           Carbs 18 g;  Calories  70                                   

2 tablespoons Apple cider vinegar.              

2 tablespoons water.                                                                                         

1 tablespoon Canola oil.                                 Carbs 0 g; Calories 120

1/4 teaspoon Sea salt  

Dash black pepper

2 cups shredded red or green cabbage.     Carbs  13.2 g; Calories 56

3/4 cup chopped Apple ( 1 small).               Carbs 16.7 g;  Calories 74

1. In a large skillet combine the Blue ingredients.  Cook for 2 to 3 minutes or until hot, stirring     occasionally.
2. Stir in the Black ingredients. Cook, covered, over medium-low heat about 7 minutes or until cabbage is just slightly crisp-tender, stirring occasionally.
3. Serve with a slotted spoon.