Dining Debbies Way Lime Cilantro Chicken with Thia Coconut Infused Mushroom Risotto

Here's some recipes you can have a little fun with by just switching a few ingredients to your taste.   I was being creative with some items I picked up at the store and adjusted a few ingredients to the everyday recipes of a Lime Cilantro Chicken with a Thai Coconut Infused Mushroom Risotto.  I served it with an Eggplant Stacker recipe that I found through Weight Watchers.

Lime Cilantro Chicken

Ingredients:

3-4 Chicken Breasts
1/2 can of crushed pineapple
1/4 c of fresh lime juice
1/4 cup of chopped cilantro leaves
2 T Olive Oil
dash of orange peel
dash of Texas Pete Hot Sauce
salt/pepper to taste

I marinated the chicken breasts with the ingredients above in a large Zip Lock Bag.  Let it rest in the refrigerator for about 2 hours. (you can let it rest longer if you prepare it in the morning)  Heat an outdoor grill to medium hot temperature and grill to a nice golden crisp texture.  Top with Mango Salsa (See Mahi Mahi Recipe for Mango Salsa recipe)

Thia Coconut Infused Risotto

Ingredients to serve 4

1 Cup uncooked Arborio Rice
2 T olive oil
2 T butter
1/2 chopped purple onion
1 small box of slice mushrooms
3-4 c of Thia Coconut Broth (found in the international cooking aisles)
Salt/pepper to taste

Saute your onion in the olive oil and butter for about 3 minutes, add the mushrooms saute until softened, add the rice and brown for about 2 minutes.  Stir in 1 cup of the broth and stir to absorb the liquids, then add another cup of broth and continue until the Arborio is softened with all the liquid absorbed into the grains.  Serve along side your Lime Cilantro Chicken.  There are many variations for Risotto, just by changing up the vegetables (green pepper, zucchini, asparagus..etc.)  that you saute or the broth (Chicken, seafood, vegetable) you use, you can even add some seafood (shrimp, crab) or meats and it can change the taste to accompany any meal.

Eggplant Stackers

I borrowed this recipe from the Weight Watchers collections and it was outstanding and simple.

Ingredients:

1 Eggplant, sliced into 8 pieces
1 tomato, sliced into 4 pieces
1 tomato, seeds removed and chopped coarse
2 T of chopped basil
1/4 c chopped onion
1 T olive oil
1 T red wine vinegar
dash of oregano
shredded fresh parmesan cheese

Pre-heat oven to 425.  Place the sliced eggplant on a baking dish and season with salt/pepper to taste.  Place in the preheated oven for 15 mins.  In the meantime, Slice the first tomato into 4 slices and set aside. Take the next  tomato, clean out the seeds and rough chop, place in a small mixing bowl with the chopped basil leaves and chopped onion, top with the olive oil, red wine vinegar and oregano, mix together and let it hang out while you finish the eggplant stackers.

Remove the eggplant from the oven and place 1 of the slices of tomatoes on 4 of the eggplant slices, top with 1 T of parmesan cheese, then place another slice of eggplant on top of the tomatoes and top with another Tablespoon of parmesan cheese.  Place it back in the oven at 375 for 20 minutes, until the cheese is melted and the eggplant is cooked through.  Remove from the oven and top with your tomato mixture that has been hanging out, then serve.

These 3 recipes are easy, even though there looks like there is a lot of work involved.  It's well worth the time. 

Enjoy!