I have bee on the look out for recipes that help promote liver health. During my search, I came across a site called www.loveyourliver.com that has a lot of great information for getting and keeping one’s liver healthy. As I was perusing the site, I came across a great looking Chili recipe, which I want to share:
Chunky Chile Con Carne
- 500g stewing steak trimmed of fat and cut into 2cm cubes
- 1 onion, chopped
- 1 carrot, finely grated
- 1 garlic clove, chopped
- 1 tin chopped tomatoes
- 2 large tins of kidney beans, drained
- 1 packet salt-reduced taco seasoning
- Dried chilli flakes to taste
- 2 tablespoons tomato paste
- 1 cup salt-reduced real beef stock
- 1 tablespoon of olive oil
- Cooked brown rice and salad to serve
- Brown the cubes of steak in olive oil and set aside in an ovenproof casserole dish
- Sauté the onion, grated carrot, garlic and, if you like a stronger chilli flavour, add the extra chilli flakes
- Add the vegetable mixture to the casserole with the salt-reduced taco seasoning, chopped tomatoes, beef stock and tomato paste.
- Place the lid on the casserole and bake in the oven at 180°C (160°C fan-forced) for 1 ½ hrs
- Add the drained kidney beans and bake for another 30 mins
- Serve with cooked brown rice and salad
Picture sourced from: http://www.taste.com.au
Welcome to the first Healthy Heifer recipe! I found this recipe on Facebook, and I have to say that it is really good! I have tried to find out who this recipe actually originated with, but have been unsuccessful. If anyone knows who came up with this recipe originally, please let me know because I would love to give them the credit they deserve! And say a big THANK YOU for sharing it on Facebook. It is a great change from the ordinary baked chicken….and tastes great!
Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp. Pepper
1 c. Flour
2 tsp. Paprika
Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9×13 pan.** Melt butter in pre-heated oven.
Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.
Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
** NOTE: For this step, I cut the 1/2 sick of butter in half and use one half at the beginning, and then the other half when I turn the chicken over. This helps me get a crunchy coating on the chicken, and helps keep it from being soggy on one side.