Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
Ok. Ok. Yesterday’s “What’s for Dinner Tonight?” post may not have appealed to everyone. I hear you. Organ meat, especially to people that have never experienced them, can be challenging in more than one way (if you can accomplish selecting and preparing it you still have to – gulp! – eat it). For everyone that can’t get past thinking that offal is just plain awful here is a quick and easy recipe that is sure to add a kick to conventional chicken recipes. And, while I realize it does contain a little cheese – which generally falls into the gray area of sensible vices – there is so little, that it won’t throw your Primal eating plan off its tracks.
3 medium green tomatoes
2 fresh jalapeno chilies
1 large red tomato
1 medium onion, finely chopped
¼ cup lime juice
¼ cup cilantro, chopped
Salt and pepper to taste
To make the sauce, place tomatoes and jalapenos in a small saucepan and cover with water. Bring to a boil then reduce heat slightly and continue heating until the tomatoes and jalapenos turn light green (about 10–15 minutes). Remove from heat and drain well. Scoop mixture into a blender, then add onion, lime juice, cilantro and salt and pepper. Puree to desired consistency. Set aside.
In a shallow casserole dish, roast the Poblano chili under a broiler until black on all sides. Remove from heat and allow to cool. Once cool, peel off black skin and remove stems. Next, in a large skillet, heat olive oil over medium heat and add chicken. Cook until lightly browned, then set aside. Add onions to skillet and brown. Add chicken, chicken stock and seasoning and boil until water is evaporated. Next, slice open Poblanos and lay them flat in a lightly greased 9 x 13 casserole dish. Top with chicken mixture, verde sauce and cheese. Cover with foil and bake at 375 about 20 minutes or until cheese is melted and the casserole is bubbling. Remove foil and cook uncovered for an additional 10 minutes. Allow to cool slightly before serving. Serves 6.
Courtesy of FitDay.com, based on one serving.
Calories: 325 calories
Fat: 16 grams (44% calories from fat)
Carbs: 17.1 grams (20% calories from carbs)
Protein: 28.8 grams (36% calories from protein)
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