1/3 c. brown rice, cooked 1 lb. chicken breast, cooked and cubed 1 lime 2 T. taco seasoning 6 corn tortillas 1 T. olive oil 1 clove of garlic, minced 1/2 of an onion, chopped 1 can green chilies (4 oz.) 6 c. chicken broth 2 T. cilantro, chopped Fat free sour cream, if desired
Place chicken in a sallow dish. Sprinkle with taco seasoning and lime juice. Heat olive oil in a fry pan & add chicken. Cook until juices run clear. Set aside.
Preheat oven to 350. Cut corn tortillas into strips and place on a baking sheet sprayed with nonstick spray. Bake for 10-15 minutes until crispy.
In a large pot, add a little oil and cook onion and garlic until tender. Add rice and cook for 3 more minutes. Add green chilies and saute for 2 more minutes. Add chicken broth and bring to a boil. Add chicken and cilantro, reduce heat and simmer for 25-30 minutes.
Serve soup and top with tortilla strips and sour cream if desired. You can also add avocado, salsa and cheese if you want, although I never add cheese or salsa to keep it healthier. Serves 4.
8 ounces whole wheat spaghetti noodles, cooked 1 lb. lean steak, cut into strips 1/8 t. crushed red pepper flakes 3 cloves of garlic, minced 1 onion, thinly sliced 4 celery stalks, chopped 1 head napa cabbage, shredded 1/2 c. lite soy sauce
Lightly coat a large fry pan or wok with sesame or olive oil. Add red pepper flakes & garlic. Saute for 1 minute. Add steak and cook until no longer pink. Remove steak from pan and set aside. Lightly re-coat the skillet and add onion and celery. Cook until tender, about 5 minutes, then add cabbage. Cook another 2 minutes and add steak back to the pan. Add cooked spaghetti noodles & soy sauce. Toss and coat everything and serve. Serves 4.
1 Happy Free Range Rotisserie Chicken, de-boned and shredded 1-2 Serrano peppers, grilled over gas stove till blackened (remove seeds before consuming to avoid too much heat) Olive oil ½ red onion, coarsely chopped 1-2 cups Fresh cilantro ripped from stems 1 large lime 2 TBLS Local honey Approx ½ c Herdez brand green Salsa Verde Corn Tortillas, warmed Avocado, smashed *Cheese (optional)
Add oil to a skillet pan. Add shredded chicken to skillet. Place tortillas and smashed avocado to the side.
Throw remaining ingredients into a food processor and pulse till desired consistency is reached (I puree mine down). Add mix to chicken and heat through. If using Avocado, spread fresh avocado onto tortilla, top with chicken mix (and cheese if desired).
Goes great with a cilantro lime rice and a melon mint salad (recipes to follow)
1/2 c nuts of choice (I use pecans or walnuts) toasted under broiler until fragrant 2 Tbls olive oil 3/4 grated lemon or orange zest 1 Tbls lemon juice 3/4 tsp dried rosemary 1 garlic clove or 1 small shallot (optional) 1/4 tsp salt 4 small chicken breast halves.
Preheat oven to 425. In food processor, place nuts, oil, zest and juice, rosemary, garlic or shallot (if using)and salt. Process until coarsely chopped (like a thick paste).
Arrange chicken in baking dish and top with paste (pat down on each breast evenly). Bake uncovered until cooked through (depending on the size of your chicken, anywhere from 10-30 minutes). Once cooked, pull from oven and loosely tent with foil and let rest for 5-10 minutes before serving.
12 corn tortillas 1 can of fat free re-fried beans 1 can of black beans (drained & rinsed) 2 T. taco seasoning (I make Heather's homemade kind and use that) 3 T. water Shredded lettuce Your favorite salsa Sliced olives Light sour cream or if you want to be healthier, plain yogurt
Pre-heat oven to 350. Spray a baking sheet with non-stick spray. Spread tortillas on the baking sheet and spray the tops with a little cooking spray, then sprinkle with a little garlic salt if you like. Bake 12-15 minutes until nice and crispy.
While the tortilla's are baking, heat the re-fried beans, black beans, taco seasoning and water in a saucepan. Spread a layer of beans on the tostada shell & top with remaining ingredients.
Our whole family LOVES these and they are so easy and quick to make.
1.25 lbs 93% lean ground turkey 1 cup zucchini, grated and liquid squeezed out 2 sliced whole wheat bread (I used Weight Watchers) 1/4 cup seasoned whole wheat breadcrumbs 1 large egg 2-3 cloves garlic, grated 1/4 red onion, grated 2 tbsp fresh oregano, chopped (less if using dry) 1/4 cup fresh parsley, chopped 2 tbsp chopped fresh spearmint, chopped kosher salt and fresh pepper about 1 tsp worth of olive oil cooking spray (I use my Misto)
Directions: Wet bread with water, squeezing excess out. Tear into small pieces and place in a large bowl. Combine with turkey, egg, zucchini, breadcrumbs, garlic, onion, mint, parsley, oregano, salt and pepper.
Using a 1/4 cup measure, form each meatball 1/4 cup in size. For best results, refrigerate before cooking to help hold their shape.
In a pan: spray olive oil in a large nonstick frying pan and cook over low heat.
On the grill: clean grill well before cooking and spray grate with oil. Cook on low until cooked through. Makes about 17 meatballs.
Sante Fe Chicken Soup
ReplyDelete1/3 c. brown rice, cooked
1 lb. chicken breast, cooked and cubed
1 lime
2 T. taco seasoning
6 corn tortillas
1 T. olive oil
1 clove of garlic, minced
1/2 of an onion, chopped
1 can green chilies (4 oz.)
6 c. chicken broth
2 T. cilantro, chopped
Fat free sour cream, if desired
Place chicken in a sallow dish. Sprinkle with taco seasoning and lime juice. Heat olive oil in a fry pan & add chicken. Cook until juices run clear. Set aside.
Preheat oven to 350. Cut corn tortillas into strips and place on a baking sheet sprayed with nonstick spray. Bake for 10-15 minutes until crispy.
In a large pot, add a little oil and cook onion and garlic until tender. Add rice and cook for 3 more minutes. Add green chilies and saute for 2 more minutes. Add chicken broth and bring to a boil. Add chicken and cilantro, reduce heat and simmer for 25-30 minutes.
Serve soup and top with tortilla strips and sour cream if desired. You can also add avocado, salsa and cheese if you want, although I never add cheese or salsa to keep it healthier. Serves 4.
Asian Beef Stir Fry
ReplyDelete8 ounces whole wheat spaghetti noodles, cooked
1 lb. lean steak, cut into strips
1/8 t. crushed red pepper flakes
3 cloves of garlic, minced
1 onion, thinly sliced
4 celery stalks, chopped
1 head napa cabbage, shredded
1/2 c. lite soy sauce
Lightly coat a large fry pan or wok with sesame or olive oil. Add red pepper flakes & garlic. Saute for 1 minute. Add steak and cook until no longer pink. Remove steak from pan and set aside. Lightly re-coat the skillet and add onion and celery. Cook until tender, about 5 minutes, then add cabbage. Cook another 2 minutes and add steak back to the pan. Add cooked spaghetti noodles & soy sauce. Toss and coat everything and serve. Serves 4.
HEATHER’S 10 MINUTE SUMMER TACOS
ReplyDelete1 Happy Free Range Rotisserie Chicken, de-boned and shredded
1-2 Serrano peppers, grilled over gas stove till blackened (remove seeds before consuming to avoid too much heat)
Olive oil
½ red onion, coarsely chopped
1-2 cups Fresh cilantro ripped from stems
1 large lime
2 TBLS Local honey
Approx ½ c Herdez brand green Salsa Verde
Corn Tortillas, warmed
Avocado, smashed
*Cheese (optional)
Add oil to a skillet pan. Add shredded chicken to skillet. Place tortillas and smashed avocado to the side.
Throw remaining ingredients into a food processor and pulse till desired consistency is reached (I puree mine down). Add mix to chicken and heat through. If using Avocado, spread fresh avocado onto tortilla, top with chicken mix (and cheese if desired).
Goes great with a cilantro lime rice and a melon mint salad (recipes to follow)
NUT CRUSTED CHICKEN
ReplyDelete1/2 c nuts of choice (I use pecans or walnuts) toasted under broiler until fragrant
2 Tbls olive oil
3/4 grated lemon or orange zest
1 Tbls lemon juice
3/4 tsp dried rosemary
1 garlic clove or 1 small shallot (optional)
1/4 tsp salt
4 small chicken breast halves.
Preheat oven to 425. In food processor, place nuts, oil, zest and juice, rosemary, garlic or shallot (if using)and salt. Process until coarsely chopped (like a thick paste).
Arrange chicken in baking dish and top with paste (pat down on each breast evenly). Bake uncovered until cooked through (depending on the size of your chicken, anywhere from 10-30 minutes). Once cooked, pull from oven and loosely tent with foil and let rest for 5-10 minutes before serving.
Vegetarian Tostadas - Serves 6
ReplyDelete12 corn tortillas
1 can of fat free re-fried beans
1 can of black beans (drained & rinsed)
2 T. taco seasoning (I make Heather's homemade kind and use that)
3 T. water
Shredded lettuce
Your favorite salsa
Sliced olives
Light sour cream or if you want to be healthier, plain yogurt
Pre-heat oven to 350. Spray a baking sheet with non-stick spray. Spread tortillas on the baking sheet and spray the tops with a little cooking spray, then sprinkle with a little garlic salt if you like. Bake 12-15 minutes until nice and crispy.
While the tortilla's are baking, heat the re-fried beans, black beans, taco seasoning and water in a saucepan. Spread a layer of beans on the tostada shell & top with remaining ingredients.
Our whole family LOVES these and they are so easy and quick to make.
Greek Turkey Meatballs
ReplyDelete1.25 lbs 93% lean ground turkey
1 cup zucchini, grated and liquid squeezed out
2 sliced whole wheat bread (I used Weight Watchers)
1/4 cup seasoned whole wheat breadcrumbs
1 large egg
2-3 cloves garlic, grated
1/4 red onion, grated
2 tbsp fresh oregano, chopped (less if using dry)
1/4 cup fresh parsley, chopped
2 tbsp chopped fresh spearmint, chopped
kosher salt and fresh pepper
about 1 tsp worth of olive oil cooking spray (I use my Misto)
Directions:
Wet bread with water, squeezing excess out. Tear into small pieces and place in a large bowl. Combine with turkey, egg, zucchini, breadcrumbs, garlic, onion, mint, parsley, oregano, salt and pepper.
Using a 1/4 cup measure, form each meatball 1/4 cup in size. For best results, refrigerate before cooking to help hold their shape.
In a pan: spray olive oil in a large nonstick frying pan and cook over low heat.
On the grill: clean grill well before cooking and spray grate with oil. Cook on low until cooked through. Makes about 17 meatballs.
Serve with a nice salad and fresh fruit.