Sunday, March 15, 2009

Peking Chicken Wraps

  • 1/2 cup uncooked brown rice
  • 2 teaspoons olive oil
  • 4 green onions, sliced
  • 1/4 snow peas, trimmed
  • 1 cup finely shredded cabbage
  • 2 cup shredded carrot
  • 2 tablespoons rice vinegar
  • 1 teaspoon ginger
  • 6 whole wheat tortillas (10 to 12 inches diameter)
  • 6 tablespoons asian sauce (teriyaki, hosisin, general tsao, orange, whatever you want)
  • 2 cups cooked chicken breast-shredded or cubed or diced

1.  Cook rice according to package directions, set aside.
2.  Meanwhile, in a medium nonstick skillet, heat oil over medium-high heat.  Add green onions, cook and stir 1 minute or until wilted.  Stir green onions into cooked rice. 
3.  fill 2 quart saucepan half full of water; heat to boiling.  Add snow peas and cook 30 seconds.  Drain and rinse with cold water until cool.  Pat dry and cut lengthwise into thin strips.  In medium bowl, stir together snow peas, cabbage, carrot, rice vinegar and ginger.
4.  To assemble wraps, lay tortillas on work surface. Spread each with 1 tablespoon sauce of your choice.  Place some of the chicken, rice and veggie mixture in the tortilla and wrap it up, burrito style.  

Kyle and I really liked these.  We used General Tsao sauce to flavor the wraps.  I also sautéed the chicken in some of the sauce because I thought it added more flavor.  

Tuesday, March 10, 2009

Thai Chicken with Basil

  • 1 1/4 lbs chicken
  • 1 tablespoon olive oil
  • 3 cloves garlic, finely chopped
  • 2 red or green jalapeno chiles, seeded, finely chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/4 cup chopped fresh basil leaves
  • 1 tablespoon chopped fresh mint leaves
  • 1 tablespoon chopped unsalted peanuts, if desired
1.  Cut chicken into bite sizes
2.  Spray a large skillet with cooking spray.  Add oil, heat over medium-high heat.  Cook chicken, garlic and chilies in oil 8 to 10 mins, stirring occasionally, until chicken is no longer pink in center.  Stir in soy sauce and sugar.  Sprinkle with basil, mint and peanuts.  

This was a really easy meal.  I didn't have fresh mint leaves, but just used dried.  I also didn't add the jalepenos because I'm a chicken.  Instead of tasting Thai, it tasted very much like Greek Souvlaki chicken.  I didn't like the peanuts in it, but Kyle did. 

Zesty Chicken with Corn Salsa

Add zing to your chicken with chili powder and ground cumin.
  • 2 teaspoons chili powder
  • 2 teaspoons brown sugar
  • 1 teaspoon ground cumin
  • about 1 1/4 pd chicken tenders or breasts
  • 2 tablespoons olive oil
  • 1 can of corn, drained
  • 1/2 small red bell pepper, chopped
  • 1/2 small cucumber, seeded and chopped
  • 1/2 cup red kidney beans, rinsed and drained
  • 3 tablespoons lime juice
  • 1/4 teaspoon salt
1.  In a small bowl, combine chili powder, brown sugar and cumin.  Rub both sides of chicken with the spice mixture.
2.  In a large skillet, heat oil over medium heat.  Cook chicken in hot oil for 12 mins or until chicken is done.
3.  Meanwhile, in a medium bowl, stir together corn, red pepper, cucumber, kidney beans, lime juice and salt.  
4.  Serve chicken over corn salsa.  

I don't really like cumin, but I thought this was delicious.  I think the brown sugar adds something to the chicken that I've never experienced before.  

Wednesday, March 4, 2009

Lime Chicken Taco's (or burrito's or anything you want to put chicken into)

This recipe makes a very flavorful, tender meat. It's done in the crock-pot and you can use the meat for taco's, burrito's, tostado's, anything you want!

1 1/2 pound boneless skinless chicken breasts
3 tblsp. lime juice (or more depending on desired strength of flavor)
1 tblsp. chili powder
1 cup frozen corn
1 cup chunky salsa
1 can drained and rinsed black beans (optional)

Place the chicken in the crock-pot. Mix together the lime juice and chili powder and pour over the chicken. Place the lid on the crock-pot and cook on low for 5-6 hours.
After the chicken is cooked, shred it up with forks. Return it to crock pot and add remaining ingredients. Cook for 30 more minutes, then enjoy!

We love this stuff, we had it for dinner today. It's so easy to do and takes minimal ingredients. Enjoy!

Sunday, March 1, 2009

Chicken and Mushrooms with Brown Rice

  • 2 tablespoons olive oil
  • 1 1/4 pounds diced chicken
  • 1 package mushrooms, sliced
  • 2 medium stalks of celery, sliced
  • 1 teaspoon thyme
  • 2 cups chicken broth
  • 1 cup instant brown rice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 baby summer squash, halved and steamed
In a 12 inch skillet, heat oil on medium-high until hot.  Saute' chicken until done.  Transfer to a plate.
In same skillet, add mushrooms, celery, and thyme; cook 5 mins or until veggies are softened, stirring occasionally.  Add broth, rice, salt and pepper. Heat till boiling. 
Return chicken to skillet. Reduce heat to low; cover and simmer about 12 mins or until rice is cooked.  Serve with squash.  

When I made this I sliced up the squash and cooked it with the rest of the veggies.  I loved this recipe, but kyle only thought it was ok.  

Garlic Tomato Chicken

4 boneless, skinless chicken breasts
Salt and Pepper
1 table spoon olive oil
1 pound mushrooms, sliced
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
1/4 teaspoon dried oregano

Directions:  Season chicken with salt and pepper. IN a large saucepan with a tight-fitting lid, heat oil.  Cook chicken, turning when it easily releases from the pan, until golden, 4-6 mins.  Transfer to a plate. 

Add mushroom; cover and cook until softened, about 5 mins. Add garlic, tomatoes and oregano. Reduce heat to medium-low; cook, covered for 10-15 mins. 

Return chicken to pan; cover and cook until chicken is completely done.  Turn chicken to cover with sauce.  Serve.

Kyle and I served this over noodles and it was delicious.  We sprinkled it with mozzerella cheese as well.