You are here: Home / Archives for Bell pepper

Lime Seasoned Chicken Wraps

July 3, 2010 By The Recipe Mom 1 Comment

What You Need:

2/3 C of lime juice
1 tbsp salt free seasoning blend
1 tbsp ground cumin
1 tsp pepper
1 tsp chili powder
1/2 tsp garlic powder
1 lb. boneless skinless chicken breasts cut into strips
1 green bell pepper, julienne
1 sweet red bell pepper, julienne
1 onion, halved and sliced thin
6 (8 in.) flour tortillas

How to Make It:

Whisk together the lime juice, seasoning blend, cumin, pepper, chili and garlic powders.
Set 2 tbsp of the marinade aside and pour the remaining marinade into a plastic bag.
Add the chicken strips, seal and turn to coat them well.
Chill the marinade for at least 30 minutes, turning occasionally.
Place a skillet sprayed with a non stick cooking spray over medium heat.
Add the peppers and onions to the skillet and sauté for 45 minutes or until crisp tender.
Remove the vegetables to a bowl and set aside.
Place the chicken into the skillet and discard the marinade.
Add the reserved 2 tbsp of the marinade to the skillet.
Cook the chicken in the marinade for 5 minutes, stirring intermittently until the chicken is cooked through.
Return the cooked vegetables to the skillet.
Cook for 3 minutes or until hot, stirring often.
Spoon the chicken mixture down the center of each tortilla.
Fold the tortilla around the filling.

Makes 6 wraps

This healthy wrap is enhanced by the lime juice marinade. Low on fat but high on taste this sandwich will ensure a healthy lunch for the entire family. Use any type of bell peppers you like including yellow, orange or even purple. The colorful vegetables help when it comes to getting our children and even some adults to eat healthy foods.

Preparation Time: approximately 10 minutes
Marinating Time: approximately 30 minutes
Cooking Time: approximately 13 minutes
Total Time: approximately 53 minutes

Nutritional Information: (approximate value per wrap)
Calories 199; Fat 2g; Saturated Fat 0g; Carbohydrates 23g; Protein 22g; Fiber 3g
Cholesterol 44 mg; Sodium 96 mg

Filed Under: Health Concious, Lunch Ideas, Recipe Cards, Recipes, Sandwiches Tagged With: , , , , , , , , , , , , , ,

Beef and Bean Cowboy Wraps

June 15, 2010 By The Recipe Mom Leave a Comment
cowboywrap

What You Need:

1 lb. lean ground beef
1 (28 oz.) can barbecue flavored baked beans
2 C frozen whole kernel corn
4 1/2 tsp Worcestershire sauce
1 C reduced fat cheddar cheese, shredded
12 (8 in.) flour tortillas
3 C lettuce, shredded
1 1/2 C tomatoes, chopped
3/4 C reduced fat sour cream

How to Make It:

Break the beef up in a large skillet.
Place the skillet over medium heat and cook the beef, stirring often for 8 minutes or until cooked through.
Drain the beef and return it to the skillet.
Stir in the beans, corn and Worcestershire sauce well.
Bring the mixture to a bowl then reduce the heat to low and simmer for 5 minutes.
Evenly sprinkle the cheese over the top of the meat mixture and cook 2 minutes or until the cheese has melted.
Spread the 1/2 C of the mixture down the middle of each tortilla.
Place lettuce, tomatoes and a little sour cream over the meat.
Roll each of the tortillas around the filling and serve.

Makes 12 wraps

These wraps are a great way to get the men in your life to start eating healthier. Try adding chopped onion or chopped bell peppers for a little extra flavor and add nutrition.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 15 minutes
Total Time: approximately 25 minutes

Nutritional Information: (approximate amount per wrap)
Calories 373; Fat 11gt; Saturated Fat 4g; Carbohydrates 50g; Protein 20g; Fiber 4g; Cholesterol 27mg; Sodium 605mg

Filed Under: Beef, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Sandwiches Tagged With: , , , , , , , , , , , ,

Slow Cooked Ham & Cheese Bake

June 6, 2010 By The Recipe Mom 1 Comment
brkfstbake

What You Need:

6 eggs, well beaten
1 C of cheddar cheese shredded
1/2 C of cooked ham, diced
1/2 C of milk
1/2 tsp salt
1/4 tsp pepper

How to Make It:

Place the eggs into the bottom of the slow cooker
Sprinkle the cheese over the eggs.
Spread the ham over the cheese.
Pour in the milk and add the salt and pepper.
Cover and cook on low for 3 hours or until the eggs are cooked through.

Makes 6 servings

This tasty breakfast casserole is so easy to throw together. Add your favorite extras like chopped onions or bell peppers. Use whatever type of shredded cheese you have on hand and if you have leftover cooked sausage or bacon throw it in instead of the ham.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 3 hours
Total Time: approximately 3 hours 15 minutes

Filed Under: Breakfast Foods, Breakfast Ideas, Brunch Ideas, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , ,

Nutter Butter Chicken Stew

February 4, 2010 By The Recipe Mom Leave a Comment
pbutter

pbutterWhat You Need:

1 onion, diced
1 C of white rice
1 2/3 C of chicken broth
1 lb. chicken breasts
1 red bell pepper, cored, seeded and sliced
1 1/3 C of milk
4 garlic cloves, minced
1/2 t cayenne pepper
1/2 t of salt
6 T of creamy peanut butter
4 tomatoes, diced
1 sweet potato, cut into cubes
1 (5 oz.) pkg. frozen spinach

How to Make It:

Set the oven temperature to 450 degrees.
Lightly spray the inside and lid of a cast iron Dutch oven with cooking spray.
Place the onions into the bottom of the pan.
Add the rice and broth and stir to combine making a smooth layer of rice and onions over the bottom of the pan.
Place the chicken over the top of the rice mixture.
Top the chicken with the sliced bell peppers.
Place the milk into a mixing bowl.
Add the garlic, cayenne and salt and whisk until blended in.
Whisk in the peanut butter until it the mixture becomes smooth and creamy.
Pour the mixture into the pan.
Place the tomatoes and potatoes over the chicken.
Add the spinach.
Cover the pan and bake for 45 minutes or until the chicken is cooked through.

Makes 4 servings

There are many variations to this recipe. Instead of using regular milk use coconut milk and substitute red pepper flakes for the cayenne pepper. Instead of adding rice use a sweet potato or sliced white potato. You can also add tiny shrimp along with the chicken for something a little different.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 426; Fat 15g; Carbohydrates 33g; Cholesterol 39 mg; Sodium 626 mg; Protein 27g; Fiber 9g

Filed Under: Brunch Ideas, Chicken, Dinner Ideas, Dutch Oven, Kid Friendly, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , ,

Baked Chicken in Spiced Orange Sauce

February 2, 2010 By The Recipe Mom Leave a Comment
ojchicken

ojchickenWhat You Need:

1 t cumin seeds
1 1/2 lbs. chicken breasts
1/2 t of salt
1/4 t of pepper
4 garlic cloves, minced
1 potato, cut into 1 inch cubes
1 bell pepper, cored, seed and cut into wedges
1 small yellow summer squash, cut into chunks
3 C of broccoli florets
6 T of wine vinegar
6 T of orange juice
1 t of oregano
1 t of paprika
1/2 t of allspice
1/4 t of red pepper flakes

How to Make It:

Set the oven to preheat at 450 degrees.
Spray a cast iron Dutch oven with non stick cooking spray.
Sprinkle the cumin seeds over the bottom of the prepared pan.
Season the chicken with the salt and pepper and lay it on top of the seeds.
Scatter the garlic over the chicken.
In order layer the potatoes, peppers, squash and broccoli over the chicken.
Whisk the vinegar and orange juice together until blended well.
Stir in the oregano, paprika, allspice and red pepper flakes.
Pour the mixture over the ingredients in the pan.
Cover and bake 45 or until the chicken is cooked through.

Makes 4 servings

No need to peel the potatoes before cutting them into the cubes. In fact potato skins hold most of the nutrients found in potatoes. Substitute sweet potatoes for the white potatoes if you prefer.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 230; Fat 4g; Carbohydrates 18g; Cholesterol 75 mg; Sodium 590 mg; Protein 29g; Fiber 3g

Filed Under: Chicken, Dinner Ideas, Dutch Oven, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , ,

Hodge Podge Chicken Dinner

January 23, 2010 By The Recipe Mom Leave a Comment
hodgepodgechix

hodgepodgechixWhat You Need:

1 small onion, sliced thin
1 (28 oz.) can tomatoes
1 t dried basil
1 t dried oregano
1 t dried marjoram
2 C of bow tie pasta
1 1/2 lbs chicken thighs
1/2 t salt
1/4 t of pepper
5 garlic cloves, chopped
1 C of carrots, sliced
1 C of cauliflower florets
1 green bell pepper, cored, seeded and cut into thin strips

How to Make It:

Preset the oven to 450 degrees.
Spray the bottom and sides of a cast iron Dutch oven with cooking spray.
Scatter the onions over the bottom of the pan.
Pour the juice off of the tomatoes into a measuring cup and enough water to the juice to make 1 C of liquid.
Stir the basil, oregano and marjoram into the tomato juice mixture.
Spread the pasta into the pan and pour in 3/4 C of the tomato juice mixture.
Sprinkle the chicken with the salt and pepper and lay if over the pasta.
Spread the tomatoes evenly over the top of the chicken.
Scatter the garlic over the chicken pieces.
Place the carrots, cauliflower and bell pepper into the pan.
Pour the remaining tomato juice mixture over the vegetables.
Cover and bake 45 minutes or until the vegetables are fork tender and chicken is cooked through.

Makes 4 servings

This dish can be made using just about any type of vegetable. Mix and match corn, green beans, broccoli, zucchini, squash or even eggplant to a just throw it in there easy dinner meal.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 304; Fat 4g; Carbohydrates 34g; Cholesterol 75 mg; Sodium 660 mg; Protein 32g; Fiber 4g

Filed Under: Chicken, Dinner Ideas, Dutch Oven, Kid Friendly, Lunch Ideas, One Dish Meals, Poultry, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , ,

Baked Eggs in a Well

January 19, 2010 By The Recipe Mom Leave a Comment
eggs

eggsWhat You Need:

1 t of ground cumin
6 garlic cloves, sliced thin
1 red onion, sliced thin
1 orange bell pepper, cored seeded and sliced ling
2 russet potatoes cut into small cubes
1/2 t of salt
1/4 t of pepper
1 small head of cabbage, shredded
4 large eggs
4 thick slices of whole grain bread

How to Make It:

Place the oven setting at 450 degrees allowing the oven to heat.
Spray the lid and inside of a cast iron Dutch oven with a cooking spray.
Place the cumin seeds over the bottom of the prepared pan.
Spread the garlic over the seeds.
Lay the onion then the peppers over the garlic.
Season the potatoes with the salt and pepper and place them evenly over the top.
Make 4 wells with the cabbage in the pan.
Break the eggs into the center of each well.
If the eggs run out of the wells it is ok they will still be nestled inside the well when cooked.
Lay a slice of the bread over the top of each well.
Cover and bake 32 minutes or until the eggs are cooked through.

Makes 4 servings

These eggs will bake similar to a poached egg. By using whole grain bread or bread with seeds such as sunflower this dish will have a little more texture. Add a glass of juice for a well balanced breakfast.

Preparation Time: approximately 15 minutes
Baking Time: approximately 32 minutes
Total Time: approximately 47 minutes

Nutritional Information: (approximate values per serving)
Calories 420; Fat 12g; Carbohydrates 57g; Cholesterol 426 mg; Sodium 462 mg; Protein 23g; Fiber 6g

Filed Under: Breakfast Foods, Breakfast Ideas, Brunch Ideas, Dutch Oven, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , ,

Seasoned Tropical Shrimp

January 16, 2010 By The Recipe Mom Leave a Comment
islshrimp

islshrimpWhat You Need:

1/2 of an onion, sliced thin
6 garlic cloves, crushed
1 t of ginger
1 sweet potato, halved lengthwise and sliced into 1/4 in. pieces
1 1/2 lbs. shrimp
3 bananas cut into 1/4 in. slices
1 bell pepper, cored, seeded and cut into thin strips
1/2 T of water
1 T of sugar
1 t red pepper flakes
4 T of white vinegar
1/2 t salt
1/4 t pepper
1 (10 oz.) pkg. frozen spinach
1 (14 oz.) can diced tomatoes, drained well

How to Make It:

Allow the oven to preheat to 450 degrees.
Lightly spray a cast iron Dutch oven with a non stick cooking spray.
Place the onions and garlic into the bottom of the pan and season with the ginger.
Layer the sweet potatoes into the pan.
Spread the shrimp over the top of the sweet potatoes.
Place the bananas over the shrimp.
Stick the bell pepper strips between the bananas.
Pour the water into a measuring cup then add the sugar, pepper flakes and vinegar to the cup.
Whisk the mixture until blended together well.
Pour half of the seasoned mixture over the top of the ingredients in the pan.
Place the spinach into the pan evenly over the bananas and peppers.
Top the spinach with the tomatoes.
Pour the remaining seasoned water over the top.
Cover and bake 25 minutes or until the vegetables are fork tender and the shrimp are cooked through.

Makes 4 servings

Sweet potatoes differ in size so be sure to use only enough to make a single layer in the pan. Be sure to cut away any brown spots on the bananas before slicing them. The bananas are what give this dish is tropical taste. Pineapple rings may be substituted for the bananas. You may also add a chopped Serrano pepper to the onions and garlic if you like a little spice.

Preparation Time: approximately 15 minutes
Baking Time: approximately 25 minutes
Total Time: approximately 40 minutes

Nutritional Information: (approximate values per serving)
Calories 281; Fat 2g; Carbohydrates 57g; Cholesterol 43 mg; Sodium 317 mg; Protein 11g; Fiber 8g

Filed Under: Dinner Ideas, Dutch Oven, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes, Seafood Tagged With: , , , , , , , , , , , , , , ,

Lime Pepper Steak with Rice

January 13, 2010 By The Recipe Mom 3 Comments
steak

steakWhat You Need:

2 C of white rice
2 C + 2 T of beef broth
1 1/2 lbs. round steak
1/2 t of salt
1/4 t of pepper
1/2 C of lime juice
1 t of cilantro
1 t of oregano
1 t of ground cumin
4 garlic cloves, chopped
1 onion, halved and sliced thin
1 yellow bell pepper, cored, seeded and cut into strips
1 green bell pepper, cored, seeded and cut into strips
1 red bell pepper, cored, seeded and cut into strips

How to Make It:

Grease the bottom and sides of a cast iron Dutch oven with olive oil.
Set the oven temperature at 450 degrees allowing the oven to preheat.
Spread the rice over the bottom of the prepared pan.
Pour the broth over the rice and stir the rice to cover it well with the broth.
Lay the steak over the top of the rice and sprinkle with the salt and pepper.
Place the lime juice, cilantro, oregano and cumin into a small mixing bowl and mix to blend well.
Pour half of the mixture over the seasoned steak.
Scatter the garlic and onions evenly over the steak.
Spread all the strips of bell pepper over the top of the garlic and onions.
Pour in the remaining lime juice mixture.
Cover and bake 45 minutes or until the steak is done to your liking.

Makes 4 servings

If your piece of steak is thick you may need to cook this meal up to 6 minutes longer. Check the steak after the 45 minutes and if it is not cooked the way you like it return it to the oven. Cook an additional 6 minutes then check it again.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 611; Fat 17g; Carbohydrates 81g; Cholesterol 81 mg; Sodium 87 mg; Protein 39g;
Fiber 4g

Filed Under: Beef, Dinner Ideas, Dutch Oven, One Dish Meals, Recipe Cards Tagged With: , , , , , , , ,

Brown Rice with Green Beans and Corn

November 1, 2009 By The Recipe Mom 2 Comments
brown-rice

brown-riceWhat You Need:

1 C long grain brown rice
1 C of chicken broth
2 C of water, divided
1/4 C green onions, chopped
1/4 C red bell pepper, diced
1/4 C French style green beans
1/2 C frozen corn

How to Make It:

Place the rice into an ovenproof casserole dish.
Pour the chicken broth and 1/2 C of the water over the rice
Place a trivet into the pressure cooker then pour in the remaining water.
Place the casserole dish on top of the trivet.
Bring the cooker pressure to high and cook 30 minutes then allow the pressure to fall on its own.
Add the green onions, bell pepper, green beans and corn to the casserole.
Place the lid on the cooker and leave it unlocked.
Allow the casserole to steam for an additional 20 minutes or until the rice is tender and fluffy.

If you use short grain rice it will take a little longer to cook. Allow an additional 7 minutes of cooking time. Always allow the pressure to fall on its own when cooking rice. This way the rice will be soft but not overcooked.

Makes 4 servings

Filed Under: Pressure Cooking, Recipe Cards, Side Dishes Tagged With: , , , , , , , , ,
« Older Posts