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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: , , , , , , , , , , , , , ,

Comforting Chicken Tortilla Soup

June 12, 2010 By The Recipe Mom Leave a Comment
chixtortillasoup

What You Need:

4 corn tortillas cut in half then cut crosswise into narrow strips
2 (14 1/2 oz.) cans of chicken broth
1 zucchini, cut in half lengthwise then slices in 3/4 inch slices
1/2 tsp garlic, minced
1/2 tsp ground cumin
1 C of corn
1 (16 oz.) can red kidney beans, rinsed and drained
1 1/2 C cooked chicken, shredded
1 tomato, cut into chunks
1/2 C cilantro, chopped

How to Make It:

Spray a heavy soup pot well with a non stick cooking spray and place over medium heat.
Place the tortilla strips into the pan and toast for 5 minutes.
Remove the tortillas and place in a bowl.
Add the chicken broth to the pan and stir in the zucchini, garlic and cumin.
Bring the broth to a rapid boil, reduce the heat to low, cover and simmer 3 minutes.
When the zucchini is crisp tender, place the tortillas, corn and beans into the pot.
Cover and simmer 5 minutes or until the tortillas have softened.
Stir in the chicken, tomatoes and cilantro.
Simmer another 15 minutes or until heated through.

Makes 4 servings

Soup is a comfort food but did you know it’s also a very healthy food. Warm comforting soup helps to fight off hunger fills us up and provides us with valuable vitamins and minerals that our bodies need to stay healthy. You can double this recipe so there will always be a hearty bowl of soup available to help fend off a cold or those rainy day blues.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 28 minutes
Total Time: approximately 43 minutes

Nutritional Information: (approximate values per serving)
Calories 309; Fat 6g; Saturated Fat 1g; Carbohydrates 36f; Protein 26g; Fiber 8g; Cholesterol 47mg; Sodium 730mg

Filed Under: Chicken, Dinner Ideas, Health Concious, Kid Friendly, Lunch Ideas, Poultry, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , , , , , , ,

Chicken Chili with Kick

April 15, 2010 By The Recipe Mom Leave a Comment
chili

What You Need:

1 Tbsp olive oil
2 lbs of boneless skinless chicken breast, cut up
2 tsp ground cumin
1/4 tsp salt
1 (16 oz.) pkg. frozen sweet pepper stir fry vegetables
1 (16 oz.) jar green salsa
1 (15 oz.) can of cannellini beans, drained well
1 (14.5 oz.) can diced tomatoes with onion and garlic

How to Make It:

Heat the oil in a skillet over medium high heat.
Put the chicken into a bowl and sprinkle with the cumin and salt.
Place the seasoned chicken into the skillet and cook 5 minutes or until browned.
Drain the chicken well then place into the slow cooker.
Stir the salsa, beans and the tomatoes with their juice in with the chicken.
Cover the slow cooker and cool on low 5 hours or on high for 2 1/2 hours.

Makes 4 servings

The kick in this chili is the green salsa. Not fond of green salsa? Use regular salsa in mild, medium or hot depending on your preference. Use any leftovers to top a taco salad or in chicken soft tacos.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 5 hours 5 minutes
Total Time: approximately 5 hours 25 minutes

Nutritional Information: (approximate values per serving)
Calories 305; Fat 5g; Saturated Fat 1g; Carbohydrates 24g; Fiber 6g; Protein 41g;
Cholesterol 88 mg; Sodium 914 mg

Filed Under: Chicken, Recipe Cards, Recipes, Soups and Salads 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: , , , , , , , , , , , , , ,

Dutch Oven Chili Bake

January 28, 2010 By The Recipe Mom Leave a Comment
chili

chiliWhat You Need:

1 small onion, chopped
1 1/4 C of white rice
1 1/4 C of beef broth
1 (26 oz.) can black beans, rinsed and drained
1 1/2 lbs. ground chuck
1 (4 oz.) can green chilies, drained and diced
1 t of salt
1 t of ground cumin
1 t of dried oregano
2 C zucchini, shredded
1 (14 oz.) can petite diced tomatoes

How to Make It:

Set the temperature of the oven to 450 degrees.
Generously grease the bottom and sides of a cast iron Dutch oven.
Spread the onions over the bottom of the pan.
Add the rice and water and stir to coat the rice well.
Put the beans into a mixing bowl and crumble in the ground chuck.
Stir in the chilies, salt, cumin and oregano until all the ingredients are blended together well.
Drop the mixture by spoonfuls into the pan.
Scatter the shredded zucchini into the pan.
Top the zucchini with the tomatoes.
Cover the pan and bake 45 minutes.

Makes 4 servings

Chili comes in many shapes and sizes and this version is like no other. It has a thick stew like consistency that is hearty as well as delicious. Use any type of bean including chili beans or kidney beans when making this dish for your family to try.

Preparation Time: approximately 10 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 55 minutes

Nutritional Information: (approximate values per serving)
Calories 882; Fat 27g; Carbohydrates 105g; Cholesterol 99 mg; Sodium 102 mg; Protein 57g; Fiber 28g

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

Indian Curry Rice and Vegetables

January 26, 2010 By The Recipe Mom 1 Comment
curry

curryWhat You Need:

4 garlic cloves, chopped
1 small onion, halved and sliced
2 jalapeno pepper, stemmed, seeded and chopped
2 C of instant brown rice
2 C + 2 T of vegetable broth
1 t ground cumin
1 t ground turmeric
3 carrots, sliced into coins
2 parsnips, sliced into coins
1 zucchini, halved and cut into 1/2 in. slices
3 C of frozen peas

How to Make It:

Allow the oven to preheat to 450 degrees.
Scatter the garlic over the bottom of a lightly greased cast iron Dutch oven pan.
Stir the onions and jalapenos in with the garlic and spread out into an even layer.
Spread the rice over the top of the vegetables in a smooth layer.
Pour the broth in a mixing bowl and add the cumin and turmeric stirring to blend in well.
Pour 3/4 of the broth mixture over the rice and vegetables, stir to coat well and smooth out in an even layer.
Layer the carrots, then the parsnips and then the zucchini over the top of the coated rice.
Scatter the peas completely over the top of the other vegetables.
Pour the remaining seasoned broth into the pan.
Cover he pan tightly with the lid.
Bake 45 minutes or until the rice and the vegetables are tender.

Makes 4 servings

Mix and match your favorite vegetables into this delicious side dish. White rice may be used in place of the brown rice if you prefer.

Preparation Time: approximately 25 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour 10 minutes

Nutritional Information: (approximate values per serving)
Calories 567; Fat 1g; Carbohydrates 105g; Cholesterol 0 mg; Sodium 314 mg; Protein 21g; Fiber 20g

Filed Under: Dutch Oven, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , , , ,

Cumin Turkey with Squash

January 24, 2010 By The Recipe Mom Leave a Comment
squash

squashWhat You Need:

1 1/2 C of quinoa grain
2 C of chicken broth
1 1/2 lb. turkey tenderloin
1 t ground cumin
1/4 t of salt
2 scallions, sliced
2 mild green chilies, stemmed, seeded and chopped
1 squash, halved lengthwise and sliced
2 C of fresh spinach leaves, roughly chopped
1 red bell pepper, cored, seeded and sliced
1 C of salsa

How to Make It:

Place the oven temperature at 450 degrees allowing the oven to preheat.
Generously spray a cast iron Dutch oven with a non stick cooking spray.
Pour the chicken broth into the pan.
Add the quinoa and spread the mixture out evenly over the bottom of the pan.
Place the turkey into the pan and sprinkle with the salt and cumin.
Spread the scallions and green chilies over the turkey.
Add the squash and spinach leaves.
Top the spinach with the sliced bell peppers.
Spread the salsa evenly over the top of the spinach.
Cover tightly and bake 30 minutes or until the turkey is cooked through.

Makes 4 servings

Quinoa is a light grain with a light nutty flavor. It can be found in most supermarkets in the pasta/rice sections. If you prefer a little more bite to your dish use jalapeno peppers instead of the green chilies.

Preparation Time: approximately 20 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 402; Fat 11g; Carbohydrates 56g; Cholesterol 86 mg; Sodium 268 mg; Protein 14g; Fiber 7g

Filed Under: Brunch Ideas, Dinner Ideas, Dutch Oven, Lunch Ideas, 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: , , , , , , , , , , , , , ,

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: , , , , , , , ,

Two Bean Pepper Salad

December 6, 2009 By The Recipe Mom Leave a Comment
beansalad

beansaladWhat You Need:

2 (15 1/4 oz.) cans lima beans, drained
2 (15 oz.) cans butter beans, drained
2 sweet red peppers, chopped
2 green peppers, chopped
1 large sweet onion, chopped
4 garlic cloves, minced
1/2 C of lemon juice
1/2 C of olive oil
4 T of cider vinegar
2 t ground cumin
1/2 t pepper

How to Make It:

In a serving bowl toss together both types of beans.
Blend in the red peppers, green peppers, onion and garlic.
Whisk together in a small mixing bowl the lemon juice, oil and vinegar.
Whisk in the cumin and pepper and blend well.
Pour the dressing over the bean mixture and stir to coat well.
Chill covered for at least 60 minutes before serving.

Makes 16 servings

Preparation Time: approximately 15 minutes
Total Time: approximately 15 minutes

This is healthy, tasty, refreshing and colorful salad for your Christmas buffet.
Dry beans may be used but will need to be soaked in cold water overnight and then cooked per the package directions.

Filed Under: Christmas, Dinner Ideas, Recipe Cards, Side Dishes, Soups and Salads Tagged With: , , , , , , , , ,
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