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

Cantaloupe and Pork Salad

June 11, 2010 By The Recipe Mom Leave a Comment
melonpork

What You Need:

1 (1 lb.) pork tenderloin
1 tbsp + 1 tsp dry Caribbean jerk seasoning, divided
1 tsp lime zest, grated
1/4 C lime juice
1 tbsp honey
8 C of mixed salad greens
1/2 cantaloupe, cut into wedges

How to Make It:

Heat the oven to 425 degrees.
Rub 1 tbsp of jerk seasoning over the loin and place the loin on a rack in a shallow baking pan.
Place in the oven and roast for 30 minutes or until the internal temperature reaches 155 degrees.
Transfer the loin to the cutting board and cover loosely with foil to keep warm.
Let the loin stand at least 10 minutes, uncover and slice.
Whisk together the lime zest, juice and honey.
Place the greens on to a platter, add the cantaloupe wedges and carefully pour the sauce over the top.

Makes 4 servings

Jerk seasoning comes in many forms such as powder, dry paste or even as a marinade. Try making your own by mixing together allspice, hot chilies, salt and thyme then add your own special touch. These touches can be garlic, cinnamon, nutmeg, ginger or even brown sugar. Pork and cantaloupe compliment each other well making this both a healthy and tasty salad main course meal.

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

Nutritional Information: (approximate values per serving)
Calories 265; Fat 6g; Saturated Fat 2g; Carbohydrates 27g; Protein 26g; Fiber 2g Cholesterol 67mg; Sodium 104mg

Filed Under: Brunch Ideas, Dinner Ideas, Health Concious, Lunch Ideas, Pork, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , , , , , , , , , ,

Broiled Eggs and Salmon Muffins

June 2, 2010 By The Recipe Mom Leave a Comment
salmonsandwich

What You Need:

1 tsp white vinegar
8 large eggs
4 English muffins, split and toasted
2 C of cooked smoked salmon, broken into pieces
8 slices of smoked cheese

How to Make It:

Cover a baking sheet with foil and preheat the broiler.
Place 3 inches of water into a saucepan placed over medium high heat.
Bring the water to a gentle boil then add the vinegar.
Break the eggs into the boiling water.
Cook the eggs for 5 minutes or until they are as done as you like.
Remove the eggs with a slotted spoon and drain well.
Separate the muffins and place onto the prepared baking sheet.
Lay an egg onto each muffin and top the egg with pieces of salmon.
Lay a slice of cheese over the top of each muffin.
Broil the muffins for 2 minutes or until the cheese has melted.

Makes 4 servings

These protein packed muffins make breakfast, lunch or supper a treat. The smoked cheese takes the place of a hollandaise sauce and gives these little gems a more flavorful taste as well as cutting down your preparation time. For a softer egg allow them to simmer in the water just until the whites are cooked through.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 7 minutes
Total Time: approximately 17 minutes

Filed Under: Breakfast Foods, Breakfast Ideas, Brunch Ideas, Dinner Ideas, Fish, Lunch Ideas, Recipe Cards, Recipes Tagged With: , , , , , , , ,

Grilled Balsamic Mushroom Burgers

May 31, 2010 By The Recipe Mom Leave a Comment
mushroom

What You Need:

4 large Portobello mushroom caps
1 tsp salt
1 tsp pepper
2 tbsp balsamic vinegar
1 tsp dried thyme
2 tsp parsley
4 slices of Provolone cheese

How to Make It:

Heat the grill to medium high heat and spray the grates with a cooking spray.
Sprinkle all the mushroom caps on both sides with the salt and pepper.
Brush both sides of the mushrooms with the balsamic vinegar and sprinkle with thyme.
Put the mushrooms on the heated grill and cook 3 minutes.
Flip and grill an additional 3 minutes or until tender.
Sprinkle the parsley over the tops of the mushrooms and add a slice of the cheese.
Place a foil tent over the mushrooms and grill for 1 minute or until the cheese melts.
Place on buns and serve with your favorite condiments.

Makes 4 servings

Grilling mushrooms gives them a caramelized taste The vinegar and thyme gives the mushroom burgers their vivacious taste. Serve these burgers with a side salad of all your favorite veggies for a great summertime lunch or dinner.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 7 minutes
Total Time: approximately 17 minutes

Filed Under: Dinner Ideas, Grilled, Lunch Ideas, Recipe Cards, Recipes, Summer Cooking Tagged With: , , , , , , , , , ,

Spinach Salad with Chicken and Berries

May 14, 2009 By The Recipe Mom Leave a Comment

What You Need:

1 t + 1 T of olive oil, divided
3/4 t ground cumin, divided
1/2 t salt, divided
1/4 t pepper, divided
1 lb. boneless skinless chicken breast halves
2 T of honey
2 T of lemon juice
2 t lemon peel, grated
1 (5 oz.) pkg. baby spinach leaves
2 pints strawberries, halved
1/3 C red onion, sliced thin

How to Make It:

Pour 1 T of the olive oil into a skillet set over medium heat.
Put 1/4 t of cumin, 1/4 t salt and 1/8 t of the pepper into a mixing bowl and blend together well.
Sprinkle the mixture over both sides of the chicken breasts.
Place the breasts in the heat oil and brown for 5 minutes.
Turn the chicken over and continue cooking 4 minutes or until the chicken is cooked through.
Transfer the chicken to a platter and cover loosely with foil to keep warm.
Place the honey into a small bowl.
Add the lemon juice and lemon peel and blend together well.
Stir in the remaining cumin, salt and pepper.
Blend in the remaining olive oil until well combined.
Place the spinach into a large salad bowl.
Add the strawberries and onion slices tossing to combine.
Slice the chicken into strips and arrange over the salad.
Pour the dressing over the entire salad and toss until completely coated.

Makes 4 servings

Its well worth the time it takes to prepare this salad. Mom will be impressed when she takes the first bit. Add some toasted pecan pieces to the salad before adding the chicken and dressing to give this salad an extra crunch.

Filed Under: Chicken, Dinner Ideas, Lunch Ideas, Mothers Day, Recipes, Soups and Salads, Today's Kitchen Tagged With: , , , , , , ,

Turkey and Spinach Pita Wraps

April 30, 2009 By The Recipe Mom Leave a Comment

wraps
What You Need:

1/2 C of mayonnaise
2 t curry powder
1 lb. ground turkey breast
2 oz feta cheese with basil and tomato, crumbled
1/2 t of salt
4 pieces of pita bread
8 slices of red onion
8 spinach leaves

How to Make It:

Set the oven to the broiler setting and allow the broiler to eat.
Blend the mayonnaise and curry powder together in a small mixing bowl.
Break the turkey up slightly in a mixing bowl.
Stir in 2 T of the mayonnaise curry mixture.
Add the cheese and salt and mix until all the ingredients are incorporated together.
Form the mixture into 4 even patties.
Arrange the patties on the rack of the broiler pan.
Broil 4 inches from the heat source for 12 minutes, turning once.
Spread the remaining mayonnaise curry mixture over the 4 pieces of pita bread.
Place one patty on each of the pieces of bread.
Layer 2 slices of onion and 2 spinach leaves over each patty.
Fold the pita over the meat to make the wrap.

Makes 4 servings

Preparation time: approximately 10 minutes
Cooking time: approximately 12 minutes
Total time: approximately 22 minutes

These pita wraps along with some potatoes and a fruit salad make a great surprise lunch for Mom on her special day.

Filed Under: Lunch Ideas, Mothers Day, Recipes, Today's Kitchen Tagged With: , , , , , ,

Mom’s Best Tuna Melt

April 29, 2009 By The Recipe Mom Leave a Comment

whiteflower
What You Need:

1 (6 oz.) can light tuna in water, drained and flaked
1/4 C of mayonnaise
1 celery rib, rinsed, trimmed and chopped
1/4 C of black olives, pitted and chopped
1 t parsley flakes
1/8 t pepper
1/4 t lemon juice
2 slices rye bread, lightly toasted
1/2 C sharp cheddar cheese, shredded

How to Make It:

Set the oven on the broiler setting
Place aluminum foil over a baking sheet.
Flake the tuna into a mixing bowl.
Blend in the celery and the olives.
Sprinkle the parsley and pepper into the mixture and stir to combine.
Pour the lemon juice into the bowl and stir until all the ingredients are mixed together well.
Place the slices of rye bread on the baking sheet.
Spread half of the tuna mixture over each piece of bread.
Sprinkle the top of each with the shredded cheese.
Broil 6 inches from the heat source for 2 minutes or until the cheese has melted.

Makes 2 servings

Preparation time: approximately 10 minutes
Cooking time: approximately 2 minutes
Total time: approximately 12 minutes

This sandwich is a perfect addition to your Mother’s Day lunch. Be sure to taste the tuna before spreading it on the bread because you may need to add a little salt. Tuna and mayonnaise both contain a lot of salt. By tasting it first you will exactly how much salt to add.

Filed Under: Lunch Ideas, Mothers Day, Recipes, Today's Kitchen Tagged With: , , , ,