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

Portobello Mushroom Salad with Balsamic Dressing

March 17, 2010 By The Recipe Mom Leave a Comment
oilvinegar

oilvinegarWhat You Need:

3 T of olive oil, divided
2 C of Portobello mushrooms, sliced
1/2 t crushed red pepper
3 C mixed greens, torn
1 C of mozzarella cheese, cubed
3 T of balsamic vinegar

How to Make It:

Pour 1 T of the oil into a skillet placed over medium heat.
Stir in the mushrooms and peppers and cook 2 minutes stirring constantly.
Remove the pan from the heat.
Place the greens into a salad bowl.
Top with the mushrooms and peppers.
Sprinkle with the cheese and toss to blend all the ingredients well.
Whisk the remaining oil and the vinegar together well.
Pour over the salad and toss again to coat.

Makes 4 servings

If you don’t like the taste of balsamic vinegar, red wine vinegar may be substituted. Try this salad as a beginner for a steak dinner or better yet as a main course for dinner or lunch.

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

Nutritional Information: (approximate values per serving)
Calories 400; Fat 14g; Saturated Fat 5g; Carbohydrates 20g; Fiber 1g;
Protein 18g; Cholesterol 59 mg; Sodium 1,270 mg

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

Nothing but Veggie Casserole

October 23, 2009 By The Recipe Mom Leave a Comment
cooking_fresh_vegestables

cooking_fresh_vegestablesWhat You Need:

2 C of water
1/2 C of fresh cauliflower florets
1/2 C of fresh carrots
1/2 C frozen peas
1/2 C of onion
1/4 C of red pepper, sliced
1/4 t of pepper
1/2 t of salt
2 T fresh parsley, chopped

How to Make It:

Place the cooker trivet into the cooker and add the water.
Lightly oil a small casserole dish.
Layer the cauliflower, carrots, peas, onion and red pepper slices into the dish.
Sprinkle the salt and pepper evenly over the vegetables.
Using aluminum foil, tightly cover the casserole.
Set the casserole dish onto the trivet.
Bring the cooker pressure to high pressure quickly and cook 2 minutes.
Release the pressure quickly by running under cold water.
Sprinkle the casserole evenly with the parsley before serving.

Substitute frozen vegetables for any of the fresh vegetables if you prefer. You could also add broccoli, green beans or substitute them for other vegetables.

Makes 4 servings

Filed Under: Dinner Ideas, Recipe Cards, Side Dishes Tagged With: , , , , , , , , , ,

Spicy Wicked Witch Fingers

September 22, 2009 By The Recipe Mom Leave a Comment
flyingpumpkinwitch

flyingpumpkinwitchWhat You Need:

1 sweet red pepper
2 T flour
2 t + 1 T Cajun seasoning, divided
3 eggs
1 1/2 C cornflake crumbs
2 T green onion, chopped
1 lb. boneless skinless chicken breast, cut into 16, 3/4 inch strips

How to Make It:

Allow the oven to preheat to 350 degrees.
Generously grease a large baking sheet.
Slice the pepper into 16 triangles and set aside.
In a plastic zip lock bag put the flour and 2 tsp of the Cajun seasoning.
Tightly close the bag and shake to combine the ingredients together.
Break the eggs into a shallow bowl and beat lightly with a fork.
In a separate shallow bowl put the cornflake crumbs, green onion and remaining Cajun seasoning tossing until well combined.
Place 3 to 4 chicken strips in the bag with the flour, close and shake to coat well.
Dip the coated chicken into the egg mixture shaking off any excess.
Roll the prepared strips in the cornflake mixture being sure to cover them well.
Place the prepared strips in a single layer on the baking sheet.
Bake in the heated oven 20 minutes or until the juices run clear.
Allow the wicked witch fingers to cool just enough to handle.
Cut a small slit into one end of each of the strips and insert a pepper triangle with the points facing outward. .

“Grab” your guest’s attention with these spooky claws. The cornflake covering keeps the chicken moist and the Cajun seasoning gives the strips a bold taste. You may omit the Cajun seasoning if you are making them for the little ones.

Makes 8 servings

Preparation Time: approximately 15 minutes
Baking Time: approximately 20 minutes
Total Time: approximately 35 minutes

Filed Under: Chicken, Dinner Ideas, Halloween, Kid Friendly, Lunch Ideas, Recipes Tagged With: , , , , , , , , , , ,

Mixed Vegetable with Vinaigrette Dressing

July 13, 2009 By The Recipe Mom Leave a Comment
mixed-salad

mixed-saladWhat You Need:

5 red potatoes cut in small chunks
1 sweet red pepper, cut into strips
1 C of frozen corn, thawed
1 celery rib, sliced thin
1 carrot, shredded
3 green onions, sliced thin
1 1/2 C mozzarella cheese, cubed
2/3 C olive oil
1/4 C of white wine vinegar
2 cloves of garlic, minced
2 tbsp fresh thyme, minced
1 tsp salt
1/2 tsp sugar
1/2 tsp garlic powder
1/2 tsp pepper

How to Make It:

Cover the potatoes with water and place over medium heat.
Bring the water to a brisk boil; reduce the heat to low and simmer 12 or until tender.
Drain the potatoes and allow them to cool to room temperature.
Place the cooled potatoes into a large serving bowl.
Toss in the red pepper, corn, celery, carrot, green onion and cheese.
Place the oil and vinegar together in a mixing bowl.
Add the garlic, thyme, salt, sugar, garlic powder and pepper and whisk until well blended.
Add the vinaigrette to the vegetables and gently toss until all the vegetables are well coated.

Makes 12 servings

Preparation Time: approximately 30 minutes

Chill this dish or serve it at room temperature either way it will hit the spot on a hot summer day

Filed Under: Recipes, Side Dishes, Soups and Salads Tagged With: , , , , , , , , , , , , ,

Overnight Vegetable Pasta Salad

July 12, 2009 By The Recipe Mom Leave a Comment
spiral-pasta

spiral-pastaWhat You Need:

2 C spiral pasta
1 zucchini, cubed
1/2 C ripe olives, sliced
1/2 C sweet red pepper, chopped
1/4 C onion, chopped
1/2 C of mayonnaise
1/4 C of sour cream
1 1/4 tsp dill
1/2 tsp salt
1/2 tsp ground mustard
1/4 tsp pepper
1/4 tsp garlic powder

How to Make It:

Prepare the pasta as directed on the package, drain well and rinse with cool water.
Place the pasta into a large serving bowl and add the zucchini, olives, peppers and onion.
Whisk the mayonnaise and sour cream together until smooth.
Stir in the dill, salt, mustard, pepper and garlic powder until well combined.
Pour the dressing over the pasta and vegetables and gently toss to coat.
Cover the salad and refrigerate overnight.

Makes 8 servings

Preparation Time: approximately 20 minutes
Chilling Time: at least 2 hours
Total Time: approximately 2 hours and 20 minutes

Pasta that is used in this type of salad needs to hold up well and compete with the texture of the other salad ingredients. Good choices would be elbow macaroni, wagon wheels, shells or bow ties.

Filed Under: Recipes, Side Dishes, Soups and Salads Tagged With: , , , , , , , , ,

Crab and Red Pepper Stuffed Portobello Mushrooms

May 9, 2009 By The Recipe Mom Leave a Comment

momlocket
What You Need:

2 (5 oz) Portobello mushrooms
2 T of olive oil
1 garlic clove, minced
1 (6 oz.) can crabmeat, drained and flaked
5 t mayonnaise
1 sweet red pepper, halved and roasted
2 provolone cheese slices

How to Make It:

Remove the stems from the mushrooms, discard then rinse the mushrooms well.
Dry the mushrooms with paper towel.
Set the oven to the broil setting and allow the broiler to heat.
Generously spray a baking sheet with a non stick cooking spray.
Place the oil and garlic into a small mixing bowl and whisk until well combined.
Brush the mixture over each of the mushrooms.
Place the mushrooms on the baking sheet and broil 6 inches from the heat for 5 minutes or until the mushrooms begin to tender.
Place the crabmeat and mayonnaise into a small mixing bowl and blend together well.
Place the red pepper halves into each of the mushrooms.
Place the crab meat mixture evenly into the mushrooms.
Arrange a slice of cheese over each mushroom.
Broil for 1 minutes or until the cheese is starting to melt but not browning.

Makes 2 servings

Preparation time: approximately 20 minutes
Broiling time: approximately 6 minutes
Total time: approximately 26 minutes

If crab is not one of Mom’s favorite foods fill the mushroom with shredded pork or beef instead. To roast your pepper halves grease a cookie sheet with a little olive oil. Place the peppers on the cookie sheet. Roast them in a 400 degree oven for 15 minutes or until tender.

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