Category: Main Dishes
Southwest Sweet Potato Chili with Baking Powder Biscuits
Mediterranean Pasta Salad
“Seattle-rubbed” Salmon with Cherry Tomato & Sweet Pea Risotto
Greek Chicken Fajita Salad
Ingredients:
1 tablespoon olive oil
1 medium red bell pepper
1/4 cup mushrooms, sliced
1/2 small yellow onion, sliced
¼ cup white wine
¼ cup chicken broth
1 tsp garlic powder, garlic pepper, or zesty Greek seasoning
1 ½ tsp oregano
2 tbsp lemon juice
2 cups baby spinach
2 cups chicken breast
2 tbsp balsamic vinaigrette dressing and marinade
½ cup crumbled feta cheese
Hummus, to taste
4 10″ whole wheat flour tortillas
1. Defrost chicken and pound to about 1/2″ thickness. Place in large ziplock storage bag and marinate in balsamic dressing, refrigerated, for at least one hour.
2. Heat olive oil over medium heat. Add bell pepper and onion and cook for 3 – 4 minutes to soften. Add mushrooms and continue to cook for 3 minutes until golden brown. Add wine, chicken broth, lemon juice, oregano and garlic seasoning. Reduce heat and cook down until vegetables are very soft- about 15 minutes. Remove from pan and set aside.
3. To the same pan, add chicken and spinach. Cook chicken on medium until cooked through, about 3-4 minutes each side. Add spinach and stir until wilted. Add spinach to peppers, onions, and mushrooms mixture.
4. Slice cooked chicken into small cubes.
5. Heat tortillas in the microwave for 30 seconds, spread with hummus, and then fill with veggies, chicken, and top with feta cheese. Enjoy in wrap form, or cut up and serve over more spinach for a salad.
STUFFED ROASTED TOMATOES
You’ll need:
3 large ripe tomatoes
Lemon juice
Small onion
1/4 cup sliced mushrooms
Garlic pepper or garlic/zesty seasoning
1 cup milk
1 tbsp flour
1 tbsp butter
1/2 cup frozen peas
1 cup raw baby spinach
2 cans tuna
3 oz fresh mozzarella cheese, sliced into 1 inch cubes
Preheat oven to 350 deg. Slice tops off of tomatoes, core and hollow out. Sprinkle insides with lemon juice. Turn upside down, place on a paper towel and allow to drain for 10 minutes.
Sauce: Meanwhile, melt butter in a saucepan. Add chopped onions and mushrooms and cook until soft- about 5 minutes. Add peas and spinach and cook until spinach is wilted. Add flour and continuously stir mixture for 1 minute. Stir in milk and cook until thickened, stirring constantly for about three minutes. Remove from heat.
Into a separate bowl, flake drained tuna. Add about a teaspoon of zesty seasoning and about a fourth teaspoon of garlic pepper, to taste. Mix into sauce.
Fill tomatoes with mixture until overflowing. Top with chopped mozzarella. Cover with ‘cap’ of tomato and bake about 15 minutes, or until cheese is melted and tomatoes are heated through. Serve over brown rice.
Claire Tastes 