Category: International
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.
Cauliflower-Lime Curry
Mexican Chicken
Spicy Five-Ring Stew
Named in honor of the upcoming Summer Olympics, this is a pretty spicy stew I invented that has flavors from five different continents represented in the five Olympic rings- the Americas, Asia, Europe, Africa, and “Oceania.” Yes, I looked up the meaning of “Oceania” and discovered that it includes the islands of the Pacific Ocean and Australia.
So in this stew, we’ve got the following ingredients representing these nations:
Pinto beans- Americas
Tofu- Asia
Spinach- Europe
Sweet Potatoes- Africa
Rice- Oceania (…OK cut me a little slack on this one! Who knows what ‘Oceanian’ food is like anyway?)
Ingredients:
1 cube low sodium vegetable bullion
1 1/2 cups hot water
1/2 tsp corn starch
~1 tbsp teriyaki sauce
~1 tbsp honey
~ 1/8 tsp dried, crushed red pepper
1 tsp minced garlic
1/2 tsp garlic powder
1/2 tsp ginger
1/2 sweet potato, diced
1/8 cup raw onion, chopped
1 cup raw broccoli/cauliflower, chopped
1/2 cup fresh spinach leaves
1/4 cup baby carrots, chopped
1/4 cup grape tomatoes, halved
1/3 cup diced, firm tofu (1/2″ cubes)
1/4 cup cooked pinto beans
1 tbsp vegetable oil
1 tbsp olive oil
Parmesan cheese, for serving
1/4 cup white or brown rice, cooked
Directions:
In a medium bowl, add water and bullion cube and stir until dissolved. Stir in corn starch, teriyaki sauce, honey, and crushed red pepper. Set aside.
Preheat oven to 425 degrees. In a baking dish, add chopped onion, sweet potato, broccoli, cauliflower, carrots, and tomatoes. Drizzle with olive oil. Add garlic powder, garlic, and ginger. Mix together until evenly distributed throughout pan. Stick in the oven for 20 minutes or until broccoli and potatoes begin to brown.
Meanwhile, heat vegetable oil in saucepan on high. Add tofu and cook on high for about 4 minutes, or until browned. Add broth mixture to saucepan and bring to a boil. Once boiling, add spinach and pinto beans and reduce heat to medium.
When vegetables in the oven are browned, add to saucepan and reduce heat to low. Continue to cook for three minutes to allow flavors of broth and vegetables to meld.
Remove from heat. Serve over rice and garnish with Parmesan cheese, if desired.
Mexican Bean Dip
Ingredients:
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 (16 ounce) cans refried beans
1/2 (1 ounce) package taco seasoning mix
5 drops hot sauce
2 tablespoons dried parsley (optional)
1/4 cup chopped green onions (optional)
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Transfer the mixture to an 8×12 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses.
Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.
Claire Tastes 