Tuesday, May 25, 2010

Greek style chicken taco wrap...things

On the way home from work on Saturday I had an idea so I picked up a few things and went home to experiment and came up with my version of what a Greek taco would be like. They also took less than 15 minutes to make- bonus.

You'll need:

2 small chicken breasts, cubed up
1/4 c white wine
~3 T lemon juice
1/2 t Greek spice (Cavendish low salt)
1t oregano
3 cloves crushed garlic
ground pepper to taste (~1/2 T)
splash olive oil

Toss all this in a pan and saute the chicken until all liquid is absorbed and it tastes tangy and spicy and yummy. Resist the urge to eat it all then and there.

Next dice up:
1 large tomato
1/3 garden cucumber (about 3/4c)
1/4 c red onion
Toss together in a bowl with a splash of greek seasoning, 1T of lemon juice or a bit of balsamic vinegar.

Then get the rest of what you need:
Shred up about 1c of lettuce
1/3 c crumbled feta
Tzatziki (~1/3c)
1/4 c balsamic and fig dressing (Kraft)
5-6 whole wheat wraps

In each wrap put chicken, topped with a few T of tzatziki and a tiny bit of fig dressing, then cheese and a generous scoop of veggies and some lettuce. Wrap up and eat, making groany noises....

Experimental success! These are definitely going on the monthly food list of yummy fast meals. :) We had a bit of white wine with them and felt absolutely posh...

Monday, May 17, 2010

mexican corn bean salad

It's been a while. Sorry. Some time I'll catch up on all my recipes as of late (some have photos even) but for now, I thought I'd share with you the Mexican style salad I had for supper last night, along with some marinated BBQ'd pork tenderloin and tin foil steamed snap peas. It was deeeelicious.

2 c romaine lettuce
1/2 c corn (I thawed out some peaches and cream corn)
1 c cooked black or white beans (I used canned rinsed black beans)
1/4 c diced green onion
1/4 c diced tomato (called for a handful of cherry tomatoes, but I don't like them so there)
1/2 c fried wontons (originally called for crumbled corn chips but I didn't have any)

1 avocado smooshed up with a fork
3 T lime juice
3/4 c salsa
1/2 c fat free sour cream
4 splashes Tabasco sauce

Put salad in bowl with the rest of the stuff on top. Smoosh avacado with the lime and add the rest and stir well. Pour dressing over salad and toss right before eating. Eat it all up - it will get all soggy if you don't eat it that day.
I have to note that this made about twice the dressing I would use on a salad. BUT, I think that's great because guess what I'm having for lunch today?
Yes! More yummy salad. Yum.

I loved this salad - it's healthy and easy and a good accompaniment to anything really. You could have it on it's own for a meal too. Another great recipe from Vegetarian Times. I love that magazine....