Kimberly's blog: "Recipes"

Greco Lemon Chicken Burrito This hearty chicken burrito combines the flavors of lemon, olives and cilantro to create a hearty dish with a fresh, tangy taste! Serving: 4 Prep Time: 40 minutes Cook Time: 20 minutes Total Time: 60 minutes INGREDIENTS: 1 pound boneless, skinless chicken breasts, cut into 1-inch strips 2 lemons, thinly sliced 3 cloves garlic, crushed 1 1/2 tablespoons olive oil 1 teaspoon ginger 1 teaspoon turmeric 1/2 teaspoon black pepper 1/2 teaspoon salt 1/2 cup chopped red onion 1/4 cup chopped fresh parsley 3 tablespoons chopped fresh cilantro 1 teaspoon butter 1/2 cup black olives, chopped 8 flour tortillas DIRECTIONS: 1. In a bowl, combine chicken, lemons, garlic, oil and spices. Toss well to combine. Allow to marinate for at least 30 minutes. 2. Remove lemon slices from marinade, place chicken in saucepan, top with onions, parsley, cilantro, butter and 1 cup water. Heat to boiling and reduce heat to low. 3. Cover pan and cook until chicken is tender, about 15 minutes. 4. Add olives to pan, stir and continue cooking for another 2 minutes. Divide mixture evenly among 8 flour tortillas, wrap burrito-style, and serve immediately. NUTRITIONAL INFORMATION: Based on individual serving. Calories: 430 Total Fat: 14 g Carbohydrates: 45 g Protein: 33 g Source: sweetec © 2001 iVillage Inc.; all rights reserved

Today's Fried Chicken Contributed by Katy Caudle, Florence, South Carolina. Serving: Serves: 4 Cook Time: 10 minutes Total Time: 30 minutes INGREDIENTS: 4 boneless, skinless chicken breasts Garlic powder Paprika Pepper 1/2 cup lowfat milk 1 egg white or 1/4 cup egg substitute Flour, as needed Low-calorie vegetable oil spray DIRECTIONS: Cover chicken breasts with plastic wrap. Pound each piece until flattened. Unwrap plastic and sprinkle each breast on both sides with garlic powder, paprika and pepper. Dip in milk mixed with egg white or egg substitute, lightly flour and fry over medium to medium-high heat in a pan coated with low-calorie vegetable spray. Pan fry until golden brown, about 8 minutes per side. NOTE If you love fried chicken but are watching your cholesterol and fat intake these days, try Katy's version of her favorite dish. © 1996 Lifestyle

Tasty Tacos Family meals are a great starting place for family fun. Let each person create a custom taco and watch the fun begin! Serving: Serves: 4 Cook Time: 15 minutes Total Time: 25 minutes INGREDIENTS: 1 pound lean ground beef 8 (8-to-10-inch) tortillas, corn or flour 1/2 cup chopped green pepper 1/2 cup chopped onion 1 cup cheddar or Monterey Jack cheese, grated Shredded lettuce, chopped tomato, sour cream, guacamole and/or salsa for garnish DIRECTIONS: 1. Heat oven to 350 degrees F. Wrap tortillas in aluminum foil and place in oven. Heat for 10 minutes and turn off oven, leaving tortillas inside to warm. 2. In a large skillet, brown ground beef 5 to 10 minutes or until no longer pink. Drain off excess fat. And add onion and green pepper; sauté 3 minutes more. 3. Place tortillas, ground beef, grated cheese, and garnishes as desired in serving dishes of appropriate size. Serve family style. © 2000 Lifestyle Cooks

Beef Stir-Fry Wrap A good source of vitamin C, fiber, and iron. Serving: 2 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes INGREDIENTS: 2 tbsp sesame oil 1 red bell pepper, cut into strips 8 scallions, white and light green parts, each scallion cut in half crosswise 1/2 lb beef round, cut in thin strips 1 cup sliced mushrooms 1 cup bean sprouts 2-3 tbsp soy sauce 2 soft small flour tortillas DIRECTIONS: 1. In a sauté pan or wok, heat sesame oil over high heat. (Do not let oil smoke.) 2. Add red peppers, scallions and beef and stir-fry. 3. Add mushrooms and bean sprouts once the meat begins to turn brown. 4. Stir-fry for approx. 3 minutes and season with soy sauce. Continue stir-frying until meat is cooked through. 5. Place beef-vegetable mixture in the center of the tortilla and fold edges over to form roll. NUTRITIONAL INFORMATION: Based on individual serving. Calories: 490 Total Fat: 25 g Carbohydrates: 24 g Protein: 43 g Source: Fran Clinton

Cuban Chicken and Yellow Rice Make a one-skillet meal for the whole family! This dish is flavorful and never boring. Best of all it uses ingredients you can keep on hand for a quick weeknight meal! Serving: 4 Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes INGREDIENTS: 2 tablespoons canola or olive oil 4 boned chicken thighs (about ¾ pound) ½ teaspoon salt ¼ teaspoon freshly ground black pepper 3 ½ cups hot water (faucet hot) 1 medium-sized garlic clove, minced One 10-ounce package yellow (saffron) rice mix Half of a 1-pound package frozen green peas (do not thaw) 2 roasted bell peppers (from a jar), halved or quartered lengthwise DIRECTIONS: 1. Heat oil in large, deep, heavy skillet over moderately high heat 2 minutes. Add chicken and brown lightly on both sides, 5 to 8 minutes. Lift to plate, sprinkle with salt and black pepper, and reserve. 2. Pour water into the skillet, add garlic, and bring to boiling. Add rice, then stir or tilt skillet to spread rice. Lay chicken on top, bring to gentle boil, cover, and cook until liquid is absorbed and rice is tender, about 20 minutes. 3. Spoon peas on top, in piles or random pattern, then add red peppers. Cover and cook just until peas are heated through, 3 to 5 minutes. 4. Taste for salt and pepper, adjust as needed, and serve. NUTRITIONAL INFORMATION: Based on individual serving. Calories: 462 Total Fat: 17 g Carbohydrates: 68 g Protein: 24 g Source: Dinners in a Dish or a Dash by Jean Anderson

London Broil Burritos Try these as a fajita alternative! Serving: 8 Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 60 minutes INGREDIENTS: 1 1/2 lb London Broil 1 clove garlic salt and freshly ground pepper 1 tbsp vegetable oil 1 very thinly sliced onion 1 1/2 cup refried beans 8 large flour tortillas DIRECTIONS: 1. Preheat the broiler. 2. Place the meat on the broiler pan and rub both sides with the garlic, salt and pepper. Let meat sit for 15 minutes before cooking. 3. Meanwhile, heat the oil in a medium skillet over moderate heat. 4. Add the onion and saute for 5 minutes. 5. Add the beans and stir until heated through. 6. Place the meat under the preheated broiler, and broil for 6 to 7 minutes on each side for rare or about 8 to 10 minutes for medium to well-done. Let stand for 5 minutes before slicing thinly on the diagonal. 7. Meanwhile, in a large skillet over moderate heat, warm the tortillas about 1 minute on each side. Place the warm tortillas in a basket lined with a clean tea towel and cover them. 8. Place the sliced meat along with any juices on a serving plater. Surround the platter with small bowls filled with garnishes, and let everyone assemble their own burritos. 9. SUGGESTED GARNISHES: salsa, shredded lettuce, grated Cheddar cheese, sour cream, thinly sliced avocado, finely chopped cilantro. NUTRITIONAL INFORMATION: Based on individual serving. Calories: 562 Total Fat: 27 g Carbohydrates: 45 g Protein: 29 g Source: Kathy Gunst, with the editors of Parenting Magazine

Vietnamese Salad This recipe is a Western version of the spicy Vietnamese dish. Basil is a commonly used herb in most Asian countries. Serving: Serves: 6 Total Time: 37 minutes INGREDIENTS: 2 1/4 pounds MUSSELS or CLAMS 1 1/2 cups dry white WINE Large bunch fresh BASIL 2 CARROTS 4 small heads mixed salad GREENS 7 ounces PEANUTS, shelled and peeled Vegetable oil 1 tablespoon LIME juice 1 GARLIC clove 1/2 cup peanut OIL 3 tablespoons FISH SAUCE 2 tablespoons SUGAR 1 small fresh CHILI pepper Large bunch fresh mint DIRECTIONS: Soak the mussels/clams in a bowl containing cold water, until they stop releasing sand. Cultivated mussels do not require long soaking. Wash the mussels/clams, scraping off the beard. Place the mussels/clams, wine and 1/3 of the basil leaves in a saucepan and bring to a boil. Cover and cook for 5 minutes, until the mussels/clams open. Remove from the heat and allow the mussels/clams to cool in their liquid. Discard any mussels/clams which did not open during cooking. Scoop the mussels/clams out of their shells using a small spoon or knife. Discard the shells. Peel and julienne the carrots. Wash and dry the salad leaves. Tear into large pieces. Sauté the peanuts in a frying pan over medium heat with a small amount of oil until golden brown. Squeeze the lime. Peel and mince the garlic clove. Chop the chili pepper. Place the peanut oil, fish sauce, lime juice, sugar, minced garlic and chili pepper in a bowl and whisk until the mixture is smooth. (This process may be done with a food processor.) Toss the lettuce, basil, and mint leaves with 2/3 of the sauce. Distribute the salad into servings bowls. Arrange the mussels over the salad, and scatter the julienned carrots and sautéed peanuts over the salad/greens. Pour over the rest of the sauce and serve.

Uncle Louie's Chicken Wings Marinara Wing lovers will be jaywalking to your house for these! The recipe multiplies easily for a party ‑- just be sure to use extra pans as needed so as not to crowd the wings while roasting. For extra mouthwatering goodness, serve a Gorgonzola dip along with the marinara sauce. Yields: 24 pieces INGREDIENTS: 1 dozen chicken wings or 2 dozen drumettes 2 tablespoons olive oil 1 tablespoon garlic powder or granulated garlic 1 teaspoon salt 1/2 teaspoon black pepper 1 cup marinara sauce 2 tablespoons Durkee Hot Sauce, or to taste 4 garlic cloves, chopped Chopped fresh parsley, for garnish DIRECTIONS: Preheat oven to 400 degrees F. If using whole wings, disjoint wings and remove tips; you should have 24 drumettes. In a large bowl, toss the chicken with oil, garlic powder, salt and pepper. Arrange on a rack in a baking pan. Roast chicken in preheated oven until done, about 30 minutes. Meanwhile, place the marinara sauce, hot sauce and raw garlic in a blender and blend to puree garlic. When wings are done, remove from the oven, and toss wings with half the sauce. Leave oven on. Return wings to oven for 10 minutes more. Sprinkle the wings with parsley. Serve with the remaining sauce on the side to dip the wings into. Source: Star Palate by Tami Agassi and Kathy Casey

Angel Hair Pasta with Scallops and Sun-Dried Tomatoes Recipe analysis includes 3 ounces of Parmesan cheese. Serving: 6 Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes INGREDIENTS: 1 pound angel hair pasta 3 cloves garlic, finely chopped 2 tablespoons olive oil 1 pound scallops 1 package sun-dried tomatoes (about 10 tomatoes), crumbled 1/2 cup lemon juice 1/2 cup dry white wine (water may be substituted) 2 tbsp butter Freshly grated Parmesan cheese DIRECTIONS: 1. Prepare pasta al dente. Set aside. 2. Sautée garlic in olive oil until light brown. 3. Add scallops and cook for 2 minutes. 4. Add sun-dried tomatoes, lemon juice and wine. Bring to a boil, reduce heat and simmer for 5 minutes. Season with salt and pepper to taste. 5. Stir in butter and toss with pasta. Top with cheese. NUTRITIONAL INFORMATION: Based on individual serving. Calories: 480 Total Fat: 12 g Carbohydrates: 65 g Protein: 29 g Source: dain

Chilaquiles (Tortilla Casserole) A delicious casserole with a Mexican flavor. Serving: 4 Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes INGREDIENTS: 1 sliced medium white onion 1 tbsp vegetable oil 2 medium zucchini or other summer squash, cut into small dice, 10 ounces total (see note below) 2 cups salsa 2 cups chicken or vegetable broth, plus a little extra if necessary 1/2 tsp salt, plus a little more if necessary, depending on saltiness of broth 4 cups spinach leaves, stemmed and well-rinsed, about 5 ounces 8 to 12 ounces tortilla chips, depending on the type (see note below) 1/2 cup finely grated Mexican añejo cheese, or Parmesan or Romano DIRECTIONS: 1. In a large Dutch oven or flameproof casserole, cook the onion in the oil over medium-high heat until it begins to soften, about 5 minutes. Add the zucchini and cook, stirring frequently, until it begins to brown, about 3 minutes longer. 2. Add the salsa, 2 cups broth, salt and spinach, bring to a boil, then stir in the chips, coating them with the broth mixture. When the mixture comes to a simmer, cover, remove from the heat and let stand for 5 minutes. 3. Very carefully stir the chilaquiles to check that the chips have softened nicely. I like them to still have a few chewy edges, though if there's too much crunch left, I dribble in a little extra broth and return them to the heat for a couple of minutes. 4. Sprinkle with the cheese and they're ready to serve right from the vessel they were cooked in. Of course, you can spoon them onto warm plates in the kitchen before sprinkling each serving with the cheese. Chilaquiles should be served right away. Serves 4 generously as a main dish. 5. Note: Corn tortilla chips that you fry yourself or the thick kind you can buy from a Mexican grocery store are best for this dish. For the zucchini or squash, choose different varieties from the farmer's market if you can. NUTRITIONAL INFORMATION: Based on individual serving. Calories: 460 Total Fat: 23 g Carbohydrates: 44 g Protein: 21 g Source: Linda Matthie-Jacobs Salsas That Cook