In a separate, medium saucepan, add mangoes, red bell pepper, chopped scallions, grated ginger, orange juice, apple cider vinegar, 1/4 tsp. Season with salt, bring to a boil, reduce heat to simmer, cover and continue to cook until rice is soft and liquid is absorbed, about 20-25 minutes. Stir in 1 cup light coconut milk, and 1/2 cup water. Add 1 cup Basmati rice and toast the rice for 2-3 minutes, stirring constantly. In a medium saucepan, heat 1 Tbsp olive oil on high heat. Spoon the veggie mixture into the pita pockets and serve.ġ tsp fresh grated ginger (I used my zesting tool) Spread some of the softened goat cheese on both sides of the inside of the pita pockets. Cut in half and open the pockets with a butter knife. Heat the pitas in the microwave for about 30 seconds. Stir until combined and continue to cook on medium heat for 3-4 minutes, until veggies are soft. Season with Italian or Mediterranean seasoning, garlic powder and salt & pepper to taste. Add the bell peppers, sun dried tomatoes and mushrooms. Heat a large skillet on medium heat and spray with olive oil cooking spray. garlic and herb goat cheese, softenedġ/2 tsp. Cut in half with a very sharp knife and serve.ĥ oz. Roll the ends of the tortilla in first and then wrap the sides around, just like a burrito. Flatten it out so that it reaches about 2" from the sides.Īdd 1/4 of the chicken and veggie mixture to the center of each tortilla. Lay them out flat and spread about 3/4 cup of the cooked white rice in the center of the tortilla. Heat the tortilla wraps on a gas burner or in the microwave for 30 seconds. Add the broccoli and teriyaki sauce and continue to cook for another 2-3 minutes until the chicken is cooked through completely and the broccoli is just a bit tender. Continue to cook on medium heat for about 5-7 minutes until the chicken is almost cooked through and the carrots are soft. Season with salt, pepper and garlic powder. Spray a large skillet with cooking spray and heat on medium heat. Yoshida's Sweet Teriyaki Marinade & Cooking Sauce boneless, skinless chicken breast tenders, cubedģ large carrots, peeled and cut on a bias (1/4" slices)Ĥ large spinach tortilla wraps (I use Mission)ġ/2 cup Mr. Top with fresh basil and a dusting of Parmesan cheese.ġ lb. To Serve: Place the desired amount on a serving plate. Stir the pasta back in and add the grape tomatoes. Season with herbs de provence, garlic powder and salt & pepper to taste. Stir and cook on medium heat for 2-3 minutes. Heat the olive oil in a large skillet or wok on medium heat. Boil for about 7 minutes until the noodles are soft. Bring a large pot of salted water to a boil.
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