The Anti-Chicken Fingers Movement ~ Stir Fry in a Tortilla

This was the perfect meal for a Friday night.  Cheap, easy...and quick.  As you know, I'm very into health-friendly foods.  I like to find amazing recipes that are lower in bad fats and high in protein and healthy carbs.  Anytime you can sneak in a ton of veggies into a great meal, it's going to be a winner all the way around.  This will be one I make again, for sure! Enjoy!





Ingredients:

• 1 Tbl olive oil
• 1 red bell pepper sliced
• 1 yellow or orange bell pepper sliced
• 1 box 0 oz mushrooms
• 1/2 cup sliced red onion 
• 1 lb of boneless, skinless chicken breast, cooked and cut up into bite-sized peices
• 1 tsp chili powder
• 1/2 tsp ground cumin
• salt & pepper
• 8 whole wheat tortillas
• 1/4 cup whipped light or fat free cream cheese
• 1/2 cup shredded reduced fat cheddar cheese or cheese of your choice

Instructions:

Warm oil in large, nonstick skillet.  Add the bell peppers, mushrooms, and red onion and cook, stirring frequently for five minutes or until tender. Reduce heat to medium and cover, cooking five minutes longer.

Add chicken, chili powder, cumin, and salt and pepper to taste, tossing to mix well.  Cook and stir until heated through well.

Meanwhile, warm tortillas in oven.  Spread each tortilla with cream cheese, then top with chicken & veggie mixture, then with cheese.  Roll up tortillas, and enjoy. 

We just ate these alone, no sides.  Like I said, easy for a Friday night!  Happy Eating Friends! ~Trina

The Anti-Chicken Fingers Movement - Lemon Chicken Stir-Fry

I love lemon and chicken - and this has got to be one of my favorite recipes.  The original recipe calls for mushrooms and carrots, I substitute broccoli and serve on brown rice. 



Lemon Chicken Stir-Fry
1 lemon
1/2 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon canola oil
1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
1 cup broccoli
2 cups snow peas, (6 ounces), stems and strings removed
1 bunch scallions, cut into 1-inch pieces, white and green parts divided
1 tablespoon chopped garlic


PREPARATION
Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.


Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add broccoli to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.


Buon appetito! Leah