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 - Orange Chicken Stir Fry

Do you ever get into such a routine with your family meals? I remember one month when it seemed like we had pork chops every week.  Or grilled steaks every Sunday for three months.  Or couldn't get enough of my hubs burritos and chili rellenos for what seemed like an entire season.  As I look back at old recipes, I find myself craving stir fry again.  And I remember when that was seen on our dinner table almost twice a week for an entire year.  My wok was a dear friend of mine. What simplicity!  And always delicious.  Orange chicken is by far one of my favorites!  Serve on top of brown rice and enjoy! Original Recipe


Orange Chicken Stir Fry
1 cup orange juice
1 tablespoon grated orange zest
1/4 cup soy sauce
1 teaspoon salt
3 cloves garlic, chopped
1 tablespoon brown sugar
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 tablespoons all-purpose flour
1 cup bean sprouts (optional)
1 package frozen stir fry vegetables

Directions

In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.

Add frozen vegetables and cook for 3 minutes. Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over brown rice.

Buon appetito!