Well ladies and gentlemen school is out for the Christmas break!! I am sorry I could not keep up with this blog and do school work but class is over now so I can move forward with more great recipes and ideas for the kitchen. I will not be going back to class so we should not have anymore long recipe droughts. I am not going to post everyday but there is going to be some delicious stuff to come.
Merry Christmas and Happy New Year everyone!!
~Mar
Wednesday, December 16, 2009
Wednesday, September 2, 2009
BBQ Chicken Wraps with Sour Cream and Onion Sun Chips
Hey everybody I found sometime to start typing wooooo hoooooo! I will be posting a couple of recipes a week this semester so that i still have time to attend to my classes, hope you enjoy them!!
Preheat grill to 350 degrees.
Slice a quarter head of iceberg lettuce and 1 avocado. Chop 1/4 cup fresh parsley and a 1/4 cup fresh cilantro, place to the side.
Prepare Quinoa according to directions on package. Once the Quinoa has cooked for the 12 minutes add the cilantro, parsley, 1 tsp garlic salt and 1/2 tsp black pepper. Mix together and let stand for the required time.
Sprinkle the chicken with garlic salt, herb seasoning and black pepper and place on the grill. Cook for 10 minutes, 5 minutes a side. Once cooked slice chicken into small chunks.
Place a medium skillet on the stove and set to medium high, once warm, place wheat tortillas in pan ( 1 at a timed), and heat them up.
To prepare the wraps take 1/4 cup of quinoa and add to tortilla, add 3oz chicken, couple slices of avocado, a small amount of lettuce, and 1 tbsp of BBQ sauce. Roll the wrap and slice into 1/4" slices and serve.
Portions:
Male: 2 wraps with 1 cup sun chips
Female: 1 wrap and 1/2 cup chips
Man O Man I sure am glad I found this Quinoa it has so many uses.
Preheat grill to 350 degrees.
Slice a quarter head of iceberg lettuce and 1 avocado. Chop 1/4 cup fresh parsley and a 1/4 cup fresh cilantro, place to the side.
Prepare Quinoa according to directions on package. Once the Quinoa has cooked for the 12 minutes add the cilantro, parsley, 1 tsp garlic salt and 1/2 tsp black pepper. Mix together and let stand for the required time.
Sprinkle the chicken with garlic salt, herb seasoning and black pepper and place on the grill. Cook for 10 minutes, 5 minutes a side. Once cooked slice chicken into small chunks.
Place a medium skillet on the stove and set to medium high, once warm, place wheat tortillas in pan ( 1 at a timed), and heat them up.
To prepare the wraps take 1/4 cup of quinoa and add to tortilla, add 3oz chicken, couple slices of avocado, a small amount of lettuce, and 1 tbsp of BBQ sauce. Roll the wrap and slice into 1/4" slices and serve.
Portions:
Male: 2 wraps with 1 cup sun chips
Female: 1 wrap and 1/2 cup chips
Man O Man I sure am glad I found this Quinoa it has so many uses.
Monday, August 24, 2009
Back to school
Hey guys this is Mar. I am a little busy with the new semester starting so no new recipes until next Monday. I need a couple of days to get my schedule down.
If any of you have a favorite recipe to share now is the time.
Peace out bitches!
~Mario
Friday, August 21, 2009
Mar's Baked Chicken Basil Bites with Quinoa Taboule
For the Taboule I followed the directions on my package of Quinoa.
Take 2 cups of cooked Quinoa (follow directions on package) place in large mixing bowl, add 1 cup chopped parsley, 1/2 cup chopped green onion, 1 tsp dried mint, 1 minced garlic clove, 1 tbsp fresh minced basil, 1/2 cup fresh lemon juice, 1/4 cup olive oil, 1/4 tsp salt, and 1/8 tsp white pepper. Mix together and refrigerate for 1 hour.
Rinse 1 cup fresh basil and chop, mince 3 serrano peppers and place to the side. Cut 3 mozzarella sticks into quarters, place to the side.
Take 2 large chicken breasts, pound with meat tenderizer, cut in half widthwise, and then slice lengthwise ( about 1 1/2" wide). Sprinkle both sides with pepper and salt and place strips to the side.
Preheat oven to 350 degrees.
Place chicken slices, 1 at time, on a cookie sheet, add a 1/4 slice of mozzarella, a couple pieces of basil, and a light sprinkle of minced serrano. Roll the chicken end to end and tie with cooking string. Once all bites have been rolled place in oven and cook 20 minutes.
While the bites are cooking mince one cup dried cranberries.
Once the bites are cooked brown with broiler then remove from oven and serve.
Portions:
Male: 6 oz of chicken bites, sprinkled with minced cranberries and 1 cup Quinoa Taboule.
Female: 3 oz of chicken bites, sprinkled with minced cranberries and 1/2 cup Quinoa Taboule.
It's Friday nite and Lit Tonite has got it rite!
~Mario
Take 2 cups of cooked Quinoa (follow directions on package) place in large mixing bowl, add 1 cup chopped parsley, 1/2 cup chopped green onion, 1 tsp dried mint, 1 minced garlic clove, 1 tbsp fresh minced basil, 1/2 cup fresh lemon juice, 1/4 cup olive oil, 1/4 tsp salt, and 1/8 tsp white pepper. Mix together and refrigerate for 1 hour.
Rinse 1 cup fresh basil and chop, mince 3 serrano peppers and place to the side. Cut 3 mozzarella sticks into quarters, place to the side.
Take 2 large chicken breasts, pound with meat tenderizer, cut in half widthwise, and then slice lengthwise ( about 1 1/2" wide). Sprinkle both sides with pepper and salt and place strips to the side.
Preheat oven to 350 degrees.
Place chicken slices, 1 at time, on a cookie sheet, add a 1/4 slice of mozzarella, a couple pieces of basil, and a light sprinkle of minced serrano. Roll the chicken end to end and tie with cooking string. Once all bites have been rolled place in oven and cook 20 minutes.
While the bites are cooking mince one cup dried cranberries.
Once the bites are cooked brown with broiler then remove from oven and serve.
Portions:
Male: 6 oz of chicken bites, sprinkled with minced cranberries and 1 cup Quinoa Taboule.
Female: 3 oz of chicken bites, sprinkled with minced cranberries and 1/2 cup Quinoa Taboule.
It's Friday nite and Lit Tonite has got it rite!
~Mario
Thursday, August 20, 2009
Marie’s Oat Bars
A breakfast surprise!
Preheat oven to 350 degrees.
In a large mixing bowl combine 2 tbsp smart balance, 1 cup brown sugar, and 2 tsp vanilla. Mix with electric mixer for 1 minute. Add the equivalent of 2 eggs using pure egg whites; mix with electric mixer until thoroughly mixed.
Add 2 cups instant oats, 1 ½ cups wheat flower, 1 tsp baking powder, 1 tsp cinnamon, and 1 tsp pumpkin spice, mix with electric mixer until combined.
Mash 2 bananas and add to dough, add 1 cup blue berries (frozen will work just fine), and 1 cup raspberries (frozen will work here also), combine with electric mixer thoroughly. Any of your favorite fruits can replace blueberries and raspberries. Try some of these combos, bananas & chocolate chips, strawberries, bananas, & walnuts. You get the idea be creative.
Coat large rectangular pan with Pam, add dough to pan and spread out evenly. Place in oven and cook for 30 minutes.
Once cooked let cool and then slice into bars. Place into a zip lock bag and put in fridge (these bars taste the best after being cooled completely in fridge over night).
Oat bars are great for dessert or with coffee in the morning!
Enjoy!
~Mario
Preheat oven to 350 degrees.
In a large mixing bowl combine 2 tbsp smart balance, 1 cup brown sugar, and 2 tsp vanilla. Mix with electric mixer for 1 minute. Add the equivalent of 2 eggs using pure egg whites; mix with electric mixer until thoroughly mixed.
Add 2 cups instant oats, 1 ½ cups wheat flower, 1 tsp baking powder, 1 tsp cinnamon, and 1 tsp pumpkin spice, mix with electric mixer until combined.
Mash 2 bananas and add to dough, add 1 cup blue berries (frozen will work just fine), and 1 cup raspberries (frozen will work here also), combine with electric mixer thoroughly. Any of your favorite fruits can replace blueberries and raspberries. Try some of these combos, bananas & chocolate chips, strawberries, bananas, & walnuts. You get the idea be creative.
Coat large rectangular pan with Pam, add dough to pan and spread out evenly. Place in oven and cook for 30 minutes.
Once cooked let cool and then slice into bars. Place into a zip lock bag and put in fridge (these bars taste the best after being cooled completely in fridge over night).
Oat bars are great for dessert or with coffee in the morning!
Enjoy!
~Mario
Wednesday, August 19, 2009
Marie’s Crunchy Green Chile Chicken Stew
Rinse and chop 3 red potatoes and 1 white onion. Mince 4 garlic cloves, dice 2 tomatoes, and peel and chop 3 cups of fresh green chile (canned green chile can be used ). Keep the veggies separated.
Take 2 chicken breasts and chop into chunks set to the side.
Set oven temp to 350 and preheat.
Take large stock pot and add 2 tbsp of olive oil turn heat to medium high, once hot add the chicken and brown slightly (you only need to cook the outside of chicken ). Once browned remove chicken and add 1 tbsp of smart balance to the pot, melt the butter and then add the garlic and the onion cook until they are transparent. While the garlic and the onions are cooking scrape the bottom of releasing all the browned pieces from the pot.
Once translucent add the browned chicken and 2 cans of fat free chicken broth set temp to medium. Add potatoes, green chile, 1 tsp of fresh ground pepper corn, and 1 tsp cumin, cook for 30 minutes stirring occasionally, if the stew is too watery you can add instant potato flakes to thicken (be careful to not overdo it no one wants to eat paste!). Once done add salt to taste.
While the stew is cooking take 5 yellow corn tortillas and slice into strips, place on a cookie sheet and spray with Pam. Place in oven and cook until crunchy about 7-10 minutes. Once cooked remove from oven and set to the side.
Portions:
Male: 2 ½ cups stew with a handful of tortilla strips and ¼ cup of shredded low fat cheese.
Female: 1 ½ cups stew with a handful of tortilla strips and 1/8 cup of shredded low fat cheese.
Stew is the best put your New Mexico Green Chile to the test! Stay tuned for another of Marie's creations tomorrow.
~Mario
Take 2 chicken breasts and chop into chunks set to the side.
Set oven temp to 350 and preheat.
Take large stock pot and add 2 tbsp of olive oil turn heat to medium high, once hot add the chicken and brown slightly (you only need to cook the outside of chicken ). Once browned remove chicken and add 1 tbsp of smart balance to the pot, melt the butter and then add the garlic and the onion cook until they are transparent. While the garlic and the onions are cooking scrape the bottom of releasing all the browned pieces from the pot.
Once translucent add the browned chicken and 2 cans of fat free chicken broth set temp to medium. Add potatoes, green chile, 1 tsp of fresh ground pepper corn, and 1 tsp cumin, cook for 30 minutes stirring occasionally, if the stew is too watery you can add instant potato flakes to thicken (be careful to not overdo it no one wants to eat paste!). Once done add salt to taste.
While the stew is cooking take 5 yellow corn tortillas and slice into strips, place on a cookie sheet and spray with Pam. Place in oven and cook until crunchy about 7-10 minutes. Once cooked remove from oven and set to the side.
Portions:
Male: 2 ½ cups stew with a handful of tortilla strips and ¼ cup of shredded low fat cheese.
Female: 1 ½ cups stew with a handful of tortilla strips and 1/8 cup of shredded low fat cheese.
Stew is the best put your New Mexico Green Chile to the test! Stay tuned for another of Marie's creations tomorrow.
~Mario
Tuesday, August 18, 2009
Pineapple Grilled Chicken Topped with Habanero Pineapple Sauce
Place the chicken in a Tupperware container, add 1 can of sliced pineapple and 1/2 tsp crushed black peppercorn . Mix together and place in fridge.
Fire up the grill and bring temp up to 350 degrees.
In a small sauce pan add the juice of 1 can of sliced pineapples and half the sliced pineapples, mince 1/2 of a habanero and add to the sauce. Set on medium low and simmer until sauce becomes thicker ( the consistency of syrup).
Now steam cauliflower for 10 minutes, remove from steamer, and place into mixing bowl. Add 1 tbsp Smart Balance and mix at high speed until the cauliflower is creamy. The texture is not quite like mashed potatoes but it is close. Add salt and pepper to taste, cover and set in microwave to keep warm.
Once sauce begins to thicken place the chicken on the grill and cook 5-7 minutes preside or until pink is all gone from the middle of the chicken. As the chicken gets close to being cooked add the slices of pineapple to the grill.
Portions:
Male: 6oz grilled chicken topped with 2-3 slices of grilled pineapple, 2 tbsp of sauce and 1 cup of cauliflower (mashed potato style).
Female: 3oz grilled chicken topped with 1-2 slices of grilled pineapple, 1 tbsp of sauce and 1/2 cup of cauliflower (mashed potato style).
FIRE!!!! Look out this stuff is blazin!!
~Mario
Fire up the grill and bring temp up to 350 degrees.
In a small sauce pan add the juice of 1 can of sliced pineapples and half the sliced pineapples, mince 1/2 of a habanero and add to the sauce. Set on medium low and simmer until sauce becomes thicker ( the consistency of syrup).
Now steam cauliflower for 10 minutes, remove from steamer, and place into mixing bowl. Add 1 tbsp Smart Balance and mix at high speed until the cauliflower is creamy. The texture is not quite like mashed potatoes but it is close. Add salt and pepper to taste, cover and set in microwave to keep warm.
Once sauce begins to thicken place the chicken on the grill and cook 5-7 minutes preside or until pink is all gone from the middle of the chicken. As the chicken gets close to being cooked add the slices of pineapple to the grill.
Portions:
Male: 6oz grilled chicken topped with 2-3 slices of grilled pineapple, 2 tbsp of sauce and 1 cup of cauliflower (mashed potato style).
Female: 3oz grilled chicken topped with 1-2 slices of grilled pineapple, 1 tbsp of sauce and 1/2 cup of cauliflower (mashed potato style).
FIRE!!!! Look out this stuff is blazin!!
~Mario
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