Posts Tagged ‘Garlic’

Lemon mustard rosemary chicken

Lemon mustard rosemary chicken

My mom and I love the healthy lemon-rosemary chicken meal at Johnny Carinos.  After hanging out with mom this past weekend not only did I come home with a new table runner, but also a new twist on my chicken recipe.

  • 3 chicken breasts
  • Juice of 1 lemon plus zest or 1/2 cup lemon juice
  • 2 garlic cloves chopped
  • 2 t dried rosemary
  • 1 T brown mustard
  • 1/2 cup sweet pepper
  • Dash of pepper


Combine all ingredients and marinate for 30 minutes.  Cook in frying pan at medium to high heat with remaining marinate.  Serve with couscous or rice.


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Ginger-Peanut Chicken Salad Wraps

Ginger-Peanut Chicken Salad Wraps

Ever get bored and need a lil distraction at work?  Certainly!  At times I get frusterated with dealers, suppliers, and other employees…how do I relieve the tension?  You  Tube: animals falling asleep or panda sneezing.  The possibilities are endless.  Also, while eating lunch, I usually look at what to make for supper. 

The wraps are great.  I like the lime and ginger; I zapped it in the mic for 15 seconds, the heat helped the flavors meld.    I didn’t use cucumbers.   TIP:  Ginger stays wells in the freezer.

You can use left over chicken breasts for an even faster meal.  And you can substitute slices of breast meat from prepackaged rotisserie chicken, which makes the preparation easier, but the dish will be a little higher in fat and sodium.


8 servings (serving size: 1 wrap)


  • 1  teaspoon  olive oil
  • 6  (4-ounce) skinned, boned chicken breast halves
  • 1  cup  chopped seeded peeled cucumber
  • 3/4  cup  chopped red bell pepper
  • 1 1/2  tablespoons  sugar
  • 1  tablespoon  minced peeled fresh ginger
  • 3  tablespoons  fresh lime juice
  • 1  tablespoon  low-sodium soy sauce
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground red pepper
  • 1  garlic clove, crushed
  • 1/4  cup  creamy peanut butter
  • 2  tablespoons  water
  • 3  tablespoons  chopped fresh cilantro
  • 8  (8-inch) fat-free flour tortillas
  • 4  cups  chopped romaine lettuce


Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.

Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.

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Every summer my dad harvest many tomatoes which are canned or made into salsa.  My sister-in-law Erica introduced our family to an awesome salsa recipe about 5 years ago.  Every summer she makes it when we have fresh tomatoes.  So I dug out the corn that I froze from this summer and the other ingredients to make this summer tradition.  

However, after finishing and taking a few nibbles, my joy was short lived.  I lost a part of my tooth!  Maybe the dentist will accept  salsa for payment.

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