Thursday, December 17, 2009

QUICK AND EASY CHICKEN TACOS

1 can (12.5 oz) chicken breast meat, drained
1 tbsp dry taco seasoning mix
1 tbsp canola oil
1/4 cup sliced green onions
1/2 cup sliced red onions
1/2 cup yellow bell pepper strips
1/2 cup red bell pepper strips
4 flour tortillas (6-in size), warmed
fresh cilantro, chopped

Sprinkle drained chicken meat with 1 teaspoon of the taco seasoning mix; set aside. In a 10-inch non-stick frying pan, heat the oil on medium heat. Add the onions and peppers to the oil; sprinkle with the other two teaspoons of the taco seasoning mix. Stir-fry over medium heat until the vegetables are crisp tender. Carefully toss the chicken into the onions and peppers until heated through. Stir about 1/2 cup of the chicken mixture onto one side of each of the warmed tortillas; fold over. Garnish with fresh cilantro, if desired.

Monday, December 14, 2009

ORANGE TERIYAKI GLAZED SALMON FILET

1/3 cup orange marmalade
3 tbsp teriyaki marinade
1/8 tsp fresh ground black pepper
1 lb salmon filet, approximately 1-inch thick

In a small saucepan combine the orange marmalade, the teriyaki marinade, and the fresh pepper. Stir the mixture together over low heat until the marmalade is melted and the mixture is well combined. Allow mixture to cool to room temperature. Take out 3 tablespoons of sauce and set the rest aside.

Place the salmon with the skin side down in a glass baking dish. Brush the 3 tablespoons of the sauce of the top of the salmon. Marinade in the refrigerator for 20 to 30 minutes.

Prepare the grill for direct cooking by oiling the grid. Grill the salmon over medium-high heat for 5 minutes on each side or until the salmon begins to flake with a fork. Serve with the remaining sauce.

Yield: 4 servings at 283 calories, 23 g protein, and 19 g carbs per serving.