SLOW COOKER CHINESE CHICKEN QUINOA BOWLS, an extra recipe for March

CHINESE CHICKEN QUINOA BOWL (reviewed, revised and approved by my faithful readers)

INGREDIENTS

6 boneless chicken thighs

3 Tbsp soy sauce

1/2 cup honey

3 Tbsp lime juice

2 Tbsp worcestershire sauce

1 Tbsp grated ginger

1-2 Tbsp sriracha sauce (or powder and skip the flakes)

1/2 tsp red pepper flakes

1/4 tsp minced garlic (or 2 to 4 cloves and remove when done)

2 cups quinoa, cooked

Broccoli slaw

Pea pods

Avocado

Cilantro if desired

INSTRUCTIONS

1. Spray your slow cooker with nonstick spray. Place the chicken in the bottom. Mix together soy sauce, honey, lime juice, worcestershire, ginger. Sriracha, red pepper flakes, garlic and pepper. Pour into slow cooker on top of chicken. Cook on LOW 4 to 6 hours or HIGH 3 to 4 until chicken is cooked. Shred chicken with two forks, and let cook 15 minutes longer.

2. Assemble bowls with quinoa, broccoli slaw, pea pods, avocado, cilantro and any other toppings your like. Enjoy!!!!!

February 24, recipe, MEXICAN PIZZA

February 24, recipe
MEXICAN PIZZA (6 servings)

Ingredients
1 large (10 oz) prebaked thin-crust pizza crust
3/4 cup taco sauce
1 pkg (12 oz) precooked fajita-style chicken strips
1 1/4 cups frozen southwestern corn blend
1 cup shredded mexican or taco cheese blend
1/2 cup diced avocado
2 Tbsp chopped cilantro

Directions
Heat oven to 500 F. Spread crust with taco sauce, leaving 1/2 inch border around edge.

Sprinkle with chicken, frozen corn blend and cheese. Place directly on middle oven rack.

Bake 6 minutes or until crust is crisp and cheese melts. Sprinkle with avocado and cilantro; cut in wedges.

318 calories, 3 grams fiber

February 20, recipe, HUEVOS RANCHEROS

February 20, recipe
HUEVOS RANCHEROS (4 servings)

Ingredients
eight 6 to 7 in corn tortilles
nonstick cooking spray, 1 tsp vegetable oil
8 large eggs
4 oz monterey jack cheese with jalapeno peppers (also called pepperjack), shredded (1 cup)
1 ripe avocado, halved, pitted, peeled and sliced
1/2 cup thinly sliced radishes
1/4 cup minced cilantro
accompaniment: bottle salsa

Directions
Heat over to 350 F. Spray tortillas on both sides with a nonstick cooking spray. Arrange on baking sheet and bak 8 to 10 minutes until crisp.

Heat oil in a large nonstick skillet. Carefully break eggs into skillet, cover and cook over low heat 3 to 5 minutes until whites are set and yolks shake slightly when pan is jiggled.

Remove tortillas to serving platter. Sprinkle with cheese, top each with an egg, then avocado, radishes and cilantro, equally divided. Spoon on salsa at table.



calories 474, fiber 0

February 10, recipe, CALIFORNIA CHICKEN SANDWICH

February 10, recipe
CALIFORNIA CHICKEN SANDWICH (4 servings)

Ingredients
8 slices multigrain bread
1/2 cup bottled caesar-ranch light mayonnaise
12 oz sliced cooked chicken (about 2 cooked skinless boneless, chicken breasts)
1 avocado, sliced
1 red onion
1 cup red radishes sliced
1 cup alfalfa sprouts

Directions
Spread multigrain bread slices with caesar ranch light mayonnaise


Top each of 4 slices with 1/4 of the chicken, 1/4 sliced avocado, 1 thin slice red onion, 1/4 cup red radishes and 1/4 cup alfalfa sprouts

Cover with rest of bread

SIDE  baked potato chips

Calories 471, Fiber 6 grams

19. CHICKEN CAESAR SALAD

19, CHICKEN CAESAR SALAD

Ingredients

4 strips bacon
1 lb chicken tenders (about 8)
1/8 tsp each salt and pepper
2 medium tomatoes
1 ripe avocado
1 pkg (10 ) caesar salad kit with dressing, croutons and parmesan included

Directions

Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp. Drain on paper towels. REmove all but 1 Tbsp fat from skillet.

Season chicken with salt and pepper. Add to skillet, cover and cook over medium-high heat, turning once, 4 minutes or until golden and cooked through. Transfer to a cutting board; cut lengthwise in strips.

While chicken cooks, cut tomatoes in wedges, and halve, peel, pit and chop avocado.

Put lettuce in a large bowl and toss with the dressing. Divide among plates; top with chicken, tomatoes and avocado. Crumble on bacon; sprinkle with croutons and Parmesan.

4 servings: 399 calores 2 g dietary fiber

17. SOUTHWESTERN STEAK SALAD

17. SOUTHWESTERN STEAK SALAD, recipe

Ingredients