Do you ever have those nights when you’re like… NOTHING sounds good to eat but you’re super hungry? That’s where these come in. Make ’em. Try ’em. Serve them forever!
Ingredients
4 large eggs
2 tablespoons unsalted butter
small, 4-inch corn or flour tortillas, your preference!
1 avocado, thinly sliced
1 green onion, thinly sliced
1/4 cup sliced cherry tomatoes
1/4 cup chopped fresh cilantro
1/4 cup salsa for topping
1/4 cup crumbled queso fresco cheese
1 tablespoon nori furikake seasoning
Instructions
Heat a large nonstick skillet over medium-low heat and add 1 tablespoon of butter. Lightly beat the eggs until just combined and then pour in the skillet. Stir and toss until the eggs cook, and right before them firm up, stir in the remaining tablespoon of butter and toss until it’s incorporated in the scrambled eggs.
To assemble the tacos, add the sliced avocado on the bottom. Top with the eggs, tomatoes, some green onion, cilantro, salsa, queso fresco and a touch of furikake if you’d like. Devour!
Serves: 2 – Is easily multiplied
-Courtesy How Sweet Eats
Ingredients
1 fresh pineapple, peeled, cored and cubed (about 3 cups), divided
1/2 cup plain or coconut Greek yogurt
2 tablespoons plus 1/2 cup chopped fresh cilantro, divided
3 tablespoons lime juice, divided
3/4 teaspoon salt, divided
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon chili powder
4 boneless skinless chicken breast halves (6 ounces each)
3 cups fresh cauliflower florets (about 1/2 small cauliflower)
1 tablespoon canola oil
1 small red onion, finely chopped
Optional: Toasted sweetened shredded coconut or lime wedges
Directions
For marinade, place 1 cup pineapple, yogurt, 2 tablespoons each cilantro and lime juice, 1/4 teaspoon salt, pepper flakes and chili powder in a food processor; process until blended. In a large bowl, toss chicken with marinade; refrigerate, covered, 1-3 hours.
In a clean food processor, pulse cauliflower until it resembles rice (do not overprocess). In a large skillet, heat oil over medium-high heat; sauté onion until lightly browned, 3-5 minutes. Add cauliflower; cook and stir until lightly browned, 5-7 minutes. Stir in 1 cup pineapple and the remaining 1 tablespoon lime juice and 1/2 teaspoon salt; cook, covered, over medium heat until cauliflower is tender, 3-5 minutes. Stir in remaining 1/2 cup cilantro. Keep warm.
Preheat grill or broiler. Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat or in a greased foil-lined 15x10x1-in. pan. Grill, covered, or broil 4 inches from heat until a thermometer reads 165°, 4-6 minutes per side. Let stand 5 minutes before slicing.
To serve, divide cauliflower mixture among 4 bowls. Top with chicken, remaining 1 cup pineapple and, if desired, coconut and lime wedges.
-Courtesy of Taste of Home
Ingredients
1 cup honey teriyaki marinade
1 pound boneless skinless chicken breasts
6 cups torn romaine
3 medium kiwifruit, peeled and sliced
1 can (20 ounces) unsweetened pineapple chunks, drained
1 can (11 ounces) mandarin oranges, drained
2 celery ribs, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 cup fresh raspberries
1 cup sliced fresh strawberries
3 green onions, chopped
1/2 cup salted cashews
1/3 cup reduced-fat poppy seed salad dressing
Directions
Place marinade in a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade.
Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°.
Slice chicken. Divide the romaine, kiwi, pineapple, oranges, celery, peppers, raspberries and strawberries among six plates; top with chicken. Sprinkle with green onions and cashews. Drizzle with salad dressing.
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