![]() In a separate, medium saucepan, add mangoes, red bell pepper, chopped scallions, grated ginger, orange juice, apple cider vinegar, 1/4 tsp. Season with salt, bring to a boil, reduce heat to simmer, cover and continue to cook until rice is soft and liquid is absorbed, about 20-25 minutes. Stir in 1 cup light coconut milk, and 1/2 cup water. Add 1 cup Basmati rice and toast the rice for 2-3 minutes, stirring constantly. In a medium saucepan, heat 1 Tbsp olive oil on high heat. Spoon the veggie mixture into the pita pockets and serve.ġ tsp fresh grated ginger (I used my zesting tool) ![]() Spread some of the softened goat cheese on both sides of the inside of the pita pockets. ![]() Cut in half and open the pockets with a butter knife. Heat the pitas in the microwave for about 30 seconds. Stir until combined and continue to cook on medium heat for 3-4 minutes, until veggies are soft. Season with Italian or Mediterranean seasoning, garlic powder and salt & pepper to taste. Add the bell peppers, sun dried tomatoes and mushrooms. Heat a large skillet on medium heat and spray with olive oil cooking spray. garlic and herb goat cheese, softenedġ/2 tsp. Cut in half with a very sharp knife and serve.ĥ oz. Roll the ends of the tortilla in first and then wrap the sides around, just like a burrito. Flatten it out so that it reaches about 2" from the sides.Īdd 1/4 of the chicken and veggie mixture to the center of each tortilla. Lay them out flat and spread about 3/4 cup of the cooked white rice in the center of the tortilla. Heat the tortilla wraps on a gas burner or in the microwave for 30 seconds. Add the broccoli and teriyaki sauce and continue to cook for another 2-3 minutes until the chicken is cooked through completely and the broccoli is just a bit tender. Continue to cook on medium heat for about 5-7 minutes until the chicken is almost cooked through and the carrots are soft. Season with salt, pepper and garlic powder. Spray a large skillet with cooking spray and heat on medium heat. Yoshida's Sweet Teriyaki Marinade & Cooking Sauce boneless, skinless chicken breast tenders, cubedģ large carrots, peeled and cut on a bias (1/4" slices)Ĥ large spinach tortilla wraps (I use Mission)ġ/2 cup Mr. Top with fresh basil and a dusting of Parmesan cheese.ġ lb. To Serve: Place the desired amount on a serving plate. Stir the pasta back in and add the grape tomatoes. Season with herbs de provence, garlic powder and salt & pepper to taste. Stir and cook on medium heat for 2-3 minutes. Heat the olive oil in a large skillet or wok on medium heat. Boil for about 7 minutes until the noodles are soft. Bring a large pot of salted water to a boil.
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