Al Dente: An Italian term meaning "to the tooth." Pasta is cooked tender, but still firm. It's still has a slightly resistant consistency when you bite into it.
Deglaze: Add stock, wine or water to the pan after meat has been cooked and removed. When the liquid is added, it loosens the flavor from the pan to make a sauce for the meat.
Saturday, August 23, 2008
Lowfat Southwestern Chicken Wraps
3/11/08 Lowfat Southwestern Chicken Wraps
My own recipe, with acknowledgements to Rachel Ray's 30 Minute Meals for her Black Bean & Corn Salad recipe.
Ingredients:
2 generous cups of cooked chicken, diced into small pieces
12 Whole Grain 6 inch Tortillas
Approx. 1 cup lowfat shredded cheddar cheese
Black Bean & Corn Salad (recipe to follow)
I use my little George Foreman Grill to melt the cheese and warm the wrap through. This will also work with a panini maker, sandwich maker or any other small grilling type device with a hinged lid.
Into the center of each tortilla spoon out 2 tbsp. of the diced chicken, 2 tbsp. of the bean salad and 1 tbsp. of shredded cheese. Fold over the left and right sides of the tortilla onto the filling mixture and then starting from the bottom end, fold the tortilla over the mixture, rolling until the wrap is closed. Place seam side down onto your grill and lower the lid for 4 minutes. (My grill can do 4 wraps at a time). Slice in half and serve with chilled salsa and a dollop of lite sour cream. Shown here with Habernero Lime Salsa and a mixed baby green salad.
-------------------------------------------
(My version of) Rachel Ray's Black Bean & Corn Salad:
*this makes way more than what is needed for the wraps- leftovers can be used to top salads, as dip for nachos, as a base for black bean soup, omelette filling and much, much more; we never have trouble with leftovers!
1 (28 oz) can black beans, rinsed and drained
10 oz box frozen corn kernels
1 large red bell pepper, seeded and chopped
1/2 red onion, chopped
2 teaspoons ground cumin
4-5 teaspoons hot sauce, eyeball it (I like Frank's Red Hot)
Juice of 1 Lime
3 tablespoons olive oil
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
Serving Size: 2 Wraps
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 4 minutes (each- total cook time will depend on how many wraps your grill can fit at one time)
Yield: 6 servings
My own recipe, with acknowledgements to Rachel Ray's 30 Minute Meals for her Black Bean & Corn Salad recipe.
Ingredients:
2 generous cups of cooked chicken, diced into small pieces
12 Whole Grain 6 inch Tortillas
Approx. 1 cup lowfat shredded cheddar cheese
Black Bean & Corn Salad (recipe to follow)
I use my little George Foreman Grill to melt the cheese and warm the wrap through. This will also work with a panini maker, sandwich maker or any other small grilling type device with a hinged lid.
Into the center of each tortilla spoon out 2 tbsp. of the diced chicken, 2 tbsp. of the bean salad and 1 tbsp. of shredded cheese. Fold over the left and right sides of the tortilla onto the filling mixture and then starting from the bottom end, fold the tortilla over the mixture, rolling until the wrap is closed. Place seam side down onto your grill and lower the lid for 4 minutes. (My grill can do 4 wraps at a time). Slice in half and serve with chilled salsa and a dollop of lite sour cream. Shown here with Habernero Lime Salsa and a mixed baby green salad.
-------------------------------------------
(My version of) Rachel Ray's Black Bean & Corn Salad:
*this makes way more than what is needed for the wraps- leftovers can be used to top salads, as dip for nachos, as a base for black bean soup, omelette filling and much, much more; we never have trouble with leftovers!
1 (28 oz) can black beans, rinsed and drained
10 oz box frozen corn kernels
1 large red bell pepper, seeded and chopped
1/2 red onion, chopped
2 teaspoons ground cumin
4-5 teaspoons hot sauce, eyeball it (I like Frank's Red Hot)
Juice of 1 Lime
3 tablespoons olive oil
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
Serving Size: 2 Wraps
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 4 minutes (each- total cook time will depend on how many wraps your grill can fit at one time)
Yield: 6 servings
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