Strawberry Mango Smoothie
October 9, 2014
This recipe is so simple and delicious! I came up with this one just by experiencing with different fruits and this tastes just like one out of Jamba Juice. Just blend until smooth in your blender.
*Just eyeball everything, I will put some measurements, but feel free to adapt.
2 Plain or Strawberry Greek yogurt individual containers
Handful of frozen strawberries
10 cubes of pineapple (2 thick rings)
3/4 cup of frozen mango juice (about one large square)
Turkey Feta Wrap
August 13, 2014
I am in love with Maria Menounos’ books Everygirl Guide to Life and Everygirl Guide to Diet and Fitness. She is inspirational and teaches you how to live and organized, healthy, and fulfilling life. I adapted this recipe from her books.
1 lb. Ground Turkey
1 Large Tomato, chopped
1 Red Onion, chopped
1 Cup Crumbled Feta
4 Whole Wheat Pita Pockets
Cook turkey on medium heat until brown and fully cooked. Let cool. In a mixing bowl, combine all ingredients and stuff into pita pockets.
Crispy Chicken Fingers
August 13, 2014
I make these so often for me and my family. I got the recipe from Rachel Ray and I have been making it for years.
1 cup corn flakes
1 cup plain bread crumbs
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
3 tablespoons vegetable oil
1 1/2 pounds chicken breast tenders, 2 packages, cut into 2-inch pieces
1/3 cup all-purpose flour
2 eggs, beaten
For Dipping Sauce:
1/4 cup honey mustard
1/4 cup barbecue sauce
Turn the oven on to 375 degrees F.
In a pie pan or other shallow, large dish, pour out the corn flakes. Crush the cereal up with your hands. Mix in bread crumbs, sugar, salt, pepper, and allspice – your SECRET ingredient.
Drizzle about 3 tablespoons vegetable oil evenly over the breading, tossing and turning it to mix the oil all through the bread crumbs and crushed-up corn flakes. Pour the oil out slowly. A vegetable oil bottle has a big opening so, 3 tablespoons will pour out pretty quickly, probably by the time you can count to 5.
Cut the chicken fingers into toes, 2-inch pieces. Turn the chicken in flour, eggs and then in the special crunchy breading. Arrange the chicken toes on a nonstick baking sheet. Place the chicken toes in the oven and cook 15 minutes or until crisp and brown all over.
Mix together honey mustard and barbecue sauce in a small bowl. Serve hot chicken toes with honey mustard and barbecue sauce for dipping.
Peruvian Chicken Chaufa
Going back to my Peruvian roots. This is an adaptation of a chaufa.
2 tablespoons Peanut Oil
2 cups Basmanti rice/ brown rice
1 pat butter (options)
Soy sauce to taste
2 chicken breasts, cubed
1 red bell pepper, chopped
1/2 cup green onions, chopped
On medium heat cook rice with 3 cups of water (I also like to add butter). Let boil and then turn down to low heat. Place rice into bowl and into the fridge. On a large frying pan, cook chicken, until fully cooked. Remove chicken to another bowl. On high heat, in the same pan that the chicken was in, let the peanut oil get very hot and then add the eggs. Remove the rice from the fridge and add it with the eggs. Add soy sauce. Add the bell pepper and chicken. Let cook for about 2 minutes more and then serve. Top with green onions. Enjoy!