Finish Up Those Greens!

Now that summer has officially arrived, I am excited to say that there has been a change in seasonal produce found in my CSA box, as well as farmer’s markets in the Triangle area. It is out with the greens, and in with the bright and colorful fruits and veggies! Summer weather offers such a wide variety of fruits and vegetables, such as blueberries, blackberries, raspberries, eggplant, potatoes, peppers, canteloupe, peas, onions, peaches…the list goes on and on!

Here are a couple good recipes that I have developed that put the remainder of your cabbage, lettuce, kale, and greens to good use. They are also great ways to utilize your leftover chicken! Enjoy!

Chicken Tacos

This is a great recipe to use when you have leftover rotisserie chicken from a previous meal. Serves 4.

Ingredients:

1 store-bought rotisserie chicken

2 cups red or green salsa

8 taco shells or tortillas

1 cup (4 ounces) grated cheddar cheese

8 sprigs fresh cilantro (optional)

½ cup roma tomatoes, diced

1 cup green leaf lettuce, shredded

1 avocado, chopped

1 lime, quartered

Preparation:

1. Remove the meat from the chicken and shred (or utilize your leftover chicken)

2. Heat the salsa in a skillet over medium heat. Add the chicken and heat until warmed through.

3. Fill the taco shells or tortillas with the chicken and top with cheese and other toppings, if desired. Serve with avocado and lime wedges on the side.

Mandarin Chicken with Broccoli and Veggies

Ingredients:

2 cups broccoli florets

1 tbsp. vegetable or sunflower oil

1.5 lb boneless, skinless, organic chicken breasts, thinly sliced

1 ½ tsp finely chopped garlic

1 cup LaChoy Orange Ginger Stir Fry Sauce

1 11-ounce can mandarin oranges, drained

3 cups cooked brown rice

Optional: add fresh snow peas, sugar snap peas, and napa cabbage

Optional: ¼ cup sliced raw almonds

Preparation:

1. Wash, drain, and dry all fresh vegetables. Prepare brown rice according to package directions.

2. Heat oil in work or large skillet over high heat. Add chicken and garlic, cook and stir 3-6 minutes or until chicken is browned and garlic is fragrant.

3. Add broccoli and any additional vegetables along with stir-fry sauce to wok or skillet, cook 1-2 minutes. Cook until hot and sauce is slightly thickened.

4. Remove from heat, add mandarin oranges and sliced almonds. Serve over rice.

 FYI: Another way to use up your greens and to make your meals healthier is to use napa cabbage leaves as lettuce wraps for your chicken or tuna salad! Not only does this give your sandwich some crunch, but it reduces the caloric content of the meal, and adds additional nutrients and fiber to your diet! I just tried this idea this weekend and it was inexpensive and delicious!

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