Tropical Chicken Wrap

I live in an apartment that has one of the AC units in the wall.  It cools a 8 foot radius of the living room.  It's not even worth having the dang thing on...unless it's over 100 degrees and I'm stuck to the leather couch.

Cooking...has become ridiculous.  I really can't even boil water without heating the kitchen so much that I swear I'm going to pass out.

We've been ordering a lot of pizza and eating lot's of cereal.

I can't keep doing this....so I decided to come up with some no cook options!

The first one....a wrap! This one was loved by all and contained the contents of my pantry.  I have a crap load of oranges and nuts. I'm excited to see what else I can add to this once I actually go grocery shopping.

Tropical Chicken Wrap

2 cups of cooked chicken (i boiled mine), shredded
1 can of mandarin oranges, drained
1/4 cup cashews, chopped
1/4 teaspoon salt
pepper to taste
1/3 cup of mayonnaise
1 cup romaine lettuce, chopped
flour tortillas


Combine chicken, oranges, cashews, salt, pepper and mayonnaise in a bowl.  Warm tortillas and place handful of lettuce in the middle, add chicken and roll it up!

Serves 4

Coconut Curry Chicken

I love curry! We don't get out to Indian or Thai restaurants much because my children don't care for it so I've had to learn to make some of my favorite dishes at home.

This is my favorite and I make it at least once a month. My husband prefers when I make it with dark meat.

Coconut Curry Chicken

1 lb skinless chicken breast or thighs, cut into bite-sized pieces
1 tbsp oil (olive, coconut, peanut)
1/2 medium onion, chopped
1 medium red bell pepper, chopped
2 tbsp curry powder
1 tbsp garam masala
1 tsp cayenne powder
salt to taste
1 can coconut milk

Heat oil in a skillet over medium heat.  Add onion and pepper, stir and cook until onion is soft.  Add the spices and cook for a few minutes.  Add the chicken and cook until almost cooked through.  Add the coconut milk, bring to boil and simmer for 5 minutes.

Serve with white rice.

Puerto Rican Chicken in Green Sauce

I was feeling all domestic today so I threw my apron on and decided to actually cook something.

I found this recipe in Food & Wine's December 2010 issue and I thought it sounded so great because I love cilantro! I was intoxicated by the smell of my food processor blending all of these veggies together. I love using this machine because it makes life so much easier....except for the fact that it lives in the hall closet in my little apartment.

I decided to leave the jalapeno seeds in because I was making this for me and my husband and the children wouldn't be eating it. It is nice and spicy! I think if you leave them out you could serve it to your kids.

I also won't use drumsticks again. It took forever for the them to cook. The boneless thighs were ready long before the drumsticks. If you're using bone in chicken...use the new cook times that I've indicated in the recipe. I also recommend cutting the chicken into smaller piece so that it's easier to eat.

This dish is delicious with lots of salt and lime.  Kind of like Jose Cuervo.  

Puerto Rican Chicken in Green Sauce
adapted from Food and Wine December 2010
my changes in italics

4 skinless, boneless chicken breasts, cut into 1 inch chunks
4 skinless, boneless chicken thighs, cut into 1 inch chunks
Salt and freshly ground pepper
1 teaspoon ground cumin
4 cups packed cilantro leaves
6 garlic cloves, halved
2 large jalapeños, seeded and chopped
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/4 cup dry white wine
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 cups chicken stock or low-sodium broth
1 1/4 pounds medium red skinned potatoes, cut in half and then sliced 1/4 inch thick
6 limes, cut in wedges
Steamed rice and lime wedges, for serving


Season the chicken with salt, pepper and the cumin. Let stand for 10 minutes.


Meanwhile, in a food processor, combine the cilantro, garlic, jalapeños, onion, red and green bell peppers, wine and 2 tablespoons of the olive oil and puree.


Transfer the puree to a slow cooker and stir in the chicken stock. Add the chicken. Cover and cook on high for 1 hour and 45 minutes 2 hours and 15 minutes, shifting the chicken a few times, until the chicken is cooked through.


Stir the remaining 1 tablespoon of olive oil into the stew. Season the potatoes with salt and pepper and nestle them into the stew. Cover and cook on high, shifting the potatoes a few times, until tender, about 30 minutes 45 minutes. Season the stew with salt and pepper.


Spoon the potatoes into shallow bowls and drizzle with olive oil. Arrange the chicken on the potatoes and ladle the sauce all around. Put in a bowl and serve with rice and lime wedges.

Feta Chicken and Zucchini

I thought it was going to rain this afternoon so I'd be safe using my oven. It didn't and now it's hot in the apartment but the dinner was soooo good! Half of my children really liked it.

Feta Chicken with Zucchini
Adapted from Real Simple Magazine


2 tablespoons olive oil
1 lemon
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1/4 teaspoon kosher salt
2 medium zucchini
1/8 teaspoon black pepper
1/3 cup (about 2 ounces) crumbled Feta

Heat oven to 400° F. Drizzle 1/2 tablespoon of the oil in a roasting pan. Remove the zest from the lemon in thin strips. Thinly slice the lemon. Place half the slices in the pan.

Rinse the chicken and pat it dry with paper towels. Place it on top of the lemon slices and season with 1/8 teaspoon of the salt.

Slice each zucchini in half lengthwise, then slice each half into 1/4-inch-thick half-moons. In a bowl, combine the zucchini, pepper, and the remaining oil, lemon slices, and salt; toss. Spread the zucchini mixture around the chicken and sprinkle the Feta over the top.

Bake until the chicken is cooked through, 25 to 35 minutes.  Divide the chicken, zucchini mixture, and lemons among individual plates.  I served this with a side salad and a roll for the kids.



Calories:270
Fat:8
Carb:5
Fiber: 1.2
Protein:42