Ingredients
- 2 skinless, boneless chicken breast halves – cut into bite-size pieces
- 1 tablespoon chili powder, divided
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup chopped green bell pepper
- 1/2 cup chopped onion
- 2 jalapeno peppers, seeded and minced
- 1 large tomato, cut into chunks
- 10 drops hot pepper sauce
Directions
- Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
- In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.
Ingredients
- 1 large DOLE® Onion, chopped
- 1 tablespoon peanut oil
- 1 (20 ounce) package ground turkey
- 1 cup bottled Thai peanut satay sauce, divided
- 2 tablespoons soy sauce, divided
- 1 tablespoon hoisin sauce
- 1 medium cucumber peeled and chopped
- 1/4 cup coarsely chopped fresh mint
- 6 (10 inch) flour tortillas
- 1 (6 ounce) package DOLE Butter Bliss
- small fresh mint leaves (optional)
Directions
- Saute onion in peanut oil in large skillet over medium-high heat 3 to 5 minutes or until onion starts to soften. Add turkey and saute 7 to 8 minutes or until cooked through.
- Stir in 1/2 cup satay sauce, 1 tablespoon soy sauce and hoisin sauce. Add cucumber and chopped mint; heat until hot.
- Whisk together remaining 1/2 cup satay sauce and 1 tablespoon soy sauce in small bowl.
- Assemble each wrap by spooning about 3/4 cup turkey mixture on each tortilla and topping with salad and mint leaves if desired. Fold in sides of tortilla and roll up. Cut in half and serve with satay soy sauce mixture.
Ingredients
- 1 (9 inch) refrigerated pie crust
- 2 teaspoons butter
- 3 leeks, chopped
- 1 pinch salt and black pepper to taste
- 1 cup light cream
- 1 1/4 cups shredded Gruyere cheese
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
- Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.
Ingredients
- 2 (15 ounce) cans pinto beans, drained and rinsed
- 1 cup salsa, divided
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup chopped tomatoes
- 7 (8 inch) flour tortillas
- 2 cups shredded reduced-fat Cheddar cheese
- 1 cup salsa
- 1/2 cup sour cream
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
- In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
- Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
- Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.
Ingredients
- 1 tablespoon olive oil
- 1 red onion, chopped
- 1 zucchini, coarsely chopped
- 1 yellow squash, coarsely chopped
- 1 carrot, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 1 yellow bell pepper, coarsely chopped
- 1/2 cup sliced baby portabella mushrooms
- 4 cups vegetable broth
- 1/2 teaspoon smoked sweet paprika
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh cilantro
- 1 (16 ounce) can chickpeas, drained
- 2 Roma tomatoes, sliced
- 2 cups dry couscous
- 1 teaspoon grated orange zest
- 1 tablespoon grated Parmesan cheese (optional)
- 1/2 teaspoon paprika (optional)
- 1 tablespoon finely chopped toasted almonds (optional)
Directions
- Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
- Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
- Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.
About the author
Staci
My mission is to help women rule the world...one Fempreneur at a time. If you want to start or grow your business, I want to help you reach your goal! Let's work together to create the dream life you deserve.
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