Are you excited? If not, you should be. Why you ask? Because Sunday is National Taco Day–and that’s something to celebrate!
One aspect I love about tacos is that they can be enjoyed all year round. You can never get tired of them because there is an abundance of varieties, flavors and styles to choose from. In honor of this glorious cuisine, I’ve put together 10 fiesta-worthy recipes to enjoy on this special day (or any day!).
You haven’t lived until you try Carl’s Bad Cravings’ Chili Lime Chicken Tacos with Grilled Pineapple Salsa! This is one recipe I’m keeping (and never letting go of).
Happy National Taco Day!
Hello again! This is Julia from the food blog JuliasAlbum.com (you can also ALWAYS find me on PINTEREST) with another recipe I made from the Better Homes and Gardens archives! This simple stir-fry of chicken and vegetables is not only delicious, super flavorful, and easy to make – it is also packed with protein (chicken) and fiber (vegetables). Chicken, broccoli, and yellow bell pepper stir-fried in Asian-flavored sauce make a great, healthy meal, low in fat, but high in protein and fiber. And, it takes only 30 minutes from start to finish:
There are three things that I really love about this recipe. First, the Asian-flavored sauce is amazing! It gives flavor to everything: chicken, broccoli, bell peppers. The sauce is also super easy to make. Just mix together water, soy sauce, hoisin sauce, cornstarch, ginger, and sesame oil. This combination of ingredients creates a really flavorful, well-balanced Asian-style sauce. The second thing I really love is that this recipe uses lots of vegetables that don’t taste bland at all, quite the opposite, you’ll be craving for more. Thirdly, thanks to all the protein (chicken) and the fiber (broccoli and bell peppers), this meal will keep you full and satisfied for many hours!
A simple Asian-style sauce uses just a few simple ingredients, like these:
The recipe takes only 30 minutes from start to finish and you will need only one cooking pan:
And, here are the changes I made to the original BHG recipe:
- I used 1/4 teaspoon of dry ginger instead of 1 teaspoon of grated fresh ginger – worked great!
- Mix the cornstarch with a small amount of cold water until it has the consistency of cream. Only then add this cornstarch mixture to the rest of the liquid ingredients. This will help avoid lumps.
- You might have to add extra water at the end of cooking, if the sauce is too thick.
I hope you’ll like this dish as much as I enjoyed it – Julia from JuliasAlbum.com
30-Minute (or Less) Chicken Recipes, Asian Recipes, Chicken, Chicken Recipes, Delish Dish, Easy Dinners, Healthy Recipes, Main Courses, Quick and Easy Recipes | Tags:
Asian, Asian recipes, bell peppers, broccoli, chicken, chicken dinner, chicken recipe, stir fry recipes, Vegetables
If you’re watching your waistline this summer, then let me introduce you to the beautiful, scrumptious world of lettuce wraps. It’s pretty simple, instead of using bread for a sandwich (or wrap), forgo the carbs and use lettuce. These special wraps can be made into any crazy combination your heart (or should I say stomach) desires. The fun part is experimenting with different recipes. Lettuce wraps are perfect for light lunch or an easy appetizer.
If you are looking for something with a kick…Then try these oven-fried Buffalo Chicken Lettuce Wraps by Sugar Dish Me. The breaded chicken mixed with quinoa, avocado, blue cheese and tomatoes are certain to keep your tummy happy long past dinner time.
If you are a die-hard bacon lover…Then make your BLT “protein style” with these BLT Lettuce Wraps by Jackie’s Happy Plate. Stuff crisp romaine leaves with applewood smoked bacon, a little mayonnaise and a few fresh tomatoes from your garden.
If all you really want to do is go to P.F. Chang’s and order the chicken lettuce wraps, but can’t spend the money right now…Then this Copycat P.F. Chang’s Chicken Lettuce Wraps recipe by Bobbi’s Kozy Kitchen is for you. Instead of worrying about a parking spot, you can enjoy this family-favorite in the comfort of your own home. Plus it’s ready in under 30 minutes!
If you are looking for a vegetarian option…Then these Vegetarian Lentil Sloppy Joe Lettuce Wraps by Foxes Love Lemons are a wonderful alternative. The rich (and hardy!) lentils are so satisfying, you won’t even miss the meat.
If you looking for something on the sweeter side…Then try these Korean Beef Lettuce Wraps by The Complete Savorist. Garnished with green onions and sesame seeds, this flavorful stir-fried beef is sure to be a crowd-pleaser.
If it’s seafood night…Then try out these Shrimp Lettuce Wraps with Peanut Dipping Sauce by Natasha’s Kitchen. With a special peanut sauce drizzled over tasty shrimp, it’s like a party in your mouth waiting to happen.
Consider serving lettuce wraps at your table this week! You’ll be surprised how fun (and easy!) they are to make.
Appetizers, Chicken, Delish Dish | Tags:
Appetizer, beef, bhg guest blogger, bloggers, buffalo chicken, chicken, delish dish, friday, healthy, lettuce, lunch recipes, Recipe, shrimp, vegetarian, wraps
Nothing says comfort like Chicken Parmesan. Breaded chicken is already a weakness of mine so when you slather it in savory flavorful tomato sauce and melted mozzarella cheese, you seriously steal my heart in the most amazing way.
As much as I love the incredible deliciousness of Chicken Parmesan, my hips and waist aren’t always the biggest fans. I have found new ways to lighten this dish up without sacrificing the amazing flavor I love about it. I started with the insanely amazing BHG recipe for Chicken Parmigiana. This recipe was perfect to adapt because it was quick and easy and already had a lighter tomato component made with diced tomatoes instead of a full bodied tomato marinara sauce.
I decided a few slight changes would make this dish not only incredibly health conscious but also less involved as well. I made the following revisions to the recipe:
- I add 1/4 cup of panko bread crumbs to the chicken coating and omitted the olive oil.
- Instead I coated the chicken then sprayed both sides of each chicken half with non-stick olive oil spray and baked them at 425 degrees for 15-25 minutes (adjust according to the thickness of your chicken) until cooked through.
- I used low-fat mozzarella cheese in this recipe as well.
- Finally, instead of placing my chicken on a bed of carb loaded pasta, I replaced with baked spaghetti squash for an even lighter meal.
The end result was a meal I could definitely make time and time again, especially during busy weeks when work is taking over. My husband LOVED it, and he definitely has had his share of chicken parm from the best Italian restaurants around. His seal of approval was just the stamp I needed. This may be lightened up, but it certainly doesn’t lose an ounce of flavor. It will become a favorite of yours for years to come.
Baked Chicken, Boneless Chicken, Chicken, Chicken Breasts, Chicken Recipes, Delish Dish, Dinner, Easy Dinners, Italian Dishes, Italian Recipes | Tags:
baked chicken, chicken, chicken parmesan, Italian, light
Hi! My name’s Kristen and I’m the creator of a little place called The Endless Meal. If you stop by for a visit you’ll find lots of healthy recipes that are easy to make and full of flavour. I’ve always believed that cooking should be fun and that the best food is uncomplicated. When you start with real ingredients and use simple cooking methods you end up with delicious food. Simple. Healthy. Tasty.
When Better Homes and Gardens asked me to make one of their recipes for you, I was stoked. So many of their recipes are the same type of healthy, uncomplicated and flavourful recipes that I like to share with you on The Endless Meal. I won’t lie though, choosing which recipe to share was super tough; there are so many good ones! It look far more time than I’ll admit for me to choose the winner.
I really wanted to share with you an all-in-one dinner recipe that you could get on the table in 30 minutes or less.
This BBQ chicken chimichurri is a breeze to make. Seriously, it took me 25 minutes, from start to finish. I don’t know about you, but when I’m hungry the sound of having a proper meal on the table in only 25 minutes kind of rocks. Right?
I did make a couple changes to the original recipe, ’cause that’s just what us chef’s do.
1. I swapped the chicken breasts for chicken legs. The legs are always more flavourful and you won’t risk drying them out on the BBQ so easily.
2. I sprinkled 1/2 teaspoon of Spanish paprika and a little cayenne powder over the chicken with the salt and pepper. Extra flavour and colour never hurt anyone!
3. I also chose to use broccolini instead of green beans. The original recipe calls for steaming them in the microwave, but since I don’t have one of those things, I used the BBQ. And let’s be honest, charred veggies are SO MUCH better than steamed veggies, right?
The veggie part of this recipe is actually really flexible. Go ahead and use your favourite veggies, or whatever you have on hand. Just coat them in a little oil and some sea salt and pop them on the BBQ with the chicken about 10 minutes before the chicken is done.
And a word about the BBQ chicken …
You want to make sure to BBQ the chicken on medium-low heat. This will ensure that the chicken will cook through without burning the outside. Never ever BBQ chicken on high heat! You’ll also want to cook it skin side up first, then flip it over about 15 minutes in.
The best way to tell if the chicken is safely cooked is by using an instant read meat thermometer. If you don’t have one I highly recommend picking one up. It’s one of my most used kitchen gadgets.
The USDA recommends cooking chicken to 165 degrees Fahrenheit. You definitely don’t want to eat chicken that has not been cooked to this temperature, but cooking it past this point is really just overkill and will end up drying it out.
Once the chicken legs have been on the BBQ for 20 minutes insert the thermometer into the thickest part of the chicken, making sure to avoid the bone. I always like to test a few spots, just to be extra sure. If everywhere you test reads 165 degrees or more, dinner is ready!
You can find the original recipe for this Chimichurri Chicken here.
How would you alter the recipe to make it your own? What veggies would you grill with the chicken?
Hey everyone! Kristin from Iowa Girl Eats here, back sharing another fresh and simple 30 minute meal from the BHG.com archives. Actually, make that a 20 minute meal. Oh yes, this simple, scrumptious Lemon Butter Skillet Chicken goes from fridge to table in under half an hour!
I was talking with a friend the other day about cooking healthy meals for our families that everyone actually enjoys. She confessed that while she’s inspired to use fresh and healthy ingredients, her meals are often lacking in the flavor department. I immediately suggested that she start incorporating citrus into her dishes, specifically fresh lemon juice which adds a wonderful brightness, zip and zing to othwerwise flat recipes, as evidenced by this Lemon Butter Chicken Skillet.
Homemade chicken cutlets are dredged in flour, seasoned with lemon pepper seasoning, and then sauteed in butter (yes, butter definitely helps in the flavor department, too!) Fresh lemon slices are browned in the drippings then the two sizzle together with fresh lemon juice before serving. This meal is quick and flavorful – did I mention it’s a cinch to make, too?
Start by making the homemade chicken cutlets, which is just fancy talk for chicken breasts sliced in half. You’ll need a really sharp knife to do this, but it’s such a great way to make chicken go farther. Especially if you’re serving the meal with a side salad and rice pilaf, for instance. You don’t really need a big honkin’ chicken breast per person when you’ve got other filling meal components on the table. Plus, since the chicken is sliced thin it cooks in half the time!
Dredge the chicken breasts in gluten-free or regular all-purpose flour, seasoned with salt and lemon pepper seasoning, then saute in melted butter for just a few minutes on each side.
Remove the chicken to a plate then saute fresh lemon slices for 1-2 minutes a side. Then, add the chicken back into the skillet, drizzle a couple Tablespoons of fresh lemon juice on top, and let the lemons and chicken saute together for a minute or so, or until the pan sauce is thickened and reduced.
Serve the chicken with a few sides, and dinner is served. Hope you enjoy this quick and yummy chicken skillet recipe. See you next week with a quick, clean out the fridge salad recipe!