Lighter dishes can make satisfying meals

The Monroe News
·4 min read
1

Palm Sunday is a special day for Christians and marks the day in Scripture of Jesus entering Jerusalem and being greeted by the people waving palm branches. So I find it fitting to offer lighter recipes this week that can be easily prepared and when paired up with a small side dish create a satisfying meal.

Corser
Corser

May your heart be filled with new hope and your soul with happiness. Happy Palm Sunday and Easter!

See you in April with new, tasty, food ideas.

And with this I could not agree more!

Chef Jacki Corser is a culinary specialist who resides in Cumberland, Indiana. She is a college professor teaching culinary arts and safe food practices. Chef Jacki also works with impoverished communities, offering healthy eating seminars to individuals and families.

Chicken & Vegetable Fried Rice

Chicken & Vegetable Fried Rice
Chicken & Vegetable Fried Rice

Serves 4

Ingredients:

  • 1-pound ground chicken or turkey – lean

  • 2 tsp. of minced garlic

  • 1 tsp. of grated fresh ginger or 1/4 tsp. of ground ginger

  • 1 red bell pepper cut into 1/2-inch pieces

  • 1 package (6 oz.) of frozen pea pods

  • 3 cups cold, cooked rice

  • 3 tbsp. reduced-sodium soy sauce

  • 2 tsp. of sesame oil

  • 1/4 cup thinly sliced green onions

  • Parsley for garnish if desired

Directions:

  • Heat large, nonstick skillet over medium heat until hot.

  • Add ground chicken or turkey, garlic and ginger, cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.

  • Using a slotted spoon, remove meat from skillet, pouring off drippings.

  • Heat 2 tbsp. of water in same skillet over medium heat until hot.

  • Add bell pepper and pea pods, cook 3 minutes or until pepper is tender, stirring occasionally.

  • Stir in rice, soy sauce and sesame oil. Return beef to skillet and re-heat.

  • Stir in onions.

  • Top with parsley.

Note:  Serve with a crisp salad

Chicken Mac

Chicken mac
Chicken mac

Serves 4

Ingredients:

  • 1 pound of ground chicken - lean

  • 1-3/4 cups water

  • 1 cup dry elbow macaroni or choice of noodles

  • 6 oz. of cheese spread (Velveeta) cut into cubes or choice of cheese

  • 8 to 10 dill pickle slices (optional)

Cooking:

  • Heat large nonstick skillet over medium heat until hot

  • Add ground chicken and cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.

  • Stir in water and macaroni and bring to a boil.

  • Reduce heat, cover and simmer 9 to 11 minutes or until macaroni is tender.

  • Stir in cheese cubes and cook for 1 to 2 minutes or until heated through

  • Season with salt and pepper, as desired.

  • Serve dish topped with pickle slices, if desired.

Easy Chicken Tacos

Chicken tacos
Chicken tacos

Serves 4

Ingredients:

  • 2 pounds of chicken breast

  • 12 5-inch flour tortillas

  • 1 large jar of mild to spicy pico de gallo

  • 1 8 oz. package of shredded Mexican cheese blend

Marinade:

  • 1/2 cup prepared Italian dressing

  • 1/4 cup fresh lime juice

  • 1 tablespoon honey

  • 1-1/2 teaspoons ground cumin

  • 1 teaspoon chili powder

Directions:

  • Cut chicken breasts into 1/4-inch strips and set aside.

  • Combine marinade ingredients in medium bowl.

  • Place chicken and marinade in food-safe plastic bag and coat chicken in bag.

  • Place bag in refrigerator for 1 hour.

  • Remove chicken from marinade and discard marinade contents.

Preheat large, nonstick skillet over medium heat until hot. Add 1/2 of chicken and stir-fry 1 to 2 minutes or until internal temperature is 165 degrees. You may also bake at 325 degrees for 15 to 20 minutes; use a temperature gauge to check.

  • Repeat with remaining chicken.

  • Evenly divide chicken strips over tortillas.

  • Top with 1 tbsp. of Pico de Gallo and 1 tbsp. of cheese.

Note:  Serve with chips and a green salad

Chicken and Salad Pita

Chicken and salad pita
Chicken and salad pita

Serves 4

Ingredients:

  • 1 pound of ground chicken or turkey

  • 1 medium red bell pepper, chopped

  • 4 cups chopped romaine lettuce

  • 1/3 cup crumbled herb-flavored feta cheese

  • 1 bottle of Italian dressing of choice

  • 1/4 cup Kalamata or ripe olives, chopped

  • 4 pita breads warmed

  • Sour cream optional

Directions:

  • Heat large, nonstick skillet over medium heat until hot.

  • Add ground chicken or turkey and for 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.

  • Remove from heat and pour off drippings.

  • Warm pita breads I wrap the pitas in foil and place in oven on warm.

  • Add Romaine and red peppers to bread.

  • Add olives and chicken; top with feta cheese.

  • Sprinkle Italian dressing lightly, if desired.

  • Top with a dollop of sour cream.

Note: Serve with a light soup or green salad. If you like your peppers sauteed, do so.

This article originally appeared on The Monroe News: Lighter dishes can make satisfying meals