Okay, so I am always in search of recipes that meet 3 lofty criteria: Tasty, healthy, and easy.
You might call it an ambitious pursuit, since the majority of meals are either quick and calorie-laden, or void of fat and taste, or healthy and tasty but mandate the purchase of twenty-five ingredients and that you remain in the kitchen from dawn till dusk in preparation.
Okay, that may be a tad over-dramatic, but you get my gist.
When I got married, my mom passed on her fabulous recipes to me, and I have enjoyed making them…but am always looking to expand my repertoire.
I consider myself a picky eater, which doesn’t help matters. Rich is easier to please than myself, and I truly wish I had more control of my pallet! Wouldn’t it be nice if we were able to choose what caused our taste buds to respond with a resounding “yum!”? I’d pick all kinds of healthy, earthy, organic things to enjoy. As it is, I enjoy many healthy…and many unhealthy…things.
So, my goal is to capitalize on the healthy things I like by eating them often, and try to subdue my urges and limit my intake of those things that are at odds with my desire to live a long, healthy life.
And so I jumped at the chance to make this yummy recipe when my dear friend Kellie passed it on to me! I think she got it from Martha Stewart. Try it, and maybe you, too, will find that it meets all three of the happy recipe criteria above!
Happy cooking!
Chicken-Fajita Tostadas with Cilantro-Lime Rice
Ingredients:
1-2 medium onions, thinly sliced
1-2 bell peppers, (ribs and seeds removed), thinly sliced
1 box (10 oz.) frozen corn kernels
1 cup prepared fresh salsa
2 tablespoons olive oil
Coarse salt and ground pepper
2 cups shredded cooked chicken breast
4 corn tortillas (6-inch)
½ cup shredded sharp cheddar
Directions:
1) Preheat oven to 450. Line a baking sheet with foil. On foil, combine onions, bell peppers, corn, ¼ cup salsa, and 1 tablespoon oil. Season with salt and pepper.
2) Roast mixture, tossing occasionally until vegetables are tender and lightly browned, 15-20 minutes. Add chicken, stir to combine, and continue to roast until warmed throughout, about 5 minutes more. Transfer chicken-vegetable mixture to a serving bowl and discard foil.
3) Arrange tortillas on baking sheet. Dividing evenly, brush with remaining tablespoon of oil. Top with cheese. Bake until edges are golden and cheese is melted, about 5-8 minutes.
4) Dividing evenly, top tortillas with chicken-vegetable mixture and remaining ¾ cup salsa. Serve with Cilantro-Lime Rice, if desired.
Cilantro-Lime Rice
Ingredients:
1 cup long grain white rice
Coarse salt
½ cup fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic glove
Directions:
1) In a medium saucepan, bring 1 ½ cups water to a boil. Add rice and ¼ teaspoon salt. Cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 15-18 minutes.
2) Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water and blend until smooth. Stir into cooked rice, and fluff with a fork.
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