September 14, 2011

Day 9: Sauteed Snowpeas & Chinese Sausages, Chicken Quesadillas

We're teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook andTwitter with the hashtag #brownbag.

For today's challenge, I made Sauteed Snow Peas and steamed Chinese Sausage over white rice for brown-bagging to work.  I have included recipe as well since I failed to take a picture of it.

2 tbsp. vegetable oil
4 c. (about 3/4 lb.) snowpea pods, ends and strings removed
1 medium red bell pepper
1 lg. clove garlic, minced
1 c. thinly sliced whole scallions
1 tbsp. soy sauce
Salt to taste
Freshly ground black pepper to taste
2 tbsp. chopped fresh coriander

Heat oil in a medium to large skillet, then add snowpeas and bellpeppers. Cook over medium to high heat for several minutes, stirring frequently. Add garlic and scallions and cook, tossing, another minute or more. Add soy sauce, salt, pepper, cook several minutes more, stirring often. Add coriander and turn off heat. Serves 4.

My son brought Chicken Quesadilla wedges today with Kiwi slices on the side.

recipe image1/2 pound lean chicken, ground, OR
1/2 pound skinless chicken breast, cubed
1/2 packet (1.27 oz) of Fajita Seasoning
1/2 tablespoon vegetable oil
1 small green bell peppers, chopped
1 small red bell peppers, chopped
3-5 sprigs of green onions, chopped
10 (10 inch) Flour tortillas
1 (8oz) package shredded Mexican Cheese (4 cheese mix preferably)
1 tablespoon bacon bits (optional)

1. Preheat the broiler.  Grease a baking sheet.
2. Toss the chicken breast with the fajita seasoning, then spread onto the baking sheet.  Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.  If you're using ground chicken meat, pan-tossing in a non-stick skillet is better over medium heat.  You can control it better without overcooking.
3. Preheat oven to 350 degrees F (175 degrees C)
4. Heat the oil in a large saucepan over medium heat.  Stir in the green & red bell peppers, chicken and onion sprigs.  Cook and stir until the vegetables have softened, about 10 minutes.
5. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the shredded cheese and bacon bits.  Fold the tortillas in half and place onto a baking sheet.
6. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
Keep checking.

*It would be easier if you have an electric grill because you can watch as the quesadilla cooks.  That way you'll avoid your tortillas from burning.

Happy Eating!!
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