Tag Archives: recipe

Recipe for Chicken Ranch Tacos

The picture of those tacos in my last post looked so good, the recipe has been requested. Here’s the link: Chicken Ranch Tacos. There is a printable version there. And here’s the recipe:

chicken-ranch-tacos-1-23-10_edited-11 box (4.7 oz) Old El Paso® Stand ‘N Stuff® taco shells (10 shells)
3 cups cut-up deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 package (1 oz) Old El Paso® taco seasoning mix (or 3 tablespoons homemade)
1/2 cup ranch dressing (2 T of homemade was sufficient for me)
1 1/2 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar cheese (4 oz)
1/4 cup sliced green onions (4 medium), if desired
Old El Paso® Thick ‘n Chunky salsa, if desired
Additional ranch dressing, if desired

1. Heat oven to 325°F. Heat taco shells in oven as directed on box.
2. Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on High 2 to 3 minutes or until hot. Stir in 1/2 cup dressing.
3. Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese and onions. Drizzle with salsa and additional dressing.

Instead of rotisserie chicken, use any diced cooked chicken.
Offer additional taco toppings such as olives and sour cream.

Nutrition Information (will be less if you use less dressing):
1 Serving (2 tacos): Calories 500 (Calories from Fat 290); Total Fat 32g (Saturated Fat 9g, Trans Fat 2 1/2g); Cholesterol 105mg; Sodium 1500mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 3g); Protein 31g Percent Daily Value*: Vitamin A 15%; Vitamin C 8%; Calcium 15%; Iron 10% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 1/2 Lean Meat; 4 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

makes 5 servings (2 tacos each)
Recipe from Betty Crocker

Recipe: Spiced Coconut Kale with Avocado

kale-avocado-salad4When I saw this recipe yesterday, I was hungry and craving greens. “Looks good,” I thought. “Probably has a few ingredients I’ve never heard of.” But, as I read the list of ingredients, the clouds parted, a beam of sunlight shone down upon my computer, and an angel chorus sang a melody from my pantry. I had everything I needed.

It was easy to make, delicious, and, 24 hours later, it’s almost gone. Also, I thought it was cool that the lemon juice “cooks” the kale.

Here’s the recipe with my notes in italics. If you’d like to see Julie Montagu’s original post, including the health benefits of this salad, click on her blog here: The Flexi Foodie. (The photo is from her blog.)

For the salad:

 A bunch of kale, torn into pieces and chunky stems removed (I used about a half pound of bagged kale)
40g of coconut flakes (1/4 cup)
1 avocado, peeled, pitted and diced
A large handful of almonds, toasted (Threw my nuts in the toaster oven; 4 minutes should do it – mine burned a bit at 6)
For the dressing:
1 shallot, finely chopped (I only had red onion: I chopped about 3 Tb, then rinsed it in cold water)
Juice of 1 lemon
2 Tbsp. of olive oil
1 Tbsp. of apple cider vinegar
1 tsp. of dried chilli flakes (I only had red pepper flakes; they’re the same, right?)
1 tsp. of maple syrup
This is a really quick and easy one to make! First you have to do whisk the dressing ingredients together in a small bowl. Once it is combined, put the kale in a large serving bowl and pour half the dressing over the top.  You can then use your hands to massage the dressing into the kale for a few minutes in order to soften it. (I massaged my leaves for one minute and they softened, but remained fluffy. If you want your kale to match Julie’s picture, massage longer. And no, I never thought I’d type the words “massaged my leaves”.) Next, add the coconut flakes, avocado and toasted almonds and mix together well. Finally, pour in the rest of the dressing and serve.  YUM!

Recipe: Shrimp in Green Tea Curry Sauce

2015 Jan 027This recipe comes to us from Prevention.com. It caught my eye because it combines our final two cancer prevention foods: green tea and curcumin (curry). Like I said last week, the curcumin in curry isn’t plentiful enough to kill cancer tumors in one meal, but it sure is delicious.

One final note: when my husband and I first tried this recipe, we thought it was okay. Then my hubby squeezed some lemon juice over our plates and BAM! So delicious.



1 cup boiling water

1 tablespoon green tea leaves (I cut open a tea bag)

8 ounces dried linguine (or whatever pasta you have in the pantry if, like me, you’re too lazy to make a special trip to the store; see photo)

1 tablespoon canola oil

1 pound large shrimp, peeled, deveined, and rinsed (would also be good with chicken, I think)

1/4 cup finely chopped scallions, white and light green parts

2 teaspoons minced garlic

1 1/2 teaspoons hot or mild curry powder

2 tablespoons sake or dry white wine

1 teaspoon toasted sesame oil

chopped cilantro and sliced scallions (dark green parts)

fresh lemon juice



  1. Cook the linguine according to the package direction, subtracting 2 minutes of the cooking time. Drain and return to the cooking pot to keep warm.
  2. In a heatproof container, combine the boiling water and tea. Cover and steep for 5 minutes.
  3. Meanwhile, heat the canola oil in a large nonstick skillet or wok over high heat. Add the shrimp, scallions, garlic, and curry powder. Cook, tossing, for 1 minute. Add the sake or wine. Cook for 30 seconds. Add the tea and half of the tea leaves. Cook for 1 minute, or until the shrimp are opaque. With a slotted spoon, remove the shrimp and set aside.
  4. Transfer the linguine to the skillet or wok. Reduce the heat to medium-low. Cook, tossing, for about 3 minutes, or until the linguine is al dente and the sauce has thickened. Return the shrimp to the pan. Drizzle with the sesame oil. Toss to combine. Garnish with the cilantro and scallions.
  5. Drizzle with fresh lemon juice and salt to taste.

Ginger Bread With Broccoli (Shhh, don’t tell my kids)

What says “Merry Christmas” and “Eat your vegetables” all at the same time? Broccoli Ginger Bread! This recipe comes from Jessica Seinfeld’s Deceptively Delicious cookbook. The beauty of molasses and ginger is that you neither see nor taste the broccoli and carrot purees this recipe calls for. Even my picky eater eats it. And, as we discussed last week, broccoli is a cruciferous vegetable, so it’s a dessert that helps fight cancer. Doesn’t get much better than that! (I’ve paraphrased the recipe instructions a bit because I’m too lazy to type every word.)

Merry Christmas, enjoy your bread, and I’ll see you in January! Keep your body moving; every little bit of exercise is beneficial.


2014 Dec 021Gingerbread Spice Cake


1 cup whole wheat flour

1 cup all-purpose flour

1 tsp EACH baking soda, ground ginger, cinnamon

1/4 tsp EACH ground cloves, allspice, salt

3/4 cup brown sugar

1/4 cup canola or vegetable oil

1 egg

1 cup broccoli puree (I thawed frozen broccoli and stuck it in the food processor with the oil)

1 cup carrot puree (Steam or boil carrots, puree in food processor or blender. Or use applesauce if you’re pressed for time)

1/2 cup plain yogurt

1/4 cup molasses

2 tsp vanilla extract

1 Tb grated orange zest


1. Preheat oven to 375 degrees. Grease 9×5 loaf pan.

2. Mix the flours and spices in a bowl, set aside.

3. Mix the sugar, oil, egg until smooth. Add the veggies, yogurt, molasses, vanilla and zest and mix again. Add flour mixture and mix until smooth.

4. Bake 45-50 minutes or until a toothpick inserted in the middle comes out clean. Cool 5 minutes, turn out onto a rack and cool completely. Or slice it steaming hot and blow on it to cool it between bites like I do. 🙂

A Cruciferous Call For Help

2014 Aug 2 006We’ll talk about why cruciferous vegetables are linked to cancer prevention next week; this week I need your help. I was looking over my cruciferous vegetable recipes and noticed that all but one involve bacon. As much as I love the combination of greens and grease, if I increase my bacon consumption along with my cruciferous vegetable consumption, I’m doing more harm than good. That’s where you come in.

Do you have a good non-bacon recipe for cruciferous vegetables that you’d be willing to share? Comment below with the recipe or a link to the recipe.

Common cruciferous vegetables are: arugula, bok choy, broccoli, brussels sprouts, cabbage, cauliflower, collard greens, horseradish, kale, radishes, rutabaga, turnip, watercress.

Thank you in advance!

New Recipe! Fried Cabbage

2014 Feb 070My brother gave me this recipe months ago, but I’m just sharing it now for two reasons.

1. I kept forgetting to buy cabbage.  I’ve never known what to do with it, so I was in the habit of passing it by in the store.  Poor cabbage.

2. After I started making this, I kept forgetting to take a picture of it until it was too late.  It was always long gone before the camera came out.

Do my kids like it?  I’m not sure.  I’ve never shared it with them.  Call me selfish, but that’s the truth.  I offered once, but they said “Ew, what’s that?” and I said, “Cabbage.  You’re right, it’s gross.  Here, let me eat yours.”

I’m sure there are many variations that can be created with the cabbage/bacon base, so let me know if you stumble upon a wonderful new combination.  When your vegetables taste like bacon, you really can’t go wrong!


Fried Cabbage

(Careful: wait until the pan is cool before you lick it clean.)


2 slices bacon or turkey bacon

2014 Feb 0675 cups shredded/sliced cabbage

1 cup onion, canned corn, or both

salt and pepper to taste

1. Fry the bacon.  Remove and cut into little pieces.

2. Add the veggies, cover, lower the heat, and cook 20-30 minutes or until the cabbage is soft.

3.  Add salt, pepper, and bacon.