When I was getting ready to get married twelve years ago, I started working out regularly with a local personal trainer. After the wedding, life intervened. I moved. They moved. We lost touch. But over the past few months, I have reconnected with Michael, and am totally better for it. He has this quiet simple way of inspiring me, pushing me further along the track I was already on. As he said recently, even though he and his family are now living in the Carolinas, “just picture me on your shoulder, whispering in your ear, guiding you along the way.”
They used to make me lunch every day (we bartered services), and it was because of them that I fell in love with sweet potatoes. Nobody makes them like they do. They have since published a small cookbook, and subscribe to all the “clean eating” methods that we have been employing in the O’Malley house over the last few months, so it was perfect timing for us to realign.
Tonight I made their recipe for Simple Spicy Chicken Wraps. From start to finish, it was on the table in less than 20 minutes, and that’s with two kids underfoot, particularly ones who want to “help.” Packed with veggies and full of flavor, these wraps make a great snack, lunch or quick dinner. So, so, so good…. For Madeline’s, to make it easier for her to eat, I just deconstructed it, serving her one of the chicken tenders with the vegetables on the side. Kid-friendly, trainer-approved, and food you can feel good about serving and eating. Sarah, you know it’s coming … winner, winner, chicken dinner. ;)
Nick told Jamie yesterday that he wants to be a cook when he grows up. Totally knows how to make his Mom smile.
Can you tell it rained today in New Jersey? Like cats and dogs, torrential downpour rain. They were all planning to go to the beach this afternoon, but instead, the living room was turned upside down to make room for a tent for a movie and picnic lunch. Happy Feet on the television and PB&J and popcorn in their little bellies, life is good.
Simple Spicy Chicken Wraps
Recipe from Holly’s Simple Kitchen
This easy recipe is packed with powerful antioxidants, protein and vitamins.
3/4-1 lb chicken tenders, rinsed
4 Ezekiel brand sprouted grain tortillas (I used whole wheat)
Avocado (1/3 to 1/2 avocado per tortilla)
8 oz. Newman’s Own Salsa (mild, spicy or hot)
Small amount of light shredded cheese
Fajita or Mexican seasoning
Glass of room temperature water
Sprinkle the bottom of a skillet (preferably iron) with seasoning. Spray skillet and seasoning lightly with oil. Turn heat to medium-high, heat for 1 minute. Place chicken tenders in the skillet and cover. Cook for 2 minutes, then lower heat to medium. Remove lid and add water to skillet (enough to cover the bottom). Cover again and allow to cook for addition 2 minutes. Remove lid again and turn tenders over. Pour salsa on top and cook covered for 3 minutes.
Decrease heat to low, remove lid and turn tenders again. Allow to cook an additional 2-3 minutes and then turn off heat. Warm your wraps slightly by placing them one at a time directly over a burner – over the lowest possible heat, for about 20-30 seconds each side (I nuked in microwave for about 15 seconds instead).
Put tortilla on plate and spread avocado on it. Spread spinach leaves in center of wrap. Remove meat, veggies and sauce from pan and place on top of spinach. Sprinkle light shredded cheese onto the wrap. Fold the short ends in and roll the wrap to close.