- Preheat oven; prepare salad (10 minutes)
- Prepare pitas; serve (25 minutes)
Chicken Fajita Pitas
1 orange, for juice
12 oz frozen breaded chicken tenderloins (3–5 pieces)
1 tablespoon canola oil
1 (10-oz) bag frozen pepper & onion blend
3 tablespoons fajita seasoning mix, divided
4 Deli pita breads (or tortillas)
8 teaspoons light ranch dressing
1 cup shredded Mexican-blend cheese
- Preheat oven to 400°F.
- Squeeze orange for juice (1/2 cup).
- Bake chicken tenders following package instructions. Preheat sauté pan on medium 2–3 minutes. Place oil in pan, then add pepper and onion blend; cook and stir 1–2 minutes.
- Add 2 tablespoons fajita seasoning and orange juice to peppers; cook and stir 2–3 minutes or until peppers are hot and mixture thickens slightly. Cut chicken into bite-size pieces; toss with remaining 1 tablespoon fajita seasoning.
- Assemble pita pockets: start with 2 teaspoons dressing, then add 1/4 cup cheese. Place chicken on cheese and top with peppers. Serve.
Key Lime-Honeydew Salad
3 cups honeydew chunks (about 1 lb)
3 plums, coarsely chopped
2 teaspoons fresh mint leaves, finely chopped
2 limes, for zest/juice
1/4 cup sweetened condensed milk
- Cut honeydew and plums into bite-size pieces. Chop mint.
- Zest limes (2 teaspoons); squeeze for juice (2 tablespoons).
- Place milk, zest, juice, and mint in salad bowl; whisk until smooth.
- Add fruit to milk mixture; toss and chill until ready to serve.
1/4 cup flour
2 large eggs (or 1/2 cup egg substitute)
1 tablespoon water
2 cups panko bread crumbs
1 cup shredded coconut
1/4 teaspoon kosher salt
1/4 teaspoon allspice
1 1/2 lb jumbo peeled/deveined shrimp (thawed)
1/4 cup canola oil
3/4 cup pineapple/apricot preserves
2 tablespoons prepared horseradish
- Place flour on plate (can be paper). Combine eggs and water in shallow bowl. Combine in second shallow bowl: panko, coconut, salt, and allspice.
- Dip each shrimp in flour (coating both sides), then dip into egg mixture (allowing excess to drip off). Finally, dip into coconut mixture (wash hands).
- Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add one-half of the shrimp; cook 2–3 minutes on each side or until golden (and shrimp are pink and opaque). Drain on paper towels; repeat with remaining half shrimp.
- Combine preserves and horseradish in microwave-safe bowl; microwave on HIGH for 1–2 minutes, stirring once, or until melted. Stir sauce and serve with shrimp.
Note: For traditional fried shrimp, omit coconut, salt, and allspice; instead, add 1 (more) cup panko, 1 teaspoon seasoned salt, and 1 teaspoon dried oregano to panko mixture.
2 ripe avocados, peeled and pitted
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon pepper, plus more to taste
1 medium tomato, coarsely chopped
1/2 small red onion, finely chopped
2 tablespoons fresh cilantro leaves, finely chopped
1 clove garlic, minced
- Place avocados in bowl and sprinkle with lime juice, salt, and pepper; mash with fork until desired texture.
- Stir remaining ingredients into avocados. Chill 30 minutes for flavors to blend or until ready to serve.
Other Preparation Methods
- Bake: Preheat oven to 400°F. Cut 1 ripe, peeled avocado into 8 wedges; place in baking dish. Coat with 1 tablespoon oil and 1/4 teaspoon each: salt, pepper, and red pepper. Bake 20–25 minutes or until edges are golden. Sprinkle with 1 teaspoon fresh lime juice.
- Sauce: Place 2 ripe, peeled and pitted avocados into food processor bowl; add 1 tablespoon fresh lime juice, 1 1/2 cups fresh cilantro, 1/4 cup sour cream, and 1/2 teaspoon total seasoning. Process until smooth. Serve over chicken, beef, or pork.
Baked Tortilla Chips
1 (8–10-oz) package corn tortillas
3 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon onion power
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon pepper
- Preheat oven to 350°F. Cut each tortilla into 8 chip-sized wedges and place in a large mixing bowl. Add remaining ingredients to mixing bowl; toss to coat well.
- Arrange wedges in single layer on a parchment-lined baking sheet. Bake 8–12 minutes or until chips are crisp. Serve.
1 quart canola oil, for frying
2 ripe avocados, peeled, pitted, and sliced
1 cup flour
2 eggs, mixed with 1 teaspoon water
1 cup panko breadcrumbs
8 oz sweet chili sauce, for drizzle
Preheat oil to 375°F. Peel, pit, and slice avocados. Place flour in shallow dish. Combine eggs and water in second shallow bowl, and panko in third shallow bowl. Dredge slices through flour one at a time (shake off excess). Dredge through egg wash and then panko. Carefully add breaded slices to oil, and fry until golden brown.
- Complete your meal with corn on the cob and cupcakes for dessert.
- You can substitute fresh cut peppers and onions from Produce; increase cook time by 2–3 minutes.
- Make the salad even more authentic by using Key limes for the zest and juice.