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Publix Simple Meals

Aprons Cooking School - VCS

Aprons Cooking School - VCS
Servings:
4
Total Time:
90 minutes

Cooking Sequence

  • Preheat oven; prepare salad (10 minutes)
  • Prepare pitas; serve (25 minutes)

Chicken Fajita Pitas

Ingredients

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

Prep

  • Preheat oven to 400°F.
  • Squeeze orange for juice (1/2 cup).

Steps

  1. 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.
  2. 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.
  3. 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

Ingredients

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

Prep

  • Cut honeydew and plums into bite-size pieces. Chop mint.
  • Zest limes (2 teaspoons); squeeze for juice (2 tablespoons).

Steps

  1. Place milk, zest, juice, and mint in salad bowl; whisk until smooth.
  2. Add fruit to milk mixture; toss and chill until ready to serve.

Coconut Shrimp

Ingredients

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

Steps

  1. Place flour on plate (can be paper). Combine eggs and water in shallow bowl. Combine in second shallow bowl: panko, coconut, salt, and allspice.
  2. 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).
  3. 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.
  4. 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.

Easy Guacamole

Ingredients

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

Steps

  1. Place avocados in bowl and sprinkle with lime juice, salt, and pepper; mash with fork until desired texture.
  2. 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

Ingredients

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

Steps

  1. 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.
  2. Arrange wedges in single layer on a parchment-lined baking sheet. Bake 8–12 minutes or until chips are crisp. Serve.

Fried Avocado

Ingredients

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

Steps

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.

Aprons Advice

  • 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.

Add items to your shopping list by clicking on the check box next to any item below.

Chicken Fajita Pitas

Items You May Need to Buy
Items You May Already Have

Key Lime-Honeydew Salad

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Coconut Shrimp

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Easy Guacamole

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Baked Tortilla Chips

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Fried Avocado

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Chicken Fajita Pitas

CALORIES (per 1/4 recipe) 470kcal; FAT 21.00g; SAT FAT 7.00g; TRANS FAT 0.00g; CHOL 50mg; SODIUM 1330mg; CARB 43g; FIBER 6.00g; SUGARS 6g; PROTEIN 27g; CALC 30%; VIT A 25%; VIT C 120%; IRON 8%

Key Lime-Honeydew Salad

CALORIES (per 1/4 recipe) 130kcal; FAT 2.00g; SAT FAT 1.00g; TRANS FAT 0.00g; CHOL 5mg; SODIUM 45mg; CARB 28g; FIBER 2.00g; SUGARS 26g; PROTEIN 3g; CALC 6%; VIT A 6%; VIT C 50%; IRON 2%

Coconut Shrimp

CALORIES (per 1/4 recipe) 700kcal; FAT 26.00g; SAT FAT 8.00g; TRANS FAT 0.00g; CHOL 380mg; SODIUM 1500mg; CARB 80g; FIBER 3.00g; SUGARS 46g; PROTEIN 37g; CALC 15%; VIT A 10%; VIT C 6%; IRON 10%

Easy Guacamole

CALORIES (per 1/6 recipe) 120kcal; FAT 10.00g; SAT FAT 1.50g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 55mg; CARB 8g; FIBER 5.00g; SUGARS 1g; PROTEIN 2g; CALC 2%; VIT A 6%; VIT C 20%; IRON 2%

Baked Tortilla Chips

CALORIES (per 1/4 recipe) 320kcal; FAT 15.00g; SAT FAT 3.50g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 950mg; CARB 38g; FIBER 2.00g; SUGARS 2g; PROTEIN 6g; CALC 2%; VIT A 4%; VIT C 0%; IRON 2%

Fried Avocado

CALORIES (per 1/4 recipe) 760kcal; FAT 60.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 95mg; SODIUM 1020mg; CARB 52g; FIBER 7.00g; SUGARS 32g; PROTEIN 7g; CALC 2%; IRON 6%

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