More Fun Time! 15-Minute Chicken, Lentil & Veggie Green Wraps

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This post is part of a social shopper marketing insight campaign with Pollinate Media Group®, Birds Eye®, and Tyson® but all my opinions are my own. #pmedia #FastFreshFilling http://my-disclosur.es/OBsstV

Chicken Lentil and Veggie Green Wraps with Sriracha Ranch Dressing makes a quick and healthy summer lunch or dinner that uses the microwave!

Chicken Lentil and Veggie Green Wraps with Sriracha Ranch Dressing makes a quick and healthy summer lunch or dinner that uses the microwave!

Hey, it’s finally summertime. After months and months of frantic school year schedules, we busy parents need to cut ourselves some slack! While preparing a nutritious home-cooked meal is important for the well-being of any family, so is enjoying quality fun time together outside the kitchen. Personally, I have been spending an extra hour with the kids at the pool, gym or playing outdoor games without any worry of rushing back to get dinner going – and no, we are not ordering pizza or hitting the drive through on the way home!

Shopping for Birds Eye and Tyson at Walmart.

Shopping for Birds Eye and Tyson at Walmart.

Instead, I’m relying on the Birds Eye Steamfresh® Protein Blends and Tyson® Grilled & Ready® Chicken Breast Fillets I know are waiting in the freezer. Combined with a few other fresh ingredients in my produce bin, I have a super nutritious, protein-rich meal to serve my hungry boys in less than 15 minutes – and without turning on a hot oven or grill! My entire recipe for Chicken, Lentil & Veggie Green Wraps with Sriracha Ranch can be made entirely in the microwave. It’s so freakin’ awesome and easy that even my kids can make dinner and bring it out to me while I rest myself pool side on the chaise lounge.

I am so loving these Birds Eye Steamfresh® Protein Blends, there are four different blends that combine veggies with added protein from ingredients like lentils, beans, quinoa and such. The California blend used in my Chicken, Lentil & Veggie Green Wraps is loaded with lentils, broccoli and edamame – all which are surprisingly good sources on plant-based protein. In fact, these Birds Eye Steamfresh® Protein Blends are a great dinner solution for vegetarians.

collard wrap with product

However, my family is a bit more carnivorous – so, no surprise the fully-cooked Tyson® Grilled & Ready® Chicken Breast Fillets were a hit. These 100% all natural pieces of white meat chicken can be used creatively in countless recipes and boast appetizing, caramelized hatch marks that make each fillet look like it’s been pulled straight off the grill!

Wrapping up the chicken and lentil edamame mix in collard greens.

The recipe is so easy just add carrots to the protein blend and microwave — and reheat the chicken in the microwave too! Then pile it in fresh, raw collard greens, Swiss chard or kale and roll up!

Chicken Lentil and Veggie Collard Green Wraps with Sriracha Ranch

Eat your collard greens!

Eat your collard greens!

 

You can find both the  Birds Eye Steamfresh® Protein Blends and Tyson® Grilled & Ready® Chicken Breast Fillets products in the freezer section of Walmart. And don’t forget to get your collard greens!

 

 

 

More summer fun time thanks to 15 min Chicken Lentil Veggie “Green” Wraps @birdseye @tysonfoods #FastFreshFilling #Pmedia #ad

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What would you do with an extra hour of free time this summer? Do you have a go-to 15 minute meal? Please share in the comments below! XOXO Jennifer 

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Chicken, Lentil & Veggie Green Wraps with Sriracha Ranch
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Microwave a healthy quick meal in under 15 minutes and enjoy more summer fun! This paleo green wrap uses kale, chard or collard leaves, chicken and veggies!
Course: Main Dish, Salad, Vegetable
Cuisine: American
Servings: 4 people
Ingredients
  • 1 10.8 oz bag Birds Eye Steamfresh® Protein Blends – California Style
  • 1/2 cup matchstick cut carrots
  • 2 fillets Tyson® Grilled & Ready® Chicken Breast Fillets
  • 4 large leaves collard greens, Swiss Chard or kale
  • 1/2 cup prepared ranch dressing of choice
  • 1 tablespoon Sriracha Hot Pepper Sauce more or less to taste
Instructions
  1. In microwave safe bowl with lid, add protein blend veggie with carrots; toss together. Microwave for approximately 4 – 5 minutes on high, stirring halfway through.
  2. Set fillets on microwave-safe plate and microwave on “reheat” for 2 – 3 minutes or until warmed through but not scorching hot.
  3. Wash and dry four big leaves of collard greens and remove stems from below the intersection with each leaf. Also carefully cut and remove about 1” of stem up into each leaf with a paring knife – this will make “rolling” the wrap later easier.
  4. Spoon ¼ of the cooked vegetable mixture into center of each leaf, spreading out a bit while leaving plenty of room on the sides.
  5. Cut the fillets in half lengthwise to create two longer pieces of chicken. Place one piece of chicken on top of the vegetable mixture.
  6. To form wrap, fold tops and bottoms toward each other and keep secure with hands. Next, take one of the longer sides, fold over top of chicken and begin rolling into other side of leaf – secure with a toothpick. Repeat for remaining bundles.
  7. In small bowl, mix together ranch dressing and Sriracha sauce until well blended. Serve with wraps.

Food for Fathers | Lemon Grilled Flank Steak Salad with Persimmons

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Lemon Grlled Flank Steak Salad with Persimmons will brighten up your summer supper and taste buds!

First of all, Happy Father’s Day to the dads! I’m cooking dinner over here for my own special dad and will be hooking him up with this healthy salad. Grilling up a hunk of meat and serving it atop a bed of leafy greens is definitely my specialty – you could say I’m an expert and an addict! As far as obsessions go, at least it’s a healthy one and I’m super excited to share it with my father and the other dads in my life.

Message fpr Dad's Birthday "You are a Prime Cut aged to perfection."

Message fpr Dad’s Birthday “You are a Prime Cut aged to perfection.”

If I had my way, I’d be grilling a juicy, tender USDA Prime tenderloin for my salad every night – ahh, but I have children going to college. I know my dad understands  — if he doesn’t I hope he remember how I hooked him up with some of the best ribeyes for his birthday.

However, using a marinade is a simple solution that transforms a tough (and thusly less expensive) cut of beef into delicious, succulent slices of heaven for your salad – or any type meal.   The acidic liquids used in marinade help to break down tough muscle fibers found in beef cuts like chuck, round, flank, skirt and others. These toothsome cuts can be marinated for a minimum of 4 hours to 24 hours to improve tenderness and add flavor – don’t marinate any longer though because the texture will turn mushy. Inherently tender cuts of beef (like tenderloin, ribeyes and such) can be marinated too, but just to add flavor  –the optimal time is about 30 mintutes of soak time, don’t go any longer than 2 hours because of the mush factor. Oh, and when marinating for any purpose, always keep meat soaking in the fridge (not on the counter) and discard any marinade that has come into contact with raw meat.

This basic beef marinade uses 1/4 acidic juice, 1/3 oil and 1/3 fermented sauce to create a base recipe that can be customized with herbs, spices and other flavorful ingredients.

I’ve been putting together a post for BeefLovingTexans.com on Marinating Beef 101 – it’s yet to be published, I’ll let you know when it is! In the meantime, check out the Basic Beef Marinade Recipe I put together for them (and also the one I use in the recipe below).  What I love about this super simple marinade recipe is that it is fantastic “as-is,” but can be spiced up with your choosing of any herb, seasoning, alternate juice or fermented sauce. The possibilities are endless, just stick to the “one-third, one-third, one-third” format.

Lemon Grilled Flank Steak Salad with Persimmons

Lemon Grilled Flank Steak Salad with Persimmons
Print
Food for Fathers | Lemon Grilled Flank Steak Salad with Persimmons
Prep Time
10 mins
Cook Time
20 mins
Total Time
6 hrs 30 mins
 
This nutritious beef salad made with grilled flank steak is topped with charred lemons and persimmons and makes a lovely entree for summer outdoor entertaining.
Course: Main Dish, Salad
Cuisine: American
Servings: 4 servings
Ingredients
  • 1.5 lbs flank steak, trimmed
  • 1/4 cup fresh lemon juice
  • 1/4 cup soy sauce
  • 1/4 cup cup olive oil
  • 1 tablespoon crushed garlic
  • 4 lemons halved
  • 1 large red onion sliced crosswise into 1/2 thick dics
  • 1 bunch green onion with green tops
  • 2 large persimmons halved
  • 4 ounces crumbled feta cheese
  • 8 - 10 ounces baby spring mix lettuce
  • 1/2 cup viniagrette of choice I used Litehouse Foods Lemon Tuscan Herb
Instructions
  1. 1 1.5 lb flank steak ¼ cup fresh lemon juice ¼ cup soy sauce ¼ cup olive oil 1 tablespoon crushed garlic 4 lemons, halved 1 large red onion, sliced crosswise into 4 thick disks 1 bunch green onions with tops 2 persimmons (or can substitute peaches or another fruit of choice) 4 ounces crumbled Feta cheese
  2. Add trimmed flank steak, lemon juice, soy sauce, olive oil and garlic to zip top bag. Seal closed and turn several times to coat meat. Place in refrigerator to marinate for 6 hours to over night. Remove and discard all marinade, pat beef dry with paper towels and season with salt and pepper.
  3. Bring grill to approximately 400 F degrees and grill flank steak for approximately 10 - 12 minutes, turning halfway through. Steak will be done at medium rare when instant-read meat thermometer pulls at 135 F degrees in thickest part of steak. Set on cutting board and allow to rest for 10 minutes.
  4. Ten minutes into grilling, add lemons,red onion and persimmons cut side down on grates. Grill alongside beef and remove when softening and have grate marks. Toss on green onions during last 2 minutes of grilling, they will cook fast.
  5. Remove veggies from grill, let cool a bit and then slice up into desired size. Add to platter of spring mix lettuce.
  6. Slice flank steak thinly across the grain. Add to top of salad, sprinkle with feta cheese and serve with dressing of choice.

Watermelon Coconut Cherry Sippers + 8 Ways to Enjoy Picnic Day

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Watermelon and Picnics #LivingOnTheWedge

Pack your cooler and head to the nearest park, lake or recreation area because June 18 is International Picnic Day! Yes, that’s right, folks all over the world will be lounging on blankets, grilling or eating cold-cut sandwiches and enjoying refreshing beverages. While I personally think it might be a bit cold for a June picnic in some parts of the world (uhh, like Siberia), Texas certainly has more than enough of the warm weather thing going on – that’s why I insist on making watermelon part of our picnic in every way possible.

Eight Ways to Enjoy Watermelon on a Picnic

Watermelon Coconut Cherry Sippers are a refreshing, hydrating drink for your summer picnic.Not only is a slice of watermelon super tasty, it’s also hydrating. Did you know that munching on 8-ounces of watermelon is like drinking almost that same amount of water – but in addition, you get natural sugars, electrolytes, vitamin A, vitamin C, and lycopene! It’s like Mother Nature’s sports drink except with no added sugars or funky stuff.  You’re going to love to quench your thirst with my recipe for Watermelon Coconut Cherry Sippers at the bottom of this post.

8 Unique Ways to Enjoy Watermelon at a Summer Picnic

In addition to the Watermelon Coconut Cherry Sipper recipe, I’m also sharing eight ways to enjoy watermelon at your next picnic or outdoor event!

Eat by the Slice: Uncut, this fruit is easy and mess-free to pack for a picnic – and big enough to share with a crowd. Slice up your watermelon on-site with this simple way to make watermelon spear slices for sharing.

Use as “Ice” in Cooler:  Chill an uncut watermelon or two in the refridgerator overnight, get ‘em good and cold. Transfer watermelon to a cooler the next day before your picnic and pack remainder of food around and on top of the melon.  If using picnic perishables within a few hours, food should remain cold and safe. However, if it’s going to be a long day in the sun, add a bit of ice.

Repurpose Rind as Vase:  The bowl-like rind that remains after watermelon flesh is scooped out makes a clever vessel for displaying flowers.  Use a personal-sized melon and slice off the top three-fourths of the way up.  Or, for a dramatic display on a big table, slice a large oval melon in half lengthwise and arrange with blooms.

Work Up a Sweat: Don’t lounge on the picnic blanket all day, get moving! Use a watermelon to get in a workout on dry land or exercise in the pool – watermelons in sizes ranging from 10 to 40 pounds are easy to find, so there is a weight option for everyone.

Kid-friendly Cutouts:  Keep younger children busy and entertained at your picnic by appointing them helpers who punch out shapes in slices of watermelon with cookie cutters.  Shapes can be served on an ice pop stick for a fun handle.

Drink Up: Because watermelons are more than 90 percent water, they are very refreshing on a hot day. The high water content along with vitamins, electrolites and other nutrients will help you and your family from becoming dehydrated on a hot day.  Drink the juice “as-is” or enjoy one of the numerous watermelon beverages around including the Watermelon Coconut Cherry Sipper recipe below or one of the many watermelon beverage recipes from the National Watermelon Promotion Board.

Create Unique Recipes: Watermelon is very versatile and can be incorporated into many creative recipes for your picnic. Pack the fixings for Watermelon Sandwich Wraps or, if grilling at your picnic, whip up a batch of Spicy Watermelon BBQ Sauce before you head out.

Play Games:  Keep the watermelon fun going all day long by using the fruit to play fun party games.  Small children will have a blast playing Hot Watermelon with a small, personal-sized watermelon. Have the kids sit in a circle and pass the watermelon around from person to person while music plays. The child who is holding the watermelon when the music stops is “out” and the game continues until one person remains.  Older kids will have fun at a pool or lake picnic playing Greased Watermelon Football, a game where a watermelon rubbed with Vasaline is tossed in the water and teams jump in to retrieve it and bring to dry land – it’s a slippery, action-packed and hysterical event!

Watermelon Picnic TableIf you’re feeling crafty, why not paint up a simple picnic table to resemble the quintessential fruit of summertime?!  I found this cute idea on Pinterest! That reminds me,  you should follow my #LivingOnTheWedge Pinterest board to keep up to date on all things watermelon!

 

Watermelon Coconut Cherry Sippers are a healthy, hydrating and refreshing beverage for your next picnic.

Watermelon Coconut Cherry Sippers Recipe:

  • 4 cups chopped watermelon
  • 12-ounce bottle coconut water
  • 1 cup frozen dark cherries

Add approximately 4 cups of chopped watermelon into blender. Pulse for 30 seconds, or until juiced. Pour contents through fine strainer to remove excess pulp (it’s okay if some goes through).  Add a 12-ounce bottle of coconut water to extracted watermelon juice. Stir. Pour evenly into 4 tall glasses and add 6 to 8 frozen dark cherries to each cup (to serve as tasty ice cubes).  Serves 4.

Picnicking? 8 Unique Ways to Enjoy Watermelon #LivingOnTheWedge @WatermelonBoard #ad http://bit.ly/1Gtsoj3

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How would you enjoy a watermelon at your next picnic? Please post it in the comments below — XOXO, Jennifer 

The post is sponsored by the National Watermelon Promotion Board. However, the opinions and content (unless otherwise noted) shared are my own and NWPB did not tell me what to say or how to say it.

4 Trail Energy Recipes with Protein Powder

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This post is sponsored by NOW Foods via Mamavation.

These four easy, packable recipes use protein powder for added nutrition -- making them perfect to take on a hike or trail run.I’m not going to hide the fact that I’m a meat-eater. I do all the proteins – beef, chicken, fish, and so on.  But often, I’m in such a rush for breakfast in the mornings or after a workout, that I’m not able to cook up a big juicy steak. Nor do I always want to. Using protein powder is a go-to on these days when I have a light appetite, but realize my body needs adequate protein for muscle repair and maintenance.  I ask my body to do a lot at my age and, in return, I try to feed it what it needs!

I’m sharing some of my favorite recipes using protein powder that are perfect for taking on a trail run or stowing away in your gym bag. I’m also reviewing two great options from NOW Sports that each work well in the recipes.  I’ve tried dozens of different protein powders and these two rank pretty high in my book – they are affordable, made with quality ingredients and offer the right ratio of protein to carbs and fat that I prefer.

These four easy, packable recipes use protein powder for added nutrition -- making them perfect to take on a hike or trail run. 

 

1) Pumpkin Protein Granola

2) Nut Butter Protein Nuggets with Cacao Nibs

3) Apricot Chocolate Almond Protein Bars

4) Chocolate Cherry Protein Trail Cups

 

 

Now Foods Plant Protein

Incorporating protein powder into your diet, it’s all about balance!

Plant Protein Complex (Creamy Vanilla) – Great for vegetarians and vegans (and even meat-eaters who want a change of pace), the NOW Sports Plant Protein Complex is a versatile choice made with a pea, brown rice, hemp and quinoa protein blend. Each scoop provides 22 grams of proteins and 3,900 mg of branched chain amino acids and 1,800 of L-Arginine. Less than 1 gram of sugar and sweeted with Xylitol and Stevia.

Sprouted Brown Rice Protein (Natural Vanilla) – Everyone needs protein to thrive and survive, however those with certain food allergies (such as whey, egg, soy, etc) are often left with few choices when it comes to protein powder. NOW® Sprouted Brown is a great solution and can be used with the confidence that only natural and pure ingredients are being used – no soy or dairy and is suitable for vegans and vegetarians.

 

Additionally, I recently tried these two other NOW Foods products – thumbs up to both, especially for convenience. When doing healthy things is convenient, I’m more likely to participate!

NOW Foods Slender Sticks - Acai LemonadeLemonade Slender Sticks – These single-serve drink mix packets are so convenient for summer travel or to stash in a gym bag. What I like about them, other than the sweet-tart taste, is peace of mind knowing I’m using a product with made natural sweeteners and non-GMO ingredients, no artificial flavors or preservatives, and contains 50% of nine daily vitamins. Oh, and only 15 calories per serving!

NOW Probiotic 10 + Inulin has 10 billion live organisms per packet to support gut health.Probiotic-10 + Inulin: More single-serve packets, so you can get probiotics anytime, anywhere! This convenient supplement helps to maintain a healthy microbial balance in the gut – thanks to 10 probiotic strains and 10 billion organisms per little packet!  Suitable for vegans, vegetarians and those on dairy-free and gluten-free diets, this easy-to-use powder simply mixes into water for drinking.

 

Trail Energy Recipes with Protein Powder @NowFoods #NOWwellness #Ad

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What is your favorite way to use protein powder? Have you ever used a Probiotic supplement?  Please share in the comments below — XOXO, Jennifer 

Sriracha Eating Tonight? How About Spicy Almond Halibut

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This post is sponsored by Blue Diamond Almonds.

Sriracha Almond Halibut with Roasted SeaweedHey there, so “Sriracha” eating for dinner today? I hope you’re hungry because I’m sharing a simple healthy snack followed with a hearty halibut recipe – both with a spicy Sriracha spin.

The Sriracha brand of Hot Chili Sauce that lit a billion taste buds on fire.

The Sriracha brand of Hot Chili Sauce that lit a billion taste buds on fire.

If you haven’t been part this condiment craze, Sriracha is an Asian sauce made from chili peppers, garlic, sugar, salt and vinegar. It first was produced by hand in the early 1980s and is sold in a signature squirt bottle with green cap and bearing a rooster on the front (so, I’ve always called it Rooster Sauce). In recent years, Sriracha has developed a cult-like following, but I’ve always been ahead of the curve when it comes to food and have been using it in my recipes since the early 1990s – while you can get it in your local grocery store today (even Walmart, it’s that mainstream), back then we’d have to venture down to the Asian market in Houston to score a couple bottles.

These days, Sriracha is used just about on everything, not just Thai or other Asian food  — you’ll find it used on eggs, meats pizzas, pastas and other entrees as well as a bold flavor for popcorn, chips and nuts. In fact, I’ve been enjoying a couple cans of Sriracha Almonds from Blue Diamond – the flavor is intense and spicy, but not so over-the-top that your taste buds can handle the heat.

Sriracha Almonds by Blue Diamond

We love to enjoy Sriracha Almonds from Blue Diamond just as they are or paired with crispy roasted seaweed for a far eastern-inspired snack. Almonds make a sensible snack any time of day, the protein and heart-healthy fats found in this nut are satiating and take away the “hangries” until mealtime.

Sriracha Almond Halibut with Roasted Seaweed

I love to make halibut for dinner – it’s such a hearty fish and great source of lean protein. However, the mild, sweet flavor of halibut needs a bit of spicing up in my opinion, so I decided to grind up some of the Sriracha Almonds to create a crunchy topping for this baked shrimp recipe. I’ve paired it with black rich (super rich in antioxidants) and edamame beans for a balanced, nutritious meal.

Sriracha Almond Halibut with Roasted Seaweed

Sriracha Eating Tonight? How about Spicy Almond Halibut @BlueDiamond #Ad

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This is the can you're looking for in the grocery store!

This is the can you’re looking for in the grocery store!

Are you a Sriracha addict, occasional user, or not so much of a fan?  

What’s the craziest thing you’ve used this chili sauce on?

Please share in the comments below. XOXO — Jennifer

Sriracha Almond Halibut with Roasted Seaweed
Print
Sriracha Almond Halibut
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
2 tablespoons almond meal ½ cup Blue Diamond Sriracha Almonds 2 sheets paper-thin roasted seaweed Sriracha sauce for drizzle
Course: Main Dish
Cuisine: Asian
Servings: 2 servings
Ingredients
  • 2 6-ounce halibut steaks
  • 2 teaspoons olive oil
  • 2 tablespoons almond meal
  • 1/2 cup Sriracha flavored almonds by Blue Diamond Almonds
  • 2 small sheets roasted seaweed snack I used "gimMe" organic brand
  • 1 tablespoon Sriracha sauce for garnish
Instructions
  1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
  2. Grind almonds to coarse consistency in food processor.
  3. Pat halibut steaks dry and drizzle with olive oil. Rub tops of fish with 1 tablespoon of almond meal and then top with ground Sriracha almonds, pressing down into flesh.
  4. Bake the fish until opaque in the center, about 8 to 10 minutes, depending on thickness.
  5. Garnish with Sriracha sauce and piece of paper-thin roasted seaweed.
  6. Serve with black rice and edamame beans , if desired.