Patty Cake's Daniel Plan Recipes
Patty Cake's Grilled Chicken Tacos
2 pound of grilled tomato, garlic &
basil chicken breast strips (below)
8 small organic corn tortillas
2 cups of organic broccoli slaw
2 tomatoes diced
2 ripe avocados cut into thin wedges
2 limes cut into quarters
½ cup of Creamy Lime Sauce (below)
1. Warm tortilla for about 30 seconds in the microwave wrapped in waxed paper or in an oven safe tortilla warmer, until they are soft and pliable.
2. Spread each tortilla with 1 tablespoon of sauce. Tope with broccoli slaw, tomato, avocado, chicken, and cilantro. Squeeze lime over top.
Grilled Tomato, Garlic and Basil Chicken Breast Strips
2 pounds’ chicken breast strips
1 package of McCormick Tomato, Garlic and Basil Marinade
¼ cup water
¼ cup of olive oil
2 tablespoons of apple cider vinegar.
1. Combine marinate mix with water, oil. And vinegar in glass dish.
2. Add meat turning to coat on all sides. Marinate in refrigerator for at least 30 minutes. For extra flavor I marinate the meat overnight. Grill and chop.
Creamy Lime Sauce
¼ cup plain Greek yogurt
¼ cup organic mayonnaise
1 tablespoon lime juice
2 pinches of sea salt and one pinch of black pepper
1 garlic clove, minced
1/8 teaspoon of cayenne pepper
Whisk all ingredients in a small bowl until smooth.
Patty Cake’s Tip of the Week:
Use the 2nd pound of chicken breast in salads for lunch or depending on your family size as meat for dinner the next day.
Patty Cake’s Layered Antipasto Salad
3 cups uncooked Tinkyada gluten free penne pasta
2 ½ cups broccoli florets
1 tablespoon chopped fresh cilantro
2 cups chopped tomato
3/4 pound smoked turkey breast, cut into strips
½ small red onion sliced
1 cup Ken’s Simply Vinaigrette Caesar dressing
½ cup shredded parmesan or asiago cheese
Cook pasta according to package directions, adding broccoli during the last 2 minutes of cooking time, drain. Rinse and cool. Toss with parsley.
Place half of the pasta mixture in a 4 qt. glass bowl: top with half each of tomatoes, turkey, and onions. Repeat layers once. Pour dressing evenly over salad. Cover and chill at least 2 hours or overnight. Top with cheese before serving.
Yield: Makes 6 servings