Type:

Entered into the 2011 EatWell@School cooking competition by Martin Luther King, Jr. Early College.

Yield: 8 servings.

Chicken Fajitas:

  • 24 ounces chicken breast, cut into strips (sometimes sold pre-cut as fajita meat)
  • 12 ounce can black beans
  • 10 ounces brown rice
  • 1 onion
  • 1 cup olive oil
  • 1 cup fresh spinach leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 12 tortilla wraps, whole wheat

Sautéed Vegetables:

  • 2 cups broccoli
  • 1 large tomato
  • 2 green bell peppers
  • 1 large carrot, peeled
  • 1 large onion, peeled
  • 1 teaspoon garlic powder
  • 3 tablespoons olive oil
  • 1 cup chicken stock
  • 2 tablespoons tomato paste
  • Pot of boiling water
  • Large bowl of ice water

Grandma’s Apple Cake Muffins:

  • 3 eggs
  • 2 cups sugar
  • 2 cups flour
  • ¼ cup vegetable oil
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • 4 teaspoons cinnamon
  • 6 apples
  • Orange wedges to garnish (from 5-7 oranges)

Chicken Fajitas:

  1. Cook chicken, beans and rice separately.
  2. Dice onions and chiffonade spinach.
  3. Sauté the onions and spinach together until softened.
  4. Combine onion-spinach mix with the rice, then add the chili powder and garlic powder.
  5. Assemble fajitas on warmed tortilla wraps with beans, then rice mix, then the chicken and serve.

Sautéed Vegetables:

  1. Cut broccoli into bite size portions. Heat a pot of water to boiling and cook broccoli for no more than 1 minute. Drain the broccoli and set aside.
  2. Cut tomatoes into rough chunks.
  3. Julienne slice the peppers, carrots and onion (into small cubes or matchsticks)
  4. Heat the oil in a sauté pan, then add all the cut vegetables and sauté for 3-4 minutes until softened
  5. Add garlic powder, chicken stock and tomato paste; stir to combine.
  6. Increase the heat to medium-high and let simmer, stirring frequently, until most of the reduces.
  7. Serve alongside the chicken fajitas.

Grandma’s Apple Cake Muffins:

  1. Preheat oven to 325 degrees F.
  2. Combine eggs, sugar, flour, oil, applesauce, vanilla, baking soda, and cinnamon in a large bowl, stirring gently until just mixed.
  3. Cut apples into large dice. Add to muffin mix, stirring until just incorporated.
  4. Portion mixture equally into muffin pans (22 portions.)
  5. Place in oven and bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
  6. Let cool for 5-10 minutes, then remove from muffin tin, plate and serve warm with orange wedges on the side.

Entered into the 2011 EatWell@School cooking competition by Martin Luther King, Jr. Early College.