Tag Archives: cilantro

Chicken Stir-fry

Chicken Stirfy
Chicken Stir-fry

By: Shannon Beeghley, LPN, NS, CHHC

1 bag of mixed vegetables (can be any stir-fry blend)

Olive oil

1/4 cup chopped onion

1 (10 ounce) can of chicken breast, drained

Fresh cilatro, chopped

Fresh parsley, chopped

1/4 teaspoon dried dill weed

1/4 – 1/3 teaspoon garlic salt

Put the oil in a large skillet and add the chopped onion. Saute till onions are slightly limp, then add bag of vegetables. Add the dill weed and garlic salt. Stir often making sure the vegetables cook till tender crisp. Add the chicken and chopped fresh cilantro and parsley (as little or as much as you want). Stir enough to make sure chicken is heated through. Vegetables should be tender crisp.

Serve on a bed of brown rice or just eat as is. Enjoy! 🙂

Mixed potatoes

By: Shannon Beeghley, LPN, NS, CHHC

Mixed Potatoes
Mixed Potatoes

Make the Sweet Potatoes with Lime and Cilantro recipe  (click) on that link for the recipe).  Peel the sweet potatoes and add the lime and cilantro to the potatoes in a dish.

Next: Peel 4 small white potatoes and chop them into smaller pieces. Cook them till they are soft. Mix them with the sweet potatoes and blend with a hand mixer till smooth. You can add some butter and a sprinkle (very small amount!) of garlic salt for taste and blend it in.

YUMMY! I almost like these better than the plain sweet potatoes with lime and cilantro recipe! 😀



Fruit Salad

photo (2)

1 (15oz) can of mandarin oranges

1 (20oz) can of pineapple tidbits

1/8 cup purple onion, chopped finely

1/4 – 1/2 bunch of fresh cilantro, chopped finely

Drain the juice from the pineapple and oranges. (Reserve it for your breakfast juice). 🙂 Put oranges, pineapple, onion and cilantro into a small bowl and mix together. Eat by itself or serve with chips.

YUM! (I just ate some right before posting this!) 😀

I do not remember where I got this recipe, but did not create it, so cannot take the credit for such yumminess! 🙂 Add as much or less of onion and cilantro as your taste perfers. I typically do not measure but put the above for those who like something to go off of. 🙂

Shannon’s Fresh Salsa

Fresh Salsa
Fresh Salsa

By: Shannon Beeghley, LPN, NS, CHHC

4 medium ripe tomatoes, diced (or you can use 2 (16oz) cans of diced tomatoes, drained)

1 pint black beans, rinsed & drained (or one (16 oz) store bought can)

1 cup of fresh cut sweet corn (or use 1 (16oz) can of cut sweet corn, drained)

1 small onion, chopped

Fresh cilantro to taste, chopped as fine as you desire

1 cup zucchini, chopped

1 cup  yellow squash, chopped

2 large carrots, chopped

1 medium cucumber, chopped

1 large green bell pepper, chopped

1 teaspoon garlic salt (or garlic powder)

2 teaspoons dried dill weed

4 Tablespoons lemon juice

4 Tablespoons lime juice

4 Tablespoons organic apple cider vinegar (with the mother)

Any other variety of beans added are optional (kidney, garbanzo, great northern, etc)

Mix all together. Let it sit and marinate in the refrigerator a couple hours to blend the flavors. If you like spicy heat, add your own amount of chopped jalepenos. Serve with tortilla chips, as an addition to your lettuce salad, on tacos or burritos, or on a “straw hat” meal. The possibilities are endless! 😀

Guacamole with Jicama Sticks

Prep time: 20 minutes
Cooking time: 0 minutes
Yields: 4 people

2 avocados
1/2 small red onion, finely diced
1 small tomato, finely diced
1 jalapeno pepper, minced (use seeds if you like it hot)
1/4 bunch cilantro, minced
Juice of one lime
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 large jicama


  • Carefully cut open each avocado, remove the seed and scoop out the meat into a mixing bowl.
  • Add onion, tomato, pepper, cilantro, salt, pepper and lime juice.
  • Mix with a fork until you reach the desired texture for you guacamole.
  • Peel the jicama and slice into sticks.
  • Dip one into the guacamole to taste and adjust seasonings as necessary.
  • Enjoy!
  • Note: Jicama (HEE-kah-ma) is an edible root that resembles a turnip. It has thin brown skin and crisp, juicy, white flesh that is mild in flavor. It is also known as Mexican yam or Mexican turnip.

    Apple Salsa

    Prep time: 10 minutes
    Cooking time: 0 minutes
    Yields: 4 people

    3 apples, peeled, cored and chopped
    1 medium sweet onion, diced
    1/4 cup fresh cilantro, chopped
    1 tablespoon fresh mint, chopped
    2 teaspoons lime juice
    1/4 cup flaxseed or olive oil
    1 tablespoon maple syrup

    1. Mix all ingredients together.

    • If you want smooth salsa, place half of the mixture in a food processor or blender and pulse for 1-2 seconds to chop the mixture, not purée.
    • Try with different apples or combine 3 different types.
    • This is great with baked chips, grilled veggies or in Mexican dishes.

    Late Summer Corn Salad

    Prep time: 20 minutes
    Cooking time: 10 minutes
    Yields: 6 people

    4 ears of corn
    1/2 small red onion, diced
    1/2 green bell pepper, chopped
    1/2 red bell pepper, chopped
    1/2 bunch cilantro, minced
    1 tablespoon olive oil
    Juice of 1 lemon
    Sea salt and pepper to taste

    1. Boil corn in a large pot for 5-10 minutes.
    2. Remove from pot and cool by running under cold water.
    3. Cut kernels from the cobs and place in a large mixing bowl.
    4. Finely dice the onion and peppers, mince the cilantro and add to the bowl with the corn.
    5. Add oil, lemon juice, salt and pepper. Mix well.

    Cilantro Mango Chicken

    Prep time: 10 minutes
    Cooking time: 30 minutes
    Yields: 4 people

    2 whole skinless, boneless chicken breasts, split
    8 ounces plain yogurt
    1 cup cilantro, finely chopped
    1/2 cup fresh lime, juiced
    Dash of cayenne pepper
    1 cloves fresh garlic, minced
    1 large ripe mango, peeled, finely diced

    1. Preheat oven to 375 degrees.
    2. Combine1/4 cup yogurt,1/4 cup of cilantro, half of the lime juice, cayenne pepper and garlic. Coat chicken breast with this mixture, marinate for at least 1 hour.
    3. While chicken marinates, purée remaining yogurt, 2/3 of cubed mango, 1/2 teaspoon lime juice and 1 cup cilantro in blender.
    4. Bake chicken in a glass baking dish for 25-30 minutes.
    5. Place chicken on serving plates, pour on sauce and sprinkle with mango and extra sauce on side.
    6. Add a sprig of fresh cilantro for garnish.