We make this one all the time now. It's great to have on hand for healthy lunches and snacks. A lot of the time, I don't even put chicken in it, but it's still very filling. When using it for quesadillas, we just put them in our George Foreman grill. It makes it even easier. The filling goes great with chips, and it would make an awesome nachos dip. This is another genius Our Best Bites recipe. Fast, healthy, and uses food storage ingredients. The kids really like this one. Use corn tortillas for gluten free.
NOTE: We've started making this an alternative way, and the kids like them even more. Put a few spoonfuls in each tortilla, wrap it burrito style, and put them in a 8x8 pan. Mist with olive oil and sprinkle on a little cheese. Bake at 350 degrees for 10-12 minutes. This cuts down on the prep time and it's easier to eat for the kids. I like to eat a few spoonfuls of the filling on salad for a healthier version.
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1/2 C white rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6″)
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1. Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese.
2. Add bbq sauce and stir to combine.
3. Place about 1/3 C of mixture on half of each tortilla and fold over to close.
4. Heat a skillet to medium heat on the stove top. When hot, spray lightly with cooking spray, or drizzle with canola or olive oil.
5. Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp.
6. Flip and repeat on opposite side. Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.
Saturday, January 21, 2012
Cilantro Lime Chicken with Avocado Salsa
This one is top of the list for healthy but delicious. The chicken is packed with yummy flavor, and the avocado salsa is a very good complement to it, or it would be great as a dip for chips. We served it with Saffron Rice, and the meal got rave reviews from Dave.
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2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
Cooking spray
1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped
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1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes.
2. Remove chicken from marinade; discard marinade.
3. Sprinkle chicken evenly with 1/4 teaspoon salt.
5. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.
6. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl.
7. Add avocado; stir gently to combine. Serve salsa over chicken.
Nutritional Facts: Calories - 289, Fat - 13.2, Carbs - 6.6, Fiber - 3.6,
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2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
Cooking spray
1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped
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1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes.
2. Remove chicken from marinade; discard marinade.
3. Sprinkle chicken evenly with 1/4 teaspoon salt.
5. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.
6. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl.
7. Add avocado; stir gently to combine. Serve salsa over chicken.
Nutritional Facts: Calories - 289, Fat - 13.2, Carbs - 6.6, Fiber - 3.6,
Bacon Macaroni & Cheese
Another hit with the kids. This is a very tasty alternative to the boxed Mac & Cheese, but still pretty fast to make. I was in a hurry, so didn't broil it at all, and it still tasted great. You can add in some shredded chicken or hamburger if you want more of a main dish.
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3 1/4 teaspoons salt, divided
12 ounces strozzapreti or penne pasta
4 teaspoons all-purpose flour
1 1/2 cups skim milk, divided
2 cups finely shredded sharp cheddar cheese, divided
1/4 cup sliced green onions
1 teaspoon hot sauce
1/4 teaspoon pepper
2 slices center-cut bacon, cooked and crumbled
Cooking spray
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3 1/4 teaspoons salt, divided
12 ounces strozzapreti or penne pasta
4 teaspoons all-purpose flour
1 1/2 cups skim milk, divided
2 cups finely shredded sharp cheddar cheese, divided
1/4 cup sliced green onions
1 teaspoon hot sauce
1/4 teaspoon pepper
2 slices center-cut bacon, cooked and crumbled
Cooking spray
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1. Preheat broiler.
2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.
3. Combine flour and 1/2 cup milk in a saucepan over medium heat.
4. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly.
5. Remove from heat; let stand 4 minutes or until it cools to 155°. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir.
6. Add pasta; toss.
7. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese.
8. Broil 7 minutes.
2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.
3. Combine flour and 1/2 cup milk in a saucepan over medium heat.
4. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly.
5. Remove from heat; let stand 4 minutes or until it cools to 155°. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir.
6. Add pasta; toss.
7. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese.
8. Broil 7 minutes.
Friday, January 20, 2012
Cheeseburger Soup
This was extremely popular with the kidlets. They asked for thirds, and didn't pick out any of the vegetables. It has a lot of healthy, filling ingredients, so even though it is wonderfully creamy and cheesy, it's still a good way of getting in your veggies.
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1 Tablespoon Butter
¾ cups Diced Onion
¾ cups Carrots, Peeled And Diced
¾ cups Celery, Diced
¾ pounds lean Ground Beef
4 cups Cubed Potatoes
½ teaspoons Dried Crushed Basil
1 teaspoon Parsley, Dried
4 cups Beef Broth
3 Tablespoons Butter
¼ cups All-purpose Flour
1-½ cup Milk
1-½ cups Shredded Cheddar Cheese
½ teaspoons Salt
½ teaspoons Black Pepper
¼ cups Sour Cream
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In a stockpot, saute the onions, carrots and celery in 1 tablespoon of butter for 10 minutes.
Meanwhile, fry ground beef in a skillet until no longer pink.
To the stockpot, add the cooked ground beef, potatoes, basil, parsley and beef broth.
Bring to a boil, then reduce heat and simmer for 25 to 30 minutes.
Ten minutes before the soup is cooked, melt the 3 tablespoons of butter in your skillet.
Add the flour to the melted butter and cook, stirring, for 3 minutes.
Add the milk to the skillet and bring to a boil.
Cook, stirring until thickened.
Remove from heat and stir in the shredded cheddar cheese until melted.
Add the salt and pepper to the cheese sauce.
Stir the cheese sauce mixture into the cooked soup.
Remove from heat and add in the sour cream.
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1 Tablespoon Butter
¾ cups Diced Onion
¾ cups Carrots, Peeled And Diced
¾ cups Celery, Diced
¾ pounds lean Ground Beef
4 cups Cubed Potatoes
½ teaspoons Dried Crushed Basil
1 teaspoon Parsley, Dried
4 cups Beef Broth
3 Tablespoons Butter
¼ cups All-purpose Flour
1-½ cup Milk
1-½ cups Shredded Cheddar Cheese
½ teaspoons Salt
½ teaspoons Black Pepper
¼ cups Sour Cream
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In a stockpot, saute the onions, carrots and celery in 1 tablespoon of butter for 10 minutes.
Meanwhile, fry ground beef in a skillet until no longer pink.
To the stockpot, add the cooked ground beef, potatoes, basil, parsley and beef broth.
Bring to a boil, then reduce heat and simmer for 25 to 30 minutes.
Ten minutes before the soup is cooked, melt the 3 tablespoons of butter in your skillet.
Add the flour to the melted butter and cook, stirring, for 3 minutes.
Add the milk to the skillet and bring to a boil.
Cook, stirring until thickened.
Remove from heat and stir in the shredded cheddar cheese until melted.
Add the salt and pepper to the cheese sauce.
Stir the cheese sauce mixture into the cooked soup.
Remove from heat and add in the sour cream.
Thursday, January 19, 2012
Minestrone Soup
I looked at quite a few recipes and I feel like I've combined the best two (here & here). It was really flavorful and hearty. I added in some cooked hamburger too (for Devin, because he needs meat!), but it would be good with chicken, beef, or just vegetables.
INGREDIENTS
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1 carrot, peeled and diced
1 celery stalk, diced
1 zucchini, diced
1 cup fresh or frozen green beans
2 (14 ounce) cans diced tomatoes-- I used the olive oil and garlic diced tomatoes
3 cups chicken broth
1 cup beef broth
2 cups water
1 (14 ounce) can cannellini beans, rinsed and drained-- I couldn't find these so I used black beans
1 cup whole wheat elbow macaroni or ditalini
1/2 teaspoon dried oregano
1 teaspoon dried basil
2 bay leaves
2 cups coarsely chopped spinach
Salt and pepper, to taste
Parmesan cheese-optional, for garnish
DIRECTIONS
1. Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes. Stir in vegetable broth and water. Add bay leaves, beans, macaroni, spinach, oregano, and basil. Simmer until vegetables and pasta are tender-about 35 minutes.
2. Season soup with salt and pepper and serve warm. Garnish with parmesan cheese, if desired.
It works great as a crock-pot recipe too, just put everything in (omit the olive oil since nothing is being sautéed) except the pasta and spinach and Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Add the pasta and the spinach the last 30 minutes of cooking.
INGREDIENTS
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1 carrot, peeled and diced
1 celery stalk, diced
1 zucchini, diced
1 cup fresh or frozen green beans
2 (14 ounce) cans diced tomatoes-- I used the olive oil and garlic diced tomatoes
3 cups chicken broth
1 cup beef broth
2 cups water
1 (14 ounce) can cannellini beans, rinsed and drained-- I couldn't find these so I used black beans
1 cup whole wheat elbow macaroni or ditalini
1/2 teaspoon dried oregano
1 teaspoon dried basil
2 bay leaves
2 cups coarsely chopped spinach
Salt and pepper, to taste
Parmesan cheese-optional, for garnish
DIRECTIONS
1. Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes. Stir in vegetable broth and water. Add bay leaves, beans, macaroni, spinach, oregano, and basil. Simmer until vegetables and pasta are tender-about 35 minutes.
2. Season soup with salt and pepper and serve warm. Garnish with parmesan cheese, if desired.
It works great as a crock-pot recipe too, just put everything in (omit the olive oil since nothing is being sautéed) except the pasta and spinach and Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Add the pasta and the spinach the last 30 minutes of cooking.
Saturday, January 7, 2012
Southwest Beef Wraps
This recipe is so fast to put together and put in the crock pot. The beef is nice and tender and tastes like what you'd get at a nice Mexican restaurant. An Our Best Bites recipe.
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1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes
Small flour tortillas (or corn tortillas)
Desired toppings: salsa or pico de gallo, guacamole, sour cream, shredded cheese, chopped cilantro, etc.
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Place chopped onion in the bottom of the slow cooker.
Combine seasonings in a small bowl and then rub seasoning mixture all over the roast.
Place roast over onions, top with chopped peppers,
and then pour the canned tomatoes on top of everything.
Cook on high for 5-6 hours or low for 8-9 hours OR start this in the morning, cook it on high until things start to boil and then cook on low until dinnertime and the meat shreds easily with two forks.
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1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes
Small flour tortillas (or corn tortillas)
Desired toppings: salsa or pico de gallo, guacamole, sour cream, shredded cheese, chopped cilantro, etc.
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Place chopped onion in the bottom of the slow cooker.
Combine seasonings in a small bowl and then rub seasoning mixture all over the roast.
Place roast over onions, top with chopped peppers,
and then pour the canned tomatoes on top of everything.
Cook on high for 5-6 hours or low for 8-9 hours OR start this in the morning, cook it on high until things start to boil and then cook on low until dinnertime and the meat shreds easily with two forks.
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