There are so many food items that I have never tried before and chicken sausage is one of them. Honestly, it was one of those things I knew I would not like. Do you do that or is it just me? You look at a food item and declare that it is weird, and you refuse to even try it! Read the rest of this entry
Could this time of year be any busier? Need a good casserole recipe that has lots of leftovers for lunch? If you like rice and chicken with a little salsa added, you will love this recipe that I adapted from Iowa Girl Eats! She has some great recipes on her website! Read the rest of this entry
COLORFUL, HEALTHY INGREDIENTS
Last night, I made Black Bean Quinoa salad for dinner. Read the rest of this entry
Chicken and bean burritos were the order of the day for Cinco de Mayo yesterday. These burritos are from Holly Clegg’s Trim and Terrific Cookbook. Easy to make and delicious are the two things I am looking for in a recipe and this fits the bill!
Start out with 1 1/2 pounds of chicken cut into bite-size pieces. Saute in a pan with coconut oil or sprayed with Pam. Saute 5-7 minutes.
Add 1/2 of a green pepper (or more if you like) and 1/2 of a red onion. Saute 5 minutes.
Add one can (15 oz) pinto beans, drained and rinsed. Add one tablespoon chili powder and 2 tablespoons chopped cilantro. Stir and remove from heat.
In a separate bowl mix 1 can of Rotel (drained) and 1-8 ounce tomato sauce together and stir. Take about 1/3 of this mixture and spread it down the middle of a 13 X 9 pan.
Place bean and chicken mixture down the middle of a 8-inch tortilla and top with cheese. Roll up into a burrito.
Pour remainder of tomato sauce mixture over top of burritos. Cover with foil at bake at 350 degrees for 30-35 minutes.
Chicken and Bean Burritos
Easy to make, healthy chicken and bean burritos
- 1 1/2 pounds of chicken cut into bite-sized pieces
- 1/2 green pepper
- 1/2 red onion
- 15 ounce can pinto beans, drained
- 2 Tablespoons Cilantro, chopped
- 1 Tablespoon chili powder
- 12-8 inch tortillas
- Monterey Jack cheese grated, 8 ounce
- 1 can rotel tomatoes with green chilies, drained
- 8 ounce tomato sauce
- Saute chicken that has been cut into bite-sized pieces for 5-7 minutes.
- Add onion and green pepper and saute 5 more minutes.
- Add drained beans, cilantro, and chili powder.
- Stir and remove from heat and set aside.
- Mix tomato sauce and Rotel in a separate bowl.
- Pour 1/3 of tomato mixture down the middle of a 13 X 9 pan.
- Using tortillas, place 1 heaping tablespoon of chicken and bean mixture down the center of each tortilla.
- Add cheese.
- Roll up burrito and place in pan.
- Pour remainder of tomato mixture over top of burritos.
- Cover pan with foil and bake at 350 for 30-35 minutes.
Adapted from Trim and Terrific
Adapted from Trim and Terrific
Lucy's Nashville Nest http://www.lucysnest.com/
Mexican quinoa came across my Pinterest feed the other day and the photo looked delicious. One pan and a 30 minute cook time convinced me that I needed to try this for dinner!
Afraid of quinoa? Don’t be, it is easy and delicious! The HH says it tastes good but reminds him of fish eggs…he hasn’t let that stop him from eating it though.
The number one thing to remember about quinoa is to rinse it well! There is a bitter coating on the tiny seeds that needs to be rinsed away. You must use a fine-mesh strainer so that those tiny seeds don’t disappear down the drain!
Here are the ingredients. The original recipe called for black beans but all I had were pinto beans and they tasted fine. I chopped up the avocado rather than mixing it into the skillet as the recipe called for because I was hoping for leftovers and I didn’t think the avocado would survive.
Mexican Quinoa One Skillet Meal
One pan meal in 30 minutes
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small jalapenos, minced
- 1 cup quinoa, rinsed
- 1 cup vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 avocado, halved, seeded, peeled and diced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
- Heat olive oil in a large skillet over medium high heat.
- Add garlic and jalapeno, and cook, stirring frequently, about 1 minute.
- Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.
- Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in lime juice and cilantro.
- The original recipe said to stir in the avocado but I opted not to put it in the pan in case there were leftovers. I wasn't sure if the avocado would hold up the next day.
Lucy's Nashville Nest http://www.lucysnest.com/
” title=”All Things With Purpose”>All things with purpose
The Chicken Chick
One of our favorite quick meals is Gnocchi with Basil Pesto sauce. Throw in a salad and you have a very fast dinner. Gnocchi is a potato “dumpling” that can be served with a red sauce or as we prefer it with basil pesto.
In order for this to be a quick meal, I try to keep all the ingredients on hand. Basil pesto keeps in the fridge for quite a while so it is easy to have on hand. My local grocery carries one brand of gnocchi but I didn’t care for it. Amazon carries gnocchi in a six-pack and I really like the Don Bruno brand. Six containers cost $19.06 and one container will feed our family but I sometimes cook two if I want leftovers for lunches.
Have you ever made pita bread pizzas? These pizzas are fast and easy to make. We made ham and pineapple but any toppings will work. The pita bread makes a great crust, we use the whole wheat version.
Pita bread with sauce
Spread the pita bread with pizza sauce or I use leftover spaghetti sauce. You know how you have that little 1/4 jar left? Freeze it for fast pizza sauce.
Place Canadian Bacon on the pizza as thick or thin as you like. Then add pineapple followed by cheese. Red onions and jalapenos are also really good with this combination.
Add the topping!
Heat the pizza in a 400 degree oven for 10 minutes and voila dinner is ready!
Ham and Pineapple
Have you tried cooking with lentils before? Lentils are part of the legume family and grow in pods. Lentils are high in fiber and protein and low in fat, so they are a good meat substitute. Lentils are packed with iron, phosphorus, and potassium.
Many years ago, I found the recipe for lentil rice casserole in The Tightwad Gazette and it is still a family favorite! When I make this casserole, I always double it to have leftovers. Throw in a salad or vegetable side-dish and you have a complete meal! The herbs and onions used in this casserole make your kitchen smell divine! Always be sure and rinse lentils thoroughly before cooking!
In a large bowl put 3/4 cup of rinsed lentils and 1/2 cup brown rice.
Next add 3/4 cup chopped onions, 1/2 teaspoon basil, 1/4 teaspoon oregano, 1/4 teaspoon garlic, and 1/4 teaspoon garlic powder.
Add 3 cups vegetable broth (or chicken) and stir to mix. Place the ingredients in a 9 X 13 casserole dish and cover with aluminum foil. Place in a pre-heated 300 degree oven and cook for 90 minutes!
3 cups vegetable broth
3/4 cup lentils, rinsed
1/2 cup brown rice
3/4 cup chopped onion
1/2 tsp basil
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp garlic powder
Stir ingredients and place in a 9 X 13 casserole dish, cover with aluminum foil and bake at 300 degrees for 90 minutes. Recipe can be doubled easily.
Chicken pot pie is something I never cooked or ate, for that matter, until just a couple of years ago. I was looking for easy freezer meals that I could make for my family and I stumbled upon Holly Clegg’s Trim and Terrific Freezer Friendly Meals. This has become one of my favorite cookbooks because the recipes included are healthy and they taste great! Holly Clegg also has a diabetic cookbook in the Trim and Terrific line.
The hardest part of this recipe is chopping the sweet potatoes. And if you are wondering, they do not have a strong taste in the recipe. Next time, I will use a smaller pan so that there is not a hole in the middle :).
I hope you enjoy the recipe!
This recipe was adapted from Holly Clegg's Trim and Terrific Freezer Friendly Meals Cookbook.
- 1 cup diced carrots
- 1 cup diced sweet potato, raw
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 teaspoon salt
- 2 cups diced chicken, cooked (I use 2 chicken breasts).
- 1/3 cup flour
- 1 1/2 cups chicken broth
- 1/2 cup skim milk
- 1/2 cup frozen green peas
- 1 can reduced fat crescent rolls
- Chop all ingredients and place in a non-stick skillet to cook over medium heat until softened, about 5-7 minutes. I usually put in 1/4 cup of water so that the veggies will not stick.
- Add the flour, salt, and chicken broth and bring to a boil.
- Reduce heat and continue cooking until mixture thickens.
- Add the cooked chicken and peas and stir mixture.
- Place the mixture in a 9-inch square pan and place the crescent rolls on top.
- Bake at 375 for about 10-15 minutes until top browns.
This recipe can be frozen for up to 3 months. I usually take out of the freezer the night before and put in the refrigerator to thaw and then cook the next night for dinner.