Category Archives: Mexican Recipes
Food prep is no joke, but the reward is awesome. It is so nice to know that I have a few meals prepared for this week. Last week was a blur. Every night I came home and I had nothing ready or even in my mind about it. Does that sound familiar? I always end up eating whatever when I do not plan a couple of meals ahead of time. So yesterday I decided to make a few “make ahead meals”. I spent a couple of hours prepping and cooking so I still had most of the day to enjoy. Here is what happened.
MEXICAN CHICKEN AND QUINOA CASSEROLE
2 cups shredded chicken
1 tsp EVOO
1 medium yellow onion thinly sliced
1 tbsp minced garlic
1 (15 oz) can black beans, drained and rinsed
1 cup uncooked quinoa
1 cup sweet potatoes, cubed in small pieces
1 cup frozen corn, thawed
1 (10 oz) pkg of frozen spinach, thawed making sure to squeeze all water out
1 tbsp tomato paste
1/2 cup low sodium chicken broth
1 (8 oz) jar of favorite salsa
shredded cheddar is optional
1. Preheat oven to 375 degrees
2. Cook quinoa according to pkg
3. Heat a large non stick skillet over medium high heat. Add 1 tsp EVOO and saute onion until lightly browned. Add garlic, saute for 1 minute. Add the rest of the vegetables and combine well. Add tomato paste. Add chicken. Transfer mixture to another bowl and stir in quinoa and beans.
4. Add broth and salsa to the saute pan, bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally. Combine to the mixture.
5. Pour the mixture into a casserole pan coated with cooking spray. Sprinkle with cheese if desired. Bake for 20-25 minutes.
Note: I cooked my own chicken but the original recipe used shredded rotisserie chicken. Original recipe can be found at http://www.mjandhungryman.com along with other awesome recipes.
Also, make sure to squeeze all the water out of the spinach. I made into a ball and squeezed squeezed squeezed 🙂
I made one pan to freeze without the cheese. Can’t wait to dig into this at the end of the week.
Do you food prep for the week? What are your favorite make ahead meals?
Stay tuned for part 2 Spaghetti Pie!
I found this awesome chicken fajita recipe over at StacyMakesCents . If you cannot cook, you must invest in a crock pot/slow cooker. Everyone will think you can cook and you may even surprise yourself. I changed one or two things in mine and it turned out great and healthy.
Slice green, red, yellow peppers and 1 medium onion. Lightly grease crock pot/slow cooker with olive oil. Place the peppers and onions in the cooker and place 3-4 skinless chicken breasts on top. Pour about 1/2 cup unsalted chicken stock over the top. Sprinkle the chicken breasts with Mrs. Dash fiesta lime seasonings. Cover completely with the spice mixture. Then drizzle the juice of one fresh lime on top. Cover and cook on low for 4-6 hours.
I did not shred the chicken, I cut into chunky pieces but you could do what you like. I warmed a few whole wheat tortillas, added a little cheese, fresh tomato, lettuce and avocado. There you go, an easy healthy meal and the leftovers are great too.
Well, it is that time of year when we are all thinking about new ways to stay healthy. I am going to experiment with more crock pot recipes over the next few weeks so I will share what I come up with.
I am excited about the new year. I have set some new goals for myself that I will be sharing later. Also, another Fit In 5 workout will be posted this week. I think we all need a good sweaty New Year’s Day workout. Are you in?
Hi, if you are interested in yoga and eating a healthy, easy to cook lunch, you might like this post. If not, don’t read it 🙂 The first photo is a personal yoga goal I have been working on. It is a version of Scorpion. I use the wall for support, and because I am scared to death not to. The other day I balanced without my feet on the wall for like 5 seconds (as shown in the picture), excited! I am still working on it, I know I can do better. Do you have a yoga pose you have been dreaming of mastering?
The second photo is lunch today! Easy to prepare and healthy to eat. I used lean ground turkey (browned before put in the crock pot), 1 can black beans (drained), 1 can diced tomatoes with green chiles (<3) and 1 packet of taco seasoning mix. I dumped everything in the crock pot and mixed together. I cooked it on high for 3 hours. The husband made tacos with a hard whole grain shell. I am having mine over a fresh bed of nutrient rich spinach with a little taco sauce and a tiny bit of cheese on top. Looking forward to lunch today. Try a taco salad without the shell to save some calories 🙂
Click on the link above and you will see one of my favorite poses that I include in my classes. It has many benefits. It strengthens and stretches the legs, stretches the hips and spine, opens the chest to improve breathing, relieves mild back pain, stimulates the abdominal organs and improves sense of balance. I love the Yoga Journal website. I click around on it often finding interesting articles and new information all the time. I am always learning new things about yoga and fitness. There is always something and someone else I can learn from. Have you done yoga recently? What is your favorite pose to stretch the legs? I look forward to my class tonight which will include revolved triangle pose.
This blog is written by me and it expresses my opinions and experiences. Consult your own physician before beginning a new exercise or nutrition program.
Not in this recipe. This is a great Mexican stuffed pepper recipe for our Meatless Mondays. A couple of times a week The Husband likes to do vegetarian dishes incorporating beans and such. This week black beans, quinoa, and brown rice were our “meaty filling”.
I was so inspired by this recipe I got from www.onelovelylife.com (you have to check out her blog). I changed just a couple of things but overall it is similar.
Mexican Stuffed Peppers with Brown Rice, Black Beans, & Quinoa
4 peppers (use any color) sliced in half stem to tip with the seeds removed
1/2 medium onion diced
1(15oz) can black beans drained & rinsed
1(4oz) can diced green chiles (not drained)
1/4 c fresh cilantro, minced
1/4 tsp salt
1/4 tsp pepper
1/2 cup grated pepper jack cheese
1 jar of your favorite taco sauce
Cook rice and quinoa according to package. If you are not using the box kind, cook according to package of 1 cup uncooked quinoa and/or brown rice.
Microwave pepper halves 2-3 minutes to soften a bit.
In a mixing bowl combine rice and quinoa mixture with black beans, green chiles (with their juice), cilantro, salt, and pepper. If the mixture is too dry, drizzle tiny bit of olive oil into mixture.
Spread the taco sauce into the bottom of a 9×13 baking dish. Divide the mixture among the peppers. Place the peppers into the pan. Sprinkle with cheese.
Cover the pan with foil and bake at 375 degrees for about 25-30 minutes. Remove foil and continue to bake for another 5 minutes. Serve with diced Roma tomatoes and some of the taco sauce drizzled on top:)
You will not even miss the meat. The texture was so good. This recipe was very easy and you will love it as leftovers. I hope you like this and incorporate it into your Meatless Mondays. I would like to thank www.onelovelylife.com again for such a great recipe!
Do you ever try vegetarian dishes? Do you like quinoa? Have a great day:)