Quinoa Burrito Bowl

PREP TIME
10 mins
COOK TIME
15 mins
TOTAL TIME
25 mins
Serves: 2 people

INGREDIENTS
Avocado-Lime Dressing
½ cup greek yogurt
1 avocado
1 cup cilantro
2 garlic cloves
2 limes zested and juiced
2 jalapeños
2 tablespoons mint, roughly chopped
½ teaspoon Kosher salt
freshly ground black pepper, to taste
Quinoa Bowl:
1 cup quinoa
1 lime zested and juiced
½ cup cilantro, roughly chopped
Kosher salt and freshly ground pepper to taste
1 romaine heart, chopped
1 15 ounce can black beans, drained and rinsed
1 15 ounce can whole kernel corn
½ pint grape tomatoes, sliced lengthwise
¼ cup red onion, diced
1 avocado, diced

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Creamy White Chicken Enchiladas

12oz. (1 1/2 pkgs) cream cheese, softened
2 Tablespoons water
3 teaspoons onion powder
3 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
3 cups cooked chicken, diced or shredded
2 cups shredded Monterey Jack cheese
8 flour tortillas
3 Tablespoons butter
3 Tablespoons flour
1 – 15oz. can chicken broth (or 2 cups)
1 cup sour cream
1 – 4oz. can diced green chilies

PREHEAT OVEN: to 350 degrees

DIRECTIONS:
In a medium bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken and 1 cup of cheese. Roll up in tortillas and place in pan seam side down.

In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

Honey-Lime Chicken Enchiladas

6 Tbsp honey
5 Tbsp lime juice (1 large lime)
1 Tbsp chili powder
1/2 tsp garlic powder
8-10 flour tortillas
1 pound chicken, cooked and shredded (about 3 small chicken breasts)
1 pound Monterey jack cheese, shredded
1 – 16oz. can Hatch green enchilada sauce
1 cup heavy cream

PREHEAT OVEN: to 350 degrees

DIRECTIONS:
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 30 minutes (or use a Ziploc bag and let it sit in refrigerator all day).

Pour about 1/2 cup enchilada sauce on the bottom of a 9×13-inch baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.

Bake for 30 minutes until brown and crispy on top.

Cheesy Zucchini Bake

1 lb. ground beef
1 medium onion, diced
1 – 4oz can green chilies
3-4 cloves fresh garlic, minced
1-2 zucchinis, julienned
1-2 yellow squash, julienned
1 cup fresh mushrooms, sliced
1/2-1 lb. cheddar jack cheese, shredded
1 medium tomato, diced
salt & pepper to taste

In skillet, brown ground beef and saute onion, garlic, and green chilies. In a two-quart casserole dish, layer half of ground beef, zucchini, squash, mushrooms, shredded cheese and tomatoes. Repeat for second layer, using remaining ingredients.
Place 9″ bake liner over the top of casserole dish; then cover tightly with foil. Place dish on top of turkey lifter. Place trivet in pressure cooker cooker and add 2 cups water. Bring to boil. Using the turkey lifter, place dish on trivet in the pressure cooker. Place pressure lid on the pan and bring to second red ring. Pressure for 8-10 minutes allow pressure to drop on its own.

Kickin’ Chicken

10-14 chicken drumsticks
1 teaspoon cooking oil
3 cloves garlic, minced
3/4 cup BBQ sauce
1/4 cup ketchup
1/4 cup orange juice or water
2 Tablespoons brown sugar
2 Tablespoons molasses or maple-flaovred syrup
Optional: couple dashes of hot pepper sauce (Frank’s)

  1. Skin chicken and season with salt and pepper.
  2. In medium saucepan, cook garlic in hot oil over medium heat for 30 seconds.
  3. Stir in BBQ sauce, ketchup, juice, brown sugar, and molasses; heat through.
  4. Carefully brush chicken with sauce, turning to coat with additional sauce. Cook until chicken is 180 degrees.

Honey-Lime Enchiladas

6 Tablespoons honey
5 Tablespoons lime juice (1 large lime)
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shreeded (about 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded; save 1 cup for sprinkling on top
16 ounce can Hatch brand green enchilada sauce
1 cup heavy cream

  1. Mix the first 4 ingredients and toss with shredded chicken. In a ziploc bag, let it marinade for at least 30 minutes (or all day in the fridge).
  2. In 9 x 13 baking pan, Pour 1/2 cup enchilada sauce on the bottom.
  3. Fill flour tortillas with chicken and shreeded cheese, and roll tightly. Place each in the pan.
  4. Mix the remaining enchilada sauce with the cream and leftover marinade.
  5. Pour sauce on top of the enchiladas and top with cheese.
  6. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Chicken Fried Rice

1 pound chicken, cut into bite-size pieces
5 cups of cooked rice
4 cups broccoli, chopped into small pieces
1 red bell pepper, trimmed and chopped into bite-size pieces
2 eggs
1 teaspoon fresh ginger, grated. or 1/2 teaspoon ground ginger
3 garlic cloves, minced
1 1/2 Tablespoons oil
1/4 cup chicken broth
4 Tablespoons low sodium soy sauce. Or Bragg’s liquid aminos
2 teaspoons corn starch
1/4 cup green oinons, chopped
1 large handful of almonds, chopped or sliced
1/2 cup frozen peas, cooked in the microwave

In a nonstick pan, add 1/2 Tablespoon oil, ginger and garlic, sauteing for 1 minute, stirring often. Add chicken and saute until chicken is cooked through. Set chicken aside in a bowl.

In nonstick pan, add a little oil and saute broccoli and bell pepper until just barely cooked. Also set aside in a bowl.

Scramble eggs in the same pan until they’re just barely cooked. Set aside on top of sauteed vegetables.

Heat remaining oil in the pan and add rice. Turn up the heat to high and cook approximately 3 minutes, tossing rice frequently.

In a bowl, combine chicken broth, soy sauce and corn starch. Stir well until the corn starch is completely dissolved.

Pour sauce over rice. Add your bowl of vegetables, chicken and eggs to the pan and stir well. Cook for 2 minutes while thoroughly mixing all ingredients. Add green onions, almonds, and cooked peas and mix well.