How To Make Chicken Fajita Roll | Food Recipes

How To Make Chicken Fajita Roll | Food Recipes

Ahh you guys, there is seriously nothing I love more than delicious sizzling chicken fajitas! I could eat them pretty much on any given weeknight, I mean not only are they packed with tons of flavor, but with just a few simple ingredients you can easily make a healthy filling dinner! Being that fajitas are literally one of our favorite go-to meals, I thought it’d be fun to do a little spin on the traditional fajita dish and simply roll the chicken up around the veggies to make one perfect little serving.

My hubby absolutely RAVED about these and has already requested that we add them into our weekly meal rotation. As you know we love to meal prep and these chicken roll-ups make perfect leftovers for lunches or dinner. The chicken is super moist, the peppers are cooked just perfectly inside the roll-ups and the whole dish literally only takes about 30 minutes to throw together (after the chicken has marinated).

I went ahead and purchased thin sliced chicken cutlets just to make life a little easier, but you could of course use regular chicken breasts, slice them in half or into thirds (depending on the size) and pound them out until they are about a 1/4-inch thick. Either way will work just fine!

Then comes the fun part – marinating!! Please do not skip this part to save time, the longer the chicken marinates, the more flavor they will have so this is really important. The marinade is super easy to make and is a basic recipe that I use for all my fajita recipes which includes a little olive oil, lime juice and garlic along with a combination of chili powder, cumin, oregano, salt and fresh chopped cilantro.

I also add a pinch of cayenne pepper or hot sauce because I like a little heat with my fajitas, but you can leave this out if you don’t like things too spicy. I promise the flavor will still be there!

Oh and don’t let the fact that this recipe requires chicken being rolled up around veggies be a deterrent to you – this couldn’t be easier. Seriously. Any novice home cook (or even your kiddos) could do this! All you need are toothpicks or some kitchen twine, but I personally find that toothpicks are much easier to use annnd I’m sure you already have those lying around your kitchen somewhere. Just roll the chicken up around the slices of bell pepper and secure both sides with a toothpick.

Easy and done! Once the chicken bakes and you’re ready to eat you can remove the toothpicks and the chicken will still remain wrapped around the veggies.
Such an easy dish that takes so little time!

How To Make Chicken Fajita Roll | Food Recipes

How To Make Chicken Fajita Roll | Food Recipes
How To Make Chicken Fajita Roll | Food Recipes

INGREDIENTS :

For the Marinade:

  • 2 Tbsp olive oil
  • Juice of half a lime
  • 1 clove garlic, minced
  • 1 tsp. chili powder
  • ½ tsp. cumin
  • ½ tsp. dried oregano
  • ½ tsp. salt
  • Pinch of cayenne pepper (optional)
  • 2 Tbsp cilantro, chopped

For the Chicken:

  • 3 chicken breasts or 6 thin sliced chicken cutlets ¼-inch thick
  • ½ red bell pepper, sliced
  • ½ yellow bell pepper, sliced
  • ½ green bell pepper, sliced

INSTRUCTIONS :

  1. In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Set aside.
  2. For the chicken breasts, if you purchased pre-sliced chicken cutlets then skip to the next step.
  3. If using chicken breasts, slice them longways into 2 even slices and firmly pound the chicken using the smooth side of a meat tenderizer to an even thickness of about ¼ inch.
  4. Place chicken cutlets into a large resealable freezer bag and pour marinade over top,
  5. making sure they are completely coated.
  6. Allow chicken to marinate for a minimum of one hour to overnight.
  7. Once chicken has marinated, evenly place 6 bell pepper slices in the middle of the chicken cutlet,
  8. roll up and secure with a toothpick.
  9. Repeat this step until all the cutlets have been rolled up and place seam side down in a prepared baking dish.
  10. Brush tops of chicken with remaining marinade and bake,
  11. uncovered, at 375 for about 25 to 30 minutes or until the juices run clear.
  12. Serve and enjoy!

You can find complete recipes of this Chicken Fajita Roll in eatyourselfskinny.com

How To Make Chicken Enchilada Zucchini Boats | Food Recipes

Last year I shared a recipe for Pizza Zucchini Boats and I knew it wouldn’t end there. This year I’ve made a zucchini boat I like even more – these unbelievably delicious and perfectly flavorful Chicken Enchilada Zucchini Boats! With these you save on carbs by swapping out the classic tortilla wrapped enchiladas with hallowed out zucchini boats instead.

I was actually really surprised myself by how much I truly loved these! I was so skeptical at first and I thought there’s no way I could ever trade in a classic, cheese loaded, pure comfort food enchilada for a healthier version. Indeed was I wrong.

The key with these is making sure you find wide zucchini, otherwise you won’t be fitting very much filling in them. Trust me you will love this filling so you’re going to want to be able to load them up. You might look a little crazy at the store digging through the zucchini for 5 minutes looking for the wider ones but it’s worth it :). Also key to these is Ancho chili powder.

please don’t just swap it out with more regular chili powder – like I used to be guilty of doing. It has a more robust depth of flavor and really just makes these, plus I’ve been adding it to everything lately. You’ll have no problem using it up.

How To Make Chicken Enchilada Zucchini Boats | Food Recipes

How To Make Chicken Enchilada Zucchini Boats | Food Recipes
How To Make Chicken Enchilada Zucchini Boats | Food Recipes

INGREDEINTS :

  • 2 cups cooked and shredded chicken (from about 1 lb)
  • 4 medium zucchini (2 1/2 lbs), sliced in half through length*
  • 1 1/2 Tbsp olive oil
  • 1/2 cup finely chopped yellow onion (be sure they are chopped fine or they won’t cook through)
  • 2 cloves garlic
  • 1 (15 oz) tomato sauce
  • 1 Tbsp ancho chili powder
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 2/3 cup water
  • 1 1/2 tsp cornstarch
  • 2/3 cup frozen corn
  • 1 1/4 cups shredded Mexican blend cheese
  • For serving: diced Roma tomatoes, chopped cilantro, chopped yellow onion (optional), light sour cream (optional)

INSTRUCTIONS :

  1. Preheat oven to 400 degrees.
  2. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats.
  3. Brush tops and bottoms with 1 Tbsp of the olive oil and place in two baking dishes (I used a 13 by 9 and a 9 by 9).
  4. Bake in preheated oven until zucchini is nearly tender, about 20 – 25 minutes.
  5. Meanwhile, heat remaining 1/2 Tbsp olive oil in a medium saucepan over medium-high heat.
  6. Once hot add onion and saute 3 – 4 minutes until soft.
  7. Add garlic and saute 10 seconds longer.
  8. Remove from heat, pour in tomato sauce, ancho chili powder, chili powder, cumin and paprika.
  9. In a liquid measuring cup whisk together the water and cornstarch until well blended then pour into tomato sauce mixture and season with salt and pepper to taste.
  10. Bring to a light boil, stirring frequently. Allow to gently boil 1 minute, stirring constantly.
  11. Reduce heat to low and simmer 5 minutes, stirring occasionally.
  12. Stir in shredded chicken.

You can find complete recipes of this Chicken Enchilada Zucchini Boats in cookingclassy.com

HOW TO MAKE EASY 30-MINUTE HOMEMADE WHITE CHICKEN CHILI | FOOD RECIPES

HOW TO MAKE EASY 30-MINUTE HOMEMADE WHITE CHICKEN CHILI | FOOD RECIPES

Chili is the ultimate fall and winter comfort food. Who can say no to a bowl of warm, thick chili that’s loaded with tender chicken and hearty cannellini beans.
It’s some of the best chili I’ve ever had and will be on rotation all winter.

It’s robustly flavored from sweet Vidalia onions, jalapeno peppers, and green chilis. The chili has mild to medium kick, but you can make it spicier by using the jalapeno seeds or by adding more red chili flakes or cayenne pepper.

It’s so easy and ready in 30 minutes. No need to stand over a simmering pot for hours. Many ingredients get tossed into the pot all at once and in no time this hearty, healthy, and comforting chili is ready. Like all chili it tastes better the day or two after you make it and the flavors marry.

To save time, use a storebought rotisserie chicken or leftover chicken that you have on hand. Of course you can roast or pan sauté chicken if you’re so inclined.

Make sure to salt your chili to taste. I use low-sodium chicken broth, low-sodium beans, and add a bit of salt to the chili so I can control the overall salt level. The saltiness of low-sodium broth, beans, rotisserie chickens, and personal preferences for salt all vary so salt to taste.

My family loved the chili and I love that it’s ready so quickly and with very minimal effort.

It makes enough that you can stash half in the freezer for nights when pulling something out of the freezer for dinner is you can muster.

HOW TO MAKE EASY 30-MINUTE HOMEMADE WHITE CHICKEN CHILI | FOOD RECIPES

HOW TO MAKE EASY 30-MINUTE HOMEMADE WHITE CHICKEN CHILI | FOOD RECIPES
HOW TO MAKE EASY 30-MINUTE HOMEMADE WHITE CHICKEN CHILI | FOOD RECIPES

INGREDIENTS:

  • 3 tablespoons olive oil
  • 3 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
  • 1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
  • 7 to 8 ounces canned green chilis, don’t drain (I used mild heat)
  • 4 garlic cloves, peeled and finely minced
  • 32 ounces (4 cups) low-sodium chicken broth
  • 4 cups shredded cooked chicken (use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
  • two 15-ounce cans cannellini beans, drained and rinsed (see step 4 below about blending 1 cup of the beans with a splash of chicken broth or water)
  • 1 tablespoon lime juice
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoons salt, or to taste
  • 1 teaspoon black pepper
  • 1/2 teaspoon red chili flakes
  • 1/4 teaspoon cayenne pepper, optional and to taste
  • 1/3 cup fresh cilantro leaves, finely minced
  • tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing

INSTRUCTIONS :

  1. To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat to warm.
  2. Add the onion, jalapeno, green chilis, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
  3. Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
  4. Add the chicken broth, chicken, cannellini beans including whole beans and blended bean mixture take 1
  5. cup of the beans, add to a food processor or blender
  6. add a splash of chicken broth or water and blend until smooth; mixture should be thick.
  7. Add the blended bean mixture along with the whole beans to pot, lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil.
  8. Allow mixture to boil gently for about 7 to 10 minutes. It’s unlikely, but if at any point the overall liquid level looks low or you prefer your chili to be thinner
  9. add 1 cup of water or as desired; you’ll adjust the salt and seasoning levels at the end.
  10. For thicker chili, allow mixture to boil longer and reduce until desired thickness is reached.
  11. Add the cilantro and boil 1 minute.
  12. Taste chili and add salt to taste.
  13. This will vary based on how salty the chicken broth, beans, and rotisserie chicken are, and personal preference.
  14. Make any necessary seasoning adjustments (i.e. more salt, pepper, cumin, cayenne, lime juice, etc.).

You can find complete recipes of this EASY 30-MINUTE HOMEMADE WHITE CHICKEN CHILI in averiecooks.com

How To Make Skillet Chicken with Creamy Cilantro Lime Sauce | Food Recipes

How To Make Skillet Chicken with Creamy Cilantro Lime Sauce | Food Recipes

One skillet and 40 minutes is all it takes to transform chicken into a flavor-packed meal! Tell me about your 4th of July!

What did you do? Did you make any of my recipes? Fire up the grill? Watch fireworks and catch some rays? The weather was miserable, humid, and rainy on Saturday here in Philly so a lot of my celebrating was indoors. Which didn’t stop us from the best party of all time.

Seeing how many of you love my recent Asian-inspired salmon recipe inspires me to share more of my dinner favorites. While I enjoy baking desserts the most (cookies > dinner), dinner is an everyday adventure. And if you’re like me, you’re constantly searching for quick ‘n easy meals. Wellllllllll you’ve come to the right place.

Today I’m going to show you that one skillet is all it takes to transform chicken into something you and your fam will love. This chicken is cooked on the stove and finished off in the oven with a flavorful southwestern-inspired pan sauce:

  • creamy 
  • buttery 
  • caramelized onions 
  • cilantro 
  • a little spice 
  • zesty lime 

This meal reminds me of my days waitressing at Chilis! Good times. It also has me craving margaritas on the rocks with salt and a mountain of chips/guac. (In favor of trying to keep meals healthy and my shorts fitting, I settled for water and a side of asparagus.) Whomp whomp.

So. The first thing to do is grab some skinless boneless chicken breasts. You can use bone-in chicken thighs instead if that’s easier. Cook the chicken in the skillet until both sides are browned and crisp– the chicken will cook again in the oven so if the centers aren’t cooked all the way through just yet, it’s ok. Remove the chicken for the time being.

Now, using the same skillet, make the pan sauce with the smorgasbord of tasty things mentioned above.

How To Make Skillet Chicken with Creamy Cilantro Lime Sauce | Food Recipes

How To Make Skillet Chicken with Creamy Cilantro Lime Sauce | Food Recipes
How To Make Skillet Chicken with Creamy Cilantro Lime Sauce | Food Recipes

INGREDIENTS:

  • 4 skinless boneless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 Tablespoon olive oil
  • 1 cup chicken broth (I recommend reduced sodium)
  • 1 Tablespoon fresh lime juice (I use closer to 1.5 Tbsp)
  • 1/4 cup finely chopped onion
  • 1 Tablespoon chopped cilantro
  • 1/2 teaspoon red pepper flakes1
  • 3 Tablespoons heavy cream2
  • 2 Tablespoons unsalted butter, cubed
  • optional: lime wedges and more cilantro for garnish, steamed asparagus for serving

INSTRUCTIONS :

  1. Preheat oven to 375°F (190°C).
  2. If the chicken breasts are uneven in thickness, pound them down so they’re all even.
  3. This way all the breasts will cook through similtaneously.
  4. Sprinkle each with salt and pepper.
  5. In a large ovenproof skillet, heat the oil over medium-high heat.
  6. Add the chicken and cook for 6-7 minutes, turning once.
  7. You want the chicken nice and browned on the outside. (It doesn’t have to be cooked all the way through yet.)
  8. Set chicken on a plate and cover tightly with foil until step 5.
  9. Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper. Return to heat.
  10. Cook and stir to scrape up the browned bits from the bottom of the skillet.
  11. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup. (During this time you can steam some veggies to have on the side, like asparagus.)
  12. Reduce heat to medium-low, then add the cream and butter.
  13. Stir until butter has melted.
  14. Add chicken to the sauce and place the skillet in the preheated oven.
  15. Bake uncovered until the chicken is completely cooked through, about 5-10 minutes.
  16. Serve chicken with sauce spooned on top and any of the listed optional garnishes.
  17. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

Recipe Notes:

  1. Adjust the amount of red pepper flakes to your liking.
  2. This amount made the chicken mildly spicy.
  3. The cream in the sauce mellows out the spice.
  4. You can use whole milk instead, but for the thickest, richest sauce I highly recommend heavy cream.
  5. If using whole milk, make sure it is at room temperature to help prevent curdling.

You can find complete recipes of this Skillet Chicken with Creamy Cilantro Lime Sauce in sallysbakingaddiction.com

 

How To Make Chicken and Avocado Burritos | Food Recipes

How To Make Chicken and Avocado Burritos | Food Recipes

Today I have some tasty chicken and avocado burritos for you! They are so easy to make, you simply wrap the chicken, avocado, cheese, salsa verde, sour cream and cilantro up in a tortilla, grill it and enjoy! Just make sure to put the cheese on the top or bottom of the burrito so that is melts and gets all nice and ooey and gooey when it’s grilled.

Feel free to serve these burritos with extra salsa and sour cream for dipping! These burritos don’t take long to make, they are nice and portable, filling and most importantly, packed full of flavour!

The ingredients are simple but oh so good together!
Assembly is nice and easy!
Grill’em, slice’em and serve them!

How To Make Chicken and Avocado Burritos | Food Recipes

How To Make Chicken and Avocado Burritos | Food Recipes
How To Make Chicken and Avocado Burritos | Food Recipes

INGREDIENTS :

  • 4 burrito sized tortillas (corn tortillas for gluten-free), warmed
  • 1 pound cooked chicken, sliced or shredded
  • 1 large avocado, diced
  • 1 cup Monterey Jack cheese, shredded
  • 1/4 cup salsa verde
  • 1/4 cup sour cream or greek yogurt
  • 2 tablespoons cilantro, chopped

INSTRUCTIONS :

  1. Assemble the burritos, optionally toast, and enjoy!

Option: Use cilantro lime grilled chicken or tequila lime grilled chicken instead of plain chicken.

Nutrition Facts: Calories 519, Fat 24g (Saturated 8.8g, Trans 0g), Cholesterol 93mg, Sodium 771mg, Carbs 37.2g (Fiber 6g, Sugars 2.5g), Protein 40g

You can find complete recipes of this Chicken and Avocado Burritos in closetcooking.com

HOW TO MAKE ONE PAN MEXICAN QUINOA | FOOD RECIPES

HOW TO MAKE ONE PAN MEXICAN QUINOA | FOOD RECIPES

Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!
Despite my daily 3-mile runs, all the morning donuts have finally caught up with me. So Jason and I made a pact to lighten up our diet before our Cabo trip in 6 weeks. But instead of eating bland, boring salads, I decided to make a fun, healthy quinoa dish that we would both really enjoy.

And that’s exactly what this quinoa dish is. With a fun Mexican twist, this dish is chockfull of so many amazing flavors, from the tangy lime juice to the hint of spiciness from the chili powder and jalapeno.

And not only is this healthy and nutritious but it’s also unbelievably easy to make. Simply throw everything into the skillet and that’s it. Even the quinoa is cooked right in the pan, really letting the flavors soak in.

HOW TO MAKE ONE PAN MEXICAN QUINOA | FOOD RECIPES

HOW TO MAKE ONE PAN MEXICAN QUINOA | FOOD RECIPES
HOW TO MAKE ONE PAN MEXICAN QUINOA | FOOD RECIPES

INGREDIENTS:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup quinoa
  • 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, frozen, canned or roasted
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS:

  1. Heat olive oil in a large skillet over medium high heat.
  2. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  3. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.
  4. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
  5. Stir in avocado, lime juice and cilantro.

You can find complete recipes of this ONE PAN MEXICAN QUINOA in damndelicious.net

HOW TO MAKE LOADED GUACAMOLE VEGETARIAN TACOS | FOOD RECIPES

HOW TO MAKE LOADED GUACAMOLE VEGETARIAN TACOS | FOOD RECIPES

Tacos, I think, more than any other savory food, make people happy. Set up a taco bar with lots of fixin’s, and you’ll have one giddy group of peeps. (Ever had a taco party in the summer? Lots of smoky-grilled toppings and free-flowing cocktails/mocktails/beer makes for one feel-good time.)

Trying to cut back on meat these days? Tacos! Those little flour shells hold all kinds of vegetarian goodness with flair equal to meaty counterparts. Grilled portobello mushroom and onion tacos. Yes! Roasted three-pepper tacos with cotija. Woot! White fish tacos with this taco sauce. Oh, hell to the yes.

And anything that includes guacamole. I made guac-loaded vegetarian tacos this weekend, and they were everything I ever wanted. I had no choice but to share the delicious loaded guacamole word with all you lovely peeps.

You know what I really love about guacamole? It’s so rich and creamy that you can skip the cheese.

I know, cheese, why on earth would you skip cheese?

It’s summer, and with gorgeous vegetables everywhere — practically rolling right out into the street (seriously, there was a watermelon in the road on the way to the post office Saturday morning) — we think about healthier options now more than any other season. Cheese is many things, but I wouldn’t include “healthy” among them.

I’m not giving up cheese any time soon, but I just thought I’d mention the guacamole thing. Try your next vegetarian tacos without cheese but lots of guac, and see if you really miss it.

I also want to share a little secret that few realize: raw corn is rrr’awesome! Now, I’m not going all hippy-dippy here by saying the word “raw,” like I’m trying to get you to stop cooking everything and wear hemp and buy electric cars and stuff. All valid choices, but not my point.

No, I simply mean that corn cut fresh from the cob does not need to be cooked. It’s sweet and tender and sweet and crunchy and sweet, and if there’s one new thing you try this summer, I’d say, raw corn.

HOW TO MAKE LOADED GUACAMOLE VEGETARIAN TACOS | FOOD RECIPES

HOW TO MAKE LOADED GUACAMOLE VEGETARIAN TACOS | FOOD RECIPES
HOW TO MAKE LOADED GUACAMOLE VEGETARIAN TACOS | FOOD RECIPES

INGREDIENTS :

For the Guacamole :

  1. 2 avocados, pit and skin removed, roughly chopped
  2. 1/2 of a lime
  3. 1/2 of a lemon
  4. 1/4 salt (plus extra as needed)
  5. 1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)
  6. 1/4 cup red bell pepper, diced
  7. 2 tablespoons diced poblano pepper
  8. 1 tablespoon diced red onion
  9. 1 tablespoon diced jalapeño pepper
  10. 2 teaspoons minced cilantro
  11. 1 clove garlic, minced

For the Black Beans :

  1. 1 can black beans (15 ounces)
  2. 1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)
  3. 1/4 cup red bell pepper, diced
  4. 1/4 cup poblano peppers, diced
  5. 1/2 teaspoon ground cumin

For the Tacos :

  1. 6 small flour or soft corn tortillas
  2. 2 cups chopped iceberg or romaine lettuce
  3. 1 tablespoon minced cilantro
  4. hot sauce, such as Cholula or Sriracha (optional)
  5. lime and/or lemon wedges

INSTRUCTIONS :

Prepare the Guacamole

  • Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth.
  • Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt.
  • Mix well and taste.
  • Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients.
  • (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.)

Prepare the Black Beans

  • Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot.
  • Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it).

You can find complete recipes of this LOADED GUACAMOLE VEGETARIAN TACOS in soupaddict.com

HOW TO MAKE EASY VEGETARIAN SPINACH QUESADILLAS | FOOD RECIPES

HOW TO MAKE EASY VEGETARIAN SPINACH QUESADILLAS | FOOD RECIPES

So how are those New Year’s resolutions going?

After the first couple of weeks of “eating better,” excitement can wear off. Sometimes everyone is ready for a little meal change, especially if you have kids in the house. Keeping the meals healthy but still fun, is important unless you want some food battles. We all have different dietary goals, but the one common denominator that I think colors just about every eating plan is the goal of eating more veggies, specifically leafy greens.

I consider myself an expert at deliciously getting greens into just about any meal in my house.

Why?

Because honestly, leafy greens are not even close to my favorite vegetable, but they are so important. Leafy greens are packed with vitamins, minerals, and fiber. And daily greens help fuel mineral balance in the body keeping organs, hormones, and metabolisms working the way they should.

I think the best part about working with greens, like spinach and kale, is that they have such a neutral taste, so greens can take on the flavor of whatever it is you are cooking them in. Giving a leafy green even just a quick cook also wilts them down in size, so getting in a large amount isn’t so overwhelming. Since leafy greens are so easy to incorporate into meals, I chop and wilt them into soups, bake them into casseroles, stir fry them, or make something like Easy Vegetarian Spinach Quesadillas!

Kitchen prep time is also important, and I kept that in mind while creating these spinach quesadillas. I timed myself from start to finish, including the chopping and clean-up. The total time required to make these easy quesadillas was about 20 minutes. That is definitely doable on a week night!

Just a couple of notes to keep in mind…

I made these quesadillas for lunch one weekend. This recipe made enough to feed my 3 kiddos, 6 years-old and under. Double the recipe to make 2 full quesadillas if you’re feeding a whole family. You could also add a side of 15 minute tortilla soup to go accompany your quesadillas for a quick and hearty dinner meal!

HOW TO MAKE EASY VEGETARIAN SPINACH QUESADILLAS | FOOD RECIPES

HOW TO MAKE EASY VEGETARIAN SPINACH QUESADILLAS | FOOD RECIPES
HOW TO MAKE EASY VEGETARIAN SPINACH QUESADILLAS | FOOD RECIPES

INGREDIENTS :

  • 3 TB butter or another friendly fat (ghee, coconut oil, avocado oil, etc.)
  • ½ medium yellow onion, diced
  • 3 large garlic cloves, chopped
  • 3 heaping handfuls fresh baby spinach, roughly chopped
  • 1½ cups home-cooked or canned pinto beans (I keep cooked sprouted pinto beans in my freezer for quick, easy meals)
  • 3 TB organic chunky salsa (I use Costco’s organic salsa – homemade would be so great, too!)
  • ¾ cup freshly grated cheddar cheese, or more if you like it really cheesy.
  • 2 tortillas
  • (optional) Toppings: sour cream, guacamole, extra salsa, cilantro, chives, or parsley.

INSTRUCTIONS :

  1. Melt the butter in your skillet, add the onion, garlic, and spinach along with a big pinch of sea salt.
  2. Cook over medium heat for about 2-3 minutes, until the spinach has wilted.
  3. Set the spinach mixture aside and add another tablespoon of butter, the beans, and salsa and cook over medium high heat for about 4-5 minutes, until the beans soften.
  4. You can press the back of your wooden spoon on the beans to squish them up a bit, making them more like refried beans. If the mixture gets dry just add a splash of water.
  5. Spread the spinach mixture over a tortilla, then the bean mixture, and then sprinkle with cheese.
  6. Spread a thin layer of butter over one side of the other tortilla and place it butter side up on top of the shredded cheese.
  7. The butter on the tortilla will help it to crisp and brown nicely.

You can find complete recipes of this EASY VEGETARIAN SPINACH QUESADILLAS in livesimply.me

HOW TO MAKE VEGGIE QUINOA BOWL RECIPE {GLUTEN-FREE, VEGAN} | FOOD RECIPES

HOW TO MAKE VEGGIE QUINOA BOWL RECIPE {GLUTEN-FREE, VEGAN} | FOOD RECIPES

Before we get talking about this Thai veggie quinoa bowl recipe, first for a little travel recap. Today’s post is coming to you from the Split airport in Croatia. In a few D and I are flying to Iceland, the last country on our whirlwind 21 month backpacking trip.

Finishing our trip with country number 30 (or 32 if you officially count both Liechtenstein and Scotland as countries).

Iceland was never on the list but it just so happened that the cheapest flights back to Boston had a stop over in Reykjavik and so I extended a several hour layover to a week long last hoorah.

Why not right?

Iceland Air certainly lures you in with the cheap flights and no added fee extra stay, but I’m sure once we touch down we’ll be slapped in the face with absurdly outrageously expensive prices for just about everything imaginable. Lonely Planet has already scared me by saying that groceries in Iceland are 3 times higher than those in the US, Australia and Europe (hopefully not combined).

We’ll deal with that later though.Right now I’m excited, no ecstatic, over the moon if you will.We are going on a PUFFIN watching tour tomorrow! Puffins!Simply the most magical, adorable, creatures that have ever graced this Earth.

You know that fluffy friendly curious looking bird on that Puffins cereal box? Well we’ll be seeing them in person in just under 24 hours! On a side note if you haven’t tried the Puffins cereal – I highly recommend it. One of my college roommates introduced me to it and it was pretty much all I ate for breakfast my entire sophomore year in college.

This has long been a dream of Dave’s and we missed the chance to see them while we were in Scotland but I was pleasantly surprised to find out that Reykjavik has hour long boat excursions to nearby islands where the puffins will be.

We. can. not. wait.

SO excited! Dreams are about to come true around here.

While I can’t deny that I’m more excited about tomorrow’s tour than quinoa at the moment, I do love this Thai veggie quinoa bowl recipe almost as much as I love puffins so time for you to get excited!

This one bowl recipe is packed with protein and healthy veggies with a sharp and tangy dressing. Minimal clean up, full of flavors and good for you. And ready in 30 minutes.

Win-win right?

I love the fluffiness of quinoa and the loud crunch of the veggies in this recipe. Carrots, broccoli, cilantro, green onions and red onions give this recipe that light summer freshness we all need in the hot weather.

The dressing is a simple mix of lime, sesame oil and seeds, tamari, rice vinegar, garlic and ginger. Yum yum yum.

Tell me you don’t love the smell of sesame oil and I won’t believe you.

It is downright one of my favorite foodie scents. Hmm, can’t get enough of it.

For a light summer one bowl meal you can’t go wrong with this vegan and gluten-free Thai veggie quinoa bowl recipe.

HOW TO MAKE VEGGIE QUINOA BOWL RECIPE {GLUTEN-FREE, VEGAN} | FOOD RECIPES

HOW TO MAKE VEGGIE QUINOA BOWL RECIPE {GLUTEN-FREE, VEGAN} | FOOD RECIPES
HOW TO MAKE VEGGIE QUINOA BOWL RECIPE {GLUTEN-FREE, VEGAN} | FOOD RECIPES

INGREDIENTS :

  • 1/2 cup broccoli, finely diced
  • 1/2 cup quinoa, cooked according to package directions
  • 1/2 small red onion, diced
  • 1/4 cup grated carrots
  • handful cilantro, chopped
  • 1/4 cup chopped green onions
  • 2 tablespoons peanuts, chopped

For the Dressing:

  • 1 lime, zest and juice (start with juice from half a lime, and add more if needed)
  • 1 teaspoon sesame seeds
  • 1 tablespoon gluten free tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, minced

INSTRUCTIONS :

  1. In a large bowl toss cooked quinoa, broccoli, red onion, carots, cilantro, green onions and peanuts together. Mix until combined.
  2. In a small bowl combine dressing ingredients.
  3. Pour dressing over quinoa and mix until combined.

You can find complete recipes of this VEGGIE QUINOA BOWL RECIPE {GLUTEN-FREE, VEGAN} in avocadopesto.com

HOW TO MAKE HEALTHY TUNA STUFFED AVOCADO | FOOD RECIPES

HOW TO MAKE HEALTHY TUNA STUFFED AVOCADO | FOOD RECIPES

These avocados are stuffed with a flavorful southwest mixture of tuna, bell pepper, jalapeno, and cilantro. No mayo necessary here!

I was making this recipe two times a week for months before I wrote this post. I came up with it one day based on what I had lying around in the kitchen and immediately fell in love. It was my absolute favorite lunch. You aren’t supposed to eat tuna more than twice a week otherwise I probably would have eaten it every day. Not only is it easy to make, it’s also healthy.

But wait a second, why was I not sharing the lunch I was eating two times a week? Is it too simple? I mean, I can’t lie, it’s incredibly simple, but guys, it’s magical. This is just such a tasty lunch! You need this in your life. I have links to more of my favorite tuna stuffed avocados that you can check out below, but this one is the original love of my lunch.

This is straight up healthy. You mix in a bit of the avocado itself to add that creamy factor you need. This is an easy, tasty lunch, snack, or even dinner. I ate two, but you could totally get away with eating one for a light lunch or snack.

HOW TO MAKE HEALTHY TUNA STUFFED AVOCADO | FOOD RECIPES

HOW TO MAKE HEALTHY TUNA STUFFED AVOCADO | FOOD RECIPES
HOW TO MAKE HEALTHY TUNA STUFFED AVOCADO | FOOD RECIPES

INGREDIENTS :

  • 4 avocados, halved and pitted
  • 3 (4.5 oz) cans tuna, drained
  • 1 red bell pepper, diced
  • 1 jalapeno, minced
  • 1 cup cilantro leaves, roughly chopped
  • 1 lime, juiced
  • salt and pepper

INSTRUCTIONS :

  1. Scoop out some of the avocado from the pitted area to widen the “bowl” area.
  2. Place the scooped avocado into a medium-size
  3. mixing bowl. Mash it with a fork.
  4. Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl.
  5. Pour lime juice over. Stir it all together until everything is well mixed.
  6. Scoop the tuna into the avocado bowls.
  7. Season with salt and pepper.

You can find complete recipes of this HEALTHY TUNA STUFFED AVOCADO in thestayathomechef.com