Clean Eating Burrito Bowl


Burrito Bowl2I have an obsession with what I call “burrito bars.”  Places like Subway, but only they serve burritos!  Like Chipotle, Moe’s, Bluecoast Burrito, Flying Burrito…and I love to make my own burrito bowl at home (and it is healthier)!  You can add anything to this your heart desires, and I would’ve been much happier if we had some avocados on hand to add to the mix…but we didn’t.

Clean Eating Burrito Bowl

Chicken

5 pieces chicken tenderloins, cubed (or 2 chicken breasts)
1 can diced chiles
Ground cumin
Crushed red pepper
Garlic powder
Onion powder
2 cloves of garlic, minced
EVOO

Add ons (any combination of any of these, or all)
Clean Eating Spanish Rice
Black Beans
LettuceTomatoes
Onion
Avocado
Olives
Salsa

1. Follow instructions on how to make Clean Eating Spanish Rice.
2. In a medium sized bowl, combine the diced chiles, garlic powder, onion powder, cumin, and crushed red peppers.  Mix together.  After cubing the chicken, add the chicken into the bowl and mix until the seasoned mixture covers the chicken.
3. Over medium high heat, add the EVOO and garlic and allow to saute for about 30 seconds.
4. Add the chicken and cook until no longer pink.
5. Add the rice, beans, vegetables, and chicken to a bowl.  ENJOY!

Burrito BowlOur burrito bowl this time had Spanish Rice, chicken, black beans, lettuce, cheese, tomato, onion, and salsa!

Clean Eating Spanish Rice


It has been far too long since I’ve posted, and I could give you a long list of excuses as to why I’ve been missing in action but I won’t.  Last night, I made some Clean Eating Spanish Rice and thought it was too good not to share, so without further ado, salivate over this recipe.

Clean Eating Spanish RiceMexican Rice

1 and 1/2 cups brown rice (not instant)
1 can tomato sauce
1/2 onion, diced
2 garlic cloves, minced
1 chicken bouillon cube (or 1 and 1/2 cups of chicken broth)
EVOO
Garlic powder
Onion powder
1 can diced tomatoes, undrained (if needed)

1. Saute the diced onions, and minced garlic cloves in the EVOO over medium heat until the onion becomes translucent.
2. Once onion is translucent, add in the rice and saute for about 30 seconds.
3. Add in 1 and 1/2 cups of water and bouillon cube (or broth) and the tomato sauce.  Bring to boil.
4. Season with garlic and onion powder, turn down to a simmer and cover and cook for about 20 minutes.
5. If after about 20 minutes, all of the juices are gone and the rice is still not cooked all the way, add in the can of diced tomatoes (or you can add this in just to add some tomato chunks, which is really delicious).
6. Allow to cook on low, covered, until the rice is completely cooked through.  If you need to add more water, or more broth, do so.

Pizzadillas


Open Face PizzadillaI got this idea from Pinterest, of course!  My schedule is completely wacko this semester, and I’m taking advantage of any quick meal that I can make.  Yesterday, I wasn’t really hungry and the fiancee was, so I made something that he declared “tastes just like a pizza but in a tortilla!”  He was so amazed that these were so goods, and they are actually easy enough that he could make them (he ate 4).  And, if you’ve got little ones, I’m sure they would love these!

Pizzadillas

Ingredients

Whole-wheat tortillas (or regular)
Pepperoni
Half-skim Shredded Mozzarella Cheese (or any good melting cheese)741876DD-C417-4F17-B9B5-2D9AEFFB6A64-1907-0000009886257333
Italian Seasoning
Tomato sauce (or marinara)
Butter

1. Preheat a shallow pan over medium heat.
2. Spread butter on one side of the tortilla, just like you would do a piece of toast.
3. Place the buttered side down in the heated pan, and add cheese, pepperoni, sauce, and Italian Seasoning to one side.
4. Fold the other side up, to look like a quesadilla.  Cook until one side browns, and then flip.  Cook until that side browns.

You could just dip these in a tomato sauce, instead of putting it inside…it does make it quite messy.  But delicious nonetheless.  I think next time, I will just dip it in the tomato sauce.

Round 1 with my George Foreman Grill!!


1_georgeforemanYes, I’m very aware, I’m completely outdated.  I’m almost 21 years old, and I’ve been cooking since I was 14 and never once have I ever used a George Foreman.  The George Foreman was released two years after my birth year (1994), and I think the only person that I know that owns one is my Nana.  Actually, to be quite frank, I’ve laughed at the idea of using or owning a George Foreman.  My thoughts have always been ” if I want to grill something, I will fire up the grill.”  Well, here’s the thing…grills are kind of a pain in the butt…they take so much clean up, they take time to warm up, if it is raining outside you can’t really use it, and the list goes on and on.  But, with the George Foreman there is EASY clean up, can be used 365 days a year, and there is hardly any warm up time.  I’m really glad that I received this grill as a present this Christmas, because it will be used frequently.

For my first round with the George Foreman Grill, I kind of took on the unexpected.  All of the recipes that I found online, and all the uses of the George Foreman were for chicken, hamburgers, vegetables, salmon – but, not many for tilapia (and as I’ve told you before, tilapia is the perfect starter fish for people who don’t like fish.  I promise.  It grows on you, and super healthy)!  Actually I had a hard time locating anything about cooking tilapia on the George Foreman, other than it can be done.  So either, many people don’t do this and I’m weird, many people don’t think to do this, or I’m just really bad at Google searching.

Lemon Seasoned Grilled Tilapia (on the George Foreman)

Instructions

Before cooking

Before cooking

Tilapia
Lemon pepper seasoning
Salt
EVOO
Lemon juice

1. If tilapia is frozen, while it is still in its sealed package, soak in warm water for about 30 minutes to dethaw it.
2. In a shallow bowl or plate, place tilapia so they aren’t on top of each other (however many pieces you would like to cook) and drizzle EVOO on top of the tilapia pieces.  Now season with lemon pepper seasoning, salt, and lemon juice.  Flip the tilapia over, and repeat.
3. Allow your George Foreman grill to warm up for about five minutes, and cook two pieces at a time (or however many that you can fit without crowing your grill).  Allow to cook for about 4-5 minutes, until there is no longer any pink and the sides are starting to get the “grilled marks.”

After cooking

After cooking

Enjoy!  This could easily be done on a normal grill as well!  I paired this with my Roasted Bok Choy and Roasted Garlic Italian Potatoes!  Does anyone else still use their George Foreman Grill?

Tilapia3

— I hope everyone has enjoyed this post!  If you liked it, you are more than welcome to pin the recipe and/or leave me a comment (although, you could leave a comment if you didn’t like it)! —

Garlic Italian Roasted Potatoes


iPhone 246I always tend to have too many potatoes, and need to find a way to hurry up and use them all before they sprout eyeballs.  This recipe is my go-to recipe when wanting to clean out my potato stock, because it is not only delicious but pretty much goes with anything.  I love eating mine just plain, my fiancee likes to eat them with ketchup, and my dad likes to eat it with salsa.  Whichever way you choose to enjoy this dish, it is always yummy.  I hope everyone enjoys this recipe as much as I do!

Garlic Italian Roasted Potatoes

Ingredients

2 large potatoes, or 4 small potatoes (or however many you want to use), chunked
1 onion, chunked
EVOO
4 cloves garlic, minced
Italian Seasoning
Season Salt
Non-stick cooking spray

1. Preheat oven to 400 degrees.
2. In a shallow cooking dish, spray bottom with non-stick cooking spray.
3. Combine chunked onion and potatoes and drizzle with EVOO.
4. Cover the potatoes evenly with minced garlic, and seasoning.
5. Use a spoon to mix the potatoes together to make sure that they are all evenly seasoned.
6. Cook in oven for about 40 minutes, stirring half way through.  When a fork can easily pierce the potato, it is ready.