I 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
5 pieces chicken tenderloins, cubed (or 2 chicken breasts)
1 can diced chiles
Crushed red pepper
2 cloves of garlic, minced
Add ons (any combination of any of these, or all)
Clean Eating Spanish Rice
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!
Our burrito bowl this time had Spanish Rice, chicken, black beans, lettuce, cheese, tomato, onion, and salsa!
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 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)
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.
I 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
2 large potatoes, or 4 small potatoes (or however many you want to use), chunked
1 onion, chunked
4 cloves garlic, minced
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.
I hope everyone enjoyed my short brief explanation of bok choy the other day. I’ve got another recipe for you to try out! This one tastes very “vegetable-y”…that’s the only way I know how to explain it. But, I found it very tastey!
Roasted Bok Choy
8 Bok Choy Pieces, ends trimmed
No-stick cooking spray
1. Preheat oven to 400 degrees.
2. Spray a cookie sheet with non stick cooking spray.
3. Lay out the pieces of bok choy and drizzle with EVOO. Use a kitchen brush to evenly spread the bok choy with the EVOO on BOTH sides.
4. On one side, season with the Italian seasoning and garlic salt. Repeat on opposite side.
5. Before placing in oven, use the juice of one lemon on top of the bok choy.
6. Allow to cook for about 6 minutes, until the greens of the bok choy are wilted.
I have been completely unaware of what I have been missing. I’ve never once cooked with a slow cooker, and I’ve successfully completed my first attempt. I was gifted my first slow cooker for Christmas, and I almost made a big no-no when I opened the package. Like with most appliances, I assume that they are easy and don’t require a look at the directions; so, I plugged the bad boy in, turned it on high and began to get my ingredients ready to throw in. I noticed immediately, that the cooker had a very strange smell to it after it was turned on. I was afraid that the food would taste like the metal smell, and so I decided maybe I should dig the instructions out of the trash and figure out what was going on. I read the instructions and realized that you have to leave it on for twenty minutes with water inside, before use. Thank goodness that I read the instructions, or else my meal would’ve been ruined. For my first go around, I would say this was a really good meal. The chicken was added whole, and it ended up coming out so tender that it would fall a part when touched with a fork. I loosely followed this recipe loosely.
Slow Cooker Chicken Cacciatore
6 chicken tenderloins (3 chicken breasts)
Salt & Pepper
1/4 cup red wine
2 tablespoons capers
1 onion, chopped
1 pound fresh mushrooms, thickly sliced
2 cloves garlic, minced
1 cup chicken broth
2 tablespoons tomato paste
1 can diced tomatoes, undrained
2 tablespoons cornstarch
1. Add your chicken, wine, capers, onions, mushrooms, garlic, chicken broth, tomato paste, diced tomatoes, and seasoning to the crock pot. Set on low and cook for 7 to 9 hours, or high for 4 or 5 hours.
2. 20 minutes before serving time, use a large spoon and scoop out about 1/2 cup worth of just the juice. Add the cornstarch in and stir until no clumps. Add the cornstarch/juice mixture to the crock pot, stir, and then allow to thicken.
3. Serve over rice or noodles. I used egg noodles.