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.
This is a great spin on a classic meal. I loved the addition of Italian sausage and spinach to this meal. Very delicious!
from Food Network
1 (28 ounce) can crushed tomatoes
¼ cup chicken broth
½ chop chopped basil leaves, plus 2 whole sprigs
2 cloves garlic, minced
Crushed red pepper flakes
Salt and pepper
1 (16 ounce) container 1 percent low-fat cottage cheese
1 (15 ounce) container part-skim ricotta cheese *
1 (10 ounce) box frozen chopped spinach, thawed and squeezed
1 whole onion
8 ounces lean sweet Italian-style turkey sausage, casings removed**
9 sheets no-boil lasagna noodles
1 ½ part-skim shredded mozzarella cheese
*my grocery store is ridiculous and doesn’t carry ricotta cheese, so I substituted this with a mix of 3 Italian cheeses they sell.
**once again, my grocery store is RIDICULOUS and doesn’t carry this. I used regular spicy Italian sausage
- Preheat the oven to 350 degrees. While it is heating, bring a small pot of tomatoes, chicken broth, whole basil sprigs, garlic, red pepper flakes, salt, and pepper to a simmer. Cook until slightly thickened; about 10 minutes.
- While the tomato sauce is cooking, coat a large nonstick skillet with nonstick cooking spray set over medium heat. Cook the sausage and ¾ of the onion. Break it up into small pieces, and cook until the meat is browned and the onion is tender (10 minutes). After it is done cooking, pour the sausage and onion on a plate covered with paper towels to get off all the excess juices.
- Meanwhile, puree the cottage cheese in a food processor until smooth, then add the ricotta cheese (or whichever you have), spinach, ¼ cup chopped basil, remaining onions, salt and pepper.
- Assemble the lasagna. Mist a 9x13inch baking dish with nonstick cooking spray. Spread enough tomato sauce to cover the bottom of the dish. Top with 3 noodles, half the cheese mixture, half the sausage, and shredded mozzarella. Repeat layers with sauce, noodles, remaining cheese, sausage, and mozzarella. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan (the recipe called for one hour, but it only took mine about 45 minutes).
- Uncover, and sprinkle with remaining mozzarella. If you live your cheese a little burnt on top then you can put it back into the oven until your liking. Otherwise, the cheese will melt a little on its own thanks to the heat coming from the lasagna.