Round 2 Recipe: Chicken Taco Salad

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This was a perfect weekend lunch. We used the cold Margarita Chicken leftovers and chopped up some veggies for a healthy weekend lunch. You could also be the envy of the whole office and bring this to lunch at work. You could also use a rotissare chicken or chicken breasts if you don’t have the Margarita Chicken. But seriously, you should. You get a dinner and a lunch out of one recipe. How awesome is that?

Cut up all the veggies for your salad.

Mix the salsa with greek yogurt for the dressing.

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Round 2 Recipe: Chicken Taco Salad
 
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Leftover grilled Margarita Chicken with crunchy romaine, tomato, avocado, red onion and tortilla chips with a salsa yogurt dressing makes a great lunch or light dinner.
Author:
Serves: 2
Ingredients
  • FOR THE SALAD:
  • 1 Cup Leftover Margarita Chicken
  • 4 cups Romaine Lettuce, Washed and Torn
  • 1 Avocado, Diced
  • 1 Tomato, Diced
  • ¼ Red Onion, Thinly Minced
  • ½ Cup Tortilla Chips, Roughly Crushed
  • ½ Lime, Juiced
  • FOR THE DRESSING:
  • ¼ Cup Nonfat Plain Greek Yogurt
  • 2 TBSP Jarred Salsa
  • ½ TSP Pepper
Instructions
  1. Mix the salad ingredients in a large bowl. Make the dressing in a small bowl by mixing ingredients together. Toss the salad with dressing. Serve ½ to each person. ENJOY!

 

Margarita Chicken

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So our new apartment has a grill that actually works. So amazing. This is the first of many grilling recipes to come. The chicken is marinated in Bud Light Lime-A-Rita because I could not find tequila at two stores, so I gave up and gave this a try. It actually turned out really good as the drink is a beer, margarita blend so the chicken ends up super moist and flavorful. Marinate this chicken for at least 24 hours in jalapeno, lime and garlic and Lime-A-Rita for a intensely flavorful chicken.

Marinate the chicken for at least 24 to 48 hours.

Prep the chicken on a baking sheet with spices and cilantro.

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Margarita Chicken
 
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Moist drumsticks marinated in Lime-A-Rita, Lime, Jalapeno, Cilantro and Garlic. Throw them on the grill for a great and quick meal.
Author:
Serves: 4
Ingredients
  • FOR THE MARINADE:
  • 8 drumsticks
  • 16 oz. Bud Light Lime-A-Rita
  • 4 cloves garlic, minced
  • ¼ cup Cilantro, Chopped
  • 1 Jalapeno, Chopped
  • 2 Limes, Juiced
  • FOR THE CHICKEN:
  • 1 TSP Pepper
  • 1 TSP Salt
  • 1 TSP Paprika
  • 1 TSP Chili Powder
  • 1 TSP Garlic Powder
  • 1 Limes, Juiced
  • ¼ cup cilantro, chopped
Instructions
  1. In two large plastic resealable bags, add chicken drumsticks. Add half of the Lime-A-Rita, garlic, cilantro, lime juice and jalapeno to each bag. Seal and place bags in the fridge, rotating at least once. Leave in the fridge for at least 24 hours up to 48 hours. Take chicken out of bag and season with pepper, salt,paprika, chili powder, garlic powder on all sides of the chicken.
  2. Preheat grill to 400 F with 2 burners on high and 2 on low. Place chicken on high heat to get a nice char on all sides of the chicken and then transfer to low heat to finish cooking through. Cook for 30 minutes or until chicken reaches 160 F with a meat thermometer.
  3. Let chicken rest for at least 5 minutes before serving. Garnish with lime juice and more cilantro. Enjoy!

 

Pumpkin Banana Bread with Nutella Swirls

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So I finally gave in to the pumpkin craze. I at least waited to the fall is upon us though, unlike Starbucks. I love pumpkin as much as the next person, but when it is still 95 degrees outside, I have a hard time getting into the pumpkin spice season. Now that it has started to cool to a balmy 88 I know that I can start transitioning into my fall menus. This bread is great for breakfast or dessert, depending about how sweet you like your breakfasts.

Mix the pureed pumpkin and the banana.

Add the flour, greek yogurt, spices and eggs to make the batter.

Place in a loaf dish and add two dollops of nutella. Swirl with a sharp knife or a skewer.

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Pumpkin Banana Bread with Nutella Swirls
 
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Moist pumpkin banana bread with a creamy Nutella Swirl.
Author:
Serves: 6
Ingredients
  • 1 13.5 oz can Pureed Pumpkin
  • 2 bananas, mashed
  • 2½ cup Flour
  • 2 eggs
  • ¼ cup Nonfat Plain Greek Yogurt
  • 1 TSP Vanilla
  • 1 TSP Baking Powder
  • ½ TSP Baking Soda
  • ⅓ cup Brown Sugar
  • ⅓ cup Granulated Sugar
  • 1½ TSP Cinnamon
  • ½ TSP All Spice
  • 2½ TBSP Nutella
Instructions
  1. Preheat oven to 400 degrees. Grease a standard loaf pan with butter. In a medium bowl, combine pumpkin and mashed banana. Add the eggs, yogurt and vanilla to the bowl. Mix until evenly distributed.
  2. Slowly add flour and stir until combined. Add baking soda, baking powder, brown sugar, granulated sugar, cinnamon and all spice. Mix until evenly combined.
  3. Pour into a loaf pan. Place nutella on top in dollops. Swirl with a sharp knife or a skewer.
  4. Place in oven for 20 minutes. Rotate and cook for another 25 minutes, or until a toothpick comes out clean. Serve and enjoy.

 

Chorizo Stuffed Poblanos

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The smoky flavor of the poblano is a perfect pairing with creamy cheese and savory chorizo. Top it with a avocado crema and you have the perfect comforting meal. These are so easy to make that you could throw these in during the week after work and this could be a great crowd pleaser as you can amp up the recipe to serve as many people as you like. Serve with some tortilla chip, rice or refried beans for a complete meal.

Roast the poblanos under the broiler, blistering the skin.

Stuff the poblanos with monterey jack and chorizo.

 

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Chorizo Stuffed Poblanos
 
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Smoky poblanos stuffed with spicy chorizo and creamy cheese topped with and avocado crema.
Author:
Serves: 4
Ingredients
  • FOR THE POBLANOS:
  • 1 lb Chorizo
  • 4 slices Monterey jack cheese
  • 4 poblanos
  • FOR THE CREMA:
  • 1 avocado, pureed
  • ½ cup Nonfat Plain Greek Yogurt
  • 1 Lime, Juiced
Instructions
  1. Preheat the broiler. Place poblanos on the baking sheet. Place under broiler till skin is blistered, about 5 minutes. Rotate and cook on the other side till the other side is blistered.
  2. Place poblanos in a glass container and cover with plastic wrap. Let sit for 10 minutes. Remove skin off of poblanos.
  3. Preheat oven to 400 degrees.
  4. Split one side of the poblano with a knife lengthwise,leaving the end intact. Stuff with a cheese slice and chorizo. Place on baking sheet.
  5. Cook until cheese is melted and chorizo is cooked all the way through, about 15 minutes.
  6. Meanwhile make avocado cream. In a small bowl, combine avocado, yogurt and lime juice. Stir together.
  7. Serve. Place poblano on a plate with a dollop of cream on top. Enjoy!

 

Dijon Herb Crusted Pork

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Not quite sure if it was a credit to Sprout’s quality pork or my cooking method, but this pork was SUPER tender and juicy. It is some of the best I have had in quite a while. The brussel sprouts and carrots added a nice touch to the dish, and I actually liked the brussel sprouts. I have tried cooking them a few other ways, but to no avail. But then again, I will eat pretty much anything that you top with a bit of gravy. Thus begins my transition into fall cooking and all those comfort foods that come with it.

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Lay the brussel sprouts and carrots on the bottom of a baking dish.

Rub dijon mustard all over the pork and season with spices. Place on top of veggies.

Sprinkle the herbs on the pork. You can also press them in slightly with your hands so that they stick.

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LDijon Herb Crusted Pork
 
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Tender and juicy pork loin roast crusted with dijon mustard and herbs. Roasted on a bed of brussel sprouts and carrots for a tasty side dish.
Author:
Serves: 4 servings
Ingredients
  • FOR THE PORK:
  • 2.5 lb Pork Loin
  • 2.5 TBSP Dijon Mustard
  • 1 TBSP Thyme, Chopped
  • ½ TBSP Oregano, Chopped
  • 1 TBSP Rosemary, Chopped
  • ½ TBSP Parsley, Chopped
  • 1 TSP Pepper
  • 1 TSP Salt
  • 1 TSP Garlic Powder
  • 1 TSP Onion Powder
  • 15 Brussel Sprouts, Halved
  • 2 Carrots, Halved and then quartered
  • 1½ Cups Low Sodium Chicken Broth
  • FOR THE GRAVY:
  • 2 Cup Chicken Broth
  • Pork Drippings
  • 2 TSP Onion Powder
  • 2 TSP Garlic Powder
  • 1 TSP Pepper
  • 1 TBSP Corn Starch
Instructions
  1. Preheat oven to 350 F. Place carrots and Brussels sprouts in the bottom of a 9 by 13 inch baking dish.
  2. Rub pork loin evenly with Dijon mustard. Sprinkle garlic powder, onion powder, salt and pepper on all sides of the pork. Place on top of the veggies.
  3. Sprinkle herbs evenly over the pork. Place in oven and cook for 20 minutes. Baste with chicken broth. Baste pork every 15-20 minutes with chicken broth.
  4. Turn oven up to 375 F. Cook pork for a 50 minutes. Continue to baste ever 15-20 minutes. Cover pork with aluminum foil and cook for 15 minutes more.
  5. Remove pork from oven. Let it rest at least 5 minutes before slicing.
  6. While pork is resting, make the gravy. Place chicken broth, pan drippings, spices and cornstarch in a small saucepan. Heat over medium high heat. Simmer until sauce thickens, about 15 minutes.
  7. Serve pork with veggies and gravy. Enjoy!

 

Huevos Rancheros Pizza

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So I know this recipe sounds kind of odd. But seriously, this is one of the best things I have made in a while. Re-fried beans replace pizza sauce and then it is topped with cheese, jalapeno, chicken chorizo, onion and egg. Once you take the pizza out of the oven, you add fresh tomatoes, cilantro and avocado. Super satisfying and perfect for a quick weeknight dinner.

Mix re-fried beans with diced tomatoes and jalapeno. Make sure you get quality re-fried beans, since they are one of the main components of the pizza.

Spread the beans on a pre-made crust. I used Rustic Pizza Crust that I got from Sprouts. It is super yummy.

Add cheese, onion and jalapeno. Make wells inside the onion for the eggs.

Cook the chorizo in a frying pan. I used chicken chorizo, but use any type you want.

Crack the eggs into the onion and add the chorizo.

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4.0 from 1 reviews
Huevos Rancheros Pizza
 
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Crispy crust topped with seasoned refried beans, cheese, onion, egg, jalapeno, chorizo, tomatoes, cilantro and avocado.
Author:
Serves: 4
Ingredients
  • 1 pre-made pizza crust ( I used Rustic Crust Pizza)
  • 1 13.5 oz can refried beans
  • 4 oz diced tomatoes with jalapeno
  • 1 cup cheddar cheese
  • ½ jalapeno sliced
  • 4 large slices of onion
  • 4 eggs
  • ½ lb. Chicken Chorizo
  • 12 cherry tomatoes, halved
  • ¼ cup cilantro, chopped
  • 1 avocado, sliced
Instructions
  1. Preheat oven to 450 degrees Fahrenheit. Place pizza crust on a greased cookie sheet.
  2. In a small bowl, mix refried beans with diced tomatoes. Spread bean mixture evenly over pizza, leaving a even crust around the edges.
  3. Cook the chorizo in a large frying pan on medium high heat. Remove from pan and set aside.
  4. Sprinkle cheese on the pizza. Place onion and jalapeno on top of the cheese.
  5. Make wells inside on the large onion rings. Crack one egg inside each ring. Add chorizo to the pizza.
  6. Place in oven and cook for 15 minutes. Turn on broiler and cook until eggs are the desired doneness , about 2-3 minutes.
  7. Once done, top with fresh tomatoes, cilantro and avocado. Serve and enjoy.

 

Sausage Ravioli Bake

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When plain old pasta won’t cut it, this ravioli bake will satisfy that craving. Perfect for that transition into fall, this bake combines summer veggies with the heartiness of cheesy ravioli. And the great part is this reheats wonderfully and makes a fantastic work lunch. So make your co-workers jealous and bring some for lunch.

Cut up the veggies.

Cook and drain the ravioli.

Cook the sausage and slice into bite sized pieces.

Toss the ravioli, sausage and veggies. Top with cheese and place in the oven.

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Sausage Ravioli Bake
 
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Cheesy ravioli with roasted veggies, sausage, lemon and Parmesan cheese.
Author:
Serves: 4
Ingredients
  • 24 oz. Frozen or Fresh Ravioli
  • 12 cherry tomatoes, halved
  • 1 cup rainbow chard, chopped
  • 4 chicken sausages
  • 1 lemon, juiced
  • ½ cup fresh grated Parmesan cheese
Instructions
  1. Preheat oven to 375 degrees Farenheight. Place sausages on a baking sheet and roast until fully cooked, about 15 minutes. Let rest and then slice into bite sized coins.
  2. Cook ravioli according to package instructions. Drain and set aside.
  3. Turn oven up to 400 degrees Farenheight. In a 8 by 8 baking dish, combine ravioli, sausage, tomatoes and swiss chard. Squeeze lemon juice over the top. Toss together until evenly distributed. Top with grated Parmesan cheese. Place in oven until cheese is melted, about 15 minutes. Serve and enjoy!

 

Peach Pulled Pork

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With the peach season coming to a close, I wanted to incorporate those last sweet and juicy peaches into a savory dish. The peaches give the BBQ sauce a slight sweet and floral flavor without overpowering the BBQ flavor. Add some slaw with a crunchy tang and you have  a great and easy meal. I put the pork in before I left for work and came how to a tender, fall off the bone meat. This is truly a meal that is easy to make during the busy school week.

Add pork, peaches, onion, garlic and spices to the crock pot.

The peaches and onion after 8 hours.

The peaches and onions pureed with the broth.

Add the shredded pork back to the sauce and add 1/2  of a cup of BBQ sauce. You can use a pork butt, shoulder, pork chops, or a pork loin like I used here. It is up to you!

Make the quick coleslaw with vinegar, honey and yogurt.

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Peach Pulled Pork
 
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Tender, Fall Apart Pulled Pork with a Sweet and Tangy Peach BBQ Sauce and Crunchy Slaw.
Author:
Serves: 6
Ingredients
  • 6 Rolls, Sliced
  • FOR THE PORK:
  • 2- 2.5 lb Pork Loin
  • 5 peaches, sliced
  • 1 onion, quartered
  • 4 cloves garlic, peeled and smashed
  • 2 TSP Chili Powder
  • 1 TSP Pepper
  • 1 TSP Paprika
  • 2 TBSP Apple Cider Vinegar
  • 2 Cups Low Sodium Chicken Broth
  • ½ cup BBQ Sauce
  • FOR THE SLAW:
  • 1½ Cups Green Cabbage, shredded
  • ¼ cup Nonfat Plain Greek Yogurt
  • 1 TSP Apple Cider Vinegar
  • 1 TSP Honey
  • ½ TSP Pepper
Instructions
  1. Place Pork, peaches, onion, garlic, vinegar and chicken broth in the slow cooker. Sprinkle chili powder, pepper and paprika on top of the pork. Cover and set to low for 8 hours.
  2. Once done, take pork out and shred. With a hand blender, blend peaches, onion and juices leftover in the slow cooker.
  3. Place the shredded pork back in the crock pot. Add the BBQ sauce to the crock pot and stir. Turn to warm until ready to serve.
  4. In a medium bowl, add cabbage, yogurt, vinegar and honey. Stir until combined.
  5. Toast rolls. Place pork on rolls and top with slaw. Serve and enjoy!

 

Texas BBQ Beef Rib Sandwich

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I have never had a McRib, but if there were a gourmet version of it, I imagine it would taste like this sandwich. The boneless beef ribs and cooked with hatch chilies, bbq sauce and salsa. I threw this in before work and came home to some extremely tender beef. Toast some buns and your meal is complete.

Throw all the ingredients in the slow cooker and turn it on low for 8 hours.

 

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Texas BBQ Beef Rib Sandwich
 
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Tender beef cooked with chilies, bbq sauce and salsa. Served on a toasted bun for a satisfying meal.
Author:
Serves: 4
Ingredients
  • 4 boneless beef ribs
  • 4 hoagie rolls
  • 2 hatch chilies, quartered
  • ½ cup Your favorite jarred salsa
  • 1 cup BBQ Sauce
Instructions
  1. Add beef, chilies, salsa and bbq sauce to the slow cooker. Turn it on low and cook till beef is tender, about 8 hours.
  2. Toast rolls and place 1 rib on each roll. Serve and enjoy!

 

Lemon Herb Stuffed Chicken Thighs

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These are one of the easiest things you can make and they are so juicy. I have made a version of this with bone in chicken breasts, but the thighs are much easier to cook and you can finish a thigh in one sitting. This is a perfect weeknight meal for the whole family. Throw these in the oven when you get home from work and in 40 minutes you will have a great meal.

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Lemon Herb Stuffed Chicken Thighs
 
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Juicy chicken thighs stuffed with bread crumbs, lemon, herbs and seasoning.
Author:
Serves: 4
Ingredients
  • 8 chicken thighs
  • 1 Lemon, Juiced
  • 1 TSP Garlic Powder
  • 1 TSP Onion Powder
  • 1 TSP Pepper
  • 1 TSP Paprika
  • FOR THE STUFFING:
  • 2 TBSP Lemon Zest
  • ½ cup Italian breadcrumbs
  • 2 TBSP Grated Parmesan Cheese
  • ¼ cup fresh parsley, chopped
  • 1 TSP Chili Powder
  • 1 TSP Garlic Powder
  • 1 TSP Onion Powder
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. In a small bowl, mix all the stuffing ingredients together.
  2. Loosen the skin of a chicken thigh. Take some of the stuffing and push it under the skin, forming a mound. Fill the skin with stuffing until full. Repeat with the other chicken thighs. Place in a large glass baking dish. Squeeze lemon juice over the chicken thighs. Sprinkle the garlic, onion and paprika powders over the chicken thighs.
  3. Bake until chicken is cooked all the way through, about 40 minutes, rotating halfway.
  4. Let rest for 2 minutes and then enjoy!