I Eat Therefore I Cook

Effortless Cooking for Busy Lives

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Huevos Rancheros Pizza

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 refried 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.

 

pizza

HUEVOS RANCHEROS PIZZA

PREP TIME
COOK TIME
TOTAL TIME
Crispy crust topped with seasoned refried beans, cheese, onion, egg, jalapeno, chorizo, tomatoes, cilantro, and avocado.
Author: Meagan {I Eat Therefore I Cook}
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 an even crust around the edges.
  3. Cook the chorizo in a large frying pan over 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.

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Bahn Mi Meatball Sub

Down the street from my dorm in college was a small Vietnamese restaurantt. Up to this point, I had never experienced Vietnamese cuisine, but that changed quickly. As most of you will understand, when you are in college, anything that is cheap (or free) is amazing. And Bahn Mi Sandwiches were only a couple of dollars, so they ended up being my lunch quite a bit. My love for Bahn Mi and all Vietnamese food has grown ever since then. I tried to elevate the classic Bahn Mi with my take on it.

The meatballs are made from ground pork and all sorts of spices and herbs. This gives it the authentic Vietnamese flavor. I know the cinnamon sounds odd, but trust me, it is essential to the dish.

Roll the meatballs into a 1-inch diameter. When you put them in the pan make sure they do not touch.

The meatballs all done.

Make the sriracha lime sauce. This is made with Greek Yogurt to lighten up the sandwich. It also gives it a great tang.

Slice the jalapeno, make thin slices of carrot with a vegetable peeler. You can leave the cilantro whole.

Bahn Mi Meatball Sub

Bahn Mi Meatball Sub

Author: Meagan {I Eat Therefore I Cook}
Prep time: 
Cook time: 
Total time: 
Serves: 6
Juicy Pork Meatballs made with Spices, Basil, Garlic, and Onion Placed in a Fresh Baguette with a sriracha lime sauce and sliced veggies.

Ingredients

  • FOR THE MEATBALL:
  • 2 Ground Pork
  • 2 Teaspoons Ground Pepper
  • 1 Teaspoons Ground Cinnamon
  • 1 Tablespoon Sriracha Sauce
  • 2 Teaspoons Ground Ginger
  • 4 Cloves Garlic, Minced
  • 1/2 White Onion, Finely Chopped
  • 1 Lime, Juiced
  • 1/2 Cup Basil, Roughly Chopped
  • 2 Tablespoons Hoisin Sauce
  • 1/2 Tablespoon Soy Sauce
  • FOR THE TOPPINGS:
  • 2 Large Carrots, Trimmed and Peeled
  • 3 Jalapenos
  • 1 Cup Cilantro, leaves removed
  • 1 1/2 fresh baguettes
  • FOR THE SAUCE:
  • 1/4 Cup Plain Nonfat Greek Yogurt
  • 1/2 Lime, Juiced
  • 2 TSP Sriracha Sauce

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Make the meatballs. Mix the meat with the spices, garlic, onion, lime basil, hoisin and soy sauce until evenly distributed. Roll the meatballs into 1-inch diameter meatballs. Place in multiple glass baking dishes, making sure the meatballs do not touch. Cook until done all the way through, about 20 minutes.
  2. Meanwhile, prep the veggies. Thinly slice the jalapeno. Using a vegetable peeler, make thin ribbons of carrot.
  3. Make the sauce. In a small bowl, mix yogurt with sriracha and lime. Cut the baguette into about 6-inch pieces. Cut those pieces in half horizontally.
  4. Plate the sandwich. Spread about 1 TBSP of sauce on a baguette. Place slices of carrot, jalapeno and some cilantro on inside bottom of baguette. Place 3 meatballs on top. Repeat for each sandwich. Serve and enjoy!

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STRAWBERRY SHORTCAKE COBBLER

Strawberry-Shortcake-Cobbler

I have always loved strawberry shortcake. I think last summer I ate it for a week straight.  But as always, I love to put a new spin on a classic. This cobbler has a sweet berry filling and a shortcake crust. And to top it off the shortcake is made with greek yogurt to cut down on the fat. This is a great summer dessert that everyone will love.

Half or leave strawberries whole if small. Mix with blueberries. When you rinse the berries, make sure to dry thoroughly so that there is no extra liquid.

Add sugar and cornstarch.  The cornstarch will keep the liquid from seeping everywhere and keep the berries intact.

Add flour, sugar, baking powder and baking soda to the food processor. Add cubes of butter and process till butter is incorporated. The texture of the dough should be grainy.

Mix in milk and greek yogurt til rough batter forms. The batter will be dry, but remember this is more similar to a biscuit dough, so that is ok.

Top the berries with the shortcake dough. With your hands evenly distribute the dough over the berries.

strawberry shortcake

STRAWBERRY SHORTCAKE COBBLER

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Shortcake topping with a sweet berry filling. Serve it with whipped cream or ice cream.
Author: Meagan {I Eat Therefore I Cook}
Serves: 6

INGREDIENTS

  • FOR THE SHORTCAKE:
  • 2 cups all-purpose flour
  • 3 TBSP Cold Butter, Cubed
  • 2 TSP Baking Powder
  • 1 TSP Baking Soda
  • ¼ cup Sugar
  • 1½ Cups Non-Fat Plain Greek Yogurt
  • 1 TBSP Granulated Sugar
  • 2 TBSP Low Fat Milk (1%)
  • FOR THE FILLING:
  • 2 Lbs Strawberries, Halved
  • 1 Lb Blueberries
  • ¼ cup sugar
  • ¼ cup cornstarch
 INSTRUCTIONS
  1. Preheat oven to 375 degrees Fahrenheit. In a large bowl, mix berries, sugar, and cornstarch. Pour into an 8 by 8 baking dish.
  2. Make the shortcake: Combine the dry ingredients in a large bowl. Pour into a food processor and add butter cubes. Process until butter is evenly incorporated and the flour has a grainy texture. Pour back into the bowl.
  3. Add yogurt and milk. Mix and combine until rough dough forms. Place dough evenly on top of the berry mixture. Sprinkle 1 TBSP Sugar on top of the dough. Cover tightly with foil.
  4. Cook for 40 minutes. Berries should be bubbling. Remove foil and cook another 25 minutes or until dough is evenly golden brown and shortcake is done.

 

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CILANTRO LIME JALAPENO CORN

cilantro corn

Usually, I am a purist when it comes to corn with only butter and a bit of pepper. But after seeing flavored corn over and over again, I decided to try it.  Wow, was I missing out? The flavors in this butter take the corn to the next level and give it a great twist. So when you think you are sick of corn this summer ( though, how could you ever be), try this new version.  All you do is mix the ingredients in the butter and let it sit. Then melt it all over the corn and you are finished.

CILANTRO LIME JALAPENO CORN

PREP TIME: 5 mins
COOK TIME: 
TOTAL TIME: 
Fresh corn with a lime, cilantro, jalapeno butter.
Author: Meagan {I Eat Therefore I Cook}
Serves: 4

INGREDIENTS

  • 4 ears of fresh corn, cleaned and shucked
  • FOR THE BUTTER:
  • 3 TBSP Butter softened
  • 1 TBSP Cilantro, Chopped
  • 1 TBSP Jalapeno, Chopped
  • 1 TBSP Lime Juice
  • 1 TSP Pepper

INSTRUCTIONS

  1. Bring a large pot of water to boil. Add corn and cook about 15 min.
  2. Mix butter with all other ingredients until evenly distributed. Refrigerate until ready to use.
  3. Spread the desired amount of butter over corn. ENJOY!

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TEX-MEX BURGER

As I was eating this burger I had a hard time coming up with one that could top my tex-mex burger. It was just that good. What I really enjoyed was that it was not your typical burger but it also didn’t taste like a taco. The flavors just made it taste very fresh and juicy. If you need something different for burger night, this is definitely a winner.

tex-mex burger recipe

Mix ground beef with salsa and spices. These patties are about 1/2 lb. The salsa does not overwhelm the beef if just adds a tang and quite a bit of flavor to the burger. If you are making the patties ahead of time, take them out the fridge about 15 minutes before you plan to cook them so they can come to room temperature. This allows the burgers to cook evenly.

Add burger to a hot pan, then after about 3 minutes 30 seconds flip over and add cheese. Cook for another 3 minutes and 30 seconds. Make sure to resist the temptation to press down on the burgers. Just let them be! If you squish them, you will push out all the juices.

Assemble the burger: Place the patty on a toasted bun. Quickly toast the buns either on the grill or under the broiler. They get done fast to make sure to watch them.

tex-mex burger

Add salsa on top of the patty. You may be thinking that this may be too much salsa, but I assure you it is not. The flavors will be very balanced.

Top with red onion. The sweet red onion will add some crunch, color, and sweetness to the burger.

Place cilantro inside the red onion. This gives the burger the fresh flavor that it needs.

Add avocado to the bun. The creamy avocado replaces any mayonnaise and unhealthy fats.  Get that creamy texture without filling out your waistline.

TEX-MEX BURGER

 
PREP TIME: 
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Juicy Burger Mixed with Salsa and Topped with Red Onion, Cilantro, and Avocado
Author: Meagan {I Eat Therefore I Cook}
Serves: 4

INGREDIENTS

  • FOR THE BEEF:
  • 2 lb 90% Lean Ground Beef
  • 4 TBSP Your Favorite Jarred Salsa
  • 1 TSP Chili Powder
  • 1 TSP Paprika
  • 2 TSP Cumin
  • 1 TSP Pepper
  • 1 TSP Salt
  • FOR THE TOPPING:
  • 4 Hamburger Buns, Toasted
  • 8 thin slices red onion
  • ¾ cup cilantro, chopped
  • 4 TBSP Salsa
  • 4 Slices Pepper Jack Cheese
  • 1 avocado, thinly sliced

INSTRUCTIONS

  1. Preheat broiler. Heat large frying pan over medium-high heat. Make patties: Take the ground beef, add salsa and spices. Mix together till evenly distributed. Place patties on frying pan and cook for 3 minutes and 30 seconds.
  2. Flip over and place 1 slice of cheese on each patty. Cook for another 3 minutes and 30 seconds. Meanwhile, get out all toppings and toast buns. Once done, let burger rest for 5 minutes on a plate.
  3. Assemble burger: Place patty on a bun. Top with 1 TBSP Salsa, then 2 slices of red onion. Place ¼ of the cilantro on red onion and then place avocado on top bun. Add bun to the burger and serve with some fresh corn and potato wedges.

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CHICKEN SHAWARMA BOWL

I was so excited when I finally got the boyfriend to enjoy eating Lebanese food. That meant I could finally start cooking my favorite type of cuisine. These chicken shawarma bowls are extremely healthy, filling and have a great depth of flavor.

Peel baby carrots:

Slice chicken breasts into 1/2 inch pieces:

Season carrots:

Season chicken:

Saute onions and garlic with spices:

veggies

Add rice and chicken broth:

chicken borth

Chicken breasts finished:

All finished:

chicken shawarma

CHICKEN SHAWARMA BOWL

PREP TIME: 
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Spiced Chicken and Carrots with Turmeric Rice and Taziki.
Author: Meagan {I Eat Therefore I Cook}
Serves: 4

INGREDIENTS

  • FOR THE CHICKEN
  • 3 boneless skinless chicken breasts
  • 1 TBSP Turmeric
  • 1 TBSP Cumin
  • 1 TBSP Onion Powder
  • 1 TBSP Garlic Powder
  • 1 TBSP Ground Pepper
  • 1 TSP Salt
  • Juice of ½ a lemon
  • FOR THE CARROTS:
  • 8 small carrots
  • 1 TSP Garlic Powder
  • 1 TSP Onion Powder
  • 1 TSP Turmeric Powder
  • 1 TBSP Olive Oil
  • FOR THE RICE:
  • 1 cup long grain rice
  • ½ TBSP Olive Oil
  • ½ onion, minced
  • 4 cloves garlic, minced
  • 2 TSP Turmeric
  • 2 TSP Cumin
  • 2 TSP Ground Pepper
  • 2 Cups Low Sodium Chicken Broth
  • Juice of ½ a lemon
  • FOR THE GARNISH:
  • Pita Chips, Naan Bread or Pita Bread
  • ½ cup Hummus
  • ½ cup Parsley, roughly chopped
  • 16 Cherry Tomatoes, halved
  • FOR THE TAZIKI:
  • ½ cup Greek Yogurt
  • 1 TBSP Fresh Dill
  • 1 TBSP Garlic Powder
  • 2 TSP Pepper

INSTRUCTIONS

  1. Preheat oven to 400 degrees. Peel carrots. On a baking sheet toss carrots with olive oil. Add spices and toss. Place in oven and cook for 30 minutes, flipping at 15 minutes.
  2. Meanwhile, slice chicken breasts into ½ inch bite-sized pieces. On a separate baking sheet, place chicken. Squeeze juice over chicken. Add spices and toss until evenly distributed. Place chicken in the oven and bake till chicken is cooked through for about 23 minutes. Once done, set aside and let rest.
  3. As the chicken and carrots are cooking, prepare rice. Add olive oil to a medium pot on medium-high heat. Add onion and garlic, stirring so garlic does not burn, and cook about 2 minutes. Add spices and stir to distribute evenly. Add rice, chicken broth an lemon juice. Bring to a boil and then cover and reduce to a simmer till rice is thoroughly cooked through about 20 minutes.
  4. Make Taziki: Stir together yogurt with dill, garlic powder, and pepper. Place in refrigerator till ready to serve.
  5. Serve: Place rice on the bottom, then chicken. Add dollops of hummus and taziki on top of chicken.Sprinkle parsley and tomatoes on top. Scoop up with pita chips, naan or pita bread.
  6. ENJOY!

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Chicken Tortilla Soup

chicken-tortilla-soup

This is the boyfriends all time favorite dish. He would like it injected into his body via IV, but I require the normal method of ingestion, which includes a spoon. This is a low fat, healthy dish with a great depth of flavor.

Make the Pico De Gallo:

You can make this ahead of time and let it sit. The longer you let it sit the better the flavors get. If you have leftover Pico de Gallo, eat it as a side with the chip! So delicious.

Cut up the veggies:

Don’t worry about sizes too much, you will blend everything together later.

Shred the chicken and open cans:

Add the veggies to the pot:

Add the spices:

Add the green chilies and tomatoes:

Add the broth:

chicken soup

Puree the veggies and add the tortillas:

Slice the tortillas and place on a baking sheet:

Garnish and eat!

Chicken Tortilla Soup

Author: Meagan {I Eat Therefore I Cook}
Prep time: 
Cook time: 
Total time: 
Serves: 6
Healthy and Hearty, this Soup will have you licking the bowl.
Ingredients

FOR THE SOUP:

  • 2 cups rotisserie chicken, shredded
  • 46.5 oz low sodium chicken broth ( 1 32 oz can and 1 14.5 oz can)
  • 14.5 oz can fire roasted diced tomatoes
  • 4.5 oz can green chilies
  • 2 TBSP chili powder
  • 1 TBSP paprika
  • 4 cloves garlic, roughly chopped
  • 1 yellow onion, roughly chopped
  • 1 bell pepper, roughly chopped
  • 1 cup frozen corn, thawed
  • 6 corn tortillas, sliced into 1/2 inch pieces
  • 1 TBSP Olive Oil

FOR PICO DE GALLO:

  • 4 tomatoes
  • 1/2 red onion
  • 1/2 cup cilantro
  • 2 limes, juiced

FOR GARNISH:

  • 2 Limes, juiced
  • 1 jalapeno, sliced into 1/2 inch pieces
  • cheddar cheese, grated
  • avocado, sliced into bite-sized slices
  • 6 corn tortillas
  • 2 TBSP Olive Oil
  • Sour cream

Instructions:

  1. Make pico de gallo: diced tomatoes and red onion. Roughly chop cilantro. Mix all of them together. Add lime juice. Mix together. Cover and refrigerate.
  2. Add 1 TBSP Olive Oil to a large pot on medium-high. Add onion, bell pepper, and garlic. Cook until onion is softened, about 5 min. Add the chili and paprika powder. Mix together and cook another 2 minutes. Add tomatoes and green chilies. Mix together and cook for 2 minutes more. Add chicken broth. Mix together. Take off heat and use a stick blender to puree broth until the consistency is smooth. Add tortillas and puree with a stick blender until smooth.
  3. Replace pot on heat and add chicken and corn. Mix and let simmer 15 minutes. Remove from heat.
  4. Meanwhile, heat oven to 400 degrees. Slice other 6 corn tortillas into 1/2 inch slices. Place on baking sheet and drizzle with olive oil. Toss together. Cook until crispy, about 10 minutes.
  5. Place soup in a bowl. Add the garnish of lime juice, jalapeno, cheddar cheese, avocado, pico de gallo, a dollop of sour cream and tortilla strips.
  6. ENJOY!

Need help? Here’s how Laura does it

 

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FUSILLI WITH CREAMY ARUGULA PESTO AND ROASTED VEGETABLES

This is seriously the best pasta EVER. I could not stop eating it because it tasted so good. There goes the trying to cut back diet. But some days, you just don’t care. Meatless Monday ( or any day) just got so much better. And you really don’t miss the meat with the asparagus, cauliflower, and whole wheat pasta. Peppery, Creamy, Lemony, and Hearty, this pasta is great for a lighter meal.

Roast the veggies:

Roasted vegetables

Arugula Processed:

Garlic, Walnuts, and Parmesan Cheese Added:

Add greek yogurt and lemon:

ARUGULA PESTO

ARUGULA PESTO

FUSILLI WITH CREAMY ARUGULA PESTO AND ROASTED VEGETABLES

 

PREP TIME: 
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Roasted Cauliflower and Asparagus Tossed with Whole Wheat Pasta and an Arugula Yogurt Pesto
Author: Meagan {I Eat Therefore I Cook}
Serves: 4

INGREDIENTS

  • 1 head cauliflower
  • 1 lb asparagus, trimmed
  • 1 TBSP EVOO, divided
  • Pinch of salt and pepper
  • 1½ TBSP Garlic Powder, divided
  • 16 oz fusilli whole wheat pasta
  • FOR THE PESTO:
  • FOR THE PASTA
  • 5 oz baby arugula
  • 4 TBSP EVOO
  • 3 cloves garlic
  • ½ cup walnuts
  • Juice of 1 lemon
  • ½ cup Nonfat Plain Greek Yogurt
  • ½ cup Parmesan cheese, plus more for garnish

INSTRUCTIONS

  1. Preheat oven to 425 degrees Fahrenheit. Chop cauliflower into bite-sized pieces. Cut asparagus into 1-inch pieces. Add the cauliflower to the baking sheet with ½ TBSP olive oil, salt, pepper and 1 TBSP garlic powder. Roast for 10 minutes. Add the asparagus, ½ TBSP olive oil, and ½ TBSP garlic powder. Toss together. Roast till browned, 15 minutes more.
  2. Meanwhile, place a large pot of water on high heat.When boiling, add pasta and cook according to brand directions. Drain and place back in a pot. In a food processor, add the arugula, olive oil, and garlic. Once pureed, add walnuts and Parmesan, process until no chunks remain.Take the pesto out of the processor and scoop into a small bowl.Add lemon juice and yogurt.
  3. Add veggies and pesto to pot with pasta. Toss together until evenly distributed.
  4. Serve with extra Parmesan cheese.
  5. ENJOY!

 Nutritional Information (According to Myfitnesspal)

  • Calories ( per serving): 485
  • Fat (g): 20.8
  • Saturated (g): 4.2
  • Cholesterol (mg): 12.2
  • Sodium(mg): 258.7
  • Fiber (g): 8.5
  • Sugars (g): 7.1
  • Protein (g); 22.3
  • Vitamin A (%) 23.7
  • Vitamin C (%): 144.1
  • Calcium (%): 28.7
  • Iron (5) 14.1

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CHILI RUBBED STEAK AND ROASTED PEPPER SALAD

I am always looking for salads that don’t make you feel like you are eating a salad, but an actual meal.This does the trick. Not only that, but it makes you feel summer is coming with the basil and char on the steak and peppers. I can feel my feet in the sand now and the waves crashing on the beach….oh wait I don’t live in California anymore. Scratch that. I can feel the extreme Texas heat and bugs everywhere, but hey, summer anywhere is still summer.

Prep the veggies to be charred:

Cook the steak:

All Done:

vegetables

CHILI RUBBED STEAK AND ROASTED PEPPER SALAD

PREP TIME: 
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Smoky Steak tops crisp lettuce and sweet veggies
Author: Meagan { I Eat Therefore I Cook}
Serves: 2

INGREDIENTS

FOR THE SALAD:

  • 4 Cups Romaine Lettuce, Shredded
  • 8 oz skirt steak
  • 1 TBSP Olive Oil
  • 2 Bell Peppers
  • 3 Shallots
  • 2 TBSP Grated Parmesan Cheese
  • ¼ Cup Basil, Shredded
  • 4 TBSP Red Wine Vinegar
  • FOR THE STEAK RUB:
  • 2 TBSP Chili Powder
  • 1 TBSP Brown Sugar
  • 1 TBSP Paprika
  • 1 TSP Cayenne Pepper
  • 1 TBSP Salt
  • 1 TBSP Ground Pepper

FOR THE CROUTONS:

  • 2 Ciabatta Rolls
  • 1 TBSP Garlic Powder
  • 1 TBSP Onion Powder
  • 1 TBSP Olive Oil

INSTRUCTIONS

  1. In a small bowl, combine the chili powder, brown sugar, paprika, cayenne pepper, salt, and pepper. Mix together. Rub on both sides of skirt steak. Place in a container and place in the fridge for at least 40 minutes to overnight.
  2. Preheat the broiler and grill pan on high. Chop bell pepper into ½ inch slices. Slice shallot into thin ¼ inch rings. In a large bowl, toss with 1 TBSP olive oil and place on baking sheet. Slice ciabatta into bite-sized pieces. On a separate baking sheet, toss ciabatta with 1 TBSP olive oil. Sprinkle garlic and onion powder on bread.Place in oven, with veggies on upper rack and bread on lower and cook for 15 minutes.
  3. Reverse trays with the bread tray on top and the veggie tray below and cook for 2 more minutes. Cook the bread until it is golden brown. Cook the veggies until they are soft and slightly charred.
  4. Meanwhile, cook a steak by placing on a hot grill pan for 3 minutes per side.
  5. Serve salad. Place romaine on the bottom, then half the veggies on each plate, then the croutons, basil, Parmesan cheese, and steak. Drizzle red wine vinegar over top.
  6. ENJOY!