comfort food makeover

the season for comfort food is quickly coming to a close. we were at 80 degrees yesterday!

while that is wonderful i find myself a little sad this year, not having made as much comfort food as i would have liked with hubby eating dinner at work most of the winter.

so we're trying to squeeze a few more in.

i love that creamy casserole thing with chicken and broccoli and lots of cheese. i recently figured out it's called broccoli chicken divan.

the problem with it is the problem with most comfort food - the veggies are an afterthought and the main show is the butter and cheese. same with this dish - it's mostly cheese and butter, negating all the good of the broccoli and chicken.

so i fixed it. lots more broccoli. lots less cheese and butter. delicious result and much better for you. just ask my little monsters who both pounded through their huge servings of it last night. :) (for those of you who know my little guy - don't tell him there was cheese in it! ahhh! bad mom award!)

and it uses my new favorite seasoning - kirkland's no salt seasoning, available at costco. it's a little pricey so ask for it for easter or something! :) it's great on everything i've put it on.

healthier broccoli chicken divan
6 main dish servings

3-4+ cups steamed broccoli florets (i filled 1/2 of my 13x9 with broccoli, adjust on if your family is iffy on broccoli; less if they are, more if they aren't)
1 1/2 pounds boneless chicken breast, cut into bite-sized pieces
salt, pepper, no salt seasoning
1 can 98% fat free cream of chicken soup
1/2 cup milk
1/4-1/2 teaspoon garlic powder (adjust to your liking)
1/4-1/2 teaspoon coriander (adjust to your liking)
2 cups (approximately) grated sharp cheddar cheese
1 heaping cup crushed reduced fat ritz crackers
2 tablespoons butter, melted

1. cook chicken seasoned with salt, pepper and no salt seasoning. set aside.
2. combine soup, milk, garlic powder, coriander and a few dashes of no salt seasoning. stir well.
3. place broccoli into a 13x9 glass baking dish. top with chicken. pour soup mixture evenly over the top. top with cheddar cheese to your liking.
4. combine crushed crackers and melted butter in a bowl. sprinkle evenly over casserole in baking dish.
5. bake at 350 for 12 minutes, the turn up oven to 450 and continue baking until browned on top to your liking. watch it carefully so you don't burn the crackers!
6. serve over brown rice or mashed potatoes, or eat it plain and let the crackers on top be your carb for the meal! (i ate mine plain and it was awesome.)

jamaican chicken

wow, people! i'm really disappointed in the lack of enthusiasm for my last two posts. these are some seriously amazing meals. both 9 out of 10s at our house. i hope you're all too busy making and eating them (or at least drooling over them) to comment. :) you are out there, right?

on to the chicken. i'm always up for a good chicken marinade. it makes for such a simple meal to have yummy chicken to serve with rice, potatoes, veggies, etc.

we love this marinade at our house. really distinct and perfect flavor. it looks spicier than it is. enjoy!

jamaican-spiced chicken
from cooking light, here
(only real modification is same amount of chicken, but more marinade!)

1/2 cup diced red onion
2 tablespoons sugar
2 tablespoons finely chopped, seeded jalapeno pepper
4 teaspoons cider vinegar
4 teaspoons soy sauce
1 teaspoon salt
1 teaspoon all spice
1 teaspoon thyme (i use a little less)
1 teaspoon black pepper
1/2 teaspoon ground red pepper (i just use crushed red pepper)
8 boneless, skinless chicken thighs or 2 large chicken breasts, butterflied

1. combine first 10 ingredients in large bowl. add chicken, tossing to coat. let thighs sit in fridge to marinate for 30 minutes and breasts for 4 hours or so. cook on hot grill until done(or dry pan fry with cooking spray if you prefer). brush with extra marinade as it cooks.

serve with your favorite side dishes and veggies!

10-minute chicken tortilla soup

with all of the fun holiday activities going on i'm finding myself needing quick meals. this is one of the quickest, yummiest meals, and it won't hurt your wallet too bad, either! and it will take you 10 minutes including opening cans. can't beat that.

it's compliments of trader joe's. i love that place. i wish i could afford to buy more things there.

trader joe's 10-minute chicken tortilla soup
suggested bovine modifications in parentheses
5-6 servings

1 box chicken broth (or 32oz or 4 cups)
1 can chunk chicken (or 1 chicken breast cooked and shredded)
1 can black beans, drained and rinsed
1 can corn, drained
1 12 oz container pico de gallo (the tjs one is good!)

toppings - crushed chips, cheese, guacamole, sour cream, cilantro

1. put broth, chicken, beans, corn and pico de gallo in large pot. cook 5-7 minutes until heated through. serve with toppings of choice.

five ingredient fridays: bruschetta chicken pizza

my darling sister-in-law is quite the gourmet camping chef, so when the family got together to go camping at the end of the summer she, of course, wowed us with something amazing - bruschetta pizza. the veggies were all fresh from her garden and it was so good.

i thought it would be fun to do a version of my own at home instead of over the campfire. she did hers with red wine vinegar, but since i have a love affair with balsamic i stuck with my old friend.

the results were amazing. and so easy to throw together for homemade pizza. every tomato you bite into feels like it bursts an explosion of balsamic in your mouth. definitely give this one a try!

prepare ahead though and really marinate the tomatoes for at least 8 hours. it really makes a difference.

bruschetta chicken pizza
1 pizza

2 small chicken breasts, seasoned generously with salt and pepper, cooked and sliced
bruschetta (my recipe below)
10 large fresh basil leaves, chopped
1 to 1 1/2 cups shredded part skim mozzarella cheese
1/2 cup shredded parmesan cheese
pizza crust of choice (i did a half recipe of my favorite with 3/4 white, 1/4 wheat flour)

1. roll out pizza dough to fit desired pan. bake as instructed (if you're using mine cook at 400 degrees) until bottom and top of crust are starting to brown, but not quite done. this is important as you don't want the marinated tomatoes to make the top soggy.
2. put bruschetta in a strainer for a few minutes and let most of the liquid run off.
3. on partially baked crust, add bruschetta. top with basil and chicken. add mozzarella and parmesan cheese.
4. return to oven. bake until toppings are hot, cheese it melted and crust is done baking and is golden. sprinkle with sea salt and pepper before serving or put it on the table for people to add themselves.

if you're vegetarian you can try this without the chicken.

bruschetta ala bovine - prepare ahead - marinate at least 8 hours!
8 on-the-vine tomatoes (good sized - but still smaller than a baseball. my price point for these is $0.69/lb - they are normally $1.88/lb at my wal-mart. ouch!), chopped
2 cloves garlic, minced
1/2 cup minced red onion
1 tablespoon olive oil
3 tablespoons balsamic vinegar
sea salt and fresh cracked black pepper

cut tomatoes. add garlic and onion. pour oil and vinegar over the top. season with salt and pepper. stir well. cover and refrigerate, letting the tomatoes marinate for at least 8 hours.

five ingredient fridays: chicken tacos

chicken tacos have got to be one of my all-time favorite meals. and i just realized they qualify for 5-ingredient fridays. pretty sure that makes them yummier.

chicken tacos
8-10 tacos

2 chicken breasts, butterflied
marinate most of the day in: enough lime juice to douse them, a few dashes of olive oil and a few cloves of garlic
grill to perfection seasoned generously with salt and pepper

double wrap in corn tortillas (2 tortillas per taco)

top with lots of cilantro and other toppings of your choice (cheese, sour cream, hot sauce, salsa, guacamole, shredded lettuce, etc!)

this is delicious with mexican rice on the side. enjoy!

sour cream chicken enchiladas

last night i tried a different white enchilada recipe - just for fun. i got it from another food blog i really like. sometimes it's fun to make a different version of a classic meal, right?

well, we were disappointed. they just weren't as good as my normal recipe. i guess i'm happy to say, then, that mine are lots better than the alternative we tried! :) i posted this deliciousness over 2 years ago. it's so good it's time for a repost. attribution to my bff who basically taught me to cook, with a few modifications by me, of course.

sour cream chicken enchiladas
6-8 servings

3 chicken breasts, cooked and sliced/cubed (i pan fry it in a tiny bit of oil, lime juice and sprinkled with garlic, pepper and cumin)
1 cup fat-free or reduced fat sour cream
1/4 cup green enchilada sauce
1 can green chilis
1 cup grated cheese
8-10 flour tortillas (depends on how packed you like your enchiladas, whole wheat are good with these)

1/2 can 98% fat free cream of chicken soup
1/4-1/2 cup enchilada sauce
milk (for thinning the sauce for the top)
more cheese!!

1. combine cooked chicken, sour cream, 1/4 cup enchilada sauce, green chilis and 1 cup cheese in a large bowl. spoon mixture into tortillas and pack into 13"x9" pan.
2. make sauce for top by combining 1/2 can of cream of chicken soup, 1/4-1/2 cup enchilada sauce (add until it tastes right to you!) and milk if you'd like your sauce thinner.
3. spread sauce over the enchiladas and top with desired amount of cheese.
4. bake in oven at 350 F for 30-35 min.

five ingredient fridays: creamy avocado pasta salad

i whipped this up the other night for a church function and it was a hit! just thought i'd share it since pasta salad is such a great warm weather food!

i know it's a few over 5 ingredients, but it's super simple. promise.

creamy avocado pasta salad
8 servings (main course, lots more as a side dish)

1 lb pasta of choice, i used macaroni
1 chicken breast, butterflied and heavily covered on both sides in taco seasoning, then pan-grilled and chopped
1 can black beans, rinsed and drained.
1 green peppers, chopped
2 roma tomatoes, chopped
1/4 of a red onion, minced

kroger brand (from smith's) lite creamy avocado ranch with lime dressing, to taste
chopped fresh cilantro to taste
salt and pepper to taste

next time i'd also add sliced black olives. yum.

1. cook pasta according to directions and cook chicken.
2. combine pasta, chicken, beans, peppers, tomatoes and onion. start with 1/2 cup of salad dressing and stir to combine. continue to add 1/4 cup at a time until you are happy with the taste/consistency. stir in cilantro and salt and pepper to taste. chill in fridge until ready to eat.

enjoy!

sweet and sour pineapple chicken

remember my not-so-fried orange chicken? this is a sweet and sour version of that. i really like asian food, but i really don't like how greasy it is. this version is delicious with almost no oil... it doesn't just taste good, but it will make you feel good too.

sweet and sour pineapple chicken
4+ large servings

2 large boneless, skinless chicken breasts, cut into chunks
3/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper

stir fry in:
2 teaspoons olive oil
1 tablespoon soy sauce
2 tablespoons pineapple juice (from the can of pineapple)
1/2 teaspoon sugar

sauce:
1/4 cup ketchup
1/4 soy sauce
1/4 cup brown sugar
2 tablespoons cider vinegar
1 teaspoon ginger
rest of the juice from the can of pineapple (minus the above 2 tablespoons)

1 20 oz can chunk pineapple
2 cloves garlic, minced
1 green pepper, sliced thin
2 carrots, julienned
1-2 green onions, thinly sliced
1 medium yellow squashed, thinly sliced

cornstarch

1. combine flour, salt and pepper in a bag. add chicken pieces and mix them around to coat.

2. combine 2 teaspoons olive oil, 1 tablespoon soy sauce, 2 tablespoons pineapple juice (from the can of pineapple) and 1/2 teaspoon sugar in large skillet or wok. heat for a minute.

3. add flour-coated chicken to skillet/wok. stir to coat with sauce. let chicken brown on one side, then stir and let brown again. repeat until chicken is almost done inside. add the pineapple, garlic, green pepper, carrots, onions and squash. stir to coat then cover and let steam for 2-3 minutes.

4. combine all sauce ingredients (ketchup, soy sauce, brown sugar, vinegar, ginger, pineapple juice) and pour over contents of skillet/wok. let sauce get hot and help finish cooking the veggies until they are crisp-tender.

5. add cornstarch a little at a time to thicken sauce.

6. serve with steamed white rice.

five ingredient fridays: make-ahead lunch wraps

happy friday! and happy blogging. summer is too much fun to find time to blog much. i'm sorry for abandoning you so much!

i've recently ventured into the land of crisped wraps. they are great for summer since they require minimal cooking. the thing i like best about these, though, is that i can freeze them and they make a perfect lunch to-go for my hubby for work.

here is a 5-ingredient variation first and then another that we liked. the possibilities are endless with these. combine some of your favorite ingredients and i'm sure they'll be a winner at your house too!

make-ahead lunch wraps
from allrecipes.com

4 cans black beans, drained and rinsed
2 cans pinto beans, drained and rinsed
1 can corn, drained
1 can diced tomatoes with green chilis
cooked brown rice (amount suggested - 2 cups rice cooked in 5 cups water for 45 minutes)

cheese and tortillas

1. combine beans, corn tomatoes, rice and desired amount of cheese. may season with chili powder, cumin or garlic if desired. roll up in tortillas and crisp on both sides in pan on stove to seal ingredients inside.
2. let cool. wrap in plastic wrap and then tin foil. store in freezer. reheat in microwave. serve with salsa, sour cream.... or ketchup if you're ridiculous like my husband.
here's another recipe we love at our house. these freeze pretty well, too, but they are extra yummy fresh!! i made them for while i was gone this last week and my husband was in heaven every day for lunch!

crispy southwest chicken wraps
see recipe at mel's kitchen cafe

five ingredient fridays: chipotle chicken salad sandwich

wow. friday again already? i haven't posted in a week. i have a good excuse - promise! we bought a house! a repo. they took the carpet, the doors, everything. and we're trying to get in fast so we don't have to pay rent and a mortgage for more than we have to.

so i've been busy spending hours and hours at home depot. and picking out my granite counter tops. i think i'll sleep on them instead of in our bed. i'm so excited. i'm sure they will make my food taste better. okay, maybe not, but they will decrease my prep time since i don't have to wash a million cutting boards and find hot pads to put on my counter when things come out of the oven.

if you've been busy too, throw this together and impress whoever you're cooking for. it was amazing!

chipotle chicken salad sandwich
3+ servings

2 cups copped cooked chicken (not canned, never canned)
a little less than 1/4 cup light mayo with olive oil (kraft)
1/2 a chipotle pepper*** (canned in adobo sauce), minced

combine above, mix well.

serve on favorite bread (we used homemade foccacia - drool), with avocado, tomato and lettuce.

done! hope this makes your weekend easier!

***note about chipotle peppers: they come in a tiny can with a million peppers in it, but they stay good in a tupperware in your fridge for forever so just open a can and decide to commit yourself to something chipotle once a week for a month or more. or just eat this chicken salad sandwich every other day. i've considered it.

five ingredient fridays: strawberry poppyseed salad

this is all i ate for a week straight at the beach with my best friend in december. i love it. my husband loves it equally as much - dubbed his new favorite salad! and it's a super quick and easy meal. my 2 year old had a few bites of mine and then needed her own plateful. i'm not sure there's anything cuter than a 2 year old eating a salad. adorable.

and try to go easy on the dressing. it's the only unhealthy part of this, but if you take it easy it isn't too bad!!

strawberry poppyseed salad

lettuce of choice (spinach is best, but romaine was good, too!)
sliced strawberries (wait until they're $1 a lb)
a hard boiled egg, sliced
shredded/chunked cooked chicken
poppyseed dressing (i used kroger brand that i got for $1!!!!!!)

five ingredient fridays: sweet and spicy slow cooker chicken

welcome to the 1st edition of five ingredient fridays! thanks again for the suggestion, katja. it will be a good challenge for me!

this is so yummy and so easy it's almost ridiculous. i make it to put in all kinds of things now - burritos, tacos, enchiladas, salads - the sky is the limit. the 2 year old loves it too!

sweet and spicy slow cooker chicken
from mel's kitchen cafe (here)

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (i use 1/4 teaspoon)

coat the inside of your crockpot with non-stick cooking spray. place all ingredients in the crockpot. cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. season to taste with salt and pepper. (chicken will absorb liquid after it is shredded.) serve in tacos or however your little heart desires.

another note from mel:

*freezable meal: i freeze the leftovers in a freezer-safe container and let thaw in the refrigerator overnight before serving the next day. i reheat over medium-low heat in a saucepan on the stove.

fresh ginger: a lesson learned

so, i'm too cheap to buy fresh herbs (except garlic of course, oh and i grew my own basil). there, i said it. sad, i know. but when you've got two kids and your hubby isn't quite done with school it's a mentality you must embrace. well, hubby's done with school and i keep hearing people rave about fresh ginger and what a difference it makes in your food. so i decided to give it a go now that i'm among the working, adult class (not that my food budget is different, but i gladly spend the entire thing every month instead of trying to scrimp every last penny... you should see my food storage!). good news is, it really isn't that expensive either! WOW!!! i can't believe what i've been missing out on all this time. fresh ginger really does make a huge flavor difference in my food. lesson learned.

this is one of my favorite fresh ginger dishes we've eaten lately. my bff made it for us when we visited them (and disneyland!) in california last month. she got it from her friend. it's pretty high ranking on the favorite food list right now. soooo good, easy and quick!

thai peanut chicken wraps
6-8 big wraps

sauce:
1/4 cup sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
2 teaspoons olive oil (next time i'll try no oil here, i don't think it needs it)
1 teaspoon minced garlic
1 teaspoon grated fresh ginger

6-8 eight to ten inch flour tortillas (yummy on wheat!)
1/2 teaspoon garlic salt (or a bit more fresh garlic instead and add some salt)
1/2 teaspoon pepper
12 oz boneless skinless chicken breast meat, in chunks or slices
1 teaspoon olive oil
4 cups packaged broccoli slaw ($1.68 at my wal-mart, my bff gets it at trader joes)
3/4 medium raw red onion, cut into thin wedges
1 teaspoon grated fresh ginger

1. for peanut sauce: combine all sauce ingredients in a small saucepan. heat until sugar is dissolved, stirring frequently. set aside.
2. wrap tortillas in foil. bake in 350 degree oven about 10 minutes ot until heated and softened. meanwhile, combine garlic salt, pepper and chicken.
3. in a large skillet, heat the 1 teaspoon olive oil. cook and stir seasoned chicken in hot oil over medium-hight heat until cooked through. remove chicken from skillet; keep warm. add broccoli, onion and ginger to skillet. cook and stir for 2-3 minutes or until vegetables are crisp-tender. remove from heat.
4. to assemble, top tortilla with chicken and vegetable mixture. spread each tortilla with about 1 tablespoon + peanut sauce. roll up each tortilla, securing with a wooden toothpick. serve immediately with remaining sauce.

honey lime enchiladas

picture straight from the source - the sisters cafe

there are few things i love more than enchiladas. my husband loves to tell the story of how i ate 1/2 a 13x9in pan of these little numbers one night. it's true. i really did. i love enchiladas.

i fed these honey lime enchiladas to my parents and grandparents (and my little family) and they took home rave reviews all the way around (except for my dad who thinks nothing sweet should ever touch meat). seriously some of the best enchiladas i've ever had. mmm....

my only change - i used monterrey jack and cheddar instead of mozzarella and cheddar. here they are - enjoy! http://sisterscafe.blogspot.com/2009/08/honey-lime-enchiladas.html

spicy pasta with broccoli

here's a quick and easy meal i made a few weeks ago. it was delicious - and even without the parmesan!

spicy pasta with broccoli
adapted from culinary in the country
4 servings

12-15 ounces dry short pasta (i used penne)
2 tablespoons olive oil
3 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper
1 head broccoli (roughly 1.5 pounds), florets sliced into bite-size pieces
1/3 cup water + a little more (i used 1/2 lb more broccoli than the original recipe...)
salt and fresh ground black pepper
2 ounces (about 1/2 cup) fresh grated Parmesan, divided (optional)
1 boneless, skinless chicken breast, seasoned and cooked according to your liking

in a large pot of boiling salted water, add pasta and cook according to package directions. reserve 1/2 cup of the cooking liquid, then drain and place back into the pot off heat.

meanwhile, in a large skillet, heat oil over medium. stir in garlic and crushed red pepper - cook until fragrant, about 1 minute. add broccoli and 1/3+ cup water - season with salt and pepper. cover skillet and cook until broccoli just begins to soften, about 5 to 8 minutes. uncover and continue to cook until the excess water has evaporated and the broccoli is crisp-tender, about 1 to 2 additional minutes.

scoop broccoli mixture into the pot with the pasta and add 1 ounce (about 1/4 cup) parmesan and enough of the reserved pasta water to create a thin sauce. serve with the remaining parmesan scattered on top. serve with chicken on top.

recipe of the week: coriander chicken with mango salsa and coconut rice

i promised avocados, so here's a fun one i whipped up a few weeks ago with an avocado option! feel free to leave it out if avocados aren't as cheap where you are as they are where i am (2 non-walmart grocery stores have 25c avocados this week for me! yahoo!). don't leave the mango out, but watch for sales. i found mine 3 for $1. :)

this barely sweet coconut rice is a perfect compliment to the sweet and spicy salsa on your chicken. and i'm a believer that there's no exact recipe for salsa, so below is just what i used in mine.

and sorry no pics. use your imagination!!

coriander chicken with mango salsa and coconut rice
4 servings

chicken:
2 boneless skinless chicken breasts, butterflied and split (you'll have 4 pieces total)
coriander salt and pepper

1. grill chicken by method of choice sprinkled on both sides with coriander, salt and pepper.

mango salsa:
1 mango, peeled, cored and diced
1-2 roma tomatoes, seeded and diced
1 small/medium jalapeno, seeded, deveined and diced
a bit of diced red onion (go easy on the onion or it will overpower the other flavors)
1 avocado, diced (optional)
chopped cilantro, lemon juice, cumin, salt and pepper to taste

1. combine all ingredients. let marinate 30 at least 30 minutes before serving.

coconut rice:
1 cup long grain white rice
1 14 oz can lite coconut milk (always 99c at trader joe's if you're lucky enough to have one!)
1/4 cup water
dash salt
a few teaspoons sugar, to taste
a handful of chopped cilantro

1. boil water, coconut milk and salt. add rice, reduce heat. simmer covered for 20-30 minutes until rice is tender and all liquid is absorbed.
2. stir in sugar and cilantro.

serve salsa over chicken with the coconut rice on the side. enjoy!!

i'm back -- dairy-free and fabulous

it's been a slightly busy 2 months around our house. want to know what we've been up to? visit our family blog - here. thanksgiving, beach vacation, moving to las vegas, sick, three weeks in orem, utah for christmas, hubby's 1st real job... it's been crazy, but wonderful and we're thrilled to be back and be getting settled.

right before all of the excitement began, i realized that my cranky baby boy was only cranky because he is dairy intolerant. so this nursing mommy is officially off cheese, butter, milk, etc, etc, etc. considering i spend just over 10% of our yearly food budget on cheese (and it's my favorite food) this has been quite a challenge, but let me tell you - WAY worth it to have my little boy so happy! he's like a different kid. a really cute one. look at this face. do you love him? i do.

i'm starting to overcome the challenges of cooking dairy-free and have made some pretty delicious dairy-free dishes lately. stay tuned.

we'll start with this one. it was delicious!

quick and easy black bean soup
modified from allrecipes.com
4 servings

• 1/2 to 3/4 tablespoon olive oil
  
• 1/2 medium onion, chopped
• 1 green bell pepper, chopped
• 1-2 carrots, peeled and thinly sliced
• 3 cloves garlic, minced
• 2 (15 ounce) cans black beans
• 2 1/2 cups chicken broth (the right way - remember?)
  
• 1 chicken breast, cooked and shredded
  
• 1/4 teaspoon cumin
• 1/2 teaspoon salt
• ground black pepper to taste

1. heat the oil in a large pot over medium heat. stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. mix in 1 can black beans and chicken broth.
2. in a blender, puree remaining can of beans until smooth. mix into the pot. bring soup to a boil. reduce heat to low. mix in chicken, cumin, salt, and pepper. simmer at least 30 minutes.
   

top with nothing at all (dairy-free style) or with cheese and sour cream!

stay tuned for more dairy-free deliciousness,including some more fun with avocados. my wal-mart has them for 25c a piece a lot right now so i'm basically inhaling them.

chicken black bean tostadas with cilantro lime drizzle

so we're on a very extended summer vacation and i'm hardly ever home these days. please excuse the lack of posting. we had these babies for dinner tonight and man, were they good!! put your own twist on them or enjoy them just like we did.

chicken black bean tostadas with cilantro lime drizzle
6 servings

1 bone-in chicken breast, skinned, cooked and shredded (i cooked mine about like this plus lime juice)
1 can black beans, drained and rinsed
lime juice, spices of choice (i used cumin, salt, pepper, cayenne, chili powder)
corn tortillas
tomatoes, chopped
your favorite fresh or homemade salsa
shredded romaine lettuce
sour cream, guacamole or other toppings you like
cilantro lime drizzle (1/2 cup light ranch dressing run through your blender or food processor with a few handfuls of cilantro and a few squeezes of lime juice)

1. prepare chicken ahead [optional] and store in fridge until ready to cook. combine shredded chicken, beans, a few squeezes of lime juice and spices of choice in a sauce pan. cover and let heat on medium/low until hot.
2. heat tortillas until hot and slightly crispy in skillet or in oven at 450.
3. top tortillas with chicken bean mixture, then with lettuce, tomatoes, salsa and any other desired toppings. drizzle cilantro lime dressing over the top.

i'm eating this right now... mmmm....

i see lots of food bloggers that adapt recipes from cooking light, so i thought i'd try one. dang, it's good. definitely a success. hope you like it!

mexican chicken casserole
adapted from cooking light

2-3 cups fat-free, less-sodium chicken broth (depends on how big your chicken breasts are)
2 (4.5-ounce) cans chopped green chiles, divided
1 3/4 pounds skinned, boned chicken breasts (about 2)
1 cup chopped onion
3-4 large roma tomatoes, chopped (i had them in my fridge and they needed to get used)
2 large dollops fat free sour cream
1/2 cup shredded Monterey Jack cheese (i used cheddar jack)
4 ounces light cream cheese
1 (10-ounce) can green enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
1/2 cup shredded reduced-fat extra-sharp cheddar cheese
1 ounce tortilla chips, crushed (about 6 chips)

1. combine broth and 1 can of chiles in a large skillet; bring to a boil. add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. remove chicken from cooking liquid, reserving cooking liquid; cool chicken. shred meat with two forks, and set aside.

2. preheat oven to 350°.

3. heat a large nonstick skillet over medium-high heat. add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, tomatoes, sour cream, Monterey Jack, cream cheese, and enchilada sauce; stir well and cook until cheeses are melted. stir in shredded chicken; cook 2 minutes. remove from heat.

4. place 4 tortillas (i sliced mine in half to help them cover the pan better) in the bottom of a 13x9 inch casserole dish coated with cooking spray. spoon 2 cups chicken mixture over tortillas. repeat layers twice, ending with chicken mixture. sprinkle with cheddar cheese and chips. bake at 350° for 30 minutes or until thoroughly heated. let stand 10 minutes before serving.

i had mine with my favorite red taco sauce. completely delicious!

recipe of the week: not-so-fried rice

i know.... more asian food. i think it's a pregnancy thing. my dad makes the most amazing bacon fried rice. the only problem is i don't feel amazing after i eat it because it is definitely super greasy. this fried rice is super yummy like my dad's but without the grease (and it has veggies)!! enjoy!

not-so-fried rice
makes a huge wok full (about 6 servings)

2 1/2 cups uncooked white rice, cooked according to directions (i want to try it with brown rice, but i was afraid of husband mutiny against the brown. hehe.)
2 tablespoons olive oil
1/3 of a medium onion, chopped
1 1/2-2 cups (or more if you aren't using meat) veggies of choice (i used carrots and broccoli)
1 1/2 cups cooked cubed turkey or chicken - optional (i used some leftover from a huge turkey breast i roasted a while ago and froze)
5 eggs, scrambled
3-4 tablespoons soy sauce
green onion tops, chopped

1. heat oil in wok on high. add onions and sautee 2 minutes or until soft. add veggies and sautee until whole mixture is damp from oil. cover and let steam until veggies are crisp-tender (open wok and stir once in a while). about half way through steaming, add meat (optional) and let sautee with the rest of the mixture.
2. add cooked rice to wok and pour soy sauce over the top. mix well. scramble eggs and add to wok. add green onions. mix well again. cover wok and let heat for a few minutes until hot throughout.
3. top with extra soy sauce if desired and very optional... tabasco - i love tabasco on my fried rice. strange i know! hope you like it!