Chicken Enchilada Casserole

I honestly lovvve my original enchilada recipe, but this is a relatively low fuss version that works quiet well and is equally tasty.  I either use leftover shredded Southwest chicken as the filling (because it freezes well) or cook it in the crockpot the day of.  You can also use tortilla chips in place of tortillas for a truly simple casserole, which consequently is a great way to use up any stale chips!

Ingredients:

• 10-20 corn tortillas (depending on size of casserole dish)
• prepared Southwest chicken (for filling)
• 1-2 c. canned enchilada sauce
• cheese

Directions:

     Fry corn tortillas in coconut oil, if desired.  Add a fine layer of enchilada sauce to a casserole dish (or large oven safe skillet) before layering tortillas and then filling.  Add a little bit of enchilada sauce with each layer of tortillas/filling, ending with a final layer of tortillas, sauce and desired amount of shredded cheese.  Bake until bubbling and cheese is melted; broil for a few minutes to get a nice cheesy crust.  Serve warm with a side salad.

Combo Tacos (food storage version)

Not only is this recipe more food storage friendly, it's also vegan!  Well, almost.  If you used veggie broth, then it totally would be...  I actually prefer these tacos to the original, and hopefully you will too :)

Ingredients:

• 1 c. TVP, rehydrated in 1 c. beef broth
• 1/2 c. brown rice, cooked in 1 c. beef broth
• 1 can black beans, drained & rinsed
• 1 T. dried onions, rehydrated (opt)
• 2 T. taco seasoning

Directions:

     Combine ingredients in saucepan; add 2-4 T. of water and simmer until liquid is gone.  Serve warm in tortillas/shells, or with tortilla chips, with desired condiments.

Smoky Black Beans

These are so versatile, and so tasty!  And easy to boot!    I serve these on top of tostadas, over chips, as a filling for burritos or tacos, etc.  Or serve as a side dish with chicken and rice.  Shoot, they're even good on top of toast!  For reals.

Ingredients:

• 1 can black beans, with liquid
• 2 T. salsa
• 1/4 t. garlic powder
• 1/2 t. salt
• 1/2 t. cumin
• 1/2 t. beef/veggie bouillon

Directions:

     Combine ingredients in saucepan and bring to a simmer.  Mash/puree beans to desired consistency.  Serve warm or cold.

Tostadas

These are bonehead simple.  So there.

Ingredients:
  • 1 can refried beans -or- smoky black beans
  • salsa
  • tostadas OR tortilla chips

Directions:
1.  Combine refried beans with a splash or two of salsa in a small saucepan and bring to a boil.  Stir well and remove from heat.
2.  Top tostadas/chips with beans and your choice of toppings.

Barbacoa Beef

So, I'm not a huge fan of meat.  But, I do like me some shredded beef every now and then.  I especially love Chipotle, yum!  This recipe is pretty yum, too ;)

Adapted from Skinny Taste

Ingredients:

• 3 lbs beef chuck roast
• 1 cup beef broth
• 1/4 c. salsa
• 5 cloves garlic
• 1/2 medium onion
• 1 medium lime, juice
• 2 chipotles in adobo sauce (or to taste)
• 1 t. adobo sauce
• 1 T. ground cumin
• 1 T. ground oregano
• 1/2 t. ground cloves
• 1/2 t. salt
• 2 T. brown sugar/honey
• 3 bay leaves OR 3/4 t. thyme

Directions:

1. Trim meat of fat, then cut into 4 inch chunks.
2. Heat skillet over medium-high heat.  Add a little oil and sear/brown meat on all sides.  Place meat in crock pot.
3. Combine remaining ingredients in a blender (except bay leaves); blend until smooth.
4. Pour sauce over meat and add bay leaves.  Turn crock pot on low and cook for 6-8 hours.
5. Shred beef and allow to simmer in juices, uncovered, for 15 minutes.
6. Serve with pico de gaillo, guacamole, roasted corn, and sauteed onions & green peppers.

Brad likes to eat his barbacoa as a salad.  I like mine in some corn tortillas.  Either way, it's darn tasty!  *B

Black Bean Salsa

I seriously can't believe I am just now posting this.  Super shame on me, because this stuff is yumtastic!  Definitely my favorite go-to-dip.  It's different from your normal salsa in that it's nice and chunky, and it isn't spicy.  At all.  It's just fresh and fabulous, and full of pretty colors!  Truly a plethora of nutrients for your palate to enjoy ;)

Ingredients:

• 3 roma tomatoes, chopped
• 2 avocados, chopped
• 2 green onions, chopped
• 1 can black beans, drained and rinsed
• 1 can black olives, drained and sliced/chopped
• 1 can's worth of frozen corn
• handful of cilantro, finely chopped
• 1-3 t. minced garlic
• olive oil, 3 times around the bowl
• balsamic vinegar, 2 times around the bowl
• salt & pepper to taste

Directions:

1. Combine all the ingredients into a bowl.  Keep cool until ready to serve.

We usually make up a HUGE bowl, and more often than not it's gone within a day.  You can serve it as a dip with chips, a topping for salad/chicken, or a filling for burritos/quesadillas/tacos, etc.  Believe it or not, it even tastes better the next day!  But ours never makes it that long...  *B

Combo Tacos

While I'm usually not a huge fan of meat, especially the ground kind, when I do use/eat it I prefer to pair the lean turkey with the more flavorful beef.  Adding black beans just brings more protein (and fiber) to the table.  Still working on the wannabe taco meat... but in the meantime, here's a more meat friendly version ;)

Ingredients:

• 1 c. ground turkey
• 1 c. ground beef
• 1 can black beans, drained and rinsed
• 1/4 onion, chopped
• 2 T. taco seasoning

Directions:

1. Brown meat until slightly pink; add chopped onion and cook until onions are soft and meat is cooked.
2. Add taco seasoning and stir.  Add about a 1/4 c. water and allow mixture to come to a simmer.
3. Add black beans and cook until liquid is gone.
4. Serve meat as a filling for tacos/burritos or as a topping for nachos.  Add additional toppings such as salsa, diced tomatoes, lettuce, olives, avocados, etc. as desired.

Tip:  We tend to buy our ground beef and turkey in bulk, from Costco.  When we get home, we chop up an onion and cook both meats simultaneously.  Once cool, we combine the cooked turkey and beef and divide it up into individual ziplock bags and pop 'em in the freezer.  Then, when it's time to make tacos, or spaghetti, or chili, the nasty-time-consuming part (aka. meat cooking) is already done!  Just add your spices and you're good to go.  *B

Awesome Meatless Chili

Here's the deal about protein: it all comes down to complete vs. incomplete.  A complete protein contains all the essential amino acids our bodies need.  An example of a complete protein would be meat or dairy.  An incomplete protein still contains amino acids, just not all of them.  So any of your grains, legumes, nuts/seeds would fall under that category.  But here's the magical part: by pairing certain incomplete proteins together (whether in a single meal or throughout your day), you create a complete protein!

What I love best about this chili is that it's full of flavor, complex carbs, protein and fiber (thanks to beans and lentils).  Serve it up with some crushed tortilla chips and a side of cornbread and voila! a complete protein.  It's a super powerhouse meal that makes for a happy mouth and a happy bowel ;) 

Ingredients:

• 1 can of black beans, drained and rinsed
• 1 can of kidney beans, drained and rinsed
• 1 can worth of prepared brown lentils, rinsed & cooked (about 1/2 c. dry)
• 1 can diced tomatoes
• 1 can diced tomatoes, pureed
• 1 can worth of frozen corn (or drain a can of corn... I just prefer the flavor of frozen)
• 1 1/2 cans worth of water
• 1/2 onion, chopped -or- 1-2 T. dried onions
• 1 t. garlic, minced -or- 1 t. garlic powder
• 1 T. chili powder (1/2 t. if chili powder is spicy)
• 1 T. cumin
• 1 T. beef bouillon
• 1-2 T. brown sugar
• salt & pepper to taste

Directions:  Place all ingredients in a slowcooker and stir well.  Cover and cook on low for 4-6 hours.  Enjoy!  I know your heart will.  *B

Salmon Fish Tacos

These are THE best salmon tacos you'll ever have! Super easy, super tasty and super duper good for you :)

Ingredients:

• 3 salmon fillets*
  
• lemon & pepper seasoning
• olive oil
• mango salsa
• cabbage, shredded
• 1 can. black beans, drained and rinsed
• 1 c. frozen white corn
• corn tortillas
• toppings (sliced avocados, shredded cheese, and Ranch salad dressing)
  

Directions:

1. Preheat oven to broil. Lay salmon in baking dish and drizzle with olive oil. Add lemon & pepper seasoning and rub into fish on both sides. Broil for 5 minutes on each side.
2. Mix shredded cabbage, black beans, and corn with the mango salsa.
3. Flake salmon onto tortillas and top with salsa mixture. Add toppings and enjoy!

*I buy my salmon frozen in individually sealed packages from Costco. There's about 7 individual packages per bag. For this recipe I use 3 packages... obviously, if I had fresh fish on hand, I'd use that! *B

Mexican Pasta w/ Chipotle Sausage

Yummy in my tummy! SO excited for this one, but haven't done it yet. This will be an experiment y'all, so make the necessary adjustments for taste and consistency, m'k?

Ingredients:

• 2 links Chipotle Chicken Sausage, chopped
• 1 small can diced tomatoes w/ green chillies
• 1/2 onion, chopped
• 1-2 garlic cloves, minced
• cilantro, chopped
• cheese, shredded
• chicken bouillon, maybe

Directions:
1. Preheat oven to 400 and bring a pot of water to a boil for the pasta if you didn't make any/enough from last night.
2. Preheat skillet over medium-high heat, spray with a little olive oil or water.
3. Cook sausage in skillet. Once their juices get flowing and they start to brown a bit, add onion and garlic; cook.
4. Add tomatoes w/ chillies and simmer until it reduces and becomes nice and "saucy." Taste test it and add bouillon and seasoning if needed.
5. Toss with pasta (1 c. pasta per person) and top with cheese (1 oz. per person).
6. Option: place in casserole dish and pop it in the oven for a pasta bake.
7. Top with cilantro and serve with a salad.


VERSION 1.3

Tex-Mex Grilled Chicken

This is a relatively simple, and yet another, chicken recipe. I'll just be serving this with either a salad or some roasted veggies (bell peppers and such) or both!

Ingredients:

• 2 T. chili powder
• 1 t. cumin
• olive oil
• S&P
• 1 t. dried oregano
  
• 4 chicken breasts
• cilantro, chopped
• cheese, shredded

Directions:
1. Combine chili powder, cumin and S&P.
2. Rub chicken with olive oil (not too much remember); coat with spice mixture.
3. Grill chicken (we'll be using our belove George Foreman once again. It should be fine cooked in a pan though).
4. Top with cilantro and cheese.
5. Eat it! -- Would be good served with nacho type toppings: olives, salsa, avocados, etc.


VERSION 2

Chicken Fajitas

A classic in our family. Steak fajitas are optimal, of course, but chicken works well, too, especially on a budget. I always season this differently every time I make it. I basically just taste test from start to finish. Since we’re on a diet, we’re not using a marinade because of all the oil it calls for. I recommend a fajita marinade if you want to be on the safe side of taste. So no promises on my end!

Ingredients:

• 1-2 chicken breasts
• bell peppers, sliced (about a cup; so try to get as many colors as you can in 1 c.)
• 1 can mushrooms
• ½ small onion, sliced
• garlic clove, minced
• S&P, to taste
• 1 t. chili powder
• 1 t. dried oregano
• brown sugar to taste (1-3 t.)
• olive oil
• a little red wine vinegar/lemon juice, to taste (for balance)

Directions:
1. Notice how I did not ask for the chicken to be sliced. That’s right. So cook chicken and then set aside to rest (it’ll be more juicy).
2. Add a little oil and cook onions, garlic, peppers and mushrooms.
3. Slice chicken and return to pan.
4. Add seasoning until everything tastes just right (vinegar, water/broth instead of adding more oil if it seems like it’s getting dry on you).
5. Serve with tortillas (and/or rice if you prefer), sour cream/ plain yogurt, avocados, salsa, and cheese.

VERSION 1.3

Tortilla Soup

I've had many different variations of this soup, but this is my favorite. I guess I'm a little partial to my cooking! Who knew?! But honestly, the flavor is so good, and I love all the stuff in it!

Ingredients:

• Olive oil
• 8 corn tortillas, coarsely chopped OR 2 handfuls of tortilla chips (stale works fine)
• 4 cloves of garlic, minced OR 4 t. garlic powder
• 1/2 c. fresh cilantro (opt)
• 1 onion, chopped OR 1-2 T. dried onion
• 1 can diced tomatoes
• 2 T. ground cumin
• 1 T. chili powder
• 3 bay leaves
• 6 c. chicken broth
• 1 t. salt
• 1/2 t. ground cayenne pepper (opt)
• 2-3 chicken breasts, cooked and chopped/shredded OR 1-2 cans of chicken, drained
• 1 can olives, drained
• 1 can's worth of corn (frozen/dehydrated)
• 1 can black beans, drained and rinsed

Directions:
1. In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion; saute till soft (aka sweat it out).
2. Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and broth; return to boil.
3. Reduce heat to medium and add salt, cayenne, corn, olives, and black beans. Simmer for 30 minutes.
4. Remove bay leaves and stir in chicken; heat through.
5. Serve with shredded cheese, sour cream, tortilla chips/strips, salsa, etc.

Nachos

Seriously, I am all about these easy meals! Well, mostly, as I do have my share of the more involved type... Put together whatever you like to eat with chips. And you can melt some cheese on top of your chips in the micro or in the oven if you'd like. As for me, I think I'll go with naked chips and play dress up with all the fixins!

Ingredients:

• 1 can refried beans (Taco Bell's brand, the fat-free no lard kind. Don't worry, we'll doctor it up, it tastes just fine! Trust me).
• 1 can olives, sliced, drained
• Sour cream (light or reduced fat, in case I haven't mentioned it before)
• Guacamole (aka: avocados smashed w/ lime juice and salt-pepper and a bit of salsa)
• Salsa
• Shredded Cheese
• Tomatoes, chopped
• Green onions, sliced
• Tortilla chips (you can fry/bake up your own if you wish)

Directions:
1. Heat up refried beans and mix with a splash of salsa and some cheese.
2. Set everything up buffet style. Or you can go through the hassle of layering it.
3. Eat up!

PS- You also have the option of cooking some ground beef and when you add some lettuce, voila, a taco salad!

Chicken Taco Filling

Yet another easy peesey (does anyone know how to spell that?!) crock recipe! I love it! Actually, I have yet to try it, but how could it go wrong? Three ingredients?! I mean, c'mon people! It's time to start cooking again- if that's what we're calling it!

Ingredients:

• 3-5 chicken breasts
• 1 can (14.5 oz) diced tomatoes with green chiles, undrained
• 1 packet of taco seasoning mix (1.25 oz)

Directions:
1. Place chicken in cooker (can be frozen. In fact, mine most certainly will be!).
2. Mix tomatoes and taco seasoning; pour over chicken.
3. Cover and cook on low for 6-8 hours.
4. Serve with corn tortillas with every sort of topping you choose (cheese, sour cream, salsa, guacamole, etc.). It would probably taste great with some rice, too. And I will probably shred my chicken.

Chicken Enchiladas

Well, there's nothing really to say about this, except that I've been on a Mexican food-trip lately... I sure hope I'm not pregnant. I shouldn't be!!! Mmm, mexican pizza, or in this case, enchiladas!

Ingredients:
3 chicken breasts (skinless, boneless, etc.)
1 small/medium onion
1/2 c. sour cream
1 c. shredded cheese
1 green bell pepper, chopped
2 T. fresh parsley (optional)
1 can of sliced olives, drained (opt)
2/3 c. water
1 T. chili powder
1/2 t. dried oregano leaves (optional)
1/4 t. cumin
1 can green chilies, drained (and chopped if needed)
1 clove garlic, diced finely
1 can (15 oz) tomato sauce
8 corn tortillas

Directions:
1. Heat oven to 350.
2. Cut up chicken and cook; add onion, cook.
3. Mix the cheese, sour cream, parsley and pepper; set aside.
4. Heat remaining ingredients except tortillas to boiling, stirring occasionally; reduce heat. (If you don't care for crunchy bell peppers, go ahead and add them with the onion, in step 2 and they'll be nice and soft). Simmer uncovered, about 5 minutes.
5. Dip each torilla into the sauce, making sure to coat both sides.
6. Mix the chicken and cheese mixture for filling. Spoon about 1/4 c. onto each tortilla and roll it up. Place seam side down in baking dish.
7. Pour remaining sauce over enchiladas and top with more shredded cheese; bake uncovered for 20 minutes or until bubbly.
8. Let it sit a bit to "solidify" and then serve with a green salad.

Those Crazy Poultry! Tacos

This is our home-made version of El Pollo Loco tacos from their dollar menu. I must say, we were quite saddened upon moving here and finding no Taco Times! Alack! But we soon discovered the afore mentioned fresh mexican eatery. It is so tasty! I for sure recommend eating there if you have the chance. Even if you don't usually like chicken, you will be surprised by how cooked, yet not dry the meat is (so it's not rubbery, bluk!)! Anyway, here is our own recipe which is great if you're in a pinch. We always have these ingredients on hand (with the exception of cilantro) and it's so easy and satisfying, which makes for a rewarding meal!

Ingredients:

• Chicken (1-2 breast(s) per person)
• Onion, finely diced (green onions are great, too)
• Cilantro, chopped
  
• Lemon & Pepper Seasoning
• Hot sauce/cayenne powder, for some kick (optional)
• Corn tortillas (1-4 per person)
  
• Olive oil, for frying
  

Directions:
1. Defrost chicken, if need be.
2. Cook chicken (we use our GF* grill). Let it sit upon cookedness- important!
3. Mix the onion and cilantro in a medium sized bowl.
4. Slice/dice rested chicken and add to said bowl.
5. Add spices/seasonings; everything to taste. Cover bowl with foil to keep warm.
6. Heat oil over medium-high heat. Once hot, add tortillas and fry. (Option: you can also steam/microwave them. But everything tastes better fried! Your choice).
7. Spoon chicken mixture inside warm tortillas and serve with your selection of toppings (for a more unadulterated flavor, like that of EPL, serve with lettuce, little cheese, little salsa, and little cesar dressing).
8. Start eating, making sure to tally each taco consumed on a white-board to determine taco-eating-fiend champion!

PS- I can't really tell you how much of each ingredient I use, because it relies so heavily on your own personal taste. I eyeball and taste-test almost everything I make. So it's up to you and your discretion on how much onion, cilantro, and spice you want. Note/option: if you don't have lemon pepper seasoning, then substitute with salt, pepper and 1-2 T. lemon/lime juice. And I'll give you a hint on how this is suppose to taste, in case you're freaking out with the non-existence of exact measurements: fresh, light and savory. Trust your instincts and your senses; you'll be amazed at the great cook that lies within!

pps- if you seriously want to try these and are seriously upset that I haven't given you the info that you need, let me know and I will try my best to quantify the ingredients for you. And give yourself a little encouraging pat on the back ;)

*GF= George Foreman

Southwest Chicken (slow cooker)

I've touted this recipe to most of those who care (and have thereby already visited this blog). But I will mention it again, and publish its recipe in all its glory of quickness (yet it cooks in a slow cooker... ironic)!

Ingredients:

• 4-6 chicken breasts -or- 1-2 cans of chicken, drained
• 1/2 - 1 c. salsa
• 1 T. cumin
• 1 can black beans, rinsed/drained
• 1 can diced tomatoes, rinsed/drained
• 1 can olives, drained (whole or diced)
• 1 c. frozen corn OR 1 can of corn, drained
• handful minced cilantro (opt)
• dairy of choice (opt): package of cream cheese/1 c. sour cream/1 c. plain yogurt/1 c. cottage cheese/1 c. shredded cheese -or- 1/2 c. prepared milk and 1/2 c. Parmesan cheese

Directions:

1. Place chicken on bottom of crock-pot.
2. Mix cumin with salsa and pour on top of chicken.
3. Add remaining ingredients, except the dairy of your choice, and cook on high for 2 hours.  Reduce heat to low and cook for another 2-3 hours.
4. Place your fatty, low-fat or nonfat choice of dairy into cooker about 20 minutes before serving.
5. Serving options: Serve with rice (jasmine preferably, yummy); shred chicken and use as a chip-dip; OR shred chicken and use as a taco filling (my recommendation: fry up some corn tortillas, mmm).
6. Stuff you faces, scarf it down and "Fat-dog" it.

Leftovers make for great lunches, too. It should be tasty as is (aka. cold) for a salad, with fried tortilla strips to top it off.  Enjoy!  *B