Chicken Faijitas Bowl

I had seen one of those foodie videos for this...and had to try it for our lunches. I made three for myself and three for Tom to take to work for lunches. Easy to prep and will keep us on track with a healthy meal. I was needing something new for lunches...so this was perfect.

You will need:
Chicken (as much as you want to portion out meals)
3 peppers (I used one orange and two red)
1 red onion
Brown rice (again as much as you think you want to portion out meals. I personally didnt want to add a lot to the bowls so I made 1 cup of the brown rice).
1 can of sweet corn
1 can of black beans
1 jar of salsa
1 pkg. of taco seasoning (or make your own)
cheese

What I did:
Preheat oven to 400. Line the cookie sheet with foil. Cut up the three peppers...and red onion. Place on sheet. Place chicken on the cookie sheet. Sprinkle with the taco seasoning and top with salsa (I used almost the whole jar but saved some for the bowls). Cook at 400 for about 25 minutes.
Cook the brown rice according to package.
Get out your containers. Place rice on the bottom. I put one spoonful of the beans, corn, and salsa in the containers. I added some of the chicken and veggies to each. Topped with some cheese.
Bam!!! Lunches for three days!

Fresh Salsa

Eating healthy is not hard. It does not have to be time consuming either. Literally to make this fresh salsa, it took me five minutes!! And let me tell you, one of the best salsas I have ever had.

To make the fresh salsa, you will need: (depending on how much you salsa you need)
6-8 Roma 🍅 diced
1 onion diced
Jalapeño diced (as much or as little)
Garlic diced (same ☝)
Cilantro diced
The juice of 1 lime
Sea salt
And done, stir in a bowl and enjoy!!!

You can serve your salsas with chips...on top of chicken...beef..eat it out of the bowl..LOL!

sweet potatoe, corn, and black bean enchiladas

I am a SUCKER for all things Mexican! I see a new recipe and I either screen shot it...save it on pinterest...or write it down.
This one was WAY out of my element!! I had never thought about this combination...but was blown away by how delicious this was!!!

 I am also a sucker for Trader Joe's (or Trader Jose's for this recipe!!). I used their products to make this meal for us!

Ingredients:

1 large/extra large sweet potato, cooked, peeled, and diced into 1/2-inch cubes
1/2 cup corn and black bean salsa (I used Trader Joe’s Cowboy Caviar Salsa, use your favorite salsa; or use cooked and seasoned corn and beans)
2 to 2 1/2 cups shredded cheese, divided (I used a Mexican blend; use vegan cheese to keep vegan)
2 cups red enchilada sauce, divided (I used Trader Joe's; use storebought or homemade)
6 to 8 yellow or white corn tortilla shells
finely diced red peppers or tomatoes, optional for garnishing
cilatntro, optional for garnishing

Directions:

1. Preheat oven to 350F and spray an 8x10-inch baking dish or similar with cooking spray; set aside.
2. Place a scrubbed and fork-pierced sweet potato in the microwave and cook on high power for about 10 minutes, or until done and fork tender. Potato can be cooked in the oven at 400F for about 45 to 60 minutes if preferred.
3. Remove potato from microwave, slice lengthwise, and the skin should slip off easily; discard skin.
4. Dice potato into 1/2-inch cubes and place cubes into a large bowl.
5. To the bowl, add the salsa, about 1 1/2 cups cheese (measure it loosely packed in the cup), and gently stir to combine; set filling aside.
6. Evenly add about 1 cup enchilada sauce to the bottom of the prepared baking dish; set aside.
7. Place about 1/3 cup filling in a tortilla shell, roll up, and place seam side down in prepared dish; repeat with additional shells until all filling mixture is gone.
8. Evenly pour remaining 1 cup enchilada sauce over the enchiladas.
9. Evenly top with remaining 1 cup cheese.
10. Bake for about 20 minutes, or until cheese is melted and bubbly.
11. Optionally garnish with red peppers, cilantro, and serve immediately. Enchiladas are best warm and fresh, but will keep airtight in the fridge for up to 5 days.

Mexican chicken

Yes another Mexican dinner....but this time chicken style. Sorry we love Mexican here. It just tastes so fresh to me and I don't feel bad for eating it!
This is one of my husband's favorite meals. I found it on Pinterest and must be served at a restaurant as it was called Qudoba chicken.

 

Ingredients start off simple: Package of chicken, a can of broth, and a package of taco seasoning.
Take these three ingredients and place into your slow cooker. I cooked mine at low for 8 hours.
Smells so good when you walk in the door after work.

Now you can get creative. I get a circular serving dish and first layer down lettuce. I had a cup of jasmine rice. On top of that I put cheese, onions, black beans, the chicken from the slow cooker, a little bit of tomato, and some spicy guacamole.

Took the pic after I start devouring it. LOL!!
One of our favorites and on our menu at least once a month!!

Mexican: Carne Asade

Seriously I could eat Mexican every night of the week!! There is just something so fresh about Mexican food!!!! Soo good!!

You will need:
1 small onion
6 limes (squeeze juice into the crock pot)
Cumin
Chili powder
Jalapeño (the amount you put in just totally depends on your taste buds. I have a jar of sliced ones in our fridge, I added about 10).
Beef bottom roast

Add all of the above ingredients to your crock pot. I cook mine for 12 hours.
Add whatever toppings you wish: cheese, lettuce, tomato, guacamole, tortilla, etc.

Enjoy!

21 Day Fix approved Carnitas

Like any busy Mommy, I love my crock pot. This recipe provides left over for lunches. Make at the beginning of the week and you can spread your left over the course of the week; which is great. This was so yummy my 1 year old totally approved!!

Ingredients:

• 3 lbs of Pork Loin
• 1 bay leaf
• 1 1/2 cup of water

To make the rub combine:

• 2 tbsp of chili powder
• 2 tsp of cumin
• 1 tsp of ground coriander
• 1/2 tsp cloves
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp sea salt
• 1 tsp oregano

Directions:

Mix all spices together except the bay leaf in a bowl.
Rub down the entire pork loin with the spices and place in your slow cooker.
Add the bay leaf and water and cook on low for 6-8 hours.  Keep an eye on the pork just to make sure the water doesn't absorb and it dries out.  If you have to add more liquid please do.
Your pork should pull apart easily so you can shred it.

Once you it is able to be shredded take it from the crock pot, shred and then place back into the crock pot.  Stir the meat to coat with the juices.

Cilantro Lime Dressing:

Greek yogurt

1/4 Cup Fresh Lime Juice

1/4 Cup Fresh Cilantro Chopped

1 lime cut into wedges for garnish

Combine these ingredients in a bowl for the dressing and set aside.

Add what you want to your carnitas:
~ black beans
~ lettuce
~tomato
~ cheese

Enjoy!

Clean Eating Slow Cooker Mexican Chicken Lettuce Cups

I don't know about you all, but I LOVE Mexican food. I could eat some variety of it almost every day of the week.
The best part of this recipe is that it doesn't require too many ingredients and they are all considered "clean" eating. I put this in the slow cooker in the morning and went off to go shopping with my boys on this busy spring break day. To keep down on the calories, I put the chicken into lettuce cups. I topped with a little pineapple mango salsa and a little cheese. Easy dinner on the table!

Ingredients:

• 15 oz can tomato sauce
• 4 oz can diced green chiles OR seeded & deveined fresh jalapeños, chopped
• 1 tbsp cumin
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper, ground
• 2 lbs chicken breasts, boneless & skinless
• 1 tbsp cornstarch (optional)
• 1 head of butter or iceberg lettuce, separated into leaves

Directions:

1.  Add ingredients through black pepper to a large crock pot and stir to combine. Dunk chicken in the sauce making sure it’s somewhat covered. Cover with the lid and cook on Low for 6 hours or on High for 3 hours. Remove chicken on a platter and whisk cornstarch (optional) in the sauce. Shred chicken into strands using two forks, return to the crock pot and stir.

2.  To serve, put 1/2 cup chicken into a lettuce cup, top with 1/4 cup salsa and some cheese.

3. Enjoy a yummy dinner.