Category Archives: black beans

Healthy Mexican Pizza

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I love taking my fast food favorites and lightening them up. It takes the guilt out of the equation for me while I can indulge in something that used I used to feel guilty eating. This is a knock off of Taco Bell’s Mexican Pizza, something I used to eat all of the time, but the Taco bell version was so full of fat and calories it was insane!! So I gave it up and figured I would never be able to enjoy one again. Then I decided to start picking some of my old fast food favorites and challenging myself to “healthify” them. So not only I, but everyone else could enjoy them without feeling like we needed to eat them in a closet somewhere! I did that with my Healthy Chicken Taco Bowls and to everyone’s surprise here at home they were a huge hit. So when I announced I was again making a healthy version of a fast food fave I wasn’t met with much resistance.

I have become a big fan of black beans and they are one of the things that lighten this dish up and make it healthy. Trust me, you will not miss those fattening re-fried beans at all, which is a huge things for me to say because I used to be addicted to re-fried bean and cheese burritos!! I also use lean ground turkey in place of that greasy beef taco meat they use. Reduced fat cheese, baked tortillas instead of fried, and fresh veggies make this a fantastic tasty fast food at home dish. You can of course add low fat or fat free sour cream if you like as well.
Bye bye Taco Bell, hello healthy and tasty food!!
Healthy Mexican Pizza 
recipe is for 2 pizzas
1 tablespoon olive oil
1/2 pound lean ground turkey
1 clove garlic, minced
1/2 onion, diced
1 tablespoon Mexican chili powder
2 teaspoons cumin
1 teaspoon coriander
Salt and pepper 
1 15-ounce can of black beans with jalapeno (Recommend Bush’s Beans)
4 soft taco size flour tortillas
1/2 cup chunky salsa (Recommend Pace Garden Pepper Salsa)
1 cup low fat cheddar or cheddar jack cheese, grated
4 green onions, chopped
1 vine ripened tomato, diced
Sliced black olives
Preheat oven to 350 degrees F
Heat olive oil in a skillet, over medium heat. Add chopped onions and cook until translucent, about 5 minutes. Add the garlic and cook an additional minute. Add the ground turkey, chili powder, cumin, and coriander. Breaking the turkey up with a wooden spoon, cook until meat is no longer pink. Salt and pepper to taste. Remove from heat.
In a sauce pot heat the black beans over medium heat. Using a potato masher or fork, mash half of the beans to make them thicker. Once warm remove from heat.
Spray the bottom of two shallow baking dishes or pie plates with non stick spray. Place a tortilla in each one. Top the tortillas with the beans and then the meat mixture. Place another tortilla on top and bake in the oven for 10 minutes. Remove from the oven and add the cheese, green onion, tomato, and black olives. Return to the oven and cook for an additional 5 minutes, or until the cheese is nice and melted. Remove from oven and allow to cool for a few minutes before slicing pizza into pieces.
ENJOY!!

Creamy Latin Style Pasta Salad for #laborday #sundaysupper

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Happy Labor Day everyone! I was trying to think of something different than my usual BBQ regulars. I knew we were grilling steaks and making a spinach salad but I wanted a pasta salad, because well, I love pasta. I decided to go to my Southern California roots do something with a Latin/Mexican flair. I was watching Simply Delicioso with Ingrid Hoffman and saw a pasta that she was working on and it gave me TONS of ideas. But you know that as a food blogger I can never leave anyone’s recipe alone, so off my little mind went with ingredients dancing in my head. I figured go big or go home, so I threw all of my favorites at this pasta, well not ALL of them, but most of them. Wow, who knew that my little thoughts would go so far?

I love it when my little mental foodie trips take me to a good place, and this of surely did! There is creaminess, spicyness, all of the things you would want from a great side dish. I know I have said we love things hot here, but trust me this is not too hot. You will love every bit of this pasta salad. I will bet money on it!! Kevin said that from now on if someone asks us to bring a dish to a BBQ this is the one we are bringing!!

Creamy Latin Style Pasta Salad

1 pound curly pasta (rotini, cavatapi)
1/2 fat free condensed milk
1/4 cup olive oil
1 cup diced ham
1 cup crumbled Queso Fresco (can sub feta) cheese
1 red bell pepper, seeded and chopped
2 jalapeno pepper, seeded and chopped
1 small red onion, chopped
1/2 cup packed fresh cilantro leaves (a good handful), chopped
1 lime, juiced
1 can black beans, drained and rinsed
1 avocado, diced

Bring a large pot of salted water to a boil. Add the pasta, cook according to package directions. Drain, place in a large bowl and set aside.

While the pasta cooks, combine the evaporated milk, oil, Queso Fresco or feta, cilantro, lime juice and some salt and pepper in a blender. Puree until the dressing is smooth and creamy.

Place the drained pasta in a large bowl. Add the ham, bell peppers, onions, jalapeno, black beans, and avocado. Pour the dressing over the pasta and gently mix it into the salad. Cover the bowl with plastic wrap and chill for at least 30 minutes or up to 2 hours before serving.

ENJOY!!!

Labor Day Cookout Recipes:

Starters & Snacks

Main Dishes

Salads & Sides

Drinks

Desserts

Wine Pairings

  • Labor Day Cookout Food And Wine Pairings byENOFYLZ
Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper  live chat where we’ll talk about our favorite cookout recipes!
All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!
We’d also love to feature your Cookout recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Healthy Chicken Taco Bowls

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I have been trying to lighten things up a bit around here. With the warm weather we of course are wearing less clothing which makes it a bit obvious that the cool sweater weather we have around here 8 months a year has allowed us to hide a multitude of sins! So I am trying to “sneak” in healthier versions of foods we love without making it stand out too much. I mean I don’t want a flashing light above the dinner table saying “Healthy Food Here” it might just make everyone run and hide. Really though to me it is a bit of a challenge. I like to see their faces and hear what they think about the food before I tell them it is healthy. I just don’t want them to get it in their heads that they wont like it before they even try it. Why does healthy = tasteless or inedible to some people?

What started the whole idea for this meal was a commercial I saw on TV for a pan that you can bake tortilla shells in to make healthier taco salads. I liked it, but I hate to buy all of those “gadgets”. If I bought every one that peeked my interest I would need a whole storage for just my kitchen stuff!! So I of course turned to my trusty internet for ideas. I saw one that used upside down jumbo muffin tins, but the tortillas wouldn’t stay tucked in the right way, so back I went for more ideas. 
That’s when I found this fantastic idea at Mel’s Kitchen Cafe. It is brilliant! I knew I had canning jars in my pantry so I was set and ready to go with it. I was so excited about this meal. I made Avocado Hot Sauce to substitute for guacamole and sour cream and a can of black beans with jalapeno already in my pantry!
You can see here how perfect the canning jars work for this process. I used the soft taco size flour tortillas so the bowls were small  I only ate one for dinner but the guys ate two plus I think Seth made a soft taco later. Hungry boy!
The jars are the pint jars by Ball but any oven safe glass or cup would work for this too. I think they came out so good, crispy without the guilt of frying them in oil!
Healthy Chicken Taco Bowls
6 soft taco sized flour tortilla shells
Olive oil
1 pound chicken tenders
1 tablespoon cumin
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 15 ounce can of black beans with jalapeno (I used Bush’s)
6 green onions, chopped
1/2 pint grape tomatoes, halved
1/4 head of lettuce, shredded or chopped
Mexican blend shredded cheese
Preheat your oven to 375 degrees F
Combine the cumin, chili powder, garlic powder, and salt in a small bowl. Place chicken tenders on a baking sheet an drizzle with olive oil. Sprinkle the cumin mixture on both sides of each chicken tender. Reserve excess mixture. Bake tenders for 15 minutes. Remove from oven and set aside to cool. Turn oven up to 400 degrees
Meanwhile place jars upside down on a rimmed baking sheet and spray them with non-stick spray. Heat tortillas (I did 2 at a time) in the microwave for about 30 seconds, just enough to make them soft so you can form them over the jars. Using your fingers, rub a bit of olive oil on each tortilla, just enough so it will crisp up and to help keep it from sticking. Press the sides of the tortillas down gently to form the “bowls” around the jars.
Shred cooled chicken with two forks, set aside. Place the can of black beans in a small sauce pot and heat.
Carefully transfer the baking sheet to the oven and bake for about 8 to 10 minutes depending on your oven. Just check them to make sure they crisp but don’t burn. Remove from heat and carefully remove each shell from the jars. 
Assemble each taco bowl by adding black beans, then the chicken, green onions, lettuce, tomatoes, a sprinkling of cheese, and top with the Avocado Hot Sauce.
ENJOY!!

California Chicken and Spicy Spanish Rice

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Hi everyone, I hope you all had a happy and safe 4th of July weekend. We had a lot food, friends, fireworks, and fun! I wish had taken pictures. I was a bad bad blogger. How can I not have a camera with me? I am hanging my head in shame.

What I do have for you is a twofer. Whats a twofer you ask? Well it is my attempt at being funny while I also bribe you to forget about my bad blogging habits with two recipes for the price of one. Well…..you get the recipes for free no matter how many I post at once…..OK so my attempt at being witty failed miserably …….moving on now!

I have lived in Washington state for about 5 years now but my heart still is in California. I lived there  most of my life and I loved everything about the beach, sunshine, and weather. Living there I of course learned to love Mexican food. Hence last months 3 taco recipes. If I can put it into a burrito, taco, or enchilada I am a happy camper. I also was spoiled by having avocados ripe and tasty year round. For these recipes I took my love for all of those things and came up with a Cali/Mexican meal for your taste buds. I hope you like it!

I wanted the rice spicy but instead of just adding peppers for spice, I wanted to add extra flavor by roasting them. So I heated up the grill and oiled up my peppers and roasted away.

I chose red bell, poblano, and jalapeno peppers for my dish, but you can chose whatever blend of peppers you want to add or reduce the heat to your level.
Once they were roasted, peeled, and chopped, into the rice they went along with the other ingredients.
For the chicken I used breasts and sliced them in half and topped them with tomatoes, cheese, and avocado.
Popped them into the oven so they got nice and melty.
On to the plate they went with the spicy Spanish rice, and TADAAAA.
California style yumminess on a plate!
California Chicken

4 boneless, skinless, chicken breasts, sliced in half
2 tablespoon olive oil
1 teaspoon onion powder
coarse salt
black pepper
1 tablespoon cumin
1 tablespoon Mexican chili powder
I teaspoon garlic powder
1 onion, chopped
2 avocados, sliced
1 lime, juiced
1 pint grape tomatoes
16 slices of Monterey Jack cheese
Preheat oven to 350 degrees
Dress avocado slices with salt and the lime juice, set aside.
Mix onion powder, cumin, chili powder, garlic powder, salt and pepper together in a bowl. Rub chicken breasts with the mixture. Set chicken aside.
Preheat a large nonstick skillet over medium heat. Add 1 tablespoon olive oil to skillet and the chopped onion. Saute onion for about 5 minutes then add the grape tomatoes, cook for another 5 minutes until the tomatoes begin to burst. Transfer the cooked onion and tomatoes to a bowl and reserve. Return the skillet to the medium high heat and add the other tablespoon of olive oil. Cook the chicken for about 3 minutes per side, just so it is browned and almost cooked through. Remove chicken to a baking sheet. Top chicken with reserved onions and tomatoes and then with two slices of the cheese. Place in 350 oven for 10 to 15 minutes, until cheese melts. Remove from oven. Top each piece of chicken with 2 slices of avocado, serve.
Serves 4
Spicy Spanish Rice

2 red bell peppers
1 poblano pepper
2 jalapeno peppers
2 tablespoon vegetable oil
1 yellow onion, diced
salt
black pepper
1/2 teaspoon cayenne pepper
6 cloves garlic, minced
2 cups rice
5 cups chicken stock
1 can black beans, drained and rinsed
1 tomato, seeded and chopped
1/2 cup fresh cilantro leaves, chopped
Heat grill or broiler to high.
Coat peppers with 1 tablespoon of canola oil and place on the grill or under the broiler, turning frequently until the peppers blister and char. Remove from heat as they finish, the smaller peppers will finish first. As the peppers finish charring remove them to a bowl. Once all of the peppers are done, cover the bowl with plastic wrap and set the peppers aside to cool. Once peppers have cooled remove the skin and seeds and dice. Set aside.
In a large dutch oven, heat the remaining tablespoon of oil over medium-high heat. Add the onion. Saute until just starting to caramelize, about 10 to 15 minutes. Season with salt, cayenne, and black pepper. Stir in garlic and the rice and saute for 3 to 4 minutes. Add the chicken stock, cover and bring the rice mixture to a boil. Once it boils reduce heat to medium-low and cook for 10 minutes. Stir in roasted peppers, black beans, and tomatoes. Cook until the rice is tender about 8 more minutes.
Remove from heat and stir in the chopped cilantro leaves. Adjust seasoning if necessary. Transfer to a serving bowl and serve.