Chicken and Bean Burritos with Spanish Rice

What you’ll need:

  • 7 chicken breasts
  • 7 burrito shells
  • 1/2 cup dried black beans, hydrated
  • 2 avocados
  • 1/4 cup vegan cheese, shredded
  • 2 green onions, chopped small
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp garlic powder
  • Salsa of choice 
  • Salt

Spanish rice:

  • 2 cups rice of choice
  • 4 cups chicken broth 
  • 8 oz tomato sauce
  • 4 tbls garlic powder
  • 2 tsp cumin
  • 2 tsp coriander
  • 1/4 cup of olive oil
  • 1 tsp salt
  • Cilantro, chopped

What to do:

  1. If you’re using dried beans, start the night before and soak the beans in water and refrigerate overnight. Follow the directions on the bag. 
  2. Start the rice. Heat oil in a sauce pan and add the rice. Sautée until golden brown. 
  3. Add the remaining ingredients except the cilantro and cook on low until the rice is soft and liquid is absorbed. 
  4. In the mean time, season the chicken with cumin, coriander, garlic and salt. Grill and slice into thin pieces. 
  5. Preheat oven to 350 degrees. 
  6. Lay out burrito shells and layer all burrito ingredients including the chicken, beans, avocados, “cheese”, and onions. 
  7. Wrap the burritos as tightly as you can and place on a sheet tray sprayed with oil. 
  8. Bake for 15-20 minutes or until the shells are lightly golden. 
  9. Serve with your favorite salsa and top the rice with fresh cilantro. 
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Prosciutto, Avocado, Spinach, & Heirloom Tomato Egg Scramble | Start The Day Off Right

Did you ever wake up on the weekend or your day off and think, “I’m going to make a killer breakfast”? However, you don’t have a clue what that killer breakfast will be or what you can throw together that’s in your fridge to make it “killer”. Well…here it is. 

All you need is a somewhat salty meat (ham, bacon or in my case a slice of prosciutto that I had left over), a variety of veggies, eggs and a spicy sauce if you’re into that kinda thing. In my opinion, the spicy sauce is the killer part. It brings it all together. 

Serves 2 people

What you’ll need:

  • 4 eggs, whisked
  • 1 Tbls milk
  • 3/4 avocado, cubed
  • 1 slice prosciutto, finely chopped 
  • 5 grape size heirloom tomatoes, sliced in halve lengthwise 
  • 1 cup raw spinach, chopped 
  • 1/2 Tbls butter
  • Fresh ground black pepper 
  • Garlic powder
  • All season salt
  • 2 sprigs of parsley for garnish

The spicy sauce:

  • 2 Tbls plain Greek yogurt
  • A few dashes of your favorite hot sauce, depending on how spicy you like it
  • Garlic powder
  • S&P

I also served breakfast with a lightly toasted bagel, cherries & mini yellow plums that I got from a local farm. They were delicious!

What to do:

  1. Prep your ingredients and put a large sautée pan on medium heat. 
  2. Sautée the prosciutto for 2 minutes, add the avocado and tomatoes and sautée for another 2 minutes. 
  3. In the meantime wisk the eggs, milk, garlic powder, all season salt and pepper in a small bowl. 
  4. Clear a space in the center of the pan and melt the butter, mix everything together and add the eggs. Top with the spinach, cover and turn the heat down. Make sure the eggs evenly dispurse in the pan. 
  5. Cook on low for 3-4 minutes and gently take large sections of the egg and flip them. It’ll break apart don’t worry it’s ok. Just try to flip as big of a piece as possible. I did it in 4’s. 
  6. Fold over one large piece on top of another for one serving. Do the same for the second serving. Top with the sauce, parsley for presentation and serve with you favorite sides. 

Enjoy!!

Crockpot Beef Tacos for Toddlers (or Adults)

I really think older babies (when ready for solid food) and toddlers should eat just like adults. My husband and I LOVED our beef tacos so why not share with Grady?!?!

What you need to put in the crockpot:

  • 1 lb flank steak
  • 1 small jar salsa
  • 1/2 cup beef broth
  • 4 cloves garlic

Toppings and shell:

  • Avocado
  • Greek Yogurt
  • Sharp Cheddar Cheese
  • Deathwish hot sauce (for the adults)
  • Whole wheat soft taco shells 

What to do:

  1. Add the ingredients to the crockpot and cook on low for 6 hours. 
  2. Shread the beef and cook another 1/2 hour – 1 hour. 
  3. Put it all on a shell with as much or as little of the toppings. I recommend that you drain some of the juice from the crockpot beforehand. 

At the very end I wanted to make sure Grady had enough vegetables so I added some raw carrots. He loved it all!

Enjoy!

      Start The Day Off Right | Breakfast Sandwich

      Farm fresh, organic eggs are simply the best! They’re even better if you mix them with the right stuff. These items are the makings of my favorite Sunday breakfast. 

       
      What you need:

      • 2 eggs
      • 2 slices of Fresh Whole Grain Bread
      • Avocado
      • Your choice of greenery, butterhead lettuce is shown
      • 1 Slice of Cooper Cheese
      • 3 Tbls Greek Yogurt
      • 3-5 Dashes Hot Sauce
      • All-Season Salt
      • Black Pepper
      • Garlic Powder
      • 1Tbls Olive Oil
      1. Make the sauce. In a tiny dish, mix the yogurt, hot sauce, garlic powder, all-season salt, and pepper. You choose how much hot sauce to use. Deathwish is my absolute favorite and made from habanero peppers and cayenne, so, this is really spicy.  It should like like this…   
      2. Mash the avocado and spread it on one slice of bread. Spread the yogurt sauce on the other slice of bread and top with lettuce.         
      3. In a nonstick pan, coat olive oil and heat the pan on medium high heat. Crack the eggs into the pan. Cook on one side until the whites are almost cooked through.    
      4. Flip the eggs and put 1/2 slice of cheese over each egg. Cover and turn off the heat.    
      5. Put the eggs on the bread, put the top on the bottom and slice in half.       

      Enjoy!!