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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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!

      Buffalo Chicken Meatballs with Sriracha Honey Garlic Sauce

      Warning: These are not healthy by any means, however, they are SOOOOOOO delicious. I made them for a food day and brought them into the office for my team. They were a big hit! They would also be good as an app for any kind of party or get together. Eh hem….Super Bowl party 🙂

      What you’ll need:


      Meatballs…

      • 3 lbs boneless skinless chicken thighs
      • 2 eggs (I forgot to add them in the pic)
      • 3/4 cup Panko bread crumbs
      • 3 carrots
      • 3 stalks of celery
      • 1/2 medium onion
      • Handful of parsley
      • Fresh cracked pepper
      • All season salt
      • Blue Cheese dressing, I like Kens

      Sauce…

      • 1 cup Franks hot sauce
      • 1/2 cup Sriracha
      • 1 cup honey
      • 4 cloves garlic, minced
      • 2 sticks butter
      • 1 Tbls whole grain Mustard
      • Fresh cracked pepper
      • All season salt

      Back to the meatballs…

      1. You’ll need a meat grinder. I used my Kitchen Aid attachment. If you don’t have one, just buy ground chicken.
      2. Preheat the over to 375.
      3. Trim some of the fat from the thighs. Put all the chicken through the meat grinder. Also, put the carrots, celery, onion and parsley through the grinder. If you’re not using a grinder, mince it in a food processor.
      4. Add the Panko, eggs, salt, and pepper to the mixture.
      5. Mix everything together and use a teaspoon to make mini meatballs.
      6. Bake for 15 minutes

      And now back to the sauce…

      1. Melt the butter in a medium sauce pan on medium low heat.
      2. Add the garlic and simmer for 2 minutes continuously stirring to make sure the garlic doesn’t burn
      3. Add the remaining ingredients
      4. Simmer for about 15-20 minutes. Taste to make sure it’s not too spicy for you. If it is, add more butter. Just remember that it will always taste spicier on its own.
      5. Poor the sauce over the meatballs in a crock pot and place on warm.
      6. Serve with the blue cheese dressing and some fresh celery and/or carrots

      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!!