Tag: Dinner

Fiesta Quinoa Bowl

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Here is another recipe where I incorporate a rotisserie chicken. They really are conveniet and a good staple for the fridge.  And I’m actually using canned vegetables too…crazy I know! My thought on canned food is to avoid at all costs, but when it comes to beans. I’m not afraid to use organic, no salt added canned beans. Let’s be real, soaking beans is a pain in the ass…Ain’t nobody got time for that.

This recipe is quick and if you are brave enough can be made with almost anything vegetables in your kitchen. It just takes some balls to try things out! But for those of you who go by the book, here is my recipe for you!

Yields 4 servings

Ingredients

  • 1 rotisserie chicken, breasts shredded
  • 1 8oz can of organic black beans, drained and rinsed
  • 1 8oz can of organic diced tomatoes
  • 1 ear of yellow corn
  • 1/2 cup of quinoa
  • 1/2 cup of shredded lettuce
  • 1 jalepeno pitted and sliced
  • 1/2 a red bell pepper, chopped
  • 1 avocado
  • 1 clove of garlic, minced
  • 1 tablespoon of cumin
  • 1/2 a tablespoon of chili powder
  • 1 tablespoon of paprika
  • 1 teaspoon of olive oil

Instructions 

  1. Prepare quinoa according to packaging information
  2. In a large pot bring about 2 inches of water to a boil and add corn. Cook for 5-7 minutes
    • NOTE: Please restore my faith in humanity and remember to shuck the corn before you attempt to boil it…
  3. Let corn cool and then shave off kernels
  4. Meanwhile, in a large skillet heat olive oil on medium/high heat
  5. Add garlic, jalepeno and red pepper. Continuously stir for 3 minutes until garlic becomes aromatic
  6. Add shredded chicken, diced tomatoes and all the spices to the skillet
  7. Stir until all ingredients are thoroughly mixed 
  8. In a separate nonstick skillet heat the corn and black beans on medium heat
  9. Allow both skillets to summer for about 5 minutes before combining all ingredients
    • NOTE: If you desire more of a broth feel free to add water, but careful you don’t add too much!
  10. Let the entire meal simmer for another couple minutes before plating 
  11. Take one serving of quinoa and top it with shredded lettuce then the chicken mixture and some freshly diced avocado 
  12. Enjoy!

 ❤ the fit bitch

Cashew Chicken

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Who doesn’t love a good plate piled high of Chinese food? A little bit of fried rice here, some sesame chicken there.If it wasn’t loaded with MSG I would probably order Chinese take out every night…something about those cute little white take-out boxes just always get me. I think my favorite part about it is the endless flavors you can get from just a handful of key ingredients. So you better rest assure that I always have soy sauce, teriyaki, sriracha, and hoisin sauce in my fridge.

This recipe calls for 3 of those ingredients and takes a mere 20 minutes to cook. It has a bold sauce with the perfect amount of sweetness. I served it over some zucchini noodles (thanks to my girl Jesse for the bomb birthday present 🙂 ), so I actually ate my weight in vegetables.

Yields 4 servings

Ingredients

  • 1 pound of chicken breast – cubed
  • 1 small yellow onion sliced
  • 1 clove of garlic minced
  • 4 stalks of celery chopped
  • 4 carrots chopped
  • 5 green onions chopped
  • ½ cup of cashews
  • 2 tablespoons of hoisin sauce
  • 2 tablespoons of sriracha
  • ½ cup of low-sodium soy sauce
  • ¼ cup of water
  • 1 teaspoon of crushed red pepper

Instructions

  1. In a medium bowl whisk together the hoisen, sriracha, soy sauce, water and red pepper
  2. Heat a large sauté pan on medium heat
  3. Cook onion and garlic, stirring constantly until fragrant then add the chicken
  4. Brown the chicken thoroughly — takes about 7-10 minutes
  5. Add the carrots, celery and green onion to the pan and continue to stir for 5-6 minutes
  6. Bring the heat up to high and add the cashews and sauce and mix well
  7. When the sauce begins to boil stir for 5 more minutes then remove from heat
    • NOTE: If you are using the zoodles (zucchini noodles) now is the time to heat them quickly in a sauce pan on high heat
    • NOTE: If you are using rice, begin cooking according the the package before you start the entire recipe
  8. Let the chicken cool before indulging on this delicious plate!

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❤ the fit bitch

 

 

Bang Bang Sauce

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Shoutout to my girl Jesse on inspiring this recipe — she scoured Pinterest for healthy appetizers for our Oscar viewing party (party of 2) and came across a recipe for a spicy shrimp sauce. It was actually addictive, but I learned that the sauce called for pre-made sweet and spicy chili sauce, so I set out to make a clean version for me and the beef last night and here it is!

I served the sauce over pan seared salmon, sautéed broccoli, and brown rice. But I plan on cooking with it in many different ways! Best part is, that this sauce can be made and stored in your fridge as long as the expiration date on the main ingredient (psst, it’s greek yogurt) says!

Ingredients

  • 1 cup of plain Greek yogurt
  • 2 tablespoons of honey
  • 2 tablespoons of sriracha
  • 3 green onions chopped

Mix it all together and serve as desired. I keep a mason jar full of it in my fridge for a little extra kick in whatever I’m cooking!

I realized after we housed all the food that I forgot to take a picture of just the sauce itself….so stay tuned for that 🙂

❤ the fit bitch

Teriyaki Lettuce Wraps

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Made this dinner for my family the other night. Took a total of 30 minutes (including food prep) and UNDER $15 for 4 people. Even if you have to buy the soy sauce, it will still be under $20. This recipe is so quick, cheap and easy. It is perfect for a busy night after work or the gym! Also, if you live alone and are big into meal prep, make this and have it for 3 other days of the week…you really can’t go wrong.

Yields dinner for 4

Ingredients

  • 1 lb of extra lean ground turkey (or chicken if you prefer)
  • ½ of a medium zucchini
  • ½ of a red bell pepper
  • 2 large carrots
  • 3 green onions
  • 1 head of lettuce
  • ½ cup of low-sodium soy sauce
  • 1 tablespoon of honey
  • 1 teaspoon of sriracha

Instructions

  1. Cut the zucchini, pepper and carrots into shoe string pieces
  2. Chop the green onions
  3. Wash and trim the head of lettuce
  4. Carefully remove each leaf of lettuce to keep it in a shell/wrap shape
  5. Start browning the turkey in a large sauté pan on medium heat
  6. While the turkey is cooking, whisk the soy sauce, honey, and sriracha together with a fork
  7. After the chicken is almost fully cooked add the vegetables to the pan and stir together
  8. Cook vegetables and meat for 5 minutes before adding the sauce to the pan
  9. Continue cooking for 5 more minutes, stirring every minute or so
  10. Remove from heat
  11. Spoon meat and veggie mixture into lettuce shells and enjoy!

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❤ the fit bitch

Curry Crusted Salmon

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This salmon recipe is actually one of my favorites to date. I discovered the method for cutting the salmon after the Beef and I had a homemade sushi experience…a little overzealous with the ingredients and allotted time it took to make one roll, we were left with quite the abundance of pre-cut raw fish.

The thin slices of salmon allow for a quick cooking time and a punch of flavor with every bite!

Yields 2 servings

Ingredients

  • 2 6oz. filets of salmon – skin removed
  • ½ cup of quinoa
  • 1 clove of garlic – minced
  • 1 small onion
  • ½ a head of cauliflower
  • 1 bell pepper
  • 1 handful of snap peas
  • 2 tablespoons of curry powder
  • 1 tablespoon of turmeric
  • 1 tablespoon of cumin
  • 1 tablespoon of paprika
  • ½ of a tablespoon of chili powder
  • 2 bay leaves
  • ½ of a teaspoon of salt
  • ½ of a teaspoon of pepper
  • 1 cup of water

Instructions

  1. Start cooking the quinoa – 1 cup for every ½ cup of quinoa
  2. Cut the onion and pepper into ¼ inch thick slices
  3. Cut the cauliflower into bite-sized pieces
  4. Cut each salmon filet into slices. The best way I can describe this is to cut the fish into pieces that resemble a stick of gum.
    • NOTE: You want to keep them all relative in size for even cooking
  5. Mix all of the spices together in a small bowl and quickly whisk together with a fork
  6. Use half of the dry mix to coat the salmon pieces
  7. After the salmon is coated and ready to cook, mix ½ cup of water with the remaining spice mixture
  8. Heat a small amount of olive oil in a large sauté pan on medium heat
    • NOTE: When I say small amount I mean about a quarter sized amount
  9. Once the pan is heated, add onions and garlic. Stir continuously until onion are translucent
  10. Add cauliflower and cook about 5 minutes
  11. Then add pepper and snow peas and cook about 5 more minutes
  12. Add the bay leaves and water/spice mixture to the pan and stir thoroughly. Increase the heat up to high and add the remaining ½ cup of water. Bring water to a boil, stirring continuously for 5 minutes
  13. Reduce heat to a low simmer until a majority of the liquid is soaked up
  14. In a separate non-stick sauté pan, heat a small amount of olive oil on medium/high heat
    • NOTE: If you don’t use a non-stick pan the fish will not stay in tact without a decent amount of oil to coat the bottom of the pan. Definitely an investment to think about if you don’t already have one!
  15. Once pan is heated add your pieces of fish. Cook each side about 2-3 minutes before flipping
  16. Remove everything from heat, serve and enjoy!

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Once you have the spices and quinoa in your possession, this recipe will only cost your $20 for two people. Can’t beat that for fresh fish and produce dinner!

Visit my ‘Spice Up Your Life’ post to learn the basic to really build your spice cabinet.

❤ the fit bitch

“Stuff Your Face” Peppers

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Last week I made Mexican dinner using my absolutely perfect stuffed pepper recipe for my girlfriends and me. It was so much food for each of us, it was almost hard to finish — almost! You can stuff your face with these bad boys and not feel guilty in the morning. And the best part about it, only cost me $20 for all the ingredients 🙂

Not gonna lie, this recipe does take a bit longer, but its perfect for a casual weeknight get together.

Yields 4 “Face Stuffing” Peppers

Ingredients

  • ½ cup of quinoa
  • 1 lb of ground, extra lean turkey
  • 4 bell peppers (color of your choosing)
  • 1 small onion – chopped
  • 1 jalapeño – chopped (optional)
  • 1 tomato – chopped
  • 1 clove of garlic – finely chopped
  • 1 avocado
  • 1 8oz can of black beans – drained and rinsed
  • 1 8oz can of corn – drained and rinsed
  • 1½ tablespoons of cumin
  • ½ cup of low-fat cheese
  • ½ cup of water
  • Salt and pepper
  • Hot sauce of your choosing

Instructions

  1. Start cooking the quinoa in a saucepan
    • NOTE: For every ½ cup of quinoa use 1 cup of water
  2. Pre-heat oven to 350 degrees
  3. While the quinoa is cooking, cut the tops off the peppers, remove and discard the seeds and place the peppers in a baking dish
  4. Chop the rest of the peppers and set aside – if I have to tell you to not chop the stems, maybe cooking isn’t for you 😉
  5. In a separate pan combine onion, and garlic cooking on medium heat for about 2 minutes
  6. Add turkey to pan and cook until browned
    • NOTE: Make sure it’s a large pan, you will be putting a lot of ingredients in there
  7. Once the turkey is browned, stir in jalapeño (optional), tomato, corn, and cumin to the pan. Cook for 3-4 minutes, add water and bring heat up to high
  8. Once the mixture starts to boil, bring the heat back down to medium and stir in the quinoa and black beans. Cook for 5 minutes continually stirring everything together, add salt and pepper to taste
  9. Remove mixture from heat and spoon the mixture into each pepper – go ahead, pack those suckers to the brim, don’t be shiesty
  10. Pop them in the oven for 25-30 minutes, then top them with your hot sauce (don’t go overboard here) then cheese and put them back in the over until cheese is nice and melted

Pull them from the oven and serve with some sliced avocado. Now devour!

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❤ the fit bitch