Tag: Mexican

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

“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