Tag: Vegetables

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

Roasted Rainbow Carrots and Fingerling Potatoes

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This is  great side dish for any dinner, and takes absolutely not effort. The key here is to buy rainbow carrots. They are important as they provide different flavors for different colors, as to assist with the limited seasoning of the veggies. Let the carrots be the main flavor in your dish…not additives!

I will sometimes eat these as a snack all by themselves I love em so much!

Ingredients

Instructions

  1. Preheat your oven to 450 degrees
  2. Wash carrots and potatoes in cold water
    • NOTE: Do not peel! It ruins the roasting process
  3. In a bowl toss carrots and potatoes with olive oil, salt, and pepper. Be sure to use just enough to lightly coat the veggies, but not to drench them
  4. Place in a glass cooking pan and put in oven for 30-45 minutes depening on how many veggies you are doing
    • NOTE: Check on the veggies after 30 minutes. The carrots should be sizzling and starting to brown on the tips. The potatoes should be soft to the touch
  5. Remove from oven and enjoy!

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Pair them with a chicken breast or a nice lean steak for a nice dinner with lots of flavor!

❤ the fit bitch

Protein Packed Turkey Chili

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Being the Midwest there is no surprise about a unexpected snow storm in the middle of March. So when I woke up yesterday morning to a white-out covering the city skyline I knew nothing would be more comforting than a nice pot of turkey chili for Monday night family dinner.

I love chili. Everything goes into one pot and you can pack it with pretty much anything you desire, there are no limitations. It’s also a great dish to separate and freeze for a rainy — or in this case, snowy — day. Loaded with protein and vegetables, served over rice or on it’s own, chili is an essential for any Midwesterners life!

Yields 12 servings — that’s 12 meals for you meal preppers!!!

Ingredients

  • 1 lb of lean ground turkey
  • 3 cloves of garlic
  • 1 yellow onion
  • 2 jalapeños
  • 1 red pepper
  • 1 green pepper
  • 1 zucchini
  • 3 tomatoes
  • 1 avocado
  • 3 green onions
  • 1 can of organic whole corn kernels
  • 1 can of organic, no salt added black beans
  • 1 can of organic, no salt added kidney beans
  • 24 ounces of tomato juice
  • 4 tablespoons of crushed red pepper
  • 4 tablespoons of paprika
  • 4 tablespoons of chili powder
  • 4 tablespoons of cayenne pepper
  • 4 tablespoons of cumin
  • Salt and pepper to taste
  • 1 tablespoon of olive oil
  • Cheese of your choice (optional)

Instructions

  1. Chop all the vegetables — garlic, onion, jalapeños, pepper, zucchini and tomatoes
  2. In a large stew pot heat oilve oil, garlic, onion, and crushed red pepper on low/medium heat. Stir until they become fragrant
  3. Add ground turkey and cook until browned
  4. Add remaining chopped vegetables  and spices (paprika, chili powder, cayenne, and cumin) — stir until well mixed
  5. Turn heat up to medium and add tomato juice
  6. Rinse beans and corn in a strainer
  7. Bring mixture to a boil and add beans and corn
  8. Cover and cook for 15-20 minutes until the chili has thickened
  9. Serve in a bowl and top with fresh sliced avocado, chopped green onion and cheese of your choice (optional)
  10. Enjoy!

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❤ the fit bitch