Tag Archives: beans

May 9, 2013 · 8:11 pm

Mexican Chicken Casserole

I love Mexican Food, but often find that store bought corn tortillas often fall apart.  So, I tried to make a Mexican Chicken Casserole that I could have for dinner that didn’t need a corn tortilla.  I like the base that I created, but would definitely change a few things next time I make it.  Next time, I would add a little cilantro, salsa, and sliced avocado.  Then I think this recipe would really pop.  But here is take one…

Mexican Chicken Casserole Take One

Pieces:

  1. one pound chicken tenderloins
  2. one can diced tomatoes with green chilis
  3. one packet taco seasoning
  4. one can pinto beans, drained
  5. 2 cups frozen corn
  6. juice of one lime
  7. 1 cup white rice, cooked to package directions

 

Process:

  1. In the slow cooker, add the chicken tenderloins, diced tomatoes, and half of the taco seasoning.
  2. Cook on high for 3 hours.
  3. When the chicken is cooked through, use two forks to shred the chicken.
  4. Cook the rice to package directions.
  5. When the rice is just about done cooking, add the rest of the taco seasoning to it.
  6. While the rice is cooking, combine the drained beans, corn, and lime juice in a pan.  Saute on medium heat until beans and corn are hot.
  7. In a casserole dish, layer the rice, chicken mixture, and beans and corn on top.  Bake at 350 degrees for 15-20 minutes.
  8. Serve hot, and top with cheese if desired.

mexi casseroleHappy Allergy Free Eating!

 

 

 

 

 

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March 12, 2013 · 7:34 pm

BBQ Tofu Salad

I usually make my lunches for the week on Sundays, and usually make the same thing for the entire week.  I can put it together in the morning and don’t have to think about it because the prep work is already done.  This week, I made a BBQ Tofu Salad and it was SO good!  If you don’t like tofu, you could easily make this recipe with chicken.  It could also make for a healthy weeknight dinner.

BBQ Tofu Salad

Pieces:

  1. one package of cubed tofu, drained
  2. 4 tbsp. your favorite BBQ sauce + 1 tbsp. for dressing
  3. one can black beans, drained
  4. 1.5 cups frozen corn
  5. 2 tbsp. chili powder
  6. juice of one lime + 2 tsp. for dressing
  7. 2 tsp. lime zest
  8. 5 plum tomatoes (1 for each salad)
  9. one package of spring lettuce mix with herbs (more than enough for whole week)
  10. avocado slices (optional)

Process:

  1. Drain the tofu very well.
  2. In a large sauté pan, add the tofu and 4 tbsp. of your favorite BBQ sauce.  Saute the tofu over medium heat in the BBQ sauce until it starts to get crispy.
  3. In another large sauté pan, add the drained black beans and corn.  Add the lime juice, chili powder, and lime zest.  Stir the corn and beans on medium heat for 15 minutes.
  4. To make each salad, make a large bed of lettuce.  Top with corn and bean mixture, BBQ tofu, sliced tomato, and sliced avocado (if you wish).  Dress with extra 1 tbsp. of BBQ sauce and extra 2 tsp. lime juice.
  5. Enjoy!

BBQ tofuHappy Allergy Free Eating!

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July 5, 2012 · 7:23 pm

Crockpot Burrito Bowls

The corn tortilla is a small round mystery to me.  I love going out for Mexican food because corn tortillas are gluten free.  In restaurants, the corn tortillas are an easy alternative to flour ones.  But at home, I find that they just fall apart.  So, I attempted one dish served two different ways to see which was best for the corn tortilla.  Turns out, the bowl shape was best!

Crockpot Burrito Bowls

Pieces:

  1. one pound chicken tenderloins
  2. one half of an onion, chopped
  3. 2 peppers chopped, whichever colors are your favorite
  4. 4 tbsp. green verde sauce (I used a jar version found in the ethnic food section), plus about 2 tbsp. more for dressing
  5. 3 tsp. cumin
  6. one bag of frozen corn
  7. one can of black beans, drained
  8. juice of one lime
  9. 1 tsp. red chili flakes

Process:

  1. In the crockpot, put the chicken, onion, peppers, 1 tsp. cumin, and 4 tbsp. green verde sauce.
  2. Cook on high for 2.5 hours.
  3. When the chicken is done, take it out of the crockpot and shred with two forks.
  4. In a saute pan over medium heat, combine the corn, beans, 1 tsp. cumin, and lime juice.  Cook just until heated through.
  5. To serve, you can wrap the chicken mixture in a corn tortilla with an extra sprinkle of cumin and red pepper, place over a bed of corn and beans, and spread green verde sauce on top.  Or, you can line a bowl with a corn tortilla, place corn and beans in it with the chicken mixture on top, and then dress with green verde sauce and a sprinkle of cumin and red pepper.

In a wrap.

In a bowl.

Happy Allergy Free Eating!

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March 8, 2012 · 7:36 pm

Sizzzzling

Last week, I made fajitas at home and never had a chance to share them!  I like making fajitas at home because you can add so much variety to them and really personalize your favorite flavors.  I am also finding that ethnic foods fit well with my diet, so fajitas were a great weeknight meal for me.

First I made Smokey Corn and Beans:

Pieces:

  1. one can of drained black beans
  2. one half bag of frozen corn
  3. juice of one half of a lime
  4. 3 tbsp. smoked paprika
  5. a few handfuls of torn parsley

Process:

  1. In a large pan, add the beans, corn, lime juice, and paprika.
  2. Cover and put over medium heat.  Stir every few minutes, until warmed through.
  3. Toss with a few handfuls of torn parsley.
  4. Serve on the side of fajitas, or right in the tortilla!

 

Then I sauteed chicken tenders and sliced green pepper and onions in a large saute pan with some olive oil.  I added about 3 tbsp. lime juice, 2 tbsp. cumin, a sprinkle of salt, pepper, and garlic salt.  Stir and cover for about 10 minutes, until chicken is cooked through and pepper and onions are tender.

To assemble fajitas, I used warm white corn tortillas topped with smokey corn and beans, chicken with peppers and onions, mild salsa, and guacamole.  So tasty, I couldn’t stop at just one!  Ole!

Happy Allergy Free Eating!

 

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November 13, 2011 · 8:18 pm

Dirty Rice

Always looking for new lunch recipes to bring to school each day, I was craving some Mexican flavor.  So, I combined the traditional elements of rice, beans, and spice in this rice recipe.  It’s easy to make, easy to store, and easy to put together each morning before school.

Dirty Rice

Pieces:

  1. 1 cup of rice, cooked by package directions
  2. juice of one lime
  3. 3-4 tbsp. chopped cilantro
  4. 2 tbsp. olive oil
  5. 2 chicken breast, chopped into bite sized pieces
  6. 2 green peppers, chopped into bite sized pieces
  7. one half of an onion, chopped into bite size pieces
  8. 3 tbsp. poultry seasoning
  9. 2 cans drained black beans
  10. one avocado and guacamole mix
  11. salsa, for topping

Process:

  1. Cook the rice, according to package directions.
  2. When the rice is cooked, add the chopped cilantro and juice of one lime.  Let marinate while the next few steps cook.
  4. In a large saute pan, add the olive oil, chopped peppers, onions, and chicken.  Sprinkle with poultry seasoning (mine is a mix of paprika, salt, pepper, garlic, onion powder) and cook on medium heat, covered, until chicken is cooked through.
  5. Add the rice mixture to the chicken mixture, and add drained beans.
  7. Stir to mix thoroughly.
  8. Make guacamole by combining the avocados, chopped and mashed, with the guacamole mix.
  9. Top Dirty Rice with guacamole and salsa and enjoy!

Happy Allergy Free Eating!  Ole!

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