Mexican Salad
Ingredients:
- 1 Red of Lean Ground Turkey with Taco Seasoning
- 1 Green of Tomatoes and Peppers
- 1 Green of Lettuce
- 1 Blue of Cheese
- 1 Orange of Creamy Herb Dressing (Recipe on Page 57 of 21 Day Fix Book)
- Cook the turkey and add the taco seasoning at the end.
- Mix everything together!
Mexican Lasagna
Ingredients- 1 Red and Orange Bell Pepper
- 1 Medium Onion
- 1 lb Lean Ground Turkey (I used extra lean ground venison this night.)
- 1/4 cup Southwest Seasoning (recipe from 21 Day Fix book)
- Shredded Cheese – 6 blue containers worth
- Fat Free Refried Beans – 2 Red Containers worth
- 2 Small Cans Diced Chiles
- 2 tsp Extra Virgin Olive Oil
- 12 Corn Tortillas
Dice the peppers and onions. Heat olive oil in a large skillet and add diced peppers and onions and cook until tender. Remove from the skillet and set aside.
Brown your ground meat in the skillet until almost done. Add chiles to meat and finish cooking through. Add cooked onions and peppers to meat mixture, along with southwest seasoning and 1/4 cup of water. Simmer for 10 minutes.
Spray the bottom of a 9×13 pan with cooking spray. Line the bottom of the pan with 6 tortillas. Spread with one red container of the refried beans. Spread 1/2 of the meat and vegetable mixture over the tortillas and beans.
Layer the remaining 6 tortillas on top of the meat mixture. Repeat spreading the refried beans and remaining meat and vegetable mixture.
Sprinkle 6 blue containers worth of shredded cheese evenly over the top.
Bake at 375 for 30 minutes, or until heated through and cheese is hot and bubbly.
Makes 6 Servings
Per Serving: 1 Red, 1 Yellow, 1 Green, 1 Blue
- Cheesy Chipotle Chicken and Rice
1 cup uncooked rice
2 1/4 cup chicken stock
1 teaspoon paprika
1/2 teaspoon chipotle powder(or adjust to desired spiciness)
1 teaspoon garlic powder
1/4 teaspoon cumin
1/2 teaspoon salt
4 tablespoons butter
15 oz. can black beans, drained and rinsed
1 3/4 cup corn (frozen or canned)
1 2/3 cup cooked chicken (shredded)
2 cloves garlic
1/2 onion (yellow or red)
1/2 red bell pepper
About a cup Mexican cheese or Colby-Jack cheese
About 1/2 cup Sour Cream
Cilantro
Combine the Rice, chicken stock, paprika, chipotle powder, garlic powder, cumin, salt, and one tablespoon of the butter. Bring to a simmer and reduce heat to low. Cover and cook for twenty minutes. Add the remaining butter, beans, corn, chicken, garlic, onion, and red bell pepper and turn the heat to medium high. Stir constantly until the onions are tender enough for your taste. You can stir in the cheese and sour cream or just use it as a garnish. Top with cilantro if desired. -
Mexican Chicken Quinoa Bake
This is one of the easiest meals to make and everyone in my family loves it! So simple and fast to make and it can last a few meals. Great recipe to stretch out your meals and save some money!Inspired by: http://www.willjogforfood.com/2012/01/quinoa-bake.html(Total Time: 45 minutes, 6 hearty servings)- 1 cup quinoa
- 1 tbsp olive oil
- 1 lb ground chicken
- 1 onion (chopped)
- 1 small green bell pepper (chopped)
- 1 small red bell pepper (chopped)
- 1-2 garlic cloves (minced or pressed)
- 1 tsp cumin
- 2 tsps chili powder
- 4-6 dashes hot sauce
- 1 can black beans (rinsed)
- 1 16 oz container of salsa (fresh in produce section)
- 3/4 cup cheddar cheese
1. Prepare Quinoa: Rinse in a sieve under running water. Boil 1.5 cups of water in a small saucepan, add the quinoa. Turn down the heat to low, cover and simmer for 20 minutes.
2. While quinoa is simmering, heat oil in large skillet. Add garlic, peppers, and chopped onions, cook 2 or 3 minutes.
3. Add chicken, spices and hot sauce. You may want to add a little salt and pepper here also. Cook thoroughly, about 10 – 15 minutes.
4. Spread quinoa in a large baking dish.
5. Layer remaining ingredients in this order: Chicken, salsa, black beans and finally the grated cheese.
6. Bake at 450°F for 20 minutes.
Nina Pears
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