Cinco De Mayo was here and I have been wanting to make some sort of healthy alternative to a Mexican meal… because we all know not all Mexican food is healthy despite having some veggies on top!
So I put together this dish that was so so good!! Very simple to make, and it’s a healthy dish that the whole family will love!
- 1 cup cooked brown rice or quinoa
- 2 cups cooked chicken, cubed or shredded (I used a rotisserie chicken.)
- 14 oz. your favorite salsa (I prefer fresh if possible)
- ½ cup corn kernels, frozen, canned or roasted
- ½ cup canned black beans, drained and rinsed
- 2 tablespoons fresh cilantro, chopped
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic salt
- salt & pepper to taste, as needed
- 1 cup shredded cheese, divided (I used a block of Kolby Jack and shredded it myself since shredded cheese has some extra ingredients that are not so healthy).
- Optional garnish; diced avocado, tomato and fresh cilantro
- Preheat oven to 375 degrees F. and prepare an 8×8 or 2 to 2½ quart baking dish with nonstick cooking spray.
- In a large bowl, combine brown rice or quinoa, chicken, soup or salsa, corn, black beans, cilantro, cumin, chili powder, garlic salt and ½ cup shredded cheese.
- Spread mixture into the prepared baking dish. Top with remaining ½ cup shredded cheese. Bake uncovered until bubbly and cheese is melted, about 15 minutes.
- Serve immediately, garnished with avocado, tomato and cilantro, if desired.
Feel free to eat all by itself in a dish and if you like sour cream, add 1 tbsp of plain Greek Yogurt as a healthy alternative! You can also use this as a dip with whole grain tortilla chips!
Ok so as weird as this sounds, I was never a fan of Avocados… I know most people love them and they are so healthy, but for some reason, I have a hard time with the texture! I literally have had them 2 times, which was during my 21 Day Ultimate Reset! It was a very strict plan, so I was limited on what foods I could eat, so it was included in my salads, but would never eat it alone!
It was not until another co-worker of mine who is an amazing cook, brought in this green dip…Everyone was going crazy over how “amazing” it was, but the color and texture turned me away.. All day long, I kept hearing all about this Guacamole dip, so I decided to taste just a little bit! I took 1 scoop and added it to my brown rice and lean turkey burger. I was completely blown away! That may have been a bite from heaven lol! I could not believe this entire time I was so opposed to Avocados, but really I just needed a good recipe with it!
So here it was! The most amazing dip I ever had… AND IT WAS HEALTHY!! Anytime I have a dip and it taste good, its usually not a healthy recipe.
HOME MADE GUACAMOLE DIP
1 large lime
3 roma tomatoes (chopped)
1 small onion (chopped)
2/3 pint of plain Greek yogurt
1 small bunch cilantro (chopped)
1 packet hidden valley ranch fiesta dip
A few shakes of Chipotle tobasco sauce
Add avocados, Greek yogurt, cilantro, ranch dip, onion, and tobasco sauce into a food grinder ( I use a Ninja).
Add chopped tomatoes and mix.
Squeeze 1 lime on top (will help keep its color longer).
If you want the dip to maintain its color longer, the less air that touches the avocado, the longer it will stay green. You can cover the dip with a pastic wrap and refrigerate.
* Serve with whole wheat pita chips or your favorite snack/dinner!
As silly as it sounds, this was amazing with brown rice and turkey burger!
can black beans, rinsed and drained
red bell pepper, cut into 2 inch pieces
cloves garlic, peeled
1/2 tsp Himalayan salt
cup quick oats
whole wheat 100 bun
small hass avocado, sliced thin
the beans well after washing, extra moisture keep the burgers from sticking. In
a medium bowl, mash beans with a fork until thick and pasty.
- In a
food processor, finely chop bell pepper, cilantro, and garlic, then add oats,
then eggs and spices. Then stir into mashed beans.
mixture into four patties (using slightly oiled hands helps) and place them
onto a flat surface covered with wax paper. (If it’s too wet, chill the mixture
30 minutes in the refrigerator or add another tablespoon of oats)
at least 2 hours before cooking or keep frozen until ready to cook.
- Heat a
lightly sprayed skillet to medium heat and cook frozen burgers about 7 minutes
on each side.
grilling, preheat grill over medium heat, and lightly oil a sheet of aluminum
foil; grill 7-8 minutes on each side or you can bake in the oven at 375° on a
lightly oiled baking sheet.
per serving (makes 4):
sugar less than 1
Not including bun or toppings!
Bean, corn, and edamame salad!
beans- 14 oz
2 ½ cups
onion- 1 medium chopped
fresh- 1 tbsp chopped
- Red peppers
1 ½ copped
- Olive oil-
- Black pepper
- Lime juice-1
salt- ½ tsp
pepper- 1/2 tsp
- Raw honey-
- Cook Edamame as per package states. While cooking edamame, brown red pepper and
corn in same pan on high for 5 min or until brown. Add in black beans and cook on medium for
another 2 min.
Edamame is cooked, drain water and add into mixture of corn, black beans, and
red pepper and take off stove.
- Add cilantro,
black pepper, cumin, lime juice, salt, cayenne, and raw honey and mix
ingredients all together.
- Put in
fridge and let cool for at least 2 hrs prior to eating!