I found this YUMMY recipe and have tried it. I cut back on the spices so it wouldn’t be too spicy for hubby BUT it was really good. Quick and easy. The bonus is it froze well too.
Thinking it might work with beef too…. OR just lots of veggies. How will you change it up?
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil (I used olive oil)
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
- Preheat the oven to 400 degrees.
- Place chicken strips in a greased 13×9 baking dish.
- In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
- Drizzle the spice mixture over the chicken and stir to coat.
- Next add the tomatoes, peppers, and onions to the dish and stir to combine.
- Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender
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Have a ThirtyOne-derful day!
This YUMMY vegetarian dinner is packed full of Mexican flavors. Quick and easy with lots of leftovers to have on a salad the next day OR to heat up.
Prep Time: 30 minutes
Cook Time: 30 minutes
- 2 Tablespoons avocado or olive oil
- 1 medium zucchini, chopped, 2 cups
- 1 red bell pepper, cored and diced into 1/2″ pieces, 1 1/2 cups
- 1 medium onion, diced into 1/2″ pieces, 2 cups
- 1 clove garlic, minced
- 2 Teaspoons ground cumin
- 2 Teaspoons chili powder
- 1 – 15 ounce can black beans, drained and rinsed
- 1 cup quinoa, rinsed and drained
- 1 – 14.5 ounce can fire roasted chopped tomatoes in sauce
- 1 1/2 cups vegetable stock
- 1 1/2 cups fresh or frozen corn
- 1/2 Teaspoon sea salt, or to taste (this will vary on type of stock used)
- 1 1/2 cups chopped tomatoes
- 1/4 cup diced onion, reserved from above
- 1/4 cup chopped fresh cilantro
- 1 Teaspoon minced jalapeno
- 1 Tablespoon freshly squeezed lime juice
- 1/2 Teaspoon sea salt, or to taste
- Prep the ingredients for the quinoa skillet dish before starting to cook, and set aside 1/4 cup of the diced onion for the Pico de Gallo.
- Preheat a large skillet (13″-15″) over medium high heat. When the pan is hot but not smoking, add the oil along with the zucchini, bell pepper, onion, and garlic. Sauté stirring often until the veggies have softened but are still crisp tender, about 5 minutes.
- When the veggies have softened, add the cumin and chili powder to the skillet, and stir to mix in. Then add the black beans, quinoa, fire roasted tomatoes, and vegetables stock. Stir to combine and cover the skillet with a lid. Bring the mixture to a boil, then lower the heat to maintain a simmer. Cook stirring occasionally until all the liquid has absorbed, and the quinoa is fluffy, 20-25 minutes.
- While the quinoa is cooking, mix together the ingredients for the Pico de Gallo. Season to taste with salt, and set aside to let the flavors blend.
- Stir together all the ingredients for the Avocado Lime Cabbage Slaw, then set it aside until the serving time.
- When the quinoa is done, add the corn and stir to combine. Season to taste with salt, and serve immediately with Pico de Gallo.
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Have a ThirtyOne-derful day!
It’s SUPER easy to make this recipe vegetarian. Simply sub out the beef for extra veggies! Bell peppers, spinach, and red onions would all be great additions.
Prep Time: 15 MINS Total Time: 1 HOUR 10 MINS Makes: 4 servings
INGREDIENTS FOR SPAGHETTI SQUASH
2 medium spaghetti squash, halved, seeds removed
1 tbsp. extra-virgin olive oil
1/2 tsp. chili powder
1/2 tsp. cumin
INGREDIENTS FOR FILLING
1 tbsp. extra-virgin olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 tbsp. taco seasoning mix
Freshly ground black pepper
1 (15-oz.) can black beans
1 1/2 c. chopped cherry tomatoes
1 c. corn, canned and drained or frozen
1 c. shredded Monterey jack
1/2 c. shredded cheddar
2 tbsp. freshly chopped cilantro (optional)
- Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
- Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more.
- Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
- Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
- Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.
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Have a ThirtyOne-derful day!
I am all about the Nachos but tend to stay away from them since they are usually REALLY high in points. Here is a yummy recipe from Hungry Girl I am going to make on my next football watching Sunday..
1/4th of recipe (6 loaded nachos): 152 calories, 4.5g total fat (2g sat fat), 299mg sodium, 10.5g carbs, 2g fiber, 6g sugars, 17g protein. Freestyle™ SmartPoints® value 2*
Prep: 10 minutes Cook: 40 minutes MAKES 4 SERVINGS
8 oz. raw boneless skinless chicken breast cutlets
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. salt
Dash black pepper
12 sweet mini bell peppers (each about 2 1/2 inches long)
1/4 cup canned black beans, drained and rinsed
1/4 cup shredded reduced-fat Mexican-blend cheese
1/3 cup salsa
1/4 cup light sour cream
2 tbsp. chopped jalapeño pepper
1 tbsp. chopped fresh cilantro
- Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet, and spray with nonstick spray.
- Place chicken on the center of the foil, and sprinkle with seasonings. Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.
- Bake for 25 minutes, or until chicken is cooked through.
- Meanwhile, slice off and discard the stem ends of the bell peppers. Remove and discard seeds. Slice peppers in half lengthwise.
- Remove foil pack from the sheet, and spray sheet with nonstick spray. Raise oven temperature to 400 degrees.
- Lay pepper halves on the sheet, cut sides down. Bake for 5 minutes.
- Flip bell pepper halves. Bake until soft, about 5 more minutes.
- Meanwhile, cut foil packet to release hot steam before opening entirely. Transfer chicken to a medium bowl. Shred with two forks.
- Thoroughly blot excess moisture from bell pepper halves. Arrange them on the center of the sheet. Top with shredded chicken, beans, and cheese.
- Bake until cheese has melted, about 3 minutes.
- Top with salsa, sour cream, jalapeño, and cilantro.
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Hope you have a ThirtyOne-derful day!
This healthy, gluten-free recipe is a one-pot wonder which comes together in a snap! Skip the sour crean and it becomes a great vegan option.
- 1 cup (250 mL) uncooked quinoa
- 1 cup (250 mL) vegetable broth
- 1 orange or red bell pepper, stem removed, seeded
- 1 medium zucchini, ends trimmed and cut into 3” (7.5-cm) pieces
- 1 cup (250 mL) fresh corn kernels (about 2 ears)
- 2 garlic cloves
- 1 can (15 oz/425 g) low-sodium black beans, drained and rinsed
- 1 can (14.5 oz/411 g) fire-roasted diced tomatoes, undrained
- 1-2 tbsp (15-30 mL) Tex-Mex Rub
- ¼ cup (50 mL) fresh cilantro leaves
- Diced avocado, sour cream and lime wedges (optional)
- Combine the quinoa and broth in the Deep Covered Baker. Cover and microwave on HIGH for 10 minutes.
- Meanwhile, cut the bell pepper into quarters and the zucchini in half lengthwise. Using the Quick Slice, cut the bell pepper (skin-side up) into strips. Slice the zucchini halves crosswise.
- Remove the baker from the microwave. Stir in the vegetables, garlic pressed with the Garlic Press, beans, tomatoes with juice, and rub.
- Microwave, covered, for 8–10 minutes, or until the quinoa has absorbed the liquid.
- Remove the baker from the microwave and let it stand, covered, for 5 minutes.
- Snip cilantro in a small bowl with the Professional Shears.
- To serve, sprinkle the quinoa with cilantro and top each serving with avocado and sour cream, if desired.
Yield: 5 servings of 1 1/2 cups (375 mL)
Nutrients per serving:
Calories 230, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 660 mg, Carbohydrate 46 g, Fiber 9 g, Sugars 8 g, Protein 11 g
- 2 tsp (10 mL) chili powder and 1 tsp (5 mL) of ground cumin can be substituted for Tex-Mex Rub.
- To make this recipe on the stovetop, increase vegetable broth to 1½ cups (375 mL). Combine the quinoa and broth in Rockcrok® Dutch Oven and cover. Bring to a boil over medium-high heat; reduce the heat to a simmer for 10 minutes. Continue as directed in steps 2 and 3. In step 4, bring to a simmer, covered, for 15 minutes or until quinoa has absorbed the liquid. Let it stand 5 minutes. Continue as directed.
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Have a ThirtyOne-derful day!