Mexican Chicken

This dish is really awesome because it's pretty much a "one-pot wonder..." it's fairly quick to make and is packed with loads of flavor, vitamins and protein. You can also eat over top of whole-grain rice or just by itself. Your choice. :-) I love choices!

Ingredients:

- 1-2 chicken breasts, (depending on how large) cubed

- 1 can kidney beans, drained

- 1 can black beans, drained

- 1 small onion, chopped (large chunks)

- 1 green pepper, diced

- 1 cup petite diced tomatoes with juice

- 1 cup water

- chopped fresh cilantro

- 1/2 cup olive oil

- oregano

- crushed red pepper

- paprika

- garlic powder

- salt

- pepper

- Plain yogurt or sour cream to top

To Make:

In a deep and large saute pan, heat the olive oil and add in the chicken... cook for about 5 minutes to get a nice sear on medium heat. Season with salt and pepper.

Add in the onions and peppers, mix together and season with salt, pepper, and 1 tsp. of garlic powder.

Cook another 5 minutes until the veggies are slightly tender and the chicken is cooked almost through. Next, add the tomatoes with juice, kidney beans and black beans and mix together. Season with salt and pepper and 1 tsp. of garlic powder, paprika, oregano and 1/2 tsp of crushed red pepper.

Mix together. Cook for another 10-15 minutes covered on medium low heat. Add in a cup of water and mix in for a juicier constancy.

Top with sour cream or plain yogurt and fresh cilantro.

Serve over rice or alone, enjoy!



Mexican Stack

This lunch was easy and very healthy. It's so full of flavor and color that your eyes and stomach will be thanking you. Check it out and let me know what you think!

Ingredients:

- Boca Burger
- re-friend beans (I used the ones with green chiles and tomatoes)
- corn
- salsa or tomato sauce
- fresh chopped lettuce
- olive oil
- salt
- pepper
- crushed red pepper

To Make:

In a saute pan, drizzle olive oil and cook the boca burger for about 4 minutes on each side until cooked. Top with refriend beans, corn and tomato sauce. Cover and simmer on medium heat for about 3-4 minutes until the ingredients are warmed. Season with salt, pepper and crushed red pepper to taste.

Place on place and top with fresh lettuce.

Enjoy!

Pico De Gallo Pasta

I've been pretty obsessed with Pico de Gallo lately, so why not put it into pasta? The result? Amazingness.... see for yourself!

Ingredients:
- 5 fresh tomatoes - diced
- 1 small white onion, minced
- 1 medium jalapeno pepper, minced
- handful of fresh cilantro, chopped
- whole what fusilli
- olive oil
- 1 tablespoon feta cheese
- 1/2 cup pepper jack cheese grated
- salt
- pepper
- crushed red pepper flakes

To Make:
Boil a pot of salted water and cook the pasta until al-dente, about 8-9 minutes.

In the meantime, place diced tomatoes, onions, jalapenos and cilantro in a large mixing bowl. Season with 1/2 teaspoon of salt. Mix ingredients together.

When the pasta is ready, drain the pasta and immediately add into the bowl. Drizzle olive oil over the top. Add another 1/2 teaspoon of salt, pepper and crushed red pepper flakes (if desired). Lastly, add in the feta cheese and top with the grated pepper jack cheese.

Serve immediately.