Skinny Cilantro-Lime Rice

Here is another recipe inspired by the awesomeness that is Chipotle.  I have also posted a recipe for making a complete mock-Chipotle burrito at home, and have separate recipes for cilantro-corn salsa and Barbacoa beef.  Enjoy this rice in a burrito, as a side dish, and with any Mexican-flavored fare.

Ingredients:

1 Cup Extra Long Grain Rice or Basmati Rice
2 Cups Water

1 Tbsp. Extra Virgin Olive Oil

Juice of 1/2 Lime (1 Tbsp Lime Juice)
1/2 tsp. Sea Salt
3 Tbsp. Cilantro, fresh and chopped

Directions:
1.  In a large saucepan, combine rice, water, and oil.  Bring to a boil until half of the water is evaporated
2.  Reduce heat to low, cover, and simmer for 15 minutes.  Turn off heat and let sit, covered for 5 more minutes.
3.  In a medium bowl, combine lime salt, cilantro, and rice and stir until well-combined.

Serve and enjoy.

Mock-Chipotle Burrito

This past weekend, after a shopping extravaganza (well Holiday shopping), we stopped at Chipotle.  Although this is just another day for us (we love Chipotle), I sat there and realized I should attempt to make one of their meals at home.  After all, the way to a man's heart is through his stomach...and given Aaron's obsession with Chipotle, he'll be thinking quite positively of his wife come Christmastime.  And I'm hoping he doesn't actually read this blog post.  Ha ha.

Gina's skinny recipe was the inspiration for all of the Chipotle recipes, including Barbacoa Beef and Chili Chicken and Corn salsa.

Ingredients:
Tortillas (I used multi-grain flax, yum)
Beans (Black or Pinto--I used refried black actually)
Meat of choice (Chicken, Barbacoa, Steak, Carnitas, or meatless)
Cilantro-Corn Salsa (or other salsa)
Skinny Cilantro-Lime Rice
Romaine Lettuce, Chopped
Mexi-Blend Shredded Cheese
Sour Cream (optional)
Guacamole (optional)

Directions:

1.  One tortilla at a time, spoon on some beans (or smear on if using refried).  Top with meat, salsa, rice, lettuce, cheese, and sour cream or guac.
2.  Fold (or wrap up if your tortillas aren't huge) tightly and enjoy with a side of Jalapeno pepper sauce, or whatever sauce you prefer.

Serve and enjoy!

Cilantro-Corn Salsa

Corn salsa  is so good in a burrito or eaten with chips.  I love Chipotle's salsas and in my desire to replicate a Chipotle burrito at home, I made this salsa to serve with it.  This recipe was inspired by Gina of Skinny Taste's recipe...and by of course, Chipotle.

Ingredients:
2 Cups (10 oz) Sweet Corn, cooked (organic)
2 Tomatoes, diced (or 1 Can Diced toms)
3 Tbsp. Minced Onion (or 1/2 red onion, diced)
1 Jalapeno, diced (seeds removed unless you want it h-o-t)
3 Tbsp. Chopped Fresh Cilantro (or 3 tsp. dried)
3 Tbsp. Lime Juice (or juice from 1 1/2 Limes)
1/2 tsp. Chili Powder
1/2 tsp. Black Pepper

Directions:
1. Combine all ingredients well.  Refrigerate for 1 hour and serve.

Taco Bites

It's Taco Tuesday! After making my Mozzarella Sticks, I had leftover eggroll/wonton wrappers that needed to be used.  So, I came up with a twist on tacos.  These were really easy and tasty.  I'm going to have to try them with other fillings.  Serve for dinner or even at a party as appetizers (they are sort of messy though).

Ingredients:
Wonton Wrappers
Taco Meat (Lean Ground Chicken or Turkey)
Shredded Cheese
Tomatoes
Lettuce
Cilantro
Sour Cream
Salsa (I used a Chipotle Salsa from Safeway, which was awesome)

Directions:
1.  Make taco meat (quick recap, brown meat, add chili powder/garlic/cumin/onion/paprika/water/cornstarch and simmer).  Preheat oven to 400 degrees.
2.  Place wonton wrappers in muffin pans.  Fill with meat and cheese.  Bake for 10-12 minutes, or until wrapper is lightly browned.
3.  Remove from oven and add remaining toppings.

Enjoy!

Fish Tacos

A few weeks ago, I had Mahi Mahi fish tacos at The Chart House in Alexandria, Virginia.  Since then, I've been re-inspired to make my own version at home (I get inspired each time I eat fish tacos in a restaurant, but had yet to make them myself, until now).  I'm a huge fan of Tilapia, which I used in these tacos, because it is so versatile (not too fishy in terms of taste, mild, so you can make it with any flavors), is sustainable (good for environment and your health--less pollutants in the fish itself), and is very light and healthy.  This recipe makes for an amazingly healthy meal..and it tastes awesome.
This recipe is adapted slightly from Martha Stewart's.

Ingredients:
1/2 Cup Fat-Free or Low-Fat Sour Cream (organic)
3 Tbsp. Lime Juice

2 1/2 - 3 Cups Cabbage, Red or Green (I used green, pre-bagged)
2 tsp. Dried Chives (or 2-3 scallions, thinly sliced)
1/3 Cup Fresh Cilantro or 2 Tbsp. Dried Cilantro
2 tsp. Chili Powder
1/2 tsp. Cumin
1/2 tsp. Black Pepper
2 Tbsp. Extra-Virgin Olive Oil
1 tsp. Red Pepper Flakes
14-18 oz. Tilapia Fillets (or other white fish, like Mahi Mahi or Cod).
Black Pepper and Sea Salt, to taste
8 Tortillas (your preference what type--corn vs flour, I used whole-wheat flour ones)
Guacamole or just slices of Avocado (I served my guacamole, minus the tomatoes)


Directions:
1.  Mix together the sour cream and lime juice in a large bowl.  Place half of the mixture into a separate, small serving bowl and set aside.
2.  Add the cabbage, chives, cilantro, chili powder, cumin, and black pepper to the large bowl with the sour cream mixture.  Stir or toss well to mix together.
3. Cut each fish fillet into 4 strips length-wise and then cut each of those strips into 3 pieces (12 strips per fillet).  Season lightly with sea salt and black pepper (optional).
4.  Over medium high heat, warm olive oil and red pepper flakes in a large skillet.  Add half of the fish pieces and cook about 5-7 minutes (2-4 minutes on each side), or until fish is no longer opaque.
5.  Heat tortillas per your package's instructions.
6.  Fill each tortilla with fish and cabbage mix.  Top with reserved sour cream mixture and guacamole.  Serve immediately.

You could also add in some black beans or serve them on the side.

Enjoy!

Lime Chicken with Black Bean Sauce

I love a meal with the spicy, exciting, flavorful tastes of Mexican and Spanish cuisine.  This recipe combines traditional Mexican flavors of lime, cilantro, black beans, tomatoes, and green chilies in a heart-healthy way.  Serve with some Spanish rice, or as a meal by itself.

Ingredients (serves 4):
Lime Chicken:
Juice of 1 Lime (Roughly 2 Tbsp. Lime Juice)
1 1/2 Tbsp. Extra-Virgin Olive Oil
3 tsp. Dried Cilantro (or 3 Tbsp. Fresh)
Black Pepper and Sea Salt, to taste
1 lb. Chicken Breasts, Thawed

Black Bean Sauce:
1 Can (15.5 oz) Black Beans (Organic)
1 Small Can Green Chilies
1 Can (15.5 oz) Diced Tomatoes (Organic)
1 tsp. Chili Powder
1 tsp. Onion Powder
2 Tbsp. Minced Garlic
3 tsp. Dried Cilantro (or 3 Tbsp. Fresh)
1/4 Cup Light Mexican-blend Shredded Cheese

Directions:
1.  In a small bowl, stir together olive oil, lime juice, cilantro
2.  Place chicken breasts in 9x9 baking dish (sprayed with cooking spray).  Pour lime marinade over the top and let sit for about an hour or two (could let sit overnight in refrigerator if you'd like).
3.  Preheat oven to 375 degrees F.  Put chicken in oven for 30 minutes.

4.  Meanwhile, over medium heat in a large saucepan, stir together the black beans, green chilies, tomatoes, and minced garlic.  Stir to combine flavors for 15 minutes.
5.  Reduce heat to low.  Add in the cilantro and shredded cheese to the black bean mixture.  Stir occasionally for 10 minutes.
6. Either using a masher, or a blender (immersion or regular), lightly puree the black bean mixture.  Don't over-mix, just a short minute to slightly puree the mixture (but you still want some big chunks of beans, etc).
7.  Remove chicken from oven.  Place chicken breast on plate and top with heaping spoonful of black bean sauce.  Serve immediately with a fresh lime quarter to squeeze over chicken.

Enjoy!

Asian Chicken Salad

I was in the mood for something Asian-flavored with peanut sauce (I love peanut sauce and well, all things peanut butter), so decided to try to perfect a Asian Chicken Salad.  Using a combination of chopped peanuts and a soy and vinegar dressing with peanut butter, it has just the right amount of peanut flavor.  I added a little bit of Sriracha sauce, to give it a little kick.  Feel free to add more of it for more spice, but what I added was just enough to give a little flavor (but wasn't spicy at all).

The result is a colorful chicken salad packed with a lot of flavor.  And you can't ignore the nutritional benefits of this salad.  Cabbage is loaded with Vitamins A, B, C, E, and K, fiber, folate, and low in calories.  Bell peppers are loaded with Vitamins A & C and antioxidants and carrots provide carotenoids and Vitamins A, K, and C.

If you want to go vegetarian, you can simply leave out the chicken.  You can also use any type of cabbage you'd like--green is most popular, but I used red cabbage (has more antioxidants and basically, is prettier)  in this recipe.


Ingredients:
Salad:
6-8 Cups Red Cabbage, Shredded (1 head cabbage)
2 Red Bell Peppers, Cut Into Strips
3/4 Cup Carrots, Shredded
3/4 Cup Peanuts, Chopped
1 Bunch Cilantro, Chopped (roughly 1/2 cup)
1 lb. Chicken Breasts, Cooked and Cubed


Dressing:
1/4 Peanut, Olive, or Canola Oil
1 tsp. Sugar (or Agave Nectar or Honey)
3 tsp. Ginger
1 Tbsp. Minced Garlic
1/4 Cup Low-Sodium Soy Sauce
3 Tbsp. Rice Vinegar (could sub Apple Cider Vinegar)
2 Tbsp. Peanut Butter
1 tsp. Sriracha sauce (to add a bit of spice)

Directions:
1. In a large salad bowl, stir together all the vegetables (cabbage, bell peppers, and carrots), peanuts, and the chicken.  Stir to combine well.
2.  In a small bowl, whisk together the dressing ingredients.
3.  Pour the dressing over the salad and toss or stir well to coat.

Garnish with chow mein noodles, toasted slivered almonds, chopped green onions, or mandarin oranges if you desire!  To make it a vegetarian meal, just leave out the chicken.

Enjoy!

Southwest Chicken Salad

Ok, summer's pretty much gone and I promised more salad recipes.  Oops, sorry. I made a lot of salads this summer and didn't post a lot of recipes for them.  I absolutely love how healthy and filling salads are, as well as how great they taste and how good they make you feel (and look).  This recipe is filled with veggies, fiber, lean protein (beans and chicken) and the spiciness is a metabolism-booster.  I know there aren't photos-but I'll post when those when I make it again.  I hope you enjoy it on one of our last warm days!

Ingredients (4 servings):

• 1 Head of Romaine Lettuce
• 1 lb. Chicken Breasts, cut into 1-2" cubes
• 1 Red Bell Pepper, cut into strips
• 1 Green Bell Pepper, cut into strips
• 2 Ears of Corn, cooked with corn cut off
• 1 Tomato, diced
• 1 Can Black Beans, rinsed and drained
• 1/2 cup Cheddar cheese (reduced fat or fat-free)
• 3 Tbsp. Chopped Fresh Cilantro
• 1/2 cup Fat-free sour cream
• 1/2 cup Salsa
• 1 Lime, quartered

Directions:
1. Heat olive oil in skillet over medium-high heat.  Place cubed hicken in skillet and cook for approximately 10 minutes, or until chicken pieces are no longer pink.  Remove from heat.
2. Rinse and cut or tear the romaine lettuce.  Divide onto four plates.
3. Evenly place the red and green pepper strips on each of the salads.
4.  Add the cooked corn (Cooking note: Place ears of corn in boiling water for approximately 5-7 minutes.  Remove from heat.  Once cooled, use a knife to cut the corn off the cob, rotating the corn as you cut each additional row).
5. Add the black beans to the salads.
6.  Place 1/4 of the cheese on each of the 4 salads (1/8 cup each).
7.  Add the cooked chicken to each of the salads.
8. Sprinkle fresh cilantro on each salad.
9. Combine the sour cream and salsa and stir well to create the salad dressing.  Drizzle on top of salad, or place on the side in a small ramekin.

10. Squeeze one lime wedge on each salad.

Serve immediately!  

Mango Mahi-Mahi

Ok, the weather is getting warmer and I have the perfect "summer" meal.  It involves Mahi Mahi, a fast-growing (see my Parmesan Tilapia recipe for fish info) white fish with excellent nutritional value (low in calories, high in protein, and has the antioxidant selenium, niacin, B6, and potassium), and little-to-no "fishiness" taste.  And let's face it, it's just fun to say--try it--"Mahi Mahi".  However, be aware of mercury levels in all fish (a growing concern every year).  Mahi Mahi is a "moderate" level fish (2nd level from bottom of risk ladder), so eat less than 6 servings per month.   The fish is complemented with vitamin-ladden tropical fruits, such as Mangoes and Pineapple.  So, enough babbling, here's how to make summery Mango Mahi Mahi:

Ingredients (4 Servings):
1 lb. Mahi Mahi fillets
Black Pepper
2 Tbsp. Olive Oil


Salsa:
2 Mangoes--1 diced/cubed, 1 sliced
1 Cup Pineapple, Diced
1 Lime (or 2 Tbsp Lime Juice

2 Tbsp. Chopped Fresh Cilantro (or 2 Tsp. Dried Cilantro)

1/2  tsp. Red Pepper Flakes
1/2  tsp. Black Pepper


4 Servings Brown Rice (would also be good with long-grain rice or risotto--see my Parmesan Tilapia Risotto recipe).

Directions:
1. Preheat oven to 375 degrees.  Or better yet, turn your grill on.
2.  Dice/Cube 1 Mango and the Pineapple. Combine in bowl with Lime Juice, Cilantro, Red Pepper Flakes, and Pepper.  Sit to let the mixture marinate.
3. Spread Olive Oil on Mahi Mahi fillets (with silicone basting brush) and sprinkle lightly with black pepper.
4. Boil water and start making brown rice (I'll admit it; I used instant brown rice).
5. Place fish in oven for 10-12 minutes, or until fish is opaque and flakes easily with a fork.  Alternatively (if you have a grill--which I currently do not), grill for 7 minutes on one side and flip fish for another 5 minutes.
6.  Stir 1/3 of the mango salsa in with the rice.  
7.  Spoon 1/4 of the rice mixture onto a plate.  Set Mahi Mahi on the bed of rice.  Spoon some of the Mango salsa on top of the fish.  Place a few slices of mango on the plate.  Wa-La!  Start with a simple green salad to add in some veggies.


To drink, a white wine is great, but a Mango-Pineapple Daiquiri is also a nice complement!  Recipe to come on that one.  Ahh.  

Tofu Bok Choy Stir-Fry

First of all, let me say that this is another recipe that looks (ok, maybe not in MY photos) and sounds gourmet and time-consuming, but is really quick, easy, and best-of-all: healthy!  


Bok choy (Chinese cabbage), from the Brassica familiy (including cabbage, cauliflower, broccoli, turnips, etc), is used in a lot of Chinese recipes.  It's great because it's tasty, crispy, and full of nutritional value.  It's rich with antioxidants calcium, potassium, beta-carotene, and vitamin A.   Tofu, or bean curd, also has Chinese origins.  It doesn't have a lot of flavor by itself, but tastes well in flavorful dishes (like stir-fry).  Tofu is also low in calories.  Additionally, tofu offers plenty of iron, protein, and calcium and is a great alternative to meat.  There are two types of tofu: silken and regular.  Both types come in soft, medium, firm, and extra firm.  Be sure to use regular in firm or extra-firm for stir-fries.


I actually ate the Crispy Tofu at Zengo  in Washington DC a few weeks ago (delicious), which inspired me to come up with a tasty Tofu Stir-fry recipe of my own.  


Ingredients:
1 lb firm or extra-firm regular Tofu
2 Tbsp. Canola Oil
1 Red bell pepper, cut into strips
2 Cloves Garlic, minced (or 
1.5 Tsp. Ginger
1 lb Baby Bok Choy, stalk/stem cut into pieces, large leaves cut in half, small leaves left as is (see photo below)
1/4 cup water
1 Tbsp. low-sodium Soy sauce
1/2 Tsp.  Crushed Red Pepper
1 Tbsp. Sesame Seeds
1 Tbsp. Cilantro


Directions:
1. Drain the tofu and blot with paper towels to dry.  Cut the tofu into pieces, about 1/2" thick and 1" long. 
2.  Heat 1 Tbsp. of oil on medium-high heat in Wok (or large skillet).  Add the tofu and stir-fry until light gold.  Set aside on paper towels.
3.  Add remaining oil to wok.  Toss in Red pepper, stir for 4 minutes.  Add Garlic, Ginger, Baby bok choy stalk/stem pieces.  Stir-fry about 1-2 minutes.  Add the leaves.  Stir fry another 1-2 minutes.
4.  Pour the water into the wok.  Stir until the water evaporates.  Add in the golden tofu, Soy sauce, crushed red pepper and stir for 1-2 minutes.
5.  Remove from heat.  Sprinkle cilantro and sesame seeds on top of dish and serve immediately!


Optional:  Pair with 1/2 cup white sticky rice, brown rice, or Chinese noodles if you'd like more substance.  

Note:  You are correct (if you noticed).  The photos don't include my sprinkling of cilantro and sesame seeds!  Oops--I'm human.  When I make it again, I'll take new photos.