Chipotle-Style Barbacoa Beef

In my quest to make Chipotle-style burritos at home, I decided to make Barbacoa beef.
Another thanks to Gina of Skinny Taste for her recipe of Chipotle's Barbacoa beef on behalf of my husband's stomach.  I did modify the recipe in terms of ingredients and directions, but used her recipe as the base.  I rarely make beef (personal preference) as it is generally less lean and heart healthy than my usual vegetarian, fish, or chicken dishes.  However, when you do want to make beef, here is a handy wallet card of the lean cuts of beef.  Feel free to serve this with my cilantro-corn salsa and cilantro-lime rice for a tasty meal.  I hope you enjoy the barbacoa beef in your own burritos, as a sandwich, over rice, or by itself!

Ingredients:
1 lb Beef (round roast--eye, bottom, or top), trimmed of fat
1/2 tsp. Black Pepper

1 Tbsp. Extra-Virgin Olive Oil

2 Tbsp. Minced Garlic

2 Tbsp. Minced Onion
1 Tbsp. Lime Juice
2 tsp. Chili Powder
2 tsp. Ground Cumin
1 tsp. Oregano
1 Bay Leaf
1/3 Cup Water

Directions:
1.  Trim fat from meat and cut into 4 inch pieces.  Put in crockpot/slow-cooker.
2.  Pour/place all of the ingredients in slow-cooker.  Turn heat to low and cook for 6-8 hours, or until meat is cooked through.  Remove bay leaf.
3.  Use two forks to pull the meat apart (shred it) once cooked through.  Cover and let cook for another 15-20 minutes. Serve immediately.

Enjoy as a spicy sandwich or for the meat in a Chipotle-inspired burrito.

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!

Chili-Roasted Salmon with Cilantro Cream Sauce

Happy Cinco de Mayo!  Considering that May 5th is the day before my birthday, I always especially enjoyed the festivities of Cinco de Mayo because (as a child) it felt like a big huge birthday celebration for me.  :)  This Mexican-inspired recipe is absolutely delicious and provides a ton of healthy heart-brain-eye-healthy omega-3s (among a number of other nutrients).  I adapted this recipe slightly from one I found in Fitness Magazine.  Enjoy!  

Ingredients:

4 Tablespoons Lime Juice
2 Teaspoons Minced Garlic
2 Teaspoons Chili Powder
2 Teaspoons Ground Cumin
3 Teaspoons Olive Oil
4 4-Ounce Salmon Fillets (Wild-Caught, Skinless)
3 cups Frozen Corn Kernels, Thawed
1 Bell Pepper, Sliced (I used Green, could use Red)

3 Tablespoons Minced Onion (or Sliced Red Onion)
Sea Salt
Black Pepper
1/3 Cup Sour Cream (light, organic)
2 Tablespoons Chopped Fresh Cilantro (or 2 Teaspoons Dried Cilantro)

Directions:
1. Preheat the oven to 400 degrees. Line 2 large baking sheets with aluminum foil and spray with cooking spray. In a small dish, mix together half the lime juice with garlic, chili powder, cumin, and 1 teaspoon olive oil. Add salmon and coat in sauce.  Set aside.
2. In a medium bowl, toss together corn, bell pepper, onion, and remaining olive oil. Spread corn mixture on one of the baking sheets.  

3. Remove salmon from marinade and place on second baking sheet. 

4.  Drizzle remaining chili-salmon marinade over corn mixture. Season salmon and corn with sea salt and black pepper.  

5.  Place both baking sheets in the oven and roast for 10-12 minutes, until fish is just cooked through and vegetables are tender (stir corn mixture once if desired).
6. Combine sour cream, cilantro, and remaining lime juice. Place one salmon fillet and 1/4 of the corn mixture on a plate. Drizzle cilantro cream sauce over fish.

Enjoy!

Nutrition facts per serving: 444 calories, 33g protein, 22g carbohydrate, 25g fat (5.9g saturated), 3g fiber

White Chicken Chili

Chili day calls for another version of chili!  This time I'm making it with chicken and white beans, and adding some green chilies, for a yummy White Chicken Chili.  Cuddle up and stay warm with a bowl of this!

Ingredients:
1 Tbsp. Olive Oil
1/3 Cup Minced Onion
3 Cloves Garlic, Chopped (or 3 tsp. Minced Garlic)
1 Can (4 oz) Chopped Green Chillies
3 tsp. Ground Cumin
1 tsp. Oregano
1 tsp. Chili Powder
4 Cups Chicken Broth
1 lb. Cooked Chicken Breast, chopped or shredded (I shredded)
2 Cans White Beans (I used Northern, but can use Cannellini or Navy)
1 Cup Monterey Jack (or any White Cheese)

Directions:
1. Heat oil in large saucepan (or stockpot) over medium heat.  Add in onion and stir for a couple minutes. 
2. Add in the garlic, green chillies, cumin, oregano, and chili powder.  Stir another 2 minutes.
3. Mix in the chicken broth, chicken, beans, and cheese.  Turn heat to low and cook for 15-20 minutes, stirring occassionally. 

Enjoy!

For freezing, divide soup into two large freezer bags.  Once at room temperature, cool completely in the refrigerator.  Once cold, put soup into a second freezer bag (better safe than sorry with freezer burn) and be sure to label and date the soup (I include the date I made it and the "eat by" date).  Freeze up to 3 months.

To reheat, dip the bag into hot water for 5 minutes.  Then, put soup into stockpot.  Cook over medium heat for about 25 minutes, or until hot, stirring occasionally.

Love-Yourself Lentil Soup

Hearty soups, without hearty calories.  This quick-and-easy lentil soup is tasty and extremely healthy, with a variety of veggies and fiber, iron, folate, Vitamin B1, protein and potassium-rich lentils.  Health magazine named lentils as one of the five healthiest foods.  This is my first official recipe with lentils, so be prepared to get some more featuring this wonder-food!

Ingredients:

• 3 Tbsp. Olive Oil
• 4 Medium Carrots, Sliced
• 2 Tbsp. Minced Onion
• 1 1/2 cups Dried Lentils
• 3 Stalks Celery, Diced
• 2 Potatoes, Diced
• 4 Garlic Cloves, Minced
• 5 Cups Chicken or Vegetable (sodium-free) Broth
• 1 Tomato, Diced
• 1 tsp. Cumin
• 1 tsp. Sea Salt
• 1 tsp. Black Pepper

Directions:
1. Put olive oil in Dutch Oven (or large stockpot) over medium-high heat.  Once heated, add onion and carrots.  Stir for 3-5 minutes.
2.  Add in the rest of the ingredients and bring to a boil.
3.  Cover, reduce heat to low and simmer for about 40-50 minutes, or until the lentils are tender.

Season with sea salt and black pepper and serve with crackers or crusty bread.  Enjoy!

For freezing, divide soup into two large freezer bags.  Once at room temperature, cool completely in the refrigerator.  Once cold, put soup into a second freezer bag (better safe than sorry with freezer burn) and be sure to label and date the soup (I include the date I made it and the "eat by" date).  Freeze up to 3 months.

To reheat, dip the bag into hot water for 5 minutes.  Then, put soup into stockpot.  Cook over medium heat for about 25 minutes, or until hot, stirring occasionally.

Turkey Taco Salad (and Turkey Tacos)

I love a great summer salad.  This salad is one of my favorites, because I can make it into a salad for me and my husband can have hard shell tacos.  Plus, it's got a lot of veggies, lean turkey meat (protein), and tastes really good.

Ingredients:
1 lb lean (99% fat-free) ground turkey meat
1 Package Whole-Grain Hard Shell Tacos
1 cup water
1 Head Iceburg or Romaine Lettuce
1 cup Mexican-style Organic Cheese (Nature's Promise is what I used)
2 cans Black Olives
2 Plum Tomatoes (organic if you can)
Taco Sauce
Salsa (again, I used organic)
Fat-free Organic Sour Cream (my preference)

Taco Seasoning:
1 Tbsp Chili Powder
1 tsp. Garlic Powder
1 tsp. Minced Onion
1/4 tsp. Red Pepper Flakes
1 tsp. Ground Cumin
1/2 tsp. Paprika
1 tsp. Black Pepper
1 tsp. Cornstarch

Directions:
1. Preheat Oven to 350 degrees.
2. Brown turkey in a skillet over medium-high heat.  Drain and return meat to pan.
3. Over medium-low heat, simmer the meat, the taco seasoning mix, and the 1 cup water.  Stir every few minutes, for about 15-20 minutes, or until the water has drained.  Meanwhile:
4. Cut up your lettuce.  **If making a salad, put enough lettuce on a plate for a salad.  If making tacos, place lettuce in a bowl.
5. Dice your tomatoes.  **If making a salad, sprinkle a handful of diced tomatoes on your salad.  If making tacos, place toms in a bowl.
6. Put olives on the salad (or in a bowl for tacos).
7.  Put 1/4 cup shredded cheese on the salad (or in a bowl for tacos).
8.  In last few minutes of the meat simmering, place 6 hardshell tacos on a baking sheet.  Bake for 3-4 minutes.  Remove from oven.
9.  Crunch up two hardshell tacos for each salad and sprinkle on top of salad.
10. Spoon some of seasoned meat mixture over salad (or in bottom of taco).
11. Top salad with a spoonful of sour cream and serve with Taco Sauce and Salsa.  If making tacos, put lettuce on top of the meat, then tomatoes, olives, cheese, and sour cream.  Finish with Taco Sauce and/or Salsa.

ENJOY!!

BBQ Chicken with Sweet Potato Fries

This recipe makes a regular appearance in our household.  Baked chicken and sweet potato fries are really healthy, but let us feel like we're splurging (I mean, we're eating fries!).  You can also use regular potatoes for this recipe, but sweet potatoes are healthier (loaded with Vitamin A--roughly 250% of your daily value, Vitamin C, fiber--more than in oatmeal, complex carbohydrates, and beta-carotene).

Ingredients:
1/2 lb. Chicken Breasts
BBQ Sauce
2 Medium Sweet Potatoes
3 Tbsp. Grated Parmesan Cheese
1 tsp. Garlic
1 tsp. Parsley
1 tsp. Basil
1 tsp. Cumin

Directions:
1. Preheat oven to 400 degrees F.
2. Coat Chicken Breasts in BBQ sauce and let sit for a few minutes.
3. Cut rinsed Sweet Potatoes (skin on) in half length-wise and then into slices about 1/4 to 1/2-inch thick.  Cut those slices in half again.
4.  Line a baking sheet with aluminum foil.  Spray with cooking spray.  Place the cut potato strips on the baking sheet.
5. Combine Parmesan cheese, garlic, parsley, and cumin in a small bowl.
6. Lightly spray the potato fries with cooking spray (or alternatively, drizzle with olive oil).  Sprinkle Parmesan mix across the fries.
7.  Lightly spray a glass baking dish with cooking spray.  Place BBQ-covered chicken in dish.  Place on top rack in Oven for 25-28 minutes.
8.  After the Chicken has cooked for 5 minutes, place the fries in the oven (bottom rack).   Turn fries once, around 10-12 minutes into baking.  Then bake for an additional 10-12 minutes, or until somewhat crispy.
9.  Meanwhile, prepare some steamed broccoli.  I am a fan of using the steam-in-the-bag frozen broccoli and have found some great organic ones at Whole Foods (Columbia Rivers brand).
10.  Remove chicken and fries from oven and serve immediately!