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.

Tomato, Basil, & Mozzarella Panzanella

I love Panzanella.  My Pea Panzanella is to-die-for.  This recipe is a different take on the bread dish, with heart-healthy Mediterranean flavors.  The classic combination of tomato, basil, and Mozzarella come together in a different way, making for one tasty meal....actually, way beyond tasty.  My husband and I savored this dish--it is so so good.  Serve it as an entree or a side dish to a lean meat.
I adapted the recipe from one I found in Gourmet magazine.

Ingredients:
3/4 Loaf Italian or French Bread, cut into 1" pieces (1 day old is best)
1/4 Cup, plus 1 Tbsp. Extra-Virgin Olive Oil
1 tsp. Black Pepper
1 Garlic Clove, Minced

2 Tbsp. Balsamic Vinegar
2 Tbsp. Capers, Drained and Chopped.
15-16 oz Tomatoes, Cut into 1" pieces (or buy canned, diced, to save time--be sure to drain the juice)
8 oz. Fresh Mozzarella, cut into 1" pieces
6 oz. Diced Ham or Prosciutto (I just used deli sliced ham)
1/3 Cup Chopped Fresh Basil (3 Tbsp. Dried, but best to get fresh for this recipe)
1 Small Red Onion, thinly sliced (optional to add more flavor--I did not add--if you know my aversion to fresh onions, you understand).
Oh and ignore the lettuce in the photo at the right--we had a side salad with our meal, but the lettuce is definitely not a key ingredient.


Directions:
1.  Preheat oven to 375 degrees.  Spray a large baking sheet with nonstick cooking spray (or line with foil and spray that with cooking spray).
2.  In a large bowl, toss bread pieces with 1 Tbsp. oil and pepper.  Spread bread mix onto baking sheet into 1 layer.  Bake for 8-12 minutes, or until bread is lightly browned (outer part will be crunchy and the middle will still be a little soft).
3.  Whisk together the garlic, vinegar, capers, and remaining 1/4 cup oil in large bowl.
4.  Add bread, tomatoes, Mozzarella, ham, and basil to bowl and stir and toss well to cat.  Let flavors sit for 20-30 minutes, at room temperature, before serving.  Or, make a couple hours ahead of time and chill in refrigerator (then serve at room temperature).

Enjoy!

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!

Baked or Fried Mozzarella Sticks

Cheese and bread together are oh-so-yummy.  And who doesn't love a good Mozzarella stick?  I mean, fried cheese? Yes please.  I was inspired by Taste of Home's recipe, but wanted to make a version that didn't actually involve butt-loads of oil.  For your health's sake, try this healthy option and save yourself the artery blocks.  This recipe is super-easy and quick and tastes like the "real" thing.

I made them two different ways, one sauteed in a skillet with a little olive oil (closer to frying) and the other baked in the oven.  They look very different (above photo is of the "fried" sticks, but both are shown below in the post as well), but Aaron and I loved both of them equally in terms of taste.  So, choose whichever way you prefer.

Ingredients:
12 Wonton or Egg-Roll Wraps, at room temperature
12 Light or Fat-free Mozzarella String Cheese
Marinara Sauce (Low-Sodium) for Dipping
Small bowl with water, optional

Baked Directions:
1.  Preheat oven to 400 degrees.
2.  Take one of your room-temperature wraps (less likely to break and ooze cheese all over if room-temp and slightly wet) and lay on flat surface in front of you, like a diamond.  Put cheese stick in middle, corner to corner (or slightly below).
3. Take the bottom corner and fold it up over the cheese stick and stick to other side of wrap tightly.  You can add a few drops of the water here to make the wrap stick better.
4.  Carefully (here is the part where the wrap can break), fold over the right and left corners of the wrap onto the cheese stick to completely cover the cheese.
5.  Roll up the wrap.
6.  Bake at 400 for 10-12 minutes, turning once, until golden brown.

"Fried" Directions:
Alternatively, you can make this on the stovetop.
1.  Wrap cheese as described above.
2. Heat 1 Tbsp. extra-virgin olive oil in a skillet over medium-low heat.
3.  Working in batches, add in half of the cheese sticks.  Roll/stir sticks around for about 2-3 minutes, or until golden brown, and remove from heat.

Serve with Marinara (seasoned with oregano/basil/garlic for more flavor) and Enjoy!

Here are the baked Mozzarella Sticks:

And here are the "Fried" Mozzarella Sticks (also shown in top photo):

Black Bean, Ham, and Pumpkin Soup

I was digging through my cookbook...which is actually a huge binder, jam-stuffed with loose recipes (and some actually inserted into the binder).  It's a total mess (and here is a photo for you).  Anyway, I came across a recipe I made for the first Halloween party my husband and I hosted (in 2007--the year we met, aww, how sweet).  It is for Black Bean and Pumpkin soup...which might sound weird to you at first, but it was SO darn tasty...and it also looks really cool served at a Halloween party.  Although you an obviously serve it anytime.  It's a great, hearty soup for autumn.  It's also super-easy to make and so healthy for you.

Ingredients:
3 (15 oz) Cans Black Beans, Rinsed and Drained
1 (16 oz) Can Diced Tomatoes
2 Tbsp. Extra-Virgin Olive Oil
3 Tbsp.Minced Onion (or Chopped Onion, again, given my aversion, I go with minced)
3 Tbsp. Minced Garlic
1/2 tsp. Black Pepper
3 1/2 - 4 Cups Beef Broth (Sodium-Free)
1 (15 oz.) Can Pumpkin Puree
1/2 Lb. Ham, Cut Up (You can use either slices and cut into 1-2" squares, or buy a hunk of ham and cut into 1" cubes--your choice)
3 Tbsp. Sherry Vinegar

Directions:
1.  In a large bowl, use your immersion blender to puree 1/2 the beans and the tomatoes.  If you don't have an immersion blender (then go get one!), then you can just puree the beans/toms in your blender or food processor.

2.  Heat your crockpot to low heat.  Add in all of the ingredients, including the bean puree. (Aside: is it weird that EVERY time I say/write "all of the ingredients," I get all excited--given my blog title?  Ok, yes, it is weird, weirdly nerdy).
3.  Stir until well-combined, cover, and heat for 2-3 hours, or until hot and slightly thickened.

Serve immediately, topped with a dollop of sour cream (if you prefer), and Enjoy!

Spinach & Artichoke Stuffed Shells

When we were in our first days of being home with our newborn son, we had some amazing friends stop by with a prepared meal of Stuffed Shells for us to eat (aside: that friend was Lindsay of Hoosier Baker; she knows her way around a kitchen, yum).  It was so delicious and a deviation from the typical lasagnas and casseroles (although ANYTHING is appreciated when you just have a baby), that I wanted to make this dish for some other friends of ours who just had a baby.  I looked at a number of recipes before coming up with my own version below.  This meal is great served with some Italian Parmesan Cheese Bread (like my Crusty Cheese Bread, but use Mozzarella for this meal) and/or a fresh mixed green salad with oil and vinegar. 

• 
  • 
    
  • Ingredients:
  • • 1 tsp. Dried Oregano 
    • 1 tsp. Dried Parsley (or 1 Tbsp. Chopped Fresh)
  • 1 (28-ounce) Can Crushed Tomatoes (Organic)
  • 1 (10-ounce) Can Tomato Sauce (No-Salt, Organic)
  • 1/2 Cup Shredded Mozzarella Cheese, Divided in two
  • 1 Cup Crumbled  Feta Cheese (reduced-fat), Divided in two
  • 1/2 Cup Ricotta Cheese (reduced, or non-fat)
  • 1/2 Cup Shredded Parmesan or Romano (or blend)
  • 1 Egg (or substitute)
  • 1/2 tsp. Black Pepper
  • 1 (14-ounce) Can Artichoke Hearts, Chopped
  • 1 (12-16 ounce) Package Frozen Chopped Spinach (thawed, drained, and squeezed dry)
  • 2 Garlic Cloves, Minced
  • 35-40 Cooked Jumbo Pasta Shells (12 ounce package)
  • 
    
  • Directions:

  1.  Preheat oven to 375°.

  2.  Cook Pasta Shells according to package directions. 
  

  3.  Combine oregano, parsley, tomatoes, and tomato sauce in a medium saucepan. Cook over medium heat; 10-13 minutes, or until slightly thickened, stirring occasionally.  Remove from heat; set aside.
  4.  Combine 1/4 Cup Mozzarella, 1/2 Cup Feta, and the next 7 ingredients (all minus pasta shells) in a medium bowl. Spoon about 1 1/2 tablespoons cheese mixture into each pasta shell; place stuffed shells in a 9"x13" baking dish coated with cooking spray.
  5. Spoon tomato mixture over shells. Sprinkle with remaining 1/4 Cup Mozzarella and 1/2 Cup Feta cheese.
  6.  Bake at 375° for 25 minutes or until cheese is melted and dish is heated through. 
  
  
  Enjoy!
  
  
  

  

  
  

Mediterranean Mahi Mahi

Fresh white fish paired with a light tomato, olive, and artichoke sauce.  The Italian herbs oregano and basil pair well with the orange and lemon to really bring a lot of fresh flavor to the fish.  I was inspired by a recipe in Bon Appetit, and modified it to my own liking.  I added Artichokes, used Black Olives instead of Green, and added in lemon juice to give it more flavor and moisture.  Not only is this Mediterranean dish heart-healthy, using olive oil, tomatoes, olives, and artichokes over white fish, but it is absolutely delicious also.  When we ate it, we both agreed it tasted so decadent (yet it was so so healthy).

Ingredients:
2 Tbsp. Olive Oil
1/3 Cup Minced Onion
1 Cup Dry White (or Rose) Wine
1 (14 ounce) Can of Stewed or Diced Tomatoes
2 tsp. Garlic Powder
2 tsp. Dried Oregano (or 2 Tbsp. Fresh)
1 tsp. Dried Parsley (or 1 Tbsp. Fresh)
2 tsp. Dried Basil (or 2 Tbsp. Fresh)
4 4-5 oz. Mahi Mahi Fillets
1 Small Can Sliced Black Olives
1 Can Quartered Artichoke Hearts
2 tsp. Dried Oregano (or 2 Tbsp. Fresh)
2 tsp. Fresh Orange Zest
2 tsp. Lemon Juice

Directions.
1. Heat oil in large skillet over medium high heat.  Add in minced onion and cook about 3-4 minutes.  

2. Pour in wine and boil about 3 minutes, or until it's reduced to 3/4 Cup. 
3.  Stir in the tomatoes with juice and bring to a boil.  
4.  Sprinkle salt and pepper on the fish.  Place fillets on top of tomato mixture.  Reduce heat to medium-low, cover, and cook for 10-12 minutes, or until fish is opaque and cooked through.
5.  Transfer fish to plate and cover with foil to keep warm.
6.  Add black olives, artichokes, orange peel, lemon juice, oregano, and basil to tomato sauce.  Bring to a boil over medium-high heat and cook about 7-8 minutes, or until thick and reduced.  
7.  Place a Mahi Mahi fillet on a plate and cover with 1/4 of the sauce.  Serve with Italian bread and a side of (or on a bed of, as I did) steamed spinach.  Or, for more substance, serve over cooked brown rice or wheat pasta.


Enjoy!

Healthy Tomato Pasta Sauce

I'll admit it, I usually just buy pre-made pasta sauce.  However, I wanted to try to make my own, to make it healthier with a variety of organic veggies and reduced sodium (store-bought always have so much sodium).  I adapted a recipe from Jamie Oliver below.  This recipe makes quite a bit of sauce (13-14 cups worth), so have some freezer bags on hand to freeze some (or store in the refrigerator if eating within the month).  This sauce makes for a quick and easy (and healthy) meal topped over whole-wheat pasta with fresh Parmesan cheese on top.  Or, you can use this sauce as a pizza sauce or as a base for Lasagna, Chicken Cacciatore, soup, or a number of other meals.  Feel free to change up the recipe a bit, by adding in some fresh mushrooms, zucchini, or whatever else you think sounds good!  Hope you like it!

Ingredients:

1 Tbsp. Olive Oil

2 Celery Stalks, Chopped

2 Red Bell Peppers, Chopped
2 Carrots, Grated
3 Tbsp. Minced Onion
3 Tbsp. Minced Garlic
1 Small Butternut Squash, peeled, seeds scooped, and grated or cubed
2 - 28 oz Cans Plum Tomatoes (or use 1 1/2 lbs Fresh Tomatoes + 1 Cup Water)
2 Cups Water
1/4 Cup Dry Red Wine
2 Tbsp. Dried Oregano (or 1/4 Cup Fresh)

2 Tbsp. Dried Basil (or 1/4 Cup Fresh)

Sea Salt
Black Pepper

Directions:
1.  In large stockpot, heat olive oil over medium-high heat.  Stir in celery, red pepper, and carrots.  Add onion and garlic and heat for 15 minutes, stirring occasionally.
2.  Add butternut squash to pan.  Stir in tomatoes, water, and wine.  Bring to a boil.

3.  Reduce heat to low and stir in the oregano and basil. Simmer for 40-45 minutes.
4.  Cool then use immersion blender (or regular blender, working in batches) to blend the sauce until smooth.
5.  Season to taste with sea salt and pepper.



Enjoy over whole-wheat pasta for a healthy meal!

Guacamole

Superbowl Time!  A great anytime, or game-time, snack or appetizer is guacamole.  Guacamole is loaded with healthy fats and nutrients.  The primary ingredient are avocados, which contain healthy fats, dietary fiber, potassium, and vitamins K, B6, and C. Eating them has been shown to reduce your risk of breast and prostate cancer, heart disease and high cholesterol, and improve your eye health.  And of course, we can't forget the health benefits of tomatoes and the other ingredients in this quick and easy recipe.  I served it with multi grain tortilla chips and some red and green bell pepper strips.  Yum.

Ingredients:
3 Ripe Avocados, Peeled and Pitted (I used Organic Haas Avocados)
4 tsp. Lime Juice
1/4 Cup Onion (Fresh Red Onion is best, but I used Dried Minced--given my personal fresh onion aversion)
1 1/2 tsp. Garlic Powder
4 Tbsp. Fresh Cilantro (or 4 tsp. Dried Cilantro)
1 tsp. Black Pepper
1 tsp. Sea Salt
Optional: 7 shakes/dashes of Tabasco or other Hot Sauce for extra flavor and just a bit of spice (I definitely used it)
2 Roma Tomatoes, Diced

Directions:
1.  In large bowl, place Avocados and lime juice.  Combine well using a masher.
2.  Add in the onion, garlic, cilantro, pepper, salt (and Tabasco if you prefer).  Continue to combine with the masher.
3.  Fold in the diced tomatoes and stir well.
4.  Let sit for 45 minutes to an hour and serve!

Enjoy!

Storing Tip:  If you want, you can make this dip a day ahead of time and store in the refrigerator.  The acidic lime juice in the guacamole should keep the avocados from browning.  This way, it can be a make-ahead dip to relieve you of doing all your cooking in one day.

Chicken & Shrimp Creole Jambalaya

The cold weather makes a nice warm spicy dish sound great.  This jambalaya recipe is of the Creole (vs. Cajun) style, because it includes tomatoes.  This recipe is quick and healthy, involving three different lean meats (chicken, shrimp, and turkey sausage) and a little spice to boost your mind and metabolism.  Pair it with some tomatoes, celery, green peppers, and fiber-rich brown rice and you have a healthy, delicious meal, made in just minutes!

Ingredients:

• 2 - 14 oz Cans Diced (or Stewed) Tomatoes
• 12-14 oz. Cooked Chicken, Diced
• 12-14 oz. Shrimp (peeled, deveined, tail-removed)
• 12-14 oz Turkey Sausage, Sliced
• 1 Green Bell Peppers, Diced
• 1/2 Cup Chopped Celery (about 4 stalks)
• 2 Cups Instant Brown Rice
• 5 Cups Chicken Broth
• 1 Tbsp. Garlic Powder
• 1 Tbsp. Onion Powder
• 2 tsp. Paprika
• 2 tsp. Black Pepper
• Hot Sauce, as much as your taste buds can handle (I used Tabasco)

Directions:
1.  In a large stockpot, over medium-high heat, combine all ingredients and bring to a light boil.
2.  Reduce heat to low, cover, and simmer for 5-10 minutes.

Enjoy!

Creamy Tomato Soup with Crusty Cheese Bread

One tradition I kept from my family was sering some sort of soup on Christmas Eve.  There is something heart-warming and cozy about a big bowl of soup.  This year, I made a Creamy Tomato Soup served with Crusty Cheese Bread.  I took a shortcut and bought the bread (a Ciabatta loaf from the grocery store).  Aaron told me it was one of the best soups he's ever tasted, so this will become a regular recipe in our household (and it is SO easy)!

Soup Ingredients:
2 Tbsp. Butter
2 Tbsp Minced Garlic
1 Can (28 oz) Crushed Tomatoes or 2 Large Chopped Tomatoes

2 Cups Chicken Broth (Sodium-Free)

2 Tbsp. Fresh Basil (or 2 tsp. Dried Basil)
1 tsp. Black Pepper
1/2 Cup Light Cream

Bread Ingredients:
1/2 of a Ciabatta Loaf, cut into 1" slices
Olive Oil
2 tsp. Garlic Powder
1 1/2 Cups Shredded Cheese (I used Mexi-Blend, but could use Cheddar, Swiss, or whatever you'd like)

Directions:

1.  Preheat Oven to 325 degrees.
2.  Over medium heat, in large saucepan, combine butter, minced garlic, tomatoes, and broth.  Once soup begins to bowl, turn heat to low.
3.  Over low heat, stir in basil, pepper, and light cream.  Simmer for 15 minutes, stirring occasionally.
4.  Meanwhile, place bread slices on a baking sheet.  Lightly drizzle olive oil over each slice.  Top with garlic powder and shredded cheese.
5.  Bake bread slices for 7-9 minutes, or until cheese melts.

Serve a bread slice with a bowl of soup immediately and 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.

Heart-Healthy Lasagna

Mmm, lasagna.  My recipe doesn't alter the classic recipe too much, but adds the healthy kick by subbing turkey in ground beef, using whole-wheat pasta, and low/no-fat cheeses.  It's also better to make your own pasta sauce than to buy storemade (less sodium and other preservatives).  

This is a great meal to make on a Sunday night (ahem, that's what I did) and store for weekly lunches!

Ingredients:
1 lb Ground Turkey Breast
1/4 Cup Minced Onion
2 Cloves Garlic, Crushed (or use 2 tsp. Minced)
1 Can (14 oz) Diced Tomatoes
1 Can (6 oz) Tomato Paste
1 Can (14 oz) Tomato Sauce
2 tsp. Dried Basil
1 tsp. Garlic Powder
2 tsp. Dried Oregano
1 tsp. Sea Salt
1/2 tsp. Ground Black Pepper
4 tsp. Dried Parsley
12 oz Whole-Wheat Lasagna Noodles
15 oz. Ricotta Cheese
1 Egg
2 Cups Mozzarella Cheese
1/2 Cup Parmesan Cheese

Directions:
1.  Preheat oven to 350 degrees F.
2.  In large skillet, brown turkey meat and minced onion over medium-high heat.  Reduce heat to low, stir in garlic, tomatoes, tomato paste, and tomato sauce.  Add all of basil, oregano, sea salt, and black pepper and 2 tsp. of dried parsley.  Stir to combine and let flavors cook on low, stirring occasionally.
3.  In large stockpot, bring water to boil and cook lasagna noodles to package directions.
4.  Meanwhile, in a small mixing bowl, combine ricotta cheese, egg, and remaining 2 tsp. parsley.
5.  In 9x13 glass baking dish (spray with cooking  spray), first spread 1/3 of the meat mixture on the bottom.  Lay noodles over the top of the meat mixture, overlapping slightly (about 1/3 of the noodles).  Spread half of the ricotta mixture on top of the noodles.  Sprinkle with 1/2 cup mozzarella cheese.  Next, again spread 1/3 of the meat mixture over the cheese layer.  Sprinkle with half (1/4 cup) of the Parmesan cheese.  Repeat layers, next come the noodles, second half of the ricotta, mozzarella, meat and Parmesan.  Then, a final layer of noodles and top with the remaining 1 cup Mozzarella cheese.
6.  Cover with aluminum foil and bake for 20-25 minutes.  Remove foil and bake for another 20-25 minutes,

Enjoy!

For freezing:  You can freeze this meal easily also.  One way (how I did it, to save space) s to cool the lasagna in the glass dish, then cut in half.  Put each half into plastic wrap, wrapping tightly.  Then wrap in aluminum foil.  Be sure to date and label it.  You can freeze this for up to 3 months.  To reheat, defrost in refrigerator during the day.  Then, put half the dish into a baking dish and bake at 325 F for about 30 minutes, or until hot.
The second way to freeze the meal is to bake it in a disposable aluminum pan and freeze it directly in that dish (after it has cooked, cooled, and you've wrapped it).  Defrost and reheat the same way as the first method.