Sunday, July 2, 2017

Mexican Sweet Potato and Black Bean Skillet

Chile Lime Street Tacos with Pineapple Salsa

Chili Lime Chicken Tacos:
  • 4 Tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp chipotle chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tsp brown sugar
  • ¼ tsp cayenne pepper
  • zest of 1 lime
  • juice of 2 limes
  • 2 lbs boneless, skinless chicken breasts
  • 10 (6-inch) corn tortillas
Grilled Pineapple Salsa:
  • ½ ripe pineapple, trimmed, cored and sliced
  • 1 red bell pepper, seeded and quartered
  • ½ red onion, peeled and cut in half
  • 1 jalapeno, whole
  • ½ cup fresh cilantro, finely chopped
  • ¼ tsp ground ginger
  • ¼ tsp ground cumin
  • ¼ tsp salt and black pepper to taste
Avocado Crema:
  • ½ avocado
  • ¼ cup nonfat plain Greek yogurt
  • 1 Tbsp light mayonnaise
  • 1 Tbsp lime juice
  • ¼ tsp salt
  • ¼ tsp ground cumin
  • ¼ tsp garlic powder
INSTRUCTIONS
  1. To make the chicken, combine the olive oil and next 12 ingredients (through lime juice) in a ziplock bag; massage bag to mix well and add chicken. Turn to coat and refrigerate for 4 hours, or overnight. Allow chicken to sit at room temperature for 15-30 minutes before cooking.
  2. To make the salsa, preheat grill to 400 degrees F and grill pineapple, bell pepper, onion, and jalapeno until charred, about 4-5 minutes per side. Remove from grill and allow to cool slightly. Dice the grilled ingredients and combine in a medium bowl with the cilantro, ginger, cumin, salt, and pepper; toss well and refrigerate until ready to serve.
  3. To cook the chicken, grill for 6-8 minutes per side or cook in a nonstick skillet over medium heat for 10-12 minutes, turning once, or until cooked through. Remove chicken to a cutting board; allow to rest for 5 minutes before slicing.
  4. Meanwhile, combine the avocado crema ingredients in a mini food processor or blender and pulse until nearly smooth; set aside.
  5. To assemble, layer ~3.5 ounces of chicken in each tortilla and top with salsa and avocado crema. Serve immediately.

Tuesday, April 28, 2015

Roasted Chicken and Sweet Potatoes

I made this for dinner tonight and totally loved it!  I thought it was very flavorful and moist and I love that it was healthy.  It made the house smell heavenly while it cooked too - that is always a bonus. :)  Definitely making this again.  Recipe serves 8.


Ingredients:
8 chicken thighs - skinned
4 TBSP. Dijon mustard
4 teaspoons dried thyme
6 TBSP. olive oil, divided
1 1/2 tsp. salt, divided
1 1/2 tsp. pepper, divided
4 large sweet potatoes, peeled and cut into 1 inch pieces
1 large red onion, cut into 1 inch wedges

Directions:
Mix the mustard, thyme and 2 TBSP. of olive oil and 1/2 tsp. salt and 1/2 tsp. pepper in a bowl.  Evenly coat each thigh with the mustard mixture.  In a ziploc bag, mix remaining 4 TBSP. olive oil, 1 tsp. salt and 1 tsp. pepper.  Place sweet potato and red onion chunks in bag and shake to coat.  Line bottom of pan with potatoes and onions and place chicken thighs on top.  Bake at 450 for 40 minutes or until chicken and potatoes are done.

Almond Lemon Crusted Fish

I am in a healthy eating mode, and am trying out new recipes this week.  I made this last night and thought it was great.  I would have loved a rich lemon butter sauce over the top of it, but I think that would have taken away from the overall goal of being healthy. :)

Ingredients:
2 lemons
1 cup slivered almonds - coarsely chopped
2 TBSP. fresh dill or 1 tsp. dried
2 TBSP. olive oil
2 tsp. kosher salt
Pepper, to taste
5 pieces Tilapia or Halibut
8 tsp. Dijon mustard
4 cloves garlic
1 lb. spinach

Directions:  Combine lemon zest, almonds, dill, 2 TBSP. olive oil, 1 tsp. salt and pepper in a small bowl. Coat a baking sheet with cooking spray.  Wash and pat dry fish and then place fish on baking sheet.  Spread 1 tsp. dijon mustard on each piece of fish (thin coat).  Press the almond mixture on top of each fish.  Bake the fish at 400 until white and flaky.

In a saute pan, take remaining olive oil, spinach, garlic, lemon juice, salt and pepper and sauté until spinach is wilted.  Place spinach on plate and place crusted fish on top.  I served with roasted butternut squash and brown rice, but if you aren't worried about being as healthy, this would taste yummy with garlic mashed potatoes and roasted asparagus.

Egg Frittata

I made this, this morning for breakfast and really liked it.  Next time I will try adding something to give it a little more spice, but it's a great healthy start to the day.


Ingredients:
1/4 chopped onion
1/4 chopped red pepper
1/4 - 1/2 tsp. salt (I used 1/2 tsp. salt and thought it was perfect, but my husband thought it was a tad too salty, so if you are sensitive, start with 1/4 - apparently I must not be. :))
1/4 - 1/2 tsp. pepper
3-4 large egg whites
1 full egg
1 cup chopped fresh spinach
1/2 cup parmesan cheese

Directions:
Saute onion, pepper and spinach in a little olive oil.  Add salt and pepper.  In a bowl, whip eggs (I added in about 1 TBSP. unsweetened almond milk to make it not as thick).  Pour over sautéed vegetables.  Cover and let cook on low heat until eggs are done.  Sprinkle with parmesan cheese.  Serve.  Yum.