Latin Veggie Bowl

This is a homemade version of my very favorite meal at La Duni in Dallas. They also serve fried yucca and plantains on top (you can too, although the following recipe doesn't include it).   The flavors are really fresh and delicious.  Easy to make and extremely healthy and filling.  My kids loved it too!

Latin Veggie Bowl

From BrunchTime Baker

Cilantro Marinade

• 1 cup cilantro, lightly chopped
• 1 tablespoon fresh squeezed lime juice (or juice of half a lime)
• ¼ cup olive oil
• 3 cloves of garlic
• 1 jalapeno lightly chopped (for un-spicy remove the seed)
• 1 teaspoon kosher salt
• ½ teaspoon fine pepper

1. Combine all the ingredients in a food processor for less than one minute or until the texture is nice and chunky. Be sure the garlic is fully processed. If you don't have a food processor you can make the marinade by dicing the cilantro, jalapenos and garlic very lightly and then mix the ingredients in a bowl with a fork. 
2. For a less spicy version, remove the inside of the jalapeno and wash it under cold water and be sure not to get any of it in your eyes. Store the marinade in the fridge for up to one week.

Vegetable Mix

Asparagus, diced and ends snapped

Broccoli, cut into small pieces

1-2 cans of black beans, drained

Cooked brown or jasmine rice

Halved cherry tomatoes, for topping only

Mix marinade into veggies and beans.  In large saute pan, pour about 1 Tbs. olive oil and heat.  Saute veggies in oil until tender, about 5 minutes.  Serve over cooked brown or jasmine rice and sprinkle chopped cherry tomatoes on top.

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Slow Cooker Teriyaki Chicken

Photo courtesy of gimmesomeoven.com

I love my crock pot.  Especially in the winter time.  I also love teriyaki chicken so when I saw this recipe I was enticed.  It was really, really good!  You do have to do one extra step in the end (thicken the sauce) before you can eat but overall very easy and very yummy!

Slow Cooker Teriyaki Chicken

Recipe from gimmesomeoven.com

PREP: 10 MINS COOK: 4 HOURS 10 MINS TOTAL: 4 HOURS 20 MINS

INGREDIENTS:

2 lbs boneless, skinless chicken breasts
2 cloves garlic, minced
1/2 cup chopped white onion
1/2 cup honey
1/2 cup soy sauce (use low-sodium if desired)
1/4 cup rice wine vinegar
1 Tbsp. chopped fresh ginger
1/8 tsp. freshly ground black pepper
1/4 cup cold water
3 Tbsp. cornstarch
(optional toppings: sliced scallions and toasted sesame seeds)

DIRECTIONS:

Add the chicken breasts to the bottom of your slow cooker in a single layer.

In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.

Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.

Serve topped with scallions (green onions) and toasted sesame seeds if desired.

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Italian Crock Pot Chicken

Mom made this at Emily's house while I was visiting in Albuquerque to see the triplets! It was delicious! I came home and wanted to make it but its nowhere to be found on the blog. It's in our cookbook so I thought I would post it. Jennefer submitted the recipe but doesn't know how to post on the blog so I'll do it for her!


Italian Chicken
8 oz cream cheese
1 can cream of chicken soup
1 can mushrooms (optional)
4 chicken breast
Italian dressing packet

Cook chicken and dressing packet with 1/4c. of water for 3 hours on high in crock pot (chicken can still be frozen). Mix cream of chicken soup, mushrooms, and cream cheese and blend into crock pot. Cook for one more hour. Serve over rice or noodles.

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Crockpot Chicken Fajitas

Crockpot Chicken Fajitas

1 yellow onion, sliced
3 sweet peppers, sliced
1 ½ pounds boneless chicken breast or thighs
1/4 to ½ cup chicken broth, depending on preference
½ teaspoon salt
2 tablespoons cumin
1 ½ tablespoons chili powder
Squirt of lime juice
Tortillas
Fajita fixings

Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice quirt of lime juice over the top. Cover and cook on low for 8 hours (or on High for 4-6 hours). When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.

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Cheesy Chicken and Rice Bake

by HowSweetEats 

4.19 Mitt(s)21 Rating(s)

Prep Time 15 Minutes

Cook Time 30 Minutes

Difficulty Easy

Servings 

This is an easy recipe and most ingredients are on hand! And for someone that doesn't do leftovers this one was good the next day! 

A quick, easy and healthy casserole to throw together when you’re pressed for time!

Preparation Instructions

Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes! It can also easily be made ahead of time and reheated.

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 4 cups Cooked Brown Rice
• ¾ cups Frozen Corn
• 15 ounces, fluid Can Black Beans, Drained And Rinsed
• 1 cup Plain Greek Yogurt (or Sour Cream)
• 4 ounces, fluid Can Green Chilis
• ½ cups Salsa
• 1 cup Low-fat Cheddar Cheese, Plus More For Topping
• 2 Tablespoons Fresh Cilantro For Garnish

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Pita Pizza

picture from google images

I got this idea from the some of the girls at the pool this summer. It is really simple and very quick to put together. You can specialize these pizza's for the individuals in your family. It is a great lunch idea too.

Pita Pizza

Pita (white or whole wheat)
pizza sauce
mozzarella cheese
pizza toppings

Heat oven to 400 degrees. Take pita out of package and layer with pizza sauce, cheese and pizza toppings. Bake for 10-12 minutes.

Topping ideas: For my two year old I made plain cheese, for my husband cheese and peperoni and for me I made a veggie (tomatoes, onions, & zucchini).

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