Mexican Baked Tilapia from Chowhound

Black Bean Salsa Stuffed Sweet Potatoes

Serves: 4 hungry people
Hands-on time: 10-20 min
Total time: 20 min to 1 hr (depending on how you cook the potatoes)

Naturally vegan and gluten free, you won’t miss the meat in these protein-packed Black Bean Salsa Stuffed Sweet Potatoes bursting with southwest flavors.

Ingredients

Continue reading “Black Bean Salsa Stuffed Sweet Potatoes”

Mexican Baked Tilapia from Chowhound

Dirty Quinoa

Serves: 3-4 people
Hands-on time: 15-20 min
Total time: 30 min

This recipe for “dirty” quinoa is adapted from the dirty rice I used to make all the time when I was single and cooking was a low priority.  I also used to chop up hotdogs and throw them in to make a meal, but um I don’t do that anymore. Now it’s just clean, whole, unprocessed food for me.  I sure wish they made a natural hotdog flavor I could add to a dish to get my hotdog fix.  Anyway, enough about hot dogs, let’s make some dirty quinoa!

Ingredients

Continue reading “Dirty Quinoa”

Fresh Pear with Cinnamon

Fresh Pears With Cinnamon

Dessert! Who doesn’t crave something sweet after a meal? If you said “me” you’re lying (or deluded). Even if you truly don’t crave sweets, you’re missing out on one of the best things life has to offer.

The best, healthiest dessert is a simple pile of whole fruit, whatever’s in season.  In the middle of the winter, pears are perfect because they are still widely available and didn’t have to fly from Peru to North America (very bad for the environment).

  1. Cut a ripe pear into eight wedges
  2. Cut out the seeds and stem.
  3. Sprinkle with cinnamon, then sprinkle with some more cinnamon.
  4. Eat.

The. Best. Ever.

Photo of pear with cinnamon

Mexican Baked Tilapia from Chowhound

Classic Rice and Beans

Use the beans recipe here, but make the below adjustments.

http://www.geniuskitchen.com/recipe/classic-black-beans-and-rice-46221

Adjustments:

  1. Don’t use sazon, it has MSG in it, just add some adobo seasoning instead, or a mix of garlic powder, paprika and salt.
  2. Double the recipe
  3. This will taste way better if you use beans you’ve cooked from dried and stored in your freezer using this recipe.  Home cooked beans are always better than canned.
  4. Serve over long grain brown rice, not white rice.
Mexican Baked Tilapia from Chowhound

Super Easy Baked Chicken Breasts

Serves: 4-8 people
Hands-on time: 5 min
Total time: 30 min

This recipe for baked chicken breasts is truly super easy.  Baked (or roasted) chicken breasts can easily dry out and taste tough, but this recipe gives consistently moist, delicious results.

Ingredients

2 to 2-1/2 lbs chicken breasts
1 Tbsp Olive oil
1-1/2 Tbsp Adobo or other seasoning blend Continue reading “Super Easy Baked Chicken Breasts”

Mexican Baked Tilapia from Chowhound

Farro con Pollo

Serves: 4 people
Hands-on time: 40 min
Total time: 40 min

This recipe was adapted from a Bobby Flay Fit recipe called “Quinoa con Pollo with Peas and Green Olives.”  It took me a ridiculously long time to make (ok, I admit it, it was 2 hours, ugh) but was absolutely delicious.  It was worth spending the time figuring out how to get it down to a 40-minute recipe.  If you have the chicken already pre-made from a previous night’s meal you can shave another 10 minutes off of the hands-on time.

Given that it’s winter, I opted for the meatier toothiness of farro instead of the more delicately textured quinoa. That turned out to be a great adaptation because the meal is very flavorful and the farro holds its own better than I think the quinoa would have. Continue reading “Farro con Pollo”