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”

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”

Mexican Baked Tilapia from Chowhound

Easy Crunchy Cucumber Salad

1 stalk celery
3-4 mini english cucumbers or pickling cucumbers
1/2 tsp garlic salt
fresh ground pepper to taste
1 Tbsp olive oil (or to taste)
1 tsp red wine vinegar (or to taste)
(Or 2 tsp white wine vinegar)

1. Peel the cucumbers leaving a few thin strips of green on them for color. Trim off the ends. Slice thinly.
2. Wash and thinly slice the celery.
3. Add all ingredients to a zip lock bag and shake. Let sit for 20-30 minutes while you make the rest of your dinner. Either in the frig or on the counter.

Right before serving, pour the salad into a nice bowl and top with a few sprigs of cilantro or parsley (optional).

Enjoy!

(Sorry, forgot to take a picture, will add it next time I make this!)

Mexican Baked Tilapia from Chowhound

Curried Turkey and Potatoes

Curried Turkey and PotatoesThis fantastic low-fat dish is easy to make and is a definite crowd-pleaser. My husband could not get enough of it.  We loved it so much we were glad we didn’t have company that night and could save the leftovers for ourselves!

Ingredients:

  • 2 Tbsp vegetable oil
  • 1 pound leftover cooked turkey, chopped in to small pieces
  • 1/2 large sweet onion
  • 2 stalks of celery
  • 1/3 red pepper
  • 1/3 green pepper
  • 1 jalapeno pepper (optional)
  • 3 cloves of garlic
  • 2 large Yukon Gold potatoes
  • 2/3 cup water
  • 1 Tbsp curry powder or garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 4 Roma or other plum tomatoes
  • 1 cup fresh or frozen peas
  • 1/2 cup chopped cilantro

Directions:

1 Chop the onion, celery, peppers, and saute in vegetable oil over medium-high heat in a large pot. Stir and sauté for 4-5 minutes, or until the onion begins to color a bit.  In the meantime, peel and chop the garlic and set aside.  Scrub the potatoes and cut them into 1/2 to 1 inch pieces.

2 Add the garlic, stir and sauté for a minute or so.

3 Stir in the spices, water, and the potatoes, and cover the pot with a tight lid. Turn the heat down to medium-low and simmer for 20 minutes.  The potatoes should be tender.

4 Add the chopped turkey, diced tomatoes and peas. Mix well and cover the pot. Cook 2-3 minutes.

5 Stir in the chopped cilantro and remove from heat.

Serve immediately with a simple cucumber salad or leafy green salad.

Note: The version in the photo has shrimp in it as well as the turkey.  I added it because I didn’t have quite a pound of turkey but I think I would have preferred it with just turkey.

Pork Carnitas

EZ Slow Cooker Pork Carnitas

Pork Carnitas

The original version of this recipe received 733 reviews with an average 4.5 star rating on allrecipes.com.

My version of these yummy slow cooker carnitas is spicier and has a stronger Indian flavor.  You will also need to start it one day ahead but I promise you it is worth it!  You can either start it the night before and eat it the following night, or start it in the morning and eat it the following day.  Either way it needs to sit in the frig for 8-10 hours before cooking.

Here we go!

2 – 2 lb pork tip roasts (Costco, $2/lb)
2 C beef broth (either pre-made or bouillon is fine)

Seasoning mix:
2 t garlic powder
2 t cumin
1 t oregano
1 t ground coriander
1 t chili powder
1 t pepper flakes
1 t salt
1/2 t ground cinnamon

  1. Mix the seasonings in a small bowl. Set aside.
  2. Set the crock from your 5-quart slow cooker next to your workspace, with the lid off.
  3. Remove all packaging from pork roasts, rinse and pat dry with paper towels.
  4. Holding 1 roast in your hand, slowly sprinkle half the seasonings onto the pork, a little at a time, while rubbing them into the meat.  It’s easiest to use both hands to rub the pork. When done your pork should be evenly covered all the way around with seasonings.
  5. Put the roast in the crock and do the same with the other one.  They should be nicely nestled next to each other in the crock.
  6. Cover the crock and put it in the frig for 8-10 hours (I do it overnight).
  7. 8-10 hours later, pull the crock out of the frig and put it in the cooker base.  At this point I generally wait an hour to bring it up to room temp, but you don’t have to if you don’t have time.
  8. Cook on low for 8 hours.  Check it and if it’s not falling apart, cook for an additional hour or more until it is.
  9. Let cool slightly, then pull it apart and serve it on whole grain rolls with the beef juice for dipping.

Some embellishments for the sandwiches might include sweet onions, barbecue sauce, pickles, cole slaw, olives, chutney, and the like.  Please no ketchup or mayo (unless your kids insist :-)).

Note:  You could make this in the morning, put it in the frig all day and then let it cook all night.  The next morning just stick the crock in the frig until you’re ready to eat, pull the pork apart, and heat it all up in the microwave.

For a gluten-free version, serve with corn tortillas or gluten-free bread.

Makes 10 servings at 225 calories each.  With the roll it’s 400.

Mexican Baked Tilapia from Chowhound

Smoothie Power Mix

Add 1/2 Cup of this power mix into your smoothie for an extra boost of nutrition and energy.

This recipe makes 8 servings, which is enough for 4 of my smoothies. Most of the smoothie recipes on this site make 2 servings, so if you only make 1 smoothie serving at a time this will be enough for 8.

1/2 C organic instant oats
4 scoops of protein powder (about 1/2 C total)
1/4 C chia seeds
4 servings of Super protein

Store in air-tight container, shake well before each use.