My journey to eating clean, moving more and feeling great.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Sunday, August 14, 2011
Monday, August 1, 2011
Clean Eating BBQ Burritos
Chicken Ingredients
4 large chicken breasts
1/2 of the seasoning recipe below
Zest of 2 limes
Juice of 2 limes
Seasoning Mix1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. ground cumin
1 tbsp. chili powder
Burrito Fixings
Refried beans (I get the fat-free ones at Trader Joe’s)
BBQ red bell pepper (or any veggies you want)
Tomatoes, chopped
Low fat cheese (optional)
Fresh cilantro
Whole grain tortillas
Directions
Step 1 – Combine all the Seasoning Mix in a small bowl. Mix well.
Step 2 – Zest and juice the limes.
Step 3 – Cover the chicken, first in lime juice and zest, and then with the spices. Be sure to turn them and cover both sides. You can marinate them for about 20 minutes if you like, but it’s not necessary.
Step 4 – Place the chicken on the BBQ and grill until the internal temperature reaches 165-170 degrees F.
Step 5 – If you are BBQing any veggies, put those on the grill as well.
Step 6 – You can warm your tortillas on the BBQ if you like, but I find they get too hard to wrap as a burrito. So I wrap mine in some damp paper towels and microwave for 1-2 minutes. This gets them warm and pliable.
Step 7 – Assemble your burritos and serve.
Eat and Enjoy!
Nutritional Content not available for this recipe due to unspecified ingredient and amounts.
Taquitos
Clean Eating Taquitos
(Makes 48 taquitos)
Ingredients
3-1/2 lbs. boneless, skinless chicken breasts
4 tbsp. garlic powder
4 tbsp. onion powder
1 cup clean salsa (use mild if kids will be eating these!)
2 tbsp. olive oil
2 tbsp. nutritional yeast (Not the same as yeast for baking bread)
4 packs (12 count) small, clean, corn tortillas
Directions
Step 1 – Bake the chicken breasts in the oven at 350 with half of the onion and garlic powder sprinkled on them.
Step 2 – Cut off any unwanted parts and put the cooled chicken breasts into a food processor.
Step 3 – Add the rest of the garlic and onion powders, salsa, olive oil, and nutritional yeast. Blend until you have a well blended, “crumbly dough” looking mixture.
Step 4 – Warm the tortillas in the microwave, wrapping them in a wet paper towel. Get them nice and “pliable” so they don’t rip while you are rolling them. They will be hot, so don’t burn yourself!
Step 5 – Put about 1 tbsp. of meat on a tortilla, and roll up like you are rolling a carpet.
Step 6 – Place the taquitos in an oiled baking pan and spray the tops with olive oil using an oil mister/sprayer. This will give you the browned crunchiness that everyone loves in a taquito.
Step 7 – Bake at 400 degrees F. until they are golden brown. (About 20 minutes, but the time can vary from oven to oven. So keep an eye on them)
Step 8 – Cool and serve with salsa for dipping!
Note: These freeze well. To eat after freezing, defrost overnight in the fridge and then warm in the oven. You can microwave them, but they get soggy.
Eat and Enjoy!
Nutritional Content
1 serving = 1 taquito
Calories: 164
Total Fat: 7 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 14 mg
Sodium: 192 mg
Carbohydrates: 19 gm
Dietary fiber: 7 gm
Sugars: 3 gm
Protein: 7 gm
Estimated Glycemic Load: 22
NOTE: Nutritional Information on this recipe is definitely an estimate. I had to guess on a lot of things and the food choices at NutritionData.com did not exactly match what I used here.
(Makes 48 taquitos)
Ingredients
3-1/2 lbs. boneless, skinless chicken breasts
4 tbsp. garlic powder
4 tbsp. onion powder
1 cup clean salsa (use mild if kids will be eating these!)
2 tbsp. olive oil
2 tbsp. nutritional yeast (Not the same as yeast for baking bread)
4 packs (12 count) small, clean, corn tortillas
Directions
Step 1 – Bake the chicken breasts in the oven at 350 with half of the onion and garlic powder sprinkled on them.
Step 2 – Cut off any unwanted parts and put the cooled chicken breasts into a food processor.
Step 3 – Add the rest of the garlic and onion powders, salsa, olive oil, and nutritional yeast. Blend until you have a well blended, “crumbly dough” looking mixture.
Step 4 – Warm the tortillas in the microwave, wrapping them in a wet paper towel. Get them nice and “pliable” so they don’t rip while you are rolling them. They will be hot, so don’t burn yourself!
Step 5 – Put about 1 tbsp. of meat on a tortilla, and roll up like you are rolling a carpet.
Step 6 – Place the taquitos in an oiled baking pan and spray the tops with olive oil using an oil mister/sprayer. This will give you the browned crunchiness that everyone loves in a taquito.
Step 7 – Bake at 400 degrees F. until they are golden brown. (About 20 minutes, but the time can vary from oven to oven. So keep an eye on them)
Step 8 – Cool and serve with salsa for dipping!
Note: These freeze well. To eat after freezing, defrost overnight in the fridge and then warm in the oven. You can microwave them, but they get soggy.
Eat and Enjoy!
Nutritional Content
1 serving = 1 taquito
Calories: 164
Total Fat: 7 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 14 mg
Sodium: 192 mg
Carbohydrates: 19 gm
Dietary fiber: 7 gm
Sugars: 3 gm
Protein: 7 gm
Estimated Glycemic Load: 22
NOTE: Nutritional Information on this recipe is definitely an estimate. I had to guess on a lot of things and the food choices at NutritionData.com did not exactly match what I used here.
Southwest Black Bean Dip
Clean Eating Southwest Black Bean Dip
Ingredients
2 cups dry, black beans cooked in 6 cups water
1 (8 oz.) jar clean salsa
3 tbsp. cumin
3 tbsp. garlic powder
3 tbsp. onion powder
2 tbsp. chili powder
1 lb organic frozen corn
Salt to taste
2 cups dry, black beans cooked in 6 cups water
1 (8 oz.) jar clean salsa
3 tbsp. cumin
3 tbsp. garlic powder
3 tbsp. onion powder
2 tbsp. chili powder
1 lb organic frozen corn
Salt to taste
Directions
Step 1 – Combine all ingredients in a crock pot.
Step 2 – Cook on high for approximately 6 hours, or until the beans are cooked through.
Eat and Enjoy!
Nutritional Content
1 serving = Entire recipe (This makes a lot – at least 8 cups – and in all honesty, I forgot to measure exactly how much this makes. So I’m giving you the info for the entire recipe instead.)
1 serving = Entire recipe (This makes a lot – at least 8 cups – and in all honesty, I forgot to measure exactly how much this makes. So I’m giving you the info for the entire recipe instead.)
Calories: 1713
Total Fat: 9 gm
Saturated Fats: 2 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 1063 mg
Carbohydrates: 334 gm
Dietary fiber: 107 gm
Sugars: 23 gm
Protein: 96 gm
Estimated Glycemic Load: 123
Total Fat: 9 gm
Saturated Fats: 2 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 1063 mg
Carbohydrates: 334 gm
Dietary fiber: 107 gm
Sugars: 23 gm
Protein: 96 gm
Estimated Glycemic Load: 123
Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.
Fiesta Quinoa * Barbie Bootcamp
Ingredients:
- 2 c vegetable broth
- 1 c quinua
- 1 red pepper
- 1 yellow pepper
- 1 orange pepper
- Cayenne pepper
- 1/2 onion
Rinse quinua. Pour into saucepan with broth. Cook according to quinua packaging. While it is cooking, saute onion and peppers for 3-5 minutes. Add veggies and cayenne pepper to quinua when you lower the heat to simmer.
Original: http://barbiebootcamp.blogspot.com/2011/07/fiesta-quinua.html
Wednesday, July 6, 2011
Pilaf Sidekicks
Kashi 7 Grain Pilaf Sidekicks
Ready to eat after a quick cooking on the stovetop or merely a minute in the microwave, Kashi Seven Whole Grain Pilaf sides offer a day’s worth of whole grains, real vegetables, herbs and spices, plus seven grams of fiber and eight grams of protein in just one cooked cup.
Ready to eat after a quick cooking on the stovetop or merely a minute in the microwave, Kashi Seven Whole Grain Pilaf sides offer a day’s worth of whole grains, real vegetables, herbs and spices, plus seven grams of fiber and eight grams of protein in just one cooked cup. $2.50, kashi.com
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