Skillet Spanish Rice
4 boneless, skinless chicken breasts
1/4 tsp salt and pepper
1 tbsp minced garlic
1 small onion, diced
1 bell pepper, diced
1 1/3 cups uncooked brown rice
1 qt jar canned tomatoes with liquid
2 tsp chile powder
2 tsp ground cumin
1/4 c fresh cilantro leaves
1/4 c crumbled queso fresco (yes you can get it at wal-mart:))
Cook brown rice according to package directions in vegetable or chicken broth. Rice can be slightly undercooked because it will continue to cook below. Set aside.
In large skillet, spray with oil and cook chicken, seasoning with s&p. Brown on both sides and cook through. Transfer chicken to plate and cover to keep warm.
Add garlic, onion, and pepper to skillet and saute until soft. Add rice, tomatoes with liquid, chile powder, cumin and stir to combine. Break up any large pieces of tomato. Bring to a boil then reduce to a simmer.
Place chicken o top of tomato-rice mixture. Cover and cook for 5 minutes. Turn off heat and let sit on stovetop, covered, for 5 minutes (if your rice is soft you can skip this.)
Add cilantro and crumbled cheese. Walah!
Mexican Lasagna
1 lb ground turkey
1 cup salsa
1 can black beans, drained and rinsed
1 cup frozen corn
Corn tortillas
Queso fresco (can also use shredded cheese)
Preheat oven to 350. Brown turkey, season with cumin and no salt seasoning. Add salsa, beans, and corn. Spray 9x13 pan with non stick spray. Layer corn tortillas on bottom of pan, spread 1/3 of meat mixture over tortillas, sprinkle cheese over, continue layering, ending with meat and cheese. Bake covered until heated through. Approximately 25 minutes. Uncover last 5 minutes of baking.
PB&J Muffins
1 3/4 c whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
2/3 c organic sugar
2/3 organic milk
2/3 natural peanut butter
Filling:
1/3 c 100% fruit preserves
1/3 c natural peanut butter
Preheat oven to 350. Mix muffin ingredients together, stir just till combined. Place small amount of batter in bottom of tin, place dab of PB & preserves on top and then top with muffin batter. Bake 15-20 min Neil golden brown. They are best slightly over cooked or a crispy cookie texture....MMMMM!
