Spanish Rice

Adapted from here.

Ingredients:

1 Tbsp. oil
1 c. chopped onion
2 carrots, chopped
2 cloves garlic, minced
3/4 c. uncooked white rice
2 c. water or chicken broth
1 c. salsa
1 tsp. vegeta
1/2 tsp. black pepper
1 c. fresh cilantro

Directions:

1. Heat the oil on medium-high in a medium saucepan.

2. Add onions and carrots. Saute 4 minutes.

3. Add rice and garlic. Saute 5 minutes or until the rice is a light golden brown color. Make sure to keep stirring to prevent it from burning.

4. Add salsa and water. Bring to a boil. Cover and reduce to simmer for 20 minutes.

Shrimp Fajitas

We love this recipe so much that we actually made it two nights in a row.

I adapted this recipe from Finecooking.com.

Ingredients:

For the shrimp:
1 lb. cooked shrimp
1 Tbsp. oil (I used canola)
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. chili powder
1 tsp. light brown sugar
1/4 tsp. oregano

For the veggies:
1 Tbsp. oil
1 yellow onion
1 green bell pepper
5 roma tomatoes (mine were pretty small)
2 cloves garlic, minced
1/2 c. cilantro
1 lime, juice of
2 tsp. vegeta
1 tsp. black pepper
1 tsp. kosher salt
1/4 tsp. cumin
1/4 tsp. chili powder

tortillas
cheese-optional
sour cream-optional


Directions:

For the shrimp:

1. Place the shrimp in a medium bowl. Make sure it's completely cleaned and patted dry. Add in oil. Mix well.
2. Add in the rest of the spices and the brown sugar. Mix well and make sure all of the shrimp is coated evenly.
3. Cover with plastic wrap and refrigerate for up to 4 hours.

4. When the veggies are almost done preheat the oven to broil. Place the shrimp on a baking sheet and broil 3-4 minutes on each side. Be careful to watch the shrimp the entire time.

For the veggies:

1. Heat a large deep skillet on medium. Add the 1 Tbsp. of oil.
2. Slice the onions, green pepper, and tomatoes into thin slices. Add to the hot pan and stir well. Add the seasonings. Saute for 10 minutes, stirring often. Lower the heat if necessary.
3. Add garlic and saute an additional 5 minutes. Mix in cilantro. Saute 2 minutes.

To assemble:

1. Heat the tortillas in the microwave between paper towels. About 30 seconds.
2. Pile each tortilla with veggies and shrimp. Add any additional toppings such as salsa, cheese, and sour cream.

Enjoy!

Light Chicken Enchiladas

This has been our go-to dish for months now... Because it's delicious!!

You can see the nutritional breakdown on the bottom of this post...that way you can easily take into account the tortillas you're using. 

I know it seems like there are a lot of steps and a lot of ingredients to the recipe...but there's not. 

The trick is to cook the sauce and the filling ingredients at the same time... Many of the ingredients are the same. For example when you chop your onion, 1/4 of the onion goes for the sauce and the rest for the filling. 

Feel free to also add more or less of the chipotle peppers depending on your love of spice. They add a really yummy smokiness to the enchiladas. 

Hope you guys love the recipe as much as we do!

Serves 2

Ingredients

Chicken

8 oz. chicken breast

1/2 tsp. vegeta

1/4 tsp. black pepper

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. oregano

1/4 tsp. chili powder

Filling

cooking spray

3/4 c. yellow onion, chopped

1 garlic clove, minced

3/4 c. crushed tomatoes, in puree

1 tsp. vegeta

1/4 tsp. oregano

1/4 tsp. black pepper

2 Chipotle peppers in adobo sauce, minced

1 c. cilantro

Sauce

cooking spray

1/4 c. yellow onion, chopped

1 garlic clove, minced

1 c. crushed tomatoes in puree

1 Chipotle pepper in adobo sauce, minced

1/2 c. water

1 tsp. vegeta

1/4 tsp. black pepper

6 small tortillas

1 c. fat free shredded cheese

Directions:

Preheat oven to 400 degrees. 

Chicken

~Season chicken on both sides with all of the seasonings. Grill on high heat until cooked through. About 6 minutes per side. Let the chicken rest for 10 minutes. Shred or dice into cubes. 

Sauce

~Heat a medium saucepan on medium-high. Spray with cooking spray. Saute onion and garlic for 4 minutes. Add the rest of the ingredients and simmer for 10 minutes.

Filling

~Heat a large skillet on medium-high heat. Spray with cooking spray. Saute onion and garlic for 4 minutes. 

~Add the rest of the ingredients except cilantro and simmer for 10 minutes. Add chicken and cilantro. 

~Stir in 1/4 c. of the sauce mixture. 

To assemble

~Line a 9x13 pan with aluminum foil. Spray with cooking spray.

~Spread 1/4 c. of sauce on the bottom. 

~Fill each tortilla with about 1/4 c. of filling. Roll right and place in the pan seam side down.

~Top with the rest of the sauce.

~Cover with cheese

~Cover with aluminum foil. Bake for 20 minutes. 

~Remove foil. Broil on high for 3-5 minutes or until the cheese is golden brown and bubbly.

Ingredients	Calories	Carbs	Fat	Protein	Sugar	Fiber
Vegetable - Yellow Onion, 1 cup chopped (105g)	90	22	0	2	10	2
Garlic, 2 Cloves (I.E. 6 g) - Raw, 2 tsp (6g)	8	1	0	0	0	0
Hyvee - Crushed Tomatoes In Puree 15oz, 1 container (1 4/5 cups ea.)	140	28	0	7	14	7
Vegeta - All Purpose Seasoning , 2.5 tsp. (1 g)	0	0	0	0	0	0
Spices - Pepper, black, 0.75 tsp	4	1	0	0	0	0
Spices - Oregano, dried, 0.5 tsp, ground	3	1	0	0	0	0
La Costena - Chipotle Peppers In Adobo Sauce, 3 chiles	25	6	0	0	2	4
Raw - Cilantro, 1 cup	4	0	0	0	0	0
Chicken - Breast, meat only, cooked, roasted, 1 cup, chopped or diced	231	0	5	43	0	0
Kraft - Natural Shredded Fat Free Cheddar Cheese, 1/2 Cup (28g)	90	4	0	18	0	0
Kraft - Mozzarella Cheese - Fat Free Shredded , 56 g (0.25 cup=28g)	90	4	0	18	0	0
Water - Tap, 4 oz	0	0	0	0	0	0
Spices - Garlic powder, 0.25 tsp	2	1	0	0	0	0
Spices - Onion powder, 0.25 tsp	2	0	0	0	0	0
Sauers - Hot Chili Powder, 1/4 tsp	5	0	0	0	0	0
La Tortilla Factory - Smart & Delicious Tortillas High Fiber Low Carb-Green Onion Whole Wheat, 6 tortilla	300	60	12	30	0	36
Add Ingredient

Total:	994	128	17	118	26	49
Per Serving:	497	64	9	59	13	25