My friend, Meghan, raved about this recipe for Farmer’s Market Skillet: http://pinterest.com/pin/91901648617177047/. She wrote “I can’t remember the last time I enjoyed veggies this much AND I’m not a quinoa fan… but LOVED this”. As someone who sometimes needs to force herself to eat veggies as a good example to my toddler, I was intrigued.
I picked up all my ingredients at Trader Joe’s and got started with preparations. The recipe called for a 25 minute prep of the quinoa, but I just followed the directions on the box. So it only took about 10 minutes. The rest was easy peasy. I used season salt on the zucchini to quicken the process and,since I hate onions, I used dried onions.
I have to agree with Meghan on this one. This recipe was delicious. My husband and toddler both gobbled it up. And, as a matter of fact, so did I.
1-3/4 cups chicken broth
1 cup quinoa, rinsed and drained
1 Tablespoon extra virgin olive oil
2 cloves garlic, minced
1 small zucchini, quartered and sliced (or half a large one)
2 ears sweet corn, kernels cut off the cob (about 1 1/2 cups)
2 green onions
salt & pepper
1 vine-ripened tomato, chopped
1/2 cup feta
2 Tablespoons chopped basil
For the Honey Lemon Vinaigrette:
1 Tablespoon lemon zest
2 Tablespoons lemon juice
1 1/2 Tablespoons honey
1 garlic clove, microplaned or finely minced
1/2 teaspoon salt
1/4 teaspoon pepper
- Bring chicken broth to a boil in a saucepan. Add rinsed quinoa and place a lid on top, turn the heat down to medium-low, then cook until the broth is absorbed and quinoa is tender, about 25 minutes. Fluff the cooked quinoa with a fork and let cool slightly.
- Meanwhile, combine all ingredients for the Honey Lemon Vinaigrette in a jar or bowl, then shake or whisk to combine and set aside.
- Heat oil in a large skillet over medium-high heat. Add garlic and saute until golden brown, about 30 seconds. Add zucchini, sweet corn, and green onions, season with salt and pepper, then saute until barely tender, about 4 minutes. Add cooked quinoa and half the Honey Lemon Vinaigrette, then stir and cook for 1 more minute.*
- Add remaining vinaigrette, tomatoes, feta cheese, and basil to the skillet. Stir well, taste, and add more salt and pepper if necessary. Let cool 10 minutes before serving.
If you’ve been reading my blog, you know I love a good Mexican Dish. So I decided to give Cheesy Chicken, black bean and Rice Casserole a try http://pinterest.com/pin/91901648616783497/. The meal was tasty, but it was even better wrapped up in a tortilla! Instant burrito. Add a little sour cream and you’ve got a great meal.
Cheesy Chicken, black bean and Rice Casserole
- 2 whole Boneless, Skinless Chicken Breasts
- 4 cups Cooked Brown Rice
- ¾ cups Frozen Corn
- 15 ounces, fluid Can Black Beans, Drained And Rinsed
- 1 cup Plain Greek Yogurt (or Sour Cream)
- 4 ounces, fluid Can Green Chilis
- ½ cups Salsa
- 1 cup Low-fat Cheddar Cheese, Plus More For Topping
- 2 Tablespoons Fresh Cilantro For Garnish
Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.
To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes! It can also easily be made ahead of time and reheated.
I have become quite the fan of Mexican Food since moving out to LA. As long as it is not too spicy, I am all about it! I had my first tamale, ever, in 2009 and became a fan. So when I saw this pin for Chicken Tamale Pie, I was sold http://pinterest.com/pin/91901648616709347/. This recipe is super easy and extremely tasty.
First I baked the chicken and shredded it. Then I (Gasp!) made a couple changes to the recipe below. I’m feeling a little bolder in the kitchen, these days. First, I omitted the red pepper flakes. Second, I used a green enchiladas sauce instead of red, it’s just a preference. Lastly, I used a Mexican Cheese blend and omitted the Cotija cheese topping.
The final result was a delicious casserole that tasted just like a plate of tamales. My hubby even said this was one of his favorite dishes yet! This will definitely become a regular in our household!
He took the photo above for facebook and it hit me, I should be photographing these meals. So I’ll try to post photos from now on.
Chicken Tamale Pie
Author: Pinch of Yum, adapted from Cooking Light
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
- 1/3 cup fat free milk
- 1/4 cup egg substitute
- 1 1/2 tablespoon taco seasoning, divided
- 1/4 teaspoon ground red pepper
- 1 (14 3/4 ounce) can cream-style corn
- 1 (8.5 ounce) box corn muffin mix (such as Jiffy)
- 1 (4 ounce) can chopped green chiles, drained
- 1 (10 ounce) can red enchilada sauce – I recommend going with an authentic Mexican brand
- 2 cups shredded cooked chicken breast
- 3/4 cup shredded white cheese
- cilantro and crumbled Cotija cheese for topping
- Preheat oven to 400°.
- Combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.
- Bake at 400° for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.