Uncategorized, Weeknight Dinners

Chipotle Chicken Bowls

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The end of the school year is quickly approaching and I feel like my organizational skills are in a downward spiral. Food menu planning is sporadic at best, our calendars are jammed full of activities, get-togethers, parties, volunteer activities, the list goes on. All fun stuff, just a lot all at once.

This week my body has been mad at me for having so much going on – and I could tell. I’ve had a dull headache for two days that turned into a full blown migraine late last night that kept me awake until 3am.  I haven’t been eating right, I’ve been working out too hard, too fast, and not re-fueling enough with the RIGHT FOOD.

There are no short cuts in life.

Today I took 6 hours to do nothing. Not a single thing. I couldn’t. If you’ve ever had a migraine you know how debilitating they are. Light sensitivity, nausea and throbbing neck and head kept me down for the count. Luckily, I have a very loving son with wonderful bedside manner helping me, and offering me little snacks and snuggles all day long. He is wonderful.

So this week, to get back on track, I made this amazing little meal that’s a total Chipotle knock-off. I found it from another blogger, Damn Delicious, and tweaked a bit to fit my family. Hope you love it too – we had 4 clean plates, and I’m pretty proud of that!

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Ingredients

  • 1 cup rice
  • 1 tablespoon olive oil + 1 tbsp for sauce
  • 1 pound boneless/skinless organic chicken, cubed small
  • 1/2 onion, diced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15.25-ounces) can whole kernel corn, drained
  • 1/2 cup pico de gallo or 1/2 cup grape tomatoes
  • 4 scallions to garnish each plate
  • Black olives (kids love em)

Chipotle Cream Sauce (for the grown-ups, it has a kick!)

  • 1/2 cup plain nonfat Greek yogurt
  • 1 Chipotle pepper in adobo sauce, minced
  • 1 clove garlic, minced
  • 1 tablespoon freshly squeezed lime juice

Directions

  1. To make the chipotle cream sauce, blend together Greek yogurt, chipotle pepper, garlic powder, salt and pepper, drizzle of olive oil, and lime juice; set aside. (I used my nutribullet or smoothie blender to get a nice puree)
  2. In a non-stick sauce pan, make the rice according to the directions on the package. I like jasmine rice, so I needed to account for the 15 minutes it takes to simmer.
  3. Heat olive oil in a large pan with high sides. Add chicken cubes and chili powder, garlic powder, cumin, oregano, onion powder and paprika; season with salt and pepper, to taste.
  4. Cook until chicken has browned, about 5 minutes. If starting to stick, add a 1/4 cup chicken stock or vegetable stock.
  5. Divide rice into plates and top with seasoned chicken, beans, corn and tomatoes. Drizzle with chipotle cream sauce, if desired.

Yield: 5

Uncategorized, Weeknight Dinners

Weeknight Chicken Wraps

My Instagram has this weeks menu posted if you need some weeknight meal inspiration! Quick and easy stuff! The Chicken Wraps are a new favorite – we recently had them at a St.Patrick’s Day party and they were a (surprise to me!) huge hit with the kids, too.

I’m so grateful for these two mamma friends in my life – the three of us have been friends since our girls were born 6 years ago. They know our nut allergies so well, and always do such a wonderful job of talking about food and labels in advance of our get-togethers. Sometimes, it is almost like they are reading my mind about this stuff, then beep beep boop bop, I get a text message with menu items and ingredient labels. I absolutely love it, and it’s so nice for all the kids to be included at meal time and it’s never a “thing” – we just all have a great time and there are no worries. I’m so grateful for these get-togethers because they are not full of stress and anxiety around meal times, it’s easy, and lovely and good. Just a little shout out to my ladies on this one, THANK YOU, Jill and Christen, for being amazing, caring, loving and inclusive. It truly means the world.

The recipe is easy and very weeknight friendly. But first, have you seen this weeks episode of Big Little Lies?! My new favorite show. It’s SO good – I can’t get enough of this show! Ok, focus focus focus. Here it is….

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Chicken Wraps

Ingredients:

  • 3 cups broccoli slaw
  • ½ carrot, shredded
  • ¼ cup light mayonnaise
  • 1 tablespoons vinegar
  • 1 tablespoons olive oil
  • 1 tablespoons sugar, or to taste
  • ½  teaspoon pepper, or to taste
  • 18 ounces meat from a rotisserie chicken
  • 6 whole wheat tortillas
  • Spinach

Directions

1. Mix broccoli slaw and carrots together in large bowl.
2. Whisk together the mayonnaise, vinegar, olive oil, sugar and pepper in a separate medium bowl.
3. Pour this mixture over the broccoli slaw and carrots and toss to coat thoroughly.
4. Refrigerate until you are ready to make your flatbread fold.
5. Add ½ cup of the broccoli slaw mixture to center of the flatbread when ready.
6. Top with 3 ounces of rotisserie chicken and finish by adding baby spinach leaves.

You can also serve with your choice of salad dressing!

Yum yum! Yield is 6. Have a great week!