Chipotle Chicken Bowls

I've made this two weeks in a row because it's so good and EASY.  If you don't mind eating leftovers, this will last you for a few dinners and lunches. I think this is  agreat meal to make Sunday night when you have some time to let the chicken cook, and then serve it for dinner the next evening. This is the type of dish that only tastes better the longer it has been marinating together (i.e. excuse to not cook for a couple of nights and keep eating the same thing...). The most difficult part of trying to stay healthy for me is keeping up with it when work/life gets hectic. I've found that if I plan ahead (whhhhat grocery shop?!) it's easy to stay on track.



Ingredients:
Serves 6
- 1 to 1.5 lbs chicken breasts
- 2 jars Frontera Grill Chipotle Salsa
- 1 can black beans
- 2 bell peppers
- 1 cup corn (frozen)
- 1 poblano pepper
- 1 cup chopped yellow onion
- 1/4 cup chopped cilantro (plus 2 tbsp for quiona)
- 1/2 cup cooked quinoa
- 1 lime

Mariano's just started carrying "Simply Salsa" in the produce section and it's SO good. I am very picky with salsa, I rarely like any of the jarred brands. Simply Salsa is really fresh and has a nice kick (I've bough the hot, medium and mild - they were out of the medium one day so I mixed the hot and mild together).  I've brought this to a friend's house and served it at my own and both times everyone commented about how much they liked it.

Start by placing the chicken breasts in a large pot (covered) with one jar of the Frontera salsa on medium heat. If you have a crockpot, you can always use this recipe and use frozen chicken if you want to have it cook while you're at work or something (about 3-4 hours cook time).

While the chicken is cooking, coarsely chop all your veggies and herbs.

Also make the quinoa and add 2 tbsp cilantro and lime juice while the chicken is cooking.

After the chicken has been cooking for 1.5 hours, remove from the pot and place on a cutting board (leave salsa/sauce in the pot). "Pull" the chicken with a fork until it becomes shredded.

Add shredded chicken back to the pot. IF YOU ARE MAKING THIS MEAL IN ADVANCE, STOP HERE. Throw the chopped veggies in a large ziplock/storage container and quinoa in a separate container. Cover the pot the put the whole thing in the fridge until you are ready to reheat with the veggies and serve (remove from fridge so it's room temp and just continue with the recipe as follows, but about 1 hour before you are ready to eat). IF YOU ARE MAKING THIS DISH TONIGHT - add in the chopped veggies and the second jar of Frontera salsa, simmer for 30 minutes

Top quinoa with chipotle chicken and garnish with avocado, salsa, green yogurt and green onion - burrito bowl style.

You can also serve on top of chopped romaine lettuce - quinoa optional - to switch things up.

Nutritional Info
Serving Size: 1 cup of chipotle chicken (without quinoa) including avocado and greek yogurt
Calories: 363
Fat: 12.7g
Fiber: 8.4g
Carbs: 40.2g
Sodium: 569
Protein: 23.5

Quinoa: add 155 calories for 1/4 cup serving

- 1 avocado (garnish)
- 1/2 cup green onion (garnish)
- pico de gallo (garnish)

Southwest Sweet Potatoes

I'm excited to share this meal - it turned out much better than I expected. I love the sweet/spicy combo and it's low-cal/antioxidant rich. Win - win. 

Ingredients:
Serves 4
- 4 sweet potatoes
- 1 can black beans
- 1 cup diced green pepper
- 1 avocado 
- 3/4 cup diced yellow onion
- 1/2 cup diced cherry tomatoes
- 1/4 cup cilantro
- 1/4 cup chopped green onion
- 4 tbsp plain Greek yogurt
- 1 tbsp coconut oil 
- 1 tsp cayenne pepper 

Preheat oven to 425 degrees.  Potatoes will bake for 1 hour.

While oven is preheating, rinse/scrub potatoes and cover in foil. The moisture from the rinse will help steam the potatoes and keep them from drying out while baking.

While the potatoes are baking, rinse the black beans and chop the green pepper, onion, tomatoes and cilantro. It will only take about 15 minutes to make the southwest mixture, so you may want to wait until the potatoes have been in the oven for 35-45 minutes so that it's all ready around the same time.

Heat saucepan and add in coconut oil. Once melted, add onions, green pepper and cayenne pepper - cook for 3 minutes.

Add beans, tomatoes and cilantro and cook until heated throughout (about 10 minutes).

Remove potatoes from oven/foil and slice lengthwise. Try not to cut through the bottom; works a little better if you can create more of a pocket. Fill each one with the southwest mixture.

Garnish with avocado, green onion and cilantro.

Add a dollop of Greek yogurt - I like how the cool and tart yogurt balances out the warm and spicy sweet potato.

Nutritional Info:
Serving Size: 1 Southwest Sweet Potato (including Greek yogurt)
Calories: 427
Fat: 11.7 g
Fiber: 15.7 g
Carbs: 67.4 g
Sodium: 98.6 g
Protein: 17.6 g

Turkey Quinoa Stuffed Peppers

As you've noticed - I love to eat. This love affairs tends to catch up with you...especially after a holiday binge. I'm trying to reverse some of the damage I've done recently - and diet is a four letter word to me.  I love to go out to restaurants and cook, how can I diet?! The only way I know how to make a lasting change is to create meals that are fun to cook and eat, while still being healthy.  I hope to post recipes that are good enough to pass as "normal" (no-diet) meals. Each dish will (hopefully) be filling, fresh, high-protein and low calorie. I'm also trying to cut out cheese (the horror), but you can always add it in to the recipes you see. Everything is always better with cheese.

I love these stuffed peppers because they are truly filling and only 265 calories (what?!).  Packed with veggies and protein, this dish is a great substitute if you're craving a hearty dish like lasagna.

Ingredients:
Makes 4 servings
- 1/2 lb ground turkey
- 1/2 cup cooked quinoa
- 4 bell peppers
- 1 yellow squash
- 1/2 yellow onion
- 6 cloves garlic
- 2 tbsp fresh chopped parsley 
- 2 cans crushed tomato
- 1/2 tsp crushed red pepper
- 1/4 tsp Italian seasoning
- 1 tbsp coconut oil (or olive oil)
- fresh ground pepper (to taste)
optional - cheese (mozzarella, Parmesan). 

Preheat oven 400 degrees. While oven is preheating, cook quinoa according to package directions.

Chop onion and garlic. Heat sauce pan on medium heat and add oil. Add chili flakes and Italian seasoning.

Add ground turkey to the pan and sprinkle some pepper. Stir and let cook while you prep the other ingredients.

Slice bell peppers and remove seeds (you will put the turkey and quinoa mixture in these later)

Chop squash and parsley, add to cooked quinoa.

Combine cooked turkey mixture with the quinoa. Add 1/2 cup of tomato sauce and mix together until evenly coated.  Fill the baking dish with 1/2 cup tomato sauce and 1 cup water (may need more if you are using a larger dish).  This liquid is important to help the peppers cook and not dry out in the oven.

Place peppers in the dish and fill with turkey quinoa mixture.

Top stuffed peppers with 1/2 cup tomato sauce. Cover with foil and cook for 45 minutes. If you decide to add cheese on top, remove foil and cook for another 10 minutes until cheese browns.

Mmmmm peppers are ready.

Top with chopped parsley and enjoy.

See - packed full of goodness!

Calories - 265
Fat - 9.5 g
Fiber - 5.3 g
Carbs - 29.6 g
Sodium - 247g
Protein - 15.2 g

Review: Perennial Virant

Perennial was the perfect cozy winter date night spot to complement the holiday spirit I've been embracing all winter long. We started the night at the Lincoln Park Zoo Lights - my first experience - and it definitely set the tone for the evening. We made reservations at Perennial since it's walkable from the zoo (no wusses here) and also because I love their brunches but have yet to try dinner there.

My brunches at Perennial were before Chef Virant came on board and I was excited to taste dishes from the acclaimed chef. The menu states “Honoring the seasons, the local land, and its farmers, Chef Paul Virant brings you the craft of creating and cooking with pickles, preserves, and Aigre-Doux”.  Apparently Aigre-Doux is French for sour-sweet, a combination we noticed was carried throughout most of our dishes. I really loved the atmosphere but was underwhelmed by some of our choices (nothing was bad at all, I just expected to be more impressed). I will go back again, probably to test out Chef Virant's brunch menu.

My first time at Zoo Lights - definitely does a good job of getting you in the holiday mood and brings backs the childhood excitement of Christmas (which I was totally feeling this year). There's hot coca, holiday music and the indoor animal exhibits are open.

While it's a good time, I wouldn't recommend centering your whole night around it. It's more of a 15 - 30 minute experience. It was perfect to walk through the zoo before dinner.

Warm atmosphere with low lights, candles and tasteful garland. Just what you want on a cold Chicago night.

Starting to warm up with some Prosecco and "Your Favorite Flannel" - which is not only the PERFECT winter cocktail name, it's also very delicious. Being a bourbon drink, I didn't expect it to come out in a champagne flute and was pleasantly surprised by the mild yet interesting taste (pictured on left).

My dinner photos turned out horribly due to the low lighting - and I was too embarrassed to be that person with the obnoxious flash going off (I'm already that weirdo taking pics of her food).  The meal began with a fresh slice of homemade bread and butter with sea salt. Truly one of the simple pleasures in life. I've come to appreciate restaurants that limit my bread intake since I don't have any self control. 

To start we ordered the Crispy Sauerkraut Pierogies with turkey confit, creamed leeks, fermented plum jam and turkey jus and the Gnocchi with crispy smoked ham, house sauerkraut, creme fraiche and cheese. We enjoyed both and they were very light, considering how heavy those types of dishes can be.

Trying to branch out from my usual entree order (where's the beef?!) I went with the Crispy Skin Baby Barramundi with marcona almond puree, grape aigre-doux, anisette butter, caramelized fennel, braised carrots, and barley. I loved the puree but the fish was...meh. It wasn't bad, it was just a really thin, small cut and left me yearning for my usually steak order.

We ordered both of the sides offered that night - the warm Brussels Sprout Salad and the Roasted Squash Gratin with brandied figs, ricotta, and thyme. The squash may have been my favorite of all the dishes.

For dessert we ordered the cookie plate - and we lucked out with the best selection. The night's assortment was a big brownie, cinnamon shortbread blondie, chocolate chip cookie and spritz butter cookies - they were all perfect. Seems fitting for our Christmas inspired night.