Chicken Burrito Bowls (Copycat Chipotle)

I'm making this for the second time tonight, its that good! And may I add healthy! It's another Pinterest find! Enjoy!

Chicken Burrito Bowls

babycenter blog

1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon kosher salt
Dash of cayenne pepper
Pinch of garlic powder
1 lb chicken breast, cut into bite-sized pieces
Olive oil
1 red onion, chopped
1 red bell pepper, chopped
1 cup frozen corn, thawed, or fresh corn cut off the cob
1 15 ounce can black beans, rinsed and drained
2 cups cooked brown rice
Avocado, cilantro, and lime juice for garnish (optional)

In a small bowl combine chili powder, cumin, salt, cayenne pepper, and garlic powder. Sprinkle evenly over chicken pieces.

Heat a drizzle of olive oil in a large nonstick skillet over medium high heat. Add the chicken and cook through. Remove the from the pan and set aside.

If necessary, add another drizzle of olive oil to the pan and add the onion, pepper, and corn. Cook over medium high heat, stirring occasionally, until crisp tender, about 7 minutes. Add the black beans and heat through.

Layer rice, bean mixture, and chicken in a bowl and top with avocado, cilantro, and lime juice if desired.

Honey Caramel Sauce

I tried this at a baby shower and fell in love! Its so delicious and easy!

HONEY CARAMEL SAUCE
1/2 c honey
1 stick butter
3/4 c brown sugar
1 can sweetened condensed milk

Directions: Combine first three ingredients on medium high. Bring to a rolling boil. Boil for two min. then add sweetened condensed milk and mix well. Store in airtight container in fridge. Reheat in microwave when ready to eat.
*tip: this made enough for four smaller mason jars so I jarred them and am taking them to the sisters I visit teach with apples and I dipped pretzels in chocolate! YUMMYYYY!!!!*

Fresh Peach Crisp

 Pic courtesy of Our Best Bite

I'm seeing a lot of sweatshirts on Instagram which means Fall is here in some parts of the country, but not here in Texas! I'll take another month of heat for a nice, temperate Winter, though. I was feeling Fall-ish the other day, though, and decided to make a fresh peach crisp because we invited some friends over for dessert. It was seriously SOOOO delicious. Everyone loved and it and it was gobbled right up in a hurry. I served mine up with a scoop of Blue Bell Vanilla Bean ice cream. There is a great tutorial on how to get the skins off of peaches on Our Best Bites. If you're going to make this, definitely take a look at it to save time and energy. Mmmmm!

Fresh Peach Crisp
Topping by Our Best Bites, Filling by ATK

Filling Ingredients
3 1/2 lbs ripe but firm peaches (6-8), peeled, pitted, and sliced into 3/4″ wedges.
1/3 cup granulated sugar
1 1/4 teaspoons cornstarch
1 tablespoon fresh lemon juice
Pinch salt
pinch of cinnamon
pinch of ground nutmeg
Crumb Topping
1 1/2 cups old fashioned oats
1/2 cup brown sugar
1/4 cup flour
6 tablespoons cold butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat oven to 350.
Instructions
For peach filling, gently combine peaches and sugar in a large bowl and let stand for 30 minutes, tossing occasionally. Drain peaches in a colander set over a large bowl, reserving the peach juices. Whisk 1/4 cup of the drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl.  (You can discard the rest of the excess peach juice or toss it in a smoothie!) Toss juice mixture with peaches and transfer to an 8 or 9 inch square pan that’s been sprayed with cooking spray.  Any size pan that’s close to that is fine, it doesn’t need to be exact.  As long as it all fits, it’s good :)
For topping, combine oats, brown sugar, flour, nutmeg, and cinnamon and either grate the cold butter with a large-hole cheese grater, or cut it into small cubes and use your fingers to crumble the mixture together.  Sprinkle topping evenly over pan.
Bake for about 30 minutes.  The topping should look golden brown and crisp, and I always watch for little bubbles of peach liquid to start popping though the outside corners.  Let cool to luke warm before serving.  Spoon over ice cream.

Simple Sesame Noodles

 Pic courtesy of Pioneer Woman

This is one of those meals that I threw together kind of last minute and I wasn't expecting much, but it was seriously SO good! It got rave reviews from the whole fam!

Simple Sesame Noodles
from Pioneer Woman

Ingredients

• 12 ounces, fluid Thin Noodles, Cooked And Drained
• 1/4 cup Soy Sauce
• 2 Tablespoons Sugar
• 4 cloves Garlic, Minced
• 2 Tablespoons Rice Vinegar
• 3 Tablespoons Pure Sesame Oil
• 1/2 teaspoon Hot Chili Oil
• 4 Tablespoons Canola Oil
• 4 whole Green Onions, Sliced Thin

Preparation Instructions

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Serve in a bowl with chopsticks. Yummy!

Italian Chicken Hoagies with Roasted Red Pepper Sauce

 Pic courtesy Our Best Bites

My mouth is watering just remembering how good these were! I bought fresh basil to put on them but by the time I made them my basil had all pretty much wilted, so I only had a few bites with basil on them and they were still so scrumptious.



Italian Chicken Hoagies with Roasted Red Pepper Sauce
from Our Best Bites

Ingredients
7-ounce jar of roasted red peppers, drained and patted dry (about 3/4 C)
1 clove garlic, chopped
1/2 cup mayo
1/2 teaspoon fresh lemon juice
kosher salt and black pepper
1 large french baguette (about 24″ long) or 4 large hoagie buns
2 cups cooked shredded or (or a few chicken breasts grilled and sliced)
1 cup shredded mozzarella cheese, or several slices
a handful of fresh basil leaves
Instructions
Place roasted red peppers, garlic, mayo, and lemon juice (if you don’t have a lemon, sub red or white wine vinegar, or just leave it out!)  in a food processor.  Add a pinch of salt and a few cracks of fresh ground pepper.  Process until smooth and then store in the fridge until ready to use.  You can make the sauce ahead of time.
Slice bread in half to open it up.  Lightly brush with olive oil or butter and place under a broiler until golden brown and toasted.  Remove from oven and spread red pepper sauce on the bottom half of the bread.  Layer chicken on top of it and top with cheese.  Place back in the broiler just until cheese is melted.  Top with basil leaves.  Spread red pepper sauce on other side of bread and put sandwich together.  Slice in to 4 large hoagies, or 8 smaller sandwiches.

Peanut Butter and Chocolate Granola Bars

 Pic courtesy Sisters Cafe

I love when I can make something at home that I used to buy at the store. I know exactly what's going in to it and it tastes SO much better! These are no exception. Next time, I'll double them b/c they were gone so fast!

Peanut Butter and Chocolate Granola Bars
from The Sisters Cafe 

2 1/2 cups oats (*can use gluten free oats)

1/2 cup rice krispy cereal (*can use gluten free rice krispy cereal)

1/4 cup coconut

1/2 cup mini chocolate chips

1/2 cup brown sugar

1/2 tsp salt

1/4 cup butter

1/4 cup peanut butter

1/8 cup honey

2 TB corn syrup (optional- I didn't use this)

1/2 tsp vanilla

Put butter , peanut butter, honey and corn syrup (if using) in a small saucepan over low heat until liquid.  Add remaining ingredients to a bowl.  Pour liquid from saucepan over the dry stuff and mix together until combined. Press into a square 8×8 pan.

Bake at 350 for 20 minutes–I did almost 30 minutes but I did double the recipe.  Cool for 10 minutes and score into bars.

Let it set completely and then cut into bars. Enjoy!

Easy Vegetable Lasagna

I threw this together tonight, so the measurements are not exact and may need adjusting, but this is so delicious and easy, especially if you use pre-made spaghetti sauce.   You can adapt to your family's tastes.  My kids won't come anywhere within 10 miles of a mushroom, and most of the veggie lasagna recipes I came across called for mushrooms, so instead I used zucchini.  You can add roasted red peppers (I think I'll try that next time!), squash, broccoli, peppers, anything that sounds good and is already in your fridge.  Just remember when sautéing the veggies, cook the hard veggies, such as carrots, longer and add the softer veggies, such as spinach or squash last.  I didn't miss the meat at all, and my kids even came back for seconds (though, I'll admit, I found a few pieces of zucchini pushed to the side on their plates).

Easy Vegetable Lasagna

9-10 lasagna noodles, cooked

Large Jar (3-4 cups) of spaghetti sauce (I used Kirkland's marinara)

3 cups Ricotta cheese

1 egg, lightly beaten

3-4 cups shredded Mozzarella cheese, divided

1-2 tsp. dried basil

1-2 tsp. dried oregano

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup grated parmesan cheese

2 Tbs Olive Oil

1 cup chopped onions

1 tsp minced garlic

1 cup chopped carrots

2-3 cups chopped fresh spinach

1 zucchini, sliced and quartered

Preheat oven to 350.  

Heat olive oil in a frying pan over medium low heat.  Add carrots and other hard veggies, and cook for 3-4 minutes.  Add onions and garlic and sauté for a couple of minutes.  Then add zucchini and spinach.  Cook until veggies are softened, then add spaghetti sauce and heat through.

In a bowl, combine ricotta, 1-2 cups of mozzarella, parmesan cheese, basil, oregano, salt, pepper, and egg.  Stir until well mixed.  

In a 9x13 glass dish, layer three times: noodles, cheese mixture, veggie sauce.  Top with remaining mozzarella cheese and cover with aluminum foil.  Bake for 30 minutes then let sit for 5-10 minutes.

Grilled Lime Coconut Chicken with Coconut Rice

This was dee-licious. Seriously one of the best meals I've had in a while. And the flavors were just so original and different. Definitely a guest-worthy meal:).

Grilled Lime Coconut Chicken with Coconut Rice
from Mel's Kitchen Cafe 

Ingredients

Chicken and Marinade/Sauce:
• 3 tablespoons oil
• Zest and juice of 1 lime
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground coriander
• 2 tablespoons low-sodium soy sauce
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 2 teaspoons curry powder
• 1/2 cup canned coconut milk, light or regular
• pinch cayenne pepper
• 2 pounds boneless, skinless chicken breasts (see note above)
• 1/4 cup chopped fresh cilantro
• Fresh limes, cut into wedges
Coconut Rice:
• 1 cup jasmine rice
• 1 cup canned coconut milk, light or regular
• 1 cup water
• 1/2 teaspoon salt
• 
  

Directions

1. In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
2. For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.
3. Preheat a charcoal or gas grill (see note above if not grilling) to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
4. Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with lime wedges and additional sauce.

Grilled Honey Mustard Chicken

 Pic courtesy of Six Sisters Stuff

We had this for dinner a couple nights ago and it was a real winner. I love grilling b/c it can be done pretty last minute and this was a little different twist on BBQ chicken.


Grilled Honey Mustard Chicken Recipe
from Six Sisters Stuff
Serves 4

 Ingredients:
1/2 cup of any whole grain mustard (I just used regular old French's mustard)
1/2 cup of honey
Juice of 1/2 a lemon
1 garlic clove, smashed and minced
 1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
4 boneless, skinless chicken breasts

Preparation: Whisk all ingredients in a small bowl. Reserve 4 tablespoons of sauce and then pour the remaining honey mustard mixture over the chicken, toss and cover with plastic wrap and let it sit for about 30-45 minutes at room temperature. Preheat the grill on medium-medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done. Pour the reserved honey-mustard sauce over chicken and let rest under foil for about 5 minutes. Serve.