Friday, July 16, 2010

roasted potatoes and carrots

This isn't so much a recipe... just an idea for a fabulous side. I am not kidding when I say I could eat these for every meal of the day. I am currently eating the leftovers for lunch as I type.


small red potatoes, chopped
carrots (i use whole), chopped
1 onion, chopped
olive oil
salt and pepper
your favorite herb(s)


Chop all veggies to make them bite-size. In a large bowl, toss with a little olive oil (It depends on how many veggies you are roasting, but to make enough for our family I used about 1/4 cup oil). Add spices... as much as you like! Rosemary, garlic, thyme... the possibilities are endless. Bake at 375 in a dish covered with foil, for at least an hour. The longer, the better. The veggies get soft and caramelized... OH so scrumptious. And healthy! :)

Thursday, May 20, 2010

crispy southwest chicken wraps

We are obsessed with these things. I rarely make things that I would consider restaurant-quality, but these totally are. Please try them!


1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a mexican blend)
6 burrito-sized flour tortillas
sour cream, guacamole, and salsa to garnish


Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Wednesday, April 7, 2010

slow cooker southwest chicken stacks

I'm not sure why these are called "stacks", but this dish is so delicious. It's basically just a yummy mixture to eat by itself, or on tortilla chips. It's unbelievably easy, which is great for busy schedules.

2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1 pound)
1 1/2 cups salsa

Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.

Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, cilantro, lime wedges, etc.

Thursday, February 25, 2010

crockpot chili

I love to make chili when it's cold outside. It's such a comfort food! I have seen so many recipes for chili, but I basically make up my own and it turns out great!


1 lb. ground beef or turkey (i use turkey and it's DELISH)
1 large can (~14 oz) crushed tomatoes
1 can diced tomatoes (with juice)
1 can kidney beans
1 package chili seasoning
1/2 large onion, diced
1/2 green bell pepper, diced
1 tsp garlic powder
1 tsp chili powder
salt and pepper


1. put all ingredients in crockpot and let simmer on low for about 6 hours.
2. top with sour cream, cheese, and fritos (a must-have for my hubby). Enjoy!