Mexican Cauliflower Rice

I've seen many friends post recipes for cauliflower rice and viewed a lot of recipes online before deciding to finally try it for myself.  I put together this Mexican cauliflower rice from several recipes, and it was delicious.  I used a blender, but I think it would work better to rice the cauliflower in a food processor.

Mexican Cauliflower Rice
Makes 4 servings

Ingredients:

1 large cauliflower
2 teaspoons olive oil or coconut oil
1 small white onion, chopped
2 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 cup tomato paste
1/4 cup chopped fresh cilantro
1 large tomato, chopped

Instructions:

1. Chop the cauliflower into florets.  In small batches, pulse a few florets at a time in a blender or food processor. The pieces should be the size and shape of rice.
2. Heat the oil in a skillet over medium-high heat.
3. Add the cauliflower to the pan.  Add the spices to the pan and stir to combine.  Cook 2-3 minutes.
4. Add the tomato paste, cilantro, and tomato and stir to combine.  Cook another 2-3 minutes.
5. Adjust the seasonings to taste.  Sprinkle more cilantro for serving.

Crockpot Chicken Tacos

I love using my crockpot and recently got a new one, so I decided to test it out with this yummy recipe for chicken taco meat.  This recipe makes a lot, and freezes and reheats well.

Crockpot Chicken Tacos

Ingredients:

1 1/2 pounds chicken breasts
3 tablespoons taco seasoning (I used the 21 Day Fix southwestern seasoning, see below)
3/4 cup diced onion
1 14.5 ounce can diced fire roasted tomatoes
1 4.5 ounce can chopped green chilies
1/2 cup fresh cilantro, chopped
Corn tortillas
Toppings - cheese, tomatoes, lettuce, avocado, etc.

Instructions:

1. Place chicken breasts in the bottom of the crockpot.  Sprinkle taco seasoning evenly over the chicken.
2. Top with diced onion and then pour tomatoes over the top.
3. Top with the undrained green chilies.
4. Cover and cook on low for 6 to 8 hours.
5. Remove lid from crockpot and shred the chicken with two forks.
6. Add cilantro and mix to combine.
7. Warm tortillas in the microwave.  Add chicken and top with your choice of toppings.

21 Day Fix Southwestern Seasoning

1 tablespoon chili powder
2 teaspoon ground cumin
1 teaspoon coriander
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1 teaspoon sea salt

Chicken Tortilla Soup

This recipe is one of my very favorites!  I've been making it for years, and it's adapted from a recipe I found on the Tasty Kitchen website.  Please excuse the terrible picture that doesn't do the deliciousness of this soup justice.

Chicken Tortilla Soup

Makes 4 servings

Ingredients:

1 tsp olive oil
1 cup chopped onion
1 tsp dried cilantro
1 tsp minced garlic
14 1/2 ounce can petite diced tomatoes
3/4 tablespoons ground cumin
1/2 tablespoons chili powder
1/4 teaspoons cayenne pepper
2 whole bay leaves
4 cups chicken broth
1 cup chopped baby carrots
1 pound cooked chicken, shredded or cut into bite sized pieces
1 cup shredded monterrey jack or pepper jack cheese
6 tortilla chips

Instructions:

1. In a large stock pot, heat the oil over high heat.  Add onions, cilantro, and garlic, and saute 3 minutes.
2. Stir in tomatoes and spices, and then bring to a boil.
3. Add the broth, carrots, and chicken.  Return to a boil, then reduce heat to medium and cook another 10-12 minutes.
4. Stir in the cheese.  Crush the tortilla chips and add them.
5. Remove the bay leaves before serving.

Optional: top with more cheese, fresh cilantro, fresh avocado, or more tortilla chips

NOTE: If you are doing the 21 Day Fix, your portions are (without extra toppings): 1 Teaspoon, 1/4 Green, 1 Red, 1 Blue, 1/4 Yellow

Skinny Chicken Parmesan

I was so excited to receive the Skinnytaste cookbook for Christmas, and this is the first recipe I've made from it.  I adapted it a bit from her recipe.  Check out the Skinnytaste blog if you've never come across it before.

Skinny Chicken Parmesan

Makes three servings

Ingredients:

Cooking spray or mist
3 thin-sliced chicken breasts (6 ounces each or less)
3/4 teaspoon kosher salt
1/2 cup whole wheat bread crumbs, homemade or store-bought
3 tablespoons grated Parmesan cheese
1 tablespoon olive oil
2 cups marinara, homemade or low-sugar store bought
3 ounces part-skim mozzarella cheese

Instructions:

1. Preheat the oven to 450 degrees. Lightly spray a large baking sheet with oil.
2. In a shallow bowl combine the bread crumbs and Parmesan.
3. In a small bowl, pour the olive oil.
4. Brush each piece of chicken with olive oil on both sides, dredge the chicken in the bread crumb mixture, and put the chicken on the prepared baking sheet.
5. Lightly spray oil on top of the chicken.
6. Bake until golden on the bottom, about 20 minutes.  Turn the chicken over and bake until the center is cooked through and the bottom is golden, 5 to 6 minutes.
7. While the chicken is cooking, cook the marinara sauce over medium heat in a large skillet until heated through.
8. Place the baked chicken in the skillet and top each piece with mozzarella cheese.  Cover the pan and cook until the cheese melts, 3 to 4 minutes

NOTE: If you're doing the 21 Day Fix, your portion is: 1 Red, 1/3 Yellow, 1/2 Blue, 1/2 Purple

Easy Chicken Stir-Fry

This is a great dish to make when you have leftover chicken or are just looking for something quick to make for dinner on a weeknight.

Easy Chicken Stir-Fry
Makes one serving

Ingredients:

3/4 cup cooked chicken
1/2 cup cooked brown rice
1 1/4 cup veggies (carrots, broccoli, peppers, onions)
1 tsp coconut oil
Splash low-sodium soy sauce

Instructions:

1.  Heat the coconut oil in a pan on medium heat.
2.  Add the chicken, rice, veggies, and soy sauce and cook until heated through.

Note: If you're doing the 21 Day Fix, your portion is: 1 red, 1 yellow, 1 green, and 1 teaspoon

Roasted Whole Okra

I recently took a girls' trip to Austin, and we had a great meal at The Backspace, a wonderful pizza place.  We managed to make it in time for their great happy hour, and we selected several of their antipasti to try.  I chose their roasted okra, and it was amazing.  I loved it so much I decided to recreate it at home.

Whole Roasted Okra
Make 4 servings

Ingredients:

1 pound fresh or frozen whole okra
Handful grape tomatoes, cut in half
Olive oil
Salt and pepper to taste
Pecorino cheese

Instructions:

1. Preheat oven to 400 degrees.
2. Spread okra and tomatoes on a baking sheet and drizzle with olive oil.  Toss with hands and spread evenly again on baking sheet.
3. Sprinkle salt and pepper to taste.
4. Roast for 15-20 minutes (if using fresh okra) or 30 minutes (if using frozen okra)
5. Remove from oven and immediately top with Pecorino cheese.

Pasta Fagioli

I love soup, and this healthy, filling option is a version of Olive Garden's Pasta Fagioli soup.  It's based on a recipe I found at Simple Nourished Living that I adapted to make on the stove instead of in a slow cooker.  I serve it with a little grated Parmesan cheese on top and a spinach salad.

Pasta Fagioli
Makes 8 servings
Freezes well in a freezer bag laid flat.  Defrost one day in fridge and reheat in stock pot.

Ingredients:

1 pound extra lean ground beef
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 can (14-15 ounces) diced tomatoes with juice
1 can (14-15 ounces) red kidney beans, rinsed and drained
1 can (14-15 ounces) white cannellini beans, rinsed and drained
4 cups beef broth
1 jar (24-26 ounces) low sugar marinara sauce (or make your own)
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup dry small whole wheat pasta, such as fusili, small shells, or ditalini, cooked separately according to the package directions
Grated Parmesan, optional for serving

Instructions:

1.  Brown the ground beef in a large stock pot over medium heat.
2.  Add the onion, carrot, and celery and saute for 10 minutes, until vegetables are tender.
3.  Add remaining ingredients, except pasta, and simmer for 1 hour, stirring often.
4.  At 50 minutes into simmer time, cook the pasta according to package directions, until al dente.  Drain the pasta and add to the pot of soup.
5.  Simmer for 5-10 minutes and serve.

Note: If you're doing the 21 Day Fix, your portions per serving are: 1/2 red, 1/2 yellow, 1/4 green, 1/4 purple, and 1/2 blue (if cheese is added)

Welcome!

Hello!  I'm Alissa, and I'm a recovering cupcake addict.  I have recently begun a health and fitness journey, and I will be sharing recipes, health and fitness information, and other things I'm passionate about.  I hope you enjoy!