Crock Pot Burrito Bowls

Nothing better than a burrito bowl! This is a super easy recipe too, since the chicken, corn, and bean mixture is made right in the crock pot. That way you can come home from work, make some quick-cooking rice, and build this bowl in less than 15 minutes. It’s also great for packing for lunches during the week! Customize it with whatever toppings you love and enjoy a quick and filling Mexican meal.

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Crock Pot Burrito Bowls

Adapted from: Skinnytaste Fast and Slow

Ingredients:

  • 1 1/2 lbs chicken breasts
  • 1 tsp salt
  • 1 1/2 cups medium chunky salsa
  • 15 oz can black beans, rinsed and drained
  • 1 1/2 cups frozen corn
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp red pepper
  • 2 tbsp cilantro

Directions:

1.) Season the chicken with salt and add it to the crock pot. Top with the salsa, corn, black beans, garlic powder, cumin, and red pepper. Cook on low for 8 hours or high for 8 hours.

2.) Once cooked, shred the chicken and add the cilantro. Pile into bowls on top of brown rice and top with any desired toppings.

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Shrimp Parm Over Spaghetti Squash

It feels like forever since my last post – I’ve been busy busy! I have finals this week, so I am beyond ready for summer to begin. I also found my own apartment – yay! However, I move in this weekend, so I have been scrambling to find time to both study and pack; not easy. Therefore I have been relying on salads and freezer meals recently…a pat on the back to me for, at some point, making extra food and stashing it in the freezer! However, at the beginning of last week I made this yummy shrimp parm recipe. Another delicious and easy recipe from Gina at Skinnytaste! I decided to make spaghetti squash to go with it; however, she used zucchini noodles, or you could use your favorite pasta! I doubled the original recipe so I would have enough for the week. I also added pesto to a few of the leftovers and it was really good, so I may add that next time when I cook the sauce. My spaghetti squashes made a lot of cooked “spaghetti” so I made each serving of shrimp over 2 cups, which was very filling, but feel free to adjust that to your liking. Enjoy!

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Shrimp Parm Over Spaghetti Squash

Adapted from: Skinnytaste

Ingredients:

  • 1 lb jumbo raw shrimp (buying peeled/deveined will save you time! Sadly, I did not do this)
  • 10 cups spaghetti squash, baked (about 5.25 lbs raw)
  • 1 egg
  • 1/3 cup whole-wheat breadcrumbs
  • 2 tbsp grated parmesan cheese
  • 2 tbsp panko breadcrumbs
  • olive oil cooking spray
  • 1 28 oz can crushed tomatoes
  • Italian seasoning and salt, to taste
  • 5 tbsp shredded mozzarella cheese
  • 2.5 tbsp shredded parmesan cheese

Directions:

1.) Prepare spaghetti squash – see here for instructions!

2.) Preheat oven to 450 F. Spray a glass baking dish or cookie sheet with oil.

3.) In a small bowl, whisk the egg. In another bowl, mix the breadcrumbs, panko, and grated parmesan. Dry the shrimp, then dip each one in egg and  roll in breadcrumb mixture until fully coated. Place shrimp on baking dish and spray them with oil.

4.) Bake until golden brown, crispy, and cooked through, about 20 minutes, turning the shrimp over about halfway through.

5.) While shrimp are cooking, heat the crushed tomatoes in a small saucepan over medium heat until bubbly. Add Italian seasoning and salt, to taste. Once shrimp are done, serve over spaghetti squash and top with sauce, mozzarella, and shredded parmesan.

Nutrition Info (Per serving, from My Fitness Pal):

Calories 292
Fat 6 g (2 g saturated)
Fiber 8 g
Carbs 36 g
Sodium 741 mg
Protein 26 g

Skinny Chicken Enchiladas

So once again, we started off the week snowed in! We are running out of places to put it all, so I’m ready for it to stop any time now. I’m also getting tired of shoveling and my car sliding all over the place. Is it summer yet? At least it’s given me some time to whip up some new recipes!

Yet again I looked to The Skinnytaste Cookbook for inspiration, and once I saw these enchiladas I looked no further. Yummy Mexican food…but better for you…need I say more? These were delicious and the recipe made 8 enchiladas, so I froze half to enjoy another time – win win! I made a side of Mexican rice to go with them and it was the perfect meal.

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Skinny Chicken Enchiladas

Adapted From: The Skinnytaste Cookbook

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup tomato or marinara sauce
  • 1/3 cup reduced-sodium chicken broth
  • 10-12 oz chicken breast tenderloins, cooked and shredded
  • 1/4 cup plus 1 tbsp fresh cilantro, chopped
  • 1 tsp chili powder
  • 1 tbsp cumin
  • 1 tsp Italian seasoning
  • 3/4 tsp salt
  • Cooking spray
  • 8 whole-wheat tortillas
  • 1 1/2 cups enchilada sauce
  • 1 cup shredded reduced-fat Mexican cheese
  • Fat-free plain Greek yogurt, guacamole, or other toppings (optional)

Directions:

1.) Preheat oven to 400 F. Heat olive oil over low heat in a skillet or Dutch oven. Add the onion and garlic and cook until soft, stirring frequently.

2.) Add the tomato sauce, chicken broth, cooked chicken, 1/4 cup of cilantro, seasonings, and salt. Simmer for about 5 minutes and remove from heat.

3.) Spray a 13×9 glass baking dish with cooking spray. Put about 1/3 cup of chicken mixture into each tortilla, roll them up, and place seam side down in baking dish.

4.) Pour enchilada sauce over the enchiladas and sprinkle with the cheese. Cover the dish with foil and bake for about 25 minutes, or until cheese is melted. Serve enchiladas with a side of Mexican rice (recipe below) and top with Greek yogurt, guacamole, avocado, etc. and enjoy!

Nutrition Info (Per enchilada, without toppings, from My Fitness Pal):

Calories 302
Fat 12 g (2 g saturated)
Fiber 5 g
Carbs 31 g
Sodium 785 mg
Protein 20 g

Mexican Rice

Ingredients:

  • 2 cups brown rice, cooked
  • 1 cup frozen corn (I used roasted corn from Trader Joe’s)
  • 1 tsp cumin
  • 1 tbsp fresh cilantro, chopped

Directions:

1.) Mix all ingredients together in a bowl. Serve warm as a side for the enchiladas!

Nutrition Info (Per serving, from My Fitness Pal):

Calories 141
Fat 2 g (0 g saturated)
Fiber 3 g
Carbs 29 g
Sodium 0 mg
Protein 4 g

Whole Wheat Pasta with Sausage, Kale, and Red Pepper

I suppose I should start by saying, yes, I am alive…I haven’t posted in almost a month! Life has been crazy with work and school and all sorts of other things, so cooking new recipes has fallen on the backburner. I’ve been making lots of easy dishes that I’ve already posted on here, just because I haven’t had time to be adventurous. But this week I found time!

A few weeks ago I purchased the Skinnytaste Cookbook, which was written by Gina Homolka, the genius behind the Skinnytaste blog. I’ve always loved her recipes because she lightens up meals but still makes them taste amazing! She also makes a lot of Italian food lighter, which is a favorite of mine. You should definitely pick up her cookbook; everything looks mouth-wateringly good and there are appetizers, entrees, desserts, the whole 9 yards! I’ve been meaning to start making some of her recipes but hadn’t had time, so this week I found one that was quick and easy but looked delicious (and it was). Here it is!

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Whole Wheat Pasta with Sausage, Kale, and Red Pepper

Adapted from The Skinnytaste Cookbook by Gina Homolka

Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 medium red bell pepper, diced
  • 5 garlic cloves, minced
  • 20 oz (6 links) Italian turkey sausage, casings removed
  • 6 cups baby kale**
  • 13.25 oz (1 box) whole wheat pasta (I used rotini)
  • 1/4 cup grated parmesan cheese
  • salt, pepper, red pepper flakes (to taste)

Directions:

1.) Bring large pot of water to a boil. Cook pasta until al dente. Reserve 1 cup of the pasta water.

2.) Heat a large skillet over medium heat. Heat olive oil, then add onion, bell pepper, and garlic. Cook until soft, then add the sausage, breaking it into small pieces. Cook until sausage is lightly browned.

3.) Add in baby kale and cover the skillet. Cook for 2-3 minutes. Uncover, stir, and cook until kale is wilted.

**Use baby kale or cut the “stem” off regular kale! I had never cooked with kale before and I just used regular kale without cutting it, and the stem tastes bitter. So don’t make my mistake!

4.) Add cooked pasta to the skillet (or use a big pot if the skillet isn’t big enough). Turn to medium-high heat. Mix everything together and add 1/3 of the pasta water and stir. Add more water if it seems dry.

5.) Add parmesan, salt, pepper, and red paper, to taste, mixing everything together. Serve and top with a sprinkle of cheese!

Nutrition Info (Per serving, from My Fitness Pal):

Calories 418
Fat 8 g (1 g saturated)
Fiber 7 g
Carbs 59 g
Sodium 858 mg
Protein 30 g