• Amazing Green Rice and Creamy Corn

    July 17, 2024 Author: Rachel
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    Recipes adapted from Pinch of Yum

    Rice Ingredients:

    • 1 1/2 c. long-grain white rice
    • 1 bunch cilantro (about 1 c. packed)
    • 3–4 c. fresh spinach
    • 1 shallot (or small onion), peeled and roughly chopped
    • 1 jalapeno pepper, roughly chopped 
    • 1–2 garlic cloves
    • 2 TBSP olive oil
    • 1/2 tsp. salt (1 tsp. salt if using water)
    • 2 c. chicken or vegetable broth, or water (up to 2 1/2 cups for stickier rice)

    Creamy Corn Ingredients:

    • 1/4 c. mayo
    • 2 TBSP cream cheese
    • 1 garlic clove, grated
    • 1/2 tsp. salt
    • 1 tsp. cumin
    • 1 tsp. chili powder
    • Lime juice, to taste
    • 2 c. frozen or fresh sweet corn (2 -10 oz. bags frozen sweet corn), cooked

    Directions:

    1. Rice Prep: Thoroughly rinse the rise in a mesh colander. Shake it a few times to remove excess water and set aside. (This prevents it from splattering in the oil when you add it to the pan in Step 3.)
    2. Make Green Herb Mixture: Pulse the cilantro, spinach, shallot, jalapeno, and garlic in a food processor until very finely chopped.
    3. Saute the Rice: Add olive oil to a skillet over medium high heat. Add rice and sauté for 3-5 minutes until lightly toasted. Add the herb mixture and salt; sauté for another 3-5 minutes until nice and fragrant. 
    4. Cook the Rice: Add the broth or water, bring to a simmer. Cover and keep over low heat for 15-ish minutes. Check the rice by fluffing with a fork; add more water / cook longer if necessary. When the rice is done to your liking, remove from heat and fluff with a fork to distribute the greens.
    5. Creamy Corn: Mix mayo through lime juice in a bowl. Cook corn and add hot corn to the bowl with sauce. Toss to combine, taste and adjust seasoning as desired.

    Amazing Green Rice and Creamy Corn:

  • Skillet Creamed Corn Poblano Chicken

    July 10, 2024 Author: Rachel
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    Recipe adapted from the Defined Dish.

    Ingredients:

    • 1 lb. skinless chicken breasts
    • 2 tsp. kosher salt, divided
    • 1 tsp. freshly ground black pepper, divided
    • 1 tsp. chili powder
    • 2 TBSP flour
    • 2 TBSP extra virgin olive oil
    • 2 large poblanos, seeded and sliced into ¼-inch wide strips
    • 1 small red onion, thinly sliced
    • 4 garlic cloves, minced
    • 4 ears sweet corn, husked and kernels removed (about 2 1/2 c. or 20 oz. frozen corn)
    • 8 oz. cream cheese 
    • 1 c. low-sodium chicken broth
    • Zest of 1 lime
    • 4 TBSP lime juice
    • 1/3 – 2/3 c. Monterey jack cheese
    • Serve over rice and/or tortillas

    Directions:

    1. Preheat oven to 375F.
    2. Place the chicken on a cutting board. Add a piece of parchment paper or plastic wrap on top of the breasts and use a meat mallet or the bottom of a heavy skillet to pound them to about a 1/2-inch thickness. Pat dry with paper towels.
    3. Season both sides of the chicken with 1 tsp, of salt, ½ tsp. of black pepper, and chili powder.
    4. Add the flour to a large plate. Dredge each chicken breast in flour on both sides and shake off the excess.
    5. In a large, oven-safe skillet (preferably cast iron), heat the olive oil over medium-high heat. Once hot, add the chicken breasts and brown on both sides, about 2 minutes per side. This chicken will finish cooking through in the oven. Set aside.
    6. Reduce heat beneath skillet to medium. Add the poblano, red onion, and garlic. Sauté for 3 minutes until the veggies begin to soften.
    7. Add the corn, remaining 1 tsp. salt, and ½ tsp. pepper. Sauté for another 2 minutes. Reduce heat to medium low.
    8. To the skillet, add the cream cheese, chicken broth, lime zest, and lime juice. Stir until cream cheese is well incorporated with the veggies then remove from heat.
    9. Nestle the chicken back into the skillet. Add the cheese over the chicken and entire skillet. Place into oven, uncovered, for 12 to 15 minutes until cheese is melted and chicken is cooked through.
    10. Serve over rice and/or tortillas.

    Skillet Creamed Corn Poblano Chicken:

  • Mediterranean Tuna Salad

    July 10, 2024 Author: Rachel
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    Recipe adapted from One Balanced Life.

    Ingredients:

    Salad:

    • 1 14 oz. can cannellini beans, drained and rinsed
    • 1 5 oz. can tuna, drained
    • 1/4 c. red onion
    • 1/4 c. chopped banana peppers
    • 1/4 c. chopped Kalamata olives
    • 2 TBSP feta cheese
    • 1/4 c. chopped cucumber
    • 1/4 c. chopped artichokes
    • 2 TBSP fresh parsley

    Dressing:

    • 1/3 c. mayonnaise
    • 1/4 tsp. ground thyme
    • 1/4 tsp. oregano
    • 1/2 TBSP red wine vinegar
    • 1/2 tsp. garlic powder
    • 1/2 small lemon, juiced
    • 1/2 tsp. salt
    • Pepper, to taste

    Directions:

    1. Salad: In a large bowl add cannellini beans through parsley and mix to combine.
    2. Dressing: In a small bowl mix the mayonnaise through pepper and stir to combine.
    3. Assembly: Add the dressing mixture the salad and toss to combine. Serve over lettuce, as a sandwich, or with crackers.

    Mediterranean Tuna Salad:

  • 20-Minute Fish Tacos

    July 10, 2024 Author: Rachel
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    Recipe from Caroline Chambers.

    Ingredients:

    Fish:

    • 1 1/2 lbs. boneless, skinless firm white fish filets (like cod, mahi mahi, flounder), cut into 4 filets
    • 2 TBSP neutral oil
    • Juice of 1/2 lime
    • 1 tsp. chili powder
    • 1 tsp. garlic powder
    • 1 tsp. smoked paprika
    • 1/2 tsp. salt

    Slaw:

    • 8-10 oz. shredded cabbage/coleslaw
    • Pinch of salt
    • 2-3 peaches (nectarines or mangoes), thinly sliced
    • 1/2 c. cilantro, chopped
    • 2 TBSP neutral oil
    • Juice of 1 lime
    • 1/2 tsp. salt

    Chili Lime Sauce:

    • 1/2 c. mayonnaise
    • 1 tsp. chili powder
    • 1/2 tsp. smoked paprika
    • Pinch of salt
    • Juice of 1/2 lime

    Directions:

    1. Fish: Preheat oven to 400F. Line a baking sheet with parchment paper, and place fish filets in center of the baking sheet and drizzle with the oil through the salt and toss to coat evenly. Spread filets out so no fish is overlapping. Bake 10-15 minutes, or until fish flakes easily when poked.
    2. Slaw: In a large bowl add the shredded cabbage/coleslaw and a pinch of salt. Using your hands, massage the slaw 7 times by scrunching it between your fists, which softens the cabbage and allows it to absorb flavors quickly. Add the sliced peaches, cilantro, oil, lime juice, and salt, and stir to combine and set aside.
    3. Chili Lime Sauce: In a small bowl, combine the mayonnaise through lime juice; taste and adjust seasoning as desired.
    4. Assembly: On a warm tortilla add some chili lime sauce, then the slaw, then the fish, and then top with the chili lime sauce.

    20- Minute Fish Tacos:

  • Taco Meat – Instant Pot or Slow Cooker

    July 9, 2024 Author: Rachel
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    Recipe adapted from Skinny Taste.

    Ingredients:

    • 2 lb. 93% lean ground beef
    • 1 TBSP cumin, divided 2 tsp. and 1 tsp.
    • 2 tsp. kosher salt
    • 2 tsp. chili powder
    • 2 tsp. paprika
    • 1 tsp. dried oregano
    • 1 small onion, minced
    • 1/4 c. red bell pepper, minced
    • 2 garlic cloves, crushed
    • 1/2 c. water
    • 1 c. tomato sauce
    • 1 bay leaf

    Directions:

    1. Instant Pot: Press saute, add the beef and cook breaking it into smaller pieces as it cooks. When no longer pink add 2 tsp. of the cumin along with the remaining dry spices, onion, bell pepper, and garlic; stir and cook 2 to 3 minutes until soft.
    2. Add 1/2 c. water, tomato sauce, and bay leaf. Cover and cook on high pressure 20 minutes; natural release. Discard the bay leaf and add the remaining 1 tsp. of cumin.
    3. Slow Cooker: Brown the beef in a large nonstick skillet over high heat, breaking it into smaller pieces as it cooks. When no longer pink add 2 tsp. of the cumin along with the remaining dry spices, onion, bell pepper and garlic; stir and cook 2 to 3 minutes until soft, then transfer to the slow cooker along with 1/2 c. water, tomato sauce, and bay leaf. Cover and cook on high 3 hours or low 6 to 8. Discard the bay leaf and add the remaining 1 tsp. of cumin.

    Taco Meat:

  • Street Corn Salad

    July 9, 2024 Author: Rachel
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    Recipe adapted from Bad Batch Baking.

    Ingredients:

    • 2 TBSP olive oil
    • 5-6 ears of corn husked and removed from the cob (about 3-4 cups)
    • 1/3 c. mayo
    • 1 lime, zested and juiced
    • 1 garlic clove, minced
    • 1/2-1 tsp. Tajin
    • 1/2-1 tsp. chili powder
    • 1/4 tsp. salt
    • Pepper, to taste
    • 1/4 c. cilantro, minced
    • 1/3 c. green onions, sliced
    • 1 jalapeno, diced
    • 1/3 c. grated cotija cheese

    Directions:

    1. Add olive oil to a large skillet over medium-high heat. Add in the corn and allow it to cook stirring frequently until it starts to char and get some color, about 5-7 minutes. Allow to cool.
    2. In a large bowl, add in the mayonnaise, lime zest, lime juice, garlic, Tajin, chili powder, and salt and pepper. Mix together to make a sauce then add in the corn, cilantro, green onions, jalapeno, and cotija cheese. Mix well until it’s all combined and top with a sprinkling of additional cotija cheese, Tajin and chili powder.

    Street Corn Salad:

  • Chicken Crust Caesar Salad Pizza

    July 9, 2024 Author: Rachel
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    Recipe from Mama Cooks Low Carb.

    Ingredients:

    Crust Ingredients:

    • 20 oz. can chicken, drained well
    • 1 egg
    • 1/2 c. grated Parmesan cheese
    • 1 tsp. garlic powder
    • 1/2 tsp. crushed red pepper

    Caesar Dressing Ingredients:

    • 1/2 c. mayonnaise
    • 1/4 c. sour cream
    • 1 1/2 tsp. anchovy paste, optional
    • 4 garlic cloves
    • 1 1/2 TBSP olive oil
    • Zest of 1/2 lemon, optional
    • 2 1/2 TBSP lemon juice
    • 1 1/2 tsp. Dijon mustard
    • 1 TBSP Worcestershire sauce
    • 1/2 tsp. freshly cracked black pepper
    • 1/4 c. shredded Parmesan cheese
    • Salt, to taste

    Assembly:

    • Romaine lettuce, chopped
    • Shaved Parmesan cheese, to taste
    • Freshly cracked black pepper, to taste
    • Zest of 1/4 lemon, optional
    • Balsamic glaze, optional

    Directions:

    1. Prep: Preheat oven to 375. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
    2. Crust: Combine all the chicken crust ingredients into a bowl and mix while breaking it up really well with a fork, you don’t want any large lumps. Pour the mixture onto the prepared baking sheet and press down using your hands while forming your desired shape, about 1/4 inch thick. Bake for 40-45 minutes. Remove from oven, and let cool for a few minutes.
    3. Caesar Dressing: Combine dressing ingredients in a bowl and mix well.
    4. Assembly: On a cooled crust, spread some dressing on top of the crust. Mix the lettuce with as much dressing as you like and place on crust. Top with shaved Parmesan cheese, cracked black pepper, and lemon zest, if desired. Drizzle with balsamic glaze.

    Chicken Crust Caesar Salad Pizza: