Posts tagged ‘Mexican’

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April 12th, 2013

Friday Five

by Tiff

This week was sooooo slow for me.  I don’t even have many big plans going on this weekend, but I know I’ll find a few things to get into.

Here’s a quick little post about five things making me happy this week.

1. My workouts were ballin’ this week.  I was doing great, even with the “easy” day on Tuesday of yoga and a shorter walk.  This was my last week of the plan I described a week or two ago, and I’m glad I could go out with a bang.  If you’re not a beginner and are looking for a new workout routine, I recommend this one!

2. I got a new dress in the mail!  Okay, I can’t really be all that excited about it since it’s a bridesmaid dress, but it reminds me of how excited I am to share my friend’s special day.

dress

Leia Approves

3. I’ve been needing some beach.  I know “need” sounds a bit dramatic, but I wish I were kidding.  Luckily, we had some good weather this week that allowed me to enjoy a few lunches and a few walks outdoors.  It may not be sandy, but at least I’m getting some sunshine!

 

not my jetski

Oh spring break, how I miss thee!!!

4. Speaking of beaches, is it margarita-thirty yet?  I’m starting the weekend right- happy hour with my girls!  We chose a Mexican place with a patio, so bring on the salsa!

dos equis

Dos Equis, always a winner

5. Two Words: Cookie Dough!  I was in the mood for cookie dough yesterday (when am I not?), and I just happened across Averie’s recipe.  Hmmm, perhaps it was her recipe that got cookies on my brain?  Either way, in an effort to not eat raw eggs since I hear that’s frowned upon these days, I was happy to find her vegan recipe.

dough

I halved and modified it just a bit, and I was quite pleased!  Note, mine’s not vegan since I used dark chocolate chips instead of cacao nibs or her mentioned “chocolate.”

  • In my food processor, I processed 1/3 c raw cashews and 1/6 c old fashioned oats into a powder.  I added and processed 1 TBS maple syrup, 1/2 tsp vanilla, and about 1/2 tsp water.  I then added about 1/6 c dark chocolate chips and processed just a wee bit more.  Lastly, I dipped the tops in a bit of sugar.  Hey, if it works for muffins, right?

My modifications made for 5 cookie dough balls.  I ate three and saved two for Kevin.  Yes… that sounds totally fair to me.

  • What are some of the things making your Friday?

Posted in Food, Out & About | 29 Comments »

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March 27th, 2013

WIAW: I’m Baaaaack!

by Tiff

I’m baaaaack!  I flew out to Vegas on Thursday, and though I returned on Monday, I got back super late.  I needed to hit the hay and sleep in as late as possible before getting up for work yesterday, so that left no time for blogging.  No worries; there was still plenty of time for eating and even a wee bit of time for exercising.

I kicked off the day with a 25-minute cardio DVD and this pilates/cardio YouTube video.  Not bad for a rush workout!

And now for the WIAW eats…

Pre-workout: rice cake

Post-workout: 2 eggs and a beautiful Harry & David grapefruit

breakfast

Snack: fiber cereal and unsweetened almond milk

cereal

Lunch: Though a green smoothie was planned, I didn’t have time for that.  Quick meal to the rescue!

Snack: pb & nana and 10 almonds a few hours later

banana

Dinner: Mexican Polenta Bake (vegan, GF)… there might have also been a little ice cream thrown in after dinner

mexican

Mexican Polenta Bake (serves 3, super easy)

  • tube of polenta
  • 1 tsp + 2 tsp olive oil, divided
  • large bell pepper, diced
  • medium onion, diced
  • 1 can black beans, drained
  • approximately 1 cup salsa
  1. Preheat oven to 375 F.  Oil an 8×8 or 10×10 dish (I used my Pyrex.) with about 1 tsp oil, or coat with cooking spray.
  2. Slice polenta in 1/4 inch slices.  Line bottom of dish with polenta.  Overlapping will be necessary.
  3. Heat 2 tsp olive oil in a pan over medium heat.  Add bell pepper and onion.  Cook until softened, approximately 6 minutes.  Add canned beans, and then stir in the salsa.  (I used a basic chunky, medium-heat salsa.)
  4. Pour vegetable mixture over the polenta.  Cover and bake 25 minutes.  Uncover and bake 5 additional minutes.

polenta

Posted in Food | 26 Comments »

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February 26th, 2013

Sometimes things just work

by Tiff

Ever have a couple ingredients you’ve been wanting to use, a fridge of leftovers, and a dinner to make?  Yup.  We’ve all been there, haphazardly throwing things together and hoping for the best.

Sometimes it flops, but other time, it works oh so well.  Luckily, Sunday night was the latter.

hot

I had a hard time naming this recipe.  In fact, I didn’t measure ingredients or have much of a plan when I started.  Whenever I decide to make it again, I’ll be sure to update with real measurements.  Actually, I’ll also be doubling the recipe!

I know the pictures don’t do it justice, but if I had known it would be so tasty, I would have retrieved the better camera!

dinner

Kitchen Sink Enchilada Tacos  (serves 2-3)

Ingredients

  •  2 small/medium chicken breasts, cut into large chunks
  • 1 TBS olive oil
  • 1/2 medium yellow onion, diced
  • 2 jalapenos, diced
  • 8 oz frozen spinach, defrosted and drained
  • 1/2 can diced tomatoes with juices
  • 4 or 5 chipotle peppers, diced
  • 1-2 tsp cumin
  • shredded cheese to your liking (I used about 3/4 cup lite Mexican blend)
  • 5 small wraps, TJ’s Reduced Carb tortillas are perfect

Directions

  1.  Bring a medium pot of water to boiling.  Add chunks of chicken and boil until thoroughly cooked, approximately 15 minutes.  You can do this while defrosting your spinach or chopping the vegetables.
  2. Heat oil in a pan on medium, and add onion.  Cook 3-4 minutes, and add jalapeno.  Continue cooking until vegetables soften.  Add the spinach, diced tomatoes, chipotle peppers and cumin.   Stir and let simmer on low or medium-low.
  3. Once chicken has cooked through, remove it from the pot and shred or cut it into small pieces.  Add the chicken to the veggie pan.
  4. Although I baked my wraps in a square Pyrex dish, I think these would be just as good simply wrapped as soft tacos.  They’re not saucy enough to justify baking, but I happen to think most things taste better out of the oven.  Don’t forget the cheese!

By the way, these were the two fun ingredients I wanted to use.  One is from TJ’s, and one isn’t.  Both are friggin’ amazing.  Yup, I think I’ll double this recipe next time I make it.

tj    

  • What was your last kitchen sink meal?

 

Posted in Food | 10 Comments »

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November 7th, 2012

Meatless Mexican WIAW

by Tiff

I’m changing up today’s WIAW just a bit.  Instead of highlighting what I ate Tuesday, I’m showing off Monday’s eats.  I had to go into the office to run some reports (it takes sooooooo long to pull the data at home for these big ones), so I figured my on-the-go meals might be slightly more entertaining than at-home ones.

As I mentioned yesterday, I did an at-home workout on Monday.  I mixed up a TBS of my new banana protein with water before the workout, and I used the rest of it with 1/3 cup oats and 1/2 banana to make a post-workout bowl of protein oats.

banana

Lemme’ just say – major yum!  I will not be using all the samples that Muscle & Fitness sent me (ie: thermogenic fat burners ain’t on the menu), but I’m glad I tried this!  The banana flavor is pretty sweet, but it has a malt-like taste.  You know, like the Whopper malt ball kind of malt.  I’m glad I have one more packet of the Gaspari Nutrition MyoFusion Probiotic Series- Banana Perfection.

oat

Snack = almonds & the other half of that banana

snack

Lunch = BHG’s Mexican minestrone soup (so yummy!)

mexi

Snack = Quest bar.  I normally don’t like two supplements in a day, but this was great for on-the-go.  I’m having some Daisy cottage cheese and an apple for afternoon snack the rest of the week.

quest

Snack = gala apple.  Daylight savings time has my tummy all messed up.  I was soooo hungry after work!

gala

Dinner = seitan tacos and side salad… plus some unsweetened almond milk because my tacos were too spicy

tacos
Stop by Peas & Crayons for the other great snack/meal ideas and recipes!

  • Ever make your food too spicy to eat?
  • Got any good crock pot soup recipes?  Link up in the comments!

Posted in Food | 17 Comments »

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September 7th, 2012

Burriladas (Burrito & Enchilada)

by Tiff

Wednesday and Thursday nights were Mexi nights at my house.  I love Mexi nights!  You just throw a bunch of yummy stuff together, add some Mexican spice and melt some cheese – then voila!  Or perhaps I should say, Ole!

Burritos are made with flour tortillas.  Enchiladas are made with corn tortillas.  There may or may not be other differences, but let’s not  split hairs.  This recipe is for burriladas, which is just my version of a burrito and an enchilada mixed together.  (The grocery store didn’t have corn tortillas.)

burriladas

Guess which half is Kevin’s???

You know you want some of this cheesy goodness.  This recipe is cheap, easy, and filled with easy-to-find ingredients. I wasn’t going to post a recipe since I was basically throwing stuff together, but it just turned out so darn tasty!

Plus, I thought y’all might like a reason to have a little Friday Fiesta if you want to cook this up tonight.

Burriladas

Ingredients:

  • 1/2-3/4 lb. chicken breasts (I used about 3/4 or just under.)
  • 1 medium yellow onion, diced
  • 1 jalapeno, diced
  • 2-3 big handfuls of fresh spinach
  • 1 cup and 3/4 cup shredded cheese, divided***
  • 1 cup fat-free refried beans
  • 8 flour tortillas (I used a low-carb wheat variety.)
  • 1 can enchilada sauce of choice

*** I used TJ’s Light Mexican Blend, but I think queso blanco would be fabulous.  If you’re less concerned about the calories, I’d add more cheese too, but I guess that’s a given.

yum

Directions

Preheat oven to 350 degrees F.

Cut your raw chicken in chunks/cubes while you bring a pot of water.  Boil the chicken until cooked through and no pink remains.  This may take about 10 minutes.  Meanwhile, cook your onion and jalapeno in a non-stick skillet.  I simply sprayed mine with my olive oil mister.

Remove the onion and pepper from the burner and allow to cool.  Drain the chicken and place it on a plate.  Pull the chicken chunks into bite-size bits with two forks.

In a large bowl, thoroughly mix chicken, onion, jalapeno, spinach, cheese, and beans with your hands.  Begin filling and rolling this mix into the tortillas.  Place each tortilla in a 9×13 baking pan that has been sprayed with cooking spray or greased.  Pour the enchilada sauce on each “burrilada.”

Cover the pan and bake for 20 minutes.  Then uncover, top with remaining cheese, and bake uncovered for an addition 5-7 minutes.

cheesy chicken goodness

Now you have an extra 3/4 cup refried beans, don’t ya?  I recommend splitting it between two salsa egg breakfasts, but that’s just my opinion.

salsa eggs

 

  • What’s your favorite: burritos, tacos, enchiladas, or other?

Posted in Food | 17 Comments »

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