Texas Caviar

My husband and I just got back from a week in Florida where the weather was well into the 80's and 90's. Summer can't get here fast enough. I'm already looking forward to barbecue worthy food! I can't wait for the get togethers we'll have this year eating our fresh watermelon and basking in the sun. My favorite! This year I'll have watermelon in one hand and texas caviar in the other because this recipe is definitely going on the menu! It would also be a perfect addition to a Mother's Day buffet this weekend.

Texas Caviar

10 SERVINGS 

PREP: 10 minutes      COOK: refrigerate 2 hours to overnight     READY IN: 2 hours 10 minutes 

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 2 15oz cans low sodium black beans, rinsed and drained
• 1 16oz bag super sweet white corn, frozen
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 2 tablespoons minced shallots
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 1 teaspoon lime zest 
• 6 tablespoons fresh lime juice
• 1/2 cup chopped cilantro
• 2 avocados, chopped

DIRECTIONS

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1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours to overnight. 
2. Before serving, add avocados and mix gently so you don't mash the avocados. Garnish with more chopped cilantro. Serve at room temperature. 

NUTRITION FACTS

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    1serving    191 calories   6g fat   28g carbs   7g protein   6g sugar   

Enjoy!
Recipe adapted from Once Upon a Chef.

Salsa Chicken Casserole

When trying to eat healthy - I usually try to steer clear of the word "casserole." With it usually comes loads of calories and fat - usually. But this particular casserole doesn't have loads of those things in it - just loads of awesome! I pinned this recipe years ago - saving it... and then forgetting about it. But after making it last weekend (and then again last night for dinner!), I'm pretty sure it is going to become a regular in our household.

I made it a little differently than the original recipe does because I wanted shredded chicken instead of the whole chicken option - but either way it worked, and tasted awesome!

Salsa Chicken Casserole
6 SERVINGS 
PREP: 30 minutes           COOK: 30 minutes            READY IN: 60 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 2 chicken breasts, cooked and shredded
• 1 cup rice, cooked
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 cup salsa
• 1/2 cup chicken broth
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 1/2 cup shredded Monterey cheddar
• 1/4 cup light sour cream 
• 1/4 cup cilantro

DIRECTIONS

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1. Preheat oven to 375º.
2. In 8 x 8-inch pan, mix together shredded chicken, rice, black beans, corn, salsa, and chicken broth.
3. Add in spices and mix thoroughly. 
4. Cover pan and bake for 30 minutes (or until liquid is absorbed)
5. Take rice out of oven and mix in cheese and sour cream.
6. If desired, bake for additional 5 minutes.
7. Serve topped with cilantro.

NUTRITION FACTS

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    1 serving    406 calories   9.6 g fat  54 g carbs    27 g protein    3 g sugar   

Enjoy!
Recipe adapted from Baking with Blondie

Mexican Stuffed Peppers with Quinoa & Black Beans

Is it just me or does quinoa remind anyone else of fish eggs? Nope...just me? It's taken a while for me to introduce this power food into our diet since I just couldn't get over that. I stumbled upon this recipe and thought I'd give it a go. My husband isn't a fan of peppers or quinoa, and yet this recipe highlights BOTH those ingredients. I'm a mean wife. I was just crossing my fingers he wouldn't have to gag this down. I was shocked when he actually enjoyed it! So believe me, if my husband liked these then it's a great way to introduce quinoa in your diet.

Mexican Stuffed Peppers with Quinoa & Black Beans
8 SERVINGS 

PREP: 15 minutes           COOK: 25-30 minutes            READY IN: 40-45 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 4 bell peppers (slice in half from stem-to-tip and remove seeds)
• 1 cup quinoa, uncooked
• 1/2 medium onion, diced
• 1 15-oz can black beans, drained and rinsed
• 5 cherry tomatoes, diced
• 1 4-oz can diced green chiles, with juice
• 1/4 cup cilantro, chopped
• 1/4 teaspoon red pepper flakes (for the extra kick, if desired)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup reduced fat 4-cheese Mexican cheese
• 2 14-oz can enchilada sauce (I like the medium red sauce)

DIRECTIONS

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1. Add quinoa and onion in a saucepan with 2 cups of water over medium heat with a dash of salt. Let it boil for 5 minutes, then remove from heat and let sit, covered, for 15 minutes. 
2. Meanwhile, prepare your peppers to be filled. If you like a softer pepper then microwave them for 2 minutes. If you like them more crisp you can skip this step.
3. Put your quinoa and onion mixture in a large bowl. Mix in black beans, tomato, chiles, cilantro, pepper flakes, and salt and pepper. If your mixture is too dry then you can add a little olive oil, but it should be fine without. 
4. Pour your enchilada sauce into a 9x13" pan (save a little for drizzling on top, if you want). Set your peppers in the pan so they are nice and snug. Divide the quinoa mixture between the peppers. Top it off with cheese. 
5. Cover with foil and bake at 375º for 25-30 minutes. Remove foil and cook another 5 minutes.

Serving options: drizzle enchilada sauce on top, add diced avocado, or add a dollop of sour cream. 

NUTRITION FACTS

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    1 pepper serving    221 calories   4.1g fat   36.2g carbs    10.8g protein    5.6g sugar   

Enjoy!
Recipe adapted from www.onelovelylife.com