Tuesday, October 11, 2011

Our week in Dinners!

Veggie Black Bean Avocado Burritos w/Cilantro-lime Rice

Black Bean Wholegrain Veggies Burritos with Chipotle's Cilantro-lime Rice

2 Cups cooked Black Beans
4 wholegrain tortillas, warmed
1/2 cup sweet organic corn
1 tomato, chopped
1 avocado, chopped
1 head romaine, chopped
1/2 cup (each) Cilantro-lime Rice ( see below)
*Sour cream and shredded cheese optional

1 tbsp butter
2/3 cup Basmati rice
1 cup water
1 tpsp fresh chopped cilantro
1/2 tsp salt
1 lime(juice)
*melt butter in saucepan, add rice, and lime juice stir for 1 min. Add water and salt ans bring to boil. reduce heat, cover and simmer about 25 mins. Fluff with fork, before serving stir in cilantro. * Add additional lime juice if wanted.
Fill Burritos with beans,rice and veggies, fold tight, and enjoy!

Tuesday:White Chili with Chicken

1 medium onion, chopped
1/2 cup sweet organic corn kernels
2 garlic cloves, minced
1 tablespoon light olive oil
4 cups chicken broth
2 (15.5 ounce) cans great northern beans, rinsed and drained
2 tablespoons minced fresh parsley
1 tablespoon lime juice
1 teaspoon ground cumin
2 tablespoons cornstarch
1/4 cup cold water
8 oz light cream cheese
2 cups cubed, cooked chicken


  1. In a large saucepan, cook onion, corn  and garlic in oil until tender. Stir in broth, beans, parsley, lime juice and cumin; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and water until smooth; stir into chili. Add chicken and cream cheese. Bring to a boil; cook and stir for 2 minutes or until thickened. 

Toasted Quinoa, Corn and Avocado Salad

1 1/2 cups quinoa
1 tablespoon olive oil or vegetable oil
2 teaspoons ground cumin
5 tablespoons olive oil vegetable oil
1/2 cup fresh lime juice, plus more to taste
1 tablespoon finely chopped seeded jalapeño pepper, plus more to taste
1 garlic clove, grated
1 teaspoon coarse salt
1 cup fresh corn kernels (from 2 ears)
1 cup diced (1/2 inch) firm, ripe plum tomatoes
1/2 cup thin-sliced (1/4 inch) scallions (white and green parts)
1 ripe avocado, halved, pitted, peeled and diced (1/2 inch)
1/2 cup finely chopped fresh cilantro
  1. Rinse the quinoa in a fine-mesh strainer under cold water for at least 45 seconds. Shake the strainer to remove as much water as possible.
  2. Heat the oil in a large skillet. Add the rinsed quinoa and cook, stirring, over medium heat until it is light golden brown, about 10 minutes.
  3. Add 2 cups water to the quinoa, and bring to a boil. Cook, covered, over medium-low heat until the water is absorbed and the quinoa is translucent and appears to be uncoiling, 18 to 20 minutes.
  4. Let stand, uncovered, until cool, about 10 minutes.
  5. To Make the Dressing: Sprinkle the cumin in a small skillet, and toast over medium heat, stirring, about 3 minutes. Remove from the heat. When the skillet is cool to the touch, add the oil, lime juice, jalapeño pepper, garlic and salt. Transfer to a large bowl, and whisk to blend.
  6. Add the cooled quinoa, corn, tomatoes and scallions to the dressing, and toss to blend. Spoon the salad onto a large platter, and sprinkle the avocado and cilantro on top.
Fruit Kabobs!
*Grapes,berries and oranges on a stick. Served with plain green yogurt with honey mixed in for a sweet treat!


Thursday: Parmesan & Buttered Bowtie pasta, & Broccoli 
1 package of Bowtie pasta
1 stick of butter
1 cup shredded Parmesan  cheese
3 cups fresh, steamed Organic Broccoli florets 
1/2 cup Parmesan cheese (for serving)
*Boil Pasta, drain. Add cheese and butter cook over low heat until melted. Serve with broccoli on side, or mixed into dish. Sprinkle cheese on top of each dish as served

Breakfast Friday- Hash brown casserole, Roasted peppers, and fresh fruit parfaits!
  • 1 medium sweet onion, chopped
  • 6 eggs, lightly beaten
  • 4 cups frozen shredded hash brown potatoes, thawed
  • 2 cups shredded Cheddar cheese
  • 1 1/2 cups small curd cottage cheese
  • Sour Cream and Salsa for garnish
  1.   In a bowl, combine the  ingredients Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
  2. Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting., 
* Slice Red and Orange bell peppers, drizzel in olive oil, place in baking dish and broil 5-7 mins
* In see through cups layer fresh or frozen mixed berried, 1/2 cup yogurt, and 1/4 cup granola

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