Friday, May 28, 2010

Chicken and Black Bean Enchiladas

These were so good. This recipe made a lot. The chicken and black bean combination is really filling. Made this with cilantro lime rice was amazing!


  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/3 cup prepared sweet corn salsa
  • 2 tablespoons chopped fresh cilantro leaves
  • 4 (8-inch) flour tortillas
  • 1 1/3 cups shredded Monterey jack and or Cheddar
  • fajita season or taco seasoning mix


Preheat oven to 400 degrees F.

Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes,Add taco seasoning mix , cook until golden brown and cooked through. Remove chicken and set aside.

In 2nd pan .stir in black beans, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.

Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture, and black beans, add cheese. Coat shallow baking dish with enchilada sauce. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with Enchiladas sauce and shredded cheese (1/3 cup per tortilla).

Bake enchiladas 15 minutes, until cheese is golden and gooey!

Monday, May 24, 2010

Easy Chicken Stirfry

Yum yum and then some. This meal was super easy, quick and tasty. I used pre-cooked chicken, and store bought Teriyaki marinade. If you have the time to make your own marinade here is a simple recipe that I've used before that is pretty awesome. But since finals were coming up I went with the bottle.
Teriyaki Marinade
  • 1 cup soy sauce
  • 1 cup water
  • 3/4 cup white sugar
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons distilled white vinegar
  • 3 tablespoons vegetable oil
  • 1/3 cup dried onion flakes
  • 2 teaspoons garlic powder
  • 1 teaspoon grated fresh ginger
  • 2-cups chicken cut up
  • 2 cups Asian vegetable medley stir-fry mix (wally world has huge bag for $5)
  • Teriyaki sauce
  • Basmati rice 1 1/2 cups
  • 1 tablespoon Garlic ginger paste (from local Indian market)
  • salt
  • pepper
  • 1 red bell pepper sliced
  • 1/2 white onion diced
  • 1 1/2 tablespoon EVOO

Make small pot of rice ~set aside.
Saute chicken in EVOO , add garlic ginger paste, bell pepper, onion, spices, and cook until chicken is done. Add veggies and Teriyaki sauce, cook another 10mins until veggies are done. Serve over rice. Viola. Using precooked chicken and marinade this only takes about 20-25mins tops. Enjoy!

Wednesday, May 19, 2010

High protien Parfait

Ok so, I have really been slacking on this amazing blog. But for good reason. This semester has been crazy, and it is finally over. I'm free, free at last. That's cause enough for celebration. Oh did I mention I graduated this past week. Yeah I know , I'm kinda a big deal. Ok, back to reality. I still have been cooking this whole time during crunch time and finals. Nothing extra special, no 5 course award winning meals coming out this kitchen this last month but still tasty. So the next couple of post will be updates of what I made , quick easy dishes, that I had no time to blog about.

Prior to this post, lots of my updates have been filled with chocolate, something fating, or something with melted cheese on it. Its not that I don't eat healthy, I do I promise, its just no time for updates. Anyhoo during this semester this was one of my favorite things for breakfast. Much better than the little .99 cent fruit and yogurt parfait from MickyDs. Start with 6-80z of Greek Yogurt. Must get the Greek kind has 13g of protein in it. Add strawberries, bananas, more yogurt and sprinkle with granola cereal. This little breakfast combo kept me energized and full for hours of studying. And was High in protein, and low in fat, a great combination.