Mexican Casserole

Mexican Casserole

MEXICAN CASSEROLE

Take a trip to Mexico without leaving your home! This Mexican Casserole recipe is to die for! I love how easy it is too.

Ingredients

A tablespoon extra-virgin olive oil
2 (10-ounce) cans Old El Paso Enchilada Sauce (mild or medium; I used medium)
1 medium yellow onion, diced
1 cup uncooked quinoa
15 ounces of black beans, drained and rinsed
1 pound ground turkey or chicken (I used 93% lean ground turkey)
A 15-ounce can diced fire-roasted diced tomatoes in their juices
1 cup corn kernels, fresh or frozen
A red bell pepper, cored and diced
1 green bell pepper, cored and diced
2 tablespoons chili powder
1 tablespoon ground cumin
A teaspoon garlic powder
1 cup shredded Mexican blend cheese, divided
For serving: chopped fresh cilantro, diced avocado, chopped green onion, sour cream or plain Greek yogurt

Directions

Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion.
Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes.
Transfer to the bottom of a large slow cooker.
To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water.
Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
Remove the lid and stir.
Taste and adjust any seasonings as desired.
Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. C
over and cook on high until the cheese melts, about 10 to 15 minutes.
Serve hot with any desired toppings.

I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to help you get the body you want!

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Print Recipe
Mexican Casserole
Take a trip to Mexico without leaving your home! This Mexican Casserole recipe is to die for! I love how easy it is too.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion.
  2. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes.
  3. Transfer to the bottom of a large slow cooker.
  4. To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water.
  5. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
  6. Remove the lid and stir.
  7. Taste and adjust any seasonings as desired.
  8. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. C
  9. over and cook on high until the cheese melts, about 10 to 15 minutes.
  10. Serve hot with any desired toppings.
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Veggie Lasagna

Veggie Lasagna

VEGGIE LASAGNA

Who said all vegetables are gross?! With this Veggie Lasagna crock pot recipe – say goodbye to crappy cravings and hello yummy vegetables!

INGREDIENTS

(2) 24 ounce jars or cans of Italian tomato sauce (see notes)
9 thick lasagna noodles with wavy edges (mine were called bronze cut)
24 ounces part-skim ricotta cheese OR cottage cheese
3-4 cups chopped vegetables of choice (I used kale)
2 cups shredded Mozzarella or Provolone cheese Coupons
Parmesan cheese for topping
fresh parsley for topping

INSTRUCTIONS

Spray the crock pot with nonstick cooking spray.
Spread ½ cup tomato sauce to the bottom so the noodles don’t stick.
Break noodles so that they fit and mostly cover the bottom. They will probably be awkward looking – not a big deal.
Cover with about one third of the ricotta, veggies, sauce, cheese, and end with noodles.
Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese.
Cover and cook on high for 3 hours or on low for 5-6 hours.
Turn the crockpot off completely and let the lasagna sit for at least one hour.
This allows all the moisture to get soaked into the lasagna, and if you don’t do this it will probably be more like lasagna soup – still good, but not pretty. Depending on how long you let it sit, you can either scoop pieces out or just cut with a knife like normal lasagna.

I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to help you get the body you want!

Want more great content? Check out these other pages on the blog!

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Veggie Lasagna
Who said all vegetables are gross?! With this Veggie Lasagna crock pot recipe - say goodbye to crappy cravings and hello yummy vegetables!
Instructions
  1. Spray the crockpot with nonstick cooking spray.
  2. Spread ½ cup tomato sauce to the bottom so the noodles don't stick.
  3. Break noodles so that they fit and mostly cover the bottom. They will probably be awkward looking - not a big deal.
  4. Cover with about one third of the ricotta, veggies, sauce, cheese, and end with noodles.
  5. Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese.
  6. Cover and cook on high for 3 hours or on low for 5-6 hours.
  7. Turn the crockpot off completely and let the lasagna sit for at least one hour.
  8. This allows all the moisture to get soaked into the lasagna, and if you don't do this it will probably be more like lasagna soup - still good, but not pretty. Depending on how long you let it sit, you can either scoop pieces out or just cut with a knife like normal lasagna.
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Italian Chicken and Potatoes

Italian Chicken and Potatoes

ITALIAN CHICKEN AND POTATOES

This Italian Chicken and Potatoes recipe is sure to leave you and your family satisfied! Great for anyone wanting to stay healthy.

INGREDIENTS

4 boneless skinless chicken breasts or 4-6 chicken thighs
3 cups chopped potatoes (about 1½ inch pieces)
3 tablespoons oil
1 tablespoon Italian seasoning blend
1 teaspoon garlic powder
salt and pepper to taste,
fresh herbs for garnish (optional)

INSTRUCTIONS

In a large bowl combine chicken and potatoes. Drizzle with oil and stir to coat. Sprinkle salt, pepper, garlic powder and Italian seasoning over the chicken and potatoes, then toss to coat well.
Transfer to slow cooker (OR optional step: cook chicken and potatoes in a large skillet/pan over medium high heat for 2-3 minute to brown before transferring to slow cooker to cook all the way through), cover and cook on low for 4-6 hours until chicken is cooked through and potatoes are fork tender.
Garnish with fresh herbs like oregano and thyme (optional) and serve hot.

I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to help you get the body you want!

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Print Recipe
Italian Chicken and Potatoes
This Italian Chicken and Potatoes recipe is sure to leave you and your family satisfied! Great for anyone wanting to stay healthy.
Instructions
  1. In a large bowl combine chicken and potatoes. Drizzle with oil and stir to coat. Sprinkle salt, pepper, garlic powder and Italian seasoning over the chicken and potatoes, then toss to coat well.
  2. Transfer to slow cooker (OR optional step: cook chicken and potatoes in a large skillet/pan over medium high heat for 2-3 minute to brown before transferring to slow cooker to cook all the way through), cover and cook on low for 4-6 hours until chicken is cooked through and potatoes are fork tender.
  3. Garnish with fresh herbs like oregano and thyme (optional) and serve hot.
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Buffalo Quesadilla

Buffalo Quesadilla

Buffalo Quesadilla Recipe

Do you have a craving for spicy? Are you wanting to stick to a healthier lifestyle? This Buffalo Quesadilla recipe is perfect for you!

Ingredients

2 cups shredded rotisserie chicken
½ cup buffalo wing sauce
2 tablespoons ranch dressing
2 teaspoons canola oil
⅛ cup cilantro (optional)
¼ teaspoon salt
⅛ teaspoon pepper
4 flour tortillas (10 inches)
2 cups (8 ounces) shredded Mexican cheese blend
¼ sour cream for dipping

Instructions

Heat skillet to medium heat, In a small bowl, toss chicken, buffalo sauce, ranch, cheese, salt & pepper, and cilantro.
Lightly grease pan with olive, Place tortilla on pan, top with ¼ of chicken mixture and fold in half.
Allow to cook for 2 minutes and flip for 2 minutes on the other side.
Remove from heat and repeat the process for all four tortillas.
Cut each quesadillas into 4 portions, makes 16 slices.
In a small bowl, mix sour cream, garnish with cilantro and serve with the quesadillas as a dip.
Enjoy!

I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to help you get the body you want!

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Print Recipe
Buffalo Quesadilla
Do you have a craving for spicy? Are you wanting to stick to a healthier lifestyle? This Buffalo Quesadilla recipe is perfect for you!
Servings
Servings
Instructions
  1. Heat skillet to medium heat, In a small bowl, toss chicken, buffalo sauce, ranch, cheese, salt & pepper, and cilantro.
  2. Lightly grease pan with olive, Place tortilla on pan, top with ¼ of chicken mixture and fold in half.
  3. Allow to cook for 2 minutes and flip for 2 minutes on the other side.
  4. Remove from heat and repeat the process for all four tortillas.
  5. Cut each quesadillas into 4 portions, makes 16 slices.
  6. In a small bowl, mix sour cream, garnish with cilantro and serve with the quesadillas as a dip.
  7. Enjoy!
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Chicken Burritos

Chicken Burritos

Chicken Burrito Recipe

These easy and simple Chicken Burritos are going to blow your mind! You won’t be able to stop making them!

Ingredients

Instant brown rice
Water as called for on rice box
1/8 teaspoon salt
2 cups shredded cooked chicken breast
1 can (15 oz) black beans, drained, rinsed
1 cup mild salsa
2 teaspoons chili powder
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
8 low-fat whole wheat tortillas (8-inch)
1 cup shredded reduced-fat sharp Cheddar cheese
Salsa, if desired

Directions

Cook rice as directed on package for two servings, using 1/8 teaspoon salt, but omitting butter if called for.
Meanwhile, in medium microwavable bowl, mix chicken, black beans, 1 cup salsa and chili powder. Microwave on High 2 minutes or until hot, stirring after 1 minute.
Place cooked rice in large bowl; stir in cilantro and lime juice until well blended.
Heat tortillas as directed on package. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with about 1/4 cup rice mixture and 2 tablespoons cheese. Fold sides of tortilla toward center; fold ends over. Serve with additional salsa, if desired.

I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to help you get the body you want!

Want more great content? Check out these other pages on the blog!

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Print Recipe
Chicken Burritos
These easy and simple Chicken Burritos are going to blow your mind! You won't be able to stop making them!
Instructions
  1. Cook rice as directed on package for two servings, using 1/8 teaspoon salt, but omitting butter if called for.
  2. Meanwhile, in medium microwavable bowl, mix chicken, black beans, 1 cup salsa and chili powder. Microwave on High 2 minutes or until hot, stirring after 1 minute.
  3. Place cooked rice in large bowl; stir in cilantro and lime juice until well blended.
  4. Heat tortillas as directed on package. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with about 1/4 cup rice mixture and 2 tablespoons cheese. Fold sides of tortilla toward center; fold ends over. Serve with additional salsa, if desired.
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Mediterranean Panzanella

Mediterranean Panzanella

Meditteranean Panzanella Recipe

This Mediterranean Panzanella recipe is so amazing for the summer months.Fresh veggies tossed with a tangy dressing, marinated feta cheese, kalamata olive and toasted pita bread. A perfect side for summertime grilling.

INGREDIENTS

Dressing
8 ounces feta cheese, cubed
2 lemons juiced
¼ cup tablespoons olive oil
2 kumquats thinly slices or zest of 1 lemon
1 teaspoon Herbs de Provence
1 or two dried chilies (or you can use chili flakes, to taste)
1 clove garlic, minced
1 sprig of rosemary
6 kalamata olives
Salad
2 pita breads, halved and cut in strips
4 baby cucumbers, sliced at a bias
6 small vine ripe tomatoes, quartered
1 yellow pepper, small diced
1 red pepper, small diced
½ small red onion, thinly sliced
small handful of flat parsley leaves, torn
salt to taste
crushed red pepper (optional)

INSTRUCTIONS

In a small container combine all dressing ingredients, gently tossing feta cheese.
Set aside to allow flavors to meld.
Heat oven to 400 degrees.
Gently toss pita bread with olive oil and salt.
Spread on sheet pan and toast in the oven for 8 – 10 minutes our until lightly toasted.
Set aside to cool.
Combine vegetables in a large bowl.
Strain feta cheese, reserving dressing.
Add feta, olives and pita strips to vegetables, dress with desired amount of dressing.
Season with salt and toss until well combined.
Sprinkle with crushed red pepper and serve.

I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to help you get the body you want!

Want more great content? Check out these other pages on the blog!

Workout Archives
12 Week Health Program
Weight Loss Competition Wait List
Healthy Recipes Archives

XO,
Bre

Print Recipe
Mediterranean Panzanella
This Mediterranean Panzanella recipe is so amazing for the summer months.Fresh veggies tossed with a tangy dressing, marinated feta cheese, kalamata olive and toasted pita bread. A perfect side for summertime grilling.
Instructions
  1. In a small container combine all dressing ingredients, gently tossing feta cheese.
  2. Set aside to allow flavors to meld.
  3. Heat oven to 400 degrees.
  4. Gently toss pita bread with olive oil and salt.
  5. Spread on sheet pan and toast in the oven for 8 - 10 minutes our until lightly toasted.
  6. Set aside to cool.
  7. Combine vegetables in a large bowl.
  8. Strain feta cheese, reserving dressing.
  9. Add feta, olives and pita strips to vegetables, dress with desired amount of dressing.
  10. Season with salt and toss until well combined.
  11. Sprinkle with crushed red pepper and serve.
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