Breakfast/Brunch, Dairy-Free, Lightened Up, One Pot Dish, Vegetarian

Sizzling Skillet Huevos Rancheros

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I haven’t posted a breakfast/brunch recipe in a while, and this one is worthy of a post on its own. Meaning “ranch eggs” or “rancher’s eggs,” Skillet Huevos Rancheros is a one pan meal that’s super easy to make and prep ahead of time. You can cook your eggs to however you like, but I like mine runny so they meld with the homemade rancheros sauce or salsa that you make, the refried beans and avocados. I had leftover spinach and zucchini so I tossed it in, but you can’t even tell. I also used a low-carb whole wheat tortilla from Trader Joe’s, but you can keep it authentic and gluten-free with corn ones. If you prep ahead of time, make the sauce, and store the ingredients separately, so you can easily assemble.

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Better Than Takeout, Entrée, Gluten-Free, Lightened Up, Meal Prep, Mexican, Salad

Bring Chipotle Home with Chipotle Chicken Meal Prep Bowls

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Happy meal prep Sunday! I saw this video floating around Facebook from Eating Well. I’ve been on a bowl quick lately and seem to favor them because 1. it’s one plate (or in this case bowl); 2. everything is right there — protein, veggies, grain and your own add on’s; and 3. it’s way easier to assemble and fun to eat, especially with a busy schedule. PLUS, they’re so easy to make for weekday meals and easy to recycle leftovers. Here’s a take on a Mexican-inspired Chipotle Chicken Bowls. I didn’t use cheese and swapped sour cream for non-fat plain Greek yogurt. I made my own salsa, tweaked from Steak, Beans & “Rice” with a Fresh Tomatillo Salsa. It’s super fresh with the lime juice and cilantro.

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Appetizer, Entrée, Lightened Up, Mexican, Snack, Vegetarian

Craving Some Cheesy Quesadillas

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I’ve been craving quesadillas lately. I’m not entirely sure what spawned this craving, but I’m going to blame the nachos I had last week. (I personally blame Nacho Mama for posting all of her mouthwatering nacho finds around the Boston area.) This craving could also be contributed to the fact that I made an impromptu quesadilla while in St. Thomas, complete with pinto beans in the cheesy inside and topped with freshly chopped lettuce and salsa. Man, did that hit the spot. Instead, I give you Black Bean Spinach Quesadilla with a crunchy outsides (thanks, skillet) and a gooey inside full of refried black beans, spinach and cheese. They’re lightened up with plain Greek yogurt for sour cream and corn tortillas for flour. Happy Meatless Monday!

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Dairy-Free, Entrée, Gluten-Free, Mexican, Seafood, Vegetarian

Summer Salmon

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I really, really like salmon. Not just like, but enjoy eating it. Whenever I go home to Maine, it’s usually one meal my mom can be sure that I will request. Normally, we make a soy-curry based marinade, but thanks to Pinterest, I stumbled upon this new combo two summers ago. We found a new summer recipe and another great idea for salmon. The combination of spices gives just the right amount of kick, while the creamy avocado salsa balances the spice. Even if this isn’t used for salmon, this spice-avocado combination is perfect for any white fish or chicken. Continue reading “Summer Salmon”

Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, Salad, Vegan, Vegetarian

Let’s Taco ‘Bout Taco Salads

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I’m obsessed with avocados. I’ll find any excuse to incorporate them into a dish, I love that meal that much more. But here, the avocados were just begging to be added to something great. Something different from my normal dinners, but something fresh and perfect for the heat spell. With some cilantro on hand among other things, a Quinoa Taco Salad emerged.

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