Entrée, Gluten-Free, Lightened Up, Meal Prep, Mexican, One Pot Dish, Soup

Making Green Chili for Dinner

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Have you ever tried a Chicken Chili Verde or green chili? It’s so worth it if you haven’t. A green chili is a fun change with white beans, hominy, quinoa and chicken. The salsa verde, a tomatillo-based salsa, limes and cilantro bring a totally different flavor from your traditional chili. Using rotisserie chicken and already prepped salsa instead of tomatillos, this chili is truly a dump, stir and dish up kind of recipe. Top with a little plain Greek yogurt (or sour cream), lime and extra cilantro. You’re going to want seconds before you’ve even finished.

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Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, Mexican

Not Your Typical Beans & (Cauliflower) “Rice”

Steak, Beans & "Rice" with a Fresh Tomatillo Salsa

Real Simple hit the nail on the head. I saw this recipe and brilliant idea for an updated beans and rice and really wanted to try their take. Plus, I never had reasons to like steak and this seemed like it could be one. Steak, Beans & “Rice” with a Fresh Tomatillo Salsa. I swapped rice for cauliflower rice for a lighter take — super easy! Grab a mini food processor and you easy have salsa and cauliflower rice; two for one. (Quinoa would be a great substitute for rice as well.) I’ve never worked with tomatillos before let alone had one and now I can’t to have them again. The salsa is tart, light, but not too sour all in one. I added some cherry tomatoes to lighten the flavor and add some vibrancy. Grill the steak instead for a colorfully light summer dish. Pair with a Four Ingredient Margarita and you have a dinner sure to impress.

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