Super Easy Chicken Lime Fiesta Bowl Recipe

Get it while it's HOT! One-bowl recipes are IN right now! They are easy to make and perfect for quick summer meals. This meal takes 30 minutes to make. I will share the recipe if you do me a HUGE favor? Please don't let my husband know how easy this recipe is to make.

Chicken Lime Fiesta Bowl
Servings 6


Ingredients
1 box of Zatarain's® Cilantro Lime Rice Mix
1 Tbsp butter for rice mix
1 can black beans
4-6 avocados
1 batch Pico de Gallo (my easy recipe) or salsa
1 bunch cilantro
2 limes
2 jalapeños
1 lb. chicken breast
2 cans Rotel Tomatoes (diced tomatoes with chilies)


Directions
1. Cook rice according to the box. It takes 25 minutes so start this first.
-Follow cooking instructions.

2. Next immediately start chicken. Put chicken in a pan with a lid.
-Dump in both cans of Rotel tomatoes with 1/2 cup of water. Let simmer with lid on.
-After 15 minutes turn chicken over. Let cook another 10-15 minutes.
-Then shred chicken and keep in pan with lid on until ready to serve. You keep on low
if done before ready to serve.

3. While food cooking prep rest of ingredients. I put all in separate containers.
-Open can of beans, rinse with water and let drain.
-Coarse chop up avocado. Each serving gets 1 avocado or 1/2 if you prefer.
Only cut what you need for this meal.
-Coarse chop cilantro.
-Cut lime into wedges.
-Coarse chop jalapeños

4. Make Pico de Gallo or use salsa. If you are making mine, make sure to get the
ingredients, too! It is super easy.

5. Put it all together. I love this part of bowl recipes. Everyone can make their own.
Just so you know, the rice & chicken do not need to be hot to serve this. I keep all
ingredients separate and put away in fridge for next meal.

6. Kitchen Tips: Make it quicker by cooking chicken in the Instant Pot.
Same ingredients. Time will be 10-12 minutes. Or I've been known to grab cooked
chicken from the store. Do whatever works for you. Switch up any of the ingredients
that suits your family. No black beans in the pantry but you have refried beans or
great northern? Use them. Make it your way!

ENJOY! 

Here are a few other recipes you might enjoy, too!

Eggy Tostadas

Avocado Feta Salsa
Easy Mango Salsa
Salsa Baked Goat Cheese Its
Tecate Fresh Salsa
Pico De Gallo and Chilled Avocado Soup
Gazpacho dip
Salsa for a Year Recipe
Pico De Gallo
Triple XXX Salsa
and check out these Healthy Summer Grilling recipes!

Tajin Bean Layered Dip by Chef Claudia Sandoval

Party Time!

Check out this tasty recipe by MasterChef Winner Claudia Sandoval! This layered bean dip includes using Tajin! I have never purchased Tahin but plan to so that I can try out this recipe. Oh my it sounds good! Have you ever used Tahin in recipes. If so with what? 

What a great idea for your next tailgating party, light supper night, taco night, etc.

Tajin Bean Layered Dip by Chef Claudia Sandoval

Ingredients:

For the Refried Beans:

2 cans -15 oz. Black Beans

3 garlic cloves, minced

¼ yellow onion, minced

½ cup lard /vegetable shortening

8-12 oz. Shredded Cheese (Oaxaca, Monterrey Jack, or Mozarella)

For the Tajin Sour Cream:

10 oz. Sour Cream

1 ½ tablespoon Tajín

For the Guacamole:

6 hass avocados, mashed

1 lime, juice only

1 teaspoon Tajín

For the Bell Pepper Pico Salsa:

½ cup Red Bell Pepper Chopped

½ cup Green Bell Pepper Chopped

½ cup Red Onion, Chopped

1 cup Tomato, Chopped

½ cup Cilantro Chopped

1 lime, juice only

Tajin to taste

Garnishes:

1 can – 15 oz. Yellow Corn

½ cup Black Olives, sliced

Equipment:

12” Cast Iron Pan

Makes 10 servings

Directions:

Preheat oven to 400 F.

1)    For Refried Beans: In a blender, add black beans, garlic cloves, and yellow onion. Blend until smooth. In a large non-stick sauté pan melt lard/vegetable shortening and add blended bean mixture. Refry beans by bringing them to a simmer and lowering heat to low for about 10 mins. Beans should be homogenous and should separate from the pan freely when completely refried.

2)    Transfer beans to cast iron pan. Sprinkle Cheese over beans and place in oven for 10-15 mins or until cheese melts and is browning. Remove Pan from oven and allow to cool for 15 mins.

3)    For Guacamole, mix all ingredients and spread layer over Beans, leaving beans visible around.

4)    For Tajin Sour Cream, place ingredients into a bowl and mix. Layer atop Guacamole, layers visible.

5)    Layer Yellow Corn over Sour Cream continuing to make circle smaller so that other layers are visible.

6)    For Bell Pepper Salsa, Add all ingredients in a bowl and mix to combine. Lastly layer the salsa in the middle of the pan. Sprinkling and garnishing with olives and Cotija cheese. Serve with Chips alongside.

Easy EGGY Tostadas - Healthy Recipe #MakeTime365

Healthy eating at home is one of my specialties! Over the past 4 years I've been on a healthier journey which has included learning to exercise, learning to cook healthier food and sharing this with friends & family. Our home has been transformed from box, processed foods to fresh meat, fruits, veggies and whole grains. It has been a fun journey!

I've been a bit distracted the past year or so and have not shared all of my healthy tips here on my blog! If you've been following me, I've started posting and sharing more. I hope that my post are helpful to you and your family! Follow my social media channels for more healthy ideas. Links are on the right side bar!

Today I'm sharing Healthy, Easy EGGY Tostadas. It is an easy go to meal for breakfast or anytime of the day. 

Easy Eggy Tostadas

Ingredients

1-2 soft boiled eggs
Salsa or Pico de Gallo
Whole Jalapeños with Carrots & Onions, can
Fresh Cilantro
Fresh Jalapeños 
Tostada

Directions

1- Boil eggs. My tips is to add eggs in a pan, cover with water. Turn heat on medium and set time for 13 minutes. When timer buzzes, take eggs off heat and cover with cold water to cool and peel. Add smashed eggs on top of tostada.

2-Make Pico de Gallo or grab your favorite salsa. Add on top of eggs.

3- Blend the can of jalapeños/carots/onions and add as much as you want on your tostada.

4-Chop fresh jalapeños and cilantro. Add some on top of tostada. 

That is it! Simple & easy! This recipe is for one. Easy tostada hold 1-2 eggs. 

Do you eat on the 21 Day Fix food plan? 

One tostada is a Yellow, 2 eggs is one Red, 1/4 of an avocado is 1 blue, 1/2 green for the salsa/pico/jalapeños. I like eating an entire green so I add extra veggies to my plate and eat it. Need info on the 21 Day Fix then click the link! 

More Salsa Recipes or similar recipes

Avocado Feta Salsa
Easy Mango Salsa
Salsa Baked Goat Cheese Its - Healthy Recipe
Tecate Fresh Salsa
Pico De Gallo and Chilled Avocado Soup
Gazpacho dip
Salsa for a Year Recipe
Pico De Gallo
Triple XXX Salsa
and check out these Healthy Summer Grilling recipes!

{Easy Appetizer} Mexican Tortilla Pinwheels

Need a quick snack or an easy appetizer to make for your next party? Try these little pinwheel slices because they are so easy to make and everyone loves them. The best part is that you can add your own variety of vegetables and spices! Have fun with it. Get the kids involved, too!

MexicanTortilla Pinwheels

Ingredients

8 oz cream cheese, softened
2 cups Mexican shredded cheese
8 oz diced green chiles
1 cup green onions, sliced
1 cup yellow peppers, chopped
1/2 cup red peppers, chopped
1/2 cup black olives, chopped
2 teaspoon taco seasoning
8 soft taco shells (for Christmas I use green and red)
Salsa for dipping

Directions

Combine all the ingredients except taco shells and salsa.
Spread 1/8 of the mixture on each taco shell and roll up.
Wrap each roll in plastic wrap for at least 1 hour before needing to slice.
Remove wrap and slice into 3/4 inch pieces.
Serve with salsa.

Kitchen notes

I make these with ranch, too. Instead of the taco seasoning use Ranch dressing powder. Use any other spices and veggies with this. It is such an easy recipe and it is very flexible.

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Lamb Tacos- do you like lamb?

According to USDA's Economic Research Service, Americans eat about .7 pound of lamb yearly, as opposed to 60.4 pounds of chicken and 62.4 pounds of beef. This low number is surprising, as lamb is rich in various nutrients, including the proteins, iron, vitamin B12, zinc, selenium and niacin.  It is also low in saturated fat, making it very beneficial for health.  


So why don’t Americans eat more lamb?  The number one reason is that people think that lamb is difficult to cook.  However, Nueva Cocina has developed some delicious and easy recipes that will probably change some minds.  Try these:

Lamb Tacos

1 packet of Nueva Cocina Picadillo Seasoning

1 Tbsp olive oil

1 1/2 pound ground lamb

1/4 tsp ground pepper

8 ounce tomato sauce

18 – 20 crispy taco shells

1/2 cup sour cream

1 avocado, peeled and sliced

Directions

Heat oil on medium-low heat in a skillet.  Add the lamb and break up into fine pieces. Continue stirring until meat is browned. Add the contents of the seasoning packet. Stir in tomato sauce, cover, reduce heat to low and simmer for 15 – 20 minutes.  Add water if needed.

Recipe provided by www.nuevacocinca.com

Cinco de Mayo Recipe: Individual Tres Leches Cakes

Individual Tres Leches Cakes

Tres Leches or “three milks” is a classic Mexican dessert traditionally made with yellow cake drenched with sweetened condensed milk, evaporated milk and cream; topped with whipped cream and a cherry. We make ours in individual dessert cups (no sharing required!) and switch out the milks for our creamy goat’s milk yogurt and tangy kefir mixed with a splash of evaporated milk and vanilla. The result is a light and refreshing fruity dessert that’s a feast for the eyes and taste buds.

Makes 6

Ingredients:

2-1/4 cups sifted cake flour 


2 tsp. baking powder 


1/2 tsp. salt 


2 sticks unsalted butter, room temperature 


1 1/2 cups sugar
2 tsp. vanilla extract


4 large eggs
1 cup Green Valley Organics Sour Cream
Juice and zest from one orange

“Three Milks” Mixture
1 cup Redwood Hill Farm Mango Orange Pineapple Kefir
1 6-oz. container Redwood Hill Farm Vanilla Yogurt
1 cup evaporated milk or soy, rice or almond milk
2 tsp. vanilla extract

6 individual dessert cups or glasses

2 cups whipped cream
3 cups assorted berries and sliced fruit (raspberries, blueberries, strawberries, kiwi and mango


Directions:

Preheat oven to 350°F. 

Spray the bottom (not the sides) of a 9X13 baking pan.
Sift together flour, baking powder and salt. Set aside. 

In a large bowl, cream the butter with an electric mixer (hand or stand) until light and fluffy (about 2 minutes), add sugar and vanilla and mix well. 

Add eggs, one at a time, beating well after each addition.
Add the dry ingredients alternately with the sour cream to the creamed butter and sugar mixture, mixing well after each addition, beginning and ending with the flour. 

Scrape the sides of the bowl, add orange juice and zest and beat for 2 minutes.
Pour batter into prepared pan and bake 35 to 45 minutes. Test for doneness with a skewer or a toothpick; the tester should come out dry and clean.

While the cake cools, mix together the kefir, yogurt, milk and vanilla extract. When cake is cool, cut out 12 circles of cake using the glass as a guide.

To assemble, place one cake disc at the bottom of each glass. Poke holes in each piece using a fork and pour 3 Tbs. of the “three milks” mixture over the cake. 

Spread 3 to 4 Tbs. of whipped cream over the cake, sprinkle with fruit and top with a second cake disc. 

Poke holes in the second cake disc and carefully pour about 2 Tbs. of the “three milks” mixture over the cake. 

Top with whipped cream and garnish with fruit. Cakes can be refrigerated up to 8 hours before serving.

Chef’s Quick Tip: Instead of baking a cake from scratch, grab a yellow cake mix (regular or gluten free) and mix in 2/3 cup water, 1 stick softened butter or 1/3 cup vegetable oil, 3 eggs, 1 cup sour cream and the juice and zest of one orange. Bake according to directions for a 9X13 cake pan.

Make it Lactose Free: Substitute Earth Balance Buttery Spread for the butter, Green Valley Blueberry Pom Açaí Kefir for the Redwood Hill Farm Kefir, Green Valley Organics Honey or Vanilla Yogurt for the Redwood Hill Farm Yogurt, and Soy Whipped Cream for the regular whipped cream.

PER SERVING: 456 CAL; 9G PROT; 18G TOTAL FAT (7G SAT. FAT); 47G CARB; 112MG CHOL; 284MG SOD; 2G FIBER; 12G SUGARS

This recipe is easy on the digestion, the traditional dairy has been replaced with products from Green Valley Organics Lactose Free, which is the only brand of organic, single source Certified Humane yogurt, kefir and sour cream to be available nationwide, and Redwood Hill Farm goat milk yogurt and kefir. (Goat milk, which is naturally 25% lower in lactose than cow milk, is better tolerated by those for whom digesting dairy is a problem.) Redwood Hill Farm’s products are also available nationwide.

We have reviewed their products and love them. This recipe was provided by the company.

Cinco de Mayo Menu Plan and Blog Hop

Welcome to a new Monday Menu Plan! This week features some of our favorite recipes. We could easily eat this type of food once a week. We are going to party all week long. How about you? Add your menu plan in the linky or any tasty recipe! No limit. I can't wait to see what you share.

I had a real low turn out of link ups last week because I had the linky set for 7pm instead of 7am! By the time I caught it, the day was almost over. Even though few linked up, I still got A LOT of clicks on the linky. So thanks to all of you who stopped in to read and click, too!

Each week I feature the top 2 clicked links. I added them to Monday and Sunday! Give them some linky love!

Monday-Miz Helen's Country Cottage almost always links up and she is sharing her Black Bean Salsa Chicken which fits right into my Cinco de Mayo Menu! Thank you, Miz  Helen!

Tuesday-Chilled Avocado Soup with Roasted Corn and Pico de Gallo Garnish and DON'S MEXICAN SALAD

Wednesday-Chicken Tostada Salad with Salsa Verde, Corn Dip and Pico de gallo 

Thursday-Eat a Fiesta Burger or go pick something from my Mexican Fiesta Pinterest Board! Here are some of my favorites-Pink grapefruit margaritas, Crispy “Fried” Ice Cream, Mexican Corn Cake and Coctel de Camarones. 

Friday-Chicken Tinga Tacos and Chipotle Lime Slaw

Saturday-Texas Straw Hat , Happy Margarita drink and Individual Tres Leches Cakes 

Sunday-The other featured recipe is from Patti-Comfy Cuisine who also stops over frequently and shares on Monday! Her recipe is Poor Man's Risotto (Rice and Chicken)..doesn't it look great?


I link up to OrgJunkie for another tasty menu ideas!

Gazpacho Dip Recipe

Have you ever made a Gazpacho dip? I have never made it so I picked this appetizer recipe - Vickie's Gazpacho Dip from the newest Gooseberry Patch Cookbook, Big Book of Home Cooking to try on my family. Guess what? Everyone loved it! 

Do you even know what this dish is about? I found out that it goes back to ancient times and it involved vinegar, oil, stale bread and vegetables. Some eat it as a cold vegetable soup in the summer while others serve it as a dip.

This recipe is a dip and is it ever tasty!

Vickie's Gazpacho Dip 

Ingredients

3 tomatoes, diced
3 avocados, peeled, pitted and diced
4 green onions, thinly sliced
4.5 oz can diced green chiles, undrained
3 tablespoons olive oil
1 1/2 teaspoons cider vinegar
1 teaspoon garlic salt
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Combine tomatoes, avocados, onions and chilies in a large bowl; set aside; Whisk together olive oil and remaining ingredients; drizzle over vegetables and toss well. Cover and chill. Makes 5 cups. Serve multicolored tortilla chips with this Tex-Mex dip to make it even more festive.

I served this appetizer with Easy Cheesy Enchiladas and it was a HUGE hit. We now have 2 more new family favorite recipes thanks to this cookbook.

Click HERE to enter to win this Cookbook. Make sure that you leave a comment on this recipe to get 5 bonus points into the giveaway.

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Easy Cheesy Enchiladas

Yum-eeee-ooo! I found a very tasty enchilada recipe to make for my family. This recipe came from the Gooseberry Patch Big Book of Home Cooking cookbook! It is brand spankin' new and will be released for sale on 9/20/11. Have you ever made enchiladas? Do you have a recipe to share? Feel free to leave it as a comment.

Easy Cheesy Enchiladas (click to print)

Ingredients

3 lbs. ground beef
2 pkgs. taco seasoning mix
1 cup water
16 oz can refried beans
2 pkgs. 10 inch flour tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
2- 10oz cans diced tomatoes with green chiles
1 1/2 lbs. pasteurized process cheese spread, cubed

Directions

Brown ground beef in a large skillet over med. heat; drain; Add seasoning mix and water; simmer for 5 minutes; Add beans; cook 5 more min. Spread mixture down center of tortillas; roll up. Arrange seam-side down in 2 lightly greased 13 x 9 baking pans; set aside. Combine remaining ingredients in a medium saucepan. Cook over med. heat until cheese is melted; spoon over enchiladas. Cover tightly with aluminum foil and freeze, or bake, covered, at 350 degrees for 15 minutes, until bubbly. Serves 12-16.

Kitchen Notes

I made this according to the directions. I did substitute ground beef for ground turkey and I added in 2 tablespoons of shredded cheese into each enchilada. My husband said that these were burritos, not enchiladas because they were made with flour tortilla shells. Did you know that? He said that they can only be called an enchilada if they are made with corn shells. Oh well :) Either way he at them.

Click, HERE, to enter the Gooseberry Patch Big Book of Home Cooking cookbook. Make sure you leave a comment to get 5 bonus points in the giveaway!

Happy Cinco de Mayo Recipes

Happy Cinco de Mayo!  We love Mexican and TexMex food at our home! Here are some of our current favorite recipes!  If you have some, please link up as many as you want below.  Enjoy! Ole!

Chicken Tostada Salad with Salsa Verde

DON'S MEXICAN SALAD

                                                                       Happy Margarita

Mexican Taco Soup and Tortilla Soup

  Pico de gallo 

 

Texas Straw Hat 

Don's Mexican Salad

Easy summer salad to make and take to any picnic. This is one of our favorite summer meals. Quick, easy and everyone loves it. 

Time to post a salad recipe! Our friend, Don, makes this salad. Every time we eat it I say to him, "Don, I need your recipe!" Here it is! It is super quick and yummy!

DON'S MEXICAN SALAD

1 can corn

1 can red beans

1 can sliced black olives

2 c. shredded lettuce

1/2 c. mayo

1/4 cup minced green onions (I used the entire green onion)

2 T Chili sauce ( I used 5 T)

2 tsp cider vinegar (I used 3tsp)

1/2 tsp chili powder ( I used 1 tsp)

Shredded Cheddar or Mexican Cheese (optional but we use it)

Doritos or Taco chips (optional and we used Doritos)

*Combine corn, beans, olives and lettuce. Stir together mayo, onions, chili sauce, vinegar and chili powder. Add to lettuce mixture, toss and serve. Make it a heartier meal by adding shredded cheese and crushed tortilla chips or Doritos