Showing posts with label healthy. Show all posts
Showing posts with label healthy. Show all posts
Saturday, February 7, 2015
Family Favorites Turned Healthy WeekdaySupper Featuring Tex Mex Shrimp Skillet ChooseDreams
Tex-Mex Shrimp Skillet
a Weekend Gourmet Original
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Ingredients:
- 1 tbs. olive oil
- 1 jalapeno, seeded and finely chopped
- 1-2 garlic cloves, grated or finely chopped
- 1 tbs. chopped cilantro
- ½ yellow onion cut into thin strips
- Salt & pepper to taste
- 7 oz. package Mexican rice mix
- 2 cups water
- 14.5-oz can of cilantro-lime flavored diced tomatoes
- 1 lb. medium or large shrimp, peeled and deveined
- 1 cup frozen corn kernels
- 1 medium avocado, diced
- The juice of 1 medium lime
- Optional: 14-oz can black beans, well drained
Directions:
Step 1: Add the olive oil to a large skillet and heat on med-high for five minutes. Add the jalapeno, garlic, cilantro, and yellow onion. Cook until fragrant and the onions begin to soften, about 5 minutes. Stir frequently to ensure even cooking. Season with salt & pepper to taste.
Step 2: Add the Mexican rice mix (including the seasoning packet), water, tomatoes (juice and all), and corn kernels. [Note: if using black beans, add them along with the corn.] Stir well to combine. Arrange the shrimp evenly around the skillet, pushing them down into the rice and liquid. Do not stir! Cover, reduce heat to med-low, and cook until the rice is tender. This should take 20-25 minutes.
Step 3: Turn off the heat and let the shrimp and rice mixture sit covered for 5-10 minutes before serving. This gives you a pocket of time to dice the avocado and sprinkle it with the lime juice. Just before serving, sprinkle the diced avocado evenly on top of the skillet. Serve with tortilla chips and salsa on the side, if desired. A simple green salad is a nice side dish to pair with this dish as well.
This flavorful one-dish meal is fabulous! Its just spicy enough to keep things interesting thanks to the addition of the jalapeno. However, the heat is tempered nicely by the sweet corn and creamy avocado. This dish is tasty and healthy, and any leftovers reheat nicely for lunch the next day. I hope that youll give this dish a try very soon! If youre not a seafood fan, simply sub in some diced boneless, skinless chicken breast.
To learn more about our #WeekdaySupper sponsor American Family Insurance, be sure to visit their social media sites:
- Linkedin: http://www.linkedin.com/company/american-family-insurance
- Youtube: http://www.youtube.com/user/amfam/custom
- Google+: https://plus.google.com/u/0/+amfam/posts
- Twitter: https://twitter.com/amfam
- Facebook: https://www.facebook.com/amfam
- Pinterest: http://pinterest.com/amfaminsurance/
This weeks #WeekdaySupper menu is featuring lots of great healthy, quick-cook recipes. Check out this amazing lineup of recipes from earlier this week! Make sure to take a moment to go by and Pin all these great recipes for your upcoming #WeekdaySupper menus. These recipes are sure to make perfect warm-weather dinners on those busy nights when time is short...but your family is hungry. These healthy family-friendly dishes can be cooked and on the table faster than you can order takeout.- Monday - Cauliflower and Arugula Stuffed Portobellas by Run DMT
- Tuesday - Loaded Mediterranean Sweet Potato Fries by Neighborfood
- Wednesday - Grilled Salad with Skirt Steak by Country Girl in the Village
- Thursday - Mango Avocado Quinoa Chicken Salad by Cupcakes & Kale Chips
You can find lots of other healthy family-friendly dishes by following the Family Favorites Turned Healthy #ChooseDreams Pinterest board.
Disclosure: This post is sponsored by American Family Insurance. All opinions are my own.
Sunday, February 1, 2015
Baked Confetti Chicken Taquitos with Cilantro Lime Ranch Featuring Heart Healthy Mazola Corn Oil
Rather than deep frying my taquitos in oil, I simply brush them with a bit of Mazola Corn Oil and then bake them in a hot oven until they’re crispy and golden. Other heart-healthy ingredients I used in this recipe include fresh pico de gallo, fat-free Greek yogurt, and 2% pepper jack cheese. These ingredients saved both fat and calories, but they didn’t skimp on flavor or texture. The filling for my taquitos is moist and bursting with spicy flavor. This recipe makes enough filling for a dozen taquitos – plenty for a family of four. However, I made 8 taquitos since it’s just Michael and I. Bonus: I had enough of the flavorful filing left to make quesadillas the next evening. If you prefer your Mexican food on the milder side, simply use shredded cheddar or Colby-jack in place of the spicier pepper jack.
Baked Confetti Chicken Taquitos
with Cilantro-Lime Ranch
a Weekend Gourmet Original
Ingredients:
- 3 cups shredded chicken (a deli rotisserie chicken is ideal for this!)
- 1 cup shredded 2% pepper jack cheese
- ½ cup corn kernels
- 1/3 cup prepared pico de gallo
- ¼ cup fat-free plain Greek yogurt
- 1 tbs. finely chopped cilantro
- 1 tsp. cumin
- Salt & pepper to taste
- 1 dozen yellow corn tortillas
- 1/3 cup Mazola Corn Oil
- 1 tbs. chili powder
For the dipping sauce:
- 1 cup reduced-fat ranch dressing
- 1 tbs. chopped fresh cilantro
- 1 small lime, juiced
Directions:
Step 1: Preheat the oven to 375. Line a large rimmed baking sheet with parchment paper; set aside while you prep the taquitos. Add the chicken, cheese, corn, pico de gallo, Greek yogurt, cilantro, cumin, and salt & pepper to a large mixing bowl. Stir with a sturdy spoon until the mixture is completely combined.
Step 1: Preheat the oven to 375. Line a large rimmed baking sheet with parchment paper; set aside while you prep the taquitos. Add the chicken, cheese, corn, pico de gallo, Greek yogurt, cilantro, cumin, and salt & pepper to a large mixing bowl. Stir with a sturdy spoon until the mixture is completely combined.
Disclosure: Compensation was provided by Mazola via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Mazola.
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