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My roommate and I made a trip to The Meat House in Brookline to stock up on some high quality meats and some fancy treats. This little specialty shop located in Coolidge corner--and several other locations in MA including one in Beverly-- has everything a "foodie" could ever want (boasts the website). As a self-proclaimed foodie, they couldn't have been more right. With so many different things to choose from, we were undoubtedly overwhelmed. The butcher behind the counter gave us the recommendation of Caribbean jerk turkey tips. I love a good marinate so we decided to give them a try. With no grill at my apartment and a busted broiler, I was quite puzzled on what to do with them...
In related news, I've been in my apartment since September 18th and I have not yet (re)visited El Pelon --only the best little burrito place this side of Mexico. If you've ever been to El Pelon, you'd understand how crazy this is, some may say even sacrilegious. Did I mention I live only a 15 minute walk from said burrito haven. But rather than spending the money and the calories on a big (and oh so delicious) burrito, I decided I can try to recreate my own using the turkey tips, black beans and veggies to make the burrito filling. Don't worry if you can't find a marinated meat-- leftover Thanksgiving turkey can work just as well! Just look for a good bottled marinate at the grocery store. I added a Mayan Fajita sauce to my veggies to add extra flavor. This dish was SO filling but very healthy! By using no extra oil, tons of fresh veggies, black beans, turkey breast, light sour cream, 75% reduced fat Cabot cheese, brown rice, and high fiber tortillas they are low in fat, high in fiber and loaded with flavor!
Start by prepping all of the veggies. I only had onions, peppers, and zucchini in my fridge so I was limited to that. If you have a preference for other veggies, add them as well (corn, mushrooms, summer squash etc). Slice everything into bite size pieces.
Spray a large frying pan with a little cooking spray and add the veggies on medium heat. Toss the marinate/sauce in and stir.
As the veggies start to sizzle, cut the turkey into bite size pieces and add it to the pan. Next add the black beans. Reduce heat to low-medium and cover with lid or foil, cook approximately 10-15 minutes. If you are using left over turkey, you'll have less cooking time. If the pan/sauce gets dry, add a little water- about 1/4 cup at a time. I probably added 1/2 - 3/4 cup water during the cooking process. Cook until the turkey is cooked through. The smaller you cut them, the quicker the cook time.
While the filling is cooking, prepare the brown rice. Look for a microwavable instant precooked rice (usually cooks in 60-90 seconds). If you can't find that, buy the boil-a-bag rice. Don't bother with flavored rice, there will be plenty of flavor from the marinate you choose.
Once the filling and rice is done, you can assemble the burrito-- herein lies the tricky part. I've yet to master wrapping a burrito and it remain intact through the duration of a meal. Start with a warm tortilla and add a strip of rice (about 1/3 cup) and 1/4 cup shredded cheese. I am loyal to the 75% reduced fat Cabot Cheddar in a block and I grate it myself. When you grate the cheese yourself, use the smaller grate and it'll seem like you are getting a lot more out of a 1 oz serving (more surface area--great mind trick!).
Next add a hearty spoonful of the turkey-bean-veggie filling. You don't want to add too much or it'll be impossible to roll up. Now's your chance to add sour cream, salsa, guacamole, etc. and then roll up! Fold the ends up first then roll it into a burrito. If you actually want to put the burrito down while you eat then you may want to wrap one end with foil so it doesn't unroll when you put it down.
I really wish I could take the credit for the deliciousness of this recipe but I think the marinates had a lot to do with it! I will definitely be making this recipe again soon ...and most definitely polishing off the leftovers tomorrow. I think you'd have a hard time finding a healthier burrito in a restaurant, enjoy!
Dust off your slow cooker, we're making chili! This recipe is very simple, but the cooking process is a bit lengthy, but just remember-- patience is a virtue. This is a naturally low fat, hearty meal and very forgiving on the wallet. And full of fiber, this chili will definitely keep you feeling satisfied until your next meal.
**I apologize for the limited pictures, I was in the zone cleaning house on my camera deleted the first few steps, woops!
Chicken chili (I didn't measure but serves at least 10)
1 large can kidney beans (1lb 13oz... or 2 regular size cans)
1 15.5 oz can Cannellini beans
1 15.5 oz cans Great Northern beans
3 large boneless chicken breasts
3 cans 14.5 oz can diced tomatoes (no added salt if you can find them!)
2 green bell peppers
1 large jalapeno pepper (add more if you like it hot)
2 medium yellow onions
1-2 tbsp chili powder
Start by boiling a large pot of water for the chicken. When the water is boiling, add the whole chicken breasts. While that's cooking, start prepping the onions and peppers.
Chop the onions into chunks a little less than an inch wide. Don't worry about breaking them all up, they'll break down as they cook. Do the same with the bell peppers. Be careful when it comes to the jalapeno! I left the ribs and seeds in because I like spicy, but if you don't, then take them out with a paring knife. I sliced it in half vertically, then sliced them thinly. Add all the veggies to the crock pot. If you don't have a crock pot, then a big stock pot will do.
Next add all of the diced tomatoes. Turn the crock pot on high, or cook them on the stove on low heat with a lid.
Next rinse all the beans in a strainer and add them to the pot and give it a good mix.
At this point, the chicken is likely done. If it has a little bit of a pink tint, that's okay because it'll cook in the chili. Chop or shred the chicken into manageable bite sized pieces.
Now add the chicken to the chili and give it a stir.
Let it cook for about an hour or so, then add the chili powder. I must admit I don't ever measure it, but I definitely have a heavy hand with it, and probably use 1 and 1/2 to 2 tbsp. You can start with a little bit and always add more if you think its lacking. Now just sit tight and let it cook... at least 4 hours. You want the onions and peppers to by soft. The longer it cooks the better it gets... which makes for great left overs!
To
pped with a little sharp cheddar (I like 75% less fat Cabot block cheese) and a warm piece of corn bread and of course extra hot sauce, you've got a great meal. Perfect for a fall football Sunday, enjoy!
This is a quick and easy lunch, but it would also make a great appetizer at a party! A Tostada is basically an open-faced quesadilla and you can put anything you want on top. I made my tostada by layering a medium sized tortilla, refried beans, sauteed vegetables, and cheese, mmm...
Easy Tostada (serves 1)
Ingredients:
1 whole wheat tortilla
2 T. vegetarian/fat free refried beans
2 T. corn kernels
2 T. chopped onion
1/4 c. diced zucchini
chopped fresh chives, to taste
1 oz. cheddar cheese (I used 75% reduced fat Cabot block cheese)
1 tsp olive oil
dash of cayenne pepper & chili powder
optional toppings- salsa, sour cream
First, add the oil to a medium sized skillet and heat on medium to high heat. Add the corn, onion, chives, and zucchini. *These were the veggies I had in my fridge. Peppers, mushrooms, and broccoli would also be great choices.
As the vegetables start to sizzle, stir 'em up. If they start to stick to the pan, add a little bit of water or vegetable stock/broth. Once they really get cooking, add the spices. Meanwhile, spread the refried beans onto the tortilla. Now you're going to do a little switcheroo, take the veggies out of the pan (put them on a plate) and lay the tortilla onto the pan, no need to make more dishes for yourself!
Be sure to move the tortilla in the pan so it doesn't stick or burn. Now you can add the vegetables on top of the refried beans to make an even layer. And do the same with the cheese.
*Don't sacrifice quality to save calories! Find a cheese you like and stick with it. Note that the sharper the cheese, the less you need because the flavor is more intense. I also think block cheese has a better flavor than pre-shredded cheese, but takes more time to grate it yourself.
The cheese will start to melt in the pan, but by the time it all melts, you'll have a burnada, not a tostada. To finish if off, transfer it to a baking sheet, and fire up your broiler on low. It's done when the cheese is all melted. *don't just stick it in the microwave or else you'll have a soggyada and nobody likes that! Enjoy :)
I know I say all my recipes are easy, but this one takes the cake... or better said--this one takes the bowl of chili. Chili is such an easy meal, especially if you have a crock pot at your disposal, I unfortunately do not--however a crock pot is on the top of my birthday wish list *cough cough may 5th cough cough*
I usually make vegetarian bean chili with whatever beans I happen to have on hand. Black beans, red kidney beans, cannellini beans, butter beans, & navy beans all work really well. I always use at least two different kinds of beans for a little variety, both visually and texturally. My plan was to make my classic version, but I had some soy meatless crumbles in my freezer so I decided to mix it up a bit. If you have never tried soy crumbles before chili is great way to test-run this new food. Soy crumbles are basically fake ground beef made of textured vegetable protein (or TVP). It's perfect for chili, tacos, Sheppard's Pie, meat sauce, lasagna, etc...
This recipe is really just a matter of opening a few cans, adding some fresh vegetables & some essential spices, then just turn on the crock pot or put a pot on the stove for a few hours and you have a meal for a week. This meal gets a 5 out of 5 for reheatability and it freezes really well too. If you know you have a busy week ahead of you, make this on Sunday and you'll be set!
Easy 'Meaty' Chili (makes ~8 1 cup servings)
Ingredients:
1 15.5 oz can dark red kidney beans, rinsed and drained
1 15.5 oz can cannellini beans, rinsed and drained
2 10 oz cans diced tomatoes (w/ green chiles if available)
1/2 cup canned corn kernels
1 medium onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 jalapeno pepper, finely diced (ribs and seeds removed...unless you like heat)
1 cup meatless soy crumbles (found in the freezer section)
1-2 tsp Chili powder (or to your taste)
1/2 tsp cayenne pepper
Add all ingredients except the spices into a pot (or crock pot). Whether you are using a crock pot or the stove, set to medium heat and cover until the chili starts to bubble. Add spices to your taste, start with a little and increase to your liking. Cover and simmer on low heat for several hours, stirring occasionally. I told you it was the easiest! Top with cheddar cheese, sour cream, scallions, hot sauce, or whatever you wish. mmm...
