I love black beans! These can be made vegetarian if you like. I added hot sausage to ours.
Whole wheat pita pockets
1 can black beans
1/4 c chopped onion
1 c yellow pepper-or color of your choice
1/4 c shredded cheese
6 oz chopped meat-if you wish (chicken, pork or sausage)
Preheat oven to 350 degrees and Combine all ingredients except for avocado and cheese in skillet. Heat in skillet for 12 min with lime juice and olive oil-tsp of each. Season with pepper, red pepper flakes, cilantro (and whatever spices you want) Line the pockets thinly with smashed avocado and fill with the bean, veggie and meat mixture. Bake for 10 min then add hot sauce (if you wish) and cheese and bake for 5 more minutes.
The other night I made a delicious Santa Fe Chicken Salad! I want to share it with you!
I marinated the chicken in lemon juice, lime juice and salsa just for an hour. Once I put everything together in the giant salad bowl I baked it for 25 min at 350 degrees turning it at the halfway point- just like this in this pan.
Next I chopped up peppers, red onions, asparagus, tomatoes, green onion, lettuce, basil and cubed some cheese-cheddar and mozzarella blend. I let the chicken marinade for a while as I chopped everything up…..
Last, I made my own dressing using the ingredients pictured below…..
Then I saw that I had on hand already “baby salad size frozen shrimp” and “spicy chicken sausage” so I bought the chicken and went from there….Protein is most important to me so that is what I tend to focus on the most and then let the rest fall into place.
Step 1: cube about 1/2 lb. chicken breast and cook on med heat with the following seasonings:1 teaspoon each paprika, oregano, blk pepper, crushed red pepper, garlic powder and dash of cinnamon (place together in a small bowl and stir as you will need half of the mixture for the shrimp/sausage in a min) for about 10 to 12 min using a teaspoon of olive oil to coat the pan prior.
Step 2: cook the shrimp and sausage (use about 1/2 lb combined of both) with the same seasoning mixture you used on the chicken (you should have about half left over) on med heat for about 6 to 8 min.
Step 3: chop 1/2 c each spanish onion, green onion, green pepper and sautéed those in a deep skillet on low to med for about 8 min with a little bit of olive oil.
Step 4: chop 3/4 c tomatoes and 1/4 c fresh parsley and add to the veg mix, stirring for another 4 min.
Step 5: add all protein to veggies in deep skillet along with 2 cups rice (brown or jasmine) and approx 3 cups hot water. Bring to a boil and then cover and simmer on low for about 15 min until the rice is cooked-but has not soaked up the liquid….you need and want some liquid when all said and done! Feel free to add hot sauce to kick it up a notch here…mine was only med spice temp.
I took his recipe and tried to make it budget (I didn’t use all of the Emeril suggested ingredients) and a little more health friendly!
Try this with all recipies…..you can see from his picture in the recipe and my picture they don’t look the same but it still tasted incredible!!!
Pizza…..Salad……tons of opportunities to get your color on with food!!! Mix fruits and veggies in salads (tomatoes and strawberries pictured here below)…..pile on the veggies when making pizza. Color=Nutrients…which reaps great rewards on your body and mind. Treat your body after a great workout with color, after a long day, a long week with colorful food. You will feel better, you will live longer, you will be more mobile, you will be happier, you will be light and airy maybe even bouncy! I love when I feel bouncy!!! Food is fun and good food is essential to our health….make it fun, make it colorful!!! xoxoxo-A
***health benefits of red onions:good source of vitamin B, fiber, potassium, and great source of vitamin C….low in fat, cholesterol and sodium*** be sure to only peel the first “papery” layer off as the nutrients are found more close to the outer edges rather than the inside***
1 1/2 cup “mini salad shrimp”
Fresh chives and basil chopped into 1 cup brown rice
Splash the shrimp, peppers and mango mixture with 2 tbsp lemon juice, 1 tbsp olive oil and pinch of honey-cook on med to high heat in skillet for 10 min adding in the rice for the an additional 3 to 5 to finish it all off. (add additional seasonings as you wish)
Serves 2 to 3
Spicy, delicious, quick, easy and super good for you!!!