Back to Reality

Did you think I had fallen off the edge of the earth?  Sometimes I feel like it.  Although I am still here, cooking and creating, I have found myself busier than a bee in honey season!  I am teaching ZUMBA classes at Boni's Dance and Performing Arts along with a ton of other classes for the younger dancers like pre-ballet, jazz and tap.  I am meeting myself coming and going.

The not so funny thing is that my girls are back in school, my husband is traveling more than ever and they all still want to EAT!  Can you believe that?

I am trying to utilize my Mondays to prep for the week, as I am now teaching mornings and evenings.  I thought I'd share a little supper secret with you so that you and your family can enjoy some delicious pre-planned meals as well.

DYNAMIC DO-OVER QUESADILLAS

START with FAJITAS!

• 1 lb. Chicken Breasts
• and/or 1 lb. Skirt Steak

Marinade (makes one marinade for chicken OR beef--make two if you make both chicken and beef fajitas)

Mix together 4 T. of tequila, 1/2 tsp. salt, 3 T. FRESH lime juice, 1 tsp. cumin, 2-3 cloves of garlic peeled and smashed, 1/3 to 1/4 c. of canola or vegetable oil.  Marinate the chicken or beef for 12 to 24 hours.


This is a great Saturday or Sunday afternoon grilled meal.  I add rice and borracho beans along with salsa, guacamole and trimmings.  I always make more than I need to utilize in the week ahead. 

I pre-chop the chicken and beef fajitas along with the
peppers and onions for quick and easy quesadilla
assembly. 

 

Here's what's next:

Tortillas
Chopped Chicken or Skirt Steak
Grilled Onions & Red and Yellow Peppers
Reduced Fat Monterey Jack Cheese (slices)

I love using healthy tortilla options for my quesadillas.   My family doesn't know the difference and the whole wheat and lower fat versions are healthy choices for all of us. 

I assemble the quesadillas with tortillas with a smidge of Land o Lakes LIGHT butter on the outside.  I use a non-stick skillet on medium heat.  Press the quesadilla down with a spatula to help seal the tortillas together with the melting cheese.  Flip when the bottom tortilla begins to brown.  Turn out onto a cutting board and cut into wedges using a handy, dandy pizza cutter. 

Serve with salsa, guacamole and sour cream.  

Having a Fiesta w/ BBQ Leftovers

Remember when I told you I would have some awesome ideas for the BBQ chicken dinner from and earlier post?  Well, I showed you how to use the leftover chicken to make some delcious BBQ Chicken Pizzas, but I also have a great idea for that leftover corn on the cob. 

This is a different twist on tacos for my family,
but my girls gobbled them up.  Salsa and all.

My family LOVES tacos.  They request them every week.  I do not want to make traditional Tex-Mex tacos with ground beef or ground turkey every week.  I'm a girl who needs a little variety in her menu.  So I throw in some shredded chicken tacos to mix it up a bit.  The easy part of this recipe is that you can use leftover chicken, frozen fajita strips, or my personal favorite, Honey Jalapeno Rotisserie Chicken from HEB/Central Market.    I use the leftover corn on the cob to go into my super tasty black bean salsa, as well as my tasty Southwestern Salad.  Two options for your Leftover Fiesta:

BLACK BEAN SALSA

This wonderful salsa is great with chips or on top
of nachos for a change. 

• 1 can black beans, rinsed and drained (only use HALF of the can and reserve the other half for another use, or the Southwestern Salad)
• 1 leftover ear of corn; kernels cut from the cob
• 1 to 2 Roma tomatoes, seeded and diced
• 1/4 c. chopped fresh cilantro
• 2 green onions, sliced thin
• 1 small serano pepper, seeded and finely chopped
• 1 nearly ripe (still firm) avocado, cut into cubes
• the juice of 1 lime
• 1/2 tsp. salt
• 1/4 tsp. chile powder

Mix all ingredients together and refrigerate until ready to use.  I spoon this over shredded chicken tacos.  I serve my tacos on low fat whole wheat tortillas or corn tortillas with chicken and reduced fat Mexican blend shredded cheese. 

Southwestern Salad

• 1/2 c. fresh cilantro, chopped
• 1/4 c. extra virgin olive oil
• 2 T. freshly squeezed lime juice
• 3 to 5 dashes of Tabasco
• 1/2 tsp. chile powder
• 1/4 tsp. salt & fresh ground pepper to taste
• 4 c. chopped romaine lettuce
• 2 avocados cut into chunks
• 1 leftover corn cob, kernels cut from the cob (or 3/4 to 1 c. of frozen corn kernels, thawed)
• 1/2 of the can of black beans from the salsa (rinsed and drained)
• 1 c. cherry or grape tomatoes, halved
• 2 green onions, sliced
• 1 can sliced black olives, rinsed and drained
• Shredded cheddar, pepper jack or Mexican blend cheese

This wonderful tangy salad is a great weeknight
dinner option, especially in our triple digit temps
of late.  My husband loves salad for dinner.

In a small bowl, mix together the cilantro, lime juice, Tabasco, salt, pepper chile powder.  Stream in the olive oil while whisking until smooth. 

In a large "festive" salad bowl, toss together the lettuce, avocado, beans, corn, green onions, and olives.  You can toss in the cheese as well.  We don't because of Charlieman's aversion to cheese.  We add ours separately.  If you are adding it to the entire salad, sprinkle in 1/2 to 3/4 c. of shredded cheese of your choice.  Add dressing and toss well.  Serve topped with shredded chicken and a drizzle more dressing over the top.

Dynamic Do-Overs

The best part of grilling is making a little extra for a great weeknight dinner.  I recently told you about a tasty BBQ Chicken recipe.  What's great about BBQ chicken is that there are so many possibilities for leftovers.  My family enjoys it when I create what we call a dynamic do-over pizza.  I have several versions in my repertoire. 

Here's all you need to do:

INGREDIENTS

This recipe makes two of these delicious pizzas!

1 to 2 leftover chicken breasts
1 package reduced fat mozzarella shredded cheese
1/4 of a red onion, sliced very thin
1/4 c. chopped fresh cilantro
1 bottle of your favorite BBQ sauce (we like Bullseye or Cattleman's original versions)
Mama Mary's Ultra Thin packaged pizza crusts (you can find them on the pasta aisle at HEB/Central Market)

I had my first "BBQ Chicken Pizza" on a beach
in Maui.  That's where the red onion/cilantro
combination started for me.  It MAKES this pizza!

DIRECTIONS1.  Brush the pizza crust lightly with olive oil.
2. Spread a thin layer of BBQ over crust.
3.  Cover crusts with shredded cheese.  (you don't have to use all for 2 pizzas, but it's okay if you do)
4.  Top with chicken, onions and cilantro and sprinkle a little more cheese on top to make it all stick together when it melts.
5.  Bake according to package directions.  Try not using a pan, but instead, place pizza directly on the baking rack.

That's just about as simple as it gets.  Add a fresh green salad and call it dinner!  Yeah for great ways to use leftovers!!!  Enjoy!