Tagged: vegetables

Three Bean Tamale Bake

Greetings, ya’ll! As promised, I have returned with a delightful new recipe to share with you.

Now, I mentioned in my post Monday that with this baby on board, I’ve started to be a bit less fond of chicken. It’s so weird!! I can still eat a little bit once in a while, but I’ve started seeking alternatives for my quick post-workout meals.

This particular recipe is one I’ve had in my arsenal for a while and just kind of forgot about. Do you have any recipes like that in your repertoire?  I used to make this all the time with ground turkey or shredded chicken, but I decided tonight that would make it meatless! If your husband is anything like mine…the idea of a meatless dinner (unless it’s Mac & Cheese) may not be his favorite thing. Lucky for me, top anything with Jiffy Corn Bread and he’ll manage through with a smile on his face.

Starring a hearty combination of black beans, kidney beans, and pinto beans…all you really need to make this recipe is a can opener and a skillet! This recipe is fantastic for any mom-to-be who is experiencing any meat aversions or anyone looking for a meatless, high protein recipe! Future mommies should make it a point to try and incorporate beans and whole grains into their diet daily… your baby (and digestive system) will thank you later!

 Three Bean Tamale Bake

  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • 1 can sweet corn
  • 1 can green chilies
  • 1 small red onion, diced
  • 1 orange bell pepper, diced
  • 1/2 cup cherry tomatoes, quartered
  • 1/4 cup prepared salsa verde
  • 1 tablespoon Chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 2 teaspoons olive oil
  • 1 handful fresh cilantro, chopped
  • 1 box prepared corn bread mix (like Jiffy or Bob’s Red Mill), prepared to box directions
  • 1/4 cup shredded cheddar cheese (optional)
  • Optional Garnishes: avocado, lime, cilantro, scallions

Preheat your oven to 400 degrees.

Heat 2 teaspoons of olive oil in an oven safe skillet. Add the onion, peppers, and tomatoes and sauté for 5 minutes or until they begin to soften. Add the remaining ingredients (except the cornbread) to the skillet and stir well until combined.

Pour prepared corn bread mix on top of the bean mixture. Top with cheese and place it in the oven for 15 minutes or until golden brown.

Let sit 5 minutes before serving (You don’t realllllllllllly have to wait if you’re impatient like me… it just will stay a bit more together this way and you are less likely to burn your tongue!!)

Here it is fresh from the oven….gosh I can’t wait to have a camera again (instead of my camera phone!)

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Annnnd heeeeeeeeere it is all delicious and served up with some shredded cheese, fresh slices of avocado, scallions, cilantro, and a little squeeze of lime. It’s not the prettiest meal I’ve ever made, but boy is it delicious!

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Asian Chicken Kabobs

*PHEW*

This new puppy has certainly taken a lot out of me. Johnny, too!
Quincy is such an adorable little ball of energy.
But right now, he’s sleeping, so I finally have some time to update!

Look at my sleepy little man!

 

Clearly, thanks to my little man, I haven’t had much time to cook. Johnny and I have been spending our time keeping our eye on him and starting to train him and what not…but at least the weather has been nice! I was sure to take advantage of the warm weather when I had off work the other night and I used the opportunity to fire up the grill!

Grilling is grand, don’t you think?? I remember growing up I used to lovvvvvvve when the weather got warm because that meant Mom would fire up the grill and we’d have kabobs for dinner. Who doesn’t love a good kabob?? Honestly. They are probably one of the most versatile things you can make. Whatever vegetable you’ve got, cut  ’em up, stick ’em on a skewer, throw ’em on a grill. They’re really that simple.

The recipe I use is pretty much a spin off of the one my parents used when I was growing up. Make sure if you’re using wooden skewers for your kabobs to soak them in water for at least a half hour so they don’t burn up when you throw them on the grill!

Asian Chicken Kabobs

makes 12 medium or 8 large kabobs

  • 1 pound boneless skinless chicken breasts, cut into bite sized pieces
  • 1 cup low sodium soy sauce
  • 1 heaping tablespoon minced garlic
  • 1 teaspoon sesame oil
  • 1/2 teaspoon powdered ginger
  • 1 red onion, cut into bite sized pieces
  • 1 bell pepper, cut into bite sized pieces
  • 1 zucchini, cut into bite sized pieces
  • 1 small pineapple, cut into bite sized pieces
    (or one can pineapple chunks, drained)

Combine the chicken, soy sauce, garlic, ginger, and sesame oil in a large bowl. Cover with plastic wrap and refrigerate for at least 30 minutes up to about 2 hours. Add the zucchini the last five minutes.
Take your skewers (that have been soaking in water for 30 minutes) and thread with the chicken and vegetables, alternating for variance in color and texture.
Place prepared kabobs on a hot grill and cover for 5 minutes.
Uncover and rotate the kabobs until all sides are cooked, about 15 minutes total.
Serve with rice and enjoy!