This recipe is very basic. You can pretty much anything you want it. This time I added corn and a splash of fresh lime juice. Next time I want to add black beans and cilantro. Wow. My mouth is watering now just thinking about it.

I honestly wasn’t sure what to expect when starting this recipe. There are a ton of Mexican Rice recipes out there but they’ve always disappointed me.

This Mexican Brown Rice wasn’t disappointing at all. In fact, it’s the best Mexican Brown Rice I’ve ever had. And that’s saying a lot. If you make this, you will love it! It’ll be an instant hit with your family. My kids just gobbled it up, so you know it’s good!

Mexican Brown Rice

recipe adapted from Delightful Repast

Ingredients:

• 3 & 1/2 cup water or chicken broth (I did half and half)
• 3/4 tsp salt
• 2 & 1/2 cups brown rice
• 1/3 cup olive oil
• 1/3 cup tomato sauce
• 1 clove garlic
• canned corn, black beans, peas, cilantro, lime (optional)

Directions:

1. In a medium-sized saucepan, put your water and salt. Bring to a simmer, and let go while browning the rice.
2. In a large-sized saucepan, add the rice, olive oil, and garlic clove. Brown on medium heat until rice is browner, about 15-20 minutes. Make sure you keep an eye on it. Mine started to brown quickly. When done, remove garlic clove.
3. Slowly add the tomato sauce to the rice, and mix. Then add the water to the rice and bring to a boil. Stir once and then put a lid on it and reduce heat to low. Leave undisturbed until water is gone and rice is tender, about 20-30 minutes. (Mine took the full 30 minutes.) I threw in my corn when there was about 10 minutes left with the rice.
4. Take a peek and make sure the rice is done. If it is, let sit off the heat for 10 minutes.
5. Garnish, serve and enjoy!

– Jill

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I made this last week for dinner, and it was so good! SO good!

I had some chicken that needed to be used up, and wanted something different than chicken quesadillas (our weekly chicken meal). I found this recipe on Martha Stewart’s website, made it, and we all loved it. Even the kids ate it up, and asked for more. The only thing I would change would be to double the recipe.

Lighter Chicken Enchiladas

recipe adapted from Martha Stewart

• salt and pepper
• 3 boneless, skinless chicken breasts, cooked and shredded
• 2 T olive oil
• 2 garlic cloves
• 1/4 cup all-purpose flour
• 1 tsp cumin
• 1/2 cup tomato sauce
• 1 cup chicken broth
• 8 flour tortillas
• 1/2 cup monterey jack cheese (I used more…)

Directions:

1. Preheat oven to 400 degrees. Get out a 8-inch square baking dish. and set aside.
2. In a medium saucepan, heat oil over medium heat. Add garlic and cook until fragrant, about a minute. Add flour, cumin, and tomato sauce; whisking for about a minute. Whisk in broth and bring to a boil. Reduce to a simmer and cook until sauce has thickened, about 5 minutes. Season with salt and pepper. Mix a cup of the sauce with the shredded chicken.
3. Put a 1/4 cup of the sauce on the bottom of the baking dish, and set aside.
4. Stack tortillas in a damp paper towel and microwave until hot, about a minute.
5. Fill each tortilla with the chicken mixture and roll up tightly, laying seam side down in the baking dish. Cover with remaining sauce, and top with cheese.
6. Bake for 15-20 minutes or until bubbly.
7. Enjoy!

– Jill

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I have to start this post by saying I have never liked oatmeal. Ever. Except in cookies. And muffins.

Well, that has obviously changed. I ran out of breakfast options since muffins and cookies and eggs and are out of the picture. We’ve been having smoothies every morning, which I love, but I needed something else. In comes oatmeal.

And not just any oatmeal. Cinnamon-Bun Baked Oatmeal! The oatmeal of all oatmeals. It’s so good. So yummy. So filling. It makes your kitchen smell wonderful while it’s baking. And it’s healthy!

Cinnamon-Bun Baked Oatmeal (for two!)

recipe slightly adapted from Chocolate-Covered Katie

Ingredients:

• 1 cup oats
• 1/2 tsp vanilla extract
• 1 tsp cinnamon
• 1/8 tsp salt
• 1/2 cup unsweetened applesauce
• 1/4 cup milk
• 2 T coconut oil, melted (if you don’t want to use the coconut oil, use 1/2 cup milk instead of 1/4)
• raisins, walnuts, brown sugar, or whatever other toppings you want

Directions:

1. Preheat oven to 375 degrees. Spray two ramekins with non-stick spray to get them to pop out.
2. Mix everything but the toppings in a large bowl. Pour into the two ramekins, and sprinkle raisins and walnuts on top. Bake for 15-20 minutes or until oatmeal is firm. Broil for 3 minutes to give it a nice crust (if wanted).
3. Eat, and enjoy!

– Jill

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I’ve made this twice already this week, and have plans to make it many times more.

The pictures aren’t much to look at, but I can tell you that this flatbread is wonderful. The first time I made some it was gone in a flash. Reinman and I were huddled around the pan and we couldn’t eat it fast enough.

The herbs and the olive oil are magic in this simple bread recipe. Make it and you won’t be disappointed.

Herb and Olive Oil Flatbread

recipe from Ultimate Daniel Fast

Ingredients:

• 2 & 1/2 cups whole wheat flour
• 2 T flaxseed meal (optional)
• 1 tsp dried rosemary
• 1 tsp salt
• 1 cup warm water
• 1 T olive oil
• 1/2 tsp dried basil
• 1/2 tsp dried parsley
• 1/2 tsp garlic powder

Directions:

1. Mix flour, flaxseed, rosemary, salt, and water in a large bowl until well-combined. Knead for about 5 minutes, and then let rest at room temp. in bowl covered tightly in plastic wrap for 30-60 minutes.
2. Preheat oven to 400 degrees. Roll out dough to 1/4-inch thickness to cover an oiled 11×17-inch baking sheet. With a fork, poke holes all across dough. Mix the basil, parsley, and garlic with the olive oil. Use a brush, and spread oil mixture on dough. Score dough with a knife to make 12 pieces (you don’t want to actually cut the dough all the way through, so go lightly).
3. Bake 15-20 minutes or until slightly crispy. Remove from oven and let sit 10 minutes on pan before eating.
4. Enjoy!

– Jill

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What I’m about to share with you is so good I just can’t stand it. Seriously. I made this for dinner earlier this week, and I really want to make it again. So, I probably will.

Brown Rice Stir-Fry with Orange Sauce- so delicious, healthy, filling, and a great meal.

Reinman and I decided to give up sweets, processed foods, white stuff, and pretty much everything I love (think muffins, cookies, McDonald’s, Diet Coke) for awhile. We’re going on a sort of cleanse. As I type this we’re on our fifth day and while it’s really hard not to give in to temptation, it’s been good. I feel great, and have a ton of energy. So, what I’m saying is you won’t see any muffin or cookie recipes on the blog for the next few weeks. Sad, I know. I’m already looking forward to the day I can bake some muffins or donuts. I’m thinking of celebrating the end of this by buying myself a mini donut pan.

So, if anyone has any awesome, healthy, yummy recipes to share, please do!

Brown Rice Stir-Fry with Orange Sauce

recipe from Ultimate Daniel Fast

Ingredients:

• 1 T olive oil
• 2 cups broccoli, chopped
• 1 cup carrots, chopped
• 1/2 cup onion, chopped
• 1/4 cup soy sauce
• 1/4 cup unsweetened orange juice
• 1 garlic clove, minced
• 1 tsp fresh ginger root, grated or 1/4 tsp ground ginger
• 3 cups cooked brown rice
• 1/4 cup toasted walnuts, chopped

Directions:

1. Heat olive oil in a large skillet over medium heat, and add broccoli, carrots, and onion. Saute for 5-7 minutes or until tender. Increase heat to medium-high, and add soy sauce, OJ, garlic, ginger, brown rice, and walnuts. Cook another 5 minutes or until cooked through.
2. Serve, and enjoy!

– Jill

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Have you ever had roasted cauliflower before? If not, I highly suggest you go make it right now. I love to roast cauliflower and broccoli together. I could eat the whole pan. It’s sooooo good.

The only problem with this recipe is that it didn’t make enough for our family of 6. Next time I’m going to double it for sure.

This pasta dish has some of my favorite things in it: lemon, roasted cauliflower, bacon, cheese, and garlic. This is a new favorite that I will make again and again.

Roasted Cauliflower Fettuccine

recipe from Cooking Light Magazine September 2012 Edition

Ingredients:

• 1 head cauliflower, cut into florets
• 3 T water
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 4 tsp olive oil, divided
• 8 ounces uncooked fettuccine
• 1 & 1/2 oz pancetta or bacon, finely chopped
• 1 & 1/2 tsp grated lemon rind
• 1 T fresh lemon juice
• 2 tsp fresh thyme, chopped
• 1 & 1/2 tsp fresh garlic, minced
• 2 oz parmigiano-reggiano cheese, shaved (about 1/2 cup)

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet or dish with parchment paper and set aside.
2. Combine cauliflower, water, salt and pepper and drizzle with 2 tsp of olive oil. Arrange on baking sheet, and bake for 40 minutes, stirring twice, until golden brown.
3. While cauliflower is roasting, cook pasta according to package directions. Drain, making sure to save 1/2 of pasta water.
4. Heat a large skillet over medium heat. Add bacon to pan and cook for 5 minutes until crisp. Remove bacon, set aside. Add 2 tsp of oil to the pan drippings and the 1/2 cup pasta water. Bring to a boil over high heat.
5. Boil for 30 seconds, whisking constantly. Add lemon rind, juice, thyme, and garlic to pan. Add cauliflower and baco; toss. Top with cheese, and serve immediately.
6. Enjoy!

– Jill

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Goodbye, August. Hello to September, which means my favorite season is almost here: Fall. Hello, sweatshirts, lattes, blankets, good books to read, and maybe a movie or two.

Get yourselves ready for a yummy dinner! I made this last week, and really, really enjoyed it. There’s something about tacos that is so tasty. The kids liked these, but didn’t eat too many because they were really spicy. I think next time I’ll cut down on the chipotles.

These are good as is, or you can add some sour cream and cheese like I did. I’ve come to believe that the more stuff you put on tacos, the better.

Garlic-Chipotle Chicken Tacos

recipe slightly adapted from Cooking Light Magazine

Ingredients:

• 1 T chopped fresh garlic, or minced
• 1 T minced chipotle chile, canned in adobo sauce
• 2 T olive oil, divided
• 1 lb chicken breasts, cut into strips
• 3/4 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 2 tsps chili powder
• 1 small red bed pepper, quartered
• 1 small green bell pepper, quartered
• 1 small Vidalia onion, cut into 1/2-inch rings
• tortillas
• shredded lettuce, and other toppings: cheese, sour cream, and whatever else you might want

Directions:

1. Combine garlic, chipotle, and 1 tablespoon oil; and rub over chicken. Put seasoned chicken in a large frying pan, and sprinkle with 1/4 tsp salt, and a 1/4 tsp pepper and cook over medium-high heat until done. Remove from pan, and set aside.
2. Combine remaining oil, salt and pepper, and chili powder in a large bowl. Add peppers, and onion, and toss gently. Throw veggies in the heated frying pan, and cook until soft.
3. Divide chicken, and veggies among tortillas and top with any other things you might want.
4. Enjoy!

– Jill

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