Mexi Night Side Dish

Does you family love Mexican night at home? Yeah, us too. It's a staple in my menu rotation. But the one thing I struggle with when planning those meals, is a great side dish!

 We all have side dishes we make every time we make a certain meal. I'm no exception. Believe me, just because I am a food blogger doesn't mean I don't have staples too.

Sure, there are always the staples of rice and beans. Or even chips and salsa, or queso; but after a while, those become mundane and I want to switch it up.

I love this salad because it can be made from the pantry for the most part. In fact, the night I decided to whip it up, I just ran to the store for the fresh cilantro. And I will tell you, the guys in my house said it was such a nice, refreshing change to the regular dishes we usually have on Mexi night.

Oh, and let me ask you this. Do you entertain with Mexican night? Think about it....a big group of people. A taco bar. Some chips. And a big bowl of this. What a fun way to enjoy a night with friends!

So, be sure to save this for the next Mexican night rolls around on your menu. You won't be sorry! 

Mexican Bean Salad

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can dark red kidney beans, rinsed and drained

1 (15 oz.) can cannellini beans, rinsed and drained

1 red bell pepper, diced

1 (12 oz.) bag frozen corn, thawed

1 (4 oz.) can diced green chilies

 1/4 c. chopped cilantro, chopped

Dressing

1/2 c. vegetable oil

1/2 c. red wine vinegar

Juice of 2 limes

Juice of 1 lemon

2 TBS sugar

1 TBS salt

1/2 tsp. garlic powder

1/2 TBS ground cumin

1-2 dashes hot sauce

1 tsp. chili powder

In a large bowl combine all salad ingredients, stir well.  In a medium bowl, whisk together dressing ingredients until well combined. Pour over salad. Stir well. Chill for 1-2 hours before serving. Serve with extra lime wedges if desired.

So Many Have Asked

It's Monday. For me that means many things. I wake up grumpy. I don't like Monday mornings. After about 9am I am fine, but that initial alarm clock sound just makes me sad. It means the start of another school week. Packed lunches. Homework. Running here and there. And for the food blogger me that means I will get asked at least a dozen times today "Do you have any meat free meals?" 

So many people are doing Meat Free Mondays in their homes, recipes to fit that need are in higher demand than ever. I seriously get asked this question every. single. Monday. I understand. I get it. And while it's not something we follow religiously in our house, I am finding more and more meals that we can still get full on without actual meat in them. Believe me, for this meat and potatoes family, that's an accomplishment in itself.

After answering the question over and over with the same list of dishes, I thought it was time to come up with something new. Something yummy and hearty to satisfy big hungers after a long Monday, but still simple enough for an exhausting one too.

For me, one of the easiest ways to take meat out of a meal, but still convince my boys it will be okay, is to add beans instead. They are a great source of protein, give you something to sink your teeth into, and honestly trick your brain into thinking you are eating something much heavier than you actually are.

I love black beans. I love green chilies. So it was about time for them to be make an appearance in the same recipes, and this is what I came up with. Their flavors go so well together; and the brightness of the salsa verde enhances both. Now, if you prefer a red enchilada sauce, feel free to swap it out. I know Mr. E would have liked if I had. But I enjoy the green,  had two bottles of it sitting in the pantry, and was the one cooking, so they got green.

If you are looking for meat free options, you are not alone. Believe me. There are many out there who join you in your quest. And I promise to try to come up with a few more for you along the way. But in the meantime,  maybe this could be your Meat Free Monday meal tonight!

Black Bean and Green Chile Enchiladas

10-12 small flour tortillas

1 (15 oz.) can black beans, rinsed and drained

1/4 c. sour cream

2 c. shredded Mexican blend cheese, divided

1/2 tsp. garlic powder

1 (4 oz.) can diced green chilies

1/2 tsp. ground cumin

1 (16 oz.) salsa verde 

3 green onions, chopped

2 TBS chopped cilantro

Salt and Pepper to taste

Preheat oven to 375. Pour 1/2 c. salsa verde in bottom of 9 x 13 baking dish. In a large bowl combine beans, chilies, cumin, garlic powder, sour cream and 1/2 c. shredded cheese. Mix well. Place tortillas in microwave and heat for 30 seconds to soften. Spoon about 2 TBS black bean mixture into each tortillas, roll, and place in baking dish, seam side down. Pour remaining sauce over and spread evenly. Sprinkle with remaining cheese and green onions. Bake for 20-25 minutes until cheese has melted and heated through. Remove from oven. Let stand 2 minutes. Sprinkle with cilantro, spoon some warm sauce from the pan over top and serve.*NOTE* My pan fit 11 enchiladas comfortably. It's okay for them to touch, so fit as many as you can! 

Shared on The Country Cook Mar. 27, 2015

Enchiladas Turned Soup

Are you a chili lover? Is it one of the meals you look forward to most this time of year? Are you willing to switch it up and try new versions? If you answered yes to any/all of those, then you've come to the right place today!

Is there anything better on a crisp fall day than a piping hot bowl of chili? Is there anything more appropriate to enjoy while watching the game on football Sunday? Is there anything tailgating crowds crave more? If you answered yes to any/all of those, then you've come to the right place!

Okay, no more questions. Oh wait. I fibbed. Sorry. Have you tried my Chicken and Green Chile Enchiladas? If so, then you're going to l.o.v.e. this recipe!

Okay, now I'm done for real this time. I love chili, but I also love a good chicken enchilada in a cream sauce. So, this is a match made in heaven for me. Not to mention the fact, it's made in one pot, totally stove top and can be on the table in under an hour. A busy mom's dream!

Now I will tell you, this isn't quite as thick as a normal "red" chili tends to be. Or at least, it's not as thick as mine. It's more of a soup consistency, but if it has beans, meat, and a little heat, I think we can still refer to it as a chili; and it's my blog, so I am.

Step outside your chili comfort zone this fall and try something a little creamier and with an unique flavor profile all it's own! This could be what's for dinner tonight!

Creamy White Chili

From Taste of Home

1 lb. boneless chicken breasts, cut into 1/2" cubes

1 ( 7 oz.) can chopped green chilies, slightly drained

2 (15 oz.) cans great northern beans, rinsed and drained

1 TBS canola oil

1 medium white onion, finely chopped

1 1/2 tsp. garlic powder

1 tsp. dried oregano

1 c. sour cream

1/2 c. heavy cream

1 (14 oz.) can chicken broth

Salt and Pepper to taste

Cilantro, chopped for garnish

In a large pot or dutch oven, saute chicken and onion in oil over medium heat. Season with garlic powder, salt and pepper. When no longer pink, add broth, chilies, beans and oregano. Stir well to combine. Bring to a hard simmer. Reduce heat to low, and simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and heavy cream until well combined. Garnish with cilantro before serving.

Shared on The Country Cook Oct. 17, 2014

Disclaimer: As a Field Editor of Taste of Home, I share my own thoughts and opinions of this recipe. I am not a paid employee.

Soul Food Saturday {Independence Day Edition}

With celebrations like Fourth of July; we have barbecue invites, pool parties, and family friendly gatherings full of great food. Why not bust out with a great salsa that works as a dip; and even a topping for burgers and dogs? This tomatillo salsa gives a one, two punch with as much heat as your family loves and freshness that can zest up any party food. Grab a chip and give this one a try, we're celebrating!

Happy Independence Day!

Quick Tomatillo Salsa

1 lb. tomatillos

2-3 jalapeños

Salt to taste

1 1/2 tsp. granulated garlic

1 bunch cilantro, chopped with stems

Water to cover

In a medium pot add tomatillos, and jalapeños. Cover with water. Add salt to season. Bring water to a boil and reduce heat to simmer. Simmer until tomatillos and peppers have softened. Allow to cool enough to handle. Reserve cooking liquid to the side. Remove cores of tomatillos and add to blender jar. Remove stems from jalapeños and chop. (Remove seeds now if less heat is desired) Then add peppers to blender jar. Add salt to taste and garlic. Then add 1/4 c. of cooking liquid to jar, and process until smooth. Add chopped cilantro and process until smooth.

Serve with chips, or use in your favorite pork dish. Enjoy!

Where's The Meat?

Do you ever make something new, and it's not until your family is in the middle of eating it, or even after they are all done, they realize there was something about it they didn't notice at first? Well, that is exactly what happened when I made this for my boys.

Now, it got rave reviews. They both couldn't get enough of it. And it wasn't until supper was over, and everything was put away my husband looked at me and said "So, was that ground beef in there?" That's when I got the privilege of telling him they had just eaten an entire meat-free meal! It wasn't even that I was trying to have a meat-free night, it was simply a recipe a friend had given me and I wanted to try it. I was in the mood for a fresh, light casserole, and this absolutely fit the bill.

But don't let that description fool you...it is plenty filling too.

After I explained to Mr. Everyday that there was no meat in the dish at all, we both agreed it had to be the black beans that "fooled" them, or at least provided enough substance the meat wasn't missed at all. Plus, I think with the flavor of the taco seasoning, the brain was tricked into thinking there was "taco meat" in there.

If you are a meat-free family, I think this is something the adults and kids will both enjoy. Or if maybe you're trying to cut back on the meat in 2014, this hearty meal would be a great way to do so, without feeling like you're depriving yourself of anything. Super easy, super tasty and super convenient, this makes a fantastic weeknight meal for meat lovers and non-meat lovers alike.

Mexican Black Bean "Lasagna" Adapted from Mom on a Mission

12 small flour tortillas

1 (15 oz.) can corn, drained

1 (15 oz.) can black beans, rinsed and drained

1 small onion, finely chopped

1 TBS taco seasoning

1 (28 oz.) can diced tomatoes, drained

1 (4 oz.) can green chilies

2 c. shredded Mexican blend cheese

1/2 c. shredded cheddar cheese

1/4 c. cilantro, chopped for garnish

Sour Cream, for garnish

Preheat oven to 400. In a medium bowl, combine corn, black beans, onion, tomatoes, and chilies. Sprinkle with taco seasoning. Stir well to combine. Spray a 9x13 pan with cooking spray. Layer 4 tortillas in bottom of dish, over lapping if necessary. Spoon 1/3 bean mixture on top. Sprinkle with 1/3 Mexican cheese. Repeat layers twice more, ending with cheese. Also sprinkle top layer with cheddar cheese. Cover with foil and bake for 30 minutes until bubbly. Garnish with cilantro and sour cream.

Shared on The Country Cook Jan. 10, 2014

Soul Food Saturday #27

Hello, and welcome to the weekend! We actually have a 3 day one because yesterday was Fall Break from school, so this house is especially cheerful! I hope you have some autumn fun planned over the next couple days. Bekki is in the kitchen today with a great Mexican meal that has had me drooling from the minute I first saw them!

After being under the weather for almost a week my sweetheart finally got his appetite back. He turns to me and says, "This is going to sound strange, but I'm hungry and I really want some MEAT, and anyway we have it is fine by me." So I suggested pepper steak burritos. This is a go to recipe that hits the spot every time I make it. With y­­our favorite toppings along side, you can get the perfect burrito for each person. Today we used fresh cooked salsa, shredded cheese and sour cream. You can customize this to your family and friends preferences.

 

 

Pepper Steak Burritos

2 large chuck steaks (approx. 3c.) cubed

2 red bell peppers, chopped

2 small onions, chopped

5 oz. mushrooms, sliced

2 jalapenos, chopped

1 envelope taco seasoning

2 tbs. olive oil

1 tsp. garlic powder

1 c. cilantro

8-super burrito size flour tortillas

 

In a large sauté pan, add oil, steak cubes, and garlic powder. Cook until all edges are browned.  Add onions, bell peppers and jalapenos, mushrooms, and taco seasoning. Stir to combine, cover and allow veggies to soften, stirring occasionally.

 

When ready to serve, warm your tortillas on a griddle pan or in the microwave. And have your favorite condiments ready, enjoy!

Soul Food Saturday #7

Good Morning, and welcome to June! I do have one question though, where did May go? Seriously! But I'm happy to be flipping the calendar because it means the end of the school year. Well, almost. We have 5 days this week, and then bed times, homework and lunch money will become faint memories...for a couple months anyway.

Today Bekki is back, with a bright, refreshing, and yummy salsa perfect for summer! I think this would go with so many things, the possibilities are endless!

With summer right around the corner; ready to overflow our vegetable gardens with beautiful tomatoes,I felt this recipe was perfect to celebrate our first harvest. With the little spice of jalapenos and the fresh sweetness of pineapple this salsa is a marriage fit for a big tortilla chip or a finishing touch to the perfect taco. Today, were celebrating the beginning of Summer!!!

Pineapple Salsa

2 medium tomatoes, chopped

1 medium onion, diced

3 fresh jalapeno peppers, diced

1½ c.  fresh cilantro, finely chopped

1 small pineapple skinned, cored, chopped

1 tsp. granulated garlic

1 tsp. salt

Juice of small lime approx 2 TBS

In a medium bowl, combine tomato, onion, jalapeno pepper, cilantro and pineapple. Stir to combine. Season salsa, with granulated garlic, lime juice and salt. Mix to evenly combine seasoning.  Refrigerate for 30 minutes before serving.

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Summer Salad Supper {A Review/Giveaway with Taylor Farms}

I love when I can take a little help from the store, making my life just a little simpler when it comes to meal time. I think busy moms (and dads) everywhere would agree with me, it's okay to take help where we can when it comes to getting good food on the table for our families. 

And when it comes to convenience foods, one of my favorites are bagged salads. From the simple tossed salad to the complete salad kits, I use these in my kitchen a lot! Hence why I was so excited to team up with my new friends at Taylor Farms to introduce you to all of their bagged salad sensations! 

Founded in 1995, Taylor Farms was on a quest to become America's favorite salad maker. They have partnered with the finest companies in North America to provide excellent quality salads for their loyal customers. With salad varieties from Garden Vegetable, to BBQ Ranch, Southwest Chopped, Asian Chopped and many more, there is a salad, or complete salad kit to fit anyone's tastes. 

The folks at Taylor Farms were kind enough to send me quite the sample box to experiment with, and after a lot of fun in the kitchen, I decided to feature the Southwest Chopped Salad today. Filled with chopped cabbage, Romaine lettuce, cilantro, and green onions, it also comes with crunchy tortilla strips, pumpkin seeds and a creamy cilantro dressing. Now, that would be a tasty salad all on it's own, but of course, me being me, I had to add a little EMM flare to it. I decided on a couple more southwest inspired veggies, plus topping it with a fabulous grilled chicken bursting with chili and lime flavor, with just enough kick to make you know it's there! Not too spicy for those who can't take the heat, but with enough heat to remind you what the Southwest is all about! 

Plus, did you know May is National Salad Month? What a better way to celebrate than with a great salad kit filled with fresh, tasty ingredients. Plus, if you are on Instagram, snap a photo of your chopped salad, add #choptalk and you could have the chance of being featured on Taylor Farms website and Facebook page! 

And now, you have the chance to win some Taylor Farms coupons for your kitchen too! Just scroll down under the recipe for full giveaway details and rules! 

Southwest Chopped Salad with Grilled Chili Lime Chicken

2 bags Southwest Chopped Salad 

1 (1.5 lb.) package chicken tenders

1/2 c. vegetable oil

Juice of 2 limes

Zest of 1 lime

1 TBS chili powder

1/2 TBS paprika

1 tsp. garlic powder

1 TBS Montreal Chicken Grill Seasoning

1 (15 oz.) can black beans, drained and rinsed

1 (11 oz.) can corn, drained

1 avocado, chopped

1/2 c. grape tomatoes, halved

1/4 c. green olives, chopped

Salt and Pepper to taste

In a medium bowl whisk together oil, lime juice and zest, chili powder, paprika, garlic powder, grill seasoning, salt and pepper. Place chicken in a large plastic bag. Pour marinade over chicken and chill for 2 hours. When ready, preheat grill to high. Spray with nonstick spray. Sear chicken on both sides for about 1-2 minutes and then reduce heat to medium-low and cook for about 15-20 minutes, until done, turning occasionally. Remove to platter and allow to cool slightly. In a large bowl combine salad mixes, black beans, corn, avocado, tomatoes and green olives. Mix well. Divide among serving plates. Drizzle with cilantro dressing included in kit. Chop chicken and top each salad with equal portions. 

Shared on Lady Behind The Curtain May 22, 2013
Shared on Miz Helen's Country Cottage May 23, 2013
Shared on The Country Cook May 24, 2013

********Giveaway********

Rules:

1. This contest is open to US 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. I will then pass on your address to the sponsor for shipping.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: June 1, 2013

Two Lucky Winners Will Receive:
$25 in Taylor Farms coupons

(2 winners will each be given 25 $1.00 coupons)

Mandatory Entry:

1. Become a fan of Taylor Farms on Facebook. Leave a comment when you have.

Extra Entries:

1. Become an EMM Facebook fan. Leave a comment when you have.

2. Follow EMM on Twitter. Leave a comment when you are.

3. Follow EMM on Pinterest. Leave a comment when you have. 

4. Follow me on Instagram. Leave a comment when you have. 

5. Upload a photo to the Instagram contest. Tag @everydaymomsmeals on it, and then leave a comment here.

That makes up to 6 entries per person!!!

Good Luck!

Disclaimer: I was provided with free samples in exchange for this review. The coupons were given to me for a giveaway. All thoughts and opinions are my own.

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Mexican Night Via Crock Pot

We love Mexican food, but I will admit not many of the recipes I make include the words Crock Pot. Honestly, with the exception of my Taco Soup and Chicken Enchiladas, I can't think of any others! So when a friend told me about this "go-to" recipe she makes, I figured it was worth a try to add another to that short list. She couldn't remember the entire recipe off the top of her head, but she did know it had cream cheese and black beans in it. Well, with the Internet, there really is nothing you can't find. Just by typing those two ingredients plus chicken into a search engine, I found something I had to believe was close to what she makes...and indeed I was right.

Now I will be honest with you. The original recipe calls for the chicken breasts to be added to the Crock Pot frozen, and while I can understand the convenience of that, (Heck, I forget to thaw meat out all the time!), I'm just not comfortable with it. I think it will cook more evenly, and to a safer temperature if it's thawed beforehand. But that is my hang up, so if it's something you do and feel okay about, then by all means, skip the browning steps below and throw those suckers in rock solid!

This is a great Mexican dish as is, or served over rice, which is what I did. Or you could shred the chicken and have a fantastic filling for tortillas! It truly is very versatile. I could even see shredding the chicken, mixing everything together and keeping it warm for a party. Set out a stack of tortillas or chips and let your guests make their own burrito or nachos.

Mexican nights at our house are always a good time, and something we look forward to. But I especially look forward to them when they are this easy and turn out so incredibly delicious!

Crock Pot Creamy Chicken and Black Beans

4 boneless chicken breasts, thawed

2 TBS olive oil

Garlic Salt

Shallot-Pepper Seasoning Blend (Any grill seasoning would work)

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can corn, drained

1 (15 oz.) jar salsa

Salt and Pepper to taste

8 oz. cream cheese, cubed

3 green onions, chopped

1/4 c. cilantro, chopped

Cooked Rice, optional

In a large skillet, heat oil to medium heat. Season both sides of chicken with garlic salt, seasoning blend, salt and pepper. Brown chicken in oil for 2-3 minutes on both sides. Combine corn, black beans and salsa in Crock Pot. Lay chicken on top. Cook on HIGH for 1 hour. Reduce to LOW and cook for 4-5 hours until chicken in cooked through. Remove chicken from Crock Pot. Stir in cream cheese and mix well to combine. Replace chicken and cook for 20-30 minutes until cream cheese melted and mixture is smooth. About 5 minutes before serving remove chicken, add green onions and mix well. To serve, divide cooked rice among 4 plates. Top each with a chicken breast. Spoon bean mixture over chicken and garnish with cilantro.

Shared on Mandy's Recipe Box Feb. 26, 2013
Shared on Lady Behind The Curtain Feb. 27, 2013
Shared on Miz Helen's Country Cottage Feb. 28, 2013
Shared on The Country Cook Mar. 1, 2013

Cracker Cool Down

When it comes to spicy food, I am a complete wimp, and I fully admit that. I can stand a little heat, and enjoy a tad spice, but unlike my husband, I do not think good food should be eaten with tears running down my face. Yep, he's the guy who will order the hottest wings, or add the hottest hot sauce he can find to a burrito. He eats jalapenos raw and doesn't flinch. And now we've discovered he has passed the "spice gene" onto Monkey. With each passing year, little man has become more and more adventurous with spice and working towards higher tolerance levels. He's to the point that he can eat the hottest salsa at one of our favorite Mexican restaurants, and let me tell you, he thinks he's pretty "hot stuff" when he does. (Pun intended!) So when I first saw Pepperidge Farm new cracker, Jingos!, in the flavor Lime and Sweet Chili, I thought maybe all 3 of us would like them. I've told you before how they also love lime, so I figured it with some spice would be perfect. And with the "sweet" I figured I could handle them too. Well, I was right...kind of. They are delicious, and the boys do love the flavor, I do too, and I can take the heat level, for awhile. But after about a handful, my tongue is a little warm and ready for a cool down. So I figured a cool, creamy dip would be perfect for these crackers with a bite. With the bright flavor of cilantro it tastes fresh while cooling you down. Let's face it, I will pretty much find any reason to make and eat another dip! This would be great with any chip or cracker, spicy or not!

Creamy Cilantro Dip
1 (8oz) tub whipped cream cheese, at room temperature
1/3 cup cilantro, finely chopped
2 garlic cloves, grated
2 tsp dill weed
Salt and Pepper to taste

In a medium bowl combine all ingredients. Stir well to combine. Chill for at least an hour.

Shared on Make Ahead Meals Oct. 15, 2012
Shared on Mandy's Recipe Box Oct. 16, 2012
Shared on Lady Behind The Curtain Oct. 17, 2012
Shared on The Country Cook Oct. 19, 2012

Disclaimer: This is NOT a paid post. All thoughts and opinions are mine and not endorsed by Pepperidge Farm.

Cilantro at Very Good Recipes

Tomatoes And More

I have been so lucky this summer to be the recipient of bag after bag of garden fresh veggies courtesy of our aunt. Her garden is producing gorgeous tomatoes, cucumbers, peppers, and herbs. So I have been finding as many ways as I can to use the bounty she has shared with us. It was so funny that it took me so to think to make this recipe because it was made for garden fresh veggies. You all know that I love my Restaurant Style Salsa, and make it whenever I can; but the secret to it tasting so authentic is using canned tomatoes. However, I am also a huge fan of fresh pico de gallo too. Using it top Mexican dishes, or as a dip for chips, the raw "salad" type salsa is one of my favorites too. For me, it's kind of a mood thing rather I want the "pureed or chopped" variety. So when I was staring into my full crisper drawers wondering what I was going to do to make the most out of everything, it dawned on me because I had every single thing I needed. This is so fresh, so flavorful but best of all, super easy! I really love the addition of the yellow tomato for an unique flavor, but feel free to replace it with more red if you don't have yellow. I am so sad it won't be long until the gardens are empty and the fresh vegetables of summer time will be nothing but memories, but I'm going to enjoy every single bite until then!

Pico de Gallo
2 large tomatoes, seeded and diced
1 medium yellow tomato, seeded and diced
1 jalapeno, seeded and diced (if you like extra heat, leave the seeds)
1 small white onion, diced
1/2 c. cilantro, chopped
2 TBS lemon juice
1 clove garlic, grated
Salt and pepper to taste

In a medium bowl, combine all and mix well. Chill for at least an hour before serving to allow flavors to combine.

Shared on Miz Helen's Country Cottage Aug. 16, 2012
Shared on The Country Cook Aug. 17, 2012

Tomatoes at Very Good Recipes
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Weekend Company {Guest Blogger Lauren}

Good Morning EMM-ers! I hope you had a fantastic week and are ready for some fun and relaxation this weekend. I know our family is! Thanks for joining myself and my guest, Lauren, in my kitchen today. I'm excited to have her share this yummy recipe with you. I have been wanting to try quinoa for some time and now I have exactly the recipe to do so! Ya'll know how much I love anything with avocado in it! Without further adieu, please welcome her to EMM...

 I am a recipe developer, food blogger and the staff Nutritionist at The Bar Method in Montclair, NJ where I offer workshops and individualized counseling.   After receiving my Masters Degree in Nutritional Sciences, I received my nutrition certification.   I began blogging in early 2012 and love to share my healthy and delicious recipes with all of my followers.  I've had the honor of being featured in SHAPE magazine twice http://www.shape.com/healthy-eating/diet-tips/best-and-worst-foods-bikini-body?page=6 (page 6,7 and 8) for tips on the best and worst foods to eat and for creative quinoa recipes http://www.shape.com/healthy-eating/cooking-ideas/10-new-ways-eat-quinoa?page=5(page 5 and 10 are my recipes and pictures).  I was featured in an article in The Alternative Press about balancing healthy lifestyles and being a mother http://thealternativepress.com/articles/7-moms-who-bite-off-almost-more-than-they-can-c.  And recently, Guiliana Rancic’s website, www.FabFitFun.com featured one of my healthy recipes http://fabfitfun.com/recipe-healthy-empanadas.  I live in Westfield, NJ with my husband and three little men.  I feel lucky to have such a wonderful family and work my dream job.

 This salad is my favorite salad! I love the cilantro lime vinaigrette with the beans and vegetables.  I like to make it the night before so all the flavors soak in.  Every time I bring it somewhere, someone is always asking for the recipe!

Quinoa is the latest “superfood” these days.  I love it.  It’s so versatile and can be used in so many different ways.  Quinoa is loaded with magnesium, iron and calcium.  It is the only grain to have all nine essential amino acids which also makes it the only one to be a complete protein.  It is low calorie, has a lot of fiber and is also gluten free which is perfect for those with gluten sensitivities.

Avocados are packed with fiber, potassium, Vitamin E, B vitamins and folic acid.  They also have monounsaturated fats (healthy fats) which help to lower blood cholesterol.

Black beans are also packed with fiber and protein as well.  Tomatoes have antioxidants and Vitamin A and C in them.

What happens when you put all of these nutrition powerhouses together??? One delicious, healthy salad!

Quinoa Avocado Tomato Corn and Black Bean Salad with Cilantro Lime Vinaigrette Adapted from allrecipes.com 

For the salad:

• 1.5 cups uncooked quinoa
• 3 cups water
• Two 15-ounce cans black beans, rinsed and drained
• One box (14 oz) of frozen corn, defrosted
• 2 avocados, peeled and cut into 1/2-inch pieces
• 1-2 pints grape tomatoes, halved ( I used 1 1/2)

1. Cook quinoa with the water according to package directions. Let cool to room temperature.
2. Combine beans, corn, avocado, and tomatoes. Toss with cooled quinoa.

For the dressing:

• 1 clove garlic
• 1/4 cup grapeseed oil
• 3/4 teaspoon minced fresh ginger root
• 1/4 cup fresh lime juice
• zest of one lime
• 2 teaspoons balsamic vinegar
•  salt to taste
• 1/4 cup fresh packed cilantro leaves (optional if you don’t like cilantro)

Mix all ingredients together in a small bowl.   Pour dressing over salad.  Let refrigerate for several hours or even overnight.  Makes 8 servings.  Enjoy, it really is THAT good!

Nutrition Facts
Serving Size 1/8 of salad
Amount Per Serving
Calories 298 Calories from Fat 147
Total Fat 16.4g
Saturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 53mg
Total Carbohydrates 36.5g
Dietary Fiber 7.6g
Sugars 2.5g
Protein 7.2g
*Nutritional information provided by www.caloriecount.com, not 100% guaranteed accurate

Blog: www.laurenkellynutrition.com

Facebook: http://www.facebook.com/LaurenKellyCertifiedNutritionist

Pinterest: http://pinterest.com/laurenbkelly/

Twitter: https://twitter.com/#!/LaurenKellyCN

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Weekend Company {Guest Blogger Jim}

Good Morning! Happy Saturday! That's right, it's the weekend, and we've got a holiday coming up! Summer is definitely in full swing! I hope the next couple days are fantastic, however you are spending them, and I thank you for joining us today!

I am so excited for today's guest to share with you. He owns JumBy's Joint---Fort Wayne's first food truck! And O-M-G can this guy whip up some delicious food. If you live in my neck of the woods and want to read more about him, and the phenomenal food he is serving up, you can read my review of JumBy's here. You can also find JumBy's Joint on Facebook, Twitter and Urbanspoon! Be sure to tell them EMM sent you and get the Truffle Fries~ my absolute favorite and definitely in my Top 5 best foods I've had in my life!

Grab a cup of coffee, or tall glass of iced tea and welcome Jim to EMM~

I have had about five (5) weeks since accepting the opportunity to guest blog here today. I have contemplated at least a dozen different dishes each with it’s own interesting story. I actually had one blog completely written only to hit delete 15 minutes after writing it. With the weather getting unbearably hot I suppose the best option is something light and refreshing. I used to make a Citrus Chicken Salad when I was in the Army stationed in Virginia Beach. I was fortunate to belong to a great Baptist Church back then and our Pastor was my best friend. Ralph and I shared a passion for cooking that extended from the casual to actually creating a Ministry for married couples in the Church body called the Better Homes Club. Ralph and I never did anything traditional or by recipe choosing rather to ‘WHIP’ things together and then pray, literally. Following a brief deployment to Egypt where I experienced new spice combinations, I introduced Ralph to the world of Citrus, Fresh Herbs and Chicken. After creating and serving this salad at one of the Better Homes Club gatherings, I was launched into my love of cooking and creating. Ironically I can almost never repeat a dish since I write nothing down. Fortunately this time I have it documented from my time with Pastor Ralph. Here then is the recipe for my favorite summer salad.

Citrus Chicken Salad

1 large head of iceberg lettuce

 2 six-ounce containers of plain Greek yogurt (thicker than regular yogurt)

1/2 cup fresh lime juice

2 teaspoons white sugar

3 shallots, thinly sliced

1 teaspoon red chili pepper, chopped

1/2 cup fresh mint leaves, finely chopped

2 tablespoons fresh cilantro, finely chopped

1 pinch of cumin (this is an option, I like the bite)

2 red grapefruit or pummelos, peeled and sectioned (cut into Supremes if they don’t peel well)

4 cups pre-cooked chicken breast meat, shredded

1-1/2 cups unsweetened coconut meat, shredded

8 sprigs of cilantro

1. Remove outer leaves of Iceberg lettuce and rinse head under cold running water. Allow to air dry.

2. Cut a generous wedge, removing about a quarter of the head. Remove some of the inner leaves to julienne and set aside.

3. For the dressing, blend together the yogurt, lime juice, sugar, shallots, chili pepper, mint, and cilantro in a small bowl and chill well.

4. In a large bowl toss together the sectioned grapefruit or pummelos, chicken breast and coconut.
5. Ensure all ingredients are well chilled, add dressing and toss gently. To plate, place the fine lettuce julienne at the center of the plate and top with iceberg wedge. spoon the chicken salad mixture and garnish with a few grapefruit sections and sprigs of cilantro. 

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