White Bean, Sausage, & Sweet Potato Cassoulet

This recipe came from a Prep Dish menu and I really enjoyed it. Every time I make it, I have to search back through my Prep Dish menus, so I'm finally putting it here for easy access. :)









Ingredients:
Approx 2 medium sweet potatoes
1-2 cans cannellini beans (rinsed & drained)
Beef or Chicken sausage (2-4 links) sliced
1/2 C Bread Crumbs (panko or GF, etc)
Diced onion
Minced garlic
Parmesan cheese
s&p
poultry seasoning

Directions:
1. Preheat oven to 375
2. Peel & microwave sweet potatoes to soften them a little. Allow to cool then dice into chunks.
3. Saute diced onions & garlic in a little oil until soft. Throw sliced sausage into skillet and heat through for approx 5 minutes.
4. In a medium casserole dish combine the diced sweet potatoes, onion/garlic & sausage mixture. Add in the cannellini beans (1-2 cans according to your liking). Season everything with s&p and a little poultry seasoning. Mix gently to combine.
5. In a small bowl combine bread crumbs, approx 2 TBS parmesan cheese, and 1/2 T olive oil. Sprinkle evenly over cassoulet. Cover & bake for 30-40 minutes until sweet potatoes are fork-tender.
6. Remove cover and add a little more parmesan cheese if needed, bake for an additional 10 minutes until the topping is browned.
7. Pairs well with sauteed spinach as a side and/or garlic toast. Enjoy!

Crunchy Romaine Salad (with Grilled Chicken)

My mom got me hooked on this salad. She said she got hooked on it from a church fellowship. The original recipe is entitled "Mary Lou's Romaine Salad" so I guess we all have Mary Lou to thank for this! :)


Ingredients:
1 head romaine lettuce, chopped
1 head broccoli, divided into small pieces
1 bunch green onions, sliced thin
1 pkg Ramen noodles, crushed
1/4 C pecans, chopped
Grilled chicken optional (see notes below for marinade)

3 T butter
1/2 C sugar
1/2 C olive oil
1/4 C red wine vinegar
2 tsp soy sauce

Directions:

In a large salad bowl, mix chopped romaine lettuce, broccoli and green onions.  For crunchies, slightly brown Ramen noodles & pecans in butter, yum!
I used a large glass measuring cup for the salad dressing: whisk together the sugar, olive oil, vinegar & soy sauce. 

I marinated and grilled chicken to toss on top of the salad. I put 4 boneless, skinless chicken breasts in a large ziplock bag & drizzled them with olive oil. I seasoned them with garlic powder, garlic salt, pepper, a little lemon juice, dijon mustard & soy sauce. Let them marinate for at least 30 minutes. Grill the chicken and cut into chunks. Toss onto the salad and then pour the salad dressing recipe above over it all.  It's divine! Thanks Mary Lou! :)

Chicken Pesto Pasta

 I forget how easy this dish is and I used to make it all the time! Tara requested it the other day; I made it tonight & thought I'd share this simple yummy (easy) dinner! I apologize if my directions are rambling or don't make sense...this is one recipe where I actually wing it, so it turns out slightly different every time!

Ingredients:
3-4 boneless skinless chicken breasts (thawed & cut into chunks)
1 box rotini pasta
1 pkt Knorr Pesto Pasta (unless you prefer to make your own pesto)
olive oil
diced onion, bell pepper
Italian seasoning
s&p
parmesan cheese or Feta! (optional)
olives & roma tomato (optional)

Directions:
1. Cook pasta according to box directions, drain & set to the side
2. In a small saucepan make up the Knorr Pesto to mix in later
3. In a large skillet drizzle olive oil & sauté some garlic, & onion/bell pepper finely diced (or cheat like me & buy the kind that's already diced & ready in the freezer section)! Throw in the chicken that you've cut up--I always season my chicken with a little s&p, garlic salt & some Italian seasoning before tossing it in the skillet.
4. Cook chicken until no longer pink in the middle and toss a little of the Pesto sauce over it while it's cooking.
5. When the chicken is done, toss the pasta noodles in the skillet with it & drizzle more of the Pesto over it all.
6. Tonight when I made this I did not have any Roma tomatoes on hand, but in the past I have added diced Roma tomatoes & sliced black olives to this mixture and it is divine!
7. Serve it up and be sure to sprinkle some cheese over the top--my kids like Parmesan on theirs, but if you are a fan of Feta, it is soo good on top of this dish!

Enjoy!

Chicken and Wild Rice Soup

We had a mom make this at a teacher's luncheon I was in charge of and it was a hit.  I got the recipe finally to make today.  Yummy!

Chicken Wild Rice Soup

Prep Time: 20 minutes

Cook Time: 1 hour, 5 minutes

Yield: 8 servings

Ingredients

• 1 cup (170g) wild rice
• ¼ cup (60ml) vegetable oil
• 1 onions, chopped
• 2 medium sized carrots, peeled and chopped
• 2 large stalks celery, chopped
• 1 tsp dried thyme
• ¾ cup (115g) all-purpose flour
• 8 cups (1.9 liters) chicken stock
• Salt and pepper
• 2 cups (300g) cooked chicken, cubed
• 8 oz (225g) mushrooms, stems removed and sliced
• 1 cup (240 ml) half-and-half
• ½ cup (25g) chopped parsley

Instructions

Cook wild rice in 4 cups (960ml) of water for 45 minutes or until it fluffs up. Drain any remaining liquid left in the pot. Set aside.

In a large pot, add vegetable oil. Sauté onions, carrots, and celery until soften, about 3 minutes. Add dried thyme and all-purpose flour. Cook and stir for another 2 to 3 minutes.

Pour in chicken stock. Bring to a boil.

Add cooked chicken, mushrooms, salt, and pepper. Reduce heat and allow soup to simmer for 10 minutes.

Add cooked wild rice and pour in half-and-half. Bring soup back up to a boil and allow it to heat through, about 5 minutes.

Turn off heat. Stir in chopped parsley. 

Grilled Chicken & Strawberry Salad Wrap

Kevin and I love these.  A pioneer woman recipe...

• 2 whole Boneless, Skinless Chicken Breasts
• 1/2 cup Bottled Balsamic Vinaigrette
• 1 whole Package (12 Ounces) Mixed Salad Greens
• 12 whole Medium Strawberries, Hulled And Quartered
• 4 whole Green Onions Sliced (white And Light Green Parts)
• 1/4 cup Pecans, Chopped
• 4 ounces, weight Goat Cheese Crumbled
• 6 whole Large Whole Wheat Tortillas

Preparation Instructions

Place the chicken breasts in a large plastic storage bag. Seal the bag, leaving a small opening, then use a rolling pin to pound the breasts until they're a uniform thickness. Pour in half the balsamic vinaigrette, then seal the bag and marinate in the fridge for 1 hour.

After the chicken has marinated, grill it until it's done in the middle, about 5 minutes per side. Remove from the heat and set aside to cool slightly. Dice up the chicken when it's cool enough to handle.

Add the salad greens to a large bowl. Add half of the remaining dressing and toss it to coat the greens. Add more if it needs it. Add the strawberries, chicken, green onions, and pecans. Toss it gently a few times until it's all combined. Top with crumbled goat cheese and toss a couple of times.

Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half.

Serve wraps with chips and extra strawberries.

Chicken Pot Pie - Easiest On The Planet

I got this recipe from the Ko Jo Kai cookbook that Kristen helped publish! :)
I thought I had already posted this one on here because I've had it a long time, but I was searching for it the other day & realized I'd never posted it on Menu Mamas. It's so easy, doesn't take much of a recipe to follow, but I'm the girl who looks to a recipe for boiling an egg, so I need this easily accessible! ;)

Ingredients:
1 pkg frozen pie crusts
2 cans white chicken
1 can cream of mushroom soup
1 can mixed veggies, drained
s&p
butter spray (optional)

Directions:
1. Get the pie crusts out of the freezer before you start working. Preheat oven to 350.
2. In a large bowl, mix chicken, soup & veggies. Season to your liking (I use s&p, garlic salt, etc.)
3. Put one of the pie crusts (aluminum and all) in an oven safe dish & heat for 8-10 minutes.
4. Pour the chicken mixture into the baked crust.
5. By this time, the "top" pie crust will just slide out of the aluminum pie pan. Place it on top of the mixture.
6. Spray the top of this pie crust with butter spray (or brush on an egg white if you prefer) to give it a nice color during cooking.
7. Bake for 30-40 minutes or so.

Creamy Spinach & Chicken Roll-Ups!

I was desperate for something quick & easy to make for dinner tonight! I just so happened to have these ingredients on hand & took a spin off an old recipe to recreate this. It was a hit, so I'm posting here--would definitely make it again! :)

Ingredients:
Fresh spinach (I happened to have a fresh spinach/kale blend on hand, could prob use frozen as well) I used about half a bag
4 oz cream cheese
2 TBS butter
1/2 C milk
1/2 onion, minced
2 garlic cloves, minced
2 cans Crescent rolls
2C cooked/shredded chicken
Italian seasoning
Garlic Salt,
S&P

Directions:
1. Preheat oven to 375 degrees
2. Boil a pot of water--blanch your spinach in the water, just enough to wilt it
3. Drain pot, use paper towels to "dry" spinach, then coarsely chop it & set aside
4. In same pot, add butter, onions & garlic to saute
5. Cut up cream cheese & add to butter mixture, add milk & stir together until creamy
6. Toss cooked/shredded chicken & spinach into creamy goodness
7. Unroll crescent dough into rectangles in a baking dish
8. Layer a little spinach/cheese/chicken mixture into each crescent roll
9. Roll the crescent rolls up & place side by side in pan filling it up.
10. Spray the tops of the crescent rolls with a butter spray, sprinkle the tops with a little italian seasoning & garlic salt
11. Bake 15 or so minutes until nicely browned!

Baked Buffalo Wings

Got this off that same clean and delicious website. There is a video on that site that shows step by step instructions for most of her recipes; I watched her make these (her videos are also on you tube). The visual aid is helpful. Anyway, these were easy, yummy & paleo friendly! I served them with a salad & we had them for supper but they could also be an appetizer.

Ingredients:
3 lbs chicken wings split (about 16 wings)
1 TBS garlic powder
1 TBS paprika
1 TBS chili pwd
1/2 tsp kosher salt
3/4 C wing sauce

Directions:
1. Preheat oven to 400 degrees
2. Lined a rimmed baking sheet with aluminum foil (for easy clean up) and place a wire rack over the top.
3. Rings wings under cold water & pat dry with paper towels. Use a sharp knife to separate the wing from the drumette right at the joint.
4. Place wings in a large bowl & toss in seasonings (using only 1/2 the wing sauce) making sure all are evenly coated.
5. Place wings on top of wire racking & bake for 20min. Flip wings over & bake for another 15-20min until cooked through.
6. Toss wings in the other 1/2 of wing sauce & serve with carrots, celery & blue cheese dressing for dipping.

Skinny Chicken & Broccoli Alfredo

I made this tonight using spaghetti squash as the pasta (follow this link to see exactly how to make spaghetti squash). This recipe uses greek yogurt to make the creamy sauce. This is now on my make frequently list!!

Ingredients:

3-4 boneless, skinless chicken breasts cooked (you can grill these or bake them in the oven, that's how I cooked mine-seasoning with sea salt, garlic & drizzled in a little olive oil)
2 C broccoli florets (you can roast these in advance, I chose to steam mine, then sautéed them in a little butter seasoning with s&p, garlic, etc)
Spaghetti Squash (or any pasta you prefer)
Olive oil
Minced garlic
2 TBS flour
1 C chicken broth
1/4 C milk
1/4 C plain Greek yogurt
3/4 C parmesan cheese
s&p

Directions:

1. Make sure that you've cooked your chicken & broccoli to your liking before tossing this all together
2. Cook up your pasta and set it aside (I highly recommend the spaghetti squash!! Tonight was the first time I've tried making it, and I will definitely be making it again, soo easy & super healthy)
3. In a skillet add a little olive oil & garlic sauteeing over medium heat--then whisk in the flour, and then gradually the chicken broth. Add in the greek yogurt, milk, a little s&p.
4. Bring to a low boil, stirring constantly. Lower heat and simmer, stirring gently until the mixture thickens. Stir in the 3/4C parmesan cheese.
5. Toss your chicken & broccoli into the sauce mixture and serve it over your pasta. Top with more parmesan if desired.
Delish!!

P.S.  I am creating a Paleo label...I'm trying to find more recipes that fit this bill! I would classify this Paleo for sure if you make it with spaghetti squash...the only "cheat" would be the small amount of dairy product used! :}

Chicken Noodle Soup

I made this while we have been stuck inside this week with the flu and broken arm!  It was yummy!  The frozen egg noodles were the secret ingredient for me.  I actually bought a rot chicken at costco and took the chicken off and just boiled the bone leftovers to make the broth instead of the way she did it.  A definite make again!

Recipe website

• 1 whole Cut Up Fryer Chicken
• 2 whole Carrots, Diced
• 2 stalks Celery, Diced
• 1/2 whole Medium Onion, Diced (optional)
• 1 teaspoon Salt
• 1/2 teaspoon Turmeric
• 1/4 teaspoon White Pepper (more To Taste)
• 1/4 teaspoon Ground Thyme
• 2 teaspoons Parsley Flakes
• 16 ounces, weight Frozen "homemade" Egg Noodles
• 3 Tablespoons All-purpose Flour

Preparation Instructions

Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.

Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.

Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.

Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Oven fried Ritz/Yogurt Chicken

Got this out of my 4 Ingredients cookbook and have made several times. We're having it tonight for dinner in fact--decided I would share since it's so easy, yummy & relatively healthy! :)

Ingredients:
Boneless, skinless chicken breasts
1/2 box of Ritz crackers (I buy the Fresh Stacks Whole Wheat Ritz & only use 2 small sleeves)
1/2 C of yogurt (I use the 16oz container of organic greek yogurt, but always have a lot left over)
S&P, garlic salt, etc. season to taste

Directions:
1. Preheat your oven to 350 degrees.
2. S&P, garlic salt, etc. season your chicken to your liking
3. Dip in yogurt & roll in cracker crumbs
4. Place in casserole dish & bake for 30 min on each side

BBQ Chicken Pizza

This reminded me of California Pizza Kitchen's BBQ pizza, but we liked it better because the flat bread kept it from being so filling (we like thin pizza crust anyway)! This is definitely now on the top of our make-again list!

Wanted to have a visual on the exact ingredients I used!

Ingredients:

whole wheat tortillas (or flat bread)
cooked, chopped boneless, skinless chicken breast (I used 1 pkg of boneless, skinless ckn tenders)
BBQ sauce
Shredded cheese (the original recipe called for Gouda, but I used the kind in picture above)
red onion, thinly sliced & cut in slivers
fresh cilantro chopped

Instructions:
1. Preheat oven to 425 degrees
2. I seasoned my chicken tenders w/ s&p, garlic salt and brushed them w/BBQ sauce, baked them for 20 minutes & shredded them beforehand
3. Place tortillas on pan (I used my pampered chef bar pan, but you could use a cookie sheet...may need to spray it first?)
4. Spread a little BBQ sauce all over the tortillas (use this instead of pizza sauce)
5. Toss shredded chicken with a little more BBQ sauce; divide chicken among tortillas and sprinkle each with cheese & onions.
6. Bake for 5-7 minutes until cheese melts & tortillas are lightly browned.
7. Remove from oven & sprinkle with the cilantro.

Baja Taco Blitz

This is a Weight Watchers recipe so it's healthy and yummy! I tweaked the recipe slightly (mainly I seasoned the chicken with the same ingredients from the Pioneer Women's Chicken Tortilla soup recipe) it makes the chicken taste divine! This is a great keeper! I served pinto beans as a side.

Ingredients:

1 tsp cumin
1 tsp garlic pwd
1 tsp salt
1/2 tsp chili pwd
olive oil
boneless skinless chicken breast tenders
corn tortillas
sliced onion
sliced bell pepper

optional toppings:
sliced avocado
fat free sour cream
shredded lettuce
shredded fat free cheddar cheese
salsa
fresh chopped cilantro

Directions:
1.  Preheat oven to 350 degrees.

2.  In a small bowl mix the first 4 ingredients/seasonings. Place chicken on a bar pan or some other type pan that has a ridge (so chicken grease won't drip off). Drizzle the chicken tenders with olive oil then sprinkle the entire bowl of seasonings over the chicken--tossing to ensure they're fully coated.
Bake the tenders for about 15-20 minutes until no longer pink.

3.  While chicken is baking saute the bell pepper & onion; place to the side after cooking.

4.  Remove chicken from oven, allow to cool & then shred/cut into bite size pieces.

5. In the same skillet used for onion & bell pepper--add a little olive oil and heat on low heat.
Place a corn tortilla in skillet and cook, flipping gently, occasionally until tortilla is soft. Remove to a paper towel lined plate.

6.  Fill each tortilla with the chicken, onions/bell pepper & toppings of your choice.

Slow Cooker BBQ Pulled Chicken

Got this recipe out of the August issue of Eating Well magazine. This was easy & good!

1 8oz can tom sauce
1 4oz can green chiles, drained
3 TBS cider vinegar
2 TBS honey
1 TBS sweet or smoked paprika*
1 TBS tom paste
1 TBS Worcestershire sauce
2 tsp dry mustard
1 tsp ground chipotle*
1/2 tsp salt
2 lbs boneless skinless chicken
1 sm onion finely chopped
1 clove garlic, minced

(*side note on these ingredients: I found a McCormick spice called "Perfect Pinch" Southwest Sweet 'n Smoky. This one ingredient had both the paprika & chipotle in it & worked great)

1. Stir tomato sauce, chiles, vinegar, honey, paprika/chipotle, tomato paste, Worcestershire sauce, mustard, chipotle seasoning and salt in a slow cooker until smooth. Add chicken, onion & garlic; stir to combine.
2. Put the lid on; cook on Low until chicken can be pulled apart, about 5hrs.
3. Transfer the chicken to cutting board & shred with fork. Return to sauce, stir well & serve.

I served this on those whole wheat sandwich thins with a little shredded cheddar to help tone down spiciness, but my girls were able to eat it, so it wasn't too spicy.

Chicken Cashew Lettuce Wraps

I made these last night for dinner -- they were good!  I think next time I might add less cashews, some diced water chestnuts, and some green onions for a little more flavor, but definitely would make again.

1 Tablespoon Rice Vinegar


1 Tablespoon Brown Sugar

¼ teaspoons Ground Red Pepper

¼ teaspoons Ground Ginger

1 teaspoon Sesame Oil

2-⅓ Tablespoons Soy Sauce, Divided

3 Tablespoons Canola Oil (or Oil Of Choice)

2 pieces Chicken Breast (approx. 3/4 Lb. Total), Diced

1 cup Diced Onion

2 cloves Garlic, Minced

¼ cups Cashews, Chopped

8 leaves Of Greenleaf Or Iceburg Lettuce, Washed And Dried



For stir fry sauce, mix together rice vinegar, brown sugar, ground red pepper, ground ginger, sesame oil, and 2 tablespoons of soy sauce, making sure to dissolve brown sugar. Set aside.
Heat canola oil in pan over medium to medium-high heat. Add diced chicken and brown (about 4 to 5 minutes). Remove chicken from oil. Add onions and garlic to pan and remaining soy sauce (1/3 tbsp. or 1 tsp.) to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken and cashews. Saute mixture for a few minutes and remove from heat.
Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews or basil.

Eat Clean Crispy Chicken Bites

Crispy Chicken Bites

YIELD: 6 servings (20 to 25 nuggets)

PREPARATION TIME: 15 minutes

COOKING TIME: 10-15 minutes
--------------------------------------------------------------------------------

From The Eat-Clean Diet® for Family and Kids.
Ingredients:
• 3 boneless, skinless chicken breasts weighing about 6 oz / 170 g each

• 1/4 cup / 60 ml oat bran

• 1/4 cup / 60 ml wheat germ

• 1 Tbsp / 15 ml coarsely ground flaxseed

• 1/4 cup / 60 ml coarsely ground almonds

• 1/2 tsp / 2 1/2 ml sea salt

• 1/2 tsp / 2 1/2 ml white pepper

• Pinch garlic powder

• 1/2 cup / 120 ml water or low-sodium chicken broth

• 1 large egg white, lightly beaten

Preparation:
1.Preheat oven to 400°F / 232°C. Prepare baking sheet by lining with parchment paper or coating lightly with best-quality olive oil.

2.Cut chicken breasts into nugget-sized pieces, about 1.5 inches square. Set aside.

3.Next, combine all dry ingredients in a large container with a tightly fitting lid. Shake well. This is your coating mixture.

4.Combine water and egg in a medium bowl. Dip each piece in the water/egg-white mixture. Then dip each piece in the coating mixture. Make sure each piece is well coated.

5.Place on the baking sheet. When all of your chicken has been coated and your baking sheet is full, place in the oven and bake for 10-15 minutes or until golden.

Clean-Eating Honey Mustard Sauce

Ingredients:
• 1.5 tsp / 7 ml honey

• 1 Tbsp / 15 ml Dijon mustard

Preparation: Mix well.

Tosca's Tip

Use the almond coating on larger strips of chicken breast to make chicken tenders for the adults!

Bacon-wrapped Chicken

Bacon Wrapped Chicken
(from the cookbook Goose Berry Patch 5-Ingredient Dishes in Minutes)

2 boneless skinless chicken breasts, flattened to 1/2" thickness
1/2 tsp. salt
1/4 tsp. pepper
2 T. chive & onion flavored cream cheese, divided
2 T. chilled butter, divided
1/2 tsp. dried tarragon
2 slices bacon

Sprinkle flattened chicken with salt & pepper. Spread 1 T. cream cheese over each chicken creast, top with 1 T. butter and 1/4 tsp. tarragon. Roll up and wrap with one slice bacon. Secure with toothpick. Place chicken seam-side down on ungreased baking sheet (make sure to use a sheet that has a lip all the way around it because the chicken stuffing will ooze out some). Bake at 400 degrees for 30 minutes or until juices run clear when pierced with fork. Increase temperature to broil. Broil 8-10 minutes until bacon is crisp.

serves 2.

** I think next time, I would cook at 350 degrees for a longer time...that hot of a temperature got a little smokey in my oven with the bacon inside.

** This ends up looking like a "fancy" type dish for as easy as it was!

Easy Chicken Fingers (Gluten-Free!)

I'm hearing lots of things these days about the benefits of a gluten-free diet. I found this easy chicken fingers recipe and made them tonight, they were great!

Ingedients:

Boneless, skinless chicken breasts cut into strips

Corn or Canola oil for frying

1 C corn meal

2 tsp salt

1-2 tsp Lawry's season salt*

1-2 tsp garlic powder*

*I added these two extra spices into the mix on my own; they were not in the original recipe, but they worked well.

Instructions:

1. Combine corn meal & spices in a shallow dish

2. Place chicken strips in the dish & cover throughly with cornmeal mixture.

3. Fry in oil in skillet until chicken appears light brown.

4. Move from skillet to paper towel lined plate to drain oil & cool

Whole wheat chicken salad wrap

Got the recipe for this chicken salad off allrecipes.com and put it inside these awesome whole wheat wraps I've been buying at Walmart; they're called "Extreme Wellness Whole Wheat Tortilla Wrap" and they are soo good!

I didn't follow the measurements exactly on the ingredients below--I kind of eyeballed it and adjusted to the amount of chicken I had and according to our taste, but it's an easy recipe to throw together.

Ingredients:

2 1/2 C diced cooked chicken (I used white meat canned chicken)

4 bacon strips, cooked & crumbled

1/2 C thinly sliced celery

1 C halved green grapes (I used red)

3/4 C mayo or salad dressing

1 TBS dried parsley flakes

2 tsp finely minced onion (I used red onion)

1 tsp lemon juice

1 dash of Worcestershire sauce

S&P to taste

I also added in some chopped pecans

Directions:

Combine all ingredients in a large bowl--mix it up & serve it inside the whole wheat wraps. Slice diagonally in half & serve; goes well with string cheese & grapes.

Chicken, Black Bean & Rice Bowl

Made this tonight-it was easy and yummy; here's what I did:

Made Lisa F's spanish rice (posted on here earlier)...although I will say that I upped the salt & cumin to 1 tsp instead of the half that was on the original to give it more flavor and that is the way to go! Anyway, made this rice & let it simmer while cooking the rest.

Ingredients:

boneless, skinless chicken breast, diced

taco seasoning packet

onion, diced

bell pepper, diced (I used red & yellow because I had it on hand, but any would work)

1 can black beans, drained & rinsed

chopped cilantro

In a large skillet I sautéed in olive oil the onion, bell pepper & diced up chicken. I sprinkled half of the packet of taco seasoning over this, stirring frequently & let it cook until the chicken was no longer pink and onions/bell pepper were soft. Then I added in the black beans & cilantro and mixed it all together, serving it over the spanish rice. Yumm-o!