Spanish-Style Egg & Rice Bowl

Sometimes, we’re completely out of meat at our house.

Not even a chicken nugget in the freezer.

But I don’t despair. I make eggs!

Did you know how good they are for dinner? Oh, so delicious.

Over easy, hard boiled…let me show you how I make them Spanish-style (of course, right?).

We like to use brown rice or quinoa. Take your pick for the grain!

This is like nutrition on steroids. Fantastically good for you. Healthy proteins and whole grain.

Oh, and do try the pickled jalapeños. They are mildly spicy, pickled in vinegar and spices and canned with slices of carrots and onions. Find them in small cans next to the Spanish/Mexican foods in your grocery store.

And making your own fresh pico de gallo is super easy. I show you how here!

Why are you still reading this? Get to fixin’ it!


[recipe recipe title=”Spanish-Style Egg & Rice Bowl” servings=2]

  • 1 cup cooked brown rice (or your grain of choice)
  • 2 large eggs
  • 1 ripe avocado
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup pico de gallo (or use jarred salsa)
  • pickled japapeños (optional but delicious)
  • drizzle of olive oil
  • Cholula hot sauce
  • 1/2 tablespoon butter, for frying egg

Make your own pico de gallo now, if you choose.

Divide the rice between two plates or wide, shallow bowls. Add black beans.

Fry two eggs to your liking in butter. I like to sometimes leave the yolk a little runny!

While the eggs cook, slice avocado in quarters and remove peel. Slice or dice into bite size pieces and add to the plate.

Garnish with the pickled jalapeños.

Top rice and beans with egg. Drizzle a little olive oil on top and sprinkle with Cholula or your favorite hot sauce.

Top everything with the pico de gallo or salsa. Enjoy![/recipe]


Easy Fried Chicken Chopped Salad

Weeknights are busy for us. Sometimes I make a quick salad like this one. Make this salad like I did, with frozen precooked chicken strips…then all you have to do is chop everything up and make it look pretty!

Leave off the croutons and use unbreaded chicken fingers to make it gluten free!

I used a Thousand Island dressing with bacon, but Ranch or any creamy dressing will work great.


[recipe recipe title=”Easy Fried Chicken Chopped Salad” servings=1]

  • Precooked chicken strips, reheated per package directions and cut into bite-sized pieces (I used Tyson chicken strips here)
  • Romaine lettuce, chopped
  • alfalfa sprouts
  • 1/4 Haas avocado, cubed
  • 1 small Roma tomato, chopped
  • 1/4 cup shredded cheddar cheese
  • croutons (pictured are Texas Toast garlic & butter croutons)
  • 1 tablespoon green onion (scallions), green part only
  • your favorite creamy salad dressing

Lay chopped lettuce on a large plate. Lay each ingredient on top, forming lines across the lettuce. Top with salad dressing and onions. Enjoy![/recipe]


Grilled Tarragon Cherry Chicken Salad

Cherries are in season right now, and I bought some the other day and they were some of the best I’ve had.

I also bought about 10 pounds of chicken breasts on sale and now our freezer reminds me every time I open it that we have tons of chicken to cook!

Grilling whole cherries allows the sugars to start to caramelize.  It’s a little extra work but worth it!

Wrap this up in a pita or tortilla.  Or put it on a bed of spinach!

Fresh tarragon, lemon, goat cheese…have I convinced you yet?


Grilled Tarragon Cherry Chicken Salad

for the sauce:

  • 1/2 cup Greek yogurt (or if you must, sour cream)
  • 2-3 tablespoons minced fresh tarragon
  • 1/2 garlic clove, minced
  • 1/4 cup chopped pecans
  • 1/2 jalapeno, minced
  • 2 ounces goat cheese
  • 1/3 cup grated cucumber
  • few grates of pepper
  • squeeze of lemon
  • splash of milk (to thin sauce, if desired)

for the chicken:

  • 1 pound boneless, skinless chicken breasts (about 2)
  • half a lemon, sliced
  • sprigs of fresh tarragon
  • 12 whole fresh cherries, stems still on

Combine the ingredients for the yogurt sauce in a bowl; stir to combine.  Cover and refrigerate.

Slice the chicken crosswise to form 4 thinner cuts.  Sprinkle with salt and pepper.

Heat a grill or grill pan over medium-high heat.  Add chicken and top with lemon and tarragon sprigs.

Grill for about 5 minutes and turn.  Add cherries directly to grill.

After another 2-3 minutes, check chicken for doneness. Take cherries off grill when they begin to ooze juices and are semi-soft. the Let chicken and cherries rest a few minutes.

Remove stems and pits from cherries by hand, and roughly chop.

Dice the chicken, add to a bowl, and mix in as much yogurt sauce as you like, but at least enough to cover.  Serve immediately, or refrigerate to chill.



Chicken Salad My Favorite Way

Chicken salad, my favorite of the meat salads!  And varying versions on croissants are an ever-present staple of the baby shower.

Stuff it in a tortilla or pita, or pile it high on sandwich bread (I love Udi’s Millet-Chia bread).  Or a green salad with chicken salad on top?  Ok I’ll stop now.

Keep the calories in check with light mayo and Greek yogurt, and up the flavor without extra calories by boiling the chicken in spices.  You could also use a deli rotisserie chicken if you don’t want to cook your own.  Really any chicken will do!

Chicken Salad My Favorite Way

for the chicken:

  • 10 ounce chicken breast
  • 1 tablespoon peppercorns
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 bay leaf

for the salad:

  • 3 tablespoons light mayo (I use Kraft Mayo with Olive Oil)
  • 2 ounces fat free Greek yogurt
  • 1 tablespoon reduced fat sour cream
  • 1/4 cup chopped pecans
  • 1/2 cup red seedless grapes, quartered or halved
  • 1/4 cup chopped celery or a dash of celery seed
  • salt and pepper to taste

In a small stockpot, bring water and spices for the chicken to a boil.  Add the whole chicken breast and boil until tender, about 20 minutes.  Remove chicken from water and allow to cool.

Cut chicken into small cubes.  In a large bowl combine all ingredients for the salad; add chicken and gently toss to coat.

Chill before serving.  This salad will keep for a few days in an airtight container; I like to make it a day ahead of when I’ll be serving/eating it.  Enjoy!



Black Bean Hummus

Do you love chickpea hummus?  Well here’s any easy version using canned black beans, and everyday pantry ingredients (no tahini!).  Great on tortilla or pita chips and veggies, or as a sandwich spread – just like it’s lighter-hued cousin.

I add in some sour cream for a smooth, spreadable result.  Try adding some fresh chopped cilantro and jalapeno for a kick!

The point is to really blend it well – at least several minutes.  It’ll be smooth and creamy and perfect!

Black Bean Hummus

Yield about 2 1/2 cups.

  • 2-15 ounce cans reduced or no sodium black beans,
  •      rinsed and drained
  • juice of a whole lime
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon chili powder
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 cup reduced fat sour cream

Process all ingredients in a blender or food processor until smooth, scraping down sides as needed, 3-5 minutes.  Serve cold as you would chickpea hummus, or use as a spread on sandwiches.  Enjoy!