spicy mexican burrito bowl with zucchini

OMG.  I don't like to brag or anything, but this came out WAY better than I had expected.  It was phenomenal.  I stuffed my face.  And now I am super full.  But it was so worth it.  The Spicy Mexican Burrito Bowl.

I based this recipe off of one that I found on Pinterest, but tweaked it to my tastes and to what I had in the fridge.  The original recipe is a skillet meal, but this is definitely not.  It's definitely my take on a burrito bowl (which is awesome).

Anyway, I went shopping at Woodman's today and got some GREAT deals on produce and some dried spices that I had been meaning to pick up.  When I arrived home, I was trying to figure out what I could make for dinner to incorporate some of my new food.  Then I found this recipe.  Which then turned into THIS recipe:

Spicy Mexican Burrito Bowl
2 cups cooked brown rice, prepared with chicken broth
1/4 large white onion
2 cloves garlic
1 small zucchini
1-2 chicken breasts
1 10oz can diced tomatoes with green chiles, drained
1 can black beans, drained and rinsed
1/2 cup grated cheddar/Mexican/Monterey Jack cheese (whichever you like best)
Sour cream

Seasonings:  1 tsp. salt, 1 tsp. pepper, 1/2 tsp. Lawry's, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1 tsp. red chili flakes, 1/2 tsp cayenne pepper

Prepare brown rice to package directions.  I use chicken broth instead of water to give it a little bit of a flavor boost.  Dice onion and zucchini.  Grate or mince garlic.

In skillet, use about 2 tsbp butter or vegetable oil to saute onions and chicken on medium heat.  When onions and chicken are almost cooked, add garlic and zucchini.  Season everything with salt, peper, Lawry's, garlic powder, onion powder, red chili flakes, and cayenne pepper.    Saute until zucchini is al dente.  Reduce heat to medium low and add black beans and tomatoes.

Cover and let rest until everything (namely the beans and tomatoes) are hot.

Dish up about 1/2 cup rice and 1/2-3/4 cup vegetable/chicken mixture.  Top with cheese of choice and sour cream.

Yum.  Okay, so I skipped the sour cream because I didn't have any.  You don't HAVE to use sour cream, either.  Or cheese, for that matter.  I just happen to love cheese.

Possible changes:
Substitute chickpeas for the chicken
Nix the cheese
Add corn (definitely doing this next time)
Add salsa or pico de gallo

Anyway, the point is that there is room for experimentation.  I loved this recipe, so I hope you like it, too!

Stay fit!

xoxo

mom's garden ratatouille

Good evening!

We are in the second week of the #MTLFallChallenge and I can tell already that the circuit workouts are going to pretty much kick my ass.  I have really started to enjoy running lately, so today was my favorite day so far.  Then again, the first few circuits are always the worst when you are just getting back into them.

Anyway, keep following me as I keep up with the challenge on Instagram!

Today I want to share this great recipe for ratatouille that my mom and I make!  It's so delicious and you can serve it over white or brown rice as an entree or a side!  The best part though is that we have all of the ingredients in our garden!  The photo is terrible because I just snapped it quickly with my phone, but hopefully it still conveys the goodness!

Mom's Garden Ratatouille
1 clove garlic, minced
1/2 medium onion, chopped
1 green pepper, chopped
2 zucchini, chopped
1/2 eggplant, chopped
4 medium tomatoes, chopped
1 tsp thyme
1/2 tsp salt
1/2 tsp white pepper

In a large pot, saute the onion, green pepper, and garlic.  To the pan, add zucchini and eggplant and cook until tender crisp.  Add tomatoes and seasonings (to taste) and let cook for 5 minutes.  Serve over white or brown rice and sprinkle with freshly grated  Parmesan cheese.  Enjoy!

This version of ratatouille is super easy to make and is so flavorful, juicy, delicious, and loaded with fresh vegetables.

Stay fit!

xoxo