Bibimbap

Bibimbap is the ultimate bowl meal with plenty of color, flavor, and texture to keep your taste buds happy and your stomach full.

Servings

4

INGREDIENTS

RICE

4 cups cooked jasmine rice

SAUTEED SPINACH

1/2 Tbsp cooking oil

6 cups fresh spinach, loosely packed

1 tsp toasted sesame oil

Pinch of salt

CHILI GARLIC BEEF

1/2 lb ground beef

2 Tbsp chili garlic sauce

1 Tbsp soy sauce

1 Tbsp brown sugar

FRESH VEGETABLES

1 carrot

1 cucumber

2 green onions

OTHER TOPPERS

4 large eggs

1/4 cup kimchi

1 Tbsp sesame seeds

INSTRUCTIONS

If your rice is not already cooked, begin that first and prepare the rest of the bowl ingredients as the rice cooks. You'll need 4 cups cooked rice.

Prepare the sautéed spinach next. Heat a large skillet over medium flame and add the cooking oil. Swirl to coat the skillet, then add the fresh spinach. Sauté the spinach for a few minutes, or just until it is wilted. Drizzle the sesame oil over top and season lightly with a pinch of salt. Remove the spinach from the skillet to a clean bowl.

Add the ground beef to the skillet used to cook the spinach. Cook the beef until fully browned, then add the chili garlic sauce, soy sauce, and brown sugar. Stir and cook for about one minute, or until everything is evenly mixed and the beef is coated in sauce. Turn the heat off.

Prepare the fresh vegetables. Peel and grate the carrot using a large holed cheese grater. Thinly slice the cucumber, and slice the green onions.

Fry or soft boil 4 large eggs (Or however many bowls you plan on eating immediately. If meal prepping, cook the egg fresh each day.)

Build the bowls by first adding 1 cup cooked rice to the bowl, followed by 1/4 of the cooked spinach, 1/4 of the ground beef, some sliced cucumber, shredded carrots, a cooked egg, an a tablespoon or so of kimchi. Sprinkle sliced green onions and sesame seeds over top. There are no hard measurements needed for each ingredient per bowl, just divide the ingredients evenly or as you see fit.

Cilantro-Lime Vegan Tacos

Ingredients

• 2 cloves of garlic, mined
• 1/2 cup of chopped scallions
• 1 can of black beans, drained and rinsed
• 1 4 oz can of diced green chiles
• 1 1/2 cups of corn
• 3 tablespoons of lime juice
• 1/2 cup of chopped cilantro
• Sea salt & pepper
• Olive oil
• 1 avocado, sliced
• 1/4 cup of classic hummus (plus more if needed)
• 4 soft wheat tortillas (brown rice or corn for gluten free)

Instructions

• 1
  In a large pan, add a drizzle of olive oil over medium heat.
• 2
  Add the scallions and garlic and sauté for 3-4 minutes.
• 3
  Add the black beans, green chiles, corn, lime juice, and a dash of sea salt and pepper, and mix through.
• 4
  Sauté for about 5 minutes, and then mix in the cilantro and sauté for a few more minutes until everything is fully heated.
• 5
  Warm your tortillas in a separate pan, or in the oven.
• 6
  Spread each tortilla with hummus.
• 7
  Place the cilantro black bean mixture onto the center of each tortilla.
• 8
  Garnish with sliced avocado

Caramelized onion, spinach, and avocado quesadilla

INGREDIENTS

3 tablespoons grapeseed oil or olive oil

2 large yellow onions thinly sliced

1/2 teaspoon sea salt

5 ounces baby spinach

2 cups Monterey jack cheese grated

2 avocados peeled and sliced

4 large wheat tortillas

INSTRUCTIONS

Add the oil to a large sauté pan over medium heat. Add the onions and salt and cook, stirring occasionally, until the onions are soft and deep golden brown, about 30 to 40 minutes. (If the sides of the onions begin cooking too fast, lower the heat to medium-low, add a little more oil, and stir. Your goal is to have the onion slices cook as uniformly as possible.) Remove the onions from the pan and place them in a bowl.

In the same sauté pan over low heat, add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Remove from heat and transfer the spinach to another bowl, then carefully wipe the pan dry with a paper towel.

Return the pan to the stove and increase the heat to medium-low. Lay one tortilla flat in the pan. Evenly sprinkle 1/2 cup of cheese over the top. To the bottom half of the tortilla, add 1/4 of the caramelized onions, followed by 1/4 of the wilted spinach. Heat until the cheese melts and the tortilla is browned and crispy.

Add the avocado slices (about 1/2 of an avocado per quesadilla), and immediately fold the tortilla in half, onto itself, and flip it over. Continue cooking for about 30 seconds or until warmed through.

Using a spatula, transfer the quesadilla to a cutting board. Cut into fourths. Repeat this process with the remaining ingredients and serve with your favorite salsa or cilantro pesto.

Mexican Street Corn Tacos

Prep Time

20 mins

Cook Time

10 mins

Marinating

30 mins

Total Time

30 mins

Easy chicken tacos with a delicious corn and avocado topping! 

Course: Dinner 

Cuisine: Mexican 

Servings: 6 servings

Calories: 347 kcal

Author: Chelsea

Ingredients

Grilled Chicken

• 1 and 1/2 pounds boneless skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup freshly squeezed lime juice + 1 teaspoon lime zest (1 large or 2 small limes)
• 2 teaspoons minced garlic
• 2 teaspoons ground cumin
• 1/2 teaspoon paprika
• 1 and 1/4 teaspoon chili powder
• Salt and pepper

"Street Corn" Topping

• 1 (15 ounces) can fire-roasted corn OR 2 large cobs of corn (fresh is best if available!)
• 1 large avocado, chopped
• 3 green onions, thinly sliced
• 1/2 bunch cilantro, finely chopped
• 1 tablespoon finely chopped jalapeno
• 12 small (street-sized) Tortillas (flour or corn)
• Optional: Cotija or Queso Fresco Cheese, black beans, additional lime wedges/juice & cilantro

Sauce

• 1/2 cup full fat regular mayo
• 3 tablespoons freshly squeezed lime juice
• 1/8 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon Sriracha

Instructions

1. Trim the chicken breasts of fat and pound them to even thickness to ensure even grilling. You can also slice them evenly in half widthwise for a quicker grill. Place the prepared chicken in a large ziplock bag and set aside.
2. In a small bowl whisk together 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, cumin, paprika, chili powder, and salt + pepper (I use about a teaspoon of each). Once the mixture is well combined, remove 3-4 tablespoons of the mixture and reserve for later.
3. Add the rest of the marinade in the bag with the chicken. Seal the bag and then knead with your hands to ensure all of the chicken is well coated. Place in the fridge and marinate for at least 45 minutes and preferably 2-3 hours. Don't marinate longer than 5 hours.
4. Preheat a grill to medium-high heat (about 450 degrees F.) Generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step.) Husk the corn and rub olive oil over the corn. Sprinkle the corn lightly with salt and pepper. Place the corn on one half of the grill.
5. Remove chicken from marinade and discard remaining marinade. Grill the chicken (on the other half of the grill) turning once halfway through grilling, about 4-6 minutes per side (until the thickest part of the chicken registers 165 degrees F.). Baste the chicken with the reserved marinade as you grill and after flipping. Transfer the chicken to a plate and cover with foil. Allow the chicken to rest for a few minutes so the juices can re-distribute. Thinly slice the breasts. As you baste the chicken, flip the corn too. Remove the corn when grilled to your liking (about 15-20 minutes, turning every 5 minutes) (Alternative corn preparation: see note)
6. In the last 2 minutes of grilling, add the flour or corn tortillas to the grill. Spray both sides of the tortillas with cooking spray, lightly sprinkle with salt, and then place on the grates for 30-45 seconds, flip and leave on for another 30-45 seconds. Remove and immediately fold into taco shape and set aside to slightly cool.
7. Allow grilled corn to cool and then slice it off the cob. Toss the grilled corn with the chopped avocado, thinly sliced green onions, finely chopped cilantro, and finely chopped jalapeno. Add a tablespoon of fresh lime juice (optional) and toss together. Set aside.
8. For the sauce: whisk everything together until smooth and combined. Taste and adjust to personal preference (additional salt, pepper, sriracha, etc.)
9. Fill up the grilled/warmed tortillas with thinly sliced cooked chicken, a generous spoonful of the corn-avocado mixture, and a good spoonful of the sauce. Additionally add extra lime juice, cilantro, and/or cotija cheese. Enjoy!

Recipe Notes

Alternative #1: use pre-roasted canned corn -- drain and allow to dry. Alternative #2: use regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.

Creamy Spinach Parmesan Orzo

Serves 4 to 6 as a main dish, 8 as a side dish

• 2 tablespoons olive oil
• 1 small yellow onion, diced
  
• 2 cloves garlic, minced
• 1 pound orzo pasta (about 2 1/2 cups)
• 2 cups low-sodium chicken or vegetable broth
• 2 cups whole milk
• 2 cups packed baby spinach, coarsely chopped
• 1 cup freshly grated Parmesan cheese, plus more for serving
• Kosher salt
• Freshly ground black pepper

Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and sauté until softened and fragrant, about 3 minutes. Add the garlic and orzo, season with salt and pepper, and sauté until fragrant, about 1 minute.

Stir in the broth and milk and bring to a boil. Cover, reduce to a simmer, and cook the pasta to al dente, stirring occasionally, until most of the liquid is absorbed and has formed a creamy sauce for the pasta, about 10 minutes or according to package instructions. (If the pasta isn’t completely cooked once this has happened, you can add another splash or two of broth to the pot and continue to simmer until it has.) Stir in the spinach and Parmesan cheese until the spinach has just wilted and the cheese melts, about 1 minute. Taste and season with salt and pepper as needed. Garnish with additional grated cheese if desired.

CHICKEN PESTO BAKE

 You can make this in the oven, or make it outside on the grill!

INGREDIENTS:

• 2 (16 oz total) boneless, skinless chicken breasts
• kosher salt and fresh pepper to taste
• 4 teaspoons (click here) Skinny Basil Pesto OR use bottled pesto
• 1 medium tomatoes, sliced thin
• 6 tbsp (1.5 oz) shredded mozzarella cheese
• 2 teaspoons grated parmesan cheese

DIRECTIONS:

1. Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.
2. Preheat the oven to 400° F. Line baking sheet with foil or parchment if desired for easy clean-up.
3. Place the chicken on prepared baking sheet. Spread about 1 teaspoon of pesto over each piece of chicken.
4. Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
5. To Grill: Grill chicken over medium flame on both sides until cooked through in the center.  Lower flame, top chicken with pesto, tomatoes and cheese, and close grill until cheese melts.

NUTRITION INFORMATION

Yield: 4 Servings, Serving Size: 1 piece chicken

• Amount Per Serving:
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• Calories: 205 calories
• Total Fat: 8.5g
• Fiber: 0.5g
• Protein: 30g