Ever have ground beef, random pasta, and don’t feel like making spaghetti? If you said yes, I know exactly how you feel. I went to my lovely friend Pinterest and found an interesting recipe I thought I’d try and share with you all. Here is the recipe for Mexican Bowtie Pasta.
Here is what you will need: 1 Tbsp olive oil 2 cups diced onion of your choice (I used yellow.) 1 Tbsp minced garlic 1 can of diced tomatoes (I used fire roasted tomatoes.) 1 Tbsp of ground cumin 1 Tbsp of oregano (the recipe calls for it, but I chose to exclude it.) 2 Tbsp chile powder 2 tsp salt 1 tsp pepper 1 lb of ground beef (I used 85/15.) 2 cans of corn ¾ lbs of bowtie pasta (I didn’t measure it, I just eyeballed it.) 2 cups of cheese of your choice (I used Colby Jack and I used about 3 cups of cheese because Cheese is life!) Directions: Preheat oven to 350 degrees Fahrenheit. Prepare a 9x9 baking dish by spraying it with cooking spray. Cook pasta according to directions on the box. In a pan over medium heat olive oil and sauté onions until soft. Add in garlic and add in tomatoes chile, cumin, salt, pepper and if you so choose oregano. Brown ground beef in a separate pan, drain oil, then mix with other ingredients. Reduce heat to simmer then add corn. Once pasta is cooked add it to the mixture as well. Place half of the mixture into a baking dish, then top with cheese. Then put the remainder of the mixture in the dish and repeat the last step. Bake for 30 minutes. This recipe was brought to you by Noble Pig. https://noblepig.com/2013/01/mexican-bowtie-pasta-bake/
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I asked on my Instagram page if I should share more meal prep recipes, and the answer was 100% yes! So, I decided to share my Shrimp Fajita Meal Prep!
Here is what you will need: For marinade: ¼ cup Olive Oil 2 limes or a ¼ cup of lime juice 1 tsp ground cumin ½ tsp Chile powder Salt and Pepper to taste For Fajitas: Another ¼ cup of Olive Oil 2 lbs of shrimp Fajita vegetables 1 cup of brown rice 1 ¾ of water Cooking the fajitas: Start by putting ingredients for the marinade in a gallon size bag along with the shrimp. Let the shrimp marinate for 15-30 minutes. Make sure to keep about ¼ of a cup-ish to the side for the vegetables. I won’t lie, I failed to measure and just eye-balled the measurement. While shrimp is marinating, coat the bottom of a frying pan with olive oil and start cooking the vegetables at medium heat until soft. After the shrimp is marinated cook the shrimp for 5 minutes on each side until fully cooked. (This time may vary depending on your heat. I cooked mine at medium high heat.) Then combine the vegetables and shrimp. Mix in the remainder of the marinade to the shrimp and vegetables. Let cook for another 5 minutes. Cooking the rice: In a small pot, put 1 ¾ cups of water and 1 cup of brown rice. Cook on high until boiling. Once boiling, lower heat to simmer, put a lid on the pot, and let simmer for 45 minutes. Do not uncover pot until 45 minutes have passed. This will make perfect brown rice! Once everything is cooked, separate rice and fajitas into 3 or 4 different containers. Let cool, seal, and refrigerate for up to 4 days. I usually only meal prep for 3 days because I don’t trust food lasting longer than 4 days. If you try this recipe share pictures with me and tell me how it comes out! Use the hashtag #MyHeartBeatsNM on social media. Have a lovely week everyone! I recently donated blood and found out I weigh 185 lbs and it honestly bummed me out, I decided to start eating healthier and eat proper portions. I'm rather new at meal prepping so it will be a challenge. I started following a few healthy eating Instagram pages to help me meal prep. So, here is what you will need:
1.5 lbs boneless skinless chicken breast 2 Tbsp of olive oil Stir fry Vegetables frozen 1 cup brown rice 1 3/4 cups of water For Teriyaki sauce: 2 Garlic Cloves minced 1 Tbsp Raw Honey 1/4 cup low sodium soy sauce A splash of orange juice Instructions: Heat oil in a large skillet over medium high heat. Add in chicken and cook fully. While (or after) chicken is cooking, whisk all ingredients for sauce in a bowl then pour over chicken. Steam vegetables until tender. Boil water on high with rice then lower to simmer for 45 minutes. Once everything is cooked separate into bowls for your meal prep. If you try this recipe please send me pictures and let me know how it came out! I was raised Catholic so when Lent came around, I had to get creative for things to eat on Friday’s. I did my favorite thing when I have no idea what to do, I Googled it! I specifically looked up shrimp recipes. I came across this recipe for Honey Garlic Shrimp.
Here is what you will need: 1/3 cup honey ¼ cup soy sauce 1Tbsp minced garlic 1lb medium uncooked shrimp 2 teaspoons of olive oil 2 cups water 1 cup white rice 1 bag of Steamables Mixed veggies In a bowl wisk honey, soy sauce and garlic. Next add shrimp to mixture. Mix in well and put bowl in refrigerator for at least 30 minutes to marinate. While shrimp is marinating, start cooking rice. After 30 minutes have past, add olive oil to frying pan and at a medium high heat cook shrimp for 45 seconds on each side till pink. Then cook them for one more minute. Don’t forget to put your Steamable veggies in the microwave for 5 minutes. Drain water from bag and add butter if you choose to do so. Serve shrimp over rice with veggies on the side. **Optional serve over fried rice. As always, if you try this recipe send me pictures! Recipe found at: https://sallysbakingaddiction.com/quick-healthy-dinner-20-minute-honey-garlic-shrimp/ Today I thought about sharing my recipe for BBQ chicken! (serves two)
Here is what you will need: 2 Chicken Breasts About 2 cups of BBQ Sauce Mixed Veggies of your choice 2 medium sized potatoes 2 tablespoons of butter Salt and pepper to taste Shredded Cheese to taste Chicken I, personally like to grill my chicken on the George Foreman grill, but sometimes I fry it on the stove. If I choose to fry it, I typically use olive oil to coat the bottom of the pan then cook it on a medium heat. While cooking chicken, preheat oven to 350 degrees and grease a cookie sheet. Once chicken is cooked, let chicken rest for 5 minutes, then coat BBQ sauce on both sides of each breast and bake them in the oven for about 10 minutes. Baked Potato I’m super lazy! So, I DON’T bake potatoes, I nuke them. It’s so much easier just to stab holes in the potato with a fork and microwave it for 5 min on each side. It’s easier and faster to make potatoes this way. Once cooked, (you can tell it’s cooked if the potato feels soft) cut a slit into potato and add butter, salt, pepper and cheese! Mixed Veggies Once again, I am lazy! I buy the steamable veggies and nuke them for 5 minutes, drain water, and add butter to bag if I so choose. Back to the chicken! Once the sauce is baked onto the chicken remove from oven, let rest for 5 minutes, then add more BBQ sauce to your liking. Serve onto a plate and enjoy! One of My Heart Beats NM's readers sent me this recipe, and as usual I did not follow it exactly, but I did have a fun time making these tacos. Tacos are my favorite food, and I have no idea why I haven't shared more taco recipes, anyway here it is the recipe for Grilled Chicken Tacos with Black bean Salsa: Here is what you will need for the Chicken: 4 boneless skinless chicken breasts As much green chile as you would like 3 Tablespoons olive oil 2 green onions ends trimmed 2 garlic cloves 4 Tablespoons fresh lime juice 1 Tablespoon chile powder 1 Tablespoon fresh cilantro chopped 2 teaspoons salt 1 teaspoon black pepper Directions: Add all ingredients except chicken to a blender or food processor or in my case the magic bullet (Thanks mom!) to combine. Place the chicken in a gallon ziplock bag and pour the chile lime marinade on top. Turn the bag over a few times to coat well. Refrigerate and allow the chicken to marinate for 6-8 hours. (I kept mine refrigerated for 24 hours.) Preheat grill to 425 degrees. Remove chicken from the bag and place directly on the grill grates. Toss out the remaining marinade. Grill chicken 4-5 minutes on each side, flipping only once, or until fully cooked. Allow the chicken to rest for 4-5 minutes before slicing and serving. Black Bean Salsa:
1 can whole kernel fire-roasted corn blend, drained 1 can black beans, drained Tomatoes, finely chopped 1 fresh jalapeño, and finely chopped 1 tablespoon extra-virgin olive oil Salt and black pepper to taste Directions: In large bowl, mix corn, beans, tomatoes and jalapeño, oil, salt and pepper. Refrigerate for 15 minutes. Making the tacos: 1 package Tortillas warmed on a comal or just the stove Add grilled and fully cooked chicken breast strips Guacamole (my cousin ate the avocados. Sad Drea, is sad!) Cilantro Black bean salsa. Taco lovers, I hope you like this recipe! My mom tried the meat this morning and she loved it! What's great about this recipe, is you can use the leftovers for other meals not just tacos. Side note, it's overall a healthy meal! As usual if you try this recipe, send me pictures! Use the hastag #MyHeartBeatsNM on Instagram, Facebook, and Twitter! I am on a soup and stew craze lately. Mainly because it's cold and I think we all need something to warm us up, but also because I get sent these cool recipes from My Heart Beats NM's readers. (Mainly my mom, but there are others who offer suggestions for sections as well.) So here is my recipe for Chicken Tortilla Soup!
Here is what you will need: 1 lb. boneless skinless chicken breasts (That's about 2 chicken breasts) 1 15-oz. can black beans, rinsed 1 c. corn (frozen or canned) 2 bell peppers, chopped 1 white onion, chopped 1 15-oz. can fire-roasted tomatoes 3 cloves garlic, minced 1 tbsp. cumin 1 tbsp. chile powder 1 tsp. kosher salt 2 c. low-sodium chicken broth 1 c. shredded Monterey jack 1 tbsp. extra-virgin olive oil 3 small corn tortillas, cut into strips Directions: In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, garlic, cumin, chile powder, salt, and chicken broth. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more. Don't forget to make your tortilla crisps! In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt. Serve soup topped with tortilla crisps. I must admit I was proud on how the soup came out. I never made it before and it came out so delicious! Anthony made the comment that the next time he is sick, this is the soup I am making for him. I satisfied my picky eater, if that isn't a success, I don't know what is. I hope you enjoy this recipe, and as usual, if you try this recipe send me pictures on Instagram. (Use the hashtag #MyHeartBeatsNM) Since it's winter, I thought I'd start sharing some of my recipes for my favorite soups and stews. Last week I made Green Chile Stew. The thing I love about stew is you can put anything you want in it, and that is exactly what I did. I go grocery shopping every other week and we were low on a lot of groceries. Luckily, for me, I had everything I needed for a decent green chile stew. So here is what you will need (or what I had available):
3 small potatoes (I bought a 5lb bag and they were all tiny) 1 can of corn 1 can of green beans 1/2 of a roma tomato 1lb of beef stew meat 1 Mexican squash As much onion as you like (I used about half an onion) As much chopped green chile as you like (I used about 1 cup then added a little bit more) 1 TBSP of Knorr Caldo de Tomate (bouillon) Salt and pepper to taste Enough water to cover all ingredients Optional: Colby Jack Cheese to top Instructions: I start by washing and chopping all my vegetables. I start with my onion and finely chop it. (Anthony is very picky about onion so I don't use a lot, and if I do, I toss it in my food processor to make it smaller.) I chop my potatoes into about inch size chunks. The same goes for my Mexican squash. I finely chop my chile into little squares. As for my tomato, I just chop it into chunks. (I'm not good at describing how I chop my vegetables I just do it.) Then I start browning my stew meat with my chopped onion. Feel free to season meat with salt and pepper. While meat is browning, I start boiling my potatoes, and squash in a big pot. Once meat is cooked, drain excess grease, and add meat and onion to the potatoes and squash. I boil this mixture for about 20 minutes, then I add tomatoes, chile, corn, green beans, and Caldo de Tomate. I add more water to cover the ingredients then let it cook another 40 minutes. Cooking the stew takes about an hour to an hour and half. How I usually check if it's done is checking to see if the potatoes are fully cooked. If potatoes are soft, your stew is ready! Serve and if you like, add cheese to top. I hope you enjoy my recipe for Green Chile Stew! In light of the Winter season, consider trying this warming, delicious, sweet, nostalgic beverage. My childhood memories are flooded with the warmth received on cold days, as my mom or grandma would make hot chocolate from scratch. While their recipes are slightly different from my adaptation, they all have two very important components: crafted in love, with chocolate.
Here is what you will need: 3 cups whole milk 3 tablespoons cinnamon sticks (crushed) 6 ounces semisweet chocolate (finely chopped) 3 tablespoons granulated sugar ¾ teaspoon vanilla extract Pinch of salt ¼ teaspoon ground cayenne pepper, plus more for serving Lightly sweetened whipped cream (for serving) 1 cup of love Directions: Bring milk and cinnamon to a simmer in a medium saucepan over medium low heat, whisking occasionally and making sure milk doesn’t boil, until cinnamon is evenly spread, and you can smell it. This usually takes about 10 minutes. Whisk in chocolate, sugar, vanilla, salt, and ¼ tsp. ground cayenne pepper and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted. This usually takes about 5 minutes. Don’t forget about the love! Serve in a mug and top (if you please) with more cayenne pepper and whipped cream. In my food section I have a lot of recipes that I am comfortable with and some that I am not comfortable with. This is a recipe that I am comfortable with making. With that being said here is my recipe for “Not so boring Spaghetti.”
Here is what you will need: Spaghetti Cooking oil of your choice 1 whole Zucchini (sliced) 1 or 2 cups sliced mushrooms 1 whole polish kielbasa Spaghetti sauce (I cheated and used Ragu) Optional: salt and pepper Directions: I start by boiling water in my large pot to cook my spaghetti then adding a splash of cooking oil to the water. I then cut my zucchini and mushrooms. (I cheated I bought already sliced mushrooms, however, I did cut my zucchini just in slices.) After chopping your vegetables, cut up your kielbasa. Coat enough cooking oil at the bottom of a large pan and start cooking your mushrooms and zucchini on a medium heat until they are soft. Once your veggies are soft, add the kielbasa to the pan, and if you so please, add salt and pepper to the vegetables and meat. Next, cook your spaghetti. Once your spaghetti is cooked, drain the noodles and put them back into pot. Add veggies, meat, and spaghetti sauce to pot and mix thoroughly. Serve and enjoy! As usual if you try this recipe send me pictures and let me know how it came out! XOXO, Drea |
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