¡Arriba, Arriba! Chicken Burrito Bowls

This meal is one you pull outta yo’ back pocket and fix really quickly on a day when you have no time to plan ahead. {That’s today for me.} It takes minimal effort and minimal ingredients, yet it is still delicious and sure to please even the pickiest. The best part? You can make it all your own depending on what staple ingredients you have in your kitchen right now, so it becomes a new burrito bowl each time you make it! Magic!

INGREDIENTS

Cooked Chicken (we actually “fried” ours at home in our infrared fryer-NO oil. Ask me about it, because it is awesome and I have an Amazon code for ya below.)

Steamed Rice (or cauliflower)

Frozen Fajita Veggies

Kosher Salt

Ground Black Pepper

Sweetener (sugar or swerve)

Shredded cheese

Avocado

COOKING AND PLATING:

Cook and shred the chicken (again, so many different ways to make this dish so you can use chicken breasts, thighs, the whole bird, or you can really go hog wild and use ground turkey, beef, pork, fish even!)

Steam the rice. (I buy the easy cauliflower and brown rice that steam in the microwave.)

Cook veggies on stovetop in skillet until they wilt, sprinkle with salt, pepper and sweetener to taste. TIP: I like to cook my fajita veggies until the edges start to brown bc I like the flavor.

To assemble the bowls I place rice in the bottom of the bowl, add cheese, chicken, veggies, more cheese and garnish with your favorite Tex-Mex toppings…today I sliced a fresh avocado and sprinkled with pink Himalayan sea salt, but you could use cilantro, salsa, queso, corn, beans…chips…the list is endless.

I am telling y’all, my husband thought I was the Smokin’ Hot Witch of the South in the kitchen when I walked out with this bowl of delicious goodness for lunch today, I’m pretty sure he’d have eaten chicken from the container and called it lunch. I gotta admit it felt really good to see the surprise and happiness in his eyes when I brought him his chicken burrito bowl for lunch today. I hope you each enjoy it that much too! Please come back and leave me a comment or head to my social media and tag me in your posts. @wannabejenna on Insta, Twitter, Snapchat and FB.

Tex-Mex Turkey Skillet

This is one of our family favorites AND approved by all three kiddos, so it is on a regular rotation in my kitchen.  Go ahead and at it to next week's meal plan. The awesome factor in this recipe is definitely all the different ways it can be served!   Tacos, lettuce wraps, nachos, on a bed of greens...it's pretty versatile.  Please leave me a comment and let me know how you liked it and be sure to follow @wannabejenna on social media sites!  {As always, please give credit where credit is due if you use this recipe for business and/or share it with friends and tell them it is a Wannabejenna recipe. Thanks!}

INGREDIENTS: 

2 pounds lean ground turkey

2 packets low sodium taco seasoning

2 cans mild rotel

2 cans no salt added black beans (drain and rinse)

1 bag frozen fajita veggies (onion and bell peppers) 

Brown the meat in a dutch oven.  Add all ingredients and stir until well combined.  Simmer on low for 30 minutes.  Top with grated cheese, avocado, pico de gallo, a dollop of plain Greek yogurt, whatever you fancy and enjoy around your table with good friends and family.  Food = Love

Flank Steak + Sweet Potatoes and Brussels Sprouts

Howdy y'all!  I found a new recipe on Cooking Light, tweaked it a little and added it to my meal plan for the week.  Guess what!   This recipe only contains FIVE ingredients {not including salt, pepper and evoo}! Easy and tasty.  I am extremely pleased to report that it is a winner around the dinner table tonight!  I am always looking for new dinner recipes, because it is incredibly easy for me to slip into the habit of cooking the same dadgum meals week after week.  As moms, we figure out exactly what our kids will eat and we likely fall into the habit of making the same meals again and again.  So here it is; my gift to you, a new recipe to add to the rotation!

Okay, let's get to the juicy details of this post...the steak and veggies!  This meal was super easy to prepare considering all the veggies and herbs are fresh which means they must be prepped.  I sent the kids outside to play, turned on my favorite playlist and poured myself a glass of red wine. Perfection.  I am also a #wannabefoodie, in case you didn't know, which makes this dish all the more exciting for me.  I love the challenge of broiling a steak to medium rare perfection and working with a vegetable as ignored in home kitchens as the Brussels sprout.  My mother has loathed those green bitter balls since she was a wee-one eating dinner with her family of seven.  She had to eat them then; therefore, she does not eat them now.   LOL.  I may have to make this dinner for her the next time she visits and convert her to a faithful Brussels Sprout consumer.  I hope that y'all will add this to your meal plan this week and send your friends and family back here for the recipe.  Remember to be considerate and give credit where credit is due if you share the recipe. You are always welcome to share my post and follow me on social media.  {FB, Twitter, Intsagram, SnapChat}

INGREDIENTS:

2 lb flank Steak 

2 cloves chopped fresh garlic 

2 tsp fresh thyme

16 ounces Brussels sprouts, cleaned, split and trimmed

3 sweet potatoes, peeled and cut in thin half moons

Kosher Salt

Fresh ground black peppercorns

EVOO

INSTRUCTIONS:

Preheat oven to broil.

Add the Brussels sprouts and sweet potatoes to a large mixing bowl.  Coat with 1 TBSP EVOO,  light dusting of kosher salt and fresh ground black peppercorns, and garlic.  Toss until well coated.  Spread veggies out in even layer across baking sheet with a raised edge.  Place a wire rack over veggies (I used a short cookie cooling rack).  Rub both sides of steak down with 2 tsp EVOO.  Sprinkle lightly with salt, pepper and 1/2 of thyme.

Place in oven and broil for 10 minutes.  Remove from oven, flip steak, and sprinkle other side with salt, pepper and the remaining half of thyme.  Broil another 5-10 minutes depending upon how you prefer your steak cooked.  Remove from oven and allow steak to rest for five minutes before you slice it.  I placed the veggies back into the oven to broil another five minutes while I waited on the steak to rest, because I wanted the veggies to have a little more char on the edges.  Char = Yum.

Slice up the steak into servings the size of your palm and place as many veggies on the plate as you can fit.  Come back here and let me know when you make this meal your own.  Thanks y'all!