BBQ Chicken Burrito Bowls

BBQ Chicken Burrito Bowls

Looking for a quick and easy meals for dinner or lunches? You found one!  These are so easy to make and are great as leftovers for lunches during the work week!

BBQ Pineapple and Pork Kabobs

BBQ Pineapple and Pork Kabobs

INGREDIENTS:

2 lbs pork loin chops, cut into 1-2 inch pieces
2 large cans of pineapple chunks with juice (or 1 ripe, fresh pineapple)
4 large green or red bell peppers (or both), cut into large chunks
10 large mushrooms (optional), halved
1 cup fresh cilantro, chopped
2 TBSP onion powder
2 TBSP garlic powder
2 TBSP black pepper


DIRECTIONS:

• Preheat your BBQ ready and get it ready!

• In a large mixing bowl, add all ingredients. Cover and place in the fridge to marinate for at least 30 minutes. 

• Alternate pieces of pork, pineapple, peppers, and mushrooms on the kebobs. Metal skewers are the best to use. If you're using wood skewers, be sure to soak them ahead of time in water so they don't burn!

• Grill for approximately 30 minutes on low-medium heat (approximately 350 degrees F. if you have a thermometer on your BBQ). Use a meat thermometer to be sure meat is thoroughly cooked.

Cowboy Caviar Two Ways

Cowboy Caviar

from Becky

Prep Time: 15 mins
Total Time: 15 minutes
Servings:  8-12


INGREDIENTS:

2 (15 oz.) cans black eyed peas
1 (15 oz.) can black beans
2 cups corn, fresh or frozen
1 cup red onion, minced
1 green bell pepper, small diced
1 red bell pepper, small diced
1 jalapeno, seeded and minced
5 garlic cloves, minced
1/4 cup minced cilantro
3 scallions, sliced thin
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons kosher salt
Juice of 1 lime

DIRECTIONS:

• Mix all ingredients in a large bowl and toss to combine. 

• Cover and refrigerate at least one hour. 

• Serve with tortilla chips, pita chips, on top of burgers, sandwiches, or on the side of your favorite grilled meats and fish.

Quinoa Cowboy Caviar

from Foodnetwork.com


INGREDIENTS:
1 cup cooked quinoa
¼ cup fresh corn, cut off the cob
¼ cup cooked black beans
¼ cup red bell pepper, chopped
¼ cup chopped red onion
½ lime, juiced
salt and pepper to taste
1/2 avocado, cut into small pieces (or guacamole – whatever you prefer)


DIRECTIONS:

• Rinse and cook the quinoa according to the package instructions.

• Meanwhile combine the corn, black beans, red bell pepper and red onion in a bowl. Toss to combine. 

• Add the cooked quinoa into the mixture, and add the lemon juice and salt and pepper to taste.

• Add chopped avocado right before serving.

Slow Cooker Quinoa Tex-Mex

Slow Cooker Quinoa Tex-Mex
Author: Chelsea

Prep Time: 15 mins
Cook Time: 3-4 hours
Servings:  6-8

THAI SWEET CHILI PORK PIZZA

THAI SWEET CHILI PORK PIZZA


PREP TIME
20 mins
COOK TIME
20 mins
TOTAL TIME
40 mins

Sweet and spicy pizza with a quick and incredibly yummy homemade Thai chili sauce and juicy pork! This pizza is AMAZING!!!

Recipe type: Main Dish
Cuisine: Thai
Serves: 3-4

INGREDIENTS

1 homemade or store-bought pizza crust
1 cup sweet chili sauce (see recipe below)
2 cups shredded mozzarella cheese
2 cups shredded pork (use leftover pork or use slow cooker recipe below)
¼ cup cilantro leaves, roughly chopped
Garnishes: Chopped peanuts, and cilantro

SLOW COOKER HAWAIIAN BBQ CHICKEN TAQUITOS

SLOW COOKER HAWAIIAN BBQ CHICKEN TAQUITOS
 from Creme de la Crumb

PREP TIME
30 mins
COOK TIME
3 hours
TOTAL TIME
3 hours 30 mins

Cheesy hawaiian bbq chicken taquitos made in your crockpot! They are so good you'll make them again and again! The whole family will LOVE this recipe!!
Author: Tiffany
Recipe type: Main Dish
Cuisine: Hawaiian
Serves: 4

SLOW COOKER JALAPEÑO POPPER CHICKEN TAQUITOS

SLOW COOKER JALAPEÑO POPPER CHICKEN TAQUITOS
from: Creme de la Crumb

PREP TIME
20 mins
COOK TIME
8 hours
TOTAL TIME
8 hours 20 mins

Cream cheese, jalapeños, and chicken all come together in these irresistible crispy taquitos! This is one amazing go-to crockpot recipe you'll make again and again! Serve these up as a main dish or they're perfect for game day appetizers - either way you can't go wrong!
Author: Tiffany
Recipe type: Main Dish
Cuisine: Mexican
Serves: 4

Gazpacho

Gazpacho

This liquid salad offers up tons of veggies, and it’s easy to take to work in a thermos. 

SERVINGS: 1

2 cups grape tomatoes, halved
2 Tbsp chopped celery
2 Tbsp chopped red bell pepper
2 Tbsp chopped onion
2 Tbsp chopped cucumber with skin
1 Tbsp chopped cilantro
2 Tbsp ground flaxseed
Wedge of lime
Pinch of salt
1 c ice water, divided
Hot sauce

1. COMBINE in a blender or food processor the tomatoes, celery, bell pepper, onion, cucumber, cilantro, flaxseed, squeeze of lime juice, salt, and ¼ cup of the water.
2. PULSE for 1 to 2 minutes, or until the mixture is finely chopped.
3. ADD up to ¼ cup more water and pulse to combine.
4. SEASON to taste with the hot sauce.

NUTRITION (per serving) 348 cal, 93 IU vitamin D, 396 mg calcium, 17 g pro, 36 g carb, 14 g fat, 2 g sat fat, 619 mg sodium, 9 g fiber

Recipe from The 7-Day Slim Down by Alisa Bowman with the editors of Women’s Health,(published by Rodale, which publishes Prevention). 

Southwestern Chicken Salad With Crispy Tortilla Chips

Wednesday: Southwestern Chicken Salad With Crispy Tortilla Chips

SERVINGS: 4

2 whole-wheat tortillas
1 tsp lime zest
1 tsp minced garlic
1 tsp cumin
1/4 tsp red pepper flakes
2 c cooked chicken
2 Tbsp fresh lime juice
2 Tbsp olive oil
2 Tbsp chopped cilantro
16 c mixed lettuce
2 red bell peppers, thinly sliced
½ avocado, sliced

1. HEAT oven to 400ºF.

2. CUT tortillas into quarters and each quarter into two wedges. Place on baking sheet.

3. BAKE until crisp, about 5 minutes. Remove from oven and set aside.

4. STIR lime zest, garlic, cumin, and red pepper flakes in medium bowl. Add chicken and toss well to coat.

5. COMBINE lime juice, oil, and cilantro in large salad bowl. Add greens, red bell pepper, and avocado and toss well.

6. TOP salad mix with chicken. Place toasted tortilla wedges around edge of salad bowl and serve.

NUTRITION (per serving) 392.5 cal, 38.5 g pro, 25.7 g carb, 10.2 g fiber, 16.1 g fat, 2.6 g sat fat, 254.9 mg sodium, 5.2 g sugar