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Yesterday was a big food prep day for me. I find it so much easier to cook for hours a couple times a week and have meals for the family for numerous days. This is one recipe that I had to share- Southwest Chicken & Barley Soup. Not sure about where all of you are, but here in NJ it has been so cold and windy the past few days! I definitely have soup on the brain. I wanted to come up with something that was healthy, fits into my clean eating meal plan, great flavor and hearty to keep us full. …
I know you may be wondering what the heck ever happened with those Al Pastor Tacos??? I did make them and they were delicious but not perfect and I got a rotisserie oven for Mothers Day so I want to give it one more run before posting on it. This recipe uses leftover spanish rice and a little bit of the pork from Al Pastor taco night. Basically the rice is brown rice with carrots, peas, a little tomato paste, chili powder, salt and pepper. Stuffed peppers is a wonderful way to use left over rice! Thrown in some veggies, maybe cheese or sauce and voila, dinner!
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Perfect as a side or a fun hors d’oeuvre. These Southwest Egg Rolls are really easy to make, require just a handful of ingredients and are baked not fried!! Egg roll wrappers are filled with sautéed red bell peppers, corn and black beans. The extra burst of flavor comes from the cilantro lime pesto in there as well. To get the recipe for the pesto go check out my Cilantro Lime Shrimp post. Rolled up and baked to golden crispy perfection! I made a simple avocado mash to dip them in… smashed avocado, a little lime juice, salt and pepper. Really delicious!
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