Grilled Veggie Burritos

veggie burrito1Ingredients

  • 1 Tablespoon Olive Oil
  • 2 cups brown rice
  • 4 cups Low Sodium Chicken Broth
  • 2 whole Limes, Juiced And Zested
  • 1/4 cup Chopped Cilantro
  • 2 whole Zucchini, Cut Into Slices Lengthwise
  • 1 whole Yellow Squash, Cut Into Slices Lengthwise
  • 2 ears Corn, Leaves And Silk Removed
  • Olive Oil For Brushing
  • Salt For Sprinkling
  • 1 can (15 Oz. Size) Seasoned Black Beans
  • 6 whole Burrito-sized whole wheat or spinach Tortillas
  • 1 whole Small Onion, Finely Chopped
  • 2 whole Roma Tomatoes, Diced
  • 1 cup Grated Monterey Jack Cheese
  • Optional Toppings: Salsa,  Guacamole, Extra Cilantro, Hot Sauce

Preparation Instructions

Heat the olive oil in a large saucepan over medium heat. Add rice and stir around for 2 minutes. Pour in chicken broth and the juice and zest of 1 lime. Bring to a boil, then reduce to a simmer, cover, and cook for 20-25 minutes until all the liquid is absorbed. Stir in the juice and zest from the remaining lime, then stir in the cilantro. Set aside.

Brush zucchini and squash slices, along with the ears of corn, with olive oil. Sprinkle with salt. Grill them on a grill pan, a charcoal grill, or saute them in a heavy skillet over medium-high heat, turning them halfway through. Remove when the veggies have great color on the outside. Set aside to cool, then dice them.

Heat the beans in a small saucepan until hot.

Warm the tortillas in the microwave for 30 seconds.

To assemble the burritos, lay out each tortilla on your work surface. Spoon on rice, then beans, then sprinkle on plenty of grilled veggies. Top with chopped onion, tomato, cheese, and any other toppings you’d like. Spoon salsa all across the top. Tuck in the sides, then roll the burrito up as tightly as you can. Cut in half and chow down!

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Oven BBQ Chicken

barbeque chickenIngredients

  • 3 cups Your Favorite BBQ Sauce
  • 1/2 cup Peach Preserves
  • 1 clove Garlic
  • Hot Sauce, Optional
  • 6  Chicken breast, Bone-in, or Fillet
  • Olive Oil For Brushing

Preparation Instructions

Combine BBQ sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside.

PREHEAT OVEN TO 400 DEGREES.

Drizzle olive oil on 2 rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.

Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.

Recipe Courtesy of: http://www.pioneerwoman.com

Roasted Spaghetti Squash and Kale

spaghetti SquashIngredients

  • 1 whole Spaghetti Squash
  • Olive Oil
  • Salt And Pepper
  • 2 bunches Kale, Stalks Removed And Torn Into Pieces
  • 1/2 whole Onion, Diced
  • 1/2 teaspoon Chili Powder
  • 1 teaspoon Balsamic Vinegar

Preparation Instructions

Preheat the oven to 350 degrees.

With a sharp knife, VERY CAREFULLY cut the spaghetti squash in half lengthwise. (Stick the knife into the center of the squash, then cut down. Again—be careful!) Scoop out the seeds and pulp in the center and discard. Place the squash, cut side up, on a large baking sheet. Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour or until a fork is easily inserted into the squash.

While the squash is cooking, saute the kale: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion to the pan and cook for 3 to 4 minutes, or until starting to turn color. Throw in the kale, sprinkle in some salt and pepper, and stir to saute until the onions are golden about the kale is partly cooked, about 5 minutes. Set aside.

When the squash is cooked, use a fork to scrape the stringy squash out of the shell. Add the squash to a bowl. Mix together 1 tablespoon olive oil with the balsamic vinegar. Drizzle it over the squash, sprinkle with salt and pepper, and add the chili powder. Toss to combine.

Add the squash to individual bowls, then top with a good amount of sauteed kale. You will have squash left over!

Recipe courtesy of Pioneer Women