04-10-2014

Chicken Quesadillas With Black Rice Tortillas

Disclaimer: Food For Life provided me with product for this post. All opinions are my own.

Yesterday, I was in the cafeteria at work, watching a friend get a chicken quesadilla. Sadly, I brought my own lunch to work, so I couldn’t order one too. Which is why I made them for dinner instead!

chicken quesadilla recipe

I’ve been trying to figure out how I could use my Food For Life black rice tortillas, and thought this would be the perfect thing to whip up. It’s so easy to make because I only used 4 ingredients.

This was my first time trying this product by Food For Life (love their Ezekiel bread), and I was excited to try it because it was gluten free. I have also never tried anything made from black ride flour. Here are the ingredients:

Black Rice Flour, Organic Brown Rice Flour, Filtered Water, Organic Tapioca Flour, Safflower oil, Organic Chia Seeds, Rice Bran, Vegetable Gum (Xanthan Gum, Cellulose), Sea Salt. Certified Kosher by KOFK

The only comment I have about the tortillas is that they were kind of brittle, so it was hard to cut the quesadillas and have the wrap stay together. This is probably because it is gluten free.

Chicken Quesadilla

I tried microwaving them first too, but it didn’t really help. Other than that, it tasted pretty good…it’s just that eating can get a bit messy!

Chicken Quesadilla Black Rice Tortilla

Black Rice Tortilla Chicken Quesadilla
Write a review
Print
Prep Time
5 min
Cook Time
15 min
Total Time
25 min
Prep Time
5 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. Food For Life Black Rice Tortillas
  2. Chicken Breasts
  3. Cheddar Cheese (or cheese of your choice)
  4. Avocado (optional)
Instructions
  1. Cut your chicken, either diced or strips, and grill.
  2. Remove chicken. Place your tortillla on the pan (on low heat), add cheese to half of the tortilla.
  3. Once cheese is melted, add chicken on top.
  4. Fold tortilla in half, and place a steak weight on top (if you have one). Leave there for 2-3 minutes.
  5. Cut into 3-4 pieces and serve!
Reach Your Peak http://reach-yourpeak.com/
What are your favorite quesadilla ingredients? If I wasn’t so lazy, I’d probably add in onions and peppers too ;)

********************************

Follow Reach Your Peak:

 

 

12-17-2013

Crockpot Almond Butter Chicken Recipe + Giveaway Winner

Last night, I decided to whip out the good ol’ crockpot again. I bought it last year on Black Friday for like five bucks, but only ended up using it a handful of times. I really need to use it more often.

So anyway, I decided to try a recipe inspired by Hummusapien’s Almond Butter Broccoli Stir-Fry. I googled almond butter crockpot chicken, and found a recipe by Rachel Schultz. Her pics made it look delicious, so I figured why not.

crockpot almond butter chicken

Here are her ingredients and instructions, with what I did and used in bold.

Skinny Crockpot Thai Chicken

Serves: 3-4
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 red pepper, diced (Didn’t have this)
  • 1 onion, chopped (Used garlic instead, didn’t have onions)
  • ½ cup creamy peanut butter (Used almond butter)
  • 1 lime, juiced
  • ½ cup vegetable broth (Did not use this)
  • ¼ cup soy sauce
  • ½ tablespoon cumin (Didn’t have this, used basil instead)
  • Brown rice
  • Chopped scallions (Didn’t have this)
  • Crushed peanuts (Didn’t have this)
  • Cilantro

*So basically I didn’t have anything, but whatever.

Instructions
  1. Place chicken in the base of crock pot. Top with red pepper and onion.
  2. In a bowl, mix together peanut butter, lime juice, vegetable broth, soy sauce, and cumin. Pour sauce over chicken. (Didn’t really come out as a sauce for me, so I used a brush to spread it evenly over chicken.)
  3. Cook on low for 3-4 hours. Remove from slow cooker and serve over brown rice. (I served with rice and a lot of sauteed broccoli slaw inspired by Hummusapien’s dish above! Try it!)
  4. Top with scallions, peanuts, and cilantro. (Didn’t do this)

Goes to show, even if you don’t have all the ingredients, you can still make a delicious dinner. Everyone loved it!

Giveaway Winner

The winner of a custom-made make up bag is……..

*drum roll*

Alison from The Fit Chronicles!

I used a random picker tool to pick a winner:

Capture

 

You can pick from the available swatches (and that pink chevron fabric is available too). Email me once you decide and we’ll set everything up!

Thanks to everyone who entered and commented…I appreciate your support! To show my appreciation, I’m offering a 10% off discount on all items in my store  until Saturday at 12AM. Just use the code THANKYOU upon checkout.

I actually just added this new item yesterday.

large tote bag

It’s a large tote bag that’s perfect for the gym or for travel-and water resistant inside! There is only 1 available with this fabric pattern, so it will be exclusive ;)

Thank you for your support, especially in helping the children of Paraguay with each purchase. My mom and I truly appreciate it, and can’t wait to add more bags to the shop! Please feel free to let me know if you have any questions at all.

What’s your favorite pattern style?

Do you use a crockpot? Please share some recipes!

********************************

Follow Reach Your Peak:

 

12-03-2013

Parmesan Chicken With Roasted Romaine

I made this meal last week, and actually made it last night too. It’s soooo good, and was a hit with my family. I always look for different ways to get in my veggies, and this did not disappoint.

parmesan chicken with roasted romaine

Here’s the recipe I used from Bon Appetit. My modification and comments are in bold.

INGREDIENTS

  • 4 7-ounce skinless, boneless chicken breasts
  • Kosher salt, freshly ground pepper
  • 1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces) I used Parmesan
  • 1/2 cup panko (Japanese breadcrumbs) I used normal breadcrumps, but less than 1/2 cup
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped parsley
  • 2 garlic cloves, chopped, divided
  • 2 large hearts of romaine, halved lengthwise
  • 4 anchovy fillets packed in oil, drained, chopped Did not use this
  • 1 lemon, cut into 8 wedges Oops, forgot to use this

DIRECTIONS

Preheat oven to 450°. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 Tbsp. oil, parsley, and 1 garlic clove in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 10 minutes.

Drizzle romaine with 1 Tbsp. oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over.

Seriously SO GOOD. As I mentioned above, I didn’t use the requested amount of cheese or breadcrumbs but it was still delicious. Or you can use the amount needed (which I actually accidentally did last night)…no big deal. I also made a balsamic vinaigrette dressing to drizzle over the romaine. The first time we had it, we also used a croutons.

I also love that this recipe is quick and easy. Takes about 10 minutes to prepare, and 10-15 minutes to bake. I’m all about the quick dinners, but that are still healthy.

Let me know if you decide to try this out! I highly recommend it.

Do you have a quick and healthy dinner recipe? Please share in the comments!

********************************

Follow Reach Your Peak: