Southwest Chipotle Salmon Salad

Pin It It's summer and that means cool lunches.  This is a healthy lunch that packs a ton of veggies.  I made this with salmon because I had a lone salmon fillet in my freezer, but feel free to substitute chicken or shrimp.  I enjoyed this on top of a bed of lettuce for a fancy salad, but you could easily eat it as a complete light meal.  Enjoy!

Southwest Chipotle Salmon Salad
**serves 2 for a light lunch
Dressing:
1/2 cup light sour cream
1 Tbsp ground chipotle (or to taste, can be spicy!)
1 tsp ground cumin
1 tsp ground corriander
juice of 1/2 a lime

Salad:
1 salmon fillet, grilled and diced
1/2 cup cherry tomatoes, halved
1/2 avocado, diced
1 cup southwest blend frozen veggies (corn, black beans, onions and peppers)
1/2 red pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1/2 a lime
1/3 cup queso fresco, crumbled

Lettuce of your choice, chopped (optional)

1. Mix all dressing ingredients in a bowl and set aside.
2. In a medium sized bowl combine tomatoes, avocado, veggies, pepper.  Stir in salmon and cilantro.  Squeeze lime juice on top.
3. Pour dressing over veggie mixture and stir gently.  Crumble cheese on top.
4. Serve over lettuce or alone.  Sprinkle with extra cilantro and cheese if needed.

Southwest Dr. Pepper Beef Quinoa Salad

Pin It I had some leftover Dr. Pepper beef and wasn't really in the mood for tacos again.  I bought quinoa for the first time and decided to make a summer lunch salad.  I was a little worried that the quinoa would take forever to cook and would be too grainy and healthy tasting, however, I was pleasantly surprised.  It worked perfect in this salad!  I also had some leftover queso fresco so that got thrown in too.  It's amazing what you can make out of leftovers! 

I'm also participating in some awesome blog sharing events. Check out all of the links at Six Sisters' Stuff and Life as a Lofthouse! All bloggers can share some of their favorite posts. There are some amazing ideas on both of these sites!

Southwest Dr. Pepper Quinoa Salad
1 cup quinoa, uncooked
1 cup Dr. Pepper beef, with juices
1 avocado, diced
1/2 cup grape tomatoes, halved
1 cup southwest blend frozen veggies, thawed (mixture of black beans, corn, onions and peppers)
1/2 red pepper, diced
juice of 1 lime
1/2 cup queso fresco, crumbled

1. Cook quinoa according to package directions.  Allow to cool before mixing with other ingredients.
2. While quinoa is cooking chop your veggies and add to a bowl with beef and lime juice.
3. When quinoa cools stir in with veggies and top with crumbled cheese.  Refrigerate until ready to serve.

Mexican Rice

Pin It This is one of my go-to, one pot wonder weeknight meals.  It takes under 30 minutes to make and it makes enough to feed a crowd so you have guaranteed lunch leftovers for a few days.  It also uses ingredients that I usually have on hand so I can whip it up quick.  Hope you enjoy it as much as we do :)

Mexican Rice
1 lb ground beef
1 box Spanish rice mix
1 can diced tomatoes with green chiles, undrained
1 can corn, drained
1 can black beans, rinsed and drained
3/4 cup shredded Mexican cheese
sour cream
taco sauce
green onions

1. In a large skillet brown ground beef.  Drain and set aside.
2. In the same skillet cook rice according to box directions, using the can of tomatoes with chiles.
3. When rice is done add corn, beans and beef.  Stir to mix.  Flatten the top of the mixture and sprinkle with cheese.  Cover to let the cheese melt.
4. Serve with sour cream, taco sauce and green onions.

Santa Fe Chicken Burritos

Pin It I found this recipe on Skinny Taste a while ago, but never got around to making it.  Well this week I had Reading Night at school and needed a low maintenance meal.  I happened to have all of the ingredients on hand.  You literally pour everything into your trusty crock pot and come home to a wonderful, fully cooked mexican meal.  I will definitley be making this gem again.  It is so versatile.  I made burritos for dinner and then made nachos for lunch the next day.  This would also be great served over rice.  There are endless possibilities.  Let me know your ideas!

1 1/2 pounds boneless, skinless chicken breast (about 3 large pieces)
1 onion, diced
1 can diced tomatoes with mild green chilies
1 can black beans, rinsed and drained
1 can corn, drained
1 cup chicken broth
3 green onions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp chipotle powder
1 4 oz can diced jalepenos (optional)
dash of hot sauce (to tasste)

1. Pour all ingredients, except chicken, in a lined crock pot.  Stir to mix.  Place chicken on top of veggie mixture.
2. Cook on low for 6-8 hours or high for 3-5 hours.
3. 30 minutes before serving, remove chicken and shred.  Return chicken to crock pot for remaining time.
4. Serve wrapped in tortillas with your favorite fixings.  For these I used a little Mexican rice, shredded cheese, sour cream and hot sauce.

The creation straight from the crock pot.

Mexican Chiptole Chorizo Soup

Pin It I love making a big pot of soup on the weekends and then eating it for lunch during the week.  I also have a weakness for tomato based soups...chili, tortilla soup, taco stew...I love them all.  I would compare this to a spicy, beef version of a tortilla soup.  This was inspired by  Rachael Ray "stoup" recipe.  Great served with crushed tortilla chips or beer bread.

Mexican Chipotle Chorizo Soup
1/2 lb chorizo, chopped
1/2 lb ground beef
1 medium onion, diced
3 cloves garlic, minced
1 Tbsp chili powder
1 chipotle in adobo, minced (more or less to taste)
1 can of beer
2 cups chicken broth
1 can diced tomatoes
1 can kidney beens, rinsed and drained
1 can white hominy, drained
1 can corn, drained

1. Heat a large soup pot over medium high heat.  Drizzle olive oil in the pot and add chorizo and beef.  Brown meat, crumbling as it cooks.
2. Drain meat and set aside.
3. Add onions, garlic, chili powder and chipotle to pot.  Cook until onions are browned.
4.  Add beer to pot and loosen any brown bits from the bottom.
5. Add broth, cooked meat, tomatoes, beans, hominy and corn.  Allow to come to a boil, reduce heat and simmer for at least 20 minutes.
6. Serve with tortilla chips, sour cream and shredded cheese.

**notes:
Chorizo can be bought in most grocery stores.  I find mine in the meat section by the butcher's Italian sausage and brats.  Not by hotdogs or packaged brats.
Chipotles in adobo can be found in the Mexican aisle in a small can.  They are VERY spicy.  You only need a small amount to taste their heat.

Chicken Tortilla Soup

Pin It With all of the Thanksgiving gatherings this past week I am sick of eating turkey, mashed potatoes, stuffing and gravy.  My tastebuds need a wake up with some new flavors.  That's why I decided to make some chicken tortilla soup.  This makes a large pot full of soup so invite a crowd over or be prepared for delicious leftovers for days to come.

Chicken Tortilla Soup
1 red onion, chopped
3 cloves garlic, minced
1 T olive oil
2 tsp chili powder
1/2 tsp cumin
1 28 oz can crushed tomatoes
1 can chicken broth
1 c water
1 can corn, drained
1 can white hominy, drained
1 can black beans, rinsed and drained
1 can fire roasted tomatoes
juice of 1 lime
3 T green chiles, more or less to taste
2 boneless skinless chicken breasts, cooked and shredded
4 corn tortillas, cut into strips
sour cream
shredded cheddar
cilantro, chopped

1. In a large soup ot saute onions and garlic in olive oil until soft.  Stir in chili powder, cumin, crushed tomatoes, broth and water.  Bring to a boil.
2. Add corn, beans, tomatoes, hominy, green chiles, chicken and lime juice.  Bring to a boil and simmer for at least 20 minutes or up to an hour.
3. Just before serving, stir in the tortilla strips.  Serve with sour cream, chopped cilantro and shredded cheese.

So Easy Shepherd's Pie

Pin It Since Albert is a meat and potatoes kind of guy he loves shepherd's pie.  This is one of those meals that can be made a day in advance and heated when you are ready.  Comfort food at it's finest :)


So Easy Shepherd's Pie
1 lb ground beef
1 packet onion soup mix
1 packet brown gravy mix
1 1/2 cups of water
1 can corn, drained
4 medium baking potatoes, peeled and chunked
1/4 c milk
1 T butter
3 T sour cream
salt and pepper to taste

1. In a large pot, boil potatoes until tender.
2. Meanwhile brown and drain ground beef in a large skillet.
3. Put beef back in skillet.  Add oinion soup mix, gravy mix and 1 1/2 cups of water.  Stir until mixture comes to a boil.  Take off heat.
4. Drain potatoes and put back in pot.  Add milk, butter and sour cream.  Mash until smooth.  Add more milk and sour cream to get to desired consistency.  Season with salt and pepper.
5. Preheat oven to 375 degrees.  Spray a 7x11 baking dish with cooking spray.
6. Put beef mixture in bottom of pan.  Cover with corn.
7. Smooth potatoes on top of corn.
8. Cover with foil and bake for 30-40 minutes or until bubbling.

Fool Proof Shrimp Boil

Pin It My friends and I have a dinner club once a month.  Last month the host made a down home shrimp boil in her tiny apartment kitchen.  I had always shied away from this East Coast staple because of the amount of food it makes and the multitude of ingredients I was convinced I would need.  However, after our delicious meal at dinner club, I was inspired to make a mini shrimp boil at my house.  This version serves 4, but could easily be halved or doubled to fit your crowd.  (I would recommend making more than you need because the leftovers are quite delicious).  I call this recipe fool proof because you only need 1 large pot and you keep adding ingredients to the pot at different times.  I don't think the outcome would be any different if you accidentally added an ingredient at the wrong time or if you overcooked the whole meal.  It would still taste wonderful.  You would have to try really hard to mess this one up!
I cannot take full responsibility for this recipe.  It is adapted from the original Old Bay Shrimp Boil.

Fool Proof Shrimp Boil
1/4 cup Old Bay seasoning
2 onions, chopped into wedges
1 tsp salt
1 can of beer
4 medium sized red potatoes, cut into chunks
1 lb smoked sausage, cut into 2 inch sections
2 ears of corn, broke in half
1 lb shrimp with shells

1. In a large stock pot, bring 2 quarts of water, beer, salt and Old Bay to a boil.
2. Add onions and potatoes and cook for 8 minutes.
3. Add sausage and cook for 5 minutes.
4. Add corn and cook for 7 minutes.
5. Add shrimp and cook until pink (about 5 mintues).
6l Remove from heat and spoon into bowls.  I like to serve mine with a little of the cooking liquid and a sprinkle of Old Bay.  Also delicious with a slice of warm cornbread.

I stored my leftovers in the fridge with the container about half way filled with cooking liquid so the leftovers would not dry out when reheated.  It was just as delicious for lunch as it was the night before.