Why is 3:30am so early? Eat – Chicken and Bean Burritos

Hello!

Because I am a glutton for punishment, I decided it was a really good idea to get up at 3:30 in the morning again and head to CrossFit. So. Early. This is totally going to be me this afternoon. Wake me up if I start drooling.

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Today’s workout wasn’t as intense as yesterday’s but it was a good one.

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I wasn’t really sure about those front squats – especially at 95# for Rx! Um, no. I can back squat 95# no problem but my form gets a little wonky with the front squats and with my sartorius not 100%, I knew I didn’t need to push it. Besides, it’s 30 reps total so it’s not like I needed to be testing out my one-rep max. So, I loaded up with 55# pounds and went from there. I’ll tell you what – round 3 was TOUGH! My legs were shaking and my arms were tired from the pullups (C2B stands for chest to bar, aka – pullups). It was programmed to be a sprint workout and I finished in 5:39. Woot!

The cool down was a mini-workout on its own! Front and side planks, both right and left), 30 seconds each side, 3x each. Oof!

Raise your hand if you love planks!

So, let’s talk food. All the recipes I’ve planned on making this week have come from the June 2012 issue of Cooking Light magazine. Most are grilling but this one wasn’t. And, that’s okay because we’ve been having thunderstorms around dinner time and while I love grilling, I draw the line at lightning. Um, hello, grills are METAL!

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Anyway, this recipe is definitely a keeper! We like to do taco nights at my house and this one will fill in quite nicely as a little change in pace. Burritos stuffed with chicken, black beans, and cheese for under 300 calories a serving? Yes, please! And the bonus is you probably already have everything in your pantry and it comes together in a snap. Dinner in less than 30 for less than 300 while tasting great and packing a powerful nutrition punch. Om. Nom. Nom.

Do you do food-themed nights such as “Taco Tuesday” in your house?

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Chicken and Bean Burritos

3/4 pound chicken breast tenders, cut into 1-inch pieces
1/2 cup chopped onion
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons canola oil
1/2 cup lower-sodium black beans, drained and rinsed
1 garlic clove, minced
2 (10-inch) flour tortillas
1 ounce preshredded Monterey Jack cheese (about 1/4 cup)
Cooking spray
1/2 cup pico de gallo
1/4 cup reduced fat sour cream

1. Combine first 6 ingredients in a bowl; toss well.

2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken mixture; cook 8 minutes or until chicken is done, stirring occasionally. Add beans and garlic; cook 2 minutes or until heated, stirring frequently. Divide chicken mixture evenly among tortillas. Top each burrito with 2 tablespoons cheese. Roll up each burrito jelly-roll fashion.

3. Heat a large skillet over medium-high heat. Coat both sides of burritos evenly with cooking spray. Place burritos in pan; cook 2 minutes on each side or until browned. Cut burritos in half. Top with pico de gallo and sour cream, if desired.

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Per serving (1/2 burrito):
Calories 287; Fat 8.8g (saturated 2.6g, monounsaturated 3.8g, polyunsaturated 1.6g); Protein 24.7g; Carbs 25.4g; Fiber 2.9g; Sodium 499mg; Cholesterol 57mg

And, because you read all the way to the bottom, I’m going to let you in on a little secret. Tomorrow is National Donut Day! Not sure if Krispy Creme is playing along but Dunkin Donuts is offering a free donut with the purchase of a beverage. 🙂 Score!
Thanks for reading all the way to the end, btw. 😀

– jennifer

Farmers’ Market Quesadillas

Quesadillas – the fat bomb of the Mexican restaurant. They’re usually huge and absolutely loaded down with cheese. Delicious?  Yes, definitely!  A good, healthy choice? Um, no, sorry. Try again. Making them at home is always the way to go because you can control the cheese content; plus, you’re free to add whatever else you want! So, when I found this recipe for Farmers’ Market Quesadillas, I was intrigued. Of course, Thing 2 decided that she needed to escape and suddenly “had plans.” Well, teenagers are ridiculous and she totally missed out! These were fantastic and tasty and are my go-to quesadilla recipe.  Of course, if meat-free isn’t your thing, you can add shredded chicken or pork to the quesadillas. But, they certainly don’t need it. Also, if you prefer a smokier flavor, grill the veggies instead of sauteeing them. Yum!

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Farmers’ Market Quesadillas
Recipe from Cooking Light
Serves 12

1 to 2 poblano peppers (I couldn’t find them and used Anaheim peppers instead)
1 large red bell pepper
Cooking spray
1 medium onion, thinly sliced
1 1/2 cups chopped yellow squash
2 garlic cloves, minced
1 cup chopped oyster mushrooms (optional, if you don’t do mushrooms)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup (2 ounces) crumbled goat cheese
8 (8-inch) fat-free flour tortillas
2 tablespoons chopped fresh cilantro

1. Preheat broiler.

2. Place poblano and bell peppers on a foil-lined baking sheet, broil 10 minutes or until blackened, turning occasionally.

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Place poblano and bell peppers in a zip-top bag; seal. Let stand 15 minutes.  Peel poblano and bell peppers; discard seeds and membranes. Cut peeled peppers into thin strips.

3. Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add onion; saute 3 minutes or until onion is lightly browned.

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Add squash and garlic; saute 3 minutes.

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Add pepper strips and mushrooms; cook 5 minutes or until mushrooms are tender and moisture evaporates, stirring frequently. Sprinkle with salt and pepper.

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4. Sprinkle 2 tablespoons Monterey Jack and 1 tablespoon goat cheese over each of 4 tortillas; top with 2/3 cup vegetable mixture.  Sprinkle 2 tablespoons Monterey Jack, 1 tablespoon goat cheese, and 1 1/2 teaspoons cilantro over each vegetable-topped tortilla; top with remaining tortillas.

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5. Heat a large nonstick skillet over medium-high heat. Place 1 quesadilla in pan; cook 5 minutes on each side or until tortillas are crisp. Repeat procedure with remaining quesadillas. 

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Cut each quesadilla into 6 wedges.

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Serving size: 2 wedges
Calories 140; Fat 5.3g (sat 2.8g, mono 1.2g, poly 0.2g); Protein 6g; Carb 17.9g; Fiber 1.5g; Chol 12mg; Iron 1.2mg; Sodium 360mg; Calcium 132mg