15 in 3: Dinner 2 Burrito Bowls + Bonus

Welcome to the second installment of 15 in 3!  This is the place I am sharing my 15 favorite dinners over the next 3 weeks.  Stay tuned for easy homemade dinner recipes containing lots of whole foods, minimal processed ingredients, and straight forward recipes with everyday healthy ingredients.  Some posts will contain bonus breakfast and snack ideas.  Happy cooking!

Dinner 2:  Burrito Bowls

Ingredients:

1 recipe taco seasoning

1/2 c. water

16 oz. chicken breast, sliced

2 c. brown rice, cooked

1 can black beans, drained

4 grape tomatoes, diced

To taste, garlic salt, ground black pepper and oregano

1 avocado

To taste, garlic salt, ground black pepper, lime juice

4 c. lettuce, chopped

1 c. Mexican blend shredded cheese

1/2 pint grape tomatoes, diced

Directions:

1.  In large oven-proof pot with lid, add water and chicken; then cover with taco seasoning.  Bake at 350 degrees F for 1.5 to 2 hours.  (You can also do this in a crock pot, but I don't have one in Korea.)  

Note:  Depending on your chicken, you may need to skim off some fat with a slotted spoon sometime during the cooking process.  When done, chicken should shred easily, be very moist, and with just a bit of broth in the pot.

2.  When chicken is cooked through, shred using two forks.  Add a little more water if necessary.  Turn oven off and return pot with lid to oven.  

3.  Now is the time to dice tomatoes as well as cook rice if you have not already done so.  Using Ready Rice make this very easy.

4.  In small pot, add drained black beans.  Sprinkle with garlic salt, ground black pepper, and oregano to taste.  Top with grape tomatoes and stir.  Cook on medium low about 5 minutes or until warmed throughout.

5.  Meanwhile, prepare the guacamole.  Slice the avocado lengthwise around the pit.  Use a serving spoon to scoop the flesh out of each half peel.  I feel safest prying the pit out with a spoon.  I don't want to end up in the ER just so I can have my guacamole.  In a bowl, combine avocado, garlic salt, pepper and a small squirt of lime juice.  Mash with a fork.  Done!

6.  This recipe serves four.  Line up four bowls and layer each one like so:  rice, beans, chicken, cheese, guacamole, tomatoes, lettuce.  Eat outside in the sunshine if at all possible.  Enjoy!        

 *Bonus Breakfast Recipe*

Avocado Egg Scramble a la The Corner Bakery

The Corner Bakery, if you've never been, is a cute breakfast/lunch cafe franchise.  We went with friends while visiting in Fort Worth a few years ago.  All of us loved this breakfast scramble (in addition to that amazing baked french toast!) and it donned our table multiple times over the course of the weekend.  Thank you, Corner Bakery, for the inspiration!

Ingredients:

2 eggs, scrambled

1/8 c. shredded low fat cheddar cheese

6 grape tomatoes, diced

1/4 avocado, diced

1 T. real bacon bits

Spray oil

Directions:

1.  Spray small skillet with oil and heat to low/medium low.  Add eggs.  

2.  When eggs are half-way set, add cheese, tomatoes, and bacon bits.  Stir frequently with rubber spatula, making sure all of the egg mixture is cooked.

3.  When eggs are done, add avocado.  Stir a few times to combine and give just a bit of warmth to the avocado.  Done!  Enjoy!

*This is just delicious and a fun rendition on traditional scrambled eggs!  Calorie total: 290