Raspberry Lime Daiquiri Smoothie

Ingredients
3/4 c. 2% Greek yogurt
1/4 c. orange juice
1 t. chia seeds
1/2 t. vanilla extract
1/4 c. each frozen raspberries & strawberries
1 small banana
1 t. lime juice

Blend and enjoy!

DIY Smoothie Pack Directions
Blend the first four ingredients and freeze them in silicon 1 oz. ice cube trays. 6 cubes + frozen fruit + chunked banana in a zipper bag.  Freeze.  Empty the bag into a blender.  Add 1/2 c. water and you have frozen yogurt / soft serve you have to eat with a spoon!  Let the smoothie pack contents thaw before blending if you have an older blender, or want a less thick smoothie.

Pork Carnitas Burrito Bowl

(Makes 12 large 'bowls.')


Ingredients 
(Make in this order.)

Pork Carnitas  (Makes 8-10 c.)

1 t. chipotle powder 
1 t. smoked paprika
1 T. raw sugar
1 T. salt
1/2 t. dried thyme, rubbed between palms
1/2 t. dried rosemary, rubbed between palms
1 t. fresh ground black pepper

2 lbs. pork loin roast, trimmed
2 T. extra-virgin olive oil
1/4 c. dry white wine
4 cloves garlic, minced

1 sweet onion, chopped or sliced
1 jar Trader Joe's Hatch Valley Salsa

2 16 oz. cans black beans, rinsed and drained
2 c. frozen roasted corn
2 T. minced cilantro
2 T. lime juice

Rice (Makes 8 c.)
2 c. brown basmati rice, rinsed and cooked according to package directions
4 c. water
1/2 T. butter

Pico de Gallo (Makes 6 c.)
1 c. sweet onion, finely diced
4 c. tomatoes, diced
4 c. diced red, yellow, and/or orange bell pepper, optional
4 T. lime juice
4 T. minced cilantro
2-6 minced serrano chiles
2 t. salt

2-3 avocados, diced
3 c. 2% plain Greek yogurt for 'sour cream'
15-20 oz. mixed baby lettuces (5 oz. is enough for four dinner plate salads)


Directions

Pork Carnitas
Mix salt, sugar, spices, and herbs in a medium flat bowl or pie pan.  Cut pork roast into approximately half-pound chunks.  Roll the chunks in the rub to coak.  In a large heavy-bottomed pan, dutch oven, or pressure cooker, over med-high heat, add oil and brown pork pieces on all sides. Remove pork and set aside; add white wine and deglaze the pan, stirring in the browned bits from the bottom.

STOVE-TOP: Add pepper, garlic, onions, and salsa verde to broth in pan and stir; add pork pieces back in. Bring to simmer, cover and simmer on lowest setting until pork is fork tender (approx. 2-1/2 to 3 hours).  When done, use two forks to shred the meat.  Add the black beans, corn, cilantro, and lime juice.  Stir.  Cover and heat on medium-low to warm the beans and corn.

PRESSURE-COOKER: Add water, chicken bullion paste, garlic, onions, hatch chile salsa, and any remaining rub.  Seal and cook according to the pressure-cooker's directions for a boneless roast.  When done, use two forks to shred the meat.  Add the black beans, corn, cilantro, and lime juice.  Stir.  Cover and heat on medium-low to warm the beans and corn.

CROCK-POT: Place browned pork pieces in slow cooker.  Add the deglazing liquid, scraping the pot clean.  Add water, chicken bullion paste, garlic, onions, hatch chile salsa, and any remaining rub.  Cover and cook on high for 3-1/2 to 4 hours or on low for 7-9 hours, until fork tender.  When done, use two forks to shred the meat.   In the last half hour, add the black beans, corn, cilantro, and lime juice.  Stir.  Cover to warm the beans and corn.

Optional, before adding corn, beans, cilantro, and lime juice:  Preheat oven to 300 degrees. Spread out the shredded pork in a large shallow baking pan. Pour up to 3 cups of the degreased cooking liquid over the pork. Bake uncovered for 30 min. or until crispy pieces appear on top. Remove from oven and stir. Return to oven for 20 minutes or until crispy pieces appear again on top. Repeat baking, crisping, and stirring in 10-20 min. intervals until all or most of the liquid is gone from bottom of pan. For a moister meat, cook until approx. 1/4" liquid remains on bottom of pan, stirring remaining liquid back into the shredded pork. For dryer/crisper meat, cook until all liquid has cooked away.

 
Rice
Rinse rice until water runs clear.  Bring water to a simmer with butter.  Add rice.  Cook according to package directions. 


Pico de Gallo
Mix all ingredients in a bowl and salt to taste.  Cover and refrigerate until serving.

Assembly
Start with a base of lettuce on a plate or in a large bowl, layer rice, meat mixture, pico, diced avocado, and Greek yogurt.  Store leftovers in individual containers as shown above, or assembled in jars as described below.

For a large salad on a dinner plate, 1.25 - 2 oz. lettuces, 1/2 - 3/4 c. rice, 1/2 - 3/4 c. meat mixture, and add toppings as desired.

Salad-in-a-jar Assembly 

Mix avocado chunks into Greek yogurt, and layer in a jar, followed by pico, meat mixture, rice, and top with lettuce for storage 1-2 days.  Lid and place jar(s) in refrigerator.  Invert onto a plate or into a large bowl to serve.

Adapted from my Chicken Burrito Bowls and TheYummyLife's Carnitas Shredded Pork

Buffalo Chicken Quinoa Casserole

Adapted from The Iron You's Buffalo Chicken Quinoa Casserole
Absolutely delicious, but a lot of work. 

Ingredients

Marinade

1 T. balsamic vinegar

1 T. dry white wine

3 garlic cloves, minced

1 T. chipotle in adobo, minced or pureed

1 t. chipotle powder

1 t. smoked paprika

Quinoa

1 c. quinoa, picked and rinsed well
1 T. olive oil

2 c. water, 

1 t. Chicken Better Than Bouillon

Chicken

1 lb. boneless, skinless chicken breasts or tenders, marinated

1 t. Chicken Better Than Bouillon

1 T. chopped fresh parsley

1 celery stalk, sliced

Sauce

2 T. olive oil

1 onion, finely chopped
1 16-oz. can diced tomatoes

1-3 t. smoked paprika

1-3 t. chipotle powder
3-6 garlic cloves
6 to 8 T. balsamic vinegar

2-4 T. chipotle peppers in adobo, finely minced or pureed
1/4 c. fresh mozzarella cheese, shredded

1/4 c. Roquefort cheese, crumbled

Topping

1/4 c. fresh mozzarella cheese, shredded

1/4 c. Roquefort cheese, crumbled

1 T. chopped fresh parsley

Directions

Marinate chicken for at least 30 minutes.

Heat 1 tablespoon olive oil in a saucepan over medium-high heat, and add the quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.

Add 2 cups of water and 1 teaspoon of bullion. Bring to a rolling boil, reduce to a simmer, cover, and cook for 15 minutes.

Remove from the heat and let stand for 5 more minutes, covered.  Remove the lid and fluff the quinoa gently with a fork (you should see tiny spirals separating from and curling around the quinoa seeds.) Set aside.

In the meantime, in a large saucepan, place chicken breasts, celery, 1 tablespoon minced parsley, and cover with water. Add bouillon, bring to a boil, lower to simmer, and cook covered for 20 minutes, or until chicken is cooked through.

Remove chicken, let cool, and shred with a fork. Set aside.  Keep the celery and parsley, if not overcooked.  Drain the water.

Heat two tablespoons of olive oil in the same large saucepan over medium-high heat. Add onion and sauté until translucent, about 6 minutes.  Add tomato sauce, tomato paste, chipotle powder, paprika, and pepper. Stir well, reduce the heat, and let simmer for 7 to 8 minutes.

Put the quinoa in the saucepan back over over medium high heat, toss and toast quinoa with chipotle powder, paprika, and garlic for 2 minutes. Taste and season with more chipotle and paprika as needed.  Set aside.

Preheat oven to 375°F (190°C) and lightly butter a 8x8 baking dish (or a large cast iron skillet).
In the same large saucepan, combine toasted quinoa, tomato mixture, shredded chicken, remaining sauce ingredients, and half of the cheese.

Transfer quinoa mixture to the baking dish (or cast iron skillet) and top with remaining cheese.
Cover with foil and and bake for 20 minutes. Remove foil and bake for further 10 minutes.
Sprinkle with chopped fresh parsley and serve!

Nutrition Facts
Servings 8.0

Amount Per Serving
calories 274
% Daily Value *
Total Fat 11 g	16 %
Saturated Fat 2 g	11 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 39 mg	13 %
Sodium 464 mg	19 %
Potassium 227 mg	6 %
Total Carbohydrate 23 g	8 %
Dietary Fiber 3 g	12 %
Sugars 4 g
Protein 20 g	40 %
Vitamin A	21 %
Vitamin C	16 %
Calcium	10 %
Iron	18 %

Blackberry Cocoa Smoothie

2 T. OJ concentrate
4 T. water
3/4 c. 2% Greek yogurt
3/4 c. frozen Cascade blackberries (tarter and smaller than most blackberries, measured by volume)
1 t. vanilla extract
1 t. chia seeds
sprinkle Saigon Cinnamon
tiniest pinch of cayenne
few drops orange extract
2 T. full-fat cocoa powder
1 t. espresso powder
1/2 banana

Roasted Pumpkin-Apple Soup

Adapted from Eating Well's Roasted Pumpkin-Apple Soup

Ingredients

2 T. extra-virgin olive oil
2 lbs. pie pumpkin or butternut squash, peeled, seeded and cut into 2-inch chunks (see Tip)
4 large sweet-tart apples, such as Empire, Cameo or Braeburn, unpeeled, cored and finely chopped
1 large sweet onion, roughly chopped
4 large carrots, sliced
4 celery stalks, sliced
1 c. dry white wine or 1 bottle fall pumpkin ale
6 c. water
6 t. Chicken Better Than Bullion
1/4 t. freshly ground pepper
3/4 t. ea. chipotle powder, powdered ginger, dry mustard, and yellow curry powder
1 bay leaf
2 T. maple syrup
4 c. 2% plain Greek yogurt
1 c. chopped hazelnuts or pecans, toasted, maybe candied with salt, pepper, and chipotle powder (see Tip)

Directions
Heat the olive oil in a large soup pot on medium high.  Add onions, pumpkin (or squash), celery, and apples.  Cook, stirring often, until vegetables and apples brown and begin to soften.  Deglaze with wine or beer.  Add water, bullion paste, maple syrup, and spices.  Cook until soft.  Remove bay leaf.  Using immersion blender, puree until smooth.  Serve each portion topped with yogurt and nuts.

Tips and Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat in the microwave on High, covered, stirring frequently, or on the stovetop over medium heat.

Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.

Buy pre-chopped squash for faster and easier soup making.  Or use leftover roasted squash.  Canned (pure) pumpkin would probably also work.

To toast chopped nuts, small nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition
Servings 8.0

Amount Per Serving         16 oz.
calories 370
% Daily Value *
Total Fat 17 g	26 %
Saturated Fat 3 g	16 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 10 mg	3 %
Sodium 571 mg	24 %
Potassium 682 mg	19 %
Total Carbohydrate 39 g	13 %
Dietary Fiber 6 g	24 %
Sugars 26 g
Protein 14 g	29 %
Vitamin A	298 %
Vitamin C	32 %
Calcium	17 %
Iron	10 %

 

Chocolate Mint Smoothie

3/4 c. plain, 2% Greek yogurt
1/4-1/2 t. pure peppermint extract
1/4 c. ea. milk of choice and silken tofu
2-3 T. dark chocolate chips
2 T. Cocoa Powder (optional, it will bump up the chocolate flavor, but it will make the smoothie a muddier color)

This is a work in progress, because I swear I'd recorded the recipe when I made it last time.

Mini Apple-Cheddar Crustless Quiches

Ingredients
6 whole large eggs, ~2c.
1/8-1/4 c. whole milk
1 medium tart apple, shredded (Granny Smith, Cripps Pink, Pink Lady, Honeycrisp), ~1/2 c. by volume
1/8 large sweet onion, shredded, grated, ~1/4 c. by volume
2 oz. vintage extra-sharp cheddar, grated, ~1/4-1/2 c. by volume  Brie would probably be better.
Sprinkle fresh grated nutmeg
Sprinkle fresh cracked black pepper
Butter

Directions
Whisk eggs, spices, and milk together in a quart measuring pitcher.  Add remaining ingredients and stir well.  Lightly grease a 12-muffin tin with butter.*  Divide the egg mixture evenly between the cups, 1/4 c. each, taking care that the grated ingredients are evenly distributed.  Bake in a 325˚F oven until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

*Cooking spray can impart a fishy flavor.
Adapted from Eating Well's Mini Mushroom-&-Sausage Quiches and Mini Brie Apple Quiches

It needs something more pungent/remarkable.

Pressure Cooker or Crockpot Pork Ranch Chili

Adapted from Alton Brown's Pressure Cooker Chili and TheYummyLife's Slow Cooker Pork Chili

Ingredients
2 t. olive oil
1 t. chipotle powder
1 1/2 t. kosher salt
1 t. ground black pepper
1 t. smoked paprika
2 lbs. stew meat (beef, pork, and/or lamb)
1/2 large sweet onion, diced
4 medium-large carrots, sliced in thin coins
4 stalks of celery, diced finely
4 cloves garlic, minced
1 large serrano chili, diced
1 12-oz. bottle of beer, preferably a medium ale or dark beer with low IBU
1 t. oregano
1 T. dark cocoa powder
1 32-oz. can of diced tomatoes
1 t. chipotle sauce
1 large bay leaf
2 16-oz. cans of black beans, drained and rinsed

Directions
Place the meat in a large mixing bowl and toss with oil and salt, pepper, chipotle powder, and paprika. Set aside.

Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat and brown on all sides, approximately 2 minutes. Once all of the meat is browned, add the vegetables, saute, then add the beer to the cooker to deglaze the pot.

Scrape the browned bits from the bottom of the pot. Add everything else except the beans to the pressure cooker and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Mix in the black beans.  Serve immediately with 2% Greek yogurt (as sour cream), green onions, aged extra sharp cheddar, and cornbread.  Makes 4 qts.

Nutrition
Servings 8.0

Amount Per Serving         1.5 c.
calories 307
% Daily Value *
Total Fat 4 g	7 %
Saturated Fat 1 g	6 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 45 mg	15 %
Sodium 623 mg	26 %
Potassium 617 mg	18 %
Total Carbohydrate 33 g	11 %
Dietary Fiber 12 g	48 %
Sugars 5 g
Protein 32 g	64 %
Vitamin A	145 %
Vitamin C	28 %
Calcium	11 %
Iron	24 %

Chipotle's Chicken Burrito Bowl with Cilantro Lime Rice

Grocery List (Makes 6-8 large 'bowls.')
2 cloves garlic
1 3/4 c. sweet onion, chopped or sliced
9 T. lime juice
8 T. minced cilantro
3 c. tomatoes, diced
1-3 serrano chiles
1 c. red, yellow, or orange bell pepper, diced
1 lg. avocado
2-4 5 oz. bags of mixed baby lettuces
1/2 T. + 1/8 t. chipotle powder
3/4 t. dried oregano
3 1/2 t. salt
Fresh ground black pepper
2 16-oz. cans black beans
2 T. canned chipotle peppers in adobo sauce, or bottled adobo sauce
1 c. brown basmati rice
1 1/2 T. extra-virgin olive oil, plus more for cooking
1/2 T. balsamic vinegar
1/2 T. dry red wine
2 c. frozen corn
1/2 T. butter
1/2 c. Shredded vintage extra-sharp cheddar (the stronger the cheese, the less you need)
1-2 c. 2 % plain Greek yogurt for 'sour cream'
2-2.5 lbs. chicken breast tenders


Ingredients 
(Make in this order, and the chicken might have enough time to marinate by the time everything else is ready.)

Marinade (Makes enough for 2-2.5 lbs. chicken tenders.)
1/2 T. chipotle powder 
2 T. canned chipotle peppers in adobo sauce, or bottled adobo sauce
2 cloves garlic
1/4 t. dried oregano, rubbed between palms
1/2 T. extra-virgin olive oil
1/2 T. dry red wine
1/2 T. balsamic vinegar (good enough to enjoy tasting by itself)
2 T. lime juice
Salt
Fresh ground black pepper
1/4 c. sweet onion, chopped or sliced

Cilantro Lime Rice (Makes 4 c.)
1 c. brown basmati rice, rinsed and cooked according to package directions
2 c. water
1/2 T. butter
2 T. minced cilantro
1/2 t. salt
1 T. lime juice

Seasoned Black Beans (Makes 3 c.)
2 16 oz. cans black beans, rinsed and drained
1 T. extra-virgin olive oil
4 cloves garlic, diced
1/2 large sweet onion, finely chopped
2 T. minced cilantro
2 T. lime juice
1 t. salt
1/2 t. oregano, rubbed between palms
1/8 t. chipotle powder

Fresh Corn Salsa (Makes 2 c.)
2 c. frozen roasted corn, thawed 
2 T. minced cilantro
2 T. lime juice
1/2 t. salt 

Pico de Gallo (Makes 3 c.)
1/2 c. sweet onion, finely diced
3 c. tomatoes, diced
1 c. diced red, yellow, and/or orange bell pepper, optional
2 T. lime juice
2 T. minced cilantro
1-3 minced serrano chiles
1 t. salt

Guacamole (Makes 1.5 c.)
1 large ripe avocado, diced
1 c. of the Pico de Gallo

2-2.5 lbs. chicken breast tenders
1/2 c. Shredded vintage extra-sharp cheddar (the stronger the cheese, the less you need)
1-2 c. 2 % plain Greek yogurt for 'sour cream'
2-4 5 oz. bags of mixed baby lettuces


Directions

Marinade
Puree all marinade ingredients with an immersion blender.  Place chicken tenders in 1 qt. or 1 gal. bag.  Add marinade.  Ensure all chicken is well covered.  Squeeze out most of the air.  Place in refrigerator for at least 30 minutes or overnight.

 
Cilantro Lime Rice
Rinse rice until water runs clear.  Bring water to a simmer with butter.  Add rice.  Cook according to package directions.  Add lime juice, cilantro, and salt.  Stir to 'fluff.'


Seasoned Black Beans
In a large iron skillet, heat the olive oil on medium-high heat. Add the onions, and sauté until soft. Add black beans, garlic, lime juice, chipotle powder, oregano and salt, and simmer on medium-low for about 15 minutes.  Mix in the cilantro.  If these are done before your other elements, just keep them covered on extra low heat until serving.


Fresh Corn Salsa
Thaw and rinse corn.  Add cilantro, red onion, lime juice, and salt to taste. Mix well, cover, and refrigerate until serving.

Pico de Gallo
Mix all ingredients except bell pepper in a bowl and salt to taste.  Reserve 1c. Pico de Gallo for the Guacamole.  Add bell pepper to the Pico de Gallo.  Cover and refrigerate until serving.


Guacamole
Cut avocado in half, remove the pit, and use a spoon to scoop the flesh into a medium bowl. Add 1 c. of the Pico de Gallo.  Using a smooth-bottomed drinking glass, mash the avocado and mix the ingredients together. 

Chicken
In a large iron skillet, heat the olive oil on medium-high heat. Add drained, marinated chicken tenders and sauté until they fall apart when pressed with a wooden spoon, turning once, 5-15 minutes.


Assembly
Start with a base of lettuce on a plate or in a large bowl, layer rice, beans, chicken, shredded cheese, corn salsa, pico, guacamole, and Greek yogurt.  Store leftovers in individual containers as shown above, or assembled in jars as described below.


Salad-in-a-jar Assembly 

Layer Greek yogurt, guacamole, pico, chicken, beans, rice, corn salsa, grated cheese, and top with lettuce for storage 1-2 days.  Lid and place jar(s) in refrigerator.  Invert onto a plate or into a large bowl to serve.

 Adapted from:

• http://gimmedelicious.com/2014/02/09/chipotles-chicken-burrito-bowl-with-cilantro-lime-rice/ 
• http://www.bustle.com/articles/78262-a-chipotle-burrito-bowl-recipe-you-can-make-at-home-in-6-easy-steps-and
• http://www.bustle.com/articles/78262-a-chipotle-burrito-bowl-recipe-you-can-make-at-home-in-6-easy-steps-and
• http://gimmedelicious.com/2015/09/02/copycat-qdoba-chicken-burrito-bowls/ 

Blackberry Pie & Ice Cream Whey Smoothie

Ingredients
1/4 c. whole milk
3/4 c. 2% Greek yogurt
3/4 c. frozen Cascade blackberries (tarter and smaller than most blackberries, measured by volume)
1 t. vanilla extract
1 t. chia seeds
sprinkle Saigon Cinnamon
1-2 scoops whey protein powder, enough to add 20g protein
1.5 t. brown sugar, optional

Directions
Blend and enjoy!

DIY Smoothie Pack Directions
Blend everything except the milk, protein powder, and fruit and freeze in silicon 1 oz. ice cube trays. 6 cubes + protein powder in a zipper bag.  Freeze.  Empty the bag into a blender.  Add 1/2 c. liquid and you have frozen yogurt / soft serve you have to eat with a spoon!  Let the smoothie pack contents thaw before blending if you have an older blender, or want a less thick smoothie.  Adding the protein powder thickens and "bulks" the smoothie and I haven't measured how it changes the volume in my DIY smoothie cubes.  

Nutrition Facts
Servings 1.0

Amount Per Serving        16 oz.
calories 342
% Daily Value *
Total Fat 6 g	10 %
Saturated Fat 4 g	18 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 18 mg	6 %
Sodium 111 mg	5 %
Potassium 446 mg	13 %
Total Carbohydrate 30 g	10 %
Dietary Fiber 9 g	36 %
Sugars 22 g
Protein 39 g	79 %
Vitamin A	4 %
Vitamin C	6 %
Calcium	39 %
Iron	7 %