When I finally come home at the end of a long day (i.e. every day) there is nothing I want more than to have a nice meal magically cooked up by some sort of dinner farrier. Is that too much to ask for? Okay, maybe it is a little farfetched… When I decide what to cook for dinner I think of four things: quick, simple, delicious and, of course, affordable (College student, remember?) Over the course of the past year or so I have accumulated a few recipes that are tasty and can be whipped up faster than you can say “dinner is ready”. (But they taste like you spent hours prepping them!) Here are two of my tried and true recipes.
Note: I usually make these for myself, so they are scaled for one serving. If you need more just multiply the ingredients by the servings that you will need
Chipotle-Lime Chicken Stir-Fry
1 cup frozen stir fry vegetables
½ -1 boneless, skinless chicken breast
¼ cup uncooked brown rice
2-3 tbsp Chipotle- lime fajita skillet sauce (I use La Frontera, but you could easily substitute your own favorite sauce, or make your own by mixing soy sauce with lime juice and a little chipotle blend of spices)
First, get the rice cooking. Take your rice and combine it with about 3/4 cup of water in a pot. Cover and let cook for about 15 minutes. While that is happening you can take your chicken breast and cook it however is easiest for you. Typically, I grill up a few chicken breasts at a time so I don’t have to do it every time I make dinner. This is SUCH a time saver (Having the hard part already done makes me less likely to be lazy and just make a bowl of oatmeal) Chop up the chicken into bite sized pieces and set aside. Next, take your frozen veggies and throw them into a skillet. (Sounds odd to put it in a skillet, but you will be adding everything to it later on, so it just cuts down on dishes and clean-up time) cover the skillet (either with a pot lid or even with another skillet) and let the veggies become warm and soft. Now, add your rice, chicken and sauce to the cooked vegetables and give them a nice mixin’. Boom, you’re done!
Fishy Fiesta Lettuce Boats
1 frozen tilapia fillet (thawed)
1 tbsp olive oil
2-3 leaves of sturdy lettuce (Andy Boy brand has been what works best for me, and it is a steal at Costco)
About ½ cup of your favorite veggies (I used shredded carrot, mushrooms and onions)
1 tbsp Guacamole (Wholly Guacamole is what I used)
1 tbsp non-fat plain Greek yogurt
First, heat up a skillet and drizzle in the olive oil. Add your fillet and sear it until it is fully cooked (this will only take a few minutes per side, when it begins to flake it is done) Let the fillet cool before cutting it into bite-sized pieces, set aside. Sautee your veggies of choice in the same skillet you used for the tilapia. Next, lay out your lettuce leaves and divide the tilapia, and veggies evenly among them. Finally, combine the guacamole and Greek yogurt together in a small bowl and dollop on top of the lettuce boats.
By combining the guacamole with Greek yogurt you make the guacamole lighter in texture and calories as well as amp up the protein content.The best part? You still get all the flavor of guacamole!
Extra Tip: Freeze unused guacamole in an ice cube tray. You can easily portion each cube out to be 1 or 2 tablespoons and you get a much longer life out of the product.
Both of these recipes are a cinch to make. I made the stir fry earlier tonight and it took me twenty minutes flat, and that included cooking the chicken! Eating healthy doesn’t have to be time consuming.