Archives for March 2014

Name: Healthy Enchilada Bake
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 8 people
Cuisine: Mexican
Ingredients: 2 green bell peppers; 1 red bell pepper; 1 orange bell pepper; 1 red onion; 1 cup corn; 3 teaspoons chili powder; 2 tablespoons cumin; 2 tablespoons red pepper flakes; 2 tablespoons cajun seasoning; 2 cups Mexican blend cheese; 20 corn tortillas; 1 can refried beans; 1 15oz can red kidney beans, undrained; 1 cup hot enchilada sauce; 1 cup green enchilada sauce; Optional: sour cream, guacamole, and salsa for topping

Learning to be more grateful

March 18, 2014 By Alex Masica 7 Comments

You’re rushing out the door to work because you’re late for work. You swerve out of the driveway and push the gas pedal down so you can make that dreaded stoplight. And just as you swerve into the fast lane, somebody cuts you off, causing you to miss the light. Now you’re really late for work.

I get it. Some days, you just want to hate the world and everyone in it. I have those days, too. It’s so much easier to see the glass as half empty than full, and it’s sure as heck a lot more enjoyable to pinpoint the qualities you dislike in a person than point out everything you love.

But after a while, this becomes draining on you. Your friends know you as the person who bitches about everything and your coworkers are afraid to come ask you a question. So you realize it’s time to make a change. You set out to be more of an optimist and learn to be more grateful for the things in your life.

I came to this realization a couple of years ago. In some respects, I’m still on the journey to acceptance. Many days, I feel like it’ll be a lifelong struggle. We live in a world where it’s more of a social norm to tell someone to go to hell because they budged in line at Starbucks than to call up long-lost friends and tell them how much you miss them and wish to catch up.

When I started to think long and hard about how I could consciously change my habits and evaluate my life more positively, I came to three realizations.

It’s not them, it’s me

Yes, you read that right. Most often than not, we get angry about a situation because of our own fault, not someone else’s. While you might be quick to flash a certain finger to the driver who cut you off in traffic, it’s probably more your fault that you left the house 10 minutes late. When I started to think about problems from their origins rather than their endings, I found myself at fault nine times out of 10.

It takes energy to be more grateful

It’s crazy to type a statement like that and even more crazy to say it out loud. In the first few weeks of trying to be more positive and grateful for the people I interact with, I found that, like anything else, if I didn’t work at it and invest a decent amount of time each day into recognizing the good things, I slipped back into my old habits. So I started making a list at the end of the day and re-reading it when I got up the next day. I still do that each day. Slowly but surely, it was easier to find the happiness in the little things and the good in people.

Most people have good intentions

One of the biggest things I worked on in the first year was recognizing the good in people and their intentions. In the past, I was so, so quick to completely write off someone based on a single decision he/she made. But when I looked more objectively at situations and conversations, it’s easy to see that emotions get heated in many situations and I usually set people off long before the situation at hand. My resolution? Take more time to think before I speak, send an email, or respond to a text message. And during that time, I’d find a few things I liked about the person. You probably think I’m crazy, but it feels so good and helps to counteract a lot of negative emotions.

What does all of this mean? I’m not sure, to be honest. I just wanted to share part of this journey with you. I’m far from finding the finish line but I’m actually enjoying the time it takes to find it. Because when I look around, I see there a lot more people cheering for me and my success than I originally saw.

I’d love to hear your thoughts on gratefulness. Is it something you’re working on in your life, too? Let me know in the comments below.

Healthy Enchilada Bake

March 16, 2014 By Alex Masica 1 Comment

OK, I admit it—I’m in love with Mexican food. As if you couldn’t tell from my recent recipes, any day is a good day for salsa, cheese, tortillas, and spice in my book.

The problem, however, is that it can sometimes be tough to make Mexican food healthy. By the time you add cheeses, sauces, fryers, creams, and everything else, it’s not hard to make your favorite Mexican dish into a calorie buster.

Making adjustments isn’t hard—it just takes a little creativity. That’s when I came across a recipe for a healthy Mexican casserole recently, I knew I had to try it out and put my own spin on it.

What I love about this enchilada bake is that it’s packed with great, natural flavors and a lot of protein. So even though the food is tasting great and a small portion is filling, you’re not consuming tons and tons of unnecessary calories, fat, carbs, and sugar.

With the exception of the orange pepper, you probably have all (or most) of the ingredients already in your kitchen. And this enchilada bake couldn’t be more easy to put together. After you’re done dry pan frying (is that a real term?) the vegetables, the only steps left are to layer the ingredients in a baking dish.

Healthy Enchilada Bake

Prep 15 minutes

Cook 23 minutes

Total 38 minutes

Servings 8 people

This lightened-up Mexican classic feeds a crowd and is light on the waistline. It's quick to prepare and even quicker to bake. Try it out tonight!

Ingredients

2 green bell peppers
1 red bell pepper
1 orange bell pepper
1 red onion
1 cup corn
3 teaspoons chili powder
2 tablespoons cumin
2 tablespoons red pepper flakes
2 tablespoons cajun seasoning
2 cups Mexican blend cheese
20 corn tortillas
1 can refried beans
1 15oz can red kidney beans, undrained
1 cup hot enchilada sauce
1 cup green enchilada sauce
Optional: sour cream, guacamole, and salsa for topping

Instructions

Chop peppers and dice onion.
Using a nonstick pan on high heat, fry the corn until smoky and slightly burnt, about three minutes.
Fry the peppers until slightly burnt, about four minutes. (Note: if you have a small pan, fry the peppers in two batches)
Fry the onion until soft and slightly burnt, about four minutes.
Mix all vegetables together in a large bowl. Toss with chili powder, cumin, red pepper flakes, and cajun seasoning. Preheat oven to 400 degrees F.
Mix refried beans and kidney beans together in a medium bowl.
Mix enchilada sauces together in a medium bowl.
Grease a deep 9×13 baking dish. Coat the bottom with about 1/4 cup enchilada sauce.
Layer the pan in the following order: half of the tortillas, all of the beans, half of the vegetables, half of the sauce, half of the cheese. Repeat with remaining tortillas, vegetables, sauce, and cheese.
Cover with tin foil and bake on second-to-top rack for 23 minutes or until cheese is melted. Rotate baking dish once during baking.

Courses Dinner

Cuisine Mexican

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Adapted from Pinch of Yum.

Roasted Vegetable & Chicken Burrito

March 1, 2014 By Alex Masica Leave a Comment

Last week, I came down with a nasty cold. It started with a scratchy throat and then lead to an achy body and a loss of appetite. After about five days of living in the La-Z-Boy and watching Modern Family and Scandal, I was back to normal.

I was excited to get back to eating more than toast, but I didn’t want to fall of wagon and go hog wild and eat all the things. What I came up with was a roasted vegetable and chicken burrito.

What I like about it is how versatile the recipe is—use what you like and replace the things you don’t like or don’t have on hand. Also, it’s a fairly healthy recipe that will leave you full without feeling guilty. I used traditional flour burrito tortillas for my shell but you can experiment and use alternatives, like whole wheat or spinach tortillas. Next time, I’m going to try these as tacos.

Because I was trying to keep the recipe light, I opted out of using rice but I think next time I’ll try making some brown or jasmine rice. Not only does it add great flavor but it also gives you a little more bang for your buck.

Roasted Vegetable & Chicken Burrito

About 8 Burritos

This roasted vegetable & chicken burrito is a healthy, light take on the classic Mexican burrito. Add in your favorite vegetables for your perfect burrito!

Ingredients

1 head broccoli
1 head cauliflower
1 large carrot
1 sweet onion
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 15.5-ounce can black beans, drained and rinsed
1 15-ounce can whole kernel corn, drained and rinsed
2 cups shredded Mexican cheese (5 to 6 ounces)
3 cups salsa of choice (I used Chi-Chi’s original medium salsa)
4 boneless, skinless chicken breasts, cooked and chopped or shredded
8 large burrito-sized tortillas
Optional: sour cream, cooked rice

Steps

Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper.
Chop the broccoli, cauliflower, and carrots into bite-sized pieces (the smaller and finer the better). Chop the onion into quarters.
Assemble the vegetables in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with salt.
Bake vegetables for 15–20 minutes or until tender and dark spots appear. Stir vegetables twice during baking.
While vegetables are baking, mix corn and black beans together and create an assembly line with the rest of ingredients.
Remove vegetables from oven and chop onion into small pieces. In a large bowl, toss vegetables with chili powder, cayenne pepper, and black pepper.
Place tortillas in microwave for 10–15 seconds to soften. Then, assemble burritos with the roasted vegetables, corn and black beans, chicken, salsa, and cheese. Use no more than 1 1/2 cups of filling per burrito. Roll burrito and enjoy!

http://betterwithfamily.com/2014/03/01/roasted-vegetable-chicken-burrito/

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