Collard Green & Potato Hash Wraps

Whether you are starting the New Year with weight loss goals or healthier meal choices  this is the recipe for you and your family. These wraps are a healthy kid friendly meal! The hash is adapted from Nourishing Meals and the black bean salsa from my sister-in-law! Together they make for a powerful palette 🙂

*Gluten Free & Dairy Free *

Servings: 10

Ingredients:

Hash:

  • 3 cups Yukon gold or little yellow Potatoes (anything will work) diced into small chunks
  • 2 cans black beans (drain well and cook separate to begin)
  • 1 head a collard greens (peel off and cut off ends)
  • 1 yellow onion diced
  • 3 tablespoons of Olive Oil
  • 1-2 teaspoons of Chipotle chilli powder
  • 1-2 teaspoons of oregano
  • 1/2 dozen eggs (cooked separate – scrambled eggs)
  • 1/2 cup fresh cilantro
  • Salt & Pepper

Guacamole:20140107-003056.jpg

  •  1 avocado
  • Pico de gallo
  • 1/4 red onion diced
  • 1 lime (squeeze the juices!)
  • 1 teaspoon garlic powder
  • salt & pepper
  • 1 tablespoon of mayo

Black bean Salsa: 

  • 1 can black beans
  • 1/2 cup fresh cilantro
  • 1 yellow onion diced
  • 2 stalks of green onions
  • 1 lime squeezed
  • 3 tablespoons of apple cider vinegar
  • 1 teaspoon of Agave

Directions:

1. An hour before you are ready to cook dinner, put all the black bean salsa ingredients into a bowl and mix together.  Then let it sit in the fridge.   (When cutting up cilantro for salsa chop up extra ahead of time for the hash and leave aside)

2. Heat up onions for the Hash in a sauce pan and sautee for 5 minutes. Add in potatoes, oregano, and chipotle chilli powder. Cook on medium heat for 10-15 minutes.

3. Heat up 2 cans of black beans in a separate pot. Once cooked, place them in with the potatoes.20140107-003103.jpg

4. Meanwhile, put all the guacamole ingredients into a bowl and mix together.

5. Heat up eggs in a skillet and scramble them.

6. Once everything is cooked, take a Wet a paper towel and place it on a microwave safe plate. Place big pieces of collard greens (4 at a time) on plate. Then top them with another wet paper towel.  Microwave for 1 minute.

7. Put ingredients into the collard green: Potato Hash, Scrambled egg, guacamole, and salsa- then wrap up!

20140107-003112.jpg

20131230-224052.jpg

Tasty Tues: Easy Baked/Stuffed Chicken

The other night I had company over (not a normal occurrence) and I looked in my fridge and let out a sigh. Ugh there is nothing to eat. At this point it was to late for grocery trips. So, I had to make do.

I ended up making chicken stuffed with a tomato/basil goat cheese spread baked in stewed tomatoes with sautéed onions and fresh basil. Uhh… yum. Oh yeah, with yukon gold potatoes and a simple side salad.

Prep time: 20mins
Cook time: 45mins

Ingredients:

  • Chicken Breasts
  • 1 package of Tomato/basil goat cheese
  • 1 can of Hunts stewed tomatoes
  • 1 chopped yellow onion
  • 1 tablespoon of Olive oil
  • 1/2 cup Shredded Motz and parmesan (but you can use anything)
  • Fresh basil

Directions:
1. Take chicken pieces and create pockets or slices in them.

2. Stuff chicken breasts with goat cheese

20131111-210358.jpg

 

 

 

 

 

 

 

 

 

3. Let Olive oil heat in a pan, then add the Chopped onion and sauté for 3 mins.
4. Add stuffed chicken breasts and sear them on both sides.
20131111-211300.jpg
5. grease bottom of a baking dish that is at least 2qt thick.
6. Place chicken breasts inside baking dish, and pour can of Hunts stewed tomatoes over top

7. Add onions on top.

20131112-132004.jpg

8. Sprinkle cheeses on top and fresh basil.
9. Place in the oven at 400 for 45mins.
10. Enjoy with a simple side salad (spinach and cut up avocado). 20131112-132053.jpg

I forgot to get an end picture! Arg! Anyways it was a simple delicious meal with random items. Make do!!

(Still no decorations up and the first snow fall is making me feel even more behind. Seriously Target, stop with the holiday music it’s the 12th).

20131112-132630.jpg

Kale Chips…So hot right now.

IMG_1487Everyone has been asking for this delicious snack recipe.

Quick & easy!

Great for lunches!

Late night cravings for salt?

Ingredients: 

  • Kale
  • Olive oil
  • Salt
  • Curry powder (optional)

Directions: 

1) Preheat Oven to 425.

2) Chop up kale

3) Dip kale in Olive oil (put into bowl) and lay out on baking sheet.

4) Bake 5 minutes

5) pull out and flip kale over. Then salt those bad boys and add some curry powder.

6) Bake another 5 minutes and BAM! You have a delicious snack.

I’ve been known to eat the entire first batch by myself.. in under 10 minutes.  They are addicting. Be careful 😉

Thanks to clearchangeprogram for recipe! 

IMG_8152

 

 

Tasty Tuesday? Quinoa Burger!

IMG_0896Let me preface by telling you that my parents are NOT quinoa fans…but when I made these bad boys they wanted another. Yup. That good my friends. That good.  This recipe can make up to 12 patties.  I always have 6 burgers left over that I set aside in tupperware and cook throughout the week for lunch or dinner.  So while this recipe may take 40 minutes to make  it will last you for the week! Totally worth it.

You can adapt the recipe by adding things…

Ingredients:

  • Quinoa (2 cups cooked)
  • 4 Eggs
  • Red onion & yellow onion (up to you how much)
  • Goat cheese & Feta (1/2 cup)
  • Arugala (for topping)
  • Basil & Chives (1/4 cup each)
  • Garlic bread crumbs (1 cup)
  • Salt/Pepper
  • Garlic (4 cloves)
  • Olive oil (table spoon for cooking)

Dressing (optional): Totally unhealthy…totally worth it. 

  • 1 cup Buttermilk
  • 1. Ranch packet
  • Curry (2 tablespoons)
  • 1 cup mayo
  • Extra chives

Corn & Bean relish (Optional): 

  • 1 can Black beans
  • Corn (1 can, 1 cup frozen, or cut off the cob)
  • 1 yellow onion (diced small)
  • 1 green bell pepper (diced small)
  • 2 tomatoes (diced small)
  • 3 table spoons of Apple cider vinegar
  • 1 table spoon of oil
  • 1/2 table spoon of agave nectar

Directions:

1. Cook quinoa- cooks just like rice.  1 cup quinoa is close to 2 cups cooked. You put 1 cup quinoa and 2 cups water in a pot, bring to a boil, cover and simmer for 15 minutes.

IMG_0891

 

 

 

 

 

2.  Combine cooked quinoa, eggs, salt, pepper, chives, basil, diced onions, cheese, and garlic into a bowl and mix ingredients together.

IMG_0892

 

 

 

 

 

3. Add bread crumbs and let sit.

4. Dressing: In a bowl add buttermilk, ranch packet, curry spice, and chives.  Mix really well.  (set aside)

IMG_0893

 

 

 

 

 

5. Corn relish: add everything together in a bowl and mix together. (set aside).

4. Heat oil in pan, and make patties with the mixture.  Cook with cover 7-10 minutes until patties are brown and look delicious. 🙂

IMG_0895

 

 

 

 

 

4. Flip and cook 7-10 minutes on the other side until brown.

5. Stack your quinoa burger on a gluten free bun with some arugala, curried dressing, and black bean corn relish. YUM!

IMG_0897

IMG_8152

Basil Chicken

IMG_7248This meal is extremely easy and really tasty!

Ingredients:

  • Chicken
  • 1/2 cup Chopped Basil (you can use those basil tubes at the grocery store if you want (2tb spoons)
  • 1 can of Stewed tomatoes

Directions:

1. Put oil in pan on medium heat.

2. Slice up chicken into strips, then add to the pan.

3. Cook chicken alone for about 2 minutes on each side, then add in the can of stewed tomatoes.

4. Add in basil, a bit of salt and pepper, and let the chicken finish cooking- and soaking in all the yummy flavor.

You can serve this over mashed yukon gold potatoes for a warm hearty stew like meal.

 

 

An Advocate for Change | The chance for growth is infinite

Georgia, MSW, LSW