Whew…seems like forever since I’ve posted. Life just never slows down…ever! So much has happened in life. We got married! Yay! Babygirl, who is no longer a baby, she’ll be 4 in 3 months, was diagnosed with asthma after a sudden attack that put us in the hospital for a few day. Big boy is a big boy, he’ll be 8 in 3 months also, and I swear he’s going to eat us out of the house. We joke he must have a worm. Life just keeps going.
One thing that never changes though is my desire to cook a healthy, mostly from scratch meal for my family. Lately I’ve been veering towards the more healthy side. I’ve never cooked super unhealthy, but we all know how our portions can get away from us. I’d really like to lose some more weight before we try to get pregnant in a year and half or two, so I’ve started watching what I eat, tracking my calories and intake and just started some at home exercise.
I’ll try to start posting our meal plans again and I may even start posting what my daily intake is to help others.
Chicken and Summer Vegetable Tostadas
Recipe inspired from Cooking Light
2 teaspoons ground cumin, divided
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
12 ounces chicken breast
1 cup chopped red onion (about 1/2 a large onion)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini (about half a large zucchini)
1/2 cup salsa verde
3 tablespoons chopped fresh cilantro, divided
4 flour tortillas
3 ounces cheese, shredded
Chop the onion and zucchini, combine with corn cut off the cob all in one bowl. Chop chicken into small bite size pieces. Combine 1 teaspoon cumin and the salt and pepper, stirring well. Add the chicken pieces to the spice mixture and combine. Heat a large skillet over medium high heat, spray with non stick spray and add chicken. Saute chicken until no longer pink. At this time, working with two tortillas at a time. Place 2 tortillas onto a baking sheet, spray lightly with a non stick spray and place until the broiler until lightly brown. Flip the tortillas and do the exact same procedure to the other side. Proceed with the other two tortillas.
Once chicken is cooked, add the vegetable mixture, saute for 3 minutes. Add the salsa verde, the remaining teaspoon of cumin and half the chopped cilantro. Cook the chicken mixture until the sauce is reduced.
When the chicken mixture is reduced, turn the heat off and with a spoon separate the mixture in the pan into 4 sections. Spoon 1/4 of the chicken mixture onto each tortilla and then top with 1/4 of the cheese. Broil two at a time until the cheese is melted. Top finished tortillas with remaining cilantro. Serve immediately.
Serves 4, roughly 355 calories per tostada.
Served with Mexican Rice.
1 c. white extra long grain rice
2 T. finely chopped onion
1 1/2 T. caldo de tomate
1/2 t. garlic powder
Non stick spray
In a small sauce pan, combine rice with onion. Spray throughly with non stick spray. Stir and saute the rice on medium heat for about 10 minutes until beginning to turn light brown. Add caldo de tomate and garlic powder. Stir, then cover with 2 c. water, stir again to loosen any rice from the bottom of the pan. Bring to a full boil, cover and simmer for 20 minutes.
Allow to rest then separate grains with a fork.
1/2 c. serving, serves 6, each 1/2 c. serving is roughly 109 calories