Baja Chicken Bowl

Baja Chicken Bowl - Low carb

I love the Baja chicken bowl at Panera! Not until I decided to make one myself did I realize why. I love the combination of hearty quinoa, the zing of grape tomatoes, corn and Verde salsas, and lime - balanced with my favs avocado and feta - then topped with a dollop of magical Greek yogurt. Who knew that could change everything? Despite it's health benefits, I have a hard time enjoying that food item any other way. And speaking of health benefits, I made my version low carb by using seasoned riced cauliflower. And if you need a quick weeknight meal, stock up on pre-made ingredients and you're set in minutes. Making your own copy-cat recipes from places you enjoy is so much healthier because you are the creator and in control of all of the ingredients. No surprises of added sugars, preservatives or other icky stuff (unless you throw something in there having not read the label!). The salsa is simple and best if made ahead to marinate some. You'll see how there are no quantities of ingredients listed. Just do your own thing!

Baja Chicken Bowl Recipe

Comments

Our Favorite Chicken Pot Pie

Few things are more comforting than crescent rolls with yummy chicken goodness. There are many ways you can make chicken pot pie. I've tried several ways and the winning method was one I adapted by taking some from Joanna Gaines' recipe and some from another recipe I already had. I've made it with ready-made pie crust - both one-crust and two-crust. It just pales in comparison to the crescent roll top. I love how you can customize the dish to however small or large you want. You might even want to add hard boiled egg! That would be a "No" for my husband, but bring on more peas and he's happy. It's definitely a great supper for any time of the year! Our Favorite Chicken Pot Pie

Tomato Pie - Southern Living

My love for tomatoes has been a thing for as long as I can remember. My parents didn't grow up southern and didn't cook that way, so I was ignorant of uniquely southern cuisine until later in my life (i.e. I had to have a high school friend explain to me what a "grit" was 🤣). So when I learned that you could make a pie full of tomatoes it made my heart sing! Many recipes are simple and include lots of cheese and mayo resulting in a runny (yet yummy) substance on your plate. I saw this recipe in Southern Living magazine and the picture lured me in. The main difference I believe is the addition of bacon and an egg. Bacon can make it "dinner worthy" because it's a meat/protein, and the egg firms up the consistency as it cools. It is time intensive because of the need to blind-bake the crust, pre-roast the tomatoes, and allowing them to cool. It takes even longer if you follow the recipe exactly and you make your own crust. HA! Who has time for that? So ...

Low-Carb Bacon & Broccoli Egg Burrito

Typically around this time of year I look for low-carb recipes to help reign in my eating habits so I can fit in my school-teacher clothes again! Recently I got really inspired and bought a subscription Eating Well magazine. This year I turn the big 5-0 so I'm thinking of my overall health more now than ever. This recipe is from Eating Well. It caught my attention because it was simple, the ingredients could be prepared ahead of time, and it's super fun to make "egg tortillas"! 😄 First, the recipe says to use a "medium" size skillet - so I used a 10-in. You could easily use an 8" omelet pan and the tortilla will be thicker or you can add more milk and make 2, and adjust the other ingredients accordingly. Today I substituted zuchinni for the broccoli because I had it on hand. I just added salt and pepper to the mixture and it works great. I had made guacamole dip yesterday so I added that as a garnish. Oh, and the recipe says to flip the tortilla s...

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