Rotisserie Chicken and Tomatoes with Guacamole

Let me start by saying, this was not supposed to be a blog post. I have been quite busy with work and Summer that I have not had time to create weekly meal plans. All of our meals have been repeats (which are great), just nothing new to post on here. I was inspired to make Mexican last night and I wanted to keep it simple and fresh. Sorry for the picture quality, like I said - I was not planning on posting this one. It was too good not to though, so I snapped away with my phone camera. 

1 rotisserie chicken; skin removed and breast meat shredded

1 can Ro*tel tomatoes

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. chili powder

1 lime

1 can fat-free refried beans; warmed on the stove

2 ripe avocados

2 Roma tomatoes; diced

1 jalapeno; seeded and minced

1 garlic clove; minced

Salt and Pepper

Corn tortillas

In a medium sauce pan, combine shredded chicken, Ro*tel, onion powder, garlic powder and chili powder. Squeeze half of lime over chicken and warm over medium heat, stirring frequently, for 8-10 minutes. 

In a small bowl add 1 avocado and mash with a fork. Add tomatoes, garlic clove, jalapeno and salt and pepper. Mix to combine well. Squeeze remaining half of lime over guacamole. 

Warm corn tortillas. Spread each tortilla with refried beans and top with chicken mixture and guacamole. I sliced another avocado and added that on top as well. (I am an avocado nut!)

I had cheese and salsa out, but we didn't use either ingredient and didn't miss them. 

Recipe created by me. 

We both LOVED this recipe. It had just enough heat and was so flavorful and easy to make. I could make this one every week and be happy. Try it! 

Shredded Mexican Chicken Tacos

Ok, these tacos are amazing! I will be making these again and again.

1 lb boneless, skinless chicken breast halves
1 (4 ounce) can tomato sauce
1/4 cup salsa
1 (1.25 ounce) package taco seasoning or 2 1/2 tablespoons homemade taco seasoning
2 garlic cloves; minced
1 teaspoon chili powder
Hot sauce (to taste)
Avocado; diced
Cherry tomatoes; chopped
Shredded Mexican blend cheese
Romaine lettuce; chopped
Corn taco shells

In a medium sauce pan, add chicken breasts and tomato sauce. Bring to a boil; add salsa, taco seasoning, garlic and chili powder. Reduce heat and simmer for 15 minutes.

Start pulling chicken apart with 2 forks until shredded. Cover and cook for another 5-10 minutes. Add hot sauce to taste. You can also add a little water if sauce is too thick. Cook until chicken is fully cooked.

Prepare tacos and enjoy!

Recipe adapted from Stephanie Cooks.

Homemade Taco Seasoning

I will never buy taco seasoning again. This recipe is so easy and I can control the flavor and salt content. 

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Mix all spices together and store in an airtight container.

Recipe adapted from Allrecipes

And the winner is.....

Ali from 33 Shades of Green

Congrats Ali! And thank you everyone for entering and following me! 

More recipes to come....

100th Post and Giveaway...

I can not believe this is my 100th post! 

What better way to "celebrate" then to have a blog giveaway. I have won my share of giveaways over the last few months and feel it is time to pay it forward. 

Just because she is my favorite author and any chance to increase awareness of her books....I am giving away her latest book! 

Enter to win Emily Giffin's new book - Heart of the Matter.

Lately, I have been addicted to Bravo and all the Real Housewife shows. I am not sure what took me so long to start watching, but now I can't stop. I love Bethenny Frankel's character. She just cracks me up! 

So, if you already bought Emily's book..... I will give the winner Bethenny's book The Skinnygirl Dish. 

Giveaway is open to United States residents only. 

I will select a random winner sometime on Tuesday, July 20th. 

3 chances to enter the giveaway: 

1 - Leave a comment on this blog post. Include your email address if it is not included in your profile. 

2 - Become a follower; then leave a comment and let me know. If you are already a follower; leave another comment.

3 - Post a link to this giveaway on your blog and leave me another comment to let me know. 

Good luck and happy blogging!

Figgy Sundae

If anyone knows Chad, you know he loves ice cream! Lately, I have been trying to ignore his requests for something sweet after dinner, but then I came across this recipe from the Food Network magazine. I had to try it because it used one of my favorite toppings - Nutella! I love that stuff! Once in awhile, it is good to indulge, right? 

1/2 cup chopped nuts (I used slivered almonds)

1/2 cup Nutella

1 pint rum-raisin ice cream (next time I would try another flavor)

6 Fig Newton cookies, sliced

Fat Free Reddi Wip

Toast the nuts over low heat in a small pan.

Warm the Nutella in the microwave, until it has the consistency of hot fudge (about 1 minute). 

In small bowls, layer ice cream with sliced cookies, toasted nuts and Nutella. 

Garnish with whipped cream. 

Yum!

Recipe from July's edition of the Food Network Magazine. 

Feta- Orzo Stuffed Tomatoes w/ Beef Kabobs

There is nothing I love more than tomatoes in the Summer! When I found this recipe for stuffed tomatoes, I had to try it. We both LOVED it. Very easy and flavorful. I will be making this one again and again.

1 cup cooked orzo, cooled
2/3 cup finely chopped bell peppers (I used red)
1/2 cup reduced- fat feta cheese crumbles
1/4 cup chopped fresh parsley
1 can garbanzo beans; drained and rinsed (I added these to the recipe)
1/4 tsp finely grated lemon peel
1 1/2 Tbsp extra virgin olive oil
1 1/2 Tbsp fresh lemon juice
4 large tomatoes
Salt and pepper

Combine all ingredients  except tomatoes.
Cut the top off each tomato and scoop out the seeds and inner membranes. Stuff tomatoes with the orzo mixture and serve.

Makes 4 servings. Per servings: 179 calories, 8 g fat, 7 g protein, 18 g carbs.
Recipe adapted from Women's Health Magazine/ July 2010 edition.

(For the Kabobs)
Your choice of meat - cut in bite size pieces
2 red bell peppers - cut in similar size
1 sweet onion - cut in similar size
1/2 cup olive oil
2 smashed garlic cloves
1/4 cup finely chopped parsley
1 1/2 tsp crushed red pepper flakes
Salt and pepper

Combine oil, garlic, parsley, crushed red pepper and a pinch of salt in a large bowl. Add meat. Cover and refrigerate for at least an hour.
Preheat grill or grill pan. Skewer meat, red pepper and onions. Cook until vegetables turn tender and meat is cooked to your liking.

Recipe adapted from me.