BBQ Chicken Quinoa Salad

This is one of the most delicious meals I've made in the past couple of months. Even Corey (who doesn't normally think that a salad constitutes a meal and isn't quite on-board with quinoa yet) thought that it was delicious and said he was excited to eat it again--soon. This meal is also super healthy and quick to throw together if you use leftover quinoa and chicken. If you've never made quinoa before, here is a good tutorial on how to cook it. If you're looking for another way to enjoy it--try serving it with this Honey-Balsamic Glazed Salmon. Enjoy!

BBQ Chicken Quinoa Salad
adapted from What's Gaby Cooking 

serves 2

1 cup cooked quinoa
1/2 cup black beans, rinsed and drained
1/2 cup corn (fresh or frozen, thawed)
1 cup shredded, cooked BBQ chicken
1 1/2 - 2 cups baby spinach
1 avocado, diced
1/2 red bell pepper, diced
2 green onions (white and green parts), thinly sliced
2-3 Tb. BBQ sauce
2-3 Tb. ranch dressing
juice of 1/2 lime
1/8 tsp. each cumin and chipotle chili powder
fresh chopped cilantro and lime wedges for serving

1. Combine  BBQ sauce, ranch dressing, lime juice, cumin and chili powder in small bowl. Stir until completely combined.
2. Toss all remaining ingredients in large bowl. Drizzle with dressing. Divide evenly onto serving plates and serve with chopped cilantro and lime wedges.

Sweet & Spicy Vegetarian Quesadillias

I know I promised a Zucchini Parmesan recipe, and that will be coming soon, but I made this for lunch today. And ate the rest for dinner. And I'm seriously contemplating having it for breakfast tomorrow. It is seriously the best thing I've eaten all month. It's hearty and filling. It's sweet, spicy, tangy, crunchy, and amazingly delicious. If you're like us and have a bounty of zucchini from your garden, whip this up. And if not? Find some. Immediately. It really is that good.

Sweet & Spicy Vegetarian Quesadillias
adapted from Prudence Pennywise

Filling:
2 Tb. vegetable oil
1 onion, finely diced
1/2 red bell pepper, finely diced
1 clove garlic, minced
1 jalapeno, miced
2 medium zucchini, diced
1 cup corn
1 large tomato, seeded and diced
2 Tb. brown sugar
1 lime, juiced
1 handful cilantro, finely chopped
1/2 tsp. chipotle chili powder
salt and pepper to taste

For assembly:
1 1/2 cups shredded sharp cheddar or Monterey Jack cheese
6 tortillas (I definitely recommend the uncooked tortillas that they sell at Costco or Wal-Mart, bake them up fresh and they are a million times better than the regular ones you can buy at the store)

1. Heat oil in large skillet over medium heat. Add onion and bell pepper and cook until translucent, 3-5 minutes.
2. Add garlic, jalapeno, zucchini, corn, and tomato. Cook until zucchini is completely cooked through and tender, about 5 minutes. Add brown sugar, lime, cilantro, chipotle chili powder, and salt and pepper to taste. Cook for 2 more minutes.
3. Assemble quesadillas by layering each tortilla with 1/4 cup cheese. Top with 1/6 of the zucchini mixture (1/3 - 1/2 cup). Heat until cheese is melted and tortillas are crispy. (I also served my quesadillas with extra filling on the side as a dip/relish type thing. YUM.)

Spicy Chicken & Pasta Skillet

Two of my favorite foods are pasta & Mexican food. This recipe combines the best of both. It was a quick & easy dinner and was delicious! Enjoy!

Spicy Chicken & Pasta Skillet
Serves 4

1/4 cup finely chopped onion
1/2 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 Tb. olive oil
1 cup small shells or mini bow-ties pasta, uncooked
1 cup salsa (I used pace medium)
1 cup corn, drained and rinsed
3 oz. cream cheese
1/4 tsp. cumin
1/2 cup shredded sharp cheddar or colby-jack cheese (or pepper jack if you want it spicier)
2 Tb. finely chopped cilantro
salt, fresh ground black pepper, garlic powder, and smoked paprika to taste
sour cream, sliced green onions, sliced olives, and cilantro (optional) for garnish

1. Cook pasta according to package directions
2. While pasta is cooking, coat chicken with salt, pepper, garlic powder, and smoked paprika to taste. Cook chicken over medium-high heat about six minutes, or until done (no longer pink in the center). Add salsa, corn, cream cheese, cumin, and cilantro. Simmer for 5 minutes, until cream cheese is melted.
3. Drain pasta. Stir pasta and 1/4 cup cheese into chicken mixture. Simmer for 3 more minutes, until cheese is completely melted.
4. Top with cheese, sour cream, olives, cilantro, and green onions.

Southwestern Cobb Salad

This was a nice, light summery meal that was both healthy and delicious. Enjoy!

Southwestern Cobb Salad

4 cups lettuce, chopped
1 cup shredded cheese, such as pepper jack or colby jack
1 can black beans, rinsed and drained
1 can sweet baby corn, rinsed and drained; or 2 cobs fresh corn, removed from cob
1 avocado, diced
2 Roma tomatoes, diced; or 1 cup cherry or grape tomatoes, halved
1 small can sliced olives
1 - 1 1/2 cups chicken, cooked and cubed
1/2 cup chopped red or green pepper (optional)
1/2 cup chopped red or green onion (optional)
1 handful fresh cilantro
1/4 cup salsa verde
1/2 cup ranch dressing
Tortilla chips or fresh cooked tortillas

1. Arrange lettuce along the bottom of 4 plates or bowls. Arrange cheese, black beans, corn, avocado, tomatoes, olives, chicken (and peppers and onions if desired) along the top of the lettuce.
2. Combine cilantro, salsa verde, and ranch dressing in a food processor or blender until well combined. Drizzle over top of salads. Top with additional cilantro, if desired. Serve with tortilla chips or freshly cooked tortillas.