Easy and Delicious, Need I Say More?

Sausage Bean Stew

  • Servings: 4-6
  • Time: 30 minutes
  • Difficulty: easy
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  • 2 T. oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 clove garlic, minced
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (14.5 oz.) stewed Italian-style tomatoes
  • 1 can (14.5 oz.) Great Northern or Cannellini beans, rinsed
  • 1 can (14.5 oz.) kidney beans, rinsed
  • 1 can (14.5 oz.) corn
  • 1 small can chopped green chiles
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • ½ lb. Kielbasa sausage, cut into small chunks
  • Hot cooked rice
  • Hot Sauce
  • Grated cheese


  1. Saute’ onion, carrots, celery and garlic in the oil over med. heat until tender.
  2. Add the rest (except rice and cheese) and heat through over low heat.
  3. Serve over the rice with cheese and hot sauce on top.
  4. If it seems too dry, add chicken broth (or water with chicken bouillon).

For those nights you just don’t have time

Teriyaki Chicken and Vegetables with Rice

  • Servings: 4
  • Time: 25 minutes
  • Difficulty: easy
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Teriyaki Chicken Bowl3


  • 4 chicken breasts, cut into one inch pieces
  • 1 medium onion, chopped
  • 1 bottle Teriyaki sauce
  • 1 (32. oz) package frozen vegetables (we like the “spring mix”-it has zucchini, summer squash, broccoli, cauliflower, and carrots)


  1. Add 1 Tbsp. oil to a pan. Chop up the chicken and onion, add to the pan. Heat on medium-high heat until chicken is cooked through.
  2. Add the vegetables and Teriyaki sauce. Heat through, about 5-10 minutes.
  3. Serve over rice.

Momsters Munchables: Healthy dishes with an occasional indulgence on the side

Rice & Quinoa Veggie Bowl with Lemon Chive Cod

  • Servings: 4
  • Time: 30 minutes
  • Difficulty: easy
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  • 1 cup sprouted rice & quinoa blend, cooked according to package directions
  • 8 oz. fresh green beans
  • 2 T. olive oil
  • zest of 1 lemon, plus 1/4 cup fresh juice
  • 1 T. chopped fresh chives
  • 1 tsp. Dijon mustard
  • 1 tsp. honey
  • 1/8 tsp. salt
  • 1 1/3 cups matchstick-cut carrots
  • 1/3 cup chopped sun-dried tomatoes
  • 1 T. sesame seeds
  • 4 small pieces of cod fillet
  • salt and pepper
  • olive oil spray
  1. Bring a large pot of water to a boil.  Add beans and cover pot.  Reduce heat to medium-high and simmer for 3 minutes.  Drain and run cold water over the beans until they have cooled somewhat.  Cut beans in half crosswise.
  2. In a medium bowl, whisk together 2 T. oil, lemon zest and juice, chives, mustard, honey and salt.  In a large bowl, combine the cooked rice and quinoa blend, beans, carrots, tomatoes and sesame seeds.  Add about 3/4 of the dressing and toss well.  Divide among 4 bowls.
  3. Heat a non-skillet over medium heat.  Spray with olive oil spray.  Season the fish with salt and pepper then lightly brown on both sides until opaque in the thickest part, about 3-4 minutes per side.  Top each bowl with fish and drizzle with remaining vinaigrette.  Can be served over a bed of Spring lettuces, if you like.

Ummm. YES.

I. Love. Chipotle. I believe I have shared this on here before. It is just SO fantastic. It’s delicious and it’s fairly healthy so you just FEEL good when you’re done eating. Unless you go for their burrito’s of course, which are just freakishly fatty. I personally get the burrito bowl every time. I have recently discovered that I am not the only one who loves this dish because I have stumbled upon several different recipes now. And tonight I made a bowl. And it was PHENOMENAL. I could have eaten 2. Or 3. If my first bowl wasn’t as large as my stomach… Anyway. I will be making this recipe again. For definite. And you should too.

Chipotle Style Barbacoa Burrito Bowl

  • Servings: 4
  • Time: 1 hour
  • Difficulty: easy
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  • Cilantro Lime Rice (recipe to follow)
  • Garlic Black Beans (recipe to follow)
  • Barbacoa Beef (this needs to cook in the crockpot for several hours but requires minimal work)
  • Corn Pico De Gallo (recipe to follow)
  • Lettuce, chopped
  • Avocado, chopped
  • Monterey Jack Cheese, grated
  • Chipotle Cream Sauce (recipe to follow)
  • optional: green onions, olives, hot sauce, salsa


  1. Layer ingredients in bowl as you wish. I prefer rice, beans, meat, cheese, veggies, sauce.



  • 1 c. brown rice
  • 2 c. water
  • 1/2-1 jalapeno pepper, seeded and roughly chopped
  • 1/2 medium bunch cilantro, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • 1/2-1 tsp. coarse salt
  • Juice from 1/2 a lime
  • 1/4 c. water
  • 1/2 a small onion, chopped
  • 1-2 T. oil


  1. Place the rice in a pot and cover with water. Soak for 5 minutes then drain, rinsing until the water runs clear. Add 2 cups of water. Bring water to a boil, lower heat, cover and simmer 30 minutes.
  2. While rice is cooking, place the jalapeno, 1/4 cup water, cilantro, garlic, lime juice and salt in a food processor and process until smooth.
  3. In a medium saucepan heat the oil over medium-high heat. Add the onion and cook for about 2 minutes, until slightly softened. Once rice is done cooking add the onion and jalapeno mixture, cover and cook another 10-15 minutes, until the rice is tender. Turn off the heat but keep the pan covered and let it rest for 5 more minutes. Fluff the rice and serve.



  • 1 can Black Beans, drained and rinsed
  • 2 cloves garlic, crushed and roughly chopped
  • 1 cup water
  • 2 bay leaves
  • 1/2 tsp salt
  • 1/2 small onion, chopped
  • 1 T. oil


  1. In a medium pan, heat oil and add onion. Saute onion until translucent. Add garlic and cook for a minute more.
  2. Add beans, salt, bay leaves, and water to pan. Bring to a boil, then simmer for 30 minutes. Stir occasionally.



  • 3 tomatoes, chopped
  • 1/2 small onion, chopped
  • 1/2-1 jalapeno, chopped (depends on how hot you want it)
  • 1/4 c frozen corn
  • large handful cilantro, chopped
  • 1/2 an avocado, chopped
  • 1/2 a lime, juiced
  • 1 T. olive oil
  • 1/2 tsp. salt


  1. Throw all ingredients in a bowl, stir to combine.



  • 1/2 c. sour cream
  • 1-2 chipotle peppers in adobo sauce (depends on how hot you like it)
  • 1-2 tsp. adobo sauce
  • 1 small garlic clove, crushed
  • 1/2 a lime, juiced
  • 1/4 tsp. salt, or more, to taste


  1. Throw ingredients in a blender or mix by hand until creamy and smooth.

I LOVE Chipotle. Anyone else with me on this?

Everytime we go to Chipotle I get a burrito bowl. I’m not one of those girls who always gets a salad. I usually order a hamburger or steak or something else delicious and filling. Unexpected for someone so tiny? Maybe. But I am content with my large appetite and lack of desire to appear dainty while eating. Now I would normally get a giant burrito or chimi or something when going to a restaurant like this… But while I was on my “fertility diet” I had to go off of a lot A LOT of foods. White flour and lots of oil included. Incidentally I discovered the burrito bowl. I have no desire to try anything else now. So when my mother sent along this little recipe I obviously couldn’t wait to try it. I may decide to tweak a few things later to suit my tastes… But this is definitely going to end up on my list of favorite recipes. YUM.

p.s. Once again this is a hand-me-down recipe and I’m not entirely sure of the source. However I’m sure there are several different versions to be found across the internet.

Chipotle Style Burrito Bowls

  • Servings: 4
  • Time: 1 hour 30 minutes
  • Difficulty: easy
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*Cilantro Rice*


  • 1/2 cup dry rice (this recipe calculated w/ white)
  • 1/2 diced jalapeno
  • 3 T chopped fresh cilantro
  • 1 bunch chopped green onion (about a 1/2 cup)
  • 2 cloves garlic
  • 1/2 tsp salt


  1. Add 1 cup of water, 1/2 cup of rice, and salt to a sauce pan. Bring water to a boil. Throw in jalapeno cover and simmer for 20 minutes.
  2. Puree the cilantro, green onion and garlic together. When rice is  done, stir mixture into rice.

*Garlic Black Beans*


  • 1 can Black Beans, drained and rinsed
  • 2 cloves garlic
  • 1 cup water
  • 2 bay leaves
  • 1/4 tsp salt


  1. Add beans, crushed garlic, salt, bay leaves, and water to a sauce pan. Bring to a boil, then simmer for 15 minutes. Stir occasionally.



  • 1 box grape tomatoes, quartered
  • 1 avocado diced
  • 1/4 tsp salt
  • 1 T lime juice


  1. Quarter grape tomatoes. Dice the avocado. Stir together with salt and lime juice.

*Chipotle Chicken Marinade*


  • 2 teaspoons dried chipotle powder or 2 teaspoons dried ancho chile powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 4 garlic cloves, coarsely chopped
  • 1/4 cup red onion, coarsely chopped
  • 1/4 cup olive oil
  • 3 tablespoons lime juice
  • 4  boneless skinless chicken breast halves (about 6 ounces each)


  1. Add all marinade ingredients together, except chicken, to a food processor and puree until smooth.
  2. Rub the marinade into the chicken and marinate at least one hour, up to 4 hours.
  3. Season the chicken with salt to taste. Grill the chicken for about 5 minutes per side or until cooked through. Slice into strips.


In a bowl put 1/4 cup prepared rice, 1/3 cup beans (use a slotted spoon to drain liquid), 3 oz meat of choice (this chicken or something else if you prefer OR no meat!), 4 T your favorite prepared salsas, pico de gallo, and/or hot sauce, and 1/4 of avocado mix. Toss together and enjoy!