Chicken and Quinoa Burritos

I used to never ever worry about how healthy my recipes were. Until law school happened, I had this rockstar metabolism that allowed me to eat a bowl of ice cream every night if I wanted. But now, I spend most of my day sitting on chairs or couches reading law books, and I'm just not the active person I used to be. So I've put on a few pounds in the tummy region.

My husband never had the super-quick metabolism thing going for him, so he used to be much more conscious than me about what he eats (with the exception of Saturday lunch at Whataburger, of course!). But, since we've been married I've been cooking most of our meals, and they're usually full of lots of yummy things like carbs and cheese. Plus, my incessant baking doesn't help.

So I came to the conclusion that it would be good for both of us if I started making healthier things for dinner. That's where this recipe came in...

Chicken & Quinoa Burritos

adapted from Real Simple magazine

Ingredients:

whole-wheat tortillas (4)

cooked, shredded chicken (1 cup - I used the rotisserie kind because they were on sale at Kroger)

warm black beans (1 cup - we omitted this because I forgot to buy them)

cooked quinoa or brown rice (1 cup)

grated Monterey Jack cheese (1 cup)

cilantro sprigs (1 cup)

low-fat Greek yogurt (1/2 cup)

Directions:

Put it all on a tortilla and roll it into a burrito. Duh.

Greek yogurt.

This is the kind we used...

Chicken.

Cilantro. 

Brown rice...

And cheese!

Then add the cilantro (this is Jeff's plate... mine only had like half that much on it. He likes his food to have strong flavors).

I don't have a picture of them rolled up, but you get the idea. :o)

Jeff really liked this recipe. He ate the leftovers for dinner the next night and was just as excited about it the second time.

I, on the other hand, reaffirmed my suspicion that I don't like healthy food. I think whole wheat tortillas taste like cardboard. I think Greek yogurt is just a not-as-great version of sour cream. And it smells weird. So if you're like me, don't mess with this recipe. But, if you actually like whole wheat tortillas and Greek yogurt, go for it! 

Spinach Mushroom Frittata

Frittatas are far superior to omelets. They're just as easy, if not easier, and although they take some extra baking time, I think the wait is well worth it!

This frittata is great because the recipe could be adapted to use whatever veggies/meats you have on hand, and you can make it ahead of time and store it in the fridge before cooking if you want!

Recipe adapted from here.

So many eggs!

This looks gross. But it will taste great later!

Ready for the oven!

Done! Yummm!

Ingredients:
10 eggs
1 can condensed cream of mushroom soup (10.75 oz)
1 10oz package frozen chopped spinach, thawed and drained
1 1/2 cups shredded Swiss cheese
1/2 tsp ground black pepper

Directions:
1. Heat oven to 375.
2. Spray an 8x8 pan lightly with cooking spray.
3. Beat the eggs in a large bowl with a whisk. Stir in the soup, spinach, 1 cup cheese, and pepper.
4. Pour the egg mixture into the dish.
5. Add the other 1/2 cup cheese on top.
6. Bake for 35 minutes, or until set.
7. EAT! Yummy!

Valentine's Day Treats - Oreo Truffles & Cake Balls!

Here's a great pair of tried and true recipes to whip up for Valentine's Day! I took an assortment of both treats to law school, and they were rapidly devoured by my fellow law students. That means they're good!

Oreo Truffles:
1 package Oreos, finely crushed
1 package cream cheese, softened
1 package chocolate candy melt coating or almond bark coating

(source)

Mix the cream cheese and Oreos together. Form into balls and put in the freezer for at least 30 minutes. Melt the candy melts (according to package directions - don't overheat!) and dip the balls in it. Top with sprinkles before the coating hardens.

You can mix food coloring in the white candy melts to get pink! This one has clear sugar crystals on top.

Plain white candy melts with red sparkle sugar!

Here's the inside!

Cake Balls:
1 box cake mix + whatever eggs/oil/water are needed
3/4 can icing
1 package chocolate candy melts or almond bark

Bake the cake according to the box directions. Let the cake cool. Crumble the cake and mix it with the icing (use your hands!). Form into balls and put in the freezer for at least 30 minutes. Melt the candy melts (according to package directions - don't overheat!) and dip the balls in it. Top with sprinkles before the coating hardens.

These ones are funfetti cake + vanilla icing + chocolate candy coating...

I used my candy mold to make some white chocolate roses again!

(If you freeze them after they're done, they "sweat" like this when you take them out. If you store them in the fridge instead they won't do that.)

The inside!

These ones were strawberry cake + cream cheese icing + chocolate candy melts.

Mmmm!

I love cake balls because there are infinite combinations you can create with different flavors of cake (yellow, red velvet, carrot, spice cake, lemon, etc.) and icing (strawberry, cream cheese, chocolate, vanilla, coconut pecan, cherry, lemon, fudge, etc.)! Plus, you can pretty much dress them up for any occasion! I put these in mini cupcake papers, but they look perfectly cute just sitting on a platter as well! 

PS - how cute are these cupcake papers that say "sweet?"

Also, just so you know, I may or may not have eaten five of them in a row for the sake of these photos... hehe. Is anybody else a cake ball fan? I haven't really got in to the whole "cake pops" thing, but I love these little guys! 

Salmon Puff Pastries

First of all, how fun is puff pastry? I just think it makes food that looks so fancy! Jeff and I both absolutely loved this meal, and it even reheated great as leftovers (a minute or two in the microwave + 10ish minutes in the over to keep the pastry crisp!).

Recipe adapted from here.

Ingredients:
3 boneless, skinless salmon filets (I used the frozen kind, thawed)
1/2 tsp garlic powder
1 tsp onion powder
1 (17.25oz) package puff pastry, thawed according to box directions
7 oz (about 1/3 cup) pesto (I just used one of those Buitoni pesto containers)
1 (10oz) package frozen spinach, thawed and squeezed dry

Directions:
(First, make sure your puff pastries are thawed according to package directions)
1. Preheat oven to 375.
2. Cut up salmon into cubes.
3. Season salmon with garlic powder and onion powder.
4. Cut each sheet of puff pastry in half (to make 4 pieces of puff pastry), and stretch them to make a wider rectangle. (I used a pizza cutter, and it worked superbly!)
5. Take 1/2 the spinach, and divide it between the four puff pastries, placing it in a mound in the center of the pastry.
6. Put 1/4 of the salmon cubes on top of each mound of spinach.
7. Spread the pesto on top of the salmon.
8. Divide the other 1/2 of the spinach between the four pastries, and place it on top of the pesto.
9. Moisten the edges of the pastries with water, and fold them over the ingredients to close. Make sure all seams are sealed! Brush with egg whites so they end up nice and shiny!
10. Bake 25-30 minutes, or until the pastry is puffed and golden.

I used 2 big filets and one little one!

Spinach - thawed and squeezed dry (you could use fresh as well)

Seasoned!

This is the pesto I used.

Puff pastry cut in half...

Stretched out to make it wider + Spinach Part One

Adding the salmon...

Adding the pesto...

Spinach Part Two. After this you moisten the edges, then I just folded the big flaps over the middle and pinched the sides (does that make sense?).

Brushed with egg whites...

Ta-da!

Mmmm!