Quick and Easy Chipotle Burrito Bowls

Quick and easy Chipotle Style Chicken Burrito Bowls

 

This is one of our new family favorites.  It’s quick to make, can be made ahead of time and customizable to different tastes.

I originally created this for another site that I wrote for.  Since then, I’ve made the process a lot easier.

The main short cut is using rotisserie chicken (or other chicken you’ve cooked).  I keep cooked chicken in the freezer for quick meals like this one.  It cuts the prep time down a lot when you start with cooked chicken vs raw.

This one recipe is a compilation of several:

  • Cilantro Lime Rice
  • Black Beans
  • Corn Salsa
  • Salsa
  • Chipotle Chicken
  • Guacamole

The black beans, corn salsa, chipotle chicken and guacamole come together really quick, but making all of these homemade still takes a while.  If you work quick though, you can finish in about 30 minutes.

However, you’ve got a lot of options here.  You don’t need to make each item homemade.  Here are some ideas for speeding things up:

  • If you’re in a hurry try Minute brown rice instead of long grain.
  • Use store-bought salsa
  • Use store-bought guacamole
  • Skip one or more of the items
  • Use pre-shredded cheese (we like Monterey Jack, but cheddar is good too)

The recipes for Homemade Salsa and Guacamole are already on the site, so I won’t repeat them here.

Let’s start with the Cilantro Lime Rice.

Quick and Easy Chipotle Style Burrito Bowls

Serves: 6-8 servings

Ingredients
  • 2 cups dry rice (white or brown)
  • water
  • 2 Tbs. lime juice
  • handful chopped cilantro
  • ¼ tsp. salt

Instructions
  1. Cook the rice in water according to the package directions.
  2. Add 2 Tbs. lime juice, cilantro and salt to finished rice.
  3. Serve as first layer in burrito bowls.

Quick and Easy Chipotle Style Burrito Bowls

Serves: 6-8 servings

Ingredients
  • 2 cans black beans, undrained
  • 1 tsp. chili powder
  • ½ tsp. cumin
  • ⅛ tsp. allspice
  • 1 garlic clove, crushed
  • ½ tsp. salt
  • ¼ tsp. sugar

Instructions
  1. Combine all ingredients in small saucepan.
  2. Heat over medium heat.
  3. Serve in burrito bowls, tortillas or as side dish.

Quick and Easy Chipotle Style Burrito Bowls

Serves: 6-8

Ingredients
  • 16 oz frozen corn
  • ¼ cup diced red onion
  • ½ – 1 jalapeno, seeds removed and diced
  • handful chopped cilantro
  • salt to taste

Instructions
  1. Place corn in colander and under cool water to thaw.
  2. Pour into bowl.
  3. Add remaining ingredients.
  4. Serve with burrito bowls.

Quick and Easy Chipotle Style Burrito Bowls

Serves: 6-8 servings

Ingredients
  • 2-3 cups chopped, cooked chicken
  • ¼ cup salsa
  • 2 tsp. Chipotle Chili Powder

Instructions
  1. Place all ingredients in microwave safe bowl.
  2. Stir to combine.
  3. Heat in microwave for 1-2 minutes, stirring and adding time as needed until hot.

P.S. Would you like a menu of easy meals like this one, along with a color-coded grocery list all done for you?  Find your perfect Eat at Home Weekly Meal Plan here. 

Print Friendly

Slow Cooker Chicken Cordon Bleu Sandwiches

This was almost the dinner that wasn’t. I had picked up the ingredients with the intention of making chicken Cordon Bleu for dinner – and then realized that I wouldn’t be home in enough time to do the prepping and cooking necessary. Slow cooker to the rescue!

These are obviously less fancy than “real” chicken Cordon Bleu, but the flavor profile is the same and using the slow cooker makes it immensely easier for a busy night – a win-win! We gobbled these sandwiches up.

ChickenCordonBleu2

Here’s what you’ll need:

ChickenCordonBleuSandwiches1

Slow Cooker Chicken Cordon Bleu Sandwiches

Ingredients
  • 2 lbs. boneless, skinless chicken breasts
  • ½ lb. deli ham, diced
  • 8 oz. Swiss cheese, shredded
  • 2 tsp. Herbes de Provence (or a mixture of rosemary, thyme and oregano)
  • 11/2 cups honey mustard dressing, divided

Instructions
  1. Place the chicken on the bottom of the slow cooker. Top with ham and spices. Pour 1 cup of the dressing over. Cook on low for 6-7 hours or on high for 4-5.
  2. Remove chicken, shred and return to the slow cooker. Stir in shreded cheese and additional dressing. Cook for an additional 15 minutes. Serve on rolls.

P.S. One of our Weekly Meal Plan members share that she saves at least 2 hours each week by using the meal plans.  She also saves a minimum of $60 each week on food!  Find out how you can become a member by clicking here.

Kate is a home cook and new mom  from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Print Friendly

3 Things That Work in the Kitchen This Week – April 13

3 Things that work in the kitchen

 

1.  Speed dinner

On Thursday evening, I hadn’t made a plan for our dinner, because I was still trying to figure out the plan for the evening.  I didn’t know who would be home, what time they’d be home or if I would be home.  We were juggling a late drama practice, a volleyball game that I’d only learned about the day before and a soccer practice.  It was all last minute when we decided which of those things we could make it to.

What ended up happening was I got home at 5:20 and had to leave again about 6:00.  I decided I had time to cook a quick dinner and eat it before we left.  We had Pressure Cooker Mac & Cheese (I delegated the cheese shredding to one of the kids), a quick chopped salad (chopped because it’s infinitely faster than tearing) and smoked sausage heated in the microwave.

It was much better than fast food.  I’m glad I did throw it together, because we ended up not getting home from the volleyball game until nearly 10pm.

2.  Kitchen pet peeve – revealed in a dream

File this one under “things that aren’t working”, “weird dreams”, and “things that don’t matter at all”.

I had a dream one night and the only part I remember is standing in the kitchen, pointing at the counter, saying, “And we always have all these twist ties and bread bag things all over the counter!”.

I didn’t remember the dream until the next morning when I was wiping down the counter.  There must have been 3 or 4 twist ties and plastic bread bag things on there.  And then I remembered the dream and realized that this is one of my pet peeves.  The funny thing is, I’d never really thought about it before.  It never consciously bothered me before I dreamed about it.

But now – oh my gosh!  Why do we have all these bread ties laying around?!?

Every day I clear several off the counter, but the next day there are more.  I think they are reproducing or something.  It’s crazy!

3.  Taco soup can be made from almost anything

IMG_5769

We love taco soup.  It’s perfect for clearing out the pantry.  You can use nearly any kind of meat – chicken, ground beef, sausage, leftover roast…

Use any type of beans, mixing and matching what you’ve got on hand.  Use canned corn, frozen corn or creamed corn.  Add canned or fresh tomatoes.  Season with a packet of taco seasoning, fajita seasoning or mix up your own homemade.

The possibilities are nearly endless.

The night we had taco soup, Isaac fried up some corn tortillas we needed to use up.  They were the perfect, crunchy compliment to the soup.

What’s working in your kitchen this week?

P.S. One of our Weekly Meal Plan members share that she saves at least 2 hours each week by using the meal plans.  She also saves a minimum of $60 each week on food!  Find out how you can become a member by clicking here.

 

Print Friendly

A Glimpse of All of You and a Peek Behind the Scenes – Some Survey Results

Last week I ran a survey so that I could get a better picture of who you are and what your needs are.  I want to be sure that Eat at Home is meeting your needs.  That’s not to say that we can meet every need.  There’s no way to be all things to all people.  But I do want to be sure that we’re doing a good job with what we provide.

A note on why I say “we”

I (Tiffany) am the one who started this blog and I’m still the main person behind it.  I create most of the recipes, do most of the photography, write most of the posts, guide the Weekly Meal Plans…  I’m still solely in charge of my own email and customer service.  However, I don’t do all of the work by myself.  I have a lot of support and that’s why I sometimes mention “we”.  I’m a homeschool mom and that takes up a lot of my time.  I only work 15-20 hours a week on the blog, so I need to have help.

Chantel is my virtual assistant.  She does all kinds of things from uploading meal plans, scheduling emails, helping with the Facebook page, reviewing and editing, and generally keeping me on track.  I also have three writers for the Weekly Meal Plans.  Rachael, Kate and Jen each do one version of the meal plans, choosing the recipes and creating the grocery lists and other printables.  Mary Beth joined us recently as editor.  It’s been great to have another set of eyes checking things over on the meal plans.  And from time to time I have a couple of other people who write recipe posts.  You’ll be seeing a few of those again in the future.

Who you are

Screen Shot 2015-04-02 at 1.35.38 PM

No surprise here.  As a group, you are 95% female.

Screen Shot 2015-04-02 at 1.36.52 PM

 

You’re most likely in your 30’s, 40’s or 50’s.

Screen Shot 2015-04-02 at 1.39.13 PM

 

And then there’s this question on kids, which doesn’t tell me as much as it could.  Why?  Because I forgot to give an option for no kids at home.  But I do see that 408 people skipped that question, so maybe that means that a large percentage of you don’t have kids at home.  Basically, this area remains a bit of a mystery.

Screen Shot 2015-04-06 at 1.18.30 PM

Most of you work outside the home full time.

Screen Shot 2015-04-06 at 2.05.20 PM

How you view your cooking skills was varied.  Most of you are pretty good home cooks.  There are some who are new cooks and some who are trained chefs.  But most of you fall in the middle and feel comfortable in your own kitchen.

Screen Shot 2015-04-06 at 1.22.31 PM

Thankfully, there are only a few of us who can only squeeze 15 minutes for dinner prep.  However, I bet all of us have days like that sometimes!  Thirty minutes to an hour is the more common amount of time available.  I wish I would have asked about what you try to multi-task while cooking.

I’d love to have you leave a comment on this post telling me what else is happening while you cook!

I’m guessing this will be everything from taking care of babies, talking on the phone, reading the mail/email, watching tv, folding laundry, helping with homework….  Let me know what happens in your kitchen while you’re cooking.

Screen Shot 2015-04-06 at 1.27.48 PM

 

Oh, this question!  This is the question that made me realize that we share the same struggles.

We are tired.  Things are always crazy at the dinner hour.  Time was the number one struggle for most of us.

That was followed by planning, money, ideas, grocery shopping, finding easy and healthy meals, kids’ sports schedules…

Whether we’re cooking for a family, have little kids, or cooking for one – we’re tired.  And we’re busy. Between work, kids, family, friends etc we have full lives.  I wish I could bring a meal to everyone one of you.  Not that I have it so all together to do that – many nights I wish someone would bring a meal to me!

We are all in the same boat together.  On the plus side, this means that eating is not a survival thing for any of us any more.  We don’t have to spend our days gathering and cooking food.  But all the other things that have crept in do sap energy from cooking.  And trying to find healthy meals that are also quick is a challenge too.

Screen Shot 2015-04-06 at 1.37.50 PM

I loved reading what you think makes Eat at Home unique.  I’ve copied some of the answers below:

“Real regular ingredients I can find–pushes me a little but not so over-the-top out of my comfort zone that I can’t get it done on a week night. Some of your recipes have become regulars at out house!! Thank you so much for your time, sharing your family’s life and recipes with us! ”

“Lots of great basic dishes that I can then customize – I love the basic chicken skillet and then the variations – it makes me, someone who doesn’t often go off recipe, get how it’s done and feel a little more adventurous.”

“I appreciate your practical and reasonable recipes and things that worked in the kitchen. You are the every person home cook who prepares good food for her family. That’s me, too!”

“I enjoy the “chattiness” of it – it feels like sitting across the kitchen counter from a good friend, talking about our day.”

“Tiffany seems normal and approachable like an older sister. I think she may be a happy introvert like me. (: The recipes are delicious and not uppity. The photography and blog all reflect approachability and quality. Like Publix with a scoop of Aldi.”

It makes me really happy that the simple meals that my family enjoys are also things that your family enjoys.  The recipes are connecting and helpful to you!  That’s what it’s all about.

Thank you so much for filling out the survey!  I promise to use all that info to continue to make the blog and Weekly Meal Plans meet your needs.

P.S. The winner of the Amazon gift card is Loree W.

 

Print Friendly

Au Gratin Potatoes in the Slow Cooker – Make an Oven Recipe Work in the Crockpot

AuGratin Potatoes in the slow cooker

 

One fantastic cooking trick to learn is how to change a recipe so that it can cook in the slow cooker instead of the oven – or vice versa.  Being able to do this with a recipe gives you so much more control over your time and schedule.

On Easter, I really wanted to make Black Angus Au Gratin Potatoes.  I love this recipe.  It’s all from scratch and the taste is so good.  The problem is that the original recipe bakes in the oven for a medium amount of time – too long for doing after church and too short for baking the whole time we’re gone.

The answer, of course is to change up the recipe and make them in the slow cooker instead.  And I also wanted to be able to do all the prep work the day before.

The original instructions call for boiling the whole potatoes till tender, slicing them hot, making the cheese sauce and pouring that over the hot potatoes, then baking for 20 minutes.

On Saturday I boiled the potatoes and cooled them before storing in the refrigerator.  I also made the cheese sauce and put it in the fridge in a separate container.

Sunday morning it only took a few minutes to slice the cold potatoes and arrange them in a buttered crockpot, spoon the cheese sauce over the top and turn the heat to low.

I will say that the oven version has a slight edge over the slow cooker version for taste.  However, it’s such a small edge that it doesn’t override the convenience of the slow cooker at all.  We all really enjoyed this dish and I doubt that anyone else at the table even considered that they’d be better oven baked.

Here’s the recipe with the slow cooker instructions for you and here are 6 more tips on converting oven recipes to slow cooker recipes.

Au Gratin Potatoes in the Slow Cooker – Make an Oven Recipe Work in the Crockpot

Serves: 6-8 servings

This recipe allows you to prep it up to a day ahead of time. If you want to put the potatoes immediately in the crockpot without refrigerating them or the sauce, that’s fine too.

Ingredients
  • 1½ pounds potatoes, unpeeled
  • 2 Tbs. butter
  • 1 garlic clove, minced
  • 2 Tbs. flour
  • 1½ cups hot milk
  • ½ cup cheddar cheese, shredded
  • 1 tsp. parmesan
  • salt and pepper
  • extra cheese for the top

Instructions
  1. Boil the potatoes in lightly salted water until tender. Cool and store in the fridge for up to one day.
  2. Melt the butter in a saucepan.
  3. Add the garlic and cook it for a minute over medium heat.
  4. Whisk in the flour and cook for another minute.
  5. Whisk in the hot milk, stirring constantly. Stir in the cheeses and keep stirring until it’s all melted and smooth.
  6. Cool and store the finished cheese sauce in the refrigerator for up to a day.
  7. Butter the inside of a slow cooker.
  8. Slice potatoes into ¼” slices and arrange in the crock.
  9. Spoon cheese sauce over the top.
  10. Cook on low for 4-5 hours.

 

Print Friendly

Roasted Chicken and Vegetables Sheet Pan Supper – with ideas for lots of variations

Roasted Chicken and Vegetables Sheet Pan dinner

 

Ever since Christmas when I tried the sheet pan supper idea from Simple Bites, I’ve been making different versions.  I’ve used turkey breast, pork tenderloin, and boneless chicken breast.

I vary the seasonings, going with whatever hits my mood at the time.  And the vegetables are either what looked good in the grocery or what I’ve got handy in the fridge.  Once summer hits, I’m sure I’ll be adding in farmer’s market fare as well.

This sheet pan method is so simple.  It’s always healthy and tastes fantastic.  It doesn’t take long, but you do need about 45 minutes total.  For that reason, I don’t do this meal on our busiest nights.

For a family of 6 or more people, you’ll need either two sheet pans or one large pan.  I bought this half sheet from Nordic Ware.  Mine came from Walmart.  The one I linked is Amazon, on sale for $10 as I write this, but it says the normal price is $110, which is nuts.  I paid about $14 at Walmart.

I use this pan all the time.  Not just for these dinners, but also for baking cookies, warming bread, cooking bacon…  I’m really happy with this purchase!

Here are the ingredients I used for this Roast Chicken and Vegetable dinner:   [Read more…]

Print Friendly

3 Things That Work in the Kitchen This Week – April 6

3 Things that work in the kitchen

 

So many of you mentioned these 3 Things posts as something you really enjoy about Eat at Home.  I was actually surprised how many times it was mentioned.  A lot of weeks I feel like I don’t have much to share here.  After all, sometimes the things that work are the same things that always work – the no-fail meals, the kitchen tools that come through time and time again.   I’m always looking for new tried and true solutions though, so I can see why others would be too.

You also said you like reading about the things that didn’t work.  You’re in luck, because I’ve got a story like that for you today!

1.  My so-so chicken recipe.

I’ve had a dry spell lately in creating new recipes.  It seems like I’ve cooked every possible quick and easy meal.  I’ve hit these creative droughts before and I know it’s temporary, but it’s also frustrating.

The other day I dug deep and came up with an idea for Asian Orange Chicken in the Slow Cooker served over rice and topped with Pineapple Salsa.  Sounds good, right?

I put boneless chicken breasts in the crockpot with orange juice, garlic, ginger and soy sauce.  It smelled great as it started to cook.

But when I served it, the flavor was missing.  It wasn’t bad, but it just tasted like chicken over rice. The pineapple salsa was great, but a little strange on the plain chicken and rice.  We ate it and debated whether it was blog worthy.  In the end, I decided no.  It sounded so promising, but it turned out to be a disappointment.

2.  Chipotle Chicken Burrito Bowls

This one is a success!  It’s a recipe I created a while back for Savings Lifestyle.  But I’ve since speeded up the process, making it work great for weeknight dinner.  This meal gives lots of options for serving, lets everyone customize their dinner, works great when you’ve got people eating at different times of day and the leftovers hold up well for lunch the next day.  Perfect!  I’ll share this recipe with you soon.

3.  Finished dining room!

I shared a few weeks ago (months ago?) about our dining room re-do.  The goal was to put all the stuff behind doors so we didn’t have to look at it, but we wanted it handy to use.  We only use the room for dining every once in a while, but we use it for sewing, photography, and school work every day.

Here’s what it looked like when we started:IMG_5455

 

We’ve come a long way!  We started with the idea of just getting some new shelves.  In the end, we installed new laminate floors, painted everything white and used Ikea cabinets to create a large buffet area along one wall.  I’m really happy that it still looks and functions like a dining room.

dining room buffet from ikea cabinets

 

My dad helped us come up with the plan.  He also built and stained the countertop and installed the cabinets.  I love it!  Everything is behind doors.  The sewing machine, a new smaller ironing board, my tripod and photography lights, Mia’s fabric stash, our ugly homeschool books and more.  We even have a few empty shelves, thanks to some serious decluttering.

I still want to add some plants and curtains to this room.  And the opposite wall is blank and in need of something, but the room is functional and mostly finished.

I’m really happy with the plate wall too.  I’ll let you in on a little secret – those plates are all plastic, purchased at Target.  I hung them with Command velcro stickies.  It was so easy and cheap and I love the way it looks.

plate wall with plastic plates from target

 

I’m not great at taking photos of the house (and these are all cell phone photos), but these give a good idea of how it looks.  We also gave the living room a makeover.  We’ve never had furniture for this room, other than my desk and a bunch of bookshelves.  It’s like we added another room onto the house, because now we can really make use of it.

IMG_5745

 

It’s quirky and fun and light and bright.  From the rainbow bookshelf, to the gold arrows begging you to take a book and plop in a chair, to the gold antelope head that we named Clarence – I love it all!  (And I know the rug is too small according to “rug rules”, but I don’t care.)

Since I’m showing you all of this, I might as well throw in a photo of my work corner.  This is where the blog action takes place ;)

IMG_5716

 

It’s not much to look at in this photo, but it’s a very nice place to work and I’m loving having the glass white board to use.

This week I’ve got a Sheet Pan Roasted Chicken and Vegetables recipe to share along with a few results from the survey.

What’s working in your kitchen (or house) this week?

Print Friendly

Orange and Red Onion Salad – It’s simple, healthy and amazing!

Orange and Red Onion Salad

 

Have you ever eaten a salad that was so good you just couldn’t stop eating it?

That’s this salad.

I can’t believe I hadn’t tried this before.  It’s amazingly simple.  Super healthy.  And it’s also one of the best salads I’ve ever eaten.

Two ingredients, plus salt and pepper.  How can such a simple combination taste so fantastic?!

This recipe is bright and light.  The sweet, citrus of the oranges is perfect with the sharp bite of the red onion.

Try this with pork, chicken, fish or ham.   It would be wonderful with fish tacos!

This is more method than recipe.  Grab a few oranges and thinly slice red onion into them.  Toss with a little kosher salt and freshly ground black pepper.

Orange and Red Onion Salad – It’s simple, healthy and amazing!

Ingredients
  • ½ – 1 orange per person, depending on the size of the orange
  • approximately ¼ cup thinly sliced red onion
  • kosher salt and black pepper to taste

Instructions
  1. Peel and cut oranges in bite sized pieces.
  2. Toss red onion slices with oranges in bowl.
  3. Add kosher salt and pepper to taste.
  4. Serve.

P.S. Do you struggle to come up with easy side dishes to go with your main dish? We’ve done all the planning for you – side dishes and color-coded grocery list included!  Find your perfect Eat at Home Weekly Meal Plan here.

 

Print Friendly

Ham, Asparagus and Swiss Quiche + Pineapple Dump Cake – Dinner and Dessert!

Bisquick spring meal

 

We are so ready for spring!  I bet you are too.

This meal tastes like spring.  The quiche is full of ham, asparagus and Swiss cheese.  Asparagus is abundant right now and the flavor is perfect in this quiche.

The Pineapple Dump Cake couldn’t be easier to make, with three ingredients that you pour, sprinkle, slice and bake.  It’s so good!  I love recipes like this one, where the result is so much greater than the effort involved.

These recipes are perfect anytime, but especially if you need to whip up something for your family on Easter weekend.  Thanks to Bisquick and Betty Crocker mixes, they come together really quick.

And when everyone (or most of the family) is home for the Easter holiday this is a great way to keep them around the table longer by giving them dessert after the main course.

We were even able to squeeze in a walk after this meal.  It was a beautiful day!

Here’s what you’ll need to make the quiche:   [Read more…]

Print Friendly

22 Ways to Expand your Easter Menu

easter

I love Easter. Spring has finally arrived, and it’s a special day I get to celebrate with family–and good food of course! Easter dinner is so special for us, and I love having a table filled with a feast of good food! But sometimes planning an Easter Menu can feel complicated. Or sometimes I just want a fresh twist on the classic Easter Dinner ingredients to change things up a bit.

If you are looking for some ways to change up the usual Easter fare a little, or just need some good ideas to expand and round out your Easter Menu, I’ve got 22 easy recipes that are the perfect addition to any Easter Meal. From some main course ideas, to sides and some desserts, hopefully these recipes will give you some new inspiration as you plan your Easter Meals this year. And because you know I’m all about easy cooking, none of these recipes are super complicated or overly time consuming. But they are all delicious! Plus, if you end up with too much left over ham on Monday, two of the ham dishes are perfect for turning leftovers into some great dinners.   [Read more…]

Related Posts with Thumbnails
Print Friendly
Powered by WishList Member - Membership Software