Healthy Baja Mediterranean Fusion Mexican Cuisine

Tag: What’s for dinner?

Grilled Chicken Bacon Ranch Salad, Make Your own Yogurt Ranch Dressing

Grilled Chicken Bacon Ranch Salad, Make Your own Yogurt Ranch Dressing

Grilled chicken breast marinated in homemade yogurt ranch dressing, wrapped in bacon and tossed with fresh spinach, avocado, and tomatoes. Drizzle more yogurt ranch dressing for a main meal salad inspired by a California Club sandwich.

Grilled Chicken Bacon Ranch Salad with Spinach and Avocado

This is a low carb, whole food meal with healthy substitutions of low-fat Greek yogurt dressing, no nitrate bacon and skinless chicken breasts.

Feeling spicy?
Make chipotle pepper ranch dressing by adding 1/2 to 1 chipotle pepper and a teaspoon of adobe sauce. Heat it up!

I’m sharing my salad at Fiesta Friday.

Grilled Chicken Bacon Ranch Salad

July 28, 2017
: 4
: 15 min
: 20 min
: Easy

Grilled chicken breasts marinated in yogurt ranch dressing and wrapped in bacon. Serve over salad greens and avocado for a main meal salad.

By:

Ingredients
  • 2 chicken breast halves
  • 4 bacon slices, nitrate free
  • 1 avocado, sliced
  • 1 tomato, sliced
  • 4 cups salad greens, any combination, spinach, kale, arugula, romaine lettuce
  • 1/2 cup plain 2% or fat-free yogurt
  • 1/2 cup mayonnaise
  • 2 teaspoons minced shallot or green onion
  • 1 teaspoon dried dill weed
  • 1 tablespoon fresh or dried parsley
  • 1 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
Directions
  • Step 1 Slice each chicken breasts length wise into two pieces. Mix yogurt, mayonnaise and seasonings for the marinade and dressing. Place 1/2 cup of dressing/marinade over chicken breasts and marinade 2-24 hours.
  • Step 2 Remove chicken from marinade and discard marinade. Pre-cook bacon in the microwave for 2 minutes, discard bacon fat. Wrap each breast in a slice of bacon. Grill chicken and bacon on medium heat until chicken is cooked through, about 15 minutes, carefully turning once.
  • Step 3 Assemble salad greens in a serving bowl or platter. Top with avocado and tomato slices. Slice chicken breasts and assemble over salad greens. Drizzle with remaining yogurt ranch dressing. Serve immediately while chicken is warm.

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Grilled chicken, bacon, avocado, tomato salad and homemade yogurt ranch dressing

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Vegan Chorizo Black Bean Burrito Bowl, Make it Mexican

Vegan Chorizo Black Bean Burrito Bowl, Make it Mexican

#MeatlessMonday: Make it Mexican

Vegan Mexican style chorizo burrito bowls are an easy healthy weeknight one bowl meal. For best results make the mushroom walnut chorizo a day in advance so the spicy chorizo seasonings can develop. Save leftover chorizo for tacos, stuffed sweet potatoes or tostadas. You can purchase soy chorizo but I prefer making my own without soy. I’m sensitive to soy so I try to avoid it. I’ve seen lentil and quinoa taco meat recipes which would also work well.

I used black beans but any legume would be fabulous in this burrito bowl. I prefer to cook my own beans besides you don’t find many canned beans in rural Mexico. Dried pinto and back beans are a great vegan protein source and they are readily available and so inexpensive. Many homes keep a pot of pinto beans stewing on the stove all week long for quick snacks or meals. I make vegetarian pinto beans in my crockpot almost every week. If you are a vegan and you eat out in Mexico you shouldn’t assume that the beans are animal free. I suspect lard is added to most frijoles so make your own and be certain. If I want refried frijoles, I use olive oil.

Sauté any vegetables for your burrito bowl. I had bell peppers, onions, avocado, jalapeño and fresh tomatoes. I occasionally make a large batch of brown or white rice to have ready for weeknight meals.

I’m not sure that this warrants a recipe card but here it is Google search engine. 🤔

 

Vegan Chorizo Black Bean Burrito Bowls

July 17, 2017
: Easy

Build a weeknight complete vegan meal with vegan chorizo, black beans and vegetables. Make it Mexican with peppers and salsa.

By:

Ingredients
  • 2 cups black beans
  • 2 cups white or brown rice cooked
  • 2 cups vegan mushroom chorizo or soy chorizo
  • 1 bell pepper, any color
  • 1 onion
  • 1 jalapeño seeded
  • 1 tablespoon olive oil
  • 1 tomato diced
  • 1 avocado diced
  • 1/2 cup chopped cilantro
  • 1/4 cup sliced green onions
  • 1/2 cup prepared salsa
Directions
  • Step 1 If making mushroom walnut chorizo, prepare it at least one day in advance.
  • Step 2 Dice bell peppers and onions. Finely chop jalapeño. Sauté all peppers and onions until soft.
  • Step 3 Place a 1/4-1/2 cup each of warmed black beans, rice and chorizo into large bowls. Top each bowl with 1/2 cup of cooked vegetables.
  • Step 4 Sprinkle each bowl with cilantro, chopped tomatoes, avocado and green onions. Top each bowl with a tablespoon or more of salsa.

 

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Vegan chorizo, black bean, burrito bowls. Healthy Mexican Vegan Recipe

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Weekly Meal Plan and Healthy Baja Recipes

Weekly Meal Plan and Healthy Baja Recipes

Making a weekly meal plan helps me save money, time and reduces the stress of “What’s for dinner?” I make healthy choices at the market, reduce waste because I know what is in the pantry and I’m less tempted to eat out. I always buy the freshest produce at the Baja market. I save money in the United States by choosing sale items, produce that’s local and in season and I avoid the processed foods.

My Loreto Sunday Market

Money Saving tips:
Make out a weekly menu
Stick to your list
Buy organic when it makes sense for your budget and health
Never leave the produce aisle at Whole Foods, never

Seductive Whole Foods

A trip to Whole Foods doesn’t have to break the bank.Look for sale items which usually means that the item is in season, locally grown and ready to eat. Never leave the produce section at Whole Foods. Do you really need organic bunny crackers, blue corn tortillas, expensive cheese and organic clothing? No judgement, if your answer is YES, DUH! Just think before you wander. I can impulse buy faster than anyone but I try to stick to a list and a plan. Always write out a meal plan before shopping.

I love Whole Foods and Trader Joes but I also know that the stores are a land mine of processed trigger foods. Save your money and buy real food. Processed organic food is still processed. Save money by only buying organic produce for the dirty dozen. Although I love the idea of saving the planet from pesticides in general if you want to save money and want to reduce your exposure to toxin then buying some organic produce makes sense.

 

Recipe links for this week’s meal plan:

Coming soon to MyBajaKitchen: chili rubbed shrimp kabobs

Weekly recipes under development: zucchini, corn vegan patties, grilled watermelon salad and sweet jalapeño & orange sauce over salmon.

 

Sweet Jalapeño Lima and orange sauce
Ground turkey stuffed bell peppers similar to these at Whatsfordinnerdoc.com


Grilled prosciutto and sage chicken inspired by saltimbocca

Smoked salmon muffins, inspired by these cheese muffins and these salmon muffins.

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La Gringa’s Weekly Menu

La Gringa’s Weekly Menu

Planning my meals around the available produce helps me use everything I’ve purchased without waste and allows me to create around the freshest ingredients. I print the menu and hang it on the refrigerator so that everyone knows the weekly plan. Of course, we don’t always stay on plan if no one feels like cooking or a date night develops. 😊

Here are this week’s farmer’s market and grocery store finds. Our farmer’s market in Northern Nevada has spring produce and lots of berries and stone fruits. As the weather warms, I will be able to buy most of my produce there.

Weekly menus

 weekly menu

Recipe links:

Baja Clam Chowder, coming soon
Mushroom walnut tacos, coming soon
Homemade Chorizo
Crashed potatoes with chorizo,
Margarita Salmon
Jalapeño poppers

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