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Chicken Enchiladas

14 Nov

This is one of my favorite meals… EVER! It’s so delicious, and rather than being packed full of heaping amounts of cheese and excess fats (like you might find at some restaurants) this version is made with tons of veggies, chicken, cheese, corn tortillas and enchilada sauce. It’s very simple and the best part is that you can customize the ingredients to your own preference.

You will need:

  • 1 carrot
  • 1 yellow onion
  • 1 zucchini
  • 1 yellow squash
  • 1 green bell pepper
  • 1 handful of cherry tomatoes
  • 1 can diced tomatoes, fire roasted (or Rotel)
  • 1 package of chicken breast (2 or 3 breasts)– or use leftover chicken
  • 1 package of cheese (I prefer Mexican blend but it’s your choice!)
  • 1 package of corn tortillas
  • 1 package of Frontera Enchilada Sauce
  • Cumin, Salt, Pepper to taste


  1. Dice all the veggies and cut the cherry tomatoes in half. Put in a large pan together with the canned diced tomatoes. Season with salt and pepper over low/medium heat.
  2. Chicken: For raw chicken, you can either cut it into small pieces, add to the veggie mixture, season with cumin and cook. OR for shredded chicken you can cook the chicken ahead of time (in boiling water with salt, in the crock pot, in the oven, etc) and then take the chicken breast and shred it. Using a fork, go from top to bottom (rather than side to side) and the meat should peel off in shreds. For chicken that has already been cooked, you can just follow the instructs to shred it.
  3. Once you have your cooked/shredded chicken, add it to the veggie mixture if you have not already done so.
  4. Heat your tortillas a few at a time in a pan so that they become more sturdy. Once heated on both sides, place the tortilla in the baking dish and fill with chicken/veggie mix. Wrap tightly and place the side with the exposed ends facing down. Repeat this process until you have made one full row of enchiladas.
  5. Top the row with cheese and enchilada sauce. Repeat the process to make a second row sitting on top of the bottom row. Top again with cheese and enchilada sauce.
  6. Bake the enchiladas at 350for about 20 minutes.
  7. Enjoy!!

Pamper yourself with… Hair Masks!

3 Oct

Happy Sunday everyone! Hope you had a great weekend. If you’re using this gorgeous day to catch up on things, do homework, or if you’re just enjoying the day watching football, then consider doing some double duty by putting in a no-hassle hair mask!

don't let this happen to you!

Hair is stripped of its nutrients because of the various different processes we put our poor hair through: harsh shampoo, color, highlights, curling, straightening, blow drying, etc. Every once in a while our hair needs some serious help to restore and moisturize it! Weekly hair masks are one of the simplest ways to do this—simply throw one on to clean and moist hair. Avoid your roots, as they tend to get greasy and make sure your ends are heavily coated, as this is usually the most damaged area. Once the mask is on, your can wrap your hair/head with plastic saran wrap to keep natural body heat in, or you can use a shower cap. Don’t have access to either? Then simply put your conditioner coated hair in a bun and blow-dry it on low heat for a few minutes. Below are some great hair mask picks: all are cruelty-free and will make a mah-jor difference in your locks!

Bumble & Bumble Deeep $25

B&B Deeep $12

Burt’s Bees Hair Repair Shea & Grapefruit Deep Conditioner $8

Can be easily found at Walgreens!

Kiehl’s Sunflower Color Preserving Deep Recovery Masque $25. Formulated without parabens and silicone, this mask is filled with sunflower conditioning oils including Vitamin E, B3, B5, and B6.

Splurge worthy & great for colored hair

You can find this one at Target! From L’Oreal’s new natural brand EverPure, this is the Moisture Restorative Masque for $8. I personally love this one—it works wonders and has a soothing smell!

mmm rosemary & mint!

Aveda Damage Remedy Intensive Restructuring Treatment. This is one of Aveda’s bestsellers—it’s a weekly treatment filled with quinoa protein along with castor, jojoba and meadowfoam seed oils to smooth hair’s surface. $26

ready to repair some serious damage

This new brand has made quite the splash in the hair care industry. This rich and creamy mask leaves hair soft and shiny!  MoroccanOil Intense Hydrating Mask, $31

so much buzz around this product! I've also spotted it at HEB

Ojon Restorative Hair Treatment, $21, can be found at Sephora. Formulated without water or silicones which dilutes the formula and causes buildup. Also made without parabens, sulfates, synthetic dyes and petrochemicals. This special edition also donates $5 to The Breast Cancer Research Foundation.

serious repair and it's for a good cause!

Don’t have time to go buy one? Simply whip one up in your kitchen with these natural recipes.


Rich Conditioning Yogurt Mask: Mix 1c. plain yogurt, 4 tablespoons olive oil, 1 egg, 1 teaspoon of honey and 2 vitamin E capsules until you have a smooth consistent thickness. Leave on for 20-30 minutes and then rinse

Egg Mask: Mix 1 egg with a tablespoon of water. Work through hair and leave on for 10-15 minutes.

Avocado Mask: Mix 1 avocado, 1 tablespoon honey, and 2 tablespoons of olive oil. Leave on for 20 minutes, followed by a rinse and shampoo.

Olive Oil Mask: 2 Tablespoons olive oil with 1 egg. Leave on 15-30 minutes and then rinse. (Egg can also be replaced by 1 tablespoon of honey)

How To: Pasta with Squash & Cauliflower

29 Sep

sooooo yummy!

So a few years ago I saw chef Lidia Bastianich cooking this to-die-for dish on The Today Show. I literally went out that day to my local Central Market, bought everything I needed and whipped up this yummy meal at home. It’s an incredible dish that could be considered “comfort food” without all the extra fat, but packed full with yummy flavor. It does take a little time to prep/cut the veggies, but the rest is easy! It’s perfect for this time of year since butternut squash is in season. If you’re in the mood for a delicious and easy meal, then give this recipe a try!

  • 1/2 cup extra-virgin olive oil (for lower calorie recipe substitute half for water)
  • 3 plump garlic cloves, crushed, peeled
  • 1 small onion, thinly sliced (1 cup slices)
  • 3 cups butternut squash, cut in 1/2″ cubes
  • 3 cups cauliflower, cut in small florets (about 1-inch)
  • 4 tablespoons small capers, drained
  • 1 teaspoon coarse sea salt or kosher salt or to taste, plus more for cooking pasta
  • 1/2 teaspoon peperoncino flakes, or to taste
  • 2 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand
  • 1 pound [dry] fettuccine or bavette
  • 1 cup freshly grated pecorino

Pour the olive oil into the big skillet and set over medium-high heat. Scatter in the sliced garlic and let it start sizzling. Stir in the onion slices and cook for a couple of minutes to wilt. Spill in all the cut squash and cauliflower pieces, scatter the capers, salt and peperoncino on top and with tongs toss all together for a minute or so. Pour a cup of water into the skillet, cover tightly and steam the vegetables for 2 or 3 minutes, shaking the pan occasionally.

Pour in the crushed tomatoes along with a cup of water sloshed in the tomato containers. Stir well and cover. When the tomato juices are boiling, adjust the heat to keep them bubbling gently. Cook covered for about 10 minutes, stirring occasionally. When the vegetables are softened, uncover and continue cooking to reduce the pan juices to a good consistency for dressing the pasta, about 5 minutes. Adjust the seasoning to taste and keep at a low simmer.

While the sauce is cooking, heat the salted pasta cooking water to a rolling boil (at least 6 quarts water and a tablespoon salt) . Drop in the fettuccine or bavette and cook barely al dente. Lift them from the water, drain for a moment, then drop onto the simmering vegetables. Toss and cook all together for a couple of minutes, over moderate heat. Moisten the dish with pasta water if it seems dry; cook rapidly to reduce the juices if they’re splashing in the skillet.

When the pasta is perfectly cooked and robed with sauce, turn off the heat. Sprinkle over the grated cheese, toss into the pasta and serve.

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