Monthly Archives: April 2014

B4D-Mexican Style

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This is one of those “semi-homemade” meals… I made it when I was exhausted, and honestly did not want to cook, but I had food in the fridge, and always feel guilty eating at a restaurant when I have food at home. Plus, it was a Wednesday, and we all know that the Midland Chili’s has a bitch of a wait on Wednesdays. So, since I had leftover salsa from the previous night’s dinner, I went mexi. This serves one–I don’t really love Mexican breakfast, so I had quinoa fried rice. I’m assuming my readers (all 4 of you) know a little bit about math, or have a calculator on your iPhone, so just multiply.

  • 2 Tostada shells
  • 1/2 c. non fat refried black beans (don’t like black beans? Racist. JK, used whatever you want)
  • 2 fried eggs
  • dollop of guac
  • salsa
  • green salsa for the plate if you want to get pretty
  • fat free white cheddar or mozzarella cheese

Literally layer it all together, just follow what my picture looks like, and you will have a happy man/wife/dog that gets your leftovers!

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Mexican Chicken with Bada$$ Stacks

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Breasts for dinner and March madness….Literally my nightmare and every man’s dream.


For the Chicken + Stacks

  • 2 boneless skin on chicken breasts (take the skin off if you are scared of it)
  • mixture of juice of 1/2 lime mixed with 1 tbs vegetable oil, 1/2 tsp garlic salt and 1/2 tsp chili powder
  • 1/2 c. non fat refried black beans(basically half a can–you can use the other half tomorrow)
  • 1/2 c. chopped roasted poblanos
  • 1/2 c. guacamole
  • 1/2 c. corn

Heat oven to 400. I seasoned my chicken breast with that mixture, but you could always just use salt and pepper. Bake your chicken for 30-40 minutes, and if your skin doesn’t crisp up, broil it for a minute or two. Let it rest for at least 5-8 minutes before you try and slice it. I was impatient and ate the skin off of my chicken breast before I let the chicken cool. #fatkidprobs

While the chicken is cooking, make the stacks. I heated the beans with a little bit of cotija cheese and lime juice. For the corn, sauté it with a little olive oil and some chili powder and cumin–or whatever floats your boat. Stack it all together like my pic–using half serving for each one.  For the salsas, see this recipe from a few weeks ago… photo 2


Gotta Have This Frittata

This makes a good breakfast, lunch or dinner! For the huskier ladies or their worse halves, you can add in any protein you’d like!


  • 4 egg whites
  • handful of grape tomatoes
  • 1-2 tbs light boursin cheese
  • 2 cups arugula
  • 1 tbs. olive oil
  • high quality balsamic

Heat oven to 400. While the oven is heating, put your skillet on the stovetop and heat it over medium heat. In a bowl, whisk the egg white, tomatoes and any other veggies you want to add. For the frittata,  I used my little baby skillet, which is way cooler than another oven-proof pan because it makes the perfect individual frittata, and it just looks cool. So, once your oven is heated and your skillet it hot, spray the pan with pam and add in your eggs, stirring gently with a wooden spoon. You aren’t fully cooking the eggs, just getting them set in the pan. Crumble in the cheese, and after about a minute, transfer to the oven. Careful dumbo–the handle will be hot. Let the eggs cook for 5 minutes, and then check on them to make sure they are cooked-they shouldn’t giggle when you shake them pan. However, I giggle when I shake the pan, which is one of the main reasons this has egg whites instead of regular eggs. Baby wants to lose some of her back… (sidenote–can one get a “mommy makeover” even if they are just a mommy to a dog? Let me know ASAP and I’ll start saving).

While your eggs are cooking, toss your arugula with balsamic and olive oil. I added a little bit of black truffle salt and it was delightful.  Enjoy!