Chipotle inspired Rice Bowls


I was finally able to make it to Chipotle after I’ve heard my brother talking about it for years. After I told him that I went there, he said to me “Welcome to the real world.” The real world is obviously a restaurant where you stuff your face with burritos about the side of your head. It was really good and everything, but I didn’t care for the portion sizes. I liked the flavor combinations of everything, it was just too much for me to eat.

I made my own Chipotle inspired meal and it turned out pretty good. There’s a lot of food to prep if you do everything yourself, but there are some short cuts that you can take. Like for instance… you can use a bottle of store bought marinade from Lawry’s or Mrs. Dash. The grocery store has pico de gallo at your convenience too. All I did was make the corn salsa, rice, and chicken and I made the corn salsa and rice all while the chicken was cooking. Too change it up a bit, I used orzo instead of rice and I really liked that. I put everything into a bowl and it was very filling. I’ve got one extra serving to have and it will be all gone. It would be nice to see my town get a Chipotle, and a Panera, and a Trader Joe’s… but we will see if that ever happens.

Also, Mrs. Dash has a salt free chipotle marinade which I like to use. There’s a lot of sodium in one burrito at Chipotle around 1500 mg! Crazy. I’m pretty proud of myself for getting this down to 10 points per serving, considering the fact that a whole burrito there is 32 points. Yikes.

Chicken and Rice:

Points Plus: 10

Servings: 5

Nutrition Info (without salsas and extra ingredients on top)

Calories 377 | Fat 11.65g | Carbohydrate 39.2g | Fiber 1.6g | Protein 28.77g

Corn Salsa:

Points Plus 1

Servings: 10 (1 to 2 tablespoons)

Calories 36 | Fat 0.98g | Carbohydrate 7.13g | Fiber 1g | Protein 0.92g

Southwest Rice Bowl


  • 2-3 large chicken breasts (without skin or bone)
  • 1 cup Southwest Chipotle Marinade (Mrs Dash)
  • 1 cup orzo
  • 1 lime
  • 1 tablespoon butter ((light) if desired )
  • 1 bag frozen corn
  • 1/2 small red onion
  • 1 small jalepeno
  • 1 bunch cilantro
  • Pico de gallo
  • cheddar cheese (light )
  • sour cream (light )
  • 1 can black beans (drained)


Step 1
Marinade chicken for an hour or over night in the fridge. When chicken is ready cook on grill until done. Cut up into bite size pieces.
Step 2
While chicken is cooking. Boil the orzo. About 8 minutes. In a bowl add the orzo, butter, 3 tablespoons of cilantro, half of a lime: juiced, salt and pepper (to taste).
Step 3
While the the orzo is cooking, make the corn salsa. Mix together defrosted corn, 3 tablespoons cilantro, onion, jalapeno, lime juice (the other half) in a bowl.
Step 4
Once everything is made and ready, place about 1/2 cup of orzo, some chicken, beans, corn salsa, and pico de gallo into a small bowl and top with whatever other Mexican ingredients you like.

Honey Dew Ice Pops + Winner annouced

Awhile ago, I had a giveaway on my blog… which not a lot of people signed up for. Only 5 or 6 did. Next time, I promise to have something better to giveaway. The winner of my ice pop cookbook was Kay Peters Swederisk, Congrats! Hope you enjoy your new cook book.

I can’t believe it’s August already! This summer is going by fast and it’s STILL stinking hot outside. I’ve been hiding in our air conditioned house lately. I have this feeling that Fall is also going to semi hot here for a little while. We need rain here, and lots of it.

Honey dew is one of my favorite summer melons next to watermelon. I can never really tell how to pick a good honey dew melon either. I just kind of smell it, and if it smells sweet, I take it. I don’t know if there’s any other way to tell if a honey dew is ripe. Does anyone else know? Since honey dew melon was only 68 cents a pound this week, that was going to be the flavor. The green color makes it real fun too. Add in some mint leaves or lime zest if you wish to this recipe. These ice pops were very refreshing.


Points Plus: 1

Servings: 10

Honey Dew Ice Pops + Winner annouced


  • 1/2 honey dew melon (seeded an choppe)
  • 1/2 cup water
  • 1/4 cup sugar


Nutrition Info:

Calories: 42 , Fat: .1g , Carbs: 11g, Protein: .38g, Fiber: 0.6g


Step 1
Boil sugar and water together until blended together. Let the sugar syrup cool for awhile.
Step 2
Cut up half of a honey dew melon, into small chunks, and puree in the food processor.
Step 3
Add sugar syrup to pureed honey dew mixture.
Step 4
Pour into ice pop molds and freeze.

Deviled Eggs

I have found the perfect method to making hard boiled eggs, thanks to Alton Brown (and pinterest). He is a genius. There was a really popular pin going around on pinterest awhile ago of some eggs inside an oven. I clicked on it, and couldn’t believe what it was. Someone had made hard boiled eggs in their oven. If making deviled eggs ever seemed intimidating to you, it shouldn’t be any more after you try this method. The egg came out perfect! You set your oven rack in the middle of a 325 degree oven, and bake the eggs in there for 30 minutes. Once they’re done baking you take them out in soak them in an ice bath for awhile until they cool down. So easy, and I’m going make hard boiled eggs using this method all the time now.

These deviled eggs are really light and creamy. I changed the spices up a bit and added in some fresh thyme instead of green onions and used some Worcestershire sauce to give them a little more flavor. They’re only 34 calories an egg too, so enjoy!

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Recipe from Eating Well

Servings: 24

Points Plus:  1

Nutrition Info:

34 calories; 2 g fat; 1 g carbohydrates; 3 g protein; 0 g fiber;


12 large hard-boiled eggs , (see Tip), peeled
1/3 cup nonfat cottage cheese
1/4 cup low-fat mayonnaise
3 tablespoons minced fresh chives , or scallion greens
1 tablespoon sweet pickle relish
2 teaspoons yellow mustard
1/8 teaspoon salt
Paprika , for garnish


Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.


Jamaican Jerk Chicken with Rice and Peas

Tonight, I’m sharing a meal with you that we had while in Jamaica. I had more fish while we were there, but we had some chicken in the house so we used that. For lunch one time, they had blackened fish which was really spicy and well… black. Still very, very good though…. Ben said the chicken kind of reminded him of blackened fish, and he said he wished that the chicken hadn’t turned black. Not sure whether or not to call this Blackened Chicken or just Jerk Chicken. While there, we bought a bottle of Jerk Seasoning blend by a company called Island Spice. I’m going to give you recipe to make your own Jerk Seasoning, or you can just go out to the grocery store and see if they have a bottle of Jerk Seasoning. I really haven’t looked for one yet. Let me know if you can find them.

It was also nice out tonight so we grilled. One night while we were there, they had a barbeque on the beach and I’d like to find a recipe for Jamaican barbeque sauce as well. To go a long side the chicken, I made rice and peas. We also ate that a lot while we were there. The locals called the rice dish, rice and peas, and Ben and I thought that was odd because we’re used to the peas being called beans. Who cares though, it was all good anyway!! The chef at the restaurant where we had the cooking class at said Jamaican food uses a lot of onions, green onions, garlic, and fresh peppers like Scotch bonnets. He also said that they use coconut milk in pretty much everything too.

Jerk Seasoning Blend from

Servings: 6
Calories 19.9 | Fat 0.2 g | Carbohydrate 4.6 g | Fiber 0.8 g | Protein 0.5 g
Points Plus: 1

1 tablespoon onion flakes
2 teaspoons ground thyme
1 teaspoon dried parsley
1 teaspoon ground allspice
¼ teaspoon ground cinnamon
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
1 teaspoon paprika
½ teaspoon hot pepper flakes
¼ teaspoon ground cumin
1 tablespoon garlic powder
2 teaspoons salt
¼ teaspoon ground nutmeg
2 teaspoons sugar
2 teaspoons dried chives


1.Mix together all the ingredients.
2.Store leftovers in a tightly closed glass jar.
3.It will keep its strength for over a month.
4. 1- 1 1/2 tablespoon of seasoning for each pound of meat.


Rice and Peas Recipe
Calories 219 | Fat 5.04g | Carbohydrate 37.55g | Fiber 4.7g | Protein 6.43g
Servings: 10 (1/2 cup)

Ingredients from Jamaican

2 cups of rice
1 can of tinned or 1 cup of fresh red peas (either kidney beans or pigeon peas)
5 cloves of garlic (finely chopped)
1 uncut scotch bonnet pepper (1 jalapeno pepper may be used as a substitute)
3 Scallion (spring onions may be used as a substitute)
1 tin (or one cup) of coconut milk
1 teaspoon of salt
1 teaspoon of black pepper
2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)


1.Drain juice from beans, add coconut milk + sufficient water to make 5 cups of cooking liquid.

2.Put beans, “cooking liquid” and garlic in a pot and bring to the boil, simmer for 2 minutes.

3. Add scallions, thyme, and black pepper and salt to taste, simmer for a further 2 minutes.

4. Add scotch bonnet pepper (as this is not cut up it will not make the rice spicy, it will just add a subtle Jamaican flavour).

5. Add rice and let boil uncovered for 20 minutes (or until all liquid has been absorbed if this is sooner). Remove scotch bonnet pepper then serve.