Since this past August, I've been more consistent with my meal planning. My downfall always seems to be laziness. Then I get hungry and if I don't have the energy or desire to prepare something healthy I just grab some quick and convenient processed foods.
I won't say that I've been perfect by any means, but I've learned a lot, and I definitely stay on track better when I plan ahead for success.
Typically, on Sunday evening, I spend a couple hours putting our meals together for the week. Yes, it's a lot of time up front, but doing the prep ahead of time makes the rest of the week as simple as grab it, heat it, and eat it!
I was looking for some new recipes and came across this Chicken, Cauliflower Rice and Bean dish. Fortunately, it didn't need a whole lot of changes to make it Fixate approved. It was a winner for both Jake and I and SO easy to make! It will definitely be happening again! Below you'll find my changes to make this work for our eating plan and food preferences :-)
Chicken, Cauliflower Rice, Bean and Corn
Ingredients
- 3 cups riced cauliflower (for quick and easy get pre-made)
- 1 tbsp olive oil, extra virgin (divided use)
- 1 garlic cloves, minced
- 1 cup green bell peppers, chopped
- 3 cups chicken breasts, cubed
- 1 1/2 tsp salt, divided
- Pinch ground black pepper
- 1 cup tomato sauce
- 8 oz can black beans, drained & rinsed
- 8 oz can corn, drained
Directions
- Preheat a large and deep non-stick skillet on medium-high heat and add olive oil. Add cauliflower "rice" and cook for 3 - 4 minutes or until a bit golden, stirring frequently and watching closely not to burn. In the last minute of cooking add 1/2 tsp salt and a pinch of ground black pepper. Transfer to a bowl and set aside.
- Return skillet on medium heat and swirl olive oil to coat. (If necessary scrape off small bits of cauliflower "rice"). Add garlic and green bell peppers; cook for 7 minutes or so, stirring occasionally. Increase heat to medium-high, add chicken and cook for 5 more minutes, stirring occasionally.
- Add remaining salt, tomato sauce, black beans, and corn; stir and bring to a boil. Reduce heat to low, cover and simmer for 10 more minutes. Remove from heat, stir in cauliflower rice. Makes 4 servings and can be eaten right away or stored in the refrigerator covered for up to 5 days.
Notes: Can add a 1/4 cup of cheese on top or a 1/4 of a ripe avocado - this will add 1 blue container.
Approximate Fix Containers:
2 Green
1 Red
1 Yellow
1 Tsp.
Filled with HOPE,