*"Mexican Skillet Dinner" with "Spanish Rice"*

I am kind of in love with Skillet dinners lately...

They are so quick and easy to make and
you can change them up in so many different ways...

From "Frittatas" galore, to "Skillet Pizzas" and on to the recent "Oatmeal Bake" I've concocted—I just can't get enough of them..

Now with the stress of holiday cooking, presents and parties temporarily abated till this weekends New Years revelry; what better way to simplify your evening then a "Mexican Skillet Dinner"

Skillet dinners are great because you generally only get one pan dirty, and dinner can be ready in about a half an hour..

On busy weeknights when getting dinner on the table, for me and my baby, can be a struggle you don't want to have a lot of excess clean up to do afterwards—leaves more time for snuggling watching Netflix..

So, one pan dinners can be ideal and keeping a few easily customized ones that everyone likes is nice and can make for an easy night for the cook..

This "Mexican Skillet Dinner" is easy to play around with; from adding or changing the beans, type of meat, additional vegetables or variety of spices..

This one here is a pretty basic recipe for everyone but remember to be imaginative and creative in your own preparation because a meal should always be made to your own tastes..

Suffice it to say, there's an unending supply of alternatives for you to try out for yourself—to start, for the other night, I added an extra pot and cooked up some brown rice and quinoa into a healthy Spanish style rice mix separately as well as used a mix of black, pinto and dark red kidney beans in the skillet..

After a little cooking, then a sprinkling of cheese—it was under the broiler for all of two minutes and then time to dig in..

Me and my Baby loved it, and I especially love that I can change it up so easily to make an entirely different meal out of it each time..

"Definitely Delish" and definitely a dish to make again and again..

"Mexican Skillet Dinner"

Ingredients:
12 ounces Chorizo or Spicy Pork Sausage (I used lean spicy turkey sausage)
1 cup frozen Corn
1 (14 1/2 oz.) can diced Tomatoes, un-drained
1 cup uncooked Rice
1 cup Water
1 tablespoon Lime juice
1/2 small Red Onion, diced
1 1/2 teaspoons Chili Powder
1/2 teaspoon Paprika
1/2 teaspoon ground Cumin
1 (15 oz.) can Pinto beans, rinsed and drained (I used a mix of beans)
3/4 cup shredded Mexican-blend cheeses or Colby and Monterey Jack cheese

Directions:
1. If present, remove casing from sausage. In a large skillet cook sausage over medium to medium-high heat for 10 to 15 minutes or until brown..
2. Drain in a colander; set aside..
3. Add corn, tomatoes, uncooked rice, the water, chili powder, paprika and cumin to skillet..
4. Bring to boiling; reduce heat. Cover and simmer about 15 to 18 minutes or until liquid is absorbed and rice is tender..
5. Stir in beans, onion, lime juice and cooked sausage; heat through for several minutes..
6. Sprinkle with your cheese choices; cover and let stand for 2 to 3 minutes or slide under the broiler until cheese is nice and melted..

Notes:
1. I changed my skillet to spicy turkey sausage, as well as adding a variety of beans (Red Kidney, Pinto and Black). Also I added onion and a few flavorful ingredients to liven things up..
2. I cooked my rice separately, so drained the tomatoes and didn't add the water to skillet..
3. You can slide the skillet under a broiler for a minute or two to melt the cheese quickly and lightly brown, I've done this myself..
4. Experiment, changing up spices, beans, meats, cheeses, vegetaables to make whole different varieties of skillets—from shredded chicken to short ribs, use your imagination..
There's so much you can do with a little experimentation and imagination...

This "Mexican-Inspired Lasagna" was not only for me and my Baby to try out and enjoy the other night, but it just so happens to be a shout out to all her friends who've been caught by the fitness bug now that they're all Beachbody coaches...

So, to help them all out I decided that I would try, on occasion, to come up with some recipes to share that would help them all on their fitness journeys.

Now, after having carefully crafted a few lo-fat Shakeology Gelato's, along with some Shakeology Muffins and Marble Cake-it's now time to get to the heartier fare...

What could be heartier then beans, and this recipe doesn't disappoint. Being a mix of black beans, pinto beans and white meat chicken-the cheesy, salsa layered goodness fills your stomach without worry of breaking your 21 day fix routine...

Low fat, low carb and full of good proteins and fiber; this happy union would be totally at home among a Tex-Mex themed summer barbecue or any dinner time, regardless of the season...

Serve it up with some sour cream, guacamole, sliced avocado and picante sauce for a delicious, healthy meal that can't be beat. Try it for yourself, I think you and your family will find that it is, most assuredly, "Definitely Delish"

"Mexican Inspired Lasagna"

Ingredients:
4 cups Chicken breast, roasted & shredded (2 rotisserie chickens)
2 (16 oz.) jars Chunky Salsa (homemade or favorite brand choice)
1 cup Pinto beans, drained & rinsed
1 cup Black beans, drained & rinsed
1 (7 oz.) bag 2% Sharp Cheddar, shredded
1 (7 oz.) bag 2% Mexican Mix Cheese, shredded
1 (14 oz.) can Fire Roasted Diced Tomatoes, drained
1 teaspoon Onion powder
2 tablespoons Chili powder blend (see below for recipe, or use favorite pre-made)
2 packages Damascus Bakery Flax Roll-Ups (see notes)
Sea Salt & Black Pepper, to taste
Low fat Sour Cream, for serving
Fresh Cilantro leaves, torn for garnish

Directions:
1. Pre-heat your oven to 350 degrees Fahrenheit and take out a 9 x 13 inch baking pan or dish and grease the insides with butter or a non-stick baking spray...
2. Take cooked rotisserie, or roasted, chicken and shred the white meat, placing into a large bowl for mixing. Season with Chili powder blend, onion powder, and sea salt and pepper to taste, until evenly coated. Then set aside till ready to use...
3. Next take the flax roll ups and cut them into 3 even width strips across the short sides of the roll ups, these will make up your "lasagna" noodle substitutes. You should end up with 16 strips approx. 9 inches by just over 3 inches in size...
4. Now, in a bowl, mix together the 2 jars of chunky salsa with the can of drained fire roasted tomatoes. In a second bowl, mix the two bags of low fat cheese together in preparation...
5. To begin layering, start by ladling out 2/3 of a cup of salsa evenly into the bottom of your baking dish (I'll usually give the tray a few shakes back and forth to help spread the salsa). Then cover it with 4 strips of the cut flax roll ups...
6. Cover the 4 strips of flax roll ups with about 1/3 of the chicken, spreading it evenly. Follow that with 1/3 of a cup of the black and 1/3 of a cup of the pinto beans. Cover that with a 2/3 of a cup of the salsa and tomatoes, then 1/4 of the total amount of shredded cheese...
7. Repeat with another layer of roll ups strips, chicken, beans, salsa and cheese until only salsa and cheese remain...
8. After laying down the last 4 strips, cover them with 2/3's of a cup of salsa and the remaining cheese...
9. Place into the oven for 25 to 30 minutes, until warmed through and the cheese is melted and golden brown. Serve with low fat sour cream, avocado slices, torn cilantro leaves and remaining salsa or picante sauce...

Notes:
1. I use the Damascus Bakery Flax Roll Ups for this dish because of the higher protein and fiber, with low calories. (Each Roll Up is 110 cals, 3 g fat, 15 g carbs, 9 g fiber & 12 g protein)
This helps to keep the overall fat and carbs low while raising the fiber and protein a nice amount without affecting the taste...

"Chili Powder Spice Blend"

Ingredients:
2 tablespoons Ancho chili's, ground into powder
1 tablespoon Turkish Cumin, ground
1 tablespoon Mexican Oregano, dried
1/4 teaspoon organic Cayenne powder
1/2 teaspoon Mexican Cocoa powder
1/2 teaspoon organic Onion powder
1/4 teaspoon Hungarian Paprika (I use Szeged brand)
1/2 teaspoon Coriander powder

Directions:
1. Combine all of the ingredients in a small mason jar with a tight fitting lid, shake until evenly mixed and store in a dark cupboard till ready to use...