Get It NOW

Stuffed Steak

Ingredients:

1/3 jalapeno

1/3 cup of chopped onion

1/3 cup of chopped sweet bell peppers

1 medium sized tomato

1Tbsp of minced garlic

1 Tbsp of olive oil

Handful of cilantro (as much or little as you like)

2-4 slices of thinly sliced beef (carne asada is the thickest you want to use)

Directions:

1. 1. Preheat oven to 375 degrees. Cover a baking pan with foil.
2. 2. Cut the jalapeno, bell peppers, onion, and tomato into small chunks.
3. 3. Place a small cooking pan on the stove and heat on medium flame level with the 1 Tbsp of olive oil.
4. 4. Once the pan is heated place all the cut up vegetable and mince garlic into the pan. Begin to stir until the vegetables are halfway cooked. (We do not want to brown the veggies). Once they are halfway cooked turn the stove off, mix in the cilantro and remove the pan from the stove.
5. 5. Place the pieces of steak one at a time flat on the baking sheet. Scoop the cooked vegetables and place in the middle of the piece of steak. Then roll the steak starting from one side to the other forming it into a tube shape. 
6. 6. Repeat with the rest of the steak pieces
7. 7. Once all the steak pieces are rolled, very lightly sprinkle garlic and seasoning salt over them. Try to avoid over salting your food. 
8. 8. Cook in the oven for 45 minutes at 375 degrees.

Side suggestions:

1. 1. Quinoa- ½ cup quinoa and 1-cup water. Cooking on the stove on medium heat for around 20 minutes or water has evaporated.
2. 2. Steamed asparagus or green beans. (Sautee is also a great option)
3. 3. Spinach, corn and black bean salad (refer to Salads tab)

Chicken in a homemade Tomatillo sauce over white rice

Ingredients:

1 pound of boneless/ skinless chicken breast (cut into 1 inch cubes)

1 Tomatillo

1 Tomato

Half of a white onion

½ cup of shredded carrots

3 garlic cloves minced

Cilantro (as much as you like)

1 jalapeno

1 big Bell pepper (red or orange)

Salt

Pepper

Seasoning salt

1 Spoonful Lemon juice

Directions:

1. 1. Fill a small pot half way with water and bring to a boil. Once the water is boiling toss in all the ingredients with a drop of olive oil, except the chicken, bell pepper and cilantro.
2. 2. Boil all the vegetables until they are soft (tomatoes  first layer will begin to peal)
3. 3. Get another small pot and put it on a medium heat. Sprinkle 3 tsps of olive oil and stir 1 cup of rice seasoned with seasoning salt. Stir for 3-5 minutes and pour in 2 cups of water. Bring to a boil then cover pot and bring flame down to where the water is no longer boiling. Cook for 25 minutes then turn off (keep cover one until ready to serve to keep heat in).
4. 4. While the vegetables boils and rice cooks,  place a medium pan on medium heat. Once the pan is warm sprinkle 1tsp of olive oil/ margarine and place the chicken in the pan. 
5. 5. Lightly season with salt, pepper and seasoning salt.
6. 6. Cook chicken until it has a golden brown color and lower heat. Stir occasionally.
7. 7. Once the vegetables are boiled thoroughly turn the flame off. Carefully cut the jalapeno in half and take off the stem and spoon out the seeds. Then cut off the stem of the bell pepper and also take out the seeds, then chop into smaller pieces.
8. 8. Throw all ingredients into a blender with 1½ cups of the boiled water. Sauce shouldn’t be chunky (pureed).
9. 9. Once blended accurately pour the sauce into the chicken. Cook together for 5-10 minutes on a low heat then turn off.

10. Place rice on a plate and place chicken with sauce over the rice.