Tuesday, February 2, 2010

Ten in 2010: The Fourth Week

Week four. Hmmm. Lots of excuses. Not much action.

I did do a lot of cooking last week and was able to blog plenty so that went well. Fiber intake was up and while I didn't drink as much water as I wanted, it was more than I had been drinking so that was good too. I keep telling myself that once the weather gets better, that it will be easier to motivate myself outside to run. (Not sure that'll be the case but for now, that's my story and I'm sticking to it!) I did run three times in the past week and hopefully I will be able to do more this week.

Here's a great, healthy dinner recipe I found this week. Chicken and Black Bean Burritos. The perfect dinner after a great long run. OK. It will be a great meal after a long run once I can do a long run. LOL! Right now it's perfect after a short run or on any busy week night.

Chicken and Bean Burritos
Recipe courtesy of Food Network Magazine

1/2 cup brown rice
2 cloves garlic; 1 smashed, 1 minced
Kosher salt and freshly ground pepper
1/2 pound (about 2 cups) frozen diced butternut squash, thawed
1 cup shredded rotisserie chicken, skin removed
1 15-ounce can black beans
1 cup grape tomatoes
1/2 cup fresh cilantro
1/4 cup pickled jalapeno peppers, plus 2 tablespoons pickling liquid
4 8-inch whole-wheat tortillas, warmed
1/2 cup shredded reduced-fat cheddar cheese
1 avocado, sliced
Plain low-fat yogurt or sour cream, for serving (optional)

Heat a medium skillet over high heat. Add the rice and smashed garlic and cook, stirring, until fragrant, 2 to 3 minutes. Add 1 cup water, season with salt and pepper and bring to a boil. Add the squash and reduce the heat to low; cover and simmer, undisturbed, about 25 minutes. Sprinkle the chicken over the rice mixture, cover and remove from the heat.
Meanwhile, make the bean salsa: Drain and rinse the beans, quarter the tomatoes and chop the cilantro and jalapenos. Toss with the pickling liquid and minced garlic in a bowl. Season with salt and pepper.
Stir the chicken-rice mixture and spoon it down the center of each tortilla, then top with half of the bean salsa and sprinkle with the cheese. Fold in the sides and roll up. Slice in half and serve with avocado, the remaining bean salsa and yogurt, if desired.