Mexican – #ThisGirlEats

RECIPE: Avocado Topped Mexican Chicken with Rice and Spiced Peppers | #ThisGirlEats

Serves: 2
How much does it cost? This cost me less than £1.50 per person.
What are the benefits? This recipe provides plenty of protein, fibre and at least two of your five a day.

Mexican food has this amazing ability to be undeniably bold while still tasting light, fresh and summery, not to mention a great level of zingy heat without burning, vindaloo-style. That’s why it’s one of my favourites to cook – and eat!

I’ve grabbed some pretty basic ingredients – couple of chicken breasts, a few veggies, some rice – and tried make them really pop, just like the Mexican food I know and love.

The recipe is packed with vegetables, protein, flavour and colour, checking every box on my tick list! Not to mention it cost me around £1.40 per person (but could easily be replicated with a cheaper veggie version).

INGREDIENTS
2 Skinless Chicken Breasts
2 tbsp of Tomato Purée
140g Brown Rice
1 Medium Onion
1 Bell Pepper
1 Avocado, Peeled, Pitted and Sliced
2 tbsp Low Fat Cheese, Grated
1/2 Bag of Prepared Salad Leaves

SEASONING
As always with Mexican food, finding a good level of spice is key. It’s really about what your tastebuds can handle, so think carefully! I used paprika, cumin, cinnamon, dried garlic and chilli flakes for the tomato paste, with a dash of salt and pepper for standard seasoning. In with the rice went some dried coriander, salt and pepper just to jazz things up a bit. And, finally, I added a touch of paprika, garlic, salt and pepper to cook the peppers and onion.

So, this is how I did it…

1. Make your own spiced tomato paste (it’s super easy) by mixing together tomato purée, paprika, cumin, cinnamon, dried garlic and chilli flakes with a tiny dash of water. Make it as hot or as mild as you like! 🌶️

2. Slice in several small cuts along the top of the chicken breast so the seasoning can really sink in, coat with the paste and cook in the oven on 200°C for around 25 minutes, until thoroughly cooked.

3. Cook the rice according to packet instructions.

4. Add the sliced onion and peppers to a hot frying pan along with a few spices and sizzle away for 5-10 minutes, until they soften a little.

5. Remove chicken from oven, top with a tiny sprinkle of low fat cheese and the sliced avocado and place on the bed of rice, served with the vibrant veggies and a crisp side salad. YUM.

RECIPE: The Cheese Lover’s Quesadilla | #ThisGirlEats

Serves: 1
How much does it cost? This cost me less than 50p per person
What are the benefits? The wholemeal tortillas are high in fibre, the fillings are low in sugar, and it’s a great takeaway alternative

Mexican food is the best, isn’t it?!

I’m a lover of enchiladas and, damn, in my eyes a world without guacamole isn’t worth living. My cooking hasn’t stretched too far into the cuisine yet (mostly because I can’t resist over-stuffing burritos to the point that they physically won’t wrap and it basically ends up as rice, chicken and salsa slopped on a tortilla plate…)

I did recently try making my own version of quesadillas which, as it turns out, is super easy! You can fill them with whatever you like which makes them hugely versatile and you can spend as much, or as little, as you want.

The whole thing honestly takes about five minutes (ten at a stretch!) which is perfect for when you can’t really be arsed to cook.

I’ve chosen fillings that I always tend to have at home but, of course, you can absolutely swap these for pretty much anything you like, so it’s convenient as well as being tasty, quick and easy. What more could you want?!

INGREDIENTS
2 Wholemeal Tortilla Wraps
25g Grated Cheese (low fat if you can)
2 Mushrooms, Sliced
1/2 Medium Onion, Chopped

SEASONING
This really depends on what you put into the quesadilla. With mine, which was made with cheese, onion and mushroom, a touch of mixed herbs gave a nice extra touch, but feel free to play around with your options.

So, this is how I did it…

1. Heat up a large frying pan and placing one tortilla straight on there, no oil or cooking spray needed.

2. Sprinkle the grated cheese and the rest of your fillings across the entire surface of the tortilla, being careful not to overdo it with a mountain of toppings. If you’re a feeder like me then just watch out for that!

3. Once the cheese begins to melt, it’s probably about time to whack the second tortilla on top.

4. Then it’s just a simple (ha ha HA!) case of flipping the tortilla over with a spatula so it cooks on both sides. Yes, some of the filling will probably fall out. Yes, there’s a good chance it will get a little messy. But hey, practise makes perfect and it’s a great excuse to just keep making yummy quesadillas!

5. Give them a couple of minutes on each side, making sure the bottom of each tortilla doesn’t burn, and then slide it out of the pan with a spatula, slice into quarters and dig in!

Tips & Tricks

You don’t even really need two tortillas for this – use one, sprinkle the toppings over only half, and then fold it over. Ta-da! 👏

Obviously, a quesadilla would be bloomin’ marvellous dipped into some traditional dips to go alongside it. If you can make up some salsa, guacamole or sour cream (or buy some from the shops, who’d know the difference?) I promise you won’t regret it! 🥑

I know I’ve already said this, but this recipe truly is so versatile – so use your imagination! But make sure whatever you put into the quesadilla cooks thoroughly. Safety first, kids. ⚠

RECIPE: Baked Potato with Meat-Free Chilli | #ThisGirlEats

Serves: 4
How much does it cost? This cost me less than £1.50 per person
What are the benefits? You’ll get at least 2 of your 5 a day, it’s vegetarian friendly and it’s high in fibre

Chilli is probably my favourite home cooked meal (okay, I know I’ve said before that pizza is my fave but I’m going to class that as more of a snack or, you know, addiction). I could eat chilli by the gallon.

I’m not vegetarian, but I find eating veggie meals regularly is a great way to cut down on fat, get your five a day and be a little kinder to the environment, not to mention saving a few quid.

So I knocked up this vegetarian chilli and it’s now a staple part of my cooking regime, I honestly love it. It’s got all the same flavours of my old beef chilli recipes and just as much punch, and piled on top of a delicious baked potato makes for a mouth-watering meal.

INGREDIENTS
250g Meat Free Mince
1 Medium Onion, Chopped
1 Medium Carrot, Chopped
1 Medium Bell Pepper, Chopped
400g Tin Chopped Tomatoes
1 tsp Tomato Puree
1 Stock Cube (vegetable stock cubes will keep this a strictly veggie affair, but if you’re desperate for a meaty flavour then use a beef one instead)
400g Tin Kidney Beans
4 Baking Potatoes

SEASONING
Seasoning is essential to this dish, so make sure your store cupboard is stocked up! Dried garlic flakes (or fresh if you’ve got it) go into the pan to cook with the onion and carrot, and while paprika, cumin, cinnamon and chilli flakes are a great flavour combo for chilli. And, of course, salt and pepper for good measure!

So, this is how I did it…

1. The baked potato takes a while in the oven, so give that somewhere between an hour and an hour and a half (or microwave for 7-8 minutes)

2. Into a hot frying pan, add the onion, carrot and garlic and fry for a couple of minutes.

3. Then add, well, pretty much everything else! The tin of chopped tomatoes, veggie mince, pepper, tomato puree and all the spices – paprika, cumin, cinnamon, chilli flakes, salt and pepper. This is a vegetarian recipe, of course, but if you really feel like you need some kind of meat in there, you can add a crumbled beef stock cube into the pan at this point too. But, I promise, it really doesn’t need it! A vegetable stock cube will do the job.

4. Simmer for 15 – 20 minutes with the kidney beans going in for the last couple of minutes.

5. Pop the potato out of the oven or microwave, open it up and pile on the chilli!

Tips & Tricks

When you think of chilli, it’s all about big, bold spices – that’s no different when it comes to this veggie version! Make sure you’re generous with your seasoning because you really want that flavour to shine.

Try swapping out the potato for a scrumptious baked sweet potato instead. Y-U-M!

Always go overboard on how much you cook here, because these leftovers make an excellent lunch the next day!