I'm sorry, I didn't see this post until right now.
Jillpotle is what my fiance calls it when I make a burrito bowl at home. I became quite addicted to Chipotle, so I started making it at home for less fat and fewer calories, and he started calling it Jillpotle
Anyway, what it is for me is 1 cup brown rice, 1/2 cup black beans, some chopped chicken breast (heat these 3 together before adding other toppings), fat-free shredded cheddar cheese, guacamole, and fresh salsa, and sometimes some chopped romaine lettuce. It is AMAZINGLY filling and has a ton of fiber and protein, plus I actually look forward to it every day.
In fact, yesterday I didn't bring my lunch, so we went to Chipotle, and I got the burrito, and I didn't think it was as good The rice was too bland and sticky (I cook my brown rice in low-sodium chicken broth for a bit more flavor, plus I add a sprinkle of dried cilantro while cooking).
me and dh own a pizza shop (ahem....see my siggy weight lol!) and our newest pizza creation is a chicken chipotle pizza and subs....yum....i've been enjoying the chicken in salad, but i may have to try it with rice the way you cook it....
thanx for the ideas!
hugs
tracyg
Jill -- I've made something similar and it IS delicious. I never thought of adding some dried cilantro to the rice -- yumm (though I do add my own stock).
We also make some dishes at home better than they are out -- our chicken fajitas and grilled peppers/onions knock the SOCKS off of any fajitas I've had at restaurants -- the food always seems so greasy out, while ours just rocks with great flavor!
Jill -- I've made something similar and it IS delicious. I never thought of adding some dried cilantro to the rice -- yum (though I do add my own stock).
This last round, I also added some lime juice to the boiling process, but I couldn't really taste it, so I may try a bit more this time. The whole lime/cilantro thing is very tasty when done right, so hopefully I can figure out the right blend
Since the weather is back to nice again here lately, I'm going to use less rice and a little less black beans on my lunches this week and add a bunch of chopped romaine to make it more salad-like (and bring the calories even lower)
YUM! I make something very similar and it's one of my favorite meals too. And even my 2 yr old loves it. I usually add halved cherry tomatoes and chopped red onions. I squeeze a lime wedge over the whole thing. Or sometimes I add it to the black beans along with a little cumin and garlic. Sometimes I add a little diced mango to the whole shebang. Man, it's good!
I squeeze a lime wedge over the whole thing. Or sometimes I add it to the black beans along with a little cumin and garlic.
I went for the cumin this week, too. I made 10 of these meals yesterday (I hate cooking, so I try to do as much as possible on Sunday to get it out of the way for the week, so now Jeff and I each have a lunch every day). Instead of adding stuff to the rice or black beans, I made a marinade for the chicken (made it up on a whim, so couldn't tell ya any ingredient measurements) out of chicken broth, cilantro, lime juice, a squeeze of lemon juice, cumin, chopped onion, bell pepper strips (frozen), a dab of chili pepper infused macadamia nut oil (I would have just used some hot peppers if I'd had any), and a blob of honey--liquefied it all togetherin my Magic Bullet and marinated the chicken for a few hours, then tossed on the George Foreman grill--YUM (I snuck a taste while chopping it up for our lunches ).
So yeah--lots of different ways to prepare such a meal, but always delicious and one of the most filling (yet low in fat) meals I have EVER had
You said you made up 10 of those lunches....do you freeze them at that point, or does it keep okay in the fridge?
It sounds yummy....one of my favorite foods your jilpotle (or something similar) in a whole wheat burrito. For me, healhty SW wraps have become "comfort" food. And you're right, so filling. Brown rice fills you up so much more than white, and the beans do as well.
I like your planning ahead - trying to do more of it myself since time is so precious around here.
You said you made up 10 of those lunches....do you freeze them at that point, or does it keep okay in the fridge?
Mine keep just fine in the fridge. The guacamole tends to go a bit brown, but as long as it doesn't get runny (gone bad), it still tastes fine.
I tried making a wrap over the weekend of just fresh salsa, guacamole, ff sour cream, and ff cheddar cheese on a whole wheat tortilla, and for the life of me, I can never wrap it nicely so as not to make a mess. I am always watching them do it in restaurants (like Chipotle, California Tortilla, etc.), and I try to do like they do, but it just never seems to work for me
I'm just recalling that I made some wraps and froze them. I used vegetarian refried beans, brown rice and hot sauce. Wrapped in a whole wheat tortilla, and froze.
It thawed and reheated quite nicely. Probably be really good toasted up in a pan. Maybe today I'll try to find a minute (yeah right) to make up my Spanish brown rice and wrap up a bunch. Now that the Farmers' Market is open, I can start making my pico de gallo again.
When I'm on a roll, I cook food on Sunday -- things like chili, red beans and rice, or "skillet lasagna" and pack them up for the week. They are great through Friday in the fridge, but can also be frozen. Healthy and delicious!
Jilpotle
The rice was too bland and sticky (I cook my brown rice in low-sodium chicken broth for a bit more flavor, plus I add a sprinkle of dried cilantro while cooking).
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