Brown Rice Mexi-Bake

My friends.

I swear I’m useless from the week of Thanksgiving until Christmas. I just want to eat all of the foods and cookies. But hey, I’m just trying to add a few layers of fat to keep me warm this winter. Oh, I already have a few layers of fat? Cue cricket sounds.

Quick side note. Today, my building had a false alarm fire. So we had a fire drill. No big deal, right? Well, it is. It’s a huge deal. We are on the 36th floor. (Which is actually more like 40th if you count the double floor utility areas.) And we have to walk down the stairs. MILLIONS OF STAIRS. Now, anyone who knows me knows going up stairs is my arch nemesis. But I thought, hell, I’m just walking down them, who cares. I put on my heavy peacoat and trotted happily on down the stairs. After a bit, my thighs started to burn. Then a little longer and my head started to spin. I started to sweat badly. I thought, oh my god, we have to be almost there. I looked up. 28 floors to go. Long story short, had this been a real situation, I would have died. It has been a huge wake up call for me. I stopped and gave up with 16 floors left.

ANYWAYS. Enough with that.

This is the first week in a month that we actually had somewhat of a plan for meals. And I couldn’t wait to make this to share with you.


I’m not going to call this healthy. But I’m also going to say there are a million worse things for you. It has a good amount of carbs, but it also has A LOT of good for you fiber, veggies, protein and no sugar! You win some, you lose some. But. But but but. It’s DELICIOUS. So, I mean, yeah. That mixed with all of the other great things I listed above, make this a no brainier decision to make for dinner RIGHT NOW. Jeez, it’s so easy too!

You will need:
1 tablespoon of olive oil
1 clove of garlic, minced
1 yellow onion
2 cups of cooked brown rice
2 cups shredded cooked chicken*
1 can black beans, drained
1 can fire roasted tomatoes, drained
1 small can of green chilies
1 packet of taco seasoning
1 cup light shredded mexican cheese
1/2 cup cheddar cheese, shredded
Cilantro, avocado and greek yogurt for toppings!

*I cooked two chicken breasts a few nights ago and shredded them with a fork for this dish. You can also use a rotisserie chicken, which I would have done if I had one!

Preheat oven to 350 degrees.

In a small skillet, heat up a tablespoon of olive oil. Add in chopped yellow onion and garlic. Cook until soft. About 5 minutes.

When that is complete, take a cast iron skillet, or a baking dish of sorts, add in your cooked onions. Add all ingredients (except the cup of mexican cheese) in the skillet, stirring carefully so that they are all mixed together.

Take your cup of mexican cheese, and spread on top of your well mixed mixture.

Stick cast iron skillet of awesomeness into the oven for 12-15 minutes. Once the cheese is all melty and gooey looking, turn on low broil. Let it sit under the broiler for about 3 minutes to make the cheese look PERFECT.


Isn’t it a masterpiece? I knowwww! I tried to tell you!


I was craving a quesadilla because, well because they’re the damn perfect food, okay. So I served little easy cheese quesadillas with it. Not that we needed it. At. All. We were both in a food coma. Just how I like it. (Well, when it isn’t completely terrible for you food!) and this is good for you! COMATIZATION COMMENCE.



Mexican Pizza Stacks on Stacks on Stacks

Two recipes?! TWO DAYS IN A ROW!? I’m crazy! We’ll get to that.

This week is insane. Today is Thurby (Derby), tomorrow is Oaks Day and Saturday is the Kentucky Derby. I have derby brain. Which is basically the brain that wants to do NO work. The irony is this is the busiest week I’ve had in a long time at work. ūüė¶

I remember when I used to justify my passion for cake and how it is relative to my weight. I’d tell myself, “you can eat a piece of cake if cake is available, you only get it a few times a year.” Well, my friends, things have changed. Our office is about 15 deep in people which means 15 birthdays, which, you¬†guessed it, 15 CAKES A YEAR. Not including mine, Mike’s and family birthdays.

I’m drowning in cake. Just let me sink. Let the sweet diabetic cake rush into my lungs, I do not care.


And after I drown in cake, bury me in Juleps and cookies.


R I P Morgan.

This recipe¬†is killer. For so many reasons. One, it is DELICIOUS and totally puts my Mexican cravings to rest. Two, it is SOOOO filling and since I made it “light”, I felt full but with zero guilt.

Again, bear with me on ingredients and amounts. I promise when it matters, I’ll make it right to a tee, but you can’t really mess this recipe up!


8 soft taco tortillas of your choice. We use Mission Carb Balance because they taste great and only have 6 carbs!

16 oz. Fat free sour cream or Greek yogurt.

2 Cups shredded chicken. (We use rotisserie chicken to save time.)

1 1/2 Cups of shredded Mexican cheese. (Cheddar, Colby jack, etc.)

1 Cup grilled onions.

1 Tablespoon of Taco Seasoning.

Guacamole, avocado, pico, cilantro and/or salsa for toppings.

Pre-heat oven to 400 degrees.

Shred chicken.

I used a glass baking dish and oiled it up.

Lay down two soft taco tortillas next to one another on the dish. Top with sour cream/greek yogurt (like icing a cake), chicken, taco seasoning, some cheese and some onion.


Continue this two more times, until your last two tortillas have nothing on top of them.

I sprinkled remaining cheese on top. There may not be much left but that is okay. It’s plenty cheesy!

Bake for 20-25 minutes until cheese is at desired “browness”.

Slice with pizza cutter into serving sizes desired. I had a small piece and was MORE than satisfied.

Top with goodies and enjoy!!!


Then, Mexican pizza coma commencement time!