Deliciousness abound!!

I NEEDED to share these recipes with you from this week’s meal planning because OMG were they delicious and awesome. Deliciously awesome?

Dave made some super yummy Grilled Steak w/ Mushrooms & Tomatoes, and I assisted by making the Grapefruit & Avocado w/ Cilantro Cream. YUMMM.

Grapefruit & Avocado w/ Creamy Cilantro Sauce

Grapefruit & Avocado w/ Cilantro Cream
from the AMA Healthy Heart Cookbook

– 1/2 cup low-fat plain yogurt
– 2 tablespoons finely chopped cilantro
– 1 tablespoon fresh lime juice
– 1 teaspoon dark honey (I used regular honey, and 2 teaspoons)
– 1 teaspoon grated grapefruit zest
– 1/4 teaspoon salt
– 1/2 medium-firm ripe avocado, pitted
– 1 large pink grapefruit
– 6 cups baby lettuce or spinach

1. In a small bowl, whisk together the yogurt, cilantro, lime juice, honey, grapefruit zest and salt. Set aside.

2. Peel and cut the avocado half lengthwise into 6 slices.

3. Cut a slice off the top and bottom of the grapefruit, then stand it upright. Following the contour of the fruit, slice off the peel and white pith in thick strips. Basically, peel the freakin grapefruit. Holding the fruit over a bowl, cut along each side of the membranes between the sections, letting the freed section and any juices drop into the bowl. Cut any large sections in half crosswise. (These directions were mildly ridiculous. Just peel and slice the grapefruit to your liking.)

4. Divide the lettuce among individual plates (or bowls). Arrange the grapefruit pieces and avocado slices on each plate and drizzle about 2 tablespoons of the cilantro cream over each salad. Serve immediately.

This was super fresh tasting and yummy. Just make sure that your avocado is ripe! (We made that mistake.) Dave also LOVED the cilantro cream, and wants me to make a large batch of it for him to use as salad dressing.

I also made CrockPot Shredded Chicken Tacos with Cilantro Lime Rice. This dish was seriously so good (and SO EASY) that you will pee yourself. AND the chicken recipe made a HUGE amount, so I froze more than half of it to save for later.

Cilantro Lime Rice Shredded Chicken Tacos in the Crockpot

Shredded Chicken Tacos
from The Pioneer Woman’s Tasty Kitchen

– 1 package Frozen Corn, they suggest Trader Joe’s Fire Roasted Corn
– 1 can Black Beans, Drained
– 4 pieces Chicken Breasts; Frozen, Skinless, Boneless
– 1 jar Salsa
– 1 envelope Taco Seasoning, Penzy’s or Chi-Chi’s or any other brand you can find. (I used McCormick.)

I know that there really aren’t exact measurements – don’t worry! Just dump in what it says!

1. Pour the bag of frozen corn in the bottom of the crock pot. Add the drained black beans. Place the frozen chicken breasts on top of the beans and sprinkle with the taco seasoning. Pour the jar of salsa over the top.

2. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

3. Remove the chicken, shred it, then add it back to the crock pot and toss with the corn and beans. Serve with all your normal taco fixings.

Cilantro Lime Rice
from Cooking Mexican Recipes

– 1 Tbsp. olive oil
– 1 cup basmati rice
– 1 1/2 cups chicken broth
– 2 to 3 cloves garlic, minced
– 2 Tbsp. fresh lime juice
– zest from one lime
– 1/2 cup cilantro, chopped
– 1 tsp. salt

1. Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.

2. Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.

3. When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.

4. If you are using regular long grain rice, follow the cooking directions on the box regarding the amount of liquid to use and the cooking time.

Shredded Chicken Tacos w/ Cilantro Lime Rice

I can honestly say this was the easiest CrockPot recipe I’ve made so far. There was NO prep, whatsoever. I threw the chicken in ROCK SOLID from the freezer, and it was delicious and easy to shred when the timer sounded. And the Cilantro Lime Rice? Amazing. I would probably add a little more lime juice next time to balance out some of the flavor from the chicken stock, but we LOVED it.


  1. A Margarita says

    Looks delish! I <3 my slowcooker. I have a dumb question – how do you shred chicken?

  2. OK, you've officially convinced me to get a crockpot and make some of these recipes.

    OMG do they look so yummy!!!

  3. delicious!
    I've decided to take the plunge and start meal planning this week.

  4. Hmmm cilantro…one of my favorite things to cook with! And you are right, all of those look amazing! I might even have to try them next week.

  5. I have a crock pot I have never used. I can't wait to break it in.

  6. cilantro lime rice… yum. Now I'm craving it ๐Ÿ™‚

  7. That looks good. Well done on the presentation. I generally don't post pictures of my cookery as I can't make it pretty ๐Ÿ™‚

  8. The tacos sound awesome! We've been thinking about making our own burritos since the spending freeze doesn't allow for Chipotle. That taco recipe could totally be used for burritos too, especially with that cilantro rice!

  9. That salad looks phenomenal! I love the two of those, but never would have thought to put them together.

  10. My mom makes an awesome grapefruit avocado salad for passover every year. And that first recipe really reminds me of it

  11. Thanks for sharing that salad recipe, it looks amazing and I just happen to have avocados AND grapefruit on hand right now!


  1. […] one with hard to find ingredients- it’s cilantro lime rice that I originally found on from Perks of Being A Jap which was posted February 19th, 2010. Not bad, it’s only been a little over a year on that […]

  2. […] 2. Grapefruit & Avocado with Cilantro Cream […]

  3. […] night it was time for Slow Cooked Shredded Chicken Tacos w/ Cilantro Lime Rice (that was sadly undercooked… I didn’t realize basmati rice takes […]


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