Meet the Shaneyfelts

Healthy Living

Chicken and Refried Bean Burritos

Let me start by prefacing this recipe by saying that Dustin was not excited about me cooking another Mexican dish.  He’s tired of Mexican, and I love it!  But when he finished eating his supper, he told me that he LOVED these burritos!  These are definitely husband-approved!  Oh, and did I mention they are healthy?!?  I love anything that’s healthy and full of flavor–which these burritos are!  

Another reason why I loved this recipe so much?  It can really work with your schedule!  Since the chicken needs to be prepared before, it can be done the night before, the morning before, or when you get home from work.  It’s great!

Chicken and Refried Bean Burritos
-about 2 cups prepared chicken (recipe below)
-can of fat-free or reduced fat refried beans
-can of Rotel (drained)
-1-2 cups reduced fat shredded fiesta cheese
-whole wheat/grain tortillas 
-olive oil or olive oil cooking spray

1. Preheat oven to 425 and take out a cookie sheet and cover with foil and spray foil down with olive oil cooking spray.
2. Place your tortilla on a flat surface.
3. Spread your beans down the middle of the tortilla.
4. Spoon some of the Rotel down the middle.
5. Sprinkle some of the cheese on top of the Rotel.
6. Place your shredded chicken on top of the cheese and tightly roll your burrito. 
7. Place the burrito seam side down on the cookie sheet.  Heavily spray or brush with olive oil all of the burritos.  My recipe made 5 but could easily make 6.
8. Bake at 425 for 7-10 minutes or until burritos are crispy!

I served this with roasted cauliflower because I had a head of cauliflower in the fridge.  I would also serve it with sautéed green beans or a great salad.  This burrito was nice and crispy on the outside and so tender and moist on the inside.  I can’t wait to make this again!

This is the chicken recipe:
-2 boneless, skinless chicken breasts
-1 TBS ground cumin
-1 TBS chili powder
-1 TBS garlic salt
-1 TBS onion powder
-1/4 cup water
1. Place your crockpot liner in the crockpot and turn on high.  If you don’t use crockpot liners, spray generously with olive oil cooking spray.
2. Put in the chicken breasts (I use frozen) and pour in all spices and water.  
3. Cook for 2 hours and shred.  Set aside.

I cooked this chicken after church on Sunday, and after I shredded it, I put it in the fridge until later that evening when I was ready to make the burritos.  

Operation #GetFit2015

I’ve decided that 2015 is the year that I’m going to get fit.  I’m not the kind of person to do a New Year’s Resolution, so this isn’t one of those–and plus, it’s February.  If you read my post about my weight loss transformation, then you know that I pretty much eat healthy.  No fried foods, no pizza’s or carb-loaded foods, and sweets in moderation.  But I feel like I can do better.

I know I can definitely do better in my eating when it comes to sweets.  I’ve kind of let myself go in the sweet’s department.  When you’ve restricted something for so long, you just get tired.  I need to limit my sweets way more than I do because they are my downfall!  I would pick a chocolate chip cookie any day over french fries or fried chicken fingers.

Operation #GetFit2015 is all about toning my body this year.  I ran outside Saturday morning for the first time in weeks because the weather was so pleasant.  I ran 3 miles and missed that runner’s high that some people experience after running.  My body felt great after running, and I went inside to work on a few ab exercises after I had cooled down a little.  That’s what my goal is this year.  I’m going to figure out how to lift light weights and tone by core so that I’m stronger and healthier.  I don’t expect to go down a dress size, nor is that my goal.  I just want to make my body healthier so that I am able to serve better.

I plan on posting updates, progress, workout ideas, or even new recipes!  Hopefully you’ll decide like me that it’s time to finally get fit this year!  Use the hashtag #GetFit2015 and follow me on Instagram!

A Healthy Chicken Pesto Stuffed Peppers

Monday night after a crazy, busy day, I made what I think is a yummy, healthy supper!  It really was easy to make and perfect when you’re in a time crunch.  You get part of it started in the crockpot in the morning, and then you finish it that evening!  Easy!


Crockpot Part:
2 chicken breasts (mine were frozen)
enough water to cover chicken

Put chicken breasts in the crockpot and pour in enough water to cover the chicken.  Cook on low for 8-9 hours.  Take out chicken when cooked and shred with tongs.

Chicken Pesto Stuffed Peppers:

2 bell peppers
cooked chicken breasts (see above)
1 cup pesto
1 cup panko crumbs
1 box frozen spinach (thawed, drained)
2 cups mozzarella cheese (divided)

Preheat oven to 425 degrees.

1. Cut bell peppers in half length-wise.  Take out the seeds and lay flat in an 8×8.  Drizzle with olive oil.  Cook in the oven for 10 minutes.
2. In a large bowl, combine chicken, spinach, pesto (with oil from jar), panko, and 1 cup mozzarella cheese.
3. Spoon lots of the mixture onto the bell pepper halves that are still in the 8×8.  You will really load these peppers high!
4. Sprinkle the tops of the peppers with the remaining 1 cup mozzarella cheese.
5. Bake for 15 minutes and enjoy!!!

I almost made a side for this but decided against it and I’m glad I did.  These peppers were so filling by themselves, so it really is a quick-fix supper.  Hope y’all love them as much as we did!