Archives for category: lettuce

Delicious chicken chimichangas – baked not fried! I used a slow cooker 3-ingredient fiesta chicken for the filling, stuffed with delicious guacamole, and refried beans.

Chicken Chimichangas - awesome slow cooker chicken plus your fave fillings and toppings. Oven baked, not fried.

WHAT YOU NEED:

  • 1 lb. uncooked skinless boneless chicken breasts
  • 1 can cheddar cheese soup (don’t add water)
  • 1 16-oz jar salsa
  • 6 flour tortillas (fajita size)
  • ½ c refried beans
  • 1 c guacamole
  • 1 c shredded cheese (cheddar, monterey, jack cheese, etc.)
  • oil or cooking spray
  • optional toppings: additional guacamole, salsa, sour cream, olives, lettuce, jalapenos, green onions, cilantro, lime zest, lime wedges

WHAT YOU DO:

  • In slow cooker, add the soup, salsa, and chicken. Cook 3-4 hours on LOW (or 2-3 hours on HIGH), or until throroughly cooked. After chicken is done, using 2 forks, shred into small pieces.
  • Preheat oven to 425, and spray a baking sheet with non-stick cooking spray, or cover with a thin layer of oil.
  • While oven is heating, lay tortillas out on a flat surface. Spread refried beans in the middle of each.
  • Spread guacamole on top of the beans. Add chicken, then shredded cheese.
  • Roll into a burrito shape, and place on baking sheet. Spray the tops with cooking spray, or brush a tiny amount of oil on each.
  • Bake for 15-20 minutes or until the tortillas brown and are crispy.
  • Add optional toppings, and serve.

Oven Baked Chicken Chimichanga - slow cooker chicken plus your favorite fillings and toppings. So delicious. This recipe is a keeper for sure.

recipe adapted from lecremedelacrumb.com

Easy Homemade Flour Tortillas - just 4 ingredients that you probably already have. Awesome for tacos, burritos, quesadillas, and gorditas.

Not your Mama's pork chops and mashed potatoes - put a spin on this comfort food with cheesy ranch slow cooker pork chops and lemony dill mustard smashed potatoes.

Skinny Reuben Panini - lightened up with turkey, fat free cheese, and dill mustard instead of dressing.

Roasted Chickpeas - just 5 ingredients but tons of flavor. Perfect for a low fat healthy snack.

Whole Wheat Pasta Tossed with Veggies - the 'no recipe' recipe!

Part of my SHOP ONCE, MAKE 10 FREEZER RECIPES project.

Here’s a recipe I used to make some individual-serving burritos. They are great to heat up just one or two at a time. Just heat from frozen in the microwave, and add your favorite toppings!

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave.

Cheesy Bean and Turkey Burritos

adapted from tasteofhome.com

WHAT YOU NEED:

  • 1 lb. ground turkey
  • 1 can enchilada sauce – here’s a recipe for homemade sauce
  • 1 can refried beans
  • 1 c. black beans, strained and rinsed
  • 1/4 c. water
  • 3 green onions, chopped
  • 4 1/2 Tbs. chili powder
  • 1 1/2 tsp. garlic powder
  • 3/4 tsp. Kosher salt
  • 4 c. shredded cheddar cheese
  • 15-20 flour tortillas (8-inch)
  • Optional toppings: black olives, lettuce, sour cream, salsa, lettuce, shredded cheese, tomatoes, etc.
  • For freezing: 15-20 paper towels (1 for each burrito), foil (I used a pop-up foil wrapper for each burrito), storage bags

WHAT YOU DO:

In a large skillet, brown the turkey over medium heat until cooked; drain.

Transfer turkey to a large pot, then mix in enchilada sauce, refried beans, black beans, water, onions, chili powder, garlic powder, salt, and cheese. Heat on med-high, until cheese melts then simmer for 20 mins.

Spoon the mixture on to tortilla shells, then roll into burrito shapes. Wrap each burrito in a paper towel, then in foil. Place in a zipper bag (I used a jumbo 2.5 gallon bag, which held all 15 burritos) and label with a permanent marker. Store in freezer.

To reheat, remove burrito(s) from freezer and remove foil. Heat in paper towel in microwave for 2-3 mins.

Makes 15-20 servings.

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave.

 

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave.

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave - from frozen!

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave.

 

Cheesy Bean & Turkey Burritos - make a giant batch and freeze individually. Re-heat however many you want in the microwave from frozen.

Homemade Tortillas - just 4 ingredients you probably already have. Great for tacos, burritos, quesadillas, and more! Want to make your own tortillas? Here’s an awesome recipe!

 

 

Homemade Red Enchilada Sauce Recipe - so easy and delicious you will never want the canned stuff again!

 

fresh homemade salsa Fresh homemade salsa recipe

Here’s an easy, fast, and light lunch idea: Buffalo Chicken with crumbled feta served in a pita pocket.

buffalo chicken pita pocket  with crumbled feta

WHAT YOU NEED:

– 100 calorie pita pocket — I used an Oroweat multi-grain pocket thin
– approx 1/3 c. greens (lettuce, spinach, etc)
– 2 oz baked chicken breast, shredded or cubed
– 1 oz crumbled feta cheese
– drizzle of Frank’s Red Hot Buffalo Sauce

WHAT YOU DO:

Open pita pocket and stuff with remaining ingredients.

 

Estimated Nutrition Information:

  • 235 cal
  • 8 g fat
  • 22 carbs
  • 5.3 fiber
  • 21 g protein

Here’s a quick and easy Falafel Salad I made, and I “cheated” by using Trader Joe’s Heat and Eat Falafel from the freezer section…

Falafel Salad - cheat with Trader Joe's frozen heat and eat. Great Meatless Monday option.WHAT YOU NEED:

  • Trader Joe’s frozen falafel, prepared according to package directions
  • Romaine Lettuce, Spinach, or other greens
  • Sliced tomatoes
  • Banana Pepper Rings (fresh from the garden recipe here)
  • Salad dressing

WHAT YOU DO:

Arrange lettuce, tomatoes, and banana pepper rings on a serving dish. Top with falafel and dressing.

 

"Cheat" by using frozen Falafel from Trader Joe's.

 

I recently adapted a salad recipe from a Mediterranean Diet Cookbook called the “Mediterranean Detox Salad.” The name does not sound appetizing to me, but it turned out to be delicious. Here’s what I ended up with…

salad

WHAT YOU NEED:

  • 1 English Cucumber
  • 2 Tbs. lemon juice
  • 2 Tbs. Extra Virgin Olive Oil
  • 1 can artichoke hears (packed in water), sliced
  • 6 cups Romaine lettuce
  • 1/2 c. feta cheese, crumbled
  • 6 cherry tomatoes
  • Black pepper, to taste
  • 1/2 tsp. dillweed
  • Garlic powder, to taste

WHAT YOU DO:

Slice cucumber in half lengthwise and then crosswise into 1/4-inch thick slices.

Set aside half of the cucumber slices.

With a food processor, process the other half of the cucumber, plus 2 Tbsp. lemon juice.

Add EVOO, dillweed, garlic powder, and pepper to processor and pulse.

In a bowl, put artichoke hearts, Romaine lettuce, feta, and cucumber slices. Mix salad and toss with dressing. Top with tomatoes and a sprinkle of dillweed.

simple skillet pork chop on a bed of lettuce

I made up a batch of pork chops, and sliced one up to use on a Romaine lettuce salad. I added some pepperoncinis and dressing for a quick, easy, and simple lunch. BTW I love this dressing from Kraft: Lite Asian Toasted Sesame. It has lots of flavor and only 45 calories for 2 Tablespoons.

dressing

WHAT YOU NEED:

WHAT YOU DO:

Preheat oven to 350F.

Pour 2-3 Tbs olive oil into a skillet and heat over medium heat. Season pork chops with salt and pepper on both sides, then add to skillet. Cook each side for 3-5 minutes.

Remove chops from stove and place in an oven-safe dish/skillet, then bake in preheated oven @ 350F. Bake for 15-20 more minutes, until chops are thoroughly cooked.

To make a salad, I just sliced up one of the pork chops, placed it on a bed of chopped Romaine, and topped it with dressing and pepperoncinis.