Tuesday, May 2, 2017

Chicken and Avocado Burritos






Ingredients for the Burrito Sauce

1 tbsp Butter
2 Garlic cloves, minced
1 tbsp Flour
1 cup Chicken Stock
1.5 tsp  Cumin
1/4 tsp Salt
1/4 tsp Ground Pepper
1/4 cup chopped Cilantro
1 cup mild or medium Salsa Verde (You can incorporate some regular tomato salsa to the mixture to add flavor and more color to the sauce)
1/2 cup low fat Sour Cream

Ingredients for the Burrito

3-4 cups cooked Chicken Breasts, chopped or shredded
2 cups shredded Mexican Blend Cheese
3 Avocados, peeled and smashed up (you can drizzle with Fresh Lemon to prevent browning)
8 Flour Tortillas

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1.  PREHEAT oven to 375 degrees.  In a medium sauce pan, SAUTE garlic in butter over medium-high heat for about 1 minute.  STIR in flour and continue to stir while cooking for 2 more minutes.

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2.  STIR in chicken broth, cumin, salt, and pepper and bring to a simmer.

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3.  Remove from heat and STIR in the sour cream, salsa verde, and cilantro.

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4.  PREPARE a baking dish with nonstick spray.  ADD about 1/2 of the sauce to the bottom of the pan and SPREAD out until the bottom of the baking dish is evenly coated.

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5.  LAY out tortilla and ADD chicken, shredded cheese, and avocado.  ROLL up tortilla.

6.  PLACE each tortilla, seam-side down, in the dish.  REPEAT until all tortillas and filling is used up.

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7.  POUR the remaining sauce over the burritos.  BAKE for about 15 minutes.

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8.  Then, ADD the rest of the cheese on top and BAKE an additional 5 minutes.

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9.  Enjoy



For a printable version of this recipe, please go here:  https://docs.google.com/document/d/1GwLftV8Q7duMd725NzOP0TYdgsmpTaY3vVu55Bk4kok/edit?usp=sharing

Tuesday, December 20, 2016

Cottage Pie

The Ultimate Comfort Food now that it is winter...




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Ingredients


1 1/2 tbsp Olive Oil
1 tbsp Garlic and Herb Seasoning
1 Onion, finely chopped
3/4 cup Carrot, finely chopped
2 ribs Celery, finely chopped
3/4 cup Red Pepper, finely chopped
1 lb Ground Beef
3 tbsp Flour
3 tbsp Tomato Paste
2 cups Beef Stock or Broth
1 tbsp Worcestershire Sauce
1 tbsp Beef Bullion
1 tsp Dried Thyme

Topping Ingredients


2.5 lbs Potatoes, peeled and cut into 1 inch cubes (about 7 medium-medium large Idaho potatoes)
1/2 cup Milk
Salt and Pepper
Olive Oil to drizzle

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1.  HEAT oil in a large skillet over medium high heat.  ADD onion, celery, peppers, and carrots.  COOK for 10 minutes or until softened and sweet.

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2.  Turn heat up to high.  ADD beef and COOK until browned, breaking it up as you go.

3.  ADD flour and MIX in.  Then ADD tomato paste and MIX in.

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4.  ADD beef stock, beef bouillon, Worcestershire sauce, and thyme.  Bring to a SIMMER for 20 minutes, stirring occasionally until it reduces down to a gravy consistency.

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5.  TRANSFER to a casserole dish.  COVER and refrigerate to cool for 1-2 hours or overnight.

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Assemble Pie


1.  PREHEAT oven to 350 degrees.

2.  COOK potatoes in boiling water for 15 minutes or until soft.  DRAIN and return to pot.

3.  MASH potatoes.  Then ADD milk and salt and pepper.  Continue to MASH until smooth.

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4.  SPREAD potatoes on top of your meat mixture.  Take a fork and ROUGH UP the surface.  DRIZZLE with olive oil.

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5.  BAKE for 25-30 minutes or until golden on top and bubbling on the edges.  You can stick a knife into the middle to ensure it is piping hot.

6.  Let STAND for 5 minutes before serving .

7.  ENJOY!

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For a printable version of this recipe, please go here:  https://docs.google.com/document/d/1OKvclStXFZlEgs5-AeVi-nQExKgtCJRT7zCK3Nniies/edit?usp=sharing

Tuesday, October 11, 2016

Cowboy Caviar


Cowboy Caviar is packed with colorful, fresh ingredients that also happen to be healthy!  It makes a great salsa, dip or salad topping.




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Ingredients:

1/4 cup Olive Oil
1 package Italian Dry Seasoning
2 tablespoons Sugar
Juice of two Limes OR 4 tablespoons of Lime Juice
2 cups Diced Roma Tomatoes
3 cans of your favorite Beans - Drained (you can use Black, Pinto, Garbanzo, Cannellini, Blackeyed Peas, etc.)
1 can Corn, drained
1 Red Onion, diced
1 1/2 cups Assorted Colored Peppers, diced
1 bunch Cilantro, chopped
**Avocado** - Optional


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1.  In a large bowl, Whisk together the olive oil, dry seasoning mix, sugar, and lime juice.

2.  Add tomatoes, beans, corn, red onion, and bell peppers.  Stir to combine.

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3.  Stir in cilantro.

4.  Cover and chill for at least 1 hour or overnight to blend flavors.

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5.  Serve chilled or at room temperature.

**You can add fresh diced avocado right before you serve to prevent it turning brown**

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For a printable version of this recipe, please go here:
https://docs.google.com/document/d/13wc2ROrtMh8BHNYsLFjc9tZ9yNMUZ6exYOby5C0fBK0/edit?usp=sharing



Wednesday, April 20, 2016

Crunchwraps

For Breakfast, Dinner, or Lunch......Enjoy the CRUNCH!!!




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Ingredients


Large Flour Tortillas
Lowfat Doritos
1 pound of Ground Turkey or Ground Beef
1 package of Taco Seasoning

"Customizing Ingredients"


Nacho Cheese Sauce
Low Fat Cheddar Cheese
Shredded Romaine Lettuce
Diced Tomatoes
Refried Beans
Onions
Guacamole
Low Fat Sour Cream

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1.  Brown your meat in a skillet, then Add taco seasoning according to package directions.  Set aside.

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2.  Microwave the flour tortillas for about 10 seconds to warm them up.  This will make wrapping the Crunchwraps easier.  Warm them up one at a time, because they tend to cool off quickly.

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3.  Lay out the flour tortilla and begin to Build your Crunchwrap.  Start with Spooning some Cheese Sauce, Refried Beans, and/or Shredded Cheese into the center of the tortilla.  Then Add some seasoned meat.

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4.  Continue to Customize your Crunchwrap with Doritos, Sour Cream, and any other ingredients you choose.

5.  Starting with the bottom of the tortilla, Fold the edge up to the center.  Continue doing this in a clockwise or counter-clockwise fashion until all of the tortilla is folded over and the filling is entirely enclosed.

***If the filling is not entirely enclosed and you have an open spot, simply Cut out a circle from another flour tortilla, Place it on the exposed area, then Wrap the tortilla again.

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6.  Spray a frying pan with cooking spray.  Then, carefully Place the Crunchwrap in the pan, seam-side down.  Press with a spatula and Cook on medium-low heat for about 2-3 minutes or until the bottom is nice and brown.  Flip and Cook for another 2-3 minutes.

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7.  Enjoy!

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For a printable version of this recipe, please go here:
https://docs.google.com/document/d/1rKkyA1XMBqZD_3O0Z6zoCfg1eL2HTBe1S-PRVqPsLT8/edit?usp=sharing

Wednesday, February 24, 2016

Sugar Cookie Fruit Tart

Enjoy this Sweet Fruity Treat!



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Ingredients


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1 16.5 oz package of Sugar Cookie Dough (or you can use your own homemade dough)

1 3.4 oz box of Vanilla Instant Pudding

1.5 Cups of Milk

1/2 Cup Heavy Whipping Cream OR 1/2 Container of Frozen Whipped Topping

Fruit - Strawberries cut in half, whole Raspberries, whole Blackberries, Kiwi (peeled, sliced, and halved)

1 Tbsp. Seedless Jelly

1 tsp. Water


Making your Fruit Tart


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1.  Preheat Oven to 350 degrees.

2.  Press Cookie Dough into appropriate removable bottom Tart Shells or Roll to a desired shape on a sheet pan with parchment paper.

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3.  Bake until cookie dough has pulled away from tart shell or cookie feels done - Approximately 12 minutes.

4.  If in a tart shell, let Cool for 3-4 minutes and run a knife around the shell where the dough seems to stick.  Pop the tart out of the shell using the removable bottom.  Let Sit 5 more minutes.

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5.  Put the package of Vanilla pudding into a bowl along with the 1.5 cups of Milk.  Mix until smooth.

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6.  Take the 1/2 cup of Heavy Whipping Cream and Whip by hand or mixer until soft peaks appear.  Fold into pudding.

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7.  Spread the Pudding/Whip Cream mixture on the Cookie Tart.

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8.  Layer the Fruit onto the tart as desired.

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9. Put the Jelly and Water in a bowl and Heat in the microwave for 20-30 seconds.  Stir until smooth.

10.  Use a pastry brush to Brush Jelly mixture on the fruit to give it a shiny look.

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11.  Enjoy!


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For a printable version of this recipe, go here:
https://docs.google.com/document/d/1kLZD8z3S-mt0jDh72Bp_v_agqdSKwNxH6pe28TYgC7M/edit?usp=sharing


Wednesday, January 20, 2016

Creamy Chicken, Spinach, Tortellini, and Mushroom Soup

Hot Soup to keep you warm during the cold winter months...

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Ingredients

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1 ½ Tbsp. Olive Oil
1 Medium Chopped Yellow Onion
3 Medium Diced Carrots
8 oz. Mushrooms - sliced
3 Cloves of Garlic - chopped
4 ½ Cups Low Sodium or No Sodium Chicken Broth/Stock
3 Cups Diced Cooked Chicken
1 tsp. Dried Oregano
½ tsp. Dried Thyme
¼ Cup Butter
⅓ Cup Flour
2 Cups Milk
½ Cup Fat Free Half and Half
½ Cup Half and Half
8 oz. Three Cheese Tortellini
4 Cups Fresh Spinach
Parmesan Cheese for Sprinkling
Salt and Pepper to Taste

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Making your Roux:

1. In a small sauce pan, Melt butter over medium heat.
2. Add flour and cook whisking it constantly for 1 minute.

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3. While whisking vigorously, slowly Pour in milk and 1 cup of the Chicken Broth.

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4. Bring mixture to a boil and cook 1 minute.
5. Set aside.


After you make your Roux:

1. Saute onions, carrots, and mushrooms in olive oil for 4 minutes.
2. Add garlic and cook an additional 1 minute.

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3. Then Add the remaining 3 ½ cups of chicken broth, the oregano, and the thyme.

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4. Bring to a boil and then Reduce to medium heat and Simmer for 3 minutes.
5. Add tortellini and let Simmer for another 5 minutes.

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6. Stir in your roux, half and half, chicken, and fresh spinach.

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7. Reduce heat to low and cover until spinach wilts a bit.

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8. Salt and Pepper to taste and Serve with Parmesan Cheese on top.

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For a printable version of this recipe, go here:
https://docs.google.com/document/d/1okCo5vwG3eQX9BkJGAbNg2Z6YXC8ZleFxZozNzTugKk/edit?usp=sharing