Tag Archives: fat

Crunchy Fiesta Chicken Wraps

Mexico, oh how I miss Mexico. It does not seem like we were there in Feb/Mar, but we were. Forever ago. I love that place, the sights, the sand, the seas, the people and of course, the food. We have done all inclusive in Mexico and we have gone to local restaurants out on the town. Please take my advice and DON’T do all inclusive. Enjoy the real food, the fresh food, the food that is cooked when it’s needed not cooked, shipped, stored, reheated, put out in the buffet and then with whats left it gets reheated….. And well,you get where I’m going with this, right.

Last time I was at the grocery store I picked up some wraps, thinking it had been far too long since we had something of this variety. That was a few days ago and those wraps sat untouched, on the counter, whispering to me.

As I had mentioned in a past post, similar to this one, wraps just make everything that extra bit more awesomesauce. As well there was rice in the fridge from the Butter Chicken recipe I made the other night. Seemed like a win win. Plus, a slow cooker is a dream. It does the the work and makes for super yummy-licious juicy shredded chicken!!!

Hubby likes foods that are juicy and yet still crunchy, I look forward to his reaction with this one. I intend to fulfill both. LOL

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CRUNCHY FIESTA CHICKEN WRAPS

INGREDIENTS:
4 LARGE CHICKEN BREASTS (boneless, skinless)
1/2 ONION, FINE DICED
1 SMALL CAN ZESTY ROTEL TOMATO SAUCE (tomatoes & green chilies)
3-4 TABLESPOONS HOT SAUCE (Franks, Sriracha, Habanero – adjust to your taste, start with less then add more)
1 TEASPOON SALT
2 TEASPOONS CUMIN
1+1/2 TEASPOON CHILI POWDER
1 PREMADE HOMEMADE GARLIC BALL, or 4 cloves, minced
1/4 CUP RED PEPPER, DICED
1/4 CUP BLACK BEANS (rinsed & drained)
1/4 CUP CORN, (drained)
2 CUPS GRATED CHEDDAR CHEESE
1 CUP SOUR CREAM
2 CUPS RICE, COOKED
8-10 FLOUR TORTILLAS (wraps)
2 TABLESPOONS OIL
CILANTRO & HOT SAUCE FOR GARNISH

DIRECTIONS:
Place chicken breasts in the bottom of your slow cooker
Toss in the onions
Add the Zesty Rotel Tomato Sauce
Then add the hot sauce of your choosing
Add in the salt, cumin, chili powder and garlic
I cooked this on high in my slow cooker for 4 hours
Stirring once or twice
At the 3:30 hour mark, shred the chicken with 2 forks and let it continue to cook

ASSEMBLY:
Mix shredded chicken, rice, beans, corn,and peppers in a separate bowl, set aside
Heat the oil in a frying pan over medium heat
Sprinkle cheese on the tortillas and add the sour cream
Spoon on the chicken & rice mixture down the center of the tortilla
Add a squirt of hot sauce if you so choose
Roll em up
Place 2 assembled wraps, seam side down in the hot oiled pan
Flip them when golden brown and slightly crunchy on the bottom, they only need a few minutes
Let them rest on a cutting board for about 3-4 minutes.
Slice in half and garnish with cilantro and hot sauce

HERE’S HOW IT ALL WENT DOWN:
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Place chicken breasts in the bottom of your slow cooker
Toss in the onions
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Add the Zesty Rotel Tomato Sauce
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Then add the hot sauce of your choosing
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Add in the salt, cumin, chili powder and garlic
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I cooked this on high in my slow cooker for 4 hours
Stirring once or twice
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At the 3:30 hour mark, shred the chicken with 2 forks and let it continue to cook
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Mix shredded chicken, rice, beans, corn,and peppers in a separate bowl, set aside
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Sprinkle cheese on the tortillas and add the sour cream
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Spoon on the chicken & rice mixture down the center of the tortilla
Add a squirt of hot sauce if you so choose
Roll em up
Place 2 assembled wraps, seam side down in the hot oiled pan
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Flip them when golden brown and slightly crunchy on the bottom, they only need a few minutes
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Oh my goodness! YUMMY
Let them rest on a cutting board for about 3-4 minutes.
Slice in half and garnish with cilantro and hot sauce
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Love Haleykins
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Another Greek Chicken Recipe

I found a recipe a few weeks ago while searching the interweb for new ideas. I followed it pretty closely but tweaked it just a bit… more garlic, less oil, etc.
I also added a bit more lemon then required and upon taste testing… too much lemon. So stick with this and you can’t go wrong
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GREEK MARINADED CHICKEN

INGREDIENTS:
1 + 1/4 CUPS PLAIN GREEK YOGURT,FAT FREE
1 T OLIVE OIL
5 CLOVES MINCED GARLIC (or a frozen premade homemade garlic ball 😉)
I LEMON (the juice and as well the zest)
1 T OREGANO
1 T PARSLEY
FRESH CRACKED PEPPER (at your discretion)
12 CHICKEN LEGS and/or CHICKEN THIGHS🍗🍖
DIRECTIONS:
Combine everything, except the chicken, in a bowl.
Place chicken pieces in a large ziplock bag.
Pour the marinade over the chicken. 🍗
Mix the chicken around in the bag for a consistent coating
Seal and chill in the fridge for at least an hour. I did 4 hours 😋 YUM
Preheat oven to 375
Line a large baking dish with parchment like I did or grease the pan
Bake chicken in the pan uncovered for about 1 hour or until slightly crispy and golden brown
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We had this along side a super fresh greek salad with light feta cheese and lemon rice pilaf.

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Love Haleykins
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Easy Split Peasy Soup with Ham

It seems that all I do these days are cook and clean. Leaning more on the cooking side of course 🙂

So sorry that all my recent blog posts have been about food! Mmmmm food. But who doesn’t love good yummy food. Here’s a yummy liciousness soup I cooked up a few days ago.
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Easy Split Peasy Soup with Ham
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First, start with the ham and then the broth:
Bone In Ham
-cook the ham
-remove the meat from the bone
-boil ham bone in a stock pot with lots of water, 24 cups maybe

To make the broth I added what I had left in the fridge…

3/4 of an onion, quartered
2 carrots, chopped in 3rds
3 celery stalks cut in half, leaves still intact
4 gloves of garlic, cut in half
3 or 4 baby yellow potatoes, cut in half
4 bay leaves
some salt
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bring the ham bone, water, and veggies to a boil
reduce heat and let bubble gently for a few hours
strain and save the liquid

**Careful! It’s easy to accidentally dump your hard work down the drain! This is not pasta water! Save your broth**

place liquid in the freezer over night or until the fat has settled and hardened at the top (a few hours), makes it easy to remove the fat for a healthy soup.

Let’s make soup!
Ingredients:
approx. 24 cups of vegetable broth
2 bags of green split peas
3-4 carrots, peeled & chopped
2 celery stalks, chopped
1 onion, chopped
4 russet potatoes cubed
4-5 cups ham, cooked and cubed

Directions:
bring the fat removed back to a boil
reduce heat to a gentle bubble
add the peas
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cook em down 3/4 of the way, taste em, should be almost fully creamed but just a little bit hard in the centre
add the veggies
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cook till the peas are smooth and no longer hard
the potatoes will have cooked down and added to the thickened soup base
add salt and pepper to taste, I only added about 2 tsps of salt

While soup is still piping hot you can put it into resealable jars with the correct lids to seal and store in the fridge.
As it starts to cool the bubble in the lid should suck down. That’s how you know it’s sealed. A friend of mine recently told me this method and she says it works for here as she never wants to freeze her stuff. If it doesn’t suck down it probably didn’t seal. Store in fridge and eat it within a few days.
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I ended up making up 5 jars and then freezing the rest.

This will make nice, quick and Easy Split Peasy lunches over the next couple of weeks. 😊
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Thanks
Haley

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Guacamole Chicken Tostada Bites

Saturday night was The Ultimate Fighter Finale and we love to watch our UFC and MMA so I made up a heavy duty lasagna complete with a broccoli meat sauce and a layer of fresh spinach. I’ll be posting the recipe soon. So if you’re interested stay tuned. For later on into the evening I had a yummy little snack planned for GalPal, Hubby and I. We were drinking us some rum so a snack was needed near the end of the evening. The crock pot had been busy for the last few hours with the chicken included in this little appy. I put this together based on a few things I saw on Pinterest

GUACAMOLE CHICKEN TOASTADA BITES

CHICKEN:
3 boneless, skinless chicken breasts
3 cups of your favorite salsa, I prefer a chunky type
3 Tbsp. of your favorite taco seasoning
Put all ingredients in a crock pot, give a little mix, and cook on high for 4-5 hrs, or low for 7-8 hrs until, chicken is falling apart and easily shredded.

GUACAMOLE:
2 avocados
2 Tbsp. of your favorite Salsa
Juice of 2 limes
3 tsp. cumin
1 tsp. chili powder
Peel and remove the pit from the avocados . Put all ingredients in a food processor and pulse till creamy.

Soft flour tortillas
Biscuit cutter
1 cup fat free sour cream
Fresh cilantro leaves
2 small Ziploc bags
Scissors

DIRECTIONS:
Preheat oven to 350F
Use the biscuit cutter to cut out small round from the tortilla’s and place on a baking sheet
Bake till just crispy, DO NOT BURN
Scoop guacamole into a Ziploc bag
Scoop sour cream into a Ziploc bag
Trim one corner of the Ziploc bags to make a small ‘decorating tip’
When the tortilla rounds are toasted place on a serving tray
Squeeze guacamole in a circle around the tortilla’s and fill it in
Top with a small heap of the shredded chicken
Squeeze a tiny dollop of sour cream on top of the chicken
Garnish with a cilantro leave
Enjoy

You can also have these as tacos!! But this is a cute idea for a party of for when friends come by for the UFC fights 😉

Juicy and delicious!  I hope you enjoy them as much as we did!

Thanks for visiting!

 

Love Haley

 

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GREEK! A meal without Avocado…. Finally! Too much of a good thing as my mom said.

While chatting with my wonderful mother again last night about the Creamy Potato & Cauliflower Soup and Roasted Garlic as well that I had just made, I thought I should ask her about avocado’s. We eat so many avocado’s because they are just sooo tasty and we really enjoy the meals that include this wonderful stuff. Well she said if you were to eat 1 a day you may start to gain weight…. Yikes, we eat more than 1 a day each… sometimes 3! YIKES again! I told her I really like them tho and she responded with… “too much of a good thing”

True!

It’s time to slow down on the avocado’s and so I decided to go Greek for the night!
Here are some new recipies I’ve managed to find and everything tasted really good.

Just some of the things needed for tonights dinner!
GREEK TONIGHT

LOW FAT GREEK SALAD DRESSING

Ingredients:
4 tablespoons fresh lemon juice
4 tablespoons red wine vinegar
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 garlic clove
1/4 cup extra-virgin olive oil
1/4 cup fat-free chicken broth

Directions:
Blend all the ingredients and let it sit a couple of hours .

I doubled this recipe to ensure I had enough for everyone for 2 nights.

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GREEK PRAWN & PASTA SALAD

Ingredients:
1 lb of raw prawns (without the shell or tails)
1 tbsp. butter
2 cloves of minced garlic
Salt & pepper
3-4 cups of cooked and cooled pasta (I used rotini noodles)
½ purple onion, chopped
1 green pepper, chopped
½ red pepper, chopped
¼ yellow pepper, chopped
1 cucumber, sliced then quartered
1 cup cherry or grape tomatoes
I small tub of low fat feta cheese
*feel free to add olives… hubby doesn’t like em….
Low Fat Greek Salad Dressing

Directions:
1. Saute prawns in butter and garlic, season with salt and pepper. Chill in the fridge
2. In a salad bowl add the pasta, feta cheese, onion, peppers, cucumber, tomatoes, prawns and feta cheese. *olives if you choose
3. Gently toss with Low Fat Greek Salad Dressing
4. Garnish with a lemon wedge

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GREEK OVEN BAKED CHICKEN

Ingredients:
4 bone in split chicken breasts (I used chicken legs because I had some in the freezer)
1/2 cup olive oil
juice of 2 lemons
3 -4 cloves of garlic, crushed or minced (I used 5 cloves because we love garlic)
3 tsp. dried oregano
1/2 tsp. kosher salt
1/2 tsp. pepper

Directions:
1. Mix the olive oil and next 5 ingredients in a 9 X 11 baking dish.
2. Place chicken in the dish, turning them in the marinade a few times. I like to lift the skin and use my hands to spread some of the marinade underneath it. Leave them skin side down in the dish. Cover them and refrigerate overnight.
3. The next day, bake them at 350 degrees for 30 minutes. Flip and bake an additional 30-40 minutes.
4. turn the broiler on high during the last 5 minutes to brown up the skins.

  

 

In the end I was very pleased!  A very refreshing juicy meal that made the husband quite pleased.  Success!

I would add a little more lemon to the chicken next time and they didn’t make for nearly as long because I used legs instead of breast piecese smaller than they should have been but hey they were what I had leftover in the freezer.

The best part is I have enough left over so I don’t have to make dinner tomorrow!

Thanks for reading!

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Creamy Potato & Cauliflower Soup with Roasted Garlic

There was a very good reason for roasting that garlic this afternoon, see previous post.
I was talking with my mom last night and she had made a yummy sounding creamy potato soup. It sounded like a great idea.
She sent me her recipe and with other recipes I found online and my own thoughts, I twisted it!
I made a recipe to suit my tastebuds and to use up more items in my fridge. Those items being chicken stock and… cauliflower!

Here’s the recipe and if you make it, please let me know what you think!

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Creamy Potato & Cauliflower Soup with Roasted Garlic

1 ½ fists of roasted garlic
2 cups cooked cauliflower, chopped in (approx) ½ inch chunks (half a head of cauliflower)
1 cup onion, finely diced
2 tbsp. butter
4 cups raw russet potatoes, chopped in even ½ inch cubes (2 large russets)
2 cups water
2 cups low sodium chicken stock
2 cups skim milk
½ cup fat free greek yogurt
2 tsp. salt
2 tsp. pepper
green onions
cheddar cheese
cooked crumbled bacon

Add butter to soup pot, sauté onions till clear, do not overcook
Add garlic, potatoes, water, and stock and simmer for 10-15 minutes until the potatoes are tender
To the pot, add the cooked cauliflower, milk and greek yogurt, salt & pepper.
Give it all a good mix.
In small batches, puree till smooth and creamy
Pour back into the pot and reheat
You may need to add more milk depending on the consistency, you don’t want it too thick, or maybe you do 🙂

Garnish with more fat free greek yogurt, green onions, cheddar cheese and if you feel sinful, bacon!

I have to say, it tastes soooooo good, I filled a shot glass of it and downed it! Can’t wait for lunch tomorrow!

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