Mock-Chipotle Burrito

This past weekend, after a shopping extravaganza (well Holiday shopping), we stopped at Chipotle.  Although this is just another day for us (we love Chipotle), I sat there and realized I should attempt to make one of their meals at home.  After all, the way to a man's heart is through his stomach...and given Aaron's obsession with Chipotle, he'll be thinking quite positively of his wife come Christmastime.  And I'm hoping he doesn't actually read this blog post.  Ha ha.

Gina's skinny recipe was the inspiration for all of the Chipotle recipes, including Barbacoa Beef and Chili Chicken and Corn salsa.

Ingredients:
Tortillas (I used multi-grain flax, yum)
Beans (Black or Pinto--I used refried black actually)
Meat of choice (Chicken, Barbacoa, Steak, Carnitas, or meatless)
Cilantro-Corn Salsa (or other salsa)
Skinny Cilantro-Lime Rice
Romaine Lettuce, Chopped
Mexi-Blend Shredded Cheese
Sour Cream (optional)
Guacamole (optional)

Directions:

1.  One tortilla at a time, spoon on some beans (or smear on if using refried).  Top with meat, salsa, rice, lettuce, cheese, and sour cream or guac.
2.  Fold (or wrap up if your tortillas aren't huge) tightly and enjoy with a side of Jalapeno pepper sauce, or whatever sauce you prefer.

Serve and enjoy!

Taco Bites

It's Taco Tuesday! After making my Mozzarella Sticks, I had leftover eggroll/wonton wrappers that needed to be used.  So, I came up with a twist on tacos.  These were really easy and tasty.  I'm going to have to try them with other fillings.  Serve for dinner or even at a party as appetizers (they are sort of messy though).

Ingredients:
Wonton Wrappers
Taco Meat (Lean Ground Chicken or Turkey)
Shredded Cheese
Tomatoes
Lettuce
Cilantro
Sour Cream
Salsa (I used a Chipotle Salsa from Safeway, which was awesome)

Directions:
1.  Make taco meat (quick recap, brown meat, add chili powder/garlic/cumin/onion/paprika/water/cornstarch and simmer).  Preheat oven to 400 degrees.
2.  Place wonton wrappers in muffin pans.  Fill with meat and cheese.  Bake for 10-12 minutes, or until wrapper is lightly browned.
3.  Remove from oven and add remaining toppings.

Enjoy!

Pea Panzanella

I had to try this recipe out after having a wonderful Pea Panzanella at a friend's house.  Panzanella is basically an Italian dish involving stale bread and usually tomatoes, olive oil, and other herbs and ingredients.  However, the pea version doesn't have tomatoes, but certainly makes use of a number of green vegetables instead.  It's really a wonderful springtime dish and I guess the recent warm weather has me thinking spring (despite the fact it is February).

This Pea Panzanella is adapted slightly from Michael Chiarello's recipe of the Food Network.  It has a great, fresh taste and is loaded with healthy ingredients: peas, olive oil, spring greens, and fresh herbs.  I hope you like it as much as we did.  It's a great dish to serve at a party or just for something different (and vegetarian) for an everyday side dish or main entrée.

Ingredients:
Panzanella Bread:

• 1/2 Cup Butter (1 stick)
• 3 Tbsp. Minced Garlic
• 1/3 Cup Minced Onion
• 3 Tbsp. Fresh Marjoram, Chopped (or 3 tsp. dried)
• 1 Loaf Italian or French Bread (a day old is best), Cut into 1/2-inch cubes
• 2/3 Cup Grated Parmesan and Pecorino Romano Cheese Blend
• 5 Tbsp. Fresh Basil, Chopped (or 5 tsp. dried)
• 2 Tbsp. Fresh Green Onion, Chopped (or 3 tsp. dried)
• Sea Salt
• Black Pepper

Dressing:

• 1 1/2 Cups Frozen Peas
• 1/2 Cup Milk
• 2 Tbsp. Butter
• 1/2 Cup Chicken Broth (use Sodium-Free if you can)
• 1/4 Cup Extra-Virgin Olive Oil
• 1 tsp. Lemon Juice

Combined Salad:

• 1 1/2 Cups Cooked Peas
• 1/2 Cup Grated Parmesan and Pecorino Romano Cheese Blend
• 5 Cups Spring Lettuce Greens
• 3 Tbsp. Lemon Juice
• 1 Tbsp. Olive Oil

Directions:
Preheat oven to 375 degrees F.

Panzanella Cubes:
1.  In a skillet over medium heat, melt butter.  Once well-melted, add in the garlic and minced onion; stir for 2 minutes.  Add in the marjoram and stir well.
2.  Place bread cubes in a large bowl.  Pour butter mixture over the bread and toss or stir quickly to evenly coat the bread.  Stir in the cheese, basil, and green onions.  Add a couple pinches of salt and pepper if you desire.
3.  Place the bread mixture in a single layer on a baking sheet.  Bake until the bread is lightly browned, about 7-8 minutes (outer bit of bread pieces will be crunchy and middles should still be soft).

Dressing:
1.  In a saucepan, over low heat, cook the frozen peas in the milk and butter for about 4-5 minutes.
2.  Puree the milk-pea mixture in a blender or a food processor.  Slowly add in the chicken broth, olive oil, and lemon juice.  Puree until smooth.  Cool over an ice bath or in refrigerator.

Combining the Salad:
1.  In a large bowl, combine the bread cubes and the pea puree.  Stir well to coat the cubes.  Stir in the cooked peas and cheese.
2.  Use a ring from a 10-inch spring-form pan upside down on a large plate.  Fill it with the bread mixture, pressing it down lightly into place.  Refrigerate for 30-45 minutes, then remove the ring.
3.  Meanwhile, in a separate bowl, toss the spring greens with lemon juice and olive oil.  Sprinkle the greens on top of the panzanella.  Add grated Parmesan/Pecorino Romano cheese on top.  Serve immediately.

Enjoy!

Turkey Taco Salad (and Turkey Tacos)

I love a great summer salad.  This salad is one of my favorites, because I can make it into a salad for me and my husband can have hard shell tacos.  Plus, it's got a lot of veggies, lean turkey meat (protein), and tastes really good.

Ingredients:
1 lb lean (99% fat-free) ground turkey meat
1 Package Whole-Grain Hard Shell Tacos
1 cup water
1 Head Iceburg or Romaine Lettuce
1 cup Mexican-style Organic Cheese (Nature's Promise is what I used)
2 cans Black Olives
2 Plum Tomatoes (organic if you can)
Taco Sauce
Salsa (again, I used organic)
Fat-free Organic Sour Cream (my preference)

Taco Seasoning:
1 Tbsp Chili Powder
1 tsp. Garlic Powder
1 tsp. Minced Onion
1/4 tsp. Red Pepper Flakes
1 tsp. Ground Cumin
1/2 tsp. Paprika
1 tsp. Black Pepper
1 tsp. Cornstarch

Directions:
1. Preheat Oven to 350 degrees.
2. Brown turkey in a skillet over medium-high heat.  Drain and return meat to pan.
3. Over medium-low heat, simmer the meat, the taco seasoning mix, and the 1 cup water.  Stir every few minutes, for about 15-20 minutes, or until the water has drained.  Meanwhile:
4. Cut up your lettuce.  **If making a salad, put enough lettuce on a plate for a salad.  If making tacos, place lettuce in a bowl.
5. Dice your tomatoes.  **If making a salad, sprinkle a handful of diced tomatoes on your salad.  If making tacos, place toms in a bowl.
6. Put olives on the salad (or in a bowl for tacos).
7.  Put 1/4 cup shredded cheese on the salad (or in a bowl for tacos).
8.  In last few minutes of the meat simmering, place 6 hardshell tacos on a baking sheet.  Bake for 3-4 minutes.  Remove from oven.
9.  Crunch up two hardshell tacos for each salad and sprinkle on top of salad.
10. Spoon some of seasoned meat mixture over salad (or in bottom of taco).
11. Top salad with a spoonful of sour cream and serve with Taco Sauce and Salsa.  If making tacos, put lettuce on top of the meat, then tomatoes, olives, cheese, and sour cream.  Finish with Taco Sauce and/or Salsa.

ENJOY!!

Turkey Burgers

Summer means it's time for grilling, lounging by the pool, picnics, county fairs, fireworks, camping, fresh fruit, slushy drinks, and sunglasses.  :)  Turkey burgers are a great recipe, a healthy version of an American summer classic--The Burger.  This recipe uses turkey, low/no fat cheese, a whole-wheat bun, and has a unique blend of seasonings.  You won't miss the fat or calories and your body will thank you.  This recipe uses a stove-top, yet the same directions can be used on the grill.

Ingredients:

• 1 lb. frozen turkey meat (extra lean)
• BBQ seasoning (I use Gates BBQ seasoning from Kansas City, home of amazing BBQ)
• Mrs. Dash Garlic and Herb seasoning (or alternatively, use garlic powder, onion powder, black pepper, and dry mustard)
• 1/2 cup Cheddar Cheese (fat-free)
• 1 Tomato, cut into slices
• Leaf Lettuce, 4 Burger-size pieces
• 4 Whole-Wheat Hamburger Buns

Directions:
1. Form 4 Burger Patties.  Sprinkle both sides of burgers with BBQ seasoning and Mrs. Dash.
2. Heat large skillet to medium-high heat.  Lightly spray with non-stick butter cooking spray.
3. Place burgers in skillet.  Cook for 5 minutes, then flip burger.
4. Add cheese to the top of each burger.  Cook for 5 more minutes.
5. Place burger on bun and top with tomato and lettuce.


Pair with baked fries (see BBQ Chicken and Sweet Potato Fries Recipe) or just some fresh veggies or fruit.