leftovers | My Meals are on Wheels

Leftovers: Sweet & Sour Pork w/ Sliced Chestnuts, Mini Carrots, and…

February 4, 2013 at 6:20 PM | Posted in leftovers | 1 Comment
Tags: Canola, Chicken, Dole Diced Pineapple, Mini Carrots, Pork, Sauce, Sweet & Sour Pork, Sweet and sour sauce

Today’s Menu: Leftovers – Sweet & Sour Pork w/ Sliced Chestnuts, Mini Carrots, and Diced Pineapple

Not much happening in the kitchen today but the microwave! It was leftovers for dinner tonight, Sweet & Sour Pork w/ Sliced Chestnuts, Mini Carrots, and Diced Pineapple. Every Monday is clear the Fridge Day of leftovers around here. The garbage runs early Tuesday mornings so anything not bottled, canned, or sealed is out of there on Monday. Everything warmed up great and tasted as good as the first time. Anyway below is a repost of Sweet & Sour Pork w/ Sliced Chestnuts, Mini Carrots, and Diced Pineapple dinner from the other day, Later!

What better way to warm up a snowy day than a big serving of Sweet & Sour Pork w/ Sliced Chestnuts, Mini Carrots, and Diced Pineapple. I prepared a La Choy Creations Sweet & Sour Chicken Dinner Kit, but I substituted Pork for the Chicken.
The dinner kit comes; with 1 can pineapple and red peppers in a sweet & sour sauce, and 1 packet pre-measured long grain rice. I added 1 lb. of boneless Pork Chops (trimmed of fat and cut into 1/2″ pieces), 2 tbsp Canola Oil (for cooking Pork), and 1 1/2 cups water. Boil the rice, fry the Pork in 1 tablespoon of Canola Oil, add your sauces, fix any sides you would like, and serve the Pork on top of the bed of rice. I’ve left the full instructions at the end of the post. It came out delicious! The Sweet &Sour Sauce is just flat out fantastic. It has a perfect blending of spices, pineapple, and red peppers. It makes 5-6 servings and it’s 320 calories and 45 carbs.
I used Boneless Pork Chops, purchased from Walmart, that I trimmed the fat from and then cut into 1/2″ cubes. Along with the Sweet & Sour Pork I added 1 can of Sliced Water Chestnuts with the Pork and Sauce and sides of Dole Diced Pineapple, and boiled Mini Carrots. The Pork was just as good, if not better, than the Chicken. Pork and pineapple are a great combo, but what doesn’t go good with pineapple! I’m hooked on these La Choy Creations Dinners! Excellent and filling dinner! I left the original recipe, with the Chicken, below. For dessert/snack later I made some Hidden Valley Ranch Chip Dip using 1 packet of Hidden Valley Ranch Mix and Daisy Reduced Fat Sour Cream. I used Ruffles Light Fat Free Chips.

La Choy Creations Sweet & Sour Chicken

Ingredients:

1 Sweet & Sour La Choy Dinner Kit
1 Can Sliced Water Chestnuts
1 lb. boneless, skinless chicken breast
2 tablespoons cooking oil, Canola oil
1 1/2 cups water
Any side dishes of your choice

Instructions:

* Bring 1 1/2 cups water to a boil in a small saucepan over high heat. Add Rice. Cover and reduce heat to low and cook 10 minutes or until Rice is tender and water absorbed.

* Cut 1 lb. boneless skinless Chicken into 1/2″ pieces.

* Heat 10 inch non-stick skillet over medium high heat

* Add 2 tablespoons oil to skillet. Add Pork and cook 6 – 7 minutes or until Chicken reaches temperature of 165 * F.

* Add Sauce to Chicken, heat 1 minute or until sauce is warmed. Serve over prepared Rice.

* Serve with your favorite Asian side dish. I with Dole Diced Pineapples and a small package of Mini Carrots
Sweet & Sour Chicken Family Meal

Sweet & Sour Chicken
La Choy Creations™ Sweet & Sour Chicken brings the best of both worlds together: Savory red peppers and juicy, sweet pineapple are coated with a specially seasoned sweet and sour sauce. Simply cook the chicken in the sauce and serve it over prepared rice for an easy way to make a quick meal.

Nutrition Facts
Serving Size 1 cup prepared (227g)
Servings Per Container about 6
Amount Per Serving
Calories 320Calories from Fat 40
% Daily Value*
Total Fat 4.5g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 490mg 20%
Total Carbohydrate 46g 15%
Dietary Fiber 2g 8%
Sugars 13g
Protein 24g
Vitamin A 6% Vitamin C 4%
Calcium 6% Iron 15%

http://www.lachoy.com/products/family-meals.jsp

Leftovers: Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes

January 1, 2013 at 4:58 PM | Posted in leftovers | Leave a comment
Tags: Black pepper, Boston butt, Dutch oven, Leftovers, Monterey Jack, Olive oil, Pepper, Potato, Sea salt

Today’s Menu: Leftovers: Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes

Happy 2013 Everybody! Mine isn’t starting off the best. I’ve had a slight cough the last few days and you guessed it, The Flu! But as with all things it will pass. i wasn’t in the mood to do too much cooking so thank goodness for leftovers! I warmed up the leftovers from last nights dinner, Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes. It was just as good as it was last night! Everything warmed up perfect. I’ll leave the recipes of everything below. I’m back off to bed, hope this flu goes away soon! Goodnight all!

Spicy Pop Pulled Pork

Ingredients:
1 Onions, peeled and quartered
4 Cloves of Garlic
1 – 2 1/2 lb. Pork Butt (pork shoulder roast)
Sea Salt and freshly Gound Black Peppercorn
One 11-ounce can Chipotle Peppers in Adobo Sauce
2 cans Pop (I use Diet Dr Pepper)
4 packed tablespoons Brown Sugar or 2 Tbls Splenda Brown Sugar
Directions:

Preheat the oven to 300 degrees F.

Start by placing the onion quarters and garlic cloves in the bottom of a Dutch Oven. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.

Cover the Dutch Oven, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it’s done, the pork will be dark and weird and wonderful. It’ll also be fork-tender. That’s when you know it’s done.

Remove the meat from the Dutch Oven and shred completely. Then return the meat to the Dutch Oven and keep in the juice until you need it. Divine!

Twice-Baked New Potatoes

Ingredients:
12 new potatoes
2 tablespoons Extra Virgin Olive Oil
1 1/2 cups fresh grated Monterey Jack cheese
4 ounces Philly Fat Free Cream Cheese, softened
1/2 cup Daisy Reduced Fat Sour Cream
1 tablespoon finely minced fresh Chives
1 Clove Garlic, pressed
Sea Salt and Ground Black Pepper
Directions:
Preheat the oven to 375 degrees F.

Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes.

Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.

To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary.

Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you’re ready, bake the potatoes in the oven until golden brown on top.
* I topped my Potatoes with Shredded Monterey Jack Cheese before rebaking them.*

http://www.foodnetwork.com/ree-drummond/index.html

http://www.foodnetwork.com/recipes/ree-drummond/spicy-pop-pulled-pork-recipe/index.html

http://www.foodnetwork.com/recipes/ree-drummond/twice-baked-new-potatoes-recipe/index.html

Leftovers!

November 23, 2012 at 9:39 AM | Posted in Food, leftovers, turkey | 4 Comments
Tags: Cooking, Eating, Home, Leftovers, Thanksgiving, Turkey, United States, United States Department of Agriculture

Just a little on America’s Favorite Meal after Thanksgiving, Leftovers! Which will be part of my lunch and dinner today.

Leftovers from a Thanksgiving meal: mashed potatoes, gravy, cranberry sauce, green beans, turkey

Leftovers are the uneaten edible remains of a meal after the meal is over, and everyone has finished eating. Food scraps that are not considered edible (such as bones or the skins of some vegetables and fruits) are not regarded as leftovers, but rather as waste material; any remaining edible portions constitute the leftovers.
The ultimate fate of leftovers depends on where the meal was eaten, the preferences of the diner, and the prevailing social culture. Home cooking leftovers are often saved to be eaten later. This is facilitated by being in a private environment, with food preserving facilities such as airtight containers and refrigeration close at hand. Some leftover food can be eaten cold from the refrigerator, while others may be reheated in a microwave or a conventional oven, or mixed with additional ingredients and recooked to make a new dish such as bubble and squeak.
Though leftover or partially eaten food (Ucchishta) is never offered to a Hindu deity, the goddess Matangi is prescribed to be offered this taboo oblation to gain her grace to achieve Supreme knowledge and supernatural powers.
The word “ort”, meaning a small scrap of food left after a meal is completed, is not commonly heard in conversation, but is frequently encountered in crossword puzzles.

New dishes made from leftovers are quite common in world cuisine, and many were created in the days before refrigeration and reliable airtight containers existed. Besides capturing nutrition from otherwise inedible bones, stocks and broths make an excellent base for adding leftover morsels too small to be a meal themselves. Casseroles, paella, fried rice, and pizza can also be used for this purpose, and may even have been invented as a means of reusing leftovers.[citation needed] Among American university students, leftover pizza itself has acquired particular in-group significance, to the extent that the USDA‘s Food Safety and Inspection Service offers, as its first tip under “Food Safety Tips for College Students”, a discussion of the risks of eating unrefrigerated pizza, which are considerable.
At some holiday meals, such as Christmas in Western countries and Thanksgiving in the USA, it is customary for the host to prepare much more food than can be eaten, specifically in order to send leftovers home with the guests. Cold turkey is archetypal in the United States as a Thanksgiving leftover, with turkey meat often reappearing in sandwiches, soups, and casseroles for several days after the feast.

Leftovers from a restaurant meal may either be left behind to be discarded by the restaurant, or taken away by the diner for later consumption. In order to take the food away, the diner may make a request for it to be packaged. The container used for such leftovers is commonly called a doggy bag or doggie bag. It is speculated that this derives from the euphemistic pretense that the food will be given to the diner’s pet, rather than eaten by a person. However it may also be a corruption of the East Anglian term docky, meaning lunch. The term doggy bag is preferred[citation needed] over take away or take home bag as it was popularized in the 1970s etiquette columns of many newspapers. Doggy bags are most common in restaurants that offer a take-out food service as well as sit-down meals, and their prevalence as an accepted social custom varies widely by location. In some countries, especially in Europe, people would frown upon a diner asking for a doggy bag.

Baked Country Style Pork Loin Boneless Ribs w/ White Sweet Corn, Baked Potato,…

November 11, 2012 at 6:51 PM | Posted in baking, BBQ, leftovers, potatoes, ribs | 2 Comments
Tags: Baked Potato, Barbecue sauce, Black pepper, Dinner, Food, Pork, Pork chop, Pork loin, Pork ribs, Sea salt, sirloin steak

Today’s Menu: Baked Country Style Pork Loin Boneless Ribs w/ White Sweet Corn, Baked Potato, and Whole Grain Bread

One last warm day before it’s predicted to turn a lot cooler! Started the day off by going to Costco and loaded up on some great meat and fish Items. We’ll be having Top Sirloin Steak, Pork Chops, Country – Style Boneless Pork Loin Ribs, and Tilapia for a while, found some really great buys today. Also found out they’ll be getting their Prime Rib in for the Holiday’s on Nov. 21. on to dinner.

I prepared Baked Country Style Pork Loin Boneless Ribs w/ White Sweet Corn, Baked Potato, along with Whole Grain Bread. I believe it’s the first time I prepared the Country – Style Ribs.Their really a nice lean cut of Pork. I preheated the oven on 325 degrees. I started off by making a rub for them consisting of 1/2 teaspoon of Roasted Ground Cumin, 1/2 teaspoon Garlic Salt, 1/2 teaspoon Parsley Flakes, and a healthy couple of shakes of Sea Salt and Ground Black Pepper. Made sure the Rub covered all sides of the Ribs and then basted them with JB’s Fat Boy Haugwaush BBQ Sauce. I baked them for 1 hr and 30 minutes. I basted them every 30 minutes with the Haugwaush. The Ribs came out fantastic! Moist and tender and full of flavor. I’ll be having these again soon.

For my side dishes I had Green Giant White Sweet Corn, a Baked Potato, and Healthy Life Whole Grain Bread. The White Sweet Corn was leftover from last night’s meal so I just warmed that up in the microwave. For my Baked Potato I topped that with Sea Salt, Ground Pepper, and I Can’t Believe It’s Not Butter. For dessert later I’m sticking with just some fruit, a Mini Banana and some Honey Crisp Apple slices.

What Are Country Style Ribs?

*Country-style ribs – Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones.
Baked Country Style Pork Loin Boneless Ribs
Ingredients:

Pork Country-Style Ribs
1/2 teaspoon Garlic Salt
1/2 teaspoon Roasted Ground Cumin
1/2 teaspoon Parsley Flakes
Sea Salt and Ground Black Pepper, to taste
Jb’s Fat Boy Haugwaush BBQ Sauce

Directions:

Combine all ingredients, except BBQ Sauce, in a bowl and mix well.
Place ribs on rack of a shallow roasting pan. Baste with sauce.
Bake at 325 degrees F. for 1 1/2 to 2 1/2 hours, turning and basting with sauce every 30 minutes. Cut into serving-size portions.

Crock Pot Falling Off the Bone Ribs w/ Potato Pancakes, Sugar Snap Peas,..

September 22, 2012 at 5:56 PM | Posted in baking, beans, Idahoan Potato Products, leftovers, ribs | 2 Comments
Tags: Barbecue, Casserole, Gratin, Idahoan Foods, Saturated fat, Slow cooker, Snap!, Trans fat

Today’s Menu: Crock Pot Falling Off the Bone Ribs w/ Potato Pancakes, Sugar Snap Peas, and Whole Grain Bread

My Mom purchased some Ribs yesterday so it was decided yesterday what was for dinner tonight! Just not Rib but Crock Pot BBQ Baby Back Ribs! I used Kroger Pork Baby Back Ribs. While I had the crock pot warming up I cut the rack of Ribs in half, to fit in the crock pot, and seasoned the Ribs with JB’s Fat Boy Premium Rub and I then brushed on a half a bottle of JB’s Fat Boy Haugwaush Bar B Cue Sauce. I cooked the ribs for 8 hours on low in the crock pot. After 5 hours I applied the other half of Haugwaush to the Ribs. The ribs came out tender fall off the bone delicious. No knife needed as the bones could be removed by just pulling on them. The aroma of the Ribs were throughout the house. My rub and sauce are both J B’s Fat Boy products.If your looking for an easy and delicious Rib recipe look no further!

For sides I prepared Sugar Snap Peas,Idahoan Scalloped Homestyle Casserole, for Mom and Dad, and I baked the other half of the Walmart Bakery Marketside Everything Italian Loaf Bread. The Sugar Snap Peas were left over from a previous meal. The Idahoan Scalloped Potatoes are an easy and quick way to have a delicious Scalloped Potatoes. I’ve left the item description along with instructions at the end of the post. Instead of the Scalloped Potatoes I had Potato Pancakes that were leftover from last night’s dinner. For dessert/snack later a 100 calorie mini bag of Jolly Time Pop Corn.

Idahoan Scalloped Potatoes

Scalloped Homestyle Casserole
There’s no better way to start a hearty Scalloped homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & creamy side. For family meals or for special occasions, this creamy, delicious dish is sure to please. Casseroles.
PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.
Stove Top Directions
HEAT potatoes and sauce mix, 1 1/2 cups hot water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter to boil in 2-quart saucepan over high heat, stirring occasionally. Watch carefully to avoid boilover.
REDUCE HEAT, then COVER and simmer 15 minutes, stirring occasionally, until potatoes are tender and sauce reaches desired consistency (sauce will thicken slightly when cooling).
Remove from heat and let stand a few minutes before serving.

Nutrition Facts
Amount Per Serving Unprepared Prepared
Calories 100 160
Calories from fat 10 60
% Daily Value*
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 680mg 28% 31%
Total Carbohydrates 20g 7% 8%
Dietary Fiber 2g 8% 8%
Sugars 1g
Protein 2g

http://www.idahoan.com/products/retail/scalloped-homestyle-casserole

Grilled Pork Chop w/ Cinnamon Apples, Yellow Carrots & Sugar Snow Peas,…

September 9, 2012 at 5:10 PM | Posted in beans, carrots, grilling, leftovers, pork chops, vegetables | Leave a comment
Tags: Black pepper, Chops, Costco, Grilled Pork Chops, Grilling, Olive oil, Pork chop, Pork loin

Today’s Menu: Grilled Pork Chop w/ Cinnamon Apples, Yellow Carrots & Sugar Snow Peas, and Mashed Potatoes

Tried one of the Pork Loin Chops I purchased at Costco the other day. So now I know along with the tender Top Sirloin Steak they have they also have some mighty tender and delicious Pork Loin Chops! The Chops grilled up beautifully. I rubbed a light coating of Extra Virgin Olive Oil and seasoned them with McCormick Grinder Sea Salt and Black Peppercorn. I grilled them 4 1/2 minutes per side. As I said earlier they came out moist and tender and love those grill marks! I topped the Chops with a tablespoon of the Country Crock Cinnamon Apples leftover from the other night.

For sides it was leftover Heaven! I warmed up all the leftovers from the past day or so; Country Crock Cinnamon Apples Sugar Snow Peas, Yellow Carrots, and Bob Evans Mashed Potatoes. Great variety and all were just as good as the first time around. For dessert later a Jello Sugar Free Chocolate Pudding topped with Coll Whip Free. Then to an early bed I’m fighting a Sinus Infection, ugh!

Leftovers! Progresso Kitchen Favorites Classic Lasagna w/ Whole Grain Bread

September 5, 2012 at 5:17 PM | Posted in leftovers, pasta, Progresso | Leave a comment
Tags: Beef mince, Dietary fiber, Measuring cup, Mozzarella, Parmigiano-Reggiano, Pasta, Progresso, Serving size

Today’s Menu: Left over Progresso Kitchen Favorites Classic Lasagna w/ Whole Grain Bread

Well I had plenty of the Lasagna leftover from dinner last night and it so good that I’m having the leftovers tonight! It’s the Progresso Kitchen Favorites Classic Lasagna. It’s very easy to make as the dinner kit contains the Lasagna Pasta, Tomato Herb sauce, Ricotta Sauce Mix, and Grated Parmesan Cheese. I added 1 LB. Lean Ground Turkey, 1 Cup water, 2/3 Cup 2% Milk, 1 (8 oz.) Shredded Mozzarella Cheese (2 Cups), and I also added a bit more seasoning (McCormick Grinder Italian Herb). Basically you just layer your ingredients in a 8″ square baking dish and cover and bake at 425 degrees for 30 minutes and bake an additional 10 minutes uncovered. The product description along with full instructions are at the bottom of the post. I also had a couple of slices of Healthy Life Whole Grain Bread. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

Progresso Kitchen Favorites Classic Lasagna

Directions
Ready to bake in about 20 minutes. You Will Need: 1 lb lean ground beef; 1 cup water; 2/3 cup milk; 1 bag (8 oz) shredded mozzarella cheese (2 cups); nonstick cooking spray and foil. Sauce: Heat oven to 425 degrees F. Brown beef in 10-inch skillet, breaking up beef into small pieces; drain. Stir Tomato Herb Sauce and water into beef; heat to boiling. Reduce heat; simmer 3 to 5 minutes, stirring occasionally. Meanwhile, mix Ricotta Sauce Mix and milk in liquid measuring cup or small bowl, using whisk or fork. Layer: Spray 8-inch square glass baking dish with cooking spray. Layer lasagna: Spread about 2/3 cup beef sauce in dish. Layer with 2 uncooked Pasta sheets (side by side), 2/3 cup beef sauce (cover Pasta with sauce), 1/4 cup ricotta sauce and 1/2 cup mozzarella. Repeat layers twice, starting with Pasta. Add remaining Pasta, beef sauce and mozzarella. Sprinkle with Parmesan Cheese. Kitchen Tip: Substitute 1/4 cup dry red wine for 1/4 cup of the water.

Product Details

Add beef & cheese! Quality Foods. Quality ingredients included. Lasagna pasta; tomato herb sauce; ricotta sauce mix; grated parmesan cheese. Exchanges: 2 starch, 3-1/2 medium fat meat. Carbohydrate Choices: 2. Made with quality ingredients. Progresso Kitchen Favorites dinners combine high quality ingredients to create delicious meals that become family favorites!

Nutrition Facts
Serving size: 0.167 pkg
Servings per container: 6
Before Preparation

Nutrient Qty %DV

Calories 390 – Prepared
Calories from Fat 10
Total Fat 1 g 2%
Cholesterol -5 mg 1%
Sodium 510 mg 21%
Total Carbohydrate 23 g 8%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 4 g
Vitamin A 6%
Vitamin C 20%
Calcium 6%
Iron 4%

June 10, 2012 at 5:25 PM | Posted in beans, diabetes, ground turkey, leftovers, low calorie, low carb, pasta | Leave a comment
Tags: Beef mince, Black pepper, Cilantro, cook, Extra Lean Jennie - O Ground Turkey, Healthy Life Whole Grain Bread, Home, Sea salt, Turkey, Velveeta

Today’s Menu: Velveeta Cheesy Turkey Mac w/ Whole Grain Bread

In my post earlier today I told you I had the Summer Flu that’s been going around in the area. Not feeling much better. Slight cough and real achey, just not up to par. Well it was frozen leftovers for Lunch and it’s frozen leftovers for Dinner! i froze a serving of the Velveeta Cheesy Skillets Ultimate Cheeseburger Mac, made with Extra Lean Jennie – O Ground Turkey. As the Gumbo for Lunch The Turkey Mac froze great and warmed up delicious! Just warmed it up and reseasoned it a bit and a hot and hearty meal in minutes. I had a Healthy Life Whole Grain Bread also. Now for the rest of the day heavy doses of liquids, rest, and television. Hope this just a 24 hour bug!
Velveeta Cheesy Skillets Ultimate Cheeseburger Mac

Ingredients:
* 1 LB. Ground Beef or Ground Turkey (Extra Lean)
*1 Can Low Sodium Red Kidney Beans, drained and rinsed; Optional
* Sea Salt, Pepper, Cilantro, Ground Smoked Cumin to taste; Optional
* 2 Cups Water
* 1 Velveeta Cheesy Skillets Dinner Kit/Ultimate Cheeseburger Mac

Instructions:
* Brown and season 1 LB. Ground Turkey in large skillet. Drain
* Add 2 cups water, beans, seasoning and pasta. Bring to a boil. Reduce Heat.
* Cover, Simmer and stir often until most of water is gone about 11-13 minutes. Remove from heat.
* Add Cheese from Velveeta Cheese Pouch. Stir in Cheese Sauce and serve

Grilled Chipotle London Broil Wrap

May 26, 2012 at 5:41 PM | Posted in BEEF, diabetes, diabetes friendly, Flatout Flatbread, leftovers, vegetables | Leave a comment
Tags: Carboxymethyl cellulose, Disodium pyrophosphate, Havarti, London Broil, Oat, SORBIC ACID, Steak, Wheat Flour

Today’s Menu: Grilled Chipotle London Broil Wrap

I used the leftover London Broil from the other day and I had the begining of some fantastic Wraps! I sliced the remaining London Broil into thin slices and wrapped them in paper towels and warmed them up in the microwave. For the Wrap I used Flatout Light Italian Flat bread. Love these they are 100% Whole Wheat , High Fiber, and only 90 calories and 16 carbs, I left the info and web link at the end of the post. I topped the Steak with JB’s Fat Boy Chipotle Sauce, sliced Deli Jalapenos, sliced Black Olives, Lettuce, Daisy Reduced Fat Sour Cream, fresh Grated Havarti Cheese and fresh grated Smoked Dutch Gouda. After assembling the wrap and folding it I put it in the microwave for 35 seconds. The lean and delicious Steak along with heat of the Jalapenos, Chipotle Sauce, and the fresh and creaminess of the Smoked Gouda Cheese and Havarti Cheese just makes an unbelievable Wrap! For dessert later a Mango-Cheesecake Parfait that I had made yesterday. You can find the recipe for this on an earlier post from today.

Flatout Light Italian Herb Flatbread

NEW Even Better Taste!
90 Calories
High Fiber
60% Less Net Carbs than sliced bread
100% WholeWheat
Low Fat
0g Sugar
The Best Life Diet Approved
Whole Grain approved, 8g or more per serving
INGREDIENTS: WATER, WHOLE WHEAT FLOUR, OAT FIBER, WHEAT GLUTEN, SOYBEAN OIL, contains less than 2% of each of the following: MALTITOL, WHEAT PROTEIN ISOLATE, SODIUM ACID PYROPHOSPHATE, BAKING SODA, YEAST, PRESERVATIVES (POTASSIUM SORBATE, SODIUM PROPIONATE, SORBIC ACID), FUMARIC ACID, WHEAT FLOUR, CELLULOSE GUM, GUAR GUM, CALCIUM SULFATE, XANTHAN GUM, SALT, ANNATTO COLOR, CALCIUM PEROXIDE, L-CYSTEINE, ENZYMES.CONTAINS: WHEAT AND SOYBEANS. MANUFACTURED IN A FACILITY THAT ALSO PROCESSES PRODUCTS CONTAINING MILK AND CHEESE.

Nutrition summary:
Calories 90
Fat 2.5g
Carbs 16g
Protein 9g

There are 90 calories in a 1 flatbread serving of Flatout Light Italian Herb Flatbread.
Calorie breakdown: 18% fat, 52% carbs, 30% protein

http://www.flatoutbread.com/

Chicken Wrap for Lunch

April 2, 2012 at 12:09 PM | Posted in chicken, diabetes, diabetes friendly, Flatout Flatbread, Food, leftovers, low calorie, low carb | Leave a comment
Tags: CALCIUM PEROXIDE, Chicken, cook, POTASSIUM SORBATE, Sandwich wrap, SORBIC ACID, Wheat Flour, YEAST

Lunch: Chicken Wrap

Had a healthy and delicious lunch this afternoon. I had a Chicken Breast leftover from the other night so I warmed it up for my wrap. I then sliced it into thin pieces and placed them in the wrap. The wrap I used was a new one and one I’ll be using quite often from now on, the Flatout Light Flatbread. It’s 100% Whole Wheat and it’s only 90 calories and 16 carbs! These would make a great Thin Crust Pizza, looking forward to making that. I left the link and info for the Flatbread at the end of the post. I added Fat Boy J B’s Sticky Stuff Sauce to the Chicken to give that delicious BBQ taste and added Shredded Lettuce and sliced Black Olives also. This made one delicious lunch!

Flatout Flatbread Light Original