Tags: Corn, Dietary fiber, Flour, Food, Kroger, Mexican cuisine, Olive oil, Tortilla
At Kroger early this morning I came across a new Tortilla, Ole Mexican Foods Low Carb Tortilla Wraps. When I seen those I had an idea right away for my lunch, 3 Bean Buffalo Chili and Cheese Tortilla! I used the Low Carb Tortlla, 3 Bean Buffalo Chili, and Kraft 2% Shredded Sharp Cheddar. Delicious and Light Lunch!
Whole wheat flour, Enriched bleached flour (Wheat flour, Malted barley flour, Niacin, Reduced iron, Thiamine mononitrate, Riboflavin and Folic acid), Water, Cellulose fiber, Wheat gluten, Extra virgin olive oil; Contains 2% or less of the following: Xantham gum, Guar gum, Salt, Mono and diglycerides, Baking powder (Sodium acid pyrophosphate, Monocalcium phosphate, Baking soda), Calcium propionate, Sorbic acid (Mold inhibitor), Fumaric acid, Carboxymethyl cellulose, Sugar, Dough relaxer (Sodium metabisulfite, Corn starch, Microcrystalline cellulose, Dicalcium phosphate), Enzymes.
Ole Mexican Foods Extreme Wellness – High Fiber, Low Carb Tortillas Wraps
Calories 90 Sodium 350 mg
Total Fat 0 g Potassium 0 mg
Saturated 0 g Total Carbs 14 g
Polyunsaturated 0 g Dietary Fiber 9 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 5 g
Cholesterol 0 mg
Tags: Bake, Casserole, Chicken, Dinner, Kroger, Monterey Jack, Pyrex, Tortillia
Today’s Menu: Chicken Enchiladas
I had no idea on what to have for dinner tonight. I needed a few items from the store so it was off to Kroger and while there hopefully come up with something for dinner. They happened to be preparing free samples of different items throughout the store and that’s when I found what I was going to prepare for dinner, Chicken Enchiladas! They were preparing some frozen Enchiladas for sampling and I thought I would prepare some homemade ones.
I used a Kroger Deli Roasted Chicken. I reheated it before I used it by heating it in the oven at 325 degrees for about 20 minutes. After reheating it I pulled all the meat from the bones and took all the skin off of it. To assemble preheat you oven to 350 degrees. I used Gourmet Multi Grain Low Carb Tortillas, only 60 calories and 4 carbs per tortilla! For my toppings, along with the Chicken, I used Mt. Olive Roasted Peppers, Del Monte Summer Crisp Sweet Corn, Bush’s Light Red Kidney Beans, Old El Paso Enchilada Sauce, and fresh grated Monterey Jack Cheese. Just put the amount of toppings and Chicken you want in the center of the tortilla and start rolling the tortilla, fairly tight. Then lay the tortillas, seam side down, in a medium size Pyrex baking dish. The last steps pour the Enchilada Sauce over the tortillas and then cover with your choice of Cheese, I used fresh grated Monterey Jack.
Then Bake at 350 degrees until Cheese is melted and tortillas are heated throughout. Let cool for about 5 minutes before eating. Everyone loved them!! The Monterey Jack is perfect for these, it melts just right. The Peppers, Beans, and Corn gives it great flavor. I’ll be preparing these quite often. For dessert later a Healthy Choice Vanilla Bean Greek Frozen Yogurt.
Tags: Beef mince, Flour tortilla, Kroger, Mole Enchiladas, Oven, Sour cream, Tortilla, Turkey
Today’s Menu: Wow! This recipe turned out fantastic! I made some changes to recipe I had. I used Ground Turkey instead of Ground Beef, Low Carb Tortillas and Kroger naturally Preferred Organic Black Bean and Corn Organic Salsa. I know it’s good when my Mom can’t resist them.
1 lb. extra-lean Ground Turkey
* Sea Salt, Pepper, Ground Smoked Cumin, and Cilantro to taste for the Ground Turkey
1 jar (16 oz.) Salsa, divided
1 pkg. (8 oz.) 2% Mexican Style Shredded Four Cheese, divided
1 pkg. (10 oz.) Flour Tortillas (12 [6-inch] tortillas) or use Low Carb style Tortillas or 6 of a larger Tortillas
Directions: Microwave or Oven
Brown Turkey in large nonstick skillet; drain. Stir in 1/2 cup salsa and 1 cup cheese.
SPOON 1/4 cup meat mixture down center of each tortilla; roll up. Spread 1/2 cup of the remaining salsa onto each of 2 microwaveable plates. Place 6 enchiladas, seam-sides down, on each plate. Top with remaining salsa and cheese.
MICROWAVE each plate of filled tortillas, loosely covered with waxed paper, on HIGH 2 to 3 min. or until heated through.
Heat oven to 350ºF. Spread 1 cup salsa onto bottom of 13×9-inch baking dish. Fill tortillas as directed; place, seam-sides down, in baking dish. Top with remaining salsa. Bake 20 min. or until heated through, topping with remaining cheese after 15 min.
Top each serving with shredded lettuce, chopped tomatoes and 1 Tbsp. Breakstone’s Reduced Fat or KNUDSEN Light Sour Cream. serving on a bed of Rice would be good also.
Tags: Archer Farms, Bread, Dietary fiber, Muffin (English), Saturated fat, Trans fat, What to Eat, Whole grain
Taste-Tested & Diabetes-Friendly
Do you avoid the bread aisle just to escape the confusion felt by so many carb-conscious consumers? It’s true: Bread is a tricky product to buy, especially for people with diabetes. Now you can return to the bread aisle with confidence — thanks to a list of products that recently received the Diabetic Living What to Eat™ seal of approval. Our staff and dietitians picked through the loaves to find those that met our nutritional guidelines. Next we brought in more than 100 people, including PWDs, to taste the brand-hidden products. The top breads, buns, tortillas, and English muffins were awarded the Diabetic Living What to Eat™ seal of approval.
Every bread tested had to meet these health requirements per 2 slices, 1 tortilla, or 1 bun:
– 150 calories or less
– 3 g total fat or less
– 1.5 g saturated fat or less
– 0 g trans fat
– 30 g carb or less
– 300 mg sodium or less
– At least 2 g fiber
The two finalists in the tortilla category were well received by tasters, who rated them on their texture, appearance, and taste.
La Tortilla Factory Smart & Delicious Low Carb, High Fiber Large Whole Wheat Tortilla
Per tortilla: 80 cal., 3 g total fat (0 g sat. fat), 300 mg sodium, 18 g carb., 12 g fiber
And the winner of the tortilla category is:
Mission Carb Balance Plus! Small/Fajita Whole Wheat Tortilla
Per tortilla: 80 cal., 2 g total fat (1 g sat. fat), 220 mg sodium, 12 g carb., 8 g fiber
Taster’s comment: “Best texture. It’s thick but still soft. Awesome flavor!”
Why it won: This tortilla had a nice texture, and tasters felt it would hold up well to being stuffed with fillings without tearing. We like that it has only 12 grams of carb. and 8 grams of fiber per tortilla!
Ready in 60 seconds, the product is designed for those occasions when “I need a quick, substantial bite to keep my family on the go.”
The heat-and-serve product comes in shelf-ready packaging and provides a microwavable solution to meals that require little or no cleanup.
This is the first convenient, complete meal in the Mexican aisle.
Amount Per Serving
Calories from Fat 20
Today’s Menu: Shrimp Tacos
I made and had Shrimp Tacos for the first time, and this will not be the last time! They turned out fantastic! The Shrimp was tasty and cooked just right and all the seasoning and ingredients came together just right. Too good!
(Makes 2 Tacos or Burritos)
6 Jumbo or Extra Large Shrimp
1 Teaspoon McCormick Cilantro Leaves
1/2 Teaspoon Ground Corriander Seed
1/2 Teaspoon Ground Cummin
Sea Salt and Ground Black Pepper (To Taste)
1 Tablespoon Extra Virgin Olive Oil
2 Leaves of Lettuce
2 Tablespoons Reduced Sour Cream
1/4 Cup Kraft 2% Shredded Mozzarella Cheese
1/4 Cup Salsa ( I used my favorite Naturally Preferred Organic Black Bean and Corn Salsa)
2 Soft Tortillas ( Whole Grain or Corn Flour )
* Preheat, medium heat, medium size skillet. Before heating spray pan using Pam Spray With Olive Oil. After pan has heated add Extra Virgin Olive Oil.
* As pan is heating heat Tortillas as directed by Tortilla instructions. (I heated mine by microwave )
* Add Shrimp and season with all the seasonings. Cook Shrimp 2 – 3 minutes per side.
* Lay a leaf of the Lettuce on each Tortilla then add Shrimp on the Lettuce, 3 Shrimp per Tortilla.
* Add your toppings, to taste. Salsa, Sour Cream, and Mozzarella Cheese. Fold the tortilla your favorite way or leave open face.
Today’s Menu: Turkey Tacos and Refried Beans
The Parents wanted Tortillas and that’s what we had. Used Ground Turkey, a 93/7 blend, Green Chilies, Black Olives, Lettuce, Sour Cream, Kraft 2% Sharp Shredded Cheese, McCormick Taco Seasoning, and LaTortilla Factory Low Carb Whole Wheat Tortillas. First time we tried the LaTortilla brand Tortillas. We used the soft ones and they were very good. Even better was the Nutrition Facts:
Looking for ideas for that left over Turkey? Here’s a tasty low carb and low calorie recipe. Another from Diabetic Living On Line web site.
Sesame-Ginger Turkey Wraps
Nonstick cooking spray
3 turkey thighs, skinned (3-1/2 to 4 pounds)
1 cupbottled sesame-ginger stir-fry sauce
1 16-ounce packageshredded broccoli (broccoli slaw mix)
12 8-inchflour tortillas, warmed* or use Low Carb or Carb Free Tortilla’s
3/4 cupsliced green onions (6)
1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. Place turkey thighs in prepared cooker. In a small bowl stir together stir-fry sauce and water. Pour over turkey in cooker.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Remove turkey from slow cooker; cool slightly. Remove turkey from bones; discard bones. Using two forks, shred turkey into bite-size pieces. Place broccoli slaw mix in sauce mixture in slow cooker. Stir to coat; cover and let stand for 5 minutes. Remove from cooker with a slotted spoon.
4. To assemble, place some of the turkey on each warmed tortilla. Top with some of the broccoli mixture and green onions. Spoon some of the sauce from cooker on top of onions. Roll up and serve immediately. Makes 12 servings.
*Note: To warm tortillas, stack tortillas and wrap tightly in foil. Heat in a 350 degree F oven about 10 minutes or until heated through.
Nutrition Facts Per Serving:
* Servings: 12 servings
* Total Fat (g)5
* Saturated Fat (g)1
* Monounsaturated Fat (g)1
* Polyunsaturated Fat (g)1
* Cholesterol (mg)67
* Sodium (mg)422
* Carbohydrate (g)20
* Total Sugar (g)4
* Fiber (g)2
* Protein (g)20
* Vitamin A (DV%)0
* Vitamin C (DV%)57
* Calcium (DV%)6
* Iron (DV%)15
One more good one from Paula Dean and The Food Network!
* 2 Teaspoons Honey
* 2 Teaspoons Dijon Mustard
* 4 Tablespoons Reduced Fat Mayonnaise
* 4 (10-inch) Whole Wheat Tortillas
* 8 Slices Turkey Bacon, cooked crisp
* 8 Green Leaf Lettuce leaves
* 8 Slices Tomato
* Extra-Virgin Olive Oil
* Salt and freshly Ground Black Pepper
In a small bowl, combine the honey, mustard, and mayonnaise. Spread evenly on the tortillas. Top each with, 2 slices bacon, 2 lettuce leaves, and 2 slices of tomato. Drizzle olive oil over the tomatoes and season with salt and pepper, to taste. Fold 1 edge of each tortilla over the filling, roll up tightly and put them, seam side down, on a cutting board. Cut as desired and secure with wooden picks, if needed. Arrange them on a serving platter and serve.