Chicken Enchiladas

March 30, 2015 at 5:07 PM | Posted in chicken, tortilllas | Leave a comment
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Today’s Menu: Chicken Enchiladas

 

Chicken Enchiladas 011
Had an early Morning light Breakfast and my morning workout, off to the grocery store after that. Went to Walmart and then to Kroger. Food prices just keep climbing higher and higher! While at Kroger I picked up a prescription for Dad and I was leaving I ran into an old High Scholl friend who had not seen since the early 80’s, been a while! We talked for about 15 minutes it was good catching up with her. For dinner tonight it’s Chicken Enchiladas.

 
I came across this recipe idea in an issue of Food Network Magazine, courtesy of Ree Drummond. My recipe varies slightly from her original recipe, I didn’t top mine with diced Tomatoes before serving. To make the Enchiladas I’ll need the following; 3 Mission Flour Tortillas, 2 tablespoon Roasted Ground Cumin, 2 tablespoon Chili Powder (plus more for sprinkling), 2 tablespoons Cajun Spice, 1 teaspoon Sea Salt, 1 teaspoon freshly Ground Black Pepper, 2 boneless, skinless Chicken Breasts, 1/4 cup Extra Virgin Olive Oil, 1/2 medium Red Onion (diced), Three 15-ounce cans Red Enchilada Sauce (or use Green if preferred!), 3 cups Sargento Shredded Reduced Fat Cheddar-Jack Cheese (plus more if needed), Daisy Reduced Fat Sour cream (for serving), and Chopped fresh Cilantro, for serving.

 
Then to prepare them I preheated the oven to 350 degrees F. Then one at a time, held the Tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed Tortillas aside. In a bowl, mix together the Cumin, Chili Powder, Cajun Spice, salt and pepper. Sprinkled both sides of the Chicken Breasts with the Spice Mix. Heat the oil in a skillet over medium heat and cook the Chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork. Threw the Onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the Enchilada Sauce into the skillet and reduce the heat to low, allowing it to warm through.

 

Ready to Bake

Ready to Bake

 

To assemble the enchiladas: Pour 2 cups of the Sauce into a 9-by-13-inch Casserole Dish and leave the rest in the skillet. Dip a Tortilla into the Sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some Cheese down the middle, followed by some Chicken and finally, some of the Caramelized Onions. Roll it up tightly, then place it seam-side down in the Casserole Dish. Repeat with the rest of the Tortillas. Pour the rest of the Sauce over the Enchiladas, then sprinkle on the rest of the Cheese. Give it a final sprinkling of Chili Powder. Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.

 

Chicken Enchiladas 007

Serve the enchiladas topped with a dollop of sour cream, a sprinkling of cilantro and a wedge of lime. And time to enjoy these babies! Hot, Cheesy, Flavorful, with nice Heat, not to over use the saying but it’s a “Winner, Winner Chicken Dinner!” Another Keeper Recipe courtesy of Ree Drummond. The original recipe along with the web link is at the end of the post. For dessert later a bowl of Breyer’s Carb Smart Vanilla Bean Ice Cream.

 

 

 

 

Chicken Enchiladasfood

Ingredients
10 to 12 corn tortillas
2 tablespoons cumin
2 tablespoons chili powder, plus more for sprinkling
2 tablespoons Cajun spice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
1/4 cup vegetable oil
1 large onion, diced
Three 15-ounce cans green enchilada sauce (or use red if preferred!)
3 cups grated Cheddar-Jack cheese, plus more if needed
Sour cream, for serving
Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving

 
Directions
Preheat the oven to 350 degrees F.

One at a time, hold the tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.

In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.

Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.

Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.

To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.

Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.

Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime.

 

Recipe courtesy of Ree Drummond

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chicken-enchiladas.html?oc=linkback

Chicken Fajitas w/ Refried Beans

March 18, 2015 at 4:53 PM | Posted in chicken, Fajitas, Ortega, tortilllas | 2 Comments
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Today’s Menu: Chicken Fajitas w/ Refried Beans

 

Chicken Fajitas 004
Still a bit cool this morning and we still got a cool breeze blowing, but lots of sunshine. Started off with a bowl of Kroger Brand Bran Flakes. Cleaned up the kitchen and had my morning workout. Cleaning the house was about it. Went to the bank and dropped off some letters at the Post Office, also stopped at the car wash and had my car cleaned inside and out. For dinner tonight Chicken Fajitas w/ Refried Beans.

 

 

I used Ortega Fajita Skillet Sauce for my Fajita Sauce Base, I love using the Ortega Sauces. To prepare I’ll need the following; the Ortega Fajita Skillet Sauce, Simple Truth Roaster Chicken, Delallo Tri-Color Pepperazzi Spicy Sweet Peppers, Chopped Jalapeno slices, Daisy Reduced Fat Sour Cream, fresh Shredded Sargento Asiago Cheese, and Mission Flour Tortillas. Same ingredients as the other night except a different Ortega Sauce and I’m using Chicken instead of Shrimp.
For the Chicken I purchased a Simple Truth Rotisserie Whole Chicken from the Kroger Deli earlier. Pulled all the meat and used it for my Fajitas.

 
I heated up a tablespoon of Extra Virgin Olive Oil in a medium size skillet over medium heat. I started by slicing the Sweet Peppers into strips and adding them to the skillet, stirring them and cooking until tendeChicken Fajitas Refried Beans 003r (about 4 minutes). Stirred in the Chicken and sliced Jalapenos, stirred this for about 5 minutes. Then added the Ortega Fajita Skillet Sauce, cooking another 3 minutes till everything was heated through. Heated up the tortillas in the microwave for 20 seconds and topped them with a dab of the Daisy Reduced Fat Sour Cream and the Chicken Fajita Mixture. I also topped it some fresh grated Asiago Cheese, and served. I keep packets of the Ortega Skillet Sauces in stock, it makes one delicious Fajita! Had a nice heat to it but not overpowering and the taste of the Ortega Sauce is incredible!Served with a side of Old El Paso Fat Free Refried Beans. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 
Ortega Fajita Skillet Sauce

New, Ortega® Skillet Sauces are made with perfect combinations of fresh ingredients to bring Mexican dishes to life. Simply stir in the Skillet Sauce while cooking, and in no time you’ll have a mouth-watering meal the whOrtega Fajita Skillet Sauceole family will enjoy. Look for our other delicious Skillet Sauce varieties including Taco and Cilantro & Green Chile!

Product Detail
Enjoy Ortega’s delicious skillet sauce. Available in 3 great flavors in 7 oz stand up pouches.
Ingredients
APPLE JUICE (WATER, APPLE JUICE CONCENTRATE), BALSAMIC VINEGAR, CHIPOTLE PEPPERS IN ADOBO SAUCE (CHIPOTLE PEPPERS, WATER, TOMATO PASTE, DISTILLED VINEGAR, SALT, SUGAR, ONION, VEGETABLE OIL (SAFFLOWER, SOYBEAN, CANOLA, CORN), CORN STARCH, SPICES, GARLIC POWDER), SOY SAUCE, (WATER, WHEAT, SOYBEANS, SALT), APPLE CIDER VINEGAR, ONIONS, WORCESTERSHIRE SAUCE (DISTILLED VINEGAR, MOLASSES, WATER, SUGAR, ONIONS, ANCHOVIES, SALT, GARLIC, CLOVES), SALT, BROWN SUGAR, CHILI POWDER (SPICES, GARLIC POWDER), TOMATO PASTE, GARLIC, CILANTRO, SUGAR, XANTHAN GUM, LIME JUICE CONCENTRATE, SPICES, NATURAL FLAVOR. CONTAINS ANCHOVY, SOY, WHEAT

 

http://www.ortega.com/products/ortega-fajita-skillet-sauce_90188

Sweet Pepper, Cilantro and Green Chile Shrimp Fajitas

December 11, 2014 at 6:03 PM | Posted in Ortega, shrimp, tortilllas | 2 Comments
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Today’s Menu: Sweet Pepper, Cilantro and Green Chile Shrimp Fajitas

Shrimp Fajitas 007

 

 

Another cold and windy day, but finally some sunshine mixed in! Busy most of the day. In the morning I went to Kroger for a few items. Then back home to get a few things done around the house. Back out then I had to do Mom’s Christmas Shopping for her, she’s still not up tp par. Doctor said it would just take time. For dinner tonight it’s Sweet Pepper, Cilantro and Green Chile Shrimp Fajitas.

 

I used a packet of the Ortega Cilantro and Green Chile Skillet Sauce. I’ve used this a few times now and love it! To prepare it I used a bag of Kroger Seafood Jumbo Shrimp along with the packet of Ortega Cilantro and Green Chile Skillet Sauce, Delallo Tri-Color Pepperazzi Spicy Sweet Peppers, Chopped Jalapeno slices, fresh Shredded Sargento Asiago Cheese, and Mission Flour Tortillas.

 

Shrimp fajitas 001
I heated up a tablespoon of Extra Virgin Olive Oil in a medium size skillet over medium heat. I started by slicing the Sweet Peppers into strips and adding them to the skillet, stirring them and cooking until tender (about 4 minutes). Stirred in the Shrimp and sliced Jalapenos, stirred this until the Shrimp just started turning pink. Then added the Ortega Cilantro and Green Chile Skillet Sauce, cooking another 4 minutes till everything was heated through. What an aroma coming from the skillet! Heated up the tortillas in the microwave for 20 seconds and topped them with Guacamole and the Shrimp Taco Mixture. I also topped it some fresh grated Asiago Cheese, and served. I keep packets of the Ortega Cilantro and Green Chile Skillet Sauce in stock, it makes on delicious Fajita! Had a nice heat to it but not overpowering and the taste of the Ortega Sauce is incredible! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 
Ortega Cilantro & Green Chile Skillet SauceOrtega Cilantro & Green Chile Skillet Sauce
New, Ortega® Skillet Sauces are made with perfect combinations of fresh ingredients to bring Mexican dishes to life. Simply stir in the Skillet Sauce while cooking, and in no time you’ll have a mouth-watering meal the whole family will enjoy. Look for our other delicious Skillet Sauce varieties including Taco and Fajita!

Product Detail
Enjoy Ortega’s delicious skillet sauce. Available in 3 great flavors in 7 oz stand up pouches.

Ingredients
TOMATILLOS, WATER, ONIONS, POBLANO PEPPERS, SUGAR, CILANTRO LEAVES, CORNSTARCH, AGAVE NECTAR, SALT, SERRANO PEPPERS, CANOLA OIL, KEY LIME JUICE, GREEN CHILES, ONION POWDER, GARLIC POWDER, EXTRA VIRGIN OLIVE OIL

 

 
http://www.ortega.com/products/ortega-cilantro-green-chile-skillet-sauce_90187

Pulled Buffalo Chuck Roast Fajitas

August 3, 2014 at 5:15 PM | Posted in tortilllas, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Pulled Buffalo Chuck Roast Fajitas

 

 

Pulled Buffalo Fajitas 003
Beautiful morning out today! It heated up though as the day went on, mid 80’s. Had the cart out early doing some minor repair work on it and then rode around most of the morning. Went to Walmart and picked up a few items and purchased some eave drain pipe extension hoses for some of the drain pipes and back home for the day. For dinner tonight Pulled Buffalo Chuck Roast Fajitas.

 

 
Leftovers from Dinner 2 nights ago turns into tonight’s dinner! I’m using the Wild Idea Buffalo Pulled Buffalo Chuck Roast that I made a Sandwich out of and using it for Pulled Buffalo Chuck Roast Fajitas tonight! To make my Fajita I’ll be using; Wild Idea Buffalo Pulled Buffalo Chuck Roast, Ole Fajita Flour Tortillas, Wholly Guacamole, Daisy Light Sour Cream, Fresh Cilantro, Diced Red Onion, and Sliced Sweet Peppers.

 

 

 

I think you could use the Wild Idea Buffalo Pulled Buffalo Chuck Roast for any dish and it would be delicious! It comes marinated in Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper. So with all that you know it’s going to be good! For dessert later tonight a bowl of Breyer’s Carb Smart Vanilla Bean Ice Cream topped with some fresh sliced Georgia Peaches that I picked up earlier. Too Good!

 

 

 

Wild Idea Buffalo – 1 lb. Pulled Buffalo Chuck RoastWild Idea Buffalo Pulled Buffalo Chuck Roast
Our pulled Buffalo Chuck Roast is rubbed with our own blend of Mexican seasonings and then slowly braised to fall apart tender. We’ve done the work for you, so all you need to do is heat and eat! Use in all of your favorite Mexican dishes, like tacos, enchiladas and quesadillas. Or add your favorite barbecue sauce for great tasting B.B.Q. sandwiches!

 

1 lb. package.

Ingredients: Buffalo, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper

 

 

 

 

http://wildideabuffalo.com/

Sweet Pepper, Cilatro and Green Chile Shrimp Fajitas

March 19, 2014 at 5:49 PM | Posted in Ortega, seafood, shrimp, tortilllas | 2 Comments
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Today’s Menu: Sweet Pepper, Cilantro and Green Chile Shrimp Fajitas

 

 

Shrimp fajitas 003

Went to Meijer early this morning to pick up a few items I needed. As I was checking out it started pouring the rain, as I reached the door to go out the Meijer greeter said that I couldn’t take the mobility cart out in the rain. So I asked her if somebody could pull my car up for me and I would load them up from there. She said no because of insurance reasons, so I asked her what I was supposed to do. She more less said I would have to wait for it to stop raining, which it wasn’t going to stop for quite a while. I then asked if the guy that gets the carts could come out and get the cart after I unloaded everything into my car, again no. So to shorten the story I took an empty grocery bag covered the controls, so they wouldn’t get wet, and took it out and unloaded my groceries. When done I grabbed my walker and took the cart back in out of the rain and walked back to the car. By the time I got in I was drenched and what really made me mad was two Meijer Employees stood there in full rain gear and just watched me, no attempt to lend a hand! I hope any of them are never in the position where they’re having to do what I did and no one attempts to help them. Oh well, life goes on! For dinner tonight; Sweet Pepper, Cilantro and Green Chile Shrimp Fajitas.

 

 

 
I used a packet of the Ortega Cilantro and Green Chile Skillet Sauce. I’ve used this a few times now and love it! To prepare it I used a bag of Kroger Seafood Jumbo Shrimp along with the packet of Ortega Cilantro and Green Chile Skillet Sauce, Delallo Tri-Color Ppperazzi Spicy Sweet Peppers, Chopped Jalapeno slices, fresh Shredded Dutch Gouda Cheese, and Ole Fajita Flour Tortillas.

 

 

Shrimp fajitas 001
I heated up a tablespoon of Extra Virn Olive Oil in a medium size skillet over medium heat. I started by slicing the Sweet Peppers into strips and adding them to the skillet, stirring them and cooking until tender (about 4 minutes). Stirred in the Shrimp and sliced Jalapenos, stirred this until the Shrimp just started turning pink. Then added the Ortega Cilantro and Green Chile Skillet Sauce, cooking another 4 minutes till everything was heated through. What an aroma coming from the skillet! Heated up the tortillas in the microwave for 20 seconds and topped them with Guacamole and the Shrimp Taco Mixture. I also topped it some fresh grated Dutch Gouda, and served. I keep packets of the Ortega Cilantro and Green Chile Skillet Sauce in stock, it makes on delicious Fajita! Had a nice heat to it but not overpowering. For dessert later a Skinny Cow Chocolate Truffle Ice cream Bar.

 

 

 

 

 

Ortega Cilantro & Green Chile Skillet SauceOrtega Cilantro & Green Chile Skillet Sauce
New, Ortega® Skillet Sauces are made with perfect combinations of fresh ingredients to bring Mexican dishes to life. Simply stir in the Skillet Sauce while cooking, and in no time you’ll have a mouth-watering meal the whole family will enjoy. Look for our other delicious Skillet Sauce varieties including Taco and Fajita!

Product Detail
Enjoy Ortega’s delicious skillet sauce. Available in 3 great flavors in 7 oz stand up pouches.

Ingredients
TOMATILLOS, WATER, ONIONS, POBLANO PEPPERS, SUGAR, CILANTRO LEAVES, CORNSTARCH, AGAVE NECTAR, SALT, SERRANO PEPPERS, CANOLA OIL, KEY LIME JUICE, GREEN CHILES, ONION POWDER, GARLIC POWDER, EXTRA VIRGIN OLIVE OIL.

 
http://www.ortega.com/products/ortega-cilantro-green-chile-skillet-sauce_90187

Jennie – O Turkey Breast Tenderloin Fajitas

February 19, 2014 at 6:21 PM | Posted in cheese, Jennie-O Turkey Products, Ortega, tortilllas | Leave a comment
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Today’s Menu: Jennie – O Turkey Breast Tenderloin Fajitas

 

 

 

Turkey Fajitas 005
Windy all day but it was sunny and a high of 50 degrees! The sun and temps melted a lot of our snow today but still a lot left. They say 60 degrees tomorrow but heavy rain and strong winds coming in with it. Went to Meijer and picked up a few items then stopped by the bank and filled the car up with gas. Got home in time to watch Team U.S.A. Hockey Team win another one, going to the Medal Round! For dinner tonight another new one,Jennie – O Turkey Breast Tenderloin Fajitas.

 

 

 
It was Fajitas tonight using Jennie – O Extra Lean Boneless Turkey Breast Tenderloins, Ortega Fajita Skillet Sauce, Delallo Tri-Color Sweet Peppers, fresh grated Dutch Gouda Cheese, Green Giant Summer Crisp Sweet Yellow and White Kernel Corn, and Ole Fajita Flour Tortillas. I had all the ingredients except for the Jennie O Turkey which I picked up at Meijer.

 

 

 

As usual if I’m using Turkey it’s Jennie – O Turkey. To get started I heated some Canola Oil in a medium size skillet over medium high heat and adding my thin-sliced Turkey Tenderloins. I seasoned them with Sea Salt and a teaspoon of Roasted Ground Cumin. I cooked them until they were well-done, 165 degrees as measured by my meat thermometer. Came out a beautiful and moist golden brown and ready for the rest of the ingredients.

 

 

 

Turkey Fajitas 002
Removed the Turkey from the skillet and added the sliced Sweet Peppers and Sweet Corn Kernels, stirring often until both were tender. Then returned the Turkey to the skillet along with the packet of Ortega Fajita Skillet Sauce. Continued cooking for about 8 minutes until everything was heated through. Served the mix on a Ole Fajita Flour Tortilla, that I heated up in the microwave. Topped everything with some fresh grated Dutch Gouda and sliced Black Olives. What a meal! Love the Jennie – O Extra Lean Boneless Turkey Breast Tenderloins, always a winner! Also had a tablespoon of Daisy Reduced Fat Sour Cream on the side. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.

 

 

 
Jennie -O Extra Lean Boneless Turkey Breast TenderloinsJennie O Extra Lean Boneless Turkey Breast Tenderloins

Extra Lean Boneless Turkey Breast Tenderloins
The versatile, 99 percent fat-free turkey breast tenderloins can be used in quick meals or more refined dishes with equal success.
Product Features:
99% fat-free
Gluten Free
The Biggest Loser® product
20-oz package (1.25 lbs)

Cooking Instructions:
STOVETOP METHOD:
Sray skillet with nonstick cooking spray or add 1 to 2 teaspoons oil.
Preheat skillet over medium-high heat.
Place tenderloins in hot skillet.
Brown on both sides.
Add 1/3 cup liquid.
Reduce heat to medium-low.
Cook, covered, 35 to 40 minutes.
Always cook to well-done, 165º F. as measured by a meat thermometer.

 

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 10 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 50 mg Iron 4%
Sodium 75 mg Calcium 0%

 

– See more at: http://www.jennieo.com/products/90-Extra-Lean-Boneless-Turkey-Breast-Tenderloins#sthash.Nq92kFkI.dpuf

 

 

 

 

Ortega Fajita Skillet Sauce

Ortega Fajita Skillet Sauce
New, Ortega® Skillet Sauces are made with perfect combinations of fresh ingredients to bring Mexican dishes to life. Simply stir in the Skillet Sauce while cooking, and in no time you’ll have a mouth-watering meal the whole family will enjoy. Look for our other delicious Skillet Sauce varieties including Taco and Cilantro & Green Chile!

Product Detail
Enjoy Ortega’s delicious skillet sauce. Available in 3 great flavors in 7oz stand up pouches.

 

http://www.ortega.com/products/ortega-fajita-skillet-sauce_90188

Buffalo 3 Bean Chili Tortilla

April 3, 2013 at 11:26 AM | Posted in bison, chili, Kraft Cheese, tortilllas | 1 Comment
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Buffalo Chili Tortilla 001

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!

 

 

 

 

 

 
Ole Mexican Foods Low Carb Tortilla WrapsOLE_XtemeWellness_HighFiberLowCarb
Delivers all the advantages of high-fiber foods.

INGREDIENTS
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.

Contains: Wheat.
Nutrition Facts
Ole Mexican Foods Extreme Wellness – High Fiber, Low Carb Tortillas Wraps
Servings:
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

 
http://www.olemexicanfoods.com/high-fiberlow-carb-8-wraps/

Chicken Enchiladas

January 16, 2013 at 6:32 PM | Posted in baking, beans, chicken, tortilllas, vegetables | 3 Comments
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Today’s Menu: Chicken Enchiladas

Breakfast and Chick Enchilada 007

 

 
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. AfterBreakfast and Chick Enchilada 005 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.

Breakfast and Chick Enchilada 008

 

Turkey Enchiladas

August 29, 2011 at 5:46 PM | Posted in baking, cheese, diabetes, diabetes friendly, Food, ground turkey, Kraft Cheese, low calorie, low carb, tortilllas, turkey | Leave a comment
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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.

Turkey Enchiladas

Ingredients:

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

Microwave:
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.

Oven:
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.
Option:
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.

Diabetes-Friendly: Tortillas

August 11, 2011 at 1:32 PM | Posted in diabetes, diabetes friendly, Food, low calorie, low carb, tortilllas | Leave a comment
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Another good and informative series of articles from http://www.diabeticlivingonline.com/
With this one I’ll be posting all their Bread category’s and winners.

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.

Nutritional Guidelines
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

Tortilla Finalists

The two finalists in the tortilla category were well received by tasters, who rated them on their texture, appearance, and taste.

Archer Farms (Target brand) Whole Wheat Tortilla
Per tortilla: 130 cal., 3 g total fat (1.5 g sat. fat), 220 mg sodium, 23 g carb., 3 g fiber

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

Tortilla Winner

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!

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