Chipotle Honey – Roasted Chicken w/ Stewed Pinto Beans Fajitas

March 2, 2015 at 5:57 PM | Posted in beans, chicken, Fajitas | 1 Comment
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Today’s Menu: Chipotle Honey – Roasted Chicken w/ Stewed Pinto Beans Fajitas

 

 

I had a Ham and Scrambled Egg Sandwich for Breakfast this morning. Using Boar’s Head SmChipotle Honey Roasted Chicken Fajitas 006oked Honey Ham, 1 medium Egg (Scrambled), A shake or two of frank’s Hot Sauce in the Egg, and a Kroger Wheat Hamburger Bun (Toasted). Along with my morning brew of Bigelow Decaf Green Tea, I was ready for the day! Not too bad out today, sunny and in the low 30’s. They say in the 50’s tomorrow but rain all day. Got out and cleared the driveway of the remaining snow and ice. Then got out and ran an errand for Mom and stopped by the bank and back home. For dinner tonight, last night’s leftovers makes my dinner tonight. I prepared a Chipotle Honey – Roasted Chicken w/ Stewed Pinto Beans Fajitas.

 
Yesterday’s meal of Chipotle Honey – Roasted Chicken w/ Stewed Pinto Beans was so good that I was going to make sure that the leftovers did not go to waste! So tonight I made the leftovers into Chipotle Honey – Roasted Chicken w/ Stewed Pinto Beans Fajitas. I used Mission Flour Fajitas. I started by shredding one of the Chipotle Honey – Roasted Chickens, using the Bear Paw. I had purchased the Bear Paw Meat Shredder on Amazon last week, come in handy for shredding meat and removing meat from the roasting pan onto a platter. So I shredded the Chicken and then put it into a small sauce pan and reheated it. As the Chicken was heating, in another small sauce pan I reheated the Stewed Pinto Beans. Once both were reheated I took a Fajita and first spread Chicken on it and then the Stewed Pinto Beans. I topped it with a few shakes of the Frank’s Hot Sauce and sprinkled some fresh grated Dutch Gouda Cheese. Not only did this make a great dinner last night, it made another delicious meal for me tonight. Makes one hearty Fajita! The Hot Sauce and Gouda Cheese just added that extra flavor. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt. I’ve left the original post with full recipe for the Chipotle Honey – Roasted Chicken w/ Stewed Pinto Beans below.

 

 
Chipotle Honey – Roasted Chicken w/ Stewed Pinto Beans

A couple of new recipes for dinner. These come from an issue of Clean Eating Magazine, ChiChipotle Honey - Roasted Chicken 003potle Honey – Roasted Chicken w/ Stewed Pinto Beans. Another one of those recipes that looked and sounded too good to pass up. The recipe calls for; Pam with Olive Oil Cooking Spray, 1 tbsp Raw Honey, 2 1/2 tsp Safflower Oil, divided ( I used Extra Virgin Olive Oil), 1 tsp Lime Zest plus 2 tsp fresh Lime Juice (divided), 1/4 plus 1/8 tsp Chipotle Chile Powder(divided), 1/2 tsp Sea Salt (divided), Pinch fresh Ground Black Pepper, 4 Bone – In Chicken Breasts (I used only two Boneless and Skinless Chicken Breasts), 1 small Red Onion (finely chopped), 1 tbsp Minced Garlic, 1 tbsp finely chopped seeded Jalapeno Chile Pepper, 1 tbsp unsalted Tomato Paste, 1 15 – oz BPA – free can unsalted Pinto Beans, drained and rinsed, 1 cup Low – Sodium Chicken Broth, and 3 tbsp finely chopped fresh Cilantro leaves (divided.)

 

To prepare it, preheat the oven to 400 degrees. Line a rimmed baking sheet with foil and mist with cooking spray. In a small bowl , combine Honey, 2 tsp Oil, Lime Juice, 1/4 tsp Chile Powder, 1/4 tsp Sea Salt, and Black Pepper. Using Paper Towels, pat Chicken dry and place on prepared sheet. Brush Chicken evenly with Honey Chipotle Honey - Roasted Chicken 001Mixture. Roast for about 30 to 35 minutes, turning over halfway, until golden brown and Chicken reaches 165 degrees when tested with an instant read thermometer in thickest part. Remove from oven, cover and let rest for 5 minutes. Using tongs, turn Chicken to dip both sides in caramelized juices on sheet. (Alternatively, use a brush to brush it on.) Meanwhile, in a medium saucepan on medium, heat remaining 1/2 tsp Oil. Add Onion, Garlic, Jalapeno, remaining 1/4 tsp Sea Salt.Saute until Onion is soft, about 5 minutes. Add Tomato Paste and saute for 1 minute. Add Beans and Broth, and bring to a simmer on medium high. Cover, reduce heat to low and simmer for 25 minutes more. Stir in Lime Zest and 2 tbsp Cilantro. To serve divide Beans on to bowls or plates and top each serving with 1 piece Chicken. Drizzle any remaining Juices from baking pan over Chicken and sprinkle with remaining tbsp Cilantro.
Fairly easy to prepare and worth anytime it takes. The Chicken is just flat out delicious! The Spices, Lime and Jalapeno all combine to make one flavorful Chicken Breast. Also the recipe turns out a good Bean dish also, that makes the perfect side dish for the Chicken. Another Keeper Recipe. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 
Chipotle Honey – Roasted Chicken w/ Stewed Pinto BeansChipotle Honey - Roasted Chicken 014

Ingredients

Pam with Olive Oil Cooking Spray
1 tbsp Raw Honey
2 1/2 tsp Safflower Oil, divided
1 tsp Lime Zest plus 2 tsp fresh Lime Juice, divided
1/4 plus 1/8 tsp Chipotle Chile Powder, divided
1/2 tsp Sea Salt, divided
Pinch fresh Ground Black Pepper
4 Bone – In Chicken Breasts
1 small Red Onion, finely chopped
1 tbsp Minced Garlic
1 tbsp finely chopped seeded Jalapeno Chile Pepper
1 tbsp unsalted Tomato Paste
1 15 – oz BPA – free can unsalted Pinto Beans, drained and rinsed
1 cup Low – Sodium Chicken Broth
3 tbsp finely chopped fresh Cilantro leaves, divided
Instructions

1 – Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and mist with cooking spray.
2 – In a small bowl , combine Honey, 2 tsp Oil, Lime Juice, 1/4 tsp Chile Powder, 1/4 tsp Sea Salt, and Black Pepper
3 – Using Paper Towels, pat Chicken dry and place on prepared sheet. Brush Chicken evenly with Honey Mixture. Roast for about 30 to 35 minutes, turning over halfway, until golden brown and Chicken reaches 165 degrees when tested with an instant read thermometer in thickest part. Remove from oven, cover and let rest for 5 minutes. Using tongs, turn Chicken to dip both sides in caramelized juices on sheet. (Alternatively, use a brush to brush it on.)
4 – Meanwhile, in a medium saucepan on medium, heat remaining 1/2 tsp Oil. Add Onion, Garlic, Jalapeno, remaining 1/4 tsp Sea Salt.Saute until Onion is soft, about 5 minutes. Add Tomato Paste and saute for 1 minute. Add Beans and Broth, and bring to a simmer on medium high. Cover, reduce heat to low and simmer for 25 minutes more. Stir in Lime Zest and 2 tbsp Cilantro.
5 – Divide Beans among shallow bowls and top each serving with 1 piece Chicken. Drizzle any remaining Juices from baking pan over Chicken and sprinkle with remaining tbsp Cilantro.
Nutrients Per Serving (1 Chicken Breast and 1/2 cup Beans)

Calories – 422, Total Fat – 9 g, Sat. Fat – 2 g, Carbs – 23 g, Fiber 6 g, Sugar – 6 g, Protein – 58 g, Sodium – 387 mg, Cholesterol – 166 mg

Chili and Cheese Nachos!

August 9, 2014 at 5:16 PM | Posted in Hormel, Jalapenos, Nachos, turkey chili | 4 Comments
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Today’s Menu: Chili and Cheese Nachos

Chili and Cheese Nachos 005

 
Today was our Community Annual Yard Sale, Fred Stanford would have a field day today around here! Taking a tour of the Park it looks as though neighbors bought their neighbor’s junk from last year and now are reselling it this year. Only in the eye of the beholder! It was little hotter out and bit more humid out today, nothing too bad though. Really didn’t want a big meal tonight so I went with a family favorite, Chili and Cheese Nachos!

 

 

 
I used Tostitos Multi Grain Scoops for my Chips. I love these with Salsa or just as snack by their selves, they bake and hold their shape real good. For my toppings I used 1 can of Mario Sliced Black Olives. Before I go any further a bit about these Olives, anyone that uses small cans of Sliced Black Olives know what a pain they can be opening sometimes. Not these, they come in a can with a pull tab! About time. For my other toppings I used some Sliced Green Olives, Mezzetta Deli Sliced Jalapeno Peppers, Hormel Turkey Chili with Beans, a few shakes of Frank’s Red Hot Sauce, and Sargento Reduced Fat Mozzarella and some fresh grated Murray’s Dutch Gouda.

 

 

 

chili-and-cheese-nachos
To prepare I preheat the oven at 400 degrees and sprayed a glass baking dish with Pam and layer everything in. I start with a couple of tablespoons of Chili then I add my Scoops (Chips). I then add the Sliced Black Olives, the Chili, Sliced Jalapeno Peppers (Love These), and then top everything the Cheese Blend. Then just pop it in the oven 10 minutes or so until the Cheese had started to melt and everything heated. For the Chili I warm it up in a sauce pan, adding a few shakes of Frank’s Red Hot Sauce, before I top the Scoops with it. Nothing better than a big plate of Chili Cheese Nachos! Also had an ice-cold Diet Dr. Pepper to drink. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 

 
Hormel: Turkey w/Beans 98% Fat Free Chili

Turkey with beans 98% fat-free favorites: Hormel chili in a layered dip! Hormel chili in a rice CASSEROLE!Hormel Turkey Chili w Beans

* Since 1891
* NO preservatives

 

 

Directions:

Stove top: empty chili into saucepan. Stir occasionally while heating over medium heat, about 5 minutes or until hot. Microwave: empty chili into microwaveable bowl; cover loosely. Heat for 2 To 3 minutes or until hot, stirring once. Careful. Let chili stand in microwave 1 minute and stir before serving. All microwaves And stoves vary. Times given are approximate.

 

 

Nutrition Facts
Serving Size 1 cup (247 g)
Per Serving % Daily Value*
Calories 210
Calories from Fat 27
Total Fat 3.0g 5%
Saturated Fat 1.0g 5%
Cholesterol 45mg 15%
Sodium 1250mg 52%
Carbohydrates 28.0g 9%
Dietary Fiber 6.0g 24%
Sugars 6.0g
Protein 17.0g

Hardwood Smoked Turkey Sausage Sandwich w/ Spicy Asian Carrot Soup

March 1, 2014 at 6:22 PM | Posted in Butterball Smoked Turkey Sausage, carrots, cheese, soup | Leave a comment
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Today’s Menu: Hardwood Smoked Turkey Sausage Sandwich w/ Spicy Asian Carrot Soup

 

 

Spicy Asian Carrot Soup 001

Cloudy all day but no snow or rain, about 38 degrees out. A big thank you to one of my neighbors for finding Driveway Salt! It’s really hard to come by, even Highway Maintainance Departments are finding it hard to come by. And we’ll need it the way it sounds with heavy snow coming in Sunday and Monday. Hope they miss this forecast! For dinner something new, I prepared Hardwood Smoked Turkey Sausage Sandwich w/ Spicy Asian Carrot Soup.

 

 

 

Spicy Asian Carrot Soup 004
To make the Hardwood Smoked Turkey Sausage Sandwich, I used Butterball Hardwood Smoked Turkey Sausage. I took one of the Sausages and cut it up into 3 equal pieces. Then I split those pieces in half, slicing them in the middle length wise. Using a medium size skillet, I sprayed it with Pam cooking Spray, added a tablespoon of Extra Virgin Olive Oil, and heated it on medium. When the skillet was heated up I added the Turkey Sausageskin down. I cooked it until the skin casing started to brown and then flipped it over and continued cooking for another 4 minutes. When browned and heated through I served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun. On the bottom bun I laid a slice of Murray’s Dutch Gouda Cheese. Then the split Sausage and topped it all with Kraft Reduced Fat Mayo w/ Olive Oil. One delicious Sandwich!

 

 

 

Spicy Asian Carrot Soup 002
Then to go with the Sandwich I made a pot of Spicy Asian Carrot Soup. First time I prepared this, and it won’t be the last! It turned out to be one thick and rich Soup. I had come across it in a Pillsbury Magazine and it looked and sounded like a winner. Among other ingredients it has Carrots, Yellow Onions, 1/2 and 1/2, Garlic, Ginger, Honey and Soy Sauce. Sound Good? You mix all but 2 of the ingredients in a Crock Pot and let them cook on low for 9 hours. When the Carrots and all the ingredients have heated and softened carefully ladle 4 1/2 cups soup mixture into blender. Cover; blend on low-speed until smooth. Transfer to large bowl. Repeat with remaining soup mixture. Return soup to slow cooker. Stir in 1/2 cup of the half-and-half. Increase heat setting to High. Cover; cook 15 to 20 minutes or until soup is hot. Ladle the soup into serving bowls. To garnish, drizzle about 1 tablespoon of the remaining half-and-half over top of each bowl; swirl gently with tip of knife. Sprinkle with cilantro. And you have one decadent hot bowl of Spicy Asian Carrot Soup! Plus it’s only 100 calories and 11 net carbs per serving. The full recipe along with its web link is at the bottom of the post. I really enjoyed this dinner. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 

 

 

Spicy Asian Carrot Soup

Looking for spicy Asian side dish? Then check out this slow-cooked carrot soup that’s sprinkled with cilantro.
Ingredients:

4 – cups sliced carrots (3/4 to 1 inch thick; about 6 large)
1 – medium yellow onion, chopped (1/2 cup)
3 – cloves garlic, cut in half
1 – piece (1 inch) ginger root, peeled, sliced
2 – tablespoons rice vinegar
2 – tablespoons soy sauce
2 – teaspoons honey
1/4 – to 1/2 teaspoon crushed red pepper flakes
1/2 – teaspoon salt
1/4 – teaspoon pepper
1 – carton (32 oz) vegetable broth
1 – cup half-and-half
Chopped fresh cilantro leaves

Directions:

1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, place all ingredients except half-and-half and cilantro; stir well.
2 Cover; cook on Low heat setting 8 to 9 hours or until carrots are very tender.
3 Carefully ladle 4 1/2 cups soup mixture into blender. Cover; blend on low speed until smooth. Transfer to large bowl. Repeat with remaining soup mixture. Return soup to slow cooker. Stir in 1/2 cup of the half-and-half. Increase heat setting to High. Cover; cook 15 to 20 minutes or until soup is hot.
4 Ladle soup into serving bowls. To garnish, drizzle about 1 tablespoon of the remaining half-and-half over top of each bowl; swirl gently with tip of knife. Sprinkle with cilantro.
Nutrition Information
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving Calories 100 ( Calories from Fat 35), % Daily Value Total Fat 4g 4% (Saturated Fat 2 1/2g,2 1/2% Trans Fat 0g0% ), Cholesterol 15mg 15%; Sodium 1000 mg 1000%; Total Carbohydrate 13g 13% (Dietary Fiber 2g 2% Sugars 8g 8% ), Protein 2g 2% ; % Daily Value*: Vitamin A 210%; Vitamin C4 %; Calcium 6%; Iron 2%;
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:1
*Percent Daily Values are based on a 2,000 calorie diet.

 

http://www.pillsbury.com/recipes/spicy-asian-carrot-soup/62c064c4-9069-40e1-b39b-2ee149506a19

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

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