Healthy Fajita Recipes

April 11, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Fajita Recipes. Delicious and Healthy Fajita Recipes. Steaming hot and delicious Fajitas with recipes like; Mushroom Fajitas with Arugula-Pecan Salsa and Queso Fresco, Chicken Fajita Kebabs, and “Fajita” Burgers. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

 

Healthy Fajita Recipes
Find healthy, delicious fajitas recipes including pork, chicken and steak fajitas. Healthier recipes, from the food and nutrition experts at EatingWell.

Mushroom Fajitas with Arugula-Pecan Salsa and Queso Fresco
These easy one-skillet mushroom fajitas are a perfect way to work more vegetarian meals into your week. The lime and arugula salsa adds nice crunch courtesy of pecans, while crumbled queso fresco provides just the right tangy, salty balance to the dish………..

Chicken Fajita Kebabs
These grilled kebabs have all the makings of a classic fajita—seasoned chicken, onions and peppers. Warm a stack of tortillas in a foil packet on the side of the grill to turn the kebabs into an easy fajita dinner. Or serve with lime-and-cilantro coleslaw for a grain-free alternative…….

“Fajita” Burgers
This healthy burger recipe features a spicy fajita burger slathered with a spicy chipotle mayonnaise and topped with roasted Anaheim peppers and a delicious slaw. Serve it on an oblong bun…………

* Click the link below to get all the Healthy Fajita Recipes
http://www.eatingwell.com/recipes/19771/cuisines-regions/latin-american/mexican/fajitas/

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One of America’s Favorites – Quesadillas

March 11, 2019 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Three quesadilla halves

A quesadilla’ or sometimes specifically a cheese quesadilla, is a Mexican dish, consisting of a tortilla that is filled primarily with cheese, and sometimes meats, beans, vegetables, and spices, and then cooked on a griddle. Traditionally, a corn tortilla is used, but it can also be made with a flour tortilla, particularly in northern Mexico and the United States.

A full quesadilla is made with two tortillas that hold a layer of cheese between them. A half is a single tortilla that has been filled with cheese and folded into a half-moon shape. A quick version of the quesadilla, the cheese tortilla, is microwaved and often served to kids.

The quesadilla has its origins in colonial Mexico. The quesadilla as a food has changed and evolved over many years as people experimented with different variations of it. Quesadillas are frequently sold at Mexican restaurants all over the world.

Types:

Original Mexican quesadilla

Quesadillas

In the central and southern regions of Mexico, a quesadilla is a flat circle of cooked corn masa, called a tortilla, warmed to soften it enough to be folded in half, and then filled. They are typically filled with Oaxaca cheese (queso Oaxaca), a stringy Mexican cheese made by the pasta filata (stretched-curd) method. The quesadilla is then cooked on a comal until the cheese has completely melted. They are usually cooked without the addition of any oil. Often the quesadillas are served with green or red salsa, chopped onion, and guacamole. While Oaxaca (or string) cheese is the most common filling, other ingredients are also used in addition to, or even substituting for, the cheese. These can include cooked vegetables, such as potatoes with chorizo, squash blossoms, mushrooms, epazote, huitlacoche, and different types of cooked meat, such as chicharron, tinga made of chicken or beef, or cooked pork. In some places, quesadillas are also topped with other ingredients, in addition to the fillings they already have. Avocado or guacamole, chopped onion, tomato, serrano chiles, and cilantro are the most common. Salsas may also be added as a topping.

Mexican quesadillas are traditionally cooked on a comal, which is also used to prepare tortillas. As a variation, the quesadillas can be fried in oil to make quesadillas fritas. The main difference is that, while the traditional ones are prepared by filling the partially cooked tortillas, then cooked until the cheese melts, the fried ones are prepared like a pastry, preparing the uncooked masa in small circles, then topping with the filling and finally folding the quesadilla to form the pastry. It is then immersed into hot oil until the exterior looks golden and crispy.

Other variations include the use of wheat flour tortillas instead, especially in northeastern Mexico. Wheat dough is most commonly used in place of corn masa. In this case, the flour tortilla is prepared, folded and filled with cheese, exactly as the corn.

Sometimes, cheese and ham are sandwiched between two flour tortillas, then cut into wedges to serve what is commonly known as sincronizada (Spanish for “synchronized”) in Mexico. Despite appearing almost the same as a quesadilla, it is considered a completely different dish. Tourists frequently confuse the sincronizada with the quesadilla because it is typically called a quesadilla in most Mexican restaurants outside of Mexico.

U.S.

Blue corn quesadillas

Quesadillas served at a Friendly’s restaurant in New Jersey
The quesadilla is a regional favorite in the southwestern U.S. where it is similar to a ‘grilled cheese sandwich’. It is prepared in a similar manner except for the inclusion of local ingredients. A flour tortilla is heated on a griddle, then flipped and sprinkled with a grated, melting cheese (queso quesadilla), such as Monterey Jack, Cheddar cheese, or Colby Jack. Once the cheese melts, other ingredients; such as shredded meat, peppers, onions, or guacamole may be added, and it is then folded and served.

Another preparation involves cheese and other ingredients sandwiched between two flour tortillas, with the whole package grilled on an oiled griddle and flipped so both sides are cooked and the cheese is melted. This version is often cut into wedges to serve. A home appliance (quesadilla maker) is sold to produce this kind of quesadilla, although it does not use oil and cooks both sides at once. This type is similar to the Mexican sincronizada; but in the United States, they often also have fajita beef or chicken or other ingredients instead of ham. That kind of quesadilla is also Mexican, and it is called “gringa” (the name varies in some regions in Mexico, there’s also a type of quesadilla called “chavindeca”).

There is a lot of regional variation to specific recipes throughout the Southwest.

Variations
Quesadillas have been adapted to many different styles. In the United States, many restaurants serve them as appetizers, after adding their own twist. Some variations use goat cheese, black beans, spinach, zucchini, or tofu.

Even dessert quesadillas are made, using ingredients such as chocolate, butterscotch, caramel and different fruits.

 

“Meatless Monday’ Recipe of the Week – Veggie Jack Burrito Casserole

January 7, 2019 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday’ Recipe of the Week is – Veggie Jack Burrito Casserole. Another one of those recipes that makes you say “Who needs the Meat” It’s a Veggie Jack Burrito Casserole made using; Broccoli Florets, Mushrooms, Red Onion, Carrots, Zucchini, Green Onion, Green Salsa, Wisconsin Monterey Jack cheese or Mexican Shredded Cheese blend, and Tortillas. The recipe is off the CooksRecipes website where you can find endless recipes that will please all tastes, diets, or cuisines. So check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

 

Veggie Jack Burrito Casserole
A hearty, Southwestern layered casserole with a variety of vegetables, green salsa, flour tortillas and Monterey Jack cheese.

Recipe Ingredients:
1 tablespoon vegetable oil
2 cups broccoli florets
2 cups mushrooms, sliced
1 red onion, sliced
1 medium carrot, shredded
1 medium zucchini, shredded
1/4 cup sliced green onion
1 clove garlic, minced
1 cup prepared green salsa
3 cups shredded Wisconsin Monterey Jack cheese or Mexican Shredded Cheese blend
8 (10-inch) flour tortillas
Sour cream for accompaniment (optional)
Green or red salsa for accompaniment (optional)

Cooking Directions:
1 – In a 10 inch skillet, heat oil until sizzling; add vegetables and garlic. Cook over medium-high heat 5 to 7 minutes, until vegetables are slightly tender. Stir in 1 cup salsa.
2 – Distribute vegetable mixture and 2 cups cheese evenly on tortillas. Fold burrito- or taco-style; place in 12×8 inch baking dish. Cover with foil.
3 – Bake in a preheated oven at 400°F (205°C) for 15 to 20 minutes or until heated through.
4 – Top with salsa and remaining cheese.
5 – Continue baking 5 to 7 minutes, or until cheese is melted.
6 – Serve topped with a dollop of sour cream and salsa, if desired.
Makes 8 servings.
https://www.cooksrecipes.com/mless/veggie_jack_burrito_casserole_recipe.html

Diabetic Dish of the Week – PORK TENDERLOIN FAJITAS

January 1, 2019 at 6:02 AM | Posted in diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – PORK TENDERLOIN FAJITAS. I love Pork Tenderloins and here’s a perfect recipe for the Tenderloin. The recipe comes from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes like this week’s recipe of PORK TENDERLOIN FAJITAS. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

PORK TENDERLOIN FAJITAS

Ingredients

4 pork tenderloins, (about 3 1/2 to 4 1/2 pounds total)
12 ounces fajita marinade, (1 1/2 cups)

Directions

1 – Place tenderloins in large self-sealing bag; pour marinade over. Seal bag and refrigerate for 2 to 24 hours.
2 – Heat oven to 450 degrees F. Remove tenderloins from marinade (discard remaining marinade), pat dry and place in shallow roasting pan. Roast tenderloins for 20-25 minutes, until internal temperature (measured with a meat thermometer) is 160 degrees F. Remove from oven, slice enough to serve. (One tenderloin serves 3 to 4.)
Wrap and refrigerate leftovers up to three days.

NOTES:
Have warm flour tortillas, sauteed onions and bell peppers and salsa available for your table.
Recipe Yield: Yield: 12 to 16 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 131
Fat: 3 grams
Saturated Fat: 1 grams
Sodium: 500 milligrams
Cholesterol: 75 milligrams
Protein: 24 grams
Carbohydrates: 1 grams
https://diabeticgourmet.com/diabetic-recipes/pork-tenderloin-fajitas

Healthy Low-Cholesterol Recipes

November 27, 2018 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Low-Cholesterol Recipes. Delicious and Healthy Low-Cholesterol Recipes with recipes like; Slow-Cooker Chile-Orange Chicken Tacos, Turkey Chopped Salad, and Warm Fajita Salad with Baked Tortilla Strips. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Low-Cholesterol Recipes
Find healthy, delicious heart-healthy recipes to help lower your cholesterol including breakfast, lunch, dinner and snack recipes from the food and nutrition experts at EatingWell.

Slow-Cooker Chile-Orange Chicken Tacos
A taco night favorite! Boneless chicken breasts cook low and slow in a chipotle-orange sauce until they’re pull-apart tender, then are paired with a fresh avocado-orange salsa……..

Turkey Chopped Salad
This salad recipe is a great option for leftover turkey. Served over chopped romaine with corn, bell pepper and tortilla strips and tossed in citrus-poppy seed dressing, this Mexican-inspired salad is a perfect choice for a quick lunch…………..

Warm Fajita Salad with Baked Tortilla Strips
All the sizzling goodness of lime-and-cilantro-flavored beef strips combine with cool, crisp greens to make this low-carb salad a standout on your table………

* Click the link below to get all theHealthy Low-Cholesterol Recipes
http://www.eatingwell.com/recipes/18015/health-condition/low-cholesterol/

Healthy Burrito Recipes

October 27, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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Healthy Burrito Recipes SATURDAY

From the EatingWell website and Magazine its Healthy Burrito Recipes. Delicious and Healthy Burrito Recipes with recipes like; Spicy Refried Black Bean Burrito, Scrambled Egg Burritos with Black Bean Salsa, and Freezer Bean and Cheese Burritos. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Burrito Recipes
Find healthy, delicious burrito recipes, from the food and nutrition experts at EatingWell.

Spicy Refried Black Bean Burrito
Skip frozen burritos and make your own by spicing up a can of refried black beans with chopped pickled jalapeños. Serve this easy vegetarian dish with tortilla chips, if desired……

Scrambled Egg Burritos with Black Bean Salsa
This protein-packed Southwestern egg burrito recipe is always a hit, whether you’re serving it for breakfast, brunch, lunch or a casual dinner. The homemade black bean salsa recipe adds a special touch and takes just 10 minutes, but you can also use your favorite prepared salsa to make this faster……..

Freezer Bean and Cheese Burritos
This copycat version of store-bought frozen burritos is perfect for meal prepping. Make a big batch to store in the freezer for healthy packable lunches or a quick campsite meal………

* Click the link below to get all the Healthy Burrito Recipes
http://www.eatingwell.com/recipes/19763/cuisines-regions/latin-american/mexican/burritos/

Soup Special of the Day…..Southwest Chicken Soup

August 19, 2018 at 5:03 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Southwest Chicken Soup. Chicken and Black Beans along with all the other ingredients are the makings of this week’s recipe. The recipe is from one of my favorite recipe sites, the CooksRecipes website. The Cooks site has a huge selection of Recipes to please all tastes, diets, and cuisines. So check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Southwest Chicken Soup
A hearty and satisfying chili-spiced chicken and black bean soup.

Recipe Ingredients:
2 tablespoons olive oil
2 boneless, skinless chicken breast halves, cut into chunks
1/4 cup finely diced onion
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can chicken broth
1 (14.5-ounce) can Mexican-style stewed tomatoes
3 (6-inch) corn tortillas, stacked, halved, cut into 1/2-inch strips
2 tablespoons chopped fresh cilantro
6 tablespoons plain low-fat yogurt

Cooking Directions:
1 – Preheat oven to 450°F (230°C).
2 – In heavy Dutch oven, heat oil over medium heat. Add chicken and cook 3 to 4 minutes, stirring frequently, until opaque.
3 – Stir in onion, garlic, cumin, salt, chili powder, and cayenne. Cook 1 to 2 minutes, stirring frequently, until garlic and spices are fragrant.
4 – Stir in undrained corn, black beans, broth, and stewed tomatoes. Increase heat to high and bring to a boil. Reduce heat, cover and simmer 15 minutes.
5 – Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake 5 minutes, stirring once, until crisp and lightly browned. Stir cilantro into soup, and ladle soup into bowls.
6 – Top servings with tortilla strips and a tablespoon of yogurt.
Makes 6 servings.
https://www.cooksrecipes.com/soup/southwest_chicken_soup_recipe.html

Healthy Baked Chicken Breast Recipes

August 16, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Baked Chicken Breast Recipes. Delicious and Healthy Baked Chicken Breast Recipes like; Meal-Prep Curried Chicken and Chili-Lime Chicken, Chicken Burrito Bowls with Sweet Potato Rice, and Chicken Tostadas with Black Bean Salsa. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Baked Chicken Breast Recipes
Find healthy, delicious baked chicken breast recipes, from the food and nutrition experts at EatingWell.

Meal-Prep Curried Chicken and Chili-Lime Chicken
Save time and maximize your efforts by mixing up two separate chicken marinades and cooking multiple recipes at once. This simple but flavorful meal-prep chicken dinner idea lets you cook ahead and not be bored with your choices by mid-week. Both recipes are roasted together on a baking sheet; a foil barrier keeps them separate……..

Chicken Burrito Bowls with Sweet Potato Rice
Tired of cauliflower “rice” but looking for a low-carb swap for regular rice for your burrito bowl? Try sweet potato. Creating sweet potato “rice” is a two-step process. First, cut the sweet potatoes into long thin strands using a spiralizer or vegetable peeler. Then, pulse the sweet potato strands into small, ricelike pieces in a food processor…………..

Chicken Tostadas with Black Bean Salsa
Here’s a low calorie Tex-Mex one-dish recipe. It has chicken, beans, salad and a tortilla all stacked up on one plate…………

* Click the link below to get all the Healthy Baked Chicken Breast Recipes
http://www.eatingwell.com/recipes/20643/ingredients/meat-poultry/chicken/breast/baked/

“Meatless Monday” Recipe of the Week – Bean and Cheese Enchiladas

June 11, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Bean and Cheese Enchiladas. Refried Beans, Onion, Spices, and shredded Wisconsin Sharp Cheddar Cheese are just some of the ingredients that make up this week’s recipe. It’s from one of my favorite recipe sites, the CooksRecipes website (https://www.cooksrecipes.com/index.html) The Cooks site has a huge selection of recipes for all tastes, diets, or cuisines so check it out today! Enjoy and Eat Healthy in 2018!

Bean and Cheese Enchiladas
Serve these tasty bean and cheese enchiladas on a bed of shredded lettuce topped with sour cream, shredded cheese and sliced olives.

Recipe Ingredients:
1 (16-ounce) can refried beans
1 cup coarsely chopped onion
1 1/2 cups sour cream
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
2 cups (8 ounces) shredded Wisconsin Sharp Cheddar cheese
8 small corn or flour tortillas
1 (16-ounce) can enchilada sauce
1/2 cup sliced black olives

Cooking Directions:
1 – Stir together beans, onion, 1/2 cup sour cream, seasonings and 1 cup cheese. Spread about 1/3 cup of mixture down the center of each tortilla. Roll up.
2 – Pour a thin layer of enchilada sauce on bottom of 13×9 inch baking pan. Placed filled tortillas in pan. Cover with remaining sauce.
3 – Bake in a preheated oven at 350°F (175°C) for 15 to 20 minutes.
4 – Serve on a bed of shredded lettuce and top with remaining sour cream, cheese and olives.

Makes 4 servings.
https://www.cooksrecipes.com/mless/bean_and_cheese_enchiladas_recipe.html

One of America’s Favorites – Mission Burrito MONDAY

April 2, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Mission burrito

A Mission burrito (also known as a San Francisco burrito or a Mission-style burrito) is a type of burrito that first became popular during the 1960s in the Mission District of San Francisco, California. It is distinguished from other burritos by its large size and inclusion of extra rice and other ingredients. A key method to the burritos’ construction is to steam the wheat flour tortilla to increase its flexibility prior to adding the other ingredients, although that is not a requirement and burritos may be grilled instead. It has been referred to as one of three major styles of burritos in the United States, following the earlier, simple burrito consisting of beans, rice, and meat. It precedes the California burrito, which developed in the 1980s and contains cheese and potatoes.

Many taquerías in the Mission and greater San Francisco Bay Area specialize in Mission burritos. It is typically a large flour tortilla that is wrapped and folded around a variety of ingredients, served in a piece of aluminum foil. A food critic for the San Francisco Chronicle counted hundreds of taquerias in the Bay Area, and noted that the question of which taqueria makes the best burrito can “encourage fierce loyalty and ferocious debate”. New York-based writer Calvin Trillin said that the burrito in San Francisco “has been refined and embellished in much the same way that the pizza has been refined and embellished in Chicago.” Since its commercial availability began in the 1960s, the style has spread widely throughout the United States and Canada.

Though an authentic mission burrito is made in San Francisco’s Mission District at family owned Mexican restaurants called “taquerias”, Chipotle Mexican Grill, Qdoba Mexican Grill, Panchero’s Mexican Grill, Freebirds World Burrito, Barberitos, and Taco del Mar are large national chains in North America that arguably offer versions of a San Francisco style burrito. Chipotle was started by a chef who directly acknowledges the inspiration of Mission taquerias. The New York City–based restaurant chain BurritoVille, which existed from 1992 to 2008, specialized in San Francisco–style burritos. Atlanta was home to one of the first San Francisco–style burrito restaurants on the East Coast, called Tortillas, from the mid-1980s until the early 2000s.

Some New York establishments advertise “Cal-Mex” or “San Francisco style” burritos. Two chains of Boston taquerias (Anna’s Taqueria and Boca Grande Taqueria) are directly modeled after a local Bay Area chain, and other burrito businesses also cite the influence of San Francisco burritos.

Burritos made in the San Francisco style can be found in other cities across the United States.

A small chain of establishments have been appearing in the UK under the name “Mission Burrito” selling Mission-style burritos in Oxford, Reading, and Bristol. M4 Burritos, with two Montreal locations, also claims to serve Mission-inspired fare.

Mission burrito as served wrapped in foil, with chips and salsa

The aluminum foil wrapping, which is present whether the customer is eating in the restaurant or taking out, acts as a structural support to ensure that the tortilla does not rupture.

Diners eating Mission burritos customarily forgo utensils entirely and eat the burrito with their hands, tearing the foil gradually down as they eat from above, but keeping the foil on the bottom to continue to support the structure of the uneaten portion. Adding salsa to the burrito before each subsequent bite is a popular practice.

 

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