Chicken Burritos

                                                

These easy 30 minute Chicken Burritos are stuffed with an incredibly delicious chicken, potato and vegetable filling!  Make these for dinner and have the leftovers for lunch!  Makes approximately 9 burritos.  

Chicken Burritos - 9 servings

4 chicken thighs (cut in 1 in. pieces)

4 cups potatoes (finely chopped)

1 onion (chopped)
1 bell pepper (any color)
3 garlic gloves (chopped)
2 eggs (beaten)
1 tsp pepper
1/2 tsp salt (or to taste)
1 tbsp vegetable oil
1/2 cup grated cheddar cheese

Salsa (to taste)

9 tortillas

In a large skillet, heat oil on medium-high.  Add chicken and brown.  Add onion, bell pepper, potatoes and garlic.  Add salt and pepper.  Cook 10 minutes or until potatoes are tender. 

Reduce heat to medium, spread filling out to sides of skillet, leaving a space in the middle for the eggs.  Add the eggs and scramble until cooked.  Once cooked, mix into filling.  

Place filling on top of tortilla, add cheese and salsa, wrap. 

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Simple Baked Chicken Thighs

 

Want a quick, easy way to make baked chicken thighs?  Here is a no fuss recipe that's ready in less than an hour!  We had ours with potato salad.  Try with any side dish.  

INGREDIENTS:

3-6 chicken thighs

2 tbsp olive oil

2-3 tsp poultry seasoning

salt and pepper to taste

Preheat oven to 425*F.  Line  baking pan with foil, place a rack on top.

Dab chicken dry with a paper towel

Drizzle chicken with olive oil

In a small bowl, combine poultry seasoning, salt and pepper.  Sprinkle onto and rub into the thighs.  

Place on rack and bake 35-40 minutes or until chicken reaches 165*F.  

Broil  2-3 minutes to crisp if desired

I baked mine for 40 minutes and then broiled for 2 minutes.  they came out nice and juicy and crisp!

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Cajun Shrimp Loaded Baked Potato

 This is not my recipe nor is it my photo.  I don't like seafood but this was posted in a facebook group by another member.  I thought I would share it here for you seafood lovers!

4 large potatoes
½ lb. medium shrimp, peeled & deveined, leaving tail on (save shells for stock)
½ cup crawfish tail meat
8 oz Italian 6 cheese blend, shredded
2 tbsp. cooking oil
olive oil
Slap Ya Mama Original Blend Cajun Seasoning, to taste
Sherry Cream Sauce

2 tbsp. unsalted butter
2 large garlic cloves, minced
2 medium shallots, diced
¼ cup brandy, flambéed (ignite) is optional
2 cups sherry wine
1 cup shrimp stock
¼ cup crawfish juice, drained from crawfish packaging
1 cup heavy whipping cream
½ cup crawfish tail meat
½ cup green onions, sliced for garnish

Directions:
Preheat oven to 400 degrees F.
In a saucepan over medium-high heat, add 1 tablespoon of butter, garlic and shallots. Sautee lightly for about 2 minutes; add brandy and flambé (ignite), stirring constantly.
Add the wine, shrimp stock and crawfish juice and reduce by half.
Add heavy whipping cream and continue cooking.
When the sauce is at a smooth consistency, stir in remaining butter and mix well.
Add remaining Crawfish tail meat and cook for another 2 minutes. (The sauce should have the consistency of Alfredo Sauce.)
Hint: If sauce is too thick, thin it out with a little chicken broth. If sauce is too runny, thicken it by adding more heavy whipping cream until the desired consistency is reached.
Spoon some of the sauce over each potato then top with the cheese.
Bake the potatoes in the oven at 400 degrees for about 6 to 8 minutes or until the cheese is golden brown.
Plating:
Divide the sauce amongst 4 plates, spooning it directly onto the middle of the plate.
Add the baked potato to the center of the plate then spoon a generous amount of sauce over each potato and garnish with the green onions. 

Makes 4 Servings

SOURCE

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Turkey Turnovers - Bariatric Recipe

 

I made these the other night for dinner!  The Hubby like the filling so much he ate a bowl of just the filling!  This was a quick and easy meal.  The onion soup mix gave it a kick of flavor!  I served them with cooked cauliflower.  Since it was just the 2 of us, I cut the recipe in half.  


Turkey Turnovers  SERVINGS: 24

1 envelope dry onion soup
1 pound ground turkey (breast meat only)
1 cup shredded 2% low-fat cheese
3 tubes reduced-fat refrigerated crescent rolls (8 in each tube)

1. Preheat oven to 350 degrees
2. Mix soup with meat in skillet and brown well
3. Blend in cheese
4. Unroll dough, separate rolls, and cut each triangle in half
5. Place spoonful of meat mixture in center of each triangle
6. Fold over, seal edges, and place on cookie sheet
7. Bake for 15 minutes

Calories: 155   Fat: 7 grams   Protein: 9 grams   Carbohydrate: 13 grams   Cholesterol: 14 mg
Sodium: 472 mg   Sugar: 3 grams

Bariatric-Friendly Pizza

 

Craving pizza but want to keep it healthy?  These are super easy to make, taste great and you can make them for a meal or snack!  Make in oven or air fryer.

Pizza 

1 Tortilla
1 oz Salsa
2 oz Chopped or Diced Ham
6 Cherry Tomatoes
4 oz Low-fat Mozzarella Cheese
4 Pitted Black Olives
1 tbsp Fresh Herbs
1 tbsp Grated Parmesan Cheese
Salt and Pepper to taste

Preheat oven to 375 - Air fryer to 350

Lightly grease baking tray or air fyer basket.  Place tortill on top.
Spread salsa over tortilla.  
Top with remaining ingredients.
Bake 10 minutes in oven, 5 in air fryer.

Serving size 1 - Cal 308, Carbs 14g, Fat 19g Protein 22g, Fiber 12.6g

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When You Don't Have Evaporated Milk

 When You Don't Have Evaporated Milk

 What do you do when you don't have evaporated milk for a recipe? Or, in my case, you open it and it has gone bad? I was right in the middle of making my pumpkin pie for Thanksgiving when I opened my evaporated milk and it was chunky and smelled funky! Oh no! What to do, what to do! I know, I will google it!

 If you don't have any, make your own:

To produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk down until it becomes 1 cup. In many recipes, evaporated milk may also be replaced with a combination of whole milk and half-and-half. Substitute 1 ½ cups of cream or half and half (or a combination of the two) for the evaporated milk. You can also use milk (any kind from whole to skim). When doing it this way, add 1 tablespoon cornstarch in with the sugar and spices to help the pie set up.  Watch for more tips as I run into more dilemmas! Until next time...........

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Zucchini Boats Recipe

 This zucchini boats recipe was created for the post-bariatric surgery diet from the Froedtert & the Medical College of Wisconsin Bariatric Surgery Program.  I recieved the recipe from my surgeon's office.  

I made these last week.  This is defintely a make it again recipe!  

SERVINGS: 8

INGREDIENTS
4 medium zucchini
1 pound ground turkey breast
½ cup chopped onion
1 egg, beaten
½ lbs sliced mushrooms
1 large tomato diced
¾ cup spaghetti sauce
¼ cup seasoned whole wheat bread crumbs
¼ teaspoon salt
¼ teaspoon pepper
1 cup (4 ounces) shredded low-fat mozzarella cheese

DIRECTIONS

1. Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat.
2. Scoop out pulp, leaving ¼-in. shells. Set pulp aside.
3. Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
4. In a large skillet, cook ground turkey and onion over medium heat until meat is no longer pink; drain. Remove from the heat.
5. In a large bowl mix together zucchini pulp, beaten egg, spaghetti sauce, bread crumbs, mushrooms, tomato, salt, pepper, ½ cup cheese and cooked ground turkey.
6. Spoon about ¼ cup mixture into each shell.
7. Sprinkle with remaining cheese.
8. Bake uncovered for 20 minutes at 350º F or until brown.

NUTRITIONAL ANALYSIS PER SERVING (1 zucchini boat or 1/8 recipe):
Total Calories: 195
Total Fat: 7.5g
Saturated Fat: 3g
Sodium: 294 mg
Total Carbohydrates: 16g
Dietary Fiber: 4g
Sugars: 5g
Protein: 17.5g

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