Turkey & Black Bean Burritos

Mario Lopez's Turkey Bean Burritos

I am not sure where this recipe came from all I know is that it came out of a magazine.

1tbsp. canola oil (we used extra virgin olive oil)

 

1lb. ground turkey

1 cup canned black beans drained and rinsed

1 cup finely chopped red peppers

1/2 cup finely chopped red onions

1/4 cup barbecue sauce

4 tsp. fresh lime juice

1tsp. chili powder

1tsp. ground cumin

salt (I usually don't cook with salt)

4 12inch whole wheat flour tortillas

1 cup mixed greens

2oz. low-fat cheddar cheese, shredded (1/2 cup)

hot sauce (optional)

1. In a 12inch skillet, heat oil on medium until hot.  Add turkey and cook 7 minutes or until browned stirring occasionally breaking up meat.
2. Add beans, pepper, onion, barbecue sauce, lime juice, chili powder, cumin, and 1/4 teaspoon salt; cook mixture 5 to 7 minutes or until turkey is cooked through.
3. To serve, place 1 tortilla on each of 4 serving plates.  Divide turkey mixture evenly among tortillas; top wit greens and cheese.  Fold side of tortillas over filling and roll tightly.  Serve with hot sauce, if you like.  Serves 4.



Southwestern Turkey Meat Loaf

 

This recipe came from Better Homes and Gardens Magazine by Kaycee Mason

I made this in a spring form pan.  The only suggestions my family had for this was that it would make a really good burrito filling.

 

 

1/4 cup chopped onion

1 tbsp. vegetable oil (we used extra virgin olive)

1 cup uncooked long grain rice

1 tbsp. minced fresh garlic

1 14.5 oz. can beef broth

1 15oz. can black beans, rinsed and drained

2lbs. ground turkey

1 cup frozen whole kernel corn, thawed

1/2 cup bottled picante sauce

1/4 to 1/2 cup crushed tortilla chips or corn chips

1 tsp. taco seasoning

shredded cheese, chopped tomato, cilantro, sliced jalapeno, and/or lime wedges (optional)

1. In saucepan cook onion in hot oil over medium heat 5 minutes or until tender.  Stir in rice and garlic.  Cook and stir 5 minutes, until rice is brown.  Add broth.  Bring to boiling; reduce heat.  Simmer, covered, 10 to 15 minutes or until rice is tender.  Stir in beans; cool slightly, about 20 minutes.
2. Preheat oven to 350.  Line a 15x10x1-inch baking pan with parchment.  In bowl combine turkey, corn, picante sauce, chips and seasoning.  Stir in rice mixture.  In baking pan lightly pat turkey mixture into 10x5-inch loaf.  Bake 1 1/4 to 1 1/2, until an instant read thermometer inserted in the center registers 165F.  Let it stand for 10 minutes.  Sprinkle with cheese, tomato, cilantro and/or jalapeno and serve with lime, if desired.  Makes 8 to 10 servings.

I lined the spring form pan with the turkey mixture as a crust then I added the rice mixture.  

Barbecue Chicken Pizza

     Barbecue Chicken Pizza, I believe this is a Tyson's Chicken recipe.  It takes about 25 minutes to prepare, 12 to 15 minutes to bake and makes about 1 12inch pizza.  I used individual sized pizzas and they baked for 7 minutes.

Crust: 1 3/4 to 2 1/4 cups all purpose flour
1 envelope pizza crust yeast
1 1/2 teaspoon sugar
3/4 teaspoon salt
2/3 cup very warm water
3 tablespoons extra virgin olive oil

Toppings:
1 tablespoon extra virgin olive oil ( I opted to leave this out)
2 Tyson's boneless skinless thighs (fresh or frozen) (I opted to cook my own chicken instead)
1/2 cup barbecue sauce
1/8 cup red onion
1 cup mozzarella cheese
1 cup mild cheddar
2 tablespoons chopped cilantro

Preheat oven to 425.  Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.  Add very warm water and 3 tablespoons oil; mix until well blended about 1 minute.  Gradually add enough remaining flour to make a soft dough.  Dough should be should form a ball and be slightly sticky.  Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.  Pat dough with floured hands to fill greased pizza pan or baking sheet.  Form a rim by pitching the edge of the dough.  Heat 1 tablespoon of oil in skillet over medium heat.  Add chicken and cook 5 minutes on each side until cooked through.  Remove chicken to cutting board and let it rest for 5 minutes.  Cut into bite sized pieces.  Spread barbecue sauce of top of crust.  Top with onions and cheese.  Evenly top with pieces of chicken.  Bake on lowest oven rack for 12 to 15 minutes , until cheese is bubbly and crust is browned.  Sprinkle with cilantro before serving.
There is a link for this recipe that might lead you to others.
     hhtp.//is.gd/XABAwm not sure where it you take you it was just on the recipe.

Thanks for reading and enjoy. 

Tex-Mex Tortilla Casserole

This recipe came from Woman's Weekly magazine.  The lime tortilla chips gave it a kick but I think you can add fresh lime zest with healthy chips to it instead...not sure about that though. 
This serves 8, has 580 calories, 28grams of fat, 0grams of trans fat, cholesterol is 50mgrams, 59 grams of carbs, this is the number I don't really like: 1,506mgrams of sodium (it might be less if you don't add salt, look for unsalted tortilla chips as well and low sodium beans).  Fiber 6grams, sugar 4grams.  Kitchen time 20 minutes for the total time 1 hour and 40 minutes.
     1 pkg. low sodium yellow rice mix
     1 can (21oz) black beans
     2 cans mild enchilada sauce
     1 pkg. (10oz) frozen chopped spinach, thawed, squeezed dry about 1 1/4 cups (we left this out)
     8oz smoked chorizo sausage cut into 1/4" thick slices
      2 cups shredded 4-cheese Mexican blend about 8oz.
     1 chopped onion
     1/2 cup frozen corn kernels thawed
     2 tbs chopped cilantro
     1/2 cup packaged shredded, carrots
     2 cups broken lime-flavored tortilla chips (I didn't break these up)
          * Preheat oven to 375.  Prepare rice mix according to th package directions; cool.  Coat 2 1/4 qt. baking dish with cooking spray.
          * In large bowl, mix rice with beans, 1 1/2 cans enchilada sauce, spinach, sausage, 1 cup cheese, onion, carrots, corn and 1 tbs. cilantro.  Spread in baking dish, then top with remaining sauce.
          *Cover with foil.  Bake until heated through, about 1 hour.  Uncover, top with tortilla chips and remaining cheese.  Bake until cheese is melted and lightly browned, 10 minutes, cool 10 minutes before serving.

Thanks for reading and enjoy.

Six Herb Linguine

This is six herb linguine,but I had to use fettuccine instead.  This was suppose to be a meatless dish but I added sausage to it.  I am not sure where this recipe came from so I will not post it here.  Comment me if you would like me to send it to you, and I will.  Thanks for reading.

Rioja Beef with Chickpeas and Peppers

Here it is Rioja Beef with Chickpeas and Peppers. The recipe calls for 2 cans of chickpeas (I think it could go with just one), and maybe add some black beans and chili beans.  I left out the wine in this recipe as well.  All in all it was really good, no complaints from the kids or the hubby...lol. :)

This recipe is from Woman's Weekly and I am not sure if it's ok to place it here since I know where it came from.  They might have it on their website or you can leave me a comment and I will send it to you if you are interested.   Thanks for reading...God Bless.

Banana Nut Muffins and Beef Stew With Barley

I made the banana nut muffins for the Wednesday night dinner at church tomorrow.  I love breakfast food for dinner!  Tonight's dinner, however was a Beef stew (I used pork) with barley.  I didn't take a picture of the muffins, but they looked like regular banana nut muffins anyway.

Banana Nut Muffins:

Prep: 10 minutes bake: 20 to 22 minutes

Ingredients:

1 1/2 cups all purpose flour

1 cup chopped walnuts

1/2 cup toasted wheat germ

1/2 cup brown sugar

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

2 ripe bananas, mashed

3/4 cup milk

5 tablespoons melted butter

1 egg

cinnamon and sugar optional

makes 1 dozen

1.  Preheat oven to 400 degrees.  Fit 12 muffin cups with paper liner.  Coat each with cooking spray. (I left out the paper liners and sprayed the pan, they came out fine)

2.  Mix; flour, walnuts, wheat germ, brown sugar, baking powder, cinnamon, salt and nutmeg in a large bowl.  Stir in bananas, milk, butter and egg.  Mix just until blended.

3. Using an ice cream scoop, fill muffin cups evenly with batter.  Sprinkle with cinnamon and sugar if desired. (I left this part out, because not everyone likes the add bakers touch to the top of the muffins.  I love the bakers touch to them though).

4.  Bake muffins until a skewer inserted into center comes out clean, 20-22 minutes.  Cool 1 minute, then remove from the muffin pan and cool on a wire rack.

I'm not sure where this recipe is from.

Beef Stew with Barley

I know this recipe is from some sort of magazine, but I don't recall which one.

large zip top bag

2 1/2 lbs boneless beef chuck roast

3 tablespoons flour

1 teaspoon pepper

2 tablespoons canola oil

4-5 petite red potatoes

1 large onion

4 celery ribs (we left these out)

8 oz. fresh cut carrots (we used baby carrots)

1 32oz. box of reduced sodium beef broth

1 14.5 oz can Italian style diced tomatoes

1 bay leaf (DON'T FORGET TO REMOVE THIS BEFORE SERVING)

1 cup quick-cooking pearled barley

1. Preheat large saute pan on medium-high 2-3 minutes.  Cut beef into 3 inch chunks.  Place in large zip top bag,beef,flour and pepper;seal and shake to coat.  Place oil in pan, then add beef; cook 2-3 minutes on each side until browned.

2. Cut potatoes into quarters.  Peel onion; cut into quarters.  cut celery into 1/2 inch pieces.  Place beef in slow cooker.  Add remaining ingredients (except barley); cook 4-6 hours on HIGH or 8 hours on LOW.
3. Stir in barley, about one hour before serving.  Do not replace lid; cook 1 hour, uncovered, or until barley and beef are both tender.  Remove bay leaf and serve.