Friday, November 29, 2013

Tex-Mex Calzones with Black Bean Salad

Happy black Friday everyone!!  Although I'm not too sure how happy black Friday can be...I definitely made sure to avoid stores like the plague today!
Anyway, since it has been a while, I have quite a bit of meals stored up to send your way but fear not!  They will get to you all in due time!
This meal I maybe two weeks ago at the latest and yummmmmmmmmmy this was delicious!
First thing's first: I preheat my oven to 425 degrees and then started to cook my ground turkey while the oven was heating.  I let that cook about 3 minutes and then added some onion, red and green bell peppers, cumin, chili powder and some garlic cloves that I had minced earlier and allowed that to cook for another 4 minutes.  When that was done I removed it from the heat and added some salsa (woo!).
After I had cooked that, I unrolled a can of refrigerated pizza dough and cut them into 4 equal portions, rolling them into 6x4 inch rectangles.  I then put about 1/2 cup of the turkey mixture onto one side of each rectangle, topping the mixture with 2 tablespoons of Mexican blend cheese, and then folding the other half of the dough over and pressing the edges together and sealing it with a fork.
After those were assembled, I placed them on a baking sheet I had sprayed with cooking spray and put it into the preheated oven to bake for 12 minutes.
While that was baking, I assembled the black bean salad by combining the following: black beans that had been rinsed and drained, some quartered cherry tomatoes, some chopped red onion, some chopped celery, fresh lime juice and cilantro and some olive oil.  Then I tossed all of that to coat and put it in the fridge until my calzones were ready to serve.
Once the calzones were baked and browned, I cut them in half, served them with a dollop of sour cream and some of the black bean salad and VOILA!!!!!  Dinner was served!!!
This meal was easy but very delicious and filling.  The best part (I know this is what you wait for!) is that the calzones were only 416 calories aaaaaaand the black bean salad was only 90 calories!!!  So listen, I know this puts us over my usual 500 calories (we came in at a whopping 506 calories) but sometimes you have to splurge!  :P  This also was only $2.84/servings, and the meal made 4 yummy servings.  There were actually some black bean salad left over, so I think it made about 8 servings.
Here's the recipe:

Tex-Mex Calzones:
8 ounces ground turkey breast
1/2 cup chopped onion
1/2 cup chopped green bell pepper
12 cup chopped red pepper
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
2 garlic cloves, minced
1/2 cup fat-free fire-roasted salsa verde
1 (11 ounce) can refrigerated thin-crust pizza dough
3/4 cup (3 ounces) shredded Mexican cheese blend
Cooking spray
1/4 cup fat-free sour cream

Black Bean Salad:
1 (15 ounce) can black beans, drained and rinsed
1 cup quartered cherry tomatoes
1/2 cup chopped red onion
1/4 cup chopped celery
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil

Happy cooking everyone!

Friday, November 1, 2013

Huevos Rancheros

Let me tell you, I've always wanted to try this meal, whether I made it or got it in a restaurant, but man was it yummy!  Oh, and really filling, I was really surprised by how full I was afterwards!
So anyway, first thing's first: I heat some oil in a small saucepan and cooked some onions I had minced beforehand, and then added some minced tomatoes, green chiles, cumin, salt and pepper and let that cook for a few more minutes.
When that was done I set it aside and kept it warm, and then I got another pan and lightly sprayed some corn tortillas with cooking spray and allowed them to cook on both sides until crispy, and then I set THAT aside.
Once THOSE were done, I sprayed the same pan with more cooking spray and cooked each egg individually (sunny side up!).  Then VOILA!!!  Dinner was served by topping the cooked tortillas with the eggs, followed by the tomato mixture, the lettuce, some pepper Jack cheese and finally with cilantro!  Yummy!
This meal was soooooo flavorful, and only 194 calories/tortilla with egg and sauce, AND only $1.14/serving!  Whoop whoop!!!
Here's the recipe:

1 teaspoon oil
1 onion, minced
2 medium tomatoes, minced
4 tablespoons green chiles (whichever canned brand you like!)
cooking spray
salt and pepper
2 pinches cumin
4 large eggs
1/2 cup shredded lettuce
2 ounces shredded pepper Jack cheese
4 teaspoons chopped cilantro
4 corn tortillas

Happy cooking everyone!

Shredded Chicken and Corn Tostadas

Howdy!!!!!  So listen, I know it's been another minute since I've posted something and let me tell you, my new (can I call it new anymore??) has kept me BU-SY!!  Not to mention, hubs' birthday was yesterday (yes Halloween, be jelly!) AND we had our boys doing fun stuff also, so it has been hectic.  PLUS, I actually made some awesome meals but FORGOT TO TAKE PHOTOS!  Sometimes after work I'm just so tired, and hungry!, that I just devour the food before I remember I should've taken a photo.  Not today, my friends!!
All of my boys really enjoyed this meal, and I believe hubs called it an 'alien/Mexican awesomeness', or something like that, haha!!
So anyway, first thing's first: the meal called for 'shredded chicken' (I know, duh), so I decided to boil the chicken because that always seems to be the best way for me to 'shred' my chicken, but do it any way you choose!  While I boiled that, I got a cookie sheet and baked some soft taco sized flour tortillas (it fit two at a time on my cookie sheet) in my oven preheated to 375 degrees for about 7 minutes (this seemed to work the best for my oven).
While those were all cooking and baking, I also shredded some lettuce and sliced some green onions for later.  I also pre-mixed some sour cream and milk until thin, oh yeah!
When my chicken was done (I apologize, I was prepping so many other things that I didn't even bother to check how much time it took,  I'd say 10-12 minutes, maybe?  Don't quote me on that, though!), I took two forks and shredded it, and then put some into a saucepan with some Mexicorn and salsa!  I let that cook on medium-high heat for about 5 minutes.  Then I topped my cooked tortillas with the lettuce, and then the chicken mixture, followed by some Monterey Jack cheese, the sour cream mixture and finished with the green onions and VOILA!!!!!!!  Dinner was served!!!
This meal was fun to eat and SUPER yummy.  It was only 270 calories/tostada and was only $1.82/serving!  Yeah buddy!!!
Here's the recipe!!

8 soft taco sized flour tortillas
1 can (11 ounces) Mexicorn, drained
1 1/2 cup shredded chicken
1 jar (16 ounces) salsa (any kind!)
1/2 cup sour cream
2 tablespoons milk
2 1/2 cups shredded lettuce
1 cup shredded Monterey Jack cheese
1/4 cup sliced green onions

Happy cooking everyone!!!