Broiled Pizza Chicken Kabobs

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Hi everyone!!  I made this meal last night and it was soooooooo good!  I also ended up doubling the recipe because it was only for 2 servings!
So, first thing's first: I took 1 1/2 pounds of chicken breasts (the recipe called for 3/4 pound of chicken breast tenders) and sliced them into tender sizes.  I also cut 1 medium red bell pepper into 1-inch pieces.  The recipe also called for whole mushrooms, however, my family (besides me!) isn't too keen on mushrooms, so I used quite a bit less than the recipe and only sliced pieces.

I alternately thread the chicken, bell peppers and mushrooms onto metal skewers and brushed them with 4 tablespoons of reduced-fat Italian dressing.  The recipe also called for 1 teaspoon (2 for my doubled recipe) of pizza seasoning, however, pizza seasoning is apparently fairly difficult to come by (based on the stores I went to) so I just used basil and it worked great!

The recipe called for grilling, however, I'm not the greatest on the grill so I just broiled them.  While that was cooking, I warmed 1/2 cup of pizza sauce as dipping for the kabobs.  It took about 8-10 minutes for the chicken to cook and, when I took it out, I added 4 tablespoons of Parmesan cheese and served it with the warmed pizza sauce.  Man, was it delicious!  That's how we say voila!  Dinner was served!  :)

It was only 290 calories/kabob and $3.14/serving!
Here's the recipe!  Remember that this recipe below is doubled, the original recipe was for only 2 servings!

1 1/2 pounds chicken breast tenders (or chicken breasts sliced into tenders)
1 medium red bell pepper, cut into 1-inch pieces
1 package fresh whole mushrooms (8 ounces)
4 tablespoons reduced-fat Italian dressing
2 teaspoons pizza seasoning (or if you're out of pizza, basil worked well, also)
4 tablespoons grated Parmesan cheese
1/2 cup pizza sauce

Happy cooking everyone!!!!

Baked Chicken Chimichangas

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Feliz Cinco de Mayo everyone!!  What a fun day today was, and we finished it off by an amazing meal!
First thing's first: I broiled three smaller chicken breasts until they were cooked, and then chopped them up into 1 1/2 cups of cubes.  In a small bowl I added the chicken, 3/4 cup of salsa, 1/2 cup of shredded cheddar cheese, 1/4 cup of green onions (from 2/3 cup), and 1 teaspoon of cumin and mixed them together.

Then I evenly split this mixture onto 6 8 inch tortillas and folded them, putting them into a glass baking dish that was coated in cooking spray.  I then melted 1 tablespoon of butter and brushed the tops of the chimichangas and put it into a preheated oven (375 degrees) and let it cook for 23 minutes!

Once these were cooked, I topped them with another 3/4 cups of salsa and the remaining green onions and voila!  Dinner was served!

I didn't take pictures of the rest, but I also added some black beans on the side and made some homemade churros...yummy!!!!
The meal was only 269 calories per chimichanga and only $2.28/serving!
Here's the recipe!

1 1/2 cups cubed cooked chicken breasts
1 1/2 cups salsa, divided
1/2 cup shredded cheddar cheese
2/3 cup chopped green onions, divided
1 teaspoon ground cumin
6 flour tortillas (8 inches)
1 tablespoon butter, melted

Happy cooking everyone, and enjoy the super moon!!!

Barbecued Chicken Burritos

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Hello friends!  Tonight's meal was so good that ALL of my boys went back for another helping!
So, first thing's first: I took a 2 pound rotisserie chicken, removed the bones and diced the chicken.  Be prepared for this to take a while.  The recipe actually said it's only a 5 minute prep...this is SO not the case.  It took me a good 15-20 minutes to remove all the chicken from the bones and then coarsely dice them.  Then I threw that in a skillet along with 1/2 cup of barbecue sauce, 1 cup pf drained and rinsed black beans, 1/2 cup frozen corn (the recipe said to thaw it but I didn't because I like my corn a little crunchy!) and 1/4 cup reduced-fat sour cream.

Then I let that cook on medium-high heat for about 5 minutes, or until hot.  After that I took four whole wheat tortillas (make sure to warm them beforehand!), added a whole romaine lettuce leaf to each, and split the chicken mixture among them.  The recipe said that the mixture could be separated equally among the four tortillas, but we actually had extra (the tortillas were only 10 inch tortillas), hence how my three guys were able to have some more!

Then I folded them in my oh so talented way (I got all my skills from Taco Bell at a young age!) and sliced each burrito in half and voila!  Dinner was served!!

So this meal was a mere 353 calories for one burrito and only $2.67/serving!!!  Yowza!  Such an easy and delicious meal!

Here's the recipe!

1 (2 pound) roasted chicken, skin discarded, meat removed from bones and coarsely diced
1/2 cup barbecue sauce
1 cup canned black beans, drained and rinsed
1/2 cup frozen corn
1/4 cup reduced-fat sour cream
4 pieces romaine lettuce
4 (10 inch) whole wheat tortillas

Happy cooking everyone!!!!

Pepper Jack Enchiladas

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Hello again everyone!  This was tonight's meal and, let me tell you, it was DEEEEEEEEEELICIOUS!  My husband went back for seconds and thirds...no joke!
First thing's first: I heat the stove to 350 degrees and I chopped 1 cup of onions and added it to a skillet with 1 pound of lean ground turkey (the recipe called for lean ground beef, but, again, if you've read my blog this far, you know I will always go ground turkey!), cooking it over medium heat.

While the meat was cooking, I took 6 ounces of pepper jack cheese and cut them into slices and set it aside.  Once it was cooked, I drained it of the little liquid that was in there and added 1/2 cup of enchilada sauce to the mix.

While I let that mixture heat through, I added another 1/2 cup of enchilada sauce to the bottom of a 13x9 glass baking dish.  Then I added 1/4 cup of the meat mixture to 12 corn tortillas (make sure to warm them beforehand or the tortillas will break.  I rolled them up and placed them, seam down, into the baking dish and topped it with 1 cup of the remaining enchilada sauce, as well as topped it with the slices of pepper jack cheese.

I let that cook in the preheated oven for 20 minutes, and then voila!  Dinner was served!  This meal was fairly simple to make and sooooooo good!

With the ground turkey, it made the meal 182 calories per enchilada and since the recipe says it was a 6 serving meal, it was only $1.31/serving!  No joke!

Here's the recipe!

1 pound lean ground beef

1 cup chopped onions

2 cups enchilada sauce, divided

6 ounces pepper jack cheese, cut into thin slices

12 corn tortillas (6 inch), softened

Happy cooking everyone!!!!

Easy Pork Skillet

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Howdy friends!  So this meal, at first glance of the title, was a little misleading to me.  When I thought 'pork skillet' I thought it was going to be some sort of pork chop meal, but instead, turned out to be another ramen meal!  You can see I am clearly excited about this...I feel like it's my duty to tell people the many ways you can use ramen, and it doesn't have to be only because you're poor and in college haha!
First thing's first: I cut a 3/4 pound pork tenderloin into 1/8 inch strips, as well as cut 1 cup of broccoli and 1 red bell pepper into 3/4 inch pieces.

Then I heat 1 tablespoon of vegetable oil in a skillet over medium-high heat and added the pork to it.  It took about 5-6 minutes to cook all the way through, and then I added 2 packages of ramen noodles from 2 pork flavored packages.  Make sure to break it up first!

At the same time, I also added 1 1/2 cups of water, the pork season packets, the broccoli and red bell peppers, as well as 1 tablespoon (each) of parsley and soy sauce.  The original recipe also called for green onions, however, I was out so I just didn't add them.

I heat this to a boil, and let it boil for about 4 minutes, until the noodles were softened and voila! Dinner was served!

This meal was so easy, yet delicious, and turned yet another boring package of ramen into an amazing meal!  The meal was only 345 calories and only $2.49/serving!  Yum, yum, yum!!!!!
Here's the recipe!

1 tablespoon vegetable oil
3/4 pound pork tenderloin, cut into 1/8 inch strips
2 packages (3 ounces each) pork-flavored ramen noodles
1 1/2 cups water
1 medium red bell pepper, cut into 3/4 inch pieces (1 cup)
1 cup broccoli flowerets
4 medium green onions, cut into 1 inch pieces (1/2 cup)
1 tablespoon chopped fresh parsley
1 tablespoon soy sauce

Happy cooking everyone!!!!!

Taco Salad Made Over

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Hello friends!  Another installment of Mama Feta's Meals is headed right for ya!  I have a few other meals to add, as well, but I kind of started late today, so I think you'll just get the one for now!
First thing's first: I heat my over to 425 degrees and then crumpled 4 sheets of foil to create 4 3 inch balls.  Yep, I made some foil balls.  Sounds weird?  Just you wait and see!  I placed these on a baking sheet and covered each ball with an 8 inch tortilla, which I sprayed with cooking spray.  You're feeling what I'm putting down now, aren't you?  :)

I put that in my preheated oven and let it bake for about 7 minutes.  While that was baking I chopped some lettuce and 1 large tomato.  The original recipe called for torn mixed salad greens but I really enjoy romaine lettuce, so that's what I used!  Once that was chopped, I set it aside and started to cook 3/4 pounds of ground turkey (the original recipe called for ground beef, but if you're reading this along with me from day one, you know my love for all things ground turkey!).  I also added 1 tablespoon of chili powder to the ground turkey.  Oh yeah!

When the tortillas were done, they made some really cute shells and I took them out of the oven to cool and continued on with my ground turkey.  I added 1 can of drained and rinsed kidney beans and 1/2 cup of salsa (we like medium, but use what you like!).

I let that mixture simmer for about 5 minutes and, while that was heating through, added the lettuce and tomatoes.  When the meat was done, I split them evenly among the shells, topped the meat mixture evenly with 1/2 cup of shredded cheese and topped with some light ranch (with mine I skipped the ranch and added fat free sour cream.  Yum!).  Of course, I also added the ever popular TAPATIO!  Seriously, I feel like I have an unhealthy obsession with that stuff.

Then voila!  Dinner was served!  This meal was so delicious and the shells were so easy and made the kids go nuts for them.  I will definitely have to try this one again, maybe with different ingredients.  Hmmm.  It was 410 calories (although certainly less with the ground turkey, but I have no idea how much less) and a whopping $2.40/serving!  I know!
Here's the recipe!

4 flour tortillas (8 inch)
3/4 pounds ground turkey
1 tablespoon chili powder
1 can drained, rinsed kidney beans
1/2 cup salsa
4 cups lettuce (or torn mixed greens if you prefer)
1/2 cup shredded cheddar cheese
1 large tomato, chopped
2 tablespoons light ranch dressing

Happy cooking everyone!!!!