Here's a nod to our brothers and sisters to the south. Burrito day!!!! Greatest thing about burritos is all you really have to cook is the meat. Everything else is good both raw and sauteed. So enjoy this one, and if you're trying to be a little more heart healthy... you can sub the ground beef for the Jenny-O ground Turkey.
Burritos
(Makes 4 servings)
1 pound ground beef
1 red bell pepper, sliced
1 package taco seasoning
Whole grain tortillas
2 cups shredded Monterey Jack or Cheddar cheese
2 cups shredded romaine lettuce
2 cups diced tomatoes
Salsa
1 tsp. olive oil
Burritos
(Makes 4 servings)
1 pound ground beef
1 red bell pepper, sliced
1 package taco seasoning
Whole grain tortillas
2 cups shredded Monterey Jack or Cheddar cheese
2 cups shredded romaine lettuce
2 cups diced tomatoes
Salsa
1 tsp. olive oil
1. Cook the beef in a large sauté pan over medium-high heat until browned. Add the red pepper and continue to cook, stirring, until softened slightly. Add the taco seasoning and water, stir, and simmer for 10 minutes, until the pepper slices are al dente.
2. Place a tortilla on a flat surface. Spoon 2 scoops of the beef mixture on the bottom one-third of the tortilla. Layer on cheese, lettuce, tomatoes, and salsa, being careful not to overload the tortilla. Fold the left and the right sides of the tortilla inward 1 inch, and then, starting from the bottom, roll up the tortilla until the seam is down. Repeat to make additional burritos.
3. Using a napkin of a paper towel, rub the olive oil on the bottom of a sauté pan. Heat on medium-high until hot but not smoking. Place the burritos, in batches if necessary, in the pan and cook for 3 to 4 minutes. Flip and cook on the other side for 3 to 4 minutes longer, until heated through and browned
5. A nice easy one today. I tried this last week. Easy to make and I really like fish, so there you go.
Seared Salmon
(Makes 2 Servings)
2 medium salmon filets
Juice of 1/2 lemon
1 tbsp extra virgin olive oil
Salt and pepper to taste
Seared Salmon
(Makes 2 Servings)
2 medium salmon filets
Juice of 1/2 lemon
1 tbsp extra virgin olive oil
Salt and pepper to taste
Today's Recipe is simple and easy to make. I don't know why, but I feel like Mr and Mrs Gorilla man will like this one's name... am I right?
GobbleGuac Sandwich
2 slices whole grain bread
4 slices Hormel Natural Choice pre-sliced turkey
1/3 fresh avocado
Salt and pepper to taste
GobbleGuac Sandwich
2 slices whole grain bread
4 slices Hormel Natural Choice pre-sliced turkey
1/3 fresh avocado
Salt and pepper to taste
1. Mix avocado, salt and pepper. 2. Add turkey to bread. 3. Spread mixture on turkey.
I think these might already be on Mr. and Mrs Gorilla's menu, but hey they can't all be super originals. So enjoy everyone. For the record though... I am not a huge fan of avocado/guacamole. I don't know why...
Char Chicken Tacos
12 oz boneless, skinless chicken thighs (breasts work, too)
1 ripe avocado, peeled and pit removed
1 clove garlic, finely minced
1/4 cup chopped fresh cilantro, plus more for garnish
2 limes (1 quartered)
Salt and pepper, to taste
olive oil
1 tsp ground cumin
1 tsp chili powder or 1/2 tsp cayenne pepper
4 jalapeno peppers
1 large yellow onion, peeled and sliced into 1/4-inch rings
Char Chicken Tacos
12 oz boneless, skinless chicken thighs (breasts work, too)
1 ripe avocado, peeled and pit removed
1 clove garlic, finely minced
1/4 cup chopped fresh cilantro, plus more for garnish
2 limes (1 quartered)
Salt and pepper, to taste
olive oil
1 tsp ground cumin
1 tsp chili powder or 1/2 tsp cayenne pepper
4 jalapeno peppers
1 large yellow onion, peeled and sliced into 1/4-inch rings
1. First, make the guacamole: In a mixing bowl, combine the avocado, garlic, cilantro, and juice of one lime. Mix thoroughly and season with salt and pepper.
2. Preheat a grill on medium high. Drizzle a bit of olive oil over the chicken pieces and then rub them with the cumin, and chili powder or cayenne. Sprinkle on some salt and pepper. Add the chicken, whole jalapenos, and onion rings to the grill. Cook the chicken for 4 to 5 minutes on each side until it's lightly charred and firm to the touch. Cook the jalapenos and onions for the same amount of time, turning them to make sure they caramelize evenly.
3. Serve the grilled chicken with the guac, grilled vegetables, hunks of fresh lime, and more cilantro.
Since its Freezing outside, and that's usually when I start craving some chili. Here is a healthy chili from the Belly off club. The Dooley Noted Surgeon General makes a good veggie chili. We'll see if she'll share that sometime this week. enjoy.
Chicken Chili with Black Beans
(Makes 5 servings)
3/4 pound boneless, skinless chicken breast, diced 2 cloves garlic, minced
1 can (28 ounces) tomatoes, cut up
1 1/2 cups black beans, cooked
1 cup onions coarsely chopped
1 cup celery, sliced
1 cup sweet green peppers, diced
1 jalapeno pepper, seeded and minced
4 teaspoons mild chili powder 1/2 teaspoon dried oregano
8 ounces yellow summer squash, halved lengthwise and cut into 1/2-inch (1-cm) slices
Chicken Chili with Black Beans
(Makes 5 servings)
3/4 pound boneless, skinless chicken breast, diced 2 cloves garlic, minced
1 can (28 ounces) tomatoes, cut up
1 1/2 cups black beans, cooked
1 cup onions coarsely chopped
1 cup celery, sliced
1 cup sweet green peppers, diced
1 jalapeno pepper, seeded and minced
4 teaspoons mild chili powder 1/2 teaspoon dried oregano
8 ounces yellow summer squash, halved lengthwise and cut into 1/2-inch (1-cm) slices
1. Coat a pot with nonstick spray and warm it over medium-high heat for 1 minute. Add chicken and garlic, and sauté until chicken is lightly browned, about 3 minutes.
2. Add tomatoes, beans, onions, celery, sweet and jalapeno peppers, chili powder, and oregano. Bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, for 15 minutes. Add squash. Cover and simmer, stirring occasionally, until squash is tender, about 10 minutes.
Good Morning everybody,
As you all know "Living on a prayer" was based on my life. Today, Ryan will be working the docks. The union is not on strike, I am actually not down on my luck, my g/f name is not gina, and she doesn't work at a diner. So with the exception of the word "docks" in that song, it is nothing like my life.
Well, moving right along. I did not want to deprive anyone from their daily recipe. I figure in honor of me working in Philly today, and our "eye of the tiger" training programs... ta da, I present the "Gourmet Cheesesteak". Gotta love a cheesesteak. Even vegetarians love cheesesteaks. So everybody enjoy this recipe and let us know your reviews of these recipes or others you come across.
I am hoping Tomshop41 gained access to our blogosphere so he can give us tips on how to make that delightful dish he made for Nana pat last year when she visited. I believe it was a type of breakfast pizza if memory serves.
The Gourmet Cheesesteak
(Makes 2 servings)
8 oz flank steak
2 cups arugula (or another favorite variety of greens)
2 Tbsp crumbled blue cheese
1 large tomato or 2 Roma tomatoes, sliced
1 medium red onion, sliced
Salt and pepper
1 tsp olive oil
2 Tbsp balsamic vinegar
2 medium, whole-wheat hoagie rolls
2 Tbsp light mayonnaise
As you all know "Living on a prayer" was based on my life. Today, Ryan will be working the docks. The union is not on strike, I am actually not down on my luck, my g/f name is not gina, and she doesn't work at a diner. So with the exception of the word "docks" in that song, it is nothing like my life.
Well, moving right along. I did not want to deprive anyone from their daily recipe. I figure in honor of me working in Philly today, and our "eye of the tiger" training programs... ta da, I present the "Gourmet Cheesesteak". Gotta love a cheesesteak. Even vegetarians love cheesesteaks. So everybody enjoy this recipe and let us know your reviews of these recipes or others you come across.
I am hoping Tomshop41 gained access to our blogosphere so he can give us tips on how to make that delightful dish he made for Nana pat last year when she visited. I believe it was a type of breakfast pizza if memory serves.
The Gourmet Cheesesteak
(Makes 2 servings)
8 oz flank steak
2 cups arugula (or another favorite variety of greens)
2 Tbsp crumbled blue cheese
1 large tomato or 2 Roma tomatoes, sliced
1 medium red onion, sliced
Salt and pepper
1 tsp olive oil
2 Tbsp balsamic vinegar
2 medium, whole-wheat hoagie rolls
2 Tbsp light mayonnaise
1. Add a pinch of salt to the onion slices and sauté them in the oil over medium-low heat. After 10 to 15 minutes, add the balsamic vinegar. Leave the pan on low heat while you make the rest of the meal.
2. Salt and pepper the steak and grill it on high, 4 to 5 minutes per side (or 135°F internal temp) for medium rare. Let it rest for 5 minutes and slice it into thin strips.
3. Mix the blue cheese and mayo and spread the mixture on the inside of each roll. Add the tomatoes, arugula, steak, and balsamic onions.
This one gets a big thumbs up from me. I enjoy turkey burgers, bacon, meatballs, sausage, etc. regularly. This is a good recipe for everyone because you can make it as spicy or mild as you like. Enjoy
Chipotle Turkey Burgers
(Makes 2 servings) 8 ounces lean ground turkey
1/4 teaspoon salt
1/4 teaspoon pepper
Pinch of cumin
1/2 avocado, sliced
1 tomato, sliced
1/2 red onion, thinly sliced
2 wheat or whole-grain buns, toasted
2 tablespoons low-fat sour cream
2 tablespoons chipotle salsa
Chipotle Turkey Burgers
(Makes 2 servings) 8 ounces lean ground turkey
1/4 teaspoon salt
1/4 teaspoon pepper
Pinch of cumin
1/2 avocado, sliced
1 tomato, sliced
1/2 red onion, thinly sliced
2 wheat or whole-grain buns, toasted
2 tablespoons low-fat sour cream
2 tablespoons chipotle salsa
1. Mix the meat, salt, pepper, and cumin, and form it into two equal patties.
2. Preheat a skillet over medium-high heat. Coat with a bit of oil and add the burgers, cooking them for 4 to 5 minutes per side, until slightly firm to the touch.
3. Dress each bun with avocado slices, tomato, and red onion. Top with the burger, sour cream, and salsa.
Pan-Fried Flounder PointsPlusTM value | 5 Servings | 4 Preparation Time | 10 min Cooking Time | 6 min Level of Difficulty | Easy main meals | This crispy-coated fish fillet is better than fast-food. Serve with homemade fries for a real treat. Ingredients 1 pound(s) flounder fillet(s) 1 Tbsp Dijon mustard 1 large egg white(s), whipped until stiff 1/4 cup(s) yellow cornmeal 2 Tbsp grated Parmesan cheese 1 Tbsp thyme, fresh, finely minced (or 1 tsp dried thyme) 1/2 tsp table salt, or to taste 1/2 tsp black pepper, freshly ground, or to taste 2 spray(s) olive oil cooking spray 1 Tbsp olive oil 1/2 medium lemon(s), cut into 4 wedges Instructions Rinse fish; pat dry. Place fish on a plate and spread both sides of fish with mustard; dip into egg white and set aside. In a medium bowl, combine cornmeal, Parmesan cheese, thyme, salt and pepper; dust fish with cornmeal-mixture, making sure to cover both sides. Coat a large oven-proof skillet with cooking spray and set over medium to medium-high heat; heat oil until shimmering. Add fish to skillet and cook for 2 to 3 minutes on one side; flip fish and cook until done on other side, about 2 to 3 minutes more.* Serve fish with lemon wedges. Yields about 3 ounces of fish per serving.
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