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Posts Tagged ‘Shredded Cheese’

Summer is upon us and I get the urge to use my oven. Sometimes I’m not sure what drives us to want certain things when it is 95 degrees outside. Well at least it was worth it, I made these lovely little pizzas. On my last trip to Trader Joe’s I picked up a tube of Organic Polenta and thought about how I wanted to use it. I love using polenta in dishes, but I usually only use it in the creamy smooth grits type texture. So the tube was a bit of a mystery to me. Pizza snacks jumped out as a fun dish, so I went for it.

The tube is already pre-cooked polenta so it really just needs to be heated up and it is ready to be served.

I sliced the tube into thin pieces and placed them on a baking sheet and topped with pasta sauce and shredded cheese, then sprinkled with dried parsley. This was my test run on using the polenta so I kept it simple so I could taste it and see how I can use it next time as a main meal rather than as a snack or an appetizer.

Look at the little pizza.

Baked on 350 degrees for 25 minutes.

Really made a great snack. I guess using the stove was not such a bad idea after all.

Question of the day: What new snacks or appetizers have you made or enjoyed lately? 

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Hopefully you are not getting sick of me posting this recipe. Oops I Made it Again, Crock Pot Chicken Taco’s.

When ever I want a dinner that will make a lot of leftovers, I always go to this one. I am traveling with my cousins for an out-of-state family wedding and Jeff is staying home so I wanted something that he could throw together while I am gone.

I will be unplugged for the rest of this week though the weekend, I want to be present and really enjoy my family time with my cousins. I do not get to see them that often so I want to devote every second to having fun and family time.

This is 3 chicken breast. After they cook in the crock I just pull out the breasts and shred them up. You could also shred them right up in the crock along with the mix.

One thing I was missing was the black beans. I thought I had a can on hand, but was totally out, that is normally a staple in my pantry so was bummed when I realized I was out. So I just made a trip to the store and grabbed a can and added them after everything else had already cooked up. I heated them up for a few minutes to soften them up, but they are ready to eat right out of the can.

Assemble on a tortilla and add shredded cheese and you have a healthy easy meal for the next few days.

Keeping the fridge stocked with foods that Jeff can make for dinner’s while I am gone makes me feel better about leaving him behind so he can work and take care of the dogs. Plus I am Italian so I have the deep seeded need to feed people.

Here’s the Recipe:

Crock Pot Chicken Taco’s

This recipe makes 8 really large taco’s.

  • 1 envelope taco seasoning, or seasoned to your taste
  • 2 to 3 boneless, skinless chicken breasts
  • 1 can of diced tomatoes with green chilies or a jar of salsa (16 oz)
  • 1 can black beans
  • 1 can of corn

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa or can of tomatoes. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork. During the last hour of cooking add a can of corn and can of black beans.

See ya back here next week my foodie friends!

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When I made these Blue Cheese Chicken Wraps I had intended on taking them to work as my lunch, but once I made them, I had to try it, so I served them for dinner, and still had two left for lunches. All’s I can say is Blue Cheese Please.

We also had a Spinach salad and a side of rice with our Blue Cheese Chicken Wrap.

Love this salad, the dressing is so good, it’s a white balsamic vinaigrette.

Plus it also has blue cheese and I love blue cheese.

This wedge of Blue Cheese was so fantastic, I mean it, I could not stop taking bites of the bits.

Chopped the wedge into bits and added to the mix.

Such an easy recipe to just throw together.

My kitchen does not have much counter space so I do tend to assemble food on my stove, sorry about the dark photo’s.

I held back some of the spinach leaves from the salad and added to the wraps along with some shredded cheese.

Folded them up and grilled on the panini maker for 6 minutes.

Just enough time to heat up the ingredients and brown and crisp the tortilla.

I can not wait to make these again, they were spicy, cheesy and wonderful.

Buffalo Chicken Grilled Wrap

Makes 4 Wraps

Ingredients:

  • 1 – 13 Ounce Can of Chicken
  • 1/4 cup Frank’s Red Hot Sauce
  • 2 Green Onions Chopped
  • 2 Tablespoons Blue Cheese Salad Dressing
  • 1/4 Cup Crumbled Blue Cheese
  • 4 10-Inch Flour Tortillas
  • 1 – 5 Ounce Container of Plain Greek Yogurt
  • Salt , to Taste
  • Pepper , to Taste
  • Fresh Spinach (add just before you fold)
  • Shredded Cheese (add just before you fold)
Directions:
Mix all ingredients together except spinach and shredded cheese, and spoon equal sized portions into the center of each tortillas, put a few pieces of fresh spinach leaves on top of chicken mix and sprinkle with shredded cheese. Fold tortilla’s and grill for 6 minutes.
BEST BODY BOOTCAMP
Boot Camp Update: Boot Camp is going really well, I love weight lifting, and have really enjoyed the challenges. I like stepping out of my comfort zone and doing new exercises, and using new equipment. I really have found a love for squats and lunges.
0605_plie_squat_uprow.jpg
The Plie Squat with Upright Row has become a favorite of mine:
1. Wide stance, feet pointed diagonal away from body, dumbbells in front, palms facing towards body
2. Squat down without letting knees go beyond toes
3. When coming back up, raise dumbbells to chest height, elbows pointing out to side
4. Works inner thigh and glutes
The thing I am taking away from this Boot Camp that is the most important to me is the confidence I have developed.
Question of the Day: What’s your Favorite Wrap Sandwich?

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When I set out to make these burritos I knew I wanted to jazz them up, so I used a leftover that really made me go Loco for this burrito.

My secret ingredient was this little gem, I added barley instead of brown rice, I thought why not, it’s a grain and I had a bowl full of leftovers.

Keeping it easy, I just reheated the barley in a pan added a can of black beans and some salsa.

Scrambled 6 eggs and seasoned to taste, a little salt a little pepper.

Mixed it all together.

Oops, I almost forgot the cheese.

Did I forget to mention it had avocado in it.

Tortillas always are so much easier to fold and tuck after they are heated up. So I heated each side for a minute.

I packed it full and topped with avocado slices, then I did my best to tuck and fold it up.

Garnished with a few additional slices of avocado and some more shredded cheese.

I crushed it bite by bite, it was really good go get em’  fuel. I ended up doing an amazing workout after I ate it, and it even kept me full for a few hours after my workout. That really never happens. I think the beans and the barley did their job well.

Wrapped up a few burritos so that I could take them to work with me and have a Loco burritos for lunch.

Later in the day I wanted more so I made a Blue Chip Loco Nacho. I will use any reason to make a nacho.

It was a thing of beauty.

Question of the Day: Breakfast burritos for Lunch?

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