Wednesday, May 30, 2012

Turkey Enchiladas


Whhhattt, I am eating something besides cereal or soup that I made in a crock pot?!?!  What is going on with me?!?  Who am I?!? Oh that's right, I had a four day weekend.  I'm so wild woman.  I cook enchiladas with my free time.  haha These oh so fabulous Turkey Enchiladas are based of this {Chicken Enchilada} recipe from Skinny Taste. Do not be intimidated by all the ingredients... I bet you already have most of them!  This dish is pretty spicy, but I might of added an extra 1/2 tsp of chili on accident #flusteredcook.  I love spicy food so they are perfect.  If you do not loooove spicy foods then you might want to reduce the chili in adobo to 1 tbsp {sauce}, and only 1/2 tsp chili powder {turkey}.

Ingredients:

Sauce:
  • 2 garlic cloves, minced
  • 2 tbsp chipotle chilis in adobo sauce {with the Mexican food} 
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 3/4 cup fat free chicken broth
  • kosher salt and pepper to taste
Ground Turkey:
  • 1 tsp oil
  • 10 oz Ground Turkey {I bought 20 oz and froze half}
  • 1 cup diced onion
  • 2 large clove garlic, minced
  • 1/3 cup reduced sodium chicken broth
  • 1/2 cup tomato sauce {I used little bit less, because the can I bought was only 15 oz and the sauce needs 1 1/2 cups}
  • 1/4 cup cilantro
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1 tsp chili powder
  • kosher salt
  • non-stick cooking spray
  • 6 (7-inch) reduced carb whole wheat flour tortillas (la tortilla factory)
  • 1 cup shredded pepper jack

Sauce Directions:


As you can see I keep my chili in adobo in the freezer.  I first froze it to not be wasteful, but turns out I use it a lot more than I expected.  Spray a medium sauce pan, and saute the minced garlic.  Add remaining ingredients and bring to a boil.  Lower the heat, and allow sauce to simmer for 15 minutes.


While sauce is simmering begin browning your turkey.  Just continue your multitasking, and chop up your onion, garlic, and cilantro. Once your sauce is done, remove from heat and set aside. 


Once the turkey is done place on plate with a paper towel. 


Add olive oil to the same pan you were browning your meat in, and saute onion and garlic for two minutes {medium heat}.  Reduce the heat.  Add chicken broth, tomato sauce, cilantro, cumin, oregano, chili powder, kosher salt, and 10 oz cooked turkey.  Return to medium heat, and cook for 4 to 5 minutes.  It's tortilla time!  I have found these tortillas at most grocery stores, and Walmart {not target :( }.


Grease your 8 by 8 inch pan.  Using a 1/3 cup, spoon meat onto the tortilla.  


 Roll the tortillas, and place them seam face down. 


Cover with sauce.


Grate some very fabulous cheese {I am currently obsessed with pepper jack}.  Lets be honest, freshly grated cheese isn't even comparable to already grated cheese.
  

Sprinkle cheese on top.  


Cover with foil and bake for 20-25 minutes at 400 degrees.  This next picture is somewhat deceiving... The enchiladas were too good to just eat one.  Serve with black beans and/or Spanish rice.  I ended up with 6 total enchiladas {the original recipe was suppose to be 8...oops?}.  Gina, from Skinny Taste, said each enchilada has 160 calories.  I am not quiet sure how much this would change by using ground turkey.    


Have a great rest of your week!!! I have two more days with students AND my BIRTHDAY is tomorrow AND I get to see TALL TAN MAN in FIVE DAYS!!! WOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!!!!!

{Leslie}

Monday, May 28, 2012

Grilled Sweet Potato Wedges


With summer upon us {well, there is technically 4 more days left of school} a couple of friends, and I decided to cookout.  Let it be known...women CAN grill.  We don't need a man, just a couple phone calls to our fathers.  My Fitness Magazine came in mail just in time for the long weekend.  I read it at the pool, and got to try this new recipe AND found some new abs exercises!  :)  I apologize for not taking any people pictures {Tall Tan Man gets on to me for this}.  Before the cookout I decided that washing my hair was overrated, and the sun was a little bit stronger than I anticipated... The design I created on my body with sunscreen was fabulous.    

Ingredients:
  • 2 Sweet Potatoes
  • Canola Oil
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt {plus more for when they are done}
  • 1/4 tsp oregano
Directions:

Go getcha' some sweet potatoes and peel them. 


Slice the potatoes into 1/2 inch wedges.  I started with cutting the potatoes down the middle, then into quarters, and carefully cut them to 1/2 inch wedges.  


Try not to chop off your finger.  That would be sad. 


Place wedges in a bowl {or you could use a large baggie} and add the remaining ingredients.  Stir to make sure they are all equally covered.  


Place the wedges on the top rack and begin grilling them.  You will want to watch them carefully, as you can see some of our wedges got pretty blackened.  That was totally on purpose.  The recipe says to grill them for 10 minutes on each side.  We probably only cooked the first side for 8 minutes, and less for the other side. 


I added some salt and ketchup to mine when they were finished.  YUMMY!  


Our cookout was probably a little healthier than anything *most men would put together {was that too sexest? sorry...}. 


Kelli used this {Balsamic & Garlic Grilled Pork Tenderloin} recipe, which was fabulous.  


...


I hope you are enjoying your long weekend, but we need to remember why we have this long weekend.  I just was to say thank you to both my Granddad's Buz Tarpley and Jack Ray for their past service, and my sweet friend's husband Casey Durst for his current service. 

{Leslie}

Saturday, May 26, 2012

Enchilada Soup


This recipe sums up some of my favorites things when it comes to food: Mexican... crock pot ... easy... and healthy.  The {Skinny Taste} blog is my go to food blog when I am wanting to try something new.  Do not get me wrong, I will always love Paula Deen, and I am not always a healthy eater. Unfortunately, my love handles quickly become too much to handle when I eat poorly.  I am also being a little more mindful of what I am eating right now, because my cruise is in less than ONE MONTH!!!  I cannot wait.  :)  If you would like to follow the Skinny Taste directions you can find them {HERE}. This soup has approximately 260 calories for 6 servings {which includes a pinch of reduced fat cheddar cheese}.

Ingredients:
  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup onion, chopped
  • 3 cups chicken broth {low sodium fat-free}
  • 8 oz can tomato sauce
  • 2 tsp chipotle chili in adobo sauce
  • 1/4 cup chopped cilantro
  • 15 oz can black beans, rinsed and drained
  • 14.5 oz can petite diced tomatoes
  • 2 cups frozen corn
  • 1 tsp cumin
  • 2 8 oz skinless chicken breasts {16 oz total}
Directions:

Heat oil in large sauce pan.  Add garlic and onion.  Saute for 4 minutes until they have softened.  


 Slowly pour chicken both.  


Add the tomato sauce...


Next is the 2 tsp of Chili in Adobo Sauce.  You can find this in the Mexican food section of your local grocery store.  It is a little pricy for just using 2 tsp...I put the leftovers in a rubbermade in the freezer, and it easy to scape some out when I want to use it! 

Bring chicken broth to a boil then add the cilantro...I love cilantro.  Too bad my patio is just a 5ft by 5ft slab of concrete or I would grow some. 


Pour chicken broth into the crock pot.  Thank you Tall Tan Man for taking this picture, and hanging balloons in my apartment {I thought ya'll might be wondering what the big white thing was in the picture:) }.


Drain and rinse the black beans.  Add to crock pot.

Add the diced tomatoes. 


Add your frozen corn and cumin.  If you wanted this dish to be lower carb/sugar you could omit the corn. 


Lastly, add the chicken to the crock pot, and head to the pool.  Allow soup to cook on low for 4-6 hours. I cooked mine for 5:30 hours then took the chicken out, shredded it, and added it back to cook for 30 more minutes.  I like to make this Sunday after church for dinner, and since it is just me it is also a great lunch for my work week. 


Hope your enjoying the long weekend!  I'm headed to apply some aloe... 

{Leslie}



Thursday, May 24, 2012

Chocolate Chip Banana Bread


If you like banana bread, and chocolate you will LOVE this bread.  Holy moly.  This recipe is based of this {banana bread} recipe that was my college roommate's.   The discovery of Chocolate Chip Banana Bread happened when I had a little batter left over from making banana bread to send to Tall Tan Man.  I was having one of my super cool Friday nights...take out...red box...craft project...and maybe a new recipe to try. Have you ever read the sticker on the bananas?


haha I laughed out loud at Target when I read it.  Okay, back to my favorite new addiction {slightly embarrassed to say I made this twice in one week...}.  I made these in a adorable mini loaf pan.  I found the pan at the kitchen outlet store at the Allen Outlet Mall.  The recipe yields 10 mini loafs, 1 large loaf, or 20 muffins.
 
Ingredients:
  • 2 cups Flour
  • 3/4 tsp Baking Soda
  • 3/4 tsp Salt
  • 2/3 cup Oil
  • 1 1/2 cups Sugar
  • 2 Eggs, beaten
  • 3 bananas, mashed
  • 1/2 cup Greek Yogurt {I used Fage}
  • 1 tsp Vanilla
  • 1 1/4 cups Semi Sweet Chocolate Chips
Directions:

1.  Preheat oven to 325 degrees, and grease your pan.

2.  In a medium bowl combine flour, baking soda, and salt.  Set aside. 

3.  Go ahead and beat your eggs, and mash the bananas.


4.  In a large mixing bowl combine oil, sugar, beaten eggs, mashed bananas, and Greek yogurt. Mix until well combined.  Scrape down the sides and add vanilla.  Mix.

5.  Slowly add flour mixture into the mixing bowl. 

6.  Fold in chocolate chips. 


7.  Using a 1/2 measuring cup, fill tins 2/3 the way full. Sprinkle the tops of each with sugar {this will create a wonderfully crunchy  top}.


8.  Bake 25 - 30 minutes or until a tooth pick comes out clean {if your making a loaf it will take longer, I am making an assumption...I bet it would take about 45 minutes}.  


I promise you will love this!  :)  I am currently laying on my couch, and I have a 4 DAY WEEKEND!  Is it sad I am most excited about sleeping?  When did I get so old{ish}?  Speaking of old, I am pretty pumped about my Birthday being in exactly ONE week! 

AND I can't wait to see Tall Tan Man in 11 days!


Have a great Memorial Day weekend!!!

{Leslie}

Sunday, May 20, 2012

Summer Wreath

Well hello there!  I need to apologize really quick...my blogging creativity has been lagging a little lately.  Teaching high school students during the last 3 weeks of school drains me completely.  I have to force myself to workout, and once I get home I just want to eat cereal for dinner and lay on my couch.  My brain has turned into mush, and getting 8+ hours of sleep isn't cutting it any more. Regardless,  I am still able to teach my students how find limits at infinity, and write piece-wise  functions {don't you wish you were back in high school?!}.  Alright, back to my latest craft project.  My {Valentines Wreath} had been on my door since February...Good thing it wasn't covered with hearts.  :)  As you can see {if you go look at it :)} I was on TOTAL on FELT OVERLOAD.  If I see anymore felt in the next couple months I will burst into  hysterical tears, and fall into child's pose.  {sigh} I had been seeing a lot of cool wreaths done with paper, and from what I read it was going to be a fast project.  Thankfully, it was!   

To make this wreath you will need:
  • Straw Wreath {leave plastic on}
  • Natural Jute {Hobby Lobby, I bought the 135 ft pkg}
  • 3 12x12 pieces of Scrapbook Paper
  • Scissors
  • Hot Glue Gun and Glue
  • Buttons
  • Ribbon to match

Start with your wreath and jute {and a good episode of the Bachelorette}.


Tie a knot around your wreath with the jute, and then begin wrapping.  This is a little tedious, but well worth it.  I would loosely wrap the jute 4 or 5 times, and then stop and pull the jute tight and close together.  I am not really sure how long this look me, because I was so entertained by my tv show. :)  Time to make paper flowers! Grab your paper...


Next you will need to cut strips. Each flower take 2 strips of paper.  With the yellow paper I cut 1 set 2 inches wide, and the other set 1.5 inches wide {I kept the paper 12 inches long}.  


Now begin folding your paper.  Make sure you fold it so the width of the flower will be thin.

  
 Do this to both 2 inch strips.


Now fan the rest of your paper.  Here are the dimensions {a.k.a. radius for all you math people} for all my flowers {remember you will want two strips of each}:

Yellow: 2 and 1.5 inches
Pink:  2 and 2.5 inches
Orange: 2 and 1.25 inches

Using your 2 folded papers glue the ends together.  


Glue the other ends together.  


Now press the flower down, and apply hot glue to the middle {this was difficult to take a picture of only use one hand!!}.  Hold flower together for a short while, and then set aside.  I think I held them for about 30 ish seconds.  I just made sure when I let go it would not separate.  
    

You can go ahead and add button to the glue since it is not dry yet! I didn't think about this until I got to the last one... I just dabbed a little more glue to the middle, and applied the button. 


Arrange your flowers to make it look good {duh}, and attach using hot glue!  :)  I had to add a little bit of paper below a couple of the flowers to make them lay the way I wanted them to.  


It is almost SUMMER time!!!

I am sooooo excited about what is coming up...


I love the countdown app.  :)  I hope you have a great week!  I can do this...I can survive...I can still be a good teacher...{deep breaths}...

{Leslie}
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