Tag Archives: quick

Chicken Wrap

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I had a meal plan. That plan went out the window tonight. Do you ever do that? Just don’t feel like cooking/doing/eating whatever you planned? Not sure if it was my dog barking at random noises, my son whining at my feet, or my daughter asking to go down to the lake nature trail for the 50th time in 5 minutes, but my energy was suddenly drained. I quickly made the tiny minions , that I made, and adore… their dinner and sat down to figure out what on earth actually sounded good. When I made my meal plan it was cold and rainy outside. I have 2 weeks worth of meals to choose from and they all look “bleh”… so what’s a girl gonna do? My husband was on his way home from work. Granted it takes him 45 minutes to get home… but still!
I hop on pinterest, duh, and find out all about this new Mediterranean Diet. Which of course leads me to travel ideas, which leads me to beach pictures, which leads me to memes and funny pictures of cats. Suddenly my husband’s home, and I haven’t cooked a thing! Darn endless scroll on pinterest! Hehe! So, chicken wraps it was! And you know what? They were good! 🙂

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Ingredients

This is for 2 servings

4 chicken tenderloins
1 TB butter
1 TB olive oil
1/2 tsp garlic powder
1/2 tsp oregano
Salt and pepper
1/2 tsp dried thyme
1/4 cup vinegarette  (I used my leftovers from a previous recipe… you can use any Italian dressing or vinegarette)
1/2 cup baby spinach
2 TB parmesan
Tortillas (flour or whole wheat )
Toppings:
Greek yogurt, sour cream, avocado slices, spinach or lettuce, hummus, Lindsay Naturals Black Ripe Pitted Olives
, tomatoes and or mustard.

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Sautee the chicken in a skillet with the oil, and or butter and seasonings until almost done. Add half of the salad dressing and let simmer. 5-8 min until no pink is left and shred it with 2 forks. Top with either shredded cheese or parmesan and then place onto the tortillas. Top as you’d like!

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And now, for the quote of the day: saw this random picture… yes, on pinterest, and had to post it!

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Quick and Easy Skillet Cabbage with Kielbasa

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Sunday night and I need a quick dinner that’s filling, but won’t make me regret it the next morning. When you think Sunday dinner, what do you normally think? I usually think Chinese takeout, pizza, popcorn, oh… the list of easy options where I don’t cook could go on for quite a while! But tonight, I am remembering that I am in a fitness challenge group, and that I will be posting a picture of what I am eating. This, in turn, helps me to keep accountable to eating healthier! So… Cabbage and turkey kielbasa it is!

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Ingredients

2 TB butter or margarine
1 small head of cabbage, chopped
1/2 small sweet onion, chopped
1 pound smoked sausage, sliced (I use all natural and nitrite/nitrate free turkey kilebasa)
4 TB olive oil for sauteing
Juice of 1 lemon (1/4 cup or so) plus zest
1/2 tsp minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
Dash (or more if you’d like!) Hot sauce

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Directions

Heat olive oil in the skillet on medium heat. Place chopped cabbage into the skillet. Add onion and garlic. Sautee until cabbage starts to get slightly more tender (about 3-5 minutes). Add lemon juice, zest and butter and sausage. Stir until cabbage is soft, bit still has a bit if crunch (unless you like it softer). Season with salt and pepper to taste  Serve with hot sauce or a bit of cheese if you’d like. It’s good as a main dish and also as a side dish! Quite filling too! Give this one a try if you want something to make with ingredients you most likely already have in your fridge and have no clue what to make! Isn’t that how great recipe are made?!

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Enjoy!

And now, for the quote of the day:

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Chili Cheesy Homemade Hamburger Helper CopyCat

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Today was absolutely crazy… so much so, when my husband came home from work dinner wasn’t even started! So, I picked something quick and filling… very reminiscent of those Hamburger Helper dishes I had as a kid and in college. Lately I’ve started to try and make dishes that are not processed and don’t come out of a box. So, how do you make such a dish from scratch? It’s seriously a lot easier than I thought it would be!
This is one that the whole family would enjoy and just gobble up! I have a feeling that even the leftovers are going to be amazing! You could even use leftover chili with this one and just kind of add a few ingredients to make this yummy dish!

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INGREDIENTS

2 tablespoons olive oil
1/2 tsp. Garlic powder
1/2 sweet onion, diced
1 lb. ounces 85/15 grass fed organic ground beef
3 cups vegetable stock
1 (14.5-ounce) can fire roasted diced tomatoes
1 can canned black beans drained and rinsed (or you can use kidney beans!)
1 1/2 teaspoons chili powder
1 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
8-10 ounces uncooked pasta (I used egg noodles, you can eve use elbow pasta)
1 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves
1 TB unsalted butter
3 TB half&half
1 tsp cornmeal (optional!) For thickness and flavor

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INSTRUCTIONS

Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic powder, onion and ground beef, and cook until browned, about 5-10 minutes, making sure to crumble the beef as it cooks; REMEMBER to drain the excess fat.
Stir in vegetable stock, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes. Add the 1 tsp of cornmeal and stir in.
In a separate pan, melt the butter and then add the half&half. Do not let boil. Drop in 1/2 cup shredded cheese and stir until a smooth cheesy sauce. Should only take 2-3 minutes total. Pour into chili mac pot and stir until well blended.
Top each serving with some shredded cheese!
Serve immediately, garnished with parsley, if desired.

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Enjoy! This one will definitely be made again. Simple, not too spicy, and quick!

And now for the quote of the day… this one made me giggle!

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