Black Bean Mango Wraps (Tuesday with Tierra)

Well hello everyone!!
So guess what?! I made it to the grocery store and have been making some healthy recipes!!
And..... I have gone down a pant size in my work slacks!! :) :) It can be frustrating because I have not lost much weight (3-4lbs) but yet clothes are fitting better so everyone says i must be losing inches! But how the heck can you lose inches and not weight... it makes no sense to me! The amazing thing is the confidence you gain from working out and just how good it makes you feel!

So the recipe I bring to you today is from mckennagordon.com it is called Black Bean Mango Salsa Wraps.... I have to say eating healthy doesnt mean its gross. Some things i have made i dont love but other things have been fantastic!
well first ill admit mine didnt have mango in it :( we bought some but it was not ripe enough.. i was really sad but we didnt want to go back to the store. (and to be honest we dont know how to tell if mango is ripe)... So here is the recipe....

Black Bean Mango Salsa

Serves 4
299 calories
11g Fat
47g Carbs
7g Protein
8g Fiber

Ingredients

1 avocado
2 limes, juiced (it was wayyy to much lime for me but im wondering if the mango would have been in it if that would have helped)
2 mangos (sadly, didnt have any in mine)
1 can black beans (15 oz)
1/2 cup finely chopped cilantro (i dont like cilantro)

 1 Tbsp extra virgin olive oil
sea salt & fresh ground pepper to taste

Optional ingredients as sides
whole wheat tortillas

 greek yogurt (to spread inside tortilla before filling)
chicken breast (to go inside wrap with filling)      (we did add chicken in ours! YUM)
salsa (for added flavor – inside the wrap or for dipping)

Directions

Cut avocado into cubes. Add to a medium sized mixing bowl and squeeze limes into bowl. Lightly stir to coat avocados in lime juice to keep them from turning brown. Chop mangoes into cubes and add to avocado bowl. Add black beans and cilantro. Drizzle olive oil over contents of bowl and gently stir to combine. Season with salt and pepper to taste. (I did all of this a couple hours before eating to make the flavors blend)

Fill whole wheat tortillas with mixture and serve.

 Optionally, before filling tortillas, spread with greek yogurt, tomato salsa, and/or a layer of chicken breast strips.

I made a delicious fruit salad to go with it that you can see in the pics but you will just have to wait till next week to get it!! Or go to Mckennagordon.com 

 MMM i want to go eat one right now!! and doesnt that fruit look delish!? Just wait till you see what the sauce on it is!! A 100% healthy sauce!! :)

Enjoy! 

Tierra

Tuesday With Tierra! (Fish Tacos)

Hello All!! Isnt it a beautiful Tuesday?! Finally! Well I just realized I am in Utah so maybe it isnt nice in Idaho.
Anywho, now I used to think fish tacos sounded horrible... who would combine fish and mexican food?! Well i finally decided to try one at Rubios and wow! I fell in love and became an addict on where to find the best fish tacos! Then I thought... well why dont I learn to make my own?! What a brilliant idea! The tricky part was finding a recipe that had the White Sauce that I have noticed on most the Fish Taco's I have eaten... cause most people just use tarter sauce, and I did not want tarter sauce.
Finally, I found an amazing recipe on Allrecipes.com So when I find a recipe on the internet I also read a lot of the reviews to get what other people suggest when making it.
So i will begin by giving you the original recipe and then tell you what I did.

Original Fish Taco Recipe by Allrecipes.com
prep time: 40 min cook time: 20 min ready to eat: 1 hour

You will need:

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup beer (the alcohol will cook out, I did find some places that said you can use club soda instead, but that the yeast in the beer is what the key thing is)
  
• 
  
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• 1 jalapeno pepper, minced (i did not use this)
  
• 1 teaspoon minced capers (i did not use this)
  
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried dill weed (i used 1/2tsp of parsley instead, dill weed is expensive)
  
• 1 teaspoon ground cayenne pepper
• 
  
• 1 quart oil for frying
• 1 pound cod fillets, cut into 2 to 3 ounce portions (i used tilapia instead, its cheaper and was fantastic)
  
• 1 (12 ounce) package corn tortillas (i used white corn tortillas cause i like them better)
  
• 1/2 medium head cabbage, finely shredded

Directions: (in the picture: this was our line up of things, fish cut up, dipped in flour, dipper in beer batter, into deep fryer, and out onto plate lol)

• 
  

Directions

1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
2. To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.(or season with just the things i did and make this earlier in the day and refrigerate, helps the seasonings to blend together)
   
3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).

1. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
2. I also got some fresh salsa and sliced up limes for the fish tacos.
   
3. I served these with some rice.
   

As you can see in the picture the fish was huge for the tortillas, so my second taco i sliced the fish in half, long ways, and it was perfect! Along with the cabbage, white sauce, salsa and lime juice squeezed on there... this was a little piece of heaven!!

Will definitely make these again!! You can even just make the Beer Battered Fish and make homemade fries with it and some tarter sauce. Voila! Fish and Chips! lol My husband liked the batter so much he thinks i should try it on chicken lol We will see!

Enjoy!!!

Baked Creamy Chicken Taquitos

Have you ever had Taquitos? Ah, Taquitos, how I love thee. Thou art beautiful and lovely and DE-LI-CIOUS! And oh, so so bad for me. My taste buds love you but my hips hate you. And my heart hates you, too. And my hubby's heart. Actually, all hearts must have love-hate relationships with you because you are so good but so bad. I suppose I'll just only get you on special occasions when I think my heart is up to a bit more artery clogging.
But wait! Our Best Bites is come to my Taquito dilemma rescue! They have discovered a way to bake you in the oven so you are so much healthier and still tasty! Our Best Bites, I think you are my new favorite friend. Well, actually, you aren't new and neither is my love of your deliciousness. So just suffice it to say you are my favorite friend. Next to Taquitos, of course. ;)

Baked Creamy Chicken Taquitos
Recipe from Our Best Bites

Ingredients:
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
 1/4 t chili powder {the recipe originally calls for a teaspoon but I'm a spicy wimp}
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated cheese {I actually used a mozzarella/cheddar combo because that's what I had}
small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Directions:

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Ooh, so creamy and tasty and delicious and not fried! :)

Mexican Chicken Skillet

In honor of Cinco de Mayo today, I decided I would post a Mexican recipe. Or a kind of Mexican recipe. Maybe we should call it TexMex. Or American Mexican. Or the "dish-that-wishes-it-were-Mexican". But no matter it's official title is, we can definitely call it good.  This was the meal I craved like nothing else when I was pregnant. And the wonderful thing is that it wasn't "ruined" for me like some of my other pregnancy foods {for example, I have a hard time finding a desire for oranges or Popsicles anymore - both for drastically different reasons, but that's a story for another day}. I can still eat this meal as if it were brand new to me. And I could eat it multiple times a week. Now that is saying something. I am a variety kind of gal. Give me variety or I get queasy. No joke. I must have something different. Leftovers are always kind of an issue around here. My hubby is awesome about eating leftovers - he doesn't care if we just ate it yesterday and the day before but I do. A couple times a week - and never two days in a row - is about all I can handle of the same meal. Except for this one. I have eaten this multiple times in one week and have never gotten sick of it. It is just that amazing! And there are other fantastic things about it, too! Let's list all the pros of this recipe, shall we?

1. It tastes soooo good. :)
2. It is super, duper easy. Really, even my sister who doesn't like to cook likes to cook this recipe.
3. It freezes well.
4. It makes a ton of food. It usually makes enough for my family to eat for at least three meals. Wowza.
5. It looks yummy. 
6. Anything that goes with tortilla chips and has lime in it is simply wonderful. The end.

Now we will list the cons. . . . . . . . . . . Wait. There aren't any!


Mexican Chicken Skillet
Time: about 30-40 minutes

Recipe adapted from $5 Dinners

Ingredients

1 can black beans, mostly drained {meaning, don't worry about squeezing every last drop out of the can - a little liquid will make it tasty}
1 can corn, mostly drained or one cup of frozen corn
1 can diced tomatoes {I really love the ones that have roasted garlic and onions in them, but for a more authentic flavor, choose one with green chilies}
1/2 cup chopped onion {can use green onions, which lend a pretty tasty flavor}
1 1/3 cup cooked chicken, shredded
1/3 tsp. garlic powder, heaping, or 2 cloves garlic, minced
1/3 tsp. cumin, heaping
1/4 cup lime juice {or more if you're like me and can't get enough lime}
Salt and pepper to taste {I actually never put salt and pepper in mine - it's one of those things that's good enough without it}
1 cup shredded cheese
Tortilla chips
Rice

Directions
In large skillet, put all ingredients except lime juice. Cook on medium low heat for about 15 minutes.
Add lime juice and cook for another 5 minutes or so.
Just before serving, top with cheese.
Serve with tortilla chips and rice.
Yum!

Note: We usually eat this meal as is with chips and possibly serve rice on the side. If you want this meal to go further, mix it with the rice and serve as a casserole. I prefer it not mixed with the rice, but do whatever your taste preference demands!

White Sauce Enchiladas

I am a pretty big fan of enchiladas. I really love green sauce enchiladas. So I decided to try a new idea and go with some white sauce. Mmm, I'm so glad I did! This recipe is sooo yummy! Seriously, you won't regret making these.

White Sauce Enchiladas

Recipe slightly adapted from $5 Dinners

Ingredients:

4 oz cream cheese

1 1/2 cups sour cream

1/2 cup chicken broth

1/2 cup shredded, cooked chicken

1/2 cup green onion, chopped

1/2 can green chilies {I liked the slightly more subtle flavor I got by only using half the can but if you like more spice, you can use the whole thing}

1/2 tsp garlic powder

1 can whole kernel corn, drained

Tomatoes, sliced

5-6 whole wheat tortillas

Directions:

In a large skillet, melt the cream cheese with the sour cream over medium-low heat. Once all melted and mixed together, add the green chilies and the chicken broth. Stir together until well incorporated. You can add more chicken broth if you want a thinner consistency. Add garlic powder.

Reserve about 1/2-1 cup of the cream cheese mixture; set aside. Add the chicken to the remaining sauce. Stir in the chicken and let simmer about 10 minutes so the flavors can begin to infuse. When there is about a minute left, add the can of corn and stir.

Spoon the cream cheese chicken mixture into warmed tortillas. Roll and place into an 8x8 baking dish. You'll get between 5-6 enchiladas in the dish.

Spread the reserved cream cheese mixture over the top. Top with sliced tomatoes and sprinkle shredded cheese over that. Bake for 15-20 minutes at 350 degrees.

The tomatoes give it a really nice light flavor and help round out the white sauce. You could reserve the corn and serve it on the side instead of inside the enchiladas, whichever your preference is.

Scrumptious!

Homemade Burritos

My hubby and I are big burrito fans. We really love them around here. I've worked and worked on a recipe until I finally came up with what we think is the perfect burrito recipe. Now, I once mentioned to my dad that I had come up with this great recipe and he said to me, in effect, "The real way to do it is to put lard in it." And I basically went, "Um, yuck." I mean in no way for that to offend anyone. Just for some reason the idea of lard kind of grosses me out. There is no lard in this recipe. None. Zilch. Nada. So I guess that makes this recipe about as non-authentic as you can get. However, I still think it tastes good. :)

Yes, I know. It looks like I have large ugly man hands.

Homemade Burritos

Recipe created by Cucina di Harwood

1/2 lb ground hamburger

1 can Refried Beans

2 1/2 Tbsp water

1/2 tsp chili powder

1/2 tsp dried cilantro or 1/2 cup fresh cilantro, finely chopped

1/2 tsp dried basil

1 1/2 tsp  Worcestershire sauce

1/3 cup low fat sour cream

2 Tbsp. Salsa Verde

1/2 cup shredded cheese

Dash of pepper

Tortillas

Desired toppings - I really like spinach, tomatoes, green peppers, green onions, and extra cheese 'cuz I love cheese. Mozzarella is my favorite. Other good toppings are ranch, salsa or taco sauce.

Directions:

Brown the hamburger over medium heat until cooked; drain. Add the remaining ingredients and mix well. Cook until heated through. Put a scoop on your tortilla and add any toppings you so desire. 

This is also be yummy with a scoop of rice on the tortilla as well.

Yum!

Huevos Rancheros

Now, please bear with me. There is a lot I need to explain about this recipe. First of all, I didn’t use the chili in adobo sauce. I’m not a spicy foods kind of person – EVER – and so I always opt for milder versions of everything I cook. Also, I used turkey bacon and egg substitute {trying to cut cholesterol}. My honest opinion: it would taste better with the real thing, especially the eggs. One thing I’ve learned about egg substitute is that it’s great for baking but not so good by itself {Dan would beg to differ but it’s just too different for me}. Also, the food in my pictures might look a little weird {okay, you can say gross if you want} but I promise it really isn’t as bad as it looks. I like things to be mixed together so I don’t have to worry about layering {especially with a small tostada shell}. Here’s my suggestion if that’s what you want to do as well: cook the beans and the eggs in separate pans. Yes, it means more dishes have to be washed, but I promise you will thank me. If you don’t, you end up with black icky looking eggs and a very unique flavor that I don’t recommend. Just trust me. Thank you.

Huevos rancheros

Ingredients:
4 tostada shells (or corn tortillas baked at about 400-degrees until hardened)
1 can black beans
1 chili in adobo sauce, crushed (makes the beans spicier--if you want it mild leave this out)
bacon, cooked
cheddar cheese, shredded
tomatoes, diced
4 eggs, cooked sunny side up (I like it to be runny so you can dip the shell into it)
salsa
optional: green chilies, olives, avocado, sauteed onions and peppers

Directions:
Cook the black beans and chili in adobo sauce (optional) together in a small pot. Use a slotted spoon to scoop out and drain the beans. Layer the beans, bacon, cheese, tomato, eggs and salsa on the tostada shell and serve! You can also add the cheese on at the end at bake in the oven until the cheese is nice and melted. Add green chilies, olives, avocado, and/or onions and peppers to taste.

Chicken Enchiladas

This is a recipe my mom is famous for - and they're my personal favorite enchiladas. This is the conversation (as I recall) that ensued around the dinner table the first time she made them:

Dad: What's different about these from the other kind you make?
Mom: This kind has a green sauce and is made with chicken instead of beef.
Dad: I like these better! They're good.
8 Children: *gobble . . . mhtyod . . . sluuurp . . . mmyhuplme!*
Mom: Then I guess we'll have these from now on.
Dad: Good idea!

And we have. I don't remember the last time my mother made enchiladas with beef and red sauce. And that tradition has carried over to me as well. The only time we eat beef/red sauce enchiladas is when we go out to a Mexican restaurant to eat!

Chicken and Green Sauce Enchiladas

Ingredients:

• Chicken breast (I use 1 or 2 to make an 8x8 size baking pan)
  
• Large can green enchilada sauce (I use mild because I'm not very "spice" tolerant!)
  
• Tortillas
• Shredded Cheese

Directions:
Boil the chicken until cooked through. Cut up into small pieces (there are some people who like to cut their chicken before they cook; yes, it will cook faster but it's a pain to cut when it's raw - you decide!). Return to pan and add the large can of enchilada sauce. Cook until warm through (if you do this, it won't take as long to bake).

Warm up the tortillas in the microwave for about 20-30 seconds. (The purpose of doing this is to help them roll without breaking. You probably only need to do this if your tortillas have been in the refrigerator, as mine always are).
Spread about 2 Tbsp. of the sauce on the bottom of the baking dish (this ensures that the enchiladas won't stick). Place some of the chicken/sauce mixture on the tortilla. Add some shredded cheese, roll and place in pan. Continue until you have the desired number of tortillas in the pan. Spread more of the sauce/chicken mixture over the rolled tortillas (I do this because I don't like dry enchiladas - you can add more or less depending on how moist you want them to be - I like mine nice and saucy!) and cover with cheese.

Cover with tin foil and bake @ 350F for 30 minutes or until warm through. Serve with salad and bread sticks (or whatever you feel like!) :)


*Note: You will notice that there isn't much for amounts in the listed ingredients. You can adapt this recipe to fit your family/appetite size. I usually make mine in an 8x8 pan and that is enough for us, company (usually one other couple) and leftovers. My directions are for that size specifically but it's really easy to transfer to another size. I can usually fit between 8-12 tortillas filled with the sauce over the top and I usually have leftover sauce.

Taco Ring

I got this recipe from my wonderful sister-in-law and we love it around here. We could probably have it a few times a month and not get tired of it!

Ingredients:

• 1/2 lb. ground beef, cooked and drained (we used ground turkey the last time we made this and it turned out really yummy!)
• 1 pkg. taco seasoning mix
• 1 c. shredded cheddar cheese
• 2 TBl. water
• 2 pkg. refridgerated crescent roll dough
• green pepper
• lettuce
• tomato
• onion
• black olives
• salsa
• sour cream
• Any other topping you like (I really like ranch dressing and taco sauce on mine)
  

Directions:
Combine cooked meat, seasoning, cheese and water. Arrange crescent triangles into a circle with points outward on your pan (Works best on a cooking stone, but you can use on a baking sheet).

Scoop meat into crescent rolls, then fold points over the meat and tuck under base.


I like to put cheese on top of mine before I bake it because I really like cheese.

Bake 20-25 minutes at 375. Then use toppings.