I can’t even begin to tell how how delicious these Chicken Tzatziki Bowls are! I am a sucker for Mediterranean food, so I knew I would love it… but my husband, who is not as in love with Mediterranean food, was obsessed with it! Of course I left the olives off of his… god forbid he eat an olive. The bitterness of the tomato and cucumber salad paired so nicely with the tart and spiciness of the chicken. I will definitely be making this one again!Continue reading “If You Are A Lover Of Mediterranean Food, Like Me, You Will LOVE These Chicken Tzatziki Bowls!”
I asked my husband what he wanted for dinner and he said “something Mexican flavored,” so here goes my first attempt at enchiladas! The were relatively easy to make, and I had most of the ingredients at home already, which is always a win! Give them a try! Enjoy!
Ground Turkey Black Bean Enchiladas
2 teaspoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 pound extra lean ground turkey
1/2 teaspoon ground cumin, or to taste
1/2 teaspoon chili powder, or to taste
1 teaspoon dried oregano
salt and fresh ground pepper, to taste
2 tablespoons tomato paste
1 can black beans, rinsed well and drained
1/2 cup low sodium chicken broth
1 whole lime, juiced
12 (6-inch) low carb flour tortillas
1/2 cup low fat shredded sharp cheddar cheese
1/2 cup shredded Monterrey Jack cheese
1 1/2 cups red enchilada sauce, divided
thinly sliced green onions, for garnish
light sour cream, for serving
Preheat oven to 400F.
Grease a 13×9 baking dish with cooking spray and set aside.
Heat olive oil in a large nonstick skillet over medium-high heat.
Add onions and cook for 2 minutes.
Stir in garlic and continue to cook for 30 seconds.
Add the ground turkey; season with cumin, chili powder, oregano, salt and pepper.
Continue to cook for 5 minutes, or until browned, stirring frequently.
Stir in tomato paste until well incorporated.
Stir in beans, chicken broth, and lime juice, and bring to a boil; cook for 1 more minute, stirring frequently.
Remove from heat.
Place 1 tortilla on your working surface and spoon about 3 tablespoons of the turkey mixture onto one end of the tortilla.
Roll up the tortilla and set aside.
Repeat with remaining tortillas and ground turkey mixture.
Spread 1/2 cup enchilada sauce on the bottom of previously prepared baking sheet.
Arrange rolled up tortillas seam side down over the enchilada sauce.
Pour remaining sauce over enchiladas and top with cheeses.
Bake for 18 to 20 minutes, or until hot and bubbly.
Remove from oven and let stand few minutes.
Garnish with sour cream and green onions.
Are you sick and tired of the same old breakfast? Here’s an easy, no prep meal that you can make ahead of time and eat throughout the week. The bonus? You make it in the crockpot! Crockpot steel cut oats are super easy! When you’re ready to eat, garnish them with your favorite flavors. I added a little honey, cinnamon, walnuts and craisins. Yum! I also added some chia seeds for additional fiber.
Crockpot Steel Cut Oats
Wegman’s Organic Steel Cut Oats
Spray the crockpot with non-stick cooking spray.
Combine 4 ½ cups of water with 1 cup of oats. Add ¼ teaspoon of salt for taste (optional).
Cook on low for 6-8 hours (or high for 2 ½ – 3 hours) or until desired texture. Stir once part way through the cook time.
Top with your favorite toppings. I used pecans, craisins, and a little cinnamon.
Usually once a week we have a pasta night. It is mainly due to being easy to make, and to be honest, we love pasta! Our normal pasta night consists of penne/ziti/whatever is in our cabinet, marinara sauce, and frozen turkey meatballs. I thought to myself, how hard is it to make meatballs? Well, the answer is… not hard at all! There are so few ingredients, and even fewer steps to make them. My husband doubted my ability to make meatballs because I never had done so before, but he couldn’t stop raving about them! Give them a try. Enjoy!