Fiesta Chicken Wrap

Day 3 of my weight loss challenge I went looking for some lunch.  I knew I was going out for dinner with some friends so I didn't want to overdo it with my calories.  I decided to skip the tortillas and make my first lettuce wrap. (ever! I know right??)  It turned out juicy, full of flavor and totally filling and satisfying!  It's a really simple wrap to make and you can always play around with the recipe!

Fiesta Chicken Wrap

*Makes two wraps

4 Boneless Skinless Chicken Tenders
1/2 C. Chunky Salsa (pictured with my black bean salsa)
1/8 C. Shredded Cheese
4 Iceburg Lettuce Leaves (less if you have a sturdier lettuce like romaine)
3/4 tsp. Mrs. Dash Fiesta Lime seasoning

1. Season the chicken and grill or pan sear.  (I use my George Foreman at least 3 times a week!)
2. Sprinkle the cheese inside the lettuce and put the chicken on top of that. (it gets all melty and gooey!)
3. Top with salsa.  I also use my black bean salsa because of the nutrients in the ingredients rather than a normal salsa.
4. Wrap up and enjoy!

Pictured with a sugar free Crystal Light Peach Mango Green Tea! Yum!

Cajun Grilled Tacos

As my posting history shows, we eat a lot of Mexican food in our house.  We like it spicy and usually south of the border!  Here we have a twist on normal tacos.  You might compare them to Chipotle (fast food chain) tacos, but I've never had them before.  The rice is however inspired by Chipotle even if it tastes nothing like it. :)

Cajun Grilled Chicken Tacos
*serves 2-4

1-2 Boneless Skinless Chicken Breasts (depending on size) (Slice in half so the breast is thinner)
1 batch of  Scary's Bean Dip
1 C. Long Grain Rice
1 3/4 C. Water
1/3 C. Finely Chopped Cilantro
1 Tbsp. Butter or Margarine
1/2 Lime (juiced)
1 pack Fajita size Tortillas (I am a HUGE fan of Guerrero tortillas for ALL my tortilla needs)
Salt, Pepper, Garlic Powder, Cajun Seasoning to taste
Favorite salsa on top

1. Add water, butter, and rice in a heavy pot.  Bring to a boil.
2. Once boiling, bring heat down to medium.  Cover the pot mostly with room for steam to escape.
3. Pull out the chicken, slice in half to make thinner filets that grill faster.  Season with salt, pepper, garlic powder, and a little heavier on the cajun seasoning.
4. Check the rice, once it starts forming craters from the bubbling, cover it completely and turn down to low heat.  Cook for about 15 mins.
5. Throw the ingredients for the bean dip in a pot and turn it on med.  Stirring occasionally.
6.  Start grilling one breast at a time.  Put them on a plate in the microwave (or you could warm your oven if you'd like) to keep them warm.
7. Once the bean dip is thoroughly melted and done, you can put aside.
8. Check the rice to make sure that all the water is absorbed.  Once this is done, stir in the lime juice and the cilantro.
9. Cut the chicken into thin strips. (or dice as I did here)

10. Assemble the taco starting with the bean dip, followed by the rice, then the chicken and then salsa to top it off!

Carne Asada with a Citrus Twist

I don't like to settle on one marinade when it comes to meat.  I like to play around with them here and there until I tweak it just enough to make it perfect.  This marinade for carne asada has a tangy lime flavor with a hint of heat in the spices!

Carne Asada Marinade
*for about 3lbs

3lbs Thinly Sliced Flank Steak (You can usually buy it pre-sliced from the store)
4 Cloves of Garlic (minced)
1/2 C. Cilantro
1 Bell Pepper
1 Small Onion
2 Limes (juiced)
1/3 C. Orange Juice
1/4 C. Olive Oil
1 Tbsp. Cumin
1 Tbsp. Pepper
1/2 C. Vinegar
1 1/2 tsp. Salt
1 Tbsp. Chili Powder (use 2 Tbsp. for more of a kick)

1. Put all ingredients into a blender or food processor.  Mix until close to smooth.
2. Pour over carne asada meat, in a bowl or ziploc bag.
3. Marinade for 48 hours (or you can freeze for later) *I usually make it in two half batches one for now and one for later.
4. Grill (or pan sear) to a medium well.  Keep in mind that this meat is SUPER thin and you don't want to over cook it.

 (Sorry it's blurry! This is after I've grilled them.  I'm keeping them in the skillet with a lid to keep them warm.)

5. Once cooked, cut up into small 1/4" squares and serve in burritos, tacos, or put it on nachos!

Not Your Average Burger

While on the phone with my mother the other day talking about some stuff I was making, she asked me when I was going to learn how to make American food.  I pondered for about a second and said, probably never.  I'm too in love with Mexican and Italian!  But I do have a recipe or two up my sleeve that rock.

Loaded Hamburgers
*makes as many as you want. it's portioned per hamburger.

½ lb. Hamburger for EACH burger

Bell Pepper, Onion, Jalapeño (all chopped)

(I’d estimate 2 Tbsp of each veggie per hamburger)

Salt, Pepper, Garlic Powder, Taco Seasoning

½ tsp. Worcestershire sauce per burger

¼ C. Favorite Cheese

1. Mix all ingredients in a bowl and form large hamburger patties.

2. Grill to your liking.

3. IMO these go great with a spicy bbq sauce (Bill Johnsons!) as the condiment!