Recipe: Chicken Fajita Wraps

Chicken Fajita Wraps

2 ½ lbs. of chicken breast thinly sliced

½ orange bell pepper thinly sliced

½ yellow bell pepper thinly sliced

½ red bell pepper thinly sliced

8 oz. package of fresh mushrooms thinly sliced

1 large onion

1 package of Fajita seasoning mix

Cumin and chili powder to taste

Pam Spray

Whole wheat flour fajita size tortillas (20)

4 ounces of Kraft triple cheddar cheese

Directions:

1.)    Prepare and cook Vegetables, set aside.

2.)    Spray large skillet with Pam spray. Cook chicken in this skillet on med-high for approximately 3 minutes, or until chicken turns white.

3.)    Add cooked vegetables to skillet with chicken.

4.)    Add fajita seasoning to skillet, mix well

5.)    Once you have everything mixed, taste it. If you want more flavor add cumin and chili powder to taste.

6.)    Let liquid in skillet cook down.

7.)    Once all the liquid hcooked out, remove from heat and set aside to cool completely.

8.)    When cooled completely, add cheese and mix thoroughly.

 

Prepare:             

1.)    Place plate and tortilla on scale and zero out by pressing tare. Once the scale is at 0 ounces, spoon 2.5 ounces of mixture on the tortilla.

2.)    Wrap by folding in two ends together  toward the middle and then roll  away from you, making sure to keep ends tucked in.

3.)    Place on cookie sheet and par freeze, once frozen place in freezer bag for storage.

 

When ready to eat, wrap frozen wrap in a paper towel and place in microwave for 1 minute. Enjoy!

Nutrition Information per wrap:

Calories: 185

Fat: 6

Carbs: 18

Protein: 17

Recipe: Fiesta Buffalo Pasta Salad

This recipe is not a healthy recipe at all. However I made it up one day and every time I take it somewhere, I get a ton of compliments. So I decided to share it.

Fiesta Buffalo Ranch Pasta Salad

1 16oz package of pasta (I used mini farfalle)

1 cup frozen corn

1 cup frozen peas and carrots

½ cup of mayo

1 cup sour cream

1/8 cup of hot sauce (more to taste)

1- 1 ½  packages of Hidden Valley Fiesta Ranch Mix ( I  have only been able to find this at Wal-Mart)

 Directions:

1.) Prepare pasta according to package directions (make sure to salt water)

2.) Add frozen vegetables to cook with pasta.

3.) In a large bowl combine mayo, sour cream, hot sauce and fiesta ranch packet. Mix together and set aside.

4.) Drain pasta and vegetables and rinse with cold water.

5.) Add drained pasta to large bowl with the remaining ingredients. Mix well

6.) Add more fiesta ranch mix or hot sauce to taste. If you salt your pasta water well you may only need one package of ranch mix. The 1/8 cup of hot sauce gives it enough kick to realize it has a kick but it is not spicy (in my opinion).

 

Recipe: Cajun Chicken Pasta

Cajun Chicken Pasta

Ingredients:

• 4 ounces uncooked angel hair pasta (I used regular)
• 2 ½  pounds chicken breast strips, thinly sliced
• 1- tsp Cajun seasoning (or to taste)
• 1 tbsp olive oil
• ½ Large red bell pepper, thinly sliced
• ½ Large yellow bell pepper, thinly sliced 
• ½ Large orange bell pepper, thinly sliced
• 8 oz fresh mushrooms, sliced
• 1 medium onion, sliced
• 2 tablespoons minced garlic
• 1 cup chicken broth
• 2/3 cup 2% milk
• 3 tbsp flour
• 2 ounces light cream cheese
• Salt and pepper to taste

Directions:

1. Prepare pasta according to package directions, slightly under cooked
2. Season chicken generously with Cajun seasoning, garlic powder and salt. Mix with your hands and set aside
3. Prep all your vegetables and sauté with olive oil salt and pepper to taste, set aside
4.  In a small blender make a slurry by combining milk, flour and cream cheese. Set aside.
5.  Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken.
6. Add prepared vegetables and garlic to chicken in large skillet or transfer to large pot.
7. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
8. Adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add pasta; toss well to coat.               

Let cool and divide into 5 ounce servings. I put two 5 ounce servings per freezer bag. Makes approximately 16 five ounce servings.

Nutrition Information for each five ounce serving(approx)

Calories: 162

Fat: 3.5

Carbs: 13

Protein: 18

Recipe adapted from: http://www.skinnytaste.com/2012/02/cajun-chicken-pasta-on-lighter-side.html

Recipe: Southwestern Chicken Eggrolls

Southwestern Chicken Egg Rolls (35 regular rolls)
Ingredients:

2 ½ lbs of boiled shredded chicken breast
1 ½ cups of frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
1 8 ounce package of shredded Mexican cheese
3 tsp ground cumin
3 tsp chili powder
2 tsp of hidden valley fiesta ranch seasoning mix (I can only find this at wal-mart)
2 packages of eggroll wrappers(will only use approx. 35)

Place plate and wonton wrapper on scale and zero out by pressing tare. Once the scale is at 0 ounces, spoon 1.5 ounces of mixture on the wonton wrapper. It is easiest to wrap diagonally. Bring in two corners to the middle, then bring one of the remaining corners in and roll. Wet your finger with water and run across edges to seal. Place on a cookie sheet to par-freeze. Once frozen place in freezer bag for storage.

To cook:
Thaw eggrolls in refrigerator, making sure they are not touching (they will stick together).  Place in baking dish and spray with cooking spray. Bake at 375 for approximately 12 mins turning once during cooking. I eat these with regular ranch dressing.

Nutrition information per eggroll 

Calories: 150

Fat: 3

Carbs: 18

Protein: 12

Recipe adapted from: http://www.cakeandallie.com/2011/02/southwestern-egg-rolls-with-avocado-ranch/

Freezer Meal Prep

I am going to break down exactly how I do this whole freezer meal thing..... This saves me a bunch of time and money especially for my lunches. My goal is lots of protein... i usually find a recipe and double the protein and limit the carbs. My stomach is very small and I can't hold what a normal person can. So these portion sizes are for me and Noah.

Things you will need:

Kitchen Scale-- this is essential to measure everything you have to make sure that each portion is exactly the same so you can properly calculate nutrition information. I add everything into myfitnesspal. 

Lots of patience- this is a given :)

General Suggestions:

Chicken: Most everything I make has chicken as the protein. I try to buy approximately 5lb packages. This is usually around 6 breasts. I use three for one recipe and three for another, so each of the recipes gets about 2.5lbs of chicken breast.

Boiled Chicken: I place the chicken in a pot of water. Add salt, pepper, a roughly chopped onion and minced garlic. Let it boil until done. Once it is cooled then shred with a fork.

Raw Chicken: I try and slice the pieces length wise as thin as I can and as small as I can if the pieces are large and in chunks then not as much flavor has the chance to soak into the meat. It is also easier to eat.

A few of my favorite things:

LaBanderita Fajita size tortillas: I use these for all my wraps. I can’t find any low-carb wraps in the fajita size, so I continue to use these. Once I am ready to eat them, I peel away the extra tortilla that is not needed. I do realize it does not save me many carbs, but it does save a few.

Hidden Valley Fiesta Ranch: LOVE this stuff... I use it in my pasta salad and buffalo chicken dip. I can only find it at Wal-Mart. I have looked at Meijer, Kroger, and Publix.. Wal-Mart always has it. I usually buy a few packets at a time, cause you never know when you can use this yummy addition.


I usually do a few recipes a day. Doing them all at once is exhausting! Lots and lots of dishes to clean!!!! I will provide recipes as I write them out for things I have tried and liked. Hope that you will find this all helpful :)