Barbecued Chicken Burritos

We're stuck in somewhat of a rut as far as what we eat - same thing week in week out. I was happy to get this assingment and take the time to look up something new and to take advantage of the rest of the posted recipies. I found this one at http://www.eatingwell.com/recipes/bbq_chicken_burrito.html


These burritos are something of a Tex-Mex wonder: tangy barbecue sauce, some roast chicken (or rotisserie chicken) and vegetables, all wrapped up in tortillas. For the best taste, look for a fiery barbecue sauce without added corn syrup.

Makes 4 servings, 1 wrap each

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
1/2 cup prepared barbecue sauce
1 cup canned black beans, rinsed
1/2 cup frozen corn, thawed, or canned corn, drained
1/4 cup reduced-fat sour cream
4 leaves romaine lettuce
4 10-inch whole-wheat tortillas
2 limes, cut in wedges

1. Place a large nonstick skillet over medium-high heat. Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes.
2. Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges.

NUTRITION INFORMATION: Per serving: 353 calories; 9 g fat (3 g sat, 3 g mono); 82 mg cholesterol; 40 g carbohydrate; 33 g protein; 5 g fiber; 579 mg sodium.

Nutrition bonus: Fiber (24% daily value), Iron (20% dv).

2 1/2 Carbohydrate Servings

Shrimp With Serranos

Start to Finish: 25 minutes Makes: 4 servings

1 pound fresh or frozen peeled and deveined medium shrimp
2 TBSP. extra-virgin olive oil
1/4 cup chopped shallots
3 cloves garlic, minced (1 1/2 teaspoons minced)
1/4 cup chopped red sweet pepper
2-3 fresh serrano or jalapeno chile peppers, seeded and finely chopped
1 TBSP. lemon juice
1 TBSP. chopped fresh cilantro

1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside.
2. In a large skillet heat oil over medium-high heat. Add shallots and garlic; stir-fry for 1 minute. Add peppers. Stir-fry for 1 minute more. Add shrimp; stir-fry for 2-3 minutes or until shrimp are opaque Drizzle with lemon juice. Sprinkle with cilantro.

Nutrition Facts per serving: 195 cal., 9 g total fat (1 g sat. fat), 172 mg chol., 171 mg socium, 5 g carbo., 0 g fiber, 24 g protein.

I love to serve this with another recipe I am posting--Southwestern Grain Medley. We all love these recipes (except Annie on the shrimp!). Enjoy!

Loving your class Mendy! Thanks a bunch!

Southwestern Grain Medley

Start to Finish: 30 minutes Makes: 4 servings

1/2 cup fresh or frozen corn kernels
1 tsp. extra-virgin olive oil
1 cup cooked quinoa
1/2 cup cooked brown or wild rice
1/2 cup canned black beans, rinsed and drained
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped, seeded cucumber
2 TBSP. thinly sliced green onion
2 TBSP. lime juice
1 TBSP. extra-virgin olive oil
1 1/2 tsp. finely chopped fresh jalapeno or serrano chile pepper
1 1/2 tsp. chopped fresh cilantro
Kosher salt
Freshly ground black pepper

1. Thaw corn, if frozen. Heat a large nonstick skillet over medium-high heat. Add the corn and 1 tsp. oil. Cook and stir about 5 minutes or until browned and toasted. Transfer to a large bowl. Add the quinoa, rice, black beans, bell peppers, cucumber, green onion, lime juice, the 1 TBSP. oil, jalapeno, and cilantro. Mix well; season to taste with kosher salt and black pepper.

Nutrition Facts per serving: 174 cal., 6 g total fat (1 g sat. fat), 0 mg chol., 154 mg sodium, 28 g carbo., 4 g fiber, 6 g protein.

**Note: Look for quinoa at a health food store or in the grains or organic section of a large supermarket. To cook quinoa, in a small saucepan add 1/3 cup quinoa to 2/3 cup boiling water. Cover and simmer about 20 minutes or until quinoa is tender and water is absorbed.

Tropical Smoothie

I have made this once and it is delicious; however, I do not have the nutritional information. You can probably figure it out. Recipe courtesy of Barefoot Contessa.

1/2 ripe mango, peeled and seeded
1/2 ripe papaya, peeled and seeded
1 ripe banana
1/4 cup freshly squeezed orange juice
1/2 cup skim milk
1/4 nonfat yogurt
1 tsp. good honey
2 cups ice

In a blender, combine mango, papaya, banana, orange juice, milk, yogurt, honey and ice. Blend until smooth.

Quick Panzanella with Chicken

This salad is great for a hot day!! I make an easy version; this version is courtesy of Cooking Light Magazine. The best thing about this salad is you can change it up, depending on what you like. Enjoy!

4 (6 oz.) skinless, boneless chicken breast halves
3/4 tsp. salt, divided
1/2 tsp. freshly ground black pepper, divided
Cooking spray
2 cups (1 inch) cubed tomato
2 cups diced ciabatta bread (about 4 oz. )
1 cup thinly sliced celery (2 stalks)
1/2 cup fresh basil leaves, torn
2 tbsp. extra-virgin olive oil
2 tbsp. red wine vinegar
1 small red onion, thinly sliced
1/2 English cucumber, halved lengthwise and thinly slice (about 1 cup)

Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 tsp. salt and 1/4 tsp. pepper. Coat pan w/ cooking spray. Add chicken to pan; cook 6 minutes on each side. Remove from heat and chop.
Place tomato in large bowl; sprinkle with remaining salt and pepper. Let stand 5 minutes. Add chicken, bread and remaining ingredients to tomato mixture, tossing well to combine. Serve immediately. 4 servings. Refrigerates well; good for a few meals.

serving size 2 1/2 cups, calories 385, fat 13 g(sat 2.4g, mono 7.5g, poly 2g), protein 43.5g, carb 23g, fiber 2.6g, chol 108 mg, iron 3 mg, sodium 757mg, calcium 50 mg

Summer Chocolate Cake

1 Chocolate cake mix made with applesauce for oil & egg substitute for eggs.
Bake according to box directions. While the cake is still hot poke holes in the cake and pour 1 sugar free carmel ice cream topping over the cake. Allow to cool. Then mix together 1 container of fat free cool whip and 1 bag of heath pieces. Cover cake with cool-whip topping. Refrigerate and enjoy.

I don't have an actual calorie count for this. I will go to the calorie calculator and see if I can figure it out.

fresh fruit crepes

great summer treat!

Crepes
1 cup strawberries
whip cream

The crepes are only 51 calories, 1 cup strawberries - 45 calories, whip cream - 38 calories

If you're having guests, you may want to offer some warm chocolate sauce to drizzle over it.

Chrissy

Cindy's summer recipe

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=631696

Here is my summer recipe.

Recipe - Apple Berry Salsa

Apple Berry Salsa
2/3 cup = 49 calories / 0.2g fat / 1.6g fiber

Ingredients:
2 medium Granny smith
1.5 cups of Strawberries, diced
2 Kiwi, peeled and diced
1 tsp orange zest
2 Tbsp orange juice
2 Tbsp of packed brown sugar
2 Tbsp of fruit preserves (I use sugar free strawberry)

Directions:
Peel, core and coarsely chop apple slices.
Dice strawberries and kiwi and place fruit in small bowl.
Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently.
Refrigerate until ready to serve.

(I pair this with homemade cinnamon chips and it's a great side dish. I've also used it as a topping over angel food cake.)

Recipe Analyzer Sites

Calculating nutritional information came up during out Wednesday chat time - here are a couple of sites that I use with new recipes:

http://recipes.sparkpeople.com/recipe-calculator.asp

http://caloriecount.about.com/cc/recipe_analysis.php

I like the one at Spark People a little better, because it offers a search field for ingredients. With Calorie Count, you just type in items and sometimes the site will recognize what you're using. If it doesn't, it will put the item in red type and you have to play around with the wording.

My Summer Recipe

Grilled Tilapia with Pineapple Salsa
From:Taste of Home (June/July 2009)

Servings: 8

2 C. Cubed fresh pineapple
2 green onions, chopped
1/4 C. finely chopped green pepper
1/4 C. minced fresh cilantro
4 tsp. plus 2 Tbsp. lime juice, divided
1/8 plus 1/4 tsp. salt, divided
Dash cayenne pepper
1 Tbsp. canola oil
8 Tilapia fillets (4OZ. each)
1/8 tsp. pepper

In a small bowl, combine the pineapple, onions, green pepper, cilantro, 4 tsp. lime juice, 1/8 tsp. salt and cayenne. Chill until serving.

Combine oil and remaining lime juice; brush over fillets. Sprinkle with pepper and remaining salt.

Coat grill rack with cooking spray before starting the grill. Grill fish, covered, over medium heat for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Nutrition Facts: 1 Fillet with 1/4 C. salsa equals 131 calories, 3 g fat (1g sat. fat), 55 mg cholesterol, 152 mg sodium, 6 g carbs, 1 g fiber, 21 g protein, Diabetic Exchanges: 3 very lean meat, 1/2 fruit.

Thanks for making us work hard! Stacey

Summertime Healthy Recipe

Enjoy this recipe from Kraft Foods:

Cheese-Topped Grilled Tomatoes

Prep: 5 min Total: 17 min

4 plum or small vine-ripe tomatoes, cut lengthwise in half
1/4 c. Kraft Light Zesty Italian Reduced Fat Dressing
1/2 c. Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 T. Kraft 100% Grated Parmesan Cheese
1 T. chopped fresh herbs (basil, chives and/or parsley)

PREHEAT grill to medium-high heat. Place tomatoes, cut-sides up, in greased 8-inch foil pan. Drizzle with dressing; sprinkle evenly with cheeses. Place pan on grill; close lid.

GRILL 10 to 12 minutes or until cheeses are melted and bottoms of tomatoes are browned.

SPRINKLE with herbs just before serving.

Makes 4 servings, 2 topped tomato halves each.

Cal 80, Fat 4.5g (sat 2.5g), Chol 10mg, Sodium 410 mg, Carb 4g, Fiber <1g, Sugars 3g, Protein 6g, Vit A 15%DV, Vit C 6%DV, Calcium 15%DV, Iron 0%DV

So much going on

I try...I really try. I try to not be so normal, but it just comes naturally. I really want to go against the grain and not be so busy in my life. I want to focus on family, loving others, serving God, and the things that really matter, but it just keeps happening.