Tag Archives: tacos

Mandarin Poppy Seed Chicken Wraps

Holy Healthy Num-ness! These were AMAZING! Kids begged for more!

Head of Lettuce, deleaved carefully (Or wrap of choice)
2 Fresh Mandarin Oranges, peeled deseeded & halved (Don’t waste juice)

Chicken Marinade (Marinade 3-4hours):
2 Chicken Breasts, thawed (From 3lb frozen bag)
2T Soy Sauce
1tsp Sesame Seed Oil
1/4tsp McCormick’s Orange Peel
1/8tsp Ginger Powder

Cole Slaw Mix:
2c Coleslaw Mix (Cabbage, carrot, etc. stuff)
1/4c Kraft Creamy Poppy Seed Salad Dressing

Bean Mix *Optional (*SEE NOTES!):
1c DRIED Pinto Beans
3c Water
2 Chicken Broth Cubes, crushed

I slow cook beans (SEE NOTES) in crock, on low, for 8 hours (There are faster options! Or, canned may work.)
Add chicken to bag with marinade ingredients, mix, set in fridge about 3-4hrs. After marinading- Seal chicken in foil. Bake 450 for about 35-45min. Cut up chicken and mix with 2tsp of leftover juice from cooking it.
Smash/blend cooked beans, set aside.
Peel, deseed, and halve oranges, set aside (Try not to demolish in process).
Right before building wraps- In separate bowl, mix Cole Slaw Mix.
On Lettuce Leaf/Wrap, spread THIN line of beans (Little goes a long way). Top with orange chunks. Top with Chicken. Then Cole Slaw mixture. Wrap. Eat.

*NOTES: BEANS are optional! Cook more chicken, if skipping beans. We like it on. Adds to flavor. Great way to sneak fiber to kids. I cook my beans in slow cooker, it’s TASTY.
Have yet to try, but, 1 can pinto beans with 1/8-1/4tsp Chicken Powder (Bouillon) may work for quick substitute or canned refried beans…? Have yet to try…
Other OPTIONS: Soft shells or other wrap options are okay. Kids had shells.
Try a sprinkle of grated Fresh Carrot and minced Fresh Celery on each wrap. We haven’t tried, yet.
As for marinading, in pinch I’ve thrown the marinade ingredients and frozen chicken into a ziploc bag. Left on counter for about 30 minutes. Then added chicken AND juice from bag into foil. Closed foil, baked. Tasted almost the same as marinading… For time cutting.

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Tatered Tacos (Potato Taco Dish)


Potatoes, sliced ..OR.. Southwestern Hash Browns (Pepper/Onion kind)
Shredd. Cheddar Cheese
About 1c Lettuce or Spinach, minced (I used spinach)

Cheese Sauce:
3/4c Salsa con Queso
1/2c Shredd. Cheddar Cheese
1/4c Crema Mexicana
1/2T Butter
1/8 Cayenne

Meat Mixture:
1 lb Ground LEAN Turkey Meat*, browned & seasoned with:
1 Taco Season Pkt., skip water (Or homemade recipe)
1/4tsp Paprika
1/4tsp Garlic Powder
1/8tsp Sea Salt
1/4c Salsa (Add at end of cooking)
1/2c Black Olives, chopped
3/4c FRESH Romas, diced
1 sm. Onion, minced

Simmer, stirring frequently, sauce ingredients in pan til melted. Layer bottom of Butter Flavored Cooking Sprayed baking dish with potato slices (1 layer enough to completely cover bottom) or 1/2 hashbrowns. Top with 1/2 cheese sauce and 1/2 meat mixture. Sprinkle LIGHTLY with a little Shredd. Chedd. Cheese. Top with 1/2 minced spinach. Layer more potatoes (1 layer) or hashbrowns, then rest of sauce and meat. Top top with Light sprinkle of cheese (Optional) and shredded lettuce/Spinach. Bake, covered, 375-400 for 45min- 1hr. Last 15-20minutes I uncover. Topping with Sour Cream is optional.

Notes: Beef or Chicken works.
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tTt Chipotle Chicken Wraps


Re-Posted, but, wanted to show how AMAZINGLY healthy, low carb., low. cals., this recipe can be!

3 lb. Chicken Breasts (Frozen)
1c Mild Salsa
2 small Onions (Or 1 large)
2/3c Water
1 Chicken Broth Cube
1T Dried Basil
1T Dried Oregano
1/8 TO 1/4tsp Ginger Powder
12 oz. can Chipotle Peppers in Adobo, minced

Add to crock pot. Cook on Low for 4, or so hours. Serve on Lettuce Leaves, making lettuce wraps. Shells, Egg Rolls, over Rice (Rice cooked in 1/2 water 1/2 broth with splash of Lime and shake of dried Cilantro), in Salad, or Alone!
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AMAZING and EASY Chicken Fajitas w/ Peach Salsa

EASY Chicken Fajitas w Peach Salsa
Lower Cal. Lower Carb.

4 Chicken Breasts
1 Pkg. McCormick’s Fajita Seasoning
1 16oz. jar Peach Salsa (I used Newman’s Own)
1 Red Pepper, sliced
1 Green Pepper, sliced
1 Onion
1tsp Jalapeno, deseeded and minced

Butter Flavor Cooking Spray Crock Pot. Add all. Cook on low 6hours, or so. Shred Chicken, add back to crock. Serve with Cheese, Sour Cream, and Lettuce (We used Red Romaine from Garden!).
Can eat on shells, in salads, over rice, etc. (We did shells).

*Notes: I use chicken from 3lb freezer bag, to give idea how much used. Also, above recipe is what I did. Next time, I will use thawed chicken (I used frozen) and I will add in vegis half way through.
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Squaking Tacos with Haba-Pineapple Salsa (Chicken Tacos with Habanero Pineapple Salsa)

AMAZING! A NEW FAVORITE TACO in this house! Don’t skip out on any ingredients or it’s marinading! Also, don’t let the Habanero scare you… It’s not that hot. Kiddos ate it!

Chicken Marinade:
2tsp Cumin
1/2tsp Chili Powder
1/8tsp Pepper
1/4tsp Sea Salt
2tsp Rice Vinegar
1T Extra Virgin Olive Oil
1/2tsp Garlic Powder
2T Lemon or Lime Juice (Concentrate) (I think I did Lemon!)*
1tsp Honey

Habanero Pineapple Salsa:
3 Roma Tomatoes, deseeded gutted, chop small
2T Pineapple Preserve
1T Lemon Juice (Concentrate kind)
1T Louisiana Hot Sauce
1T White Vinegar
1/2c Red Onion
1 Red Pepper
1/2c canned Pineapple Rings in juice, cut smaller
1/8tsp Sea Salt
1/4tsp Garlic Powder
1tsp FRESH Cilantro + 1/2tsp DRIED Cilantro
1tsp, packed, Habanero, minced*

PREMAKE Salsa about 8 hours prior to cooking, allowing to marinade.
Marinade chicken 8 hours, as well.
BEST ON CHARCOAL GRILL!!! Grill chicken. Serve on Taco Shells with Habanero Pineapple Salsa, Italian Shredded Cheese. Sour Cream or Crema Mexicana is optional.

*Notes: Use gloves for Habanero mincing. MAKE sure you premake salsa 8 hours prior!!! When I first tried it, I thought it was Ehhh… After marinading- WOW!
I’m almost kinda pretty sure, in the chicken marinade, I did LEMON JUICE! … Did ya get all that?! Check out our other recipes for using leftover Pineapple Preserve!
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tTt’s Pico de Gallo

tTts Pico de Gallo
tTt Pico de Gallo
Refreshing! Crisp! Delicious! Amps up ANYTHING you put this on!

2c Roma Tomatoes, deseeded, diced (About 5 Romas- Or tomato of choice)
1c Red Onions, chopped
1T Serrano Peppers, deseeded and minced (About 2 Serranos)
1 slightly packed Tablespoon Green Onions, chopped
1/2tsp Dried Cilantro
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/8tsp Pepper
1T Lime Juice (Fridge concentrate kind)

Toss all into a bowl.
Great with tacos, chips, eggs, pizzas, etc…
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Chicko Mint-cados (Chicken Avocado Mint Wraps)

Avocado Mint Chicken Wrap
Low Carb. Low Cal.

Chicken Breasts, boiled in Chicken Broth, cut up*
1 RIPE Avocado, mashed
1/3c Mexicana Crema
1/4c Sour Cream
1-2T Mayo (I believe I did 1)
1/2tsp White Vinegar
1tsp Lemon Juice
1.5tsp Dried Mint
1/2 tsp Garlic Powder
1T+2tsp Grated Parmesan Cheese (Store shelf kind)
1/4 tsp Dried Oregano
3/4 tsp Dried Dill
1/8 tsp Mustard Powder
1tsp Dried Chives
1/8-1/4tsp Sea Salt

Wrap/Shell of Choice: Soft Shell, Hard Shell, Flat Bread, Cabbage Leaves
Toppings: Red Onions, Fresh Roma Tomatoes, Salsa (Optional), Shredded Cheese (I used Moz.)

Premake Sauce, at least 1hour prior, place in fridge til use. Boil Chicken in Broth. Allow to sit few minutes. Cut up. Add chicken to sauce, til desired consistency. If sauce is cold, once added to chicken, I microwave. Add to shell of choice (We used softshell). Add toppings.
Optional: If using soft shells, you can Butter Flavor Cooking Spray a skillet and brown on all sides. Sprinkle a little Garlic Powder over. Serve.
Egg Roll sm
*Notes: You can use pork, as well.
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Many Faces of Quesadillas

Oh, the Oh So Many Ways to Enjoy Quesadillas. Each of these uses Soft Taco Shell. Add cheese, of suggestion, to half the shell. Top cheese with below choice. Then more cheese. Fold in half. Browned in skillet sprayed with BUTTER FLAVOR Cooking Spray. Flip, brown other side. (Before flipping to brown other side, I spray with Butter Flavor Cooking Spray). Sprinkle done shell with Little Garlic Powder or Garlic Salt. Serve with dipping sauce, of suggestion. MORE PHOTOS to come
Here are a few of our favorites:

TACO (No Photo):
Chicken, boiled, shredded. (Seasoned with: Good sprinkle of Taco Season Pkt., Garlic Powder, Onion Powder, Oregano, Chili Powder, 1-3T Salsa, or to taste)
Toppings (Toss w/ above chicken): Few Tablespoons Onion, chopped.
Cheese Options: Shredd. Mexi, Shredd. Cheddar, Mont. Jack
Dipping: Salsa, Sour Cream, Salsa Con Queso

greekqusadillafinalMarinade few pieces, extra for: More later, Salads, or wraps!
Marinade Marinade Chicken 5-6hrs- BEST ON GRILL:
2tsp Worcestershire
1T Soy Sauce
1/2tsp Lemon Pepper
1/2tsp Garlic Powder
1tsp Dijon Mustard
1T + 2tsp Extra Virgin Olive Oil
1T Dried Parsley
2.5tsp McCormick’s Greek Seasoning
1tsp Dried Oregano
1tsp Dried Rosemary
Toppings (Toss w/ above Chicken): 2T Onions, minced. 3T Spinach, chopped. Sprinkle Grated Parm. Cheese (Store shelf kind- Optional* … If using Italian 6 Cheese, skip. It has Parm. in it!). 2-3T Fresh Tomatoes, chopped (Optional-Or serve on top Quesas)-Extras use for Wraps! Salads!
Cheese Options: Shredded Italian 6 Cheese or Moz. Cheese and/or Mont. Jack
Dipping Sauce Recipe (Tzatziki):
1/2c Sour Cream
2T Mayo
1/8c Grated Parmasen Cheese
1 tsp Fresh Lemon Juice
1/2tsp White Vinegar
1 Cucumber, peeled, seeded, grated
1/4tsp Garlic Powder
1/4tsp Oregano
3/4tsp Dill
1/4tsp Mustard Powder
a lil shy 1/4tsp Sea Salt
PreMake 1hr Prior.

BBQ QuesadillaChicken, Boiled, Shredded. (Season with: Pepper, SMALL Pinch Garlic Powder, Sprinkle Paprika, 1/2tsp Grated Parm. Cheese (Store shelf kind)
Mix Above Chicken with BBQ (Sweet Baby Rays Honey), to taste. Not too much, not too little! Mix, allow to sit second, then give a taste test to see if more’s needed!
Toppings (Toss w/ above Chicken): Few Tablespoons UP TO 1/4c Frozen Corn, thawed. 2T Onion, minced.
Cheese Options: Shredd. Cheddar Cheese and/or Moz. Cheese (I use mixed-2/3part Chedd. 1/3part Moz.). And/Or Mont. Jack
Sauce: Sour Cream

Bean Quesadilla
Canned Refried Beans (Seasoned with: Sprinkle of Taco Season Pkt., Spoon of Salsa, Pinch of Garlic Powder, Red Pepper Flakes)
Toppings (Toss w/ above Chicken): Few Tablespoons Onion (Chopped). Up To 1/4c Canned Black Beans w/Jalapeno (Or to taste).
Cheese Options: Monteray Jack, and/or: Mexi Cheese, or Shredd. Chedd.
Top Quesas with Taco Sauce.
Dipping Sauce: Salsa Con Queso, Salsa and Sour Cream, or Ranch

Turkey Bacon Ranch Quesadilla
2c  Leftover Turkey or Chicken (Boiled and shredded). Season meat with: Sprinkle of Ranch Dressing Packet (WISHBONE!) OR 2T Buttermilk Ranch Dressing, Sprinkle of: Garlic Powder, Onion Powder, Pepper, Paprika, Oregano
Toppings (Toss w/ above Chicken/Turkey): 1/4c Onion, chopped. 3-4T REAL Bacon Bits. 4T Fresh Roma Tomatoes, chopped small.
Cheese Options: Mont. Jack. Moz. Or Italian 6 Cheese
Dipping Sauce: Buttermilk Ranch

Tay’s Turkey Chorizo w/ Chipotle Cranberried Bean Salsa:

Meat Mixture:
1.5 -2 lb. Turkey Meat (To Health-ify)
1/2 lb Chorizo
1 pkg. Frontera Red Chile Enchilada Sauce w/ Roasted Tomato & Garlic
3/4tsp Cumin
1/4tsp Pepper
1/2tsp Dried Oregano
Optional: Garlic Powder, Taco Seasoning (I skip). Or, Season Meat to desire.

Shredded Cheese: Mont. Jack or Cheddar or Moz.
Shell of Choice: Corn, Soft
 * Tay’s Chipotle Cranberried Bean Salsa (Toss all):
1 can Pinto Beans, drained
1T canned Chipotle Peppers in Adobo Sauce, minced
3T Dried Semi Sweetened Cranberries (Or fresh)
2T Pulp Free Orange Juice
1tsp Lime Juice (100% fridge kind)
1/3c Red Onions
1 Celery, minced small
1/8tsp Cinnamon Powder
1/8tsp Sea Salt (Or more to taste)


1 can Black Eyed Peas, drained
1 sm. can Green Chiles, drained
1T Fresh Green Onions, minced
1tsp Extra Virgin Olive Oil
2T Red Wine Vinegar
1/2tsp Cumin
1/2tsp dried Oregano
1tsp Dried Cilantro
1/4tsp Sea Salt
1/8tsp Black Pepper

Soft Shells
Canned Queso Blanco
Shredded Monteray Jack/Mild Cheddar Cheese Mix (Mexican)
Garlic Powder
Toppings: Pico De Gallo (tTt’s Recipe) and Sour Cream

Mix top 10 ingredients. Allow to marinade about 30minutes. Spread one side of shell with Queso Blanco. Sprinkle Shredded Cheese on. Top with Black Eyed Pea Mixture. Add to heated skillet sprayed with Butter Flavor Cooking Spray. Top with more Shredded Cheese. Top with other shell. Brown underside, flip. Sprinkle with Garlic Powder. Brown other side. Add to plate. Sprinkle other side with Garlic Powder.
Top with Pico de Gallo (tTt’s Recipe) or Salsa, Taco Sauce, and Sour Cream.
– SERVED WITH SIDE OF Cheesy Jalapeno Baconed Beans

 *** OTHER Quesadilla OPTIONS (No Photos)***
  Pizza- Toppings of liking (Ex.) Pepperoni, Sausage, Mushroom, Onions, Olives, Parm. Cheese, Pepper, Oregano) Cheese Options: Mont. Jack and/or Moz. Sauce: Spaghetti Sauce.
  Jalapeno Popper: Cream Cheese mixed with: Splash Worcestershire, smidge Mustard, Desired amount of Jalapenos, minced + Paprika + Onion Pwdr. + Garlic Pwdr. Spread Cream Cheese Mix onto shells. Top HALF with Shredded Cheese (Mont. Jack + Chedd.), Bacon, crumbled. Top with more Cheese. Fold. Brown each side. Sprinkle with Garlic Powder.
Balsamic Chicken and Cranberry: Sauce: 2T Balsamic Vinegar, 1/2T Sweet Chili Thai Sauce, 1/16tsp Garlic Powder. Spread Soft Shell with Sauce. Top with: Cheese. Then, Baked Bacon, Shredded Mozzarella, Red Onions, Spinach, Dried Sweetened CRANBERRIES, Grated Parmesan Cheese, Dried Parsley. Then, More Cheese.
  Mushroom Onions- Mushrooms Onions (Sauteed with: LITTLE Splash Worsch. Splash Soy Sauce. SMALL Splash Balsamic-*Optional. Garlic. Sprinkle Grated Parm Cheese (Store Shelf Kind). 1/8tsp Anchovie Paste-*Optional. Cheese Options: Moz. or Mont. Jack)
  Thai- Chicken, Boiled, Shredded (Seasoned with: Basil, Oregano, Parsley, Onion Pwdr. Garlic, Pinch of Sea Salt) Tossed w/: Chopped Zucchinis, Few Tablespoons Red Onions, Sprinkle Parm. Cheese (Grated Store Shelf Kind). 2T Mushrooms, chopped. Cheese Options: Moz. or Mont. Jack. Sauce: Sweet Thai Chili and Sour Cream (You can choose to add 1/4tsp sweet chili sauce to chicken mix, or top quesas for serving)
  Cajun- Chicken, boiled in water w/ few Chicken Broth Cubes. Shredded. (Turkey Kielbasa cubed small works with, too) Seasoned w/: 1/2 TO 1tsp Cajun Seasoning, 1/2tsp Grated Parm. Cheese (Grated Store Shelf Kind), 1/2tsp Garlic Pwdr., 1/4tsp Pepper, 1/8-1/4tsp Sea Salt. Toss w/: 1/4c Fresh Tomatoes, cubed, few Tablespoons, minced: Red Pepper, Green Pepper, Onion. Cheese Options: Mont. Jack or Moz. Serve Quesas with splash of Louisiana Hot Sauce.
  Fajita: Chicken, Boiled, Shredded. Seasoned w/: Sprinkle of Fajita Seasoning Pkt., Tossed w/ Few Tablespoons, minced: Onions, Red Pepper, Green Pepper, REAL BACON BITS. Cheese Options: Mexi and/or Mont. jack and/or Moz.
  Check Out Our Other Mexi Type Recipes for other Ideas: Click Here!

Quesadilla Steps

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Bean Rolls (Meatless Bean Rolls)

Bean Rolls

WISHBONE! Italian Dressing Pkt. (Use Wishbone!)
1-2 can Black Beans, drained (I used 2)
1-2 can Black Eyed Peas, drained (I used 2)
1c canned Southwestern Corn, drained
2 Romas, diced
1 sm.-med. Onion
1/2 Green Pepper + 1/2 Red Pepper
3T Jarred jalapenos, rough chop
1/4c Fresh Cilantro, chopped

1tsp Extra Virgin Olive Oil
1T+1tsp Red Wine Vinegar
1.5T Lime Juice (Concentrate kind)
1/4tsp Dried Dill
1/2tsp Chili Powder
1/4tsp Sea Salt
1/4tsp Pepper
1/2tsp Garlic Powder
1/4tsp Cumin
1/4tsp Sugar
1/4tsp Coriander

Butter Flavor Cooking Spray Crock. Add all ingredients. Cook on low for about 4, or so, hours. Add to Egg Rolls or Taco Shells. Top with Shredded Chedd. Cheese and a little Sour Cream. Heat skillet. Spray with butter flavor cooking spray. Brown all sides.
You can also top over chips. Or, do as I do… Add to bowl with a little cheese, sour cream, a little salsa, top with croutons (I used Texas Toast Seasoned). Or Stuff into bell peppers. Bam! Done! You’re welcome.
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Quickies – Beaned Chickies (Healthier Chicken N Bean Egg Rolls)

Healthier Chicken N Bean Egg Rolls

Healthier and Full of Fiber – FREEZER FRIENDLY

3-4 Frozen Chicken Breasts, boiled and shredded
1 can Black Beans with Jalapeno and Lime, drained WELL
Good shake of Cumin
Good shake of Garlic Powder
Nice shake of Chili Powder
1/4c Mexi Shredded Cheese
Egg Rolls

Boil and shred chicken. Mix with drained black beans and seasonings. Top egg rolls with chicken mixture. Sprinkle A PINCH of cheese. Roll. Heat skillet. Butter spray skillet, nicely. Brown all sides of egg rolls.
Eat alone. Or serve with salsa, or sour cream, or queso cheese dip, or combination of those. Makes about 8-10.

Freezing: Lay separately onto plate. Place in freezer til frozen. Place all into freezer ziploc bag. You freeze separate first, to prevent sticking together. Once frozen they won’t stick together in bag
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Lean Mean Green Chicky Wraps (Salsa Verde Chicken Tacos)

Salsa Verde Chicken Tacos

Lower Carbs Low Cals
3-4 Frozen Chicken Breasts (From 3lb freezer bags)
1.5c Salsa Verde (Pace Restaurant Lime Garlic)
1 Onion
1/2 Green Pepper, sliced
1/2 Red Pepper, sliced
1/2tsp Garlic Powder
1/4tsp Sea Salt
1tsp Dried Parsley
1/4tsp Mustard Powder
1/4tsp Cumin

Butter Flavor Cooking Spray Crock. Add all ingredients. Cook on low 5-6 hours. Or high til chickens done. Last 30minutes, shred chicken, and add back to crock. Serve on shells with Mexi Shredd. Cheese and Fresh Diced Tomatoes. Or can eat alone, maybe over Rice (Cooked in broth with a little cilantro).
Try Freezing: Wrap. Lay separately onto plate, sprayed with cooking spray. Once frozen, add to freezer ziploc bag.
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En-Cheesi-Lada (Lower Carb N Cal Cheesy Enchilada)

Cheesy Enchiladas (Lower Cal Lower Carb)

Lower Carb Lower Cal

3 Frozen Chicken Breasts
1/2c Water + 1 Chicken Broth Cube
1/2 can Black Beans, drained
1/2c Mild Salsa
Small Onion
1/2tsp Chili Powder
1/2tsp Garlic Powder
1/4tsp Chipotle Season
1/4tsp Pepper

1/2c Salsa Con Queso
1can Reg. Enchilada Sauce

Shredded Mexi Cheese
Egg Rolls (Or taco shells, cabbage leaves, etc.)

Add first 9 ingredients to Butter Flavor Cooking Sprayed Crock. Cook on high 4 hours. Last 30min., remove chicken, shred, and add back to crock. Preheat oven to 375-400. Mix sauce ingredients, set aside. Add chicken mixture to egg rolls, and sprinkle with a little shredd. cheese. (A dab of water seals egg roll edges shut). Butter Flavor Cooking Spray skillet. Brown all sides of egg rolls. Butter cooking spray baking dish, spread a little sauce on bottom, top with layer of egg rolls. Top with more sauce. Sprinkle top with shredd. cheese. Bake about 30 minutes, or til cheese is melted.

***Egg rolls have fewer calories and carbs than the brand flour shells. Corn shells, softshells, or even Cabbage Leafs (Boiled in water for easier rolling), can be used for rolling. MEAT MIXTURE makes extras… Enough for tacos, or taco salads, the next day.
Search our website for more ENCHILADA Recipes! 
En-Cheesi-Lada (Low-er Carb N Cal Cheesy Enchilada)

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Quicky Buffalos (LOW CARB LOW CAL Buffalo Wraps)

Forgot Photo (So tasty, making tomorrow. So, photo soon).
Sauce can also be used on grilled chicken and wings/legs!

2lb Chicken Breast (Frozen)
1/2c Store Brand Buffalo Sauce (Not Franks)
1/2c Louisiana Hot Sauce
2 Celery Sticks, sliced
To taste, Carrots cut matchstick, chopped up
1/2 larger Onion, chopped

Shells of choice: Softshells (My fav.), Hardshells, Egg Rolls, Cabbage Leaf Rolls*
Toppings (Optional): A SMIDGE of Ranch, Lettuce, Roma Tomatoes, Shredded Mexi Cheese, minced Jalapenos

Boil frozen chicken, in water, til cooked. Remove and shred. Mix well, first 5 ingredients (I do in pan, on stove top, over low heat to keep warm). Top shells. Add toppings.

*(Boil cabbage leaves to soften for easy rolling, if using) Toppings I use: Smidge of ranch, cheese, lettuce. That’s it. Also, you can choose to Butter Flavor Cooking Spray Skillet. Brown all sides of wraps (Softshells, Egg Rolls). We refrigerate extra meat, for quick lunches. Or we roll in egg rolls or softshells, fry them in butter spray on skillet. Lay onto plate (Sometimes sprayed to prevent sticking). Place in freezer. Once frozen, add to Freezer Bag. Microwave to cook.
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Piggy Enchi-LowCarb-das (Pork Enchiladas)

Pork EnchiLowCarbDas

Lower Carbs Lower Cals

1.5 lb. Pork (I used butt) *See Notes
1c Water + 1 Beef Broth Cube *See Notes
1 Poblano (Add halfway thro)
1 Onion, sliced
1/2tsp Garlic Powder
1/4tsp Onion Powder
1/4tsp Pepper
1/2tsp Cumin

Sauce Mix (This overmakes, you will NOT use all):
1c Salsa Verde (Pace Restaurant Style W/ Garlic Lime) *See Notes
1can Cream of Chicken
1/4c Sour Cream

Shredded Mexi Hot Cheese
Egg Rolls *See Notes
Toppings: Lettuce, Roma Tomatoes, more Sour Cream

Butter Flavor Cooking Spray Crock. Add first 8 ingredients. Cook on low 5-6 hours. Shredded last 30min-1hr. Roll pork mixture, with sprinkle of cheese, into EGG ROLL WRAPS. Spray skillet, well, with Butter Flavor Cooking Spray. Brown all sides of eggrolls.
Cooking Spray oven pan, lightly. Add a little sauce mixture. Single layer eggrolls in. Top with a little sauce mixture. Top with good handful of cheese. Bake in preheated oven at 400 for 16minutes. Broil few minutes, if desired. Serve with Shredded Lettuce, Roma Tomatoes, and some Sour Cream.

*Notes: You can try GREEN ENCHILADA Sauce, instead of Salsa Verde!
I have yet to try, but, you can use
Chicken Breasts. Just swap Beef Broth with Chicken Broth, then.
Eggrolls have a little less carbs and calories compared to most your brand flour shells. Corn shells or flour shells can be used, as well. Your preference. Some corn shells are lower in carbs, too. Cabbage leaves are an option. All may alter flavor, or enhance it, I’ve yet to try alters. Check labels.
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tTt’s Chipotle Chicken Tacos

tTts Chipotle Chicken Tacos

3 lb. Frozen Chicken Breasts
1c Salsa
2 small Onions (Or 1 large)
2/3c Water (Skip if using Stove Top Method)
1 Chicken Broth Cube (Optional if Stove Top Method)
1T Dried Basil
1T Dried Oregano
1/8 TO 1/4tsp Ginger Powder
12 oz. can Chipotle Peppers in Adobo, minced

2c Rice
2c Water (Per rice instructions)
1 Chicken Broth Cube, crushed
Splash of Lime Juice
Shakes of Dried Cilantro

Stove Top: (SKIP Broth Cube and 2/3c Water) Bring Chicken to Boil in minimal Water needed to cook Chicken (Adding Chicken Broth Cube(s) is optional for Stove Top). Remove and shred.
In bowl, mix Salsa, Onions, Basil, Oregano, Ginger, chopped up Chipotle Peppers in Adobo. Add Chicken and Mixed Sauce to skillet. Cook down juices.
Cook Rice in Microwave, adding all to bowl, cover, microwave according to directions. Add both to Shell, with shredded Cheddar Cheese. Roll up. Heat Skillet, Butter Flavor Cooking Spray skillet, brown each side, sprinkle with Garlic Powder. Serve with Salsa and Sour Cream, mixed.
Crockpot: Butter Flavor Cooking Spray Crock. Add all. Cook on low til chicken is cooked. Cut up. Serve on Tacos* with rice and other toppings. Or in bowl with rice and other taco toppings (Sour cream, salsa, lettuce, cheese).
*Or eggrolls- Rolled and browned in skillet with butter spray. You can substitute rice for cauliflower rice (Recipes on internet)

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Festive Shrimp Tacos


1lb. Shrimp (I do 61-70ct)
1 can Tomatoes with chiles, drained well
1T+1tsp Lime Juice (Concentrate kind)
1tsp LOUISIANA Hot Sauce
1tsp Extra Virgin Olive Oil
2T Red Wine Vinegar
1c canned Southwestern Corn, drained
1/2 Red Pepper
1/2 Grn Pepper
1c Red Onion
2tsp MCCORMICK Cajun Seasoning
1/2tsp Chili Powder
1T+1tsp Dried Cilantro
1/4tsp Sea Salt
1/2tsp Garlic Powder
1/4tsp Paprika
1tsp Dried Parsley
1/3c Guacamole (Last 30 minutes)*

Slaw Mix:
Coleslaw Mix
Sour Cream
A Splash of Lime Juice
Few Shakes of Dried Cilantro

Butter Flavor Cooking Spray Crock. Add all ingredients, EXCEPT, guacamole (And slaw mix). Cook on low about 6 hours. Before serving, in a bowl mix coleslaw, some sour cream (To desired consistency), a LITTLE splash of lime juice, and cilantro. Top tacos with shrimp mix and coleslaw mix.

*Notes: NOT Guacamole FLAVORED Dip!!! Use Good Ol’ Guacamole! You can choose to use fresh Avocados, mooshed/blended/diced.
I have yet to try this with Chicken, may work great, too.

Photo done:

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Moo-jitas (Steak Fajitas)

Moo jitas

Low Carb. Low Cal.
2 lb. Steaks
1T Extra Virgin Olive Oil
2T Soy Sauce
1tsp Balsamic Vinegar
1/8tsp Liquid Hickory Smoke
1.5T Lime Juice PLUS 1tsp at end
1/2tsp Dried Oregano
1/4tsp Chipotle Seasoning
1/2tsp Garlic Powder
1/4tsp Ground Pepper
1/8tsp+1/4tsp Sea Salt
1tsp Chili Powder
1tsp Dried Cilantro
1/4tsp Red Pepper Flakes
1 Onion, sliced
1/2 Green Pepper + 1/2 Red Pepper sliced (Added last few hours)

Add ingredients to crock. Blend some. Layer in steaks. Then flip once, to coat. Top with onions. Cook on -LOW- for 6+ hours. Flipping around in between. Last 1-2hour(s) slice up steaks, add back to crock and add in peppers. Stir in 1tsp lime juice right before serving. Optional: Add toppings to shell, wrap, brown all sides in skillet using Butter Flavored Cooking Spray.

FRESH ROMA Tomatoes, diced
Sour Cream
Shredd. Chedd. Cheese
Optional Toppings:
1 Jalapeno, seeded and minced *SEE NOTES
Canned Mexi Corn (Pepper Onion Kind) *SEE NOTES
1/2c Rice, cooked in Chicken Broth

*NOTES: I was going to add to crock: 1T minced jalapenos, at beginning. 1/2c canned Mexi Corn, when I added peppers. But, decided not to. You can choose to do so. YOU COULD also serve this over spinach. Or over rice.
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Ballsy Honey Chick-cos (Balsamic Honey Mustard Chicken Wraps)

Balsamic Honey Mustard Wraps

Low Carb. Low Cal.

4-5 Chicken Breasts, thawed
1 Wishbone Honey Mustard Pkt.
1/2c TO 1c Chicken Broth (I used 1/2c)*
1/4c Balsamic Vinegar
1/4tsp Garlic Powder
1/8tsp Sea Salt
1.5tsp Dried Chives
1/2tsp Lemon Juice*
1 Green Pepper, sliced (Last hour)*
1c Red Onion, sliced (Last hour)*

Butter Flavor Cooking Spray Crock. Place chicken in crock. In a bowl, mix rest of ingredients, except green pepper and onions. Pour sauce over. Turn on low. Cooked for a total of 4-5 hours. Last hour add in Green Pepper and onion slices. RIGHT BEFORE SERVING, shred up chicken. Mix back in. Eat
Make wraps: Add Mayo, Fresh Tomatoes, and Spinach. Optional: Wrap up, spray skillet with butter flavor cooking spray, brown all sides. Also can, eat alone, over rice, or over spinach (Salad).

You can choose to marinade these and grill em. I just throw frozen chicken, Pkt., broth, vinegar, seasons, and lemon in Freezer bag. Once thawed and marinaded well. Then, Grill/ Stove Top/ Oven. Tastes great with legs/drumsticks and pork, too.

*I used 1/2 Chicken Broth Cube + 1/2c Water. Lemon Juice, I used concentrate kind and I added half way through. Now sure if that matters. I add vegis later, to keep the taste of them. Adding to crock/cooking earlier they will be overpowered by the other flavors.
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Black Bean Salad Tacos

Black Bean Salad Tacos

3/4 lb. Sweet Italian Turkey Sausage*
1 can Cuban Style Black Beans (Onions, Pepper, & Cumin), slight drain
1 can Black Beans, drained
1c Southwestern Corn (Peppers onions)
1 can Tomatoes with Green Chilies, drained
1/2c can Pineapple, drained, cut smaller (I used Heavy Syrup)
1/2 Red Pepper
1/3c Red Onion
1T Dried Cilantro
1/2T Dried Chives
2T Rice Vinegar
1T Extra Virgin Olive Oil
1T TO 1.5T Lime Juice (I did 1.5T)
1/8tsp Sea Salt
1/8tsp Ground Pepper
1/4tsp Cumin
1/4tsp Garlic Powder
1/4tsp Dried Oregano
1/4tsp Chili Powder

Cook sausage. Add all to crock. Cook on low 4-5hours. Serve on shells with choice toppings (Sour cream, cheese, salsa, rice (Cooked in chicken broth), etc. Roll. Fry in skillet coated with Butter Flavor Cooking Spray.
Or eat with chips, sour cream, cheese, and salsa.

*I was going to use turkey meat. But, only had the sausage.
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Tákos ti̱s Athí̱nas (Greek Tacos)

Greek Tacos

Low Cal. Low Carb. Meal

2 lb. Turkey, browned in 1tsp EVOO (Extra Virgin Olive Oil)
1/2 Chicken Broth Cube + 1/2c Water
1.5T Worcestershire
1.5T Grated Parmesan Cheese (Store shelf kind)
1/2tsp Lemon Pepper (McCormick)
1/2tsp packed Lemon Zest
2tsp Greek Season (McCormick)
1/2tsp Dried Oregano
1/4tsp Dried Dill
1/4tsp Garlic Powder
1/4tsp Onion Powder
A little shy of 1/4tsp Sea Salt
1c Spinach, chopped
3T Sun Dried Tomatoes, minced
1/2 Red Bell Pepper AND 1/2 Green Bell Pepper, chopped
1/4c TO 1/2c Feta Cheese, crumbled (Add later) – I did 1/2c

Toppings: Red Onion, Cherry/Grape Tomatoes (Halved), and Sauce below.

Sauce* (Premake):
1/2c Sour Cream
2T Mayo
1/8c Grated Parmasen Cheese
1 tsp Fresh Lemon Juice
1/2tsp White Vinegar
1 Cucumber, peeled, seeded, grated
1/4tsp Garlic Powder
1/4tsp Oregano
3/4tsp Dill
1/4tsp Mustard Powder
a lil shy 1/4tsp Sea Salt

Butter Flavor Cooking Spray, or LIGHTLY Butter, Crock. Heat skillet with Olive Oil. Brown meat. Add all to crock, except Feta. 30minutes prior to serving, crumble in Feta. Cook on Low 3-4 hours, total. Top shells, or egg rolls, with meat mixture, sauce, tomatoes, onions.

Sauce is a Tzatziki. I usually add in Greek Yogurt, but, didn’t have. Ended up delicious, and less ingredients. You may choose to add that.
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Balsamic Pork Wraps

Balsamic Pork

Lower Carb Low Calorie

Pork Chops
1 Beef Broth Cube + 1c Water
1/3c Balsamic Vinegar
2T Worcestershire
2T Soy Sauce
1/4tsp Mustard Powder
1tsp Dijon Mustard
1/2tsp Dried Oregano
1/4tsp Garlic Powder
1/2 Green Pepper (Add later)
1 sm. Onion (Add later)

LIGHTLY Butter Crock Pot. Add all, EXCEPT, vegis. Cook on low 4-6 hours. LAST 45min-Hour add in vegis. AT END, chop up meat. Serve on buns, or wraps, with Tomatoes, Provolone, and Mayo.

You can choose to wrap. Heat skillet. Spray well with Butter Flavor Cooking Spray. Brown all sides.

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Crock Pot Carne Asadas with an Adobo Spread

Carne Asada1
Carne Asada2
Egg Roll sm

1.25lb Roast (What I had)
1T Lime Juice
1/2T White Vinegar
1/2c Beef Broth
1can Diced Tomatoes, slight drain
1/2-3/4c Red Onion
1tsp Garlic, minced
2T Jalapeno, seeded minced
1/2tsp Paprika
1T Chili Powder
1/8tsp Sea Salt
1/4tsp Red Pepper Flakes
1tsp Cumin
1tsp Dried Cilantro
1/4tsp Oregano

Coleslaw Mixture:
1c Coleslaw
1/2c Sour Cream
1/4tsp Dried Cilantro

Adobo Spread:
1/2T canned Chipotle Pepper (In Adobo) + 1/2T Adobo Sauce
1/3c Mayo
1/4tsp Garlic Powder
1/4tsp Paprika
1/8tsp Sea Salt
1tsp Red Wine Vinegar

Extra Toppings: Shredd. Cheese

Butter Flavor Cooking Spray Crock Pot. Add crock pot ingredients to crock. Don’t know if it matters, but, added lime in halfway through. Cook on low 6 hours. Shred meat. Add back in. Turn to warm for about 15 more minutes. I premake spread and coleslaw mix, set in fridge. Top softshell with meat mixture. A little Cole Slaw Mixture. Some Spread. Some shredd. cheese. Wrap. Butter Flavor Cooking Spray, well, skillet. Brown all sides of shell. Sprinkle lightly with a pinch of Garlic Powder.

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Lemony Dill Fish Bites (Fish Bites with Delicious Lemon Dill Sauce)


Eat alone, with tartar sauce (Below), on taco shells, or on sandwiches with lettuce/tomato!
Fish (I used Catfish)
Lemon Dill Sauce (Premake ahead):
1/2c Powdered Sugar (Confectioners sugar)
1/4tsp Garlic Powder
A little shy of 1/4c Freshly Squeezed Lemon Juice
1/4tsp Fresh Lemon Zest
2T Honey
1/2c Hot Water
1 Chicken Broth Cube (Crushed added to hot water to dissolve)
1tsp Rice Vinegar
1/8tsp Ginger Powder
1tsp Dried Dill Weed

For Frying:
1/3c Vegetable Oil, for frying (Try Coconut Oil- I have yet to try it, tho)
2-3 Eggs, Beaten

Batter Mixture:
3/4c Cornstarch
1/4c Cornmeal
3/4 tsp Garlic Powder
Up to 1/4 tsp Course Black Pepper
1/8tsp Sea Salt
1/2tsp Onion Powder
1/4tsp Paprika
1tsp Dried Dill Weed

Marinade fish 30min-1hr. in splash Soy Sauce and splash of Lemon Juice.
Preheat oven 350. Toss fish with batter, until all covered. Pour beaten eggs over. Lightly toss to cover all. (When laying fish in oil, You can spoon batter mixture over top, if it didn’t stick when tossing) Brown each side in oil. Add to baking pan, LIGHTLY sprinkle a PINCH of sea salt. Pour sauce carefully over. Bake 350 for 15minutes. CAREFULLY flip and bake additional 10-15minutes. Allow to cool slightly to thicken. Give one more toss LIGHTLY, to distribute sauce. Eat alone. With your favorite tartar sauce.
Or my Quick Tartar Sauce recipe:
1/3c Mayo
3/4tsp Capers, minced
Light splash Lemon Juice
Pinch Sea Salt
Sprinkle Paprika
Sprinkle Onion Powder
Sprinkle Garlic Powder
Sprinkle Pepper
Sprinkle Dill

Can also be eaten on wraps or as fish sandwiches!

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Dillio Spreado (Delicious Dill Spread)

Great with Ham Wraps, Fish, etc. Above pic is sauce used with Nemo in My Pie Hole recipe.

1T Heavy Creamer
1/8c Miracle Whip
1/2c Cream Cheese
1/8c Sour Cream
2T Dill Weed
1T Relish
.5 tsp Parsley
1/4 tsp Fresh Cracked Pepper
1 tsp Lemon Juice (From Concentrate w/ added ingred. kind)
1/4 tsp Garlic Powder
1/4 tsp Onion Powder

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Currified Coconut Chicken Tacos (Coconut Curry Chicken)


5 Frozen Chicken Breasts
1c Frozen Shrimp (Optional)
1 can Cream of Chicken
1 13.5 oz can Coconut Milk (Unsweetened. Your choice.)
1 14.5 oz can Stewed Tomatoes, entire can
2 small Garlic Cloves, minced
1 small onion
1.5 T packed Light Brown Sugar
1/2 T Curry Powder
1/16 tsp Ginger Powder
1/16tsp sea salt
1/4tsp Red Pepper Flakes (Optional)
If tacos: Shells, salsa, rice (Cooked in broth), other toppings of choice.

Spray crock with cooking spray. Add all. Cook on low 6-8 hours. I eat mine on Tacos! You can eat plain or on rice (Cooked in chicken broth), as well.

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It’s ALL MIXED UP! Taco Salad

Frito Taco Salad
Frito Taco Salads, a ritual for a while now.

1.5-2lb Beef (Turkey can be used)
2 GOOD Taco Season Packets
1/2c Water
1/2 can Diced Tomatoes, drained (Reserve juice)
3/4c Salsa
1/2can Refried Beans*
Little less than 1/2 can Black Beans w/Jalapenos* Optional
1 small onion, chopped (Added right before freezing- If freezing)

Cook beef. Add in taco seasons, tomatoes (With Juice), salsa, beans, onions, shakes of: Garlic Powder, Chili Powder, Onion Powder.
Serve with FRESH tomato, fritos, sour cream, shredd. cheese, lettuce, whatever other toppings of choice.

If freezing: Allow to cool. Place in freezer bag (I double bag), lay flat. Day of eating, either thaw or just throw into crock. (I just threw in and kept on warm, flipping.) Serve with FRESH tomato, fritos, sour cream, shredd. cheese, lettuce, whatever other toppings of choice.

*(Rest of cans we used for tacos, the night I premade meals) These are also optional. Point is, just premake and freeze. Or eat time of making and place cans in fridge for later burritos, or freeze burritos for later eatings.

Down wit da Rappers (Tay’s FAMOUS Taco Wraps)


2 lb. Ground Beef (Season w/: Garlic Pwdr., Onion Pwdr., Pepper, Paprika, Cayenne)
2 Taco Season Pkt. + HALF the Water they call for
2 cans Basil/Oregano/Garlic Tomatoes (Drain, RESERVE JUICE!)
1/3-1/2 can Small Black Olives, drained, chopped
1/2c Mild Salsa

16 oz. Cream Cheese
1/4c Sour Cream
Small handful Chives or Green Onions (I used Green Onions)
Shredd. Chedd. Cheese
Soft Shells

First off, drain Tomatoes INTO a bowl (RESERVE DRAINED JUICE) and RESERVE 1/2tsp Taco Season Pkt.!!! Set both aside.
 –MEAT MIXTURE: Brown Meat. I season as I cook with a good dash or two of: Garlic Powder, Onion Powder, Pepper, Paprika, and a dash of Cayenne Powder. Drain excess Grease. Then, add in: RESERVED TOMATO JUICE (NOT THE TOMATOES- Just drained juice), 1/2c Salsa, Taco Season Pkt. (MINUS the 1/2tsp), Half Water Taco Pkts call for. Simmer, til thick.
 –CREAM CHEESE MIXTURE: In bowl, SLIGHTLY SOFTEN (Not melt) Cream Cheese. Add in Sour Cream and reserved 1/2tsp Taco Season, mix. Add in Green Onions and Olives, mix well.
 –WRAPS: Spread a thin layer of Cream Cheese Mixture all over Soft Shell. Spoon on a line of Beef Mixture. Top the Beef with Tomatoes (I cut up small). Sprinkle a little Cheese down the line, then, a LITTLE more all around Shell. Roll snug. Wrap in Foil (I’ve used sandwich bags on each side in a pinch), give a slight squeeze.
Keep in fridge til serving time. I usually make them the night before events. Cream Cheese needs time to harden some in fridge. About a few hours, at least.
 –For Serving: Cut to few inches. Then, SLIGHTLY microwave til slightly warmed. NOT TOO MUCH, tho! Or it’ll be a big mess. Tasty cold, too.

Easily make these HEALTHIER using Turkey/Chicken meat, light or fat free Sour Cream and Cream Cheese.

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Freezer Friendly Wonton Wraps


Freezable, quick microwaveable meals! Great for Quick Healthier Meals. ALSO, it works GREAT, if you use Egg Roll Wraps, cut in half, line on Toppings, and Bake, Skillet (Butter Spray and Brown), or Fry in Coconut Oil.  UPDATED POSTS:  STICKS (Recipe #1 Here) AND STICKS (Recipe #2 Here)

Recipe options that work great (Blend or mince to fit):
– Jalapeno Poppers
Crisped Bacon, Jalapeno, Shredded Cheddar Cheese, Splash Worcestershire, Cream Cheese, A tiny smidge of Mustard. Season: Paprika, Onion Pwdr., Garlic Pwdr.

– Buffalo Chicken
Add to blender (Or chop WELL): Leftover Buffalo Chicken, Mozzarella, a little more Buffalo Sauce, to taste. Minced Onions, Minced Celery, Jalapenos (Optional). (Buffalo Recipe Options: Option 1 or Option 2)
– Alfredo Chicken w/Broccoli
Boil Chicken in Water with few Chicken Broth Cubes (Crushed). Shred WELL. Heat with Alfredo and 1 Garlic Clove (Minced) and some Onions (Chopped). Add in Frozen Broccoli (Thawed), to amount desired. Sprinkle of Grated Parmesan Cheese (Store shelf kind). Chopped Spinach Optional.
– Pizza Ingredients
Toss Shredded Cheese with Sauce. Add toppings of liking (Ex.) Pepperoni, Beef, Bacon Bits, Vegis (Peppers, Onions, Jalapenos, Tomatoes). Chop all WELL.
– Cheesy Spinach
Spinach, 1/4tsp + 1/8tsp Sea Salt, 1tsp Dried Parsley, 1tsp Garlic Powder, 1/4tsp Onion Powder, 1.5T Green Onions, 1 can White Beans, 1/3c Queso Blanco
1c Shredded Moz. Cheese, 4T Grated Parmesan Cheese (Store shelf kind), 2T Sour Cream OR Milk
– Mini Taco Bites
Turkey Meat/Chicken/Beef (Browned), seasoned with 1/2-1 Taco Packet and up to 1/2c Salsa. Tomatoes, chopped. Spinach, chopped. Shredded Moz. Cheese. Toppings of Choice: Vegis (Peppers, Onions, Jalapenos, Corn), Black Beans, Refried Beans (If using, mix into meat), Cream Cheese, etc. Chop all WELL or Blend. Try Our Beef & Bean Taco Egg Rolls- Freezable – Low Carb
Philly Cheese Steaks
Pork/Chicken/Steak Marinaded. Cheese. Peppers.

Preheat oven about 375 or 400. Spoon mixture onto wonton, wet corners, fold as desired (I did squares & triangles-I liked the squares better.), press down edges, spray pan w/ Butter Flavored Cooking Spray, layer onto pan, spray top w/ more cooking spray. Cook until browned, about 5 minutes, flip and cook until browned on other side. Keep an eye on them, they can burn fast! Optional: If eating right away, you can add more flavor by sprinkling a little garlic powder, salty eaters use garlic salt, over top when fresh out of the oven, let stand a min.
Note- To prevent from oozing out, press down along edges well (I ran my damp finger along seem). I did poke a needle hole thro top of each before baking, seemed to work. Some went flat-ter.

Freezer: Once cooked, single layer onto plate, separated. Freeze. Add to freezer bag. Cook: Place in microwave til warmed. Eat plain or with sauce of choice, mine for buffalo is sour cream or ranch.

Frying in pan brushed lightly with EVOO (Or Butter Flavor Cooking Sprayed), brown each side, is optional. Or Deep Frying is optional (Try Coconut Oil).
Also, turning into
Pot Stickers! By adding Broth to the pan after browning, is optional, as well. But, I don’t think Pot Stickers would freeze too well. So right away eatings meal!
*** ALSO, Egg Roll Wraps are Freezer Friendly!!! Try our Lupias, Magical Fruit Roll Ups, Southwestern Rolls… MANY MORE!!!

5 Alarm Creamy Schrimp-cken Tacos (Creamy Chipotle Chicken and Shrimp Tacos)


1/2 lb. Shrimp (Small), detailed and deveined, thawed
2 small Chicken Breasts, thawed and cut up
Plump 1/2c Tomatoes (Oregano/Basil kind), drained
Total of 2/3c Heavy Whipping Cream
Corn Shells (Any shell/egg roll, but CORN SHELLS are THE BEST for these!)

1/2 can Chipotle Peppers in ADOBO SAUCE (Sauce included), minced *SEE NOTES
4 good size Garlic Cloves, minced
2T Lime Juice (Fridge Concentrate kind)
2T Brown Sugar
1/8tsp Sea Salt

Sour Cream Mixture:
1c Sour Cream
1/4c Fresh Cilantro, minced
1/8tsp Smoked Garlic Powder
Splash or two of Lime Juice (Fridge Concentrate kind)
1/16 tsp Sea Salt
2c Coleslaw Mix, DON’T ADD NOW.

Mix sour cream mixture, except the coleslaw. Place in fridge till wrap time. Mix marinade. Marinade shrimp and chicken in ziplock bag for 2 hours.
Quickly strain chicken and shrimp. In skillet, sprayed with butter flavored cooking spray, cook shrimp and chicken. Add in tomatoes and 1/3c+1/6c whipping cream. Cook til thick, stirring. At the end, add rest of whipping cream (1/6c). Set aside.
Now add 2c coleslaw mix TO SOUR CREAM MIXTURE. Top egg rolls/shells with chicken and shrimp mixture. Then, layer with sour cream coleslaw mixture. For Soft Shells/ Egg Rolls: Roll/fold. In separate skillet, spray with butter flavored cooking spray, brown each side.
*NOTES Use up to a half of can of Chipotle in Adobo, sauce included. If you can handle spicy, try a whole can of chipotle peppers in adobo sauce, sauce included. Be warned, it’s spicy! The way we like it.
Above picture is of softshell, we already devoured hard shells before remembering picture… But, corn shell/hard shell was best.

Chipotle Roll-AY! (Chipotle Chicken and Rice Wraps)


4 Chicken Breasts (I use frozen)
1-2 can Chipotle Peppers in Adobo Sauce (Entire can with sauce, mince peppers)- I only use 1 can.
1 tsp Cumin
*Optional: 1/2 cup total Peppers (Ex: Green, red, Yellow), sliced thin
*Optional: 1/2 of SMALL onion, sliced thin
2 cups Minute Instant Brown Rice
Good handful Cilantro, minced
About 4 good splashes of Lime Juice (Fridge concentrate kind)
2 Beef Broth Cubes, crushed (1 per cup water used for rice)
Egg Rolls (Or softshells)
Jarred Jalapenos, minced (Optional)
Throw chicken, cumin, salt, pepper, peppers, onion in crockpot. I only use 1 can Chipotle Peppers with Adobo, but, you may want one more. Spicier, tho. Cook until chicken is done. Shred chicken. Add back into crock. Mix well. Prepare rice. I microwave in microwave safe bowl with microwave safe lid. I add water to rice (As box suggests). I add the crushed broth, cilantro, and lime. Stir. I cook according to box. But, halfway through I stir, then finish cooking. When done I stir again, taste test, make sure it has nice lime flavor (Offset adobo). If not, add more. Stir, set aside covered a few minutes.
Fill eggrolls with chicken mixture and rice mixture. Top with minced jalapenoes. Wet corners, wrap up. Spray skillet with butter cooking spray. Brown all sides. When done, I always sprinkle lightly with garlic powder. Serve with sour cream.

Bean and Rice Rolls


1 can Black Beans with Jalapeno and Lime* Drained mostly, keep some juice.
Season with 1/2 tsp Cumin
Few dashes of Course Black Pepper, Garlic Powder, and Onion Powder
Pinch of Sea Salt (Optional)
1 cup Brown Rice (Instant Rice)
Small Hand of Cilantro, minced
1 Chicken Broth Cube, crushed (Beef Broth Cube works, too)
1 Cup Water
A few good splashes of Lime Juice (Refrigerated Concentrated kind)
Egg roll wraps or Soft shells (Above pic, soft shells used)

Heat up black beans and seasons on stove top with 1/2tsp Cumin. Cover, set aside. I always microwave rice- In microwavable bowl with microwavable cover, add in rice, water, crushed broth cube (Dissolves better), cilantro, and a few good splashes of lime juice. Stir. Add to microwave, cook half way, stir, cook rest of way. Stir, allow to rest covered a few minutes. Add rice to egg roll/ soft shell, top with bean mixture. Add more jarred jalapenos, if desired. Fold in sides, wrap up. Brown all sides on skillet sprayed with Butter flavored cooking spray. When done, I always sprinkle lightly with garlic powder. Serve with salsa and sour cream.
*(Can’t find? I’ve used reg. black beans, drain most way. Add in jarred jalapenos, minced. Season with Garlic Powder, Black Course Pepper, Onion Powder, Chili Powder, Lime Juice, Jalapeno Powder, Cumin. Few good splashes of Lime Juice. Almost the same thing.

The Cow’s Magical Fruit Roll Ups (Beef & Bean Taco Egg Rolls)


1.5lbs LEAN Ground Beef*  (Seasoned w/ few dashes of Garlic Powder, Course Black Pepper, Cumin, Chili Powder, Tiny bit of Cayenne Powder)
3/4 can Refried Beans
1 pkg Taco Season
1 Onion, Chopped
1/2c Salsa
Salsa Con Queso
FRESH Tomatoes, diced
Shredded Mild Cheddar Cheese
Egg Roll Wraps (Soft Shells, Cabbage Leaves work, too)

For spicy: Red Pepper Flakes or 1tsp Sriracha Hot Sauce to beef mixture. Or few drops as rolling
Other topping options are: Cream Cheese, Jalapenos, Rice (Cilantro & Lime Rice is tasty!), even Lettuce or Coleslaw Mix (In place of lettuce).

Season Beef as you Brown it, drain excess grease. Add in beans, onions, salsa, and taco season. Cook til soft. Spread Queso onto egg roll (Do cream cheese 1st, if using). Add Beef mix. Top with toppings- Shredded cheese, fresh tomatoes. Roll up. Non Stick Butter Flavor Spray skillet. Brown all sides. When done, I always sprinkle lightly with garlic powder. Serve with: Sour Cream, Salsa, or Queso. Great plain, too.
*Turkey Meat can be used!
(Above pic, I used queso, beef mixture, FRESH tomatoes, minced jarred jalapenos, small amount coleslaw mix, few pinches shredded cheese)
***Freezer Friendly, for later eatings. Single layer onto plate (I spray with non stick spray), freeze, once frozen add to freezer safe ziplock bag.

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Sproutin Ground Cow Rolls (Beef & Bean Sprout Egg Rolls – Lumpias)


1.5lbs Ground Beef (I also do part Pork and Part Beef!!!)
1 can Bean Sprouts, drained*
1 Carrot, grated
1 small Onion, sliced thin
Up to 1/4c Cheddar Cheese, grated
1 Egg
A few good splashes of Soy Sauce, or more to taste
About 1/2tsp Brown Sugar (Opt.)
1/8tsp Ginger Powder
Shake of Garlic Powder
Shake of Course Black Pepper
Sprinkle of Onion Powder
Egg Roll Wraps

Brown Meat, drain fat. (I sometimes saute in sesame seed oil.)Add Brown Sugar, small pinch of Ginger, good few dashes Garlic and Onion Powder, a good amount of Pepper. Add in Vegetables. Add in Cheese and Egg. Add in Soy Sauce. Cook til nicely blended and Egg is cooked. Roll up in Egg Roll.
(Now these are usually deep fried, try air fryer! But, the healthier version we do:) Heat skillet, spray with Non Stick Butter Flavored cooking spray. Brown all sides. When done, I always sprinkle lightly with Garlic Powder (Some do Garlic Salt). Serve with Sweet and Sour mixed with Mild Cheddar Cheese (NOT Melted). Or… Sour Cream with Salsa.
***FREEZABLE! Single layer a plate with rolls (I spray plate with non stick spray), freeze, once frozen add to freezer bags.
* (Sprouts And/Or coleslaw mix can be used- About 1.5cups if using coleslaw mix. Less if using both sprouts and coleslaw mix). Also, you can choose to deep fry these. But, our preference is skillet sprayed with Butter Flavor Cooking Spray!

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