Tag Archives: wraps

Kicking Angels (Sweet and Spicy Chili Chicken Wraps)

sweetchiligreenchilechickenwrap
sweetchiligreenchileschickenandrice

Boneless Chicken Breasts, thawed
1/4c Thai Sweet Chili Sauce, or to taste
1 can Green Chiles, slight drain
Onion
1/4c Carrot, grated
1/3c Celery, cut long way then sliced small

Two ways of eating these *SEE NOTES:
1.) Wraps:
In Butter Flavored Cooking Sprayed pan, lay chicken. Top with Chili Sauce, Green Chiles, and Celery. Bake, covered, 425 for 45min. Allow to set few minutes when done. Lay onto wrap of choice (We used Lettuce). Top with Fresh Sliced Onions and Grated Carrot.
Optional (WE DID!): Top with a little Coleslaw that was tossed with a little Kraft Creamy Poppy Seed Dressing (A little goes a long way!).

2.) Over Rice (Cooked in Broth):
In Butter Flavored Cooking Sprayed pan, lay chicken. Top with rest of ingredients. Bake 425, covered, for about 45minutes. Allow to set few minutes when done. Serve over Rice cooked in Chicken Broth and sprinkle of Pepper.

*NOTES: You can very well try boiling chicken (Maybe with Broth Cubes…?). Once cooked, remove chicken. Then, mix in rest. Cuts time in half.
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Just Peachy BBQies (BBQ Chicken w/Peach Slaw Wraps)

bbqwithpeachslaw
LOW CARB. LOW CAL.
Thinking of a way to Amp Healthiness, making Beneficial, adding Creaminess… I thought to add Greek Yogurt. In very healthy recipes, people use Greek Yogurt (Create Creaminess. In place of Oils, Sour Cream, Cream, etc.). I figured… Why not Flavored Yogurt. Tastes great AND is beneficial.

Wrap/Bun of Choice: Soft Shells, Lettuce/Cabbage Leaves, Egg Rolls, BUNS, etc.
Onions, chopped (Topping)
Shredded Cheese (Topping)

1.5-2lb Fresh Chicken Breasts, thawed
1/4tsp McCormick’s Montreal Steak Seasoning
1/8tsp Ginger Powder
1/4c to 1/3c Hickory Smoke BBQ (Add last 30 min.)*

Coleslaw Mixture (DON’T SKIP):
2c Coleslaw Mix (Cabbage, Carrot, etc. mix)
5.3 oz. CHOBANI Peach Greek Yogurt

Butter Flavor Cooking Spray crock. Add chicken breasts. Sprinkle seasons (Montreal, Ginger) over the top of chicken, careful to keep on top. Cook on Low 5-6 hours. About last 30minutes, shred chicken and add BBQ.
Toss cabbage with yogurt.
Top wrap of choice with BBQ Chicken Mixture, cabbage mixture, onions, and cheese. Fresh Diced Tomatoes, optional.
If using soft shells, extra tasty tip: Heat skillet sprayed with Butter Flavor Cooking Spray. Brown each side. Eat.
*Notes: Use a Non Extra Sweetened BBQ Sauce (Not Honey BBQ, etc.)
bbqwithpeachslaw2
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Easy Breezy Greekies (Refreshing and Healthy Wraps)

easybreezygreekywraps
A lot of healthy recipes creamy up dishes with Greek Yogurt. It creamifies, it’s healthy, beneficial, low calories, etc. I thought, “Why not add flavored…?” So, I’m trying out a few. I thought these were alright. But, everyone else loved them. So, I’ll share.


Wrap of choice (Lettuce, Cabbage, Flat Bread/Pita Bread, Soft Shells, etc.)*

About 2lb. Fresh Thawed Chicken Breast
1 Hidden Valley Greek Yogurt Ranch Season Pkt.*SEE NOTES
3/4tsp McCormick’s Greek Seasoning
1/4tsp Lemon Pepper
1/8tsp Sea Salt, or to taste
1/2T Fresh Chives, minced
1tsp Grated Parm. Cheese (Store shelf kind)
1c packed Spinach, rough chop
5.3 oz. CHOBANI Lemon GREEK Yogurt (Last hr.) *SEE NOTES
Toppings:
Fresh Tomatoes, diced
Fresh Red Onion, thin sliced
Fresh COLD Cucumber, seeded/grated (Set in strainer on plate in fridge til use)
Shredded Moz. Cheese (Optional*)

Add chicken to Butter Flavored Cooking Sprayed crock. Top with Season Pkt., Greek Season, Lemon Pepper, Chives, Parm. Cheese, and Spinach. Cook on low 5-6 hours. Remove chicken, shred, and add back to crock. Mix in Yogurt (Or you can try mixing yogurt with cucumber and use as topping!). Cook on low another 20minutes.
Top onto shells (Or wrap/bread of choice: Lettuce leaves, Cabbage Leaves, Soft Shells, Bread, Gyro Bread/Flat Bread, etc.)
Top with FRESH Tomatoes, Onions, Cheese, and good amount of Grated Cucumbers.

Notes: I actually thought I was buying a Greek Season Packet. Then realized it was RANCH for Greek Yogurt. Not too sure if they are the same flavor, but, YOUR FAVORITE regular ranch may work. I preferred shell or breading for these. Try Mixing grated Cucumber with Yogurt and use as topping to top over Shredded Chicken!!!

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Mandarin Poppy Seed Chicken Wraps

mandarinpoppyseedchickenwraps
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.
IF YOU’VE NOT TRIED KRAFT CREAMY POPPY SEED… TRY IT! YUM!

mandarinpoppyseedchickenwraps2
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Chicken Parmesan Smoothered Wraps

chickenparmesanwraps1

chickenparmesanwraps2

chickenparmesanwraps3

3-4 thawed Chicken Breasts (From 3lb bag.)
Mayo
Soft Taco Shells *See Notes
Fresh ROMA Tomatoes
Red Onions

Coating *See Notes:
1/2c GARLIC & HERB Bread Crumbs
1/2c Grated Parmesan Romano Cheese (Store shelf kind)
1/4c -1/2c shredd. Moz. Cheese, minced *See notes
1tsp Parsley
1/4tsp Sea Salt
1/8tsp Pepper
(Reserve 3T of coating mixture)

Sauce:
2c Rinaldi Tomato Onion Garlic Sauce
1 Dried Bay Leaf
1/4tsp Garlic Powder
1/8tsp Red Pepper Flakes
1/2tsp Italian Seasoning

Spread a THIN layer of Mayo onto Chicken. Coat, well, with coating. Butter spray the baking dish AND each side of coated chicken. Lay into Butter Flavored Baking Dish. Bake, uncovered, for 35 minutes, about.
While chicken is cooking. Simmer, stirring frequently, sauce ingredients.
CAREFULLY, halve each chicken the LONG WAY (1/2 chicken per wrap). Add to soft shell. Add Spinach, ROMA Tomatoes, and Red onions. Roll, tucking in sides.
Place shells into Butter Flavored Sprayed baking dish. Top with sauce. Then MORE Moz. Cheese. Then sprinkle reserved 3T Coating. Bake, uncovered til melted/browned. Broiling is optional.

NOTES: You can choose to skip wraps and serve with JUST chicken and sauce, topped over spinach, tomatoes, and onions.
Or over pasta noodles.

Also, coating technique/ingredients are optional. You can: Beat few eggs in bowl. Dip chicken. Then, dip in equal parts, mixed: Flour, Bread Crumbs, and Cheeses (Parmigiano-Reggiano works, too). (Repeat is optional). Then baking …OR… Frying in skillet with EVOO. (If baking, spray each side, lightly, with Butter Flavor Cooking Spray.). Or fry each side, in EVOO, til browned, then bake about 15-20minutes. We wanted to try something different, thus mayo and breading.
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tTt Chipotle Chicken Wraps

tttchipotlechickenwrap

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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Tay’s Philly’s Chickies (Chicken Philly Cheese Sandwich)

phillyschickies

3-4 Frozen Chicken Breast *See Notes
3/4c Water
1 Chicken Broth Cube, crushed
1/8tsp Liquid Hickory Smoke
1/2tsp Extra Virgin Olive Oil
1T + 1tsp Soy Sauce
1/4tsp Garlic Powder
3/4tsp MCCORMICK’S Montreal Steak Seasoning
Onion, sliced
Green Pepper, halved & sliced (Add last hr.)

Topping: Shredded Moz. Cheese and Mayo
Buns of choice (We used Whole Wheat) *See Notes

LIGHTLY/Barely Rub Crock with Butter. Add all, EXCEPT peppers.
Cook on Low 5hours. Shred Chicken and add in green pepper last hour. Last 15minutes, top with favorite shredded white cheese (We used moz.) Serve on toasted buns with Mayo.

Notes: I use chicken from 3lb freezer bag, to get idea on size. Low Carb Option is using Taco Shells, Wraps, Lettuce Wraps, Egg Roll Wraps, etc.
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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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The Porky Mexi ChinaManwiches (Manly Pork Sandwich or Wrap)

Shredded Pork with Coleslaw Sandwiches
Don’t be steered away from the # of ingredients. It’s mostly seasons. Ones we usually already have! And, it’s DELICIOUS!

1 TO 1.5lb Pork (Large cut- Roast, butt, etc. I use bone-in, more flavor)
1 Beef Broth Cube + 3/4c Water*
1T Soy Sauce
1.5T Rice Vinegar
1/2tsp Hot Chili Oil
1/8tsp Liquid Hickory Smoke
1/2 Onion
1/2T minced Fresh Garlic
1/4tsp Red Pepper Flakes
1tsp TO 1.5tsp  Chinese 5 Spice (I did 1tsp !)
1/2tsp Chili Powder
1/4tsp Chipotle Powder
1/4tsp Coriander
1/4tsp Pepper
1tsp Dried Oregano
1/2tsp Cumin
1/2tsp Paprika
1/4tsp Sea Salt
1/4tsp Brown Sugar

Coleslaw Topping:
2c Shredded Coleslaw
1/4tsp Chili Powder
1tsp Dried Cilantro (Double if fresh)
1.5tsp Lime Juice (Fridge concentrate kind)
2T Mayo
2T Crema Mexicana
1/8tsp Sea Salt

Sesame Seed Buns or Wraps
Shredded Italian Cheese (Provolone/Moz. Works)

Butter Flavor Cooking Spray Crock. Add all pork ingredients. Cook on LOW about 7-8 hours.  Remove meat, shred. Add back to crock and turn to WARM or Off. Premake Coleslaw Topping, set in fridge til use. Serve on buns/wraps with Coleslaw Toppings.

*Note: I split my large cuts to get more meals. So, look up other Roast recipes. Also, Beer can be used in place of 3/4c Water with the Broth Cube. I have yet to try. Yet!
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Even Quicker Chickie Wiches

(No Photo. If necessary… Picture a delicious sesame seed bun with chicken. Bam! Done. You’re Welcome…)

Mayo, sugar, salt, vinegar… BLAH! These make for QUICKER Chicken Sandwiches… Especially, with kiddos on break!

Boiled Chicken, sliced to slabs
Buns or Wraps
Tomato, DICED

Sauce:
1-2T Miracle Whip
Few drops Lemon Juice (Guesstimate about 1/4tsp)
Sprinkle Paprika (Guesstimate about 1/8tsp + 1/16tsp)
Sprinkle Parmesan Cheese (Guesstimate about 1/4tsp)

Mix sauce, spread onto buns. Add chicken and tomatoes.

Notes: You can amp this up with REAL Bacon Bits! Peppers. Cayenne or Red Pepper Flakes. Etc. Or mix sauce with chicken for chicken salad wiches later/On the Go. (If doing that, make a lil extra sauce, as chicken will absorb it.).
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Squaking Tacos with Haba-Pineapple Salsa (Chicken Tacos with Habanero Pineapple Salsa)

habaneropineapplesalsachickentacos2
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*
Sauce:
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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Squawkin Oinkers- Fiesta-wiches (Chicken Bacon Salad Sandwiches)

Chicken Bacon Fiesta-Wiches
2 Frozen Chicken Breast (Boiled in water with few CRUSHED Chicken Broth Cubes)
3T-4T canned Southwestern Corn (Peppers/Onions kind)*
2T REAL Bacon Bits
Sauce:
1 TO 1.5T Mayo
1 TO 1.5T Miracle Whip
3/4tsp Lemon Juice (Fridge kind)

Grated Parmesan and Romano Cheese (Store shelf kind)
Buns (Lower Cal. / Carbs– Use Wraps, Cabbage Leaves, or Egg Rolls)

Boil in water with few CRUSHED chicken broth cubes. Remove chicken, shred. In bowl mix Sauce ingredients. Mix in rest. Serve each sandwich with GOOD Sprinkle of Grated Parmesan and Romano Cheese (Store shelf kind), top with Roma Tomato Slice, and (Kid’s preference-Optional) swipe bun with a little Miracle Whip.

* If no Southwestern Corn/ Or in place of it- Add: 3-4T Corn, 2T each- Red Pepper & Onion (Minced), 1T Green Pepper (Minced), 1/8tsp Sea Salt (I add salt to sauce)
If premaking earlier than eating, add mayo, miracle whip, lemon RIGHT BEFORE serving. Or chicken will soak it up. Or just do as I do for kiddos, swipe bun with little Miracle Whip.
We used 2 chicken breasts from 3lb Frozen bag of chicken. Made 2-3 sandwiches.
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Get the Most of Your Roast

There are Many-A-Ways to enjoy your large cuts. These recipes use Pork or Beef. With the purchase of a pig, we used Pork for all these. It was WONDERFUL!!! Cooked on Low. In  LIGHTLY Buttered Crock or Butter Flavored Cooking Sprayed Crock. Choose to amp some of these up with Bell Peppers (Added 1/2way) or Mushrooms. Also, flip meat halfway through. Trying to cut calories or carbohydrates? Try using wraps, egg rolls, or cabbage leaves, instead. Chicken can be tried with some of these, as well! Try adding halved potatoes to some of these, for sides!
TRY FREEZING THESE! Bam! Done! You’re Welcome.
CHECK BACK … We have more we will be adding!

Tay’s Roast-ier-er Roast Wiches
1.5lb.-2lb. Large Pork or Beef (We used Pork Butt)
2 Beef Broth Cubes + 3c Water
Onion Soup Packet
Au Jus Packet
1T Butter
1tsp Worcestershire
1 Garlic Clove, minced
1 Onion

Add to Butter Flavor Cooking Sprayed Crock. Stir Well. Add in meat. Cook on low 6-8 hrs. Now, just pick which way to eat (2 Pics below)…
»»»Two ways to serve this on Sesame Seed Buns«««:
 Top meat w/ Provolone, melt. Mayo up the lightly toasted bun. Serve up.
Roast Beef Wich
– OR:
Tayby's Roast Beef Wich
OR… With Spoonful of TAYby’s Sauce, spread on one Bun. AND a Spoonful of Prego Creamy Cheddar Sauce (Or Favorite Cheese Sauce), on other!
TAYby’s Sauce (Premake):
1/3c-1/2c Ketchup (I did 1/2c)
1-2tsp Water (I did 1.5tsp)
1T White Vinegar
1/4tsp Louisiana Hot Sauce
1.5tsp Worcestershire
1tsp PACKED Brown Sugar
1/4tsp Garlic Powder
1/4tsp Onion Powder
1/4tsp Paprika
1/8tsp Sea Salt
1/8tsp Pepper
Lil shy of 1/8tsp Cayenne Powder
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Pepperoncini Roast Wiches
Pepperoncini Roast-wiches

1.5-2lb. Pork Butt
1 WISHBONE Ranch Dressing Packet
1 WISHBONE Italian  Dressing Packet
12oz Jar Pepperoncinis, RESERVE 1/3 juice from jar, cut stems off
1/3 of Juice from Pepperoncini Jar
1c Red Onion
2 Beef Broth Cubes, crushed some + 2.5c Water
1tsp Extra Virgin Olive Oil (Yes, this is an ingredient-Add!)
1 Garlic Clove, minced

LIGHTLY Butter Crock or Butter Flavor Cooking Spray. Add all to crock, except Meat and Pepperocinis. Stir. Drain pepperocinis til about 1/3 of jar left. Add 1/3 juice to crock. Dump pepperocinis onto plate (Be sure to capture juices). Cut stems off. Dump into crock the pepperocinis AND the juices left behind. Cook on low 8hrs. Top with Provolone Or Moz. Cheese and sprinkle with Grated Parm. Cheese (Store shelf kind). Serve on Sesame Seed Bun with Mayo.

(((I’ve tried this recipe, a while ago, w/ Au Jus Packet instead of Italian. It’s in our Vacation Meal post. But, needed tweeking. If you do this, add in 1/4tsp Garlic Powder, Pepper, & 1/4tsp Onion Powder. You “Can” up the water to 3.5c + 3 Beef Broth Cubes. Or leave it 2.5c+2cubes, your call.)))
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Pesto Roast Wiches

Pesto Wich-Os
1.5-2lb Pork Butt Roast
4oz TO 8oz Jar of Pesto (We used 8oz! Classico Brand)
2 Beef Broth Cubes, crushed + 2c Water
4T REAL Bacon Bits
1T Parmesan Cheese (Grated Store Shelf Kind)
1tsp Dried Oregano
1 Garlic Clove, minced
1c Red Onion
1/4tsp Sea Salt
1tsp Balsamic Vinegar
1c Spinach, chopped

Lightly Butter Crock, LIGHTLY. Add all ingredients. Cook on low about 7-8hrs. Serve on bun with Mayo and Cheese (We used Italian 6 cheese). Use extra sauce in crock for dipping!
You can use wraps, as well.
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Balsamic Pork
Balsamic Porkies
Pork
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.
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BBQ Roast Wich
BBQ Roast Wiches

2lb Pork Prime Roast
2.5c Water + 2 Beef Broth Cubes, crushed
1/2T Butter
4T of McCormick’s Grill Mates Memphis Pit BBQ Rub Packet (OR Texas)*
1c Red Onion
1/8tsp Pepper
1/3c Sweet Baby Rays HONEY BBQ Sauce (Last hour)

Add all, EXCEPT MEAT AND BBQ SAUCE, to crock. Give a good stir. Add in meat. Cook on Low 8 hours. Last hour, shred meat and add BBQ sauce. Serve on Sesame Seed Bun with Moz. Cheese and spread of Mayo.

*We have liked Texas style the best, for other recipes. But, store only had Memphis, which worked out nice. There is another type we tried, and DID NOT CARE FOR. So, try to stick with either of these two. Tho, for this recipe… I’ve only tried Memphis, thus far.
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Gravy Train with Biscuit Wheels and Mock Loaded Potatoes
Gravy Train with Biscuit Wheels
1.5-2lb Pork Shoulder
1.5 TO 2 cans Cream of Mushroom (I used 1.5cans)
1 Turkey Gravy Packet
1 Onion
1c Mushrooms, sliced
1 small Garlic Clove, minced

Jumbo Cheese Biscuits

LIGHTLY Butter Crock. Add in vegis. Top with pork. Pour 1/2 of cream of mushroom over, then add gravy packet, then other 1/2 of cream of mushroom. Cover. Cook on low for 6-7 hours. Serve on Bisctuits*, I used fridge biscuits, sprinkled pepper on top, pressed to enlarge some, baked accordingly. Served with Mock Loaded Potatoes (Cauliflower)
*Can be served over Mashed Taters or Rice, as well.

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Shredded Pork with Coleslaw Sandwiches 
The Porky Mexi ChinaManwiches
1 TO 1.5lb Pork (Large cut- Roast, butt, etc. I use bone-in, more flavor)
1 Beef Broth Cube + 3/4c Water*
1T Soy Sauce
1.5T Rice Vinegar
1/2tsp Hot Chili Oil
1/8tsp Liquid Hickory Smoke
1/2 Onion
1/2T minced Fresh Garlic
1/4tsp Red Pepper Flakes
1tsp TO 1.5tsp  Chinese 5 Spice (I did 1tsp)
1/2tsp Chili Powder
1/4tsp Chipotle Powder
1/4tsp Coriander
1/4tsp Pepper
1tsp Dried Oregano
1/2tsp Cumin
1/2tsp Paprika
1/4tsp Sea Salt
1/4tsp Brown Sugar

Coleslaw Topping:
2c Shredded Coleslaw
1/4tsp Chili Powder
1tsp Dried Cilantro (Double if fresh)
1.5tsp Lime Juice (Fridge concentrate kind)
2T Mayo
2T Crema Mexicana
1/8tsp Sea Salt

Sesame Seed Buns or Wraps

Butter Flavor Cooking Spray Crock. Add all pork ingredients. Cook on LOW about 7-8 hours.  Remove meat, shred. Add back to crock and turn to LOW or Off. Premake Coleslaw Topping, set in fridge til use. Serve on buns/wraps with Coleslaw Toppings.
*Note: I split my large cuts to get more meals. So, look up other Roast recipes. Also, Beer can be used in place of 3/4c Water with the Broth Cube. I have yet to try. Yet!
   ——     ——     —
taysfallporkwiches

1.5 lb PORK Roast (Or More)

2c Apple Cider (Essential Everyday 100% Juice-Apple CIDER)
2 Beef Broth Cubes, crushed
1/4tsp Smoke Liquid
1.5-2tsp Brown Sugar (I did 2)
1tsp Cinnamon
1/2tsp Pepper
1/4tsp Garlic Powder
3/4 Med. Onion
1/2T Garlic Cloves, minced

1/3c Reserved Crock Juices (After Cooking), or more to taste
1/4-1/3c HONEY BBQ Sauce (Later adding)

Buns of Choice
Tay’s Mustard Sauce (Recipe below)

Add, and stir, Apple Cider, Broth Cubes, Smoke, Sugar, Cinnamon, Pepper, Garlic Powder, Onions, and minced Garlic in Crock. Cook on Low 6-8 hours. Shred Meat. Reserve 1/3c Cooked Juices. Toss rest of Juice (OR SAVE for serving time sandwich DIPPING!). Mix together Reserve Juices and the BBQ Sauce. Add Shredded Meat to Crock. Stir in BBQ Mixture. Cook on Warm or Low for 15-20 minutes. Serve on Buns with a drizzle of Tay’s Mustard Sauce:

Tay’s MUSTARD SAUCE Recipe:
1/4c Regular Mustard
3T Mayo
1/2tsp Brown Sugar
1/2T White Vinegar
1tsp Worcestershire
1tsp Lemon Juice
1/4tsp Garlic Powder
1/4tsp Onion Powder
1/2tsp Paprika
1/4tsp Chipotle Powder
1/4tsp Pepper
1/8tsp Sea Salt
   ——     ——     —
chipotleraspberryporkwiches

1.5 lb Pork Roast
1c Beef Broth (I used Water + Crushed Broth Cubes)
2-3T Chipotle in Adobo, minced, or more to taste
1/2T Garlic, minced
1/2tsp Cumin
1/2tsp Onion Powder
1/4tsp Pepper
(Optional, I SKIPPED, for Xtra Sweetness: 1/2tsp Brown Sugar)

Sauce (Later adding):
4T Reserved Juice from Crock (After cooking)
1/3c HONEY BBQ
1tsp Chipotle in Adobo, minced
2T Raspberry Preserve

Add, and mix, Beef Broth, Chipotle, Garlic, Cumin, Onion Powder, Pepper to Crock. Add in Meat. Cook on low 8 hours, turning around in juices. Shred up. Reserve 4T of Juices. Discard rest.  Mix Sauce. Add to shredded Meat. Keep on Warm or Low for about 15-20minutes. Serve on Buns of Choice.


Some other Meals that could use Large Cuts:
Zesty BBQ Wiches
Carne Asadas
One Mad Hot Pig Chop Stewey
Chillin Chick N Pig (Pork N Chicken Green Salsa Chili)
Moo-Jitas
Adobo Pork
Italian Roast
Chili Con Carne
tTt’s Spicy Little Jerks (The Best Jerky)
Reuben Soup
Salisbury Pork
Chickity China the Chinese Chili (Chinese Chili)
Moo Shroom N Barley Soup (Beef Mushroom and Barley Soup)
Ye Fluthered Pot O Cattle (Corned Beef N Cabbage)
Sesame Cow Slab N Asian Vegis
Piggy Enchiladas
(Piggy’s Apple Stew) Apple Pork Loin Stew


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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

GREEK:
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 CHICKEN:
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:
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

CHICKEN or TURKEY BACON 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:
chorizocranberryquesadilla

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)

BLACK EYED PEAS Quesadillas
blackeyedpeaquesadillacheesyjalapenobaconbeans

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!

Directions:
Quesadilla Steps

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Caesar Wraps

Caesar Wrap Filling


Low Cal Lower Carb Options
4 frozen chicken breast (From 3lb bag)
3c semi packed Baby Spinach Leaves
1 Sweet Red Pepper
1/3c – 1/2c Red Onion, sliced
1/4c Grated Parmesan Cheese (Store shelf kind)
1/2T Lemon Juice (Concentrate)
3/4tsp Dijon Mustard
1/8tsp Anchovie Paste*
1/2tsp Garlic Powder
1/4tsp Pepper
1tsp Dried Parsley
1/4tsp Sweet Pepper and Onion Seasoning (Fleetfarm) *Optional
1/2c – 3/4c canned Black Olives, quartered
1/4c Caesar Salad Dressing (Last 30 minutes- Or to top wraps)***
Toppings: Feta Cheese, Fresh Roma Tomatoes

How I prepped:
Nicely Butter Flavor Cooking Spray Crock. Add all, EXCEPT Caesar Dressing and toppings. Cook til chicken’s dones. Shred chicken, add back to crock. Top shell of choice (Cabbage leaves (Boiled), Egg Roll Wraps, Taco Shells). Add toppings.
OR (Maybe, haven’t tried yet):
Boil chicken. Shred. Mix all (I mix liquids first, then add in seasons, then mix with chicken-For this method, I’d chop up spinach and red pepper). Top onto shells, adding toppings.
*** You can top with Caesar Dressing, as topping. OR just mix it in last 30minutes.

*Anchovie adds salty taste. A lot of Caesar Dressings have Anchovie in them. Don’t be afraid of it!
Also, I tried to cut some calories/ingredients, but, some ADD Greek Yogurt (1/4c) OR Cream Cheese (4oz)-(Last 30minutes for 1st method. Or slightly warm it and mix in with 2nd/3rd method)… Whatever you see fit.
Delicious hot or cold. I actually LOVED it cold on a wrap the next day!

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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

Sauce:
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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Hot Dago Egg Rollo

Hot Dago Egg Roll
Lower Carbs Lower Cals

Meat Mixture *See Notes:
1 lb Sweet Italian TURKEY Sausage* (Casings Removed)
1 lb LEAN Ground Beef
1/3c Italian Bread Crumbs
1/4c TO 1/3c Parmesan Cheese (Store Shelf Kind)
1/2 Red Pepper + Sm. Onion (Both these blended in blender)
2 Eggs
3T Sauce Mixture (Below)
1/8tsp TO 1/4tsp Sea Salt
1/2tsp Dried Oregano
1/2tsp Dried Basil
1/2tsp Garlic Powder
1/4tsp Cajun
1/2tsp Garlic and Cheese Topper Season (Corner Market Brand-Fleet Farm)

Sauce Mixture:
1 jar Spaghetti Sauce (I used Rinaldi’s Original)
1tsp Italian Season
1 Garlic Clove, minced
1/4tsp Pepper
1/2 small can Tomato Paste (Basil Oregano Kind)
1/4tsp Red Pepper Flakes

Turkey Pepperonis
Egg Rolls (Or taco shells, cabbage leaves, hoagies, etc.)

I heated up sauce ingredients, then brought down to a simmer for a few minutes. Then, covered and set aside. Blend red pepper and onion. Mix above meat mixture. Form little logs to fit egg rolls. Roll into egg rolls with a LITTLE sprinkle of moz. cheese AND 3 pepperoni slices (Dab of water helps egg roll edges stick!). Brown each side in skillet with butter flavor cooking spray. LIGHTLY spray baking pan with cooking spray. Spread a little sauce mixture on bottom, top with egg rolls, top with more sauce, top with good amount of moz. cheese. Bake 375 for 40minutes. Last 10minutes top with Parm. Cheese (Store shelf kind) finish baking 10minutes.

*NOTES: You can try Cabbage Leaves for wraps vs. Egg Rolls. I have yet to try, but you can try Ground Turkey Meat instead of Beef. Or Any Italian Sausage instead of Turkey Italian Sausage. Regular Pepperoni instead of Turkey. Depends on how healthy you want these to be.
Original way to cook this is to form meat into patties, top with pepperonis, cook in sauce. (You can choose to brown 1st, I don’t) Top with cheese, bake til browned and top onto Texas Garlic Bread/Toast/Buns/Hoagies.  (Sometimes, I make patties stuffed with pepperoni.)
***We did not use all this meat. Extra was refrigerated for hamburgers the next night.
Hot Dago Egg Rollo

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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.
Search our website for more ENCHILADA Recipes!
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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

Rice:
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

shrimptaco2


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:
shrimptaco1

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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

Crockpot:
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)

lemondillfishbites


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)

fisheggroll
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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tTt’s Breakfast Burrito



tTt’s Scrambled Eggs

Eggs
Few Shakes of Basil
Few Shakes of Oregano
Black Pepper
Onion, chopped
Some Chopped Green Pepper

Meat of choice: Bacon, Pork/Turkey Sausage (We used Pork Sausage)

Cook meat. Then cook eggs and seasoning.  Add to meat.
Add Eggs/Meat to taco shells, with: Cheese, Miracle Whip/Mayo, Small Spoon of Salsa. Rolls burritos. Brown each side in Butter Flavored Cooking sprayed skillet. Optional to Serve With: Sour Cream, Hot Sauce, More Salsa.
– Or, Add to bread/bun/Bagel/Muffin/Biscuit. Eat.

YOU CAN PRE-FREEZE EGG BURRITOS!
If you choose so: On softshell top with mixture, top with, A Little: Salsa, Thin spread of Miracle Whip/Mayo, Cheese. Wrap. Butter Flavor Cooking Spray Skillet, Brown. Freeze single layer on plate sprayed with cooking spray (Don’t allow to touch, may stick). Cooking: Rub with wet finger. Microwave or bake til warmed through (I cover). Butter spray pan if baking.

Currified Coconut Chicken Tacos (Coconut Curry Chicken)

currychicken


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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Chicken TeriYummi N Slaw (Chicken Teriyaki)

teriyakislawrolls


3 Boneless Chicken Breast, thawed (Ground up/ Chopped up in blender)
1 small Onion, chopped
1/2 cup Water Chestnuts, drained. Sliced, then sliced in half (Moons)
2.5 cups Broccoli Slaw
Egg Roll Wraps (If using on egg roll)

Teriyaki Sauce:
1 cup Pineapple Chunks (In Heavy Syrup Kind)(Reserve juice!)
3T Juice from canned Pineapple
1/2 tsp Garlic Powder (I used Smoked)
1/4 tsp Ground Ginger
1/4 tsp Dry Mustard
1/8 tsp Course Black Pepper
1/8c Brown Sugar
1/8tsp Red Pepper Flakes

Sauce: INTO A separate bowl, drain pineapple juice (You will need 3T of juice). Add 1 cup of pineapple to blender. Blend. Add to bowl, add rest of sauce ingredients. Stir well.
In skillet, sprayed with butter flavored cooking spray, cook chicken with onions. Once cooked and most juices cooked out, add in broccoli slaw, chestnuts, and teriyaki sauce. Cover and cook til broccoli slaw is tender, stirring frequently. Add a splash of soy, if needed, I usually don’t. Roll onto eggrolls. Brown all sides in skillet sprayed with cooking spray.
You can eat this plain, on rice, OR on egg rolls. Great low carb and low calorie meal. Egg rolls are freezer friendly.