"Meatless Monday" Recipe of the Week - Bean and Cheese Enchiladas

This week's "Meatless Monday" Recipe of the Week is a Bean and Cheese Enchiladas. Refried Beans, Onion, Spices, and shredded Wisconsin Sharp Cheddar Cheese are just some of the ingredients that make up this week's recipe. It's from one of my favorite recipe sites, the CooksRecipes website (https://www.cooksrecipes.com/index.html) The Cooks site has a huge selection of recipes for all tastes, diets, or cuisines so check it out today! Enjoy and Eat Healthy in 2018!


Bean and Cheese Enchiladas
Serve these tasty bean and cheese enchiladas on a bed of shredded lettuce topped with sour cream, shredded cheese and sliced olives.

Recipe Ingredients:

1 (16-ounce) can refried beans
1 cup coarsely chopped onion
1 1/2 cups sour cream
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
2 cups (8 ounces) shredded Wisconsin Sharp Cheddar cheese
8 small corn or flour tortillas
1 (16-ounce) can enchilada sauce
1/2 cup sliced black olives

Cooking Directions:
1 - Stir together beans, onion, 1/2 cup sour cream, seasonings and 1 cup cheese. Spread about 1/3 cup of mixture down the center of each tortilla. Roll up.
2 - Pour a thin layer of enchilada sauce on bottom of 13x9 inch baking pan. Placed filled tortillas in pan. Cover with remaining sauce.
3 - Bake in a preheated oven at 350°F (175°C) for 15 to 20 minutes.
4 - Serve on a bed of shredded lettuce and top with remaining sour cream, cheese and olives.
Makes 4 servings.
https://www.cooksrecipes.com/mless/bean_and_cheese_enchiladas_recipe.html

One of America's Favorites - Frito Pie

Frito pie

Frito pie is a dish popular in the Southern, Midwestern, and Southwestern United States, whose basic ingredients are chili, cheese, and corn chips (especially Fritos). Additions can include salsa, refried beans, sour cream, onion, rice, or jalapeños. There are many variations and alternative names used by region. Frito pie can be prepared in a casserole dish, but an alternate preparation can be in a single-serve Fritos-type corn chip bag with various ingredients as toppings. In Mexico, a similar type of dish is tostilocos.








The exact origins of the frito pie is not completely clear. It is believed that it was created somewhere in Mexico and was popular at fiestas before it took off in other countries like the United States.

The oldest known recipe using Fritos brand corn chips with chili was published in Texas in 1949. The recipe may have been invented by Daisy Doolin, the founder's mother and the first person to use Fritos as an ingredient in cooking, or Mary Livingston, his executive secretary. The Frito-Lay company attributes the recipe to Nell Morris, who joined Frito-Lay in the 1950s and helped develop an official cookbook which included the Frito pie.

Another story claims that true Frito pie originated only in the 1960s with Teresa Hernández, who worked at the F. W. Woolworth's lunch counter in Santa Fe, New Mexico. Her Frito pie used homemade red chili con carne with cheddar cheese and onions, and was served in the bag – which was thicker in the 1960s.

A Louisiana man also claims to have invented the frito pie. William "Billy" Grisham says he invented the frito pie in the late 1950s while working as a short order cook in the town of Benton, Louisiana.



Frito pie is a simple dish: at its most basic, it is just a pile of Fritos with beef chili poured on top. It is often served right inside the chip bag, which is split down the middle; toppings typically include shredded cheese and chopped raw onion, and may also include additional items like sour cream and jalapeños.


Frito Pies are sometimes referred to by the name walking taco or Frito boat, and can be made in a

Frito pie variant served in a single serve Fritos bag

small, single-serving bag of corn chips, with chili, taco meat, garbanzos, pork rinds, pepitas, and many other varied ingredients, poured over the top. The combination can be finished with grated cheese, onions, jalapeños, lettuce, and sour cream, known as a Frito boat or walking taco in the Midwestern United States. In the Ohio Valley region, this preparation is commonly called taco-in-a-bag. ("Walking taco", however, is the more widespread term at least in the Midwest). In many parts of Southern California, they are known as "pepper bellies". Frito pies are popular at sports venues, fundraisers, bingos, open houses, state fairs and street vendors. The term Tostiloco comes from Tijuana, and is found in California. Another term is Doriloco, after Doritos.

"Meatless Monday' Recipe of the Week - Queso Tortilla Torte

This week's Meatless Monday Recipe of the Week is a Queso Tortilla Torte. Made with; Green Chilies, Onions, Refried Beans, Tomatoes, Cheese, and Corn Tortillas. You can find this recipe at the CooksRecipes website. The Cooks site has a huge selection of recipes for all cuisines and tastes! So Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html

Queso Tortilla Torte
Corn tortillas stacked and filled with a seasoned mixture of mild green chiles and green onions, refried beans and three types of cheese.

Recipe Ingredients:

1 cup green chiles, mild, diced, drained

3/4 cup green onions, chopped
1/2 tablespoon ground cumin*
24 (6-inch) corn tortillas
1 1/2 cups shredded Wisconsin Cheddar cheese
3 cups shredded Wisconsin Monterey Jack Hot Pepper cheese
2 cups refried beans
3 cups shredded Wisconsin Monterey Jack cheese
3/4 cup tomatoes, diced
Suggested garnishes: sour cream, hot peppers, red or green taco sauce

Cooking Directions:

1 - Mix together the green chiles, green onions and cumin.
2 - Assemble 6 tortillas on sheet pans lined with silicone paper, as follows:
3 - First Layer: Corn tortilla, 1/4 cup (about 2 ounces) green chile mixture and 2 tablespoons Wisconsin cheddar cheese.
4 - Second Layer: Corn tortilla, 1/2 cup Wisconsin Hot Pepper cheese.
5 - Third Layer: Corn tortilla, 1/3 cup (about 3 ounces) refried beans and 1/4 cup Wisconsin Monterey Jack cheese.
6 - Fourth Layer: Corn tortilla, 1/4 cup Wisconsin Monterey Jack cheese, 2 tablespoons tomato and 2 tablespoons Wisconsin cheddar cheese.
7 - Bake in oven at 375°F (190°C) for 8 to 10 minutes. Let stand 2 minutes.
8 - Cut each torta in half; serve one half atop the other. Or cut into quarters; do not stack. Garnish as desired.
Makes 12 quesadillas.

Variations:

* You may replace the Asadero with any of these Wisconsin cheeses: Wisconsin Monterey Jack, Queso Oaxaca, Queso Quesadilla, Muenster or Fontina.
* Add cooked crumbled ground beef, pork or chorizo to potato mixture.
* For spicier quesadilla, use 1 can mild and 1 can hot green chiles.
http://www.cooksrecipes.com/mless/queso_tortilla_torte_recipe.html

Bean and Turkey Quesadillas

I have a bonus Jennie - O Recipe to pass along today, 2 recipes are better than one! The recipe is for Bean and Turkey Quesadillas. These are made with using JENNIE-O® DELI FAVORITES® Oven Roasted, Reduced Sodium Turkey Breast. You'll also be using Refried Beans, Chili Powder, Tomatoes, Scallions, Cheese, and Salsa all wrapped in a Flour Tortilla. You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/



Bean and Turkey Quesadillas
A quick, delicious Mexican favorite that’s a big hit with the kids. Made with refried beans, a sprinkle of chili powder and JENNIE-O® Oven Roasted Turkey Breast straight from the deli counter. Muy Bueno!

INGREDIENTS

2 tablespoons vegetable oil

4 flour tortillas
1 cup refried beans
1 teaspoon chili powder
¾ pound JENNIE-O® DELI FAVORITES® Oven Roasted, Reduced Sodium Turkey Breast, from the service deli
1 large tomato, chopped
4 scallions, sliced
½ cup shredded Cheddar cheese
salsa and sour cream, if desired

DIRECTIONS

1) Heat griddle or skillet to 375°F. Lightly brush vegetable oil on 1 side of each tortilla. Turn 2 tortillas over, oil side down, and evenly divide half of the refried beans and chili powder. Place 1 tortilla with beans, oil side down on hot griddle and top with turkey, tomato, scallions and cheese.
2) Place second single tortilla, oil side up, onto turkey mixture. Cook until bottom is lightly browned; turn quesadilla over. Cook second side until quesadilla is browned and turkey mixture is thoroughly heated.
3) Repeat with remaining 2 tortillas and ingredients. Cut each quesadilla into fourths and serve with salsa and sour cream, if desired.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories 350
Protein 26 g
Carbohydrates 26 g
Fiber4g
Sugars 2
Fat 16 g
Cholesterol45mg
Sodium 960 mg
Saturated Fat 5 g

https://www.jennieo.com/recipes/47-bean-and-turkey-quesadillas

Meanwhile back at the SayersBrook Bison Ranch.......Buffritos

This week from the SayersBrook Bison Ranch (http://www.sayersbrook.com/) I'm passing along a recipe, Buffritos. This one will be using the SayersBrook Bison Roast, which is a meal in it's self! At the sayersBrook website (http://www.sayersbrook.com/) not only can you purchase a wide selection of Bison cuts, you'll also find - Elk, Wild Boar, Ostrich, Hams, Chicken, and more! Plus delicious and healthy recipes like this week's Buffritos. So check their site out today. Now on to the recipe for Buffritos.


Buffritos
Ingredients:
Bison roast, cooked tomatoes
1 can refried beans sour cream
Flour tortillas guacamole
Cheese green chilies
Lettuce

Preparation:
Prepare roast according to Bison Pot Roast recipe. Shred or cube the cooked Bison roast. In a large pan add meat and refried beans; cook at medium until heated. Fill flour tortilla and roll. Smother with other toppings and enjoy.
http://www.sayersbrook.com/buffritos/


Toll-Free : 888-472-9377

Phone : 573 438-4449

info@sayersbrook.com
http://www.sayersbrook.com/

10240 Outer Road
Potosi, MO 63664

One of America's Favorites - Refried Beans

Refried beans (Spanish: frijoles refritos) is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. Refried beans are also popular in many other Latin American countries.








The name is a direct calque of Spanish frijoles refritos, refritos meaning "well-fried", and not "fried again" as might be assumed from the use of re- in English. The prefix re- could be used as an intensifier in Latin, as evident in e.g. resplendent, a meaning that has been inherited by Spanish alongside the more common meaning indicating repetition.

In this dish, after being boiled and then mashed into a paste, the beans are sometimes then fried or baked, though usually neither, thus making the term "refried" even more misleading.


In northern Mexico and in American Tex-Mex cuisine, refried beans are usually prepared with pinto beans, but many other varieties of bean are used in other parts of Mexico, such as black or red (kidney) beans. The raw beans can be cooked when dry or soaked overnight, then stewed, drained of most of the remaining liquid, and converted into a paste with a masher (such as a potato masher), or pressed through a fine mesh sieve (to remove the skins). Some of the drained liquid, or chicken or vegetable stock, is added if the consistency is too dry. The paste is then baked or fried, usually with onion and garlic in a small amount of lard, vegetable oil, bacon drippings or butter and seasoned to taste with salt and spices. Lard is generally used more often in Mexico, and it has a large effect on flavor. Epazote is a common herb used to add a special and unique flavor. It is also a carminative, which means it reduces the gas associated with beans.


In a home meal, refried beans typically serve as the side dish accompanying a larger meal, or rolled in

a tortilla to form a bean burrito.

In the US, refried beans are most commonly made from pinto beans. They are served as a side dish with most Tex-Mex restaurant meals. They also have become very popular as a dip for corn tortilla chips. Refried beans are also a primary ingredient in many tostada, chimichanga, and pupusa recipes. In addition, they are a typical ingredient in layered dips, such as 7 layer dip or in nachos.

Graveyard Dip

A perfectly Ghoulish Halloween Recipe, Graveyard Dip. There's different versions of this but I'm going with the one on the CooksRecipes website. The Cooks site has a great selection for all Holidays, tastes, and cuisines so be sure to check them out. Enjoy and....BOO!  http://www.cooksrecipes.com/index.html

Graveyard Dip

Dig into this spooky graveyard — if you dare! Venture into this Halloween appetizer and you'll discover a tasty taco dip. Layers of refried beans, lettuce, and black olives mimic dirt and grass. Eerie shapes cut from tortilla shells complete the spooky Halloween landscape.

Recipe Ingredients:

1 (16-ounce) can refried beans with green chiles

1/4 cup bottled salsa
2/3 cup bottled ranch salad dressing
2 teaspoons taco seasoning
1 1/2 cups finely chopped cooked chicken
1 (7-ounce) pouch refrigerated guacamole
1/2 of a (2 1/4-ounce) can chopped pitted ripe olives, drained
Shredded lettuce

Tombstone Graveyard Characters:
10-inch flour tortillas (any flavor)

Cooking Directions:

1 - In a small bowl, combine refried beans and salsa. Spread refried bean mixture in a 2-quart rectangular dish. In a small bowl, combine ranch salad dressing and taco seasoning; stir in chicken.
2 - Spoon on top of the beans in an even layer. Spoon guacamole in small mounds on top of the chicken mixture. Carefully spread to an even layer.
3 - Cover and chill at least 30 minutes or up to 6 hours before serving. Just before serving, place Graveyard Characters into dip. Sprinkle the graves with chopped olives and shredded lettuce. Serve with tortilla chips.
4 - For Tortilla Graveyard Characters: Using cookie cutters or a knife, cut tortillas into gravestones, cats, owls, bats, fence rails, and a tree. Bake in a 350°F (175°C) oven for 5 to 7 minutes or until firm and crisp. Cool on rack.
Makes ? servings.
http://www.cooksrecipes.com/holiday/graveyard_dip_recipe.html

Easy Turkey Nachos

Who doesn't love Nachos! Next time you prepare them, make them healthier with this recipe for Easy Turkey Nachos. It's made with JENNIE-O® Lean Taco Seasoned Ground Turkey, Whole Grain Tortilla Chips, Refried Beans, Cheddar Cheese, and Diced Tomatoes. Easy, Delicious and Healthy Nachos! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie - O website. Make the Switch!  https://www.jennieo.com/

Easy Turkey Nachos

INGREDIENTS

½ cup JENNIE-O® Lean Taco Seasoned Ground Turkey
2 ounces whole grain tortilla chips
½ cup refried beans, heated according to package directions
½ ounce shredded Cheddar cheese
2 tablespoons diced tomatoes
DIRECTIONS

1) Cook ground turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer.
2) On plate, layer tortilla chips, refried beans and turkey. Top with cheese and tomatoes.

* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories490
Protein27g
Carbohydrates65g
Fiber10g
Sugars1g
Fat13g
Cholesterol60mg
Sodium910mg
Saturated Fat5g

https://www.jennieo.com/recipes/992-easy-turkey-nachos

"Meatless Monday" Recipe of the Week - Vegetarian Tostadas

This week's "Meatless Monday" Recipe of the Week is a Vegetarian Tostadas. It's from one of my favorite recipe sites, CooksRecipes (http://www.cooksrecipes.com/index.html) You can make these Tostadas with many different toppings. Again you can find this recipe and all the other delicious recipes on the CooksRecipes website!

Vegetarian Tostadas

The ingredients in tostadas are highly adaptable and their composition is limited only by the cook's imagination. Think of these tostadas as a main dish layered with beans, lettuce, cheese, olives, avocado and taco sauce.

Recipe Ingredients:

1 (16-ounce) can ORTEGA Refried Beans
1/4 cup finely chopped onion
1 (1.25-ounce) ORTEGA Taco Seasoning Mix
1 (10-count) package ORTEGA Tostada Shells
Suggested Toppings: Shredded lettuce, shredded cheddar cheese, sliced ripe olives, 2 avocados (sliced), Ortega Thick & Smooth Taco Sauce

Cooking Directions:

1 - Cook beans, onion and seasoning mix in a medium saucepan, stirring frequently, until heated through.
2 - Spread bean mixture evenly over tostada shells. Top with desired toppings.
Makes 5 (2 tostada) servings.

http://www.cooksrecipes.com/mless/vegetarian_tostadas_recipe.html

"Meatless Monday" Recipe of the Week - 3-Cheese Enchiladas

This week's "Meatless Monday" Recipe of the Week is 3-Cheese Enchiladas. It's off the CooksRecipes website. 3 Cheese, Beans, Green Onions, and Salsa are just some of the ingredients for this week's recipe. You can find this recipe along with a great selection of recipes for all cuisines on the CooksRecipes website.     http://www.cooksrecipes.com/index.html


3-Cheese Enchiladas

3-Cheese EnchiladasThese delicious, three cheese, bean and salsa enchiladas are quick and easy to assemble.

Recipe Ingredients:

1 cup (4 ounces) shredded mild cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded mozzarella cheese
1 (16-ounce) can refried beans
1 (24-ounce) jar salsa - divided use
1/3 cup thinly sliced green onions
1/3 teaspoon ground cumin
12 (6-inch) flour tortillas
Sliced ripe olives (optional)
Additional sliced green onions (optional)
Sour cream (optional)

Cooking Directions:

1 - In a medium bowl, mix all of the cheeses.
2 - In another bowl, combine beans, 1 cup salsa, 1 1/2 cups cheese mixture, green onions and cumin.
3 - Spread 1 cup salsa into the bottom of a 13-inch x 9-inch x 2-inch baking dish.
4 - Spoon a heaping 1/3 cup bean mixture down the center of each tortilla. Place tortillas seam-side down on salsa. Top with remaining salsa and cheese.
5 - Bake in a preheated oven at 350°F (175°C) for 30 minutes or until heated through.
6 - Serve with sliced ripe olives, green onions and sour cream if desired.
Makes 6 servings.

http://www.cooksrecipes.com/mless/3_cheese_enchiladas_recipe.html

Turkey and Black Bean Pita Bread Tacos

Dinner Tonight: Turkey and Black Bean Pita Bread Tacos

Started my morning off with Fried Turkey Spam, 1 Egg Sunnyside Up, 2 Slices Klosterman Wheat Bread, and a cup of hot brewed Bigelow Decaf Green Tea. Did some laundry for Mom. Finally got her out of the house to enjoy herself. She met her cousin, who is like a sister to her, for lunch. She needed to get out, it's just so stressful dealing with my Dad as his health isn't getting any better and doesn't do anything to try to get better.  Moving on, it's a beautiful day outside, around 80 or so and low humidity (No Rain either). For dinner tonight I prepared Turkey and Black Bean Pita Bread Tacos.




I used my favorite Ground Turkey, Jennie-O Extra Lean Ground Turkey Breast. The Jennie-O Extra

Lean Ground Turkey Breast comes in at 120 calories, 1.5g of Fat, and 0 carbs and comes out perfect every time! To prepare the Turkey I fried it in a medium size skillet in Extra Virgin  Oil and seasoned it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes, and 1 package of Old El Paso Low Sodium Taco Seasoning. As I added the Taco Seasoning Mix, 3/4 cup of Water, and I also added 1 can of Bush’s Low Sodium Black Beans, I drained and rinsed them before I added them. Black Beans with Ground Turkey is a perfect pairing for Tacos. Mixed well until everything was coated and then simmered another 5 minutes until heated through.




For my other Taco toppings I used 1 small can of Mario Sliced Black Olives, sliced Green Olives,

some Whole Kernel Corn (Leftover from Dinner the other night), Sargento 4 Cheese Mexican Shredded Reduced Fat Cheese, Shredded Lettuce, Old El Paso Taco Sauce, and Daisy Reduced Fat Sour Cream  and all in a Joseph Flax, Oat Bran and Whole Wheat Pita Bread. I love these Pita Breads! 50 Calories, 1g Fat and only 4 Net Carbs! I use them instead of Bread when I can. The Pita Bread makes a perfect Taco and healthier Taco! For dessert later a Healthy Choice Chocolate Swirl Frozen Greek Yogurt.






Jennie – O Extra Lean Ground Turkey Breast

Extra Lean Ground Turkey Breast
Our leanest ground turkey, all natural, 99 percent fat free with no gluten.

Product Features:
99% fat free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
STOVE TOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.



Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%



– See more at: http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast#sthash.JhJa9l2O.dpuf




Joseph’s Flax, Oat Bran, and Whole Wheat Pita BreadJoseph’s Flax, Oat Bran, and Whole Wheat Pita Bread


Flax Variety Pack Now enjoy some of Joseph’s most popular products together in one package! The Flax Variety Pack allows you to enjoy three packages of our Flax Pita Bread, Mini Flax Pita Bread, and Flax Lavash.



Nutrition Facts
Serving Size 1 pita (28.3g)

Amount Per Serving
Calories from Fat 10 Calories 50

% Daily Values*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 7g 2%
Dietary Fiber 3g 12%
Sugars 0g
Protein 5g

http://www.josephsbakery.com/p-10289-Flax-Variety-Pack-Flax-Pita-Bread-Mini-Flax-Pita-

Garth's Taco Pizza

Dinner Tonight: Garth's Taco Pizza

I lost my leg to Melanoma Cancer back in June of 2001, wow 14 years ago! I've always tried to be

careful of falls, and never had one until last night. I was going from one room to the other and I was using my walker when the rubber tip on the bottom of one of the legs came off and threw my balance off. And I came crashing down. I ended up with a knot on the side of my head (with a headache), a cut on the palm of my hand, a cut on my elbow, and a deep cut on my knee. It could have worse though if my head would have hit on the corner of the TV stand. I was a bit shaken for a bit, but okay now. No fun falling!




Still a little sore this afternoon and my ankle is hurting a bit so I took it easy today. Had an Egg Beater's Egg White Cheese Omelet and a couple of slices of Turkey Goetta for Breakfast. Didn't do my full morning workout due to being a bit sore. Rested a lot today and that was about it. For dinner tonight a new recipe, Garth's Taco Pizza.

I saw this recipe prepared by Trisha Yearwood on her Food Network Show Trisha's Southern Kitchen and had to try it! Her husband Garth Brooks is who came up with recipe idea, thus the name, Garth's Taco Pizza. I love Tacos and I love Pizza, so what's not to love by combining them! I'm using Jennie - O Extra Lean Ground Turkey Breast in place of Ground Beef that the recipe calls for. When making Tacos I always use Turkey over Beef, a much healthier choice. So to make this I'll need the following; One 13.8-ounce can premade pizza crust dough or a pre-formed round crust (Boboli 100% Whole Wheat Pizza Shell) , 1 pound Jennie - O Extra Lean Ground Turkey Breast, 1 packet Old El Paso Taco Seasoning, One 16-ounce can Old El Paso Fat Free Refried Beans, 1/2 cup Picante Sauce, 3/4 cup sliced Green and Black Olives, 8 ounces Sargento Reduced Fat Shredded Sharp Cheddar Cheese, Sea Salt, 1 cup finely Diced Hunt's Low Sodium Diced Tomato's, 12 ounces shredded Lettuce (about 1 large head), and 1/4 cup Daisy Light Sour Cream. By using the Jennie - o Extra Lean Ground Turkey, Old El Paso Fat Free Refried Beans, Sargento Reduced Fat Shredded Sharp Cheddar Cheese, and the Daisy Light Sour Cream, 100% Whole Wheat Pizza Shell I reduced the calories, carbs, and fat in the dish. Cut them where you can!




So to prepare the Pizza I preheated the oven to 425 degrees F. Transfer the Pizza Shell on to the Pizza

Hot out of the oven!

Pan. I then browned the Ground Turkey in a medium skillet over medium heat, about 10 minutes. Stirred  in the Taco Seasoning. Set aside. In a medium bowl, mixed together the Refried Beans and Picante Sauce until combined. Spread the mixture onto the Crust. Scatter the Olives over the Crust, then top with the Cheese and the browned Turkey. Bake for 20 minutes, or until the crust is lightly browned. While the Pizza is baking, in a medium bowl toss the Diced Tomatoes, Lettuce and Sour Cream. Once the Pizza is out of the oven, top it with the cool Lettuce mixture. Slice into eight pieces and serve. Garth and Trisha have their self a winning recipe here! Tastes just like Tacos only in a Pizza form, less messy and fantastic flavor. I got me one of those 'Keeper Recipes". You can turn your Taco Night into Pizza Night and your Pizza Night into Taco Night with this recipe! For dessert later a Jello Sugar Free Dark Chocolate Pudding.




Garth's Taco Pizza

Recipe courtesy of Trisha Yearwood

SHOW: Trisha's Southern Kitchen

Yield:6 to 8 servings

Ingredients
One 13.8-ounce can premade pizza crust dough or a pre-formed round crust, such as Papa Murphy's
1 pound ground beef
1 packet taco seasoning
One 16-ounce can refried beans
1/2 cup picante sauce (see Cook's Note)
3/4 cup sliced green or black olives
8 ounces sharp cheddar, shredded
Kosher salt
1 cup finely diced tomato (about 1 large or 30 grape tomatoes)
12 ounces shredded lettuce (about 1 large head)
1/4 cup sour cream
Directions
Preheat the oven to 425 degrees F. Roll out the pizza dough and fit it onto a 15-inch pizza pan.

Brown the ground beef in a medium skillet over medium heat, about 10 minutes. Stir in the taco seasoning. Set aside.

In a medium bowl, mix together the refried beans and picante sauce until combined. Spread the mixture onto the crust. Scatter the olives over the crust, then top with the cheese and the browned beef. Bake for 20 minutes, or until the crust is lightly browned.

While the crust is baking, lightly salt the tomatoes, then, in a medium bowl, toss them with the lettuce and sour cream. Once the pizza is out of the oven, top it with the cool lettuce mixture. Slice into eight pieces and serve.

Garth likes extra-mild picante sauce. I'd use medium to hot.

http://www.foodnetwork.com/recipes/trisha-yearwood/garths-

Turkey Burritos

Dinner Tonight: Turkey Burritos






Nothing but Winter around here, bitter cold last night! Plenty of sunshine today but still freezing. Started the day off by warming up the leftover Jalapeno Cheddar Fried Potatoes along with frying up a couple of Jennie - O Turkey Lean Breakfast Turkey Sausage Links. Also had a slice of Klosterman Wheat Bread ans a hot cup of Bigelow Decaf Green Tea.Good start to a Winter's Day!



Yesterday late afternoon Fed Ex dropped off a package for me and it was from Jennie - O Turkey. The box had free Jennie - O Turkey Products, 1 - 1 lb. Package of Jennie - O Lean Ground Turkey, 1 - 1 lb. Roll of Jennie - O Lean Ground Turkey Breakfast Sausage, and a Sun-Dried Tomato Premium Portion Turkey Breast! The free samples Jennie - O Turkey sends me from time to time is from being part of their Switch Club. In return I give reviews of the products after I try them and pass those reviews and any recipes along to everyone, and since all their products are healthy and delicious it's easy to review. It's amazing the products they've sent me over the past year, so a Big Thank You to Jennie - O Turkey! For dinner tonight I prepared Turkey Burritos.

I used my free sample of Jennie - O Lean Ground Turkey for my Burritos tonight. along with the Ground Turkey I'll need; 1 Package Old El Paso Less Sodium Taco Seasoning Mix, Sliced Green and Black Olives, 1 Can Bush's Low Sodium Black Beans (Optional), Daisy Reduced Sour Cream, Sargento Reduced Fat Shredded Sharp Cheddar Cheese, Old El Paso Fat Free Refried Beans (Optional), Chopped Tomatoes (Optional), and OLE High Fiber Low Carb Tortilla Wraps, (10-inch), warmed.

 To prepare it; I started by frying the Ground Turkey till it was no longer pink in Extra Virgin Olive Oil and seasoning it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes. As the Turkey was finishing cooking I added 1 package of Old El Paso Low Sodium Taco Seasoning and 3/4 cup Water, continued to cook and stir for an additional 6 minutes. Jennie -O and Old El Paso together make one fine Taco! To make the Burrito; Spoon the Turkey mixture into Tortillas. Add your toppings. Fold over bottom and sides of each tortilla and they're ready! I love these! Easy to make and just flat-out delicious and filling. For dessert later a Del Monte No Sugar Added Peach Chunks Cup.







Turkey Burritos

Ingredients
Serves: 8
1 pound Jennie - O Lean Ground Turkey
1 Package Old El Paso Less Sodium Taco Seasoning Mix
Sliced Green and Black Olives
1 Can Bush's Low Sodium Black Beans (Optional)
Old El Paso Taco Sauce
Daisy Reduced Sour Cream
Sargento Reduced Fat Shredded Sharp Cheddar Cheese
Old El Paso Fat Free Refried Beans (Optional)
Chopped Tomatoes (Optional)
OLE High Fiber Low Carb Tortilla Wraps, (10-inch), warmed


Directions

1 - Brown meat in large skillet on medium-high heat. Drain fat.
2 - Stir in Seasoning Mix, water and beans, if desired.
3 - Bring to boil. Reduce heat to low; simmer 5 to 10 minutes or until liquid is absorbed, stirring occasionally. Spoon into tortillas. Add desired toppings. Fold over bottom and sides of each tortilla to serve.

Chicken Fajitas w/ Refried Beans

Dinner Tonight: Chicken Fajitas w/ Refried Beans

Not much going on today, very laid back. Did a small load of laundry and ran the sweeper. It's so much easier to vacuum since I bought the Hoover Cordless Lightweight Vacuum! It only weighs about 10 lbs., Cordless, and has as much power as a normal size vacuum. Great investment! Had everything done early so it's Couch Potato, Remote, and Football for the day. For dinner tonight it's Chicken Fajitas w/ Refried Beans.







The other night I had Shrimp Fajitas and they were just so delicious I decided to have Chicken Fajitas for dinner tonight. I used Ortega Fajita Skillet Sauce for my Fajita Sauce Base, I love using the Ortega Sauces. To prepare I'll need the following; the Ortega Fajita Skillet Sauce, a bag of Simple Truth Chicken Fajita Strips, Delallo Tri-Color Pepperazzi Spicy Sweet Peppers, Chopped Jalapeno slices, Daisy Reduced Fat Sour Cream, fresh Shredded Sargento Asiago Cheese, and Mission Flour Tortillas. Same ingredients as the other night except a different Ortega Sauce and I'm using Chicken instead of Shrimp.







First time using the Simple Truth Chicken Fajita Strips. This is a fantastic item to have in the fridge or freezer. They're 99% Fat Free, already Seasoned, and cook up in 6-8 minutes. They came out well seasoned and the strips are nice and meaty.

I heated up a tablespoon of Extra Virgin Olive Oil in a medium size skillet over medium heat. I started by slicing the Sweet Peppers into strips and adding them to the skillet, stirring them and cooking until tender (about 4 minutes). Stirred in the Chicken Strips and sliced Jalapenos, stirred this for about 6 minutes. Then added the Ortega Fajita Skillet Sauce, cooking another 3 minutes till everything was heated through. Heated up the tortillas in the microwave for 20 seconds and topped them with a dab of the Daisy Reduced Fat Sour Cream and the Chicken  Fajita Mixture. I also topped it some fresh grated Asiago Cheese, and served. I keep packets of the Ortega Skillet Sauces in stock, it makes on delicious Fajita! Had a nice heat to it but not overpowering and the taste of the Ortega Sauce is incredible!Served with a side of Old El Paso Fat Free Refried Beans. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

Simple Truth Sliced Chicken Fajita Strips

Simple Truth Natural Chickens are raised on an all-natural, 100% vegetarian diet, free of any animal by-products or synthetic additives.
• Never treated with antibiotics, hormones or steroids
• Minimally processed
• Free of artificial ingredients and preservatives
• Natural with no added salt

INGREDIENTS
boneless skinless chicken breast with rib meat, water, seasoning (food starch, sea salt, garlic powder, onion powder, spices, chicken broth, mustard), vinegar.








Ortega Fajita Skillet Sauce

New, Ortega® Skillet Sauces are made with perfect combinations of fresh ingredients to bring Mexican dishes to life. Simply stir in the Skillet Sauce while cooking, and in no time you’ll have a mouth-watering meal the whole family will enjoy. Look for our other delicious Skillet Sauce varieties including Taco and Cilantro & Green Chile!

Product Detail
Enjoy Ortega's delicious skillet sauce. Available in 3 great flavors in 7oz stand up pouches.


Ingredients
APPLE JUICE (WATER, APPLE JUICE CONCENTRATE), BALSAMIC VINEGAR, CHIPOTLE PEPPERS IN ADOBO SAUCE (CHIPOTLE PEPPERS, WATER, TOMATO PASTE, DISTILLED VINEGAR, SALT, SUGAR, ONION, VEGETABLE OIL (SAFFLOWER, SOYBEAN, CANOLA, CORN), CORN STARCH, SPICES, GARLIC POWDER), SOY SAUCE, (WATER, WHEAT, SOYBEANS, SALT), APPLE CIDER VINEGAR, ONIONS, WORCESTERSHIRE SAUCE (DISTILLED VINEGAR, MOLASSES, WATER, SUGAR, ONIONS, ANCHOVIES, SALT, GARLIC, CLOVES), SALT, BROWN SUGAR, CHILI POWDER (SPICES, GARLIC POWDER), TOMATO PASTE, GARLIC, CILANTRO, SUGAR, XANTHAN GUM, LIME JUICE CONCENTRATE, SPICES, NATURAL FLAVOR. CONTAINS ANCHOVY, SOY, WHEAT


http://www.ortega.com/products/ortega-fajita-skillet-sauce_90188

Jennie - O Turkey Recipe of the Week - Spicy Grilled Turkey

This week's Jennie - O Turkey Recipe of the Week is Spicy Grilled Turkey! Why not spice up those healthy recipes, you can with this recipe. You'll be using JENNIE-O® Turkey Breast Cutlets and 4 jalapeño peppers, sliced, as two of your ingredients. You just know this is going to great! You can find this recipe and many others at the Jennie - O Turkey website. http://www.jennieo.com/




Spicy Grilled Turkey

Ingredients
1 (1.10-pound) package JENNIE-O® Turkey Breast Cutlets
4 jalapeño peppers, sliced
CREAMY TACO SAUCE
1 (8-ounce) package low-fat cream cheese
1½ teaspoons taco seasoning
2 tablespoons lime juice
1 (16-ounce) can refried beans, warmed




Directions
Prepare grill for medium-high heat. Cook turkey cutlets on greased grill 2 to 3 minutes on each side. Always cook until well done, 165°F as measured by a meat thermometer. Cook jalapeño slices 2 minutes each side or until softened and grill marks appear.

To make creamy taco sauce, in medium skillet over medium heat, melt cheese. Add seasoning and lime juice. Stir until sauce is smooth and hot.

Serve turkey drizzled with sauce. Sprinkle jalapeños over sauce. Serve beans on side.




Nutritional Information
Calories 130 Fat 2g
Protein 10g Cholesterol 5mg
Carbohydrates 17g Sodium 610mg
Fiber 4g Saturated Fat 0.5g
Sugars 3g


http://www.jennieo.com/recipes/806-Spicy-Grilled-Turkey

Garlic Chili Chicken Soft Taco w/ Refried Beans and Pop Corn Chips

Today's Menu: Garlic Chili Chicken Soft Taco w/ Refried Beans and Pop Corn Chips


An easy to fix low carb and low calorie dinner tonight. I used Old El Paso Tortilla Stuffers. I love these from Old El Paso. They have a Carne Asada Steak and Garlic Chili Chicken, which is the one I went with tonight. The Garlic Chili Chicken includes the Seasoned Rice, Chicken, Pinto Beans, and Peppers, plus it's only 80 calories and 11 carbs! I used La Banderita Low Carb and Low Fat Soft Tacos, 81 calories and 11 carbs. As a side I had a serving of Old El Paso Fat Free Refried Beans and  a half serving of Chip'ins Pop Corn Chips. Here's another great low carb item Chip'ins. Only 120 calories and 22 carbs per serving, about 20 chips equals a serving. For dessert later I'll have a Yoplait Delight Chocolate Eclair Parfait.