Chicken Burritos

Original post found through Pinterest.  I have to find it again…

Ingredients

1 lb chicken breast

1 yellow onion, which I skipped because silly me forgot to put it on the grocery list. I was a bit of a mess Sunday.

1 teaspoon cumin

1 teaspoon chili powder

1 can black beans, rinsed (the recipe said to use a bit less than a whole can but I used the whole thing)

Cheese – I used the ShopRite Mexican blend (the recipe called for 6 tablespoons but that was just not enough for me – I probably used a lot more)

Tortillas (the recipe said to use 3 large flour tortillas.  I instead used 8 whole grain tortillas that were labeled burrito-size. Probably the reason additional cheese was necessary.)

Directions

Cut the chicken (and onion if you have it) into bite sized pieces,  Add with cumin and chili powder to a fry pan on medium heat.  Cook until the chicken is heated through.

Add black beans and cook for another minute while stirring then remove from heat.

Here the recipe and I took different approaches.  The recipe went on to put cheese and several spoonfuls of the chicken/beans into tortillas, wrap, and head on each side for a few minutes until golden brown.

I instead added my cheese to the mixture when the black beans went in. Then just wrapped and served.  My tortilla kept breaking and crumbling and it was just easier to skip the last bit.

Serve with sour cream or salsa or guacamole or whatever floats your boat.

Notes

I liked it.  I make ground beef and refried bean tortillas pretty regularly. This was nice for something a little different. Definitely would do again… and probably will try a different brand of tortillas since these ones just failed.

Meal Plan – 5/17/2015

Oh lord, was it really time to food shop again? So soon?  That’s the problem of going weekly, it seems like I’m always there.

Oh well, this weeks options are.

Cheesesteaks with side vegetable or salad – didn’t get around to that last week

Pepperoni and Provolone Sandwiches with side vegetable or salad – side is whichever we don’t eat with cheesteaks.  Real low key dinner but figure we gotta use the other cheesesteak rolls somehow.

Chicken Burritos with Dole Southwest salad – First of all, I have to say, I’m a little addicted to Dole’s SW salad kit.  It may be an issue.  The burritos are a new recipe though

Calzone with side Caesar salad

Honey Soy Chicken Tenders with mashed potatoes and a vegetable – new recipe.

You may notice chicken mozzarella pasta with sun dried tomatoes is *finally* off this list.  Wish I could say it was worth the wait… but that’s the story for another post.

Meal Plan – 5/11/2015

Going shopping today (it’s weird, I’m pretty much always a weekend shopper but anyway..), here’s the meals planned for this week:

Chicken Mozzarella Pasta with Sun Dried Tomatoes and a side Caesar Salad – I will make this eventually!!! It’s a new recipe that we didn’t end up getting to last week… or the week before.

Lemon Pepper Chicken with mashed potatoes and a vegetable – This was always a favorite around my parent’s house. Thin sliced chicken breasts cooked on the stove top and sprinkled with McCormick’s lemon pepper.  Simple, quick, and pretty darn tasty.

Cheesesteaks with a side salad – Yes again but I’ve got the leftover cheese from last week still

Kielbasa with onions and pierogies – I found this recipe for kielbasa and potatoes that I never wrote a post about.  At some point I tried swapping out the potatoes with Mrs. T’s pierogies and it was pretty darn good and worth repeating this week.

That’s it for this week because Friday Fiance leaves for a long weekend DJing in Pittsburgh. I don’t often cook real food when I’m home alone so that’s it for now.

Bacon Wrapped BBQ Meatballs

Originally found over here.

Ingredients

Meatballs

Thick cut bacon

BBQ Sauce

Directions

Preheat oven to 350.

Gather meatballs in whatever way works for you. The link talks about making them, I’ll be real honest, I used frozen.

Cut each slice of bacon in half and wrap around each meatball.  Since I not only used frozen meatballs but mini ones at that, it was only about a quarter slice bacon per meatball.  Place onto a foil covered pan with the seam side down.  Bake for 20 minutes.

Drain bacon fat and brush with BBQ Sauce (I used Sweet Baby Rays but whatever floats your boat).  Put in oven for another 10 minutes.

Drain pan again if needed and brush on more BBQ.  Bake for another 5 minutes.

Drain fat one last time if needed and serve.

Notes

The original recipe talked about making your own meatballs and rolling some cheese into the center of the meatball.  I didn’t think it was worth it when there were frozen meatballs sitting in my freezer.  I did think some cheese would be excellent.

The original poster I think just served the meatballs on their own with a side.  For dinner last night we had them on hoagie rolls (with a side salad for some veggies) and I thought it was really good that way.  Today at work I brought the leftovers for lunch though and it was pretty good on it’s own too.

Dinner yesterday was with Fiance and Future-SIL.  She liked dinner, he was less than thrilled.  He liked the meatballs and sauce but wasn’t wild about the texture of the bacon, “I don’t usually like things that are bacon wrapped”.  I’m thinking there must be something wrong with him.   I definitely loved the meatballs with the BBQ sauce (it came out all gooey and glorious) and would consider making again without the bacon – although I personally thought the bacon was a good touch.

Meal Plan – May 3, 2015

Going shopping today, here’s the meals planned for this week:

Ranch Chicken with Potatoes and Green Beans – New Recipe  Sunday plans changed in between doing my meal plan and actually shopping.  Fiance’s BFF spent the night and ended up hanging out all day Sunday – which ended up meaning pizza for dinner.  With 2 other new recipes on the list for this week, this will be postponed.  Maybe next week?

Chicken Mozzarella Pasta with Sun Dried Tomatoes and a side Caesar Salad – new recipe that didn’t end up getting to last week – that’ll happen occasionally where a busy night or excessive amounts of leftovers (beyond even what we’d bring to work) will alter the plan a bit.

Leftover Burritos with Chips and Salsa  – Cinco de Mayo this week means Mexican food will be a must.  Last week’s leftover burritos or quesadillas was quesadillas for both Fiance and I so there’s still plenty of burritos to go around.

Two Timin’ Pasta with Broccoli and Breadsticks – a regular around here

Bacon BBQ Meatballs served on a roll with side Baked Beans and Salad – new recipe

Cheesesteaks with a side salad – Another regular for busy nights, just Steak-Ums with cheese on a roll

Whole lot of new recipes and some old favorites this week. Should be good.

Crab Macaroni and Cheese

New recipe! Original can be found at this site.

 Crab Macaroni and Cheese

Ingredients

1 1/2 cups macaroni

6 oz claw crab meat (I used 1 8 oz package of imitation crab meat)

3 tablespoons butter

2 tablespoons flour

1 1/2 cup milk

3 oz fresh Parmesan cheese

8 oz sharp white cheddar cheese (The original post suggests using a block cheese because it melts better but says to grate it and see the notes section below for my cheese issues)

1/4 cup bread crumbs (What the post suggested, I used more like a 1/2 cup because 1/4 didn’t cover well enough)

1 large shallot chopped finely (I didn’t use)

Directions

Preheat oven to 350.

Cook macaroni according to directions. Drain. Add crab and set aside.

In a sauce pot, melt butter on medium heat.  Add shallot if applicable and saute until fragrant.

Sprinkle with flour and mix well. Slowly pour milk into pot while stirring.

Grate white cheddar into the milk mixture. Add salt and pepper while stirring slowly until the cheese is melted.

Pour cheese mixture in with mac and crab.  Add half the parm cheese and stir well.

Transfer to lightly greased baking dish. Sprinkle with the bread crumbs and remaining Parmesan cheese.

Bake for 25-30 minutes.

Notes

I wanted to make this meal because Fiance’s band played at a bar that I know from previous experience has amazing crab mac & cheese. I decided not to spend the money for it out and wanted to make it instead.  I should have just bought it out.

I had some cheese issues. I don’t know if it’s the brand I chose or the fact that I cut the cheese rather than grated (I don’t have a cheese grater and didn’t see that while the recipe called for a block of cheese, it needed it grated anyway) but my cheddar just did not cooperate.  It essentially melted but then solidified.  So I had this gooey blob of cheese that just didn’t give the right consistency.  Even after melting with the pasta for a half hour, there were still pieces of macaroni that didn’t have any cheese on it – just the milk and butter than spread around.

I in general just always have mac and cheese issues.  I can’t eat store bought boxed mac and cheese anymore without feeling sick – I pretty much lived on it when a previous job cut my hours and I was too depressed and broke to really do much else.  Previous attempts to make mac and cheese usually don’t end up going my way.

Made about 6 servings by the way.

Oven Fajitas

2 posts in 1 day! This is madness!

But really, it’s absolutely delicious.  I’ve made this recipe several times since I first found it and enjoy it immensely.

Oven Fajitas

Original recipe can be found here.

Ingredients

2 small or 1 large onion

2 green bell peppers

1 red bell pepper

1 lb chicken

2 tablespoon vegetable oil

8 6″ tortillas

1/4 cup optional sour cream

Recipe also mentions lime juice and optional cilantro that I haven’t tried

Also, the link names 9 different seasonings to mix as the fajita seasoning.  They’re fairly similar to a basic taco seasoning mix which I always have on hand so I typically use that instead.

Directions

Preheat oven to 400 degrees.

Cut the onion(s) and peppers into strips about 1/4 to 1/2″ wide. Place in 9 x 13 casserole dish.

Slice the chicken breast into thin strips as well and add to the veggies.

Sprinkle seasoning and drizzle the oil over everything.  Use your hands to toss until everything is coated.

Bake for 35-40 minutes, stirring once about halfway through.  Scoop onto tortilla and top with sour cream or whatever else if desired.

Notes

Like I mentioned early, I’ve made this several times since the first time I tried it. Have enjoyed it immensely.

When I made it yesterday, I made about 1.5 lbs chicken instead of 1 and gotta say, it was better with the lower amounts of chicken. Didn’t quite get as good of a veggie to meat mix.

Also yesterday I left it in the oven more like the full 40 minutes and it was a bit drier. Prolly could do with only the 35 min next time.