Creole Turkey Wraps

We, like probably every other Americans, had an abundance of turkey left over after our Thanksgiving dinner.  I knew we didn’t want to eat it in the exact same way again today, so I searched through my recipe binder looking for a sauce to make for it.

First I was going to make Creole Turkey Sandwiches, but I had to run in the grocery store to get some cake baking supplies and I saw Ole Extreme Wellness High Fiber Low Carb Tortillas sitting on a shelf beckoning to me.  I had never had them before, but they looked delicious and only had 71 calories per tortilla.  I bought a bag and brought them home to use for dinner.

The sauce was really yummy and the wraps were AMAZING.  I ate two turkey wraps without even feeling guilty, because hey, each tortilla only had 71 calories!

I highly recommend these meal and the tortillas.  I will definitely be buying them again.

Creole Turkey Wraps

– turkey (we used probably 3 cups of shredded leftover turkey)

– 1 large onion, thinly sliced

– 1/4 c chopped green pepper

– 1/2 c ketchup

– 1/2 c water

– 1 T Worcestershire sauce

– 1/2 t salt

– dash pepper

– 4 Ole Extreme Wellness High Fiber Low Carb Tortillas

In saucepan, saute onion and green pepper until tender.  I just sauted them in a pan sprayed with cooking spray.  You could also saute them in butter or oil.  Stir in ketchup, water, Worcestershire sauce, salt and pepper.  When thoroughly combined, add in turkey.  Simmer, uncovered, 10 minutes, stirring occasionally.  Place on tortillas and wrap up.  For an extra spice kick, put some BBQ sauce on them.

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Baked Chicken Strips

My mom has been making these for me all my life.  In other words, I’ve been addicted to these all my life.

They are so much healthier than fried chicken strips (and taste better in my opinion).  I served them with the Chinese Sweet and Sour Sauce last time and Zack said they were a great accompaniment.

These are really easy to make and a meal that anyone will like.  Plus, just like fried fast-food chicken strips, they are good with any condiments that you can imagine.  I’m a big fan of honey myself.

Say NO to McDonald’s and YES to being healthier and eating at home with your families.  🙂

Time for a small rant…  In my hometown, they tore down the old McDonald’s and built a new one that opened a few weeks ago.  The first few days the wait was TWO HOURS.  Two hours for food that is taking time off of your life?! People blow my mind.  I am very against fast food.  I don’t like the unhealthiness of it, their marketing ploys to attract children, or the actual preparation of the food.

Okay, sorry.  I get a little bit opinionated when it comes to fast food.  I wasn’t always like this, though.  I used to eat fast food nearly daily.  Just thinking about it now sickens me.

Baked Chicken Strips

– 1 lb boneless, skinless chicken breasts

– 2 eggs, beaten

– 1 cup Italian bread crumbs

Cut chicken into strips (~3 or 4 strips out of one breast) and wash off.

Put eggs into a bowl and coat chicken in them.

Dip chicken strips into the seasoning.

Put on a baking sheet covered in aluminum foil.

Bake at 350 degrees for 20-25 minutes or until chicken is cooked through.

Potato Wedges

Back in my VERY unhealthy eating habits days, I could scarf down an order of potato wedges from KFC.  They are so crispy and delicious…and horrible for you.  Imagine my excitement upon finding a recipe for baked potato wedges!

Zack loves the KFC ones just as much as me, so he was pretty excited for these too.  They definitely did not disappoint.  They were crispy and crunchy and oh-so-delicious.

Plus, the chipotle seasoning gave them a nice kick.  These do call for a lot of butter, so they aren’t really that healthy, but compared to deep fried, they are great.

Potato Wedges

– 2 large Russet potatoes

– 1 stick butter

– 1/2 cup Parmesan cheese

– 1/2 cup flour

– 1 teaspoon paprika

– 1 teaspoon seasoned salt (I used Chipotle seasoning)

– 1/2 teaspoon black pepper

Scrub, peel and cut raw potatoes into one inch thick slices.  Melt butter and dip potato slices in it.  Combine remaining ingredients.  Roll potato slices in flour mixture or shake in bags.  Bake 35-40 minutes at 425 degrees.

Delicious and Easy Apple Snacks


Who doesn’t love apples?  They are sweet, juicy, easy to eat on the go…the reasons go on and on.  One of the main reasons that I love them is that they are so easy to manipulate.  You can slap virtually any topping on them and have a delicious, healthy snack.

Apples are also the perfect snack for kids, because they are finger foods!  Also, children love getting to put all the different toppings and making their own, unique snack (I know I loved doing this as a kid!).

For this apple, I put peanut butter on 4 of the slices.  I topped one of the peanut butter covered ones with cocoa powder, one with butterscotch chips, one was plain peanut butter, and one had cocoa crispies.  I topped another with honey.  The last one was covered with a smear of Nutella.

These are a fun way to experiment with different flavors and stay relatively healthy at the same time.

It’s apple season so get out there and pick some apples and make some apple snacks!

Creamy LIGHT Mac & Cheese

Zack’s mom saw this recipe in one of those health-food/lifestyle magazines and knew that I enjoyed trying to make common foods healthier, so she shared it with me.

Let me just say, this was the most expensive dish I’ve possibly ever made.  The cheese alone was over $20.  I’m not one to splurge normally (I buy store brand stuff whenever possible), but I really like macaroni and cheese, so I decided to give this a try.

The reason it’s healthier is the main ingredient – butternut squash.  Before this dish, I had never even touched a butternut squash!  They are so oddly shaped that I tended to avoid them.

This mac & cheese is also pretty labor intensive.  There’s a bunch of steps that you have to follow and it ends up being really time consuming.

The bottom line is – although this mac & cheese was pretty good (not great), I probably would not make it again.  Give me the occasional splurge on regular, unhealthy macaroni and cheese.

I do have to say, this dish turned out quite pretty and if you didn’t know it was made with squash, you wouldn’t be able to guess.

Creamy LIGHT Mac & Cheese

– 3 cups cubed, peeled butternut squash (about 1 1-lb squash)

– 1 1/2 cups fat free chicken broth

– 1 1/2 cups fat free milk

– 2 garlic cloves

– 1 teaspoon salt

– 1/2 teaspoon ground black pepper

– 2 tablespoons fat free Greek yogurt

– 1 1/2 cups shredded Gruyere cheese

– 1 cup grated Pecorino Romano Cheese

– 1/4 cup finely grated Parmigiano-Reggiane cheese, divided

– 1 lb uncooked whole wheat pasta

– 1/2 cup Panko

– 2 tablespoons chopped parsley

– 1 tablespoon olive oil

Preheat oven to 375 degrees.

Combine squash, broth, milk, and garlic in a medium saucepan.  Bring to a boil over medium-high heat.  Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes.  Remove from heat.

Place the hot squash mixture in a blender.  Add salt, pepper, and Greek yogurt.  Remove the centerpiece of the blender (to allow steam to escape); secure blender lid on blender.  Place a clean towel over opening in blender lid (to avoid splatters).  Blend until smooth.  Place blended squash mixture in a bowl; stir in Gruyere, Pecorino Romano, and 2 tablespoons Parmigiano-Reggiane.  Stir until combined.

Cook pasta according to package directions, omitting salt; drain well.  Add pasta to squash mixture, and stir until combined.  Spread mixture evenly into a 13 x 9 inch glass or ceramic baking dish coated with cooking spray.

Heat oil in a medium skillet over medium heat.  Add panko, and cook for 2 minutes or until golden brown.  Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese.  Sprinkle evenly over the pasta mixture.  Lightly coat topping with cooking spray.

Bake at 375 degrees for 25 minutes or until bubbly.  Sprinkle with parsley, and serve immediately.

Fettuccine Alfredo…a little healthier


Italian food has my heart.  I could eat some form of it everyday.  Fettuccine Alfredo is yummy, but I’m more of a tomato sauce type of gal.  However, to switch things up, I decided to make this.

Zack loves Italian food, too, but he does not prefer noodle dishes.  Surprisingly, he liked this one.

By using evaporated fat free milk instead of whipping cream and reduced-fat Parmesan cheese, you cut the fat of regular Fettuccine Alfredo in half.  That sounded perfect to me.

I found this recipe in a Betty Crocker cookbook, so I knew it had to be good.  I think Betty Crocker is completely fool-proof.  When I get on a big baking/cooking spree, my mom calls me Betty.

Like I said, this recipe was good, but I think I will stick to tomato sauce Italian dishes for a while.  This will definitely be my go-to recipe when I am looking for a change, though.

It was really quick and easy.

I served it with some really simple Parmesan Knots (as can be seen in the picture below), but I will feature those in a different post.

Fettuccine Alfredo

Prep: 10 minutes.  Total time: 25 minutes.  6 servings.

– 8 oz uncooked fettuccine

– 1/2 cup butter

– 1/2 cup evaporated fat free milk

– 3/4 cup freshly shredded reduced-fat Parmesan cheese

– 1/2 teaspoon salt

– 1/8 teaspoon black pepper

– chopped fresh parsley

In a large sauce pot, cook fettuccine as directed on package.

While fettuccine is cooking, in a 2-quart saucepan, heat butter and milk over low heat, stirring constantly, until butter is melted.  Stir in cheese, salt and pepper.

Drain fettuccine; return to sauce pot.  Pour sauce over warm fettuccine; stir until fettuccine is well coated.  Sprinkle with parsley.

Two Ingredient Nondairy Milkshake

I’m lactose-intolerant like so many people of the world.  Unfortunately, this means no milkshakes.  I’ve found ways around other milk products (I use vanilla flavored almond milk with my cereal), but I hadn’t found a good alternative to ice cream to use in milkshakes.

My friend Brooke knows about my obsession with peanut butter and bananas, so she told me how she makes milkshakes.  What you see in the above picture is literally everything that you need (minus the blender).

I’d frozen bananas for other uses before, but never to use as the ice cream in a milkshake.  When bananas are blended after being frozen, they have a very similar consistency to ice cream.

 

To make these delicious milkshakes, slice up bananas thinly and lay them on a plate in a single layer and pop it in the freezer for a couple of hours.  When they are frozen solid, put them in the blender with a gob of peanut butter (no measuring required, just a gob).

Blend until milkshake-y.  That’s it.  If they are too thick, you can add a little milk to thin the consistency (unless you’re lactose intolerant like me!).

I am so happy that I learned about these! Such a wonderful and simple dessert.