Grilled Chicken Burrito

"Grilled Chicken Burrito" gives your meal a completely new life and packs a ton of wonderful flavor. Your whole family loved it even though it's healthy!

Ingredients

1 tablespoon ground cumin

1 tablespoon chili powder

1 1\2 teaspoons sea salt

2 pounds chicken tenderloins, cut into half-inch cubes

1 cup Avocado Corn Salsa

1 package flour tortillas

2 limes, cut into wedges

8 ounces sour cream

1/2 head of lettuce, shredded

1 cup Cheddar cheese, grated

1 8oz. can black beans 

Directions

Combine in a cup chili powder, ground cumin sea salt to make rub.

Place cubes in a plastic bag or large dish; poor dry rub over chicken cubes and coat chicken thoroughly.

Let chicken marinade 1 to 2 hours or until Avocado Corn Salsa is made.

Bread chicken on to bamboo or metal skewers. (If you are using bamboo skewers you must soak them at least 20 minutes in water to prevent burning.)

Grill chicken, on a cover the grill over medium heat about 6 minutes or until no longer pink and center, turning once.

Remove chicken from the grill, squeeze lime wedges over them.

Brush flour tortillas a very lightly with water and Grill 10 to 15 seconds per side.

Top with Avocado Corn Salsa, sour cream, cheese, black beans and lettuce, if desired.

Serve.

Cheesy Mashed Potato Dinner Muffins

Cheesy Mashed Potato Dinner Muffins is fabulous way to use leftover sweet potatoes.  Its simple ingredients and wonderful flavors will make this your go-to recipe for leftover mashed potatoes in the future.

INGREDIENTS

butter for greasing
3 cups self-rising flour
6 ounces leftover potatoes baked (remove skin) or mashed

1 1/2 teaspoon garlic minced

1/4 cup chives diced 

1/4 cup sour cream

1 cup cheddar cheese grated  

1 teaspoon baking soda
1 Tablespoon baking powder

1 1/2 teaspoons sea salt

3/4 milk

1/2 cup extra virgin olive oil (it adds a buttery flavor)
3 eggs

  

DIRECTIONS

Lightly grease and flour muffin pan.

Put ingredients (except cheese) in a large mixing bowl and mix until smooth and creamy.

Fold into the batter the cheese.

Spoon into muffin pan.

Cook at 400 degrees Fahrenheit for 10 minutes, then at 325 degrees Fahrenheit for 7-10 minutes till done. 

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Easy Chicken-Mushroom Quesadillas

Eating Healthy in 2009. Copyright 2007 Ellie Krieger, All Rights Reserved.

 

Prep Time: 12 min

Inactive Prep Time: --

Cook Time: 16 min

Level: Easy
Serves: 4 servings

Ingredients

• 1 tablespoon canola oil
• 1 large onion, chopped (about 2 cups)
• 8 ounces white button mushrooms, (about 3 cups)
• 3 cloves garlic, minced
• 2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 2 cups baby spinach leaves, sliced into ribbons
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 (10-inch) whole-grain flour tortillas
• 1 cup shredded Mexican cheese mix or Cheddar
• 1/2 cup salsa
• 1/4 cup reduced-fat sour cream

Directions

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.