Feeds:
Posts
Comments

Archive for the ‘Wraps’ Category

Work has been busy lately and I love that, the days have been flying by, but I am on the Fitmixer Boot Camp program and the program is set up to eat 6 small a day. So during the day I have been setting the alarm on my phone to remind me when it’s time for my next meal.

That has been really helping me stay on schedule. My first two meals are protein smoothies. The first protein smoothie I blend at home before I leave for work with fruit and the second meal mixes up well with the Fitmixer blender bottle.  Then I have lunch and a mid afternoon snack.

Me being the planner I am loves this, I pack all my water, Fitmixer powder, snacks and lunch all in a big bag the night before work. I love to be prepared.

So here’s how I started my day. Fitmixer Boot Camp Smoothie with banana and raspberries.

Digging my morning smoothies lately. I love the vanilla protein powder and I love choosing what frozen fruits I’ll be adding to it. Today’s was delicious.

Sliced and bagged an apple for my mid morning snack.

Later, dinner was thrown together. I knew what I wanted to make, but was not sure how it would all fit together. Grilled chicken breast, seasoned rice and kale chips on Flat Out bread, with a side of roasted broccoli. I wanted a clean, easy and filling dinner, and it worked out well together, I really liked it.

Had a really nice cool evening so we sat on the deck, ate dinner and enjoyed the view.

We have a pair of nesting swans on the lake this year and I have been watching them every night, tonight the male was swimming around while the female sat on the nest. He sit’s next to her most of the time, but tonight he took a nice long swim and cleaned his feathers. I hope I am home when the eggs hatch. She has been on her nest now for three weeks and the normal process is 40 days, so I really think the hatching is getting close.

The Lilly pads are starting to bloom and I love when they flower, I will be sure to post a picture as soon as I get one.

Finally got the picture I have been trying to get for days, the Baltimore Oriole that visits my bird bath daily.

Killian laid in the grass and relaxed for approximately 30 seconds, then it was right back to running around the yard monitoring any movement from anything.

Stuart was fascinated by the swan and stood on the deck woofing at him.

I snapped a picture of my blooming lavender, so pretty, smells amazing.

Then Killian and Stuart decided to chase each other and play fight. They had a blast.

Later in the evening a hummingbird was hanging around the feeder so I grabbed my camera and ran upstairs to my bedroom balcony for a better view and was so excited that he was still buzzing around taking drinks.

The last picture I took today was this little bunny, he has had a few close calls with my dogs, but each time has made it to shelter. I try to look for him before I let the dogs out, but sometimes he’s in a bush or a plant and I don’t see him, so glad he’s fast, I like watching him weed my yard.

Well, I had a great day and now it’s time to watch Master Chef, I love me some Gordan Ramsey. What did I ever do before DVR? Digging that it’s the weekend I need some extra sleep.

Now to the Winner of  The 4 Simply Bars # 7 Lisa at Fit in the Midwest.

  1. Caramel peanut sounds delicious!

     

Also, The Simply Bar has offered to send a  Lemon Coconut Bar to an additional winner. So I did another drawing and the winner of the Free Bar direct from The Simply Bar is #10 MLLrungirl.

  1. I follow you on twitter.

So now I just need the winners to email me at denajeanne@gmail.com with your shipping information and your prize will be on it’s way. 

Thanks to everyone who entered. 

Question of the Day: What’s your favorite cooking show?  I’m love around the world in 80 plates.

Check Ya Later.

Read Full Post »

Hopefully you are not getting sick of me posting this recipe. Oops I Made it Again, Crock Pot Chicken Taco’s.

When ever I want a dinner that will make a lot of leftovers, I always go to this one. I am traveling with my cousins for an out-of-state family wedding and Jeff is staying home so I wanted something that he could throw together while I am gone.

I will be unplugged for the rest of this week though the weekend, I want to be present and really enjoy my family time with my cousins. I do not get to see them that often so I want to devote every second to having fun and family time.

This is 3 chicken breast. After they cook in the crock I just pull out the breasts and shred them up. You could also shred them right up in the crock along with the mix.

One thing I was missing was the black beans. I thought I had a can on hand, but was totally out, that is normally a staple in my pantry so was bummed when I realized I was out. So I just made a trip to the store and grabbed a can and added them after everything else had already cooked up. I heated them up for a few minutes to soften them up, but they are ready to eat right out of the can.

Assemble on a tortilla and add shredded cheese and you have a healthy easy meal for the next few days.

Keeping the fridge stocked with foods that Jeff can make for dinner’s while I am gone makes me feel better about leaving him behind so he can work and take care of the dogs. Plus I am Italian so I have the deep seeded need to feed people.

Here’s the Recipe:

Crock Pot Chicken Taco’s

This recipe makes 8 really large taco’s.

  • 1 envelope taco seasoning, or seasoned to your taste
  • 2 to 3 boneless, skinless chicken breasts
  • 1 can of diced tomatoes with green chilies or a jar of salsa (16 oz)
  • 1 can black beans
  • 1 can of corn

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa or can of tomatoes. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork. During the last hour of cooking add a can of corn and can of black beans.

See ya back here next week my foodie friends!

Check Ya Later.

Read Full Post »

Any reason to use wonton wrapper is a good enough reason for me. I love them, the things you can stuff into them is endless. You might see them on my blog from time to time. I use them for Wonton Taco Cups . I use them for Kale Ravioli’s. Wonton’s are so easy to work with and they crisp up so nice. I’m going to take you through a fun and easy recipe that is perfect as a side dish or an appetizer, but I will admit I sometimes eat them for dinner.

The can chicken breast I get from Sam’s club is so good, it’s all natural with no MSG, or preservatives, plus is it chicken breast meat, no rib meat or other additives are added. So I never feel guilty serving it.

One thing you can always find in my house is a variety of cheese products, so I wanted to try something different in this Quito so I used Laughing Cow cheese wedges instead of shredded cheese.

Just chop into bite size pieces and smash into the chicken and salsa mix, it really gave it a creamy texture.

Add some corn.

Get your wraps ready.

Plop a tablespoon full on the wrap and spread over the entire wrap.

I do suggest getting it as close to the edge as possible so the end of the Quito’s has some filling. It’s such a thin layer that it will not squish out as you roll it.

Assemble on a cookie sheet and bake foe 15 minutes on 375 degrees.

They come out all crispy and ready to be devoured.

Here’s The Recipe:

Ingredients:

  • One 12.5-oz. can chunk white chicken breast in water, drained and flaked (about 1 1/2 cups)
  • 1/2 cup salsa
  • 3 Laughing Cow Blue Cheese Wedges or 1/3 cup shredded cheese
  • 1/4 cup corn
  • 16 small square wonton wrappers
  • Optional dips: salsa, red enchilada sauce, or sour cream

Directions:
Preheat oven to 375 degrees. Prepare a baking sheet by spraying with nonstick spray and set aside.

In a medium bowl, combine the chicken, salsa, cheese and then add the corn. Mix thoroughly.

Lay two wrappers flat on a clean, dry surface. Spoon a heaping tablespoon of chicken mixture onto each wrapper, and spread it evenly over the entire surface of each. Roll each wonton up tightly into a cigar-shaped tube. Place wonton on the baking sheet, seam side down. If needed, secure with toothpicks. Repeat with remaining wonton and chicken mixture.

Bake until crispy, about 15 minutes.

Next time I make these will be adding black beans, I want to load them up with some fiber.

So the winner of the 4 Luna Bar’s is: Annie Yarde: I’ve never tried a nutrition bar, but these sound yummy!

Annie just email me at denajeanne@gmail.com with your full mailing address and I will get those right out to you. 

Note: I used Random.org to determine the winner of this giveaway, which by the way is so much fun, I am easily amused. Thanks to everyone who entered.

Question of the Day: What’s your favorite Mexican food?  I can not answer that because I could not choose, I love too many. 

Check Ya Later.

Read Full Post »

When I made these Blue Cheese Chicken Wraps I had intended on taking them to work as my lunch, but once I made them, I had to try it, so I served them for dinner, and still had two left for lunches. All’s I can say is Blue Cheese Please.

We also had a Spinach salad and a side of rice with our Blue Cheese Chicken Wrap.

Love this salad, the dressing is so good, it’s a white balsamic vinaigrette.

Plus it also has blue cheese and I love blue cheese.

This wedge of Blue Cheese was so fantastic, I mean it, I could not stop taking bites of the bits.

Chopped the wedge into bits and added to the mix.

Such an easy recipe to just throw together.

My kitchen does not have much counter space so I do tend to assemble food on my stove, sorry about the dark photo’s.

I held back some of the spinach leaves from the salad and added to the wraps along with some shredded cheese.

Folded them up and grilled on the panini maker for 6 minutes.

Just enough time to heat up the ingredients and brown and crisp the tortilla.

I can not wait to make these again, they were spicy, cheesy and wonderful.

Buffalo Chicken Grilled Wrap

Makes 4 Wraps

Ingredients:

  • 1 – 13 Ounce Can of Chicken
  • 1/4 cup Frank’s Red Hot Sauce
  • 2 Green Onions Chopped
  • 2 Tablespoons Blue Cheese Salad Dressing
  • 1/4 Cup Crumbled Blue Cheese
  • 4 10-Inch Flour Tortillas
  • 1 – 5 Ounce Container of Plain Greek Yogurt
  • Salt , to Taste
  • Pepper , to Taste
  • Fresh Spinach (add just before you fold)
  • Shredded Cheese (add just before you fold)
Directions:
Mix all ingredients together except spinach and shredded cheese, and spoon equal sized portions into the center of each tortillas, put a few pieces of fresh spinach leaves on top of chicken mix and sprinkle with shredded cheese. Fold tortilla’s and grill for 6 minutes.
BEST BODY BOOTCAMP
Boot Camp Update: Boot Camp is going really well, I love weight lifting, and have really enjoyed the challenges. I like stepping out of my comfort zone and doing new exercises, and using new equipment. I really have found a love for squats and lunges.
0605_plie_squat_uprow.jpg
The Plie Squat with Upright Row has become a favorite of mine:
1. Wide stance, feet pointed diagonal away from body, dumbbells in front, palms facing towards body
2. Squat down without letting knees go beyond toes
3. When coming back up, raise dumbbells to chest height, elbows pointing out to side
4. Works inner thigh and glutes
The thing I am taking away from this Boot Camp that is the most important to me is the confidence I have developed.
Question of the Day: What’s your Favorite Wrap Sandwich?

Check Ya Later.

Read Full Post »

%d bloggers like this: