Sunday, February 22, 2015

What's Cookin' Sunday

This week, I was a little short on funds, so I wanted to cook a couple things that I already had most of the ingredients for.  Thank goodness I have a decent supply of ingredients.  I knew I had enough ingredients to make some form of beef curry (5 lbs of cubed beef chuck in the freezer, spices galore, tomato paste), I just had to buy some unsalted beef stock to add to it and voila!  I had decided earlier last week that I wanted to make my healthier version of my mom's Mexican enchilada casserole.  I used ground turkey instead of beef (I already had 1 lb in the freezer, just needed to buy 1 more).  Tortillas weren't expensive, plus some cheese and sliced olives.  I already had the spices and low sodium kidney beans.  So, here's those recipes!

I got these tortillas at Sam's Club.  they have 8 grams each of fiber and protein,
flaxseed oil and only 100 calories per tortilla!


• 2 lbs lean (93%) ground turkey
• 2 cans low sodium kidney beans
• 1 large can no salt added tomato sauce
• 8 whole wheat tortillas (I used the Santa Fe Tortilla Company whole wheat tortillas)
• 1 medium or larger onion, chopped
• 1/2 tsp chili powder
• 4 cups 2% milk fat Mexican four cheese blend shredded cheese
• 1 small can sliced olives

• brown turkey with chopped onions in a large skillet. 
• stir in beans, tomato sauce and chili powder and let simmer.
• warm tortillas in microwave.
• line up tortillas in a 9x13 baking dish (as pictured above) and fill with a handful of shredded cheese each.  roll up the tortillas (as pictured above).
• pour meat-bean mixture on top of rolled up cheese-filled tortillas.  spread remaining cheese on top and sprinkle with the sliced olives.

I had previously posted another version of this recipe back in September.  If you're curious how this recipe would be with beef instead of turkey, here's the recipe with nutritional's a big difference.


• 4 tbsp ground coriander
• 2 tbsp ground cumin
• 2 tsp turmeric
• 1 tsp ground black pepper
• 2 tsp chili powder (optional)
• 4 garlic cloves, minced
• 4 tsp grated ginger
• 5 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 2 cups unsalted beef stock
• 2 lbs beef chuck, cut into 1 inch cubes

•combine coriander, cumin, turmeric, pepper, chili powder, garlic, ginger and lemon juice in a bowl to form a paste.  set aside.
• heat the oil in a large saucepan over high heat.  add the beef.  cook, stirring, for 2-3 minutes, or until browned.  transfer to a bowl.
• reduce heat to medium.  add spice paste.  cook for 1 minute.  return beef to saucepan.  cook, stirring, for 1 minute, or until meat is coated with paste.  add tomato paste and stock.  bring to a boil.  reduce heat to low.  cover.  cook for 1 hr 15 min, or until beef is tender.
• remove lid.  cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly. 
**I will be serving this with a serving of my Restaurant-Style Indian Rice.  You can find that recipe here.


I'm mixing up my snacks this week.  No melba toast and hummus.  No yogurt.  This week it's all about the veggies and fruit.  I got grapes for the fruit.  I got brussels sprouts and carrots that I'm going to coat with olive oil, season and roast.  I also got some mini sweet peppers.  So, here's what I did with the roasting of the brussels sprouts and the carrots.

I seasoned the brussels sprouts with Mrs. Dash Fiesta Lime, some black pepper and a little sea salt.  I started with 2 lbs of raw brussels sprouts.

For the carrots, I peeled them, cut them in half and then quartered them to make little sticks.  I sprayed them with olive oil and seasoned them with cumin and black pepper.  I started with 3 pounds of raw carrots.

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