Tortilla Roll-Ups

I found this on The Pioneer Woman Cooks, and I knew I had to make it. A family picnic turned out to be the perfect occasion, because this is indeed: The ultimate picnic food!  Easy to prepare, and keeps very well. I didn't cut mine up, though - we just ate them rolled up. Not as pretty, and as usual, not much to photograph, but they sure were tasty.



Tortilla Roll-Ups
makes 8 (which makes a nice, light lunch for four.)

8 wheat flour tortillas
200 g Philadelphia cream cheese
1/2 leek, finely chopped
Handful of basil, shredded
zest from one lemon, finely grated
salt, pepper
120 g smoked ham, in very thin slices
1 large carrot, julienned
1 red bell pepper, julienned
8 leaves of romaine lettuce
2 avocados, thinly sliced

Mix the cream cheese with the leek, basil and lemon zest. Season with a little bit of salt and pepper. Spread this on the tortillas, and make sure to go all the way to the edge - it helps the tortilla roll up nicely.

Place the fillings in a line down the center of each tortilla - much as when making sushi. Start  with the ham, then add a leaf of lettuce, and plenty of carrot and bell pepper. Finish with the avocado, then roll the whole thing up as tightly as possible. Roll each wrap in plastic, and keep in the fridge - at least for an hour, but longer is fine, too.

Skinny Sour Cream Enchiladas

 Sometimes there is nothing better than tastes and smells from your childhood.

And for me, that means opening cans and boxes that I normally never would.

Cans full of Cream of Chicken Soup and such.

I know, I know.  It's not ideal.  But when one is in need of something, creamy, comforting and deliciously nostalgic, one does what must be done.

Besides, I did serve it on a bed of lettuce.  And that makes everything okay, right? :)

Skinny Sour Cream Enchiladas
Slightly adapted from Skinny Mom

Ingredients

 16 oz. fat free sour cream
1 can fat free cream of chicken soup
1 tbls. fresh chopped cilantro (1/2 tbls. dried)
2 1/2 cups cooked shredded chicken breast
1 cup chopped olives
1 can Mexican Rotel
1 cup chopped onions (optional)
8 low carb tortillas
1 cup shredded pepper jack and colby cheese blend
1 can diced green chiles

Directions


In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don’t keep stirring.

Combine the chicken, rotel, olives, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions like I have done, for a few minutes to blend the flavors and juices.


Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two dam paper towels.)  Fill each tortilla with about 2 tbls. of the chicken mixture.  Top each with about a tablespoon of cheese.  Roll the tortilla up and place seam side down in a 8×11 dish sprayed with cooking spray.

Pour and spread remaining sauce over the enchiladas.  Top with remaining cheese.  Bake at 350 for 25-30 minutes until cheese is bubbly.

Dinner with The Sister's Cafe

If you've never visited the Sister's Cafe before, you are missing out. They were actually one of the very first food blogs I had discovered when joining this new world of food bloggers and I've been in love with them ever since. I don't think they've ever posted anything that didn't look good to me. Here are two things that I've recently made from their blog.

My husband lives for his meatloaf. He requests it often and it's what he gets for his birthday every year. I like it okay, but it's not necessarily anything I crave. However, I CRAVE this meatloaf. It's made of half turkey, half beef and is full of all sorts of goodies like sour cream and a box of stuffing! It's insanely easy to put together, but it makes a lot, so be sure to half it if you only want one. Check out the recipe here.

These Honey-Lime Chicken Enchiladas we made a while ago, and they've been our favorite enchiladas since. I prefer the green sauce when it comes to enchiladas, which is what this recipe uses. However, it also adds a fabulous spin by coating your chicken in a deliciously sweet honey lime sauce, giving the whole dish a burst of delicious flavor. They are also wonderful light and healthy. Go check them out here.


Thanks for all of the fabulous recipes ladies, keep them coming!

Craving Ellie in My Belly: Her Pizza Adapted

Joining the group Craving Ellie in my Belly was my way of killing two birds with one stone. Now I am signed on with two cooking clubs, and they both include eating healthy. Sweet! I'm really excited about cooking Ellie Kreiger recipes. She's always been a favorite of mine on Food Network and I've been happy with a lot of her recipes.

The reason I'm adapting this recipe is because, as of yet, the only food in this world that I just can't get myself to like, is goat cheese. Granted, I've never had it baked in a pizza, but I just couldn't bring myself to spend the money on it with the risk that I wasn't going to like it. So, I used feta instead, it's a cheese made out of sheep's milk, so kind of similar right? And since I was already adapting, I figured I'd use spinach which I already had in the fridge instead of arugula. The result? Fantastic! I plan to have it for lunch again very soon. It's quick, easy and PACKED with flavor, which is good. I read somewhere that if you eat foods that are very flavorful, you'll feel satisfied quicker and eat less. Give this pizza a try, you'll love it!

Feta, Caramelized Onion and Spinach Pizza
Adapted from Ellie Krieger
For One

Ingredients

1 tortilla, (I love the Carb Balance, they are one point each!)
1/4 cup thinly sliced red onion
1 clove garlic minced
1/2 spinach
2 tablespoons feta
salt and pepper

Directions

Preheat the oven to 400 degrees F.

Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. Turn the heat up to medium and add the spinach. Cook until the spinach is wilted, about 1 minute. Season with salt and pepper.

Place the tortillas on a baking sheet and top each with some of the spinach/onion mixture. Crumble some feta on top of each, and bake for 10 minutes. Allow to cool for a few minutes and cut each pizza into 4 triangles.