Have you ever tried something and didn't care for it? I did and then I made this . . . Wow! It was delicious. Proved that I didn't fix it (quinoa) correctly the first time. One thing I learned, even using fresh corn tortillas, they are not the thing to use for making chimichangas and burritos.
This recipe takes about 20 minutes for baking, about 5 minutes assembling, plus the time it takes to cook the quinoa. It can be fixed in advance and frozen for later use or to eat now.
Ingredients:
4 cups cooked quinoa
1 small onion, chopped
2 15.5 oz cans pinto beans, rinsed & drained
1 packet Red Bell Pepper Hummus Mix
3/4 cup vegetable broth
1/2 red bell pepper, chopped
2 Tbsp Chipotle Seasoning
2 10 oz pkgs frozen chopped spinach, thawed and squeezed of excess water
8 oz shredded sharp white Cheddar cheese
8-10 10-inch whole wheat tortillas or wraps
Assembly Instructions: Combine all ingredients except the tortillas. Place 1 tortilla on a sheet of aluminum foil. Place approximately 1 cup of the quinoa mixture on the tortilla, fold in sides and roll up from the bottom. Wrap in foil to seal. Continue filling tortillas until all mixture is gone. Place all wrapped burritos in a gallon resealable freezer bag. Seal well, label and freeze.
Cooking Instructions: Thaw completely. Preheat oven to 400 degrees. Bake foiled-wrapped burritos in a large baking pan for 10 minutes; remove foil and bake an additional 8-10 minutes until warmed through. Makes 6-8 servings.
I normally take photos from beginning to end but we were in a hurry to fix the meals so only the end was photographed.
Did you know you can exchange ingredients or eliminate if it doesn't meet your dietary needs? That is the wonder of using TS to You meals. You are not limited in your choices. For me, I eliminated the spinach and used regular fat-free cheddar cheese.
For more information about TS to You subscriptions, check out my website at www.tastefullysimple.com/web/mbelles1 and click on Subscribe.
Just like it says in the title . . . simple turkey dinner. This is a slow-cooker recipe but I'm sure you can bake it in the oven or grill it on the BBQ.
Picture doesn't do justice to the meal. It was good and I used the leftovers for salads.
Ingredients:
3-4 lb fresh bone-in turkey breast half
1 Tbsp olive oil
2-3 Tbsp Rustic Herb Seasoning
Directions:
Serve it tonight: Place turkey breast in a greased slow cooker; brush with olive oil and sprinkle with Rustic Herb Seasoning. Heat on low 8-10 hours. Makes 6 servings.
Serve it later: Brush turkey breast with olive oil; sprinkle with Rustic Herb Seasoning. Place turkey in a large resealable plastic bag; freeze until ready to use. Thaw completely. slow cook as directed above.
original recipe can be found at https://www.tastefullysimple.com/recipes/simple-turkey-dinner-11672.
products can be ordered at: www.tastefullysimple.com/web/mbelles1
I loved this recipe from our Wholesome & Hearty collection! Hubby wasn't as fond of it. That's okay, I can use it for potlucks and eat the leftovers for those quick nights that I don't have time to cook.
The recipe calls for whole wheat pasta and frozen vegetables. I prefer brown rice and fresh vegetables.
Ingredients:
1 1/2 lbs raw shrimp, peeled and deveined
1/2 c Sweet Mustard Moppin' Sauce
1 tsp Chipotle Seasoning
1/4 tsp pepper
16 oz whole wheat pasta, cooked (optional)
19 oz frozen vegetables, cooked (optional)
Assembly Instructions: Combine first four ingredients in a gallon resealable freezer bag; squish to mix. Seal well, label and freeze.
Cooking Instructions: Thaw completely. Broil or fry to desired doneness. Serve over prepared pasta and vegetables, if desired. makes 6 servings.
This was our dinner last night . . . it was actually leftovers from last April. The recipe came from the National Virtual Freezer Meal Workshop. Sorry I don't have a picture of the final meal. It was delicious.
Ingredients:
1/2 C Bayou Bourbon Glaze
1 1/2 lbs boneless sirloin steak cut into strips
1 Tbsp Olive Oil
14 oz pkg fresh or frozen stir fry veggies
3 green onions chopped
1 Tbsp Garlic Garlic
1 tsp Himalayan Sea Salt
12 oz pkg wide egg noodles
1 Tbsp olive oil
Assembly Instructions: Mix first two ingredients in a bag. Smoosch and seal bag. Mix next 5 ingredients in another bag. Smoosch and seal it. Combine both bags into one.
Cooking, stovetop: Cook egg noodles as directed. Pour olive oil in skillet and add steak mixture and veggies; cook over medium heat until done. Serve over noodles. Garnish with extra green onions and peanuts.
