Category Archives: burrito

Santa Fe Cheesy Chicken Stir-Fry

I’m not really sure what the difference between SouthWestern, Tex-Mex or Mexican food is; but whatever it may be, I am crazy about it! Love the distinct flavors of cumin, lime, beans, cilantro, etc. And because I am so fond of it, my cupboard is well stocked in the variety of spices that are needed to create it! Which made this recipe a breeze to put together (and super cheap too.)

THE RECIPE:

Santa Fe Cheesy Chicken Stir-Fry

PER SERVING (entire recipe): 256 calories, 2g fat, 693mg sodium, 19.5g carbs, 3.25g fiber, 4.5g sugar, 38.5g protein

Can I get a “Woot! Woot!” for those spectacular protein stats! (I like protein!)

INGREDIENTS:

4 ounces raw boneless skinless lean chicken breast, chopped

2 tbls. canned black beans, drained and rinsed

1/2 tbls. chopped cilantro (ok, so I need to learn how to read. When I was at the store buying the ingredients for this I skimmed right past the cilantro part and didn’t buy any. Had to resort to the same cilantro “fix” as I did in the Thai Chicken wraps. 😦 )

1/2 tsp. lime juice

1/8 tsp. chili powder

1/8 tsp. salt

2 dashes ground cumin

2 dashes black pepper

1/4 cup frozen corn

1/4 cup thinly sliced onion

1/4 cup thinly sliced red bell pepper (I was a rebel and used a little red pepper and a little yellow pepper)

1/4 cup shredded fat-free cheddar cheese (Couldn’t find fat-free shredded cheese at my local grocery store, so I went with reduced-fat shredded cheddar and added 1 weight watchers point to my daily log)

1/4 cup chopped tomatoes

DIRECTIONS:

In a bowl, combine chicken, beans, cilantro, lime juice, chili powder, salt, cumin, and black pepper. Mix well and set aside. (I’m assuming this step is going to help the chicken marinate a little and absorb some of the flavors)

The marination begins...................

Bring a skillet sprayed with nonstick spray to medium-high heat. Add corn, onion, and bell pepper. Stirring frequently, cook for 4 to 5 minutes, until onion softens.

After having to endure a horrible massage by a sharp knife, the veggies take a plunge into a hot skillet hoping it would relieve them of the pain. Little did they know the massage was just the beginning of the torture they would have to face!

Add chicken mixture and, stirring occasionally , cook for 5 minutes, or until chicken is cooked through.

Alas, the veggies see their rescue team: Chicken and Black Beans (they're super heroes, didn't you know)

Add cheese and tomatoes and stir until cheese starts to melt. (approximately 10 seconds) Enjoy immediately! (I suggest waiting at least a minute or two until it’s cool enough to not burn the roof of your mouth…….ouch!)

And thus ends the "cheesy" tale of how I conquered the stir-fry from evil unwanted calories and fat!

THE REVIEW:

My first bite reaction: Needs a little salt *adds a little salt* ah, perfect!

Mike’s first bite reaction: It’s good but it feels incomplete. (after grilling him on what it might be missing, we came to 2 conclusions: One being the missing cilantro and the second conclusion being a tortilla (stir-fry wrapped in one) or rice (stir-fry mixed with or sitting on top of)

I liked just as it was! I used to hate cilantro (now a days I don’t hate it as much, might even say I like it, but I never really miss it when it’s not there) As for it being wrapped up in a tortilla, hell yea! It would have made awesome burritos, but I didn’t think it actually needed it.

Satisfaction: Felt like something I could have gotten at a mexican restaurant but for only 5 weight watchers points. It hit that “spot” that makes you feel like your cheating even though you’re not! I was full but not stuffed and my brain was pleased as punch!

Difficulty: A friend asked if I could rate the difficulty of these recipes (Hi Amy! *waves at screen*) The whole thing took about 20-25 minutes (including stopping to take pictures) to prepare. The only difficult part was having the patience to cut the peppers and onions. For someone who spends a lot of time in the kitchen I would rate this recipe as super easy. For someone who doesn’t do much cooking and has limited cooking skills I would probably say it was easy to moderate, but not complicated or hard at all!

Taste: Loving the southwestern food I thought this was supreme! It had all the right spices to feel like a mexican fiesta! I would definitely make this again and again! In all honesty, even though I love cheese, I would like to try it without it! The cheese was more of a background flavor and kind of competed with the cumin and chili powder as opposed to complimenting it. I was left wanting just a little bit more spice. (but just a little)

Texture: Being a simple chicken stir-fry, I loved the additional texture of the sweet corn popping in there mixed with the smooth texture of the chicken and beans.

Creativity: It has all the right components of a well-rounded meal. Not overly creative, not so “been there done that, I need something new” overall, I give this a 3 out of 5. Right smack in the middle.

Would Mike make it himself: Probably not. Would he eat it again if I made it: Absolutely! (Btw, the reason I always ask him those questions: he doesn’t do much cooking (even though he’s really good at it) he’s more of a sandwich and cereal “cook” so for him to like something enough to make on his own must be really good!)

So which to you prefer: Southwest, Tex-Mex or Mexican? And can you tell me the difference because sometimes it’s all the same!

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Filed under burrito, cheese, chicken, dinner, southwestern, tex-mex

Smothered Pepperoni Pizza Breakfast Burrito

Pizza, for breakfast? Sounds like a “winner, winner chicken dinner” if you ask me! Pizza should never be limited to just dinner time, I say eat pizza for breakfast, lunch, dinner, and snacks. Guilt free of course!

THE RECIPE:

Smothered Pepperoni Pizza Breakfast Burrito

PER SERVING (entire burrito) 284 calories, 6.5g fat, 1078mg sodium, 31g carbs, 7.5g fiber, 4.5g sugars, 30g protein

5 weight watcher points, with almost all my favorite foods in one delicious place, yeah, I’m so ready to try this one!

INGREDIENTS:

1/2 cup fat-free liquid egg substitute

2 tbls. choppped green bell pepper (I use to eat green bell peppers all the time, I think I over did it and kind of got sick of them, I went with a little bit of a red bell pepper and a little bit of a yellow one)

1 tbls. chopped onion

1 burrito-size flour tortilla with about 110 calories (check these guys out if you’ve never had ’em, they’re kind of amazing)

2 tbls. diced tomatoes

Dash garlic powder, or more to taste

Dash black pepper

6 slices turkey pepperoni, halved (I’m honestly not 100% sure why they needed to be halved, but I did it anyways)

1 stick light string cheese

3 tbls. canned crushed tomatoes

1 tsp. reduced-fat Parmesan-style grated topping

Optional: Salt

DIRECTIONS:

Preheat oven to 350 degrees

Spray a large microwave-safe mug with nonstick spray. Add egg substitute, bell pepper and onion, and microwave for 1 minute. (duh, no microwave means I have to cook these the old fashioned way, no big deal though eh?) Stir gently, and then microwave for another 45 to 60 seconds, until scramble is just set.

My chopped veggies and my favorite "chopping" tool.

eggs and veggies (minus the chopped tomatoes) cooking away. I thought it looked cooler when it was cooking than I realize it does now in this picture, but regardless I'll post it anyhow!

Warm tortilla for about 10 seconds in the microwave (or a dry skillet). Spread diced tomatoes down the center of the tortilla, and sprinkle with garlic powder and black pepper. Top with turkey pepperoni, followed by egg scramble.

Tear string cheese into shreds and place on top of the eggs.

Pizza burrito before it became an offical burrito (aka before I wrapped it all up)

Wrap tortilla up like a burrito, folding the sides in first, and then rolling it up from the bottom. (sometimes easier said then done, may the force be with you on this adventure)

Place burrito seam-side down on a baking sheet sprayed with nonstick spray, and bake in the oven for 8 to 10 minutes, until crispy. Meanwhile, place crushed tomatoes in a microwave-safe bowl and heat in the microwave. If you like, season to taste with garlic powder and salt.

Plate your burrito and top with crushed tomatoes and grated topping. Enjoy!

Look how big this is! That's one hearty breakfast!

I thought it was gonna be one of those burritos where you needed a fork and knife to eat, so I sliced it open so you could see the insides. Then I saw Mike pick it up and eat it with no problems. It stayed together quite nicely!

Look at how pretty that is! So, it was my day off and I was kind of bored, so I decided to make this for dinner instead of breakfast. Plenty of eggs and cheese for protein (served with a large side of steamed broccoli) it made for a pretty well rounded dinner!

THE REVIEW:

My first bite reaction: That is the bomb dot com! (I truely hate when people use that phrase, it’s sounds so moronic, but those were literally the words that popped into my head, I’m sorry, I will try to refrain from ever saying it again!)

Mike’s first bite reaction: Oh, that’s good!

Texture: Pretty much perfect! The soft fluffy eggs mingled with finely chopped veggies, cheese and pepperoni made it super easy to tear into without biting off too much tortilla or too much filling. (does that make sense?) Everything stayed put just like it was suppose to!

Taste: Maybe I was slightly biased by this (having eggs, tomatoes, cheese and tortillas (aka my faves)) but I thought this was awesome! Calling it a “smothered pizza” might be a bit deceiving, it really doesn’t resemble one, but delicious: you betcha! The main flavor was the egg (which is just fine by me) and the pepperoni did get a little lost, but I think that’s because of the way it was layered on the tortilla instead of kind of mixed all around (which is what I’ll be trying next time). I loved the combination of all these “pizza” type ingredients turning into a breakfast!

Satisfaction: 5 weight watcher points I will gladly surrender to this burrito over and over again! I’m not sure if it was because of the ginormous side of broccoli I served with it, but I was so out of control full after eating this! (Which to me, is a good thing! I tend to be a bit on the “I’m always hungry” type of person) My brain, taste buds and tummy were 100% satisfied!

Creativity: It was a good attempt calling it a “pizza breakfast burrito” but was it anything close to a pizza, uh………no! Do I care though, eh………….not really!

Would Mike make it himself? Maybe (it was kind of a hesitant maybe, so I’m assuming it was more of a no then a yes) Would he eat again though if I made it? Yeah, but only if I served it as breakfast instead of dinner.

This was so far, my favorite recipe! I’m pretty sure I’m gonna make it again soon and not just because I leftover pepperoni but because I thought it was that great!

How do you feel about eating a “pizza” for breakfast? Is it ever too early?

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Filed under breakfast, burrito, cheese, eggs, pizza