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Beef and Bean Cowboy Wraps

June 15, 2010 By The Recipe Mom Leave a Comment
cowboywrap

What You Need:

1 lb. lean ground beef
1 (28 oz.) can barbecue flavored baked beans
2 C frozen whole kernel corn
4 1/2 tsp Worcestershire sauce
1 C reduced fat cheddar cheese, shredded
12 (8 in.) flour tortillas
3 C lettuce, shredded
1 1/2 C tomatoes, chopped
3/4 C reduced fat sour cream

How to Make It:

Break the beef up in a large skillet.
Place the skillet over medium heat and cook the beef, stirring often for 8 minutes or until cooked through.
Drain the beef and return it to the skillet.
Stir in the beans, corn and Worcestershire sauce well.
Bring the mixture to a bowl then reduce the heat to low and simmer for 5 minutes.
Evenly sprinkle the cheese over the top of the meat mixture and cook 2 minutes or until the cheese has melted.
Spread the 1/2 C of the mixture down the middle of each tortilla.
Place lettuce, tomatoes and a little sour cream over the meat.
Roll each of the tortillas around the filling and serve.

Makes 12 wraps

These wraps are a great way to get the men in your life to start eating healthier. Try adding chopped onion or chopped bell peppers for a little extra flavor and add nutrition.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 15 minutes
Total Time: approximately 25 minutes

Nutritional Information: (approximate amount per wrap)
Calories 373; Fat 11gt; Saturated Fat 4g; Carbohydrates 50g; Protein 20g; Fiber 4g; Cholesterol 27mg; Sodium 605mg

Filed Under: Beef, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Sandwiches Tagged With: , , , , , , , , , , , ,

Broiled Bean Quesadillas

June 1, 2010 By The Recipe Mom Leave a Comment
quesadillas

What You Need:

1 tbsp olive oil
2 tsp bottled minced garlic, divided
2 C plum tomatoes, chopped
1 C fresh cilantro, chopped and divided
1 (15 oz.) can black beans, rinsed and drained
4 (8 in.) flour tortillas
3/4 C of Mexican cheese blend, shredded
1 C frozen corn
2 tbsp lime juice
1 red bell pepper, chopped

How to Make It:

Set the oven to broil and place a baking sheet into the oven to preheat.
Place a skillet over medium high heat and add the oil.
When the oil is hot but not smoking add 1 1/2 tsp of garlic and sauté for 30 seconds.
Add the tomatoes, 1/2 C of the cilantro and the beans.
Stirring frequently, cook the mixture for 5 minutes.
Coat the heated baking sheet with a non stick cook spray.
Place the open tortillas on the baking sheet.
Spread each tortilla with 1/2 C of the bean mixture.
Sprinkle the cheese evenly over the beans.
Fold the tortilla over the filling.
Spray the top of each folded tortilla with the cooking spray.
Place the pan in the oven and broil the quesadillas for 3 minutes or until browned.
In a saucepan over high heat combine the corn, lime juice and bell pepper.
Stir in the remaining cilantro and garlic and bring the mixture to a boil.
Cook for 2 minutes stirring frequently or until heated through.
Cut each quesadilla into 3 wedges and top each wedge with the salsa.

Makes 4 servings

Broiling quesadillas is time saving in more ways than one. First it allows you to cook all your quesadillas at once instead of one at time as you would in a skillet. It also helps in keeping the filling inside the tortilla. Since there is no turning there’s no chance of the filling falling out onto the pan.

Nutritional Information: (approximate values per serving)
Calories 420; Fat 14.4g; Saturated Fat 5.5g; Protein 17.8g; Carbohydrates 60g; Fiber 10.3g; Cholesterol 19mg; Sodium 590mg

Filed Under: Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,

Easy Homemade Taco Salad

April 30, 2010 By The Recipe Mom Leave a Comment
tacosalad

What You Need:

6 (10 in) flour tortillas
1 lb. lean ground beef
1 1/2 tsp bottled garlic
1 (15 oz.) kidney beans
1 (8 oz.) jar taco sauce
3/4 C frozen corn, thawed
6 C leaf lettuce, shredded
1 C green bell pepper, chopped
1 tomato, chopped
3/4 C sharp cheddar cheese, shredded

How to Make It:

Preset the oven temperature to 350 degrees.
Spray 6 heatproof bowls with a non stick cooking spray.
Spray one side of each tortilla then form one tortilla around each bowl, coated side up.
Bake for 18 minutes or until browned then remove and allow to cool slightly.
Place he meat and garlic into a skillet placed over medium heat.
Brown, stirring often, for 10 minutes or until cooked through.
Drain well and return to the skillet.
Add the beans, taco sauce and corn, stir and bring to a boil.
Cover, reduce the heat to medium low and simmer 10 minutes.
Toss the lettuce, bell pepper and tomato together in a large bowl.
Fill each taco shell bowl with the lettuce mixture.
Top the lettuce with the prepared beef and garlic.
Spread the cheese evenly over each salad.

Makes 6 servings

Making your own salad shells saves money. These shells can be rather expensive not to mention that more often than not they can’t be found on the grocery store shelf. Use leftover ground beef to make them even more budget friendly.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 28 minutes
Total Time: approximately 43 minutes

Nutritional Information: (approximate values per serving)
Calories 412; Fat 18g; Saturated Fat 6g; Carbohydrates 45g; Fiber 8g; Protein 21g; Cholesterol 35 mg; Sodium 632 mg

Filed Under: Beef, Brunch Ideas, Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , , , , , ,

Chicken Mushroom Spinach Quesidillas

March 25, 2010 By The Recipe Mom Leave a Comment

What You Need:

4 (10 in) flour tortillas
2 C chicken, cooked and chopped
1 (6 oz.) jar mushrooms, drained and sliced
2 C of fresh spinach, washed, squeezed dried and chopped
2 C Monterey Jack cheese, shredded

How to Make It:

Lay the tortillas flat.
Spread one half of each tortilla with the chicken.
Layer the mushrooms over the chicken.
Top with the spinach.
Add the cheese evenly over the top.
Place a skillet or griddle over medium heat.
Fold the tortilla’s over to encase the filling.
Place the quesadillas into the warm skillet and toast for 5 minutes.
Turn and toast 5 minutes longer or until the cheese has melted.

Makes 4 servings

Quesadillas are fast becoming a favorite at our dinner tables. These are no exception. Chop the spinach small enough and the kids won’t even know it’s there. Serve these with a Spanish rice and a bowl of fresh fruit.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 10 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 447; Fat 25g; Saturated Fat 13g; Carbohydrates 18g; Fiber 2g;
Protein 37g; Cholesterol 113 mg; Sodium 676 mg

Filed Under: Chicken, Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Sandwiches Tagged With: , , , , , , ,

Zucchini and Cheese Tortilla Rolls

January 17, 2010 By The Recipe Mom Leave a Comment
zucchini

zucchiniWhat You Need:

4 scallions, chopped
1 large zucchini, quartered lengthwise and cut into 1 inch slices
2 T fresh cilantro, chopped
1 yellow bell pepper, cored, seeded and cut into 1/2 inch strips
1 (8 oz.) pkg. mozzarella cheese, finely shredded and divided
1 (26 oz.) can pinto beans, rinsed and drained
3 green chilies, stemmed, seeded and chopped
3 tomatoes, chopped
4 fresh oregano sprigs
4 whole wheat tortillas

How to Make It:

Spray a cast iron Dutch oven well with a non stick olive oil cooking spray.
Preset the oven temperature to 450 degrees.
Place the scallions in an even layer on the bottom of the pan.
Spread the zucchini slices over the scallions.
Sprinkle the zucchini evenly with the cilantro.
Lay the bell peppers over the zucchini.
Add half of the package of cheese.
Spread the pinto beans in an even layer over the cheese.
Add the green chilies and tomatoes.
Add the remaining cheese.
Place the oregano sprigs into the crevices of the other ingredients.
Lightly spray both sides of the tortillas with the olive oil cooking spray.
Cut the tortillas in half, roll each half closed and place in a single layer on top.
Cover the pan and bake for 35 minutes or until the vegetables are fork tender.

Makes 4 servings

To reduce the amount of saturated fats in this dish use a soy cheese substitute. Try other types of cheese such as cheddar or Monterey Jack if you prefer.

Preparation Time: approximately 15 minutes
Bake Time: approximately 35 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 500; Fat 39g; Carbohydrates 66g; Cholesterol 50 mg; Sodium 153 mg; Protein 30g; Fiber 16g

Filed Under: Dinner Ideas, Dutch Oven, Kid Friendly, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , ,

Wake Up Breakfast Burrito

September 3, 2009 By The Recipe Mom Leave a Comment
burrito

burritoWhat You Need:

2 T of butter
12 large eggs
1/4 C of milk
1/2 t of salt
1/2 t of pepper
1 C of Cheddar cheese, shredded
1 C cooked ham, chopped
6 (6 inch) flour tortillas

How to Make It:

Preset the oven temperature to 400 degrees.
Place the butter into a 15X10 inch jelly roll pan and place in the oven until the butter has completely melted.
Place the eggs, milk, salt and pepper into a bowl and whisk until well combined.
Pour the egg mixture into the pan with the melted butter.
Sprinkle the cheese over the top of the egg mixture.
Layer the ham over the top of the cheese.
Wrap the tortilla shells in foil.
Place the eggs and tortilla into the preheated oven.
Bake 8 minutes or until the eggs are set and the tortillas are warm.
Cut the egg mixture into six squares and place one square onto each tortilla.
Roll the tortillas closed over the egg mixture.

These make a great grab and run breakfast. Filled with ham and cheese they are a quick but healthy on the go breakfast. Sprinkle chopped onion, green pepper or mushrooms over the top of the meat if you like.

Makes 6 servings

Preparation Time: approximately 10 minutes
Baking Time: approximately 8 minutes
Total Time: approximately 18 minutes

Filed Under: Breakfast Foods, Kid Friendly, Recipes Tagged With: , , , , , , , , , ,

Easy Breakfast Ideas for Those on the Run

August 25, 2009 By The Recipe Mom 1 Comment
oats

oatsIt’s a school day and you are running late for work. The kids are almost ready to catch the bus but they need breakfast. Quick – grab a cereal bar. STOP! Did you know that there are a lot of ideas out there for a good, HOT breakfast for you and your kids that don’t take a lot of time to prepare? Here are just a few ideas to make your working day and their school day a great day from beginning to end.

Egg tortillas only take about 5 minutes to prepare. Scramble some eggs and add the ingredients you already have at home, such as shredded cheese, onions or green peppers. Place the egg mixture in a tortilla or on a piece of bread, roll, and eat. These are hot, easy, and ready to eat in just a few short minutes. Add some salsa or hot sauce and you have added some southwest flair.

How about a quick meat sandwich? Use leftover sausage patties, ham slices or even bacon. Place in a toasted croissant or toasted English muffin and add a slice of Swiss or American cheese, It’s a hot breakfast to go! For something extra eggs can be added and you have created even a different taste sensation.

Rolled up pancake treats are a special favorite with kids. Cook extra pancakes or use the pre-packaged ones from the store. Spread the pancakes with some honey, powdered sugar, apple butter or even peanut butter and jelly. Just
Roll them up and enjoy. You can also roll up your favorite breakfast meat in the pancake. Use bacon or sausage links and have pigs in a blanket for breakfast.

Bagels are a great choice for breakfast on the run. You can add your favorite breakfast meat or even a fried egg with cheese to create a new tasty flavor to savor for breakfast. Spread on some flavored cream cheese or drizzle with honey. They are quick, easy, and hot. Kids love these and so do adults.

Breakfast can be hot and quick, not just something cold and easy. Start the day off right with a good breakfast that is hot and full of nutrition and easy to prepare.

Filed Under: Breakfast Ideas, Today's Kitchen Tagged With: , , , , , , , , , , ,

A Quick Breakfast Can Be More Than a Bowl of Cereal

August 22, 2009 By The Recipe Mom 1 Comment
granolafruit

granolafruitQuick breakfasts can be more than you ever thought. Most people think of breakfast as a bowl of healthy cereal and a glass of milk or cup of coffee with some juice. There are many alternatives to this thought concept that are just as quick and easy. It takes planning ahead and some time on the weekend, when you aren’t rushing around getting kids ready for school and getting ready for work.

Fruit is a wonderful alternative. Cut up some fresh strawberries, cantaloupe, honeydew melon, some kiwi, some watermelon or even bananas and place in easy to go snack bags made for the refrigerator. Grapes are another great way to start the day.

You can add almost anything to a tortilla to make a great breakfast. Peanut butter and jelly is a great choice. Honey, cream cheese, some cut up raw vegetables or salad mix with your favorite dressing, even applesauce will make breakfast tortillas a favorite with your family. Use your leftover steak or chicken in a sandwich form or in a tortilla with some shredded cheese and some low fat mayonnaise and roll and go.

Cereal bars or breakfast bars that you can find at the grocery store are wonderful to start the day. Add a juice box of orange juice for the car and you have healthy breakfast for them to consume.

Grocery stores have granola bars, graham crackers, and even single serving yogurts in easy to serve packages. Try taking a graham cracker and some honey or cream cheese and making a sandwich out of it. The kids will crave them. They also have yogurt in a tube like a Popsicle that is easy to eat and very nutritious. Nuts are a great source of protein. Take a graham cracker sandwich and a handful of nuts and your kids are good to go for the day.

Bagels are another quick morning meal. Add some cream cheese or even a regular slice of cheese and you have a healthy, well-rounded breakfast to start their day off right. Top them with jelly, apple butter or honey for a special treat.

Breakfast isn’t for cereal anymore. In today’s fast paced world with two parents working environment, you need to think ahead and try to give them the best beginning for the day that you can. Sometimes, ingenuity and having ingredients on hand can be the start of a beautiful day. Just thinking outside the box can make all the difference in the world.

Filed Under: Breakfast Ideas, Today's Kitchen Tagged With: , , , , , , , , , , , , , , ,

Spicy Black Bean Chimichangas

August 10, 2009 By The Recipe Mom Leave a Comment
chimichangas

chimichangasWhat You Need:

3 tbsp canola oil, divided
2 cloves of garlic, minced
1 tsp ground cumin
2 (15 oz.) cans black beans, drained
1 1/2 C fresh tomatoes, diced
1 tbsp chipotle, minced
1/2 tsp salt
1/4 tsp pepper
8 (10 inch) flour tortillas
1 (8 oz.) pkg. Monterey Jack cheese, shredded

How to Make It:

In a skillet over medium heat put 2 tbsp of the oil.
Heat the oil until hot but not smoking then stir in the garlic and cumin.
Stirring constantly cook the mixture 2 minutes.
Stir in the beans and tomatoes.
Cook 10 minutes until the beans are soft.
Mash the beans until the mixture is fairly smooth.
Blend in the chipotle, salt and pepper.
Adjust the heat to medium low.
In a dry skillet warm the tortillas 30 seconds per side.
Sprinkle 1/4 C of the cheese down the middle of each warmed tortilla.
Spread the bean mixture over the top of the cheese on each tortilla.
Fold the sides of each tortilla over to meet in the middle and then roll the tortilla to cover the filling.
Place the tortillas on the prepared grill seam side down.
Grill for 18 minutes or until browned, turning occasionally.

Filed Under: Appetizers, Dinner Ideas, Grilled, Lunch Ideas, Recipes, Snacks Tagged With: , , , , , , , , ,

Grilled Appetizer Quesadillas

August 5, 2009 By The Recipe Mom Leave a Comment
pepper-variety

pepper-varietyWhat You Need:

2 bell peppers, julienne
2 jalapeno peppers, seeded and julienne
1 sweet onion, chopped fine
2 tbsp olive oil, divided
1 (8 oz.) pkg. Monterey Jack cheese, shredded
6 (10 in.) flour tortillas

How to Make It:

With a non-stick cooking spray lightly spray the grill grate.
Heat the grill to medium hot temperature.
In a mixing bowl place both types of peppers, the onion and 1 tbsp of the olive oil and mix well.
Grill 7 minutes or until tender, turning frequently.
Take the vegetables from the grill and reduce heat to low.
With the remaining oil coat one side of the tortillas.
Spread 1/3 of the vegetable mixture onto 3 of the prepared tortillas.
Sprinkle the cheese evenly over the tops.
With the oil side up place the remaining 3 tortillas over the top of the filled tortillas.
Firmly press the tortillas together and seal around the edges.
Grill the tortillas 4 minutes, flip and grill 2 minutes longer or until the cheese has melted.

Filed Under: Appetizers, Grilled, Lunch Ideas, Recipes Tagged With: , , , , , , , ,
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