Tag: weeknight dinner

Skinny Buffalo Chicken Burritos

I saw this video on #TikTok and got inspired to use the method but slim down the ingredients used to make it #KetoFriendly and not just low fat, like the original intended. Thanks, Nikita Fair for the inspiration!

  • 1 Pound Chicken Breast, cut into 4 equal pieces
  • 1/4 Cup Franks Red Hot Buffalo Sauce
  • 1 Cup Cottage Cheese
  • 1 TBLS Ranch Seasoning (Homemade or Store Bought)
  • Paprika
  • Garlic Salt
  • Ground Pepper
  • 1 Cup Shredded Cheddar Cheese
  • 4 Mission Carb Balance Flour Tortillas

Sprinkle the chicken breasts with the garlic salt, pepper, and paprika and cook at 375°F in the air fryer for 10-12 minutes until internal temperature reaches 160°F. Remove chicken, cover with foil and set aside while you prepare the sauce.

In mini (or full size) blender jar, combine cottage cheese, buffalo sauce, and ranch seasoning and blend on medium-high until smooth.

Uncover chicken and chop into about 1/2” chunks. Combine with sauce and cheese. Divide chicken mixture equally onto the 4 tortillas. Fold the tortillas and place seam side down on a hot sauté pan. Brown burrito on both sides and wrap in foil to keep warm if not serving immediately. Can be stored in refrigerator or freezer and warmed back up.

Nutrition information: 541 Calories 27.5 g Fat 5.5 g Carbs 61.5 g Protein

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Three Pepper Cacio de Pepe

Recipes like this are why it’s so damn hard to stay Keto. 😂😂😂 Food & Wine Magazine just keeps enticing me to #TheDarkSide!

Three Pepper Cacio e Pepe

  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon crushed pink peppercorns
  • 1/2 teaspoon coarsely ground Tellicherry pepper
  • 1/2 teaspoon ground Szechuan pepper
  • 12 ounces uncooked bronze-cut fusilli col buco pasta (such as Giusto Sapore) or bucatini pasta
  • 1 1/2 ounces pecorino Romano cheese, grated with a Microplane grater (about 1 cup), plus more for garnish
  • 1 1/2 ounces Parmigiano-Reggiano cheese, grated with a Microplane grater (about 1 cup)
  • 1 Cup reserved pasta cooking water

Are you on Facebook? You might be interested in the things I may not devote an entire blog post to: food news, recipes, food facts, nutritional information, photos and other things that make my mouth water. If so, visit my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

Mushroom Soup 3 Ways

There’s nothing else like a hearty mushroom soup to make my tummy super happy. #ThisGirlLovesToEat. Thankfully, mushroom soup is easy to make, and can be #KetoFriendly, as these three recipes, adapted from #RecipeIdeas, prove!

Basic Mushroom Soup 

Ingredients 

8 ounces of mushroom
3 chicken bouillon cubes
2 tbsp of onion (chopped)
4 cups of milk
½ tsp of salt
2 cups of boiling water
¼ tsp of pepper
3 tbsp of flour

Instructions

Put the mushrooms in a saucepan. Pour in the bouillon and water. Add the onion. Boil this and let it simmer for half an hour. Melt the butter in a separate saucepan. Stir in the flour and add the milk. Cook and stir this simple mushroom soup recipe mix until the sauce gets thick. Pour this in the mushrooms. Sprinkle some salt and pepper.

Mushroom Soup with Sausages 

Ingredients 

16 ounces of sausages (cut thin)
4 TBSP of flour (reduced to make this #KetoFriendly)
4 tbsp of butter
10 ounces of cheddar cheese (grated)
1 clove garlic (minced)
4 green onions (sliced)
16 ounces of mushrooms (sliced)
1 tbsp of vegetable oil
1/8 tsp pf ground black pepper
½ tsp of parsley
1 cup of heavy cream
½ tsp of onion tops

Instructions 

Begin by cooking the sausages at medium heat. Set the sausages on a plate. Toss the mushrooms in the pot where the sausages were cooked. Keep stirring until the mushrooms become tender. Toss in the garlic and onions.

Sauté this for a minute. Transfer this mushroom soup recipe mix in a bowl. Put butter in the pot. Add the flour and stir until the concoction turns bubbly. Add the broth and keep stirring. Toss in the cheese and heavy cream.

Pour the mushrooms and sausages in the pot. Add some pepper. Heat it. Serve with the parsley and some onions.

Mushroom Soup with Tomato Paste 

Ingredients 

4 cups of water
2 cans of condensed beef broth
1 bay leaf
1 clove garlic (chopped)
1 lb of mushrooms (fresh)
6 tbsp of butter
2 celery leaves
1 cup of onion (chopped)
4 sprigs celery
1 ½ cups of carrots (chopped)
2 cups of celery (chopped)
1/8 tsp of ground black pepper
4 tbsp of dry sherry
½ cup of sour cream

Instructions

Start this mushroom soup recipe by chopping the mushrooms and set them aside. Melt the butter (4 tbsp) in a saucepan. Throw in half the mushrooms. Sauté for 5 minutes. Place it in the cooker. Add the tomato paste, celery and broth.

Pour in the water and pepper. Add the celery and bay leaf. Cook for 4 hours. Take out the celery, bay leaf and parsley. Puree the mix in a blender.

Melt the butter in a skillet. Add the other half of the mushrooms and sauté for 5 minutes. Put this on the soup. Add sherry on top. Serve with the sour cream.

Tart & Spicy Butternut Squash Soup

It’s finally cool enough in California, at least once the sun goes down, to justify getting the stock pot out to make a hearty soup that can serve as dinner with a big salad & crusty bread that can then live on as a couple of workday lunches too!  Great for the wallet AND the waistline!  This soup is so rich, and has such depth of flavor, that it seems like a cheat meal, which is a plus during the non-stop holiday feast season.

Tart & Spicy Butternut Squash Soup

  • 1  –  2 to 2+1/2 lb Butternut Squash (Peeled/Seeded/Chopped into about 1″ Cubes)
  • 1  –  Large Granny Smith Apple (Cut into about 1″ Pieces – seeds/core/stem removed)
  • 3  –  Large Ribs Celery Chopped
  • 3  –  Carrots (Peeled/Chopped into about 1″ Pieces)
  • 1  –  Medium Yellow Onion (Peeled/Chopped into about 1″ Pieces)
  • 4  –  TBLS Butter
  • 1  –  32 oz Container Organic Chicken Stock
  • 1+1/2 Cups Water
  • Freshly Grated Sea Salt (To Taste)
  • Freshly Cracked Pepper (To Taste)
  • Freshly Ground Nutmeg (1/4 tsp)
  • Cinnamon (1/2 to 1 tsp)
  • Cayenne Pepper (Pinch to 1/8th tsp)
  • Chopped Parsley (if desired)

Melt the butter in a medium stockpot and add the onions, carrot and celery.  Sauté over low heat about 10 minutes.  When onions just start to brown, add the squash, apple, salt, pepper, chicken stock and water.  Turn the heat up to medium-high and bring just to a boil.  When bubbles appear at the edges of the pan, reduce heat to low.  Cover pan tightly and simmer soup for 45 minutes until squash is completely softened.

Remove soup from heat and either process soup until smooth using your blender (I use my Vitamix) and returning to the pan after processed or an immersion blender as shown in the video.

Once soup is smooth, add the Nutmeg, Cinnamon and Cayenne.  Adjust spices to taste.

I came across a video that uses the same technique I use to make my soup, with slightly different measurements, and it’s much prettier, so I’ll give the standard #ShoutOut and #HighFive to Simply Recipes for producing a great (and quick) video that I can also use to demonstrate how to assemble my soup!

I’ve already been remiss at keeping up with my blog, so not having to produce a video is a definite bonus! #ThisGirlLovesToEat

Salmon in Parchment

If you are always on the lookout for quick and easy weeknight recipes, and don’t stop here first, do what I often do when I am looking for inspiration and follow Food Porn on Twitter.

Today there was a quick and easy to follow video for Salmon Baked in Parchment that will help you get dinner on the table in under 30 minutes!

4salmonrecipes

  • Pesto Salmon
  • Teriyaki Salmon
  • Lemon Dill Salmon
  • Garlic Butter Salmon

 

I’ve done the lemon dill salmon and it came out perfect.  Next on my list to try is the pesto salmon.  This girl loves pesto and this girl loves salmon!  Let’s face it, #ThisGirlLovesToEat 

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active community page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Baked Chicken in Creamy Poblano Sauce

poblanochicken

I’ve fallen in love with Amazon Fresh.  Not just because I can be lazy and not go into the grocery store, although that keeps me from making impulse buys which is a definite plus, but also because the quality of the produce allows me to be creative when I cook on the weeknights.  Not only is the produce generally larger than what I am seeing in my local grocery store, but it stays fresh longer, and I’m paying less money per pound.  Win, Win, Win!

I hadn’t decided what to do with the chicken breasts I thawed this morning then remembered that two large Poblano chilies have been in the crisper for just over a week –  in my eyes they are begging to be made a couple!  Throw some rice into the pressure cooker and we have a trio!

Baked Chicken in Creamy Poblano Sauce with Mexican Rice

  • 2 Poblano Chilis
  • 1/2 Yellow Onion
  • 2 TBLS Olive Oil
  • 3 Cloves Garlic
  • 3-4 Boneless Skinless Chicken Breasts
  • 1 – 8oz Package Cream Cheese
  • 2 TBLS Dried Cilantro
  • 1 Can Evaporated Milk
  • Juice of 1/2 a Lime
  • 2 TBLS Flour
  • 4 TBLS Butter
  • 1/4 Cup Milk
  • Salt & Pepper to Taste
  • Preheat oven to 425 degrees (F)
  • Cut the poblano peppers in half, stem & seed, then slice thinly with a Mandoline
  • Cut the cleaned and skinned half white onion into thin slices on the Mandoline
  • Peel the garlic
  • Place these above items in a baking dish and drizzle with olive oil, turn to coat completely
  • Place in the oven and roast for approx 20 minutes
  • In the meantime cut your chicken breast halves with the breast flat on the cutting board use your knife to cut parallel to the board to divide it into two equal pieces
  • Salt and pepper the chicken on both sides
  • Remove the roasted veggies from the oven & lower the temperature to 350 degrees
  • Place the roasted veggies, cilantro, salt and evaporated milk in a blender
  • Puree the mixture
  • Saute’ the chicken breast pieces in the 2 TBLS oil for about 2 minutes per side until they have a little color on them
  • Remove the chicken to the baking dish you used to roast the veggies
  • In the same pan you used for the chicken, over medium heat, melt the butter
  • When the butter is melted add the flour and stir for a minute until fully incorporated and brown bits are scraped up
  • Add the poblano puree to the sauce pan and stir
  • Add the 1/4 up Milk to the pan and stir
  • Add the Cream Cheese to the sauce pan and stir constantly for a couple of minutes until fully incorporated – it will be thick
  • Remove from the heat an add the juice of the half lime, stir to incorporate
  • Pour the Poblano Cream Sauce over the chicken
  • Bake in the oven for 15 minutes until the chicken is cooked through

Serve with your favorite version of Mexican or Spanish rice and a salad or sliced and roasted zucchini squash.

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood