Black Bean Dip

Bob likes chips and dip or salsa during football on the weekends. So I use Chef AJ's tip for making my own tortilla chips. After I cut the corn tortillas into 8ths and put them on the cookie sheet, I spritz them with water and barely sprinkle a little sea salt. Here's the link to the episode on her website. Chef AJ's Tortilla Chips  What we've bought in a bag in the supermarket can't even come close to the taste of these babies! We love the fresh salsa from Publix (in the produce section) and we have some, but I wanted some hummus. When I looked in the pantry I saw the black beans and just "knew" what I was going to do. Oh my goodness...so much deliciousness and so little pouch room! LOL!

Black Bean Dip

1 can black beans, drained and rinsed
vegetable broth
bell pepper (any color or mix of colors - I used frozen mixed slices)
sea salt
black pepper
cumin
garlic powder *
onion powder *
1-2 tablespoons bbq sauce (Kraft Light Original is very low sugar)

Put all the ingredients in a food processor. Add just enough vegetable broth (any broth if you're not vegan) to help the beans get creamy. Put in fridge to chill. Top with a pinch of cilantro or parsley to serve.

* I used powders because I wanted to get back to the living room to watch the game. Use fresh for even better dip! ;)

Note: This dip does not taste like barbeque. The bbq sauce just gives the dip a little zip!

Pizza!

As a vegan, I can't just go to the supermarket and pick up a pizza when I want one...they all have cheese. So I've been looking for a recipe for whole grain pizza dough and haven't been able to find one. Maybe because I'm actually to lazy to kneed dough and make one myself. LOL! Which brings me to my new discovery! Pre-made pizza crust!!! Yes, I know they have them in supermarkets everywhere, but they are not whole grain or vegan. Thanks to the wonderful people at Earth Fare yesterday, I found one! Yay! So of course, last night we had pizza...oh so good! The vegetables I have listed are the ones we wanted...feel free to put whatever you want on yours.

Pizza

1 California Style Pizza Bread
pasta sauce
1 tomato, very thinly sliced
baby spinach
kale
1 onion, very thinly sliced
1/2 red bell pepper, medium diced
fresh mushrooms, thinly sliced
Italian Seasoning

Preheat your oven to 450F. Place pizza crust on baking sheet. Spread a generous amount of pasta sauce over the bread then pile on your vegetables. Bake for about 10 minutes. This pizza is very filling since the crust is whole grain (sprouted wheat berries). Enjoy!





Pizza Bread Front

Pizza Bread Nutritional Information

Loretta's Beets

I grew up eating this dish. I think she invented it because everyone just called them Mom's beets. Of course, as a good southern cook, my Mom used "good and plenty" oil for sauteing! I'm also a good southern cook, but I saute in water. It's still tastes just as good! I was getting the beets prepped this morning to get them boiling and I realized that Mom never used the beet greens; she just threw them out. Since Bob and I became vegan I have been trying to incorporate greens into our meals as much as possible (I have started actually craving greens! Who'da thunk it!) So I added them and they were great! They will not be a permanent addition to this dish!

Loretta's Beets

3 medium beets
3-4 small to medium russet or red potatoes
1 medium onion, diced
1/4 cup water
salt and pepper, to taste

Beets: Cut the stems off of the beets, leaving about an inch of the stem attached to the beets. Put in boiling water and boil on medium-high until a fork can be easily inserted. Rinse in cool water until cool enough to peel; the skin will just slide right off. Cut off the stem end and root end. Dice into large diced pieces and place in bowl.

Potatoes: Scrub well and poke holes with a fork. Place in microwave and bake until fork tender. Cut into large diced cubes and place in bowl. (You can boil the potatoes, but then you lose some of the nutrients from the skin into the water)

Beet Greens: Remove greens from skin and tear into smaller pieces. Rinse and dry.

Onions: Put the water and the onions in a skillet on medium-high heat. Add salt and pepper to taste. Saute until onions are tender and starting to turn golden. Add beet greens and cover. Cook a few more minutes to let the greens wilt. Stir. Add to bowl of beets and potatoes. Stir and check seasoning. Serve warm.

This makes 4 regular or 8 wls servings.

Spinach Stir Fry

Since Bob and I started eating vegan, I've been looking for different ways to incorporate leafy greens into our meals other than as a dinner salad. We love salad, but everyone needs variety! I decided to make a stir fry the other night and just started throwing in different things that I thought would taste good. And it did!

Spinach Stir Fry

1 bag baby spinach, rinsed and dried
1/3 cup shredded carrots
2 cloves garlic, minced
1 can water chestnuts, drained
1/2 onion, sliced thin
1 medium bell pepper, whatever color you want, sliced (I used frozen sliced mixed peppers)
2 tablespoons raw cashews (or almonds, peanuts, etc.)
Low Sodium Soy Sauce
4 ounces whole grain spaghetti noodles (or rice noodles) (I use Hodgson Mills)
salt, pepper, and ground ginger, to taste

Water saute the carrots, garlic, water chestnuts, onion, and bell pepper until veggies are tender-crisp and water is almost gone. (Water sauteeing is putting a little water into your skillet and sauteeing your veggies this way and not using oil) Add seasonings and soy sauce and continue to saute veggies. When veggies are cooked, add spinach and nuts. You may add more soy sauce, to taste. Let spinach wilt slightly and serve up!

Note: Add other vegetables you like, these are just what I wanted in mine. Also, try adding a teaspoon or so of peanut butter before you add the spinach. Let it melt, then add the spinach and nuts. If you don't want to use pasta, this would be great with barley or even quinoa!

Fran's Eggplant Casserole

Before I retired I worked in an all female accounting office. We all loved to cook and some loved to bake so we had potluck office meals fairly often. This dish started out as a simple casserole of my boss, Fran. As the recipe got passed around, almost everyone added something to it or made a variation of it. So it ended up being a potluck dish! I love it and every time if cook it, the house smells wonderful!

Fran's Eggplant Casserole

1 whole eggplant, peeled and sliced thin
3 zucchini, scrubbed and sliced
3 yellow squash, scrubbed and sliced
6-8 ounces sliced mushrooms, canned or fresh
1 bell pepper, chopped (use any color you want)
15 ounce can diced tomatoes
1 teaspoon olive oil
salt and pepper, to taste
garlic powder, to taste
Parmesan cheese (non-vegan), optional OR
nutritional yeast (vegan), optional

Preheat oven to 350F. Spray cookie sheet with Pam, spread eggplant slices, and spray slices with Pam. Bake for 15 minutes to help tenderize the eggplant.

Prepare the other vegetables and place in oven-proof casserole dish. When the eggplant is ready, place in casserole dish and mix with the other vegetables. Season with salt, pepper, garlic powder, and a dash of red pepper. Sprinkle top with Parmesan cheese or nutritional yeast, if using. Cover and bake at 350F for 1 hour, until vegetables are tender.

Notes: 1. You can use flavored diced tomatoes and any other seasonings you wish to vary the dish. For example, use basil, oregano tomatoes and Italian seasoning (my favorite), or chili powder and Rotele tomatoes for Mexican, etc. Greek would be good too!
2. This is easy to make in the crockpot. Place all ingredients in the crockpot, stir, cover, and cook on low for 8-10 hours.

Vegetarian Spaghetti Sauce

I wanted spaghetti, but I didn't want to use TVP (textured vegetable protein) or have thin, soupy sauce. So I just started chopping vegetables and throwing them in! My Mom used to call that being a "dump cook" (dump it in the pot and see what happens). So what happened was soooooo delicious! I'm really excited about figuring out a spaghetti sauce that is delicious, satisfying and filling without using meat!

Vegetarian Spaghetti Sauce

1 medium red bell pepper, chopped
1 medium zucchini, chopped
1 medium yellow squash, chopped
4 large carrots, peeled and thinly sliced
8 ounces whole white mushrooms, cleaned, stems removed, sliced
3 large celery ribs, halved lengthwise and sliced thin
2 cloves garlic, minced
2 teaspoons extra virgin olive oil
1 can Hunt's Traditional Spaghetti Sauce (use your favorite sauce, of course!)
1 - 15 ounce can diced tomatoes
salt and pepper, to taste
dried oregano, to taste
Italian seasoning, to taste
1/4 cup Marsala cooking wine, optional

Spray a Dutch oven with cooking spray. Add olive oil. Add the carrots and cook for a few minutes then add the bell pepper, zucchini, squash, mushrooms, and celery, and stir to coat with oil. Sprinkle a little oregano on vegetables and stir. Cover and cook on medium to medium-low for a few minutes until the vegetables start to soften. Stir often to ensure the vegetables are not scorching. Add a couple of tablespoons of water if you need to. Add the minced garlic and cook a little more.

Add spaghetti sauce and diced tomatoes. Check for seasoning. Add salt, pepper, and Italian seasoning to taste. Let the sauce come to a boil, then lower fire to low, cover and simmer until all vegetables are tender. Add wine, if using. Let sauce cook and reduce a little. Serve on top of whole wheat pasta, barley, quinoa, or just eat plain!

Tip: Clean and save your mushroom stems in a freezer bag to make a delicious stock!

Bob and I wanted pasta tonight (a rare occasion!) and I found this pasta. Look at the fiber grams! Look at the proteins! Look at the list of ingredients! And it tasted good too. It didn't have that gummy, pasty texture I hate in pasta.

Vegan Super Bowl Party Chili

I found a delicious vegan chili recipe and had to share! I made it tonight and Bob and I love it! It doesn't take very long to prepare and is so delicious that even if you're not vegan or vegetarian, you're gonna love it!

http://blog.fatfreevegan.com/2012/01/healthy-super-bowl-party-chili.html

I made a couple of changes to the recipe when I made this the second time: (You know I had to tweak!)

1. I sauteed my vegetables in water instead of oil. Heat your pot a bit then add the onions and the same amount of water as the recipe calls for oil. Keep a little water handy and add more as needed. You won't need much; the onions will release their own moisture as they soften.
2. I doubled the chili powder. The recipe calls for 1 tablespoon and I put 2. We like a little more chili flavor.
3. I didn't use salt at the end. I added the black pepper and the chili tasted great as it was so I left out the salt; we all need to cut down on salt anyway.
4. I'm not a hot sauce person since my wls, but I still enjoy using a little tabasco vinegar. Just a few drops in my bowl really livened up this chili.

 



Italian Bean and Tuna Salad

After one of our long walks, my new walking buddy, Marilyn, invited me to her house to try out a new dish. A friend of hers had emailed it to her and it looked so good she tried it right away and I was invited to be a co-guinea pig! I was kind of wondering how it would taste...after all, here in the South we smother tuna with mayonnaise and this tuna salad not only didn't have mayo, but it had beans in it! But I went and shared a lovely meal with Marilyn and the tuna salad was d.e.l.i.c.i.o.u.s! Perfect for a light lunch or dinner!

Italian Bean and Tuna Salad

1-15 ounce can navy beans, drained and rinsed
6 ounce can or packet water packed tuna, drained and flaked
2/3 cup finely chopped celery
1/3 cup finely chopped red bell pepper
1/3 cup fresh or frozen cut (1 inch) green beans, cooked, rinsed with cold water
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/2 cup Italian salad dressing
1/2 teaspoon dried oregano
mixed greens or spinach

In a medium bowl combine all the ingredients except the lettuce/spinach and mix well. Refrigerate for at least 10 minutes to let the flavors blend. Line plates with the lettuce or spinach, spoon salad onto lettuce and enjoy.

Note: You can also add some black olives, grape tomatoes, or green onions to this salad to jazz it up any way you want to!

TIP: If you're like me and don't keep fresh herbs around but have the dried herbs that's fine, just use one-third the amount called for in the recipe.

Salad Vinaigrette

When I was a kid, we never bought salad dressing. My Mom always made the same vinaigrette and we all loved it. I've tweaked it just a little to suit my tastes, but it's still my favorite and what I use most of the time on my salads.

Salad Vinaigrette

1 tablespoon Gourmet Salad Vinegar
2 tablespoons water
salt and pepper to taste
2 dashes Salad Supreme

You can whisk all the ingredients together if you want to, or just do like me and add them one at a time and toss your salad. There's no oil in this vinaigrette, so there's really no need to whisk if you don't want to. Note: The picture makes it look like the vinegar is clear. It's actually amber; the bottle's just mostly empty! :)

Salad Tip

Ever want a salad and are too busy or tired to make one so you end up not having one? Yeah, me too. I just recently learned of this tip and thought I'd pass it on. Why didn't I think of this before? Duh!

Rinse and spin (or dry) your lettuce or spinach. Put whatever amount you want in a ziplock bag. Cut up some tomatoes and add to bags. Peel and cut some cucumbers and add to bags. Add whatever else you always have in your salad (except the dressing or anything that will get soggy, like croutons). Roll up the baggie and squeeze all the air out then zip closed. Refrigerate, and when you want a salad, voila, it's all ready for you to add dressing and eat!

Chicken Packets

Here's a great idea I read about a long time ago on a wls forum and forgot about until last week. I made some up Saturday and cooked one today. Oh yummy! I did some packets with fish too!

Chicken Packets

Chicken tenderloins or breast pieces (no need to defrost if frozen)
Vegetables (onions, peppers, squash, carrots, etc.)
Salt and pepper to taste
Other seasonings to taste
Heavy duty aluminum foil

Lay a sheet of aluminum foil on the counter. Place a chicken tenderloin and your vegetables in the middle. Sprinkle with salt and pepper and/or whatever other seasoning you want to use. I used Montreal Chicken on some, dry Italian dressing mix on some, and Southwest Sweet and Smoky Chicken on others. Fold aluminum foil over on all four sides and label. Put your packets in the freezer. To cook, just throw on the grill until done. I put mine on indirect heat until almost done then moved it over to direct heat for a couple of minutes. I also used one of those baskets that you put hamburger patties in, close the basket and then flip the basket instead of the burgers. That worked really well. I was able to remove it from the grill to check for doneness. Hey! You could also make a packet of just vegetables (hmmm...marinated veggies!) ready to throw on the grill! This is not necessarily fast, but it sure is easy...like when you get home from the gym and don't feel like cooking!

15 minutes from frozen packet to cooked and ready to eat! I cooked the fish on direct heat and high.

Chicken & "Rice" Soup

I remember on cold days (well, as cold as it gets in Louisiana anyway) my Mom would sometimes heat up a can of Campbell's Chicken & Rice soup. As a kid, I loved it! And as an adult that didn't think about how much sodium was in there, I loved it. I tried eating some a couple of years ago and...YUCK! Way too salty! And what's with the grease in there anyway? So what to do? Panic? Who me? Noooooo...I played around with it until I hit on the perfect chicken and rice soup!

Chicken & "Rice" Soup

Chicken:
1 bag frozen boneless, skinless chicken breast pieces, defrosted
1 teaspoon olive oil
2 teaspoons lemon juice
1 teaspoon marjoram
1 teaspoon thyme
salt and pepper to taste

Preheat the oven to 350F. Spray a baking sheet with cooking spray. Combine the olive oil, lemon juice, and the herbs and spices into a paste. Rub well onto the chicken then place chicken on baking sheet. Bake for about 15-20 minutes until chicken temperature reaches 165F. (FYI: If you're not making soup, this is terrific baked chicken; just make sure you don't over-bake so that your pouch won't tolerate it). Remove from oven and let cool.

Soup:
1 bag carrots, peeled and sliced
6-8 stalks celery, sliced
2 quarts chicken stock
1 envelope beef bouillon
1/2 teaspoon marjoram
1/2 teaspoon thyme
salt and pepper to taste
garlic powder to taste

Place all the vegetables in a Dutch oven. Cut the cooled chicken into cubes and add to the vegetables. Add the herbs and spices and finally the chicken stock. Bring to a boil, cover and lower heat to simmer. Cook until the vegetables are tender and the chicken starts to shred a little when you stir.

"Rice"
3/4 cup medium barley
4 cups water
dash salt

Cook barley according to package directions. Drain if there's water left in the barley. Add barley to soup and stir. The longer the barley sits in the soup, the less you can tell it's barley. It begins to feel like rice.

Note: Don't try to save time by throwing the barley into the soup to cook it. It will just absorb up all that lovely chicken stock!

Strawberry Delight

I saw this on The Biggest Loser on Netflix streaming and decided that it looked good enough to make right away. I've been making it for a while and realized I hadn't shared it yet! Oh no! This has got to be the easiest and best tasting dessert I've ever made. Absolutely love it! Fresh fruit is best, but you can also defrost some frozen fruit and use that.

Strawberry Delight

1 container fresh strawberries
sweetener, to taste (for the fruit-optional)
1 large box sugar free strawberry jello
8 ounces Lite Cool Whip

Wash and slice the strawberries and place in a medium-sized bowl. Make the jello (using ice to replace the cold water). Whisk in the Cool Whip. Pour over the strawberries, cover, and place in the refrigerator to chill and set. Serve with a dollop of Cool Whip.

There are lots of other combinations you can use too! Try pineapple with lime jello, cherries with cherry jello, etc. Blueberries would be good too. Hmmm...what jello would you use with blueberries? I think I'm gonna try lemon!

Note: Having a fancy luncheon or dinner party? Make individual servings in wine glasses!

Not Too Chili...Again

I posted a recipe for my chili a while back and I hope you've had a chance to try it and enjoyed it as much as we have. But here's a "tweak". I bought some Jennie-O ground turkey breast today at Publix. It's 99% fat free! I used it for my chili tonight and it was really good! I didn't want to add any oil so I coated the pot really well with some Pam cooking spray. Just to make things easier for you, here's a link to the original recipe. Just exchange the turkey for the beef. Oh! And I also added a can of drained and rinsed black beans.

Avocado Salad

Last summer avocados were so expensive I didn't get any. And I love avocados too. It was very sad. But I've already found some for $1.00 each! Yay! Avocados in the house! Bob and I love avocados just cut up with a little lemon juice, salt and pepper. But this salad is great and is a favorite here! This recipe makes quite a bit so you can munch on it for several days.

Avocado Salad

2 ripe avocados
2 tomatoes
extra sharp cheddar cheese, cubed
lemon juice
salt and pepper to taste

Cut avocados lengthwise all the way around. Twist the two halves and pull apart. You can either spoon out the pit or cut slightly into it with your knife and turn slightly. The pit will come out with the knife. Cut diamonds in the avocado, being careful not to cut through the skin. Insert a kitchen tablespoon and pull out the chunks. Place in a large bowl. Repeat for the second avocado. Cut the tomatoes into large diced pieces and place in bowl with avocados. Add the cubed cheese.

Add two teaspoons fresh lemon juice or two capfuls of lemon juice. Sprinkle salt and pepper to taste. Stir to mix and chill for about an hour.

Baked Ham with Cherry Glaze

Holidays can be difficult. Why do Americans make all holidays to be about food? Easter is coming soon and you will be inundated with baked ham, sweets, potatoes, etc. If you're doing the cooking, no problem. Have baked sweet potatoes, sugar free desserts (find some pies here and a lot more desserts on BariatricEating.com). The baked ham with glaze...good grief...how do you make a baked ham with glaze...and stay wls friendly? Here's a great recipe (AND SUPER EASY TOO!). We like easy here.

Baked Ham

2 to 3 pound pre-cooked ham (canned or vacuum wrapped)
1 jar Smucker's sugar free cherry preserves

Spoon out the cherry preserves into a small sauce pot and cook on medium-low heat just until melted.

Preheat oven to 350F.

Unwrap your ham and take off the netting if present. Cut diamonds about 1 inch deep and place ham on rack in baking pan. If you don't have a rack, that's okay. Just make a few small balls of aluminum foil to raise the ham off of the bottom of the pan. Oh, and here's a tip...spray the baking pan with Pam before cooking. Ask me how I know this. {sigh}

Brush ham with the melted cherry preserves. Be generous. Place ham in oven and cook for about 20 minutes. Brush with melted preserves again. Repeat until ham is done and glaze is cooked. Use all the cherry preserves; you will be using the drippings too. This won't take long since the ham is already cooked. You're really just heating up the ham and cooking the glaze on top.

When done, take out of oven and let it rest for about 20 minutes. Slice and plate. Spoon glaze from the bottom of the baking pan onto the slices. Serve and enjoy!

Chicken Fajita

I love fajitas. Yummy yummy yummy! But if you get them at a restaurant they are loaded with fat, calories, and sodium. So let's make our own and eat great fajitas the healthy way!

Chicken Fajita

2 chicken tenderloins (defrosted if frozen)
1/2 green bell pepper, sliced thin
1/2 onion, sliced thin
1 clove garlic, minced
salt, to taste
black pepper, to taste
garlic powder, to taste
1 Flatout Flatbread
2 tablespoons sour cream
2 tablespoons salsa
1 tablespoon taco sauce
2 teaspoons olive oil
Mrs. Dash Southwest Sweet 'n Spicy Seasoning

Preheat oven to 400F. Lay the flatbread on a cookie sheet or flat griddle. Place in the oven and warm for about 5 minutes. Take out of the oven and cover with aluminum foil to keep warm.

Cut the chicken into bite-sized pieces. Heat the oil on medium low to medium in a skillet and start cooking the chicken. Sprinkle Mrs. Dash seasoning on the chicken, add the bell pepper, onion, salt, pepper, garlic powder and garlic and continue cooking. You can sprinkle some more Mrs. Dash if you want to. Continue cooking until the onion and bell peppers are soft.

While the chicken mixture is cooking, mix the sour cream, salsa, and taco sauce. You can change the ratios to make it thicker or thinner, add some Mrs. Dash, etc.; it's all up to you.

When everything is ready, place the flatbread on your plate and spread the chicken mixture on it. Drizzle the sour cream mixture over the chicken. Roll up the flatbread, cut in half and enjoy!

Note: If you want to eat this with a fork, drizzle some of your sour cream mixture over the top for even more flavor!

Cookbook Review - The Biggest Loser Family Cookbook

Bob and I have been watching past seasons of The Biggest Loser on Netflix streaming and really enjoying it. Every so often they show a recipe so I looked at the library and found that they have several cookbooks. I checked this one out and am so glad I did! I have marked a bunch of recipes to try and have already tried two. And a third one is in the oven now! I highly recommend this cookbook...many of the recipes are already wls friendly. And if they're not, with a little imagination, can be tweaked so that they suit our needs. Bob has already said that it looks like I'm going to have to buy this cookbook. Little does he know it's already on my Amazon wish list! LOL!!!

Baked Eggplant Parmesan

Sometimes you want something Italian and a few spoons of spaghetti sauce for dinner just won't cut it. I give to you...Baked Eggplant Parmesan! So yummy delicious it will put an end to all your Italian cravings!

Baked Eggplant Parmesan

1 medium to large eggplant, pared and cut into 1/4 inch slices
2 cups tomato-herb sauce (I used Hunt's Mushroom pasta sauce)
3/4 cup Italian seasoned dried bread crumbs
4 ounces mozzarella cheese, shredded
Parmesan cheese, grated

Preheat the oven to 350F.

Spray a baking sheet with Pam. Arrange the eggplant slices in a single layer on the baking sheet. Bake 20 minutes, until tender. (Note: If you think eggplant has a bitter taste, place them in a colander, salt well and let them sit for about 15 minutes. Rinse, pat dry, then bake as above.)

Spray an 8 inch baking dish with Pam. Spread about 1/4 of the sauce on the bottom of the dish. Place eggplant slices, then bread crumbs, then cheese. Repeat layers, ending with sauce. Cover and bake for 40 minutes, until cooked through and bubbling.

Increase oven temperature to 400F. Uncover dish, sprinkle a little more cheese then the Parmesan cheese. Baked, uncovered, for another 15 minutes, until the top is nicely golden brown and crisp.

Butternut Chicken Marinara

Bob and I have been watching The Biggest Loser from the beginning of the series on Netflix streaming. Mark Kruger from season 5 prepared this dish for his family after he was sent home. I tweaked it just a bit to suit our tastes and made it for dinner tonight. Bob, who's not that big a fan of squash, loved it!

Butternut Chicken Marinara

1 butternut squash, peeled and cut into small/medium chunks
8 chicken tenderloins, cut into pieces
1 large purple onion, sliced
salt and pepper
Italian seasoning
1 teaspoon olive oil
Pam spray
1 jar/can marinara sauce (I use cheapo Hunt's Traditional spaghetti sauce)

Spray Pam in a large skillet. Add chicken, salt, pepper, and Italian seasoning. Cover and cook on medium heat until almost done. Uncover and finish cooking the chicken. When chicken is done, take out of the skillet and set aside.

Spray more Pam into the skillet.  Add onions and squash. (You will probably not use all the squash...just save and freeze or cook tomorrow) Add the olive oil, cover and cook on medium-low heat. Add a little water if needed to help the squash cook. When the squash is cooked, uncover and let it saute a bit. Add the chicken back into the skillet and let everything cook together for a couple of minutes. Pour in the marinara sauce and stir. Add Italian seasoning, cover and cook until sauce is cooked.

Note: I tasted this before I added the marinara sauce and it was amazing! If you want to eat it like this, let the chicken and squash mixture saute a little longer.

BBQ Chicken Tacos

I was looking around in my kitchen for something to fix for lunch. Yes, I did plan ahead, but then I didn't feel like eating what I had planned. Or rather...Prissy Pouch didn't feel like eating what I planned. And we all know who/what rules our eating now don't we? Anyway, A while back I had found some corn tortillas that fit into our meal plan and they have been sitting in the pantry ever since. An idea burst into my head (no, it didn't hurt)...bbq chicken tacos! Very fast to prepare and very yummy to eat!

BBQ Chicken Tacos

1 corn tortilla (I use Mission yellow, extra thin, 6 inch)
3 oz canned chicken
2 tablespoons low sugar bbq sauce (I use Kraft Light), divided
shredded lettuce
diced tomato
pinch of shredded cheese

In a small ungreased skillet, heat the tortilla for about 15 seconds on medium heat, flip and heat the other side for about 10 seconds. Set aside.

Using the same small skillet heat the canned chicken on medium heat. Add 1 tablespoon bbq sauce and stir into the chicken. Heat thoroughly.

Place chicken on top of the tortilla, then the lettuce, tomato and cheese. Top with the other tablespoon of bbq sauce and fold the tortilla like a taco shell and enjoy!

Variation: Spread everything around on the tortilla and eat it like a tostada!