Instead of “wraps,” we’ll be using plain old tortillas. Flour and corn as necessary. 
Also, we’ll be using leftover chicken from a whole chicken ($.79/lb) we cooked tonight.
Lime Chicken Tacos with Avocado and Tomato
http://cheaphealthygood.blogspot.com/2010/08/deconstructed-guacamole-wraps-or-lime.html
Serves 4
Ingredients
*8 ounces grilled chicken, chopped into bite-sized pieces
*1 avocado, diced
*1 cup halved cherry tomatoes
*1/4 cup red onion, minced
*1/4 cup cilantro, chopped
*3 tablespoons lime juice
*2 tablespoons extra virgin olive oil
*1/2 teaspoon kosher salt
*Freshly ground black pepper
*4 large leaves green lettuce
*4 tortilla wraps
1) In a medium bowl, combine chicken, avocado, cherry tomatoes, red onion, and cilantro. Stir, gently if you have very-ripe avocado.
2) In a small bowl, whisk together lime juice, olive oil, salt, and pepper to taste. Pour on to chicken mixture and stir to combine.
3) Place a few leaves of lettuce on each wrap. Split chicken evenly among wraps. Roll them up. Serve!
I kind of mish-mashed this recipe from 2 different ones I found on Allrecipes.com. I haven’t tried it out yet; I’ll let you know how it turns out. We’ll be eating the ribs with raw corn on the cob, which is very plentiful, cheap and yummy right now.
Barbeque Sauce & Soda Ribs (Crockpot)
Ingredients
*10 country style pork ribs
*2 teaspoons minced garlic
*1 lemon, thinly sliced
*1 (18 ounce) bottle barbeque sauce
*6 oz. diet cola or Dr. Pepper soda
1. Preheat oven to 400 degrees F (200 degrees C).
2. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
3. Add ribs, BBQ sauce, soda, & garlic to crockpot. Place sliced lemon on top.
4. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
Tony and Kismet will be eating their burgers with bread for buns, but I’ll just pile my pickles, ketchup and onions directly on top. The burgers are Jenny-O premade turkey burgers we got on sale last week for $1.99.
Turkey burgers & oven fries
Skinny Fries
http://allrecipes.com/Recipe/Skinny-Fries/Detail.aspx
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Ready In: 55 Minutes
Servings: 3
Ingredients
*3 medium baking potatoes, peeled and cut into 1/4 inch julienned slices
*1 tablespoon and 1-1/2 teaspoons butter or margarine, melted
*1/4 teaspoon salt
*1/8 teaspoon pepper
1. Place potatoes in a bowl drizzle with butter and toss to coat. Transfer to a lightly greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 degrees F for 45 minutes until golden brown, turning once. Sprinkle with salt and pepper.
The original recipe, wherever I found it (I forgot, maybe on the BHB?), called for 4 chicken breasts, instead of turkey, but we’ve been on chicken overload the past 2 weeks, so I subbed the incredibly different turkey breast. Also, instead of buying tortilla chips, I’ll be using extra corn tortillas from the taco meal to make our own chips.
Tortilla Soup (Crockpot)
Ingredients
*1 pound ground turkey
*2 15-oz. cans black beans, undrained
*2 15-oz. cans Mexican stewed tomatoes or Rotel tomatoes, undrained
*2 cups of frozen sweet corn kernels
*1 cup salsa (whichever kind you prefer)
*4-oz. can chopped green chilies, undrained
*14 1/2-oz. can tomato sauce
*tortilla chips
*2 cups grated Mexican cheese
1.) Brown turkey and drain.
2.) Combine all ingredients except chips and cheese in large slow cooker
3.) Cover. Cook on Low for 8 hours.
4.) To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese and/or sour cream if desired.
Baked Tortilla Chips
http://allrecipes.com/Recipe/Baked-Tortilla-Chips/Detail.aspx#
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 6
Ingredients
*1 (12 ounce) package corn tortillas
*1 tablespoon vegetable oil
*3 tablespoons lime juice
*1 teaspoon ground cumin
*1 teaspoon chili powder
*1 teaspoon salt
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
3. In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
4. Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
5. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.
Also, we’ll be using leftover chicken from a whole chicken ($.79/lb) we cooked tonight.Lime Chicken Tacos with Avocado and Tomato
http://cheaphealthygood.blogspot.com/2010/08/deconstructed-guacamole-wraps-or-lime.html
Serves 4
Ingredients
*8 ounces grilled chicken, chopped into bite-sized pieces
*1 avocado, diced
*1 cup halved cherry tomatoes
*1/4 cup red onion, minced
*1/4 cup cilantro, chopped
*3 tablespoons lime juice
*2 tablespoons extra virgin olive oil
*1/2 teaspoon kosher salt
*Freshly ground black pepper
*4 large leaves green lettuce
*4 tortilla wraps
1) In a medium bowl, combine chicken, avocado, cherry tomatoes, red onion, and cilantro. Stir, gently if you have very-ripe avocado.
2) In a small bowl, whisk together lime juice, olive oil, salt, and pepper to taste. Pour on to chicken mixture and stir to combine.
3) Place a few leaves of lettuce on each wrap. Split chicken evenly among wraps. Roll them up. Serve!
I kind of mish-mashed this recipe from 2 different ones I found on Allrecipes.com. I haven’t tried it out yet; I’ll let you know how it turns out. We’ll be eating the ribs with raw corn on the cob, which is very plentiful, cheap and yummy right now.
Barbeque Sauce & Soda Ribs (Crockpot)
Ingredients
*10 country style pork ribs
*2 teaspoons minced garlic
*1 lemon, thinly sliced
*1 (18 ounce) bottle barbeque sauce
*6 oz. diet cola or Dr. Pepper soda
1. Preheat oven to 400 degrees F (200 degrees C).
2. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
3. Add ribs, BBQ sauce, soda, & garlic to crockpot. Place sliced lemon on top.
4. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
Tony and Kismet will be eating their burgers with bread for buns, but I’ll just pile my pickles, ketchup and onions directly on top. The burgers are Jenny-O premade turkey burgers we got on sale last week for $1.99.
Turkey burgers & oven fries
Skinny Fries
http://allrecipes.com/Recipe/Skinny-Fries/Detail.aspx
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Ready In: 55 Minutes
Servings: 3
Ingredients
*3 medium baking potatoes, peeled and cut into 1/4 inch julienned slices
*1 tablespoon and 1-1/2 teaspoons butter or margarine, melted
*1/4 teaspoon salt
*1/8 teaspoon pepper
1. Place potatoes in a bowl drizzle with butter and toss to coat. Transfer to a lightly greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 degrees F for 45 minutes until golden brown, turning once. Sprinkle with salt and pepper.
The original recipe, wherever I found it (I forgot, maybe on the BHB?), called for 4 chicken breasts, instead of turkey, but we’ve been on chicken overload the past 2 weeks, so I subbed the incredibly different turkey breast. Also, instead of buying tortilla chips, I’ll be using extra corn tortillas from the taco meal to make our own chips.
Tortilla Soup (Crockpot)
Ingredients
*1 pound ground turkey
*2 15-oz. cans black beans, undrained
*2 15-oz. cans Mexican stewed tomatoes or Rotel tomatoes, undrained
*2 cups of frozen sweet corn kernels
*1 cup salsa (whichever kind you prefer)
*4-oz. can chopped green chilies, undrained
*14 1/2-oz. can tomato sauce
*tortilla chips
*2 cups grated Mexican cheese
1.) Brown turkey and drain.
2.) Combine all ingredients except chips and cheese in large slow cooker
3.) Cover. Cook on Low for 8 hours.
4.) To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese and/or sour cream if desired.
Baked Tortilla Chips
http://allrecipes.com/Recipe/Baked-Tortilla-Chips/Detail.aspx#
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 6
Ingredients
*1 (12 ounce) package corn tortillas
*1 tablespoon vegetable oil
*3 tablespoons lime juice
*1 teaspoon ground cumin
*1 teaspoon chili powder
*1 teaspoon salt
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
3. In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
4. Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
5. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.
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