Whole Grain Tortilla Pizza

Vegetables and Beans

Vegetable

This is an easy meal for Summer. We enjoyed it last week. There are all sorts of variations you can do to as well. The best part was I felt like I was eating something healthy and fresh. Great for a get together. Everyone could make their favorite combination.


Ingredients:

Cut up tomatoes
purple onion
fresh herbs basil marjoram or ?
yellow peppers
homemade re-fried beans (I added chili Verde to them) or any beans
spices- Italian or Mexican mix.
2 T olive oil or grape seed oil to combine vegetable
salt and pepper to taste
cheese Parmesan or any cheese of your choice
homemade whole grain tortillas  or store bought  

Directions: Heat oven to 375


1. Combine vegetables of your choosing with combine spices, salt, pepper and oil stir in a bowl.

2. Scoop a serving size on to tortilla. If using beans put them on the tortilla first.

3. Sprinkle on cheese if desired. Place tortillas on cookie sheet. Bake in oven till nice and hot 3-5 min. Serve hot. Yum!

South of the Border Egg Rolls

These egg rolls were fun to make. My son was thrown off when he bit into them, thinking the tortilla would be soft. You could use corn tortillas too. I froze have the filling because we only had 3 of us eating tonight. It will be great to have for a quick dinner when I need it.

Ingredients:
2 T oil
2 boneless skinless chicken breasts*
2 cloves of garlic minced
2 tsp cumin
1 tsp chili powder
1 tsp salt
1/8 tsp cayenne pepper
2 jalapeno diced
1 sm. can diced green chili's
1 can of white corn drained
1 can black beans drained and rinsed
10-12 flour or corn tortillas (I did homemade)
2 T olive oil
1/2 C cooked grains *optional (You could leave out the chicken)
Guacamole
2 ripe avocados peeled and mashed
2 Roma tomatoes chopped up * optional
juice from 1/2 to 1 lime
1/4 tsp sea salt with iodine
1/8 tsp cumin
1/8 tsp chili powder

*You could just dip them in to salsa or taco sauce.

Directions:
1. Heat oil in skillet. Cook chicken breasts in oil. Cutting it up as it cooks. While it is cooking add the spices, salt, peppers, and chili's. Put the lid on and turn down the heat. Cook till the chicken gets tender. Then shred the chicken. (If you have a Bosch it works great to put the chicken into the Bosch with the cookie paddles attached. It shreds up meat perfectly.) Return the chicken to the skillet.

2. Then stir in the corn and beans. Let it heat up all the way. Heat oven to 400.

3. Take mixture off the heat. Lay tortilla out flat and place a couple Tbsp. of filling in the middle and roll up tight. Continue with the rest of tortillas.

4. Place the tortillas on a cookie sheet. Leave space in between them. Brush the tops and sides with oil. Place in a preheated oven.

5. In the meantime mash up the avocados and the other seasonings to your taste preference. Fold in tomatoes if desired.

6. Take the egg rolls out of the oven when slightly golden and firm.

7. Dip them into the guacamole and enjoy!

*I think having brown rice instead of chicken would be wonderful too.

Homemade Enchilada Casserole with Homemade Sauce

I was in the mood for making enchiladas. I was at the store and was going to buy some enchilada sauce and was disappointed how many ingredients it had in it including corn syrup. Why do they have to put corn syrup in everything? So I opted to make my own and it turned out great. My son in law gave it raving reviews, and came back for thirds. I will have to make this again. My family loved it.

Ingredients: enchilada sauce recipe:
2 T grape seed oil or oil of your choice
1 T multi grain flour
1/4 C chili powder
2 14 oz cans of diced tomatoes with green chiles (Pulse in blender till smooth)
1 C water
1 tsp oregano
1 tsp cumin
1/2 tsp salt

Directions:
1. In a saucepan heat up pan to medium heat. Add the oil and let it warm up. Then slowly stir in the flour. Heat for 1 min while stirring. Then stir in the chili powder and heat for 1 min while stirring. Then stir in the rest of the ingredients. Bring the mixture to a boil and then let it simmer for at least 15 min. This is a great sauce for any enchilada dish.

Enchilada casserole
Ingredients:
enchilada sauce
1 pk of tortillas flour or corn ( I made homemade)
3 C cooked brown rice
1 1/2 lb cooked shredded chicken breast
1 C chicken broth (left over from cooking the chicken in water)
1 to 2 C shredded cheese of your choice

Directions: grease 13x9 glass pan. Heat oven to 350

1. Combine the chicken, rice and broth together. In greased pan place ripped tortillas and make a single layer on the pan.

2. Then Pour a thin layer of sauce. Then spread on a layer of rice chicken mixture.

3. Then put on another layer of tortillas. Then a layer of sauce and a layer of cheese. Then repeat with chicken mixture, tortillas, chicken mixture, sauce, cheese. (Or do your own creative creation)

4. Bake uncovered until cheese melts and the tortillas soften. We served with homemade guacamole.

*I cooked my chicken in the pressure cooker with the rice. 3 C water 1 1/2 C brown rice and 1 1/2lb boneless chicken breast. Set it on high pressure for 35 min and did the quick release. Scooped out the chicken and shredded it and then stirred it back into the rice. Their was about a cup of chicken broth still in the rice and it made it nice and moist.

* I think some black beans would be wonderful in it too.

Multigrain Chicken Salad Wraps with Spinach

It is wonderful to have a 3 day weekend to look forward to. This holiday is a great one. I love it! The nice thing about it, is the anticipation of the Summer, that is almost here. Its fun to think about the fun things we are going to be doing. One of those fun things is, my daughter is coming back from a 18 mos mission of serving in our church. :) Summer is a happy time. I love the warm weather too.

This holiday is also a nice one to honor those who have gone before us. It is humbly as I hear about the sacrifices our military makes in our behalf, as well as their families. I also like to think about family that has gone before us. Having lost a sister and sister in law it is close to my heart, as well as grandparents. It is nice to reflect and honor them. We can glean from the past, and press on to make a bright future. Enjoy the weekend.


This is another way to use the multi grain tortillas. It is fun to be able to make fresh tortillas. I have Jeanne to thank for that. It was trial and error, but I got the hang of it now. I rolled some of them in thyme before cooking them. It is fun to add herbs and seasoning to them before cooking them. I also like the spinach wraps and the tomato basil wraps. My daughter and son in-law were over and they really liked this meal. It was fast and easy. It is a nice meal for a hot Summer night. I love Summertime.



Ingredients:

Multi grain tortillas* or package of store bought
2 14 oz Cans of chicken drained
1/2 C plain yogurt
2 T mayonnaise with olive oil *optional
1/2 to 1 tsp sea salt w/iodine
1/4 tsp pepper
1/2 tsp thyme
1/2 tsp garlic powder
1 tsp mustard
2 carrots chopped up in blender or food processor
1/4 onion finely chopped (I chopped it up with the carrots in the blender)
fresh spinach
Optional * Cut up tomatoes would be yummy on it too.

Directions:
1. In a medium size bowl pour in all the ingredients, except tortillas and spinach. Mix it all up.

2. Scoop on to tortillas, and top with spinach. Then roll them up, and serve.

* I used the left over flour from the muffins. To make the tortillas. (Low Gluten)

Multigrain Chicken Enchiladas

These were a healthier version, of some enchiladas we have made several times. By changing the tortillas to whole grain and making the cheese, neufchatel cheese instead of cream cheese. They turned out well, next time I am going to make my own enchilada sauce.

Ingredients:

1 dozen whole grain tortillas, (or I used homemade tortillas I had in the freezer)
1 29 oz can of Enchilada sauce mild
1 Package of Neufchatel cheese (I wish I had some homemade ready)
4 green onions chopped up in small pieces
1 1/2 to 2 C. Shredded cooked chicken
3/4 C. Mozzarella Cheese


Directions:

1. Mix the Neufchatel with the chopped onions in a bowl.

2. Pour about a cup of the enchilada sauce in greased 13 X9 inch pan.

3. Spread a small amount of the cheese mixture in the center of each tortilla. Pour about 2 T of chicken on top. Roll the tortilla and put into the sauce in the pan. Line them all up and put some on the sides. (Inside the pan, as shown in the picture)

4. Pour the remaining sauce on top of the tortillas. Sprinkle with cheese.

5. Put foil on top, being careful not to get it on the cheese. Bake in oven at 350 for 10 min. Then take off the foil and bake until the cheese is all melted about 10 more min.

We had it with purple grapes and snap peas. You could have some sour cream for people to put on top, of their serving. I put some homemade salsa on mine. You could also add chips and salsa or picco. :) Quick easy meal.