Tonight for dinner we had Tacos! I am a Texas girl and I love my Mexican food, probably more than any other food available. However, I have a preference I have noticed… I don’t care for it much further south of San Antonio and no further north than Dallas/Fort Worth, and in DFW… it is spotty… I am still trying to find the perfect spot for my palate.
My tacos at home are NOT authentic, but they are good and my family likes them; so in my bubble, they are perfect. Here is my version.
1 pound ground beef or ground turkey (When we have it we use half venison and half beef)
1 package of McCormick low sodium Taco seasoning
Lettuce wraps OR Carb Smart Tortillas (this was the biggest compromise for me because I love fresh fried corn tortillas, and yes, I would make my own)
Prepare the taco meat as directed on package
chop up your veggies while the meat is browning
warm up the tortillas, I usually use the quick method and toss them in the microwave for about 30 seconds
We also had Cauliflower Spanish Rice:
I prepared the Cauliflower the same way I did on the previous post only this time I added some spanish rice seasoning that I found at Sprouts to the mix. It turned out ok… nothing to slap your momma over or anything, but not bad for the first go round. We will work on tweaking it next time.
Today we did our usual meal planning and then off to Costco and Sprouts we went. While I was at sprouts in the check out line I saw a recipe for Prosciutto Wrapped Chicken with Basil on the front of a magazine, I believe that was the recipe; but for me it was all about the prosciutto and chicken. YUM! Just to be clear, every Sunday I do a meal plan for the week and we go to the store to purchase our goods.
Every week the meals change so this week we are having:
Monday – Tacos (low carb of course, we use either lettuce wraps or Carb balance tortillas) with Spanish Cauliflower Rice
Wednesday – Pork Chops with pho-potatoes and Broccoli
We turn our leftovers into the next days lunch meals. Thursday we have a kickball game at 6:45 PM, so we usually pick up something quick and healthy (low carb) and on Friday my daughters school is having a Carnival with food trailers so we are opting to support the school and dine on the food trailers.
After leaving the store and returning home, my wonderfully smart boyfriend looks and me and says… “did you plan anything for tonight’s dinner?” well, darn it…. No, I didn’t. How about that chicken and prosciutto? He agrees, so perfect! I pull chicken out of the freezer and get it thawing. I usually don’t mind chicken that has been frozen, it isn’t my favorite, but, it will do. However, I can’t figure out why Costco’s chicken is ALWAYS dry….. Always! If you have a tip on how to combat the dryness I am ALL eyes, leave me a tip in the comment below. We keep Costco chicken in the freezer because it is free of antibiotics and convenient. We usually always have Prosciutto on hand because we like to snack on it or make low carb pizza with it.
I pulled the chicken out and starting prepping. I decided I should probably butterfly it because those breasts are HUGE! I cut them in half, and sprinkled them with Fiesta Fajita seasoning (Salt free), then I rolled them in olive oil, placed a piece of Prosciutto on the inside, and wrapped the chicken in prosciutto. Placed them all in a baking dish covered with til foil and placed a small slit the middle of the foil. Then I placed the chicken in the oven on 400 for 25 minutes. I pulled the chicken out removed the foil and there was the beautiful chicken. I dumped out the water/juice and drizzled a little more olive oil and placed them back in the oven, turning the dial up to 425 for the last 20 minutes. This allowed the chicken to brown. What I wish I would have done was flip the chicken… next time. I was chicken wingin’ it based on a picture I saw on the front of a magazine, who knew how this was going to turn out!
While waiting on the chicken I started the broccoli. I drizzled some Olive Oil in a saute pan, added sea salt, pepper, and minced garlic. Allowed that to come up to temperature on medium heat. I stirred the garlic around so that it didn’t burn. Then I added the broccoli, usually I like to use fresh, but since I didn’t plan ahead, frozen it was. I cooked that on medium heat for about ten minutes while covered. Once the broccoli was cooked I sprinkled with Parmesan cheese, turned down to low, and kept covered.
The buzzer sounded and I removed the chicken. I let it sit for five minutes to try and prevent it from being tough by prematurely cutting. While that rested I pulled out some smoked mozzarella cheese and cut a few slices. It just sounded like it was going to be the perfect compliment to that chicken!
This was the finished product, doesn’t that look DELISH! The bonus, it was a big hit! Sometimes it pays to chicken wing it!
Prosciutto wrapped Chicken
Turn oven on to 400 degrees
Prep chicken and butterfly
sprinkle with Fiesta Fajita seasoning (salt free) inside and outside
roll around in Olive Oil, inside and out
Place prosciutto inside chicken, close, then wrap with chicken
place chicken baking dish
cover with tin foil and slit to vent
place in oven on 400 for 25 minutes
remove and drain liquid
turn chicken over, bump heat up to 425, place chicken back in oven for another 20 minutes
place olive oil in saute pan covering bottom
add sea salt and pepper
add minced garlic
let simmer for one minute
cover and let cook for 5-10 minutes (5 minutes for fresh, 10 for frozen)
I love Beef tips! LOVE, LOVE, LOVE them! I cook them in the crock-pot over night and into the following day so that they are super tender.
It takes me about ten minutes to prep them and I am done!
2 cans of cream of mushroom soup (10.75 oz)
1 (1 ounce) envelope of dry onion soup mix
1 onion – quartered (I like mine in large chunks so my daughter can pick them out if she wants)
2 heaping teaspoons of minced garlic (I buy the already shucked and minced garlic in olive oil ready to go in the jar)
Salt and pepper (easy on the salt since the soup already has it in it)
1 package (8 ounces) of sliced mushrooms – your choice, I prefer baby bellas
1 cup cooking white wine
2 tablespoon of Beef Better than Bouillon
2 pounds of beef stew meat (I double my meat so that I have plenty of leftovers!)
In the crock-pot bowl mix together the first 8 ingredients until well mixed. Add in the stew meat and mix until well blended.
Cover, and let cook on low overnight. In the morning check the flavors, the tips should be about done so that you have a good idea about the taste. Add additional salt and pepper if needed. Continue cooking on low throughout the day. I usually cook mine from about 10PM the night before until 6pm the next day. Call me crazy but it makes for some GREAT tips!
Sometimes we serve this with our version of “mashed potatoes”, which have zero potatoes in the mix. We use cauliflower and butternut squash, real Kerrigold butter, condensed milk, and salt and pepper to get the flavor that we are seeking. However, tomorrow we are going to try the tips with our cauliflower rice recipe. I think it is going to turn out wonderful, I cannot wait!!!
I will try and update with a picture of the dish tomorrow night, if I think about it. I might be in a food comma and forget, it is easy to do with this dish.
Eating healthy doesn’t have to be hard just avoid sugar and complex carbs and you are good to go! This is one of my favorite busy mom on the go recipes.