sour cream – Fervent Foodie

How to make your own ground meat

February 1, 2011 14 Comments

So, did everyone else know how crazy easy it is to make your own ground meats? I had no idea until I saw a blurb in Cooking Light about putting chicken breast in a food processor. Sound odd to anyone else? I was intrigued so I decided to give it a go over the weekend.

Take a looksie at these chicken tacos I made!

I don’t mean to brag, but that may be the most beautiful taco I’ve ever laid eyes on. What’s even more beautful was how super easy it was to make. First I started by tossing 1 jalapeno and 2 tsp minced garlic into a food processor:

I gave that a good pulse:

Then added 8 ounces chopped chicken breast:

And literally 10 seonds later I had my very own homemade (slightly green tinted) ground chicken breast!

Isn’t it funny how something so simple can give you such a great sense of pride and accomplishment? 😀

I threw the ground chicken into a pan and seasoned with S&P and some cayenne pepper:

The meat cooked up in no time!

Next I sliced up some fresh avocado. Delicioussssssssnesssssss:

I used some Tumaro’s Low Carb tortillas (only 60 calories a pop) for my taco base, then added 2 ounces of the chicken, some chopped red onion, tomato, shredded cabbage, chopped cilantro, a little dribble of fat free sour cream, about 2 tbsp of avocado, and a little drizzle o’ lime:

A little overboard on the toppings? Perhaps…

I also added some Frank’s red hot for good measure (its hiding under the veggies)

8 ounces of chicken made me enough for four tacos. I ate two for dinner, and wrapped the remaining two up in plastic wrap for dinner the next night (by the way, the tacos were equally delicious cold 🙂 ).

So tasty and SO colorful!

Stats on 1 taco: 194 calories, 21g carbs, 7g fat, 19g protein, 10g fiber

Stats on dos tacos: 388 calories, 42g carbs, 14g fat, 38g protein, 20g fiber

Recipes

10-Minute Taco Salad for One

January 7, 2011 3 Comments

When I was a kid, there were a few dinners that I got off the charts excited about. Spaghetti, Meatloaf, Stuffed Cabbages, Steaaaaaak, anything involving potatoes, Paella, Hamburgers, Pizza, Macaroni and Cheese… ok maybe there were more than a few…. But one of the ULTIMATES was Taco Salad Night. Just thinking about it makes my tummy rumble!

Last night, in anticipation of my very own Taco Salad Night, I pulled 4 ounces of 93% fat free turkey breast from the freezer to defrost. I swear, freezing individually portioned meats (and meals) never ceases to bring me joy!

Four ounces of love:

All I could think about ALL DAY at work was TACO SALAD! I’m talking a serious unable-to-computate-numbers craving. I could barely make it til 5. Thankfully, my tasty taco salad for one cooks up in ten minutes flat—sooooo, I didn’t have too long to wait once I finally arrived at home.

Feast yo’ eyes!

First up, I seasoned the defrosted turkey breast up with a little salt and pepper and cooked in a sauté pan until no longer pink. Then I sprinkled on 1 tbsp of McCormick’s taco seasoning blend and a 1/4 cup a water, reduced the heat, and let the turkey simmer away until the liquid thickened.

Meanwhile, I put 1/2 a bag of romaine lettuce on a plate and topped with some chopped tomato, onion, banana peppers, 2 tbsp fat free sour cream, and the secret ingredient: 10 smashed up baked nacho cheese Doritos.

10 minutes to tasty!

When the hot meat hits the smashed Doritos and mixes in with the sour cream you get this deliciously cheesy slightly spicy oh-so-creamy sauce.

LOVE this taco salad!

Stats on the taco salad: 368 calories, 34g carbs, 11g fat, 26g protein, 8g fiber

What I ate

Cheeseless Quesadilla?

October 6, 2010 6 Comments

What do you call a cheeseless quesadilla?

Is it just a dilla? What about a cheeseless quesadilla with beans? A habadilla?

Something to ponder…

Quesadillas are one of my favorite fast-fix dinners. I put a lot of random things in my quesadillas, and I’m convinced that you can sandwich pretty much anything in between a tortilla, throw it on the george foreman grille, and have near instant glory in your mouth.

Take this dinner for example. I started off with 1 Tumaro’s low carb tortilla topped, 1/4 cup fat-free refried beans and 2 ounces grilled chicken:

Plus 1/2 a cup of frozen calabacita mixed veggies that I defrosted in the microwave:

5 minutes of quality time with the george:

Naked quesadilla:

Veggies for toppin’

Add 2 tbsp of fat-free sour cream and you have yourself magnificence on a plate!

Stats on the habadilla: 264 calories, 38g carbs, 3g fat, 33g protein, 12g fiber

Mmmmmm beans…… Love them.

What I ate

A friendly dinner

July 9, 2010 1 Comment

So last night, I hit up a local farmer’s market with two of my friends/coworkers, Jessie and Tim.

We were in search of inspiration for something to make for our friend’s dinner we scheduled what seems like 5 months ago…. All because you have to be VIP to get on Jessie’s calendar … Not pointing fingers or anything…

We did a loop around the market, to check out the goods:

After a mini-powwow on our findings, we decided to go with fajitas for our friends dinner.

We ended up going with:

2 green peppers
1 lb of mixed lettuce greens
1 green zucchini
1 yellow zucchini
2 ears of corn
1 candy onion (basically a mild onion, but we were all super intrigued by the name)

We divided the remaining necessities for our fajitas amongst us, and each of us left to grocery shop/scavenge for food in our fridges/pantries. Us accountants are so dang efficient sometimes 😉

First thing I did when I arrived at Tim and Jaci’s house was spread all the ingredients out on the counter.