Teresa’s Breakfast Burrito

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In May 2014, I learned that I needed to stop eating meat due to an enzyme found in it that was making me very sick. I decided to start making healthier choices for my diet when I became a vegetarian and have lost a little over 30 lbs so far on this journey. One way I have stayed on track with this new way of eating is to eat a high protein, low carb breakfast.  Today I am sharing my breakfast burrito recipe.

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Teresa’s Breakfast Burrito

1 dollop Country Crock Spread (or use butter)

1/4 onion, chopped

2 large eggs

1 small soft tortilla shell

1 handful shredded cheese (see picture above)

Side dish suggestions:

sour cream

guacamole (click pic above for my recipe)

pico or salsa (click pic above for my recipe)

In a plate, place a tortilla shell and sprinkle one side with cheese, as pictured above. Set aside.

In medium skillet on medium heat, add a dollop of Country Crock Spread and melt. Add onions and sauté until lightly brown. Do not overcook.  Next crack two eggs and add to the onions. Scramble lightly.  Place cooked egg over cheese onto prepared tortilla. Fold over tortilla and place in the now dry skillet over medium to low heat. Tortilla will be full.  Brown on both sides being careful not to burn the tortilla. Serve with your favorite side dishes. I listed my favorites above and if you click the two pictures, it will take you to my recipes for those dishes.  I made this with a small tortilla she’ll because of my dieting goals, but if you are not dieting, you can use a large tortilla instead.  Enjoy!

Teresa’s Omelette

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Have you ever wanted to make a big ole omelette but didn’t know where to start? I used to be that way, but with trial and error I have learned to make them over the years enough to suit my fancy.  The following recipe can be made either with meat or as a vegetarian omelette.

Country Crock Spread

1/4 onion, chopped

1/2 bell pepper, chopped

4 large eggs

a large handful of shredded cheese (I used the cheese pictured)

*for meat option, your choice of a handful cooked ham, 3 slices bacon or whatever cooked meat you want to add…

In a skillet, add a couple spoonfuls of Country Crock Spread and melt at medium heat. Add chopped onion and bell pepper. Sautée until cooked. Remove from

heat and set aside in a small bowl.  In a medium mixing bowl, crack four eggs and beat well with a fork. Add three heaping spoons of Country Crock Spread to skillet and melt over medium heat. Pour in eggs. Cook over medium heat and when bubbly on bottom and the runny texture on top decreases slightly, add the peppers, onions and cheese (and meat if choosing this option) to one side of omelette and using large spatula, carefully flip half of omelette over mixture to fully cover the inner portion that was just added. Cook until lightly golden on both sides and no egg is running out. Turn once. Serve with biscuits or toast.  If it is difficult to turn omelette, try using two spatulas instead of one.

Teresa’s Guacamole

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My friend August taught me to make guacamole a couple years ago and today I am sharing my latest recipe for the delicious dish.

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4 avocados

1/2 onion, chopped

3 Roma tomatoes, chopped

1 handful cilantro, finely chopped

Juice from 2-3 limes per taste preference

Sea salt to taste

*optional: add a few jalapeños or your favorite hot peppers, chopped

Cut avocados in half lengthwise and remove the seed. Scoop out the fruit and place in a medium bowl. Run a knife through the fruit until desired texture (chunky to smooth) is reached. Add all other ingredients and mix well.

Serve with your favorite Mexican dish or with tortilla chips. Store in airtight container in refrigerator for up to 2-3 days. It will turn dark so placing Saran wrap directly over guacamole mixture will help it not to turn as quickly. Stir well before serving each time.

Chocolate Gravy from Ronelle’s Kitchen…

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Chocolate Gravy

1 cup sugar

1/4 cup all-purpose flour

1/4 cup cocoa

3 cups milk

1/4 tsp salt

2 tsps vanilla extract

In a saucepan stir ingredients cocoa, salt, sugar and flour together getting out all lumps. Add milk and stir until mixture boils. When thickened add the vanilla. Serve over hot biscuits.

Apple Butter by Aunt Grace

Aunt Grace’s Apple Butter recipe.

I used to have a couple apple trees and they produced kinda’ small apples, but tart and good for cooking.

I pick enough apples to fill a 5 gallon bucket. This will make 2 batches of apple butter and you will need 2 crock pots if you use the entire 5 gallons of apples.

The following recipe is for only ONE batch (1 crockpot full) of apple butter:

2.5 gallons apples (1/2 the 5 gallon bucket)

3 cups sugar (I decreased this to 2 1/2 cups last batch and liked it better)

1 tsp cinnamon (I double this usually, though)

1 tsp nutmeg

1 tsp vanilla (I used my homemade vanilla in the last batch…YUMMY!…and I tripled the amount

Peel, core and slice apples and put the slices into crockpot till full. (I use a SmartPot Crockpot)

Pour the sugar over the apples, then add the cinnamon, nutmeg and vanilla.

No need to stir…simply cook overnight (I cook for 9-10 hours in my crockpot) and then get the jars ready to can them in the morning. Either stir the apples (they will be super tender) or mix them with a blender, depending on your preference of smoothness. Leave the lid on the apple butter until you have added it to the canning jars so that it will be hot. (I leave crock pot on warm setting until I spoon it out of the crockpot)

Yields approx 4 pints (a tadbit more if you cooked 9 hours, a tadbit less if you cook over 10 hours…also will be sweeter the longer you cook it, so if you prefer it more tart, go w/9 hours)

I use half pint jars to can the apple butter because I have a small household, but for a larger household, you may want to use pint jars.

Canning instructions for apple butter: wash and rinse 8 half-pint jars and also boil water, then turn heat off and add 8 flaps and lids to the scalding hot water. Place jars on a dishtowel very close together and fill each jar w/the apple butter, then add a flap and tighten the lid. It will be HOT, so use an oven mit, or something to protect hand. Place another dishtowel over the jars and just leave it alone till you hear that WONDERFUL pop that shows it has sealed.

I also recommend this neat little kit that I found at Walmart in the canning section…I threw the box away, but I recall it was blue. It includes a little gadget w/a magnet on the end that picks up the flaps and lids out of the hot water to make it easier to can…plus the ladle and jar funnel (wide, like the jar mouth) are perfect size for these little jars…and a ruler that measures up to an inch at the jar lip so you can fill to a precise measurement based on recipe instructions.

NOW PICTURES: Below is a half-full jar of apple butter along w/the neat canning kit I mentioned above:  (I LOVE gadgets)

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This is another pic of the magnetic gadget actually picking up a flap:

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Here is one of my favorite kitchen gadgets:

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AND FINALLY, this is a close up of one of my apple trees I used to have:

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My Quick Homemade Salsa and My Friend April’s Vegetarian Enchiladas

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For my salsa I combined
3 cans rotel tomatoes with mild green chiles, drained
1 onion, diced
handful fresh cilantro finely chopped
4 TBS pickled diced jalapeños (or fresh)
Couple pinches sea salt

Combine all ingredients in bowl and stir well.

For my friend April’s vegetarian enchiladas, preheat oven 350 degrees
Ingredients are

1 large can Old El Paso enchilada sauce,

1 bag soft flour tortilla shells,

1 bag shredded Mexican blend cheese,

1/2 stick butter,

1 chopped onion,

2 chopped bell peppers,

1 small can green chiles

1 large bowl of your choice of cooked beans (pinto, black or white for example)

handful finely chopped cilantro

In casserole dish pour enough enchilada sauce to cover bottom of dish, lightly sprinkle with shredded cheese. Set aside.
In skillet of heated butter, sautée onions, bell peppers, green chiles and cilantro until still just slightly crispy but done. Set aside.
Assemble enchiladas by filling each tortilla shell with beans and onion mixture then roll up and place in casserole dish. Fill dish with as many tortillas as will fit. Top heavily with enchilada sauce and then shredded cheese. Cover with aluminum foil.
Bake for 45 min.

serve with salsa, sour cream, guacamole, tortilla chips, etc.

Turkey Cheese Wraps dipped in Homemade Salsa

Photo Apr 18, 2 55 08 PM
NOTE: see low carb update at end of post…

I decided to share with you some healthier choices I am making in food prep beginning with my turkey cheese wraps. I have made these for many years, but altered them to a lower fat variety and higher protein and added veggies to them…

As I mentioned on my main blog, www.stitchesbyteresa.wordpress.com recently, I went to a nutritionist this week and am on the road to eating healthier and losing weight. I know there are things I could do better than what I am currently doing, such as in the recipe I am about to share I am still using white flour tortillas…but BABY STEPS!!! At least I am eating lean meat protein, the cheese suggested by my nutritionist and veggies…yummy ones at that! Best of all, I love my homemade salsa (found here) and can dip the Turkey Cheese Wraps in my salsa without feeling guilt at all!

The GOOD NEWS today is that since my visit to the nutritionist’s office monday, the difference in what I weighed on her scales and when I weighed on my scales this morning were minus 6 lbs!!! I am amazed that I am already seeing that huge an impact when it is not even a low calorie diet like I have been attempting to follow for months now with ups and downs like crazy! The focus is balancing carbs since I am insulin resistant.

At any rate, here are my wraps:

Mission small soft flour tortillas (I use two and choose your brand)…to make it healthier, you could choose the wheat tortillas

Herb Mix or equivalent salad greens

Oven Roasted Turkey Thin Sliced 4 to 6 slices(I used Oscar Myer, but also have other varieties in fridge, it was what was open at the time)

Provolone cheese, 1 slice per wrap…or half it if you really want to count your calories and fat intake…since I am on 1500 calories I went ahead and had 1 on each wrap

salsa for dipping, about 1/4 to 1/2 cup (I chose my homemade, link is in post above)

Place two tortillas flat on plate and add cheese. Microwave for 30 seconds. My microwave heats very fast, so this melts it and heats the tortilla. If yours needs longer, heat accordingly.

Next, add about 2 to 3 slices of turkey per wrap.

Next, add a handful of greens to each wrap and roll it up.

Dip in salsa as you eat it and enjoy!

Photo Apr 18, 2 48 37 PM

UPDATE: my friend Trev Garner shared a low carb alternative to make this and I wanted to pass it along to you…simply omit the tortilla altogether! I tried it today and didn’t miss the tortilla at all! I was surprised! I rolled it both with the meat on outside and with cheese on outside but ideally I think she suggested use the lettuce. I had the tiny herb mix so didn’t have that option. Since I was making a snack, I only used two pieces of turkey but using more would really make it roll well. I also added little slices of carrots. My nutritionist had told me they are good with salsa and today I learned she is correct! Scores all around!

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Recipes of cakes and breads and sometimes other things!

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