So, I created this little gem because I needed something that I could make on food prep day that I could freeze....and could be grab and go. There are some days when I just don't want to cook or I don't have it together enough to prepare lunch for work the night before. These are PERFECT to just grab in the morning and take for lunch. I had it for dinner tonight with avocado and it was DELISH!
8 Whole Grain Low Carb Tortillas (I use the LaTortilla Factory Brand)
2 lbs Ground Turkey
1 can Rotel (I use the HOT because I like spicy)
1 small red onion, finely diced (I threw it in my food processor to get it really fine)
1 C Nonfat Plain Yogurt
1 Tbs Cumin
1 tsp Garlic Powder
Shredded Cheese (about 1 cup or so.....I used low fat mozzarella)
Salt and Pepper to taste
Optional: Avocado, Salsa
Brown the turkey on the stovetop until cooked through. Drain off most of the fat (I get Jennie-o Lean Ground Turkey so there's not a lot.) Add in the onions and can of rotel, liquid and all. Throw in the cumin, garlic powder, salt and pepper. Stir and bring to a boil. After the mixture comes to a boil, bring down the temp to simmer for 20 minutes or so until a lot of the liquid has disappeared.
Lay out your tortillas, spoon turkey mixture down the middle, top with yogurt and shredded cheese. You can add any of the optional items as well like the avocado and salsa. Roll them up.
Now....I put them back in a different saute pan to "grill" them so that everything can melt together....and I find it helps hold the whole thing together as well.
Let them cool, then wrap in plastic wrap, then put them in a plastic bag and freeze!
When you're ready to eat, grab one and heat for about 90 seconds or until hot.
This is a recipe I found on Pinterest and have adapted to my liking. I typically eat them in the car on the way to the gym for cardio in the morning. It may sound weird but it helps wake me up - and I'm not a big breakfast person, so when it's that early, I need quick and easy.
SLOW COOKER PINEAPPLE CHICKEN
- 4 chicken breasts, boneless, skinless (about 1.5 pounds), cut into 2" cubes
- 1 (20 ounce) can pineapple juice, in natural juice
- 3 tablespoons low sodium soy sauce
- 2 cloves of garlic, minced
- 1 Tablespoon of Red Pepper Flakes, (Optional....I like HEAT!)
- 1 teaspoon freshly ground ginger
- 1 red bell pepper, cored and seeded, sliced into 1" strips
- 1/3 cup honey (I use Organic)
- 1 tablespoon cornstarch (Next time I may use a little more to make the sauce thicker)
- Optional: Can of water chestnuts (I loathe them so I didn't use)
Recommend using a 4-7 quart slow-cooker.
Pour juice from canned pineapple chunks into a small mixing bowl. Add to juice, soy sauce, garlic, red pepper, ginger and honey, whisk to combine. Add cornstarch and stir until combined.
Place chicken in slow-cooker, add pineapple chunks and water chestnuts. Pour pineapple mixture over chicken, cover. Add bell pepper the last 30 minutes of cooking time. Cook on low 4-6 hours. Serve chicken over a bed of quinoa or other favorite grain.
NOTE: Other add-in suggestions: sliced zucchini, snow peas, diced carrots or diced almonds. Add any of these the last 30 minutes of cooking time.
Adapted recipe from: http://skinnyms.com/slow-cooker-pineapple-chicken/#SYTLxDYBKhXAvRbC.99