Thursday, March 22, 2012

Weight Check Wednesday

Up two point one.  Show of hands, is anyone surprised? Didn't think so.  I'm jumping right back in to working out (30 Day Shred three days in a row!! Which I NEVER do!!!) and I'm easing back into eating properly.  Don't want to throw my system into shock.  And let's face it, it's not like I was losing a few weeks ago when I WAS eating properly...

Anyway.  That's where I am.  Same old same old.  I missed two meetings and I can't WAIT to get back tomorrow evening.  I want to bust through this SIX MONTH plateau I'm on and get into the one fifties!!! Really, I just want to get under 165 so I can buy my next Killers cd!!

On a {slightly} related noted, I made these for supper last night and I actually died when I ate them.  They were THAT good. So I thought I'd share.   You're welcome.

Here's how it came off Pinterest.

BAKED CREAMY CHICKEN TAQUITOS
recipe from: Our Best Bites and Pennies on a Platter


Yield: 12 taquitos
  • 3 ounces cream cheese, softened
  • 1/4 cup green salsa
  • 1 Tbsp fresh lime juice (juice from half a lime)
  • 1/2 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp onion powder
  • 2 cloves garlic, minced
  • 3 Tbsp chopped cilantro
  • 2 Tbsp sliced green onions
  • 2 cups shredded cooked chicken
  • 1 cup shredded Mexican flavored cheese
  • small flour or corn tortillas
  • kosher salt
  • cooking spray


Preheat your oven to 425˚F. Line a baking sheet with parchment paper.
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)
Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).
Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.  Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.
Bake for 15 – 20 minutes or until crisp and golden.
Serve with salsa, sour cream or guacamole.
**To freeze:  Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months.  To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes.  (Flash Freeze means freezing the taquitos in a single layer for 15-20 minutes (until hardened) so that when you add them to the freezer bag, they will not all stick together).

Looks pretty amazing as is, but I tweaked it a tiny bit.

Here's how I got my chicken.  One day a long time ago, I put two packs of breasts in a crockpot with box of chicken broth, a packet of dry ranch salad dressing, and a packet of taco seasoning (that's what I use to make taco soup, so I figured what the hey.) I cooked them till they were...cooked...then I threw them in my kitchen aid stand mixer and mixed them with the flat paddle thingie on speed four for about ten seconds.

THIS SHREDS WARM CHICKEN PERFECTLY.

Try it.  You WILL be amazing.  I love pinterest.

Anyway.  Then I divided all that shredded goodness up and shoved it in some foodsaver bags and VIOLA, tons of already cooked, seasoned, and shredded chicken!! Aren't I a GENIUS?!?!?!

So that was much chicken, but I added the full seasoning that she calls for.  I like flavor.  I used LESS cilantro {because it tastes like dirt} and probably more cheese.  And definitely more cream cheese, I used half a block.  But it was that 1/3 less fat stuff.  So it doesn't count.  I didn't have small tortillas so I used regular flour, and I will say that they would have been BETTER with small...but more points, because I would have eaten more.  Tortillas usually run three or four points a piece.  

And I didn't use green onions.  I don't like them.  I don't know that I've ever actually had one.  Hey Angela, remember when your mom used to eat them? I think? Are scallions and green onions the same thing?

They baked up nice and cripsy, and we dipped them in sour cream and more green salsa.  And there was one left over that I sneaked downstairs later and crammed down my throat.

I made a double batch and just this very second remembered, so I food saved {I always want to say food sOve.  Same with blow drying your hair, I want to say blew dry, instead of blow dried.  Huh?} those suckers right quick.  I froze them BEFORE I baked them.  Because that's what she said to do.

Have you made them yet? I don't understand what you're waiting for.  Go.  Now.  GO!!




PS Why is my text different now?

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