Pork Tenderloin Fajitas

Pork Tenderloin Fajitas

Total Time:  Prep/Total Time: 25 min.             Makes: 4 servings

 

These easy slow cooker pork fajitas offer loads of taste appeal. Sizzling tenderloin and veggies are tossed with a bold cilantro sauce and tucked into tortillas for a fun take on taco night. —Rachel Hozey, Pensacola, Florida

 

Ingredients

  • 1/4 cup minced fresh cilantro
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 pork tenderloin (1 pound), thinly sliced
  • 1 tablespoon canola oil
  • 1 small onion, sliced and separated into rings
  • 1 medium green pepper, julienned
  • 4 flour tortillas (8 inches), warmed
  • Shredded cheddar cheese and sour cream, optional

 

Directions:

  • In a small bowl, combine cilantro, garlic powder, chili powder and cumin; set aside. In a large skillet, saute pork in oil until no longer pink. Add onion and green pepper; cook until crisp-tender.
  • Sprinkle with seasoning mixture; toss to coat. Spoon onto tortillas; serve with cheese and sour cream if desired.

Nutrition Facts

1 fajita: 327 calories, 11g fat (2g saturated fat), 63mg cholesterol, 299mg sodium, 29g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Pork Tenderloin Fajitas
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Pork Tenderloin Fajitas
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Homemade Grilled Breakfast Burrito

Homemade Grilled Breakfast Burrito

Now that life seems to be getting back to normal, or as they say our “new normal”, I find that we’re getting out more.  With summer vacation in full swing the grandkids and I have been busy doing outdoor things; and we try to get out early enough to beat the crowds!  So this means breakfast isn’t the huge meals we’ve been making during the past year’s lock downs.  This is a good thing!  It’s practice for school day breakfasts, something that seems to be in our distant past.  Now since breakfast is the best way to start your day it shouldn’t be skipped, but a bowl of cereal or a pop tart don’t exactly rank high on my list.  That’s why these Grilled Breakfast Burritos have become a big hit at our house!

These breakfast burritos pretty much have all the things one would consider breakfast food; eggs and potatoes.  I make mine meatless, but you can easily add sausage or bacon if you like.  The best thing about these burritos are that they can be made ahead of time and frozen.  Just heat them  up when you need them.  They can also be eaten on the go which makes them very convenient, specially when you’re running late on a school day!

Of course if you want to be fancy you can plate them and top them with your favorite condiments.  I love mine with sour cream, salsa, and a creamy lime cilantro sauce I find at Costco.  I also use low carb tortillas but you can use whatever flour tortilla you prefer.

Here’s my recipe for Homemade Grilled Breakfast Burritos!  Mix up a big batch today!

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Grilled Breakfast Burrito

Ingredients:

6 Medium Yukon Gold Potatoes (you can use any type of potato).  Scrubbed and cubed, leave skin on.

1 Small Onion, chopped

3 Cloves Garlic, minced

1 Green Pepper, diced

2 Tbs. Olive Oil

1 Tbs. Chili Powder

1 Tsp. Ground Cumin

6 Eggs, Beaten

1 Tbs. Butter

1 Cup Shredded Cheddar Cheese

12 Flour Tortillas

Optional toppings:

Sour Cream

Salsa

Creamy Cilantro Lime Sauce

Hot sauce

Directions:

Heat Olive Oil in skillet.

Sauté Onions until they turn translucent.

Add Garlic and cook about a minute.

Add potatoes and cook until tender.  Be sure to keep stirring so they don’t burn.

When potatoes are almost done add peppers.

Sprinkle in spices and cook until everything is done.  Set Aside.

Melt Butter in a skillet and scramble the eggs.  Set Aside.

Assemble:

Place one tortilla on a flat surface.

Spoon some potato mixture across the center.

Add scrambled eggs over the potatoes.

Sprinkle cheese over all.

Roll burrito.  Repeat until you’ve used all the fillings.

Spray a pan or griddle with cooking spray and heat up.

Place burritos in the pan and cook until the cheese melts.

Serve with with your favorite toppings.

To Freeze:

Place burritos in a large freezer bag.

Date and seal bag.

It will be fine in the freezer for about a month.

When ready to use you can thaw it out and grill on the stove or if you’re in a rush wrap a burrito in a slightly damp paper towel and microwave on high for about 2 minutes or until it’s heated.

 


Grilled Breakfast Burrito
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Grilled Breakfast Burrito
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Instructions
  1. Heat Olive Oil in skillet.
  2. Sauté Onions until they turn translucent.
  3. Add Garlic and cook about a minute.
  4. Add potatoes and cook until tender.  Be sure to keep stirring so they don't burn.
  5. When potatoes are almost done add peppers.
  6. Sprinkle in spices and cook until everything is done.  Set Aside.
  7. Melt Butter in a skillet and scramble the eggs.  Set Aside.
  8. Assemble:
  9. Place one tortilla on a flat surface.  
  10. Spoon some potato mixture across the center. 
  11. Add scrambled eggs over the potatoes.
  12. Sprinkle cheese over all.
  13. Roll burrito.  Repeat until you've used all the fillings.
  14. Spray a pan or griddle with cooking spray and heat up.
  15. Place burritos in the pan and cook until the cheese melts. 
  16. Serve with with your favorite toppings.
Recipe Notes

To Freeze: Place burritos in a large freezer bag.   Date and seal bag.  It will be fine in the freezer for about a month.  When ready to use you can thaw it out and grill on the stove or if you're in a rush wrap a burrito in a slightly damp paper towel and microwave on high for about 2 minutes or until it's heated.

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Left Over Turkey Enchilada Bake

Left Over Turkey Enchilada Bake

Turkey Enchilada Bake

 

 

 

 

 

 

 

 

I’m sure today you’ve had your fill of turkey.  If you’re like me you don’t want to see another turkey, much less eat it, for months (probably until next Thanksgiving!).  But like me you more than likely have lots of leftover turkey.  Okay, maybe you’d like to repeat last night’s Thanksgiving dinner just one more time, but I’m sure by the weekend you’ll desperately trying to figure out what to do with the rest of the turkey.

Don’t toss it!  Sure you can make turkey sandwiches, and soups, but here’s a way to turn that leftover Thanksgiving turkey into something that doesn’t even remind you of the meal you stuffed yourself with on Thanksgiving.  I make this yummy Turkey Enchilada Bake.  It’s delicious and keto friendly too, just in case you’ve decided to start that Keto Diet after the holiday.  In fact you’ll love it so much you’ll probably make it through out the year without using leftover turkey!

This recipe uses my homemade Enchilada Sauce, so if you don’t already have some in the fridge you can make some now.  It’s super easy to make and will take you less than half an hour.  Believe me it’s worth it! Click here for my Enchilada Sauce recipe. 

Turkey Enchilada Bake

Ingredients:

2 Cups shredded leftover Thanksgiving Turkey or freshly cooked turkey cut into strips

1 Tbs Olive Oil

1 Tbs Minced Garlic

1 Tbs Chili Powder

8 Flour or Low Carb Flour Tortillas (use low carb for keto friendly dish)

2 Cups Homemade Enchilada Sauce – click here for recipe

2 Cups Shredded Cheddar/Jack Cheese Mix

1/4 Cup Fresh Cilantro Chopped

Sour Cream (Optional)

Directions:

Heat oven to 350

Spray a 9×13 baking pan with cooking spray

Heat Olive Oil in saute pan and add garlic, saute until golden

Add Turkey meat

Stir in spices and cook until warmed thru

Spread a tablespoonful of sauce down the center of a tortilla

Spoon 1/8 of the turkey mixture on top of the sauce

Sprinkle with  1 tbs cheese and roll the tortilla eggroll style leaving ends open

Place seam side down in prepared baking pan

Repeat with the remaining tortillas

Spread remaining Enchilada Sauce over the enchilada in the baking pan

Sprinkle remaining cheese over all

Bake in the oven fore about 20-25 minutes or until cheese has melted

Remove from oven and sprinkle with chopped cilantro before serving.

Serve with sour cream if desired.

 

 

 

Turkey Enchilada Bake
Left Over Turkey Enchilada Bake
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Servings Prep Time
4 People 45 minutes
Servings Prep Time
4 People 45 minutes
Turkey Enchilada Bake
Left Over Turkey Enchilada Bake
Print Recipe
Servings Prep Time
4 People 45 minutes
Servings Prep Time
4 People 45 minutes
Ingredients
Servings: People
Instructions
  1. Heat oven to 350 Spray a 9x13 baking pan with cooking spray
  2. Heat Olive Oil in saute pan and add garlic, saute until golden
  3. Add Turkey meat Stir in spices and cook until warmed thru
  4. Spread a tablespoonful of sauce down the center of a tortilla
  5. Spoon 1/8 of the turkey mixture on top of the sauce
  6. Sprinkle with 1 tbs cheese and roll the tortilla eggroll style leaving ends open
  7. Place seam side down in prepared baking pan Repeat with the remaining tortillas
  8. Spread remaining Enchilada Sauce over the enchilada in the baking pan
  9. Sprinkle remaining cheese over all
  10. Bake in the oven fore about 20-25 minutes or until cheese has melted
  11. Remove from oven and sprinkle with cilantro before serving
  12. Serve with sour cream if desired
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Chicken Chimichanga

Chicken Chimichanga

Last week I used my big bottle of Lawry’s Carne Asada Seasoning to make a delicious chicken casserole that my family loved.  Well I need more than casseroles to use up all that chicken chimichangaseasoning I picked up at Costco so this week I’m sharing my Chicken Chimichanga.

 

Chimichangas are my all time favorite Mexican dishes.  I love the crunchy fried burrito filled with tasty meat then topped with cheese, salsa, and sour cream.  I mean seriously what’s not to love?  I usually make it with shredded beef, but I still had a big bag of chicken thighs so I figured why not make chicken chimichangas.  I’m so glad I did!  Everyone loved them, including my 4 year old grandson who’s always a very picky eater!

These chicken chimichangas were a delicious way to use up more of that bottle of Carne Asada Seasoning!

I serve this with refried beans and Mexican rice for a filling meal.  I try to make enough for leftovers because everyone loves them, but that’s not always easy.  They’re eaten up in one meal!  My son even comes over to take a bunch of chicken chimichangas home for his family’s dinner!

You can top or garnish it with anything you want like shredded cheese, sour cream, guacamole, and salsa, hot or mild.  We love the hot!

chicken chimichanga
Chicken Chimichanga
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chicken chimichanga
Chicken Chimichanga
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Ingredients
Servings:
Instructions
  1. Mix seasoning, vinegar, garlic powder, and olive oil together and place in a ziplock bag.
  2. Add chicken thighs to marinade and refrigerate for at least 2-3 hours.
  3. Add about 2 tbs. oil into a frying pan and fry chicken until cooked or grill chicken until cooked.
  4. Shred cooked chicken.
  5. Divide shredded chicken into 10 equal parts, do the same with the cilantro
  6. Place 1 portion of chicken and cilantro into the middle of a tortilla, sprinkle with about a tbs of shredded cheese.
  7. Roll into a burrito.
  8. Heat 1 - 1 1/2" of oil in frying pan.
  9. Fry each burrito until all sides are golden brown.
  10. Drain on paper towels.
  11. Serve and garnish which your choice of toppings.
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Delicious Shredded Beef Flautas

Delicious Shredded Beef Flautas

Flautas

 Mexican cuisine is one of my family’s favorites.  We love tacos, burritos, chimichangas, quesadillas, and specially flautas!

What you may ask are flautas.  Well, they’re crispy filled tortillas garnished with shredded cheese, sour cream, guacamole, salsa, and any other favorite toppings.

Flautas, sometimes called taquitos, are very similar to chimichangas which are deep fried burritos.  They can be filled with ground or shredded meat, cheese, beans, or a combination of any of these.

It’s served garnished with sour cream, salsa, cheese, and other toppings.  My favorites are sour cream and extra hot salsa!

In Hawaii there aren’t very many great Mexican restaurants, and only one that I know of offer flautas.  That’s why most of the time we end up making flautas and other Mexican favorites at home.

Flautas can be served as an appetizer or as a main course.  When I serve them as a main course I add a side of rice and beans.  However they’re served they are yummy!

Here’s my recipe, it makes 15 Flautas.

Ingredients:

2 Lbs. Flank Steak

1 Packet Taco Seasoning

1 Tbs. Garlic Powder

1 Cup Shredded Monterey Jack/Cheddar Cheese mix

1 Cup Cilantro – coarsely chopped

15  10″ Flour Tortillas

Oil for frying

Garnishes:  Sour Cream, Guacamole, Shredded Cheese, Salsa

Directions:

Rub taco seasoning and garlic powder all over the flank steak

Loosely cover with plastic wrap and let stand in the refrigerator for at least 2 -3 hours

Place flank steak on a baking sheet and bake in a 350° for about 30 minutes or until done

Shred meat.  I use 2 forks to shred the meat.

Place shredded meat into a large bowl.

Add Shredded Cheeses and Chopped Cilantro.

Divide into 15 portions.

Tightly roll each portion in a tortilla.  Each tube should be tightly rolled and round, not flat like a burrito.

Heat oil.

Fry each rolled tortilla in hot oil, turning to brown all sides.

Remove from frying pan and drain on paper towels.

Serve hot with garnishes and sides if desired.

If you liked my Beef Flautas you should try my grandson Dion’s version of Steak Flautas and my Chimichangas!

 

Delicious Shredded Beef Flautas
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Delicious Shredded Beef Flautas
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Instructions
  1. Rub taco seasoning and garlic powder all over the flank steak
  2. Loosely cover with plastic wrap and let stand in the refrigerator for at least 2 -3 hours
  3. Place flank steak on a baking sheet and bake in a 350° for about 30 minutes or until done 
  4. Shred meat.  I use 2 forks to shred the meat.
  5. Place shredded meat into a large bowl.
  6. Add Shredded Cheeses and Chopped Cilantro.
  7. Divide into 15 portions.
  8. Tightly roll each portion in a tortilla.  Each tube should be tightly rolled and round, not flat like a burrito.
  9. Heat oil.
  10. Fry each rolled tortilla in hot oil, turning to brown all sides.
  11. Remove from frying pan and drain on paper towels.
  12. Serve hot with garnishes and sides if desired.
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