I've always taken pride in making
healthy meals for my family. When I went back to work after a year and a half,
buying a new house, and then having a second child. I found myself looking for
shortcuts and not always making the right food choices, because "I didn't
have enough time". Over the past year, and not getting all the "baby
weight" off as fast as I did with Jonathan. I took a good look at the
foods that I was making, and in some cases the carry out I was bringing home.
And all I could think was no wonder it's been a long road. The processed foods,
the lack of veggies, it's all affecting our health, and in the time that it
would take me to make a "ready-made meal”, or use my short cuts, I could
make something at home which was better for us.
And this recipe just happens to be
one of the many new quick meals that I have come to use a lot.
Inspired by: Guy Fieri
WHAT YOU'LL NEED:
· 1 pound lean ground turkey
· 1 1/2 cups diced onion
· 1 1/2 cups finely diced zucchini
· 12 tortillas
· 2 1/2 cups enchilada sauce, you can buy the canned sauce, (try this homemade Enchilada Sauce it's so much better than the canned stuff.)
· 3 cups cheddar- jack shredded cheese
· 1 cup shredded lettuce
· 1 sliced avocado
WHAT YOU'LL NEED TO DO:
Preheat oven to 350 degrees F. Spray
a 9x13-inch pan with nonstick spray.
Heat oil in a large skillet. Add
ground turkey and break apart to crumble the meat.
Sauté the meat on medium heat until
browned.
Once meat it browned, remove cooked
meat to a bowl and set aside.
Return pan to medium heat and add
onion and zucchini. Saute until just softened.
Remove the vegetables from the pan
and add to the meat mixture.
Add 1/2 cup of sauce to the prepared
pan and spread it around so it coats the entire bottom evenly.
Place tortilla on a work surface.
Spoon 1/4 cup of the meat mixture down the middle.
Add 2 Tablespoons of cheese on top
of the meat. And then top with 1 Tablespoon of sauce.
Wrap the tortilla around the filling
tightly and place it seam-side-down in the pan.
Repeat the steps above with
remaining tortillas and filling until you have finished filling until you are
out of tortillas.
Place the tortillas side-by-side in
the pan. It is recommended that they are snuggled in tightly so that they do
not open when baking.
Pour remaining enchilada sauce over
the top of the stuffed enchiladas and top with remaining cheese.
Bake for 30 minutes and then serve immediately with desired
condiments.
Like always happy cooking!
Like always happy cooking!
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