Posted by Tom Talks on Nov 3, 2017
Print Recipe Taco Bake Casserole 572 Cal, 41g Carb, 22g Fat, 54g Protein - Based off 10 servings Servings servings Ingredients 3 lbs Ground turkey2 packages Kraft Deluxe Mac & Cheese3/4 cups Light sour cream3/4 cups Fat free greek yogurt2 cup Pace picante hot salsa3 cups Shredded cheddar cheese40-60 slices Pickled jalapenos Diced Servings servings Ingredients 3 lbs Ground turkey2 packages Kraft Deluxe Mac & Cheese3/4 cups Light sour cream3/4 cups Fat free greek yogurt2 cup Pace picante hot salsa3 cups Shredded cheddar cheese40-60 slices Pickled jalapenos Diced Instructions Prepare mac and cheese according to package. When mac and cheese is done, Stir sour cream/Fage into mac and cheese. Stir fry ground turkey with jalapenos. When meat is cooked, use taco seasoning and follow directions on taco seasoning packaging. In the baking dish, make a layer of mac and cheese by spooning ½ of the mac and cheese mixture. Add another layer of the meat/jalapenos mixture. Add another layer using 2 cups of cheese, then another layer with remaining Mac and cheese. Heat oven to 400F, cover with foil, and bake for 15 mins. Add another layer with salsa and remaining cheese. Bake uncovered for 5 min or until cheese is melted. Recipe Notes This is a spicy dish! For the non spicy lovers, opt out for less jalapenos and mild/medium Pace picante salsa. You can swap out the ¾ cup sour cream and ¾ cup Greek yogurt for 1.5 cups of sour cream. Powered by WP Ultimate...
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Posted by Tom Talks on Nov 3, 2017
Print Recipe Spicy Chicken Fettuccine Alfredo 673 Cal, 78g Carb, 18g Fat, 49g Protein - Based off 10 servings Servings servings Ingredients 3 - 3.5 lbs Chicken breast Diced (About 5-6 large breasts)20-30 slices Pickled jalapenos Diced2 bulbs garlic Sliced4 cups Mushrooms Sliced (2 packages from grocery store)40-50 strips Sun dried tomatoes Sliced1 Yellow onion2 packages Italian style salad dressing Mixed with 1/2 cup water1 10 ¾ oz can Cream of mushroom soup1 10 ¾ oz can Cream of chicken soup16 oz Light cream cheese1 package Fresh parsley Diced2 1lb packages Fettuccine1/2 tsp - 3tsp each Salt, Pepper, Italian seasoning, Cumin, Garlic powder, Red pepper, Cayenne Servings servings Ingredients 3 - 3.5 lbs Chicken breast Diced (About 5-6 large breasts)20-30 slices Pickled jalapenos Diced2 bulbs garlic Sliced4 cups Mushrooms Sliced (2 packages from grocery store)40-50 strips Sun dried tomatoes Sliced1 Yellow onion2 packages Italian style salad dressing Mixed with 1/2 cup water1 10 ¾ oz can Cream of mushroom soup1 10 ¾ oz can Cream of chicken soup16 oz Light cream cheese1 package Fresh parsley Diced2 1lb packages Fettuccine1/2 tsp - 3tsp each Salt, Pepper, Italian seasoning, Cumin, Garlic powder, Red pepper, Cayenne Instructions Slow Cooker Method Mix water, salad dressing, chicken, onions, and garlic into slow cooker for 4 hrs on low. Add everything else for 1 hr on low. Boil fettuccine according to instructions. Serve with fettuccine on plate with Chicken Alfredo Sauce and some fresh parsley garnish. Freeze remaining sauce. Cook fettuccine as needed prior to serving. Sous Vide Method Cook all ingredients except chicken breast in sous vide bags at 190F for 1.5-2 hours. Add chicken breast to the sous vide bags. Cook at 140F for 1-1.5 hours. Boil fettuccine according to instructions. Serve with fettuccine on plate with chicken alfredo sauce and some fresh parsley garnish. Freeze remaining Chicken Alfredo Sauce either in separate containers or keep in the sous vide bags. Cook fettuccine as needed prior to serving. (Optional) If thawing form the sous vide bags, consider reheating sauce mixture in a sauce pan. Bring to a brief simmer and serve. Recipe Notes For all my recipes, I recommend you find your own preferences for seasoning. I rarely put specific numbers since I personally eyeball it, smell the mixture, and adjust as needed prior to cooking. Powered by WP Ultimate...
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Posted by Tom Talks on Nov 3, 2017
Print Recipe Chicken Burritos 578 Cal, 46g Carb, 22g Fat, 46g Protein Servings servings Ingredients...
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Posted by Tom Talks on Nov 3, 2017
Print Recipe Bacon Chorizo Breakfast Burritos 380 Cal, 39g Carb, 17g Fat, 17g Protein Servings servings Ingredients 16 Eggs5 lbs Potatoes Diced to 1/2" cubes1.5 lb Chorizo2 lb Cheese (12 Cups)20 slices bacon40 8" Tortillas1tsp - 1tbsp each Salt, Pepper, Cayenne, Cumin, Turmeric Instructions Bake the potatoes for 60 minutes @ 400F Bake the bacon for 400F for 20 minutes and then put on a cooling rack to dry and harden Cut/break the bacon strips in half after they harden Cook the chorizo in a nonstick pan As the chorizo is nearly done cooking, add in the eggs and seasoning Scramble cook the eggs Assemble the ingredients in a tortilla with about this much of each mixture: ½ of a bacon strip ¼ cup of potatoes ¼ cup of eggs/chorizo 3-4 tbsp of cheese (or just under ¼ cup of cheese) Roll up the tortilla and store in foil to freeze. Recipe Notes If your oven is big enough, you can bake the potatoes and bacon at the same time. For all my recipes, I recommend you find your own preferences for seasoning. I rarely put specific numbers since I personally eyeball it, smell the mixture, and adjust as needed prior to cooking. Powered by WP Ultimate...
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Posted by Tom Talks on Nov 2, 2017
Print Recipe Five Cheese Spinach Lasagna 1000 Cal, 60g Carbs, 53g Fat, 74g Protein Servings servings Ingredients 3/4 lb Lasagna noodles About 12 12" strips4 lb Spaghetti sauce About 7.5 cups1.5 lbs Ground beef5 cups Spinach Chopped1 Onion Diced1 bulb garlic Diced4 cups Mushroom Diced - About 2 packages of mushrooms from grocery store2 Eggs32 oz Ricotta cheese2.5 lbs Mozzarella cheese Strong Cheeses 3/4 cup Grana Padano3/4 cup Parmesan cheese3/4 cup Parmigiano Reggiano1/2 - 2 tsp of each seasoning Salt, Pepper, Italian seasoning, Red pepper Servings servings Ingredients 3/4 lb Lasagna noodles About 12 12" strips4 lb Spaghetti sauce About 7.5 cups1.5 lbs Ground beef5 cups Spinach Chopped1 Onion Diced1 bulb garlic Diced4 cups Mushroom Diced - About 2 packages of mushrooms from grocery store2 Eggs32 oz Ricotta cheese2.5 lbs Mozzarella cheese Strong Cheeses 3/4 cup Grana Padano3/4 cup Parmesan cheese3/4 cup Parmigiano Reggiano1/2 - 2 tsp of each seasoning Salt, Pepper, Italian seasoning, Red pepper Instructions Saute the onions, garlic, and mushrooms Add the ground beef to the veggies and brown Once the ground beef begins to brown, add in spinach Once the meat is fully cooked, transfer to a stock pot and add in spaghetti sauce and seasoning. Bring to a simmer for about 5 minutes Cook lasagna noodles, but make sure they are undercooked. During the baking process they will absorb the liquid from the meat sauce In a mixing bowl, mix ricotta cheese with the eggs using an electric mixer In another bowl, mix the 3 strong cheeses together Begin layering the lasagna in a 9”x13” pan. From bottom to top: A thin layer of meat sauce (about a ¼” – ⅛” thick layer) A layer of lasagna noodles (about 4 noodles) A layer of ricotta cheese (about ⅓ of the cheese mixture) 3 ⅓ cup mozzarella cheese ¾ cup of the strong cheese mix Repeat the layers for a total of 3 times Spray foil with nonstick spray to prevent sticking. Cover pan and bake at 375F for 25 minutes Remove foil and bake for another 25 minutes Recipe Notes 2 of the strong cheeses could be removed and instead use only 1 strong cheese with a total of 2.25 cups. Make sure you have a deep lasagna baking dish OR do not do 3 layers high lasagna. Powered by WP Ultimate...
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