Sauteed Potatoes and Ham Pita

This is perfect to fill the need for some meat and potatoes but still staying a wee bit healthy and low calorie.

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
2 med/lg potatoes peeled and diced
Diced Cooked Ham
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2 TBL Olive Oil
2 tsp chives
2 tsp minced garlic
Pepper to taste
If you like it spicy add a dash or two of cayenne pepper

How To:
Add oil and all spices to sauce pan.
Simmer on low until garlic is fragrant.
Add in diced potatoes on med heat.
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Sautee / cook potatoes until about 1/2 through their tenderness.
Add cubed cooked ham.
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Continue cooking until ham gets a little golden brown in spots and potatoes are tender to fork.
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Stir often while cooking.
Divide amongst 4 pita halves and serve!
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You can add in dairy free cheese if you would like before stuff the pita with potatoes and ham.
So filling and so yummy! Great for left overs and reheat for quick lunches.

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Turkey and Ham Ranch Wraps

These are so yummy! Perfect for parties and lunches.
Yet again easy peasy!
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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels.

Calorie count: Have not counted the calories for this meal yet. (the shame)

What you will need:
Flour Tortilla Shells
Sour Cream (dairy,egg, peanut,tree nut free for allergy concerns) (no allergy: sour cream of your choice)
Ranch Seasoning Packet (dairy,egg, peanut,tree nut free for allergy concerns) (no allergy: your choice)
Oven Roasted Turkey Deli Meat
Oven Roasted Ham Deli Meat
Lettuce (optional)

How to:
Mix 1 tub of sour cream with your ranch seasoning
Spread sour cream/ranch mix over tortilla
Place ham and/or turkey on top of ranch and roll up
Slice rolled up tortilla in half and add a tooth pick to keep it together!
TADA! Done! EASY! PEASY!

Flaming Chicken Buffalo Quesadilla Crock Pot

You have to LOVE spicy to love this meal.  First time making it and I have to say my husband devoured it and I had to take some of the chicken off as it was making me shoot flames out of my mouth!
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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels.

Calorie count: 580 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories.

What you will need:
2-4 Boneless Skinless Chicken Breast
1 cup water
1 cup Hot Sauce (brand of your choice)
Cayenne Pepper Seasoning
Flour Tortilla Shells
Shredded Cheese (dairy free for allergy concerns) (no allergy: Mexican Shredded Cheese)

How To:
Turn on crock pot to high.
Pour water and hot sauce into crock pot.
Add chicken breast to crock pot (mine where frozen)
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Cook on high for 3-4 hours or until fork tender and thoroughly cooked through.
Remove breasts from crock pot and shred with two forks.
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Return to crock pot for 1-2 hours on low.

Now it is time to make the quesadilla.
Pre heat over to 350 degrees
Lay your tortilla on a cookie sheet and add your shredded chicken breast (making sure there isn’t to much liquid) evenly over tortilla.
Add 1/2 cup shredded cheese over chicken
Place second tortilla shell over cheese.
Bake for about 10 minutes or until edges of tortilla are golden brown.

Remove from oven and serve.

We served with tortilla chips and salsa for a total of 750 calories for the entire meal.!
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