Whole Wheat Tortilla Shells

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Every Tuesday at our house is Taco Tuesday.  No pun intended for Taco John’s!!!!

I’ve been really trying to cut out processed foods as much as I can.  Yes, I still make my weekly trip to Zantigo after church but that sure doesn’t count!!!  I may have to go there a bit less, but I can’t cut out everything.

On Facebook I found a site that is called “100 Days of Real Food”.  Which is where I happen to find this awesome recipe!  I’ve made the refried beans as well and they are so good.   You may not be a label reader but I have been.  And I’m not sure if it was this site that I read this or if I saw it elsewhere, but it said that if there are 5 ingredients that you cannot pronounce then you shouldn’t eat it!  I feel that way about food and products that I use on a daily basis now.

This recipe has only 4 ingredients in it.  AND I know how to pronounce them and I know what they are!

I was a bit concerned if the grandkids were going to like the texture and taste of the wheat but I gave it a try anyways.  Khali isn’t a fan of eating any shell that I give her on taco night.  She wants the cheese only.  Just give me the cheese and the black olives.  Caleb didn’t care for it but ate it anyways.  And Brooklyn ate it and liked it just like me!

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Here is my dog, Clyde.  He thinks that by some chance he’s going to be eating that dough.  He was sadly wrong.  Sorry buddy.

I don’t have a tortilla press but I sure wished I did.  I have made these twice now and I had a hard time getting them to form into a circle.  Last night, by the advise of my friend, Heidi, I place the dough between two pieces of parchment paper and used a pan to flatten them.  That gave them the shape, then I rolled just a bit to thin them out.

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After you get the dough formed into the log you want to cut them into 12 pieces.

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Flatten them out a bit and let them sit for about an hour.  I have to make sure that dog of mine is kept from anything sitting out.  He sees it, he’ll find a way to make it into his mouth.

I was really surprised at how good these were.  They had great flavor (I did add a bit of garlic salt to the dough the 2nd time I made this).    I love tacos.  And usually I have mine with hard shells but as I said I’m trying to do a little bit better with knowing what is in the food I’m putting in the family’s belly.  I made the taco seasoning as well.  But maybe I’ll give hard shells a try!!!!!

Whole Wheat Tortilla Shells
Recipe Type: Tacos
Cuisine: Mexican
Author: Patricia
Ingredients
  • 2½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
  • ½ cup oil (I used avocado oil)
  • 1 teaspoon salt
  • 1 cup warm water (heat in the microwave for 1 min)
Instructions
  1. In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed. If your hand-held mixer comes with dough hooks those can be used as well.
  2. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
  3. Take out the dough and divide it into 12 equal sized pieces. I do this by making the dough into a big log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.
  4. Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
  5. Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
  6. On a lightly floured board or counter top, use a rolling pin to turn each ball into a 8 to 10 inch flat circle (measure against your recipe if printed on a 8.5X11 sheet of paper). Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.
  7. Grease the pan with a touch of oil (or ghee) and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.

Back to the shells at hand… These are pretty good and better for you.  I recommend you go to the site that I got this recipe and take a look around.  I’ve done the refried beans as well, as I’ve said.  Those are amazing with the tacos.

Enjoy!!

Patricia – Two Girls Cooking 😉

Source

100 Days of Real Food

Cheesy Turkey Tostadas

I love having Taco night in our house.  I love it.  Since sports have started we’ve had to either eat really early or eat really late dinners depending on the night.  Usually we have Taco Thursday night.  However, I decided to try these home made tostada shells.

Tonight was baseball night at 6pm so that meant we eat afterwards.  I cooked the ground turkey and sat it aside while at the game so that was at least done.  Sometimes Craig meets us at the game, but tonight he didn’t.  I walked in the door to see him eating tacos.  He was a bit surprised when I told him that we hadn’t eaten yet.  He said he thought it was taco night.  Well he missed out on some pretty good tostada shells.

What you need:

6 flour tortillas (6 inch)

2 tsp. chili powder, divided

1 lb. lean ground turkey

1 can (15 oz.) no-salt-added black beans, drained, rinsed (I had to skip this)

1/2 cup Salsa

3/4 cup KRAFT shredded cheddar cheese

1/2 cup shredded romaine lettuce

1 large tomato, chopped

1/4 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream (whatever brand you typically use – I use fat free)
Make it:

1. Heat oven to 400ºF. Place tortillas in single layer on baking sheet. Spray 1 side of tortillas with cooking spray. Sprinkle evenly with 1 tsp. chili powder. Bake 7 to 8 min. or until crisp.

2. Meanwhile, cook meat and remaining 1 tsp. chili powder in large skillet on medium-high heat 3 min. or until meat is no longer pink, stirring frequently. Add beans (didn’t have beans on hand – sure wish I did) and salsa; cook 4 min. or until heated through, stirring occasionally. Remove from heat. Stir in half of the cheese.

3. Spread meat mixture evenly on tortillas; top with remaining cheese, lettuce, tomatoes (I dislike those red things and skip them) and sour cream.

Got a thumbs up from Miss Brooklyn!

Mr. Caleb enjoyed his as well!

As I said, we have Taco’s at least once a week.  This was a fun, new way to enjoy one of our favorite meals.  Loved the flavor the chili powder added to the tostada shells.  I could have eaten more than I did but used that will power within!  Plus I wanted to have one for lunch tomorrow!

You could make some home made tortilla chips with the chili powder and cooking spray on the tortilla shells too.  That would be good dipped in your favorite salsa.

Good dinner tonight!

Ended it with a beautiful picture in the sky!

Patricia – Two Girls Cooking 😉

Source

Kraft Recipe

Beefy Nacho Crescent Bake

Who would have thought putting taco meat inside of a crescent roll would be good!!??

I loved, loved, loved this.  (photo taken by Caleb!!!).

I was cleaning out one of my drawers and found a little magazine cookbook and stumbled upon this    recipe and let me tell you, it was well worth it.

Put this along side some home made guacamole and this was a hit with the kids alone!!

 

Here’s what you need to make this:

1    pound lean ground turkey
1/2    cup chopped onion
1/4    teaspoon salt
1/8    teaspoon black pepper
1    tablespoon chili powder
1    teaspoon ground cumin
1    teaspoon dried oregano
1    can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1    cup milk
1    package (8 ounces) refrigerated crescent roll dough
1/4    cup (1 ounce) shredded Cheddar cheese
Chopped fresh cilantro
Salsa (optional)

I had half of a pan of taco meat left over so next time making this I would use two tubes of the crescent rolls (you would need two cans of soup as well).

Here’s how:

PREPARATION:

Preheat oven to 375°F. Spray 13X9-inch baking dish with nonstick cooking spray.
Season beef and onion with salt and pepper. Brown beef and onion in large skillet 6 to 8 minutes over medium-high heat, stirring to break up meat. Drain fat. Stir in chili powder, cumin and oregano. Cook and stir 2 minutes; remove from heat. Stir together soup and milk in medium bowl; pour evenly into prepared dish.
Separate crescent dough into 4 rectangles; press perforations together firmly. Roll each rectangle to 8X4 inches. Cut each rectangle in half crosswise to form 8 (4-inch) squares.
Spoon about 1/4 cup beef mixture into center of each square. Lift 4 corners of dough up over filling to meet in center; pinch and twist firmly to seal. Place squares in prepared dish.
Bake, uncovered, 20 to 25 minutes or until crusts are golden brown. Sprinkle cheese over squares. Bake 5 minutes or until cheese melts. To serve, spoon soup mixture in dish over each serving; sprinkle with cilantro, if desired. Serve with salsa, if desired.

NUTRITIONAL INFORMATION:
Sodium    126 mg
Protein    31 g
Fiber    3 g
Carbohydrate    35 g
Cholesterol    93 mg
Total Fat    35 g
Calories    564

Have a Happy Memorial Weekend and Happy Cooking.

(new photo 1/25/12)

 

Patricia – Two Girls Cooking….