April Fools!

The joke is...no entry for March.  March was a busy month and my Mother was ill so I had to travel to her...Yes she is doing better now. :-)

This month starts with some healthy versions of some yummy food requested by a dear friend in Canada.  I even have a desert!  Enjoy the recipes, darlin'! Sorry about the lack of photos.

Baked Chimichangas

INGREDIENTS:

• 2 pounds boneless beef chuck roast,
• trimmed of fat
• 1/4 cup water
• 1 1/2 cups beef broth
• 3 tablespoons red wine vinegar
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 4 (8 inch) flour tortilla
• 3 tablespoons butter, melted
• 1 cup salsa
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup sour cream

DIRECTIONS:
1. Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices. (Or cook all day low and slow in a crock pot!)
2. Preheat oven to 500 degrees F (260 degrees C).
3. Brush both sides of each tortilla with melted butter or olive oil. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
4. Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa!

Mexican Rice

INGREDIENTS: 

• 3 tablespoons olive oil
• 1 cup uncooked long-grain brown rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth 

DIRECTIONS: 

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Fruit Salsa and Cinnamon Chips

INGREDIENTS:

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored
• and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar or Splenda
• 1 tablespoon brown sugar or Splenda Brown Sugar Blend
• 3 tablespoons fruit preserves, sugar free, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

DIRECTIONS: 

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Braised Balsamic Chicken

INGREDIENTS:

• 6 skinless, boneless chicken breast
• halves
• ground black pepper to taste
• 1 teaspoon garlic salt
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1/2 cup balsamic vinegar
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

DIRECTIONS: 

1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Grilled Steak Wraps

INGREDIENTS:

• 8 ounces sirloin steak or top loin steak
• Salt and ground black pepper, to taste
• 2 plums
• Olive oil to brush
• Spinach, fresh uncooked
• 1 Red Onion, sliced thinly into crescents
• 6 (10 inch) multi-grain wraps or tortillas 

•  Basalmic Vinaigrette

DIRECTIONS:

1. Season steak with salt and pepper, to taste. Grill steak to desired doneness. Cover; let stand 10 minutes. Thinly slice steak.
2. Cut plums in half, remove seed. Slice horizontally into 3 slices. Brush with oil and grill on each side until tender. Cool slightly, cut into chunks.
3. Combine all ingredients Balsamic Vinaigrette, in large bowl. Add plums and onion, toss well. Toss with dressing.
4. Microwave wraps for 35 to 40 seconds, to soften. Divide salad mixture and sliced steak among wraps and roll up.