Mandy's Marvelous Meals

Recipes, tips, tricks, and my journey into cooking fabulous food!

Flour Tortillas


I wanted to make fajitas the other night for dinner, but had no tortillas. I didn’t want to run to the store so I just did a quick search on the internet to see if I could make them. After reading a few recipes, it was quite clear that these are so EASY!!! They were easy, they were quick and tasted great. Why didn’t I ever try to make these before???!!! I will definitely never buy flour tortillas anymore! I froze the leftovers…and they reheat great in the microwave!

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Flour Tortillas(Makes 12)

2 cups flour

1/2 tsp. salt

1 tsp. baking powder

1 tbsp. vegetable shortening

3/4 cups water

  1. Whisk the flour, salt, and baking powder together in a mixing bowl.
  2. Mix in the shortening with your fingers or a pastry blender until the flour resembles cornmeal.
  3. Add the water a little bit at a time and mix until the dough is able to be made into a ball.
  4. Place on a lightly floured surface and knead a few minutes until smooth and elastic.
  5. Divide the dough into 12 equal pieces and roll each piece into a ball.
  6.  Use a well-floured rolling pin to roll each dough ball into a thin, round tortilla.
  7. Preheat a large skillet over medium-high heat.
  8.  Place tortillas, one at a time, into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side.
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Chicken Fajitas


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Even though I am not technically calling this a “Slimmed Down Sensation” it is a healthy low-fat dish and it’s definitely not lacking in the flavor department. This recipe is a little different from other Fajita recipes that I’ve come across which require a marinade. This one is like the pre-packaged mixes you get at the grocery store…only better because you know exactly what is going into it and there is not as much sodium.

This is a great weeknight meal that tastes great, but requires little effort….guaranteed to please the entire family.

Prepare the seasoning mix ahead of time and pull it out when you need a quick meal!

Chicken Fajitas (Makes 4 servings, WW Points Plus = 5, not including tortilla)

1 lb. boneless, skinless chicken breast, cut into strips

1 tbsp. olive oil

1 small onion, sliced

1 green pepper, sliced

1 c. water

4 flour tortillas (white or whole wheat)

Fajita Seasoning:

1 tbsp. cornstarch

2 tsp. chili powder

¼ tsp. salt

1 tsp. parika

1 tsp. sugar

1 tsp. chicken bouillon powder

½ tsp. onion powder

1/8 tsp. garlic powder

1/8 tsp. cayenne pepper

  1. Heat olive oil in a large skillet.
  2. Add chicken and cook until internal temperature reaches 180 degrees F. About 10 minutes.
  3. Meanwhile, prepare the Fajita Seasoning by mixing the cornstarch, chili powder, salt, paprika, sugar, bouillon, onion powder, garlic powder, and cayenne pepper in a bowl.
  4. Once the chicken is cooked through, add 1 cup water and seasoning mixture. Stir well and bring to a boil.
  5. Reduce heat and simmer for about 7 minutes, stirring frequently.
  6. Add the green pepper and onion. Cook for an additional 3-5 minutes or until vegetables are crisp tender.
  7. Serve on flour tortillas with Mexican style shredded cheese, if desired.
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Slimmed Down Sensation: Cheesy Chicken Quesadilla


This is a really quick, filling, and downright delicious low-cal dish! I often make this for dinner or make it at night and pack it in my lunch…it’s actually not so bad reheated in the microwave. I serve it with a salad or a very large side of seasoned steamed green beans. In the picture below, I used Mission 96% Fat Free wheat tortillas, but the low carb whole wheat tortillas are actually better in regards to calories and carbs and are less WW points.  I picked these up because they were on sale :).

Also pictured is my really old school kitchen scale (purchased at the Dollar Tree for $1!!). This scale has served me well for many years and I am sad to report that it just broke on Sunday! It has now been replaced by a more upscale digital version. I had to replace it quickly since a scale is one kitchen gadget I cannot live without.  If I have learned anything about eating healthy…even when you’re not trying to lose weight, but want to maintain that girlish figure…it is that you should always measure your food. Portion control is so important and especially crucial for losing weight. I know you have heard this before, but I am telling you as someone who has learned from experience. I didn’t always measure everything because I thought I had pretty good judgment of what the serving size of something should be…and with practice I actually do have good judgment, but nothing compares to actually measuring it out. I now even keep measuring cups and measuring spoons at work for times when I eat things that can be kept at the office (i.e. salad dressing, cereal, milk, etc.). Yes, my co-workers look at me like I’m weird, but I don’t care! This time around on WW I religiously measure and/or weigh everything! So far this seems to be working out quite well as I’ve been losing weight at an average of 2 lbs. per week.  Save using your “best judgement” for eating out.

Some of you may wonder, “Should I measure fruits and vegetables?” I typically do not measure veggies because on WW you can basically eat as much as you want, but it is good to know what an actual “serving” of veggies is. For instance, did you know that a serving of asparagus is only about 6 stalks? I sure didn’t…I probably usually eat 20 in one sitting! But veggies have been my savior this time around in my weight loss quest. I fill up on a huge salad or a large side of veggies along with my other food at both lunch and dinner so that I am not hungry. As far as fruit goes, yes it is a better alternative to picking up that candy bar, but it still has sugar, so I do measure my fruit. Remember, the dietary guidelines for fruit is 2-4 servings per day and a serving is considered ½ cup or 1 whole apple, banana, orange, etc.

Ok, ok…that concludes my advice for this post….let’s get back to the good stuff! This amazingly large and yummy quesadilla!

Word of caution…this will be sloppy when eaten!

Cheesy Chicken Quesadilla (Makes 1 serving; 5 or 6 WW points plus, depending on type of tortilla used)

1 Whole Wheat Tortilla

1 wedge Laughing Cow Light Queso Fresco & Chipotle Cheese

2 oz. boneless, skinless chicken breast cooked, shredded

½ cup fat-free salsa

1 tbsp. black beans, drained and rinsed

2 tbsp. fat free cheddar cheese, shredded

  1. In a bowl, combine the salsa, chicken and black beans. 
  2. Spread the Laughing Cow cheese over the tortilla. 
  3. Spread the salsa/chicken mixture on half of the tortilla and top with the cheddar cheese. 
  4. Fold over the other half of the tortilla and press down gently, being careful not to push out any of the filling. 
  5. Heat a skillet over medium heat and spray with cooking spray. Place the quesadilla in the pan and carefully turn over after 2-3 minutes, or until the bottom of the tortilla is browned and crisp. Cook on the other side for another 2-3 minutes until heated through and the bottom of the tortilla is brown and crisp. (Alternately you could bake this. I usually make mine in my Nu-Wave oven and it comes out just as crispy and delicious!)
  6. Remove from pan and using a pizza cutter, carefully cut the quesadilla into 4 pieces. 
  7. Serve with extra salsa and fat free sour cream on the side. Don’t forget plenty of paper towels!
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Taco Pie


This is a recipe I threw together one night when I wanted something quick to make for dinner and was limited on what was in the freezer and pantry. Tacos are always quick and easy but I just wasn’t in the mood for plain old tacos again. I ran across a few taco bake recipes online, but those didn’t appeal to me either. That’s when I came up with this recipe.

Since I only have to cook for two, I decided to use small corn tortillas, but I would suggest using larger tortillas as well as doubling everything else in the recipe if you are making it for more than two people. The version I made technically makes 4 servings (cut the pie in 4) but my husband had two pieces and I had almost a half of the fourth piece. Also, it will probably make a nicer presentation in the pie dish with the larger tortillas, as they should fill up the entire dish.

Taco Bake

1 lb. ground beef

1 packet taco seasoning

4 corn tortillas

1/4-1/2 cup sour cream (more or less to taste)

1 cup salsa

1 cup Mexican Style shredded cheese

6 tortilla chips, crushed

Directions:

  1. Brown the ground beef and drain off any excess grease.
  2. Add the taco seasoning to the beef, per the package directions.
  3. In a pie dish, place one corn tortilla in the bottom. Spread about 2 tbsp. sour cream (more or less to taste) over the tortilla, about 1/2 cup of the ground beef, 1/4 cup of the salsa, and 1/4 cup of the cheese (more or less to taste). Repeat with the remaining ingredients to make layers. Sprinkle the top layer with the crushed tortilla chips.
  4. Bake in a preheated 350 degree oven for about 20 minutes.

ENJOY!!

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