Southwest Breakfast Spinach Wrap / #SundaySupper

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Sometimes I feel as if breakfast is the toughest meal of the day to create something that is different, delicious, good-for you, and to make it something my family would want and enjoy. However, this Southwest Breakfast Spinach Wrap may just be the answer. The best thing about making this wrap is that parts of it are made ahead of time, and really all you are doing when you are ready to eat; in the wee morning hours, is putting it all together! 
One of the main things I love about this wrap is that I use pork in the recipe. But not just any pork. I used pork tenderloin, and it is awesome! I love pork for any meal, but I think it works great for breakfast, and the fact that it is tenderloin is just a bonus, because I found it at a great price, and I couldn't say no!

 Southwest Breakfast Spinach Wrap
(printable recipe at end of post)

1/4 cup Black Beans (cooked or canned)
4 ounces Shredded Pork Tenderloin
Garlic Powder
Ground Pepper 
4 ounces Fresh Spinach Leaves
Monterrey Jack Cheese (shredded)
2-3 Egg Whites
1 Green Spinach Herb Tortilla
1/2 Ripe Avocado
1 scoop Reduced Fat Sour Cream 

Cook the black beans according to package directions. Let them cool. If you would prefer, use canned beans and skip this step.

Slice the pork into approx. 1/4" thick pieces. Cook on the stove top in a skillet, on medium heat. Sprinkle the pork with garlic powder and ground pepper. Pork should be cooked to 145℉.  This is something you can do the night or day before making the wraps. Let pork cool a bit and then shred pork by pulling it apart. Keep in covered container overnight. 

Take 10-15 leaves of spinach, pull the stems off, and chop the spinach into small bite size pieces. Place the shredded pork, beans, and spinach in the skillet, and heat ingredients over medium heat.

Add the cheese and cook some more until it is melted.

While the cheese is melting, scramble the egg whites in another frying pan.

Start putting the tortilla together. Melt a tiny bit of butter in the pan, place the tortilla in it, with a little bit of cheese. Use as much or as little as you want. Let the cheese melt slightly as the tortilla starts to toast lightly. 

Add the pork and spinach mix to the tortilla. Roll the tortilla tightly. If you have difficulty rolling it in the skillet, remove it to a cutting board, roll, and place back in pan. Turn in pan as the tortilla browns.

Sprinkle more cheese on to the top of the wrap.

To help the cheese melt quickly, cover the pan with foil lightly wrapped around the plate. 

Garnish with avocado chunks and a scoop of sour cream. Slice wrap in half and have a great morning! 

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Looking for more healthy green recipes? Just keep scrolling down to find some yummy recipe ideas from the rest of the #SundaySupper family!

Thank you to Christie from A Kitchen Hoor's Adventures for hosting today's tasty and healthy green recipes!

Best Breakfasts

• Get Your Greens Smoothie by Hardly A Goddess
• Green Breakfast Omelet Bites by Momma’s Meals
• Green Eggs and Ham by Feeding Big
• Green Scrambled Eggs with Ham by Cricket’s Confections
• Kuku Sabzi – Persian Herb Frittata by Caroline’s Cooking
• Matcha Overnight Oats by Brunch-n-Bites
• Southwest Breakfast Spinach Wrap by The Freshman Cook
• Super Green Smoothie by Simple and Savory

Must Make Main Dishes

• Chicken Paillard Arugula Truffle Salad by Family Foodie
• Gambian Spinach with Peanut Sauce by Tara’s Multicultural Table
• Grilled Lettuce and Steak Salad by Sunday Supper Movement
• Pan Roasted Cod on Spinach Basil Risotto with Lemon Butter Sauce by Positively Stacey
• Poached Cod with Pesto Wine Sauce by Life Tastes Good
• Potato Leek Skillet Pizza by A Kitchen Hoor's Adventures
• Sautéed Garlic and Parmesan Chicken With Spinach by My Sweet Savings
• Skinny Reuben Wraps with Homemade 1000 Island Dressing by For the Love of Food
• Tequila Chicken Salad by Cosmopolitan Cornbread

Scrumptious Salads

• Brussels Sprout and Kale Salad by Pies and Plots
• Green Goddess Bibb Salad by Palatable Pastime
• Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes by Shockingly Delicious
• Quinoa Tabbouleh by That Skinny Chick Can Bake
• Sesame Wedge Salad with Key Lime Vinaigrette & Pickled Green Tomatoes by Gourmet Everyday
• Shades of Green Salad by A Day in the Life on the Farm
• Zucchini Carpaccio Salad by The Bitter Side of Sweet

Stunning Sides

• Colcannon by Wholistic Woman
• Green Goddess Dip by From the Bookshelf
• Grilled Cabbage with Spicy Lime Dressing by Sew You Think You Can Cook
• Irish Cabbage by Turnips 2 Tangerines
• Miso Roasted Broccoli by Life Currents
• Pistachio Parmesan Oven Fries by Cindy’s Recipes and Writings
• Roasted Brussels Sprouts by Books n’ Cooks
• Soy Glazed Sugar Snap Peas by Food Lust People Love
• Spinach Tots by A Mind “Full” Mom
• Warm Brussels Sprout Slaw by Jersey Girl Cooks

Dreamy Desserts

• Matcha Mint Coconut Candy by My Life Cookbook
• Super Lime Bars by What Smells So Good?

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

yield: 1 burritoAuthor: The Freshman Cookprint recipe

Southwest Breakfast Spinach Wrap

INGREDIENTS:

• 1/4 cup Black Beans (cooked or canned)
• 4 ounces Shredded Pork Tenderloin
• Garlic Powder
• Ground Pepper
• 4 ounces Fresh Spinach Leaves
• Monterrey Jack Cheese (shredded)
• 2-3 Egg Whites
• 1 Green Spinach Herb Tortilla
• 1/2 Ripe Avocado
• 1 scoop Reduced Fat Sour Cream

INSTRUCTIONS:

1. Cook the black beans according to package directions. Let them cool. If you would prefer, use canned beans and skip this step.
2. Slice the pork into approx. 1/4" thick pieces. Cook on the stove top in a skillet, on medium heat. Sprinkle the pork with garlic powder and ground pepper. Pork should be cooked to 145℉. This is something you can do the night or day before making the wraps. Let pork cool a bit and then shred pork by pulling it apart. Keep in covered container overnight.
3. Take 10-15 leaves of spinach, pull the stems off, and chop the spinach into small bite size pieces. Place the shredded pork, beans, and spinach in the skillet, and heat ingredients over medium heat.
4. Add the cheese and cook some more until it is melted.
5. While the cheese is melting, scramble the egg whites in another frying pan.
6. Start putting the tortilla together. Melt a tiny bit of butter in the pan, place the tortilla in it, with a little bit of cheese. Use as much or as little as you want. Let the cheese melt slightly as the tortilla starts to toast lightly.
7. Add the pork and spinach mix to the tortilla. Roll the tortilla tightly. If you have difficulty rolling it in the skillet, remove it to a cutting board, roll, and place back in pan. Turn in pan as the tortilla browns.
8. Sprinkle more cheese on to the top of the wrap.
9. To help the cheese melt quickly, cover the pan with foil lightly wrapped around the plate.
10. Garnish with avocado chunks and a scoop of sour cream. Slice wrap in half and have a great morning!

http://www.thefreshmancook.com/2017/03/southwest-breakfast-spinach-wrap.html

Created using The Recipes Generator

 

Celebrate It! Blog Link Party!

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Hi! and thanks for dropping by today! 

Last week was a fun week with lots of great link ups and we had some new blogs join us. I hope it was fun for everyone!

Here are last weeks 3 most clicked on links: 

Rainbow Waffle Bar

from

Gluesticks 

100 Finger Food Recipes

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Just 2 Sisters 

Bug Bows

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Somewhat Simple 

Let's Party!

An InLinkz Link-up

Magical Green Leprechaun Dessert Dip!

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It is always fun to celebrate St. Patrick's Day with food and it is even more fun when the food is green! A few weeks ago I found some chocolate graham cracker sticks at the grocery, and I have been anxiously waiting to use them in this Magical Green Leprechaun Dessert Dip! This dip comes together quickly, and it is very tasty, and slightly addicting! It would make a great addition to a St. Patrick's Day celebration, and you might even catch a Leprechaun!

Magical Green Leprechaun Dessert Dip
(printable recipe at end of post)

1 cup Heavy Duty Whipping Cream
2 tablespoons Sugar
8 ounces Cream Cheese, softened
8 ounces Mascarpone Cheese, softened
2 tablespoons Vanilla
Kelly Green Food Color
Chocolate Graham Cracker Sticks
Gold Sprinkles

Whip the whipping cream, adding the sugar as it whips, until it is stiff. Set aside.

Whip the cream cheese and mascarpone cheese together with a mixer. 

Add the whipping cream to the cream cheese and mascarpone.  Mix in the vanilla, and the green food color.

Sprinkle top of dish with gold, sparkly sprinkles. Serve with chocolate graham cracker sticks. Have fun! 

Thanks for stopping by today!

Author: The Freshman Cookprint recipe

Magical Green Leprechaun Dessert Dip

prep time: 15 MINScook time: 25 MINStotal time: 40 mins

INGREDIENTS:

• 1 cup Heavy Duty Whipping Cream
• 2 tablespoons Sugar
• 8 ounces Cream Cheese, softened
• 8 ounces Mascarpone Cheese, softened
• 2 tablespoons Vanilla
• Kelly Green Food Color
• Chocolate Graham Cracker Sticks
• Gold Sprinkles

INSTRUCTIONS:

1. Whip the whipping cream, adding the sugar as it whips, until it is stiff. Set aside.
2. Whip the cream cheese and mascarpone cheese together with a mixer.
3. Add the whipping cream to the cream cheese and mascarpone. Mix in the vanilla, and the green food color.
4. Sprinkle top of dish with gold, sparkly sprinkles. Serve with chocolate graham cracker sticks. Have fun!

http://www.thefreshmancook.com/2017/03/magical-green-leprechaun-dessert-dip.html

Created using The Recipes Generator

 

Celebrate It! Blog Link Party!

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Welcome to Celebrate It!

Thank you for dropping by today!

I am so excited that you are here, and I am anxious to see what has been keeping you busy creating things!

Here are last weeks 3 most clicked links:

 How To Make a Hologram

With Your Smartphone

from

The Crafty Blog Stalker

Thank you For Helping Me Grow

 Printable + Gift Idea

from

Consumer Crafts

Creamy Mushroom and Pork Chop Rice Casserole

from

Recipes and Ramblins with The Tumbleweed Contessa 

 

Thanks for stopping by
now....
Let's get to the fun!

An InLinkz Link-up

Double Chocolate Mini Cakes

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What do you do when you want a special dessert for your anniversary, but you are dieting and don't want to over indulge? You make these Double Chocolate Mini Cakes, use two of them and put the rest in the freezer! 
A couple weeks ago, a friend asked me to make a special dessert for her husband to go with the dinner she was preparing. Her only request-No leftovers! She only wanted enough dessert so that she and her husband would eat it after dinner, and there would be no more to snack on, so they could get right back to their dieting. I completely understood! 
So I came up with these Double Chocolate Mini Cakes, and they were a hit! These cakes might be mini, but they pack an incredibly indulgent punch that will satisfy any chocolate craving! I topped them with a double chocolate drizzled strawberry because, well, it's a double chocolate drizzled strawberry!!! Hope you like this!

Double Chocolate Mini Cakes
{printable recipe at end of post}  
 1 cup Butter
3 cups Sugar
4 Eggs-divided
1 cup Cocoa Powder
4 cups Flour
3 teaspoon Baking Soda
1/2 teaspoon Salt
2 cups Buttermilk
2 teaspoon Vanilla
Strawberries (1 small berry for each cake)
Milk Chocolate (1 cup melted )
White Chocolate (1/2 cup chips)

Preheat oven to 350℉.

Prep your baking pan by applying shortening or pan prep to each individual cake cavity. The pan I used has bottoms that are removable, but this recipe will also work in a mini cupcake pan. You will not need to flour the pan.

Cream the butter until it is thick and creamy. Add sugar a little at a time, until it is light and fluffy.

Divide the eggs. Place the whites to the side. Whisk the yolks, then add to the mixing bowl and mix together.

Pour the cocoa powder into a separate bowl. A bowl that has measurements on it will work best. Add just enough water to make a thick paste. Mix together until smooth. The amount of water you will use will vary depending on the type of cocoa powder. Start off by using a very small amount, adding more until you are satisfied that it is thick and paste like.

Now add more water until you have 2 cups of the cocoa mix. 

Mix the cocoa mix in with the creamed butter, sugar and egg yolks. Take the egg whites that you set aside earlier, and beat until they have stiff peaks. Set aside.

In a separate bowl, mix together the flour, baking soda and salt. In another bowl, add the vanilla and the buttermilk. Start adding the flour mix to the butter mixture, alternating with the buttermilk.  Mix thoroughly. Fold in the egg whites. 

 Fold batter into your prepared pan. Bake for 15-20 minutes. When done, remove from pan and cool completely.

Chop up chocolate and melt in a double boiler. Melt white chocolate also. I used Trader Joe's Milk Chocolate, and their white chocolate chips.

Wash and dry strawberries. Place on tray. Using a fork or knife, drizzle milk chocolate over strawberries. Place tray in fridge. Once milk chocolate has set, drizzle white chocolate over berries. Let set.

Once cakes are cooled, slice them in half as shown. Place a large spoonful of melted chocolate on top of the bottom piece. Top it, then place another large spoonful on top of it. Let it drizzle down the side.

Decorate the plate with drizzled chocolate and serve to those you love!

Thanks for joining me today!

Author: The Freshman Cookprint recipe

Double Chocolate Mini Cakes

INGREDIENTS:

• 1 cup Butter
• 3 cups Sugar
• 4 Eggs-divided
• 1 cup Cocoa Powder
• 4 cups Flour
• 3 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 2 cups Buttermilk
• 2 teaspoon Vanilla
• Strawberries (1 small berry for each cake)
• Milk Chocolate (1 cup melted )
• White Chocolate (1/2 cup chips)

INSTRUCTIONS:

1. Preheat oven to 350℉.
2. Prep your baking pan by applying shortening or pan prep to each individual cake cavity. The pan I used has bottoms that are removable, but this recipe will also work in a mini cupcake pan. You will not need to flour the pan.
3. Cream the butter until it is thick and creamy. Add sugar a little at a time, until it is light and fluffy.
4. Divide the eggs. Place the whites to the side. Whisk the yolks, then add to the mixing bowl and mix together.
5. Pour the cocoa powder into a separate bowl. A bowl that has measurements on it will work best. Add just enough water to make a thick paste. Mix together until smooth. The amount of water you will use will vary depending on the type of cocoa powder. Start off by using a very small amount, adding more until you are satisfied that it is thick and paste like.
6. Now add more water until you have 2 cups of the cocoa mix.
7. Mix the cocoa mix in with the creamed butter, sugar and egg yolks. Take the egg whites that you set aside earlier, and beat until they have stiff peaks. Set aside.
8. In a separate bowl, mix together the flour, baking soda and salt. In another bowl, add the vanilla and the buttermilk. Start adding the flour mix to the butter mixture, alternating with the buttermilk. Mix thoroughly. Fold in the egg whites
9. Fold batter into your prepared pan. Bake for 15-20 minutes. When done, remove from pan and cool completely.
10. Chop up chocolate and melt in a double boiler. Melt white chocolate also. I used Trader Joe's Milk Chocolate, and their white chocolate chips.
11. Wash and dry strawberries. Place on tray. Using a fork or knife, drizzle milk chocolate over strawberries. Place tray in fridge. Once milk chocolate has set, drizzle white chocolate over berries. Let set.
12. Once cakes are cooled, slice them in half as shown. Place a large spoonful of melted chocolate on top of the bottom piece. Top it, then place another large spoonful on top of it. Let it drizzle down the side.
13. Decorate the plate with drizzled chocolate and serve to those you love!

http://www.thefreshmancook.com/2017/03/double-chocolate-mini-cakes.html

Created using The Recipes Generator

Chicken and Shrimp Gumbo / #SundaySupper

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We are days away from Mardi Gras in New Orleans, and because food plays such a big part of the celebration it only seems natural to celebrate with food! You are going to want to make this Chicken and Shrimp Gumbo a part of your party!! It is full of flavor, with sausage and potatoes in the mix too, and it's so easy to make. It takes some time, but it is well worth the time! 

 Chicken and Shrimp Gumbo

1 large Onion, coarsely chopped

1 Red Bell Pepper, coarsely chopped

1 cup Celery, thinly sliced

2 Garlic Cloves, minced

2 teaspoons mild Cajun Seasoning 
1/2 cup Peanut Oil
3/4 cup Flour
1 (48 oz) container Chicken Broth
2 pounds boneless Chicken Breasts
1 pound Andouille Sausage
1 pound Shrimp (med size)
3 pounds Red Potatoes
1 tablespoon Peanut Oil
1 teaspoon Salt
1/4 cup crumbled Bacon

 

Chop the onion, red pepper and celery. It can be a rough chop. I used a mandoline to slice the celery, and it worked great. 

Heat the oil in a large pot. Add the flour a little at a time, whisking constantly as you add it. Continue whisking for 15-18 minutes until the flour mix turns to a caramel color. Then reduce the heat to low, still whisking continuously until the mix turns to a milk chocolate color and becomes smooth. 

Take temperature back to medium. Add the onions, peppers, celery minced garlic and seasoning. Mix together. Cook for 3-4 minutes.

Cut chicken into chunks. Slice sausage into 1/4" wide pieces.

Add chicken broth, sausage and chicken to pot. Increase to medium high heat and bring to a boil. Reduce heat to low and simmer, stirring occasionally for 1 hour 30 minutes or until chicken is done.

The chicken needs to be shredded. You can do it by leaving the chicken in the pot, or you can pull it out, shred it and return it to the pan. Using two forks pulling opposite one another makes it easy to shred.

Peel and devein the shrimp. Add to the pot to cook for 3-4 minutes. Mix the red potatoes, oil, and salt together in a bowl. Preheat oven to 450 degrees. Quarter the potatoes and place on baking sheet to cook for 40-45 minutes.

Place potatoes into bottom of bowl.

Spoon in gumbo. Top with chopped bacon.

Enjoy your tasty gumbo!

Thanks so much for joining me in this celebration of Mardi Gras, and thank you to Marion from Life Tastes Good. Scroll down a bit to see more yummy Mardi Gras food recipes from Sunday Supper family members.
 
  Appetizers

• Andouille & Crawfish Pimento Cheese Fries by Soulfully Made
• Hot Louisiana Shrimp Dip by Sprinkles and Sprouts
• Mardi Gras Muffuletta Dip by For the Love of Food
• Piquant Shrimp Balls by Food Lust People Love
• Trinidadian doubles by Caroline’s Cooking

Main Dishes

• Andouille and Chicken Gumbo by Delaware Girl Eats
• Bananas Foster French Toast by A Mind “Full” Mom
• Bananas Foster Baked Oatmeal by Cooking With Carlee
• Blackened Shrimp Pasta by Seduction in the Kitchen
• Cajun Courtbouillon by Culinary Adventures with Camilla
• Cajun Pasta Carnivale by Palatable Pastime
• Chicken and Shrimp Gumbo by The Freshman Cook
• Creamy Cajun Chicken Pasta by Wholistic Woman
• Creole Beef and Rice Bowl by Renee’s Kitchen Adventures
• Easy Shrimp and Grits Recipe by Life Tastes Good
• Gluten Free Gumbo by Cricket’s Confections
• Gumbo Z’herbes by Monica’s Table
• Hawaiian Jambalaya by Shockingly Delicious
• Not So Dirty Rice by Simple and Savory
• Overnight Muffuletta Sandwich by A Kitchen Hoor’s Adventures
• Shrimp Gumbo by The Chef Next Door
• Slow Cooker Jambalaya by The Crum by Cupcake
• Spicy Jambalaya Flatbread by My Life Cookbook
• Tenderloin Grillades with Cheesy Grits by A Day in the Life on the Farm
• Vegetarian Muffaletta Sandwich by Hardly A Goddess

Sides

• Creole Potato Salad by Cosmopolitan Cornbread
• Easy Buttermilk Cornbread by The Wimpy Vegetarian
• Muffaletta Wedge Salad by Shaken Together
• New Orleans Brandy Milk Punch by Tara’s Multicultural Table
• Red Beans and Rice by Cindy’s Recipes and Writings

Desserts

• Bananas Foster by That Skinny Chick Can Bake
• Basic Bread Pudding by What Smells So Good?
• Bourbon Vanilla Cherries Jubilee by Pies and Plots
• Easy Chocolate Lemon Doberge Cake by Crazed Mom
• Easy King Cake Cheese Ball by Hezzi-D’s Books and Cooks
• Easy Mini King Cakes by Family Around The Table
• New Orleans Mardi Gras Beignets by Big Bear’s Wife
• Pecan Praline Cookies by Sunday Supper Movement
• Traditional Mardi Gras King Cake by Curious Cuisiniere
• White Chocolate-Raspberry Bread Pudding by Gourmet Everyday

Join the #SundaySupper conversation on twitter on Sunday!

We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement?

It’s easy. You can sign up by clicking here: Sunday Supper Movement.