FitSugar

Healthy Cinco de Mayo Recipe: Addictive Sweet Potato Burritos

FitSugar — Tue, 05 May 2009 09:00:00 PDT

Happy Cinco de Mayo! For many of us, the holiday provides a reason to enjoy delicious Mexican food. I'm a sucker for the spicy cuisine, but it's not always the healthiest fare. Ramp up the nutritional content of your dinner by complementing your chips and salsa with a healthier main dish. These filling sweet potato burritos offer a traditional flavor kick with the added benefit of vitamin-rich ingredients.

This recipe is flexible to suit your personal taste preferences. I substituted black beans for the kidney beans in the original recipe, opted for whole wheat tortillas instead of flour ones, used yams instead of sweet potatoes, and went light on the shredded cheese. My burritos were dressed in salsa and avocado with a side of light sour cream, but the options are endless. Make this a vegan dish by withholding the cheese and sour cream.

To get this healthy Cinco de Mayo recipe,

Only a Burrito? Only a Burrito?!

GiggleSugar — Fri, 11 Apr 2008 13:00:00 PDT

It just makes no sense. Who would discard a perfectly good burrito?

Source

Food Review: Amy's Cheddar Cheese Burrito

FitSugar — Mon, 01 Oct 2007 03:30:00 PDT

If you don't know by now, I'm a huge fan of foods from Amy's Kitchen. I love her Vegetable Lasagna and Stuffed Pasta Shells, and her canned Vegetable Barley Soup is really tasty and filling.

Sugar users juju and james bond girl suggested I try Amy's burritos. You can find them in the freezer section of most health food stores. They weren't too expensive - about $3 or 4 each - and they have a few varieties such as Bean & Cheese (I tried this one), Bean & Rice, Black Bean Vegetable, Breakfast (with tofu and potatoes), Indian Spinach Tofu Wrap, and Southwestern (with jalapeño peppers and black olives).

Want to know what I thought of Amy's Bean & Cheese Burrito? Then

Serving Size	1 burrito
Calories	300
Total Fat	9g
Saturated Fat	2.5g
Cholesterol	10mg
Sodium	580mg
Carbs	43g
Fiber	6g
Sugar	1g
Protein	11g

This burrito was the perfect size, and it was very tasty - not very spicy, with just enough seasoning. The pinto beans and cheese were mixed to create a soft and creamy consistency. When I looked inside, I could still see whole pinto beans, which is always a good thing. The whole wheat flour tortilla was wrapped tightly enough and never once unraveled, so I didn't have to worry about it becoming a huge explosive mess as burritos often tend to be. I also liked that after taking this burrito out of the freezer, it only took 2 1/2 minutes in the microwave to warm up. Amy's burritos definitely get a thumbs up from me. With 11g of protein and 6g of fiber, they're a great option when you need a quick meal.

Today's Special: Chicken, Mushroom, and Goat-Cheese Burritos

partysugar — Wed, 18 Apr 2007 07:58:31 PDT

Isn't it fabulous fun to think outside the box? Generally when making burritos I stick to the usual Tex-Mex inspired ingredients of beans, rice, and pepper jack cheese, but today I was in the mood to jazz things up a bit. Instead of using my usual chicken with tomato salsa and cilantro mixture, how about using mushrooms, green salsa, spinach, and goat cheese? Sound deliciously gourmet? Well it's made with store bought chicken making it easy and quick! I've never had goat cheese on a burrito before, but can imagine that it will be creamy and crumbly. The spinach will add a fresh crunch making this burrito a perfect on the go meal that you can scarf down before you meet the girls for cocktails. Get the recipe and

Chicken, Mushroom, and Goat-Cheese Burritos
From Martha Stewart

2 tablespoons olive oil
1 medium onion, chopped
1 jalapeno chile (ribs and seeds removed for less heat), minced
Coarse salt and ground pepper
10 ounces white button mushrooms, trimmed, thinly sliced
1 rotisserie chicken (about 2 1/2 pounds), skin removed and meat shredded (about 4 cups)
1 package (10 ounces) frozen corn kernels
1 cup prepared green salsa, plus more for serving
6 burrito-size (10-inch) flour tortillas
1 bunch flat-leaf spinach, thick stems removed (3 cups)
1 log (5 ounces) soft goat cheese, crumbled

In a large skillet with a lid, heat oil over medium. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
Add mushrooms; cover, and cook until they begin to release their liquid, 3 to 5 minutes. Uncover; cook, stirring occasionally, until mushrooms begin to brown and skillet is dry, about 5 minutes more.
Add chicken, corn, and salsa. Cook, stirring, until heated through and mixture is saucy, 4 to 5 minutes.
Meanwhile, heat tortillas according to package instructions. In center of each tortilla, layer spinach, chicken mixture, and goat cheese.
Wrap burritos one at a time: Fold side of tortilla closest to you over filling. Fold right and left sides toward center, and roll up. Halve if desired; serve with additional salsa.

Serves 6.

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Today's Special: Vegetarian Burrito With Asian Flavors

partysugar — Thu, 08 Mar 2007 08:57:41 PST

Eating food that is packed with many flavors is a great way to incorporate a healthy diet into your lifestyle. There are so many tastes at once that your brain gets fooled into thinking you are eating a lot more than you really are. Today's Special is a perfect example of a simple, flavor packed meal that is filling, delicious, vegetarian friendly, and good for you. Soy sauce, mirin, and scrambled eggs get paired with pepper jack cheese, black beans, and a flour tortilla to create a dinner that will enliven your senses. A dish that is both Asian and Mexican at the same time? Your stomach won't know what hit it. For the recipe,

Vegetarian Burrito With Asian Flavors
From Linda Furiya

2 teaspoons canola oil
1/2 cup spinach
1 egg
1 teaspoon mirin
1/2 teaspoon sugar
1 teaspoon soy sauce
1 green onion, chopped
1 small garlic clove, chopped
1 large burrito-size (about 9 1/4 inches wide) flour tortilla
1/4 cup shredded Monterey Jack cheese with jalapenos
1 teaspoon black sesame seeds
1/4 cup canned black beans
1/4 cup steamed rice
1/3 cup mung bean sprouts (optional)
Sriracha sauce or regular salsa
5 cilantro sprigs, chopped
1/2 fresh lime

Heat 1 teaspoon of the oil in a skillet over medium-high heat.
Add the spinach and saute until just wilted. Set aside.
Beat the egg in a small bowl. Add the mirin, sugar, soy sauce, green onion and garlic.
Heat the remaining 1 teaspoon oil in the same skillet and scramble the egg mixture in it.
Microwave the tortilla between two slightly damp paper towels for 30 seconds.
Place the steamed tortilla on a 10-inch-long piece of aluminum foil.
Put the cheese in a pile in the middle of the tortilla. Add the scrambled egg and sauteed spinach. Sprinkle the sesame seeds over the egg and spinach.
Add the black beans and rice, and if desired, mung bean sprouts. Add sriracha sauce to taste. Sprinkle on the cilantro and squeeze lime juice over all.
Using the foil as a base, fold the bottom third of the tortilla up over the filling, pushing down on the pile as you roll forward. Take the left side of the tortilla that has no filling and fold it over the filling. Do the same with the right side, shifting the filling as it forms a tube shape.
To hold the burrito together, wrap the foil around the burrito the same way.
Twist close the top if you are saving it for later. This will keep in the fridge for one day.
Reheat in a 350° oven for 20 minutes. When ready to eat, simply peel the foil back as you eat.

Serves 1.

Per serving: 450 calories, 15 g protein, 51 g carbohydrate, 20 g fat (3 g saturated), 213 mg cholesterol, 768 mg sodium, 5 g fiber.

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Taco Bell Breakdown

FitSugar — Thu, 18 Jan 2007 09:15:00 PST

Everyone has made a run for the border at some point or another. To make sure you're prepared for your next trip to Taco Bell, I've broken down some of the popular menu items.

You should probably stick to the Crunchy Taco's Fresco Style (no cheese) as one has 150 calories, 7 grams of fat, 0.5 grams of trans fat, 360 mg of sodium and 14 grams of carbs. (*The soft taco fresco style weighs in with 190 calories)

You could also go for the Chicken Gordita Fresco Style which has 230 calories, 6 grams of fat, 0 grams of trans fat, 570 mg of sodium and 29 grams of carbs.

You definitely do not want to get the Fiesta Taco Salad as it packs in 860 calories, 46 grams of fat, 5 grams of trans fat, 1800 mg of sodium and 82 grams of carbs. (*The salad without the shell still has 490 calories!)

Fit's Tip: Watch out for condiments like sour cream and baja style sauce, they will pack on the extra calories!

Is a burrito a sandwich...?

GiggleSugar — Mon, 13 Nov 2006 13:00:00 PST

A question I didn't realize you have to go to law school to answer! (Although, you may need to be a philosopher).

Basically, a bakery shop owner in Massachusetts complained that his landlord violated a "sandwich exclusivity" clause by allowing a Mexican chain in the same shopping complex to serve...burritos. He didn't like the competition.

After consulting Webster's dictionary and speaking to expert chefs, the judge made this lofty ruling: "A sandwich is not commonly understood to include burritos, tacos, and quesadillas, which are typically made with a single tortilla and stuffed with a choice filling of meat, rice, and beans." To which I say, "NO DUH!!"

(That picture's making me hungry). Source

Snacking Good: Natchitoches Meat Pies

OnSugar Blog — Fri, 10 Feb 2012 12:07:39 PST

We've always wanted to take a stab at rolling out a few Natchitoches meat pies. Thanks to an easy recipe from Food Orleans, this might be a dream realized sooner rather than later.

[Baked or fried? You decide.]

Natchitoches meat pies are one of those special little treats with a name as fun to say as they are to scarf down. Nackadish - that's how you say it - is a small town we drive through on our way north to visit Alexandria or Oklahoma, and it's where Steel Magnolias was filmed, and it's famous for these little pies. It's a beautiful little place, with a picturesque riverfront lined with shops and restaurants that have their own sort of French Quarter-ish wrought iron balconies (remember the Easter scene where Jackson slapped Ouiser? That's the riverfront!). But you don't have to go into the actual town to get yourself some meat pies; just stop at any gas station right off I-10. They all fry them up and they're all pretty wonderful.

For her recipe, continue reading.

The Office, "Jury Duty": Best Lines of The Night

Lizzie Fuhr — Fri, 03 Feb 2012 09:59:04 PST

After a solid cold opening of Andy dancing to "Footloose" in the warehouse (think dancing on bubble wrap and punching packing peanuts), the rest of this week's episode of The Office is a success. We find out early on that Jim was called to jury duty for a half day that he turned into five days. Dwight catches on to Jim's plan early on and does everything in his power to bring him down. On top of all the cute kids that show up for "Jury Duty," Jim and Dwight go at it. Oscar has some awesome moments. And I love this new friendship between Kevin and Erin that's blossoming before our eyes.

This is one of my favorite episodes I can remember in a long time. Not too plot driven and chock-full of solid comedic writing plus a handful endearing moments that just made me feel good. To get a few of my favorite lines, just keep reading.

Roll Your Camera Lens Into a Yummy Photorito

Kristy Korcz — Tue, 17 Jan 2012 06:29:36 PST

Hungry for photography? So are we. Satisfy your cravings for awesome images by toting extra lenses in the delicious protection of the Photorito Lens Wrap ($20). Inspired by the delectable delights of San Francisco's Mission District and made of superstrong Tyvek, the Photorito allows you to roll and toss your favorite spare lens into any bag with a layer of extra padding. Unlike the super burritos you find on the street, the built-in strap ensures that your lenses stay securely fastened inside your roll-up sleeve.

Still have the munchies? Feast your eyes on more pics of the Photorito in the gallery.