January 2018
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Day 3 of 100 Days of Real Food

Today was a work in progress I had my granola and added milk and frozen strawberries and blueberries for breakfast.. Note to self next batch of granola I will not add seeds if I am planning to use it as a cereal. It tasted off whenever I would bite a piece of sunflower seed.

For dinner i found this wonderful pin.

Crispy Chicken Tortilla Rollups & Spicy Avocado Crema – Link

I switched up the ingredients a bit with what we had on hand.

Step 1: Preheat oven to 400.

Make the chicken filling by combining the following ingredients in a bowl:
12 ounces shredded cooked chicken
1 cup jack cheese
1/2 cup corn kernels
1-2 sliced green onions
¼ cup red and white onions
2 grated or minced garlic cloves
1/3 cup salsa
1 tsp. chili powder
the juice of  half a lime
1 tsp. salt
½ cup vanilla yogurt. (I did not have plain or sour cream. We made due).

Step 2:
Heat 1/3 cup canola oil and two grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes. Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of 8-10 flour tortillas — feel free to sprinkle with a bit more cheese on top if you like it extra cheesy! Roll up and place seam-side-down on a baking sheet lined with parchment.

Step 3:
Brush the tortilla roll-ups with the garlic oil and sprinkle with salt, dried cilantro, and chipotle Chile powder. Bake for 8-10 minutes, flipping over halfway through cooking so both sides are able to brown and crisp.

These were amazing. The kids had chicken quesadillas since the corn and onions scared them away. My significant other had hash browns, eggs and cheese.. One day at a time. lol

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