Monday, September 29, 2008
1 tablespoon canola oil
1 tablespoons all-purpose flour
1 large (28-ounce) can enchilada or red sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped Cilantro
In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.
1 1/2 pounds ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt
Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
10 to 14 corn tortillas
½ cup canola oil
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.
3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ cup chopped cilantro
Preheat oven to 350 degrees.
Pour ½ cup red sauce in bottom of baking pan. Spread to even out.
Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.
***these were so yummy. I generally make chicken enchiladas but these were a nice treat. I didn't put the extra cilantro on top, but we really enjoyed these! For step by step pictures, visit here
Thursday, September 25, 2008
2 c. old fashioned oats
2 c. buttermilk
In the morning add and mix:
1/2 c. flour
2 TB sugar
1 tsp. baking soda
1 tsp. baking powder
2 eggs, lightly beaten
1/4 c. melted butter, cooled
Add more buttermilk if too thick. Drop 2 TB onto hot griddle for each pancake. Serve with applesauce or berries and sour cream.
Tuesday, September 23, 2008
1 9" deep dish frozen pie crust
1/2 to 2/3 cup creamy peanut butter
1 cup powdered sugar
1 small pkg vanilla "cook and serve" pudding
1 small tub cool whip
-Bake pie crust as directed. Mix powdered sugar and peanut butter using dough blender until it looks like cornmeal. Press mixture into cooled pie crust **Save a small amount to sprinkle on top of pie**
-Prepare pudding as directed on bod. Pour into pie shell wile hot. Let sit 15 minutes before refrigerating.
-Chill 3 hours.
-Top with cool whip and garnish with left over mixture.
Easy, huh? You will not be disappointed in this one- it is heaven sent!
Tuesday, September 16, 2008
The Biggest Loser
1/4 pound Jennie-O extra lean ground turkey or extra lean ground beef
1 whole wheat flour, low carb tortilla (7 1/2")
1 tablespoons fat free sour cream
1/3 cup shredded romaine lettuce
1/3 cup seeded, chopped tomato
2 tablespoons thick and chunky salsa
Brown turkey (or beef) in a medium pan on medium heat. When browned transfer to a plate and cover to keep warm. (if desired spike the meat with 1 1/2 teaspoons with Mrs. Dash Southwest Chipotle Seasoning or other salt free Mexican seasoning. Mix it in the meat before you start to brown it.)
Return the pan to medium heat. Place the tortilla in the pan. Cook for 30 seconds per side, or until warmed. Transfer to a serving plate.
Spread sour cream evenly over 2/3s of the tortilla. Scatter turkey over the sour cream. Top with the lettuce, tomato and salsa. Roll the tortill tightly and serve.
Makes 1 serving
Per serving: 234 calories, 34 g protein, 14 g carbs, 4 g fat, 46 mg cholesterol, 5 g fat, 582 mg sodium
Thursday, September 11, 2008
2 pounds ground turkey breast
4 scallions, finely chopped
1/3 cup chopped flat-leaf parsley (a generous handful)
1 tablespoon grill seasoning
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil (EVOO)
1 apple, such as granny smith, cut into 12 slices
8 slices extra-sharp cheddar cheese
1/4 cup whole-berry cranberry sauce
2 tablespoons grainy mustard
4 sandwich-size english muffins, split and toasted
8 leaves red- or green-leaf lettuce
Monday, September 8, 2008
1 clove garlic, minced (or you could substitute with garlic powder)
1 TB olive oil
1 can (15 oz) black beans, rinsed and drained
1 1/2 c. fresh/frozen corn, thawed
1 medium red pepper, chopped
1 coarsely chopped zucchini
2/3 c. + 2 TB water, divided
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/8 tsp. pepper
1 tsp. cornstarch
In a large non-stick skillet, saute onion and garlic in oil until tender. (If using garlic powder wait to add with other spices).
Stir in beans, corn, red pepper, zucchini, 2/3 c. water, chili powder, salt, oregano, cumin, and pepper. Bring to a boil. Reduce heat. Simmer, uncovered for 10-15 minutes or until most of the liquid is evaporated.
Combine cornstarch and 2 TB water until smooth, stir into skillet. Bring to a boil. Cook and stir for 1 minute or until thickened.
Spoon about 2/3 c. down the center of each tortilla. Top with salsa and sour cream. Roll up. 6 servings.
6 peaches - sliced (or whatever fruit you want)
1 yellow cake mix
1 stick of butter
1/2 can Fresca
Place the sliced peaches in the bottom of a 9 x 13 pan. Sprinkle with cinnamin and sugar (your preference). Pour cake mix over the top. Slice butter and lay it on the top of the cake mix. Pour between 1/4 to 1/2 can of Fresca. Bake in the oven for 30 mins at 350 degrees. Serve with vanilla ice cream. I promise you won't have any leftovers.
I know most people probally aready make this, but the fresca just adds the moisture and flavor!
Saturday, September 6, 2008
I made this cake today for a baby shower. It was delicious and is so easy to make!! Enjoy!
Yellow cake mix
Small package vanilla instant pudding
8 oz cream cheese (softened)
16 oz crushed pineapple
8 oz cool whip
In 9x13 inch pan bake cake mix according to package directions. Let cool completely.
Mix pudding per package directions. Mix cream cheese into pudding until smooth.
Layer pudding mixture on top of cooled cake. Next layer the pineapple and then top with the cool whip.
Refrigerate over night or for several hours.
Thursday, September 4, 2008
Cut squash in half length wise and scoop out seeds (like a pumpkin).
Place halves , cut side up, in baking dish. Sprinkle with salt and pepper. Dot with margarine or butter. (Especially get it into the depression where the seeds were. Pour water into dish until 1/4 in. deep. Cover and bake 400 deg oven 30-40 min. 350 deg oven 40 min. or 325 deg oven for 45 min.
Pierce squash several times with knife and microwave for 4-6 minutes. Cool slightly. Cut in half and remove seeds. Arrange halves cut side down on plate. Cover and microwave 5-8 minutes or until squash is tender.
After the squash is cooked scoop out insides from rind. Insides should be fork tender and mashable. Add salt pepper, and lots of butter. Mash. I sometimes use brown sugar instead of salt and pepper.
If squash is not tender enough stick back into microwave until tender.
1 lb. baby carrots
2 garlic cloves, minced
2 TBSP olive or vegi oil (I use olive)
1/4 cup hot water
1/2 tsp salt
1/4 tsp dried thyme
In a skillet, saute carrots and garlic in oil for 5 minutes. Add water, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 8-12 minutes or until carrots are tender.