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Taco Salad1/2 cup prepared salsa 1/4 cup reduced-fat sour cream 1
teaspoon canola oil 1 medium onion , chopped 3 cloves garlic , minced 1 pound 93%-lean ground turkey 2 large plum tomatoes , diced 1 14-ounce can kidney beans , rinsed 2 teaspoons ground cumin 2 teaspoons chili powder 1/4 cup chopped fresh cilantro 8 cups shredded romaine lettuce 1/2 cup shredded sharp Cheddar cheese
1 can of each: corn, ranch style beans, rotel, and water 2 dry ranch packets (found near the dressings) Brown a pound of ground beef, drain the grease then add all the ingredients in a big pot and simmer for 20 minutes!
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2 Tbs. fresh lime juice 6 cloves of garlic, minced 1 bottle of beer, (I used Corona but any regular beer is fine) % 1 1/2 tsp. chile powder % 1/4 cup brown sugar, packed % 1 tsp. ground cumin % 1 tsp. oregano leaves % 3 green onions, finely chopped % 1 jalapeno, seeded, and minced % 3/4 tsp. sea salt % 1/3 cup olive oil % 1 Tbs. fresh cilantro, chopped, (optional) % 1 - 1 1/2 lbs. skirt steak, trimmed of fat, figure 1/4 to 1/3 lb per person % 1 large or 2 medium yellow onions, peeled and cut in half and thinly sliced % 2 large bell peppers, one green and one yellow or red, seeded and cut into thin slices 6 to 8 flour(8 inch) or corn tortillas
Yellow Rice 4 Tablespoons butter (can substitute olive oil)1 medium sized onion (larger will make rice more flavorful)1 1/2 cups rice1 can (2 cups) chicken broth1/2 teaspoon turmericSalt and Pepper to taste Instructions: 1. Put 2 T butter in rice cooker, melt. Grind onion in food processor or chopper until pulverized. Add to butter. Stir and cook for about 2 minutes. 2. Add rice, cook until rice glistens. Add broth and turmeric, stir until turmeric is dissolved. Close rice cooker and let cook! 3. When rice cooker is finished, stir in last two tablespoons of butter and add salt and/or pepper to taste. Additional Notes: To turn this recipe into rice pilaf, add a fresh chopped tomato when you add the broth. When the rice is finished cooking, add 2 tablespoons lemon juice (about half a lemon - not lemon juice concentrate!) and 1/2 cup fresh parsley. Stir WELL and serve! When I make regular yellow rice, I usually make a double batch. The leftovers make great fried rice. Start by frying about 1 egg per 2 cups rice in oil, add a bit of soy sauce, chop the eggs into tiny bits with a metal spatula, (can add veggies if you like) add more oil, the rice, and soy sauce. Fry until all the rice is hot. Sometimes instead I make fajitas with the left over yellow rice. Fry hamburger in a pan until safely cooked, add chopped dried onion and taco spices (chili powder, cumin, oregano, garlic salt, black pepper, and cayenne pepper (cayenne only if you like hot food!). Add rice, and anything else you have that you think might taste good in there (I've added left-over mixed veggies like carrots, broccoli, and corn, refried beans, even potatoes!) Heat until hot, serve in tortilla shells with cheese, sour cream, lettuce and tomato.
liquid 1 pound ground beef, 1 onion, chopped 16 ounce chili beans, with liquid, 15 ounce) can kidney beans with 1 (15 ounce) can whole kernel corn, with liquid 1 (8 ounce) can tomato sauce 2 cups water 2 (14.5 ounce) cans peeled and diced tomatoes 1 (4 ounce) can diced green chile peppers 1 (1.25 ounce) package taco seasoning mix In a medium skillet, cook the ground beef until browned over medium heat. Drain.Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
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Bourbon & Brown Sugar Flank Steak
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STEAK: 1/4 cup packed dark brown sugar, 1/4 cup minced green onions 1/4 cup bourbon, 1/4 cup low-sodium soy sauce 1/4 cup Dijon mustard,1/2 teaspoon freshly ground black pepper 1/4 teaspoon Worcestershire sauce, 1 (2-pound) flank steak, trimmed 1/2 teaspoon cornstarch POTATOES: 3 pounds small red potatoes, 6 garlic cloves, peeled 1/2 cup reduced-fat sour cream, 1/3 cup 2% reduced-fat milk 2 1/2 tablespoons butter, 1 teaspoon salt 1/4 teaspoon freshly ground black pepper, 1/4 c chopped fresh chives GARNISH: 8 fresh chives, cut into 1-inch pieces
To prepare steak, combine first 7 ingredients in a large zip-top plastic bag; add steak. Seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove steak from bag, reserving marinade. Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut diagonally across grain into thin slices. Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly. To prepare potatoes, place potatoes and garlic in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 30 minutes or until tender. Drain. Return potatoes and garlic to pan, and place over medium heat. Add sour cream, milk, butter, salt, and 1/4 teaspoon pepper. Mash potato mixture to desired consistency with a potato masher. Stir in chopped chives. Mound 3/4 cup potatoes on each of 8 plates; arrange 3 ounces steak around each serving of potatoes. Drizzle 1 T sauce on each plate; sprinkle with chive pieces, if desired.
Ingredients: 1 Tablespoon butter3/4 cup Basmati rice*2 medium-large onions, diced1 1/4 cups chicken broth**3/4 teaspoon turmeric1 pound ground beef1/4 teaspoon lemon pepper1 1/2 teaspoons chili powder1-2 teaspoons freshly crushed cumin***1 teaspoon black pepper1/2 green bell pepper, diced2 large tomatoes, washed and diced1 teaspoon sugar1/2 cup frozen corn1/2 cup frozen peas1 cup cooked black, pinto, or kidney beanssalt, to taste1 Tablespoon freshly chopped cilantro (or more, if you love cilantro!)4-6 ounces cheddar cheese, shredded Instructions: 1. Melt butter in saucepan and add about 1/4 of your total chopped onions (about 1/2 an onion). Cook and stir for several minutes; add rice and stir until mixed. Add chicken broth and turmeric and stir. Cover and bring to a boil. Once boiling, stir once and re-cover. Cook on low for 20 minutes or until rice is fully cooked. 2. In skillet, brown ground beef with remaining onions; drain excess grease. Add lemon pepper, chili powder, cumin, pepper, bell pepper, tomatoes, sugar, corn, and peas. Cook and stir until simmering; simmer for a minute or so. 3. Lightly grease a 9 x 13-inch baking dish. Drain a little of the juice from the meat mixture into the dish, to coat the bottom. 4. In a large bowl, combine cooked rice, meat mixture, beans, and cilantro. Toss to mix well, and add salt to taste. Pour into prepared baking dish and top with shredded cheese. Bake at 350 degrees for about 30 minutes.
1 egg, beaten12 ounces (3 cups) shredded mozzarella cheese, divided2 cups (16 ounces) cottage cheese1/2 cup grated parmesan cheese, divided1 tablespoon dried parsley (or 1/4 cup chopped fresh parsley)1 lb. ground beef1 medium onion, chopped1 clove garlic, minced4 cups spaghetti sauce*3 tablespoons water*12 lasagna noodles, uncooked 1. In a mixing bowl, combine egg, 1 1/2 cups of the mozzarella cheese, the cottage cheese, 1/4 cup of the parmesan cheese, and the parsley. Blend well. 2. Brown meat with garlic and onion. Drain grease. Stir in the spaghetti sauce and water, mixing thoroughly. 3. Spread 1 cup of the sauce mixture into the bottom of a 9 x 13 baking dish. Top with a layer of three lasagna noodles, one-third of the cheese mixture, and 1 cup of the sauce. Repeat layers twice. 4. Top with remaining three lasagna noodles (if lasagna is getting too "tall" for your dish, press the lasagna noodles down to flatten it a little) and the rest of the sauce. Sprinkle the remaining cheese on top. Cover with greased foil. 5. Bake at 350 degrees for 45 minutes. Uncover dish and bake an additional 25 minutes, until top is browned and noodles are tender.let stand for 10-15 minutes
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1 pound ground beef 1/2 onion, chopped 2 red bell peppers, cut into 2 inch pieces 1 (15 ounce) can baked beans 1 tablespoon dry fajita seasoning 1 (8.5 ounce) package corn bread mix 1 egg 1/3 cup milk
Preheat the oven to 350 degrees F (175 degrees C). Crumble the ground beef into a large cast-iron skillet over medium-high heat. Cook, stirring frequently, until beef is evenly brown. Drain the grease, and add the onion. Cook and stir until the onion is translucent. Add the red peppers, beans, and fajita seasoning; cook and stir until heated through. Spread out in an even layer on the bottom of the skillet. 3. Mix the package of cornbread mix according to the directions using the egg and milk. Spoon over the ground beef mixture, and spread evenly. Place the whole skillet in the oven, and bake for 20 minutes, or until a toothpick inserted into the cornbread layer comes out clean. Cool for a few minutes before serving.
Veggie Mexican mountains – on plate layer cooked brown rice, cooked pinto
beans (cooked with cumin, chili powder, onions, garlic, Rotel, diced “Mexican” tomatoes), grated 2% cheese, chopped lettuce, tomatoes, avocado, onions, peppers (if desired), salsa, and nonfat sour cream
Mexican Black Bean "Lasagna"
2 cups frozen whole kernel corn, thawed 1/3 cup sliced green onions % 2 tsp ground cumin, 2 tsp oregano % 1 can black beans (15 oz.), 1 can chopped green chiles % 15 oz diced tomatoes with basil, garlic and oregano % 4-6 flour tortillas, 2 c four cheese Mexican blend cheese Preheat oven to 400 °F. Combine the first seven ingredients in a bowl and mix well. Coat an 11 x 7 in. baking dish with cooking spray. Place a layer of tortillas in the bottom of the dish. Spoon half of the corn and tomato mixture over the tortillas. Top with one cup of cheese. Repeat the layers. Bake for 15 minutes.
Baked Pasta Casserole Recipe
extra-virgin olive oil3/4 pound whole wheat pasta shells sea salt1 large yellow onion, chopped2 cloves garlic, chopped4 cups well-chopped fresh spinach1 1/2 cups sliced almonds, lightly toastedzest of 2 lemons8 ounces mozzarella, shredded or torn into small pieces Preheat the oven to 375 degrees. Butter/oil 13x9-inch pan. Boil the pasta in salted water per package instructions. Drain pasta, toss with a glug of olive oil. Set aside.In the meantime, heat a bit of olive oil in a skillet over medium-high. Saute the onions with a couple pinches of salt for a few minutes (or if you want a bit more depth of flavor until caramelized). Stir in garlic. Stir in spinach. Cook for just about 20 seconds, until the spinach collapses a bit. Remove from heat and stir in 1 cup of the almonds and 1/2 of the zest. Add to pasta and mix well. Now sprinkle the bottom of baking dish with the rest of the zest. Add a layer of the pasta to the bottom of the baking pan, now sprinkle with some of the cheese, add more pasta, then more cheese. Finish with a layer of cheese. Cover with foil and bake for 30 minutes or until cheese on top is bubbly and melty. Serve sprinkled with the remaining almonds.
Black Bean Sweet Potatoes
2 medium sweet potatoes, 15-ounce can black beans, rinsed % 1 medium tomato, diced, 2 teaspoons extra-virgin olive oil % 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander % 1/4 teaspoon salt, 2 tablespoons reduced-fat sour cream % 2 tablespoons chopped fresh cilantro % Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425&ordm;F until tender all the way to the center, about 1 hour.) % Meanwhile, combine beans, tomato, oil, cumin, coriander and salt in a medium microwave-safe bowl; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan % over medium heat.) When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.
1/4 c. olive oil, 2 large onions, finely diced 6 garlic cloves, minced 28 oz. Can diced tomatoes with juice 12 cups vegetable stock (can make with veg. Bullion cubes) 2 carrots, thinly sliced 1 c. Italian green beans 2 med. Potatoes, cut into cubes 2 16-oz cans chickpeas, rinsed & drained 2 cans dark red kidney beans 2 bay leaves 1 1/2 tsp. Dried basil 1 tsp. Oregano, Fresh ground pepper 1 1/2 T. tamari soy sauce 1 zucchini, quartered lengthwise & thinly sliced 1 box whole wheat elbows or shells Grated parmesan cheese Heat oil in LARGE stockpot over medium heat. Add onions & garlic, sauté until tender. Stir in all remaining ingredients except zucchini, pasta, & cheese, and bring to a boil. Simmer 30 minutes, stirring occasionally. Add zucchini and pasta, and cook 10 more minutes. Serve in bowls, sprinkled with cheese.
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White Cheese Lasagna
9 lasagna noodles 1/2 cup butter 1 onion, chopped 1 clove garlic, minced 1/2 cup all-purpose flour 1 teaspoon salt 2 cups chicken broth 1 1/2 cups milk 4 cups shredded mozzarella cheese, divided 1 cup grated Parmesan cheese, divided 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 2 cups ricotta cheese 2 cups cubed, cooked chicken meat 2 (10 ounce) packages frozen chopped spinach, thawed and drained 1 tablespoon chopped fresh parsley 1/4 cup grated Parmesan cheese for topping Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese. Bake 35 to 40 minutes in the preheated oven.
Quinoa & Black Beans
% 1 teaspoon vegetable oil % 1 onion, chopped % 3 cloves garlic, peeled and chopped 3/4 cup uncooked quinoa % 1 1/2 cups vegetable broth % 1 teaspoon ground cumin % 1/4 teaspoon cayenne pepper % salt and pepper to taste % 1 cup frozen corn kernels % 2 (15 ounce) cans black beans, rinsed and drained % 1/2 cup chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. 2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes, Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
Chicken White Chicken Chili
Ingredients: 1 pound ground turkey, browned 1 cup medium salsa 1 cup frozen corn kernels 1 cup water 2 (14 ounce) cans Great Northern beans, rinsed and drained 1 (8 ounce) package jalapeno pepper Cheddar cheese, cubed Directions: In a large pot or saucepan combine the browned turkey, salsa, corn, water, beans and cheese. Stir together and simmer over low heat for about 30 minutes.
8 oz. linguine, cooked % 2 cups chicken % 6 Tbsp. butter % 6 Tbsp. flour % 1 tsp. salt, 1/8 tsp. pepper % 1/2 tsp. celery seed (optional) % 1 can chicken broth, 1/4 cup water % 1 cup heavy cream (may be labeled whipping cream or table cream) % 8 oz. sliced mushrooms % 1/4 cup sliced almonds, toasted (I usually add more) % 1 Tbsp. dried parsley % 1/3 cup Parmesan cheese % 3 Tbsp. Sherry (substitution broth if necessary) In a saucepan, melt butter. Stir in flour until blended then stir constantly over heat for one minute. Add cream gradually, stirring constantly. When smooth, add broth and water. Cook, stirring frequently for 3 minutes until slightly thick. Add mushrooms, almonds, Parmesan cheese, salt, pepper, celery seed, parsley, and sherry. Alternate layers of cooked noodles, chicken, and sauce. Cook at 375°F until it bubbles. Does not freeze well.
Southwest egg rolls
INGREDIENTS: % % % % % % % % % % % % % % % 2 tablespoons vegetable oil 1 skinless, boneless chicken breast half 2 tablespoons minced green onion 2 tablespoons minced red bell pepper 1/3 cup frozen corn kernels 1/4 cup black beans, rinsed and drained 2 tablespoons frozen chopped spinach, thawed and drained 2 tablespoons diced jalapeno peppers 1/2 tablespoon minced fresh parsley 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/3 teaspoon salt, 1 pinch ground cayenne pepper 3/4 cup shredded Monterey Jack cheese 5 (6 inch) flour tortillas 1 quart oil for deep frying
DIRECTIONS: 1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside. 2. 3. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels
7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 1. 2. 3. 4 boneless, skinless chicken breast halves 1 tablespoon vegetable oil 1 onion, chopped 1 (10 ounce) can diced tomatoes with green chile peppers 1 (14.5 ounce) can stewed tomatoes 12 small chile peppers, diced (optional) 1 (10.75 ounce) can condensed cream of chicken soup 1 (14.5 ounce) can chicken broth 1 bunch green onions, chopped 1/2 pint heavy cream 6 (6 inch) corn tortillas 3 cups shredded Cheddar cheese 1 (10 ounce) can enchilada sauce Cut chicken breasts into 1 inch strips. Place in a medium bowl with desired marinade, and marinate in the refrigerator for at least 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium heat. Saute chicken and onions until chicken is evenly brown. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup and broth. Bring mixture to a boil. Reduce heat, cover skillet, and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear. Remove chicken from skillet, and shred when cool enough to handle. Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 cups. In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture (just enough to make a paste like mixture). Mix together with half the chopped green onions. Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish.
In a second skillet, heat cream over low heat, being careful not to boil. Dip tortillas in the warm cream to soften and coat. Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the shredded cheese, and roll up tortillas. Place rolled tortillas in baking dish, seam side down, and drizzle with enchilada sauce. Cover with remaining shredded cheese, and sprinkle remaining chopped green onion over cheese. Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and bubbling.
Buttermilk Pork Chops
% % % % % % 2 cups fat-free buttermilk 2 tablespoons kosher salt, 2 tablespoons sugar 1 tablespoon grated lemon rind, 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh sage 4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick) 2 teaspoons freshly ground black pepper
Combine first 6 ingredients in a large zip-top plastic bag; shake well to dissolve salt and sugar. Add pork; seal and refrigerate overnight, turning bag occasionally. Remove pork from bag; discard brine. Pat pork dry with a paper towel. Sprinkle pork with pepper. Heat a large nonstick grill pan over medium-high heat. Coat the pan with cooking spray. Add pork; cook 3 1/2 minutes on each side or until desired degree of doneness.
Parmesan Chicken Recipe
1 clove garlic, minced1 stick unsalted butter (1/2 cup or 1/4 pound), melted1 cup dried bread crumbs1/3 cup grated Parmesan cheese 2 Tbsp chopped fresh parsley1/4 teaspoon salt1/4 teaspoon garlic saltA large pinch of Italian seasoning (herb mix)1/8 teaspoon ground black pepper2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches 1 Preheat oven to 450°F. 2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat. 3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.
Red Beans & Rice
1 pound dried red beans, rinsed and sorted over 3 tablespoons bacon grease 1/4 cup chopped tasso, or chopped ham 1 1/2 cups chopped yellow onions 3/4 cup chopped green bell peppers 1/2 teaspoon salt, pepper, Pinch cayenne 3 bay leaves, 2 Tchopped fresh parsley, 2 teaspoons fresh thyme 1/2 pound smoked sausage, split in half lengthwise and cut into 1inch 1 pound smoked ham hocks 3 tablespoons chopped garlic, 10 cups chicken stock 4 cups cooked white rice, 1/4 cup chopped green onions, garnish
Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside. In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.) Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the
beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves. Serve over rice and garnish with green onions.
3 large boneless, skinless chicken breasts3/4 cup whole wheat flour1/2 t. sea salt 1/2 t. garlic powderbutter In a medium sized bowl, stir together flour, salt and garlic powder. Using kitchen shears, cut chicken breasts into tiny bite sized pieces. Toss chicken in flour mixture to coat well. Smear a thick layer of butter on the bottom of a 9×13 inch baking dish. Pour coated chicken into dish, spreading so that they are in a single layer. Bake at 350 for 10 minutes. Stir chicken and bake another 10 minutes.
1 large onion, chopped1 pound ground turkey (85% lean or leaner)*9 ounces fresh spinach leaves, coarsely chopped**3/4 teaspoon salt1/2 teaspoon pepper 1/8 teaspoon ground nutmeg2 large eggs3/4 cup whole milk4 to 6 ounces shredded sharp cheddar cheese Instructions: 1.To make filling, brown turkey with the chopped onion. Drain grease, return to skillet, and add the chopped spinach. Over medium-low heat, cook and stir until spinach starts to wilt. Remove from heat. 2. In a large mixing bowl, lightly beat eggs, salt, pepper, and nutmeg. Add milk and mix. Add turkey and spinach mixture, stirring to combine. Pour into prebaked pie shell. Top with shredded cheese. 3. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before cutting into pieces and serving.
Southwest Chicken Salad
Dressing Ingredients: 3 tablespoons oil3 tablespoons Balsamic vinegar*2 cloves garlic, minced1/4 teaspoon saltdash pepper Salad and Toppings: Approximately 4 cups lettuce of your choice, freshly washed and torn1 cup chopped multi-colored bell peppers (green, red, yellow, and/or orange)1 cup cooked or grilled chicken, cubed1 cup cooked black beans, rinsed and drained 1/2 cup sliced green onion tops2 avocados, diceda handful of chopped fresh cilantro Instructions: 1. Start by combining dressing ingredients in a small bowl and whisking with a fork or small whisk. Set aside for flavors to combine. 2. Prepare lettuce and toppings by washing, chopping, etc. as specified in the ingredient list. 3. Layer salad starting with the lettuce. Sprinkle colored peppers, chicken, black
beans, green onions, avocado, and cilantro.
Sweet & Sour Chicken over Rice
2 pounds boneless skinless chicken breast, sliced into bite-sized pieces1 cup flour1 teaspoon ginger1/4 teaspoon pepper2 teaspoons garlic salt1 teaspoon onion powder1/2 teaspoon seasoned salt1/2 cup oil3/4 cup sugar2 1/2 Tablespoons cornstarch2 1/2 teaspoons white vinegar1 cup water2 Tablespoons soy sauce3 Tablespoons ketchup1 cup of rice, cooked with 1 1/2 cups water according to package instructions Instructions: 1. In a medium-sized container with a tight-fitting lid, mix flour, ginger, pepper, garlic salt, onion powder, and seasoned salt. Add chicken pieces, put lid on, and shake to coat. 2. In a large skillet, heat oil over medium heat. Drop in floured chicken, and fry until chicken in browned and fully cooked. Drain on paper towels. 3. In large saucepan, whisk sugar, cornstarch, vinegar, water, soy sauce, and ketchup. Heat until mixture boils, stirring constantly to avoid lumps. When mixture is thickened, add chicken pieces and toss to coat.
Chicken Fried Rice
2/3 cup long grain rice *1 cup water1 chicken breast (boneless, skinless) cut into thin strips2 eggs, thoroughly beat3 spring onions, chopped OR 1/3 onion, chopped3 +1 tablespoons vegetable oilpinch saltsprinkle sugarsoy saucePeas, Snap Peas, Corn, Broccoli, etc (optional) Instructions: 1. Put rice and water in a covered sauce pan on medium and bring to a boil. When it begins to boil stir, cover, and lower heat to low. Cook for 12 minutes and remove from heat and remove lid (this will leave the rice slightly underdone). * 2. Fry chicken in a small wok or frying pan with 1 to 1-1/2 tablespoons vegetable oil until cooked (about 8-10 minutes). When fully cooked, add a splash of soy sauce; mix with chicken and cook for another 2 minutes. Transfer chicken to a plate. 3. Return the frying pan/wok to the burner and adjust the temperature to just above medium. Add 3 Tablespoons oil into the pan and allow the pan to get hot. When hot add beaten eggs and continue to stir thoroughly until eggs are scrambled and cooked. 4. Drain excess water from rice and then add rice to eggs. Stir. 5. Add soy sauce to taste; we like 3 splashes. 6. Toss in onions, chicken, and hot cooked vegetables. Mix thoroughly and continue to stir for 1 to 2 minutes to prevent sticking.
Mandarin Chicken Salad
1 large head lettuce, washed and torn1 can (10 fl. Oz) mandarins, drained2 C steam fried noodles½ C slivered almonds, toasted 2 C cooked chicken, cubed
Salad dressing, if desired
Oriental Chicken Salad
leaf lettuce, washed and tornshredded red cabbage (optional)sliced almonds chow mein noodlesfried chicken strips (recipe below)homemade honey mustard dressing (recipe below) Fried chicken strips ingredients: 2 lb chicken breast~1 1/2 c flour1 T seasoned salt1/4 t black pepper1 T garlic powder1 t parsley flakes1/4-1/3 c oil Dressing Ingredients: 6 T honey3 t white vinegar8 t mayonnaise or salad dressing2 T Dijon mustard1/4 t sesame or olive oil Instructions: 1. Slice chicken breast into thin strips (as thin as possible). 2. In a medium-large container with a tight-fitting lid, combine flour, seasoned salt, pepper, garlic powder, and parsley flakes. Add 1/4 of the chicken meat; close tightly and shake vigorously to coat. Continue adding meat in three more sections, each time replacing the lid and shaking the container (leave meat in when adding more). 3. Heat 1/4-1/3 c oil in a large skillet over medium heat (or just slightly above medium). Add chicken and spread out over bottom of skillet. Allow to fry for several minutes, then stir. Continue stirring and frying until chicken is completely cooked. Drain on paper towels to remove excess grease. 4. Combine dressing ingredients and whisk to remove lumps. 5. To assemble salad, layer plates with lettuce, cabbage, fried chicken, chow mein noodles, almonds, and top with the homemade dressing.
8-12 oz pasta 2 garlic cloves, minced1/2 onion, chopped*2 T oil3 T flour1 T cornstarch1/4 t salt1/4 t pepper1/4 t dried basil1/4 t parsley2 1/2 c milk8 oz cream cheese, cubed1/4 c grated Parmesan cheese1 c diced fully-cooked chicken pieces 1. Cook pasta according to package directions. 2. Meanwhile, in a large skillet, saute garlic and onion in oil. When onions are translucent, add 1 1/2 cups of the milk and bring to a boil. 3. In small bowl, whisk together the flour, cornstarch, salt, pepper, basil, parsley and the remaining 1 cup of the milk. 4. Gradually stir milk and flour mixture into the hot skillet. Boil and stir for 2 minutes or until thickened. 5. Reduce heat and add cream cheese and Parmesan cheese, stirring until smooth. Add meat if desired; heat through.
¼ c + 2T butter 2 c chicken broth ½ onion 2 c milk 1 T curry 4 c chicken ¼ c + 2T flour 1 tsp lemon juice 1 ½ t sugar ¼ t ginger melt butter over low heat, sauté onion & curry powder. Blend in flour & seasonings. Cook over low heat until smooth & Bubbly ; remove from heat. Stir in chicken broth & milk. Bring to boil. Boil 1 min. Add shrimp/ chicken & lemon. Relishes- raisins, curry, pineapple, bacon, pickles, onion rings, eggs, almonds, avocado, coconut, peanuts, pepper jelly
Chicken Chow Mein
% % % % % % % 1. 1 tablespoon olive oil or vegetable oil, 1 cup bean sprouts (optional) 1 (4 ounce) can mushroom pieces, drained 1 (7 ounce) can sliced water chestnuts, drained 2 cups cut up cooked chicken 3 tablespoons cornstarch, 1/4 cup water 1 (10 ounce) can condensed chicken broth, 1/4 cup soy sauce In a large pot, saute add bean sprouts, mushrooms, water chestnuts, and chicken. In a large bowl, blend cornstarch with water. When smooth, add chicken broth and soy sauce to bowl. Mix well and pour over meat and vegetables. Bring to a boil, stirring until sauce thickens. Reduce heat to low. Cover and simmer 10 to 15 minutes.
Serve over hot, cooked rice and chow mein noodles.
Crockpot Garlic Brown Sugar Chicken
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1 large chicken, cut into serving pieces 1 cup packed brown sugar 2/3 cup vinegar 1/4 cup Sprite or 7-Up soda 2-3 tablespoons minced garlic 2 tablespoons soy sauce
1 teaspoon pepper (regular black or cayenne) Place chicken in crock pot. Mix all remaining ingredients and pour over chicken. Cook on low for 6-8 hours. Serve over rice or noodles
Fish Soy-Glazed Salmon Makes 4; Prep time: 30 minutes; Total time: 30
minutes 1/4 cup packed light-brown sugar 1/4 cup olive oil tablespoons soy sauce 2 tablespoons fresh lemon juice 2 tablespoons dry white wine or water 2 pounds salmon fillet wedges, for serving 3 Lemon
Preheat oven to 400°, with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved. Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly. Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges. Marinated Tilapia
% % % % % Directions 1. Rub the fish fillets with the crushed garlic, then place them in a shallow, non-reactive dish. Spoon the olive oil over the fish until they are coated. Place the onion on top of the fish. Cover the fish and refrigerate overnight to allow the fish to soak in the marinade. Preheat the oven to 350 degrees F (175 degrees C). If baking the fish, transfer it to a 9x13 inch baking dish along with the olive oil, garlic, and onion. Sprinkle the fish with the cayenne or white pepper. If you are grilling the fish, wrap the 4 (4 ounce) fillets tilapia 4 cloves crushed garlic 3 tablespoons olive oil 1 onion, chopped 1/4 teaspoon cayenne pepper
fish and oil, garlic, onion, and pepper in aluminum foil. Bake at 350 degrees F (175 degrees F) for 30 minutes.
14 oz can salmon1 egg1/2 cup bread crumbs1 t. lemon juice,oil for cooking In a bowl, mix together salmon, egg, bread crumbs and lemon juice. Heat a small amount of oil in a skillet. Spoon tablespoon sized balls of the salmon mixture into the oil, flatten and cook for about five minutes, turning once. The salmon patties should be golden brown.
8 ounces pasta or 12 ounces egg noodles2 6-ounce cans of tuna, drained1 onion, chopped3 tablespoons butter2 tablespoons all-purpose flour2 cups milk1 teaspoon saltdash of pepper1 1/2 cups (6 ounces) shredded mozzarella cheese1 1/2 to 2 cups shredded cheddar cheese 1. In a large stock pot, cook the pasta or egg noodles according to package instructions. Drain pasta in a strainer. 2. In the now-empty stock pot, melt the butter. Add onions and saute until onions are tender. Stir in flour to make a thick paste. Add milk, salt, and pepper. Cook and stir until bubbly and slightly thickened. Remove from heat. 3. Add cooked pasta and drained tuna to sauce, stirring to coat. Stir in mozzarella cheese. 4. Pour into a lightly greased 9x13-inch baking dish. Top with shredded cheddar cheese. 5. Bake uncovered at 350 degrees. Bake for 20 minutes or until cheese is bubbly.
Shrimp and Grits
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1. 3/4 cup uncooked grits 6 ounces garlic flavored processed cheese, cubed 1 pinch cayenne pepper 2 tablespoons butter 2 tablespoons olive oil 2 cloves garlic, minced 1 tomato, diced 2 pounds fresh shrimp, peeled and deveined 1/2 lemon, juiced salt to taste Cook grits according to package directions. Stir in cubed cheese and cayenne pepper. Keep warm over low heat. Heat butter and oil in a large skillet over medium-high heat. Saute garlic and tomato until tomato begins to soften. Stir in shrimp and lemon juice. Saute until
shrimp are pink. Season with salt to taste. Spread warm grits on a serving platter and pour shrimp mixture on top.
Lunch/ Snack Corn Dog Muffins
Cornbread recipe doubled8 hot dogs24 muffin papers to line muffin pans. Mix up the cornbread. Cut hot dogs into thirds. Scoop cornbread batter into the paper lined muffin cups. Place 1/3 hot dog into each muffin. Bake 400 for 20 min
1 cup cornmeal1 cup whole wheat flour1 t. baking powder1 t. salt2 eggs2 T. honey¼ cup melted butter1 cup buttermilk Stir together dry ingredients. Add eggs, honey, butter and buttermilk. Stir until just mixed. Spoon batter into 12 muffin baking cups. Bake at 400 degrees for 20 minutes.
Crust 3 1/2 cups whole wheat flour1 t. sea salt1 cup melted butter1 cup plain yogurt Stir ingredients together until thoroughly mixed. Pizza Sauce 1 1/2 cups tomato sauce1/2 t. garlic powder1 1/2 t. oregano1 1/2 t. basil Stir together and simmer for a few minutes. Pizza Pocket Fillings Grated mozzarella or white cheddar cheese, cooked hamburger, pepperoni, olives, peppers, mushrooms To form a Pizza Pocket Roll a small ball of dough into a circle. Place one tablespoon of pizza sauce in the center. Put in a small amount of your choice of toppings. Fold the dough in half. Use a fork to pinch the edges together. Lay Pizza Pockets on a cookie sheet lined with parchment paper. Freeze for about one hour. Pop them off the cookie sheet and put them into a freezer bag… and back into the freezer. Bake your Pizza Pockets For frozen Pizza Pockets, bake in a 400 degree oven for 30 minutes. If the Pizza Pockets are thawed, bake at 400 degrees for 20 minutes.