Taco Soup
Ground Beef
Onion
Kidney Beans
Black Beans
15 oz can of Tomato Sauce
Water (no exact measument)
Corn
Taco Seasoning
Salt & Pepper
Garlic
Brown beef with the onion
Dump in beans (rinse first), Tomato Sauce, water, corn, taco seasoning, salt & pepper & Garlic
Heat & Serve
You can garnish with shredded cheese, sour cream and/or Fritos too.
Saturday, July 31, 2010
Ground Beef: Salisbury Steak
Salisbury Steak
1 pound ground beef
1 can of Campbells French Onion Soup
1/2 cup Bread Crumbs
1 egg
1/3 cup water
1 tbs Worchestershire Sauce
1 tbs flour
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 patties.
In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth. Mix in water, and Worcestershire sauce. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
1 pound ground beef
1 can of Campbells French Onion Soup
1/2 cup Bread Crumbs
1 egg
1/3 cup water
1 tbs Worchestershire Sauce
1 tbs flour
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 patties.
In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth. Mix in water, and Worcestershire sauce. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
Ground Turkey: Turkey Muffins
Turkey Muffins
(sorry no measurements)
Tomato or spaghetti sauce
Ground Turkey
Biscuits can (Grands)
Shredded cheese
Brown ground turkey in skillet. Add spaghetti/tomato sauce to coat thoroughly. Place uncooked biscuits on cookie sheet. Spoon sauce/turkey mixture into middle of each biscuit. Sprinkle with cheese. Bake in over per biscuit baking directions on can. enjoy!
(sorry no measurements)
Tomato or spaghetti sauce
Ground Turkey
Biscuits can (Grands)
Shredded cheese
Brown ground turkey in skillet. Add spaghetti/tomato sauce to coat thoroughly. Place uncooked biscuits on cookie sheet. Spoon sauce/turkey mixture into middle of each biscuit. Sprinkle with cheese. Bake in over per biscuit baking directions on can. enjoy!
Ground Beef: Fideo
Fideo
1 lb ground beef
1 large yellow onion, chopped
1 clove Garlic, minced
1 package Fideo noodles (found in the salsa aisle at the grocery store)
1 can chicken broth
1 can tomato sauce
1 can El Pato sauce
1 can corn (drained and rinsed)
1 can black beans (drained and rinsed)
Shredded Mexican blend cheese
In a large pan saute ground beef until done. Remove beef and set aside, leaving grease in the pan. Add onion and garlic and saute until tender. Add fideo noodles and stir around until coated thoroughly. Add chicken broth and simmer until all liquid is absorbed and noodles are soft. Add tomato sauce, El Pato sauce, corn and black beans and stir. Add ground beef. Continue cooking until heated through. Top with cheese and serve immediately.
1 lb ground beef
1 large yellow onion, chopped
1 clove Garlic, minced
1 package Fideo noodles (found in the salsa aisle at the grocery store)
1 can chicken broth
1 can tomato sauce
1 can El Pato sauce
1 can corn (drained and rinsed)
1 can black beans (drained and rinsed)
Shredded Mexican blend cheese
In a large pan saute ground beef until done. Remove beef and set aside, leaving grease in the pan. Add onion and garlic and saute until tender. Add fideo noodles and stir around until coated thoroughly. Add chicken broth and simmer until all liquid is absorbed and noodles are soft. Add tomato sauce, El Pato sauce, corn and black beans and stir. Add ground beef. Continue cooking until heated through. Top with cheese and serve immediately.
Ground Sausage: Mexican Stuffed Bell Peppers
Mexican Stuffed Bell Peppers
2 Bell peppers, cut in half and seeded
1 lb. Ground sausage (hot, mild, whatevs), browned and drained
2 C. Chipotle's famous cilantro rice (recipe below as well)
1 C. Cheese (whatever flavor you'd like, I do Colby Jack), shredded
Boil a large pot of water and submerge the raw peppers for about five minutes, to make them more tender.
Remove and dry off, and lay on a baking dish. Fill each pepper about half way with the rice. Fill remaining half with sausage. Top with shredded cheese.
(The first time I made these, I poured tomatillo sauce on before sprinkling cheese, and it didn't add enough flavor to make it worth the effort)
Slide baking dish into preheated oven (350 degrees) for 10-12 minutes, or until the cheese is completely melted and wonderful.
Chipotle's famous cilantro rice
2 C. white rice, prepared
2 Tbsp. Lime
Bunch of cilantro, chopped
Prepare white rice as you normally would, mix in lime juice and cilantro, and salt to taste. Mmm, just like Chiplote!
Recipe courtesy of http://www.chipotle.com/en-US/Default.aspx?type=default
2 Bell peppers, cut in half and seeded
1 lb. Ground sausage (hot, mild, whatevs), browned and drained
2 C. Chipotle's famous cilantro rice (recipe below as well)
1 C. Cheese (whatever flavor you'd like, I do Colby Jack), shredded
Boil a large pot of water and submerge the raw peppers for about five minutes, to make them more tender.
Remove and dry off, and lay on a baking dish. Fill each pepper about half way with the rice. Fill remaining half with sausage. Top with shredded cheese.
(The first time I made these, I poured tomatillo sauce on before sprinkling cheese, and it didn't add enough flavor to make it worth the effort)
Slide baking dish into preheated oven (350 degrees) for 10-12 minutes, or until the cheese is completely melted and wonderful.
Chipotle's famous cilantro rice
2 C. white rice, prepared
2 Tbsp. Lime
Bunch of cilantro, chopped
Prepare white rice as you normally would, mix in lime juice and cilantro, and salt to taste. Mmm, just like Chiplote!
Recipe courtesy of http://www.chipotle.com/en-US/Default.aspx?type=default
Ground Beef: Taco Skillet
Beef Taco Skillet
1 pound ground beef
1 can Campbell's Tomato Soup
1/2 cup Pace® Picante Sauce, or whatever Salsa you want. I use Herdez
6 flour tortillas (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese and let melt for a bit and you're done.
1 pound ground beef
1 can Campbell's Tomato Soup
1/2 cup Pace® Picante Sauce, or whatever Salsa you want. I use Herdez
6 flour tortillas (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese and let melt for a bit and you're done.
Ground Turkey: Buffalo Turkey Burgers
Buffalo Turkey Burgers
2 spray(s) cooking spray
1/4 cup(s) barbecue sauce
1 1/2 tsp hot pepper sauce, or to taste
1 pound(s) uncooked ground turkey breast
1/2 cup(s) scallion(s), sliced
1/4 cup(s) celery, chopped
1/4 cup(s) dried bread crumbs, plain-variety
2 tsp minced garlic
1/2 tsp table salt
4 item(s) mixed-grain hamburger roll(s)
2 cup(s) romaine lettuce, shredded
1 large tomato(es), cut into 8 slices
2 Tbsp blue cheese, crumbled
Off heat, coat a grill or grill pan with cooking spray; preheat to medium-high.
In a small bowl, combine barbecue sauce and hot pepper sauce. In a medium bowl, combine turkey, 1 tablespoon of barbecue sauce mixture, scallion, celery, bread crumbs, garlic and salt. Using wet hands (to prevent mixture from sticking), form turkey mixture into four 1/2-inch-thick patties; brush top of burgers with some remaining barbecue sauce mixture.
Place burgers on grill, sauce side down; brush tops of burgers with remaining sauce. Grill, turning once, until cooked through, about 10 minutes. Lightly toast open-faced buns on grill during last minute of cooking.
To serve, place 4 bun bottoms on each of 4 plates. Top each with 1/2 cup of shredded lettuce, 2 tomato slices, a burger, 1/2 tablespoon of cheese and a bun top (cheese will melt a little from hot burger). Yields 1 burger per serving.
Notes from Jess: I like more hot sauce (I use Franks). Oh and I don't like blue cheese so I just put some ranch on top!
2 spray(s) cooking spray
1/4 cup(s) barbecue sauce
1 1/2 tsp hot pepper sauce, or to taste
1 pound(s) uncooked ground turkey breast
1/2 cup(s) scallion(s), sliced
1/4 cup(s) celery, chopped
1/4 cup(s) dried bread crumbs, plain-variety
2 tsp minced garlic
1/2 tsp table salt
4 item(s) mixed-grain hamburger roll(s)
2 cup(s) romaine lettuce, shredded
1 large tomato(es), cut into 8 slices
2 Tbsp blue cheese, crumbled
Off heat, coat a grill or grill pan with cooking spray; preheat to medium-high.
In a small bowl, combine barbecue sauce and hot pepper sauce. In a medium bowl, combine turkey, 1 tablespoon of barbecue sauce mixture, scallion, celery, bread crumbs, garlic and salt. Using wet hands (to prevent mixture from sticking), form turkey mixture into four 1/2-inch-thick patties; brush top of burgers with some remaining barbecue sauce mixture.
Place burgers on grill, sauce side down; brush tops of burgers with remaining sauce. Grill, turning once, until cooked through, about 10 minutes. Lightly toast open-faced buns on grill during last minute of cooking.
To serve, place 4 bun bottoms on each of 4 plates. Top each with 1/2 cup of shredded lettuce, 2 tomato slices, a burger, 1/2 tablespoon of cheese and a bun top (cheese will melt a little from hot burger). Yields 1 burger per serving.
Notes from Jess: I like more hot sauce (I use Franks). Oh and I don't like blue cheese so I just put some ranch on top!
Ground Turkey: Salsa Turkey Burgers
Salsa Turkey Burgers
1 package ground turkey
Hot Green El Pinto Salsa (you can find it at Fry’s or Walmart)
Green onions
Kosher Salt
Pepper
Garlic
Sliced Cheese
In a bowl combine all the ingredients (except cheese). Make 8 patties. Then place cheese slices on 4 of the patties. Cover the cheese patties with the remaining 4 patties. Throw them on the grill until done (about 6 – 8 minutes each side).
1 package ground turkey
Hot Green El Pinto Salsa (you can find it at Fry’s or Walmart)
Green onions
Kosher Salt
Pepper
Garlic
Sliced Cheese
In a bowl combine all the ingredients (except cheese). Make 8 patties. Then place cheese slices on 4 of the patties. Cover the cheese patties with the remaining 4 patties. Throw them on the grill until done (about 6 – 8 minutes each side).
Ground Beef/Turkey: Mini Meatloaf with Sweet Tomato Sauce
Mini Meatloaf w/sweet tomato sauce
1 package ground turkey/beef
1 egg
Oatmeal
sweet pickle relish
3 string cheese
Sauce:
Tomato sauce
Brown Sugar
Heat oven to 375
In a bowl combine meat, egg, relish, oatmeal with seasonings of your choice. Divide into 3 loaves. Stick the string cheese in the middle and cover. The string cheese will be in the middle of the loaf. Bake until meat is done.
In another bowl combine Tomato Sauce and brown sugar. I keep adding sugar until I get just the right sweetness.
1 package ground turkey/beef
1 egg
Oatmeal
sweet pickle relish
3 string cheese
Sauce:
Tomato sauce
Brown Sugar
Heat oven to 375
In a bowl combine meat, egg, relish, oatmeal with seasonings of your choice. Divide into 3 loaves. Stick the string cheese in the middle and cover. The string cheese will be in the middle of the loaf. Bake until meat is done.
In another bowl combine Tomato Sauce and brown sugar. I keep adding sugar until I get just the right sweetness.
Ground Beef/Turkey: Ninja Turtle Pie
Ninja Turtle Pie (a.k.a. Tater Tot Casserole)
1 package ground turkey/beef
1 can cream of mushroom
1 cup milk
1 pckg Tater Tots
Heat oven to 375-400
Brown the meat with salt, pepper, garlic
In a bowl mix cream of mushroom and milk with some garlic and salt (you can use discretion with the milk depending on the consistency you desire).
Once the meat is browned dump it in a casserole dish, top with cream of mushroom mixture, then top that with the tater tots. Bake until the tater tots are crispy.
Once you are done baking you can top with cheese. I’m from NM so I also put Hatch green chile in my soup mix too
1 package ground turkey/beef
1 can cream of mushroom
1 cup milk
1 pckg Tater Tots
Heat oven to 375-400
Brown the meat with salt, pepper, garlic
In a bowl mix cream of mushroom and milk with some garlic and salt (you can use discretion with the milk depending on the consistency you desire).
Once the meat is browned dump it in a casserole dish, top with cream of mushroom mixture, then top that with the tater tots. Bake until the tater tots are crispy.
Once you are done baking you can top with cheese. I’m from NM so I also put Hatch green chile in my soup mix too
Ground Turkey: BBQ Bacon Meatloaf
Barbecue Bacon MeatloafServes 10
2 pounds ground turkey
12 slices turkey bacon, diced
1 cup quick-cooking oats, uncooked
1/2 cup barbecue sauce (or a little more)
2 large egg whites
1 tablespoon Worcestershire sauce
Mix all ingredients in a large bowl. Press mixture into ungreased 9 x 5 loaf pan. Top with additional barbecue sauce, if desired. Bake at 375ยบ for 1 hour 15 minutes. Allow to stand 10 minutes before serving.
2 pounds ground turkey
12 slices turkey bacon, diced
1 cup quick-cooking oats, uncooked
1/2 cup barbecue sauce (or a little more)
2 large egg whites
1 tablespoon Worcestershire sauce
Mix all ingredients in a large bowl. Press mixture into ungreased 9 x 5 loaf pan. Top with additional barbecue sauce, if desired. Bake at 375ยบ for 1 hour 15 minutes. Allow to stand 10 minutes before serving.
Friday, July 9, 2010
Dessert: Chipotle Flourless Chocolate Cake
Chipotle Flourless Chocolate Cake
INGREDIENTS:
10 oz. of semisweet chocolate, roughly chopped (I use the little chips found in baking stores)
7 tablespoons of unsalted butter, cut into pieces
5 large eggs, room temperature
1 cup of sugar
1/2 teaspoon of cinnamon
3/4 teaspoon of chipotle chili powder
Dash of cayenne pepper
Pinch of salt
Powdered sugar for dusting (optional)
INSTRUCTIONS:
Preheat the oven to 350°F. Line the bottom of a 9 ½ inch springform pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray
Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth.
Whisk together the eggs and the sugar in a large bowl, and then slowly, a bit at a time, whisk in the melted chocolate. Add the salt and spices and taste, adjusting the spices if needed.
Pour into the springform pan and bake for 22-25 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack. Dust with powdered sugar and serve
INGREDIENTS:
10 oz. of semisweet chocolate, roughly chopped (I use the little chips found in baking stores)
7 tablespoons of unsalted butter, cut into pieces
5 large eggs, room temperature
1 cup of sugar
1/2 teaspoon of cinnamon
3/4 teaspoon of chipotle chili powder
Dash of cayenne pepper
Pinch of salt
Powdered sugar for dusting (optional)
INSTRUCTIONS:
Preheat the oven to 350°F. Line the bottom of a 9 ½ inch springform pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray
Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth.
Whisk together the eggs and the sugar in a large bowl, and then slowly, a bit at a time, whisk in the melted chocolate. Add the salt and spices and taste, adjusting the spices if needed.
Pour into the springform pan and bake for 22-25 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack. Dust with powdered sugar and serve
Dessert: Oreo Cookie Cake
Oreo Cookie Cake
1 lb oreos
1 stick of butter
1-8oz cream cheese
1 small vanilla instant pudding
1 small chocolate instant pudding
1 c. confectionary sugar
2-8oz cool whip
3 c. milk
9x13 pan
Melt butter & crush 28 oreos. Combine these and spread on bottom of pan.
Combine softened cream cheese, 1 tub cool whip and confectionary sugar-spread over cookie crust
Combine both puddings (as instructions say) with milk and spread over cream cheese layer
Spread other tub of Cool Whip over pudding layer (let pudding thicken some first)
Crush remaining oreos and sprinkle over top of cool whip
Refrigerate for at least 1 hour
1 lb oreos
1 stick of butter
1-8oz cream cheese
1 small vanilla instant pudding
1 small chocolate instant pudding
1 c. confectionary sugar
2-8oz cool whip
3 c. milk
9x13 pan
Melt butter & crush 28 oreos. Combine these and spread on bottom of pan.
Combine softened cream cheese, 1 tub cool whip and confectionary sugar-spread over cookie crust
Combine both puddings (as instructions say) with milk and spread over cream cheese layer
Spread other tub of Cool Whip over pudding layer (let pudding thicken some first)
Crush remaining oreos and sprinkle over top of cool whip
Refrigerate for at least 1 hour
Chicken: Gluten Free Chicken and Artichoke Enchillada Bake
Gluten Free Chicken and Artichoke Enchilada Bake
Serves 4
For the sauce:
2 cups chicken broth
2-3 tablespoons sweet rice flour
A good dash of cumin, to taste
A good dash of hot pepper, smoky chipotle or cayenne, to taste
1 cup chopped fire roasted green chiles- mild or hot, to taste
For the enchiladas:
10 corn tortillas
Olive oil
2-2 1/2 cups hand torn cooked chicken pieces
1 10-oz. package frozen artichoke hearts, cooked, drained
4 cloves garlic, minced
Juice from 1 big juicy lime
1/2 - 1 teaspoon cumin, to taste
1/2 teaspoon Old Bay Seasoning or chili powder
Sea salt and ground pepper, to taste
4 oz. Cheddar or Jack cheese, shredded
Pre-heat oven to 350 degrees F. Lightly oil a 8 x 11" or 9 x 12" baking dish.
Make your sauce by heating the broth to almost a simmer. Add the rice flour and whisk smooth. Continue to heat just until the sauce thickens. Add the cumin, hot pepper and green chiles and stir well to combine.
Make your filling by combining the chicken, artichokes, garlic, lime juice, cumin, Old Bay Seasoning, sea salt, and pepper, in a bowl. Toss well to coat.
Add about 3/4 of the shredded cheese and mix. Set aside the remaining cheese for the topping.
Pour about 3/4 cup of the green chile sauce into the bottom of the baking dish.
Cutting some of the tortillas in half to make straight edges, layer five corn tortillas in the bottom of the baking dish. Brush with a little olive oil.
Spoon in the chicken filling, and spread it evenly in the pan. Top with five more corn tortillas, cutting some of them to fit against the sides. Brush these with a little olive oil.
Pour the remaining enchilada sauce all over the top, slowly, using a small spatula or knife to make room around the edges of the tortillas, so that the sauce can seep in all around and reach the bottom.
Sprinkle the remaining shredded cheese on top.
Bake in the pre-heated oven for about 30 minutes, or until the enchiladas are bubbling around the edges and heated all the way through.
Serves 4
For the sauce:
2 cups chicken broth
2-3 tablespoons sweet rice flour
A good dash of cumin, to taste
A good dash of hot pepper, smoky chipotle or cayenne, to taste
1 cup chopped fire roasted green chiles- mild or hot, to taste
For the enchiladas:
10 corn tortillas
Olive oil
2-2 1/2 cups hand torn cooked chicken pieces
1 10-oz. package frozen artichoke hearts, cooked, drained
4 cloves garlic, minced
Juice from 1 big juicy lime
1/2 - 1 teaspoon cumin, to taste
1/2 teaspoon Old Bay Seasoning or chili powder
Sea salt and ground pepper, to taste
4 oz. Cheddar or Jack cheese, shredded
Pre-heat oven to 350 degrees F. Lightly oil a 8 x 11" or 9 x 12" baking dish.
Make your sauce by heating the broth to almost a simmer. Add the rice flour and whisk smooth. Continue to heat just until the sauce thickens. Add the cumin, hot pepper and green chiles and stir well to combine.
Make your filling by combining the chicken, artichokes, garlic, lime juice, cumin, Old Bay Seasoning, sea salt, and pepper, in a bowl. Toss well to coat.
Add about 3/4 of the shredded cheese and mix. Set aside the remaining cheese for the topping.
Pour about 3/4 cup of the green chile sauce into the bottom of the baking dish.
Cutting some of the tortillas in half to make straight edges, layer five corn tortillas in the bottom of the baking dish. Brush with a little olive oil.
Spoon in the chicken filling, and spread it evenly in the pan. Top with five more corn tortillas, cutting some of them to fit against the sides. Brush these with a little olive oil.
Pour the remaining enchilada sauce all over the top, slowly, using a small spatula or knife to make room around the edges of the tortillas, so that the sauce can seep in all around and reach the bottom.
Sprinkle the remaining shredded cheese on top.
Bake in the pre-heated oven for about 30 minutes, or until the enchiladas are bubbling around the edges and heated all the way through.
Chicken: Easy Mushroom Chicken
Easy Mushroom Chicken
Ingredients:
-2 chicken breasts (or more if you have a hungry DH like me!)
- 1 small can cream of mushroom soup
- 1 small can cream of chicken soup
- 1/2 c dry stovetop stuffing
- swiss cheese
- butter (as necessary)
- 1/2 cup white wine (optional) - can also be used for drinking while preparing dish.
- fresh mushrooms
Directions:
Preheat oven to 350. Mix both cans of soup and wine (if using) in a bowl. Place chicken breasts in a small casserole dish. Place one slice of swiss cheese on each breast. Pour soup mixture over chicken and allow the extra to sit in the dish - this can be used as extra "sauce" when serving. Pour dry stuffing mix on top of chicken and then add small dollops of butter. If you are using fresh mushrooms, put these on top ass well. Bake for 50 - 60 minutes and then serve.Sometimes I will add some broccoli to the dish with about 20 minutes left to cook.
It may sound weird, but it is super yummy and the one dish that I always make when I have no idea what to do for dinner.
Ingredients:
-2 chicken breasts (or more if you have a hungry DH like me!)
- 1 small can cream of mushroom soup
- 1 small can cream of chicken soup
- 1/2 c dry stovetop stuffing
- swiss cheese
- butter (as necessary)
- 1/2 cup white wine (optional) - can also be used for drinking while preparing dish.
- fresh mushrooms
Directions:
Preheat oven to 350. Mix both cans of soup and wine (if using) in a bowl. Place chicken breasts in a small casserole dish. Place one slice of swiss cheese on each breast. Pour soup mixture over chicken and allow the extra to sit in the dish - this can be used as extra "sauce" when serving. Pour dry stuffing mix on top of chicken and then add small dollops of butter. If you are using fresh mushrooms, put these on top ass well. Bake for 50 - 60 minutes and then serve.Sometimes I will add some broccoli to the dish with about 20 minutes left to cook.
It may sound weird, but it is super yummy and the one dish that I always make when I have no idea what to do for dinner.
Chicken: Crockpot Chicken Chili
Crockpot Chicken Chili
Ingredients:
12 ounces boneless skinless chicken breasts, diced
1 (1 3/8 ounce) envelope chili seasoning mix
1 quart canned tomato
15 ounces canned corn, undrained
15 ounces canned kidney beans, drained
1 green bell pepper, chopped
1 onion, chopped
1/2 cup salsa
Directions:
In sprayed, nonstick skillet, sear chicken.
Add to crock pot with remaining ingredients.
Cook on LOW for 6 to 8 hours
Ingredients:
12 ounces boneless skinless chicken breasts, diced
1 (1 3/8 ounce) envelope chili seasoning mix
1 quart canned tomato
15 ounces canned corn, undrained
15 ounces canned kidney beans, drained
1 green bell pepper, chopped
1 onion, chopped
1/2 cup salsa
Directions:
In sprayed, nonstick skillet, sear chicken.
Add to crock pot with remaining ingredients.
Cook on LOW for 6 to 8 hours
Chicken: Parmesan Chicken Cutlets
Parmesan chicken cutlets
Ingredients:
1/4 cup parmesan cheese, grated
2 tablespoons dried Italian seasoned breadcrumbs
1/8 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
4 boneless skinless chicken breasts (about 1 pound)
Directions:
Preheat oven to 400 degrees.
In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
Arrange on nonstick baking sheet.
Bake until chicken is cooked through, 20-25 minutes.
Ingredients:
1/4 cup parmesan cheese, grated
2 tablespoons dried Italian seasoned breadcrumbs
1/8 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
4 boneless skinless chicken breasts (about 1 pound)
Directions:
Preheat oven to 400 degrees.
In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
Arrange on nonstick baking sheet.
Bake until chicken is cooked through, 20-25 minutes.
Chicken: Indian Yellow Curry Chicken
Indian Yellow Curry Chicken
Ingredients:
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
Directions
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Ingredients:
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
Directions
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Friday, July 2, 2010
Dessert: Chocolate French Silk Pie
Chocolate French Silk Pie
Ingredients:
1 cup butter, softened
1 cup white sugar
4 one ounce squares unsweetened baking chocolate, melted
1 tsp pure vanilla
4 large eggs
Directions:
Melt chocolate in a small bowl over hot water. Do not let the chocolate harden up.
In a large mixing bowl, cream the butter at medium to high speed about 1 minute.
Add sugar, 1/4 cup at a time and continue to beat until light and fluffy. This will take 3-5 minutes. Scrape bowl often. It must be mixed long enough so it is no longer gritty.
Slowly add the melted chocolate to the butter mixture, beating on low to medium speed until the chocolate is well blended and mixture is smooth and creamy. Scrape again.
On medium speed, add eggs one at a time, beating after each one before adding the next egg.Scrape bowl.
Add vanilla and give it one more mix.
Spread into premade pie crust, top with whipped cream (or Cool Whip)
Ingredients:
1 cup butter, softened
1 cup white sugar
4 one ounce squares unsweetened baking chocolate, melted
1 tsp pure vanilla
4 large eggs
Directions:
Melt chocolate in a small bowl over hot water. Do not let the chocolate harden up.
In a large mixing bowl, cream the butter at medium to high speed about 1 minute.
Add sugar, 1/4 cup at a time and continue to beat until light and fluffy. This will take 3-5 minutes. Scrape bowl often. It must be mixed long enough so it is no longer gritty.
Slowly add the melted chocolate to the butter mixture, beating on low to medium speed until the chocolate is well blended and mixture is smooth and creamy. Scrape again.
On medium speed, add eggs one at a time, beating after each one before adding the next egg.Scrape bowl.
Add vanilla and give it one more mix.
Spread into premade pie crust, top with whipped cream (or Cool Whip)
Substitution notes from Shawnana: I will often times use 4 tbs of melted shortening mixed with 12 heaping tablespoons of unsweetened cocoa in place of the melted unsweetened baking chocolate.
Dessert: Chocolate Cake with Chocolate Icing
Chocolate Cake with Chocolate Icing
Cake:
¾ cup butter, softened
3 eggs
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
¾ tsp baking powder
½ tsp salt
2 cups sugar
2 tsp vanilla
1½ cups whole milk
1 – Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1½inc round cake pans. Then line bottom of pans with wax paper. Grease lightly flour bottoms and sides of pans. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder and salt, set aside.
2 – In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about ¼ cup at a time, beating on medium speed until well combined (3-4 minutes). Scrape sides of bowl continue beating on medium speed for 2 minutes. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.
3 – Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread batter evenly into prepared pan(s).
4 – Bake in a 350 degree oven for 35-40 minutes for 8-inch pans and 13x9x2-inch pan and 30-35 minutes for 9-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on racks, or place 13x9x2-inch cake in pan on wire rack; cool thoroughly. Frost with desired frosting.
Chocolate-Sour Cream Frosting
1 12-ounce package (2cups) semisweet chocolate pieces
½ cup butter
1 8-ounce carton dairy sour cream
4½ cups sifted powdered sugar (about 1 lb)
1 – In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frost tops and sides of two 8- or 9-inch cake layers. (Halve the recipe to frost a 13x9x2-inch cake.) Cover and store frosted cake in refrigerator.
Cake:
¾ cup butter, softened
3 eggs
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
¾ tsp baking powder
½ tsp salt
2 cups sugar
2 tsp vanilla
1½ cups whole milk
1 – Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1½inc round cake pans. Then line bottom of pans with wax paper. Grease lightly flour bottoms and sides of pans. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder and salt, set aside.
2 – In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about ¼ cup at a time, beating on medium speed until well combined (3-4 minutes). Scrape sides of bowl continue beating on medium speed for 2 minutes. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.
3 – Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread batter evenly into prepared pan(s).
4 – Bake in a 350 degree oven for 35-40 minutes for 8-inch pans and 13x9x2-inch pan and 30-35 minutes for 9-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on racks, or place 13x9x2-inch cake in pan on wire rack; cool thoroughly. Frost with desired frosting.
Chocolate-Sour Cream Frosting
1 12-ounce package (2cups) semisweet chocolate pieces
½ cup butter
1 8-ounce carton dairy sour cream
4½ cups sifted powdered sugar (about 1 lb)
1 – In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frost tops and sides of two 8- or 9-inch cake layers. (Halve the recipe to frost a 13x9x2-inch cake.) Cover and store frosted cake in refrigerator.
Dessert: Strawberry Pretzel Salad
Strawberry Pretzel Salad
Prep Time: 15 Min
Cook Time: 10 Min
Ready In: 2 Hrs
Servings: 16 servings
Ingredients
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Nutritional Information
Amount Per Serving: Calories: 371
Total Fat: 22.3g
Cholesterol: 54mg
Prep Time: 15 Min
Cook Time: 10 Min
Ready In: 2 Hrs
Servings: 16 servings
Ingredients
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Nutritional Information
Amount Per Serving: Calories: 371
Total Fat: 22.3g
Cholesterol: 54mg
Dessert: Dianna's Strawberry No Cake
take a handful of strawberries, slice in halves, top with lite (all natural) whipped cream, lite drizzle of honey, and sprinkle with some cinnamon.
calories: 1 cup of strawberries = 49 calories, 2 tbs of whipped cream = 25 calories, lite drizzle of honey = a fraction of 60 calories. thats a sweet dessert for far under 200 calories!!
calories: 1 cup of strawberries = 49 calories, 2 tbs of whipped cream = 25 calories, lite drizzle of honey = a fraction of 60 calories. thats a sweet dessert for far under 200 calories!!
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