Sunday, August 29, 2010
1 can black beans, un-drained
4 oz. reduced fat cream cheese
1 cup cheese sauce (found in can, could also use Velveeta or cheese soup)
2-3 Tbsp. taco seasoning (to taste)
In medium saucepan, medium heat, warm black beans & mash with a potato masher.
Add in cream cheese and cheese sauce. Stir frequently until melted and mixed thoroughly.
Stir in 2-3 Tbsp taco seasoning to taste.
Serve with chips
Would also be great in tostadas, burritos, etc.
2 tsp oil, divided-(vegetable, canola, or EVOO)
2 lbs chicken, chopped
2 cloves garlic, minced
2 tsp. ground ginger
2 tsp. green onions, chopped (not included in picture)
1/3 Cup chicken broth
3 Tbsp. soy sauce (reduced sodium used)
1/2 tsp. sesame oil
In large skillet, over med-high heat, brown chicken in 1 tsp. oil until chicken is cooked through (may add a little more oil as needed).
Add garlic, ginger, & onions & cook for approx. 1-2 minutes.
Add chicken broth, soy sauce, & sesame oil. Bring to a boil. Reduce heat to low. Cover & simmer 20 minutes.
Serve with rice.
*Adapted from a recipe originally in Parents Magazine.
Wednesday, August 25, 2010
This is a recipe that I just made up myself. You can change it to your liking.
8 medium potatoes
Small yellow onion
1 medium green bell pepper
1 small red bell pepper
Salt and Pepper
4 Tblsp. butter or margarine
Skin and wash the potatoes (I don't take all the skin off)
Slice potatoes and put in skillet
Chop yellow onion and bell peppers and add to the potatoes, and mix together.
Add your butter, or margarine, salt and pepper, and Mrs. Dash (You can use whatever spices you like here)
Let them cook in the skillet on medium heat til potatoes are tender.
My family really enjoyed these. They were easy to prepare and can be served with just about anything!!
Thursday, August 19, 2010
Preheat oven 375
In 9x13 pan, layer beans and all the potatoes. Set aside.
Add mushroom soup, mix well.
Uncover and bake another 10 min. until potatoes are tender.
2 14-1/2 oz cans golden hominy, drained
1 4-oz can chopped green chilies, undrained
1 medium onion, chopped
2-3 cloves garlic, minced
1 pound boneless, skinless chicken cut in 1-inch pieces (or put in frozen & shred before serving)
1 14-1/2 oz can diced tomatoes, undrained (I pureed mine for preference)
2 12-1/2 oz cans chicken broth (I used 16 oz water & 2 chicken bouillon cubes)
1 tsp. dried oregano, crushed
1/2 tsp. ground cumin
2 Tbls snipped fresh cilantro
sour cream (optional)
Place hominy, chilies, onion, garlic, chicken, tomatoes, chicken broth, oregnano, & cumin in crock pot. Cover & cook on low for 5-6 hours or high for 2-1/2 to 3 hours. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired.
Original recipe found on bhg.com
I also left out the cilantro and oregano and it was still great! Even the kids loved this.
I haven't tried, but I imagine this recipe would freeze well (without the sour cream added)
4-5 small zucchini, chopped into 2" cubes
2 small cans tomato sauce or 1 can diced tomatoes
2 Tbls butter or margarine
onion, chopped (optional)
salt, pepper, your favorite seasoning
approx 1/2 cup cheddar cheese
Cut up 4 or 5 small zucchini into about 2 inch cubes.
Saute in about 2 tbls. butter until tender, but not mushy.
You can add onions if you like.
Season with salt and pepper, vegetable seasoning, garlic salt, and any other seasoning you like.
Add 2 small cans tomato sauce if you don’t like tomato chunks, or 1 large can diced tomatoes, or a few fresh tomatoes if you are lucky enough to grow them.
Just before serving, put a handful of grated cheddar cheese on top. Yum.
*This recipe came from my mom
Sunday, August 15, 2010
1 lb. boneless, skinless chicken
1 Tbsp. taco seasoning
1-1/2 cups salsa
8 oz sour cream (reduced fat works great too)
Cheddar cheese (optional topping)
Place frozen chicken in crock pot.
Top with taco seasoning & salsa.
Cover & cook on high for 3-4 hours or low for approximately 6 hours.
1/2 hour before ready to serve, shred chicken & stir in sour cream.
Serve chicken mixture in flour tortillas with optional cheddar cheese & sour cream.
Friday, August 13, 2010
4 cans tomatoes (14.5 oz cans)
3 cans beans (red, kidney, or your favorite for chili)
4-5 cloves garlic, minced
2-3 Tbsp. chili powder
1 tsp. onion powder
2-3 tsp salt
1 lb browned ground beef
cheddar cheese, sour cream (optional toppings)
Puree tomatoes and jalapeno, pour into crock pot
Add garlic, 2 Tbsp. chili powder, onion powder and 1 tsp salt
Mince garlic, throw that in too.
Add beans, for thicker chili drain them first
Add browned ground beef
Let sit in crock pot on high for several hours
Taste test before serving, add salt and chili powder 1/2 tsp at a time
until you're happy with it, enjoy!
My mom made this while we were visiting. She found it on http://www.cooks.com Tasty!
2 cans crescent rolls
1 lb ground chuck or ground turkey
1 lb. pork sausage
1 (6oz) can tomato paste
1 can water (tomato paste can)
1 (16 oz) container sm. curd cottage cheese
¼ cup parmesan cheese
1 pkg. 8 slices Mozzarella cheese
1 tsp garlic salt
1 tsp parsley flakes
½ tsp oregano
Cook sausage and ground chuck until pink is gone; drain grease and add tomato paste, water and spices. Roll out 1 can crescent rolls and put in 13x9x2 inch pan. In a small bowl, combine egg, cottage cheese and parmesan cheese.
In pan put a layer of meat mixture on crescent rolls, and then a layer of cheese mixture, continuing to alternate layers, ending with meat mixture. Place mozzarella cheese slices on top. Roll out other can of crescent rolls and put on top. Pinch edges together and bake at 350 degrees for 25 minutes, or until golden brown.
Wednesday, August 4, 2010
2 medium-sized yellow summer squash (or zucchini)
4 oz. sour cream (I used reduced fat)
1/4 tsp. nutmeg
1-2 Tbsp olive oil
salt & pepper to taste
Thinly slice squash.
Heat 1-2 Tbsp olive oil in large saucepan...enough to coat bottom of the pan.
Add squash. Cook over medium heat, stirring frequently, until squash is tender & most have some golden brown on them.
Stir in sour cream, nutmeg, salt, & pepper.
Serve alone or as a side dish with any meal.
Monday, August 2, 2010
1 lb boneless, skinless chicken
1 can black beans
1 can (drained) or approx 1-1/2 cups frozen corn
15 oz salsa (Get your favorite!! This can completely change the flavor!)
8 oz cream cheese (can be reduced fat)
Place chicken (frozen or thawed) in bottom of crock pot.
Top with black beans, corn, & salsa.
Cook on low for 4-5 hours.
Shred chicken & stir.
Place cream cheese on top & let sit approx 30 minutes.
Stir & enjoy.
Excellent served over rice and/or with tortilla chips.