Feeds:
Posts
Comments

Archive for October, 2007

Enchiladas de Pollo

Yum, these are my favorite and so easy. You can mix up the filling if you ever get bored with this recipe (try adding corn, black beans, sauteed zucchini, chopped fresh spinach, etc.).

Ingredients:

  • 1 pound boneless skinless chicken breast halves, cooked and shredded.
  • 3/4 cup shredded Monterey jack cheese, divided
  • 3/4 cup shredded reduced-fat extra sharp cheddar cheese, divided
  • 1/2 cup chopped onion
  • 8 (6-inch) corn tortillas
  • 1 can (14 oz) green chile enchilada sauce (mild, medium or hot)
  • 2/3 cup fat-free sour cream

Directions:

  1. Combine chicken, 1/2 cup each Monterey jack and cheddar cheeses, and 1/2 cup chopped onion in a bowl, set aside. (This is the point where you could also add additional ingredients like the ones I list at the top.)
  2. Spoon 1/2 cup filling into each tortilla, roll and line-up in a 11 x 7 inch baking dish.
  3. Pour sauce over enchiladas. Cover and bake at 375 degrees for 20 minutes.
  4. Uncover, sprinkle remaining cheese over the top of enchiladas and bake an additional 5 minutes, or until cheese melts. Serve with sour cream on the side.

Read Full Post »

Even the boys don’t miss the meat! Don’t forget the salsa, it really makes the meal.

Chili Ingredients:

  • 2 tsp. olive oil
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 3 garlic cloves, minced
  • 1 (4.5 oz) can chopped green chiles
  • 2/3 cup uncooked barley
  • 1 (14.5 oz) can vegetable or chicken broth
  • 1 (15 oz) can black beans, drained
  • 1 (14.5 oz) can diced tomatoes, drained
  • 3 tbs. chopped fresh cilantro
  • 6 tablespoons reduced-fat sour cream (optional topping)
  • 6 lime wedges
  • 2 cups tortilla chips (optional topping)

Avacado Salsa Ingredients:

  • 1/2 cup finely chopped avocado
  • 1/3 cup chopped seeded tomato
  • 2 tbs. finely chopped onion
  • 1 tbs. finely chopped seeded jalapeno pepper
  • 1 tbs. chopped fresh cilantro
  • 1 tbs. fresh lime juice
  • 1/8 tsp. salt

Directions:

  1. Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper; saute 3 minutes. Add chili powder and next 4 ingredients (through green chiles); cook 1 minute. Stir in barley and next 3 ingredients (through diced tomatoes); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until barley is tender. Stir in cilantro.
  2. For Avocado Salsa: mix all ingredients, toss gently.
  3. Serve immediately with sour cream, lime wedges and chips on the side.

Read Full Post »

Stuffed Mushrooms

These are easy to make and are always a hit at a party.

Yield: 12 servings (2 stuffed mushrooms)

Ingredients:

  • 24 large button mushrooms
  • Cooking spray
  • 1 garlic clove, minced
  • 4 ounces sausage (you can use reduced fat sausage; I prefer a chipotle sausage) – About 1 large link
  • 1/2 tsp. crushed red pepper
  • 1/4 tsp. kosher salt
  • 1/8 tsp. black pepper
  • 1/4 cup (2 oz) reduced fat cream cheese, softened
  • 1/4 cup dry breadcrumbs
  • 3 tbs. grated fresh Parmesan cheese

Directions:

  1. Clean mushrooms and remove stems; finely chop stems and set aside.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  3. Add onions and garlic; saute 1 minute. Add sausage and cook until browned, stirring to crumble. Add the reserved mushroom stems, red pepper, salt and black pepper; saute 2 minutes or until stems are tender.
  4. Remove from heat; stir in cream cheese and breadcrumbs.
  5. Stuff 1 tablespoon sausage mixture into each mushroom cap.
  6. Arrange mushroom caps in a 13 x 9 inch baking dish coated with cooking spray; sprinkle evenly with Parmesan.
  7. Bake at 300 degrees for 30 minutes or until lightlygolden and thoroughly heated.

Read Full Post »

Apple Crisp

apple crispFall is here and apples are in season. What better use than a fresh apple crisp?

Ingredients:

Filling
5 Macintosh apples, peeled and sliced
1 tsp cinnamon
1 tbsp water
1 tsp lemon juice

Topping
1 cup rolled oats
3/4 cup all purpose flour
3/4 cup firmly packed brown sugar
1/2 cup butter, softened

Directions:

  1. Preheat oven to 375.
  2. Place the apples in an ungreased 8-inch square baking dish.
  3. Mix together with cinnamon, water, and lemon juice.
  4. In a large bowl, combine all the topping ingredients; mix until crumbly.
  5. Sprinkle the crumb mixture evenly over the apples.
  6. Bake for 25 to 35 minutes or until the fruit is tender and the topping is golden brown. Serve with vanilla ice cream!

Read Full Post »

This dip is great for parties.

Ingredients:

  • 1 pound Sharp Cheddar Cheese (do not buy pre-grated cheese, you need to grate it by hand or use a food processor)
  • 1 jar diced pimientos
  • 1/2 – 2/3 of a small onion (chopped)
  • 1/2 cup chili sauce (Heinz is what I use)
  • 1 teaspoon sugar
  • 1/2 teaspoon dry mustard (not a big deal if you leave out….I often do)
  • 2/3 cup mayonnaise (or to taste)

Directions:
Just combine/mix all ingredients together.
Best if made a day in advance so can refrigerate at least 8 hours for consistency & flavor.
Serve with Triscuits.

Read Full Post »

spaghetti sauceMy mom makes the best spaghetti sauce in the world! This recipe makes a ton of sauce. Freeze the leftovers in a large plastic bag to make defrosting easier when you are ready for another batch.

Yield: Makes a big pot for left overs

Ingredients:

  • 2 lbs. Italian sausage (turkey sausage can be used also)
  • 2T olive oil
  • 6 garlic cloves
  • 1T butter
  • 1 yellow onion, chopped
  • 1 green pepper, chopped
  • 8 oz. sliced mushrooms
  • 2 (28 oz.) cans organic diced tomatoes
  • 1 (25 oz.) tomato puree (or organic strained tomatoes)
  • 8 oz. red wine (like a zinfandel or chianti)
  • 2T oregano
  • 1/4 cup chopped, fresh basil
  • chipotle chile petter, salt, pepper and garlic salt to taste

Directions:

  1. Cook sausage completely in a large pot. Add olive oil, garlic cloves, butter, chopped onion, bell pepper and mushrooms. Cook until soft.
  2. Add: diced tomatoes, tomato puree, red wine, oregano and basil.
  3. Add: chipotle petter, salt, black pepper and garlic salt to taste.
  4. Simmer on low for 2 hours.

Read Full Post »

Spanish Rice

This one is a family favorite. Although it is not exactly the most healthy recipe on the site, it might be one of the tastiest…

Yield: 6 servings (as a main entree)

Spanish RiceIngredients:

  • 5 pieces of bacon
  • 1 yellow onion
  • 1 green bell pepper
  • 1T chili powder
  • 1 lb. ground beef
  • salt, pepper & garlic cloves to taste
  • dash of cayenne pepper
  • 1 large can (28 oz) whole tomatoes (mashed)
  • 2 small cans (14.5oz) tomato sauce
  • 1 cup white rice (uncooked)
  • 1 small can spicy corn
  • cheddar cheese (to taste)

Directions:

  1. Fry bacon until crisp in a large skillet. Remove & chop until fine.
  2. Leave bacon grease in skillet. Add chopped onion and bell pepper. Add chili powder, ground beef, cayenne pepper, salt, pepper and garlic cloves to taste. Cook together until meat is brown.
  3. Add tomatoes and tomato sauce, bring to boil.
  4. Add rice and chopped bacon, stir.
  5. Cover with a tight fitting lid. Cook on low for 35 min. or until rice is cooked.
  6. Add corn, stir and cook until hot.
  7. Add grated cheddar cheese to taste.
  8. Cover from heat and let set for 30 minutes. Serve & enjoy!

Read Full Post »