- 1 lb hamburger (cooked, drained, and seasoned with 1 package taco seasoning)
- 1 can diced tomatoes with juice
- 1 can corn, drained
- 1 can kidney beans with juice
- 1 can black beans with juice
- 1 can (29 oz) tomato sauce
- heat all ingredients together thoroughly
- when hot, put in a bowl and top with crushed tortilla chips, grated cheese, and or sour cream
Monday, December 14, 2009
Thursday, December 10, 2009
Wednesday, December 9, 2009
Tuesday, December 8, 2009
Wednesday, November 11, 2009
Ok so a few years ago my doctor really pushed me to go on a fiber full diet....Ya... Anyway it forced me to become somewhat inventive. Robbie and I were dating at the time and we invented the Kidney Bean Burritos. We had them the other night and I snapped some pictures. We both love them! It feels like such a healthy meal, and it mostly is. Plus its a cinch!
Heres what you need.
Flour tortillas (or wheat for extra fiber)
1 can Kidney Beans
1 can corn
optional: sour cream
Throw a small amount of cheese, corn and kidney beans on the flour tortilla, heat up for 30 seconds, remove and add lettuce and sour cream if desired (if I use sour cream I only use a tiny bit but you really don't need it) Then eat it. Honestly I know it sounds weird but don't knock it til you try it. I love it!
Monday, November 2, 2009
1 pint of Heavy Cream
2 Tbs Cream Cheese
1 tsp Garlic powder
1 stick of butter
½ - ¾ Cup Parmesan cheese
In a saucepan melt butter. When butter is melted add cream cheese. When the cream cheese is softened add heavy cream. Simmer this for 15-20 minutes on low. You may wish to season with a little salt and pepper.
Monday, September 21, 2009
|4||medium tart cooking apples, sliced (4 cups)|
|3/4||cup packed brown sugar|
|1/2||cup all-purpose flour|
|1/2||cup quick-cooking or old-fashioned oats|
|1/3||cup butter or margarine, softened|
|3/4||teaspoon ground cinnamon|
|3/4||teaspoon ground nutmeg|
|Cream or Ice cream, if desired|
|1.||Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.|
|2.||Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.|
|3.||Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream|
Sunday, September 20, 2009
All you need is...
1 spice cake mix
A can of pumpkin... Either a 16 oz. can or you can use half of one of the big 30 oz. cans
1 bag of semi sweet chocolate chips
Just mix the 3 ingredients together, put the mixture into a muffin tin that is either greased or use liners and you're all set to bake it. If you look on the back of the cake box, it'll tell you how long to cook a muffin tin for. For example, I used Duncan Hines and it said bake for 18-21 min. on 350. So you'll just have to read the back of your box.
If you're wondering... my recipe made 18 muffins.
They are amazingly simple and so yummy! Enjoy!!!
Also... if you want to know another secret, you can also use this recipe to make pumpkin chocolate chip cookies. Instead of putting them in a muffin tin, just put them on a baking sheet. I believe you bake them at 350 but for less time. I think around 12 min... but you may have to keep an eye on them to make sure.
Monday, August 24, 2009
This recipe comes from many different places. Someone gave me the recipe for Cafe Rio rice, chicken, and their cilantro ranch dressing, but I can't remember who it was! My step mom makes chicken like this all the time and I love it. But, I got this salsa recipe from Betty Crocker's Quick and Easy cookbook and I changed it a little. So...you tell me where I should say I got this recipe! :)
Serve the salsa over the chicken. It's yummy!
Tuesday, August 18, 2009
1/2 cup packed brown sugar
3/4 cup wheat germ
1/2 cup coconut
1/4 cup sesame seeds
1 cup chopped nuts
1/2 cup nonfat dry milk
2/3 cup honey
2/3 cup vegetable oil
2 TBS water
1 1/2 tsp vanilla
1 cup raisins
In bowl, combine first seven ingredients. Combine honey, oil, water, and vanilla. Add to oat mixture. Stir well. Turn into 2 large shallow backing pans. Heat at 300 degrees for 25-35 minutes or lightly toasted. Stir twice during heating. Crumble into pieces. If desired add raisins. Store in tightly sealed container. May be frozen.
I got this recipe from my mother-in-law. It is healthy and yummy!!!
Wednesday, August 12, 2009
1 T butter
1 T olive oil
2 chicken breast halves cut in 3/4" strips
1/2 c chopped green onion
2 cloves garlic, minced
1 c milk (you can use cream to make the sauce thicker, but it may make you thicker too. ;)
1 pkg alfredo sauce mix
3/4 cup Very Very Teriyaki sauce (Yes, you need this brand. It is amazing!)
1 cup sliced mushrooms
2 cup broccoli
1 sliced green pepper
1 sliced orange pepper
1/2 sliced red pepper
1/4 c chopped parsley
2 T chopped basil
1/2 c parmesean cheese
1 lb fettucini, cooked
Melt butter and oil in a skillet and add chicken, onions, and garlic - stir fry until the chicken browns - it takes a little while. Add milk, alfredo mix, any veggies you may be adding, and teriyaki sauce. Add salt and pepper to taste. Bring to a boil, then reduce heat to medium for 3-5 minutes, or until thickened (I always let it thicken longer). Add parmesean, parsley and basil and remove from heat once cheese is melted. Toss with fettucini and serve.
I got this from my step mom. It's seriously my favorite dish, I think. And I also really love it because it's really an all-in-one dinner: veggies-check, protien-check, grain-check, milk-check. Today I served some fruit with it because that's really all it's lacking. I hope you like it as much as I do!
Monday, August 3, 2009
|FRESH FRUIT TART WITH SHORTBREAD|
1 stick butter, room temperature
1 1/2 tbsp. shortening
5 tbsp. confectioners' sugar
1 c. flour
1 egg yolk
1 c. granulated sugar
1/2 tsp. lemon juice
1 oz. brandy (optional)
8 oz. cream cheese, room temperature
1 tbsp. confectioners' sugar
Preheat oven to 300 degrees. Cream together butter, shortening, confectioners' sugar. Add egg yolk. Beat in flour and salt - a stiff dough will result. Pat dough into 10 inch springform pan - bake at 300 degrees for 40 minutes in the meantime. Soften cream cheese and then beat in 1 tablespoon confectioners' sugar. Set aside. Bring granulated sugar, lemon juice and nutmeg to a boil in a medium saucepan. Add brandy - add fresh fruit - poach for 5 minutes.
Drain fruit and reserve sugar sauce. Allow tart shell to cool completely. Spread cream cheese mixture in tart shell - arrange fruit - brush with reserve sugar sauce - MMM!!!
Wednesday, July 22, 2009
This is my picture...even I couldn't mess it up!
This is from my Mother in Laws blog. You should check it out..the recipes she has made and has collected are amazing!! Suesfood.blogspot.com
Here is what she says:
I have been searching for years to have the perfect roll recipe and this seems to be it. It is from Wendy Hodgkinson and it really does seem fool-proof.
3 1/4 Cup very warm water
2 TBS yeast
1/2 Cup oil
3/4 Cup sugar
1 TBS salt
8-10 Cups flour
In mixer sprinkle yeast over water and dissolve. Add four cups flour and mix. Combine oil, sugar, eggs and salt in another bowl. Add to flour mixture and mix 2 minutes. Add remaining flour until dough pulls away from sides. Knead 8 minutes. Pour 1 TBS oil in bottom of large bowl and add dough, turning in oil. Cover with plastic and rise 1 1/2 to 2 hours. Divide into 4 pieces. Roll in circle and cut into 12 wedges. Roll each triangle into crescent shape. Let these rise 1 1/2 hours covered with towel. Bake at 350 for 12 minutes and brush with butter when they are golden brown. Can half or quarter this recipe.
So this is one of my favorites. I got it from Amy Openshaw....she is an amazing cook!!
Chicken Pot Pie
3 TBSP BUTTER
1 onion 1/2 tsp. salt
3 Tbsp Flour 1/8 tsp. pepper
¾ c. chicken broth 2 pie crusts
¾ c. cream
1 cup corn
1 pkg. carrots and peas
2 cups diced chicken
Cook chicken...either fry it right then or I usually put it in the crock pot for a bit while I do other things. Set aside. Brown onions, using the butter, in a frying pan, once browned to your liking add flour. Mix in. Add all other ingredients, stirring and heating. Place in bottom pie crust. Add the top and punch a few holes in the top with a fork. Cook at 400 degrees for 40 minutes or until cooked to your liking! Enjoy! We love this one!
Wednesday, July 15, 2009
How to make them:
3/4 c. butter (or margarine)
1 1/2 c. brown sugar
2 T. water
Melt in a saucepan over medium heat until melted and then add:
2 c. chocolate chips, stirring until completely melted.
Cool for 10 minutes. Pour into a mixing bowl and beat in 2 eggs.
2 1/2 c. four
1 1/4 tsp. baking soda
1/2 tsp. salt
Mix together and chill for about 45 minutes. Roll into balls (like 1 - 1 1/2 inches big), and place on cookie sheet. Bake at 350 for 10 minutes.
When cookies come out of the oven, place an Andes mint on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. Allow to cool. I actually put mine in the fridge to help them cool faster. They turned out super yummy!
Tuesday, July 7, 2009
1 lb. ground beef
1 1/2 cups shredded cheddar cheese (i usually don't measure, i just throw on what looks good)
1/2 cup chopped onion
1 can cream of mushroom soup
1 can tomato soup
1 (10 oz.) can red enchilada sauce (Old El Paso is my favorite brand)
1 pkg. flour tortillas
1 can olives (these are optional, i usually don't use them, but this time i had them so i threw them on)
sour cream (also optional)
1. Brown the beef and drain the grease. Then add the chopped onion to the meat. Set aside.
2. In a separate bowl, combine soups and enchilada sauce.
3. Pour enough sauce into the bottom of a 9x13 baking dish to create a thin layer- this will help the enchiladas to not stick to the pan.
4. Spoon 2 to 3 tbs. of meat into each flour tortilla. Also put some cheese into each tortilla. Roll up.
5. Place seam side down into pan.
6. Pour remaining sauce on top of rolled tortillas.
7. Sprinkle with cheese and olives.
8. Cover with foil and bake at 350 for 25-30 min.
9. Serve with sour cream. Enjoy!
(I usually get about 8-10 enchiladas out of this recipe)
ps- just had to say that everyone so far has posted great recipes, i am excited to try them!
Monday, July 6, 2009
4 chicken breast halves
1 beaten egg
1 Tbsp water
1/4 cup cornstarch (once I used flour and it was just as good)
2 Tbsp butter
1/2 cup brown sugar
1/4 cup soy sauce
1/2 cup orange juice
1/4 cup vinegar
1 Tbsp cornstarch mixed in 2 Tbsp water
Preheat oven to 350*. Cut chicken into bite sized pieces. Dip chicken pieces in egg wash made of beaten egg and water, then coat with cornstarch. Heat butter in frying pan and brown chicken in butter until golden brown. Place in baking dish. Combine remaining ingredients except cornstarch mix in a sauce pan and bring to a boil. Add cornstarch slurry as needed to make a thin sauce. Pour over chicken pieces and bake, covered with foil, for 20 minutes, then remove foil and bake another 15 minutes. Serve with ham fried rice or regular rice.Yeild: 4 servings
Ham Fried Rice
It's really easy for me to make this while the chicken bakes. Once the chicken starts baking, the rice starts cooking - they both take 20 minutes. It's perfect.
2 cups hot cooked rice
1 tsp vegetable oil
1 Tbsp finely chopped onion
2 Tbsp finely chopped celery (I once didn't have this and it was still good)
1/2 cup finely chopped carrot
1/2 cup finely chopped ham
2 eggs, slightly beaten
2 tsp soy sauce
salt and pepper to taste
Heat oil in a wok or frying pan over medium high heat. Add onion, celery, carrot, and ham. Stir fry until veggies are limp. Add rice and stir until mixture begins to brown. Push rice mixture to the side of the pan and add beaten egg, stirring until almost set, then combining with other ingredients. Stir in soy sauce and season to taste.Yeild: 4 servings
Thursday, July 2, 2009
I love to whip these muffins up. I've added my modifications for making them healthier and I seriously do not think you can tell that they are "healthy," just yummy!!
3/4 Cup milk
1/4 Cup vegetable oil (I use applesauce)
1 large egg
2 Cups all-purpose flour (I use whole wheat)
1/2 Cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup fresh, canned or frozen blueberries
1/4 Cup all-purpose flour
1/4 Cup packed brown sugar
1/4 tsp. ground cinnamon
2 Tbsp. firm butter or stick margarine (butter is better!)
Mix flour, brown sugar and cinnamon in medium bowl. Cut in butter until crumbly.
Beat milk, oil, egg in large bowl. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries.
Divide batter evenly into prepared muffin cups. Sprinkle with streusel topping.
Bake 20-25 min. in 400 oven.
1/2 head of cabbage, shredded or chopped
2 Tbsp. toasted sesame seeds
1/4 Cup chopped almonds
2 green onions, sliced
1 Cup sauteed chicken pieces, optional
2 Tbsp. sugar
1/4 Cup salad oil (I use olive oil)
3 Tbsp. vinegar (I like rice vinegar)
1/2 tsp. salt and 1/2 tsp. pepper
Right before serving break up 1 package dry Top Ramen noodles and stir in well with dressing.
This recipe came to my family from a friend, Sako Holiday, so we named the salad after her.
Monday, June 22, 2009
2 tbsp chopped parsley
Saturday, June 20, 2009
Ok, so I make this salad every once in a while and it is so easy and so good. My husband kept saying, "oh this is so good" that made me happy since it was a cinch. I got this recipe from a book "Taste of Home: The New Potluck" its a good one. Here it is.
1 can of beans ( the recipe says Pinto, and thats what is in the picture above but we have used black beans and they are soooo good)
1 bunch green onions with tops sliced (I have never used these because I never had them but I am sure they are great in it)
1 large tomato seeded and chopped
1 avocado chopped
2 cups of shredded cheddar cheese (whatever you like)
1 medium head of lettuce (or a bag, so make it even easier)
4 cups of corn chips ( FRITOS!! YAY!)
So pretty much you just layer it how you want it. If you plan on refrigerating it for a while add the corn chips last, just before serving. The recipe calls for catalina dressing but we always use a tomato based or fresh salsa as the dressing. It feels so much more fresh that way, some people we have had it with like sour cream or a little ranch mixed in. Sometimes we don't put in the tomato or avocado if we don't have it and that is still delicious especially with the salsa. ENJOY! We sure do!
Thursday, June 4, 2009
Ok, I love this salad and so does my hubby. Its soooo good. Its a great summer meal and don't worry, you can trick your hubby into thinking its a meal because it has pasta and protein...what more do you need?? Plus if your kids like chicken nuggets you can throw them into something healthy right?
Lettuce (1 package or about a head of lettuce)- I like Romaine or mixed
Angel Hair Pasta (as much as you want, I usually do enough for 2 people, or about a quarter size around)
Cheddar Cheese (shredded-just a small handful, maybe about 1/8 of a cup or to your liking)
1 large tomato chopped
1 large pepper (usually red, but here I didn't have red so I used green- still good)
Crispy or breaded chicken (choose your amount and use whatever. We have used chicken nuggets, chicken patties (2) and some may want to make their own breaded chicken). Bake as directed and slice into strips.
Now this is all for looks: Throw the lettuce in a bowl. Throw cooked chicken on top next. Then throw on the pepper, spreading out in a beautiful way. Then add the chopped tomato. Next throw the angel hair pasta on top in a little bunch. Then sprinkle with cheddar cheese and a few left over tomatoes.
Once its time to eat, mix it up like crazy!! Throw on your favorite dressing. I got this from UNOS a restaurant that I use to work at and they use honey mustard, which I don't like. So I use ranch...and it is divine! Enjoy!