Tuesday, September 30, 2008

Caribbean Black Bean Soup

1/2 cup diced onion
2 Tbsp. brown sugar
1 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. ground coriander
1 Tbsp. olive oil
1 tsp. minced garlic
1 can fire roasted diced tomatoes
1 (8 oz.) can tomato sauce
1 1/2 cups chicken broth
1/2 cup orange juice
1/4 cup tomato paste
1 lb. chicken breast tenders
2 cans black beans, drained
1/2 tsp salt

Saute onion and next 4 ingredients in hot oil in a Dutch oven over medium heat until tender and fragrant. Add garlice and cook one minute.

Stir in tomatoes adn next 4 ingredients until well blended. Stir in chicken. Cover, reduce heat to low, and cook 2 hours. Shred chicken with two forks in Dutch oven. Add black beans and cook 10 minutes. Stir in salt. Serve.

Corn and Bacon Soup

4 bacon slices
1 med. onion, chopped
1/2 green bell pepper, chopped
1 garlic clove, minced
2 Tbsp. All purpose flour
2 medium sized baking potatoes, peeled and cubed (about 3 cups) OR you can use 3 cups frozen country style hash browns)
4 cups chicken broth
1 16 oz. pkg frozen whole kernel corn
1/2 tsp. salt
1/4 tsp. pepper
1 10 oz. can diced tomatoes adn green chiles
1 cup shredded sharp cheddar cheese
salt to taste

cook bacon in a Dutch oven over medium heat 5 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.
Saute onion, bell pepper and garlic in hot drippings over medium -high heat until tender. Add flour and cook, stirring gently but constantly for one minutes. Stire in potatoes and next 4 ingredients, and bring to a boil. Reduce heat to low, and simmer, stirring often, 30 minutes or until potatoes are tender. Stire in tomatoes and green chiles and cheese, simmer one minute or until cheese is melted. Season with salt to taste. Serve with crumbled bacon on top.

Sunday, September 28, 2008

Cheesy Bread

1 recipe of pizza crust or store bought
1 bag of mozarella cheese
garlic
olive oil
parmesan cheese

Roast whole garlic cloves in olive oil until golden. Pick them out with a fork-the oil is now flavored with them. Rub pizza crust with oil and top with cheeses. Bake at 400 until cheese is melted and starting to brown. Cut into strips and serve with pizza sauce.

Hogs in a Quilt

1 package of hot dogs-I buy the turkey or fat free hot dogs
1 can of refrigerated crescent rolls

Roll the crescent rolls out into a rectangle-be very gentle!

Carefully divide along the perforated lines until you have eight triangles. Wrap one hot dog with each triangle.

Bake at 350 until done!

Fish Tacos

Mayo
taco seasoning
fish sticks
tortillas
lettuce
tomato
cheese

Mix mayo and taco seasoning to taste. Cook fish sticks.

Spread mayo mixture on tortillas. Add fish sticks, lettuce, tomatoes and cheese. Roll up and enjoy!

Candy Bar Brownies

3 Symphony bars-the large ones with toffee and almonds
1 box of brownie mix-make sure it is enough for a 13x9 pan

mix brownies as directed. Pour half into greased pan and spread evenly. Lay candy bars on top, covering all of the mix. Pour second half over candy bars and spread evenly. Bake as the mix directs.

You will think you have died and gone to heaven. Seriously.

Sunday, September 14, 2008

BBQ Pizza

1 batch of Homemade Pizza Dough or store bought crust
1 large can of chicken
BBQ sauce
mozarella cheese
purple onions (I don't use this, but some people like it)

mix chicken, bbq sauce and onions together. Spread over pizza crust and cover with cheese. Bake at 425 until cheese is melted and crust is done.

Porcupine Meatballs

1 pd. lean ground beef or turkey
1 pkg onion soup
1 cup rice, uncooked

mix ingredients with hands and shape into small to medium sized meatballs. Place in casserole dish. Cover with one can of tomato soup and a can of water. Bake at 350 for about 30 minutes or until done.

Sunday, September 7, 2008

Summer Pasta

Zuccinni
Broccoli
Squash
Whole Wheat Pasta
Parmesan Cheese
Olive Oil
Salt and Pepper


Cook pasta. Meanwhile, steam vegetables or stir fry in olive oil. Toss vegetables, cooked pasta, olive oil, parmesan cheese, and seasonings. Serve.

Spinach, Shrimp, and Feta Pizza

1 batch of homemade pizza crust or 1 storebought crust
1/2 bag of fresh spinach
1/2 bag of frozen, cooked cocktail shrimp
feta cheese
mozarella cheese
olive oil
garlic

Saute garlic in olive oil-use as much or little as you would like. Spread over pizza crust. Cover with spinach. Top spinach with shrimp and feta cheese. Cover with mozarella cheese. Bake at 400 until crust is done and cheese is browned. Let sit for five minutes and then serve with fruit and salad (I use leftover spinach)

1 bag of spinach is enough for two pizzas, same with 1 bag of shrimp

Sloppy Joe Pizza

1 batch of homemade pizza crust or 1 store bought crust.
Lean hamburger meat (I also use turkey)
Shredded mozarella cheese
can of sloppy joe mix

cook meat and stir in sloppy joe sauce when done. Put on pizza crust, top with generous amount of cheese and bake at 400 until cheese is browned and pizza is bubbly. Let sit for ten minutes and then serve with salad and fruit.

Grilled Chicken Sandwiches

Low fat Honey Mustard Dressing or Mayo
Frozen chicken breasts
pepper
garlic powder
onion powder
italian seasoning
garlic salt
paprika
olive oil

Sprinkle chicken liberally with seasonings and cook with olive oil in a large skillet. Serve on buns (I keep Kaiser or Ciabatta buns in my freezer) with condiments and lettuce and tomato. Clay likes to add turkey bacon. We eat fruit or sweet potato fries on the side.

Tuna Melts

Mayo
Tuna
Whole Wheat English Muffins
Chopped Tomato
Shredded cheese

Drain tuna and mix with mayo, salt and pepper. Spoon onto muffin, top with tomatoes and cheese. Broil in oven or toaster oven until cheese melts.

Meatball Subs

Bag of Frozen Meatballs
1 Jar of Spaghetti Sauce
sandwich buns, partially split
1/2 cup shredded Italian or Mozarella cheese

Mix spaghetti sauce and 1 cup water in a slow cooker, stir well. Add meatballs, stir gently until evenly coated. Cover and cook on low for 6 to 8 hours or on HIGH 2 to 4 hours. Fill buns with meatballs and sauce, sprinkle with cheese.

For my family of four (two being very small eaters) I use the leftover meatballs for spaghetti the next night!

Easy Stir Fry

1/2 cup Asian Toasted Sesame dressing (Kraft)
1 lb. sirloin, thinly sliced
6 cups frozen oriental stir fry vegetables (Birds eye makes a large bag that is really good)
4 cups brown or white rice


Heat dressing in a large skillet over medium high heat. Add meat and vegetables. Stir fry for five minutes or until meat is cooked through. Serve over rice.

Capalleni Caprese

1/2 lb. capallini or spaghetti, uncooked
1/2 cup Kraft Tuscan House Italian Dressing
1 onion, finely chopped
2 cloves garlic, minced
3 cups halved grape or cherry tomatoes
1 cup shredded Mozzarella Cheese
1/3 cup fresh basil,finely chopped

Cook pasta. Meanwhile, heat dressing in a large nonstick skillet over medium-high heat. Add onions and garlic;cook and stir for two minutes. Add tomatoes and cook for five minutes or until heated through. Drain pasta and add to tomato mixture, toss lightly. Sprinkle with cheese and basil.

Serves 4

Chili Topped Baked Potatoes

4 Baked Potatoes
leftover chili OR 15 oz. can chili
sharp cheddar cheese-shredded
sour cream

Open potatoes and top with chili, cheddar and sour cream. Clay likes chives on top, the kids like olives.

Tuesday, September 2, 2008

Slow-Cooker Fajitas

1 1/2 pounds flank steak, cut into four to six pieces
1 med. onion, chopped
1 green bell pepper, sliced
1 jalapeno pepper, chopped
2 garlic cloves, minced
1 tblsp cilantro
1 tsp chili powder
1 tsp ground cumin
1 tsp tround coriander
3/4 to 1 tsp salt
1 (10 oz.) can Rotel

Cover and cook on High four to five hours or on low 7 hours.

Remove meat and shred with two forks. Serve on tortilla with sour cream, cheese, ect...

Easy Burritos

1 lg. onion, sliced into rings
1 (3 to 4) sirloin beef roast, cut in half
1/2 cup water
2 (1.25 oz) pkgs taco seasoning mix, divided
flour tortillas
4 cups shredded cheddar

Pico de Gallo

3 cups diced plum tomatoes
1/2 cup diced red onion
1/3 cup chopped cilantro
1/4 to 1/3 cup diced jalapeno peppers
1/3 cup fresh lime juice
1/2 tsp olive oil
1/4 tsp salt
1/4 tsp black pepper
stir, cover and chill

Cook roast at 350 in oven until done or all day in crock pot on low. Shred with fork and serve in tortillas with Pico de Gallo on top.