Ingredients:
2/3 c. light sour cream
4 tsp. fresh lime juice
1 tsp. ground cumin
1 tsp. chili powder
¼ t. salt
2 skinless, boneless chicken breasts
1/2 tsp. fajita seasoning or chili powder
4 c. shredded romaine lettuce
1 c. cherry tomatoes, halved
½ c. diced peeled avocado
1 15oz. can black beans, rinsed and drained
1 (8 ¾ ounce) can not-salt-added whole-kernel corn, rinsed and drained
chopped red onion
Directions:
Mix together the first 5 ingredients and set aside. Chop of the chicken breasts into bite size pieces, and then cook on the stove top with fajita seasoning or chili powder. In a large bowl toss together the remaining ingredients (I leave out the onion). Toss with dressing mixture. Serve immediately. Enjoy!
Sunday, January 15, 2012
Friday, December 30, 2011
Taco Filled Pasta Shells
Ingredients:
1 lb. ground beef
1 envelope taco seasoning
1/2 pkg. (8oz.) cream cheese
12 uncooked jumbo pasta shells
2 T. butter or margarine
1 c. salsa
1 c. taco sauce
1 c. (4 oz.) shredded cheddar cheese
1 c. shredded monterey jack or mozzerella cheese
1 1/2 c. tortilla chips
1 c. (8oz.) sour cream
3 green onions, chopped
Directions:
In a skillet, cook beef until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover; simmer 5-10 minutes or until melted. Transfer to a bowl. Chill 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 T. meat mixture. Spoon salsa into a greased 9-inch square cooking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
1 lb. ground beef
1 envelope taco seasoning
1/2 pkg. (8oz.) cream cheese
12 uncooked jumbo pasta shells
2 T. butter or margarine
1 c. salsa
1 c. taco sauce
1 c. (4 oz.) shredded cheddar cheese
1 c. shredded monterey jack or mozzerella cheese
1 1/2 c. tortilla chips
1 c. (8oz.) sour cream
3 green onions, chopped
Directions:
In a skillet, cook beef until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover; simmer 5-10 minutes or until melted. Transfer to a bowl. Chill 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 T. meat mixture. Spoon salsa into a greased 9-inch square cooking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
Apple Sauce Pork Chops
I love how juicy and saucy this recipe for pork chops is!
Ingredients:
2 cups Apple Sauce
1/3 cup brown sugar
2 Tablespoons soy sauce
1 garlic clove, minced
1/4 teaspoon cinnamon
1-2 granny smith apples peeled and thinly sliced
6 boneless pork chops
2 Tablespoons butter
Directions:
1. Preheat oven to 350 degrees and grease a 9x13 or equivalent baking dish.
2. In a bowl, mix together the first 5 ingredients. Stir in apples. Set aside.
3. Melt butter in a frying pan, and brown both sides of pork chops in the butter.
4. pour apple sauce mixture into baking dish, and place pork chops on top. Spoon a small amount of the mixture over top of the pork chops.
5. Bake at 350 degrees for 30-40 minutes (depending on thickness of the pork chops) until pork chops are done.
Ingredients:
2 cups Apple Sauce
1/3 cup brown sugar
2 Tablespoons soy sauce
1 garlic clove, minced
1/4 teaspoon cinnamon
1-2 granny smith apples peeled and thinly sliced
6 boneless pork chops
2 Tablespoons butter
Directions:
1. Preheat oven to 350 degrees and grease a 9x13 or equivalent baking dish.
2. In a bowl, mix together the first 5 ingredients. Stir in apples. Set aside.
3. Melt butter in a frying pan, and brown both sides of pork chops in the butter.
4. pour apple sauce mixture into baking dish, and place pork chops on top. Spoon a small amount of the mixture over top of the pork chops.
5. Bake at 350 degrees for 30-40 minutes (depending on thickness of the pork chops) until pork chops are done.
Lemon Chicken w/ Thyme
Ingredients:
3 T. Flour
1/2 t. salt
1/4 t. pepper
4 skinless chicken breast halves
2 T. olive oil
1 medium onion
1 T. Margarine
1 c. chicken broth
1 T. lemon juice
1/2 t. thyme
2 T. chopped parsley (optional)
Directions:
1. In a plastic bag, combine flour, salt, and pepper, and shake to mix. Add chicken and shake to coat. Remove chicken and reserve excess seasoned flour.
2. In a large skillet warm 1 T. oil over medium heat. Add chicken and brown on one side, about 5 min. Add remaining 1 T oil and brown on remaining side - 5 min. Transfer chicken to plate and set aside.
3. Coarsely chop onion. Add margerine to skillet and cook onion in it.
4. Stir in reserved seasoned flour and cook stirring for 1 minute.
5. Add broth, lemon juice, and thyme, and bring to a boil stirring constantly. Return chicken to skillet, reduce heat to medium-low and cover the skillet. Cook until chicken is tender, about 5 minutes. (Serve and sprinkle with parsley)
3 T. Flour
1/2 t. salt
1/4 t. pepper
4 skinless chicken breast halves
2 T. olive oil
1 medium onion
1 T. Margarine
1 c. chicken broth
1 T. lemon juice
1/2 t. thyme
2 T. chopped parsley (optional)
Directions:
1. In a plastic bag, combine flour, salt, and pepper, and shake to mix. Add chicken and shake to coat. Remove chicken and reserve excess seasoned flour.
2. In a large skillet warm 1 T. oil over medium heat. Add chicken and brown on one side, about 5 min. Add remaining 1 T oil and brown on remaining side - 5 min. Transfer chicken to plate and set aside.
3. Coarsely chop onion. Add margerine to skillet and cook onion in it.
4. Stir in reserved seasoned flour and cook stirring for 1 minute.
5. Add broth, lemon juice, and thyme, and bring to a boil stirring constantly. Return chicken to skillet, reduce heat to medium-low and cover the skillet. Cook until chicken is tender, about 5 minutes. (Serve and sprinkle with parsley)
Tuesday, September 6, 2011
Vegetable Casserole
Ingredients:
1 can Green Beans
1 can corn
1 can cream of celery soup
2 tsp. dry minced onion
1 c. chopped celery
1 c. shredded cheddar cheese
1 c. sour cream
1 sleeve Ritz crackers, crumbled
1/4 c. butter, melted
Preparation:
Preheat oven to 350 degrees. Combine first 7 ingredients in a large bowl. Spread into a 9x13 casserole dish. In a small bowl, stir melted butter into cracker crumbs, then sprinkle this over the top of the vegetables. Bake for 30 min. or until bubbly.
1 can Green Beans
1 can corn
1 can cream of celery soup
2 tsp. dry minced onion
1 c. chopped celery
1 c. shredded cheddar cheese
1 c. sour cream
1 sleeve Ritz crackers, crumbled
1/4 c. butter, melted
Preparation:
Preheat oven to 350 degrees. Combine first 7 ingredients in a large bowl. Spread into a 9x13 casserole dish. In a small bowl, stir melted butter into cracker crumbs, then sprinkle this over the top of the vegetables. Bake for 30 min. or until bubbly.
Chocolate Peanut Butter Mousse Cake
Before my husband and I got married, this cake was the primary recipe that my husband's family informed me I would need to learn, for it is near and dear to my husband's heart. In fact, it was the groom's cake at our wedding and even got a full page spread in our wedding book.
Note: This cake takes some time to make. Don't wait until the last minute!
Ingredients:
1 box of devil's food cake (without pudding)
2 1/2 c. whipping cream, divided
1 (10 oz.) package of peanut butter chips **adjustment without pb chips below
2 tsp. vanilla
1 T. butter
2/3 c. Nestle's semisweet chocolate chips
roasted peanuts (optional)
Reeses cups to garnish (optional)
Preparation:
Prepare cake according to directions and pour into 2 8-inch round pans. Bake and then cool for 10 min. in the pans. Then remove them from the pans completely. * In Cusco, add extra flour and only bake for 20 minutes.
Combine 2/3 c. of whipping cream and peanut butter chips in a sauce pan, cook over low heat, and stir until mixture is smooth. Remove from heat and stir in vanilla. Cool for 25 min. Then beat 1 1/3 c. of whipping cream at high speed until soft peaks form. Stir 1/3 of the whipped cream into the peanut butter mixture. Fold into the remaining whipped cream. Chill in the refrigerator for 30 minutes (not longer, or it will be difficult to spread on the cake). This will firm it up a bit so that it will stay where you put it between the cake layers. Spread this mixture between the cake layers (it's a rather large layer). Cover and chill.
Bring the remaining 1/2 cup whipping cream and 1 T. of butter to boil in a small sauce pan. Add the chocolate chips. Remove from heat and let stand for 5 min. Then stir the mixture until it is smooth. Pour the glaze over the cake. You can serve it warm or you can put in in the refrigerator and serve it when it gets cold.
**When Peanut Butter chips are not available, mix 1 cup of peanut butter with 2/3 cups of whipping cream in a bowl. Add vanilla. After beating 1 1/3 c. of whipping cream, fold into the peanut butter mixture, then chill in the refrigerator for 30 minutes or until the mixture stiffens.
Note: This cake takes some time to make. Don't wait until the last minute!
Ingredients:
1 box of devil's food cake (without pudding)
2 1/2 c. whipping cream, divided
1 (10 oz.) package of peanut butter chips **adjustment without pb chips below
2 tsp. vanilla
1 T. butter
2/3 c. Nestle's semisweet chocolate chips
roasted peanuts (optional)
Reeses cups to garnish (optional)
Preparation:
Prepare cake according to directions and pour into 2 8-inch round pans. Bake and then cool for 10 min. in the pans. Then remove them from the pans completely. * In Cusco, add extra flour and only bake for 20 minutes.
Combine 2/3 c. of whipping cream and peanut butter chips in a sauce pan, cook over low heat, and stir until mixture is smooth. Remove from heat and stir in vanilla. Cool for 25 min. Then beat 1 1/3 c. of whipping cream at high speed until soft peaks form. Stir 1/3 of the whipped cream into the peanut butter mixture. Fold into the remaining whipped cream. Chill in the refrigerator for 30 minutes (not longer, or it will be difficult to spread on the cake). This will firm it up a bit so that it will stay where you put it between the cake layers. Spread this mixture between the cake layers (it's a rather large layer). Cover and chill.
Bring the remaining 1/2 cup whipping cream and 1 T. of butter to boil in a small sauce pan. Add the chocolate chips. Remove from heat and let stand for 5 min. Then stir the mixture until it is smooth. Pour the glaze over the cake. You can serve it warm or you can put in in the refrigerator and serve it when it gets cold.
**When Peanut Butter chips are not available, mix 1 cup of peanut butter with 2/3 cups of whipping cream in a bowl. Add vanilla. After beating 1 1/3 c. of whipping cream, fold into the peanut butter mixture, then chill in the refrigerator for 30 minutes or until the mixture stiffens.
Chocolate Chip Pumpkin Muffins
The first time I made these, after my friend, Regina gave me her recipe, I told my husband what they were, and he promptly made a face and said, "Chocolate and pumpkin??" Several batches later he informed me that they may be his favorite thing that I make. They are THAT GOOD. I will warn you though, one is never enough.
Ingredients:
1 1/2 c. flour
*extra flour for high altitude baking!
1 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. allspice
2 eggs
1 c. pumpkin (note: I usually buy a large can and freeze the left overs until next time)
1/2 c. butter, melted
1 c. chocolate chips
Preparation:
Mix the dry ingredients and set aside. In a large bowl, beat eggs, and then stir in the pumpkin and melted butter. Mix well. Add chocolate chips and then slowly add dry ingredients as you stir. Bake in a muffin pan at 350 degrees for 20 - 25 minutes.
Ingredients:
1 1/2 c. flour
*extra flour for high altitude baking!
1 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. allspice
2 eggs
1 c. pumpkin (note: I usually buy a large can and freeze the left overs until next time)
1/2 c. butter, melted
1 c. chocolate chips
Preparation:
Mix the dry ingredients and set aside. In a large bowl, beat eggs, and then stir in the pumpkin and melted butter. Mix well. Add chocolate chips and then slowly add dry ingredients as you stir. Bake in a muffin pan at 350 degrees for 20 - 25 minutes.
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