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Reply
| | From:  Genie· (Original Message) | Sent: 11/13/2007 5:17 AM |
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Reply
| | | From: Genie· | Sent: 8/16/2008 2:54 AM |
| Salsa Pasta 'n' Beans
From Taste of Home's Simple & Delicious
This warm side dish from Laura Perry of Exton, Pennsylvania is well-
seasoned with cumin, cilantro and salsa, so it adds a little zip to
dinnertime. For people who like even more spice, it's easy to change
the salsa to a medium or hot variety.
INGREDIENTS
8 ounces uncooked bow tie pasta
1/2 cup chopped onion
1 medium sweet yellow pepper, chopped
1 tablespoon olive oil
2 teaspoons minced garlic
1 can (16 ounces) red beans, rinsed and drained
3/4 cup vegetable broth
3/4 cup salsa
2 teaspoons ground cumin
1/3 cup minced fresh cilantro
SERVINGS 4
CATEGORY
Side Dish
METHOD Other stovetop
PREP 5 min.
COOK 20 min.
TOTAL 25 min.
DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a large
skillet, saute onion and yellow pepper in oil for 3-4 minutes or
until crisp-tender. Add garlic; cook 1-2 minutes longer or until
tender.
Stir in the beans, broth, salsa and cumin. Bring to a boil.
Reduce heat; simmer, uncovered, for 5-6 minutes or until heated
through. Drain pasta; stir into bean mixture. Sprinkle with cilantro.
Yield: 4 servings.
NUTRITIONAL INFO
Nutrition Facts: 1 serving (3/4 cup) equals 370 calories, 6 g fat (1
g saturated fat), 0 cholesterol, 806 mg sodium, 64 g carbohydrate, 10
g fiber, 14 g protein.
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Reply
| | | From: Genie· | Sent: 8/19/2008 4:26 AM |
Quarterback Quesadillas
Servings: 8 Preparation Time: 10 minutes Cooking Time: Approx. 5 minutes
1 pound cooked Smithfield Lean Generation Pork roast, chopped
1 cup grated reduced-fat Monterey Jack cheese
1-2 jalapeno peppers (optional) seeded and minced (Use rubber gloves when handling hot peppers)
1/4 cup minced onion
1/4 cup chopped cilantro
1/4 teaspoon salt
1/2 teaspoon black pepper
8-10-inch flour tortillas
Tomato salsa
Preheat oven 500 degrees Fahrenheit.
In a large bowl mix together the pork, cheese, jalapeno, onion, cilantro, salt, and pepper. Arrange one-eighth of the filling on half of each tortilla. Fold each tortilla over to make a half-moon. Place quesadillas, not touching, on shallow baking pans. Bake until quesadillas are crisp and golden, about 5 minutes. Transfer to a cutting board, cut into wedges, and serve with salsa.
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Reply
| | | From: Genie· | Sent: 8/20/2008 3:45 AM |
Make sloppy joes even better when you spice up the filling and tuck it in a flaky crescent crust.
Prep Time: 25 Min
Total Time: 40 Min
Makes: 8 sandwiches
2 cans (8 oz each) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
1/2 lb lean (at least 80%) ground beef
2 tablespoons Old El Paso taco seasoning mix (from 1-oz package)
1 cup Old El Paso Thick 'n Chunky salsa
1 cup shredded Cheddar-Jack with jalapeno peppers cheese blend (4 oz)
1 egg, beaten
1 tablespoon cornmeal
Heat oven to 375F. Spray cookie sheet with cooking spray. Unroll both cans of dough on work surface; press into two 12x8-inch rectangles. Cut into total of 8 rectangles.
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked. Stir in taco seasoning mix and salsa; simmer 5 minutes. Spoon about 1/4 cup meat mixture in center of 1 dough rectangle. Sprinkle with 2 tablespoons cheese. Fold rectangle over to form triangle; press edges with fork to seal. Place on cookie sheet. Brush with egg; sprinkle with cornmeal. Repeat with remaining dough and filling.
Bake 10 to 15 minutes or until deep golden brown.
High Altitude (3500-6500 ft): Bake 12 to 17 minutes.
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Reply
| | | From: Genie· | Sent: 9/2/2008 8:08 PM |
Low-Fat Refried Beans Source: Executive Chef Martin Cummins, Baylor University Medical Center, Dallas, Texas
Yield: 10 portions
1 pound dry pinto beans
1 bay leaf
1 1/2 cups diced onion
1 tablespoon garlic powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
Salt to taste
2 sprigs epazote (if available)
1 cup chopped tomato
1/2 cup minced onion
Rinse and pick through beans. Place in large pot; add hot water to cover, 12 to 14 cups. Add bay leaf, 1 cup onion, garlic, cumin, pepper and chili powder.
Bring to boil, reduce heat to low and simmer covered until beans are soft and skins begin to split, 1 1/2 to 2 hours.
Add salt. Continue cooking, adding water as necessary, until beans are very soft and broth is thick, about 1 hour. Add epazote; remove from heat.
Meanwhile, cook tomato and remaining 1/2 cup onion in a medium skillet until onions are very soft. Transfer cooked beans to mixer and add tomatoes and onions; mix to smooth texture.
Nutrition per serving: Calories, 169; Fat, .68g (4% calories from fat); Protein, 10g; Cholesterol, 0; Sodium, 6mg | |
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Reply
| | | From: Genie· | Sent: 9/14/2008 2:08 AM |
| Tomatillo Salsa
3/4 lb. fresh tomatillos (about 8), husked, rinsed and dried
2 small serrano chiles or jalapeño peppers, seeded and coarsely chopped
2 cloves garlic, peeled
3 TB chopped fresh cilantro
1 TB fresh lime juice
Pinch of granulated sugar
Salt to taste
Prepare a charcoal fire or preheat a gas grill or broiler.
Grill or broil tomatillos, turning now and then, until softened and blackened
in spots, 6 to 8 minutes. Core and halve tomatillos.
In a food processor or blender, combine tomatillos, serranos (or jalapeños)
and
garlic; process until smooth. Transfer to a small bowl. Stir in cilantro and
lime juice.
Season with sugar and salt.
(The salsa will keep, covered, in the refrigerator for up to 4 days.)
Makes about 1-1/2 cups.
Nutrition Information:
Per serving (1 TB) = 5 calories, 0 g protein, 0 g fat, 1 g carbs,
20 mg sodium, 0 mg cholesterol, 0 g fiber.
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Reply
| | | From: Genie· | Sent: 9/15/2008 2:02 AM |
| Tequila Pork Chile Verde
Fresh tomatillos come in papery husks, which peel off easily to reveal
what looks like small green tomatoes. They have a tart lemony flavor
and must be cooked before eating; a brief stewing will mellow the
flavor while leaving some of the characteristic tang. Time: 35 minutes.
Ingredients
2 teaspoons canola oil
3 tablespoons yellow cornmeal
1 tablespoon ancho chile powder
1 pound pork tenderloin, trimmed and cut into 3/4-inch pieces
2 cups coarsely chopped fresh tomatillos (about 12 ounces)
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (4.5-ounce) can chopped mild green chiles, drained
1 jalapeño pepper, seeded and finely chopped
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons tequila
1/4 teaspoon salt
Preparation
Heat oil in a large nonstick skillet over medium-high heat.
Combine cornmeal and chile powder in a medium bowl. Add pork, tossing
to coat. Remove pork from bowl, reserving any remaining cornmeal
mixture. Add pork to pan; sauté 5 minutes or until browned. Stir in
remaining cornmeal mixture; cook 30 seconds, stirring constantly. Stir
in tomatillos, broth, chiles, and jalapeño; bring to a simmer over
medium-low heat. Cook 8 minutes or until tomatillos are tender. Stir
in onions and remaining ingredients; simmer 1 minute.
Yield
4 servings (serving size: 1 1/4 cups)
Nutritional Information
CALORIES 245(27% from fat); FAT 7.4g (sat 1.7g,mono 3.3g,poly 1.6g);
PROTEIN 26.5g; CHOLESTEROL 74mg; CALCIUM 30mg; SODIUM 407mg; FIBER
3.4g; IRON 2.7mg; CARBOHYDRATE 14.8g
Cooking Light, OCTOBER 2007
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Reply
| | | From: Genie· | Sent: 9/27/2008 8:20 PM |
| Shrimp Enchiladas Verde
Ingredients
1. 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen),
tails removed, diced
2. 1 cup frozen corn, thawed
3. 2 (4 ounce) cans chopped green chiles, undrained
4. 2 cups canned green enchilada sauce or green salsa, divided
5. 12 corn tortillas
6. 1 (15 ounce) can nonfat refried beans
7. 1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey
Jack or Cheddar
8. 1/2 cup chopped fresh cilantro
9. 1 lime, cut into wedges
Cooking Directions
1. Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish
with cooking spray.
2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa)
in a microwave-safe medium bowl. Cover and microwave on High until
heated through, 2 1/2 minutes.
3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking
dish. Top with an overlapping layer of 6 tortillas. Spread refried beans
evenly over the tortillas. Top the beans with the shrimp mixture,
followed by the remaining 6 tortillas. Pour the remaining sauce (or
salsa) over the tortillas. Cover with foil.
4. Bake the enchiladas until they begin to bubble on the sides, about 20
minutes. Remove the foil; sprinkle cheese on top. Continue baking until
heated through and the cheese is melted, about 5 minutes more. Top with
cilantro and serve with lime wedges.
Nutrition Info Per Serving
Calories: 334 kcal Carbohydrates: 37 g Dietary Fiber: 6 g
Fat: 8 g Protein: 27 g Sugars: 2 g
Yield: 8 servings
Source : EatingWell.com
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Reply
| | | From: Genie· | Sent: 10/20/2008 4:53 AM |
Southwestern Beef Supper
1/2 pound ground beef
1 small onion, chopped
3 cups frozen O'Brien potatoes, thawed
1 cup salsa
Brown ground beef and onion in large skillet. Pour off any drippings. Stir in potatoes and cook over medium heat for 5 minutes, stirring occasionally. Stir in salsa and continue to cook 10 minutes longer. 6 servings.
Weight Watchers Points: 4 points
Calories 178.5 Protein 12.87g Total Fat 7.85g Carbohydrate 13.84g Saturated Fat 3.15g Cholesterol 35.09g Sodium 307mg Fiber 1.58g
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Reply
| | | From: Genie· | Sent: 10/23/2008 1:43 AM |
Chicken and Black Bean Enchiladas This enchilada sauce is easy to make if you have a few minutes. If time is scarce, used canned sauce. Double the entire recipe and freeze half or double just the sauce portion and freeze the extra. Ingredients Sauce: 2 Tbsp (15g) flour 1 1/2 Tbsp (10g) chili powder 1 1/2 Tbsp (10g) cocoa powder, unsweetened 1/2 Tbsp (6g) sugar 1/4 tsp (2g) salt (sea salt if on a corn-free diet*) 2 1/2 cups (600mL) tomato sauce, canned 1 1/2 cups (360mL) water 3 ounces (85g) tomato paste Filling: 1 pound (455g) boned and skinned chicken breast, uncooked 1 2/3 cups (425g) black beans, canned, (one 15-ounce can) 1 1/2 cups (195g) reduced fat Monterey Jack cheese*, shredded, divided 4 ounces (115g) green chili peppers, diced 2 tsp (5g) cumin powder 1 tsp (4g) garlic powder 6 or 7 flour tortillas, 10-inches (25cm) round Directions To make sauce: In a small bowl, combine flour, chili powder, cocoa powder, sugar and salt; set aside. In a medium saucepan, add tomato sauce, water and tomato paste. Heat and stir in flour mixture using a whisk. Continue stirring over medium heat while sauce thickens. Simmer slowly for 30�?0 minutes, stirring occasionally. To make filling: Cook chicken breasts in a pot of boiling water until done, approximately 20 minutes. Cool and cut into 1/2-inch (2cm) pieces. Drain and rinse canned black beans. In a medium bowl, combine chicken, beans, 1 cup (130g) cheese, green chilis, cumin and garlic powder. Preheat oven to 400°F (205°C). Spray a 9x12-inch (22x30cm) shallow baking pan with vegetable oil spray. Pour one cup enchilada sauce into the baking dish and spread evenly. One at a time, moisten each tortilla by dipping it briefly in the enchilada sauce. Place approximately 1 cup (150g) of filling on each tortilla and roll it up. Put in baking dish seam side down. Continue this process until all enchiladas have been assembled. Pour remaining sauce over enchiladas. Bake in the oven uncovered for 20�?5 minutes. Remove and sprinkle over remaining cheese. Return to oven for 5 more minutes. Serve with salsa and light sour cream. * Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe. Nutrition Facts
Calories: 522
Total Fat: 11g
% Calories from fat: 18%
Protein: 39g
Carbohydrate: 67g
Cholesterol: 54mg
Sodium: 1608mg
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Reply
| | | From: Genie· | Sent: 10/23/2008 1:52 AM |
Quick Bean and Cheese Burrito A quick meal that can be a life saver on those busy nights. Ingredients are simple and easy to keep on hand. Kids love these burritos. Ingredients 7 flour tortillas, 10-inch (25cm) diameter Filling: 3 1/2 cups (910g) fat-free refried beans, (two 16-ounce cans) 1/2 cup (115g) green chiles, canned, chopped (one 4-ounce can) 1/2 tsp (1g) cumin 1/2 tsp (2g) garlic powder 8 ounces (230g) reduced fat cheddar cheese*, shredded Directions Preheat over to 400°F (205°C). Prepare filling by mixing refried beans, chilies, cumin and garlic together in a bowl. Grate cheese. Assemble burrito by spooning approximately 1/2 cup (130g) bean filling into the center of each tortilla and top with about one Tbsp of cheddar cheese. Fold in ends and then sides. Place burritos seam side down on baking sheets that have been sprayed with vegetable oil spray. Bake for 20�?5 minutes until golden brown. Serve with a dab of light sour cream and salsa. * Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe. Nutrition Facts
Calories: 380
Total Fat: 7g
% Calories from fat: 17%
Protein: 19g
Carbohydrate: 58g
Cholesterol: 7mg
Sodium: 968mg
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Reply
| | | From: Genie· | Sent: 10/23/2008 1:55 AM |
Steak Fajitas with Pico De Gallo - Yield: 6 fajitas soy free
Pico De Gallo is a mexican relish made with fresh ingredients, similar to fresh salsa. It’s delicious as a topping on any fajita or burrito. Ingredients Pico De Gallo: 3 tomatoes, red ripe, chopped 4 green onions, chopped 2 Tbsp (5g) cilantro, chopped 2 Tbsp (30mL) lemon juice 1 jalapeno chile pepper, finely chopped Fajita: 1 pound (455g) flank steak, uncooked 1 tsp (2g) cumin 1 tsp (4g) garlic powder 1/4 tsp (2g) salt (sea salt if on a corn-free diet*) 1/8 tsp (1g) black pepper 6 flour tortillas, (10-inch diameter) Directions Prepare Pico De Gallo: Combine tomatoes, green onions, cilantro, lemon juice and jalapeno in a small bowl. Gently mix together. Set aside. Preheat grill or broiler. Sprinkle both sides of steak with cumin, garlic powder, salt and pepper. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. While steak is cooking, wrap tortillas in foil and place on grill to heat. Assemble fajita by laying beef strips in the center of each tortilla and top with Pico De Gallo. * Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. Nutrition Facts
Calories: 390
Total Fat: 13g
% Calories from fat: 30%
Protein: 22g
Carbohydrate: 45g
Cholesterol: 39mg
Sodium: 495mg
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Reply
| | | From: Genie· | Sent: 10/24/2008 2:54 AM |
| Chicken With Potatoes Mexicali
1 1/3 pounds (4 medium) potatoes, cut into 3/4-inch cubes
1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
2 tablespoons olive oil
1 cup prepared tomato salsa
1 cup fresh or frozen corn kernels
Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with
plastic wrap, venting one corner. Microwave on high 8 to 10 minutes until
just tender. While potatoes cook, in large nonstick skillet over high heat,
toss and brown chicken in oil 5 minutes. Add potatoes; toss until potatoes
are lightly browned. Add salsa and corn; toss until heated through.
Makes 4 servings.
Per serving: 348 calories, 23 percent calories from fat, 9 grams total fat,
66 milligrams cholesterol, 1 gram saturated fat, 31 grams protein, 37 grams
carbohydrates, 4 grams total fiber, 366 milligrams sodium
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