Ingredients
12 fresh pasilla peppers
1/2 yellow onion, finely diced
1/2 tsp fresh oregano leaves
1 4-cup package of shredded Mexican cheese blend
Salt to taste
Nutritional Info
Servings 12
Fat
Carbohydrates
Calories
Protein
Instructions
Combine onion, oregano, cheese, and salt in a mixing bowl and set aside.
Prepare pasilla peppers for grilling:
Fire up your grill to medium-high. Grill peppers until they are charred and blistered and blackened on all sides, about 5 minutes per side with the grill lid shut but do peek every once in awhile to make sure they aren't burning. Once charred, remove them from the grill and place into a large paper grocery bag. Roll the bag shut and let the peppers steam in the bag for about 10-15 minutes.
Once the peppers are cool enough to handle, remove the skin. The skin should litterally "wipe" righ off with a paper towel. Once this step is complete, make one slit down the side lengthwise, and carefully scrap out the seeds.
Using your fingers, stuff each pepper full with the cheese mixture, close them up, and put them slit-side down in a lightly oiled baking dish.
Bake in a 350 degree oven for 15-20 minutes, until cheese is melted.
Comments
I got this recipe from Citymama.typepad.com - thanks so much for sharing your faves.
Rating
Rating Scale 1 (worst) - 5 (best)
I love any type of stuffed pepper. This recipe gets a 4 because even though you have to grill your peppers, it's really not that difficult of a recipe.
Monday, June 23, 2008
Chicken Potpie
Ingredients
2 pie crusts
2 chicken breasts
1 can Cream of Chicken Soup
1 bag (small) or 1/3 bag (large) of frozen mixed vegetables
Nutritional Info
Servings 8
Fat
Carbohydrates
Calories
Protein
Instructions
Cook chicken and then dice into bite sized pieces. Mix chicken, soup, and vegetables. Fill bottom of pie crust with filling and cover with remaining crust. Don't forget to crimp your edges and vent your top crust or else you'll end up with a big ole mess. Bake at 350 degrees for about 35-45 minutes depending on your oven. Everything inside is precooked, so you're basically looking for a golden brown crust.
Comments
I love to make this recipe. I typically grill my chicken instead of just boiling or pan frying it. The grilling of the meat adds a whole new level of flavor to the dish. If you notice for the vegetables, I said 1 bag or 1/3 of a bag, I always buy the larger family sized bags of frozen foods. So, I only use about a third of the large bag per pie. Feel free to make your own crusts, but since I've been more about quick and easy lately, I use the two crust box of Pillsbury Pie Crusts (rolled not folded). Play with the recipe all you want. I've tried cream of mushroom soup, different kinds of veggies, etc. You can't really mess this one up so have fun.
Rating
Rating Scale 1 (worst) - 5 (best)
This would be a 5 from us. Jason love potpies and this allows me an outlet for my creative needs instead of just buying those small individually box potpies.
2 pie crusts
2 chicken breasts
1 can Cream of Chicken Soup
1 bag (small) or 1/3 bag (large) of frozen mixed vegetables
Nutritional Info
Servings 8
Fat
Carbohydrates
Calories
Protein
Instructions
Cook chicken and then dice into bite sized pieces. Mix chicken, soup, and vegetables. Fill bottom of pie crust with filling and cover with remaining crust. Don't forget to crimp your edges and vent your top crust or else you'll end up with a big ole mess. Bake at 350 degrees for about 35-45 minutes depending on your oven. Everything inside is precooked, so you're basically looking for a golden brown crust.
Comments
I love to make this recipe. I typically grill my chicken instead of just boiling or pan frying it. The grilling of the meat adds a whole new level of flavor to the dish. If you notice for the vegetables, I said 1 bag or 1/3 of a bag, I always buy the larger family sized bags of frozen foods. So, I only use about a third of the large bag per pie. Feel free to make your own crusts, but since I've been more about quick and easy lately, I use the two crust box of Pillsbury Pie Crusts (rolled not folded). Play with the recipe all you want. I've tried cream of mushroom soup, different kinds of veggies, etc. You can't really mess this one up so have fun.
Rating
Rating Scale 1 (worst) - 5 (best)
This would be a 5 from us. Jason love potpies and this allows me an outlet for my creative needs instead of just buying those small individually box potpies.
Wednesday, May 14, 2008
ABS Fried Rice
Ingredients
1 Cup Carrots, sliced
2 Green Onions, sliced
1/2 Cup Celery, sliced
1 Package Bean Sprouts
1/2 Cup Mushrooms, sliced
1/2 Cup Zucchini, sliced
1 Egg Scrambled
1 Tsp Toasted Sesame
1 Tbsp Lite Soy Sauce
1 Clove Garlic, minced
1 Tsp Ginger, minced
2 Cups Cooked Rice
Nutritional Info
Servings 4
Fat 2.8g
Carbohydrates 28.1g
Calories 159.3
Protein 5.4g
Instructions
While your rice is cooking prep all your vegetables. Add a little cooking spread or olive oil to a wok or saute pan and add ginger, garlic, carrot, zucchini, and onion. After a few minutes add the rest of the vegetables. When vegetables are almost done (tender) make room on the side of the pan to scramble your egg. Finally, add rice, soy sauce, and sesames. Stir and serve.
Comments
I make this a lot. I typically don't have the ginger and I've found that instead of using sesame seeds I use sesame oil in the pan to cook everything. I also use Egg Beaters instead of actual egg. If we're ever in a crunch or just flat out can't decide what to make, I always make this. Jason thinks it's funny, but on Sunday mornings while I'm make pancakes or waffles, I'm also prepping all the veggies for the Fried Rice to serve at lunch. Hey what can I say, I multi-task!
Rating
Rating Scale 1 (worst) - 5 (best)
In this household, this surpasses a 5. I make this constantly. We have it for lunch, dinner, or just on hand as a snack.
1 Cup Carrots, sliced
2 Green Onions, sliced
1/2 Cup Celery, sliced
1 Package Bean Sprouts
1/2 Cup Mushrooms, sliced
1/2 Cup Zucchini, sliced
1 Egg Scrambled
1 Tsp Toasted Sesame
1 Tbsp Lite Soy Sauce
1 Clove Garlic, minced
1 Tsp Ginger, minced
2 Cups Cooked Rice
Nutritional Info
Servings 4
Fat 2.8g
Carbohydrates 28.1g
Calories 159.3
Protein 5.4g
Instructions
While your rice is cooking prep all your vegetables. Add a little cooking spread or olive oil to a wok or saute pan and add ginger, garlic, carrot, zucchini, and onion. After a few minutes add the rest of the vegetables. When vegetables are almost done (tender) make room on the side of the pan to scramble your egg. Finally, add rice, soy sauce, and sesames. Stir and serve.
Comments
I make this a lot. I typically don't have the ginger and I've found that instead of using sesame seeds I use sesame oil in the pan to cook everything. I also use Egg Beaters instead of actual egg. If we're ever in a crunch or just flat out can't decide what to make, I always make this. Jason thinks it's funny, but on Sunday mornings while I'm make pancakes or waffles, I'm also prepping all the veggies for the Fried Rice to serve at lunch. Hey what can I say, I multi-task!
Rating
Rating Scale 1 (worst) - 5 (best)
In this household, this surpasses a 5. I make this constantly. We have it for lunch, dinner, or just on hand as a snack.
Tuesday, May 6, 2008
BLT Wrap
Ingredients
1 Italian Herb Light Flat Out Wrap
1 Tbsp Light Miracle Whip
3 Slices Jennie-O Extra Lean Turkey Bacon
Lettuce
Tomato
Nutritional Info
Fat 5.5g
Carbohydrates 18g
Calories 170
Protein 18g
Instructions
Spread light mayo on wrap. Add lettuce, tomato, and turkey. Roll up.
Comments
Really, it's that simple. Just remember to cook the bacon first, duh. This is now a common lunch for us; alternating between lunch meat sandwiches and leftover dinner. A co-worker suggested I use garlic humus instead of mayo. It sounded pretty tasty, so I'll let you know when I try. He also suggested just using whole grain tortillas.
Rating
Rating Scale 1 (worst) - 5 (best)
Gotta be a 5 'cause it can't get much simpler!
1 Italian Herb Light Flat Out Wrap
1 Tbsp Light Miracle Whip
3 Slices Jennie-O Extra Lean Turkey Bacon
Lettuce
Tomato
Nutritional Info
Fat 5.5g
Carbohydrates 18g
Calories 170
Protein 18g
Instructions
Spread light mayo on wrap. Add lettuce, tomato, and turkey. Roll up.
Comments
Really, it's that simple. Just remember to cook the bacon first, duh. This is now a common lunch for us; alternating between lunch meat sandwiches and leftover dinner. A co-worker suggested I use garlic humus instead of mayo. It sounded pretty tasty, so I'll let you know when I try. He also suggested just using whole grain tortillas.
Rating
Rating Scale 1 (worst) - 5 (best)
Gotta be a 5 'cause it can't get much simpler!
Mexican Lasagna (3) - This is mine!
Ingredients
6 Low Carb/Low-Fat Tortillas
1 16oz Can Fat Free Refried Beans
1lb Lean Ground Turkey
1 Packet of Taco Seasoning
1 15oz Can Diced Tomatoes (drained)
1/2 Cup Chunky Salsa
1 Cup Shredded Low Fat Cheddar Cheese (or Mexican Mix if you can find it)
Nutritional Info
Servings 12
Fat 12g
Carbohydrates 55g
Calories 450
Protein 42g
Instructions
Preheat oven to 350 degrees.
Spray 9x13 inch casserole dish with non-stick cooking spray.
Brown turkey until cooked through. Add taco seasoning, tomatoes, and salsa.
Cook until mixed well and warmed through.
Layer, in the dish, two tortillas smeared with refried beans, turkey mixture, cheese.
Continue for two more layers finishing with a layer of meat, reserve some cheese to sprinkle on the top just before it's done baking.
Bake for 30-35 minutes.
Comments
This is so good and I've played with the recipe some. I like to add the diced tomatoes that have the chilies in them and I really like the Mexican cheese mix. I only use a half pack of taco seasoning because the whole pack is a little strong for my palate. This is also one of those things that I think is better the second day than the first. I've already told my sister I'd invite her over the next time I made it.
Rating
Rating Scale 1(worst) - 5(best)
This is a 5 on taste and a 3 on prep. Come on it's lasagna with all the layering, how could I rank in above a 3 on prep. Remember, I live by my crockpot!
6 Low Carb/Low-Fat Tortillas
1 16oz Can Fat Free Refried Beans
1lb Lean Ground Turkey
1 Packet of Taco Seasoning
1 15oz Can Diced Tomatoes (drained)
1/2 Cup Chunky Salsa
1 Cup Shredded Low Fat Cheddar Cheese (or Mexican Mix if you can find it)
Nutritional Info
Servings 12
Fat 12g
Carbohydrates 55g
Calories 450
Protein 42g
Instructions
Preheat oven to 350 degrees.
Spray 9x13 inch casserole dish with non-stick cooking spray.
Brown turkey until cooked through. Add taco seasoning, tomatoes, and salsa.
Cook until mixed well and warmed through.
Layer, in the dish, two tortillas smeared with refried beans, turkey mixture, cheese.
Continue for two more layers finishing with a layer of meat, reserve some cheese to sprinkle on the top just before it's done baking.
Bake for 30-35 minutes.
Comments
This is so good and I've played with the recipe some. I like to add the diced tomatoes that have the chilies in them and I really like the Mexican cheese mix. I only use a half pack of taco seasoning because the whole pack is a little strong for my palate. This is also one of those things that I think is better the second day than the first. I've already told my sister I'd invite her over the next time I made it.
Rating
Rating Scale 1(worst) - 5(best)
This is a 5 on taste and a 3 on prep. Come on it's lasagna with all the layering, how could I rank in above a 3 on prep. Remember, I live by my crockpot!
Mexican Lasagna (2)
Ingredients
6 Low Carb/Low-Fat Tortillas
1 16oz Can Fat Free Refried Beans
1 Cup Shredded Low Fat Cheddar Cheese
1 15oz Can Diced Tomato (drained)
1/2 Cup Chunky Salsa
1 tbsp Chili Powder
2 tsp Minced Garlic
1 Medium Diced Onion
1 tsp Hot Pepper Sauce (or to taste)
Nutritional Info
Servings 6
Fat 3.9g
Carbohydrates 39.1g
Calories 226
Protein 16.8g
Instructions
Preheat oven to 350 degrees.
Spray 8.4x11 inch casserole dish with non-stick cooking spray.
Mix refried beans, 1/2 cup cheese, tomatoes, chili powder, garlic, onion, and hot pepper sauce in a bowl.
Lay 2 tortillas in the bottom of the casserole dish, top with 1/3 bean mixture, salsa, and remaining cheese.
Continue 2 more layers.
Bake for 40 minutes.
Comments
Well crap, this isn't how I make mine either.
Rating
Rating Scale 1 (worst) - 5 (best)
Can't rate it since I didn't cook it.
6 Low Carb/Low-Fat Tortillas
1 16oz Can Fat Free Refried Beans
1 Cup Shredded Low Fat Cheddar Cheese
1 15oz Can Diced Tomato (drained)
1/2 Cup Chunky Salsa
1 tbsp Chili Powder
2 tsp Minced Garlic
1 Medium Diced Onion
1 tsp Hot Pepper Sauce (or to taste)
Nutritional Info
Servings 6
Fat 3.9g
Carbohydrates 39.1g
Calories 226
Protein 16.8g
Instructions
Preheat oven to 350 degrees.
Spray 8.4x11 inch casserole dish with non-stick cooking spray.
Mix refried beans, 1/2 cup cheese, tomatoes, chili powder, garlic, onion, and hot pepper sauce in a bowl.
Lay 2 tortillas in the bottom of the casserole dish, top with 1/3 bean mixture, salsa, and remaining cheese.
Continue 2 more layers.
Bake for 40 minutes.
Comments
Well crap, this isn't how I make mine either.
Rating
Rating Scale 1 (worst) - 5 (best)
Can't rate it since I didn't cook it.
Mexican Lasagna (1)
Ingredients
1 lb. ground turkey
1 tablespoon olive oil
3 garlic cloves, minced
2 onions, chopped
2 (10 oz. each) cans black beans, drained and slightly mashed
1 tablespoon chili powder
1 tablespoon ground cumin
2 cups tomato sauce
1 (10 oz.) can stewed tomatoes, coarsely chopped
6 medium whole wheat tortillas
1 cup low fat shredded cheddar cheese
Nutritional Info
Servings 6
Calories 546.3
Fat 20.3g
Carbohydrates 60.4g
Protein 34.9g
Instructions
1. Preheat oven 350 degrees.
2. Saute meat, 1 onion, and 1 garlic clove on high heat while breaking up meat. Cook until meat is no longer pink. Stir in black beans. Set saute pan aside.
3. Heat oil in another saute pan over medium heat. Saute remaining onion, until soft. Add remaining garlic, chili powder and cumin, saute for 30 seconds. Add tomato sauce and tomatoes with juice. Bring to a boil. Reduce heat to low, simmer partially covered for 20 minutes or until sauce is slightly thickened. Transfer all but 1/2 cup sauce to meat and beans; Mix well.
4. Dip half the tortillas, one at a time, in the hot tomato sauce. Lay tortillas in the bottom of an 8.5 x 11 casserole dish. Spread half meat and bean mixture over tortillas. Sprinkle half the cheese over meat and beans.
5. Add another layer of tortillas and meat & beans mixture. Sprinkle with remaining cheese. Bake 35 minutes or until bubbly and cheese is melted. Let stand 5 minutes.
Comments
This is a different recipe from the one I cook. It sounds wonderful though and if it's anything like the other Mexican Lasagna recipe then it has to be good.
Rating
Rating Scale 1 (worst) - 5 (best)
Can't rate it since I haven't cooked it.
1 lb. ground turkey
1 tablespoon olive oil
3 garlic cloves, minced
2 onions, chopped
2 (10 oz. each) cans black beans, drained and slightly mashed
1 tablespoon chili powder
1 tablespoon ground cumin
2 cups tomato sauce
1 (10 oz.) can stewed tomatoes, coarsely chopped
6 medium whole wheat tortillas
1 cup low fat shredded cheddar cheese
Nutritional Info
Servings 6
Calories 546.3
Fat 20.3g
Carbohydrates 60.4g
Protein 34.9g
Instructions
1. Preheat oven 350 degrees.
2. Saute meat, 1 onion, and 1 garlic clove on high heat while breaking up meat. Cook until meat is no longer pink. Stir in black beans. Set saute pan aside.
3. Heat oil in another saute pan over medium heat. Saute remaining onion, until soft. Add remaining garlic, chili powder and cumin, saute for 30 seconds. Add tomato sauce and tomatoes with juice. Bring to a boil. Reduce heat to low, simmer partially covered for 20 minutes or until sauce is slightly thickened. Transfer all but 1/2 cup sauce to meat and beans; Mix well.
4. Dip half the tortillas, one at a time, in the hot tomato sauce. Lay tortillas in the bottom of an 8.5 x 11 casserole dish. Spread half meat and bean mixture over tortillas. Sprinkle half the cheese over meat and beans.
5. Add another layer of tortillas and meat & beans mixture. Sprinkle with remaining cheese. Bake 35 minutes or until bubbly and cheese is melted. Let stand 5 minutes.
Comments
This is a different recipe from the one I cook. It sounds wonderful though and if it's anything like the other Mexican Lasagna recipe then it has to be good.
Rating
Rating Scale 1 (worst) - 5 (best)
Can't rate it since I haven't cooked it.
Monday, May 5, 2008
Crockpot Southwestern Chicken
Ingredients
2 16oz Cans of Sweet Corn, drained
1 16oz Can of Black Beans, rinsed and drained
1 16oz Jar of Salsa (mild-hot, your preference)
3 Whole Boneless, Skinless Chicken Breasts
1 Cup Low Fat or Fat Free Shredded Cheddar Cheese
Nutritional Info
Servings 6
Fat 3.4g
Carbohydrates 36.4g
Calories 392.3
Protein 60.1g
Instructions
Combine corn, black beans and 1/2 cup of salsa in slow cooker. Place chicken breasts on top. Pour remaining salsa over the chicken. Cover and cook 7-8 hours on low or 3-4 hours on high. When chicken is cooked through, shred. Sprinkle with cheese to serve.
Comments
I swear this might be one of Jason and my favorite recipes. I make it almost exactly as it says above, but I use a bag of frozen corn and I always dice up an onion and green pepper to mix in. We've discovered that we love to scoop this mixture out onto crushed tortilla chips or rice. I think the crushed chips are the best! They add a nice crunch to the dish.
Rating
Rating Scale 1 (worst) - 5 (best)
This has to be a 5, 6, 7, keep going. I probably make this at least once every week to week and a half.
2 16oz Cans of Sweet Corn, drained
1 16oz Can of Black Beans, rinsed and drained
1 16oz Jar of Salsa (mild-hot, your preference)
3 Whole Boneless, Skinless Chicken Breasts
1 Cup Low Fat or Fat Free Shredded Cheddar Cheese
Nutritional Info
Servings 6
Fat 3.4g
Carbohydrates 36.4g
Calories 392.3
Protein 60.1g
Instructions
Combine corn, black beans and 1/2 cup of salsa in slow cooker. Place chicken breasts on top. Pour remaining salsa over the chicken. Cover and cook 7-8 hours on low or 3-4 hours on high. When chicken is cooked through, shred. Sprinkle with cheese to serve.
Comments
I swear this might be one of Jason and my favorite recipes. I make it almost exactly as it says above, but I use a bag of frozen corn and I always dice up an onion and green pepper to mix in. We've discovered that we love to scoop this mixture out onto crushed tortilla chips or rice. I think the crushed chips are the best! They add a nice crunch to the dish.
Rating
Rating Scale 1 (worst) - 5 (best)
This has to be a 5, 6, 7, keep going. I probably make this at least once every week to week and a half.
Crock Pot Mac-n-Cheese with Chicken and Veggies
Ingredients
1 Can Cream of Mushroom Soup (low fat preferred)
1 Can Cheese Soup
1 Can Cream of Onion (low fat preferred, can be replaced with cream of celery or chicken)
1 Pound of Chicken Breasts
8oz Sour Cream (low fat preferred)
1 Pound any Pasta Shape
1 Package Frozen Veggies (Cauliflower mixes in well without a strong flavor)
Nutritional Info
Servings 8
Fat 14.6g
Carbohydrates 28.2g
Calories 332
Protein 21.8g
Instructions
In crock pot mix the soups together, place chicken in soup mixture, making sure they are well covered. Cook in crock for 6-8 hours on low setting; chicken will fall apart when done. Once chicken is done cooking, mix sour cream into the sauce. Let thicken with heat off. Cook pasta according to package directions, add frozen veggies into the pasta water and cook at same time. Drain. Remove chicken from soup mixture and shred. Mix chicken, pasta, and veggies back into the soup.
Comments
I've only made this recipe twice, but we loved it. When I say we, I mean all of us. It's a meal the entire family will eat. The first time I made this I followed the instructions to a "t" and it was great. The second time, I tried cutting out a step by cooking the pasta in the soup/chicken mixture. Take my advice - DON'T DO THIS. The pasta got all icky and mushy. Don't skip the steps is all I have to say.
Rating
Rating Scale 1 (worst) - 5 (best)
I'll give this recipe a 5 even though I've only made it twice. Maybe I need to add it back into my recipe rotation.
1 Can Cream of Mushroom Soup (low fat preferred)
1 Can Cheese Soup
1 Can Cream of Onion (low fat preferred, can be replaced with cream of celery or chicken)
1 Pound of Chicken Breasts
8oz Sour Cream (low fat preferred)
1 Pound any Pasta Shape
1 Package Frozen Veggies (Cauliflower mixes in well without a strong flavor)
Nutritional Info
Servings 8
Fat 14.6g
Carbohydrates 28.2g
Calories 332
Protein 21.8g
Instructions
In crock pot mix the soups together, place chicken in soup mixture, making sure they are well covered. Cook in crock for 6-8 hours on low setting; chicken will fall apart when done. Once chicken is done cooking, mix sour cream into the sauce. Let thicken with heat off. Cook pasta according to package directions, add frozen veggies into the pasta water and cook at same time. Drain. Remove chicken from soup mixture and shred. Mix chicken, pasta, and veggies back into the soup.
Comments
I've only made this recipe twice, but we loved it. When I say we, I mean all of us. It's a meal the entire family will eat. The first time I made this I followed the instructions to a "t" and it was great. The second time, I tried cutting out a step by cooking the pasta in the soup/chicken mixture. Take my advice - DON'T DO THIS. The pasta got all icky and mushy. Don't skip the steps is all I have to say.
Rating
Rating Scale 1 (worst) - 5 (best)
I'll give this recipe a 5 even though I've only made it twice. Maybe I need to add it back into my recipe rotation.
Barbecue Beef Sandwiches
Ingredients
3-pound beef boneless chuck roast
1 cup barbecue sauce
1/2 apricot preserves
1/3 cup chopped green bell pepper
1 tbsp dijon mustard
2 tsp packed brown sugar
1 small onion, sliced
12 kaiser or hamburger buns, split
Nutritional Info
Serving per sandwich...
Fat 16g
Carbohydrates 39g
Calories 410
Protein 298
Instructions
Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4- to 5-quart slow cooker. Mix remaining ingredients, except buns, pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender. Remove beef to cutting board; cut into thin slices; return to cooker. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef mixture.
Comments
Jason and I love this recipe!!! This is something that I can throw together in the morning, leave it all day, and the only thing I have to do when I get home is shred the beef. I've always had great luck just shredding the beef instead of slicing it. I have yet to get the kids to like this, maybe the bbq flavor is just too strong, but you better believe I'm still going to keep trying. Oh well, more for the adults!
Rating
Rating Scale 1 (worst) - 5 (best)
This recipe wins a strong 5 from us.
3-pound beef boneless chuck roast
1 cup barbecue sauce
1/2 apricot preserves
1/3 cup chopped green bell pepper
1 tbsp dijon mustard
2 tsp packed brown sugar
1 small onion, sliced
12 kaiser or hamburger buns, split
Nutritional Info
Serving per sandwich...
Fat 16g
Carbohydrates 39g
Calories 410
Protein 298
Instructions
Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4- to 5-quart slow cooker. Mix remaining ingredients, except buns, pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender. Remove beef to cutting board; cut into thin slices; return to cooker. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef mixture.
Comments
Jason and I love this recipe!!! This is something that I can throw together in the morning, leave it all day, and the only thing I have to do when I get home is shred the beef. I've always had great luck just shredding the beef instead of slicing it. I have yet to get the kids to like this, maybe the bbq flavor is just too strong, but you better believe I'm still going to keep trying. Oh well, more for the adults!
Rating
Rating Scale 1 (worst) - 5 (best)
This recipe wins a strong 5 from us.
Monday, April 28, 2008
Ground Beef and Cabbage Skillet
Ingredients
1lb Ground Beef
1/2 Medium Onion diced
1/2 Head of Cabbage roughly chopped
1 Cup uncooked rice
1 15oz Can of Tomato Sauce
1 6oz Can of Tomato Paste
2 Cups Water
1/2 tsp Salt, Pepper to taste
1/2 tsp Dried Thyme
Instructions
Heat a large pot over medium heat, add ground beef and cook through.
Be sure to break up any large chunks while cooking.
Drain the fat off.
Add the onion and cook for another minute or two.
Stir in the remaining ingredients
Bring to a boil, then reduce the heat to low and cover.
Simmer for 20-25 minutes stirring occasionally.
This recipe can be adapted for a crock pot or slow cooker. After cooking the meat, transfer to the crock, add the remaining ingredients, except for the thyme (add this just before serving), and cook on low for 4-6 hours or high for 1 1/2 - 2 hours.
Comments
I LOVE stuffed cabbage and this recipe was great for me because I didn't have to "stuff the cabbage". I made this recipe by substituting the ground beef for ground turkey to help a little in the fat content. Then, I followed the crock pot directions because I love me some crock pot. I took the whole thing into work and the entire crock was empty by the end of lunch. Everyone really enjoyed this meal!
Rating
Rating Scale 1 (worst) - 5 (best)
This would definitely be a 5 for taste and a 4 for prep. The only way this could be simpler is if I could throw everything into the crock at one time, instead of precooking the meat.
1lb Ground Beef
1/2 Medium Onion diced
1/2 Head of Cabbage roughly chopped
1 Cup uncooked rice
1 15oz Can of Tomato Sauce
1 6oz Can of Tomato Paste
2 Cups Water
1/2 tsp Salt, Pepper to taste
1/2 tsp Dried Thyme
Instructions
Heat a large pot over medium heat, add ground beef and cook through.
Be sure to break up any large chunks while cooking.
Drain the fat off.
Add the onion and cook for another minute or two.
Stir in the remaining ingredients
Bring to a boil, then reduce the heat to low and cover.
Simmer for 20-25 minutes stirring occasionally.
This recipe can be adapted for a crock pot or slow cooker. After cooking the meat, transfer to the crock, add the remaining ingredients, except for the thyme (add this just before serving), and cook on low for 4-6 hours or high for 1 1/2 - 2 hours.
Comments
I LOVE stuffed cabbage and this recipe was great for me because I didn't have to "stuff the cabbage". I made this recipe by substituting the ground beef for ground turkey to help a little in the fat content. Then, I followed the crock pot directions because I love me some crock pot. I took the whole thing into work and the entire crock was empty by the end of lunch. Everyone really enjoyed this meal!
Rating
Rating Scale 1 (worst) - 5 (best)
This would definitely be a 5 for taste and a 4 for prep. The only way this could be simpler is if I could throw everything into the crock at one time, instead of precooking the meat.
Baked Beef Round Steak Smothered in Onion
Ingredients
24oz tenderized round steak cut into (6) 4oz pieces
1/4 Cup Flour
1/2 tsp Salt
1/4 tsp Pepper
2 tbsp, plus 1 tsp olive oil
1/3 Cup Sliced Onions
Nutritional Info
Servings 6
Fat 9.7g
Carbohydrates 4.5g
Calories 217.3
Protein 26.4g
Instructions
Heat oven to 350 degrees.
Mix flour, salt and pepper in a dish; dredge the 6 slices of round steak in the flour mixture and set aside.
Heat 2 tbsp of olive oil in skillet over medium heat.
Place 4 slices of round steak in hot oil and brown (about 1 minute on each side).
Remove to a roasting pan sprayed with non-stick spray; add remaining teaspoon of oil to skillet and 2 remaining pieces of round steak, brown.
Place sliced onion on top of meat. Cover and bake for approximately 30-40 minutes or until meat can be pulled apart with a fork.
Comments
I've only made this recipe once, but we really enjoyed it. The prep wasn't too hard and I served our standard mashed potatoes and corn as sides.
Rating
Rating Scale 1 (worst) - 5 (best)
I say this recipe is a 4 for taste and preparation.
24oz tenderized round steak cut into (6) 4oz pieces
1/4 Cup Flour
1/2 tsp Salt
1/4 tsp Pepper
2 tbsp, plus 1 tsp olive oil
1/3 Cup Sliced Onions
Nutritional Info
Servings 6
Fat 9.7g
Carbohydrates 4.5g
Calories 217.3
Protein 26.4g
Instructions
Heat oven to 350 degrees.
Mix flour, salt and pepper in a dish; dredge the 6 slices of round steak in the flour mixture and set aside.
Heat 2 tbsp of olive oil in skillet over medium heat.
Place 4 slices of round steak in hot oil and brown (about 1 minute on each side).
Remove to a roasting pan sprayed with non-stick spray; add remaining teaspoon of oil to skillet and 2 remaining pieces of round steak, brown.
Place sliced onion on top of meat. Cover and bake for approximately 30-40 minutes or until meat can be pulled apart with a fork.
Comments
I've only made this recipe once, but we really enjoyed it. The prep wasn't too hard and I served our standard mashed potatoes and corn as sides.
Rating
Rating Scale 1 (worst) - 5 (best)
I say this recipe is a 4 for taste and preparation.
Diet Coke Cake
Ingredients
1 Box of Prepackage Chocolate Cake Mix
1 Can of Diet Coke (12 oz)
Nutritional Info
Serving 1
Fat 4.0g
Carbohydrates 33.0g
Calories 170
Protein 2.0g
Instructions
Take a prepackaged cake mix (from any grocery store, any brand) and instead of using the ingredients listed on the back like water, eggs, oil, etc., mix in one can of diet coke. Works best with a chocolate or fudge cake.
For whiter cakes, like lemon or vanilla, mix in a can of Diet 7up or Diet Sprite.
Follow the baking instructions on the cake mix box for temp and time. Makes a regular sized cake, the nutritional info is per slice.
Comments
We LOVE this recipe!! I make this cake probably once a week now. Everyone, kids included, like to indulge in a little cake. One of the best things I've found is that you can experiment with the flavor of soda. We love a chocolate cake mix with a Diet Cherry Coke or Pepsi.
Rating
Rating Scale 1 (worst) - 5 (best)
This recipe deserves a 5 all around, maybe even a 6, 7, or 8!
1 Box of Prepackage Chocolate Cake Mix
1 Can of Diet Coke (12 oz)
Nutritional Info
Serving 1
Fat 4.0g
Carbohydrates 33.0g
Calories 170
Protein 2.0g
Instructions
Take a prepackaged cake mix (from any grocery store, any brand) and instead of using the ingredients listed on the back like water, eggs, oil, etc., mix in one can of diet coke. Works best with a chocolate or fudge cake.
For whiter cakes, like lemon or vanilla, mix in a can of Diet 7up or Diet Sprite.
Follow the baking instructions on the cake mix box for temp and time. Makes a regular sized cake, the nutritional info is per slice.
Comments
We LOVE this recipe!! I make this cake probably once a week now. Everyone, kids included, like to indulge in a little cake. One of the best things I've found is that you can experiment with the flavor of soda. We love a chocolate cake mix with a Diet Cherry Coke or Pepsi.
Rating
Rating Scale 1 (worst) - 5 (best)
This recipe deserves a 5 all around, maybe even a 6, 7, or 8!
Mock Deviled Eggs
Ingredients
1 Carton Egg Beaters (8 oz)
1 Dozen eggs, boiled, peeled and sliced in half (discard yolks)
3 tbsp Sweet Pickle Relish
1/4 cup fat-free salad dressing (Miracle Whip)
3 tbsp Mustard
1/8 tsp Celery Salt
Paprika for garnish
Nutritional Info
Serving 24
Instructions
In an 8-inch nonstick skillet; pour in Egg Beaters. Cover tightly; cook over low heat 10 minutes or until just set. Remove from heat; let stand, covered for 10 minutes. Remove from skillet and cool completely. Chop and place in medium bowl, add rest of ingredients, except cooked egg whites. Blend with fork. Using a small spoon, fill the hard-boiled egg whites with the Egg Beaters mixture. Sprinkle paprika on top of the Mock Deviled Eggs and refrigerate until ready to serve.
Comments
These were pretty good and I'm not a fan of deviled eggs (it's the mustard I tell you). I made these for Jason at Easter because he loves deviled eggs and they are always on the Easter menu. I tried a test egg first by just using enough ingredients for one egg and my consistency was off. I don't think I blended the items well enough, but after a little practice the batch for Easter was good. I can't say that the texture matches that of real deviled eggs, but then again everyone I know who makes deviled eggs none of them taste the same. I would make this recipe again is what I'm trying to say.
Rating
Rating Scale 1 (worst) - 5 (best)
I think I would give these a 3.5 on taste, because the real thing is always better and a 2.5 for preparation (like I said I had to practice).
1 Carton Egg Beaters (8 oz)
1 Dozen eggs, boiled, peeled and sliced in half (discard yolks)
3 tbsp Sweet Pickle Relish
1/4 cup fat-free salad dressing (Miracle Whip)
3 tbsp Mustard
1/8 tsp Celery Salt
Paprika for garnish
Nutritional Info
Serving 24
Instructions
In an 8-inch nonstick skillet; pour in Egg Beaters. Cover tightly; cook over low heat 10 minutes or until just set. Remove from heat; let stand, covered for 10 minutes. Remove from skillet and cool completely. Chop and place in medium bowl, add rest of ingredients, except cooked egg whites. Blend with fork. Using a small spoon, fill the hard-boiled egg whites with the Egg Beaters mixture. Sprinkle paprika on top of the Mock Deviled Eggs and refrigerate until ready to serve.
Comments
These were pretty good and I'm not a fan of deviled eggs (it's the mustard I tell you). I made these for Jason at Easter because he loves deviled eggs and they are always on the Easter menu. I tried a test egg first by just using enough ingredients for one egg and my consistency was off. I don't think I blended the items well enough, but after a little practice the batch for Easter was good. I can't say that the texture matches that of real deviled eggs, but then again everyone I know who makes deviled eggs none of them taste the same. I would make this recipe again is what I'm trying to say.
Rating
Rating Scale 1 (worst) - 5 (best)
I think I would give these a 3.5 on taste, because the real thing is always better and a 2.5 for preparation (like I said I had to practice).
Sunday, April 27, 2008
Crunchy Oven Fried Tilapia
Ingredients
4 four (4) oz tilapia filets
3 egg whites
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cajun seasoning
1 tbsp grated parmesan cheese
1 1/2 cups Fiber One cereal (finely ground) or Oven Fry Breading
Kraft Fat Free Calorie Free Butter Spray
Nutritional Info
Servings 4
Fat 2.0g
Carbohydrates 21.4g
Calories 174
Protein 26.9g
Instructions
Preheat oven to 400 degrees
In one bowl, combine Fiber One (or the Oven Fry Breading), cheese, & all dry ingredients
In another bowl, whip egg whites until somewhat frothy.
Dip each filet first in the egg whites & then coat evenly with the breading mixture.
Spray a cookie sheet with butter spray, then spritz the top of each filet as well.
Bake 8-10 minutes until fish flakes easily with a fork.
Comments
I'm not much a seafood eater, but people kept telling me to try tilapia. So when I found this recipe, I had the courage to try and I'm glad I did. Jason and I really liked this meal (I serve it with the garlic oven fries). The kids even tried it. I can't say they'd eat it again, but they tried it. I always use the Oven Fry mix, instead of the Fiber One, and I've played with the measurements of seasonings a bit. Depending on our mood we may want it a bit spicier, meaning more cajun, or a little more mild. I've also noted that you can omit the cheese, but believe it or not it does add another level to the taste experience.
Rating
Rating Scale 1 (worst) - 5 (best)
I rate it a 4 for taste and a 3 on preparation (I've never been very good at things that require coating).
4 four (4) oz tilapia filets
3 egg whites
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cajun seasoning
1 tbsp grated parmesan cheese
1 1/2 cups Fiber One cereal (finely ground) or Oven Fry Breading
Kraft Fat Free Calorie Free Butter Spray
Nutritional Info
Servings 4
Fat 2.0g
Carbohydrates 21.4g
Calories 174
Protein 26.9g
Instructions
Preheat oven to 400 degrees
In one bowl, combine Fiber One (or the Oven Fry Breading), cheese, & all dry ingredients
In another bowl, whip egg whites until somewhat frothy.
Dip each filet first in the egg whites & then coat evenly with the breading mixture.
Spray a cookie sheet with butter spray, then spritz the top of each filet as well.
Bake 8-10 minutes until fish flakes easily with a fork.
Comments
I'm not much a seafood eater, but people kept telling me to try tilapia. So when I found this recipe, I had the courage to try and I'm glad I did. Jason and I really liked this meal (I serve it with the garlic oven fries). The kids even tried it. I can't say they'd eat it again, but they tried it. I always use the Oven Fry mix, instead of the Fiber One, and I've played with the measurements of seasonings a bit. Depending on our mood we may want it a bit spicier, meaning more cajun, or a little more mild. I've also noted that you can omit the cheese, but believe it or not it does add another level to the taste experience.
Rating
Rating Scale 1 (worst) - 5 (best)
I rate it a 4 for taste and a 3 on preparation (I've never been very good at things that require coating).
Crisp Garlic Oven Fries
Ingredients
2 Lg Baking Potatoes with Skin
Olive Oil Cooking Spray
Garlic Salt
Oregano Flakes
Mrs. Dash
Nutritional Info
Servings 4
Fat 0.4g
Carbohydrates 33.1g
Calories 144.4
Protein 4.2g
Instructions
Preheat oven to 450 degrees
Wash and pat dry potatoes, cut into thin strips or wedges.
In a large Ziploc bag mix garlic salt, oregano, and Mrs. Dash.
Spray potatoes with cooking spray and place them in the bag.
Shake to coat.
Place on cookie sheet, bake until tender, turning potatoes occasionally to brown on all sides.
For extra crisp, turn on broiler, WATCH closely.
Comments
These are a standard side dish now in my house, especially on burger night. The kids even love these fries and if you know my kids, you know they're picky! I realize that the above recipe does not call out measurements for the seasonings. My rule of thumb is more garlic salt than Mrs. Dash. We learned the hard way that Mrs. Dash is a pretty strong competitor in the flavor category. Also, I always make at least a double batch, but then again I'm feeding five. Oh, I always cut my potatoes in wedges (not sure why, but I do).
Rating
Rating Scale 1 (worst) - 5 (best)
5 for taste and a 4 for preparation.
2 Lg Baking Potatoes with Skin
Olive Oil Cooking Spray
Garlic Salt
Oregano Flakes
Mrs. Dash
Nutritional Info
Servings 4
Fat 0.4g
Carbohydrates 33.1g
Calories 144.4
Protein 4.2g
Instructions
Preheat oven to 450 degrees
Wash and pat dry potatoes, cut into thin strips or wedges.
In a large Ziploc bag mix garlic salt, oregano, and Mrs. Dash.
Spray potatoes with cooking spray and place them in the bag.
Shake to coat.
Place on cookie sheet, bake until tender, turning potatoes occasionally to brown on all sides.
For extra crisp, turn on broiler, WATCH closely.
Comments
These are a standard side dish now in my house, especially on burger night. The kids even love these fries and if you know my kids, you know they're picky! I realize that the above recipe does not call out measurements for the seasonings. My rule of thumb is more garlic salt than Mrs. Dash. We learned the hard way that Mrs. Dash is a pretty strong competitor in the flavor category. Also, I always make at least a double batch, but then again I'm feeding five. Oh, I always cut my potatoes in wedges (not sure why, but I do).
Rating
Rating Scale 1 (worst) - 5 (best)
5 for taste and a 4 for preparation.
Angel Food Cake with Pineapple
Ingredients
1 Box Angel Food Cake Mix
1 20oz Can Crushed Pineapple
Nutritional Info
Servings 12
Fat 0.0g
Carbohydrates 37.6g
Calories 166.2
Protein 3.0g
Instructions
Empty angel food cake mix into large mixing bowl. Add the pineapple, juice included, and stir until moistened (making sure to scrape the sides and bottom of the bowl). Empty into a 9x13 cake pan and bake in preheated 375 degree oven for 30-35 minutes.
Comments
This was one of the easiest things I've found to make. The cake is very moist and since we're a family that loves pineapple upside down cake, this was a winner.
Rating
Rating Scale 1 (worst) - 5 (best)
5 for both taste and preparation.
1 Box Angel Food Cake Mix
1 20oz Can Crushed Pineapple
Nutritional Info
Servings 12
Fat 0.0g
Carbohydrates 37.6g
Calories 166.2
Protein 3.0g
Instructions
Empty angel food cake mix into large mixing bowl. Add the pineapple, juice included, and stir until moistened (making sure to scrape the sides and bottom of the bowl). Empty into a 9x13 cake pan and bake in preheated 375 degree oven for 30-35 minutes.
Comments
This was one of the easiest things I've found to make. The cake is very moist and since we're a family that loves pineapple upside down cake, this was a winner.
Rating
Rating Scale 1 (worst) - 5 (best)
5 for both taste and preparation.
Easy Phyllo Spring Rolls
Ingredients
8 sheets of phyllo dough
1 bag coleslaw mix
1 cooked, shredded chicken breast
1 tsp sesame oil
1 tbsp canola oil
1 tsp salt
Nutritional Info
Servings 16
Fat 2.1g
Carbohydrates 8.4g
Calories 71.3
Protein 4.8g
Instructions
Combine coleslaw mix, shredded chicken, sesame oil and salt in a pan and saute until coleslaw mixture is starting to soften. Let cool. On a clean surface, lay out 2 sheets of phyllo. Brush with canola oil. Spoon mixture onto long side of phyllo dough and roll. place on sprayed baking sheet. Repeat with remaining dough and mixture. Bake in 350 degree oven for 25 minutes. Cut each roll into four mini spring rolls. Serve with plum sauce. Makes 16 spring rolls.
Comments
Okay, so I didn't serve mine with plum sauce; mainly because I didn't look up the recipe for it. Jason and I liked to dip ours in low sodium soy sauce and my mother-in-law used a little lite sour cream on hers. This recipe seemed to be a hit with the adults. The kids weren't even interested in trying it.
Rating
Rating scale 1 (worst) - 5 (best)
I'd give this recipe a 4 for taste and a 3 for preparation.
8 sheets of phyllo dough
1 bag coleslaw mix
1 cooked, shredded chicken breast
1 tsp sesame oil
1 tbsp canola oil
1 tsp salt
Nutritional Info
Servings 16
Fat 2.1g
Carbohydrates 8.4g
Calories 71.3
Protein 4.8g
Instructions
Combine coleslaw mix, shredded chicken, sesame oil and salt in a pan and saute until coleslaw mixture is starting to soften. Let cool. On a clean surface, lay out 2 sheets of phyllo. Brush with canola oil. Spoon mixture onto long side of phyllo dough and roll. place on sprayed baking sheet. Repeat with remaining dough and mixture. Bake in 350 degree oven for 25 minutes. Cut each roll into four mini spring rolls. Serve with plum sauce. Makes 16 spring rolls.
Comments
Okay, so I didn't serve mine with plum sauce; mainly because I didn't look up the recipe for it. Jason and I liked to dip ours in low sodium soy sauce and my mother-in-law used a little lite sour cream on hers. This recipe seemed to be a hit with the adults. The kids weren't even interested in trying it.
Rating
Rating scale 1 (worst) - 5 (best)
I'd give this recipe a 4 for taste and a 3 for preparation.
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