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.
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