Monday, February 25, 2008
Crock Pot Carnitas Tacos
1 1/2 lbs pork shoulder roast or pork butt
1 Cup water
Pinches of salt and pepper
1 small onion thinly sliced
1 can Rotel tomatoes with chilies
¼ Cup finely chopped white onion
½ fresh lime juice
Place roast in crock pot, pour water in the crock pot, season roast with salt, pepper and add onion slices. Cook on low for 8 hours. Drain pork & onions, and shred. Return to crock pot and add tomatoes w/chilies, onion, salt and lime juice. Serve on tortillas with salsa recipe below.
Source: altered from http://pickypalate.blogspot.com
Ali Style Salsa
8 oz. can of Corn
1 cup grape tomatoes, halved
1 avocado chopped
1/4 cup chopped cilantro
juice of 1/2 a lime
pinch of salt
Mix everything together. Delicious!
Saturday, February 23, 2008
Crista's Spanish Rice
3 Cups cooked white rice
1 14.5 oz can diced tomatoes w/ green chilies
¼ cup diced onion
¼ cup diced celery
¼ cup diced roasted red peppers
2 tablespoons butter
1 teaspoon chili powder
2 teaspoons cumin
½ teaspoon minced garlic clove
Salt & pepper to taste
Cook rice as directed. Sauté the onion, celery, peppers and garlic in butter over medium high heat in a sauce pan until tender. Add chili powder, cumin, and can of tomatoes. Mix cooked rice into vegetable mixture and salt & pepper to taste.
Banana Sour Cream Bread with Chocolate Chips & Nuts
4 teaspoons white sugar
1/4 teaspoon ground cinnamon
4 Tablespoons butter
1 cup white sugar
2 very ripe bananas, mashed
3/4 sour cream
1/2 teaspoons vanilla extract
1/2 teaspoons ground cinnamon
1/8 teaspoon salt
1 teaspoons baking soda
1 1/3 cups all-purpose flour
1/3 cup chopped walnuts
1/2 cup semi-sweet chocolate chips
Preheat oven to 300. Grease a 9x4 loaf pan. In a small bowl, stir together 4 tsp. white sugar and 1/4 teaspoon cinnamon. Dust pan lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 1 cup sugar. Mix in egg, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts and chocolate chips.
Bake for 1 hour, until a toothpick inserted in center comes out clean. (May take additional 15 min)
Source: Adapted from Allrecipes.com
I've Got the Plague Eggs & Toast
2 Slices of bread
Cook eggs in a skillet with some butter, salt & pepper to taste if you like. Put bread in toaster. When it pops up butter it.
Stuffed Portobello Mushrooms
2 oz. dry stuffing mix for chicken
½ Cup water
2 oz. reduced fat cream cheese
¼ cup chopped roasted red peppers
½ stick of butter
½ tsp. minced garlic cloves
In a sauce pan over medium heat, melt butter and mix in water and stuffing mix. Alow stuffing to absorb the liquid for about 5 min. Add in cheese, peppers, and garlic and stir until well blended.
Place mushrooms on greased baking sheet and fill evenly with the stuffing mixture. Bake for 10-12 minutes or until lightly browned.
Second Course, The Salad:
Recipe for 12 servings - cut down for servings needed
Spinach, Strawberry, & Hearts of Palm Salad
1/3 cup cider vinegar
3/4 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon salt
1 cup vegetable oil
1/2 small red onion, grated
1 1/2 tablespoons poppy seeds
1 teaspoon dry mustard
1/2 teaspoon paprika
1 1/2 pounds fresh spinach, washed and torn into pieces
1 can hearts of palm, drained and chopped
2 cups strawberries, stemmed and sliced
1 cup chopped walnuts
For the dressing, combine the vinegar, sugar, lemon juice, and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Remove pan from heat and let cool to room temperature. When cooled, whisk in the oil, onion, poppy seeds, dry mustard and paprika until thoroughly combined. Set dressing aside. In a salad bowl, combine the spinach, hearts of palm, strawberries, and walnuts. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more, if desired.
Source: Paula Deen
Third Course, The Pasta:
Makes 2 very large portions
4 oz. linguine, uncooked
1 large chicken breast, cut into thin slices
1 14.5 oz can of Italian Style Diced Tomatoes
1/2 cup reduced fat cream cheese
1-1/2 cups baby spinach
½ of a medium onion
½ tsp minced garlic clove
Cook pasta as directed. Meahwhile, saute chicken, onions and garlic in a large skillet. After the chicken is cooked, add the canned tomatoes, cream cheese, and spinach. Simmer until sauces is thouroughly combined. Toss with pasta.
Source: Adapted from Kraftfoods.com
Fourth course, The Dessert:
Carrot Cake for Two
Go to your local grocery store bakery. Buy two pieces of carrot cake. Now wasn't that easy?
And if you are lucky, it will all pay off in the end:
Super Easy Slow Cooker Chicken Cacciatore
4 boneless, skinless chicken breasts (cut in half)
2 14.5 oz cans of Italian style stewed tomatoes (w/garlic, onion, & oregano)
1 lb mushrooms, trimmed and quartered
Toss everything in the crock pot and cook on low heat for 8 hours. Voila!
Verly Loosely Adapted from Martha Stewart
Sunday, February 10, 2008
(www.thepioneerwoman.com) The writer has a great sense of humor, which I love.
Along with her entertaining blog on life, she also has a recipe page. I was very inspired by a recipe for Olive Cheese Bread, and it is great! (www.thepioneerwomancooks.com)
Olive Cheese Bread
1 regular can whole black (ripe) olives
1 6-oz jar pimiento-stuffed olives
2 green onions
¾ pound Monterey Jack cheese
½ cup real mayonnaise
1 stick butter, softened
1 loaf French bread
Roughly chop black and green olives. Slice green onions and give them a rough chop. Combine
green onions and olives with the softened butter, ½ cup mayonnaise, and grated Monterey jack
cheese. Mix thoroughly. Slice French bread in half lengthwise, then spread mixture evenly over
Bake at 325 degrees for 25 minutes, or until thoroughly melted and starting to turn light brown
Zesty Chicken & Pasta
1/2 of a yellow pepper, chopped
Cook pasta as directed on package.
Meanwhile, heat 1/4 cup of the dressing in large skillet on medium-high heat. Add chicken; cook 5 min. or until cooked through, stirring occasionally. Add vegetables and parsley; cook 5 min. or until vegetables are tender, stirring occasionally.
Drain pasta; mix with chicken mixture and remaining 1/4 cup dressing. Sprinkle with cheese.Calories 440 Total fat 9 g Saturated fat 3 g Cholesterol 75 mg Sodium 490 mg Carbohydrate 52 g Dietary fiber 4 g Sugars 7 g Protein 36g Vitamin A 50 %DV Vitamin C 90 %DV Calcium 15 %DV Iron 20 %DV
recipe altered from Kraftfoods.com
Tuesday, February 5, 2008
Spinach Stuffed Chicken Breasts
1/3 cup water
2 Tbsp. Kraft Roasted Red Pepper Italian with Parmesan Dressing, divided
2 cups chopped fresh spinach leaves
2/3 cup Stuffing Mix for Chicken
1 Tbsp. coarsely chopped roasted red peppers
2 small boneless skinless chicken breast halves (1/2 lb.), pounded to 1/4-inch thickness
1/4 cup Shredded Reduced Fat Mozzarella Cheese
Preheat oven to 350°F. Bring water and 1 Tbsp. of the dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min. Set aside.
Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 8-inch square baking dish. Brush with remaining 1 Tbsp. dressing.
Bake 35 min. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).
Calories 270 Total fat 8 g Saturated fat 2.5 g Cholesterol 75 mg Sodium 690 mg Carbohydrate 17 g Dietary fiber 2 g Sugars 3 g Protein 32 g Vitamin A 120 %DV Vitamin C 15 %DV Calcium 30 %DV Iron 20 %DV
recipe from Kraftfoods.com
Monday, February 4, 2008
Crista's Chinese Chicken Lo Mein
2 3oz. Ramen Noodle Packets (discard seasoning mix)
1/4 cup Kraft Asian Toasted Sesame Dressing
1/4 tsp. crushed red pepper flakes
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen stirfry veggies
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. peanut butter
1/4 cup lite soy sauce
2 Tbsp. chopped cilantro
2 Tbsp. chopped peanuts
Heat dressing in large nonstick skillet on medium-high heat, add red pepper flakes. Next add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add frozen veggies, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through.
Cook and drain ramen noodles; add to skillet. Add soy sauce; mix everything well. Spoon onto serving platter; sprinkle with cilantro and peanuts.
Calories 490 Total fat 12 g Saturated fat 2.5 g Cholesterol 65 mg Sodium 840 mg Carbohydrate 56 g Dietary fiber 5 g Sugars 11 g Protein 37 g Vitamin A 10 %DV Vitamin C 30 %DV Calcium 4 %DV Iron 20 %DV
recipe adapted from Kraftfoods.com