4 large bell peppers
1 tablespoon oil
1/2 cup chopped onions
1 clove garlic, minced
1 tablespoon chili powder
1/2 teaspoon cumin
1 (28 oz.) can tomatoes
1/2 cup cornmeal
1/2 teaspoon salt
1 cup black beans, canned
1 cup corn
1 cup Cheddar cheese, shredded
Slice tops off peppers, remove seeds and tough inner ribs, and blanch in boiling water for 5 minutes. Drain and set aside.
Heat oil in a medium saucepan over medium heat. Add chopped onion and garlic and cook until softened, about 3 to 5 minutes. Add chili powder and cumin and cook for another minute. Drain and chop tomatoes, discarding juice. Add tomatoes to the saucepan along with cornmeal and salt. Cook, stirring occasionally, until mixture is thick, about 10 minutes.
Drain and rinse beans. Add beans, corn, and 1/2 cup cheese to the mixture.
Spoon cornmeal mixture into peppers and top with remaining cheese. At this point you can wrap in foil and store in ziploc bags in the freezer. Reheating instructions: Thaw. Remove from freezer bag and foil. Place on a plate and heat in microwave until heated through. YIELD: 4 servings
Tuesday, April 26, 2011
Thursday, April 21, 2011
GRILLED CARNE ASADA
3 tablespoons oil
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
2 large onions, sliced
1 1/2 pounds flank steak
1/2 tablespoon coarse salt
1 teaspoon cumin
1 teaspoon dried oregano
1 bay leaf, crumbled
1 clove garlic, minced
1 lemon, juiced
1 lime, juiced
12 flour tortillas
salsa
avocados
2 cups Jack cheese, shredded
1/2 cup cilantro
Score the flank steak. In a small bowl, combine salt, cumin, oregano and bay leaf. Rub mixture into both sides of steak. Rub in garlic. Pound meat, working seasonings into meat. Place meat in a shallow dish. Squeeze the juices over both sides and marinate for awhile.
Saute bell peppers and onions in vegetable oil over medium-high heat until tender and beginning to brown. Add cilantro and stir.
Grill or broil steak, until done to your liking. Allow to rest 5 minutes. Slice very thinly on the diagonal. Heat tortillas in foil in the oven or on the grill. Fill tortillas with steak, cheese, onion and pepper mix, salsa and avocado slices (if desired). Roll up and enjoy! YIELD: 4 servings
** I have marinated the steak, cooked the peppers and onions and frozen it all for later. Thaw the meat and grill it. Heat the peppers and onions in microwave.
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
2 large onions, sliced
1 1/2 pounds flank steak
1/2 tablespoon coarse salt
1 teaspoon cumin
1 teaspoon dried oregano
1 bay leaf, crumbled
1 clove garlic, minced
1 lemon, juiced
1 lime, juiced
12 flour tortillas
salsa
avocados
2 cups Jack cheese, shredded
1/2 cup cilantro
Score the flank steak. In a small bowl, combine salt, cumin, oregano and bay leaf. Rub mixture into both sides of steak. Rub in garlic. Pound meat, working seasonings into meat. Place meat in a shallow dish. Squeeze the juices over both sides and marinate for awhile.
Saute bell peppers and onions in vegetable oil over medium-high heat until tender and beginning to brown. Add cilantro and stir.
Grill or broil steak, until done to your liking. Allow to rest 5 minutes. Slice very thinly on the diagonal. Heat tortillas in foil in the oven or on the grill. Fill tortillas with steak, cheese, onion and pepper mix, salsa and avocado slices (if desired). Roll up and enjoy! YIELD: 4 servings
** I have marinated the steak, cooked the peppers and onions and frozen it all for later. Thaw the meat and grill it. Heat the peppers and onions in microwave.
Monday, April 18, 2011
BAKED SPAGHETTI CASSEROLE
12 ounces spaghetti
1 pound ground lean ground beef
1 cup onions, diced
1 cup green peppers, diced
2 cups mushrooms, sliced
2 teaspoons dried oregano
1 28 oz. can tomatoes, chopped, liquid reserved
2 cups shredded cheddar cheese
1/4 cup grated Parmesan cheese
1 (10 3/4 oz.) can cream of mushroom soup, condensed
salt and pepper, to taste
Cook the spaghetti noodles.
In a medium-sized pot over medium-high heat, cook the ground beef with the onions, bell peppers, mushrooms and oregano until the meat is browned and the vegetables have softened. Add the tomatoes and their liquid and simmer, uncovered, for 10 minutes. Season to taste with salt and pepper. Remove from heat.
Layer, using 1/2 of the spaghetti noodles, then 1/2 ground beef mixture, then 1 cup cheddar. Repeat using the second 1/2 of the ingredients.
Mix the condensed soup with 1/4 cup water and distribute evenly spaghetti mixture. Garnish with Parmesan cheese. Cover with foil and freeze or bake in 350 degree oven for approximately 45 minutes. YIELD: 6 servings
1 pound ground lean ground beef
1 cup onions, diced
1 cup green peppers, diced
2 cups mushrooms, sliced
2 teaspoons dried oregano
1 28 oz. can tomatoes, chopped, liquid reserved
2 cups shredded cheddar cheese
1/4 cup grated Parmesan cheese
1 (10 3/4 oz.) can cream of mushroom soup, condensed
salt and pepper, to taste
Cook the spaghetti noodles.
In a medium-sized pot over medium-high heat, cook the ground beef with the onions, bell peppers, mushrooms and oregano until the meat is browned and the vegetables have softened. Add the tomatoes and their liquid and simmer, uncovered, for 10 minutes. Season to taste with salt and pepper. Remove from heat.
Layer, using 1/2 of the spaghetti noodles, then 1/2 ground beef mixture, then 1 cup cheddar. Repeat using the second 1/2 of the ingredients.
Mix the condensed soup with 1/4 cup water and distribute evenly spaghetti mixture. Garnish with Parmesan cheese. Cover with foil and freeze or bake in 350 degree oven for approximately 45 minutes. YIELD: 6 servings
Tuesday, April 12, 2011
CHICKEN ZUCCHINI ALFREDO
From Ellie Krieger
kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 skinless, boneless chicken breasts
freshly ground pepper
12 ounces fettuccine (preferably whole wheat)
1 tablespoon flour
1 cup cold low-fat milk (1%)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.
Cook the pasta in the boiling water. Drain, reserving 1/2 cup cooking water; return pasta to the pot.
Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.
Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen. YIELD: 4 servings
kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 skinless, boneless chicken breasts
freshly ground pepper
12 ounces fettuccine (preferably whole wheat)
1 tablespoon flour
1 cup cold low-fat milk (1%)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.
Cook the pasta in the boiling water. Drain, reserving 1/2 cup cooking water; return pasta to the pot.
Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.
Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen. YIELD: 4 servings
Monday, April 11, 2011
MEXICAN TORTILLA CASSEROLE
2 tablespoons butter
3 tablespoons flour
3/4 cup chicken broth
1/2 cup milk
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped green chiles
1/2 teaspoon sugar
1 teaspoon chili powder
1/4 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon cumin
1 dash cayenne pepper
1/2 pound extra lean ground beef
1 large onion, chopped
8 corn tortillas
1/2 pound shredded Cheddar cheese
Sauce: Melt butter in a small saucepan. Add flour and stir over medium heat for 1 minute. Do not brown. Add chicken broth and milk. With whisk, stir mixture until it comes to a boil. Add salt, garlic powder and pepper; continue to cook 1 minute more. Then add the tomato sauce, green chiles, sugar, chili powder, paprika, oregano, ground cumin and cayenne. Stir well with whisk. Cook 2 minutes longer and remove from heat.
Brown beef and onions in a large skillet; drain, then add sauce and mix well. Spray a baking dish with cooking spray. Cut each tortilla into 6 pieces and layer half of the tortilla pieces in the bottom of the dish. Layer half of the meat mixture and half of the cheese. Repeat layers.
If freezing, let cool and cover with foil, then freeze. If cooking, cover with foil and heat in a 375 degree oven approximately 45 minutes, or until hot throughout. YIELD: 4 servings
3 tablespoons flour
3/4 cup chicken broth
1/2 cup milk
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped green chiles
1/2 teaspoon sugar
1 teaspoon chili powder
1/4 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon cumin
1 dash cayenne pepper
1/2 pound extra lean ground beef
1 large onion, chopped
8 corn tortillas
1/2 pound shredded Cheddar cheese
Sauce: Melt butter in a small saucepan. Add flour and stir over medium heat for 1 minute. Do not brown. Add chicken broth and milk. With whisk, stir mixture until it comes to a boil. Add salt, garlic powder and pepper; continue to cook 1 minute more. Then add the tomato sauce, green chiles, sugar, chili powder, paprika, oregano, ground cumin and cayenne. Stir well with whisk. Cook 2 minutes longer and remove from heat.
Brown beef and onions in a large skillet; drain, then add sauce and mix well. Spray a baking dish with cooking spray. Cut each tortilla into 6 pieces and layer half of the tortilla pieces in the bottom of the dish. Layer half of the meat mixture and half of the cheese. Repeat layers.
If freezing, let cool and cover with foil, then freeze. If cooking, cover with foil and heat in a 375 degree oven approximately 45 minutes, or until hot throughout. YIELD: 4 servings
Wednesday, April 6, 2011
BREAKFAST BISCUIT CUPS
1 lb. breakfast sausage, ground (turkey or regular)
1/3 cup onion, finely chopped
6 eggs, scrambled (with milk)
1/2 cup cheddar cheese, shredded
1 (10 count) can flakey biscuits
Preheat oven to 400 degrees.
In a medium non-stick skillet, cook the sausage and onion over medium heat, about 5 minutes or until meat is done. Drain any excess grease.
Cook the scrambled eggs.
Add the cheese and sausage/onion mixture to the eggs.
Divide the biscuits and place one in each muffin tin coated with non-stick cooking spray. Divide the meat mixture evenly on top. Bake for 10 minutes.
To freeze, cool baked cups to room temperature. Freeze on baking sheet, then transfer to ziploc freezer bags.
To prepare after freezing, heat in 350 degree oven for 10-15 minutes or re-heat in microwave approximately 1 minute. YIELD: 10 servings
1/3 cup onion, finely chopped
6 eggs, scrambled (with milk)
1/2 cup cheddar cheese, shredded
1 (10 count) can flakey biscuits
Preheat oven to 400 degrees.
In a medium non-stick skillet, cook the sausage and onion over medium heat, about 5 minutes or until meat is done. Drain any excess grease.
Cook the scrambled eggs.
Add the cheese and sausage/onion mixture to the eggs.
Divide the biscuits and place one in each muffin tin coated with non-stick cooking spray. Divide the meat mixture evenly on top. Bake for 10 minutes.
To freeze, cool baked cups to room temperature. Freeze on baking sheet, then transfer to ziploc freezer bags.
To prepare after freezing, heat in 350 degree oven for 10-15 minutes or re-heat in microwave approximately 1 minute. YIELD: 10 servings
Monday, April 4, 2011
CHICKEN BROCCOLI ALFREDO CASSEROLE
5 ounces broccoli florets
7 ounces penne pasta
3 tablespoons butter
1 clove garlic, minced
3 tablespoons flour
2 1/2 cups milk, warm
1/2 teaspoon basil, dried
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 pound cooked chicken
3/4 cup Parmesan cheese, grated
Cook broccoli briefly (or if using frozen broccoli like I do, thaw, drain and put in baking dish).
Cook pasta until tender, but still a little firm.
Cook garlic in 3 tablespoons of the butter in a medium saucepan over medium heat for 1 minute. Stir in the flour and cook, stirring for 1 minute. Whisk in the warm milk and cook until thickened and bubbly. Add the basil and nutmeg, season to taste with salt and pepper, then remove from heat, and stir in 1/2 cup Parmesan.
Lightly grease a 13 x 9 baking dish. Layer pasta, broccoli, chicken and sauce, and sprinkle with remaining Parmesan. Cover and store in the freezer, or heat in a pre-heated 350 degree oven for 30-35 minutes or until hot throughout. YIELD: 4 servings
7 ounces penne pasta
3 tablespoons butter
1 clove garlic, minced
3 tablespoons flour
2 1/2 cups milk, warm
1/2 teaspoon basil, dried
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 pound cooked chicken
3/4 cup Parmesan cheese, grated
Cook broccoli briefly (or if using frozen broccoli like I do, thaw, drain and put in baking dish).
Cook pasta until tender, but still a little firm.
Cook garlic in 3 tablespoons of the butter in a medium saucepan over medium heat for 1 minute. Stir in the flour and cook, stirring for 1 minute. Whisk in the warm milk and cook until thickened and bubbly. Add the basil and nutmeg, season to taste with salt and pepper, then remove from heat, and stir in 1/2 cup Parmesan.
Lightly grease a 13 x 9 baking dish. Layer pasta, broccoli, chicken and sauce, and sprinkle with remaining Parmesan. Cover and store in the freezer, or heat in a pre-heated 350 degree oven for 30-35 minutes or until hot throughout. YIELD: 4 servings
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