I am so glad you could come celebrate Anna's birthday with us. Just in case you want to relive the night, here is a super complicated recipe for the tasty meal we ate:
Place three boneless skinless chicken breasts in a crock pot, cover with your favorite salsa. Cook on low for 6-8 hours (or on high for about 2-2 1/2). Shred the chicken. Enjoy with your favorite fixings.
Variation: cut a pork tenderloin into three shorter hunks. cover with green salsa and proceed as above.
Happy cooking!
Showing posts with label easy. Show all posts
Showing posts with label easy. Show all posts
Friday, February 19, 2010
Monday, October 5, 2009
gReen mOnsteR
Here’s a breakfast shake that’s surprisingly delicious…don’t be scared of this green monster!
1 cup of skim milk
1 cup of sliced banana-fresh or frozen
1.5 packed cups of fresh spinach
Blend and drink it up!
204 calories. 10 grams of protein. 41 grams of carbs. 1 gram of fat.
Also tasty with frozen peach slices, strawberries, kiwi, protein powder….the possibilities are endless!
Monday, September 28, 2009
Veggie pizza!
This was one tasty pizza! Who needs meat when you’ve got the following atop your crusty whole wheat pizza dough? (whole wheat pizza dough pre-made from trader joe’s):
½ c trader joes pizza sauce (or whatever you have)
1 c. part skim mozzarella cheese
½ packed cup spinach
½ cup of sliced mushrooms
1 cup of sliced grape tomatoes
2 sliced garlic cloves
5 torn basil leaves
¼ cup of crumbled feta
Sliced red onion, to taste
Oregano, to taste
Pepper, to taste
Roll out dough, sprinkle pizza stone with cornmeal, spread out dough, top with fixins, bake at 350 until cheese is melted and crust is brown.
*makes 8 slices. approx: 197 calories per slice. 29 grams of carb. 6 grams of fat. 8 grams of protein.*
Side salad was quite tasty, as well:
cup of packed Spinach
Tomatoes
Walnuts
Feta
Whatever dressing you have
Tuesday, September 8, 2009
Carne Asada
We just had this for Sammy's birthday dinner. You may remember eating it at Jenny's first birthday party and many other family events. Anyway, at Mimi's request, I am sharing it with you.
1 flank steak (1-2 lbs, NOT tenderized)
1 lime, juiced
2-4 cloves garlic, pressed
1/4 c oil (vegetable or olive)
2-4 Tablespoons oil
1 small red onion, chopped
fresh cilantro, chopped. about 1/4 cup, use more or less to your taste
1/4 pound each monterey jack and cheddar cheese, shredded
place lime juice, pressed garlic and oil in a one gallon zipper bag. close and mix well. add flank steak. let marinate at room temperature while you preheat the grill for 15 minutes.
cook flank steak over high heat until medium/medium rare, about 5-7 minutes per side (if you like you meat more well done, don't worry. you will cook this more later).
place meat on a plate and cover well with foil. let rest until cool enough to handle (I like to place it in the fridge overnight). cut flank steak into small bite size square-ish pieces, about 1/4 - 1/2 inch.
heat a large skillet over medium high, add oil (it's more traditional and more flavorful to use bacon grease or lard). cook cut meat and onions, stirring occasionally, until onions are melt-y and the meat is heated through. stir in cilantro. add cheeses and stir until melted.
a few notes: if you let the carne asada sit a while on low to medium low heat, the meat's natural juices and the cheese will mix together and make a kind of sauce. Sometimes, I like a cleaner flavor and I omit the cheese.
I love this served with homemade guacamole:
Reserve about 2 teaspoons of the lime juice and 2 tablespoons each of the red onion and cilantro from the carne asada recipe. chop the reserved onions fine (very small). use just the cilantro leaves and chop small.
additional ingredients:
2 ripe avocados
1/2 fresh jalapeno, chopped fine
1 clove garlic, pressed
1/2 teaspoon freshly ground pepper
salt
mash one avocado with the onion, cilantro, jalapeno, garlic and pepper until smooth. cut the remaining avocado the large chunks and place in bowl. sprinkle with lime juice and salt to taste. mix lighlty to preserve texture of avocados.
1 flank steak (1-2 lbs, NOT tenderized)
1 lime, juiced
2-4 cloves garlic, pressed
1/4 c oil (vegetable or olive)
2-4 Tablespoons oil
1 small red onion, chopped
fresh cilantro, chopped. about 1/4 cup, use more or less to your taste
1/4 pound each monterey jack and cheddar cheese, shredded
place lime juice, pressed garlic and oil in a one gallon zipper bag. close and mix well. add flank steak. let marinate at room temperature while you preheat the grill for 15 minutes.
cook flank steak over high heat until medium/medium rare, about 5-7 minutes per side (if you like you meat more well done, don't worry. you will cook this more later).
place meat on a plate and cover well with foil. let rest until cool enough to handle (I like to place it in the fridge overnight). cut flank steak into small bite size square-ish pieces, about 1/4 - 1/2 inch.
heat a large skillet over medium high, add oil (it's more traditional and more flavorful to use bacon grease or lard). cook cut meat and onions, stirring occasionally, until onions are melt-y and the meat is heated through. stir in cilantro. add cheeses and stir until melted.
a few notes: if you let the carne asada sit a while on low to medium low heat, the meat's natural juices and the cheese will mix together and make a kind of sauce. Sometimes, I like a cleaner flavor and I omit the cheese.
I love this served with homemade guacamole:
Reserve about 2 teaspoons of the lime juice and 2 tablespoons each of the red onion and cilantro from the carne asada recipe. chop the reserved onions fine (very small). use just the cilantro leaves and chop small.
additional ingredients:
2 ripe avocados
1/2 fresh jalapeno, chopped fine
1 clove garlic, pressed
1/2 teaspoon freshly ground pepper
salt
mash one avocado with the onion, cilantro, jalapeno, garlic and pepper until smooth. cut the remaining avocado the large chunks and place in bowl. sprinkle with lime juice and salt to taste. mix lighlty to preserve texture of avocados.
Saturday, November 8, 2008
EASY CROCK POT STEW
1 1/2 to 2 lbs. of lean stew meat
**place in bottom of crock pot and salt and pepper the meat real good and also add about 1/2 package of dry onion soup mix, or if you don' t have that handy add lots of dehydrated onion.
Then cut up 5 potatoes ( I leave skins on and it's usually good size chunks)
one lb. bag of baby carrots
one can of drained corn
mix separately 2 cans of cream of mushroom soup and one can of tomato soup and one can of water. ( it will be a gross color but don't worry)
pour over the meat and vegetables.. cook on high about 6-7 hours and you have great stew!
**place in bottom of crock pot and salt and pepper the meat real good and also add about 1/2 package of dry onion soup mix, or if you don' t have that handy add lots of dehydrated onion.
Then cut up 5 potatoes ( I leave skins on and it's usually good size chunks)
one lb. bag of baby carrots
one can of drained corn
mix separately 2 cans of cream of mushroom soup and one can of tomato soup and one can of water. ( it will be a gross color but don't worry)
pour over the meat and vegetables.. cook on high about 6-7 hours and you have great stew!
Monday, October 13, 2008
SHEPARD's PIE
I got this recipe off Rachel Ray. I really does take only 30 minutes. I added some stuff because I though it was too bland.2 lb Russet potatoes, peeled and cubed
2 Tbsp sour cream or softened cream cheese
1 large egg yolk
1/2 C cream
1 1/2 C shredded cheddar cheese
salt and freshly ground pepper
1 3/4 lb ground beef
1-2 carrots, peeled and chopped
1 onion chopped
2 Tbsp butter
2 Tbsp all purpose flour
1 C beef stock
3 tsp Worcestershire sauce
1/2 C frozen green beans
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk, and cream. Add cream mixture, salt, and cheese to potatoes. Mix until potatoes are smooth.
While potatoes are boiling, heat large skillet over medium high heat. Put meat in pan and season with salt and pepper. Brown and crumble meat for 3-4 minutes. Add carrot and onion to meat. Cook veggies with meat for 5 minutes, stirring frequently.
In a small skillet over medium heat cook butter and flour together for 2 minutes. Whisk in broth and Worcestershire Sauce. Thicken gravy, about one minute. Add gravy to meat and vegetables. Stir in green beans.
Preheat broiler to high. Fill small rectangular casserole with meat and vegetables mixture. Spread mashed potatoes over meat evenly. Broil 6-8 inches from the heat until potatoes are browned.
Monday, September 8, 2008
No-Cook Fresh Tomato Sauce with Pasta
tonight's dinna'
cook 1lb of your favorite pasta as directed on package
{i used al dente fiesta fettuccine}
meanwhile, combine the following:
8 chopped plum tomatoes
1/4 Cup of chopped fresh basil leaves
2 TBSP of chopped red onion
1/2 Cup Kraft Light Done Right! Italian Reduced Fat Dressing
{i used Kraft Light House Italian, and it turned out good}
1/4 Cup of Grated Parmesan cheese
Add drained pasta; toss to coat.*
makes 8 servings, 1 1/4 cups each.
*if storing leftovers, don't toss the ingredients together with the pasta. refrigerate separately so the noodles can be warmed up, but leave the dressing cold.
we didn't have any type of french bread, so i served the pasta with a piece of toast-alpine valley organic multi grain with omega-3....YUM!
jackson was quite impressed; he said it tasted like something from a restaurant. score!
cook 1lb of your favorite pasta as directed on package
{i used al dente fiesta fettuccine}
meanwhile, combine the following:
8 chopped plum tomatoes
1/4 Cup of chopped fresh basil leaves
2 TBSP of chopped red onion
1/2 Cup Kraft Light Done Right! Italian Reduced Fat Dressing
{i used Kraft Light House Italian, and it turned out good}
1/4 Cup of Grated Parmesan cheese
Add drained pasta; toss to coat.*
makes 8 servings, 1 1/4 cups each.
*if storing leftovers, don't toss the ingredients together with the pasta. refrigerate separately so the noodles can be warmed up, but leave the dressing cold.
we didn't have any type of french bread, so i served the pasta with a piece of toast-alpine valley organic multi grain with omega-3....YUM!
jackson was quite impressed; he said it tasted like something from a restaurant. score!
Sunday, September 7, 2008
Stuffed Peppers
*09/08/08* update~when eating as a leftover, heat up in toaster oven vs. microwave. it may take longer, but the wait is worth it.....the top was nice and toasty :)
mmmm.....yum, tonight i made these...and they did not dissapoint!
Step 1
mix the following ingredients in a skillet:
2 pouches of Boca Meatless Ground Burger
10 oz. of frozen corn
1 1/2 cups of your favorite salsa
cook on medium heat for 5 minutes, or until heated through, stirring frequently.
remove from heat.
add the following ingredients and mix well:
1 1/2 cups of cooked brown rice
1/2 cup of colby/monterey jack shredded cheese mix
Step 2
cut 4 peppers in half lengthwise and clean out seeds {use whichever you like best: red, yellow, green}
pour 1/2 cup of water into a 13x9 baking dish.
place peppers in dish.
spoon the burger mixture evenly into the pepper halves
cover with foil.
Step 3
bake at 400 degrees for 30 minutes.
uncover; sprinkle with 1/2 cup of shredded cheese
bake for 10 minutes.
i served these with a side of rice.
after my 1/2 pepper...i was one stuffed pepper myself! they are filling!
enjoy!
mmmm.....yum, tonight i made these...and they did not dissapoint!
Step 1
mix the following ingredients in a skillet:
2 pouches of Boca Meatless Ground Burger
10 oz. of frozen corn
1 1/2 cups of your favorite salsa
cook on medium heat for 5 minutes, or until heated through, stirring frequently.
remove from heat.
add the following ingredients and mix well:
1 1/2 cups of cooked brown rice
1/2 cup of colby/monterey jack shredded cheese mix
Step 2
cut 4 peppers in half lengthwise and clean out seeds {use whichever you like best: red, yellow, green}
pour 1/2 cup of water into a 13x9 baking dish.
place peppers in dish.
spoon the burger mixture evenly into the pepper halves
cover with foil.
Step 3
bake at 400 degrees for 30 minutes.
uncover; sprinkle with 1/2 cup of shredded cheese
bake for 10 minutes.
i served these with a side of rice.
after my 1/2 pepper...i was one stuffed pepper myself! they are filling!
enjoy!
Friday, August 29, 2008
Beef Fajitas
Because I love yummy food. And this is easy, too! When you are cutting the steak, after it has rested, be sure to reserve the juices for serving.
Ingredients
1 flank steak (about 2 1/2 pounds)
1 large onion, peeled and cut into 1/2-inch thick rounds (do not separate into rings)
1 green bell pepper, prepared as below
1 red bell pepper, prepared as below
1 yellow or orange bell pepper, prepared as below
1 lime, halved (one have juiced and one half cut into wedges and reserved for serving)
salt and pepper
Accompaniments:
Tortillas
Crema Agria (or traditional sour cream)
Salsa
Guacamole (or chopped avocado)
1. Preheat gas grill on high for 15 minutes.
2. Generously sprinkle both sides of steak with lime juice and salt and pepper to taste. Grill steak, covered, until well seared and dark brown on one side, 5 to 7 minutes. Using tongs, flip steak; continue grilling until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for rare or medium-rare (depending on thickness of steak).
3. Transfer meat to cutting board; cover loosely with foil and let rest for 10 minutes.
4. While meat rests, turn burners to medium. Grill onions and peppers, covered, turning occasionally, until onions are lightly charred, about 6 minutes, and peppers are streaked with dark grill marks, about 10 minutes. Remove vegetables from grill and cut into long, thin strips; set aside.
5. Slice steak very thin on bias against grain; adjust seasonings with additional salt and pepper. Arrange sliced meat and vegetables on large platter; serve immediately with tortillas, passing salsa, guacamole and sour cream separately.
STEP BY STEP: Cutting Peppers For the Grill
Remove and discard a thin slice from the top and bottom of each pepper. Pull out the seeds. Slice down one side of the pepper, then lay it flat, skin side down. Slide a sharp knife along the inside of the pepper to remove the ribs.
Ingredients
1 flank steak (about 2 1/2 pounds)
1 large onion, peeled and cut into 1/2-inch thick rounds (do not separate into rings)
1 green bell pepper, prepared as below
1 red bell pepper, prepared as below
1 yellow or orange bell pepper, prepared as below
1 lime, halved (one have juiced and one half cut into wedges and reserved for serving)
salt and pepper
Accompaniments:
Tortillas
Crema Agria (or traditional sour cream)
Salsa
Guacamole (or chopped avocado)
1. Preheat gas grill on high for 15 minutes.
2. Generously sprinkle both sides of steak with lime juice and salt and pepper to taste. Grill steak, covered, until well seared and dark brown on one side, 5 to 7 minutes. Using tongs, flip steak; continue grilling until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for rare or medium-rare (depending on thickness of steak).
3. Transfer meat to cutting board; cover loosely with foil and let rest for 10 minutes.
4. While meat rests, turn burners to medium. Grill onions and peppers, covered, turning occasionally, until onions are lightly charred, about 6 minutes, and peppers are streaked with dark grill marks, about 10 minutes. Remove vegetables from grill and cut into long, thin strips; set aside.
5. Slice steak very thin on bias against grain; adjust seasonings with additional salt and pepper. Arrange sliced meat and vegetables on large platter; serve immediately with tortillas, passing salsa, guacamole and sour cream separately.
STEP BY STEP: Cutting Peppers For the Grill
Remove and discard a thin slice from the top and bottom of each pepper. Pull out the seeds. Slice down one side of the pepper, then lay it flat, skin side down. Slide a sharp knife along the inside of the pepper to remove the ribs.
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