This is really easy to make, healthy and very good!
Ingredients
Patties:
2 (15-ounce) can pinto beans, rinsed and drained
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup finely crushed baked tortilla chips (about 3/4 ounce)
4 tablespoons finely chopped green onions
2 tablespoon finely chopped cilantro
1/84 teaspoon ground cumin
2 large egg whites
1 1/2 teaspoons canola oil
I usually serve the patties with gucamole, but you can make the following spread as well:
Spread:
1/2 cup mashed peeled avocado
4 tablespoons finely chopped plum tomato
2 tablespoon finely chopped red onion
4 tablespoons fat-free sour cream
12 teaspoon fresh lime juice
1/4 teaspoon salt
4 (6-inch) pitas, each cut in half crosswise or you can use tortiall wraps, etc.
Preparation
To prepare patties, drain pinto beans and place in a medium bowl; partially mash with a fork. Add Monterey Jack cheese and next 5 ingredients (through egg white); stir until well combined. Form into 10 oval patties.
Heat canola oil in a large nonstick skillet over medium-high heat. Add patties; cook 3 minutes on each side or until patties are browned and thoroughly heated.
To prepare spread, while patties cook, combine the avocado, plum tomato, red onion, sour cream, lime juice, and salt. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half.
Thursday, August 20, 2009
BBQ Meatloaf
Ingredients
1 1/2 pounds ground beef
1 cup fresh bread crumbs or you can use oatmeal
1 onion, diced
1 egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 (8-ounce) cans tomato sauce
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup water, to thin sauce if necessary
Directions
Preheat oven to 350 degrees F.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce and 1/2 the BBQ sauce (described below). Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour the remaining sauce over the meatloaf. Bake for 1 hour.
You can also add red bell pepper or anything else you'd like.
1 1/2 pounds ground beef
1 cup fresh bread crumbs or you can use oatmeal
1 onion, diced
1 egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 (8-ounce) cans tomato sauce
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup water, to thin sauce if necessary
Directions
Preheat oven to 350 degrees F.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce and 1/2 the BBQ sauce (described below). Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour the remaining sauce over the meatloaf. Bake for 1 hour.
You can also add red bell pepper or anything else you'd like.
Tuesday, August 11, 2009
Chile Relenos
If you are looking for a low-carb, high-fat breakfast dish, this is it! Or if you're just looking for something that tastes really good.
Chile Relenos
2 cans whole green chiles
1 lb cheddar cheese
½ lb jack chese
Layer the above as follows: cheddar/chiles/jack/chiles/cheddar
Mix in blendar and pour over cheese & chiles:
4 eggs
3 Tbs flour
½ tsp salt
13 oz canned milk
Bake at 375 for 35 min or until set and golden brown.
Serve with salsa
Chile Relenos
2 cans whole green chiles
1 lb cheddar cheese
½ lb jack chese
Layer the above as follows: cheddar/chiles/jack/chiles/cheddar
Mix in blendar and pour over cheese & chiles:
4 eggs
3 Tbs flour
½ tsp salt
13 oz canned milk
Bake at 375 for 35 min or until set and golden brown.
Serve with salsa
Peanut butter Popcorn
1/2 c. peanut butter
1/2 c. Karo light syrup
1/2 c. white sugar
1/2 t. vanilla
Bring all ingredients to boil in saucepan and pour over 2-3 bags of microwave popcorn.
1/2 c. Karo light syrup
1/2 c. white sugar
1/2 t. vanilla
Bring all ingredients to boil in saucepan and pour over 2-3 bags of microwave popcorn.
Italian Chicken Tenders
These are simple, but excellent.
Chicken - Get chicken breasts cut in strips, or use chicken tenders.
Get melted butter, and put into a bowl.In bigger bowl mix about 1/2 seasoned bread crumbs a little less then 1/2 Parmesan cheese. So if you put 1 cup of break crumbs, put about 3/4 cup of cheese. Then put about 1/3 cup parsley. Dip chicken in butter, let drip off, then dip in bread crumbs. Put in glass pan and cook at 375 for about 30 minutes depending on the thickness of the chicken.
Chicken - Get chicken breasts cut in strips, or use chicken tenders.
Get melted butter, and put into a bowl.In bigger bowl mix about 1/2 seasoned bread crumbs a little less then 1/2 Parmesan cheese. So if you put 1 cup of break crumbs, put about 3/4 cup of cheese. Then put about 1/3 cup parsley. Dip chicken in butter, let drip off, then dip in bread crumbs. Put in glass pan and cook at 375 for about 30 minutes depending on the thickness of the chicken.
Chicken and Orzo Pasta
This recipe comes from one of Allison's best friends who is greek and it is very good!
Chop up one yellow onion
Chop up garlic gloves—4 or 5
Chop up 2 breasts of chicken
1 tablespoon of olive oil
8 serving box of Orzo
Saute onions and garlic first—then you add chicken and you just kind of sear it for a few minutes. Then add 2 cans of tomato sauce, ½ can or a little less of water—pour all that in and stir it up. Add a heaping teaspoon of sugar, a little salt and pepper and 2 teaspoons of oregano.
Bring to a boil, put the lid on and leave it a little open…let it boil for 15 minutes, stir once or twice. Then turn heat down and then simmer for around 30 to 45 minutes. Add cooked orzo directly to sauce and stir it all together. Top with feta cheese.
Chop up one yellow onion
Chop up garlic gloves—4 or 5
Chop up 2 breasts of chicken
1 tablespoon of olive oil
8 serving box of Orzo
Saute onions and garlic first—then you add chicken and you just kind of sear it for a few minutes. Then add 2 cans of tomato sauce, ½ can or a little less of water—pour all that in and stir it up. Add a heaping teaspoon of sugar, a little salt and pepper and 2 teaspoons of oregano.
Bring to a boil, put the lid on and leave it a little open…let it boil for 15 minutes, stir once or twice. Then turn heat down and then simmer for around 30 to 45 minutes. Add cooked orzo directly to sauce and stir it all together. Top with feta cheese.
Lemonade Dessert
Crust:
1 ¼ cup graham cracker crumbs plus 2/3 cup graham cracker crumbs
5 tablespoons of sugar
½ cup of butter
Put butter in bowl in microwave and melt it and mix crumbs and sugar until melted. Sprinkle about 2/3 of mixture along the bottom of 9 by 13. Leave the rest of the crumbs for the top.
Set out ½ gallon of vanilla ice cream and allow it to soften. Mix it with a little over half of frozen lemonade. Taste ice cream mixture to determine how much lemonade you want to use. Then beat mixture until smooth and then put in pan and sprinkle crumbs and cover with foil and freeze. Remove from freezer at least 10 minutes before serving.
1 ¼ cup graham cracker crumbs plus 2/3 cup graham cracker crumbs
5 tablespoons of sugar
½ cup of butter
Put butter in bowl in microwave and melt it and mix crumbs and sugar until melted. Sprinkle about 2/3 of mixture along the bottom of 9 by 13. Leave the rest of the crumbs for the top.
Set out ½ gallon of vanilla ice cream and allow it to soften. Mix it with a little over half of frozen lemonade. Taste ice cream mixture to determine how much lemonade you want to use. Then beat mixture until smooth and then put in pan and sprinkle crumbs and cover with foil and freeze. Remove from freezer at least 10 minutes before serving.
Sweet Potato
This sweet potato casserole is delicious.
To prepare this a day ahead, cook the sweet potatoes; combine with brown sugar, butter, and vanilla. Before baking, stir in half the pecans, place in a baking dish, and top with the remaining pecans and marshmallows.
Ingredients
2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup packed brown sugar
1/4 cup butter, softened
1 1/2 teaspoons salt
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans, divided
2 cups miniature marshmallows
Preheat oven to 375°.Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.
To prepare this a day ahead, cook the sweet potatoes; combine with brown sugar, butter, and vanilla. Before baking, stir in half the pecans, place in a baking dish, and top with the remaining pecans and marshmallows.
Ingredients
2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup packed brown sugar
1/4 cup butter, softened
1 1/2 teaspoons salt
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans, divided
2 cups miniature marshmallows
Preheat oven to 375°.Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.
Saturday, August 1, 2009
Buttermilk Chicken -- Healthy
This recipe is a healthy alternative to "fried" chicken.
NOTES: Brine the chicken up to 1 day before grilling; grill up to 1 day before serving (chill airtight).
This recipe should serve about 6.
Ingredients
1 quart buttermilk (you can use less and the recipe turns out the same)
1/2 cup chopped shallots (or onions if you don't have shallots, although shallots taste better)
2 tablespoons chopped garlic
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon ground cumin
1 teaspoon pepper
6 chicken thighs (about 2 1/2 lb. total)
6 chicken drumsticks (about 1 3/4 lb. total)
You can use chicken breasts as a healthier alternative.
Preparation
1. In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.
2. Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day.
3. Lift chicken from brine; discard brine.
4. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.
NOTES: Brine the chicken up to 1 day before grilling; grill up to 1 day before serving (chill airtight).
This recipe should serve about 6.
Ingredients
1 quart buttermilk (you can use less and the recipe turns out the same)
1/2 cup chopped shallots (or onions if you don't have shallots, although shallots taste better)
2 tablespoons chopped garlic
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon ground cumin
1 teaspoon pepper
6 chicken thighs (about 2 1/2 lb. total)
6 chicken drumsticks (about 1 3/4 lb. total)
You can use chicken breasts as a healthier alternative.
Preparation
1. In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.
2. Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day.
3. Lift chicken from brine; discard brine.
4. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.
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