Fresh Salsa
1 large can of petite diced tomatoes (Hunts), or equivalent of fresh
1 large sweet onion (Walla Walla) chopped
1 bunch fresh cilantro chopped
juice from 1-2 limes
small pinch crushed dried thyme, or about ½ teaspoon fresh
1 - 2 teaspoons salt
Mix together & refrigerate for an hour or so. Enjoy!
Tuesday, April 14, 2009
Recipes on a Budget
PITA PIZZAS Melissa Higgley - any size or brand of pita (I suggest the papa pitas from Costco) - spaghetti sauce - cheese - any other toppings you like - you could try bib sauce and chicken - cook at 450 for ten minutes. Cost comparison: large 1 topping delivery pizza about 17$ you can make 5 ham and pineapple pita pizzas for 5$ or 17 for 17$ bonus- easy dinner for dad to make - only takes about 20 minutes.
Creamy Chicken Tortilla Soup Emily Sorensen
1 can of each: diced tomatoes and green chilies (use 2 cans of chilies if you want it spicier).
2 cans chicken broth
1 can re-fried beans
1 can corn, drained
1 can shredded chicken breast
Combine tomatoes and broth in a medium saucepan. Stir in beans and corn. Bring to a boil. Reduce heat to low and simmer 5 minutes stirring frequently. Add chicken and heat through. Top with tortilla chips, sour cream and cheese.
(This is a great recipe because it's simple, fast, you can just open cans from your food storage! It is also low fat, but delicious!)
Southwest Chicken Cami Russell
Combine the following in a large skillet with a lid:
2 cup water
1 package taco seasoning (¼ cup)
1 cup salsa
Add 2 large chicken breasts (about 1 pound), cut into strips
and place on medium high heat until boiling. Stir and reduce heat to low;
simmer for 10 minutes.
Add:
2 cans drained and rinsed black beans
2 cups minute rice
Replace lid and simmer an additional 5 minutes.
Garnish with any or all of the above: shredded cheese, sliced olives, corn, sour cream
Yummy Healthy Fudge Roshelle Pulsipher
2/3 C canned milk or light cream
1 2/3 C sugar
1 ½ C mini marshmallows
½ C chopped nuts
½ C strained cooked pinto beans
1 ½ C chocolate chips
1 tsp vanilla
Combine sugar and milk in pot and boil for 5 minutes stirring constantly. Add remaining ingredients and stir until marshmallows dissolve. Pour into buttered pan cool and cut into squared.
German Pancakes Susan Olson
Set oven to bake at 350º. Select glass bake-ware - you may use 3 quart size or 2 – 9x9 or 1 9x9 and 2 smaller, 4 small rounds are what I prefer. Cooking spray each dish (especially the bottom) and place 3 – 4 tablespoons butter between them (about 1 T. in each dish or 2 T. in bigger dish, etc.) Place in heating oven, and while dishes heat and butter melts mix together in a blender:
4 eggs
2/3 cup flour
2/3 cup milk
About ½ teaspoon salt
½ teaspoon or so vanilla (optional)
Cover and blend. Stop blender and thoroughly scrape sides with a rubber spatula. Cover and blend again until smooth.
Carefully remove hot dishes with hot pad; then dump mixture from blender, proportionately between hot dishes. Bake for 18 – 24 minutes depending on size of dish and desired doneness. Serve with syrup. Jazz them up with on or more of the following: sliced bananas, fresh or frozen berries, sautéed apples (below) whipped cream and or a sprinkle of powdered sugar, apricot syrup or other home made syrups or jams.
Sautéed Cinnamon Apples
Slice apples into bite-size pieces (I prefer thin, about ¼ inch). Heat a sauté pan for 3-4 minutes over medium heat. Once hot, cooking spray and add a little butter. Add apples and sauté, (stirring frequently). Sprinkle with cinnamon and sugar when they start looking tender. Serve hot over German pancakes or French toast.
Fettuccini Alfredo Karen Mortensen (I like this Alfredo recipe best, it’s easy, fast and yummy)
12 oz. fettuccine noodles – cook according to package direction in a large pot.
1/2 cup butter
1 cup unwhipped cream (can substitute milk, but will not be as creamy)
1 cup Parmesan cheese
3/4 teaspoon salt
¾ teaspoon garlic salt
¼ teaspoon ground pepper.
Drain noodles; turn off stove and add butter - return to burner, leaving stove off. Add half the cream and toss thoroughly. Add salt, pepper, garlic, and ½ of the Parmesan cheese. Toss again. Add the rest of the cream and toss, the rest of the Parmesan cheese, toss and serve immediately
Variations: Add grilled chicken and /or steamed veggies: broccoli, julienne carrots, etc.
Creamy Chicken Tortilla Soup Emily Sorensen
1 can of each: diced tomatoes and green chilies (use 2 cans of chilies if you want it spicier).
2 cans chicken broth
1 can re-fried beans
1 can corn, drained
1 can shredded chicken breast
Combine tomatoes and broth in a medium saucepan. Stir in beans and corn. Bring to a boil. Reduce heat to low and simmer 5 minutes stirring frequently. Add chicken and heat through. Top with tortilla chips, sour cream and cheese.
(This is a great recipe because it's simple, fast, you can just open cans from your food storage! It is also low fat, but delicious!)
Southwest Chicken Cami Russell
Combine the following in a large skillet with a lid:
2 cup water
1 package taco seasoning (¼ cup)
1 cup salsa
Add 2 large chicken breasts (about 1 pound), cut into strips
and place on medium high heat until boiling. Stir and reduce heat to low;
simmer for 10 minutes.
Add:
2 cans drained and rinsed black beans
2 cups minute rice
Replace lid and simmer an additional 5 minutes.
Garnish with any or all of the above: shredded cheese, sliced olives, corn, sour cream
Yummy Healthy Fudge Roshelle Pulsipher
2/3 C canned milk or light cream
1 2/3 C sugar
1 ½ C mini marshmallows
½ C chopped nuts
½ C strained cooked pinto beans
1 ½ C chocolate chips
1 tsp vanilla
Combine sugar and milk in pot and boil for 5 minutes stirring constantly. Add remaining ingredients and stir until marshmallows dissolve. Pour into buttered pan cool and cut into squared.
German Pancakes Susan Olson
Set oven to bake at 350º. Select glass bake-ware - you may use 3 quart size or 2 – 9x9 or 1 9x9 and 2 smaller, 4 small rounds are what I prefer. Cooking spray each dish (especially the bottom) and place 3 – 4 tablespoons butter between them (about 1 T. in each dish or 2 T. in bigger dish, etc.) Place in heating oven, and while dishes heat and butter melts mix together in a blender:
4 eggs
2/3 cup flour
2/3 cup milk
About ½ teaspoon salt
½ teaspoon or so vanilla (optional)
Cover and blend. Stop blender and thoroughly scrape sides with a rubber spatula. Cover and blend again until smooth.
Carefully remove hot dishes with hot pad; then dump mixture from blender, proportionately between hot dishes. Bake for 18 – 24 minutes depending on size of dish and desired doneness. Serve with syrup. Jazz them up with on or more of the following: sliced bananas, fresh or frozen berries, sautéed apples (below) whipped cream and or a sprinkle of powdered sugar, apricot syrup or other home made syrups or jams.
Sautéed Cinnamon Apples
Slice apples into bite-size pieces (I prefer thin, about ¼ inch). Heat a sauté pan for 3-4 minutes over medium heat. Once hot, cooking spray and add a little butter. Add apples and sauté, (stirring frequently). Sprinkle with cinnamon and sugar when they start looking tender. Serve hot over German pancakes or French toast.
Fettuccini Alfredo Karen Mortensen (I like this Alfredo recipe best, it’s easy, fast and yummy)
12 oz. fettuccine noodles – cook according to package direction in a large pot.
1/2 cup butter
1 cup unwhipped cream (can substitute milk, but will not be as creamy)
1 cup Parmesan cheese
3/4 teaspoon salt
¾ teaspoon garlic salt
¼ teaspoon ground pepper.
Drain noodles; turn off stove and add butter - return to burner, leaving stove off. Add half the cream and toss thoroughly. Add salt, pepper, garlic, and ½ of the Parmesan cheese. Toss again. Add the rest of the cream and toss, the rest of the Parmesan cheese, toss and serve immediately
Variations: Add grilled chicken and /or steamed veggies: broccoli, julienne carrots, etc.
Wednesday, April 8, 2009
Marbled-Chocolate Banana Bread
So, I've been in the mood for banana breads lately. These are my two favorites!
This recipe and photo are from Cooking Light
Yield 1 loaf, 16 slices (serving size: 1 slice)
Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute (or 2 eggs)
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray
PreparationPreheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Nutritional Information
Calories: 183 (23% from fat)
Fat: 4.7g (sat 2.8g,mono 1.4g,poly 0.2g)
Protein: 3.1g
Carbohydrate: 33.4g
Fiber: 1.3g
Cholesterol: 8mg
Iron: 1.1mg
Sodium: 180mg
Calcium: 18mg
This recipe and photo are from Cooking LightYield 1 loaf, 16 slices (serving size: 1 slice)
Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute (or 2 eggs)
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray
PreparationPreheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Nutritional Information
Calories: 183 (23% from fat)
Fat: 4.7g (sat 2.8g,mono 1.4g,poly 0.2g)
Protein: 3.1g
Carbohydrate: 33.4g
Fiber: 1.3g
Cholesterol: 8mg
Iron: 1.1mg
Sodium: 180mg
Calcium: 18mg
Banana Muffins
These are sooo moist and very banana-y! :) The recipe and the photo are from Martha Stewart
*I never use the extra bananas for garnish unless I'm making them for a special occasion*
Makes 12 Muffins or 36 Minimuffins
4 (1 1/2 to 2 pounds) ripe bananas, plus 1 for garnish (more if making mini muffins)
1 cup packed light-brown sugar
1/2 cup canola oil
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream (I use fat-free plain yogurt and they turn out great!)
1 tablespoon pure vanilla extract
Directions
Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.
4 (1 1/2 to 2 pounds) ripe bananas, plus 1 for garnish (more if making mini muffins)
1 cup packed light-brown sugar
1/2 cup canola oil
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream (I use fat-free plain yogurt and they turn out great!)
1 tablespoon pure vanilla extract
Directions
Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.
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