One option for taco seasoning: Make-a-Mix Taco Seasoning Mix:
2t instant minced onion
1t salt
1t chili powder
1/2t cornstarch
1/2t crushed dried red pepper
1/2t instant minced garlic
1/4t dried oregano
1/2t ground cumin
Mix into 1 1/2 lb. lean ground beef and 1/2 c water.
Taco shells/tortillas
Browned ground beef with favorite taco seasonings
Tomatoes
Lettuce
Cheese
Green onion
Salsa
Sour Cream (optional)
Guacamole (optional)
Black beans, or Kidney, or Pinto, or Refried
Corn (optional)
Tuesday, January 8, 2013
Teriyaki Chicken Burritos
These are the best! And so easy!!
Ingredients:
Amounts depend on how much you want to serve.
2-4 Chicken breasts
2 Avocados, chopped
3 Roma Tomatoes, chopped
1 C Shredded Mozzarella
6-8 Large flour tortillas
1-2 C Teriyaki sauce (if you live near Wegmans, get their Asian Classics Teriyaki Sauce. It is the best).
Slice chicken and place in baggie with teriyaki sauce and marinate for at least 30 minutes. Prepare chicken by desired method with marinade. I usually boil the chicken, but broiled or grilled would do, as long as you marinate the chicken longer.
When chicken is fully cooked remove from marinade and shred with two forks.
On a skillet or grill pan, toast the tortillas individually and melt desired amount of mozzarella on the tortilla to desired toasty-ness.
Remove toasted tortilla from skillet and place on a dinner plate.
Dish up desired amount of chicken, avocado, and tomato onto tortilla.
Fold, and eat immediately.
Amounts depend on how much you want to serve.
2-4 Chicken breasts
2 Avocados, chopped
3 Roma Tomatoes, chopped
1 C Shredded Mozzarella
6-8 Large flour tortillas
1-2 C Teriyaki sauce (if you live near Wegmans, get their Asian Classics Teriyaki Sauce. It is the best).
Slice chicken and place in baggie with teriyaki sauce and marinate for at least 30 minutes. Prepare chicken by desired method with marinade. I usually boil the chicken, but broiled or grilled would do, as long as you marinate the chicken longer.
When chicken is fully cooked remove from marinade and shred with two forks.
On a skillet or grill pan, toast the tortillas individually and melt desired amount of mozzarella on the tortilla to desired toasty-ness.
Remove toasted tortilla from skillet and place on a dinner plate.
Dish up desired amount of chicken, avocado, and tomato onto tortilla.
Fold, and eat immediately.
Monday, March 14, 2011
Granola
10 cups old-fashioned oats
1 cup wheat germ
1/2 cup ground flax seeds
1/2 lb shredded coconut
2 cups raw sunflower seeds
1 cup sesame seeds
3 cups chopped almonds, pecans or walnuts
1-1/2 cups brown sugar, packed
1-1/2 cups water
3/4 cups vegetable oil
1/2 cup honey
1/4 cup molasses
1-1/2 teaspoon salt
2 teaspoons ground cinnamon
3 teaspoons vanilla extract
Raisins or other dried fruits, if desired
Preheat oven to 300F. IN a large bowl combine oats, wheat germ, flax seeds, coconut, sunflower seeds, sesame seeds and nuts. Blend well.
In a large saucepan, combine brown sugar, water, oil honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Spread into five 13"x9" baking pans with sides.
Bake 20 to 30 minutes, stirring occasionally,. Bake 15 Minutes longer for crunchier texture. Cool. Add raisins or other dried fruit, if desired. Put in airtight containers. Store in cool, dry place. Use within 6 months. Yield: about 20 cups.
A good, healthy alternative to granola is muesli. It's got lots of health benefits minus the sugar! :D
1 cup wheat germ
1/2 cup ground flax seeds
1/2 lb shredded coconut
2 cups raw sunflower seeds
1 cup sesame seeds
3 cups chopped almonds, pecans or walnuts
1-1/2 cups brown sugar, packed
1-1/2 cups water
3/4 cups vegetable oil
1/2 cup honey
1/4 cup molasses
1-1/2 teaspoon salt
2 teaspoons ground cinnamon
3 teaspoons vanilla extract
Raisins or other dried fruits, if desired
Preheat oven to 300F. IN a large bowl combine oats, wheat germ, flax seeds, coconut, sunflower seeds, sesame seeds and nuts. Blend well.
In a large saucepan, combine brown sugar, water, oil honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Spread into five 13"x9" baking pans with sides.
Bake 20 to 30 minutes, stirring occasionally,. Bake 15 Minutes longer for crunchier texture. Cool. Add raisins or other dried fruit, if desired. Put in airtight containers. Store in cool, dry place. Use within 6 months. Yield: about 20 cups.
A good, healthy alternative to granola is muesli. It's got lots of health benefits minus the sugar! :D
Sunday, March 13, 2011
Creamy Chicken Enchiladas
From Make-A-Mix Cookbook: Super creamy and yummy!! NOT very low fat so I usually substitute one can of chicken and one can of navy/great northern beans for the chicken. That adds a little bit of fiber to the dish so I feel better, but it doesn't make it too beany if I use a white bean. It's really good actually. I also like the can chicken because I like the texture for this dish and it means less cooking! :D Also, I don't recommend softening the tortillas in oil like the recipe says to do. It makes the dish seem really greasy. Warming the tortillas in the microwave or dipping them in hot water does just fine. Enjoy!!!
Ingredients:
2 cups cooked chicken cubed or shredded
1 (4oz) can diced roasted green chiles
1 (7oz) can green chile salsa
10 oz shredded Monterey Jack cheese
Vegetable oil for frying*
8 (6inch) flour tortillas (I usually use the largest tortillas I can find, and it fills 8 of them. Try whole wheat for a healthier option.)
2 cups whipping cream
1/2 teaspoon salt
Chopped fresh cilantro, for garnish
Chopped green onions, for garnish
Directions:
Preheat oven to 350 F. In a medium bowl combine chicken, green chiles, salsa, and 1 cup of cheese. Heat oil in a medium skillet (*I usually skip this part and they taste fine). To soften tortillas, quickly dip them in hot oil with tongs, one at a time. Drain on paper towel.
Put about 1/3 cup filling in center of each tortilla and roll up. Place close together in a shallow casserole dish or baking pan, seam-side down.
In a bowl, combine whipping cream and salt. Pour cream over pan of enchiladas and sprinkle with remaining cheese. Cover with foil. Bake 20 to 25 minutes until bubbly. Garnish with cilantro and green onions.
Ingredients:
2 cups cooked chicken cubed or shredded
1 (4oz) can diced roasted green chiles
1 (7oz) can green chile salsa
10 oz shredded Monterey Jack cheese
Vegetable oil for frying*
8 (6inch) flour tortillas (I usually use the largest tortillas I can find, and it fills 8 of them. Try whole wheat for a healthier option.)
2 cups whipping cream
1/2 teaspoon salt
Chopped fresh cilantro, for garnish
Chopped green onions, for garnish
Directions:
Preheat oven to 350 F. In a medium bowl combine chicken, green chiles, salsa, and 1 cup of cheese. Heat oil in a medium skillet (*I usually skip this part and they taste fine). To soften tortillas, quickly dip them in hot oil with tongs, one at a time. Drain on paper towel.
Put about 1/3 cup filling in center of each tortilla and roll up. Place close together in a shallow casserole dish or baking pan, seam-side down.
In a bowl, combine whipping cream and salt. Pour cream over pan of enchiladas and sprinkle with remaining cheese. Cover with foil. Bake 20 to 25 minutes until bubbly. Garnish with cilantro and green onions.
Monday, January 17, 2011
Beef and Ravioli Bake
Ingredients -
1 Package Refrigerated Cheese Ravioli (9 ounce)
1 Pound Lean Ground Beef
1 Jar Spaghetti Sauce (14 ounce)
1 Package Frozen Spinach (10 ounce, thawed)
Mozzarella (4 ounces, shredded)
1 White Onion (finely chopped)
2 Roma Tomatoes (coarsely chopped)
Preparation:
1. Heat oven to 350 degrees.
2. Cook the ravioli to desired doneness as directed on package.
3. Drain in a colander.
4. In a large skillet, brown the ground beef with the chopped
onion.
5. Drain the excess liquid.
6. Stir in spaghetti sauce, diced tomatoes and the spinach.
7. Spoon and spread half of beef mixture into ungreased 8-inch
square (2 quart) baking dish.
8. Arrange the ravioli over the beef layer.
9. Spoon and spread the remaining beef mixture over the
ravioli.
10. Cover with foil.
11. Bake at 350 degrees for 20 minutes.
12. Uncover baking dish and sprinkle with the mozzarella.
13. Bake another 5 minutes or until the cheese is melted.
14. Serve immediately.
1 Package Refrigerated Cheese Ravioli (9 ounce)
1 Pound Lean Ground Beef
1 Jar Spaghetti Sauce (14 ounce)
1 Package Frozen Spinach (10 ounce, thawed)
Mozzarella (4 ounces, shredded)
1 White Onion (finely chopped)
2 Roma Tomatoes (coarsely chopped)
Preparation:
1. Heat oven to 350 degrees.
2. Cook the ravioli to desired doneness as directed on package.
3. Drain in a colander.
4. In a large skillet, brown the ground beef with the chopped
onion.
5. Drain the excess liquid.
6. Stir in spaghetti sauce, diced tomatoes and the spinach.
7. Spoon and spread half of beef mixture into ungreased 8-inch
square (2 quart) baking dish.
8. Arrange the ravioli over the beef layer.
9. Spoon and spread the remaining beef mixture over the
ravioli.
10. Cover with foil.
11. Bake at 350 degrees for 20 minutes.
12. Uncover baking dish and sprinkle with the mozzarella.
13. Bake another 5 minutes or until the cheese is melted.
14. Serve immediately.
Saturday, January 16, 2010
Amy's Easy Crock Pot Chicken
4-5 Chicken Breasts
8 oz cream cheese softened (I use lowfat)
1 can cream of chicken soup (I use the lowfat Healthy Request)
1 package good seasons italian dressing mix
Place Chicken in the crockpot. Mix remaining ingredients and pour over chicken. Cook for 6-8 hours on low heat. Serve over angel hair pasta or over egg noodles. Yummy!
8 oz cream cheese softened (I use lowfat)
1 can cream of chicken soup (I use the lowfat Healthy Request)
1 package good seasons italian dressing mix
Place Chicken in the crockpot. Mix remaining ingredients and pour over chicken. Cook for 6-8 hours on low heat. Serve over angel hair pasta or over egg noodles. Yummy!
easy slow cooker bbq chicken
Place 4-6 frozen chicken breasts in the slow cooker. Cover with one bottle of your favorite BBQ sauce. Cook on low for 6-8 hours. Shred and enjoy! We love ours on hamburger buns, but it also tastes great on BBQ chicken pizza, as BBQ chicken tacos or just freeze the leftovers!
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