1 recipe of Italian Meatballs (found in Main Dishes)
1-2 Tbsp. olive oil
1 onion, chopped
4 -5 cloves garlic, minced
5 (14-oz.) cans chicken broth
1 cups water
1 (28 oz.) can crushed tomatoes
1 Tbsp. Italian seasoning
2 carrots peeled and diced
1 cup small pasta (like macaroni, rotini, or shell)
2 cups spinach, thinly sliced
When preparing the meatballs, make them small and bite-sized. Broil the meatballs according to the recipe directions until they are just brown and can maintain their shape.
While the meatballs are cooking, heat 1-2 tablespoons olive oil in a large stockpot. Saute the onions and garlic until translucent. Add broth, water, tomatoes, and Italian seasoning. Heat to boiling. Gently add the meatballs, carrots, pasta, and spinach. Reduce heat to a simmer and cook for 10 minutes or until the meatballs are cooked through, the carrots are tender, and the pasta is al dente.
Saturday, May 28, 2016
Brown Rice and Lentil Casserole
3 cups chicken broth
1 cup lentils
1/2 cup brown rice
3/4 cup chopped onion
1 tsp. Italian seasoning
1/4 tsp. garlic powder (I use more)
1 cup grated cheese (cheddar or a blend is preferable)
Ginger
Curry powder
Cayenne pepper
Garlic
Mix all ingredients except cheese in baking dish. Cover with foil and bake for 45 minutes. Sprinkle cheese and cook for 5 more minutes, uncovered.
1 cup lentils
1/2 cup brown rice
3/4 cup chopped onion
1 tsp. Italian seasoning
1/4 tsp. garlic powder (I use more)
1 cup grated cheese (cheddar or a blend is preferable)
Ginger
Curry powder
Cayenne pepper
Garlic
Mix all ingredients except cheese in baking dish. Cover with foil and bake for 45 minutes. Sprinkle cheese and cook for 5 more minutes, uncovered.
Slow Cooker French Dip Sandwiches
3 Tbsp. olive oil
1 (2.5-3 lb.) beef roast
Kosher salt
Freshly ground black pepper
1 (1 oz.) pkg. dry onion soup mix
2 cups water
2 (14.5 oz.) cans beef broth
1 (16 oz.) pkg. Swiss cheese
Crusty buns or rolls
1 (2.5-3 lb.) beef roast
Kosher salt
Freshly ground black pepper
1 (1 oz.) pkg. dry onion soup mix
2 cups water
2 (14.5 oz.) cans beef broth
1 (16 oz.) pkg. Swiss cheese
Crusty buns or rolls
Heat olive oil in large pot or skillet over medium-high. While oil is heating, sprinkle all sides of the roast with kosher salt and pepper.
When the oil is very hot, sear the roast. Transfer the roast to a slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth. Cook on high for 4-7 hours or on LOW for 8-10 hours. You can also cook it on high until it begins to boil and then switch the setting to low (this method makes the meat more tender).
When the meat shreds easily with a fork, shred the roast. Serve with crusty rolls and a slice of Swiss cheese. If desired, you can slide these under the broiler on your oven to toast the bun and melt the cheese.
Italian Meatballs
1/2 lb. ground beef
1/2 lb. sweet Italian sausage
2 eggs, beaten
1/4 c. plain bread crumbs
2 Tbsp. Parmesan
1 tsp. basil
1/4 tsp. parsley
1/4 cup dehydrated onion
1 clove garlic, minced
1 tsp. kosher salt
1/2 tsp. pepper
Turn on oven broiler. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
Gently combine all ingredients in a medium bowl. Shape the meat mixture into meatballs. Broil for 7-10 minutes or until the meatballs are brown and fragrant. If you're going to be simmering the meatballs in soup or some type of sauce, it's best to cook them until they're just brown so they can finish cooking in the sauce or soup.
**Freezer instructions: Broil the meatballs just until brown and they can hold their shape; they won't be cooked through. Remove the baking sheet from the oven and allow to cool. Place the baking sheet in the freezer and freeze until the meatballs are solid. Transfer to a freezer-safe container and freeze for up to 3 months.
1/2 lb. sweet Italian sausage
2 eggs, beaten
1/4 c. plain bread crumbs
2 Tbsp. Parmesan
1 tsp. basil
1/4 tsp. parsley
1/4 cup dehydrated onion
1 clove garlic, minced
1 tsp. kosher salt
1/2 tsp. pepper
Turn on oven broiler. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
Gently combine all ingredients in a medium bowl. Shape the meat mixture into meatballs. Broil for 7-10 minutes or until the meatballs are brown and fragrant. If you're going to be simmering the meatballs in soup or some type of sauce, it's best to cook them until they're just brown so they can finish cooking in the sauce or soup.
**Freezer instructions: Broil the meatballs just until brown and they can hold their shape; they won't be cooked through. Remove the baking sheet from the oven and allow to cool. Place the baking sheet in the freezer and freeze until the meatballs are solid. Transfer to a freezer-safe container and freeze for up to 3 months.
Beef Taquitos
2 lbs. beef chuck or arm roast
2 Tbsp. oil
1 pkg. onion soup mix
1 medium onion, diced
7 oz. can chopped green chiles, undrained
1 bay leaf
1/2 tsp. pepper
1 cup water
salt, to taste
24 corn tortillas
In a heavy dutch oven or skillet, heat oil on medium to medium-high heat. Brown roast in hot oil on all sides. Place roast in a crockpot along with onion soup mix, onion, green chiles, bay leaf, pepper, and water. Cover and cook for 4-6 hours on high or 6-8 hours on low, until beef is very tender. Cool beef and shred, adding any remaining juices back into beef. Add salt to taste if needed.
Between two damp paper towels, heat 3-4 corn tortillas at a time for 15-20 seconds or until soft. Spread 2-3 tablespoons of meat mixture on corn tortilla and roll up. Place seam-side down on piece of plastic wrap. (Use toothpicks if necessary.) Freeze on a baking sheet or in freezer bags.
When ready to serve, thaw taquitos slightly. Heat 2-3 inches of oil on medium-high in a stockpot or Dutch oven. Fry for 2-3 minutes per side or until golden brown and heated through. Drain on paper towels and serve with salsa, sour cream, and guacamole.
2 Tbsp. oil
1 pkg. onion soup mix
1 medium onion, diced
7 oz. can chopped green chiles, undrained
1 bay leaf
1/2 tsp. pepper
1 cup water
salt, to taste
24 corn tortillas
In a heavy dutch oven or skillet, heat oil on medium to medium-high heat. Brown roast in hot oil on all sides. Place roast in a crockpot along with onion soup mix, onion, green chiles, bay leaf, pepper, and water. Cover and cook for 4-6 hours on high or 6-8 hours on low, until beef is very tender. Cool beef and shred, adding any remaining juices back into beef. Add salt to taste if needed.
Between two damp paper towels, heat 3-4 corn tortillas at a time for 15-20 seconds or until soft. Spread 2-3 tablespoons of meat mixture on corn tortilla and roll up. Place seam-side down on piece of plastic wrap. (Use toothpicks if necessary.) Freeze on a baking sheet or in freezer bags.
When ready to serve, thaw taquitos slightly. Heat 2-3 inches of oil on medium-high in a stockpot or Dutch oven. Fry for 2-3 minutes per side or until golden brown and heated through. Drain on paper towels and serve with salsa, sour cream, and guacamole.
Baked Creamy Chicken Taquitos
1/3 cup (3 oz.) cream cheese
1/4 cup green salsa
1 Tbsp. lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 cup green salsa
1 Tbsp. lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic
3 Tbsp. chopped cilantro
2 Tbsp. chopped onions
2 cups cooked, shredded chicken
1cup shredded pepper jack cheese
6-inch corn or flour tortillas
2 Tbsp. vegetable oil, optional
Nonstick cooking spray
Kosher salt
Line a baking sheet with aluminum foil and spray it lightly with cooking spray. Heat cream cheese in microwave for 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic. Stir to combine and then add cilantro, green onions, chicken, and pepper jack cheese.
Wrap 3-4 tortillas at a time in damp paper towels and microwave for 20-30 seconds. Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about 1/2 inch from the edge; roll up.
Place seam side down on baking sheet in a single layer. Spray lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Bake at 425 for 15-20 minutes or until crips. Cool for 5-10 minutes. Serve with sour cream, avocado ranch dipping sauce, guacamole, pico de gallo, and/or salsa.
**Freezer instructions:
Place unbaked taquitos in a single layer on a baking sheet and place in freezer for 2 hours or until frozen enough to hold their shape. Pack in a freezer-safe container for up to 3 months. To bake, follow regard instructions, extending the baking time by 10 minutes.
**Can be made without freezing 2 days in advance; store in fridge in an airtight container.
Southwestern Eggrolls
1 skinless chicken breast fillet
salt
ground black pepper
1 tsp. vegetable oil
2 Tbsp. minced red bell pepper
2 Tbsp. minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 Tbsp. frozen spinach, thawed and drained
2 Tbsp. diced, canned jalapeno peppers
1/2 Tbsp. minced fresh parsley
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. salt
dash cayenne pepper
3/4 cup shredded reduced-fat Monterey Jack cheese
5 7-inch flour tortillas
Preheat BB-Q grill to high heat. Rub the chicken breast with vegetable oil, then grill it on the barbecue for 4-5minutes per side until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle. Preheat 1 teaspoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and green onion to the pan and sauce for a couple of minutes until tender. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach begins to fall apart and is incorporated into the mixture.
Remove pan from heat; add cheese. Stir until cheese is melted. Wrap the tortillas in a moist cloth and microwave on high for 1 1/2 minutes or until hot. Spoon approximately 1/5 of the mixture into the tortillas. Fold in the ends and roll tortilla over the mixture; roll very tightly. Peace with a toothpick to hold it together. Cover the plate with plastic wrap and chill for an hour or two (or overnight if you wish).
When ready to cook, spray each eggroll entirely with oil cooking spray. Arrange the egg rolls on a baking sheet and bake for 17-20 minutes or until surface browns and becomes crispy. Turn the egg rolls over about halfway cooking time.
Let the egg rolls cool for a few minutes and then slice each one diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Serve with low-fat avocado-ranch dipping sauce with the chopped tomato and onion.
salt
ground black pepper
1 tsp. vegetable oil
2 Tbsp. minced red bell pepper
2 Tbsp. minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 Tbsp. frozen spinach, thawed and drained
2 Tbsp. diced, canned jalapeno peppers
1/2 Tbsp. minced fresh parsley
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. salt
dash cayenne pepper
3/4 cup shredded reduced-fat Monterey Jack cheese
5 7-inch flour tortillas
Preheat BB-Q grill to high heat. Rub the chicken breast with vegetable oil, then grill it on the barbecue for 4-5minutes per side until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle. Preheat 1 teaspoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and green onion to the pan and sauce for a couple of minutes until tender. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach begins to fall apart and is incorporated into the mixture.
Remove pan from heat; add cheese. Stir until cheese is melted. Wrap the tortillas in a moist cloth and microwave on high for 1 1/2 minutes or until hot. Spoon approximately 1/5 of the mixture into the tortillas. Fold in the ends and roll tortilla over the mixture; roll very tightly. Peace with a toothpick to hold it together. Cover the plate with plastic wrap and chill for an hour or two (or overnight if you wish).
When ready to cook, spray each eggroll entirely with oil cooking spray. Arrange the egg rolls on a baking sheet and bake for 17-20 minutes or until surface browns and becomes crispy. Turn the egg rolls over about halfway cooking time.
Let the egg rolls cool for a few minutes and then slice each one diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Serve with low-fat avocado-ranch dipping sauce with the chopped tomato and onion.
Subscribe to:
Posts (Atom)