July 14th, 2006 by alice
Tags: Fried, Rice, Southwestern
INGREDIENTS
- 1lbboneless skinless chicken breasts, cubed
- 1 (10 ounce)packagefrozen corn, thawed
- 1smallgreen pepper, chopped
- 1smallonion, shopped
- 2teaspoonscanola oil
- 1cupchicken broth
- 1cupsalsa
- 1teaspoonchili powder
- 1/4teaspooncayenne pepper
- 1 1/2cups uncookedinstant rice
- 1/2 shreddedlow-fat cheddar cheese
DIRECTIONS
- In a large nonstick skillet, sauté the chicken, corn green pepper and onion in oil until chicken juices run clear.
- Stir in the broth, salsa, chili powder and cayenne; bring to a boil.
- Add the rice.
- Cover and remove from heat; let stand for 5 minutes.
- Fluff with a fork.
- Sprinkle with cheese.
- Cover and let stand for 2-3 minutes for until cheese is melted.
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July 14th, 2006 by alice
Tags: Cook, How, Spaghetti, Squash
INGREDIENTS
- 1(4-8 lb)spaghetti squash
- salt
- pepper
- 2cupsyour favorite sauce
DIRECTIONS
- (BAKE IT).
- Pierce the whole shell several times with a large fork or skewer and place in baking dish.
- Cook squash in preheated 375°F oven approximately 1 to 1-1/2 hours or until flesh is tender, It took about 1 1/2 hours for mine to tender up.
- *****.
- (BOIL IT).
- Heat a pot of water large enough to hold the whole squash.
- When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size.
- When a fork goes easily into the flesh, the squash is done.
- *****.
- (MICROWAVE IT).
- Cut squash in half lengthwise; remove seeds.
- Place squash cut sides up in a microwave dish with 1/4 cup water.
- Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash.
- Add more cooking time if necessary.
- Let stand covered, for 5 minutes.
- With fork “comb” out the strands.
- *****.
- (SLOW COOKER or CROCK-POT).
- Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit.
- Add 2 cups of water to slow cooker.
- Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours.
- Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half (if it wasn’t already) and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands, (See photos.)
- You can do these steps ahead of time, then prepare any of the spaghetti squash recipes whenever the mood strikes.
- BUYING & STORING.
- When buying spaghetti squash, look for hard fruit that is heavy for its size, about eight to nine inches in length and four to five inches in diameter and with a pale even color. Avoid any squash with soft spots and green color is a sign of immaturity. The average four-pound spaghetti squash will yield about five cups.
- Spaghetti Squash can be stored at room temperature for about a month. After cutting, wrap in plastic wrap and refrigerate up to 2 days. Spaghetti squash also freezes well. Pack cooked squash into freezer bags, seal, label and freeze. Partially thaw before re-using, then steam until tender but still firm, about 5 minutes.
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July 14th, 2006 by alice
Tags: Casserole, Mex, Tex, Tortilla
INGREDIENTS
- 3lbsground beef
- 2onions, chopped
- 2largegreen peppers, cut into 1 inch pieces
- 2tablespoonschili powder
- salt and pepper
- 1/2teaspoongarlic powder or2 cloves fresh mincedgarlic
- 2 (10 1/2 ounce)packages6-inch flour tortillas(24 tortillas for 2 casseroles)
- 2 (19 ounce)canskidney beans, drained and rinsed
- 4cups shreddedcheddar cheese(or more or less if desired)
- 4 (11 ounce)jars mildchunky salsa
DIRECTIONS
- Set oven to 350 degrees.
- Grease 2 (13 x 9-inch) baking dishes.
- In a large Dutch oven, cook the first 6 ingredients, stirring often until the ground beef is browned and cooked; drain fat.
- Line the 2 baking dishes with 6 tortillas.
- Divide the beef mixture between the two dishes on top of the tortillas.
- Top the ground beef with 1 can of beans, then sprinkle with 2 cup cheese.
- Top with the remaining tortillas.
- Spread 2 jars salsa over each casserole (one on each one).
- Sprinkle with remaining cheese.
- Cover casseroles with foil.
- Bake 45 mins.
- Remove foil, bake 10-15 minutes more, or until cheese is golden.
- TO FREEZE ONE CASSEROLE:.
- Cool completely.
- Seperate the one casserole in half.
- Store in two freezer/microwave containers.
- Freeze for later meal.
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July 14th, 2006 by alice
Tags: Bread, Crust, Quiche, Zucchini
INGREDIENTS
- 3sliceswhole wheat bread
- 1tablespoonbutter, softened
- 2cups slicedzucchini
- 1largetomato, chopped
- 1teaspoondried oregano
- 2tablespoonswhole wheat flour
- 1cuplow fat cottage cheese
- 2eggs, beaten
- 3/4cupnonfat plain yogurt
- 1/3cup gratedparmesan cheese
DIRECTIONS
- Preheat oven to 375 degrees F (190 degrees C).
- Cut bread slices in half diagonally and arrange around edge of 9-inch pie plate.
- In a medium skillet, melt butter or margarine and saute zucchini until tender, about 3-5 minutes.
- Add tomatoes and oregano and saute Cook for 3 minutes.
- Stir in flour and spoon mixture into center of bread-lined pie plate.
- In a separate bowl, mix together cottage cheese, eggs, yogurt, and half of cheese.
- Spoon this mixture over vegetables and sprinkle with remaining cheese.
- Bake for 30 minutes or until firm in center.
- Serve.
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July 14th, 2006 by alice
Tags: Amazingpricot, Balls
INGREDIENTS
- 8ouncesdried apricots, finely chopped
- 1cupsweetened flaked coconut
- 1/4cupsweetened condensed milk
- additionalcoconutor finely choppedpecans, for rolling
DIRECTIONS
- In a food processor chop apricots and coconut until thoroughly combined.
- Add the 1/4 cup sweetened condensed milk; process until combined.
- Pour the mixture into a dish; refrigerate until firm (about 30-45 minutes).
- Place wax paper on a baking sheet; set aside.
- Place additional coconut or finely chopped pecans in a shallow bowl.
- Shape apricot mixture into balls (about 1-inch in diameter).
- Roll in coconut; place on wax paper.
- Refrigerate until firm.
- Store in an airtight container in the refrigerator.
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