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Mexican Pork Chops Recipe

February 1st, 2012 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 4 (4 ounce)boneless pork chops
  2. 1green bell pepper, seeded and chopped
  3. 1onion, chopped
  4. 1 (14 1/2 ounce)canstewed tomatoes
  5. 2cupscorn kernels(fresh or thawed frozen)
  6. 1/2cupsalsa
  7. 1 1/2teaspoonsdried oregano
  8. 1/2teaspoonground cumin

DIRECTIONS

  1. Preheat the oven to 350 degrees.
  2. Spray a large nonstick skillet with Pam; heat.
  3. Add the pork and brown 2 minutes on each side; transfer to a 3-quart casserole.
  4. Spray the same skillet with more Pam.
  5. Add the pepper and onion; cook, stirring as needed, until softened, about 5 minutes.
  6. Add the tomatoes, corn, salsa, oregano and cumin; cook, stirring as needed, until heated through, about 2 minutes.
  7. Pour the corn mixture evenly over the pork.
  8. Bake, covered, until the pork is tender, about 45 minutes.

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Cheesy Chicken Stuffed Shells Recipe

February 1st, 2012 by alice  Tags: , , , | Print This Post Print This Post

Cheesy Chicken Stuffed Shells Recipe

INGREDIENTS

  1. 2chicken breasts, cooked and finely chopped
  2. 18jumbo pasta shells, cooked per package directions
  3. 1/4cupbutter
  4. 1/4cupflour
  5. 3cupsmilkor cream
  6. salt
  7. pepper
  8. 1cup gratedparmesan cheese, divided
  9. 1egg, lightly beaten
  10. 1 (15 ounce)containerricotta cheese
  11. 1teaspoondried parsley
  12. 3cupsmozzarella cheese, divided
  13. 1cup preparedmarinara sauce

DIRECTIONS

  1. Preheat oven to 350.
  2. Mix chopped chicken, egg, ricotta, parsley, 1 1/2 cups mozzarella and 1/2 cup parmesan in bowl and set aside.
  3. Make white sauce: Melt butter in saucepan and add flour.
  4. Cook a little, but don’t let butter brown.
  5. Add milk and salt, pepper and 1/2 cup parmesan cheese.
  6. Cook and stir until thickened.
  7. Spread half of the marinara sauce in bottom of pan.
  8. Fill cooled shells with chicken mixture.
  9. Pour white sauce over shells and drizzle rest of marinara over top.
  10. Sprinkle remaining mozzarella over all.
  11. Cover and bake about 40 minutes.
  12. Uncover and bake another 15 minutes.

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Italian Chicken Soup Recipe

February 1st, 2012 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1teaspoonolive oil
  2. 1smallonion, finely chopped
  3. 1/2cup choppedcelery
  4. 3clovesgarlic, minced
  5. 1lbground chicken
  6. 2 (14 1/2 ounce)cansreduced-sodium stewed tomatoes, undrained
  7. 1 (14 1/2 ounce)canreduced-sodium fat-free chicken broth
  8. 1 (8 ounce)canno-salt-added tomato sauce
  9. 1 (4 ounce)jar chopped of slicedpimientos, drained
  10. 1/2teaspoonitalian seasoning
  11. 1/2teaspoonbasil
  12. 1/2teaspoonoregano
  13. 1/2teaspoonsalt
  14. 1/2teaspoonblack pepper
  15. 1cup uncookedrotini pasta

DIRECTIONS

  1. Coat a large pot with Pam and add olive oil.
  2. Heat over medium heat until the oil is hot.
  3. Add the onion, celery and garlic and cook until tender, around 4-5 minutes.
  4. Add the chicken and cook, breaking up with a spoon until the chicken is no longer pink.
  5. Pour off any fat.
  6. Stir in the stewed tomatoes, broth, tomato sauce, pimento, Italian seasoning, basil, oregano, salt and pepper.
  7. Bring to a boil over medium heat.
  8. Add the pasta and return to a boil.
  9. Reduce the heat to medium low, cover and cook until the pasta is tender, around 15 minutes.

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Fruit Bread Pudding Recipe

February 1st, 2012 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 6slices of thick-cutwhole wheat bread
  2. 1banana, sliced thinly
  3. 1/2cupraisins
  4. 1/4cupwalnuts
  5. 1apple, cored and diced
  6. 1cupbrown sugar
  7. 1/2cupwater
  8. 1/2teaspooncinnamon

DIRECTIONS

  1. Toast bread slices in a 325*F oven for 15 minutes.
  2. Cut bread into cubes and combine with the fruit and nuts.
  3. Mix sugar, water and cinnamon together.
  4. Add liquid to bread mixture and toss to coat evenly.
  5. Let mixture stand for 5 minutes, then stir again.
  6. Turn into a greased 8″ square (or similar) casserole dish.
  7. Bake, uncovered, at 325*F for 30-35 minutes.

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Beef Machaca Recipe

February 1st, 2012 by alice  Tags: , | Print This Post Print This Post

Beef Machaca Recipe

INGREDIENTS

  1. 1 1/2lbsboneless beef chuck roast
  2. 1largeonion, sliced
  3. 1 (4 ounce)can choppedgreen chilies
  4. 2beef bouillon cubes
  5. 1 1/2teaspoonsdry mustard
  6. 1tablespoon mincedgarlic
  7. 1teaspoon seasonedadobo seasoning(note that this Latino seasoning is made with salt, cumin and garlic and is not the Phillipine versio)or salt
  8. 6-8peppercorns
  9. 1cupsalsa

DIRECTIONS

  1. Place beef in crockpot.
  2. Cover roast with remaining ingredients except salsa.
  3. Cover crockpot and cook on low for 8-10 hours or until roast is tender and can be pulled with a fork.
  4. Remove the beef from the crockpot and set the cooking liquid aside.
  5. Using two forks, shred beef.
  6. Mix beef with salsa, and if you like it a little moister, add some of the cooking liquid to the meat.
  7. Adjust the seasoning and add salt and pepper if necessary.
  8. Use as a filling for tacos, burritos, enchiladas, chimis, etc.

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