February 1st, 2012 by alice
Tags: Chops, Mexican, Pork | 
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INGREDIENTS
- 4 (4 ounce)boneless pork chops
- 1green bell pepper, seeded and chopped
- 1onion, chopped
- 1 (14 1/2 ounce)canstewed tomatoes
- 2cupscorn kernels(fresh or thawed frozen)
- 1/2cupsalsa
- 1 1/2teaspoonsdried oregano
- 1/2teaspoonground cumin
DIRECTIONS
- Preheat the oven to 350 degrees.
- Spray a large nonstick skillet with Pam; heat.
- Add the pork and brown 2 minutes on each side; transfer to a 3-quart casserole.
- Spray the same skillet with more Pam.
- Add the pepper and onion; cook, stirring as needed, until softened, about 5 minutes.
- Add the tomatoes, corn, salsa, oregano and cumin; cook, stirring as needed, until heated through, about 2 minutes.
- Pour the corn mixture evenly over the pork.
- Bake, covered, until the pork is tender, about 45 minutes.
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February 1st, 2012 by alice
Tags: Cheesy, Chicken, Shells, Stuffed | Print This Post
INGREDIENTS
- 2chicken breasts, cooked and finely chopped
- 18jumbo pasta shells, cooked per package directions
- 1/4cupbutter
- 1/4cupflour
- 3cupsmilkor cream
- salt
- pepper
- 1cup gratedparmesan cheese, divided
- 1egg, lightly beaten
- 1 (15 ounce)containerricotta cheese
- 1teaspoondried parsley
- 3cupsmozzarella cheese, divided
- 1cup preparedmarinara sauce
DIRECTIONS
- Preheat oven to 350.
- Mix chopped chicken, egg, ricotta, parsley, 1 1/2 cups mozzarella and 1/2 cup parmesan in bowl and set aside.
- Make white sauce: Melt butter in saucepan and add flour.
- Cook a little, but don’t let butter brown.
- Add milk and salt, pepper and 1/2 cup parmesan cheese.
- Cook and stir until thickened.
- Spread half of the marinara sauce in bottom of pan.
- Fill cooled shells with chicken mixture.
- Pour white sauce over shells and drizzle rest of marinara over top.
- Sprinkle remaining mozzarella over all.
- Cover and bake about 40 minutes.
- Uncover and bake another 15 minutes.
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February 1st, 2012 by alice
Tags: Chicken, Italian, Soup | Print This Post
INGREDIENTS
- 1teaspoonolive oil
- 1smallonion, finely chopped
- 1/2cup choppedcelery
- 3clovesgarlic, minced
- 1lbground chicken
- 2 (14 1/2 ounce)cansreduced-sodium stewed tomatoes, undrained
- 1 (14 1/2 ounce)canreduced-sodium fat-free chicken broth
- 1 (8 ounce)canno-salt-added tomato sauce
- 1 (4 ounce)jar chopped of slicedpimientos, drained
- 1/2teaspoonitalian seasoning
- 1/2teaspoonbasil
- 1/2teaspoonoregano
- 1/2teaspoonsalt
- 1/2teaspoonblack pepper
- 1cup uncookedrotini pasta
DIRECTIONS
- Coat a large pot with Pam and add olive oil.
- Heat over medium heat until the oil is hot.
- Add the onion, celery and garlic and cook until tender, around 4-5 minutes.
- Add the chicken and cook, breaking up with a spoon until the chicken is no longer pink.
- Pour off any fat.
- Stir in the stewed tomatoes, broth, tomato sauce, pimento, Italian seasoning, basil, oregano, salt and pepper.
- Bring to a boil over medium heat.
- Add the pasta and return to a boil.
- Reduce the heat to medium low, cover and cook until the pasta is tender, around 15 minutes.
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February 1st, 2012 by alice
Tags: Bread, Fruit, Pudding | Print This Post
INGREDIENTS
- 6slices of thick-cutwhole wheat bread
- 1banana, sliced thinly
- 1/2cupraisins
- 1/4cupwalnuts
- 1apple, cored and diced
- 1cupbrown sugar
- 1/2cupwater
- 1/2teaspooncinnamon
DIRECTIONS
- Toast bread slices in a 325*F oven for 15 minutes.
- Cut bread into cubes and combine with the fruit and nuts.
- Mix sugar, water and cinnamon together.
- Add liquid to bread mixture and toss to coat evenly.
- Let mixture stand for 5 minutes, then stir again.
- Turn into a greased 8″ square (or similar) casserole dish.
- Bake, uncovered, at 325*F for 30-35 minutes.
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February 1st, 2012 by alice
Tags: Beef, Machaca | Print This Post
INGREDIENTS
- 1 1/2lbsboneless beef chuck roast
- 1largeonion, sliced
- 1 (4 ounce)can choppedgreen chilies
- 2beef bouillon cubes
- 1 1/2teaspoonsdry mustard
- 1tablespoon mincedgarlic
- 1teaspoon seasonedadobo seasoning(note that this Latino seasoning is made with salt, cumin and garlic and is not the Phillipine versio)or salt
- 6-8peppercorns
- 1cupsalsa
DIRECTIONS
- Place beef in crockpot.
- Cover roast with remaining ingredients except salsa.
- Cover crockpot and cook on low for 8-10 hours or until roast is tender and can be pulled with a fork.
- Remove the beef from the crockpot and set the cooking liquid aside.
- Using two forks, shred beef.
- Mix beef with salsa, and if you like it a little moister, add some of the cooking liquid to the meat.
- Adjust the seasoning and add salt and pepper if necessary.
- Use as a filling for tacos, burritos, enchiladas, chimis, etc.
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