March 6th, 2010 by alice
Tags: Bean, Casserole, Green
INGREDIENTS
- 2 (16 ounce)cansFrench style green beans(drained)
- 1 (15 ounce)canwhite shoepeg corn(drained)
- 10 3/4ouncescream of celery soup
- 1cup shreddedcheddar cheese(more if you like)
- 1pinchsalt
- 1/2cupsour cream
- 1/2cuponions
- 38Ritz crackers
- 1/2cupbutter
DIRECTIONS
- Mix corn and green beans.
- Put in greased casserole.
- Mix soup, sour cream, onion, salt, and cheese.
- Spread over corn and green beans.
- Melt butter, add crackers and brown.
- Sprinkle over the top of casserole.
- Sprinkle cheese over the top.
- Bake at 350 for 45 minutes.
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March 2nd, 2010 by alice
Tags: Beans, Green, Italian, Style
INGREDIENTS
- 1 1/2lbsfresh green beans, trimmed
- 1/2lbfresh mushrooms, sliced
- 1tablespoonolive oil
- 1tablespoonfresh basil or1 teaspoondried basil
- 1teaspoonlemon peel, grated
- 1/4teaspoonsugar
- 1/4teaspoonsalt
- 1/8teaspoonpepper
DIRECTIONS
- Cover beans with water and bring to a boil.
- Cook uncovered for 8 to 10 minutes or until crisp-tender. Be careful not to overcook.
- Drain.
- In a large non-stick skillet, saute mushrooms in oil until crisp-tender; stir in the drained beans.
- Sprinkle with basil, lemon peel, sugar, salt and pepper.
- Cook and stir until combined.
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January 2nd, 2010 by alice
Tags: Chicken, Chili, Green, Lean
INGREDIENTS
- 8 (6 inch)corn tortillas, divided
- 2teaspoonsvegetable oil, divided
- 1lbboneless skinless chicken breasts, cut into 3/4 inch pieces
- 1teaspoonground cumin
- 1cup choppedpoblano peppers(1-2 medium)
- 1/2cup choppedonions
- 1garlic clove, finely minced
- 2 (14 ounce)cansreduced-fat chicken broth
- 2 (15 ounce)canspinto beans, drained and rinsed
- 1 1/4cupssalsa verde(green salsa)or1 (10ounce)cangreen enchilada sauce
- 2tablespoons mincedcilantro
DIRECTIONS
- Preheat oven to 400°F.
- Cut 4 tortillas in half and stack them one on top of the other.Cut into 1/2-inchstrips & toss with 1 teaspoon oil.
- Spread tortilla strips in a single layer in a baking pan.Bake 10-12 minutes or until crisp, stirring once.Remove from oven and set aside.
- Fold each of the remaining 4 tortillas into quarters & and coarsely grate using a box grater or your favorite method.Set aside. (Cook’s note – I opted to just finely chop the tortillas rather than grating).
- Toss chicken pieces with cumin.
- Heat remaining 1 teaspoon of oil in a large soup pan, add chicken and cook 5 minutes. Remove chicken.
- Add poblano peppers, onion and garlic to pan.Cook and stir 3 minutes.
- Stir in chicken, broth, beans, salsa and grated tortillas.
- Bring to a boil then reduce heat to simmer, uncovered, 15 minutes.
- Stir in cilantro, ladle into soup bowls and top with baked tortilla strips.
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December 3rd, 2009 by alice
Tags: Green, Peppers, Stuffed
INGREDIENTS
- 4largegreen peppers
- 1/4cupwater
- 1lblean ground beef
- 1onion, finely chopped
- 1garlic clove, minced
- 1teaspoonsalt
- 1/4teaspoonpepper
- 1 1/2cupsrice, cooked
- 1tablespoonparsley, minced
- 1 (8 ounce)cantomato sauce, divided
DIRECTIONS
- Wash peppers, remove tops and seeds.
- Place them upright in 2 quart micro-proof casserole. Pour water over bottom of dish and cook, covered, on high for 2 minutes.
- Drain water. Let peppers stand while preparing filling.
- Crumble beef into glass mixing bowl. Add onion and cook on high 4 minutes, or until meat loses its color, stirring once during cooking.
- Drain fat. Stir in garlic, salt, pepper, rice, parsley, and 1/2 cup tomato sauce.
- Fill peppers with mixture, mounding on top.
- Replace peppers in casserole and top each with remaining tomato sauce.
- Cook, covered, on high 10 to 12 minutes, or until peppers are tender.
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June 3rd, 2009 by alice
Tags: Chicken, Enchiladas, Green
INGREDIENTS
-
enchiladas
- 1 (18 ounce)packageflour tortillas
- 1cupcheddar cheese, grated
- 2cupsmonterey jack cheese, grated
- 2cupscooked chicken, cubed
- 1/2mediumonion, chopped
- 1/2cup slicedblack olives
- 1 1/2cupssour cream
- 2teaspoonsfresh parsley, chopped
- 1/2teaspoonfresh ground pepper
-
sauce
- 2tablespoonsbutter
- 2tablespoonsunbleached flour
- 1/2cupmilk
- 1 1/2cupschicken broth
- 1 (10 ounce)packagefrozen spinach, cooked, drained and chopped
- 1/2cupsour cream
- 4tablespoonsgreen chilies, chopped
- 1/2mediumonion, chopped
- 1garlic clove, minced
- 1/2teaspooncumin
-
Garnish
- shreddedcheese
- lime slices
- tomatoes, slices
DIRECTIONS
- Preheat oven to 350° .
- In large bowl, mix together cheeses, chicken, onion, olives, sour cream, parsley and pepper and set aside.
- In a sauté pan, heat butter over low heat. Add flour and cook for a few minutes, stirring constantly. Stir in milk and 1/2 cup chicken broth. Bring to a boil; while stirring, boil for 1 minute.
- Add remaining chicken broth, cook and stir until hot and thickened, add spinach, sour cream, green chilies, onion, garlic and cumin.
- Dip each tortilla into sauce, coating both sides. Spoon about 1/2 cup filling into each tortilla and roll up. Place seam-side down in an ungreased 9 x 13″ baking dish. Pour remaining sauce over enchiladas and bake uncovered in a 350° oven about 20 minutes until bubbly. Garnish with shredded cheese, lime and tomato slices.
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