This recipe comes from Better Homes and Gardens recipe web site: http://www.bhg.com/recipe/beef/skillet-tostadas-with-beef/
Ingredients
8 ounces lean ground beef
1/2 cup chopped onion (1 medium)
1 15-ounce can light red kidney beans, rinsed and drained
1 11-ounce can condensed nacho cheese soup
1/3 cup bottled salsa
8 tostada shells
1 cup shredded taco cheese (4 ounces)
Shredded lettuce
Chopped tomatoes
Dairy sour cream or guacamole (optional)
Directions
1. In a large skillet cook meatand onion until meat is brown and onion is tender. Drain off fat. Stir kidney beans, nacho cheese soup, and salsa into beef mixture. Heat through.
2. Divide mixture among tostada shells. Top with cheese. Top with lettuce and tomatoes. If desired, serve with sour cream or guacamole.
3. Makes 4 servings
Tuesday, May 10, 2011
Sunday, May 8, 2011
Skillet Stew Santa Fe
I am not even sure where this recipe came from, but it is good.
Ingredients
3 skinless boneless chicken breast halves, about 1 pound
¾ teaspoon salt
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1½ teaspoons chili powder
½ teaspoon ground cumin
1/8 teaspoon cayenne
1 15 ounce can red kidney beans, rinsed, drained
1 15 ounce can black beans, rinsed, drained
1 15 ounce can stewed tomatoes, juices reserved
1 11 ounce can corn kernels, drained
1 4 ounce can chopped green chiles
3 tablespoons coarsely chopped cilantro
Directions
Rinse chicken under cold running water and pat dry. Cut into 3/4 inch pieces and season with salt. In a 12 inch nonreactive skillet, heat 1 tablespoon of the oil over medium high heat. Add the chicken and cook, stirring occasionally, until nicely browned outside and white throughout but still juicy, 3 to 4 minutes. Remove the chicken and set aside. Reduce the heat to medium and heat the remaining 1 tablespoon oil in the same skillet. Add the onion, garlic, chili powder, cumin, and cayenne and cook, stirring occasionally, until the onion is softened but not browned, 3 to 5 minutes. Stir in the kidney beans, black beans, tomatoes with their juices, corn, and chiles and bring to a boil over high heat. Reduce the heat to medium and cook until mixture is thickened slightly, 10 to 15 minutes. Stir in the chicken and cilantro and cook until heated through, about 5 minutes longer. Season with additional salt and pepper to taste. Serves 4 to 6.
Ingredients
3 skinless boneless chicken breast halves, about 1 pound
¾ teaspoon salt
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1½ teaspoons chili powder
½ teaspoon ground cumin
1/8 teaspoon cayenne
1 15 ounce can red kidney beans, rinsed, drained
1 15 ounce can black beans, rinsed, drained
1 15 ounce can stewed tomatoes, juices reserved
1 11 ounce can corn kernels, drained
1 4 ounce can chopped green chiles
3 tablespoons coarsely chopped cilantro
Directions
Rinse chicken under cold running water and pat dry. Cut into 3/4 inch pieces and season with salt. In a 12 inch nonreactive skillet, heat 1 tablespoon of the oil over medium high heat. Add the chicken and cook, stirring occasionally, until nicely browned outside and white throughout but still juicy, 3 to 4 minutes. Remove the chicken and set aside. Reduce the heat to medium and heat the remaining 1 tablespoon oil in the same skillet. Add the onion, garlic, chili powder, cumin, and cayenne and cook, stirring occasionally, until the onion is softened but not browned, 3 to 5 minutes. Stir in the kidney beans, black beans, tomatoes with their juices, corn, and chiles and bring to a boil over high heat. Reduce the heat to medium and cook until mixture is thickened slightly, 10 to 15 minutes. Stir in the chicken and cilantro and cook until heated through, about 5 minutes longer. Season with additional salt and pepper to taste. Serves 4 to 6.
Lemon-Cream Cheese Cupcakes
Debbie, this recipe is for you. To see how much you enjoyed thee cupcakes makes my heart happy. The recipe was given to e by my mother and comes from the Kraft Foods Site: http://www.kraftrecipes.com/recipes/lemon-cream-cheese-cupcakes-109591.aspx
Enjoy. : )
Ingredients:
1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. lemon juice
1 pkg. (16 oz.) powdered sugar
Directions
HEAT oven to 350ºF.
BEAT first 5 ingredients in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.
BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
BEAT cream cheese, butter and juice with mixer until well blended. Gradually add sugar, beating on low speed after each addition until well blended. Spread onto cupcakes.
Enjoy. : )
Ingredients:
1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. lemon juice
1 pkg. (16 oz.) powdered sugar
Directions
HEAT oven to 350ºF.
BEAT first 5 ingredients in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.
BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
BEAT cream cheese, butter and juice with mixer until well blended. Gradually add sugar, beating on low speed after each addition until well blended. Spread onto cupcakes.
Monday, May 2, 2011
Sour Cream Chicken Enchiladas
This is another one of those recipes I am not sure where it came from, but it is good.
Ingredients
2 12 1/2 ounce cans chunk chicken, well drained
1 4 ounce can diced green chilies, well drained
1 15 ounce can stewed, whole tomatoes, drained
¼ teaspoon salt
1/8 teaspoon ground pepper
1/3 cups vegetable oil
1 dozen corn tortillas
1 16 ounce container sour cream
2 teaspoon parsley flakes chopped
salt to taste
2 cups grated longhorn cheese
parsley flakes as garnish
Directions
In a large mixing bowl, combine chicken, chilies and tomatoes. Blend well. Mix in salt and pepper. Lightly grease 9x13" pan. Preheat oven to 350'. In a fry pan, heat oil. Have chicken mixture close at hand. Reduce heat to medium, then lightly soften each tortilla, one at a time. Using tongs or fork, lift from oil and let drain. Be careful not to tear tortillas. Place 2 heaping tbsp of chicken mixture in each tortilla & roll tortilla up snugly. Repeat until all tortillas are rolled and placed in greased pan. In mixing bowl combine sour cream, parsley flakes and salt to taste. Mix well. Smooth sour cream mixture over enchiladas. Spread as evenly as possible over surface and over ends of enchiladas. Sprinkle grated cheese over sour cream, then sprinkle with parsley flakes. Cover with aluminum foil. Leave enough room to keep enchiladas from sticking. Bake 30-35 mins. Cool a few mins & serve. Serves six.
Ingredients
2 12 1/2 ounce cans chunk chicken, well drained
1 4 ounce can diced green chilies, well drained
1 15 ounce can stewed, whole tomatoes, drained
¼ teaspoon salt
1/8 teaspoon ground pepper
1/3 cups vegetable oil
1 dozen corn tortillas
1 16 ounce container sour cream
2 teaspoon parsley flakes chopped
salt to taste
2 cups grated longhorn cheese
parsley flakes as garnish
Directions
In a large mixing bowl, combine chicken, chilies and tomatoes. Blend well. Mix in salt and pepper. Lightly grease 9x13" pan. Preheat oven to 350'. In a fry pan, heat oil. Have chicken mixture close at hand. Reduce heat to medium, then lightly soften each tortilla, one at a time. Using tongs or fork, lift from oil and let drain. Be careful not to tear tortillas. Place 2 heaping tbsp of chicken mixture in each tortilla & roll tortilla up snugly. Repeat until all tortillas are rolled and placed in greased pan. In mixing bowl combine sour cream, parsley flakes and salt to taste. Mix well. Smooth sour cream mixture over enchiladas. Spread as evenly as possible over surface and over ends of enchiladas. Sprinkle grated cheese over sour cream, then sprinkle with parsley flakes. Cover with aluminum foil. Leave enough room to keep enchiladas from sticking. Bake 30-35 mins. Cool a few mins & serve. Serves six.
Southwestrn-Style Rice
I made this rice to go with the Nacho-rific Stuffed Chicken Breasts. The recipe comes from Hunts.com. http://www.hunts.com/recipes-Southwestern-Style-Rice-4575.html I did not use the sausage because I was serving chicken. I will use the left over rice with refried beans to make burrittos this week.
Ingredients
PAM® Original No-Stick Cooking Spray
4 links spicy smoked sausage (such as andouille), sliced (4 links = about 10 oz)
2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
1 can (26 oz each) Hunt's® Zesty & Spicy Pasta Sauce
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
6 cups hot cooked white rice
Directions
Spray skillet with cooking spray; heat over medium-high heat. Add sausage; cook 2 to 3 minutes or until lightly browned. Add frozen vegetables; cook 2 to 3 minutes more.
Add pasta sauce and drained tomatoes to skillet; reduce heat and simmer 5 minutes. Serve over hot cooked rice
Ingredients
PAM® Original No-Stick Cooking Spray
4 links spicy smoked sausage (such as andouille), sliced (4 links = about 10 oz)
2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
1 can (26 oz each) Hunt's® Zesty & Spicy Pasta Sauce
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
6 cups hot cooked white rice
Directions
Spray skillet with cooking spray; heat over medium-high heat. Add sausage; cook 2 to 3 minutes or until lightly browned. Add frozen vegetables; cook 2 to 3 minutes more.
Add pasta sauce and drained tomatoes to skillet; reduce heat and simmer 5 minutes. Serve over hot cooked rice
Nacho-rific Stuffed Chicken
This recipe came from the Hungry Girl. http://www.hungry-girl.com/show/to-the-mex-nacho-rific-stuffed-chicken-recipe Her show is on the Cooking Channel. The family enjoyed them.
Ingredients
1/2 cup fat-free refried beans
4 wedges The Laughing Cow Light Creamy Swiss cheese
1/4 cup shredded fat-free cheddar cheese
16 low-fat baked tortilla chips (like the kind by Guiltless Gourmet)
1 tsp. dry taco seasoning mix
Four 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
1/8 tsp. salt
1/8 tsp. black pepper
1/4 cup taco sauce, divided
Optional toppings: fat-free sour cream, salsa
Directions
Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray and set aside.
To make the filling, combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside.
Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and give it a good shake to mix. Set aside.
Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the centers of the cutlets, evenly dividing it among them (about 2 tbsp. each). Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks, if needed. Transfer to the baking sheet.
Cover each stuffed cutlet with 1 tbsp. taco sauce, using the back of the spoon or your fingers to coat. Coat cutlets with crumb mixture. Cover the baking sheet with foil, and bake in the oven for 20 minutes. Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes.
Let cool slightly and remove toothpicks (if using). If you like, top with sour cream and salsa. Enjoy!
MAKES 4 SERVINGS
Ingredients
1/2 cup fat-free refried beans
4 wedges The Laughing Cow Light Creamy Swiss cheese
1/4 cup shredded fat-free cheddar cheese
16 low-fat baked tortilla chips (like the kind by Guiltless Gourmet)
1 tsp. dry taco seasoning mix
Four 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
1/8 tsp. salt
1/8 tsp. black pepper
1/4 cup taco sauce, divided
Optional toppings: fat-free sour cream, salsa
Directions
Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray and set aside.
To make the filling, combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside.
Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and give it a good shake to mix. Set aside.
Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the centers of the cutlets, evenly dividing it among them (about 2 tbsp. each). Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks, if needed. Transfer to the baking sheet.
Cover each stuffed cutlet with 1 tbsp. taco sauce, using the back of the spoon or your fingers to coat. Coat cutlets with crumb mixture. Cover the baking sheet with foil, and bake in the oven for 20 minutes. Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes.
Let cool slightly and remove toothpicks (if using). If you like, top with sour cream and salsa. Enjoy!
MAKES 4 SERVINGS
Sunday, May 1, 2011
Cheese/Bean Dip
I got this recipe from my mom.
Ingredients
2 cans Campbell’s nacho cheese soup
1 can Campbell’s bean with bacon soup
Directions
Mix undiluted soups. Warm and serve with tortilla chips.
Ingredients
2 cans Campbell’s nacho cheese soup
1 can Campbell’s bean with bacon soup
Directions
Mix undiluted soups. Warm and serve with tortilla chips.
Cheesy Potato Skins
I am not sure where this recipe came from but it is good.
Ingredients
4 large potatoes
2 tablespoons butter, melted
1 medium tomato, chopped
1/2 cup Colby jack cheese
1/2 cup fat free sour cream
5 medium green onion, sliced
Directions
Heat oven to 375F. Scrub potatoes; pierce potatoes to allow steam to escape. Bake about 45 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4 inch shells. Save potato pulp for another use. Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter. Broil with tops 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown. Sprinkle tomato and cheese over potatoes. Broil about 30 seconds or until cheese is melted. Top with fat free sour cream; sprinkle with green onions
Ingredients
4 large potatoes
2 tablespoons butter, melted
1 medium tomato, chopped
1/2 cup Colby jack cheese
1/2 cup fat free sour cream
5 medium green onion, sliced
Directions
Heat oven to 375F. Scrub potatoes; pierce potatoes to allow steam to escape. Bake about 45 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4 inch shells. Save potato pulp for another use. Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter. Broil with tops 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown. Sprinkle tomato and cheese over potatoes. Broil about 30 seconds or until cheese is melted. Top with fat free sour cream; sprinkle with green onions
Monster Cookies
Ingredients
3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)
Directions
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags
Snow Grapes
I got this recipe from a n email I recieve daily with recipes. It is called: My Daily Moments Recipe of the Day. This is another one my grandson likes. It has also been a hit with others.
Ingredients
4 lb. seedless grapes
1 cup sour cream
1 (8 oz.) pkg. cream cheese
1/2 cup white sugar
1 tsp. vanilla extract
Directions
Remove grapes from stems, rinse, and set aside to dry. Mix together the sour cream, cream cheese, white sugar, and vanilla in a large bowl. Fold in grapes until evenly coated. Chill overnight before serving.
Ingredients
4 lb. seedless grapes
1 cup sour cream
1 (8 oz.) pkg. cream cheese
1/2 cup white sugar
1 tsp. vanilla extract
Directions
Remove grapes from stems, rinse, and set aside to dry. Mix together the sour cream, cream cheese, white sugar, and vanilla in a large bowl. Fold in grapes until evenly coated. Chill overnight before serving.
Orange Gelatin Cups
I made this Jello salad today. The recipe came from the Taste of Home web site: http://www.tasteofhome.com/Recipes/Orange-Gelatin-Cups My three year old grandson still calls mandarin oranges peaches and he love it.
Ingredients
1 package (3 ounces) orange gelatin
1 cup boiling water
1 cup applesauce
1 can (11 ounces) mandarin oranges, drained
Directions
In a small bowl, dissolve gelatin in boiling water. Stir in applesauce. Pour into four dessert dishes. Add oranges. Cover and refrigerate for 2 hours or until set. Yield: 4 servings.
Ingredients
1 package (3 ounces) orange gelatin
1 cup boiling water
1 cup applesauce
1 can (11 ounces) mandarin oranges, drained
Directions
In a small bowl, dissolve gelatin in boiling water. Stir in applesauce. Pour into four dessert dishes. Add oranges. Cover and refrigerate for 2 hours or until set. Yield: 4 servings.
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