4 (4 oz) trimmed boneless, skinless chicken breasts
2 teaspoons salt-free Mexican or Southwest seasoning
olive oil spray
4 tablespoons medium, mild, or hot enchilada sauce
2 ounces (1 cup) finely shredded light cheddar cheese
2 tablespoons finely chopped fresh cilantro
Preheat oven to 350.
Season each chicken breast evenly on all sides with the seasoning.
Place a large ovenproof nonstick skillet over high heat. When hot, lightly mist with the olive oil spray and add the chicken. Cook, turning once, for 1 to 2 minutes per side, or just until the chicken is golden brown on outside.
Remove the pan from the heat and top each chicken breast with 1 tablespoon of enchilada sauce, followed by one-fourth of the cheese and one-fourth of the cilantro. Transfer the skillet to the oven and bake for 4 to 6 minutes, or until the chicken is no longer pink inside and the cheese is melted.
Friday, November 6, 2009
Wednesday, November 4, 2009
Beef Taco Skillet
I made this tonight and it's delicious!!! There weren't any leftovers and Joey said I should make twice as much next time. The best part was it was so quick and easy since I already had the hamburger cooked!
Beef Taco Skillet
1 pound ground beef
1 can (10 3/4ounces) Campbell's Tomato Soup
1/2 cup salsa
1/2 cup water
6 flour tortillas (6") cut into 1" pieces
1/2 cup shredded cheddar cheese
1. Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat.
2. Stir in soup, salsa, water, tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Makes 4 servings.
Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with soup
Ranchero Style: Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of cheddar.
Beef Taco Skillet
1 pound ground beef
1 can (10 3/4ounces) Campbell's Tomato Soup
1/2 cup salsa
1/2 cup water
6 flour tortillas (6") cut into 1" pieces
1/2 cup shredded cheddar cheese
1. Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat.
2. Stir in soup, salsa, water, tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Makes 4 servings.
Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with soup
Ranchero Style: Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of cheddar.
New Favorite Meatballs
olive oil spray
2 egg whites
1/2 cup quick-cooking oats
1/4 cup fat-free milk
1/2 cup finely chopped fresh parsley
1 tablespoon dried minced onion
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 pound 96% lean ground beef
Preheat oven to 400. Lightly coat a large nonstick baking sheet with olive oil spray.
In medium bowl, using a fork, mix together the egg whites, oats, and milk until well combined. Add the parsley, onion, oregano, garlic powder, salt, and crushed red pepper flakes and mix until combined. Mix in the beef until well combined.
Make 32 uniform meatballs, each about 1 1/4" in diameter. Roll balls with your hands and arrange, not touching, on prepared baking sheet. Bake for 7 to 10 minutes, or until no longer pink inside.
Makes 4 (8-meatball) servings.
2 egg whites
1/2 cup quick-cooking oats
1/4 cup fat-free milk
1/2 cup finely chopped fresh parsley
1 tablespoon dried minced onion
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 pound 96% lean ground beef
Preheat oven to 400. Lightly coat a large nonstick baking sheet with olive oil spray.
In medium bowl, using a fork, mix together the egg whites, oats, and milk until well combined. Add the parsley, onion, oregano, garlic powder, salt, and crushed red pepper flakes and mix until combined. Mix in the beef until well combined.
Make 32 uniform meatballs, each about 1 1/4" in diameter. Roll balls with your hands and arrange, not touching, on prepared baking sheet. Bake for 7 to 10 minutes, or until no longer pink inside.
Makes 4 (8-meatball) servings.
Pizza Burgers
1 pound 96% lean ground beef
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 to 1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
3 oz low fat mozzarella cheese, thinly sliced
1/2 cup main event marinara sauce
4 whole grain or whole wheat hamburger buns
Preheat a grill to high heat.
In a large bowl, mix the beef, oregano, garlic powder, red pepper flakes, and salt until well combined. Divide the mixture into 4 patties.
Grill burgers for about 2 minutes per side, or until desired doneness.
Meanwhile, spoon the sauce into a microwavable bowl and heat til hot.
Toast buns.
Place patties on bun, followed by 2 tablespoons sauce and cheese.
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 to 1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
3 oz low fat mozzarella cheese, thinly sliced
1/2 cup main event marinara sauce
4 whole grain or whole wheat hamburger buns
Preheat a grill to high heat.
In a large bowl, mix the beef, oregano, garlic powder, red pepper flakes, and salt until well combined. Divide the mixture into 4 patties.
Grill burgers for about 2 minutes per side, or until desired doneness.
Meanwhile, spoon the sauce into a microwavable bowl and heat til hot.
Toast buns.
Place patties on bun, followed by 2 tablespoons sauce and cheese.
Baked Ziti
olive oil spray
1 (14 1/2-oz) box fiber enriched ziti
1 (15 oz) fat-free ricotta cheese
2 large egg whites
8 oz (4 cups) finely shredded reduced-fat mozzarella cheese
1/4 teaspoon garlic powder
salt, to taste
ground black pepper,to taste
crushed red pepper flakes, to taste
main even marinara sauce
2 tablespoons grated reduced-fat Parmesan cheese
Preheat oven to 450. Lightly mist a 13x9 dish with the olive oil spray.
Cook the ziti according to package directions until al dente. Drain.
In a large mixing bowl, mix the ricotta, egg whites, and all but 1 cup of the mozzarella until well combined. Add the garlic powder and season with salt, pepper, and red pepper flakes. Stir in the cooked pasta until well combined.
Spread 1 cup of marinara sauce on the bottom of the prepared dish. Add half of the pasta in an even layer over the sauce. Top the pasta evenly with another 1 cup of sauce. Layer the remaining pasta over the sauce. Spoon the remaining 1 1/2 cups sauce evenly over the top of the pasta, then sprinkle the remaining mozzarella and the Parmesan over the top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake 10 minutes longer, or until the mozzarella is melted. Let stand 5 minutes.
1 (14 1/2-oz) box fiber enriched ziti
1 (15 oz) fat-free ricotta cheese
2 large egg whites
8 oz (4 cups) finely shredded reduced-fat mozzarella cheese
1/4 teaspoon garlic powder
salt, to taste
ground black pepper,to taste
crushed red pepper flakes, to taste
main even marinara sauce
2 tablespoons grated reduced-fat Parmesan cheese
Preheat oven to 450. Lightly mist a 13x9 dish with the olive oil spray.
Cook the ziti according to package directions until al dente. Drain.
In a large mixing bowl, mix the ricotta, egg whites, and all but 1 cup of the mozzarella until well combined. Add the garlic powder and season with salt, pepper, and red pepper flakes. Stir in the cooked pasta until well combined.
Spread 1 cup of marinara sauce on the bottom of the prepared dish. Add half of the pasta in an even layer over the sauce. Top the pasta evenly with another 1 cup of sauce. Layer the remaining pasta over the sauce. Spoon the remaining 1 1/2 cups sauce evenly over the top of the pasta, then sprinkle the remaining mozzarella and the Parmesan over the top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake 10 minutes longer, or until the mozzarella is melted. Let stand 5 minutes.
Main Event Marinara Sauce
Olive oil spray
1 cup minced yellow or white onion
2 tablespoons freshly minced garlic
1 (28 oz) can crushed tomatoes
1/4 cup water
2 tablespoons no-salt added tomato paste
2 teaspoons honey
1 tablespoon dried oregano
2 teaspoons dried basil
1/2 teaspoon crushed red pepper flakes
salt, to taste (optional)
Spray a medium nonstick saucepan with the olive oil spray and place over medium heat. Add the onion and garlic and cook until just becoming tender (they should not brown), 4 to 6 minutes. Reduce the heat to low and with a wooden spoon stir in the tomatoes, water, tomato paste, honey, oregano, basil, and pepper flakes until well combined. Cover and cook, stirring occasionally, for at least 1 hour. Season with salt if needed.
Makes 7 (1/2 cup) servings; about 3 1/2 cups sauce.
1 cup minced yellow or white onion
2 tablespoons freshly minced garlic
1 (28 oz) can crushed tomatoes
1/4 cup water
2 tablespoons no-salt added tomato paste
2 teaspoons honey
1 tablespoon dried oregano
2 teaspoons dried basil
1/2 teaspoon crushed red pepper flakes
salt, to taste (optional)
Spray a medium nonstick saucepan with the olive oil spray and place over medium heat. Add the onion and garlic and cook until just becoming tender (they should not brown), 4 to 6 minutes. Reduce the heat to low and with a wooden spoon stir in the tomatoes, water, tomato paste, honey, oregano, basil, and pepper flakes until well combined. Cover and cook, stirring occasionally, for at least 1 hour. Season with salt if needed.
Makes 7 (1/2 cup) servings; about 3 1/2 cups sauce.
Monday, November 2, 2009
Thanksgiving Meal
I know this is not a recipe, however, I thought this would be a good way for us all to input what we would like to have on our Thanksgiving menu.
Mashed potatoes
Stove top
Rolls
Green beans
Pumpkin pie
Mashed potatoes
Stove top
Rolls
Green beans
Pumpkin pie
Subscribe to:
Comments (Atom)