1 Mexican Recipes Taco Seasoning 1 tablespoon chili powder ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon dried oregano 1 ¼ teaspoon crushed red pepper flakes ½ teaspoon paprika 1 ½ teaspoons ground cumin 1 teaspoon salt 1 teaspoon black pepper Mix all ingredients together and store in an airtight container. Makes 10 servings. Each serving provides 5 calories,.2 grams protein,.9 grams carbohydrate,.2 grams fat, 185 milligrams sodium,.4 grams fiber. Slow Cooker Green Chile Stew 2 ½ pounds boneless pork loin, cut into ¾ inch cubes 1 (14.5 ounce) can diced tomatoes, drained 2 (7 ounce) cans diced green chiles 2 yams, peeled and cut into ½ inch pieces ½ onion, coarsely chopped 5 cloves garlic, minced 1 ½ teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon salt Pepper to taste 1 tablespoon hot pepper sauce 1 cup frozen corn ½ cup shredded Cheddar cheese Combine the pork, tomatoes, green chiles, yams, onion, garlic, cumin, oregano, salt, pepper, and hot pepper sauce in a slow cooker. Cover and cook on low until the pork is very tender, 6-7 hours. Stir in the frozen corn, cover and cook until the corn is hot, about minutes. Sprinkle with shredded Cheddar cheese to serve. Makes 6 servings Each serving provides 636 calories, 44 grams protein, 52 grams carbohydrate, 28 grams fat, 1443 milligrams sodium, 8 grams fiber.
2 Mexican Jicama Snack 1 large jicama 2 limes, juiced 1 tablespoon cayenne pepper Peel jicama and cut into French fry-sized sticks. Combine with lime juice and cayenne pepper in a medium bowl and toss to coat. Serve as a finger food. Makes 6 servings Each serving provides 84 calories, 2 grams protein, 20 grams carbohydrate,.4 grams fat, 9 milligrams sodium, 10 grams fiber. Licuado de Mango 1 mango, peeled, seeded and diced 1 ½ cups milk 3 tablespoons honey 1 cup ice cubes Place all ingredients in a blender. Cover and blend until smooth. Serve immediately. Makes 2 servings Each serving provides 255 calories, 7 grams protein, 52 grams carbohydrates, 4 grams fat, 82 milligrams sodium, 2 grams fiber. Horchata 1 cup uncooked long-grain rice 5 cups water ½ cup milk ½ tablespoon cinnamon 1/2 tablespoon vanilla extract 2/3 cup sugar Pour the rice and water into a blender. Blend until the rice just begins to break up, about 1 minute. Let the rice and water stand at room temperature for a minimum of 3 hours. Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice. Makes 6 servings Each serving provides 213 calories, 3 grams protein, 48 grams carbohydrates,.6 grams fat, 16 milligrams sodium,.7 grams fiber.
3 Chicken Fajita Melts 3 tablespoons vegetable oil 6 (6 ounce) skinless, boneless chicken breast halves, thinly sliced ½ cup sliced onions ½ cup tomato juice ½ cup sliced red bell peppers 2 tablespoons taco seasoning 1 cup salsa 8 (1/2 inch thick) slices French bread 2 cups shredded Cheddar cheese Heat the oil in a large skillet over medium high heat. Add the chicken and cook until lightly browned, about 5 minutes. Stir in the sliced onions and red pepper, and cook for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes. Preheat the oven s broiler and set the oven rack about 6 inches from the heat source. Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with ¼ cup Cheddar cheese. Place sandwiches under the broiler and cook for 5 minutes or until the cheese is melted and beginning to brown. Makes 8 servings Each serving provides 397 calories, 409 grams protein, 20 grams carbohydrate, 17 grams fat, 821 milligrams sodium, 2 grams fiber.
4 Mexican Rice 3 tablespoons vegetable oil 1 cup uncooked brown rice 1 teaspoon garlic salt ½ teaspoon ground cumin ¼ cup chopped onion ½ cup tomato sauce 2 cups chicken broth Health oil in a large saucepan over medium heat and add rice. Cook stirring constantly until puffed and golden. While rice is cooking, sprinkle with garlic salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. Makes 4 servings. Each serving provides 5 grams protein, 42 grams carbohydrates, 11 grams fat, 1096 milligrams sodium, 1 gram fiber. Calabacitas 1 tablespoon olive oil 1 large onion, chopped 3 garlic cloves, minced 4 small zucchini, diced 1 fresh poblano chile pepper, seeded and chopped 1 cup frozen whole kernel corn 1 (15 ounce) can black beans, rinsed and drained ½ teaspoon salt or to taste Heat olive oil in a large skillet over medium high heat. Add onion and garlic and cook, stirring until tender. Add zucchini and poblano pepper, and cook until soft. Stir in corn and beans and heat through. Season with salt to taste. Makes 4 servings Each serving provides 116 calories, 4 grams protein, 19 grams carbohydrate, 4 grams fat, 410 milligrams sodium, 4 grams fiber.
5 Grilled Shrimp Tacos 2 tablespoons olive oil 1 lime, juiced and grated 1 teaspoon cumin 1 pound large shrimp, peeled and deveined Salt and pepper to taste Shredded lettuce ¼ cup sour cream 6 (8 inch) flour tortillas, heated ½ cup Ranch Salad Dressing 1 tablespoon taco seasoning ½ cup shredded Cheddar cheese Combine olive oil, lime juice, lime zest, and cumin in a small bowl. Season shrimp with salt and pepper. Brush shrimp with lime mixture. Grill until shrimp are cooked through, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp. Combine taco seasoning, ranch dressing, sour cream, and shredded cheese. Spread mixture over each tortilla; top with shrimp and lettuce. Serve with your favorite toppings, such as diced tomatoes, salsa, sliced olives, and guacamole. Makes 6 servings Each serving provides 341 calories, 18 grams protein, 34 grams carbohydrate, 14 grams fat, 630 milligrams sodium, 3 grams fiber.
6 Chile con Queso 2 tablespoons vegetable oil ½ onion, diced 1 tomato, diced 10 large roasted green chile peppers, seeded and chopped ½ cup shredded queso asadero (white Mexican cheese) ¼ cup shredded Monterey Jack cheese ¼ cup milk Salt to taste Heat the vegetable oil in a skillet over medium heat. Stir in onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes, then add the cheeses and milk. Reduce heat to low and simmer, stirring frequently until cheese has melted. Makes 8 servings. Each serving provides 115 calories, 5 grams protein, 11 grams carbohydrate, 7 grams fat, 124 milligrams sodium, 2 grams fiber. Guacamole 3 avocados-peeled, pitted and mashed 1 lime, juiced 1 teaspoon salt ½ cup diced onion 2 tablespoons chopped fresh cilantro 2 roma (plum) tomatoes, diced 1 teaspoon minced garlic 1 pinch cayenne pepper In a medium bowl, mash together the avocados, lime juice and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate one hour for best flavor. Makes 4 servings Each serving provides 262 calories, 4 grams protein, 18 grams carbohydrate, 22 grams fat, 596 milligrams sodium, 11 grams fiber.
7 Mexican Veggies with Queso 1 tablespoon vegetable oil ½ cup chopped red onion 2 cloves garlic, minced 2 zucchini, thinly sliced 1 yellow squash, thinly sliced 1 chayote squash, thinly sliced 1 cup peeled, chopped jicama 2 tomatoes, chopped 1 teaspoon chili powder ½ teaspoon ground cumin 1 pinch cayenne pepper Salt and pepper to taste 1 cup shredded queso asadero (white Mexican cheese) Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add zucchini, yellow squash, and chayote. Cover, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the chopped jicama; cover and cook 3 minutes. Stir in the tomatoes, chili powder, cumin, cayenne, salt and pepper. Cover and let cook for 2 minutes. Remove from heat and stir in the shredded cheese. Serve immediately. Makes 4 servings. Each serving provides 203 calories, 10 grams protein, 17 grams carbohydrate, 12 grams fat, 306 milligrams sodium, 6 grams fiber.
8 Chicken Enchiladas 4 skinless, boneless chicken breast halves 1 onion, chopped 1 cup light sour cream 1 cup shredded reduced fat Cheddar cheese 1 tablespoon dried parsley ½ teaspoon dried oregano ½ teaspoon black pepper ½ cup water 1 (15 ounce) can tomato sauce 1 tablespoon chili powder 1/3 cup chopped green bell pepper 1/3 cup chopped red bell pepper 1 clove garlic, minced 1 (15 ounce) can black beans, rinsed and drained 1 (10 inch) whole wheat flour tortillas 1 (12 ounce) jar taco sauce ¾ cup shredded reduced fat Cheddar Cheese Preheat oven to 350 degrees. Cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green pepper, red pepper, garlic and black beans. Roll even amounts of mixture into tortillas. Arrange in a 9 x 13 inch baking dish. Cover with taco sauce and ¾ cup Cheddar cheese. Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Makes 8 servings. Each serving provides 384 calories, 30 grams protein, 60 grams carbohydrate, 8 grams fat, 1445 milligrams sodium, 9 grams fiber.
DRY BEAN RECIPES Beans, Beans and More Beans Soup ¼ cup each dry Black Beans, Cranberry Beans, Pinto Beans and Light Red Kidney Beans 1 cup dry Navy Beans 6 cups water ½ cup onion, diced 2 cloves garlic,
BBQ Chicken and Rice BBQ Chicken and Rice - Serves 2 8 oz boneless skinless chicken breast 1 cup minute rice 1 cup frozen corn ¾ cup chicken broth 2 Tbs tomato sauce 1 Tbs BBQ seasoning Salt and pepper
Delicious Dinners on a Dime No-Fuss Family Meals that Feed Four for Less than $10 by SparkRecipes.com Taco Soup $15.34 for 9 servings; $1.70 per serving; about $6.80 to serve 4 Prep time: 10 minutes Cooking
Gluten-Free Recipes No matter your reason for eating a gluten-free diet, it can be delicious, with a good variety of healthy foods including roasted vegetables, salads, omelets, herb-grilled meats, yogurt
SLOW COOKER FREEZER MEAL LIST Two bags of slow cooker chicken fajitas Two bags of slow cooker chicken pot pie Two bags of spicy Dr. Pepper Shredded Pork (for tacos) One bag of slow cooker beef roast and
The Creative Homemaking Guide to Casseroles by Rachel Paxton ABOUT CREATIVE HOMEMAKING: Visit Creative Homemaking for all of your homemaking needs. Creative Homemaking offers money-saving household hints,
Minestrone with sun dried tomatoes 1 Tbs. olive oil ½ tsp. dried oregano ½ tsp. dried basil 1 medium onion, diced (1 ½ cups) 1 large or 2 medium carrots, sliced into rounds (1 cup) 3 stalks celery, sliced
LynnsKitchenAdventures.com Ground Beef recipes from my table to yours Mexican.2 Chili Cornbread Bake 3 Chili Relleno Casserole 4 Chili Rice Skillet Dinner.5 Ground Beef Taco Rice Dinner..6 Mexican Tortilla
Nutrition Pointers: Fruits and Veggies Eat as many as possible try filling half your plate with fruits and veggies. Fruits and veggies are good for you whether they are fresh or frozen. Go for a wide variety
8 NO- FREEZER MEALS IN 90 MINUTES RECIPE LIST (full recipes below) 1. Turkey and Black Bean Chili 2. Brown Sugar Meatloaf 3. Garden Veggie Soup with Meatballs 4. Red Pepper Chicken 5. Honey Dijon Chicken
New York Brand Recipe Collection Serves: 8 20 minutes 7 minutes Assorted Crostini 4 slices New York Brand Texas Garlic Toast or New York Brand Ciabatta Rolls Topping options: Marzetti Hummus with chopped
2015-2016 Culinary Arts STAR Events Menu Options MENU I Garden Salad with Vinaigrette Dressing Classic Steak Diane Green Beans and Mushrooms Classic French Crepes with Berries and Cream MENU II Spinach
QUINOA AND BLACK BEAN SALAD GF V VG SERVES: 12 (1 cup each) Prep Time: 30 min. Cooking Time: 12 min. CONTAINER EQUIVALENTS (per serving): 1 2 1½ I usually make a bunch of quinoa at the beginning of the
The Creative Homemaking Guide to Zucchini Recipes by Rachel Paxton ABOUT CREATIVE HOMEMAKING: Visit Creative Homemaking for all of your homemaking needs. Creative Homemaking offers cleaning hints, a recipe
Italian Vegetable Pasta Salad Head of each cauliflower and broccoli, florets chopped into bite-size pieces (leave/stems discarded) 2 ribs/stalks of celery, diced ½ medium red onion, finely chopped 15 oz
Starter Kit Red Lentil Chili The Bean Queen's Cookbook Serves: 8 1 3/4 cups dried red lentils 4 cups water 1 1/2 teaspoon salt 1 large onion, chopped 3 stalks celery, chopped 1 14.5 oz can diced tomatoes
1 Bakery Mix Recipes Main Dishes --------- Breakfast Pizza 1-1/2 c, Mountain Maid Low Fat Bakery Mix 1/3 c. very hot water 3 eggs, beaten 1 c. sour cream 1 c. shredded Cheddar cheese (4 oz.) 4 medium green
Baked Ziti Please do not make changes to the recipe. Bake in an aluminum 9x12 pan. After baking, cover well INGREDIENTS: 1 pound dry ziti pasta 1 onion, chopped 1 pound lean ground beef 2 (26 ounce) jars
Blenderized & Pureed Recipes While you are having difficulty chewing or swallowing, use these recipes for preparing pureed meals. Use the recipes as a base for developing your own recipes. Be creative!
2014-2015 Culinary Arts STAR Events Menu Options Menu I Waldorf Salad Shaker Style Turkey Cutlets Potatoes Parmentier Sautéed Green Beans Menu II Sautéed Breast of Chicken with Mustard Cream Sauce Fresh
Heart Healthy Italian Recipes Table of Contents Chicken Italiano Easy Italian Supper Italian Baked Halibut Italian Bean and Tuna Salad Italian Flounder Roll-Ups Italian Grilled Tuna Italian Pepper Chicken
Florida Food Fare by Mary King Family & Consumer Sciences University of Florida / IFAS Sarasota County Extension Lime Description: This small versatile lemon- shaped, citrus fruit grows in tropical and
Clams Salsa Verde ½ bottle (6 oz) Chef LaLa Homemade Tomatillo-Jalapeño Green Sauce ½ cup dry white wine ½ cup water 2 dozen little neck clams, scrubbed under cold water to remove any sand 1 tablespoon
Mixed Green Salad with Blueberry Vinaigrette Recipe provided by Christina Ilarazza, Central Market Cooking Staff 1 medium shallot, minced 1 teaspoon fresh garlic, minced 1 cup fresh blueberries ½ cup white
Apple Pie Oatmeal Apple Pie Oatmeal - Serves 1 ½ cup quick cook oats ½ cup milk ½ cup apple, peeled and diced 1 Tbs brown sugar 1 Tbs butter Mix all ingredients in the mug and cook for 1.5 minutes. Baked
Chicken and Rice Dinner This one-pot dinner is delicious and easy. Chicken in Panang Curry Ginger Sauce Serve with Jasmine Rice for a quick & complete Thai dish. Chicken Satay A Thai restaurant favorite
12 CROCKPOT FREEZER MEALS FROM COSTCO GROCERY LIST & RECIPES RECIPE LIST Three freezer bags of Crockpot Turkey and Black Bean Chili Three freezer bags of Crockpot Tomato Turkey and Veggie Soup Three freezer
RECIPES The Flying Biscuit s Famous Flying Biscuits 3 cups all purpose flour (a soft winter wheat flour, like White Lily, is best) 1 tablespoon plus 1 _ teaspoon baking powder _ teaspoon salt 2 tablespoon
Pizza Casserole Pan-Fried Pork Chops with Mashed Potatoes and Green Beans Chicken Pot Pie Shrimp and Grits Creamy Baked Macaroni and Cheese French Dip Sandwiches Chicken Alfredo with Bowtie Pasta Loaded
Still hot at 40. Fast Food Redefined MOUTHWATERING TIPS Look for these icons throughout the cookbook to find helpful hints for making a delicious dish. Cook s Tips Amana tips make microwave cooking easy
Pumpkin Corn Soup This soup has tasty spices and a beautiful color. Try garnishing it with fresh cilantro. 1 large onion, chopped 1 medium sweet red pepper, chopped 2 Tbsp. olive or canola oil 2 cups fresh
GOURMET LUNCH MENU PEACH MARGARITA Ingredients bring enough to make 2 or 3 batches 1 cup silver tequila 1/2 cup Peach Schnapps 4 peaches pureed Juice of 2 fresh limes Ice Cubes Sugar or agave nectar Place
GREEN ONION POTATO SALAD Prep Time: 10 minutes 2 lbs. red potatoes 1 Tbsp. PLUS 2 tsp. Kosher salt, divided 1-1/4 cups Hellmann's or Best Foods Real Mayonnaise 2 Tbsp. white wine vinegar 1 to 2 jalapeno
WALKTOBER RECIPES All recipes are from the official Walktober cookbook: Minute Meals Quick & Healthy Cookbook MENU GOLDEN CHICKEN NUGGETS BOILED NEW POTATOES WITH GARLIC AND PARSLEY MIXED GREEN SALAD PEACHES
Six Cheap Freezer Crockpot Meals in 50 Minutes Two freezer bags of Crockpot Shredded BBQ Chicken Two freezer bags of Crockpot Mexican Chicken Chili with Cornbread Topping Two freezer bags of Crockpot Beef
Ithaca College Culinary Arts Club Mediterranean Night Recipes Eggplant Dip Babaghanoosh http://ohan.itlnet.net/personpages/recipes.htm#rec 1 large eggplant 1 cup tahini ¼ cup lemon juice 3 cloves garlic,
WHOLE GRAINS FOR GOOD HEALTH Section 1: What are Whole Grains? Whole grains are nutritious, delicious, and are included in the WIC program! Whole grains contain the entire grain kernel. That means whole
Mother s Day is a time of commemoration and celebration for MUM. It is the one day out of the year when children, young and old remember their mothers and express their appreciation. This year make your
FROM HO HUM TO YUM is a trademark of Kraft Foods 10 simple recipes brought to you by Nachos Surpreme Contents Pastas Fettuccine with Meatballs Quick Tomao & Mushroom Pasta sauce Creamy Alla Panna Penne
Strawberry Smoothie Easy Herb Recipes Serves: 1 1 cup unsweetened frozen strawberries 1 teaspoon coarsely chopped mint leaves ½ cup 100% orange juice ½ cup lowfat vanilla yogurt Place the strawberries,
Okra Beignets with Cilantro Sour Cream Sauce Recipe Adapted from Epicurious.com Ingredients: For beignets 1 large egg 1/4 cup heavy cream 1/2 cup cake flour (not self-rising) 1/2 teaspoon salt 1/2 teaspoon
Top 10 BARBECUE SAUCE Recipes Enjoy these barbecue recipes and take the liberty to experiment with the hotness by adding to or subtracting the amount of pepper. You have my permission to give this ebook
Ithaca College CulinaryArts Club Pizza Night Recipes Thai Style Pizza Serves 3-4 Pizza dough 1/3 cup peanut sauce plus ½ cup for marinade 3 boneless chicken breasts (optional) 6 oz. grated mozzarella cheese
Georgeanne Brennan, Consultant Davis Farm-to-School Evans & Brennan, LLC Recipes for Professional Development Cooking Class, March 16, 2011 Class title: Spring Salads, Wraps, and Pizza Ethnic Profiles:
1,200-Calorie, Low-Carb Diet Meal Plan Breakfast Breakfast One - Veggie Scrambled Eggs One whole egg, one egg white Chopped red pepper Chopped mushrooms Grated Swiss cheese Scrambled in non-stick pan Large
healthy in a hurry Great ideas for meals in minutes! photography by KEN BURRIS Shopping List This list outlines everything you need to make all the recipes for the week: Shop For: Produce 1 bunch asparagus
High Protein Low Fat Meal Plans If you have chosen to follow a low-fat, high protein diet, the following meal plans are designed to help. Choose three meals and two snacks each day. Breakfast Choose one
5-Dinner Meal Plan With Recipes and Grocery List 5-Dinner Meal Plan Published by TL Media TL Media and 17ddBlog.com All rights reserved. No part of this publication may be reproduced, stored in a retrieval
GENERAL Rice Preparation Recipe to use with any of the dishes: 2 cups rice 2 1/2 cups water 1. Bring rice and water to a boil over high heat in a large covered saucepan. 2. Turn heat down to low and let
Weekly Meal Plan Week 1 1 2 3 4 Turkey Burgers with Roasted Garlic Hummus and Raw Veggies Glazed Salmon, Garlic Parmesan Brown Rice, Roasted Asparagus Sausage Potato Pie, Steamed Baby Carrots and Red Bell
Getting Started with Your Once-A-Month Cooking Menu Sampler This free, downloadable one-week sampler of the Once-A-Month Cooking technique will bring you the freedom and satisfaction of less hectic, more
Debra G. Proctor, Wasatch County Extension Agent Email: email@example.com Ellen Serfustini, Carbon County Extension Agent Email: firstname.lastname@example.org Soup or Sauce (SOS) Mix For more information
Low Phosphorus Recipes To be used in conjunction with advice from a Registered Dietitian. LOW PHOSPHORUS PANCAKES Pancakes from mixes contain a large amount of phosphorus because of the baking powder and
Vegetables Deep Fried Onion Rings 4 large white onions cold milk 2/3 cup yellow cornmeal 2/3 cup all-purpose flour, sift before measuring 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons melted shortening
Quick, Healthy Meals for One or Two It is often difficult to get inspired to cook for one or two people. No matter how many people you are cooking for, it is important to prepare healthy meals. Preparing
Healthy Christmas Mini-Cookbook Brought To You By Healthy Menu Mailer Editors: Susanne Myers & Christine Steendahl Table of Content Introduction Main Dishes Butterflied Beef Eye Roast Roast Pork with Cranberry
Oven-Roasted Smelt Smelt (whole or headed and gutted) Baking dish or baking pan Cooking spray or olive oil Seasonings (optional) Preheat your oven to 400 degrees Fahrenheit. Grease a baking dish with cooking
Chicken Pasta Salad 7 servings 2 cups cooked small seashell pasta (about 1 cup uncooked) Prep Time: 30 min. 1 1/2 cup canned chicken (drained) Cook Time: 10-12 min. 1 cup diced bell pepper (red or green
Menus Weeks 1-3 After Liver Purification Day 1 Day 2 Breakfast 1 hard boiled egg, ½ grapefruit Breakfast Omelet 3 eggs, mushrooms, or orange, 1 piece Ezekiel bread, Green tea onions, peppers sprinkle with