Monday, April 12, 2010
Sorry this is a little imprecise - might take a couple of times to perfect it.
1 med. onion
1 T. tomato paste
1-2 tsp. Adobo
1 packet Sazon
2 C. rice
Sautee an onion in a medium-sized pot. Add tomato paste, Adobo and a packet of Sazon. Add some water and stir. Add rice and stir well. Cover with water, which should be about 1/2 inch above the rice line. Boil until water is nearly all boiled off, rice will still be very wet. Reduce to a simmer and cover with tin foil. (If you cover with a lid it will turn out more like Asian rice - with tin foil it ends up much drier.) Let simmer about 20 minutes and test. If it isn't totally cooked, you can add a little water and let it continue steaming. Taste and add more Adobo if it needs salt.
Serve with black beans, any fish or chicken, plantains. Delicious!
3 cans tuna
1 lg. egg
1/2 C. cilantro
1/3 C. bread crumbs
2 T. lt. mayo
1 T. fresh lemon juice (can substitute mayo & lemon for lemonnaise if you're lucky enough to have some on hand)
1 jalapeno, seeds removed
1 T. olive oil (for frying)
In a large bowl, stir together tuna, egg, cilantro, bread crumbs, mayo, lemon, and jalapeno. Mix gently until ingredients just hold together. Using a packed 1/3 C. measure of tuna mixture per patty, shape into 8 cakes.
In a large nonstick skillet, heat oil over medium. Cook cakes until golden brown and crisp on outside, about 2 min. per side. Serve hot with cocktail sauce or salsa. Garnish with fresh cilantro.
2 med. potatoes, peeled and diced
2 cups broccoli florets
1 med. onion, diced
2 C. chicken broth
1/4 tsp. dried thyme
1/2 C. fat free sour cream
1/2 C. fat free skim milk
1/4 C. parmesan cheese
1/4 tsp. garlic powder
salt and pepper
Combine potato, broccoli, onion, broth and thyme in a pot. Bring to a boil, cover partially and cook until veggies are tender, about 15 min. Mash with potato masher.
Add rest of ingredients. Simmer until warm. Do not allow to boil. Serve hot.
2 chicken breasts
1 onion, chopped
5 cloves garlic
canned minced jalapeno (1 tsp. for medium, more for spicy)
6 C. chicken stock
2 15 oz. cans chopped tomatoes
2 cans black beans
Sautee garlic and onion. Add chicken and cook well. Add 5 C. broth to a large pot. Add tomatoes, beans and simmer. Add canned jalapenos to desired spice level (I use 1/4 of the smallest cans). Serve with fresh avacado, cheddar and tortilla strips or chips. Also good with sour cream.
Tuesday, February 16, 2010
1 package Zesty Italian Salad dressing
1/4 C Red Wine Vinegar
3 tablespons White wine Vinegar
3 tablespoons Olive Oil
2 tablespoons water or lemon juice or lime juice
1 tablespoon Rosemary
1 tablespoon garlic (I just used garlic salt since I didn't have any garlic)
4-5 squirts of Salad Spritzers Raspberry Bliss Dressing ( I LOVE THIS )
Mix all together well.
Marinate chicken for as long as you can in this mixture. I did mine about an hour or two.
2 peeled potatoes
Dice them up (however you like them) I like them bigger.
Place them in a casserole dish.
Pour mixture on top of chicken and potatoes.
Serve with mixed green salad.
Preheat oven to 350.
Cook for 45 minutes.
I loved this because it was stuff I had on hand and it was different than my norms.
Monday, February 8, 2010
I made these today and I actually really like them.
I made home made salsa for them. I didn't have garlic or Zuccini.
Let me know if you like them. (Oh and I put a little sour cream in. Like 1/4 Cup. I know, not the healthiest but I'm trying.)
Oh and I found WHole Grain Corn taco shells from Target.
Tablespoons extra virgin olive oil
1 Large Onion, finely chopped
4 cloves garlic, minced
1 Green Bell Pepper, diced
1 Red Bell Pepper. diced
1 Zucchini, diced
3 lbs lean ground Turkey or chicken, or beef
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1 Large Tomato, finely diced ( I used Rotel tomatoes with green chilis)
1 Cup Salsa, or your favorite brand
1/4 Cup Cilantro
1. Place oil into a large rimmed skillet over medium heat. Saute onions for about 5 minutes, stirring constantly. Stir in garlic and saute for an additional minute. Next, add the Bell Pepper and Zucchini, stir occasionally. After 5 minutes, transfer mixture to crock pot. Return pan to heat. Add in chicken, salt and pepper. Cook until browned. Stir in Salsa then transfer to crock pot on low heat. Add diced tomato. Let cook on low for 1.5 hours or until ready to serve. Right before serving, stir in fresh chopped cilantro. (Makes 8 servings)
Serve with tortillas, beans, avacado, cheese… whatever you think’s yummy!
Monday, August 31, 2009
1 can white corn, drained
1 can black-eyed peas, drained
1/2 bunch green onion, chopped
1/2 bunch cilantro, chopped
4 med. tomatoes, chopped
3 avocados, chopped
1 pkg. Good Seasons Italian dressing mix-make as directed.
Mix together all ingredients and chill overnight.
Here’s a few hints for making this recipe:
I sometimes substitute the canned white corn (drained) for frozen white corn. I add 1 to 1- 1/2 cups of corn-depending on how much corn you like.
If you want this to be extra healthy then use light olive oil when making your Good Seasons Italian dressing