I actually got this recipe because I started the HCG diet. This counts as one fruit in the diet parameters. It is super tasty. I love it.
Strawberry Fruit Smoothie
5-6 strawberries cut into slices
Juice from 1/2 an orange
1-2 Cups ice
3 Packets Truvia natural Sweetner
3-4 Tbs Water
Mix in blender until smooth.
(1) Serving
Saturday, September 26, 2009
Saturday, August 1, 2009
Black Beans
Scott came up with a black bean recipe that we use in burritos. We really like these beans.
2 cup black beans
Onion
Garlic
Olive oil
1 1/2 teaspoon salt
1 teaspoon cumin
3 tablespoons balsamic vinegar
1 - 1 1/2 teaspoons of ground coriander
Soak the black beans in at least 4 cups of water for a few hours to overnight. Rinse the beans and set aside. Saute the onions and garlic in olive oil. Add the beans and enough water to cover the beans. Cover and bring to a boil over medium heat then add the cumin and coriander. Turn down to low heat and let the beans simmer for probably over an hour until soft. After about 30 minutes, add the salt (you can decrease the salt to 1 teaspoon if you are salt conscious although I think they usually need a bit more salt). Periodically stir the beans and add water if needed. When the beans are soft add the balsamic vinegar and cook for another 5-10 minutes.
2 cup black beans
Onion
Garlic
Olive oil
1 1/2 teaspoon salt
1 teaspoon cumin
3 tablespoons balsamic vinegar
1 - 1 1/2 teaspoons of ground coriander
Soak the black beans in at least 4 cups of water for a few hours to overnight. Rinse the beans and set aside. Saute the onions and garlic in olive oil. Add the beans and enough water to cover the beans. Cover and bring to a boil over medium heat then add the cumin and coriander. Turn down to low heat and let the beans simmer for probably over an hour until soft. After about 30 minutes, add the salt (you can decrease the salt to 1 teaspoon if you are salt conscious although I think they usually need a bit more salt). Periodically stir the beans and add water if needed. When the beans are soft add the balsamic vinegar and cook for another 5-10 minutes.
Thursday, June 18, 2009
Chicken and Cheese Rice Bake
I found this recipe a long time ago. It is really simple and my family really enjoys it.
Chicken and Cheese Rice Bake
2 cans (26 oz.) Campbell's® Condensed Cream of Chicken Soup
3 cups water
1 cup shredded cheddar cheese
2 cups uncooked brown rice (for white rice, cook about 1 hour less and use 1 cup less water)
Frozen chicken breasts to fit in the pan (we use 3)
Paprika
Ground black pepper
Directions:
MIX soup, water, cheese and rice in a 9 x 13 baking dish. Top with chicken. Sprinkle chicken with paprika and pepper. Cover with foil.
BAKE at 375°F. for 1 hr. Remove foil and bake for another 45 minutes to an hour uncovered or until done. Stir rice before serving.
Link to original recipe at Campbells Soup website.
Chicken and Cheese Rice Bake
2 cans (26 oz.) Campbell's® Condensed Cream of Chicken Soup
3 cups water
1 cup shredded cheddar cheese
2 cups uncooked brown rice (for white rice, cook about 1 hour less and use 1 cup less water)
Frozen chicken breasts to fit in the pan (we use 3)
Paprika
Ground black pepper
Directions:
MIX soup, water, cheese and rice in a 9 x 13 baking dish. Top with chicken. Sprinkle chicken with paprika and pepper. Cover with foil.
BAKE at 375°F. for 1 hr. Remove foil and bake for another 45 minutes to an hour uncovered or until done. Stir rice before serving.
Link to original recipe at Campbells Soup website.
Tuesday, June 16, 2009
Chicken Enchiladas with Tomatillo Sauce
We found this recipe in our Mexican cookbook. Scott and I both really like this sauce. It isn't too hard to make and tastes really great. It reminds me of Chuy's tomatillo sauce for those of you who have had it. We love it!
Chicken Enchiladas with Tomatillo Sauce
The Sauce
2 cans (13 oz.) tomatillos, drained (you can use about 11 fresh tomatillos...just boil until tender then drain)
Fresh hot green chiles to taste (roughly 3 chiles Serrano or 2 chiles jalapenos)...you can adjust the number to adjust the heat of the sauce...removing the seeds and veins also helps reduce the heat if you desire
5 or 6 sprigs fresh cilantro
1 small onion
1 large clove garlic
1 tablespoon vegetable oil
2 cups any poultry or meat broth (depending on how the sauce is to be used)
Salt, about 1/2 teaspoon (depending on the saltiness of the broth)
1. Drain canned tomatillos. Place the tomatillos and chiles in a blender, along with the cilantro, onion and garlic; stir well. Process until smooth, but still retaining a little texture.
2. Heat the vegetable oil in a medium-large skillet set over medium-high. When hot enough to make a drop of the puree sizzle sharply, pour it in all at once and stir constantly for 4 or 5 minutes, until darker and thicker. Add the broth, let return to a boil, reduce the heat to medium and simmer until thick enough to coat a spoon, about 10 minutes. Season with salt.
The Enchiladas
~3 cups cooked chicken, chopped or shredded
~1 cup grated cheese (cheddar or whatever you like)
1/4 cup sour cream
1 tablespoon finely chopped onion (if desired)
12 corn tortillas
1/3 cup feta cheese
1. Stir together the chicken, grated cheese, and sour cream to make the enchilada filling; set aside.
2. Warm the tortillas.
3. Preheat the oven to 350 degrees. Lay a tortilla in the sauce, flip it over, add some filling across the center and roll it up. Transfer to the baking dish, then continue filling and rolling the rest of the tortillas. Pour the remaining sauce over the enchiladas, being careful to cover the ends. Add the feta to the top and any additional grated cheese you like.
4. Immediately cover the dish with foil and bake just long enough to heat through, about 10 minutes.
Chicken Enchiladas with Tomatillo Sauce
The Sauce
2 cans (13 oz.) tomatillos, drained (you can use about 11 fresh tomatillos...just boil until tender then drain)
Fresh hot green chiles to taste (roughly 3 chiles Serrano or 2 chiles jalapenos)...you can adjust the number to adjust the heat of the sauce...removing the seeds and veins also helps reduce the heat if you desire
5 or 6 sprigs fresh cilantro
1 small onion
1 large clove garlic
1 tablespoon vegetable oil
2 cups any poultry or meat broth (depending on how the sauce is to be used)
Salt, about 1/2 teaspoon (depending on the saltiness of the broth)
1. Drain canned tomatillos. Place the tomatillos and chiles in a blender, along with the cilantro, onion and garlic; stir well. Process until smooth, but still retaining a little texture.
2. Heat the vegetable oil in a medium-large skillet set over medium-high. When hot enough to make a drop of the puree sizzle sharply, pour it in all at once and stir constantly for 4 or 5 minutes, until darker and thicker. Add the broth, let return to a boil, reduce the heat to medium and simmer until thick enough to coat a spoon, about 10 minutes. Season with salt.
The Enchiladas
~3 cups cooked chicken, chopped or shredded
~1 cup grated cheese (cheddar or whatever you like)
1/4 cup sour cream
1 tablespoon finely chopped onion (if desired)
12 corn tortillas
1/3 cup feta cheese
1. Stir together the chicken, grated cheese, and sour cream to make the enchilada filling; set aside.
2. Warm the tortillas.
3. Preheat the oven to 350 degrees. Lay a tortilla in the sauce, flip it over, add some filling across the center and roll it up. Transfer to the baking dish, then continue filling and rolling the rest of the tortillas. Pour the remaining sauce over the enchiladas, being careful to cover the ends. Add the feta to the top and any additional grated cheese you like.
4. Immediately cover the dish with foil and bake just long enough to heat through, about 10 minutes.
Thursday, June 11, 2009
Mexican Delight
This is a dish that we have had at Ruth's house. It is out of the Beary Special Cookbook. It is a variation of Taco Salads. The meat has a sweetness to it. We enjoy having it.
Mexican Delight
1 pound ground beef
1 onion, chopped
1 can tomato sauce
1 can tomato paste
3 cups water
3 tablespoons sugar
¼ teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon oregano
1 teaspoon cumin seed
1 cup cooked rice
1 large bag Fritos (tortilla chips work as well)
Grated cheese
Chopped tomatoes
Chopped lettuce
Sliced avocados (we have guacamole instead)
Sliced olives
Sour cream
Brown ground beef and onion. Add tomato sauce, tomato paste, water, and spices; simmer for 40 minutes. Add rice. Serve meat sauce over Fritos. Top with remaining ingredients as desired.
Mexican Delight
1 pound ground beef
1 onion, chopped
1 can tomato sauce
1 can tomato paste
3 cups water
3 tablespoons sugar
¼ teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon oregano
1 teaspoon cumin seed
1 cup cooked rice
1 large bag Fritos (tortilla chips work as well)
Grated cheese
Chopped tomatoes
Chopped lettuce
Sliced avocados (we have guacamole instead)
Sliced olives
Sour cream
Brown ground beef and onion. Add tomato sauce, tomato paste, water, and spices; simmer for 40 minutes. Add rice. Serve meat sauce over Fritos. Top with remaining ingredients as desired.
Wednesday, June 10, 2009
Roasted Potato Wedges
These are really good and not hard to make. I like them better than fries because you know what is in them.
Roasted Potato Wedges
Potatoes (number and variety of your choosing, russets work well)
1/4 cup olive oil (approximately)
Salt
Fresh herbs
Preheat oven to 450 degrees.
Wash potatoes.
Cut potatoes into wedges.
Toss with oil, butter, salt, pepper, and whatever else you’d like: garlic, balsamic, spices, etc. .
Roast for 15 minutes.
Shake around. Stir.
Roast for another 20 minutes. Check ‘em. Keep cookin’ ‘em.
Take ‘em out. Check the seasoning. Add more if necessary.
Sprinkle with herbs.
Serve immediately.
Original Recipe from Pioneer Woman.
Roasted Potato Wedges
Potatoes (number and variety of your choosing, russets work well)
1/4 cup olive oil (approximately)
Salt
Fresh herbs
Preheat oven to 450 degrees.
Wash potatoes.
Cut potatoes into wedges.
Toss with oil, butter, salt, pepper, and whatever else you’d like: garlic, balsamic, spices, etc. .
Roast for 15 minutes.
Shake around. Stir.
Roast for another 20 minutes. Check ‘em. Keep cookin’ ‘em.
Take ‘em out. Check the seasoning. Add more if necessary.
Sprinkle with herbs.
Serve immediately.
Original Recipe from Pioneer Woman.
Tuesday, May 19, 2009
Italian Chicken
This is a crock-pot dish that we really enjoy. It is easy to make. We got it out of the Turner Generations of Gourmet Cookbook.
Italian Chicken
4-6 chicken breasts (can be frozen)
3/4 cube butter
8-0z. package of cream cheese
1 package dry Italian dressing mix
1 can cream of chicken soup
Melt butter; add cream cheese, Italian dressing, and soup. Mix until smooth. Place chicken breasts in crock-pot and pour sauce on top of chicken. Cook on low for 6-8 hours (can turn on high for a couple of hours, if needed). Serve over rice.
Italian Chicken
4-6 chicken breasts (can be frozen)
3/4 cube butter
8-0z. package of cream cheese
1 package dry Italian dressing mix
1 can cream of chicken soup
Melt butter; add cream cheese, Italian dressing, and soup. Mix until smooth. Place chicken breasts in crock-pot and pour sauce on top of chicken. Cook on low for 6-8 hours (can turn on high for a couple of hours, if needed). Serve over rice.
Olive Garden Fettuccine Alfredo
I think this alfredo sauce is really good. The kids really like it as well.
8 ounces cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup butter or margarine
1/2 cup milk
8 ounces fettuccine; cook – drain (we use about 2 cups of any kind of pasta)
In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Our variations: We add some pepper, nutmeg and cloves. You can also add some chicken or broccoli or whatever you want. Also, you could cut the cream cheese down to 4 oz. and add a cup and a half of the Parmesan cheese to give it a more hearty, cheesy flavor.
Original Recipe from recipetrove.com.
8 ounces cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup butter or margarine
1/2 cup milk
8 ounces fettuccine; cook – drain (we use about 2 cups of any kind of pasta)
In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Our variations: We add some pepper, nutmeg and cloves. You can also add some chicken or broccoli or whatever you want. Also, you could cut the cream cheese down to 4 oz. and add a cup and a half of the Parmesan cheese to give it a more hearty, cheesy flavor.
Original Recipe from recipetrove.com.
Wednesday, April 15, 2009
Cheesy Potatoes
We really like cheesy (or funeral) potatoes. We had them for Easter dinner. This is the recipe that we've used for a while now.
Cheesy (or Funeral) Potatoes
12 large potatoes or 1 (32-ounce bag frozen shredded hash browns) (we use about 6 or 7)
2 (10 3/4 ounce) cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted (we omit this)
1/2 cup chopped onion
2 cups crushed corn flakes (we omit this)
2 tablespoons butter, melted (we omit this)
Peel potatoes (you can also leave the peels on to boil them) and boil for 30 minutes, until just tender. Cool and grate into a greased 9 x 13-inch baking dish (or put hash browns into baking dish). Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes. We bake it for around 45 minutes to an hour to cook the onions.
Original Recipe from The Essential Mormon Cookbook.
Cheesy (or Funeral) Potatoes
12 large potatoes or 1 (32-ounce bag frozen shredded hash browns) (we use about 6 or 7)
2 (10 3/4 ounce) cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted (we omit this)
1/2 cup chopped onion
2 cups crushed corn flakes (we omit this)
2 tablespoons butter, melted (we omit this)
Peel potatoes (you can also leave the peels on to boil them) and boil for 30 minutes, until just tender. Cool and grate into a greased 9 x 13-inch baking dish (or put hash browns into baking dish). Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes. We bake it for around 45 minutes to an hour to cook the onions.
Original Recipe from The Essential Mormon Cookbook.
Easter Egg Shortbread Cookies
We tried these out for Easter. If you like shortbread cookies, they are great. I chose this recipe because I like the candy on top.
Easter Egg Shortbread Cookies
1 cup butter, room temperature
2/3 cup sugar
2 cups all purpose flour
1/4 tsp salt
1 tsp vanilla extract
hard-shell candy eggs (chocolate, pb, etc.)
In a large mixing bowl, cream together butter and sugar until fluffy. Blend in vanilla extract. With the mixer on low speed, mix in flour and salt. Dough will first be crumbly, but will come together as you continue to mix (about 1-2 minutes). Cover bowl and refrigerate for 30-60 minutes.
Preheat oven to 350F and line a baking sheet with parchment paper. Break dough up using a spoon and, rolling dough between your palms, shape dough into 1-inch balls. Place on baking sheet. Press a fingertip into each cookie to create a small indentation on the top. Bake for 14-16 minutes, until cookies are set but not browned.
Immediately after taking cookies out of the oven, press 1-2 hard shelled easter egg candies into the center (the fingerprint). Cool cookies on baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely.
Makes about 2 1/2 dozen cookies
Original Recipe at Baking Bites.
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