Tuesday, November 3, 2009
My version of Shepherd's Pie
1-1.5lbs ground beef
3-4 tbsp of flour
1-2 bay leaves
garlic powder, salt, and pepper
1 qt. beef broth
mixed veggies (I used frozen peas and greenbeans and added a can of corn)
white potatoes (I used 3)
1/4 c sour cream
2 tbsp. butter
1 oz. cream cheese
splash of milk
Brown ground beef and onion. Sprinkle 3-4 tbsp of flour over the meat and cook for a few minutes. Slowly add beef broth. (I only used about 3/4 of the carton) Throw in bay leaf, garlic powder, salt, and pepper. Let simmer for about 20 minutes until it is reduced down to a gravy consistency.
Meanwhile, I throw in my veggies into a microwavable bowl and cook them til they are hot.
Peel, cut, and boil potatoes. Once fork tender, drain and add the sour cream, butter, cream cheese (optional), and milk. I use a hand mixer to blend together.
Then simply layer the meat mixture, then the vegetables, then spread the mashed potatoes on top. Top with some shredded cheese and pop it into a 375* oven until the cheese is melted.
I love this recipe! It is so simple, but tastes so good! And the best part about it is that you can change the veggies to whatever you like, and change the meat and potato quantities to suit your family size.
Try this one out!
Saturday, October 17, 2009
1 lb ground beef
1 can whole kernal corn
1 can kidney beans
1 can of chopped green chiles
1 28oz can of diced tomatoes
1 can of tomato sauce
1 packet of taco seasoning
1-2 cups of water based off your preference of how soupy you like yours
Salt, pepper, and garlic powder for seasoning
I browned my meat and added the onion. I then added all of the other ingredients and let simmer for 1 hour. I serve mine with cheddar cheese and sour cream.
It is so good and so easy to make!
Saturday, October 3, 2009
Here's the recipe!
White Chicken Chili Ingredients:
3 tbsp olive oil
1 medium onion
1 green bell pepper
1 can of green chilis or 1 serrano pepper (depending on how spicy you like it)
3 tbsp flour
2 tbsp cumin
1 packet McCormick's White Chicken Chili Seasoning packet (optional)
1 24oz Chicken Broth
2 cans White beans
1 lb cooked chicken breast
Start out by heating your olive oil -- Add your onion, bell pepper, and chiles or serrano pepper. Cook for 4 minutes. Then add your flour, cumin, and seasoning packet. Cook for 2 minutes, it will turn very thick. Next, add your beans and chicken broth. Stir really well and bring to a boil. Then add your cooked chicken breast. Simmer and serve.
My favorite toppers are shredded Monterrey Jack cheese and sour cream!
***I usually bake my chicken in the oven with some olive oil, salt, and pepper til done. Then shred.***
This is super easy recipe, be sure to try it out and tell me if you like it!
Tuesday, September 22, 2009
3 baking potatoes, large (about 2 1/2 pounds)
About 4 cups milk, divided
4 ounces cream cheese, softened
2 tablespoons butter
2-3 green onions, (with tops)
4 ounces sharp cheddar cheese, grated
1 1/2 teaspoons salt
1/2 teaspoon black pepper, coarsely ground
bacon, chopped and cooked
I started off by cutting my potatoes up into medium-size cubes. I put them in a large pot and added some milk and water, just enough to cover by an inch or so. Bring to a boil and cook the potatoes til fork tender. I then drained the potatotes. I added 4 cups of whole milk, cream cheese, butter, salt, and pepper into the big pot. I stirred that on medium heat until the cream cheese was mixed in well. I then added back the potatoes and took a masher and mashed the potatoes a little bit to make it thick, but still lumpy. I added the bacon and green onions. I lowered the heat and let it simmer for a while, about 15 minutes or so. I did have to add a littl bit more milk to my soup because it got a little to thick for my taste. That's ok! Make it the consistency you like. When you serve, top with cheddar cheese and some more bacon! The original recipe also calls for broccoli and sour cream as toppings, use this if you like it!
I love recipes that I can make my own! If you don't like a certain ingredient, leave it out! You can also add however much bacon, green onions, or cheese as you like!
Wednesday, September 16, 2009
Tell me that doesn't look scrumptious!?
Here's the recipe:
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
***Note*** I changed my bake times to about 20 minutes each time. I felt that mine wasn't completely set up or all the way done. So maybe look at it after 15 and make your own judgement.
Tuesday, September 8, 2009
It is from the Rachael Ray Show, and here is the recipe.
8 jalapeños, halved and seeded
1 tablespoon extra-virgin olive oil (EVOO)
2 8-ounce blocks cream cheese or Neufchatel cheese, softened
1 cup sour cream
1 cup shredded cheddar cheese, divided
1 cup crushed tortilla chips
Assorted dippers - veggis, chips, pretzels, whatever you like-- I WANT MORE CHIPS! :)
Yields: 6-8 servings as a snack
Preheat a broiler or grill to medium-high.
Toss the jalapeño halves with the EVOO and roast under the broiler or char on the grill until softened and blackened, about 3 minutes per side.
Turn the oven to 400ºF. Let the peppers cool enough to handle them, then chop them up.
In a large mixing bowl, combine the cream cheese, sour cream, half of the cheddar and all of the chopped roasted peppers. Transfer the mixture to a baking dish and top with the remaining shredded cheese and crushed chips. Bake the dip until golden brown and bubbly, 15-18 minutes.
Serve with assorted dippers alongside.
I usually use a Monterrey jack cheese when making mine, so I might stick with that or try the mexican blend cheese. Anyway, I am trying this SOON! Won't be so bad if I do low fat ingredients, right? ;)
Monday, September 7, 2009
Turkey Sausage Wrap
I buy a package of turkey sausage and it usually contains like 5 big links.
Take 1 sausage link and take it out of its casing (I squeeze)
Add it to a hot pan- Let it cook for about 30 seconds then flip. Let it cook some more, then I start breaking it into pieces. Let it cook til all the way done.
Then I take 2 small white corn tortillas or 1 larger tortilla and melt some cheddar cheese on it in the microwave, fill it with the turkey sausage, add some salsa and sour cream. You can definitely add eggs, but currently eggs make me sick. So I omit them. This actually came from my egg white omelet recipe. I just replaced the egg whites with a tortilla. It is really good and only maybe 300 calories for the whole breakfast with lots of protein! Definitely fills you up!
My other breakfast staple is my smoothie.
This is kind of a great recipe to utilize what you do have.
I usually keep frozen strawberries, peaches, blueberries, and cherries on hand.
This morning I used:
1 Activia Light yogurt-vanilla (or any yogurt of your preference)
about 1/2 cup of skim milk
1/2 cup each of strawberries and peaches
1/2 of a banana
2 splenda packets
Blend on high til mixed. Then I slowly add in 4-5 big ice cubes to get it to the smoothie consistency I like. So good!
I will try and go back and add pictures to the posts later (once I find my camera).