Shredded Chicken Tacos with Avocado and Black Bean Salad

We hummed all the way through this meal. It tastes amazing. The Avocado and Black Bean Salad is a great accent. Enjoy!

Shredded Chicken Tacos
Serves 4

1 pound boneless skinless chicken breasts, cut into 3 inch pieces
2 teaspoons chili powder
1/2 teaspoon salt
1 1/2 tablespoons olive oil
1 1/4 cup chopped onion
2 cloves garlic, minced
1 1/2 cup chicken broth
Juice from 1 lime

In a bowl, toss chicken with chili powder and salt until coated. In a large saucepan, heat oil on medium high. Line chicken in the hot oil and sear 3 minutes on both sides. Stir in onion and saute for 3 minutes. Add garlic and saute for 1 minute. Pour chicken broth over chicken and bring to a boil. Cover and reduce heat to medium-low, cooking for 1 hour. Shred with a fork and cook for an additional 15 minutes uncovered. Stir in lime juice and serve in a warm flour tortilla with Avocado and Black Bean Salad (below)


Avocado and Black Bean Salad
Serves 4

2 ripe avocados peeled and diced
1/2 cup diced onion
2 cloves garlic, minced
1 cup diced tomato
3/4 cup canned black beans, drained and rinsed
Juice from 1 lime
salt and pepper to taste

Mix all ingredients in a bowl and refrigerate for 1 hour. Serve on your favorite mexican dishe or as a dip.

Chicken (Not so) Parmesan

Why it is called chicken parmesan is a mystery to me. Most restaurants I have ordered it from does not come with parmesan on it. For that I am greatful, as I do not like parmesan. This recipe is very simple to make and packs so much flavor. Enjoy!

Serves 4

2 large boneless skinless chicken breasts, sliced thin
salt and pepper
2 cups bread crumbs
1 tablespoon italian seasoning
1 large egg beaten with 2 tablespoons water
2 tablespoons olive oil
1 jar pasta sauce or homemade sauce
1 cup shredded mozzarella cheese
4 servings cooked thin spaghetti

On a plate, sprinkle bread crumbs and toss with italian seasoning. Salt and pepper chicken and coat with the egg mixture. Cover with bread crumbs. Repeat until all chicken is coated. In a large skillet, heat olive oil on medium-high heat. Place chicken in pan and sear on each side for 3 minutes, until light brown, and remove. Chicken will not be cooked all the way. Pour pasta sauce into skillet and reduce heat to medium-low. Place chicken on top of sauce and cover. Cook for 15 minutes. Top each breast with 1/4 cup cheese. Cover and cook for an additional 5 minutes. Serve chicken and sauce with cooked pasta. Enjoy!!!

Beef Chimichangas and Spanich Rice

Okay so I pretty much never endorse deep-fried foods, but moderation is okay. This meal is a family favorite among my parents and siblings. Enjoy!

Beef Chimichangas
Serves 4

1 pound Shredded Beef Taco meat
1 can fat free refried beans
1/4 cup water
1 cup shredded cheddar cheese
4 large burrito shells
Vegetable Oil

In a sauce pan, cook meat, refried beans and water until heated through. Lay tortilla flat and spoon 1/4 meat mixuture and sprinkle with 2 tablespoons cheese. Fold in sides and roll like a burrito. Repeat with remaining shells and meat mixture.

In a large frying pan, heat 1 inch of oil on medium-high heat. Carefully place all 4 chimichangas in the oil and cook until golden brown. Turn and cook on other side. Remove to paper towel. Place each chimichanga on a seperate plate and sprinkle with 2 tablespoons cheese. Heat in microwave for 30 seconds, until cheese is melted. Top as desired.


Spanish Rice
Serves 4

1/2 cup diced onion
2 cloves garlic, minced
2 tablespoons olive oil
1 cup white long grain rice
2 chicken bouillon cubes
1 can petite diced tomatoes
2 teaspoons cumin
2 cups water

In a medium sauce pan, heat oil over medium heat and saute onion and garlic until translucent. Stir in rice and saute for 1 minute. Add remaining ingredients and bring to a boil. Cover and reduce heat to simmer for 20 minutes. Remove for heat and let sit for 5 minutes. Fluff with fork.

Mini Meatloafs and Garlic Mashed Potatoes

The meat that people pretend to hate but secretly love. This recipe is simple and tastes delicious the next day in a sandwich. By portioning them in muffin tins, the cooking time is faster and it keeps you from overeating. The potatoes have such great flavor, with no need for fattening gravy. Enjoy!

Serves 4

1 pound 90/10 ground beef
1/2 cup tomato sauce
1/4 cup diced onion
2 slices bread, crumbled
1 large egg
salt and pepper to taste

Preheat oven to 350. In a bowl, mix all ingredients by hand until well blended. Firmly pack meat into 4 cups of a muffin tin. Bake for 35 minutes.

Optional topping: Blend 1/4 cup ketchup, 2 tablespoons firmly packed brown sugar and 1 teaspoon mustard. Spread over mini meatloafs once they have baked for 25 minutes. Place back into oven and bake for an additional 10 minutes.


Garlic Mashed Potatoes

Serves 4

4 large potatoes, quartered and, if desired, peeled (I like red skin or yukon gold)
6 cloves garlic, peeled
1/2 cup light margarine
1/4 cup fat free milk
salt and pepper to taste

In a large pot, boil potatoes and garlic in salted water until fork tender, about 20 minutes. Drain and add remaining ingredients. Use potato masher or mixer to smash as desired.

Lasagna Ravioli

This recipe should be a Timsaver Tuesday but I made it on a Thursday. I took my basic lasagna ingredients and stuffed them into wonton wrappers for a quick and delicious meal. Feel free to add your favorite lasagna ingredients such as chopped mushrooms and ricotta cheese. Enjoy!

Serves 4

32 Wonton wrappers
1 pound italian sausage, ground beef or a combination of both (if using only ground beef, lightly salt)
1 cup finely shredded mozzarella cheese
1 jar pasta sauce

On medium high heat, cook and chop meat, stirring occasionally. Drain and let cool. Stir in cheese. Place a wonton wrapper flat in your hand and lighly brush with water. Spoon 1 rounded tablespoon of the meat mixture into the center. Bring the top and bottom corner together and press firmly to form a triangle. Press between your palms to squeaze out any air. Lay on a tray and repeat until all ravioli is filled. You may have filling left over, feel free to make extra. Bring a large pot of salted water to a boil. Gently drop the ravioli in batches of 8 into the water. Boil for 2 minutes. Remove with a slotted spoon to tray. Do not stack them, as they will stick. Top with hot pasta sauce and serve.

White Chicken Chili

The flurries are falling and this meal is perfect to welcome the snowy season. Enjoy!

Serves 4

2 tablespoons olive oil
1 cup diced green pepper
3/4 cup diced red onion
2 jalapeno, seeds removed and diced (optional)
2 tablespoons minced garlic
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon cumin
dash salt and pepper
2 tablespoons flour
6 cups chicken broth
2 cans great northen beans, drained and rinsed
4 oz. can diced green chilies
3 cups cooked chicken, shredded
1/2 cup sour cream

Mash half of the beans and set aside. In a large pot, heat oil on medium high. Add green pepper, onion and jalapeno (if desired). Saute 3 minutes, until tender. Add garlic and spice and saute for 1 minute. Whisk flour into vegetable mixture until dissolved. Cook for 1 more minute. Add broth, mashed beans, whole beans, green chilies and chicken. Bring to a boil. Reduce heat to low and simmer. Spoon out 1/2 cup cooking liquid into a bowl. Whisk sour cream until smooth. Add back into soup, stirring frequently. Simmer for 20 minutes.

Timesave Tuesday - Meat me now and later

Preparation is one of the main keys to having successful meals at home. I began cooking some of my meat ahead of time to cut back on my food prep, as well as, provide a healthy meal for my family even when life gets hectic. Being a family of 3, most meats I buy are portioned too large for us to eat. A beef roast often feeds more than 5. Last night I made a large roast with potatoes and twice the needed carrots. Tonight, I will take the remaining roast and carrots and use it towards tonights meal of beef and noodles. Cooked meat also freezes real well. Portioning it ahead of time makes it even easier. Check out my recipe for beef roast, followed by my beef and noodles recipe with the leftovers. It is similar to beef stroganoff but without the mushrooms.



Beef Roast

Serves 4

2 pounds beef roast (1 pound for tonight, 1 pound for future meal)
4 meduim potatoes, quartered
4 large carrots, diced (8 large carrots if cooking for a later meal)
1 packet Lipton Onion Soup Mix (Original or Beef)
Pepper to taste
1 cup water

Preheat oven to 295. Coat large roasting pan with cooking spray. Place meet and vegetables in pan and sprinkle with soup mix and pepper. Pour 1 cup of water over the top. Cover and roast for 3 to 4 hours. Baste halfway through. Serve the potatoes and half of the meat and carrots for tonights meal. Freeze the remaining meat or use it for dinner tomorrow. See next recipe for suggestion.


Beef and Noodles

Serves 4

3/4 pounds cooked beef roast, shredded and fat removed.
1 1/2 cans cream of celery soup
1 cup beef broth
1/2 cup sour cream
Pepper to taste
4 servings cooked egg noodles

In a sauce pan on medium heat, combine beef, soup, broth, sour cream and pepper. For a thinner sauce, add more broth. Heat until hot, stirring frequently. Serve over hot egg noodles with a side of roasted carrots or vegetable of choice. Enjoy!

Baked Chicken Tenders

This recipe is simple, lowfat and delicious! By baking the chicken tenders, you are cutting most of the fat. Enjoy!

Serves 4

1 pound boneless skinless chicken breast cut into 1 inch strips
1 cup flour
3/4 teaspoon seasoned salt
2 eggs
1/2 cup water
2 cups Kellogg Cornflake Crumbs or 4 cups cornflake cereal, crushed.
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Preheat oven to 350. In a gallon size plastic bag, shake together flour, seasoned salt and chicken tenders until evenly coated. In a seperate bag, combine cornflake crumbs, garlic powder and pepper and set aside. In bowl, beat eggs and water. Dip each chicken tender in egg mixture and put in bag with cornflake crumbs. Once all of the chicken is coated with the egg, shake together with cornflake mixture until evenly coated. Place chicken in a single layer on an ungreased baking sheet. Bake for 15 to 20 minutes, until golden brown and juices are clear.

Timesave Tuesday - Chicken Noodle Soup

Chicken noodle soup can be a lengthy process. This recipe will have a meal on the table in less than 25 minutes. Enjoy!

Serves 4

1 pound boneless skinless chicken breast, diced into bite sized pieces
4 cans low sodium chicken broth (8 cups)
4 large carrots, diced
1 meduim onion, diced
2 tablespoons dry parsley

8 ounces (4 servings) pasta, any variety you have around

pepper to taste

Coat large frying pan with cooking spray. Toss in chicken and season with salt and pepper. Cook on medium until no pink remains, stirring occasionally. Do not let chicken brown.

In a large pot add broth, carrots, onion, parsley and pepper. Bring to a boil. Reduce heat to medium-high and cook for 10 minutes. Add chicken and pasta. Cook per directions on box. Serve when pasta is tender.

Timesaver Tuesday - Chicken N' Dumplings

I am launching a new segment on my blog called Timesaver Tuesday. It will feature cooking shortcuts and quick recipes. Yes I know today is Thursday but I just came up with the idea and Thursday just isn't as catchy.

Tonights recipe is a down home classic that can be time consuming. With this recipe, you don't have to spend your time simmering the chicken and vegetables to make a broth. You will have dinner on the table in no time. Enjoy!

Chicken N' Dumplings

Serves 4

Dumplings

2 cups all-purpose flour
1 tablespoon baking powder
1 1/4 teaspoons salt
1 cup plus 2 tablespoons milk

Mix dumpling ingredients well and set aside for 10 minutes. In the meantime, prepare the broth.

Chicken and broth

8 cups chicken flavored liquid (broth, stock, boullion or a combination)
2 whole bay leaves
1/4 teaspoon onion powder
1/4 teaspoon celery powder
salt and pepper to taste

1 store bought rotisserie chicken (garlic and herb, savory or traditional)

In a large pot bring liquid, bay leaves, onion power, celery powder, salt and pepper to a boil. Reduce to medium and simmer. Shred chicken (I only use the breasts) and set aside.

Roll dough onto a lightly floured surface to 1/4 inch thick. Cut into 1/2 inch pieces and drop into broth one at a time. They will sink to the bottom and then rise to the top. Simmer for 30 minutes, stirring occasionally. Add shredded chicken and simmer for an additional 10 minutes, or a little longer if you desire a thicker broth.

Roasted Potatoes and Brussel Sprouts

With these amazing flavors, it is easy to overlook the fact that this is not the most figure friendly dish.

Serves 4

4 strips bacon

1 bag frozen brussel sprouts, thawed and halved

4 small potatoes, peeled and diced into bite size pieces

1 small onion, chopped

2 tablespoons margarine

salt and pepper to taste

Preheat oven to 350. In a large frying pan, cook bacon on medium until light brown. Do not crisp. Remove and let drain onto paper towel. Crumble bacon when cooled and set aside. Melt margarine in bacon grease and saute onion until tender. Toss potatoes, brussel sprouts, margarine, salt and pepper in grease, until coated. Pour vegetable mixture into a baking dish and bake for 1 hour. Sprinkle bacon over vegetables and bake for an additional 10 minutes.

Reduced Fat Lasagna with Homemade Pasta Sauce

I strive to make dishes that are reduced fat but hate sacrificing the taste. For that reason, lasagna is one dish that I usually will not make very often. I created this recipe to fix that problem. The extra lean ground beef can be pricey but when you find it on sale, buy extra and freeze it. If you make it my way, you will consume 505 calories and under 8 grams of fat. I have included the calories per serving for each item. Add a side salad and a small slice of bread for a well balanced meal. Enjoy!

Serves 4

1 pound 96/4 extra lean ground beef, cooked and crumbled (140 calories)
8 sheets of lasagna noodles, cooked per box directions (210 calories)

1 cup low moisture shredded mozzarella cheese (80 calories)

3 recipe homemade pasta sauce, recipe below (75 calories)

I use individual corning dishes to help with even portion control but an 8X8 works fine. Spread a very thin layer of sauce on the bottom of the pan to prevent sticking. Spread one layer of noodles on the bottom. You will need to cut them to make them fit. Spread on a quarter of the sauce, ground beef and then cheese. Top with another layer of noodles. Repeat with sauce, meat and cheese being the last layer. Bake in the oven on 350 degrees for 20 to 30 minutes, until cheese is melted and light brown.

Pasta sauce can be a great source of vegetables but usually contain unnecessary fat from oils and cheese. I came up with this recipe to eliminate the cheese (save that for your lasagna and mostaccioli) and the oil. It is also packed with unexpected vegetables to provide vitamins and a bit of fiber. This sauce is very easy to make, can be versatile in your own italian recipes and freezes well.

Homemade Fat Free Pasta Sauce

Makes 4 - 1/2 - 3/4 cup servings

1 14.5 ounce can diced stewed tomatoes
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup chopped carrot
3 tablespoons tomato paste
1/2 cup water
2 cloves garlic, minced
1 teaspoon sugar
salt & pepper to taste
1 bay leaf
*For additional spices and seasonings, see below

Heat all ingredients in a medium saucepan on high until boiling. Cover and reduce heat to low. Simmer for 30 minutes. Remove bay leaf. If you like a chunkier sauce, serve as is. For a smoother consistency, use an immersion blender or food processor to puree.

*Feel free to customize with your own flavors. You can add oregano, basil italian season, etc. Make it your own!

Chicken Lettuce Wraps

Here is a fabulous knockoff of the PF Chang's Soothing Chicken Lettuce Wraps. I don't like mushrooms but in this recipe you cannot taste that they are there. Especially if you dice them fine enough.

Serves 4 for appetizer and 2 for meal

Stir Fry
2 uncooked chicken breasts diced into 1/2 inch pieces
1 cup water chestnuts, diced
2/3 cup mushrooms, diced
1/4 cup chopped green onion
2 cloves garlic, minced

2 tablespoons olive oil

Sauce

2 tablespoons dark brown sugar (do not use light brown)

2 tablespoons soy sauce (do not use low sodium)

1 teaspoon rice vinegar (available in the asian food isle)

Serve with
1 1/2 cups crushed fried maifun rice sticks, per the package directions - I use Dynasty (orange package) which can be found in asian food isle.
6 iceberg lettuce cups - cut head in half and carefully remove layers to make cups, be careful not to tear them

Prepare sauce and set aside. Heat 2 tablespoons oil on medium high in wok or frying pan. Cook chicken until no pink remains. Add vegetables and sauce. Sir fry for 5 minutes. Put 1/4 cup fried rice sticks on lettuce cup. Spoon stir fry mixture on top. Enjoy!!!

This is what the noodles look like as you fry them. You do not need the whole package. This process is fun :)

Haluska

Haluska is a hungarian side dish that my grandma used to make. No we are not hungarian, it's just good. The original recipe is loaded with butter. I have revamped it into a much healthier version. Also to make it more of a meal, I have added cooked smoked sausage. I know this recipe is not for everyone but it is one of my husbands favorites so I just had to share.

Serves 4

1 small head green cabbage, shredded
1 large red onion diced - yellow onion works too but do not use white
4 servings egg or kluski noodles, uncooked - Mrs. Weiss are the best
4 servings smoked or kielbasa sausage, diced - I use Eckrich Smoked Turkey Sausage which is lower in fat
1/4 cup light margarine
salt and pepper to taste

Fill a large pot with hot salted water and cabbage. Bring to a boil, cooking for 20 minutes. Add pasta and cook per the instructions on the package. Once pasta is al dente, drain pasta and cabbage. Place in a very large frying pan. Add remaining ingredients and cook on medium high for 20 minutes, stirring frequently. You want a light golden color throughout but do not allow to char.

This is a very low calorie meal when light margarine and reduced fat sausage is used. It yeilds heaping portions. Enjoy!!!

For the LOVE of potato chips...

I love potato chips. I could sit down with a bag of Classic Lays and finish the whole thing myself. Since watching my weight, I cannot buy them. As an alternative, I found this recipe online. Of course I tweeked it because I never make someone else's recipes without making them my own. Enjoy!!!

Homemade Baked Potato Chips

Makes 4 Servings

1 pound russet (Idaho) potatoes, scrubbed

Cooking spray

Salt

Preheat Oven to 350. Thinly slice potatoes to an 1/8 inch. A mandoline slicer works well for this. Do not use a food processor or vegetable peeler. Lightly spray cookie sheet with cooking spray. Blot access oil with paper towel. I use a mesh pizza pan which works well. Spread potato slices on pan in one layer. Spray lightly with cooking spray, blotting access oil with paper towel. Place on middle 2 racks in oven. Bake for 15 minutes and switch racks. Bake for additional 15 minutes, turning pans every 5 minutes. Some slices will brown before others so remove them as they become golden brown. Place cooked chips in a bowl, lightly salt and toss. Remove to a paper towl. Repeat until all chips are cooked and salted. Let cool before serving.

Japanese Onion Soup

I had this at a restaurant years ago and was able to recreate it. It is a very simple soup to have along with your favorite asian recipes. Enjoy!

Serves 4

1 can chicken broth
1 can beef broth
1 large carrot
1 stalk celery
1 large onion
4 cloves of garlic
2 tablespoons soy sauce
1 teaspoon ginger powder
1 teaspoon onion powder

Coarsely chop vegetables and garlic. Keep in mind that everything will get strained before serving. Put all ingredients in a medium sauce pan and heat until boiling. Reduce heat to medium-low, cover and simmer for 45 minutes. Strain and serve. I put it in large coffee mugs so it can be sipped. Garnish with green onion, if desired.

The Most Delicious Rib Rub and Baby Back Ribs EVER!!!

My husband and I put this rub on our ribs and it has the most amazing flavor! You can also put it on chicken or steak. I do not add the cayenne pepper to mine because I do not like things too spicey. This is a recipe you can brag about! Enjoy!!!

Makes 1 cup

2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
1 tablespoon salt
2 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons light brown sugar
3 tablespoons paprika (not smoked)
2 teaspoons cayenne pepper, optional

Mix together and store in an air tight container.

For Baby Back Ribs:

Preheat oven to 295. Rinse 1 slab of baby back ribs and pat dry with a paper towel. Sprinkle 1/2 cup rub and massage into the meat. Wrap in foil and place on a cookie sheet. Bake for 3 hours. Remove from foil and brush with barbecue sauce. Heat grill to medium-high. Cook ribs for 8 minutes on both sides, until the sauce caramelizes. Be careful when flipping as the meat will want to fall off the bone. Let rest for 5 minutes before serving.

Cabbage Soup

Okay now don't knock it before you try it! I kow the cabbage can turn some people off, but after simmer all afternoon with different vegetables, it turns into a soft flavorful ingredient. Not to be confused with the "cabbage soup diet", this soup does contain meat. But it is loaded with fiber and one heaping serving only contains 520 calories (made exactly how I do it). Enjoy with your favorite grilled cheese sandwich or alone. It is also excellent reheated the next day. Enjoy!

Serves 4

1/2 head of cabbage, shredded
8 cups beed liquid - 8 cups water with 8 beef bouillon or 8 cups low sodium beef broth
2 large carrots - chopped
4 stalks celery - chopped
1 medium onion - chopped
2 cups fresh or frozen green beans
1 green pepper, chopped
1/2 cup tomato paste
8 oz polish, smoked or kielbasa sausage (I use EckrichTurkey Smoked Sausage - 1/2 the fat)
1/2 teaspoon black pepper

Mix all ingredients into a large crock pot. The liquid will not completely cover vegetables but as they cook down it will. Turn on high and cook for 6 hours, stirring occasionally.

Steak and Pepper Hoagies

I was craving something flavorful and somewhat fattening. This recipe is not fattening but definately flavorful. I also came up with a clone for Arby's Horsey Sauce to have on the sandwich. Not exact but still delicious!I made my "Potato Salad" Oven Fries on the side (from a previous post). Enjoy!

Serves 4

1 lb top sirloin, very thinly sliced

1 red pepper, thinly sliced

1 medium onion, thinly sliced

1/4 teaspoon salt

dash of black pepper

2 tablespoon extra virgin olive oil

3 tablspoons soy sauce

2 tablespoons worcestershire sauce

4 toasted hoagie rolls

horseradish sauce - recipe below (optional)

Heat oil in a large frying pan on high. Add meat red peppers, onion, salt and black pepper. Once the vegetables become tender, drain off liquid in pan. Place back on burner and add soy sauce and worcestershire sauce. Stir frequently until lightly brown. Do not burn. Spoon onto hoagies. See recipe below for optional horseradish sauce.

Horseradish Sauce (Arby's Horsey Sauce clone)

1/2 cup light mayonnaise

1 tablespoon + 1 teaspoon prepared horseradish

2 teaspoons sugar

1/4 teaspoon salt

1/2 tablespoon white vinegar

Mix ingredients together and refrigerate until you are ready to use it. Spread a light layer on hoagie and top with steak and onion mixture.

Sirloin and Vegetable Kabobs over Seasoned Rice

This is actually a clone that I came up with that mirrors my favorite meal at Texas Roadhouse, with a lot less fat. Below is a chicken version with slightly different ingredients.

Sirloin Kabobs
1 lb top sirloin steaks, trimmed and cut into 1 inch pieces
2 tablespoons soy sauce
1 1/2 tablespoons worcestershire sauce
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon black pepper
juice from half lemon

Place ingredients in a bowl and mix together. Regrigerate for atleast 3 hours. If using wooden skewers, soak for 30 minutes so they do not burn. Slide meat on skewers, discarding remaining marinade. I cook my meat seperate from my vegetables because the meat gets done faster.

Vegetable Skewers
1/2 green pepper, cut into 1 inch pieces
1/2 red pepper, cut into 1 inch pieces
1 medium onion, cut into 1 inch pieces
10 cherry tomatoes
10 small fresh mushrooms
2 tablespoons olive oil or olive oil cooking spray
pinch salt

combine vegetables with olive oil and salt and slide onto skewers. Place on medium-high grill. Once the vegetables are ready to flip, add the steak. Cook for 6 minutes on each side, continuing to flip the vegetables to avoid scorching. Remove from grill cover with foil and let rest 5 minutes.

Seasoned Rice
Serves 4

1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon margarine
2 tablespoons tomato paste
1 cup long grained
2 cups water
2 beef bouillon
1/4 teaspoon black pepper
1 tablespoon fresh parsley, finely chopped

In a medium sauce pan, melt margarine on medium heat. Add onion and garlic, stirring occasionally until translucent. Do not allow to brown. Stir in tomato paste and cook for 1 minute. Add rice, water, bouillon, black pepper and parsley. Turn on high and bring to a boil. Then reduce heat to low and simmer covered for 20 minutes. Fluff with a fork and serve with kabobs.

Homemade Potato Soup

This is actually my husbands aunts recipe but I tweeked it a bit to make it my own.

6 large russet potatoes, peeled and cut into 1 inch pieces

3 stalks of celery, chopped
1 large carrot, chopped
1 medium onion, diced
5 srips bacon, cooked and crumbled
1 can chicken broth
2 chicken bouillon cubes
1 cup light sour cream
1/4 cup flour
1 cup milk
1 teaspoon garlic powder
salt and pepper to taste

Place the potatoes in large pot. Add just enough water to cover. Salt water and bring to a boil. Reduce to medium and stir occasionally until fork tender. While potatoes are cooking, place remaining diced vegetables in 1 cup water, with 1 chicken bouillon. Bring to a boil and reduce heat to medium. Cook until vegetables are tender. Once the potatoes are tender and liquid is reduced, add the broth and 1 chicken bouillon. Stir to slightly mash the potatoes but still leave lumpy. Now add the cooked vegetable mixture, including its liquid. In a bowl, stir together milk, flour and sour cream. Add to soup stirring constantly until blended. Add garlic powder, bacon, salt and pepper. If you want a thinner soup, at this point add an additional can of chicken broth. Heat all the way through and serve. If desired, you can top with cheese, sour cream, green onion, crackers, bacon, etc. Enjoy!

Meatloaf Burgers and "Potato Salad" Oven Fries

I have become a lover of potato salad with my burgers but it can be very fattening. I came up with these two recipes to still enjoy things I like but make it a bit healthier. The meat is leaner and the potato salad dressing has become a dipping sauce. Enjoy!

Meatload Burgers

Serves 4

Meat Mixture
1lb ground sirloin or 96/4 ground beef
1 piece of bread, broken up (I use Aunt Millies Light Whole Grain)
1 large egg, beaten
1/4 cup ketchup
1/4 cup chopped onions
1/4 cup chopped green pepper
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Topping (Optional)
1 tablespoon light brown sugar
2 tablespoons ketchup
1 teaspoon yellow mustard

Preheat grill to medium-high. Make topping and set aside. Mix all ingredients for meat mixture. Form into 4 hamburger patties. Cook on grill, to tase. When the first side is ready, flip. Brush on the topping at this point. Continue to cook until done. Serve on a bun if desired. We do not use buns.


"Potato Salad" Oven Fries

Serves 4

Fries
4 medium potatoes, cut into 1/4 inch thick wedges
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspon garlic salt
1/2 chili powder
1/2 teaspoon paprika
1 tablespoon olive oil
cooking spray

"Potato Salad" Dipping Sauce
1/4 cup miracle whip light or light mayo
1/2 cup light sour cream
2 tablespoons yellow mustard
2 tablespoons milk
1 teaspoon celery seed or 1/2 teaspoon celery powder
1/2 teaspoon dry dill
1/2 teaspoon paprika
dash salt
dash pepper

Preheat oven to 400. Mix together ingredients for dipping sauce and store in the refrigerator. For the fries, spray a large cookie sheet with cooking spray. Place potatoes in a ziplock bag. Pour remaining ingredients on top. Shake back until wedges are completely coated. Put potatoes on cookie sheet in one flat layer. Back for 15 minutes. Stir and bake for 10 minutes longer, until golden brown. Eat the fries with the dipping sauce, along side your burger.

Pico De Gallo

I used to hate this stuff. Everytime it was on something I ordered in a restaurant I would get it taken off. Now I LOVE it!

1 1/2 large tomatoes, diced
1 cup chopped yellow or spanish onion
3 cloves garlic, minced
3/4 cup chopped green pepper
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon sugar
Juice of one lime
dash of pepper
1 jalapeno, seeds removed and diced (optional)

Mix ingredients together and let sit in the refrigerate for 30 minutes, so the flavors can marry together. Enjoy with chips or on your favorite mexican recipe.

Shredded Beef Tacos

This was insprired by La Seniorita Restaurant. I had these tacos there and realized I could do a much better job.

4 servings

1 lb chuck roast or stew meat, fat trimmed
1 7oz can chopped green chillies
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup beef broth

For crockpot, cook on high for 6 hours. For oven, cook at 295 for 3 hours
Cover meat with all ingredients and cook. With 1/2 hour remaining, shred meat and continuing cooking. Use with your favorite taco toppings. Enjoy!