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!