Category Archives: Recipes

Patsy’s Blackberry Cobbler

This is a yummy recipe from The Pioneer Woman Cooks cookbook.  I love her intros to her recipes.  They always make me smile or laugh out loud.  I hope you enjoy this recipe as much as I do.

You will need:

  • 1/4 pound (1 stick) butter, melted
  • 1 1/4 cups plus 2 tablespoons sugar
  • 1 cup self-rising flour
  • 1 cup milk
  • 2 cups fresh (or frozen) blackberries (or blueberries, peaches, raspberries, and so on)

Preheat the oven to 350 degrees F.  Grease a 3-quart baking dish with butter.

Place the stick of butter in a microwave-safe dish.  Heat in a microwave for 30 to 45 seconds, until melted.

In a medium bowl, whisk 1 cup of the sugar with the flour and milk.

Whisk in the melted butter.

Rinse the blackberries and pat them dry.

Pour the batter into the baking dish.  Sprinkle the blackberries evenly over the top of the batter.

Sprinkle 1/4 cup sugar over the blackberries.

Bake for 1 hour, or until golden brown and bubbly.  When 10 minutes of cooking time remain, sprinkle the remaining 2 tablespoons sugar over the top.

Just look at the golden, crispy deliciousness!  Serve it by the spoonful.  Top with shipped cream or ice cream…or both.  Live a little!

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Grilled Chicken Smothered Nachos

Here’s another recipe from The Biggest Looser Family Cookbook

You will need:

  • 1 ounce baked tortilla chips
  • 1/4 cup drained canned 50% less-sodium black beans, heated
  • 4 ounces grilled boneless, skinless chicken breast, but into small cubes, heated
  • 2 tablespoons salsa con queso, heated
  • 3 tablespoons finely chopped seeded tomato
  • 2 tablespoons thinly sliced jalapeno (optional)

Lay the chips on a dinner plate.  Top them evenly with the beans, followed by the chicken.  Drizzle the salsa con queso evenly over the top.  Top with the tomato and jalapeno slices and serve.  You can also add some cilantro for fresh yummyness.

Makes 1 Serving

Per serving: 321 calories, 32 g protein, 36 g carbohydrates, 5 g fat (less that 1 g saturated), 65 mg cholesterol, 5 g fiber, 498 mg sodium.


Main Even Marinara Sauce

This recipe is from the Biggest Loser Family Cookbook

You will need:

  • Olive Oil Spray
  • 1 cup minced yellow or white onion
  • 2 tablespoons freshly minced garlic
  • 1 (28 ounce) can crushed tomatoes
  • 1/4 cup water
  • 2 tablespoons no-salt-added tomato paste
  • 2 teaspoons honey
  • 1 tablespoon dried oregano
  • 2 teaspoons dried basil
  • 1/2 teaspoon crushed red pepper flakes
  • Salt, to taste (optional)

Spray a medium nonstick saucepan with the olive oil pray and place over medium heat.  Add the onion and garlic and cook until just becoming tender (they should not brown), 4 to 6 minutes.  Reduce the heat to low and with a wooden spoon stir in the tomatoes, water, tomato paste, honey, oregano, basil, and pepper flakes until well combined.  Cover and cook, stirring occasionally, for at least 1 hour.  Season with salt, if needed.

Per serving (1/2 cup serving): 63 calories, 3 g protein, 15 g carbohydrates, less that 1 g fat (trace saturated), 0 mg cholesterol, 3 g fiber, 156 mg sodium.

 


Jan’s Sour Cream Enchiladas

Thank you so much to my friend, Kristi, for sending me this recipe to post today since I’m not feeling well.  Enjoy!

Ingredients:
2 lb hamburger
1 med onion diced
2 oz can green chilies
2 pkgs taco seasoning (or 2.5 oz total if you have the Costco size like I do)
16oz sour cream
2 cans cream of chicken soup
tortillas
cheese

Brown together meat and onion, drain, add seasoning with 3/4c water and 1/2 the can of chilies, bring to a boil, simmer 5 mins.

Meanwhile heat together the sour cream, remainder of chilies, and the soup. Pour some in the bottom of a 9×13 pan.

Fill tortillas with meat, roll, place seam side down, pour remaining soup mixture over the top and sprinkle with grated cheese.

Bake 350* 20-30 mins. Til it starts to bubble 🙂


Salmon with Mango Salsa and Garlic Ginger Potatoes

Salmon

4 Salmon Steaks

1 Lemon – sliced thinly

1 tsp Fresh Ginger – diced

1 tbls Butter (optional)

Dash of Salt

Mango Salsa

2 Mangos – cubed

1 Avocado – cubed

1 tsp Fresh Ginger – diced

1 tsp Garlic – diced

1/4 cup Cilantro – chopped

1 tbls Mint – chopped

1/4 Red Onion – diced

Potatoes

1 lb Baby Red Potatoes

2 tbls Ginger – diced

1/4 Cilantro – chopped

1 tbls Mint – chopped

2 tsp Pimento (optional)

Start with boiling the potatoes.  Depending on how big they are, you might want to cut them in halves or quarters.  They will probably take the longest to cook and are the easiest to keep warm.  Don’t overcook them because they will fall apart and become mashed potatoes…not good.

Next, get the salmon going.  Put foil on a baking sheet and set salmon on it.  Next, you will want to lay some lemon slices directly on the salmon along with the ginger and a pinch of salt.  Divide the butter evenly among the salmon slices and lay on top of the lemon.  Put in a 350 degree oven and bake for 10 to 15 minutes.  You will be able to tell it’s done when it becomes a light pink color and flaky.  It is better to under bake it if you’re not sure.  The salmon will continue to cook when you take it out of the oven and cover it.

Now, for the mango salsa.  Start by slicing the mango off the pit and then peel it.  You will want to make cubes out of the mango, the size doesn’t matter, but try to keep everything as close to the same size as possible.   Do the same with the avocado.  Dice the ginger and garlic and add (these can be purchased pre-diced which I highly recommend).  For the mint and cilantro, just do a rough chop.  You don’t want big pieces in the salsa.  Next, add the red onion.  Too much red onion can be over powering, so add a little at a time until you get the flavor you want.  Taste and add salt and pepper to taste.

To finish off the potatoes, gather the ingredients listed above and sauté in a bit of olive oil (about a tablespoon) to infuse the flavors, approximately 3-5 minutes.  Next, toss with the potatoes until they are nicely coated.  That’s it!  A yummy meal now awaits you.

Substitution: if you don’t want potatoes, I like to make coconut rice.  Just substitute about half the water with coconut milk and cook the rice as you normally would.


Chicken Sandwich

I don’t have much of a recipe for this one, but it’s a sandwich my husband and I enjoy quite often.

This is what you’ll need:

  • Chicken Breasts
  • Mayo
  • Mesquite Seasoning (Costco has a great one)
  • Cheese ( I like provolone or pepper jack.  You can also get reduced fat varieties of these as well)
  • Tomatoes, sliced
  • Avocado
  • Hearty Sandwich Roll, toasted

I like to put the mesquite seasoning on the chicken and bbq it for approximately 20-25 minutes depending on the size of the breast.

To assemble the sandwich, I start with spreading mayo on the roll, the avocado, tomatoes, chicken breast, and then the cheese.  I like putting the cheese on the warm chicken so it will melt and be all gooey and yummy.

That’s it.  It’s simple and delicious.  And, if you pick low/non fat varieties of cheese or mayo and a whole wheat roll, it’s all that much better for you!

Enjoy!


Healthified Taco Salad from www.eatbetteramerica.com

Prep Time:30 min
Start to Finish:30 min
makes:6 servings (3 cups each)
1 lb extra lean (at least 90%) ground beef
2/3  cup water
1 tablespoon chili powder
1/2  teaspoon ground cumin
1/8  teaspoon ground red pepper (cayenne)
12 cups torn romaine or iceberg lettuce
1 can (15 oz) Progresso® pinto beans, drained, rinsed
2 medium tomatoes, chopped (1 1/2 cups)
3 medium green onions, sliced (3 tablespoons)
3/4  cup shredded reduced-fat sharp Cheddar cheese (3 oz)
3/4  cup Muir Glen® organic salsa (any variety)
3/4  cup fat-free sour cream
3 oz tortilla chips

In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, chili powder, cumin and ground red pepper; reduce heat to medium-low. Cook about 5 minutes or until most of liquid has evaporated.

Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.
Nutritional Information
1 Serving: Calories 380 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 50mg; Sodium 480mg; Total Carbohydrate 42g (Dietary Fiber 10g, Sugars 5g); Protein 27g Percent Daily Value*: Vitamin A 130%; Vitamin C 60%; Calcium 20%; Iron 30% Exchanges: 2 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 Lean Meat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.