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Today's Recipe

Easy Mexican Casserole

Posted by Admin on April 6, 2011 at 9:03 AM Comments comments (0)

                                            


This is an easy and very tasty dish. I often substitute ground turkey and low fat dairy products and it is still delicious! Serve with chips, salsa and green salad.

 

Original Recipe Yield 6 servings


Ingredients

 

500g lean ground beef

2 cups salsa

1 (410g) can chili beans, drained

3 cups tortilla chips, crushed

2 cups sour cream

100g sliced black olives, drained

1/2 cup chopped green onion

1/2 cup chopped fresh tomato

2 cups shredded Cheddar cheese


Directions

 

Preheat oven to 180 degrees C.

In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.

Spray a 200x300 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.

Bake in preheated oven for 30 minutes, or until hot and bubbly.


Nutritional Information

 

Amount Per Serving Calories: 632 | Total Fat: 43.7g | Cholesterol: 119mg


Artichoke and Tomato Stuffed Chicken

Posted by Admin on April 5, 2011 at 10:04 AM Comments comments (0)

Artichoke and Tomato Chicken 


This is a delicious recipe that I came up with one afternoon when I couldn't find anything to make for the family!

Original Recipe Yield 6 servings


Ingredients

 

1/4 cup olive oil

4 fresh tomatoes, diced

3 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

6 artichoke hearts, drained and chopped

2 red bell peppers, chopped

250g mozzarella cheese, cubed

6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness

2 cups marinara sauce


Directions

 

Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.

Preheat oven to 180 degrees C. Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 1,5litre baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.

Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!


Nutritional Information

 

Amount Per Serving Calories: 543 | Total Fat: 20.4g | Cholesterol: 162mg


The Humble Shepherd Pie

Posted by Admin on April 3, 2011 at 4:11 PM Comments comments (0)

 

Ground turkey stands in for ground beef or the more traditional lamb in this simple version of shepherd's pie. Frozen vegetables make assembly simple; you can even use instant mashed potatoes instead of making your own to cut down on preparation time.

 


Original Recipe Yield 6 servings


Ingredients

 

cooking spray

700 g russet potatoes, peeled and cut into 1 1/2-inch thick slices

100 g butter, cut into pieces

250 ml milk

salt and pepper, to taste

20 ml vegetable oil

500 g ground turkey

1 onion, chopped

2  packets instant chicken gravy mix

250 ml water

500 g frozen peas and carrots, thawed

250 g shredded cheese of choice


Directions

 

Preheat an oven to 180 degrees C. Lightly grease a medium baking dish.

Cover potatoes with water in a saucepan and boil for 20 to 30 minutes, or until fork-tender. Drain and beat until smooth with an electric mixer. Add butter, milk, and salt and pepper to taste; beat to desired consistency.

Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir turkey and onion until turkey is fully cooked. Add gravy mix and water; stir often, until gravy is thick and bubbly. Season with salt and pepper.

Add turkey mixture to the baking dish. Next, layer the peas and carrots, and top with the mashed potatoes. Top with a layer of shredded cheese.

Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and the potatoes are golden on the top.


Nutritional Information

 

Amount Per Serving Calories: 584 | Total Fat: 35.9g | Cholesterol: 130mg


Jalapeno Poppers I

Posted by Admin on April 2, 2011 at 4:22 AM Comments comments (0)

Jalapeno Poppers I 

Original Recipe Yield 30 jalapeno poppers


Ingredients

 

1 (8 ounce) package cream cheese, softened

1 (8 ounce) package shredded sharp Cheddar cheese

1/4 cup mayonnaise

15 fresh jalapeno peppers, halved lengthwise and seeded

2 eggs, beaten

1/2 tablespoon milk

1 1/2 cups crushed corn flake cereal


Directions

 

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.

Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.

Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.

Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.


Nutritional Information

 

Amount Per Serving Calories: 187 | Total Fat: 13.8g | Cholesterol: 63mg


Baked Garlic Parmesan Chicken

Posted by Admin on April 1, 2011 at 10:21 AM Comments comments (0)

Baked Garlic Parmesan Chicken

 

Original Recipe Yield 6 servings


Ingredients

 

2 tablespoons olive oil

1 clove garlic, minced

1 cup dry bread crumbs

2/3 cup grated Parmesan cheese

1 teaspoon dried basil leaves

1/4 teaspoon ground black pepper

6 skinless, boneless chicken breast halves


Directions

 

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.

Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.


Nutritional Information

 

Amount Per Serving Calories: 243 | Total Fat: 8.3g | Cholesterol: 67mg


Easy Mashed Potato and Roasted Vegetable Enchiladas

Posted by Admin on March 30, 2011 at 6:34 AM Comments comments (0)

Easy Mashed Potato and Roasted Vegetable Enchiladas


Original Recipe Yield 12 servings


Ingredients

 

1 head broccoli, cut into florets

8 ounces whole button mushrooms

3 small zucchini, chopped

2 cups chopped carrots

1/4 cup olive oil

salt and pepper to taste

3 cups water

1 cup milk

1/4 cup butter

1 (7.6 ounce) package instant mashed potato flakes

1 (12 ounce) package corn tortillas

3 cups enchilada sauce

8 ounces shredded Cheddar cheese


Directions

 

Preheat oven to 425 degrees F (220 degrees C).

In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).

Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables.

In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.

Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.


Nutritional Information

 

Amount Per Serving Calories: 390 | Total Fat: 23.9g | Cholesterol: 54mg


Baked Falafel

Posted by Admin on March 30, 2011 at 5:24 AM Comments comments (0)

Meatless Monday: Baked Falafel

Original Recipe Yield 2 servings

Ingredients

 

1/4 cup chopped onion

1 (15 ounce) can garbanzo beans, rinsed and drained

1/4 cup chopped fresh parsley

3 cloves garlic, minced

1 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon salt

1/4 teaspoon baking soda

1 tablespoon all-purpose flour

1 egg, beaten

2 teaspoons olive oil

Directions

 

Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.

Preheat an oven to 400 degrees F (200 degrees C).

Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.

Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.

Nutritional Information

 

Amount Per Serving Calories: 281 | Total Fat: 9.3g | Cholesterol: 106mg


Oven Fried Chicken

Posted by Admin on March 30, 2011 at 4:31 AM Comments comments (0)

Oven Fried Chicken II

Original Recipe Yield 10 servings

Ingredients

 

12 chicken thighs

3 eggs

1 cup all-purpose flour

1 cup Italian seasoned bread crumbs

salt and pepper to taste

1 teaspoon paprika

1/2 cup vegetable oil

Directions

 

Preheat oven to 350 degrees F (175 degrees C).

Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.

Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

Nutritional Information

 

Amount Per Serving Calories: 310 | Total Fat: 15.1g | Cholesterol: 134mg