Tuesday, January 29, 2013

Black Bean and Corn Salsa

1-2 Cans Black beans
2 Cans of Mexican style Corn with peppers
1/2 Can Chopped jalapeno
1 Shallot chopped
1 Can Rotel (Tomatoes and Green Chilies)
1/2 Large Red Bell Pepper Chopped
1 Bunch of Cilantro Chopped
1/4 Cup of Lime Juice
1 Tbsp Jalapeno Grape seed Oil or Olive Oil
2 Tbsp Red Wine Vinegar
1 tsp of Sugar
About 1 tsp of Cumin
Salt and Pepper
Red Pepper or Fajita Seasoning

-Mix Beans, Corn, Jalapeno, Tomatoes, Red Bell Pepper, Shallot together.
-Add Vinegar, Oil, Lime juice, Sugar
-Then add seasoning to taste.
-Serve with Tortilla Chip, Lentil Chips, On top of tacos or salads.

Sunday, January 13, 2013

Carne en su Jugo (Verde Beef Stew)

  • fresh tomatillos, husks removed
  • 2 jalapeno peppers, seeded and chopped (if you dont like spicy)
  • 1 clove garlic, peeled
  • 3 cups water
  • 6 slices bacon
  • 2lbs chuck roast, cut into bite sized pieces
  • 4 teaspoons chicken bouillon granules
  • 2 cans pinto beans
  • 1/2 onion, chopped
  • 6 tablespoons chopped cilantro
  • ground black pepper, to taste
  • 1 lime, cut into 6 wedges
If you can not find the tomatillos in your local market, you can get Herdez Salsa Verde in the small can (in the Hispanic aisle of the store) and use that instead of making the salsa from scratch. If you do this - then skip step one.

  1. Combine the tomatillos, jalapeno peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove the pan from the heat and allow to cool. Transfer the contents to a blender and blend until smooth. Set aside.
  2. Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside.
  3. Place a non-stick skillet over medium-high heat; cook the meat in the hot skillet until completely browned. Pour the tomatillo mixture over the beef and bring to a boil. Stir the chicken bouillon into the mixture, and reduce heat to medium. Cover the skillet and simmer until tender, at least 30 minutes and up to 1 hour.
  4. Meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed. Stir the bacon and pinto beans into the flank steak mixture; divide the mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.

If the meat is not tender enough at step 4 you can let it simmer for a while until it is. I usually let it go for another hour or so.

*I skipped step one and added Herdez Verde Salsa.
*I also sauteed a chopped Shallot and before I added the beans to the pot. Then at the end added a chopped tomato.
*The kids added greek yogurt and cheese to the top.

This is Delicious! My hubby said it is a repeat. :) Thanks to my friend Kimberlin sharing the recipe.

Tuesday, January 8, 2013

Yogurt Pimento Cheese

I want to try this. :) 
This is from: http://www.branappetit.com/2012/09/07/no-mayo-pimiento-cheese/#
The changes I might would make are in Purple. 

No Mayo Pimiento Cheese
Makes: about 1 cup
  • 1 and 1/2 cups colby jack (or cheddar) cheese, shredded (2%)
  • 1/3 cup plain yogurt (greek)
  • 1 oz. pimientos
  • 1/2 tsp sugar
  • 1/2 tsp white vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • I might would add a little bit of sweet and Spicy jalapenos for a kick. ;)
  1. Shred the cheese and place in a medium bowl.
  2. Add the yogurt, pimientos, sugar, vinegar, garlic powder, onion powder, and pepper. Mix everything together.
  3. Refrigerate until you’re ready to serve.
  4. Spread onto bread for a sandwich, dollop it on crackers, or plop it on a burger. It’s also good on a spoon.

Jamaican Jerk Pork Roast with Apple and Sweet Potatoes

1 Pork Roast
5 tsp Wildtree Jamaican Jerk Seasoing
2Tbsp Wildtree Pacific Fusiuon Sauce
1 tsp Wildtree Natural Grapeseed Oil or Butter infused GSO
1/2 Braeburn apple, peeled, cored and diced
1/2 Medium Granny Smith apple, peeled, cored and diced
1/2 cup diced sweet oinon
1/8 cup red bell pepper
4 Tbsp honey
2 sweet potatoes peeled and diced in chunks
Add water about 2-3 cups

Add Roast, onion, red bell pepper and apples to crock pot and top with all seasonings, Grapeseed Oil and Honey. Cook on low 8 hours.  (The original recipe called for pork chops and this was a freezer meal made at a freezer workshop.)  I had seasoned the roast and in another bag the apples, fusison sauce and honey.)

Thanks Courtney :)

Thursday, January 3, 2013

Crock Pot Black Beans

1 bag dried black beans
1 small or med chopped onion
1/2 red bell pepper
1 can rotel
1 can diced tomatoes
1 can rotel tomato sauce or regular
2 onion bullion cubes
2 cilantro bullion cubes
water, cover beans (may need to add more 1/2 way through)
1-2 Tbsp Wildtree Fajita Seasoning (or cumin and chili powder)
red pepper if you want more spice.
Salt & Pepper to taste
1 package of turkey bacon cut into pieces (applegate naturals)

*Rinse and sort through dry beans.
*Put in Crock pot and add chopped onion and bell pepper.
*Add seasoning and bullion cubes. Make sure there is enough water to cover beans and they  
  won't dry out. The beans will soak up some of the water. Cook on low in crock pot.
*I cook for total of 10 hours. After about 4 or 5 hours I add the rest
  of the ingredients. Cook another 5 hours. If the beans don't seem to be
  ready, cook another 2-4 hours.
*Serve with Cheese, jalapenos, avocado, fresh lime juice and/or Greek Yogurt on top. (optional)

Broccoli Casserole

  • 2-3 Packages frozen chopped Broccoli 
  • 1 Can ff cream of celery
  • 1/4 cup ff mayo
  • 1-2 tbsp lemon or lime juice
  • 1 cup Sharp Cheddar Cheese
  • 1 small can of friend onion rings
  • 1/4 cup of milk
  • salt and pepper
  • Tony's Chachere's Seasoning
  • Cook Broccoli for about 5 mins, drain.
    Add all other ingredients but onion rings
    Bake in oven on 350 for 20-25 mins
    Add onion rings and cook another 5 mins. 

Oven Fried Chicken with Greek Yogurt

4-6 Chicken Breast
1 Cup Plain Greek Yogurt
1/2 Cup Parmesan Cheese
1 1/2 tsp Garlic Powder
1 tsp Salt
1/2 tsp pepper
french fried onions (can) Optional

Mix Yogurt, Parm Cheese, Garlic Powder, s&p.
Spread Mixture over the chicken and bake 375 for 40 mins.
I sprinkled more powdered parmesan grated Cheese on top and sprinkled a little bit of the fried onions on top. Broil for 5 mins to brown the top of the chicken.

Yellow Curry

1 med Onion chopped
4 carrots chopped
1-2 cups butternut squash diced ( you can use sweet potatoes or red potatoes)
1 head of cauliflower or 1 bag of frozen
1-2 Tbsp Sweet Yellow Curry Powder
1 1/2 tsp cumin
2 cups of water and 2 onion or garlic bullion cubes
1 can lite Coconut Milk
Chili Garlic Sauce
Salt and Pepper to taste
Truvia (add a little if you want it a little sweeter.)

*Quinoa or Rice (optional)

Sautee onion for about 5 mins.
Add curry and cumin (Add more later,It depends on how much curry you like.)
Salt and Pepper to taste
Add carrots, butternut squash and cauliflower, cook until soft.
Add coconut Milk and turn to low.

*I baked Chicken in the oven with Tony's Chachere's Seasoning, sprinkled lightly over it. Sliced up to put in bowl and topped with the yellow curry. Add cilantro leaves and chili garlic sauce. (optional)
*You can also make rice or quinoa to go with it.

Wednesday, January 2, 2013

New Years Mexican Black eyed peas

1 small bag of dried black eyed peas
I small chopped onion
chopped shallots
2 garlic cloves minced
I bell pepper chopped
cumin, chili powder
red pepper
chipotle powder
2 cans Rotel
1 large can Roasted Garlic tomatoes
1 can tomato sauce
1 pack of bacon cut up in to pieces
1 pack of garlic link sausage sliced up

For toppings, Greek yogurt, Cheese, quacamole

 cook in crock pot with water & veggie bullion about 5 hours, then added 2 cans rotel, 1 can roasted garlic diced tom
toes & I can tomato sauce small & cut up bacon in smalls pieces mix in crock pot. Cook another 4-5 hours until peas are soft. Add garlic link chicken sausage in slices & chopped cilantro & keep on warm another hour or so. Add seasoning if needed. Top with cheese, Greek yogurt & guacamole if you would like. You can serve with quinoa too.

Erinn's Corn Cakes

1/4 cup flaxseed meal
2 scoops unflavored protein powder
1 tsp baking powder
5 eggs
1 cup 2% Cheddar Cheese
1 can whole green Chilies and chopped
salt and pepper
Smoked Chipotle Seasoning
3 Stevia Packs

Mix together with hand blender and heat up frying pan with some grape seed oil and fry in small batches to flip them easier.  About 4 cakes per pan.

Add greek yogurt and salsa to top.

7 protein, 3 sugars, 5 carbs, 4 fat, cals 82