Mexican Manicotti
1 pound lean ground beef
1 can (16 ounces) refried beans
2-1/2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1 package (8 ounces) uncooked manicotti shells
2-1/2 cups water
1 jar (16 ounces) picante sauce
2 cups (16 ounces) sour cream
1 cup (4 ounces) shredded Monterey Jack or Mexican cheese blend
1/4 cup sliced green onions
Sliced ripe olives, optional
Directions: In a large bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13-in. x 9-in. baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 1 hour. Uncover; spoon sour cream over the top. Sprinkle with cheese, onions and olives if desired. Bake 5-10 minutes longer or until the cheese is melted. Yield: 8 servings.
Broiled Salmon with Pesto Mayonnaise
-w/Rice and Black bean Bake
INGREDIENTS:
1 1/2 lbs center-cut fresh salmon fillet, 1 inch thick, cut into 4 pieces
1/2 cup Italian Dressing
For Pesto Mayonnaise
3 Tbsps Mayonnaise
1 Tbsp prepared Pesto (store bought)
PROCEDURE:1. Preheat broiler. Rinse salmon with cold water, pat dry with paper towels. Line baking sheets or broiler pan with aluminum foil and set aside.2. In a ziplock bag combine salmon and dressing. Squeeze air out from bag and seal. Gently massage bag to coat fish, set aside.3. For Pesto Mayonnaise - combine mayonnaise and pesto, stir, set aside.4. Remove salmon pieces from bag and place on the baking sheet flesh side down. Discard marinade. Broil fish 4 to 6 inches from heat for up to 10 minutes until flesh flakes easily when tested with a fork. 5. Serve salmon with pesto mayonnaise on top.
Rice and Black Bean Bake
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (8 ounces) tomato sauce
1 jar (8 ounces) picante sauce
2 cups cooked rice
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese, divided
Corn or tortilla chips
Directions: In a large bowl, combine the first four ingredients. Stir in the rice, sour cream and 1 cup of cheese. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 20 minutes or until the cheese is melted. Serve with corn or tortilla chips. Yield: 6 main-dish or 8-10 side-dish servings
Cajun Turkey Burgers w/Creole Curly Fries
Ingredients
For Fries
1 (28-ounce) bag curly fries (recommended: Ore-Ida)
1 tablespoon olive oil
1 tablespoon Cajun seasoning
1/2 teaspoon cayenne pepper
For Burgers:
1 1/4 pounds ground turkey
1 cup frozen chopped onions and bell peppers, thawed
1/4 cup real bacon pieces
2 teaspoons Cajun seasoning
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 onion buns
4 leaves butter lettuce
4 slices tomato
4 slices red onion
For Sauce:
1/2 cup ranch dressing
1 tablespoon hot sauce
1 scallion, finely chopped
For Curly Fries:
Directions
Preheat oven to 400 degrees F.
In large bowl combine all ingredients and toss until fries are well coated. Transfer to a baking sheet and bake for 20 minutes or until crispy.
For Sauce:
In small bowl combine all ingredients and mix until blended. Set aside.
For Burger:
Preheat a grill pan over medium-high heat.
In a bowl mix together the ground turkey, onions and bell peppers, bacon pieces, Cajun seasoning, hot sauce, salt, and ground black pepper.
Wet hands to prevent sticking, and form 4 patties of equal size. Spray grill pan with cooking spray.
Reduce heat to medium and cook patties for 5 to 7 minutes per side or until cooked through.
For the sauce:
Place all the ingredients into a small serving bowl and stir until combined.
Place the cooked burgers on the buns and serve with lettuce, tomato, onion and ranch dressing.
Five Veggive Four Cheese Lasagna
Chicken Tacos
(serve with spanish rice for a complete meal)
8oz cream cheese
1/3 c milk
1 1/2 c cooked chicken, chopped or shredded
4oz can chopped green chilies, drained
1/2 t salt
1/4 t chili powder and 1/4 t cumin
10 taco shells, hard or soft
shredded lettuce, tomato, sour cream (for toppings) optional
Combine cream cheese and milk in saucepan; stir over low heat until smooth. Stir in chicken, chilies and seasonings; heat thoroughly stirring occasionally. Fill shells with meat mixture, lettuce and tomatoes.
Chinese Style Pepper Steak
(serve with frozen eggrolls for a complete meal)
2lbs boneless top round steak
1/4 c veg oil
1/2 c onion, diced
2 garlic cloves, minced
2 green peppers, chopped
1 c beef broth
1t salt
1/4 t pepper
1/2 c soy sauce
1/4 c water
2T cornstarch
hot cooked rice
Partially freeze steak. Slice across the grain into thin strips. Brown steak in hot oil in large skillet. Combine soy sauce, water and cornstarch; set aside. Add onion, peppers, broth, salt and pepper. Cover and reduce heat. Simmer 15 minutes. Add soy sauce mixture. Cook, stirring constantly until thick. Serve over rice.
White Cheese Chicken Lasanga
(serve with a salad and garlic bread for a complete meal)
INGREDIENTS (Nutrition)
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
Bake 35 to 40 minutes in the preheated oven.
The Dessert of the Week is: Key Lime Pie!!
1-9" graham cracker pie shell1-14 oz. can sweetened condensed milk
3 egg yolks (whites not used)
1/2 cup Nellie & Joe's key west lime juice
Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350°F degrees for 15 minutes.
Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream and garnish with lime slices, if desired--or serve with fat free Cool Whip!
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