Adapted from Cooking Light Magazine
Steak:
1 Tlb chili powder
2 tsp grated lime rind
1/2 tsp salt
1/4 tsp black pepper
1 (1-pound) flank steak, trimmed
Salsa:
2-3 small avocados, peeled and diced
1 medium size tomato
1/4 red onion, finely diced
1/4 cup fresh cilantro, chopped
1/2 tsp grated lime rind
2 Tlb fresh lime juice
1/4 tsp salt
1 tsp cumin
Remaining ingredients:
Corn Tortillas
Thinly sliced green cabbage
Grated cheese
1. To prepare steak, combine first 5 ingredients in a small bowl. Score a diamond pattern on both sides of steak. Rub chili powder mixture evenly over steak. Cover and chill 1 hour.
2. To prepare salsa, combine avocado and next 7 ingredients in a medium bowl.
3. Prepare grill to medium-high heat.
4. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired doneness. Remove from heat and let stand 10 minutes. Cut steak diagonally across the grain into thin slices.
5. Serve steak in warm tortillas. Top with shredded cabbage, salsa, and cheese.
Spinach Manicotti
Adapted from Better Homes and Garden
1 box manicotti shells
1/4 yellow onion, diced
1 clove garlic, minced
2 Tlb butter
2 Tlb flour
1 1/3 cup milk
3 oz Swiss cheese, torn
1/3 cup chicken broth
1 egg, beaten
1 10-ounce package frozen spinach, thawed and well drained
1/2 cup cottage cheese
1/4 cup ricotta cheese
1/2 cup Parmesan cheese, grated
1/4 tsp lemon peel, zested
1. Cook noodles according to package directions. Drain. Cool in a single layer on a piece of non-stick or greased foil.
2. For the sauce, in a medium saucepan cook onion and garlic in butter until tender. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Add Swiss cheese and broth, stirring until cheese melts.
3. For filling, in a medium bowl stir together egg, spinach, cheeses, and lemon zest. Use a small spoon to fill the manicotti shells with filling. Arrange filled shells in a baking dish. Pour sauce over filled shells.
4. Bake, covered in a 350 degree oven for 30-35 minutes or until well heated through. Let stand 10 minutes before serving.
1 box manicotti shells
1/4 yellow onion, diced
1 clove garlic, minced
2 Tlb butter
2 Tlb flour
1 1/3 cup milk
3 oz Swiss cheese, torn
1/3 cup chicken broth
1 egg, beaten
1 10-ounce package frozen spinach, thawed and well drained
1/2 cup cottage cheese
1/4 cup ricotta cheese
1/2 cup Parmesan cheese, grated
1/4 tsp lemon peel, zested
1. Cook noodles according to package directions. Drain. Cool in a single layer on a piece of non-stick or greased foil.
2. For the sauce, in a medium saucepan cook onion and garlic in butter until tender. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Add Swiss cheese and broth, stirring until cheese melts.
3. For filling, in a medium bowl stir together egg, spinach, cheeses, and lemon zest. Use a small spoon to fill the manicotti shells with filling. Arrange filled shells in a baking dish. Pour sauce over filled shells.
4. Bake, covered in a 350 degree oven for 30-35 minutes or until well heated through. Let stand 10 minutes before serving.
Basil Chicken in Coconut-Curry Sauce
From Better Homes & Garden
3-4 boneless, skinless chicken breasts, cut into 1-inch pieces
2 tsp curry powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp chili powder
1/2 red onion, chopped
3 garlic cloves, minced (more if you plan on sleeping alone)
1 fresh jalapeno, seeded and finely diced
1 Tlb olive oil
1 regular size can unsweetened coconut milk
1 Tlb cornstarch
3 Tlb fresh basil, torn
1 tsp grated fresh ginger
Hot cooked rice
1. Place chicken in a medium bowl. In a small bowl combine curry powder, salt, black pepper, and chili powder. Sprinkle over the chicken, tossing evenly to coat. Cover and chill for 1-2 hours.
2. In a large nonstick skillet or wok, cook and stir onion, garlic, and jalapenos in hot oil over medium-high heat for 2 minutes. Remove onion mixture. Add half of the chicken to the wok. Cook and stir for 3-4 or until chicken is no longer pink. Remove chicken from wok. (If needed, add more oil.) Cook remaining chicken as above, remove from wok.
3. Combine coconut milk cornstarch. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and onion mixture to wok. Stir in basil and ginger. Cook and stir about 2 minutes more or until heated through. Serve over hot rice.
3-4 boneless, skinless chicken breasts, cut into 1-inch pieces
2 tsp curry powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp chili powder
1/2 red onion, chopped
3 garlic cloves, minced (more if you plan on sleeping alone)
1 fresh jalapeno, seeded and finely diced
1 Tlb olive oil
1 regular size can unsweetened coconut milk
1 Tlb cornstarch
3 Tlb fresh basil, torn
1 tsp grated fresh ginger
Hot cooked rice
1. Place chicken in a medium bowl. In a small bowl combine curry powder, salt, black pepper, and chili powder. Sprinkle over the chicken, tossing evenly to coat. Cover and chill for 1-2 hours.
2. In a large nonstick skillet or wok, cook and stir onion, garlic, and jalapenos in hot oil over medium-high heat for 2 minutes. Remove onion mixture. Add half of the chicken to the wok. Cook and stir for 3-4 or until chicken is no longer pink. Remove chicken from wok. (If needed, add more oil.) Cook remaining chicken as above, remove from wok.
3. Combine coconut milk cornstarch. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and onion mixture to wok. Stir in basil and ginger. Cook and stir about 2 minutes more or until heated through. Serve over hot rice.
Vegetable Beef Soup
Adapted from Better Homes and Garden
1 lb lean boneless beef chuck pot roast, cut into 1 inch pieces
1 T cooking oil
2 cups beef broth
2 cups water
1 14.5 - ounce can diced tomatoes, undrained
2 cups frozen mixed veggies
2 medium russet potatoes, peeled and diced
1/2 of a 2 ounce packet of onion soup mix
1 tsp instant beef bouillon granules
1 clove garlic
1/2 tsp black pepper
1. In a large skillet, brown beef pieces, about half at a time in hot oil. Drain off fat.
2. In your crock pot, combine beef and remaining ingredients.
3. Cover and cook on low for 8-10 hours or high for 5-6 hours.
1 lb lean boneless beef chuck pot roast, cut into 1 inch pieces
1 T cooking oil
2 cups beef broth
2 cups water
1 14.5 - ounce can diced tomatoes, undrained
2 cups frozen mixed veggies
2 medium russet potatoes, peeled and diced
1/2 of a 2 ounce packet of onion soup mix
1 tsp instant beef bouillon granules
1 clove garlic
1/2 tsp black pepper
1. In a large skillet, brown beef pieces, about half at a time in hot oil. Drain off fat.
2. In your crock pot, combine beef and remaining ingredients.
3. Cover and cook on low for 8-10 hours or high for 5-6 hours.
"Adam's" Pasta Bake
Adapted from a recipe I received from a friend at work (hence the Adam)
1 bag of pasta, shape of your choice
1 tsp canola oil
1/2 yellow onion, diced
1 or 2 garlic cloves, peeled and minced
1 pound extra lean ground turkey
1/2 package turkey pepperoni
1 jar marinara sauce, flavor of your choice
1 cup grated mozzarella cheese
1. Preheat oven to 350 degrees.
2. Bring a large pot of water to a boil and add your pasta. Cook according to your taste and instructions on the package.
3. While pasta is cooking, in a large skillet, cook onion and garlic in canola oil over medium heat. Once they have browned, add turkey and cook until no longer pink. Add marinara sauce and turkey pepperoni. Mix and let simmer until pasta is finished cooking.
4. Drain pasta and return to pot. Add sauce and turkey mixture. Stir until combined. Stir in 1/2 cup mozzarella cheese.
5. Pour into greased 13x9x2 baking dish. Top with remaining cheese and bake 20-30 minutes until hot and bubbly.
*This recipe is very versitle. Add veggies if you are feeling fun! Use ground beef and real pepperoni if you feel so inclined. And heck, through in a couple red pepper flakes if you are wild and daring like that!
1 bag of pasta, shape of your choice
1 tsp canola oil
1/2 yellow onion, diced
1 or 2 garlic cloves, peeled and minced
1 pound extra lean ground turkey
1/2 package turkey pepperoni
1 jar marinara sauce, flavor of your choice
1 cup grated mozzarella cheese
1. Preheat oven to 350 degrees.
2. Bring a large pot of water to a boil and add your pasta. Cook according to your taste and instructions on the package.
3. While pasta is cooking, in a large skillet, cook onion and garlic in canola oil over medium heat. Once they have browned, add turkey and cook until no longer pink. Add marinara sauce and turkey pepperoni. Mix and let simmer until pasta is finished cooking.
4. Drain pasta and return to pot. Add sauce and turkey mixture. Stir until combined. Stir in 1/2 cup mozzarella cheese.
5. Pour into greased 13x9x2 baking dish. Top with remaining cheese and bake 20-30 minutes until hot and bubbly.
*This recipe is very versitle. Add veggies if you are feeling fun! Use ground beef and real pepperoni if you feel so inclined. And heck, through in a couple red pepper flakes if you are wild and daring like that!
Spicy Pulled Pork Hoagies
Spicy Pulled Pork Adapted from The Pioneer Woman Cooks
One 3- to 4- pound pork butt (trimmed, rinsed, and patted dry)
1/2 yellow onion, quartered
1 Tlb chili powder
1/4 cup brown sugar
2 garlic cloves, peeled
3/4 tsp dried oregano
2 tsp ground cumin
1 Tlb salt, to taste
Freshly ground pepper
1 Tlb olive oil
1 Tlb apple cider vinegar
Zest and juice of one lime
Hot sauce, such as Frank's Red Hot Sauce
1 jalapeno, seeded and sliced in half (optional)
1. In a food processor, combine the onion, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil, vinegar, zest and juice of one lime, and hot sauce. Pulse until combine.
2. Rub mixture all over the pork. Make sure to get in every crevice.
3. Place seeded and sliced jalapeno in the bottom of your crock pot. Put pork on top and pour remaining rub mixture over top.
4. Cook on high for 4-5 hours or on low for 6-8. Pork is done with easily shredded with a fork.
5. Once the pork is cooked, place it on a cutting board for 5-7 minutes to rest.
While the pork is resting, prep your sandwiches. You will need:
One 6-inch hoagie roll per person (sliced in half hot dog style but do not cut all the way through...in other words, leave the bread hinged)
1 tsp butter per sandwich
2 slices of cheddar or colby jack cheese per sandwich
Sliced avocado (optional)
Sliced tomato (optional)
1. Preheat oven to 400 degrees. Spread butter on each half of the hoagie roll and place into the preheated oven for 5-8 minutes or until toasted.
2. Slice each piece of cheese in half putting 2 half slices on each side of your sandwich.
3. Pile shredded pork on top. Top with avocado and tomatoes if you are feeling frisky.
4. Squish sandwich together and slice in half.
One 3- to 4- pound pork butt (trimmed, rinsed, and patted dry)
1/2 yellow onion, quartered
1 Tlb chili powder
1/4 cup brown sugar
2 garlic cloves, peeled
3/4 tsp dried oregano
2 tsp ground cumin
1 Tlb salt, to taste
Freshly ground pepper
1 Tlb olive oil
1 Tlb apple cider vinegar
Zest and juice of one lime
Hot sauce, such as Frank's Red Hot Sauce
1 jalapeno, seeded and sliced in half (optional)
1. In a food processor, combine the onion, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil, vinegar, zest and juice of one lime, and hot sauce. Pulse until combine.
2. Rub mixture all over the pork. Make sure to get in every crevice.
3. Place seeded and sliced jalapeno in the bottom of your crock pot. Put pork on top and pour remaining rub mixture over top.
4. Cook on high for 4-5 hours or on low for 6-8. Pork is done with easily shredded with a fork.
5. Once the pork is cooked, place it on a cutting board for 5-7 minutes to rest.
While the pork is resting, prep your sandwiches. You will need:
One 6-inch hoagie roll per person (sliced in half hot dog style but do not cut all the way through...in other words, leave the bread hinged)
1 tsp butter per sandwich
2 slices of cheddar or colby jack cheese per sandwich
Sliced avocado (optional)
Sliced tomato (optional)
1. Preheat oven to 400 degrees. Spread butter on each half of the hoagie roll and place into the preheated oven for 5-8 minutes or until toasted.
2. Slice each piece of cheese in half putting 2 half slices on each side of your sandwich.
3. Pile shredded pork on top. Top with avocado and tomatoes if you are feeling frisky.
4. Squish sandwich together and slice in half.
Quesadilla Casserole
Adapted from McCormick
1 lb ground turkey or beef
1/2 medium yellow onion, chopped
2 cans (8 oz each) tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 cup frozen whole kernnal corn
1 can (4 1/2 oz) chopped green chilies, undrained
1 Tlb chili powder
2 tsp ground cumin
1 tsp garlic salt
1/2 tsp oregano leaves
1/2 tsp crushed red pepper (optional)
6 corn tortillas
1-2 cups shredded cheddar cheese
1. Brown turkey/beef and onion in a large skillet on medium-high heat; drain if needed. Add tomato sauce, beans, corn, and green chilies; mix well. Stir in all of the spices except for the red pepper. Bring to a boil. Reduce heat to low and simmer 5 minutes. Add red pepper to taste if desired.
2. Spread 1/2 cup of the beef mixture on the bottom of a 13x9x2 inch baking dish sprayed with no-stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture, and cheese.
3. Bake in a preheated oven at 350 degrees for 15 minutes or until heated through. Let stand 5 minutes before serving.
1 lb ground turkey or beef
1/2 medium yellow onion, chopped
2 cans (8 oz each) tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 cup frozen whole kernnal corn
1 can (4 1/2 oz) chopped green chilies, undrained
1 Tlb chili powder
2 tsp ground cumin
1 tsp garlic salt
1/2 tsp oregano leaves
1/2 tsp crushed red pepper (optional)
6 corn tortillas
1-2 cups shredded cheddar cheese
1. Brown turkey/beef and onion in a large skillet on medium-high heat; drain if needed. Add tomato sauce, beans, corn, and green chilies; mix well. Stir in all of the spices except for the red pepper. Bring to a boil. Reduce heat to low and simmer 5 minutes. Add red pepper to taste if desired.
2. Spread 1/2 cup of the beef mixture on the bottom of a 13x9x2 inch baking dish sprayed with no-stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture, and cheese.
3. Bake in a preheated oven at 350 degrees for 15 minutes or until heated through. Let stand 5 minutes before serving.
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