Monday, March 18 2019
Celebrate Mexican street food with these quick vegetarian quesadillas that can be enjoyed as a snack or light meal. A mix of fajita vegetables, melty cheese, and creamy avocado fills these tortilla treats. For a flavorful finish, dip them in sour cream, salsa, or guacamole
Directions
In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat.
Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up.
Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.
Tips
*Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Monday, June 25 2018
Thinly slicing tougher cuts of meat, such as beef chuck eye steak, flank steak, and skirt steak, ensures tenderness. To slice with ease, pop the steak in the freezer for about 20 minutes meals before slicing-it should be firm but not frozen. Hold a chief's knife at a 45-degree angle to the meat and thinly.
INGREDIENTS
3 - tablespoons chili-lime hot sauce
2 - teaspoons vegetable oil
1 - teaspoon dried marjoram, crushed
1 - green sweet peppers, cut into strips
1/2 - large red onion, sliced
1 - medium-size zucchini, halved lengthwise and sliced
8 - ounces boneless beef chuck eye steak, cut into very thin slices
1/8 - teaspoon black pepper
6 - 8-inch flour tortillas
2 - tablespoons snipped fresh cilantro
Sour cream, salsa and cilantro sprigs (optional)
DIRECTIONS
In a large shallow dish combine hot sauce, oil, and marjoram. Add beef, zucchini, sweet pepper, and red onion; toss to coat. Cover and refrigerate for 2 hours tossing once. Drain.
Preheat charcoal or gas grill over medium-high heat. Add meat and vegetables to grill basket. Grill, covered, for 8 to 10 minutes, stirring once until meat is browned. Remove from grill. Place tortillas on grill grates and cook 1 minute, turning once.
Divide meat and vegetables among tortillas. Sprinkle with cilantro and black pepper. Top with sour cream, salsa, and cilantro sprigs, if desired. Serve immediately. Makes 6 servings.
FROM THE TEST KITCHEN
To thinly slice the beef: Try freezing the beef for 20 minutes before slicing, or just until beef is firm but not frozen.
NUTRITION FACTS (Fall Vegetable Fajitas)
Per serving: 254 kcal , 11 g fat (3 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 26 mg chol. , 598 mg sodium , 27 g carb. , 1 g fiber , 1 g sugar , 12 g pro.
Saturday, May 05 2018
Make it a true fiesta with these delicious Cinco de Mayo meals. We're sharing party-ready recipes for Mexican https://sendameal.com/appetizers, desserts, and margs.
INGREDIENTS
1 - recipe Mexican Rice Filling or four 8.8-oz. pouches cooked Spanish-style rice, heated according to package directions
3 - cups chopped cooked chicken
1 1/4 - cups tomatillo salsa (salsa verde)
2 - cups shredded Monterey Jack cheese (8 ounces)
2 - teaspoons ground cumin
4 - cloves garlic, minced
2 - 15 ounce cans black beans
1 - tablespoon vegetable oil
1 - cup chopped onion
1 - tablespoon chili powder
6 - 6-inch white flour tortillas
6 - purple corn tortillas* (such as La Tortilla Factory 5 degrees /5 degrees corn-and-flour tortillas
1 - tablespoon butter
1 - tablespoon all-purpose flour
1 - cup whole milk
Spiralized vegetables, such as beets or carrots (optional)
Cilantro leaves (optional)
DIRECTIONS
Preheat oven to 350 degrees F. Grease a 4-qt. rectangular baking dish; spread Mexican Rice in bottom; set aside.
For chicken filling: In a large bowl combine chicken, 1 cup salsa, 1 cup cheese, 1 tsp. cumin, and half the garlic; set aside.
For black bean filling: Drain and rinse one can of beans. Mash second can of beans with liquid. In a large skillet heat oil over medium heat. Add onion and remaining garlic; cook and stir until tender, about 5 minutes. Stir in remaining 1 tsp. cumin and the chili powder. Cook, stirring, 1 minute more. Stir in all the beans.
Spoon about 1/2 cup of the chicken filling onto each of the white flour tortillas; roll up. Place filled tortillas, seam sides down, on one side of prepared baking dish. Repeat with bean filling and the purple corn tortillas.
For cheese sauce: In a small saucepan melt butter over medium heat. Stir in flour until combined; whisk in milk to combine. Cook and stir until thickened and bubbly, about 5 minutes. Whisk in remaining 1 cup cheese until smooth. Stir in remaining 1/4 cup salsa. Pour over enchiladas.
Bake, covered, 30 minutes. Uncover; bake 30 minutes more or until fillings are heated through (165 degrees F). Top with spiralized vegetables and cilantro, if desired. Makes 12 servings.
MEXICAN RICE
In a medium saucepan melt 2 Tbsp. butter over medium heat. Add 1 1/3 cups long grain white rice and 2 cloves minced garlic; cook and stir 3 minutes. Stir in 3 cups reduced-sodium chicken broth and 1 tsp. ground turmeric. Bring mixture to boiling; reduce heat. Simmer, covered, 15 minutes or until rice is tender and liquid is absorbed. Stir in 1 cup chopped fresh tomatoes, 1 cup finely chopped green sweet pepper, and 1/2 cup chopped fresh cilantro.
TIP
To make corn tortillas easier to roll, wrap in damp paper towels and microwave 10 seconds or until warm and pliable.
MAKE AHEAD
Both fillings may be chilled up to 24 hours. The Mexican Rice may be chilled up to 2 days.
FROM THE TEST KITCHEN
MEXICAN RICE FILLING:
In a medium saucepan melt 2 Tbsp. butter over medium heat. Add 1 1/3 cups long grain white rice and 2 cloves minced garlic; cook and stir for 3 minutes. Carefully stir in 3 cups reduced-sodium chicken broth and 1 tsp. ground turmeric. Bring mixture to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until rice is tender and liquid is absorbed. Stir in 1 cup chopped fresh tomatoes, 1 cup finely chopped green sweet pepper, and 1/2 cup chopped fresh cilantro.
*
To make tortillas easier to roll, wrap one tortilla in damp paper towels and microwave on high for about 10 seconds or until warm and pliable, repeat with remaining tortillas.
Make the chicken and bean fillings ahead and store in the refrigerator for up to 24 hours.
Make the Mexican Rice Filling ahead and store in the refrigerator for up to 2 days.
2-QUART BAKING DISH
Prepare as directed except divide the rice between two 2-quart baking dishes. Place the chicken enchiladas in one dish and the bean enchiladas in the second dish. Divide the cheese sauce between the two dishes. Cover each dish with foil. Bake for 30 minutes. Uncover and bake 30 to 35 minutes more or until enchilada fillings are heated through (165 degrees F).
NUTRITION FACTS (Enchilada Casserole )
Per serving: 442 kcal , 16 g fat (7 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 58 mg chol. , 971 mg sodium , 47 g carb. , 5 g fiber , 4 g sugar , 25 g pro.
Thursday, April 19 2018
Take your holiday roast on a flavor trip to the Mediterranean by way of this platter of pita nachos. Topped with shredded turkey, lemon-scented plain yogurt, crumbled feta, pomegranate seeds, and fresh mint, this sheet pan meal is hearty and colorful enough to satisfy at dinnertime.
INGREDIENTS
4 - pita bread pocket rounds
2 - tablespoons olive oil
1 - teaspoon ground cumin
1/2 - teaspoon salt
1 - cup plain nonfat yogurt
1 - teaspoon lemon zest
2 - tablespoons lemon juice
2 - cups shredded cooked turkey
3/4 - cup crumbled feta cheese
1/3 - cup pomegranate seeds
1/4 - cup chopped fresh mint leaves
DIRECTIONS
Preheat oven to 350 degrees F. Split each pita bread into two rounds; cut each into six wedges. Place in a single layer on two baking sheets. In a small bowl stir together olive oil, cumin, and salt; brush wedges with mixture. Bake 12 minutes or until crisp and light brown. Cool slightly.
Meanwhile, make yogurt sauce: In a small bowl combine yogurt, lemon zest, and lemon juice. Season with salt and black pepper.
Pile toasted pitas on one baking sheet. Top with turkey and feta. Return to oven. Bake 10 minutes or until warmed through. Remove from oven. Drizzle with half the yogurt sauce. Top with pomegranate seeds and mint. Pass remaining sauce.
NUTRITION FACTS (Turkey Pita Nachos with Pomegranate and Mint )
Per serving: 456 kcal , 16 g fat (6 g sat. fat , 2 g polyunsaturated fat , 7 g monounsaturated fat ), 97 mg chol. , 689 mg sodium , 42 g carb. , 2 g fiber , 8 g sugar , 33 g pro.
Saturday, January 20 2018
Warm up this winter with these sweat-inducing dishes from around the world. We're sharing our hottest chile meals ever, so go bold! The blend of peppers and warm spices will add a delicious depth to your dinner.
INGREDIENTS
1/2 - cup Mexican crema or sour cream
2 - teaspoons taco seasoning or Mexican seasoning blend
1 - pound chicken breast tenderloins
2 - tablespoons fajita seasoning blend
2 - tablespoons olive oil
2 - tablespoons lime juice
1 - tablespoon bottled hot sauce (such as Cholula)
1 - fresh poblano pepper, stemmed, quartered lengthwise, and seeded*
1 - red sweet pepper, stemmed, quartered lengthwise, and seeded
1 - onion, peeled and cut crosswise into 1/3-inch-thick rings
Olive oil
Salt
8 - 6 inches flour tortillas
Guacamole
Shredded cheese
Salsa or pico de gallo
DIRECTIONS
In a small bowl stir together the Mexican crema and taco seasoning; set aside.
In a large bowl combine the chicken tenderloins, fajita seasoning, olive oil, lime juice, and hot sauce; toss until well coated. Set aside.
Brush the poblano, red sweet pepper, and onion pieces with oil; season with salt. For charcoal or gas grill, grill the vegetables on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until vegetables are tender and slightly charred, turning occasionally. Remove from grill.
Add chicken to the grill. Cover and grill for 4 to 5 minutes or until no longer pink, turning once. Transfer to a serving platter.
Add tortillas to the grill. Grill for 20 to 30 seconds per side or until heated through.
Chop vegetables into bite-size pieces and place in a serving bowl.
FROM THE TEST KITCHEN
*
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
NUTRITION FACTS (Grilled Chicken-Finger Fajitas with Peppers and Onions)
Per serving: 785 kcal , 47 g fat (13 g sat. fat , 6 g polyunsaturated fat , 21 g monounsaturated fat ), 86 mg chol. , 1976 mg sodium , 64 g carb. , 6 g fiber , 9 g sugar , 28 g pro.
Thursday, September 28 2017
Impress guests with this showstopping shrimp ceviche featuring Mexico's bounty of fresh fruits and vegetables. Low-fat, high-protein shrimp is drenched in a citrus marinade, then sprinkled onto tostada shells along with fennel, red onion, grapefruit, orange, and avocado.
INGREDIENTS
1 - pound fresh or frozen shrimp, peeled, deveined, and halved lengthwise
4 - cups water
Salt
1/4 - cup orange juice
1/4 - cup lime juice
1 - bulb fennel, cut into julienne strips
1/4 - cup finely chopped red onion
1 - ruby red grapefruit, peeled, sectioned, and chopped
1 - medium orange, peeled, sectioned, and chopped
2 - tablespoons fresh snipped fennel fronds or fresh tarragon leaves
1 - fresh red Anaheim chile pepper, seeded and finely chopped*
2 - avocados, halved, seeded, and peeled
Bottled hot pepper sauce, such as Cholula® Hot Sauce
6 - tostada shells**
4 - cups shredded iceberg lettuce
1/3 - cup pumpkin seeds (pepitas), toasted
DIRECTIONS
Thaw shrimp, if frozen. In a large saucepan bring water and 1 teaspoon salt to a boil. Add shrimp. Simmer, uncovered, 1 to 2 minutes or until shrimp turns opaque, stirring occasionally. Rinse under cold running water; drain. Transfer shrimp to a large bowl. Immediately add the orange juice and lime juice.
Stir in the sliced fennel, red onion, grapefruit, orange, fennel fronds, and chile. Cover and chill for 2 to 4 hours. Season to taste with salt before serving.
In another bowl use a fork to mash the avocados; season to taste with salt and hot sauce.
To assemble tostadas, spread the shells with a layer of avocado mixture. Top with lettuce and ceviche; garnish with pepitas and additional fennel fronds.
FROM THE TEST KITCHEN
*
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
**
Toast tostada shells, if necessary.
Nutrition Facts (Shrimp Ceviche Tostada with Fennel and Grapefruit)
Per serving: 316 kcal cal., 17 g fat (3 g sat. fat, 5 g polyunsaturated fat, 7 g monounsatured fat), 95 mg chol., 739 mg sodium, 28 g carb., 8 g fiber, 8 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet
Saturday, September 09 2017
Spice up your supper with flavorful and healthy Mexican meals. Quesadillas, tacos, fajitas, nachos -- any of these south-of-the-border recipes will hit the spot. We've cut the fat, sodium, and calories so these Mexican recipes fit your healthy eating plan.
INGREDIENTS
1 - pound fresh or frozen shrimp, peeled, deveined, and halved lengthwise
4 - cups water
Salt
1/4 - cup orange juice
1/4 - cup lime juice
1 - bulb fennel, cut into julienne strips
1/4 - cup finely chopped red onion
1 - ruby red grapefruit, peeled, sectioned, and chopped
1 - medium orange, peeled, sectioned, and chopped
2 - tablespoons fresh snipped fennel fronds or fresh tarragon leaves
1 - fresh red Anaheim chile pepper, seeded and finely chopped*
2 - avocados, halved, seeded, and peeled
Bottled hot pepper sauce, such as Cholula® Hot Sauce
6 - tostada shells**
4 - cups shredded iceberg lettuce
1/3 - cup pumpkin seeds (pepitas), toasted
DIRECTIONS
Thaw shrimp, if frozen. In a large saucepan bring water and 1 teaspoon salt to a boil. Add shrimp. Simmer, uncovered, 1 to 2 minutes or until shrimp turns opaque, stirring occasionally. Rinse under cold running water; drain. Transfer shrimp to a large bowl. Immediately add the orange juice and lime juice.
Stir in the sliced fennel, red onion, grapefruit, orange, fennel fronds, and chile. Cover and chill for 2 to 4 hours. Season to taste with salt before serving.
In another bowl use a fork to mash the avocados; season to taste with salt and hot sauce.
To assemble tostadas, spread the shells with a layer of avocado mixture. Top with lettuce and ceviche; garnish with pepitas and additional fennel fronds.
FROM THE TEST KITCHEN
*
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
**
Toast tostada shells, if necessary.
Nutrition Facts (Shrimp Ceviche Tostada with Fennel and Grapefruit)
Per serving: 316 kcal cal., 17 g fat (3 g sat. fat, 5 g polyunsaturated fat, 7 g monounsatured fat), 95 mg chol., 739 mg sodium, 28 g carb., 8 g fiber, 8 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet
Friday, May 05 2017
These burrito bowls are definitely healthier than takeout. Full of kale, grape tomatoes, and avocado, these fresh burrito bowls are perfect for a quick dinner.
INGREDIENTS
2 - 3 - tablespoons vegetable oil
1 - 20 ounce pkg. refrigerated shredded Southwestern-style hash brown potatoes
1/2 - of a ripe avocado, seeded and peeled
1/2 - cup ranch salad dressing
1/2 - teaspoon ground cumin
1 - 15 ounce can black beans, rinsed and drained
1 - cup frozen whole kernel corn, cooked according to package directions and cooled
2 - tablespoons lime juice
2 - tablespoons snipped fresh cilantro
6 - cups mixed spring salad greens, baby kale, and/or chopped romaine lettuce
2 - cups chopped smoked or plain cooked chicken
2 - cups grape tomatoes, quartered
DIRECTIONS
In a 12-inch nonstick skillet with flared sides heat oil over medium heat. Add potatoes; press with the back of a spatula to form a cake. Cook, without stirring, 10 minutes or until bottom is golden and crisp. Turn potato cake over, adding additional oil if needed.* Cook, without stirring, 7 minutes more or until bottom is golden. Cut into six wedges.
Meanwhile, for dressing, in a small bowl mash avocado with a fork. Stir in ranch dressing and cumin.
In a medium bowl toss together beans, corn, lime juice, and 1 Tbsp. of the cilantro.
To serve, arrange salad greens, chicken, tomatoes, and bean mixture in salad bowls. Top with potato wedges. Drizzle with dressing and sprinkle with remaining 1 Tbsp. cilantro.
FROM THE TEST KITCHEN
*
To turn the potato cake, invert a baking sheet over top of skillet. Invert skillet with baking sheet to transfer potatoes to the sheet. If necessary, add additional oil to skillet. Using the baking sheet, slide potato cake back into skillet.
TOPPERS
Burrito bowls are ultra flexible. As desired, add favorite ingredients, such as cheese, shredded jicama, sliced ripe olives, salsa, or hot pepper sauce.
Nutrition Facts (Grande Burrito Bowls)
Per serving: 592 kcal cal., 24 g fat (4 g sat. fat, 11 g polyunsaturated fat, 7 g monounsatured fat), 70 mg chol., 1094 mg sodium, 65 g carb., 13 g fiber, 8 g sugar, 34 g pro. Percent Daily Values are based on a 2,000 calorie diet
Wednesday, April 19 2017
Discover the sweet side of Mexican food with our fruity spin on quesadillas. The outside features a crispy, caramel-drizzled tortilla, while the inside holds a marvelous medley of pineapple, blackberries, and agave nectar. Top with a spoonful of whipped cream and you've got yourself one fun, fiesta-ready treat.
INGREDIENTS
1 1/2 - cups coarsely chopped fresh pineapple
1/2 - cup fresh blackberries
2 - tablespoons agave nectar or honey
2 - teaspoons fresh lime juice
Pinch salt
4 - 8 inches flour tortillas
2 - tablespoons unsalted butter, melted
1/2 - cup cajeta or dulce de leche
1 - large banana, sliced
1/2 - cup whipping cream
Cajeta or dulce de leche
DIRECTIONS
For fruit salsa, in a medium bowl combine pineapple, blackberries, agave nectar, lime juice, and salt; set aside.
For the quesadillas, lightly brush one side of each tortilla with the butter. Place the tortillas, butter side down, on cutting board or waxed paper. Spread 2 tablespoons cajeta or dulce de leche over half of each tortilla. Top with banana slices. Fold over tortilla and gently press down.
Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Transfer to cutting board and cut into wedges.
In a small bowl beat whipping cream with an electric mixer on medium speed until stiff peaks form. To serve, place quesadilla wedges on a serving plate. Top with whipped cream and fruit salsa. Drizzle with additional cajeta or dulce de leche..
Nutrition Facts (Cajeta Quesadillas with Fruit Salsa)
Per serving: 532 kcal cal., 23 g fat (13 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 68 mg chol., 558 mg sodium, 76 g carb., 3 g fiber, 41 g sugar, 9 g pro. Percent Daily Values are based on a 2,000 calorie diet
Tuesday, March 14 2017
Ingredients
1/2 - medium red or green sweet pepper, seeded and cut into bite-size strips
1/2 - medium onion, halved and thinly sliced
1 - fresh serrano pepper
, halved, seeded, and cut into thin strips*
2 - teaspoons vegetable oil
4 - 6-inch white corn tortillas
Nonstick cooking spray
1/2 - cup shredded Monterey Jack cheese (2 ounces)
2 - thin slices tomato, halved crosswise
1 - tablespoon snipped fresh cilantro
Light dairy sour cream (optional)
Cilantro and lime wedges (optional)
Directions
In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat.
Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up.
Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.
From the Test Kitchen
*Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
NUTRITION FOR 2 SERVINGS
Make this a heartier meal instead of an appetizer by simply serving two instead of eight. Each person would get one whole quesadilla. Nutrition analysis per 2 servings: 263 calories, 10 g protein, 22 g carbohydrate, 15 g total fat (6 g sat. fat), 25 mg cholesterol, 3 g fiber, 3 g total sugar, 30% Vitamin A, 75% Vitamin C, 161 mg sodium, 24% calcium, 6% iron
TIP
Add cooked beans, chicken, shrimp, or your other favorite protein to these quesadillas for a heartier meal.
Nutrition Facts (Fajita-Style Quesadillas)
Per serving: 61 kcal cal., 4 g fat (1 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 6 mg chol., 41 mg sodium, 5 g carb., 1 g fiber, 1 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet
Wednesday, October 05 2016
Do you dare mess with a classic meal? Root beer lends a light sweetness to more traditional, smoky spices in this pork taco dinner. The sweet-and-spicy meal combo takes shredded pork to delicious new heights. We think it's worth the risk.
Ingredients
1 - 4 pound bone-in pork shoulder
3 - tablespoons chili powder
Salt
Ground black pepper
1 - large onion, cut into wedges
3 - cups root beer
3 - 4 - canned chipotle peppers in adobo sauce, finely chopped*
2 - 3 - teaspoons canned adobo sauce
24 - flour or corn tortillas, warmed**
Toppers, such as shredded lettuce, diced tom
atoes, and sliced fresh jalapeno peppers* (optional)
Directions
Sprinkle meat on all sides with chili powder, salt and pepper; rub in with your fingers. Place meat in a 6-quart slow cooker. Tuck onion wedges around meat. In a bowl combine root beer, chipotle peppers, and adobo sauce. Pour mixture over meat.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until meat is tender and easily shreds with a fork. Transfer meat to large cutting board or work surface; cool slightly.
Transfer cooking liquid to a medium saucepan. Skim off and discard fat. Bring cooking liquid to simmering over medium heat. Cook for 20 minutes or until liquid is reduced and slightly thickened.
Use two forks to pull meat apart into coarse shreds, discarding fat; return meat to slow cooker. Pour reduced cooking liquid over meat. Stir to coat.
Serve meat in warm tortillas with desired toppings.
From the Test Kitchen
*
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. when working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
**
To warm tortillas, preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Heat for about 10 minutes or until warm.
Nutrition Facts (Shredded Pork Tacos)
Per serving: 501 kcal cal., 25 g fat (8 g sat. fat, 3 g polyunsaturated fat, 11 g monounsatured fat), 80 mg chol., 627 mg sodium, 42 g carb., 3 g fiber, 8 g sugar, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet
Wednesday, September 28 2016
Rich, chunky, and filled with fabulous flavor, this traditional chili is a classic meal for a reason! Add an extra sprinkle of cheese and a dollop of sour cream for a smooth finish.
Ingredients
1 - pound lean ground beef
1/2 - cup chopped green sweet pepper (1 small)
1/2 - cup chopped onion (1 medium)
4 - cloves garlic, minced
1 - 15 ounce can tomato sauce
1 - 15 ounce can red kidney beans, undrained
1 - 14 1/2 ounce can diced tomatoes, undrained
2 - teaspoons chili powder
1/2 - teaspoon salt
1/2 - teaspoon dried basil, crushed
1/4 - teaspoon ground black pepper
Shredded cheddar cheese (optional)
Chopped onion (optional)
Dairy sour cream (optional)
Crushed red pepper (optional)
Directions
In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.
Stir in tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 4 main-dish servings.
From the Test Kitchen
CHILI FOR TWO:
Prepare as above, except divide all ingredients in half.
CINCINNATI-STYLE CHILI:
Prepare as above, except omit sweet pepper, basil, and optional garnishes. Add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce. To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.
Nutrition Facts (Chili)
Per serving: 381 kcal cal., 15 g fat (6 g sat. fat, 71 mg chol., 1265 mg sodium, 35 g carb., 9 g fiber, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet
Saturday, September 17 2016
Refresh dinner tonight with these delicious Mexican meals. Each recipe takes just about 30 minutes from start to finish, making any one you choose perfect for a easy meal. With easy nachos, pizza, quick fajitas, and sandwiches, we've got Mexican night covered.
Ingredients
12 - ounces uncooked ground chicken
1/3 - cup chopped onion (1 small)
2 - teaspoons ground coriander
2 - teaspoons ground cumin
1/2 - teaspoon salt
1 - 14 1/2 ounce can no-salt-added diced tomatoes, undrained
2/3 - cup finely chopped peeled potato (1 small)
1/4 - cup snipped pitted dried plums (prunes)
1/4 - cup chopped pimiento-stuffed green olives
2 - corn tostada shells
6 - cups shredded lettuce
1/4 - cup shredded reduced-fat Monterey Jack cheese (1 ounce)
Sliced green onion (optional)
Snipped fresh cilantro (optional)
Directions
In a large skillet cook chicken and chopped onion over medium heat until chicken is no longer pink, using a wooden spoon to break up chicken as it cooks. Drain off fat. Add coriander, cumin, and salt to chicken mixture in skillet; cook and stir for 1 to 2 minutes. Add tomatoes, potato, dried plums, and olives. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Uncover; cook about 3 minutes more or until most of the liquid has evaporated.
Meanwhile, heat tostada shells according to package directions until crisp. Arrange shredded romaine on a serving platter. Spoon chicken mixture over romaine. Sprinkle cheese over all. Coarsely crush the tostada shells; sprinkle over salad. If desired, garnish with green onion and/or cilantro.
Nutrition Facts (Picadillo-Style Chicken Taco Salad)
Per serving: 272 kcal cal., 12 g fat (4 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 78 mg chol., 596 mg sodium, 25 g carb., 5 g fiber, 9 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet
Sunday, June 19 2016
Refresh dinner tonight with these delicious Mexican meals. Each recipe takes just about 30 minutes from start to finish, making any one you choose perfect for a weeknight meal. With easy nachos, pizza, quick fajitas, and sandwiches, we've got Mexican night covered.
Ingredients
12
ounces uncooked ground chicken
1/3
cup chopped onion (1 small)
2
teaspoons ground coriander
2
teaspoons ground cumin
1/2
teaspoon salt
1
14 1/2 ounce can no-salt-added diced tomatoes, undrained
2/3
cup finely chopped peeled potato (1 small)
1/4
cup snipped pitted dried plums (prunes)
1/4
cup chopped pimiento-stuffed green olives
2
corn tostada shells
6
cups shredded lettuce
1/4
cup shredded reduced-fat Monterey Jack cheese (1 ounce)
Sliced green onion (optional)
Snipped fresh cilantro (optional)
Directions
In a large skillet cook chicken and chopped onion over medium heat until chicken is no longer pink, using a wooden spoon to break up chicken as it cooks. Drain off fat. Add coriander, cumin, and salt to chicken mixture in skillet; cook and stir for 1 to 2 minutes. Add tomatoes, potato, dried plums, and olives. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Uncover; cook about 3 minutes more or until most of the liquid has evaporated.
Meanwhile, heat tostada shells according to package directions until crisp. Arrange shredded romaine on a serving platter. Spoon chicken mixture over romaine. Sprinkle cheese over all. Coarsely crush the tostada shells; sprinkle over salad. If desired, garnish with green onion and/or cilantro.
Nutrition Facts (Picadillo-Style Chicken Taco Salad)
Per serving: 272 kcal cal., 12 g fat (4 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 78 mg chol., 596 mg sodium, 25 g carb., 5 g fiber, 9 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet
Sunday, June 05 2016
Ingredients
5 - cups bite-sized tortilla chips (6 ounces)
1 - pound ground beef
1 - 15 ounce can black beans or pinto beans, rinsed and drained
1 - cup bottled chunky salsa
1 1/2 - cups shredded cheddar, Colby Jack, or Mexican cheese blend (6 ounces)
Optional toppings (such as thinly sliced green onion, snipped fresh cilantro, seeded and sliced fresh jalapeno chile pepper, sour cream, and/or additional bottled chunky salsa)
Directions
Preheat oven to 350 degrees F. Arrange half of the tortilla chips on an 11- or 12-inch ovenproof platter or pizza pan; set aside.
In a large skillet cook ground beef over medium heat until brown. Drain off fat.
Stir the black beans and the 1 cup salsa into the beef. Spoon half of the mixture over chips. Sprinkle with half the cheese. Bake in the preheated oven for 10 minutes or until cheese melts. Remove from oven. Top with remaining chips, beef mixture, and cheese. Bake for 10 minutes more or until cheese melts.
If desired, top with green onion, cilantro, jalapeno chile pepper, sour cream, and/or additional salsa.
Nutrition Facts (Classic Nachos)
Per serving: 368 kcal cal., 21 g fat (8 g sat. fat, 3 g polyunsaturated fat, 7 g monounsatured fat), 61 mg chol., 638 mg sodium, 26 g carb., 5 g fiber, 1 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet
Friday, May 06 2016
Tomatoes in a margarita? Don't doubt a good thing. The juice of muddled cherry tomatoes adds savory flavor to classic margaritas, while the skewered vegetable also makes a showstopping garnish. It makes the best meal drink.
Ingredients
Coarse or flaked sea salt
3 - sweet yellow cherry tomatoes
Pinch coarse or flaked sea salt
3 - tablespoons silver tequila (1 1/2 oz.)
1 - tablespoon orange liqueur (1/2 ounce)
1 - tablespoon fresh lime juice (1/2 oz.)
1 - tablespoon simple syrup (1/2 oz.)
Cherry tomatoes for garnish
Directions
Rim a glass with coarse salt; set aside. In a cocktail shaker combine cherry tomatoes and a pinch of salt; muddle tomatoes until broken up and juiced. Add tequila, orange liqueur, lime juice, simple syrup, and ice; shake until chilled, about 30 seconds. Double strain into an ice-filled glass. Garnish with a few cherry tomatoes on a bamboo skewer, if desired.
From the Test Kitchen
Another time try a garnish of grilled cherry tomatoes.
Simple Syrup
Ingredients
1/4 - cup sugar
1/4 - cup water
Directions
In a small saucepan combine sugar and water. Bring just to boiling, stirring to dissolve sugar. Cool; cover and chill at least 1 hour before using. Makes about 1/3 cup.
Nutrition Facts (Cherry Tomato Margarita)
Per serving: 189 kcal cal., 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 446 mg sodium, 18 g carb., 1 g fiber, 11 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet
Thursday, May 05 2016
Ingredients
5 cups bite-sized tortilla chips (6 ounces)
1 pound ground beef
1 15 ounce can black beans or pinto beans, rinsed and drained
1 cup bottled chunky salsa
1 1/2 cups shredded cheddar, Colby Jack, or Mexican cheese blend (6 ounces)
Optional toppings (such as thinly sliced green onion, snipped fresh cilantro, seeded and sliced fresh jalapeno chile pepper, sour cream, and/or additional bottled chunky salsa)
Directions
Preheat oven to 350 degrees F. Arrange half of the tortilla chips on an 11- or 12-inch ovenproof platter or pizza pan; set aside.
In a large skillet cook ground beef over medium heat until brown. Drain off fat.
Stir the black beans and the 1 cup salsa into the beef. Spoon half of the mixture over chips. Sprinkle with half the cheese. Bake in the preheated oven for 10 minutes or until cheese melts. Remove from oven. Top with remaining chips, beef mixture, and cheese. Bake for 10 minutes more or until cheese melts.
If desired, top with green onion, cilantro, jalapeno chile pepper, sour cream, and/or additional salsa.
Nutrition Facts (Classic Nachos)
Per serving: 368 kcal cal., 21 g fat (8 g sat. fat, 3 g polyunsaturated fat, 7 g monounsatured fat), 61 mg chol., 638 mg sodium, 26 g carb., 5 g fiber, 1 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet
Monday, April 11 2016
Ingredients
2 poblano peppers, halved lengthwise*
1 25 ounce package frozen fully cooked crispy chicken strips
8 ounces dried large elbow macaroni
1/2 8 ounce package cream cheese, softened
1 7 ounce can salsa taquera** or 3/4 cup salsa
1 avocado, halved, seeded, peeled, and chopped
Directions
Preheat oven to 450 degrees F. Line a baking sheet with foil. Place peppers on baking sheet, cut sides down. Roast for 20 minutes or until skin is blistered and charred. Bring the foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of the skins. Gently pull off skin and discard. Remove stems, seeds, and membranes. Chop peppers.
Cook chicken and macaroni according to package directions. Cook pasta according to package directions. Drain pasta and rinse well under cold water. Set aside. Cut chicken into 1/2-inch-thick pieces.
In a large bowl combine cream cheese and half the salsa. Beat with an electric mixer on low speed until smooth; gradually beat in remaining salsa. Add chopped peppers and macaroni; toss to combine. Gently fold in avocado and chicken. Serve at once or cover and chill up to 2 hours.
From the Test Kitchen
*HANDLING HOT PEPPERS:
Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
**
Salsa taquera is a traditional Mexican salsa; it is available in cans and jars from several different companies.
Nutrition Facts (Southwestern Chicken and Macaroni Salad)
Per serving: 312 kcal cal., 14 g fat (4 g sat. fat, 3 g polyunsaturated fat, 5 g monounsatured fat), 37 mg chol., 600 mg sodium, 30 g carb., 3 g fiber, 2 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet
Monday, February 29 2016
ingredients
6 cups pulled white chicken meat
24 ounces Mexican blend shredded cheese, divided in half
2 bunches green onions, tops only, chopped, divided in half
2 10 3/4ounce can cream of chicken soup
1 4 ounce can green chilies, chopped
3 cups sour cream
1 cup pitted black olives, sliced
12 6 inches flour tortillas
directions
Preheat oven to 350 degrees F.
Combine half the cheese, half the green onions, cream of chicken soup, chilies, sour cream, and olive. Set aside 2 cups of this mixture for the topping. Add the chicken to the remainder for filling and mix well.
Put 2 heaping tablespoons on each tortilla and roll up tightly. Arrange seam-side down in a single layer in a greased 9 x 13 inch baking dish.
Spread reserved topping, sprinkle over second half of cheese and green onions. Refrigerate overnight or freeze.
Bake uncovered for 45 minutes or until hot, golden, and bubbling. Serve.
Sunday, February 28 2016
ingredients
3 cups shredded, cooked chicken
1 1 1/4ounce packet taco seasoning
1/2 cup water
2 cups salsa verde
9 flour tortillas, fajita-size
1 15 1/2ounce can refried beans, warmed in microwave
8 ounces sour cream
3 cups shredded cheddar cheese
directions
Heat oven to 350 degrees . Mix chicken, taco seasoning, water and salsa verde in a skillet. Simmer on medium heat for 10 minutes.
Coat 13 x 9 x 2-inch pan with nonstick cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and the sour cream.
Sprinkle half the cheese over the beans and sour cream, and cover with the remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese. Bake at 350 degrees for 25 to 28 minutes, until bubbly.
Sunday, February 21 2016
Enchilada Meat Loaf
Ingredients
1
egg, lightly beaten
1
medium onion, finely chopped
1/4
cup bottled salsa
2
tablespoons chili powder
3
cloves garlic, minced
1/2
teaspoon salt
1
pound ground beef
1
8 1/2 ounce package corn muffin mix
2
ounces sharp cheddar cheese, sliced
Bottled salsa (optional)
Directions
Preheat oven to 350 F. In a large mixing bowl combine egg, onion, 1/4 cup salsa, the chili powder, garlic, and salt; add ground beef and mix well. Shape into a ball and place in a 9-inch pie plate. Flatten meat mixture to a 6-inch circle; set aside.
Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat mixture in pie plate. Bake about 50 minutes or until an instant-read thermometer inserted into the meat loaf registers 160F. Remove from oven. Halve cheese slices and arrange on top of the corn muffin mixture. Cover loosely and let stand 10 minutes before serving. If desired, serve with additional salsa. Makes 6 servings.
Nutrition Facts (Enchilada Meat Loaf)
Per serving: 573 kcal cal., 33 g fat (13 g sat. fat, 2 g polyunsaturated fat, 15 g monounsatured fat), 161 mg chol., 1069 mg sodium, 46 g carb., 3 g fiber, 16 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet
Sunday, January 17 2016
This delicious noodle bowl is a fantastic combination of pasta, peppers, and steak.
ingredients
1 1/2 pounds beef flank steak or beef top round steak, cut into bite-size strips
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons canola oil
2 cloves garlic, minced
2 14 ounce can lower-sodium beef broth
1 14 ounce can reduced-sodium chicken broth
8 ounces dried multigrain high protein angel hair pasta
2 medium red or yellow sweet peppers, chopped (2 cups)
6 green onions, trimmed, cut in 1-inch bias slices
1/2 cup salsa
1/4 cup snipped fresh oregano
1 recipe Pico de Gallo or 1 1/2 cups refrigerated fresh or bottled salsa
Pico de Gallo
1 1/4 cups chopped fresh tomatoes
1/4 cup chopped onion
1/4 cup snipped fresh cilantro
2 tablespoons lime juice
1 fresh jalapeno chile pepper, seeded and finely chopped*
2 cloves garlic, minced
1/8 teaspoon salt
directions
Season meat with cumin, salt, and pepper; set aside. Heat 1 tablespoon oil in 12-inch skillet or wok over medium-high heat; add garlic, stir-fry 15 seconds. Add half the beef at a time; stir-frying for 2 to 3 minutes or until done, and setting aside. Return beef to skillet; add broth; bring to boiling.
Add pasta, sweet peppers, and green onions to skillet. Cook, uncovered, 2 to 3 minutes, until pasta is tender. Stir in the 1/2 cup salsa and oregano; heat through. Ladle into bowls. Top with salsa. Makes 8 servings.
Pico de Gallo
In a small bowl combine all ingredients. Makes about 1 1/2-cups.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 297, Fat, total (g) 9, chol. (mg) 53, sat. fat (g) 2, carb. (g) 26, fiber (g) 4, sugar (g) 5, pro. (g) 26, sodium (mg) 577, Percent Daily Values are based on a 2,000 calorie diet
Saturday, November 14 2015
Great easy chicken meal.
ingredients
2 small sweet potatoes, well scrubbed
4 teaspoons olive oil
2 poblano chiles, stemmed, seeded and cut into thin strips
1 medium onion, halved and sliced
12 ounces boneless, skinless chicken thighs, cut into 1/2-inch-thick pieces
1/2 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
4 garlic cloves, chopped
1/2 cup chicken broth
8 corn tortillas, warmed
2 ounces crumbled cotija cheese (about 1/2 cup)
1/4 cup fresh cilantro leaves
directions
Pierce sweet potatoes with a fork and microwave on high until almost tender when pierced with a knife, about 3 minutes. Cool completely. Halve lengthwise, then slice each half diagonally into 1/2-inch-thick pieces.
Heat 2 teaspoons oil in a large non-stick skillet over medium heat. Add chiles and saute until softened slightly, about 8 minutes. Add onion and sweet potatoes and saute until golden brown, about 8 minutes; transfer vegetables to a large bowl.
Heat remaining oil in the same skillet. Add chicken and sprinkle with salt, cumin and oregano. Saute until chicken is browned and cooked through, about 6 minutes. Return vegetables to skillet; add garlic and broth and simmer until liquid is almost evaporated, about 2 minutes.
Divide fajita mixture among tortillas. Sprinkle with cotija and cilantro.
Sunday, October 11 2015
Combine the ingredients in your slow cooker before you head out the door to run errands. Ready made dinner when you return.
ingredients
2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 tablespoon chili powder
1 teaspoon fajita seasoning
1/2 teaspoon ground cumin
2 cloves garlic, minced
Nonstick cooking spray
2 14 1/2ounce can no-salt-added diced tomatoes
1 16 ounce package frozen pepper (yellow, green, and red) and onion stir-fry vegetables
1 15 ounce can cannellini beans (white kidney beans), rinsed and drained
3 tablespoons light dairy sour cream (optional)
3 tablespoons shredded reduced-fat cheddar cheese (optional)
3 tablespoons purchased guacamole (optional)
directions
In a medium bowl, combine chicken, chili powder, fajita seasoning, cumin, and garlic; toss to coat. Coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until browned on all sides, stirring occasionally.
Place chicken in a 3-1/2- or 4-quart slow cooker. Add undrained tomatoes, frozen vegetables, and cannellini beans. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
If desired, top individual servings with sour cream, shredded cheese, and/or guacamole.
Tip
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 261, Fat, total (g) 2, chol. (mg) 88, sat. fat (g) 1, carb. (g) 22, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 7, sugar (g) 7, pro. (g) 41, vit. A (IU) 1360.53, vit. C (mg) 38.38, Thiamin (mg) 0.12, Riboflavin (mg) 0.17, Niacin (mg) 13.42, Pyridoxine (Vit. B6) (mg) 0.74, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 294, Potassium (mg) 447, calcium (mg) 60.58, iron (mg) 2.7, Vegetables () 1.5, Starch () 1, Lean Meat () 4, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, September 01 2015
This meal is easy on the cook and easy on the budget. Inexpensive complete pork dinner shoulder makes a savory taco filling when cooked with tomatoes, chiles and corn.
ingredients
1 medium onion, coarsely chopped
1 3 1/2pound boneless pork shoulder roast or picnic roast
1 medium sweet red pepper, cut into 1/4-inch squares
1 medium sweet green pepper, cut into 1/4-inch squares
1 14 1/2ounce can jalapeno-flavored diced tomatoes
2 teaspoons ground cumin
5 1/2 teaspoons garlic salt
5 1/2 teaspoons dried oregano
1/2 teaspoon cayenne red pepper
1 4 ounce jar diced green chiles, drained
1 11 ounce can corn kernels, drained
3 tablespoons tomato paste
16 6 inches corn tortillas, warmed following package directions
Garnish (optional):
1/2 cup fresh cilantro leaves, rinsed and patted dry
Sour cream
directions
In 5- to 5-1/2-quart slow cooker, layer the chopped onion, pork roast and sweet peppers. In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn.
Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.
Remove 1 1/2 cups liquid from pot and discard. Stir the tomato paste into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.
Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to mixture in the slow cooker; heat through.
To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 590, Fat, total (g) 32, chol. (mg) 138, sat. fat (g) 11, carb. (g) 35, fiber (g) 5, pro. (g) 40, sodium (mg) 836, Percent Daily Values are based on a 2,000 calorie diet
Friday, August 14 2015
A dash of chili powder gives this tomato soup, meatball and pasta soup just a hint of spiciness.
ingredients
1 pound ground beef
1/4 cup water
1 teaspoon salt
Pepper
2 tablespoons all-purpose flour
1 cup chopped onion
1 cup chopped celery
1 teaspoon chili powder
1/3 cup broken spaghetti
4 cups canned tomato juice
directions
Combine beef, water, salt, and pepper; mix thoroughly and form into small balls. Dip in flour. Brown in small amount of fat.* Add remaining ingredients. Simmer 30 to 35 minutes. Season to taste.**
Tip
*Tip:
After testing, we suggest using a 4- to 6-quart Dutch oven and browning the meatballs in 1 1/2 teaspoons olive oil. Before you add the remaining ingredients, remove the meatballs and drain off fat, reserving 1 tablespoon drippings in the dutch oven. Cook the onion and celery in the reserved drippings until tender, then return meatballs to the Dutch oven.
Tip
**Tip:
If desired, serve with grated Parmesan cheese.
Tip
Winner Info:
Leona Laabs Plymouth, WI March 1945 Soup
NUTRITION INFORMATION
Per Serving: cal. (kcal) 261, Fat, total (g) 15, chol. (mg) 54, sat. fat (g) 6, carb. (g) 16, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 1, Trans fatty acid (g) 1, fiber (g) 2, sugar (g) 7, pro. (g) 16, vit. A (IU) 934.08, vit. C (mg) 32.14, Thiamin (mg) 0.19, Riboflavin (mg) 0.22, Niacin (mg) 4.92, Pyridoxine (Vit. B6) (mg) 0.49, Folate (µg) 64.92, Cobalamin (Vit. B12) (µg) 1.62, sodium (mg) 896, Potassium (mg) 681, calcium (mg) 46, iron (mg) 2.62, Percent Da
Monday, August 10 2015
ingredients
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pound tilapia filets, cut into 2-inch thick strips
2 tablespoons olive oil
1/2 cup rinsed and drained reduced-sodium black beans
8 6 inches corn tortillas
1 avocado
Juice of 1 lime
Fresh salsa
directions
In a shallow dish combine the chili powder, cumin, salt and pepper. Dredge the fish in the spice rub.
In a large nonstick skillet heat the oil over medium heat. Add the fish and cook until fish flakes easily with a fork, about 3 minutes per side. Heat the beans and tortillas. Set aside.
In a small bowl mash the avocado. Stir in half the lime juice. Toss the shredded cabbage with remaining lime juice. Layer each tortilla with fish, black beans, cabbage, salsa, and a dollop of the avocado.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 327, Fat, total (g) 15, sat. fat (g) 2, carb. (g) 25, fiber (g) 6, sugar (g) 2, pro. (g) 27, sodium (mg) 314, calcium (mg) 66, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Saturday, June 27 2015
ingredients
directions
Combine 1/2 cup cooked pasta with 1 Tbs. black beans, 1 Tbs. corn, 1 Tbs. shredded Cheddar cheese, 4 grape tomatoes quartered, a few avocado slices, 1 tsp. olive oil, salt, and pepper to taste.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 295, Fat, total (g) 16, sat. fat (g) 3, carb. (g) 32, fiber (g) 7, sugar (g) 3, pro. (g) 8, sodium (mg) 400, calcium (mg) 79, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, June 09 2015
ingredients
Nonstick cooking spray
3 garlic cloves
3 medium tomatoes, stemmed
2 ears corn, husked
1/2 medium white onion, halved
1 jalapeno, stemmed
1/2 cup chopped cilantro
2 tablespoons fresh lime juice
3/4 teaspoon kosher salt
1/4 cup low-fat plain yogurt
4 teaspoons water
4 cod fillets (about 1 1/4 pounds)
1/4 teaspoon black pepper
8 corn tortillas, warmed
1 avocado, diced
directions
Lightly coat a grill with cooking spray, then heat to medium high. Loosely wrap garlic in aluminum foil and place on grill with tomatoes, corn, onion and jalapeno. Cook, turning occasionally, until vegetables are slightly charred, about 5 minutes.
Pulse garlic, tomatoes, onion and jalapeno in a food processor until chunky. Transfer to a medium bowl and let cool. Cut corn kernels from cobs and stir into vegetable mixture with cilantro, lime juice and 1/2 teaspoon salt. Cover and chill.
Combine yogurt and water. Season cod with pepper and remaining salt and lightly coat both sides with cooking spray. Grill until cooked through and flaky, about 3 minutes a side. Divide fish among tortillas and serve with half the salsa (refrigerate remainder for up to 5 days), yogurt sauce and avocado.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 321, Fat, total (g) 8, sat. fat (g) 1.4, carb. (g) 33, fiber (g) 7, pro. (g) 31, sodium (mg) 487, Percent Daily Values are based on a 2,000 calorie diet
Monday, May 04 2015
ingredients
1 tablespoon olive oil
1 1 1/2pound Smithfield Garlic & Herb boneless pork loin roast
1 cup beef broth
Creamy Chimichurri Sauce
12 corn tortillas (warmed according to package directions)
Shredded lettuce
Sour cream (optional)
Creamy Chimichurri Sauce
1 cup fresh Italian parsley leaves and stems (can substitute cilantro)
1/4 cup fresh oregano leaves
3 garlic cloves
2 small shallots, peeled and quartered
1/3 cup fresh-squeezed lime juice (about 2 limes)
1/4 cup water
1/2 teaspoon crushed red pepper flakes (optional)
directions
Heat oil in a nonstick skillet over medium-high heat; add pork loin. Brown pork on all sides (about 11 minutes); deglaze pan with stock scraping any brown bits.
Place pork mixture and cooking liquid into slow cooker. Cover and cook on low 7 to 8 hours or high 3 to 4 hours.
Remove pork from cooking liquid. Pour cooking liquid into a large skillet and bring to a boil over high heat; boil 5 minutes or until liquid is reduced to about 1/3 cup.
Shred pork; stir in reduced cooking liquid. Serve with Chimichurri Sauce, warm tortillas, lettuce, and sour cream.
Creamy Chimichurri Sauce
Combine all ingredients and in a food processor or blender. Pulse 8 to 10 times or until finely chopped, stopping to scrape down sides as needed. Makes about 1-1/4 cups.
Friday, May 01 2015
ingredients
1 medium onion, coarsely chopped
1 3 1/2pound boneless pork shoulder roast or picnic roast
1 medium sweet red pepper, cut into 1/4-inch squares
1 medium sweet green pepper, cut into 1/4-inch squares
1 14 1/2ounce can jalapeno-flavored diced tomatoes
2 teaspoons ground cumin
5 1/2 teaspoons garlic salt
5 1/2 teaspoons dried oregano
1/2 teaspoon cayenne red pepper
1 4 ounce jar diced green chiles, drained
1 11 ounce can corn kernels, drained
3 tablespoons tomato paste
16 6 inches corn tortillas, warmed following package directions
Garnish (optional):
1/2 cup fresh cilantro leaves, rinsed and patted dry
Sour cream
directions
In 5- to 5-1/2-quart slow cooker, layer the chopped onion, pork roast and sweet peppers. In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn.
Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.
Remove 1 1/2 cups liquid from pot and discard. Stir the tomato paste into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.
Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to mixture in the slow cooker; heat through.
To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 590, Fat, total (g) 32, chol. (mg) 138, sat. fat (g) 11, carb. (g) 35, fiber (g) 5, pro. (g) 40, sodium (mg) 836, Percent Daily Values are based on a 2,000 calorie diet
Thursday, April 16 2015
ingredients
8 ounces 93%-lean ground beef
8 ounces 99%-lean ground turkey breast
1/2 cup chopped onion
1 10 ounce can diced tomatoes with green chiles, preferably Rotel brand (see Tip), or 1 1/4 cups petite-diced tomatoes
1/2 teaspoon ground cumin
1/2 teaspoon ground chipotle chile, or 1 teaspoon chili powder
1/2 teaspoon dried oregano
directions
Place beef, turkey and onion in a large nonstick skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until cooked through, about 10 minutes. Transfer to a colander to drain off fat. Wipe out the pan. Return the meat to the pan and add tomatoes, cumin, ground chipotle (or chili powder) and oregano. Cook over medium heat, stirring occasionally, until most of the liquid has evaporated, 3 to 6 minutes.
Tips:
Tip: Look for Rotel brand diced tomatoes with green chiles--original or mild, depending on your spice preference--and set the heat level with either ground chipotle chile (adds smoky heat) or chili powder (adds rich chili taste without extra spice).
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Reheat just before serving.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 98, Fat, total (g) 2, chol. (mg) 35, sat. fat (g) 1, carb. (g) 3, Monounsaturated fat (g) 1, fiber (g) 1, pro. (g) 17, sodium (mg) 243, Potassium (mg) 26, Lean Meat () 3.5, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, March 24 2015
ingredients
2 medium green sweet peppers
2 medium fresh poblano chile peppers
1 bulb garlic
1/2 teaspoon olive oil
2 medium ripe avocados, halved, seeded, peeled, and cut up
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 roma tomatoes, seeded and chopped
directions
Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil; set aside. Quarter, stem, and seed the peppers.* Place pepper quarters, cut sides down, in the prepared pan. Cut off the top 1/2 inch of the garlic bulb to expose ends of individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, on a double thickness of foil. Drizzle with the oil. Bring foil up around bulb and fold edges together to loosely enclose. Place foil packet on the pan with the peppers.
Roast peppers and garlic for 20 to 30 minutes or until pepper skins are charred and garlic cloves feel soft. Bring foil up around pepper quarters and fold edges to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, gently pull skins off pepper pieces and discard. When garlic head is cool enough to handle, squeeze garlic paste out of the individual cloves.
In a food processor combine roasted pepper quarters and the garlic paste. Cover and process until nearly smooth. Add avocados, lemon peel, lemon juice, salt, and crushed red pepper. Cover and pulse with several on-off turns until mixture is slightly chunky, scraping sides of bowl as needed. Transfer to a serving bowl; stir in tomatoes. Serve immediately or cover the surface with plastic wrap and chill for up to 1 hour.
Tip
*Test Kitchen Tip:
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 29, Fat, total (g) 2, chol. (mg) 0, sat. fat (g) 0, carb. (g) 3, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 1, pro. (g) 1, vit. A (IU) 148.77, vit. C (mg) 35.22, Thiamin (mg) 0.04, Riboflavin (mg) 0.03, Niacin (mg) 0.38, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 13.86, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 51, Potassium (mg) 120, calcium (mg) 8, iron (mg) 0.37, Vegetables () 1, Mark as Free Exchange () 0, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, March 18 2015
ingredients
1 pound extra-lean ground beef
1 14 ounce can fire-roasted diced tomatoes, undrained
1 11 ounce can corn with red and green bell peppers, undrained
1/2 cup chopped onions
1 10 ounce tub PHILADELPHIA Santa Fe Blend Cooking Creme, divided
3 cups cooked long-grain white rice
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses, divided
1 cup crushed tortilla chips
3 tablespoons chopped fresh cilantro
directions
HEAT oven to 350 degrees F.
BROWN meat in large nonstick skillet; drain. Return to skillet. Add tomatoes, corn, onions and 3/4 cup cooking creme; mix well.
COMBINE rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with layers of meat mixture, remaining cooking creme and remaining shredded cheese; cover.
BAKE 30 min. or until heated through. Top with crushed chips and cilantro.
Substitute:
Substitute 1 jar (14 oz.) your favorite salsa for the fire-roasted tomatoes.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 330, Fat, total (g) 13, chol. (mg) 65, sat. fat (g) 7, carb. (g) 33, fiber (g) 2, sugar (g) 5, pro. (g) 20, vit. A (IU) 972, vit. C (mg) 12, sodium (mg) 660, calcium (mg) 151, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, January 27 2015
ingredients
2 pounds boneless pork shoulder roast, (Boston butt), trimmed
1 carrot, diced
1/2 onion, diced
1/4 cup dry red wine OR chicken broth
2 tablespoons chili powder
4 cups red cabbage, thinly shredded
3 tablespoons mayonnaise
Salt
Pepper
12 8 inches corn tortillas, warmed
1 avocado, pitted, peeled, and thinly sliced
directions
Combine carrot, onion, and wine in slow cooker.
Sprinkle roast on all sides with chili powder, rubbing it into meat. Season on all sides with salt, add to slow cooker. Cover and cook on low until roast is falling-apart tender, about 6 hours.
Use tongs or a slotted spoon to transfer meat to a large bowl. Use two forks to shred meat into bite-sized pieces. Moistenseason with cooking juices to taste. Cover to keep warm and set aside.
In a medium bowl, combine cabbage and mayonnaise. Season with salt and pepper to taste
Arrange 2 tortillas on each serving plate. Fill tortillas with pork, cabbage mixture, and avocado and serve. (Alternately, arrange pork, cabbage mixture, and avocado on a platter and let guests make their own tacos.)
Cooking Tip:
For even more flavorful carnitas, brown roast on all sides in a lightly oiled skillet before sprinkling with chili powder.
Note:
Recipe courtesy of celebrity mom Candace Cameron Bure, on behalf of The National Pork Board.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 590, Fat, total (g) 26, chol. (mg) 95, sat. fat (g) 6, carb. (g) 47, fiber (g) 7, pro. (g) 36, sodium (mg) 940, Percent Daily Values are based on a 2,000 calorie diet
Friday, January 23 2015
ingredients
2 ears fresh corn on the cob
8 ounces lean ground beef
7 ounces uncooked chorizo sausage
1 15 ounce can pinto beans, rinsed and drained
1 tablespoon extra-virgin olive oil
1 small yellow onion, chopped
1 large yellow sweet pepper, chopped
2 cloves garlic, minced
3/4 cup bottled chunky green salsa
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
4 8 - 9 inches flour tortillas
1 1/2 cups shredded cheddar or Monterey Jack cheese
Sour Cream (optional)
Chopped tomatoes and cilantro (optional)
directions
Preheat oven to 375 degrees F. Cut corn from cobs; set aside. Grease a 9-inch springform pan, large oven-going platter, or a 12-inch pizza pan; set aside.
In a large skillet cook beef and chorizo until brown and cooked through, breaking up any large pieces with a spatula; drain fat. Add beans to beef mixture and heat through. Cover and keep warm.
In another large skillet, heat olive oil over medium heat. Add onion, sweet pepper, and garlic. Cook, stirring occasionally until tender, about 10 minutes. Add corn, salsa, chili powder, cumin, and cayenne. Cook 5 minutes, stirring occasionally.
Place two of the tortillas in prepared pan. Top with meat mixture. Reserve 1/4 cup of cheese. Divide the remaining 1-1/4 cups of cheese in half; sprinkle one half on the meat mixture. Add another tortilla, vegetable mixture, and remaining half of cheese. Add final tortilla. Cover loosely with foil. Bake 10 minutes. Uncover and sprinkle with reserved 1/4 cup of cheese. Bake 10 minutes more. Let stand 10 minutes. Remove sides if using springform pan. Top with sour cream, tomatoes, and cilantro. Slice with a serrated knife. Makes 6 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 514, Fat, total (g) 29, chol. (mg) 82, sat. fat (g) 12, carb. (g) 33, Monosaturated fat (g) 12, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 3, pro. (g) 30, vit. A (IU) 971.8, vit. C (mg) 0.83, Thiamin (mg) 0.43, Riboflavin (mg) 0.4, Niacin (mg) 5.72, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 72.57, Cobalamin (Vit. B12) (µg) 1.77, sodium (mg) 890, Potassium (mg) 726, calcium (mg) 292.81, iron (mg) 4.14, Percent Daily Values are based on a 2,000 calorie diet
Saturday, December 13 2014
ingredients
1 pound peeled cooked shrimp, (see Ingredient Note), tails removed, diced
1 cup frozen corn, thawed
2 4 ounce cans chopped green chiles, (not drained)
2 cups canned green enchilada sauce, or green salsa, divided
12 corn tortillas
1 15 ounce can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
directions
Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.
Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
Tips:
Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound. Size names, such as "large" or "extra large," are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America - it's more likely to be sustainably caught.
MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 281, Fat, total (g) 6, chol. (mg) 121, sat. fat (g) 2, carb. (g) 37, fiber (g) 6, pro. (g) 23, vit. C (mg) 11.81, sodium (mg) 709, Potassium (mg) 241, iron (mg) 3.6, Vegetables () 1, Starch () 2, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet
Saturday, November 08 2014
ingredients
-
1 medium onion, chopped (1/2 cup)
-
1 medium green sweet pepper, chopped
-
-
-
1 pound uncooked ground turkey
-
3 tablespoons chili powder
-
1 tablespoon ground cumin
-
1/4 teaspoon cayenne pepper
-
1 15 ounce can black beans, rinsed and drained
-
1 14 1/2ounce can diced tomatoes, undrained
-
-
2 16 ounce tubes refrigerated cooked polenta
-
2 cups shredded Monterey Jack cheese
-
2/3 cup chopped fresh tomato
-
1/4 cup snipped fresh cilantro
directions
Preheat oven to 375 degree F. In a 12-inch skillet cook onion, sweet pepper, and garlic in 1 tablespoon hot oil until tender. Add turkey, chili powder, cumin, and cayenne. Cook until turkey is no longer pink, stirring to break up the meat. Add beans, undrained canned tomatoes, and salsa. Bring to boiling; reduce heat. Simmer gently, uncovered, 15 minutes.
Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil. Cut 1 tube of polenta into 1/2-inch cubes and press evenly into prepared baking dish. Halve remaining polenta lengthwise and cut into 1/2-inch-thick slices; set aside. Sprinkle 1 cup of the cheese over polenta in dish. Top with meat mixture. Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato. Bake, uncovered, for 35 minutes or until bubbly. Sprinkle with cilantro. Let stand 15 to 20 minutes before serving. Makes 12 servings.
nutrition information
Per Serving: cal. (kcal) 264, Fat, total (g) 12, chol. (mg) 47, sat. fat (g) 5, carb. (g) 24, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 2, pro. (g) 16, vit. A (IU) 1117.58, vit. C (mg) 17.71, Thiamin (mg) 0.06, Riboflavin (mg) 0.16, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 633, Potassium (mg) 285, calcium (mg) 191.84, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
Sunday, November 02 2014
ingredients
-
1 14 1/2ounce can Mexican-style stewed tomatoes, undrained
-
-
2 cups shredded cooked chicken (about 10 ounces)
-
2 cups frozen stir-fry vegetables (yellow, green, and red peppers and onions)
-
1 cup reduced-sodium chicken broth
-
-
1 cup baked tortilla chips
-
Sliced fresh jalapeno chile peppers* (optional)
directions
In a 3-1/2- or 4-quart slow cooker combine tomatoes, the water, chicken, frozen vegetables, broth, and garlic.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
Top each serving with tortilla chips. If desired, sprinkle with chile peppers.
Tip
- *Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
nutrition information
Per Serving: cal. (kcal) 212, Fat, total (g) 5, chol. (mg) 62, sat. fat (g) 1, carb. (g) 17, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 2, pro. (g) 23, vit. A (IU) 340.13, vit. C (mg) 35.43, Thiamin (mg) 0.09, Riboflavin (mg) 0.12, Niacin (mg) 7.11, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 612, Potassium (mg) 448, calcium (mg) 40.39, iron (mg) 1.44, Vegetables () 1.5, Starch () 0.5, Lean Meat () 2.5, Fat () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
Monday, October 20 2014

ingredients
-
3 1/2 pounds boneless pork shoulder
-
1 14 ounce can chicken broth
-
1/2 cup chopped onion (1 medium)
-
-
1 tablespoon ground cumin
-
2 - 3 teaspoons ground chipotle chile pepper or hot chili powder
-
-
3 10 ounce cans enchilada sauce
-
1 tablespoon snipped fresh cilantro
-
1 4 ounce can diced green chile peppers
-
8 ounces cotija cheese, shredded (2 cups)
-
8 - 12 8 inches flour tortillas
-
-
Diced tomato or quartered grape tomatoes
-
directions
Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, ground chipotle chile pepper or chili powder, and salt. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours.
Preheat oven to 400 degrees F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.*
In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the 1 tablespoon snipped cilantro. Set aside.
In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.
Divide pork mixture and 1 1/2 cups of the cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in the prepared baking dish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.
Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream. Makes 6 servings
Make Ahead Tip
- *Test Kitchen Tip: At this point, the meat and cooking liquid can be refrigerated overnight before assembling enchiladas. The cooking liquid will thicken. To serve, pour cooking liquid into a small saucepan; heat over low heat until boiling. Continue as directed in Steps 3 through 6.
nutrition information
Per Serving: cal. (kcal) 861, Fat, total (g) 36, chol. (mg) 212, sat. fat (g) 13, carb. (g) 64, fiber (g) 3, pro. (g) 68, sodium (mg) 2795, Percent Daily Values are based on a 2,000 calorie diet
Thursday, September 25 2014
ingredients
-
-
3 14 1/2ounce can Mexican-style stewed tomatoes, undrained, cut up
-
2 15 1/2ounce can red kidney beans, rinsed and drained
-
-
1 large onion, finely chopped
-
-
1 6 ounce can tomato paste
-
1 4 ounce can diced green chile peppers
-
-
-
-
1 cup shredded cheddar cheese (4 ounces)
-
-
Fresh cilantro sprigs (optional)
directions
In a large skillet cook ground beef until brown. Drain off fat.
Meanwhile, in a 4- to 6-quart slow cooker combine undrained tomatoes, drained beans, celery, onion, the water, tomato paste, undrained chile peppers, garlic, chili powder, and cumin. Stir in cooked ground beef.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve with shredded cheddar cheese and sour cream. If desired, garnish with cilantro. Makes: 8 to 10 main-dish servings
nutrition information
Per Serving: cal. (kcal) 340, Fat, total (g) 13, chol. (mg) 56, sat. fat (g) 7, carb. (g) 34, fiber (g) 9, pro. (g) 25, sodium (mg) 695, Percent Daily Values are based on a 2,000 calorie diet
Saturday, September 20 2014

ingredients
-
1 17 ounce package refrigerated cooked beef roast au jus
-
1 medium poblano or Anaheim pepper, seeded and sliced*
-
-
-
2 tablespoons all-purpose flour
-
1 15 ounce can pinto beans, rinsed, and drained
-
1 1/2 cups 1-inch pieces zucchini and/or yellow summer squash
-
1 cup grape tomatoes, halved, if desired
-
3/4 16 ounce tub refrigerated cooked polenta, cut into 1/2-inch slices
-
4 ounces Monterey Jack cheese with jalapeno peppers, shredded (1 cup)
-
-
1 tablespoon snipped fresh cilantro
-
directions
Preheat oven to 350 degrees F. Heat beef according to package directions. Pour juice into 2-cup glass measure; add water to equal 1 cup. Coarsely shred beef with two forks.
In large skillet cook pepper and onion in hot butter over medium heat until tender. Stir in flour. Add juice mixture; cook until thickened and bubbly. Stir in beef, beans, zucchini, and tomatoes. Transfer to lightly greased 2-quart (8x8x2-inch) baking dish. Arrange polenta slices around edges.
Bake, uncovered, 20 minutes. Sprinkle with cheese. Bake 5 to 10 minutes more, until cheese is melted. Let stand 5 minutes.
In small bowl combine sour cream and cilantro. Serve with casserole, pass lime wedges. Serves 4 to 6.
Note
- * Hot peppers contain oils that can burn skin and eyes. Wear kitchen gloves while handling pepper. Wash hands well after.
nutrition information
Per Serving: cal. (kcal) 578, Fat, total (g) 31, chol. (mg) 125, sat. fat (g) 18, carb. (g) 40, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 8, sugar (g) 8, pro. (g) 41, vit. A (IU) 1457.71, vit. C (mg) 90.34, Thiamin (mg) 0.21, Riboflavin (mg) 0.36, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.27, Folate (µg) 56.45, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 1155, Potassium (mg) 624, calcium (mg) 333.19, iron (mg) 4.68, Percent Daily Values are based on a 2,000 calorie diet
Friday, September 19 2014
ingredients
-
1 tablespoon vegetable oil
-
-
1 medium-size onion, chopped
-
1 large green pepper, seeded and chopped
-
-
1 16 ounce jar black bean and corn salsa (such as Newmans Own)
-
-
2 cups shredded Mexican cheese blend
directions
Heat oven to 350 degrees F. Heat oil in a large nonstick skillet over medium-high heat. Add beef, onion and green pepper to skillet and cook, stirring occasionally, for 6 minutes. Drain any accumulated fat and stir in cumin; cook 1 minute. Stir in salsa and heat through; remove from heat; set aside.
Coat a 9-inch springform pan with nonstick cooking spray. Place 1 tortilla in the bottom of pan, then top with 1 heaping cup meat mixture, spreading it evenly and leaving a 1-inch border around edges. Sprinkle meat with 1/2 cup cheese and top with 1 tortilla, pressing down gently. Repeat layers 3 more times.
Place springform pan in oven and bake at 350 degrees F for 15 minutes. Let stand 5 minutes before slicing and serving.
Saturday, September 13 2014
ingredients
-
1 cup canned black beans, rinsed
-
1/2 cup coarsely chopped jarred roasted red peppers
-
-
1 tablespoon chili powder
-
-
1 pound whole-wheat pizza dough
-
-
1 cup shredded low-fat Monterey Jack cheese (3 ounces)
-
1/2 cup grape tomatoes, halved
-
1/4 cup pitted black olives, sliced
-
1 scallion, thinly sliced
-
1 cup shredded butter lettuce
-
3 tablespoons reduced-fat sour cream
directions
Set a pizza stone on the bottom of the oven and preheat the oven to 450 degrees. In a food processor, combine the black beans with the roasted red peppers, garlic clove, and chili powder and puree until smooth. Season with salt.
Stretch the pizza dough to a 12-inch round and transfer to a cornmeal-dusted pizza peel. Spread the black-bean puree on top, leaving a 1/2-inch border. Sprinkle with the cheese, tomatoes, olives, and scallion.
Slide the pizza onto the preheated stone and bake for 12 minutes, until the bottom is crisp and the cheese is bubbling. Transfer the pizza to a work surface and top with the lettuce and dollops of the sour cream. Cut into 4 or 6 wedges and serve at once.
Tuesday, July 08 2014

ingredients
-
1/2 cup reduced-fat mayonnaise
-
-
-
1/4 teaspoon chipotle chile powder
-
-
1 pound large shrimp, shells removed, deveined
-
-
1/8 teaspoon black pepper
-
4 cups shredded iceberg lettuce
-
2 plum tomatoes, cored and diced
-
1 small red onion, chopped
-
1/2 cucumber, peeled and cut into thin matchsticks
-
-
-
1/2 cup prepared tomato salsa
-
directions
In a small bowl, whisk together mayonnaise, lime juice, brown sugar and chile powder. Refrigerate.
Heat oven to 450 degrees . Place 2 racks on each of 2 baking sheets. Place tortillas on racks and lightly spritz both sides with nonstick cooking spray. Bake at 450 degrees for 5 to 7 minutes or until crisp. Remove tortillas from oven and reserve.
Heat broiler. Coat broiler pan with nonstick cooking spray. Season shrimp with salt and pepper and place on broiler pan. Broil for 2 minutes per side or until cooked through. Remove shrimp to a plate.
Spread top of each tortilla with about 1 tbsp of mayonnaise mixture. Top with equal amounts shrimp, lettuce, tomatoes, onion, cucumber and cilantro. Squeeze a wedge of lime over each. Serve with salsa and, if desired, sour cream on the side.
Tip
- slash sodium Use on-thevine tomatoes to make this fresh and easy salsa.
In a medium bowl, combine 1 lb seeded and diced tomatoes, 1/2 cup chopped red onion, 2 cloves chopped garlic, 1 tbsp olive oil, 1/4 tsp salt, a dash of hot sauce and 2 tbsp each lime juice and cilantro. Stir in 1 diced ripe avocado, if desired.
nutrition information
Per Serving: cal. (kcal) 329, Fat, total (g) 13, chol. (mg) 179, sat. fat (g) 2, carb. (g) 31, fiber (g) 4, pro. (g) 22, sodium (mg) 741, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, June 10 2014
ingredients
Shrimp
chipolte
cumin
salt
directions
Heat 1 tbsp canola oil in a large nonstick skillet over medium heat. Add 1 clove minced garlic and 1 1/2 lb peeled and deveined medium or small shrimp and cook until just pink, about 3 minutes. Remove from heat and stir in 2 tsp finely chopped chipotle in adobo, 2 tsp ground cumin and 1/2 tsp kosher salt.
Monday, May 05 2014
ingredients
-
3 cups shredded, cooked chicken
-
1 1 1/4ounce packet taco seasoning
-
-
-
9 flour tortillas, fajita-size
-
1 15 1/2ounce can refried beans, warmed in microwave
-
-
3 cups shredded cheddar cheese
directions
Heat oven to 350 degrees . Mix chicken, taco seasoning, water and salsa verde in a skillet. Simmer on medium heat for 10 minutes.
Coat 13 x 9 x 2-inch pan with nonstick cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and the sour cream.
Sprinkle half the cheese over the beans and sour cream, and cover with the remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese. Bake at 350 degrees for 25 to 28 minutes, until bubbly.
Saturday, May 03 2014
ingredients
-
PAM® Original No-Stick Cooking Spray
-
1 10 ounce can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
-
1 8 ounce can Ro*Tel® Original Tomato & Green Chili Sauce
-
1 10 3/4ounce can reduced sodium condensed cream of chicken soup
-
2 cups shredded rotisserie chicken
-
1/2 cup chopped sweet onion
-
12 white corn tortillas (6 inch), cut into lengthwise strips
-
1 cup shredded Monterey Jack cheese
directions
Spray inside of 4-quart slow cooker with cooking spray.
Stir together drained tomatoes, half of tomato sauce, and soup in small bowl; set aside. Combine chicken, onion, and remaining tomato sauce in another bowl.
Place 1/3 of tortilla strips in bottom of slow cooker; top with 1/3 each of sauce mixture, chicken filling, and shredded cheese. Repeat layers, ending with a layer of cheese.
Cover and cook on HIGH 2 hours or on LOW 4 hours.
Cook's Tips:
Frozen chopped onion may be substituted for fresh. Any leftover chicken may be used in place of rotisserie chicken.
nutrition information
Per Serving: cal. (kcal) 327, Fat, total (g) 14, chol. (mg) 80, sat. fat (g) 6, carb. (g) 32, fiber (g) 5, pro. (g) 20, vit. A (IU) 583, vit. C (mg) 4, sodium (mg) 785, calcium (mg) 192, Percent Daily Values are based on a 2,000 calorie diet
Friday, April 25 2014
ingredients
6 ounces firm tofu
1 small poblano pepper
1 tablespoon vegetable oil
1 8 ounce package sliced cremini mushrooms
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup dairy sour cream
1 cup shredded cheddar and Monterey Jack cheese (4 ounces)
8 corn tortillas
Chopped tomato and green onion (optional)
directions
Drain tofu; cut into cubes. Stem and seed poblano; cut into strips. In a skillet heat 1 tablespoon oil over medium heat. Add tofu, pepper strips, mushrooms, cumin, and salt. Cook for 8 to 10 minutes or until mushrooms and pepper are tender, turning occasionally. Stir in sour cream and 1/2 cup of the cheese.
Preheat broiler. Lightly oil a 13x9x2-inch baking pan; set aside. Wrap tortillas in damp paper towels; microwave on 100 percent power (high) for 30 seconds or until warm and softened. Spoon mushroom filling into tortillas; fold over and place in prepared baking pan. Sprinkle with remaining cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. If desired, top with tomato and green onion.
nutrition information
Per Serving: cal. (kcal) 335, Fat, total (g) 18, chol. (mg) 36, sat. fat (g) 8, carb. (g) 29, Monosaturated fat (g) 6, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 3, pro. (g) 15, vit. A (IU) 486, vit. C (mg) 49, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 521, Potassium (mg) 556, calcium (mg) 293, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Friday, April 11 2014
Recipe from

Servings: 8
Prep Time: 25 mins
ingredients
-
-
1 medium onion, chopped (1/2 cup)
-
1 small green sweet pepper, coarsely chopped (1/2 cup)
-
1 15 ounce can chili beans in chili gravy, undrained
-
1 8 ounce can tomato sauce
-
1 6 ounce can tomato paste
-
1 tablespoon chili powder
-
1/2 teaspoon ground cumin
-
1/2 teaspoon bottled hot pepper sauce
-
1 12 ounce package (10) refrigerated honey butter flaky biscuits
-
1 8 ounce carton sour cream
-
2 tablespoons all-purpose flour
-
2 cups corn chips, coarsely crushed
-
1 cup shredded cheddar cheese (4 ounces)
-
directions
Preheat oven to 375 degrees F. In a large skillet, cook ground meat, the 1/2 cup onion, and sweet pepper over medium heat until meat is brown and onion is tender. Drain off fat. Stir in beans, tomato sauce, tomato paste, chili powder, cumin, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently.
Meanwhile, lightly grease a 9- or 10-inch deep-dish pie plate. For crust, unwrap and separate biscuits. Press biscuits onto the bottom and up the side of the prepared pie plate, extending biscuits about 1/2 inch above edge. Spoon meat mixture into crust. In a small bowl, combine sour cream and flour; spread over meat mixture. Sprinkle with chips and cheese.
Place pie plate on a baking sheet. Bake, uncovered, about 30 minutes or until mixture is heated through and crust is golden. Let stand for 10 minutes before serving. Sprinkle with green onions. Makes 8 servings.
nutrition information
Per Serving: cal. (kcal) 501, Fat, total (g) 27, chol. (mg) 66, sat. fat (g) 10, carb. (g) 42, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 3, fiber (g) 5, sugar (g) 9, pro. (g) 23, vit. A (IU) 971.8, vit. C (mg) 14.76, Thiamin (mg) 0.07, Riboflavin (mg) 0.26, Niacin (mg) 3.75, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 1.46, sodium (mg) 1010, Potassium (mg) 525, calcium (mg) 181.74, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet
Thursday, March 20 2014
Hot and savory, Serrano chiles lend their signature kick to these amazing vegetarian quesadillas, inspired by the flavors of classic fajitas. When buying bell peppers, choose that are firm, heavy for their size, and have shiny, vibrantly-colored skin.
Recipe from

Servings: 8
Prep Time: 20 mins
ingredients
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1/2 medium red or green sweet pepper, seeded and cut into bite-size strips
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1/2 medium onion, halved and thinly sliced
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1 fresh serrano pepper, halved, seeded, and cut into thin strips*
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2 teaspoons vegetable oil
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4 6-inch white corn tortillas
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1/2 cup shredded Monterey Jack cheese (2 ounces)
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2 thin slices tomato, halved crosswise
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1 tablespoon snipped fresh cilantro
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Light dairy sour cream (optional)
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Cilantro and lime wedges (optional)
directions
In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat.
Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up.
Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.
Note
- *Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Tip
- Cost: sweet pepper: $0.75
onion: $0.17
serrano chile: $0.06
tortillas: $0.29
cheese: $0.74
tomato: $1.15
cilantro: $0.25
total cost: $3.41
cost per serving: $0.43
nutrition information
Per Serving: cal. (kcal) 61, Fat, total (g) 4, chol. (mg) 6, sat. fat (g) 1, carb. (g) 5, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 1, pro. (g) 2, vit. A (IU) 291.54, vit. C (mg) 11.22, Thiamin (mg) 0.02, Riboflavin (mg) 0.04, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 41, Potassium (mg) 54, calcium (mg) 60.58, iron (mg) 0.18, Starch () 0.5, Fat () 0.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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