Fiesta Taco Salad

5 Servings
Prep: 13 min
Cook: 1o min

1 lb ground beef
1/2 cup taco sauce
6 cups bite-sized pieces lettuce
1 medium green bell pepper, cut into strips
2 medium tomatoes, cut into wedges
1/2 cup pitted ripe olives, drained
1 cup corn chips
1 cup shedded Cheddar cheese (4oz)
1/2 cup Thousand Island dressing

1. Cook beef in skillet over medium heat 8-10 minutes, stirring occasionally, until brown; drain. Stir in taco sauce. Cook 2-3 minutes, stirring occasionally, until heated.

2. Toss lettuce, bell pepper, tomatoes, olives and corn chips in large bowl. Spoon hot beef mixture over lettuce mixture; toss. Sprinkle with cheese. Serve immediately with dressing.

1 Serving: Cal 465; fat 32g; cholesterol 80mg; sodium 700mg; carb 12g; protein 25g

Betty Crocker's Quick&Easy Cookbook

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Penne with Vegetables in Tomato-Basil Sauce

4 Servings
Prep: 10 min
Cook: 10 min

2 cups uncooked penne pasta (6oz)
1 Tbs olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 can (14.5oz) diced tomatoes with basil, garlic, and oregano, undrained
1 can (8oz) tomato sauce
1 small unpeeled zucchini, chopped (1 cup)
1 Tbs chopped fresh or 1/2 tsp dried basil leaves
2 Tbs chopped fresh parsely
1/4 cup shredded Parmesan cheese

1. Cook and drain pasta as directed on package.

2. While pasta is cooking, heat oil in 10 inch nonstick skillet over medium-high heat. Cook onion and carrot in oil 2-3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes.

3. Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally until sauce is desired consistency. Stir in parsley. Serve over pasta. Sprinkle with cheese.

This is one of my all-time favorites. Plenty of vegetables so I feel like I am eating healthy, but a nice flavor and filling. Oh, and very fast and easy to make. Enjoy.


1 Serving: Cal 330; fat 6g; cholesterol 5mg; sodium 760mg; carb 62g; protein 12g.

Betty Crocker's Quick&Easy Cookbook

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Soba Soup with Spinach

Serves 4
Prep Time: 15 min
Total Time: 35 min

2 Tbs vegetable oil
12 oz shitake mushrooms (stems removed) caps thinly sliced
4 scallions, white and green parts separated and thinly sliced
1 garlic clove, minced
1 Tbs peeled and minced fresh ginger
coarse salt
2 cans (14.5oz) reduced-sodium chicken broth
1/2 package (4.4oz) soba (Japanese buckwheat noodles)
1 bunch flat-leaf spinach, torn
2 Tbs fresh lime juice
1 Tbs soy sauce

1. In a large saucepan, heat oil over medium. Add mushrooms, scallion whites, garlic, and ginger; season with salt. Cook, stirring occasionally until mushrooms are tender, 6 minutes.

2. Add broth and 3 cups water; bring to a boil. Add soba; reduce to a simmer, and cook 5 minutes. Add spinach; cook until just tender, about 1 minute. Add lime juice and soy sauce. Serve topped with scallion greens.


Per serv: 228 cal; 8 g fat; 11.7 g protien; 32.2 g carb; 2.4 g fiber

Everyday Food, Jan/Feb 2009

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Chocolate Oatmeal Cookies

Ingredients:

2 cups all-purpose flour
1/4 cup and 2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups rolled oats
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F. Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.

In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the eggs and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoons onto cookie sheets, leaving 2 inches between cookies.

Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Just the right amount of ooie and gooie. I used 1/2 the cinnamon because sometimes too much cinnamon ruins a cookie, and I didn't grease the cookie sheets. No need for that. I also blended my oatmeal in my blender just to give it a little different texture than thick oatmeal. Very yummy.

From Allrecipes

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Vietnamese Cabbage Roll Soup (Canh Bắp Cải Cuốn Thịt)

1 cup ground pork
4 fresh medium shrimp, peeled, deveined and mashed or ground in a food processor to yield about 1/2 cup
4 tbl minced shallots (about 6 shallots)
3 tbl minced coirander leaves (cilantro)
1/2 tsp salt
1/2 tsp ground white pepper
1 lb large cabbage leaves, blanched until soft
10 whole spring onion green, blanched until soft, for fastening
6 cups chick or pork stock
2 tbl sliced spring onions to garnish
2 tbl fish sauce, for dipping

Combine the pork, shrimp, shallots and 1/2 of the coriander leaves in a large bowl and mix well, then season with the salt and pepper. Place a heaping tablespoon of the mixture onto a blanched cabbage leaf. Fold one end of the leaf over the mixture, then fold in the sides and roll up tightly. Tie the roll securely with a spring onion green. Repeat with the remaining ingredients to make a total of 10 rolls. Bring the chicken stock to a boil. Add the cabbage rolls and simmer for about 5 minutes until cooked. Remove from the heat. Serve the soup in individual bowls with a sprinkling of spring onion and pepper, as fish sauce as the dip. Note: the cabbage should be blanched in a pot of boiling water, not in the stock, for 3-4 minutes, to soften it for wrapping.

I had to use a toothpick to hold my rolls together and actually used ground turkey by mistake. It still turned out really well. I was intimidated and scared to eat them, not sure how they would taste, but once I took a bite I thought they were really good. I am not a fan of fish sauce, so prefered dipping them in a hoisen or oyster sauce. It was nice to have something a little different for dinner.

From Triệu Thị Chơi and Marcel Isaak

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Lemon Poppyseed Bread

3/4 cup butter, room temperature
1 1/2 cups flour
3/4 tsp baking powder
1/2 tsp salt
2 Tbsp poppy seeds
1 cup sugar
3 large eggs, room temperature
2 tsp vanilla
2 tbsp grated lemon zest, plus 1/3 cup fresh lemon juice (from 2 lemons)
1/4 cup milk

Pre-heat oven to 350 F
In a medium sized bowl, whisk together the flour, baking powder, salt, and poppy seeds. Set aside.

With an electric mixer, beat butter and 2/3 cup sugar until fluffy. Add eggs one at a time, beating after each addition. Mix in lemon zest and vanilla. With the mixer on low, alternately add flour mixture in two parts and the milk in one, beginning and ending with the flour.

Pour batter into a 9x5 inch loaf pan that has been buttered and floured. Smooth the top. Bake about 50-55 minutes, or until a toothpick inserted in the center comes out clean.

In a medium pot, bring lemon juice and 1/3 cup sugar to a boil. Stir to dissolve the sugar, and set aside.

Right after you remove the cake from the oven, poke several holes in the top with a toothpick or bamboo skewer. Set aside 2 tbsp or syrup, but then pour the remainder over he cake. Allow it to cool completely in the pan for about 2 hours. Then turn the cake out of the pan and brush all over with the reserved syrup.

Store covered at room temperature for up to three days, or wrap in plastic wrap and freeze for up to three months.

Every Day Food, May 2008

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Italian Sausage Penne Bake

INGREDIENTS
1 (12 ounce) package dry penne pasta
2 teaspoons olive oil
1 pound mild Italian sausage
1 cup chopped onion
1/4 cup chicken stock
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
1 tsp. oregano
1 tsp. basil
1 tsp. garlic powder
1/8 tsp. pepper
1 1/2 cups shredded mozzarella cheese
1/4 cup pepper jack cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Put sausage and onion in skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in chicken stock, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes, tomato paste, oregano, basil, garlic and pepper. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with pepper jack cheese and then mozzarella on top.
Bake in preheated oven for 20 minutes, or until cheese is melted.


Adapted from Allrecipes

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