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
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
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
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
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
Ingredients:
6 cups torn romaine lettuce
1 pound boneless skinless chicken breasts, cooked and diced
2 cups seasoned salad croutons
3/4 cup shredded Parmesan cheese
Creamy Caesar salad dressing (to taste)
Directions:
1. In a salad bowl, combine all ingredients. Toss to coat.
or
2. Place all ingredients on the table and dish out each serving into a small salad bowl. Toss with as much dressing as you like and plate individually after it is thoroughly mixed.
Yield: 4-6 servings.
We had this at a little luncheon the other day and it was delicious. Served it with cherry tomatoes and grapes. It was really fun to mix up my own plate too. I've been craving it ever since.
Acquired by Nicky H.
Ingredients:
6 frozen breaded spicy chicken breast strips, thawed
1 package (6 ounces) fresh baby spinach
1 medium tomato, cut into 12 wedges
1/2 cup chopped green pepper
1/2 cup fresh baby carrots
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
3 tablespoons salsa
3 tablespoons barbecue sauce
3 tablespoons prepared ranch salad dressing
2 tablespoons shredded Mexican cheese blend
Directions:
Heat chicken strips in a microwave according to package directions. Meanwhile, arrange the spinach on individual plates; top with tomato, green pepper, carrots, beans and corn. In a small bowl, combine the salsa, barbecue sauce and ranch dressing. Place chicken over salads. Drizzle with dressing; sprinkle with cheese. Yield: 6 servings.
We had this for dinner tonight. So good. I added some green leaf lettuce, cilantro, red onion, and avocado too- just other stuff I had around. You could do limitless variations of this salad.
Nutrition Facts
One serving:(1 cup)
Calories: 253
Fat:10 g
Saturated Fat:2 g
Cholesterol:17 mg
Sodium:790 mg
Carbohydrate:30 g
Fiber:6 g
Protein:11 g
TIME: Prep/Total Time: 30 min.
SERVINGS: 8
Ingredients:
3 pounds ripe fresh tomatoes
1 package (16 ounces) uncooked penne pasta
2 garlic cloves, minced
1 tablespoon vegetable oil
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon pepper
1/4 cup heavy whipping cream
1/4 cup shredded Parmesan or Romano cheese
Directions:
To remove peels from tomatoes, fill a large saucepan with water and bring to a boil. Place tomatoes, one at a time, in boiling water for 30 seconds. Immediately plunge in ice water. Peel skins with a sharp paring knife and discard. Chop pulp; set aside.
Cook pasta according to package directions. In a large skillet, cook garlic in oil over medium heat until golden. Add the parsley, basil, oregano, salt, sugar, pepper and reserved tomato pulp; mix well. Bring to a boil; reduce heat. Add cream; heat through.
Drain pasta and transfer to a serving bowl. Pour tomato sauce over pasta and toss to coat. Sprinkle with cheese. Yield: 8 servings.
Instead of the fresh tomatoes, I put in 2 14oz cans of Italian diced tomatoes and brought that to a boil before putting in the cream. Turned out wonderful. Was a quick, delicious meal.
Nutrition Facts
One serving:(prepared with Parmesan cheese)
Calories: 277
Fat:7 g
Saturated Fat:0 g
Cholesterol:13 mg
Sodium:244 mg
Carbohydrate:46 g
Fiber:0 g
Protein:9 g
Diabetic Exchange:2-1/2 starch, 1-1/2 fat, 1 vegetable.
`
www.tasteofhome.com
TIME: Prep/Total Time: 25 min.
SERVINGS: 4
Ingredients:
4 teaspoons cornstarch
1-1/2 teaspoons sugar
1/4 cup white wine or chicken broth
3 tablespoons reduced-sodium soy sauce
1 pound boneless pork loin, cut into 2-inch strips
4 teaspoons canola oil
1 cup thinly sliced carrots
2 garlic cloves, minced
1 teaspoon ground ginger
1-1/2 pounds Chinese or napa cabbage, thinly sliced
Hot cooked rice
Directions:
In a bowl, combine the cornstarch and sugar. Stir in wine or broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok, stir-fry pork in oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes. Add cabbage; stir-fry until cabbage is wilted. Stir soy sauce mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
Nutrition Facts
One serving:(1 cup stir-fry mixture, calculated without rice)
Calories: 312
Fat:12 g
Saturated Fat:3 g
Cholesterol:63 mg
Sodium:550 mg
Carbohydrate:19 g
Fiber:6 g
Protein:30 g
Diabetic Exchange:3 lean meat, 3 vegetable, 1 fat.
www.tasteofhome.com
Most of these box dinners aren't my favorite, but this one really works. All you have to do is add chicken. If you can find this at your super market, I'd recommend it. Super easy and tasty.
Serves 4
Prep Time: 20 min
Total Time: 45 min
Ingredients:
coarse salt and ground pepper
3 boneless, skinless chicken breast halves (6-8 ounces each)
2 tablespoons vegetable oil
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground
1 to 2 tablespoons minced canned chipoltes in adobo
1 can (14.5 oz) reduced-sodium chicken broth
8 corn tortillas (6 inch)
1/2 cup grated Monterey Jack cheese (2 oz)
Directions:
1. In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12-14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.
2. While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
3. Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8 inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15-20 minutes. Let cool 5 minutes before serving.
Per serv: 436 cal; 15 g fat (4.4 g sat fat); 43.6 g protein; 30.8 g carb; 3.7 g fiber.
Note: Canned Heat- chipotles in adobo (smoked, dried jalapenos in sauce) are spicy- for less heat, scrape out ribs and seeps. You'll find them in the international aisle (next to the Mexican food).
I tried this recipe with just some grilled chicken instead of the steaming method; just for my convenience. We really liked it and I would recommend this recipe to anyone. I put in a bit too much chipotles and it was quite spicy so be careful not to add too much. One gripe -I had a ton of chipotles in adobo left over in the can making the leftovers hard to store and I don't know of any other recipes that call for them. I also cooked this in a bigger dish. The 8-inch pan seemed too small.
According to Martha- "pan-steaming is a smart way to cook boneless, skinless chicken breast. Gentle heat and moisture keep the meat juicy and tender without any added fat."
Everyday Food- Martha Stewart, November 2008
1 lb boneless chicken breast
1 tablespoon vegetable oil
1 tablespoon corn starch
1/2 cup water
1/2 cup soy sauce
1/2 cup sugar
1/4 cup vinegar
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1. Slice 1 pound of boneless chicken breast into strips and brown in 1 tablespoon of vegetable oil. 2. In a small bowl mix all other ingredients. Pour over chicken.
3. Simmer 5-10 minutes or until chicken is cooked. Serve over steamed rice and vegetables.
*If you have more time, simmer bone in chicken thighs in this sauce for 1 1/2 hours (you may need to add more water during cooking).
I always use the thighs for this recipe and love to serve this with fried carrots & onions and steamed broccoli. Makes for a great meal.
Acquired by BYU 6th Stake 2006
3 chicken breasts, cup up
2 beaten eggs
Corn starch
Garlic Salt
Dip chicken in corn starch seasoned with garlic salt then dip in beaten egg. Fry in hot oil (scant amount) and then put in baking pan.
Cover with this sauce:
3/4 cup sugar
1/2 cup vinegar
1/4 cup pineapple juice
1 Tablespoon ketchup
1 teaspoon soy sauce
1/2 teaspoon salt
Bake at 350 for 45-60 minutes and serve over rice. Put pineapple on top if you would like.
Acquired by Cheryl Morris
Special Sauce:
1/4 cups sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon Chinese hot mustard
2 teaspoons water
1-3 teaspoons garlic and red chili paste
Stir-Fry Sauce:
2 tablespoons soy sauce
2 tablespoons dark brown sugar
1/2 teaspoon rice vinegar
1 cup rice noodles (fried maifun)
3 tablespoons vegetable oil
2 chicken breast fillets
1 cup minced water chestnuts
2/3 cup canned straw mushrooms
3 tablespoons chopped green onions
1 teaspoon minced garlic (1 clove)
4-5 sliced iceberg lettuce, cups
If you don't already have fried rice stick noodles, I would start this recipe by preparing the noodles first. See "tidbit" below.
Sauce:
1. Make special sauce (for spooning over your lettuce wraps) by dissolving the sugar in the water in small bowl. Add next five ingredients to bowl and mix well. Put into the refrigerator.
2. Combine 2 tsp. water with the hot mustard and set this aside as well. Eventually you will add your desired measurement of Chinese mustard and garlic chili sauce to the special sauce mixture to pour over your lettuce wraps.
3. In the restaurant chain, skilled master craftsmen prepare the sauce at your table the same way, depending on your desired heat level.
Filling:
1. Bring 2 Tbs oil to high heat in a wok or large frying pan.
2. Saute the chicken breasts for 4-5 minutes per side or until done and remove from pan to cool.
3. Keep the oil in the pan and keep the pan hot.
4. As the chicken cools be sure your water chestnuts and mushrooms have been minced to about the size of small peas.
5. Prepare the stir-fry sauce by mixing soy sauce, brown sugar, and rice vinegar together in small bowl.
6. When you can handle the chicken, hack it up with a sharp knife so that no piece is bigger than a dime.
7. With the wok or pan still on high heat, add an additional Tbs. of vegetable oil
8. Add the chicken, garlic, water chestnuts, onions, and block mushrooms to the pan.
9. Add the stir-fry sauce to the pan and saute mixture for a couple of minutes then serve it onto a dish lined with a bed of fried rice noodles (maifun).
10. Serve the chicken with a side or lettuce cups.
11. Make these lettuce cups by slicing the top off a head of iceberg lettuce, right through the middle of the head.
12. Pull your lettuce cups off the outside of this slice.
13. Make your special sauce at the table by adding your desired number of mustard and chili sauce to the special blend: 1 tsp. mustard and chili sauce for mild, 2 tsp. each for medium and 3 tsp. of each for hot. Stir well.
14. Assemble lettuce wraps by spooning filling into a lettuce cup, adding special sauce over the top, folding it up like a taco.
*Tidbits: Follow the directions on the package for frying the maifun (rice stick noodles). Usually by pouring 2 inches of vegetable oil into a pan and heating to around 400 degrees. Add maifun a little at a time, and when it floats to the top remove it to a paper towel. (This is the funnest part of making the recipe. It is so much fun to watch the noodles pop like popcorn. You can make extra noodles and store them in a ziplock baggie to use later. It keeps really well. If the noodles don't start "popping" right away, you know that the oil isn't hot enough).
www.topsecretrecipes.com
Prep Time: 45 min
Total Time: 45 min
1 1/4 cups long-grain brown rice
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons grated peeled fresh ginger
3 tablespoons light brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
2 large egg whites
coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil, such as safflower
1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6-8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3-5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.
I don't think this tastes exactly like general tso's chicken but it is really good.
Serves 4
Per Serving: 532 cal; 10.4 g fat (1.5 g sat fat); 36.5 g protein; 72.2 g carb; 5 g fiber
Martha Stewart- Everyday Food, October 08
Prep Time: 10 min
Total Time: 30 min
1 cup long-grain white rice
1 cup dry white wine, such as Sauvignon Blanc (I use chicken broth)
1 tablespoon olive oil
3 garlic cloves, sliced
1/4 teaspoon red-pepper flakes
coarse salt and ground pepper
1 pound medium shrimp, peeled and deveined
1 lemon, cut into 8 wedges and seeded
2 tablespoons chopped fresh parsley
1. In a shallow 2-quart microwave safe dish with a lid, combine rice, whine oil, garlic, red-pepper flakes, and 2 cups water; season with salt and pepper.
2. Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking.
3. Stir in shrimp and lemon wedges; cover, and microwave 3 minutes more. Let stand, covered until shrimp are opaque throughout, 2 minutes. Stir in parsley; serve immediately.
I was really skeptical of this recipe because I've never heard of microwaving rice. You do need 2 times the amount of liquid for the rice- as the recipe requires. After it overflowed during the first 7 minutes, I cooked it on power level 8 for the rest of the time. Turned out great. I cooked the shrimp in a little bit of butter over medium-high on the stove for a few minutes, added it to the rice and drizzled the lemon on top (I didn't trust cooking the shrimp in the microwave). I was pleasantly surprised by this meal. Very easy and tasty.
Serves 4
Per Serv: 376 cal; 5.7 g fat (0.9 g sat fat); 26.6 g protein; 41.7 g carb; 1 g fiber
Martha Stewart - Everyday Food, October 08
Many of my inspirations come from overpaid dinners at restaurants where I sample the fare and think "I bet I can make this at home." Such it is with the Thai Chili Pepper, a little ma and pop restaurant snuggled in Provo, Utah and the source of Thai cultural cuisine during my college years. Sure this recipe comes at their expense, but with the ease and the simplicity of bringing this recipe from the restaurant into the home, it's little wonder why this recipe is now a family favorite.
Thai Green Curry
Serve with: Steamed jasmine or sticky rice
Ingredients:
1 green pepper julienned (cut into thin strips)
1 red pepper julienned
1 can sliced bamboo shoots
1 can coconut milk
1/2 Jar green curry paste to taste
2 tbsp brown sugar
1 lb raw shrimp (peeled and de-veined) or raw chicken breast (diced)
Directions: (Preparation time 15 minutes)
1. In a saucepan combine coconut milk, green curry paste, brown sugar, shrimp or chicken breast bring to a boil over medium heat and then reduce to low and continue to simmer until shrimp turns color or chicken cooks through (5-10 minutes)
2. Add peppers to mixture and continue to simmer for (5-10 minutes). Keep an eye on the green peppers so that they don't change into a mushy mess. They shouldn't be crispy but they should retain their nice green color still
3. Serve over jasmine or sticky rice and enjoy!
Variations: You can try adding mushrooms, water chestnuts, thai chili peppers, and potatoes for different variations. Also you can try red and yellow curry pastes on this recipe as well.
Dan
So the story goes that the first Margarita pizza was presented in the 1500's to Queen Margarite, an Italian monarch indulging on the first tomato-based pizza, a new innovation stemming from the tomato's recent maiden voyage back to the Old World from the New. Today the Margarita pizza is still on menus everywhere featuring a simple recipe of tomato sauce, mozzarella cheese, and basil. With a slight Armenian twist, I've adapted my own version of the Margarita pizza that puts old world tastes with a fusion of new. Credit goes to Chester's, a new restaurant in our little town of Rochester, MN that I mimicked this recipe from. If you're ever there try to Lavash Portabella and Chicken Pizza that reflects some of the basis of this recipe
Lavosh Margarita Pizza
Ingredients:
1 Large Lavosh Cracker (Dry)
3-5 Large Vine Ripened Tomatoes
1 Large Ball of fresh Mozzarella Cheese
Fresh Sweet Basil
Directions: (Preparation time 30 minutes)
1. Cut tomatoes to smaller pieces skin on, blend in blender until pureed
2. Transfer into a sauce pan and simmer tomato puree until thickened (about 1/2 the volume)
3. Spread the tomato puree evenly over the dry Lavosh cracker
4. Slice the mozzarella thinly and place on Lavosh
5. Chop fresh sweet basil leaves and sprinkle over the mozzarella
6. Broil in the oven until the mozzarella is slightly browned (about 10 minutes)
Variations: Try other toppings for more variety, or substitute shredded cheese or cheese blends for more American flavors.
Enjoy!
Dan
2 1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregno
6 flour tortillas (8 inches)
1/4 cup butter or margarine, melted
2 cups (8oz) shredded Monterey Jack cheese
Sour cream and guacamole
In a skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally. Brush one side of tortillas with butter. Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla. Sprinkle with 1/3 cup cheese; fold plain side of tortilla over cheese. Place on a lightly greased baking sheet. Bake at 475° F for 10 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole.
Yield: 6 servings
This recipe is one of my favorites. Really simple to make and tastes delicious. I like to make it with Zippy Beans and Rice and call it a meal.
Taste of Home - August/September 1999
5-6 cups uncooked wide egg noodles
1/4 cup butter or margarine
1 cup whipping cream
1 1/2 cups julienned fully cooked ham
1/2 cup grated parmesan cheese
1/4 cup thinly sliced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
Cook noodles according to package directions. Meanwhile, in a skillet over medium heat, melt butter. Stir in cream. Bring to a boil; cook and stir for 2 minutes. Add ham, cheese, onions, salt and pepper; heat through. Drain noodles; add to ham mixture and heat through. Top with green onions.
Yield: 4 servings.
I cut back the butter to about 2 Tbsp and used 1 cup skim milk instead of the cream. The texture turns out a little differently (more runny) but it still tastes great and cuts the fat content by more than 1/2.
Taste of Home - April/May 1999