Friday, October 24, 2014
1 13 oz bag round tortilla chips
1 c - 1 1/4 c refried beans
1/2 - 2/ 3 c each: chopped onion, chopped bell pepper, shredded lettuce, shredded cheese, diced tomatoes (adjust amount desired)
1/8 c sliced pitted olives
1/4 tsp chopped cilantro
1/4 - 1/3 c each: sour cream, guacamole
1/8 - 1/4 c jarred salsa (optional)
Spread tortilla chips on a large plate, set aside.
Rinse and chops vegetables.
In a microwave safe bowl spoon refried beans, microwave bean for 1 minute or until warm. With a clean fork, spread a layer of beans over chips.
To serve: Top with your desired fixings.
Monday, October 13, 2014
2 tsp pure maple syrup
1 - 1 1/2 T low sodium soy sauce
1/8 -1/4 tsp each: salt, pepper
2 - 3 T oil
Pinch each: red pepper flakes, turmeric
1 tsp lime juice
Heat skillet to medium high heat, lower heat to medium. Spray skillet lightly with non stick cooking spray. Add pork chops and cook on 1 side for 8 -11 min. Turn pork chop over and cook for 8 - 11 min more or until done.
Serves 4 - 6.
Saturday, September 27, 2014
This is great for fall or anytime.
1 stick of melted butter
1 - 1 1/4 c sugar
2 T flour
1 egg beaten
3 c grated apples (2 large or 3 medium approx.)
1/4 tsp cinnamon
1 premade pie shell, unbaked
Non stick cooking spray
Preheat oven to 350' F
Rinse, core and grate apples, place in a bowl.
Spray non stick cooking spray into a pie dish. Roll out pie dough and place crust into pie plate.
In a mixing bowl combine: apples and remaining ingredients. Mix well.
Pour ingredients into pie crust. Place pie into oven and bake for 1 hr.
Remove pie from oven and let cool.
Sunday, August 31, 2014
1/8 - 1/4 tsp each: salt, pepper (to taste)
1/8 tsp red pepper flakes (optional)
1 - 2 T olive oil
1 tsp Worcestershire sauce
1 T tequila
1 clove garlic crushed
1/4 tsp fresh parsley or cilantro
8 - 12 soft tortillas (flour or corn)
3/4 c each approx.: shredded lettuce, shredded cheese, diced tomatoes,
1/2 c sour cream.
Combine ingredients in a bowl. Toss to coat shrimp. Marinate for 15 - 20 minutes in refrigerator.
Warm tortillas in microwave for 10-30 seconds or until warm.
Heat grill pan to medium high heat. Lower heat to medium, and add shrimp. Cook shrimp on one side for 3 min or until it turns pink. Turn shrimp over and cook on remainder side for 3 minutes or until done.
To serve: spoon some shrimp into warmed tortillas. Top with your favorite toppings, fold tortilla in half over fillings and enjoy.
Serves 4 - 6.
Friday, August 22, 2014
1/8 tsp of salt
1/8 tsp olive oil
1/8 cup cilantro
1/4 cup of green onions
1 lemon wedge squeezed
1 -1/2 T sour cream
Slice and mash one avocado into bowl.
Monday, July 7, 2014
1/8 - 1/4 tsp. salt, pepper
1 - 2 T canola oil
2/3 c pitted and halved cherries
1/2 c water
1 - 2 tsp. sugar (optional)
Saturday, June 28, 2014
1/8 - 1/4 tsp each: salt, pepper
1 loaf french bread
non stick cooking spray
1 garlic, crushed chopped
1/2 tsp each: basil, parsley, oregano
1/4 c - 1/3 c each diced tomatoes, onions, bell pepper
pinch red pepper flakes
1/2 tsp balsamic vinegar
1 T shredded Parmesan cheese
1/ 3 - 1/2 c olive oil
Preheat oven to 350.
Spray cooking sheet with non stick cooking spray.
Rinse and prepare vegetables, combine in a bowl.
In a small bowl combine: garlic, olive oil, salt. pepper, vinegar, herbs. Mix well.
Drizzle 1 - 2 T of the oil over vegetables, toss to coat.
Cut 12 slices from a loaf of french bread. Brush remainder of oil mixture on both sides of the bread slices with a pastry brush, place on baking sheet. Place baking sheet in oven and bake for 6 min on each side or until done. Remove from and turn off oven.
Spoon some of vegetable mixture over each slice of bread, top each bread slice with some of the cheese.
If desired place bread back in turned off oven for 1- 2 min.