Easy Enchiladas

This is perfect for Winter or anytime.

6 - 8 flour tortilla
1 - 1  1/2 lbs ground meat
1 onion (chopped)
1 jar picante sauce
1/8 tsp. each: black pepper, salt, crushed red pepper flakes

2 - 3 c. shredded cheese (I use a Mexican blend)
Cooking spray

Preheat oven to 350' F degrees.

Lightly grease baking pan with cooking spray.

Put some of the picante sauce on the bottom of the baking dish. 

Peel, rinse, chop onions.

In large saute pan combine meat, onion, spices.

Brown ground meat, onions for 8 - 10 min. 

Drain meat & onions to remove excess fat.

In mixing bowl combine meat mixture, and picante sauce.

In baking pan, place 1 tortilla.

Spoon of the meat mixture evenly over tortillas. Top with some of the shredded cheese. 

Roll the tortilla up, place the rolled up tortilla side down in the pan.

Repeat process with remaining tortillas.

Place enchiladas in oven, bake for 20 - 30 min. or until done.

Makes 6 -8 servings.

Oh So Sweet Potato Soup

This is a great recipe to enjoy on a winter day.

I've used pre cooked sweet potatoes to save time.

I use plain low-fat Greek yogurt, but you can use lite sour cream instead.

2 - 3 c. chopped sweet potatoes

1/8 - 1/4 tsp each: salt, pepper

4 - 6 c. low sodium chicken broth
2  T. each: oil, butter

1  small onion chopped
1/4  c. reduced drained plain lite greek yogurt

2 tsp. honey

1 tsp. fresh ginger diced

Rinse, chop ginger.

Cut sweet potatoes in half lengthwise, cut potatoes into very small pieces.

Peel, rinse, chop onion into very small pieces.

Preheat a clean soup pot over medium high heat, lower heat to medium, add oil, butter.

Add onion, sweet potatoes, salt, pepper, ginger to pot.

Cook vegetables for 10 min or until softened.

Add chicken broth 1/2 c. at a time, stirring constantly.  

Cook over medium heat until soup is heated through on medium low about 20 min.

Strain yogurt through a sieve in a bowl to remove excess liquid if needed.

Add yogurt, honey and cook for 5 - 8 min. more or until done.

Makes 4  - 6 servings. 

Easy Does It Eggs

This perfect for breakfast or anytime.

2 eggs
2 T. butter
1/8 - 1/4 tsp. each: salt, pepper

Heat a skillet over medium-high heat lower heat to medium and add butter.

Crack eggs on edge of pan and put eggs in pan.

Cook eggs on one side for 2 to 3 minutes. 

Sprinkle eggs with salt, pepper.

Flip eggs over and cook another side for 2 to 3 minutes more or until done.

Remove eggs from pan and put onto a clean plate.

Serves 1.

Wassail (Mulled Wine)

Happy Holidays all.

This is great for the holidays or anytime.

Enjoy!

1 bottle dry red wine

1 tsp. whole cloves

1 orange, sliced and seeded

1 apple, cored and sliced

1 cinnamon stick, broken in half

1 T. sugar (optional)

Rinse apple and orange.  Cut orange into slices and seed, set aside.

Remove core and seeds from apple.

Cut apple into slices.

Break cinnamon stick in half.

Heat crockpot over medium heat. 

Lower heat to low, pour wine into crockpot.

 Add spices, apple, sugar, a few orange slices into the wine and let simmer for 1 - 2 hr.

Turn crockpot off.

With a slotted spoon, remove spices, apple and orange slices.

Ladle wine into mugs and garnish with remaining orange slices.

Serves 4 - 8.

Fall Into Winter Squash Soup

This is great for the last days of fall, very early days of winter.

I've used pre cut squash to make things easier.

I've also used low sodium chicken broth, but you can used vegetable broth, if needed.

2 - 3 c. chopped squash

1 carrot peeled, chopped

1/8 - 1/4 tsp each: salt, pepper

Pinch of cinnamon

4 - 6 c. low sodium chicken broth
2 - 3 T. each: oil, butter
1  small onion chopped
1/4  c. reduced fat sour cream

1/2 tsp. pure maple syrup

Rinse, cut ends of, peel, cut in half lengthwise, chop carrot into very small pieces.

Peel, scoop seeds from squash and chop squash into very small pieces if needed.

Peel, rinse, chop onion into very small pieces.

Preheat a clean soup pot over medium high heat, lower heat to medium, add oil, butter.

Add onion, squash, carrots, salt, pepper, cinnamon to pot.

Cook vegetables for 10 min or until softened.

Add chicken broth 1/2 c. at a time, stirring constantly.  

Cook over medium heat until soup is heated through on medium low about 15 - 30 min.

Add sour cream, syrup and cook for 5 - 8 min. more or until done.

Makes 4  - 6 servings. 

Steak & Eggs

This is great for watching the game on a weekend, brunch or any time.

4 steaks
1/2 tsp. each: salt, pepper, granulated garlic, dried parsley
2 - 3 T. olive oil

8 eggs

2 - 3 T. butter

In a shallow place, place steaks and sprinkle parsley, granulated half of salt, pepper over both sides of steaks. 

Cover and let marinate in fridge for a few hours.

Before cooking, remove steaks from refrigerator.

Heat skillet to medium high heat, lower heat to medium. 

Place steaks in pan and cook on 1 side for 5 -10 minutes.

Turn steaks over and repeat cooking process until desired doneness.

While steaks are cooking, heat another clean nonstick skillet over medium-high heat.

 Lower heat to medium, add butter. 

When butter is melted, crack egg into pan. 

Sprinkle rest of salt, pepper over eggs and cook for 2 - 3 minutes or until egg whites are opaque.

Remove eggs and steak from skillets and place onto a clean plate.

Serves 4.

Turkey Soup

This is great for Thanksgiving leftovers or any time.

2 c. chopped cooked turkey
6 c. - 8  c. cold water

1/3 c. chopped onions
1/4 c. each: sliced carrots, sliced celery
1/4 tsp. each: black pepper, dried or fresh parsley
1/8 tsp. salt  (optional)
1 clove fresh garlic crushed, chopped
1 - 2 c. egg noodles (optional)

 Take turkey out of refrigerator and chop.

Peel, rinse, chop onion.

Rinse, chop celery and carrots.

In a saucepan combine: turkey, water, onions, carrots, celery, salt, pepper, parsley, garlic.  Bring pan to a boil. 

Boil ingredients for 30 min, stirring occasionally. Lower heat to medium low, add noodles if desired and let simmer for 20 more min.  Stir occasionally.

Serves 4-6.