Monthly Archives: January 2013

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Picadillo

picadilloThis was fantastic! I don’t know how I’ve never had it before! Wait til you see what I do with this the next night!

Slow Cooker Picadillo
1 1/2 lbs 92% lean ground beef
Salt and pepper, to taste
1 c. minced onion
4 oz diced pimientos, drained
1/4 c. minced cilantro
1 small tomato, diced
8 oz can tomato sauce
1/4 c. green olives
1 1/2 tsp ground cumin
1/4 tsp garlic powder
2 bay leaves

Brown meat in a large deep skillet on medium-high heat; season with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and pimientos to the meat and cook an addition 3-4 minutes. Transfer the meat to a 3 quart slow cooker, then add tomato, cilantro, tomato sauce, and green olives. Add cumin, garlic powder and bay leaves. Cook on high 3 to 4 hours or on low 6 to 8 hours. Discard the bay leaves and serve over brown rice.
Yield: 6 servings. Per serving= 210 Calories; 11g Fat (45.4% calories from fat); 23g Protein; 7g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 370mg Sodium.

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Quick Corn

A yummy and quick side dish.corn

Quick Corn

15 oz can corn, drained

1 Laughing Cow vegetable cream cheese wedge

2 oz diced pimientos, drained

2 TB diced green chilies

Dash onion powder

Combine all ingredients in microwavable bowl. Heat on high 2 minutes or until heated through. Stir to combine and serve.

Yield: 4 servings. Per serving= 82 Calories; 1g Fat (9.3% calories from fat); 3g Protein; 18g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 286mg Sodium.

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Cheesy Chicken Enchilada Soup

enchilada soupYummy!

 

Cheesy Chicken Enchilada Soup

10 ¾ oz fiesta cheddar soup

1 (10 oz) can Old El Paso enchilada sauce

15 oz  can black beans or pinto beans

8.5 oz can corn

1 c. cooked chicken breast

 

Combine all ingredients in 2 quart slow cooker. Cook on high 4 to 5 hours.

Yield: 4 servings. Per serving (1 cup)= 332 Calories; 11g Fat (28.7% calories from fat); 24g Protein; 36g Carbohydrate; 5g Dietary Fiber; 58mg Cholesterol; 1599mg Sodium.

 

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Baked Apples

bakedapplesDelicious!  Would be a nice summer-time dish as it cooks in the microwave–won’t heat up the house. You can serve with a dollop of Cool Whip Lite.

Baked Apples

4 (4 oz) apples, cored & chopped

¼ c. packed brown sugar

½ c. Craisins, reduced sugar

¼ c. water

1 tsp cinnamon

1 TB chopped pecans

Spray large microwaveable dish with cooking spray. Add apples, sprinkle brown sugar over apples. Sprinkle in Craisins; add water. Sprinkle cinnamon and pecans over top and microwave 13-18 minutes or until apples are soft.

Yield: 4 servings. Per serving= 177 Calories; 2g Fat (7.5% calories from fat); trace Protein; 46g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.

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Yellow Squash Ribbons

squshribbonsA nice way to eat squash. If you can’t do battered and fried. 😉

Yellow Squash Ribbons

Cooking spray
2 large yellow squash
2 TB diced onion
Dash garlic powder
Dash salt
¼ tsp crushed red pepper
¼ tsp black pepper

Spray large skillet with cooking spray. Using a vegetable peeler, shave squash into ribbons. Discard seeds and core of squash. Place ribbons in prepared skillet. Add onion, garlic powder, salt, red pepper and black pepper. Cook 4 minutes or until onion is done. Could sprinkle with Parmesan cheese before serving.

Yield: 2 servings. Per serving= 30 Calories; trace Fat (8.8% calories from fat); 1g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 136mg Sodium.  Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.

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Gelatin Fruit Salad

A nice easy salad.

Gelatin Fruit Salad

1 c. unsweetened applesauce

.6 oz sugar free cherry gelatin

12 oz diet cream soda

20 oz crushed pineapple, drained

15 oz fruit salad, drained

 

In a small saucepan, bring the applesauce to a boil. Add the gelatin and stir until dissolved. Slowly add the soda and pineapple. Fold in the fruit salad.

Yield: 6 servings. Per serving=136 Calories; trace Fat (0.9% calories from fat); 2g Protein; 34g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 76mg Sodium

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Chipotle Chicken Stew

Don’t over cook. The chicken will dry out and the flavor will be off.

Chipotle Chicken Stew

2 TB diced onion

1 lb boneless, skinless chicken breasts, frozen

2 c. fat free chicken broth

½ c. diced zucchini

15 oz can black beans, rinsed & drained

¼ c. diced green chilies

1 chipotle pepper, finely chopped, with adobo sauce

½ tsp dried chipotle chili powder

1 TB taco seasoning

11 oz Mexicorn

½ tsp smoked cumin

 

Combine all ingredients in 3 quart slow cooker. Cook on high 6-8 hours. Shred chicken before serving.

Yield: 5 servings. Per serving (about 1 cup)= 178 Calories; 3g Fat (12.0% calories from fat); 27g Protein; 15g Carbohydrate; 2g Dietary Fiber; 55mg Cholesterol; 470mg Sodium.

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Honey Mustard Carrots

A nice change from raw carrots.

Honey Mustard Carrots

12 oz shredded carrots

¼ c. honey

2 TB honey mustard

Dash salt

Place a half inch of water in a small sauce pan; add carrots. Bring to a boil; simmer carrots until crisp tender.  Drain and set aside. Add honey, mustard and salt to saucepan and bring to a boil. Add carrots and toss to coat.

Yield: 4 servings. Per serving= 104 Calories; 1g Fat (5.9% calories from fat); 1g Protein; 26g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 196mg Sodium.

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Maple Jack Pork Chops

I wanted to like this, thought I would, but no. The whiskey flavor was strong.

Maple Jack Pork Chops

2 TB sweet onion

1 lb boneless sirloin chops

salt and pepper

2 TB sugar free maple syrup

1 tsp maple flavoring

1/4 c. whiskey

2 TB Dijon mustard

Put chops in 2 quart slow cooker. Top with diced onion and sprinkle with salt and pepper. Combine syrup, maple flavoring, whiskey, and Dijon mustard; pour over chops. Cover and cook 3-4 hours on high.