Thursday, April 16, 2009
I have made many different types of pasta salad. Some that were very tasty. Some that were kind of bland. My last attempt fell into the latter category.
Here’s the list of ingredients:
2/3 cup olive oil
2/3 cup lemon juice
6 tablespoons soy sauce
8 teaspoons sugar
2 tablespoon spicy brown mustard
1 package rotini
1/2 cup red onion, chopped
1 roasted red pepper, chopped
1 stalk celery, chopped
1 cup broccoli, chopped
1 small container grape tomatoes
salt to taste
The pasta salad was missing some type of tangy or sweet ingredient. My search continues for the ultimate pasta salad:)
Sunday, April 5, 2009
Burritos are quick and easy and this recipe is no exception. Everything is prepared in one pan so clean up is a cinch.
Servings: 4 (serving size: 1 burrito)
INGREDIENTS:
1 tablespoon olive oil
3/4 pound boneless chicken breast, cut into bite-size pieces
1/2 cup chopped onion
3 garlic cloves, minced
1/3 cup bottled barbecue sauce
1 (15-ounce) can black beans, drained
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
4 (10-inch) flour tortillas
1/4 cup low-fat sour cream
DIRECTIONS:
Heat oil in a large nonstick skillet over medium heat. Add chicken, onion, and garlic; cook 8 minutes or until chicken is done, stirring constantly. Stir in barbecue sauce and beans. Sprinkle with cheese; cook 5 minutes or until thoroughly heated. Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture down center of each tortilla; top each with 1 tablespoon sour cream and roll up.
Wednesday, April 1, 2009
If you are looking for some munchies to serve then this is a recipe you have to try. The recipe serves 4 but if you have two healthy eaters the original recipe won’t stretch too far. Best bet is to double the recipe but don’t count on any leftovers:) Serve the nachos with the Buffalo Chicken Salad that I posted recently.
INGREDIENTS:
1 tablespoon vegetable oil
1 pound ground sirloin
salt and pepper
2 hot dogs, sliced into 1/2-inch pieces
1 small onion, chopped
2 teaspoons Worcestershire sauce
2 tablespoons chili powder
2 teaspoons ground cumin
1 can tomato sauce (8 ounces)
1 sack yellow corn tortilla chips
1 sack shredded yellow cheddar cheese (10 ounces)
Garnish with sour cream, salsa and scallions.
DIRECTIONS:
Heat a medium skillet over high heat. Add oil, about one turn of the pan. Add the beef and begin to brown and crumble it with a wooden spoon, about two minutes. Season with salt and pepper, then add chopped hot dogs and continue browning, another three minutes. Add onions and seasonings, Worcestershire sauce, chili powder and cumin. Cook another 3-5 minutes. Add tomato sauce and simmer five minutes more.
Pre-heat the broiler.
Arrange corn chips on a platter or in a casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog topping with cheese. Melt cheese under hot broiler for two minutes, until melted and bubbly. Keep a watchful eye on the nachos. The cheese will melt quickly.
Garnish with sour cream, salsa and chopped scallions.
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