Wednesday, March 31, 2010
Huevos Rancheros
This was in the Biggest Loser Book Simple Swaps
Ranchero Sauce
2 tsp olive oil
1 small onion, chopped
1 tbsp chopped garlic
1 can diced tomatoes
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
ground pepper to taste
1/2 tsp dried chipotle powder
1/4 cup chopped cilantro
Huevo Rancheros
1 corn tortilla (I used flour)
2 tbsp fat free refried beans
2 egg whites
1 tbsp low fat cheddar cheese
fresh cilantro
To make the sauce heat the oil in the nonstick skillet. Add the onion and cook for about 5 minutes. dd the garlic and cook for a minute longer. Add the tomatoes, coriander, cumin, oregano, salt, pepper, and chipotle powder and cook for a minute longer. Carefully transfer the sauce to a food processor ad blend briefly. The finished sauce will be chunky. Stir in the cilantro.
To make the Huevos Rancheros warm the tortilla and refried beans and set aside. Coat a small nonstick skillet with cooking spray. Add the egg whites and cook until nearly set. Turn the eggs and cook for a minute longer. Place the tortilla on a plate, top with beans and egg whites. Top with 1/2 cup of hot ranchero sauce. Garnish with cheese and cilantro.
Posted by Tara L. at 6:57 PM 0 comments
Labels: mexican
Thursday, March 11, 2010
Broccoli Soup
I found this recipe here.
4 tablespoon butter
3 tablespoon flour
3 cups of half and half (can be substituted with heavy cream or milk)
1 pound frozen broccoli, fresh or frozen
2 cans chicken broth
Grated sharp cheese for garnish, use more to make it cheesy
- Pulse thawed broccoli and 1 can of chicken broth with your food processor or blender until desired consistency. I like broccoli pieces, but when I am hiding it from the kids I process it until it is nice and smooth. If you use your blender, but you will have to do it in smaller batches.
- In your soup pot, combine the broccoli mixture and the second can of chicken broth over high heat and bring to a boil.
- In a sauce pan, melt the butter over medium heat. Once completely melted, add the flour and cook while stirring for about 3 minutes to create a roux. Once your broccoli/broth mixture has begun to boil, add the roux to the pot and stir until completely incorporated.
- Pour half and half into the boiling mixture and stir until thickened (usually right before it starts to boil).
- Serve and garnish with grated sharp cheddar cheese.
Posted by Tara L. at 9:04 PM 0 comments
Saturday, February 27, 2010
Oven Baked Chicken Parmesan
6 small boneless skinless chicken breast halves (1-1/2 lb.)
HEAT oven to 400°F.
COAT chicken with coating mix as directed on package; place in 13x9-inch pan.
BAKE 20 min. or until chicken is done (165°F).
TOP with remaining ingredients; bake 5 min. or until mozzarella is melted.
This was so easy to make and the kids loved it. We had pasta and broccoli with it and it was only about 470 calories.
Posted by Tara L. at 6:06 PM 0 comments
Thursday, February 25, 2010
Southwest Egg Rolls
I got this recipe from here. They seriously were so good.
1 chicken breast fillet, diced (I used 2 chicken breasts.)
½ red bell pepper, minced (I used a whole red pepper.)
2 tsp dry onion
1 can corn
1 can black beans, rinsed and drained
1 small can green chilies
½ T parsley
½ t cumin
½ t salt
Dash cayenne pepper
1 c. cheddar cheese, shredded
Flour Tortillas
Avocado-ranch dipping sauce:
1 c. ranch (I used light ranch)
1 whole avocado, mashed
1 tsp. minced onion
Salt & pepper
Blend together with blender
Cook chicken and dice. In large bowl mix all ingredients together. Sauté all ingredients until warm. Remove from heat and add shredded cheese. Warm tortillas. Place ½ c. or so of mixture inside a tortilla. Fold completely together so mixture cannot escape. Place inside a panni grill or George Forman to grill and melt cheese. Serve with dipping sauce, or salsa.
Posted by Tara L. at 6:37 PM 0 comments
Tuesday, February 16, 2010
Zipper Flowers
Posted by Tara L. at 4:06 PM 1 comments
Friday, February 12, 2010
Fabric Flowers
Posted by Tara L. at 9:46 PM 1 comments