Why not a QUICK & FUN Mexican meal? This is surely an EASY go-to weekday meal that the kids will even love! (If you have any). Make it a fun little buffet! Serve chips & salsa on the side...maybe a dish of Spanish rice & don't forget a few fresh lime wedges! INGREDIENTS:
2 Heads Romaine - Diced 1 Cooked Chicken Breast (or Canned Chicken - Costco has the best) 1 can black beans - drained 2 Scallions 1 pkg. shredded cheddar cheese 1 large tomato 1 1/2 cups corn kernels - (cooked) 1/2 Cup diced black olives 1 Cup Salsa - pick your favorite from a jar or make homemade! 1 Cup Guacamole - store bought is fine - or make your own 1 Cup Low-Fat (or Regular) Sour Cream Taco seasoning Salt & Pepper to taste *You can also add a spicy ranch dip by combining 1 cup of ranch dressing with 1 tbs of taco seasoning. Pour over lettuce layers! YUMMMY! DIRECTIONS: 1) Chop or dice lettuce, chicken, scallions, black olives. 2) In small bowl mix cooked chicken with 1 tbsp. taco seasoning. 3) Begin by layering (in tall fluted bowl) lettuce, chicken, tomatoes, cheese, guacamole, scallions, corn, etc. 4) Repeat.......reserve enough scallions, olives, tomatoes for garnish. 5) Top with sour cream, more guacamole, then garnish with remaining ingredients.....maybe even add a few whole scallions sticking out of salad for "eye appeal". Serve with tortilla chips!! 6) Most of all.......ENJOY THIS FAMILY TIME!
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I tried to work out a few Sauce & Gravy recipes in order to CUT some of those nasty fat calories! Here are two basic ones. * For a fast creamy gravy, mix 1 single serving size instant creamy soup mix with 1 tablespoon cornstarch in a small saucepan. Then stir in 1 cup evaporated skim milk. Cook and stir until thickened & bubbly. Cook & stir for 2 minutes more. This recipe makes 1 cup; 4 servings. Only 68 calories for each 1/4 cup...1 g of fat! * This quick sauce can be used to top veggies, fish, chicken or whatever you like! Mix 1 can (10 3/4 ounces) reduced fat condensed cream of celery, mushroom or chicken soup, 1/4 cup evaporated skim milk and 1 teaspoon of a dried herb - such as basil, dill or tarragon - in a small saucepan. Heat and serve. Makes 1 1/2 cups; 6 servings. Per 1/4 cup: 35 calories, 1 g. of fat! Play around with these....but you get the low-fat idea. Enjoy. It's easy to make delicious, eye appealing meals IF you prep right. It's really important that you a) have all the needed ingredients & b) that you lay them all out on your counter or prep area so that everything you need is right at your fingertips! For the next week or so, I will walk you through, step by step, how to make 5 different meals that you can manage & that I hope you'll love! It's also important that you realize....THIS CAN BE FUN! Lose your fear of making mistakes.... It's just food! And as always..... You know how to reach me if you have any questions. Fill out a contact form or visit my Facebook Page! Tonight we'll be making Stuffed Thick Cut Pork Chops with Spinach & Roasted Red Peppers with a side of Creamy Polenta with (or without) mushrooms! So here we go! INGREDIENTS For the Chops......... 2 Thick Cut Pork Chops (at least 1 inch thick) Note: If you're making 4, double your stuffing ingredients! 2 cloves of garlic..... Peeled & coarsely Chopped 1/4 cup canola or extra virgin olive oil 3 Cups Leaf spinach 1 whole roasted red pepper (from jar) diced into medium pieces 2 tablespoons Crumbled Feta Cheese 1/4 tsp garlic powder Salt & pepper to taste Pork Rub for Fat (Optional) For the Polenta................ 1 Cup Instant Polenta 1 tsp sea salt 3 cups boiling water 1/2 cup heave cream or half & half 6 large mushrooms sliced Salt, pepper, garlic powder to taste 1/4 Cup Parmesan or Romano Cheese DIRECTIONS 1. Slice into the pork chops on fat side to make a pocket for stuffing - lightly sprinkle salt & pepper on both sides and also inside. Rub a pork rub on the fat side only (outsides). SET ASIDE! 2. In a large frying pan or skillet, drizzle in oil & add the chopped garlic. Stir & sauté lightly (do not brown) until you smell the fragrance coming through. Add spinach, roasted red pepper, salt & pepper. Wilt the spinach for about 2 minutes...then remove from heat & transfer mixture to a small bowl to cool. 3. Using the same skillet, add one more drizzle of oil & saute your mushrooms for polenta with a bit of salt & pepper...cook until tender. Remove from heat. Set aside. 4. Now that the spinach is cooled...add the feta cheese & stir. 5. Stuff your pork chops with this mixture. 6. In the same skilled heat about 1 tbs oil on med-high heat. Place the pork chops in pan.....they should sizzle! If not - oil is not hot enough. Cook for about 3-4 minutes on each side on MED heat....also try & stand on fat side for a minute to sear in the pork rub. You'll thank me later;) 7. While the chops are cooking, prepare your "Instant Polenta"...by boiling 3 cups water in saucepan add salt & instant polenta....drizzle in heavy cream, add mushrooms, or peas & parmesan cheese, s & p! If you want it creamier (like I do...add a whole cup of heavy cream) Stir until desired consistency & turn on LOW. YUMMM! 8. Your pork chops should be done (test by cutting into one - if most of the pink is gone they're done. Remove from heat). 9. Serve! and make sure your burners are all off. 10. Watch my slideshow below for ideas! ENJOY!!!!!!!!! Ingredients 4 Bags green split peas, picked over, rinsed and drained 1 large Ham Bone with a bit of meat left on it (or 2 ham hocks) 4 cups low-sodium chicken broth or stock 2 Cups water 2 Cups Cut Up Ham off the Bone 6 large carrots, roughly chopped 6 stalks celery, roughly chopped 2 large onions, roughly chopped 10 sprigs fresh parsley 1 Pinch of ground ginger 2 bay leaves Sea salt and freshly ground black pepper Wondra or Flour for thickening - if needed Place Ham Bone or Ham Hocks in large stock pot with Chicken broth and water. On medium high heat, Simmer for approximately 15 minutes to release the flavors. Add Split Peas & cook over medium heat, stirring occasionally so peas don’t stick to bottom of pan, for about 1 hour. Add the rest of the ingredients & simmer on low/medium for about 2 more hours until soup becomes thick & veggies are tender. If soup is not thick enough, dissolve two tablespoons of Wondra or Flour in 1 Cup of cold water...stir & add to soup. Lastly, Add the 2 Cups of Ham, stir & let the ham warm through, approximately 15 minutes. Serve with a Fresh dinner salad! Enjoy & Stay Warm! |
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January 2024
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