Oct 2, 2009
1/4 Cup balsamic vinegar
2 Tbsp. lemon juice
2 Tbsp. light brown sugar
1 1/4 Lb. salmon fillets
Preheat grill to medium. Whisk together vinegar, lemon juice and brown sugar in small bowl; pour most of mixture over salmon.
Place salmon on grill rack coated with nonstick cooking spray. Grill, covered with grill lid, 4 to 6 minutes on each side or until fish flakes with a fork, basting occasionally with remaining mixture.
1 Lb. lean ground beef
1 8-oz. can tomato sauce
1 Cup chopped green bell pepper, divided
1 16-oz. can light red kidney beans, rinsed and drained
1/2 Lb. pasteurized prepared cheese product with jalapeño peppers, cut into cubes, divided
1/4 Cup vegetable oil
8 6-inch corn tortillas
1/2 Cup chopped fresh tomato
Preheat oven to 350°F. Grease shallow, 2-quart baking dish; set aside.
In large skillet cook ground beef until meat is no longer pink; drain. Stir in tomato sauce and 1/2 cup of the bell pepper. Cook over medium heat, stirring occasionally. Stir in beans and half of the cubed cheese. Continue cooking until cheese is melted. Set aside.
Heat oil in medium skillet over high heat. Using tongs, carefully and quickly dip tortillas in hot oil to soften; drain on paper towels. Fill each tortilla with about 1/4 cup meat mixture. Roll up and place seam side down in baking dish. Spoon remaining meat mixture over top. Cover and bake 20 minutes. Remove cover. Sprinkle with remaining cheese cubes. Bake about 10 minutes more or until cheese is melted. Spoon remaining 1/2 cup green pepper and chopped tomato over top before serving.
2 Burgers Morningstar Farms® Spicy Black Bean Veggie Burger
2 7 or 8-inch Italian bread shell pizza crusts
1 Teaspoon olive oil
1/2 Teaspoon cumin
1/2 Cup shredded reduced-fat sharp cheddar cheese
1 Large plum tomato, thinly sliced
1/3 Cup crumbled queso fresco cheese, shredded queso quesadilla cheese* or shredded Monterey Jack cheese
2 Tablespoon sliced green onions
1 Tablespoon chopped fresh cilantro or parsley
Fat-free sour cream (optional)
Cook Morningstar Farms® Spicy Black Bean Veggie Burgers according to package directions. Cut into bite-size pieces.
Brush olive oil over bread shell pizza crusts. Sprinkle with cumin. Top with cheddar cheese. Divide burger pieces, tomato slices, queso fresco cheese and green onions among shells.
In covered grill place bread shells on rack directly over medium heat. Cover and grill about 6 minutes or until cheddar cheese melts and pizza is heated through. Cut each into quarters. Sprinkle with cilantro.
Serve with salsa and sour cream (optional).
2 to 3 Cooked, boneless, skinless chicken breast halves, cut into small pieces (about 3 cups), divided
1 Can (28 oz.) or 2 cans (15 oz. each) mild red enchilada sauce
1 Container (8 oz.) sour cream
1 Can (12 fl. oz.) Nestlé® Carnation® Evaporated Milk
2 Cups (8-oz. pkg.) shredded cheddar cheese
1 Can (4 oz.) diced green chiles, undrained
12 (7-inch) corn tortillas
Preheat oven to 350° F. Grease 13 x 9-inch baking dish.
Combine enchilada sauce and sour cream in medium bowl. Combine evaporated milk, cheese, and chiles in medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.
Spread 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, and 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce mixture and cheese sauce. Cover with foil.
Bake for 40 minutes. Uncover; cool for at least 10 minutes before serving.
3 Serving (1/3 sec spray)s PAM® Original No-Stick Cooking Spray
2 Cups Egg Beaters® Original (2 cups = 16 oz)
1 Can (14 1/2 oz each) Hunt's® Petite Diced Tomatoes, well drained
1/2 Cup chopped fresh cilantro
1/2 Tsp. ground black pepper
8 Whole wheat tortillas (8 inch)
1 1/2 Cups shredded low-fat Cheddar cheese
Spray large skillet or griddle with cooking spray. Heat on medium-high for 1 minute.
Combine Egg Beaters, drained tomatoes, cilantro and black pepper in medium bowl. Pour into heated skillet; scramble until Egg Beaters are just set, about 2 minutes. Remove from skillet; keep warm.
Make quesadillas: Wipe skillet clean; spray skillet with cooking spray. Place tortilla in skillet; top one half of surface with 1 tablespoon cheese; 2/3 cup scrambled egg product mixture; plus 2 more tablespoons cheese. Fold in half to form half-moon shape. Lightly brown both sides of quesadilla.
Repeat with remaining tortillas. Cut each quesadilla into fourths and serve warm.
1 Cup juice from fresh oranges
1/2 Cup milk
2 Tbsp. sugar
1/2 Tsp. pure vanilla extract
1 Cup ice cubes
Orange slices (optional)
In blender container combine orange juice, milk, sugar and vanilla. Cover; blend until mixed.
With the blender running, add ice cubes, 1 at a time, through lid opening. Blend until smooth. Pour into tall glasses. Garnish with orange slices, if desired.
4 Cups filtered cold water
6 Green tea bags
2 1/2 Cups water
1 (12-oz.) can frozen lemonade concentrate
1/2 Cup loosely packed fresh mint leaves
Lemon wedges for garnish (optional)
In medium saucepan bring 4 cups water to boiling; remove from heat and add green tea bags. Allow tea to steep for several minutes. Discard bags.
In 2-quart pitcher, combine all ingredients; chill at least 2 hours. Strain, if desired.
Serve in ice-filled glasses. Garnish, if desired, with lemon wedges.