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Jan 30, 2010

Crockpot Beef Fajitas

Crockpot Beef Fajitas




Servings: 6



Ingredients:

1-1/2 pounds beef flank steak

1 cup chopped onion

1 green bell pepper, cut into 1/2 inch pieces

1 jalapeno pepper, chopped

1 Tbsp cilantro

2 cloves garlic, minced or 1/4 tsp. garlic powder

1 tsp. chili powder

1 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. salt

1 can (8 ounces) chopped tomatoes

12 (8 inch) flour tortillas



Toppings: sour cream, guacamole, shredded Cheddar cheese, salsa



Directions:

Cut flank steak into 6 portions.

In any size crockpot, combine meat, onion, green bell pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander, and salt.

Add tomatoes, cover and cook on low 8-10 hours or high 5-4 hours.

Remove meat from crock pot and shred with a fork.

Return meat to crock pot and stir.

To serve, spread meat mixture into flour tortillas and top with toping, if desired.

Roll up tortillas

Hamburger Tomatoe Stew

Hamburger Tomatoe Stew






Servings: 8



Ingredients:

1 pound ground beef, lean or turkey (2 1/2 cups, browned)

1 1/4 cups chopped onion

2 cups carrots -- peeled and sliced

1 cup green bell pepper -- chopped

1 cup fresh mushrooms -- sliced

16 ounces canned green beans -- cut, drained

61 ounces canned corn -- drained

3 stalks celery -- sliced

1 46 oz can tomato juice

2 teaspoons sugar

1 teaspoon celery seeds

salt and pepper to taste



Directions:

Brown ground beef or turkey in a large saucepan.

Mix in remaining ingredients; bring to a boil; reduce heat.

Simmer covered 30 minutes, stirring occasionally.

Spanish RIce

Spanish Rice




Ingredients:

1/2 cup onion, diced

1/2 tsp paprika

1/2 cup celery, diced

1 cup rice, uncooked

1/4 cup butter, clarified

1/2 cup tomato juice

1/2 cup tomato, ripe, diced

2 cups water

1 bay leaf



Directions:

Sauti onion and celery in butter until tender.

Add tomato, bay leaf, paprika, and rice and saute 2 to 3 minutes.

Do not brown rice.

Add tomato juice and water and bring to a boil.

Reduce heat and cover pan.

Simmer for 20 to 25 minutes, or until rice is tender and water has

been absorbed.

POTATO DUMPLINGS

4 cups potatoes, shredded


2 cups flour

1 tablespoon salt

2 to 3 quarts beef, ham or chicken broth

16 cubes ham, 1/2-inch

butter, melted

parsley, chopped



Place potatoes in strainer and rinse with cold

water to prevent browning.



Drain.



Place potatoes in a large bowl and add flour and salt.



Stir well to coat potatoes.



Heat broth in a deep, medium size saucepan.



Bring broth to a boil.



Form a egg-size portion of the potato mixture around

the ham cube.



With slotted spoon carefully slide dumpling into hot

broth.



Quickly make and add remaining dumplings to broth.



Simmer at least 45 minutes turning dumplings over

after about 25 minutes of cooking time.



Carefully remove dumplings from broth with a slotted spoon.



Serve dumplings as a side dish with melted butter

and chopped parsley.



Ham and Cheese Ziti

Ham and Cheese Ziti




PREP: 15 min; BAKE: 25 min

Makes 6 servings



Macaroni-and-cheese lovers, take notice--this is certain to be a

favorite of yours!





21/2 cups uncooked ziti pasta (9 ounces)

1/4 cup margarine or butter

1 clove garlic, finely chopped

1/4 cup all-purpose flour

1/2 teaspoon salt

2 cups milk

1/2 teaspoon Dijon mustard

2cups shredded Colby cheese (8 ounces)

4ounces sliced cooked deli ham, cut into thin strips

1/3cup grated Parmesan cheese









1.Heat oven to 350�. Cook and drain pasta as directed on package.



2.While pasta is cooking, melt margarine in 3-quart saucepan over low

heat.

Cook garlic in margarine 30 seconds, stirring frequently. Stir in

flour and salt. Cook over medium heat, stirring constantly, until

mixture is smooth and bubbly. Gradually stir in milk. Heat to

boiling, stirring constantly.Boil and stir 1 minute. Stir in mustard

and Colby cheese. Cook, stirring occasionally, until cheese is melted.



3.Stir pasta and ham into cheese sauce. Pour into ungreased 2-quart

casserole. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25

minutes or until bubbly.





Cucumber Dressing

Cucumber Dressing






Ingredients

1 medium cucumber, coarsely chopped

1/2 cup coarsely chopped onion

1/2 cup loosely packed cilantro leaves

1 clove garlic, minced

1 tablespoon diced jalape�o or green chili pepper*

1/2 cup seasoned rice vinegar



*Jalape�o and chili peppers can sting and irritate the skin; wear

rubber gloves when handling peppers and do not touch eyes. Wash hands

after handling.









Place cucumber, onion, cilantro, garlic and jalape�o pepper in food

processor container; process 1 minute. Spoon mixture into small bowl;

stir in vinegar



Grilled Sweet Potatoes

Grilled Sweet Potatoes


Makes 4 servings





Ingredients

4 medium-sized sweet potatoes (2 pounds), peeled

1/3 cup French's� Dijon Mustard

2 tablespoons olive oil

1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary

1/2 teaspoon salt

1/4 teaspoon black pepper







Prep Time 15 minutes

Cook Time 18 minutes









Cut potatoes diagonally into 1/2-inch-thick slices. Place potatoes

and 1 cup water in shallow microwavable dish. Cover with vented

plastic wrap and microwave on HIGH (100%) 6 minutes or until potatoes

are crisp-tender, turning once. (Cook potatoes in two batches, if

necessary.) Drain well.



Combine mustard, oil, rosemary, salt and pepper in small bowl; brush

on potato slices. Place potatoes on oiled grid. Grill over medium-

high heat 5 to 8 minutes or until potatoes are fork-tender, turning

and basting often with mustard mixture.





Tip: The task of selecting sweet potatoes is an easy one. Just look

for medium-sized potatoes with thick, dark orange skins that are free

from bruises. Sweet potatoes keep best in a dry, dark area at about

55�F. Under these conditions they should last about 3 to 4 weeks.







Grilled Vegetable Pitas

Grilled Vegetable Pitas


Makes 4 servings







Ingredients

1 eggplant (about 1 pound), cut into 1/2-inch-thick slices

1 large portabello mushroom (5 to 6 ounces)

1 small red bell pepper, quartered

1 small yellow or green bell pepper, quartered

2 (1/4-inch) slices large red onion

1/2 cup low-fat Italian or honey-dijon salad dressing, divided

4 (8-inch) whole wheat or white pita breads

4 ounces reduced-fat shredded Italian cheese blend











Brush both sides of eggplant slices, mushroom, bell pepper quarters

and onion slices with 1/3 cup dressing. Grill over medium coals or

broil 4 to 5 inches from heat source 4 to 5 minutes per side or until

vegetables are crisp-tender. Cut into bite-size pieces. Toss with

additional dressing.



Cut pita breads in half; open pockets and fill with vegetable

mixture. Top with cheese.

Grilled Chicken and Fresh Salsa Wraps

Grilled Chicken & Fresh Salsa Wraps


Makes 4 servings



Ingredients

1 bottle (12 ounces) LAWRY'S� Herb & Garlic Marinade with Lemon

Juice, divided

4 boneless, skinless chicken breast halves (about 1 pound)

1 large tomato, chopped

1 can (4 ounces) diced mild green chiles, drained (optional)

1/4 cup thinly sliced green onions

1 tablespoon red wine vinegar

1 tablespoon chopped fresh cilantro

1/2 teaspoon LAWRY'S� Garlic Salt

4 to 8 flour tortillas, warmed











In large resealable plastic food storage bag, combine 1 cup Herb &

Garlic Marinade and chicken; seal bag. Marinate in refrigerator at

least 30 minutes. In medium bowl, combine tomato, chiles, if desired,

green onions, additional 1/4 cup Herb & Garlic Marinade, vinegar,

cilantro and Garlic Salt; mix well. Cover and refrigerate 30 minutes

or until chilled. Remove chicken from marinade; discard used

marinade. Grill or broil chicken until no longer pink about 10 to 15

minutes, turning halfway through grilling time. Cut chicken into

strips. Place chicken on tortillas; spoon salsa on top and wrap to

enclose. Serve immediately.