Ingredients:
93% lean ground beef
1 medium onion, chopped
1 red pepper, chopped
1 cup of fresh mushrooms, chopped
1 can of Fire Roasted Tomatoes
2 tsp Italian Seasoning (I use Tastefully Simple’s)
1 cup of ff or soy mozzarella
1 log of polenta
Saute ground beef, onion, red pepper and mushrooms until cooked thru. Add tomatoes and seasonings. Simmer for 10 […]
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Baked Louisiana Dirty Rice
This spicy casserole, an old New Orleans favorite, traditionally features chicken livers and gizzards. This version substitutes juicy chicken thighs. Brown rice adds a nutty, earthy taste.
Ingredients
1 tablespoon olive oil
1 cup finely chopped green bell pepper
3/4 cup finely chopped red onion
1/2 cup finely chopped celery
1/2 pound skinless, boneless chicken thighs, cut into […]
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Quick Fall Minestrone
Make the most of fall produce like butternut squash and kale in this hearty vegetarian soup. Pasta and beans make it especially filling.
1 tablespoon vegetable oil
1 cup chopped onion
2 garlic cloves, minced
6 cups vegetable broth
2 1/2 cups (3/4-inch) cubed peeled butternut squash
2 1/2 cups (3/4-inch) cubed peeled baking potato
1 cup (1-inch) cut green […]
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Fish Tacos with Lime-Cilantro Crema
Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They’re the perfect foundation for the zippy sour cream sauce. For an appealing variation, substitute peeled medium shrimp for the snapper or romaine in place of cabbage.
Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free […]
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Butternut-Beef Chili
1 pound ground round
1 cup chopped onion
1 cup chopped green bell pepper
3 cups chopped tomato (about 2 large)
3 cups chopped peeled butternut squash (about 1 small)
3 cups water
2 tablespoons tomato paste
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1 (16-ounce) can kidney beans, drained
2 garlic cloves, minced
1/2 cup […]
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Cranberry Salad
1 bag raw cranberries
1 21 oz. can crushed pineapple, no sugar added
2 oranges, peeled
2 apples, cored
1/2 c. of Splenda, to taste
Chop everything in a food processor and mix together. Add Splenda to taste. Tastes best if made the night before so flavors can blend.
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Roasted Butternut Squash Dip
Terrific with toasted baguette slices or pita chips, this creamy, sweet-savory dip can be prepared up to three days in advance. Refrigerate in a microwave-safe container, then reheat in a microwave on HIGH for one to two minutes or just until warmed.
1 (2-pound) butternut squash
1 small Walla Walla or other sweet onion, […]
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Texas trail beef macaroni (Core)
1 lb lean ground hamburger
1 c chopped onion
2 garlic cloves, minced
1 qt beef stock (4 cups)
29 oz canned tomato sauce
1/2 c water, as needed
2 tsp Worcestershire sauce
2 tsp chili powder
1/2 tsp dried basil
4 c whole-wheat macaroni, uncooked
FF sour cream, for topping
FF or soy cheddar cheese, for topping
Tabasco (optional, to spice it […]
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Oooo!! I’m making this one for Turkey Day!
INGREDIENTS
2 tsp evoo
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
DIRECTIONS
1. Add evoo to the pot and cook the onion, celery, carrot, potatoes, […]
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Apple Barley Pilaf
2 Tsp canola oil
1/4 tsp. dried thyme
1/4 cup finely chopped onion
2 large Fuji apples, cored and finely chopped
1/2 cup uncooked barley
1 cup low sodium chicken broth
2 Tbsp. chopped fresh parsley
1/4 cup golden raisins (optional)
In large skillet with tight-fitting lid, add oil. Add onion and barley; cook, stirring until golden. Add broth, raisins and […]
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