container of plain Greek yogurt
taco seasoning
can of refried beans
can of black beans
shredded cheddar cheese
two medium-sized tomatoes
three green onion stalks
I also added corn.
Bake at 350 for twenty to thirty minutes.
[http://marriageconfessions.com/2012/06/18/skinny-taco-dip/]
Saturday, June 30, 2012
Saturday, June 23, 2012
Baked Almond Chicken
1/2 cup flour
1/3 cup butter and 1 tablespoon butter (for topping)
1 teaspoon celery salt
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon oregano
1/4 teaspoon pepper
6 boneless, skinless chicken breasts
1 1/2 cup half and half
1/3 cup bread crumbs
3/4 cup slivered or chopped almonds
Place flour in shallow bowl. Combine 1/3 cup butter and all seasonings in another shallow bowl. Coat chicken with flour, then dip in butter mixture. Arrange in 9x13 pan. Pour cream around chicken. Bake uncovered 45 minutes. Combine remaining butter and bread crumbs, sprinkle over chicken. Top with almonds and bake another 5 minutes. Serve over pasta.
1/3 cup butter and 1 tablespoon butter (for topping)
1 teaspoon celery salt
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon oregano
1/4 teaspoon pepper
6 boneless, skinless chicken breasts
1 1/2 cup half and half
1/3 cup bread crumbs
3/4 cup slivered or chopped almonds
Place flour in shallow bowl. Combine 1/3 cup butter and all seasonings in another shallow bowl. Coat chicken with flour, then dip in butter mixture. Arrange in 9x13 pan. Pour cream around chicken. Bake uncovered 45 minutes. Combine remaining butter and bread crumbs, sprinkle over chicken. Top with almonds and bake another 5 minutes. Serve over pasta.
Chicken, Rice & Black Bean "Salad"
1 cup rice - uncooked
4 c shredded chicken (2 boiled chicken breasts)
1 can black beans, rinse and drain
4 scallions - thinly sliced
6 plump tomatoes; halved, deseeded and cut into strips
1/4 cup white wine vinegar
3 T olive oil
1/2 t cumin
1/2 t turmeric
1/2 t cinnamon
1 t mixed herbs
4 c shredded chicken (2 boiled chicken breasts)
1 can black beans, rinse and drain
4 scallions - thinly sliced
6 plump tomatoes; halved, deseeded and cut into strips
1/4 cup white wine vinegar
3 T olive oil
1/2 t cumin
1/2 t turmeric
1/2 t cinnamon
1 t mixed herbs
salt and pepper to taste
Cook rice and then lay on a plate or cookie sheet and place in the fridge to cool.
Meanwhile, shred chicken and chop and slice veggies.
Place everything in a bowl and toss to combine.
Meanwhile, shred chicken and chop and slice veggies.
Place everything in a bowl and toss to combine.
Skinny Taco Dip
A big container of plain Greek yogurt (I don’t know the size, just get the big one)
A taco seasoning packet
A can of refried beans
A can of black beans
1 bag of shredded cheddar cheese
Two medium-sized tomatoes
Three green onion stalks
First, mix the Greek yogurt with the taco seasoning. It substitutes for both the meat and the sour cream, and it is delicious! Slightly tangy, kind of spicy, and really filling.
A taco seasoning packet
A can of refried beans
A can of black beans
1 bag of shredded cheddar cheese
Two medium-sized tomatoes
Three green onion stalks
First, mix the Greek yogurt with the taco seasoning. It substitutes for both the meat and the sour cream, and it is delicious! Slightly tangy, kind of spicy, and really filling.
Omelet Ideas
1. Mushroom, spinach, alfalfa sprouts, and cheese
2. Salsa, avocado, cilantro, and lime
3. Tomato, onion, and sweet peppers
4. Salmon, quinoa, red pepper, gomasio, and lime
5. Rice, gomasio, black beans, onion, and tomato
6. Sweet bell peppers and hummus
7. Sweet peppers, butternut squash, and parsley
8. Bacon, onion, garlic, herb, and holindaise sauce
9. Chicken, hollandaise sauce, and capers
10. Kimchi with a dollup of fresh yogurt or cream cheese
Quinoa and Black Beans
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
Hoppin' John (Black Eyed Peas)
1 1/2 cups dry black-eyed peas
1 pound ham hocks
1 onion, chopped
1 teaspoon garlic
1 pound ham hocks
1 onion, chopped
1 teaspoon garlic
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
4 cups water
1 1/2 cups long-grain white rice
1 cup shredded smoked Cheddar cheese
salt and pepper to taste
4 cups water
1 1/2 cups long-grain white rice
1 cup shredded smoked Cheddar cheese
green bell pepper
chopped tomatoes
In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.
Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve
In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.
Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve
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