1 lb extra lean ground beef
1 medium onion chopped
1 can kernel corn drained
1 can black beans rinsed and drained
2 medium tomatoes, chopped
1 pkg taco seasonings mix
8 to 12 corn tortillas
3/4 cup nonfat sour cream
1/3 cup Mexican blend or taco cheese shredded
Sliced jalapeno peppers
Brown ground beef and onions together for about 10 to 12 minutes, drain.
Add corn,beans,tomatoes and taco seasonings mix well and simmer for 5 minutes.
Spray baking dish 2 quart 8×12 inch.
Place half of tortillas in bottom.
Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture.
Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top.
Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve.
1 pound lump crab meat
1 egg, lightly beaten
1/2 cup panko breadcrumbs
1/4 cup light mayonnaise
2 tablespoons minced chives
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon celery seed
1 teaspoon onion powder
1/4 teaspoon freshly ground pepper
4 dashes hot sauce
1 tablespoon extra-virgin olive oil
2 teaspoons unsalted butter
whole wheat buns
Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into 4 patties.
Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side. Serve on whole wheat buns with favorite toppings.
5 boxes frozen chopped broccoli
1 pound Velveeta cheese
Salt, black pepper, garlic powder (all to taste)
3/4 cup (1 1/2 sticks) butter
1 sleeve Ritz crackers
1. Cook broccoli.
2. Melt 1 stick butter and Velveeta cheese (careful not to burn). Season broccoli. Add cheese mixture.
3. Crumble crackers and mix throughout, saving some for the top. Dot casserole with remaining butter.
4. Bake 20−25 minutes at 350 degrees F
12 hard boiled eggs
1/2 C. mayonnaise
2 green onions, finely minced
1 tsp. dried parsley flakes
1/2 tsp. dry ground mustard
1/4 tsp. salt
1/4 tsp. paprika
1/4 tsp. garlic powder blue food coloring, as needed red paste food coloring, as needed
24 slices of black olives, green pimento olives or fresh red peppers
Peel the hard boiled eggs and slice in half lengthwise.
Scoop the yolks out into a medium bowl and reserve the whites until needed.
With the back of a fork, mash the yolks until smooth. Add mayo, onions, parsley, mustard, salt, paprika, and garlic powder. Mix well.
Add a few drops of blue food coloring to turn the yellow mixture a soft green. Spoon green yolk mixture into the cavity in each white half.
On top of each yolk filling, place one black olive slice.
Add a small piece of pimento or red pepper for the pupil.
With a toothpick dipped in red food coloring paste, draw red veins on egg white’s surface.
Cover and chill until ready to serve.
1/2 cup unsalted butter, melted
1/4 tsp. each salt, pepper and cayenne pepper
1 8.5 oz. box of Jiffy Corn Muffin Mix
1 pkg. frozen chopped broccoli, thawed
1 cup shredded cheddar cheese
1/2 tsp. each garlic powder, oregano, basil and parsely
Combine all ingredients and mix well. Bake in a lightly greased 8 x 8 baking dish at 350 degrees F. for 30 to 35 mins
4 medium-size russet potatoes (about 1 1/2 pounds)
1/4 cup fat-free sour cream
2 ounces shredded Parmesan Cheese
2 ounces shredded fresh Mozzarella Cheese
1/3 cup finely-chopped sun-dried tomatoes
1/4 cup sliced green onion tops
2 tablespoons chopped fresh parsley
Freshly-ground black pepper, to taste
Preheat oven to 375 degrees F.
Bake potatoes approximately 50 minutes, or until tender. Remove from oven and let cool.
Cut each potato in half. With a spoon, scoop out potato pulp leaving 1/4-inch of potato in each half. Cut each half in half again to form quarters. Season with salt and pepper.
Bake potato quarters for 15 minutes. (This will crisp them up so that they can be picked up easily.)
Mash 1 cup potato pulp with a with a potato masher, potato ricer, fork, or beat with electric hand mixer (save remaining pulp for a later use).
Stir in the sour cream, Parmesan cheese, Mozzarella cheese, sun-dried tomatoes, green onions, and parsley. Mixture will be sticky and hold together. With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins. Sprinkle with black pepper and bake for 15 minutes. Remove from oven and serve warm.
1 small butternut squash, peeled, halved, and cut in ¼-inch-thick slices
2 tablespoons olive oil
1 teaspoon kosher salt
½ cup panko bread crumbs
1 cup grated Parmesan cheese
½ teaspoon freshly ground nutmeg
1 teaspoon freshly ground pepper
¼ teaspoon kosher salt
2 garlic cloves, finely chopped
2 tablespoons finely chopped fresh thyme
¼–½ teaspoon chili flakes
2 tablespoons chopped parsley
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Toss the squash with olive oil and kosher salt. Place the squash in a single layer on the prepared baking sheet.
In a bowl, combine the bread crumbs, Parmesan, nutmeg, pepper, salt, garlic, thyme and chili flakes. Stir to mix well. Sprinkle mixture all over the squash and roast until tender, about 40 minutes. Sprinkle with chopped parsley and serve warm or at room temperature.