2 red bell peppers
2 chile pepper
4 teaspoons olive oil
3 cups chopped zucchini
1 1/2 cups chopped onion
4 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon Spanish smoked paprika
1/2 cup water
1/3 cup uncooked quinoa, rinsed
1/4 teaspoon kosher salt
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
1 cup low-sodium vegetable juice
1. Preheat broiler.
2. Cut bell peppers and chiles in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and coarsely chop.
3. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add zucchini, onion, and garlic; sauté 4 minutes. Stir in chili powder, cumin, and paprika; sauté for 30 seconds. Add roasted peppers and chiles, 1/2 cup water, and remaining ingredients; bring to a boil. Reduce heat to medium-low; cover and simmer for 20 minutes or until quinoa is tender.
2 large cucumbers, peeled and thily sliced
1 small onion, peeled and thinly sliced
3 small roma tomatoes, thinly sliced
1/3 cup low-fat sour cream
1/4 teaspoon Dijon mustard
1 tablespoon white vinegar
2 tablespoons low-fat milk
1/2-3/4 teaspoon sugar
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh dill
1/4 teaspoon pepper
1/4 teaspoon salt, to taste
Place the cucumbers, onions and tomatoes in a large bowl. Set aside.
In a small bowl, whisk together all dressing ingredients. Pour over salad mixture.
Toss to coat well.
Chill at least 2 hours before serving.
2 crescent roll tubes
1 LB ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
1 or 2 diced tomatoes depending on size
1/2 small can sliced olives if desired
Sour cream optional
sliced avocado optional
Lay out the two tubes of crescent pastry in a circle on a baking sheet, wide sides in.
Brown beef and add taco seasoning. Lay beef in a circle inside of the laid out crescent rolls Add cheese on top of the meat.
Pull point of crescent rolls over the mixture and tuck in under meat and cheese. Follow cook time on the pack of crescent rolls
Add cheese, lettuce, tomato, black olives, sour cream or whatever you desire for your tacos, in the middle.
1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened 1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper and salt to taste
Toasted bread rounds, crackers, or pita chips.
Preheat oven to 350˚.
Spray a 11⁄2-quart baking dish with nonstick cooking spray.
Set aside 3/4 cup crumbled bacon.
In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard.
Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly.
Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip.
Serve immediately with toasted bread rounds, crackers, or pita chips.
2 lbs baby red potatoes, cut in half, or quarters if large
5 tbsp olive oil
2 tsp plain flour
3/4 cup Parmesan finely grated
handful parsley, finely chopped
4 rosemary sprigs, leaves finely chopped
pinch grated nutmeg
Heat oven 425
Place the potatoes into a pan of salted water, bring to the boil and simmer for 2 mins exactly. Drain well and toss in a little of the oil to coat.
Stir the flour, Parmesan, herbs and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated. Heat a good layer of oil in a shallow, non-stick roasting tray
in the oven, then carefully add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. Roast until golden brown and crisp, and serve straight away.
2 lbs Yukon Gold potatoes, cubed, boiled and mashed
1 cup sour cream
1 cup shredded, cheddar cheese
1 28.8 oz. can french-fried onions
1 tsp. salt
4 boneless, skinless chicken breasts – cooked and cubed
1 20-oz. can cream of mushroom soup
1 10 oz. bag frozen, mixed vegetables – thawed and drained
1 tsp. ground mustard
1/4 tsp. garlic powder
1/2 tsp. pepper
Preheat oven to 375 degrees
Combine first 5ingredients and spread into the bottom of a 9X13 dish baking dish. .
Combine remaining ingredients and spread over potato mixture. Sprinkle with additional cup of shredded cheddar cheese. Bake in oven for 30 minutes until cheese is melted and bubbly, serve and enjoy
1 package Stuffing mix; chicken flavor
1 1/4 cup Water
2 Boneless skinless chicken breast cut halved width wise
4 cups Broccoli Florets
1 cup Shredded cheddar cheese
4 slices Cooked bacon; crumbled
4 tablespoon Ranch dressing
Preheat oven to 400
Spray 4 large sheets of heavy-duty foil with oil.
Combine stuffing mix and water.
For each packet: Spoon 1/4 of the stuffing mixture onto the center of each foil sheet.
Top stuffing with chicken breast half. Top chicken with 1 c. broccoli. Sprinkle with 1/4 of the cheese and 1 slice of bacon, crumbled. Drizzle with 1 T. ranch dressing. Bring up foil sides and fold to seal, leaving room for heat circulation inside
Place packets on a cookie sheet and bake 25-30 mins
Remove packets, ut slits in foil for steam and let stand 5 mins before opening.