Roasted Tomato Salsa

salsa (o-reet)

5 roasted tomatoes

2 onions

2 bell peppers

1 jalapeno

1 clove garlic

1/2 cup cider vinegar

1/2 tablespoon cilantro

1 salt and pepper to taste

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Skinny Tortilla Soup

Skinny Tortilla Soup
Lou - CallMeLou from the Oct/Nov 2002 Taste of Home magazine  Number Of Servings: 7

1 can (16 ounces) fat-free refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1-1/2 cups frozen corn
3/4 cup chunky salsa
3/4 cup cubed cooked chicken breast
1/2 cup water
2 cups (8 ounces) reduced-fat shredded cheddar cheese, divided
28 baked tortilla chips, divided

In a large saucepan, combine the first seven ingredients.   Bring to a boil.   Reduce heat; cover and simmer for 10 minutes.   Add 1 cup cheese; cook and stir over low heat until melted.   Crumble half of the tortilla chips into soup bowls.   Ladle soup over chips.   Top each serving with two crumbled chips; sprinkle with remaining cheese.

Nutritional analysis:   One serving (1 cup) equals 290 calories, 7 g fat (4 g saturated fat), 30 mg cholesterol, 987 mg sodium, 36 g carbohydrate, 9 g fiber, 23 g protein.   Diabetic exchanges:   2-1/2 starch, 2 lean meat

Rigatoni Pasta Pie

Rigatoni Pasta Pie:

1 lb rigatoni pasta

1 lb ground beef (I used ground sirloin)

2 garlic cloves (minced)

1/4 teaspoon fresh ground pepper

1 small jar of spaghetti sauce

cooking spray

salt

1 cup finely grated parmesan cheese

2 cups grated mozzarella cheese

4oz cream cheese

15oz ricotta cheese

2 eggs

1 tsp basil

1 tsp oregano

1 cup onion

spring form pan

DIRECTIONS:

Your going to boil the noodles according to the directions on the box. You want them very firm and avoid stirring them so they do not fall apart. Once done, drain and run cold water over top so they are cool enough to handle. You can add a little bit of oil if they start to stick.

In a skillet add your ground beef, brown then drain excess grease. Add chopped onion and garlic. After about 5 minutes add your cream cheese and stir until melted then add your spaghetti sauce. I always add a pinch of sugar to my red sauces to cut down on the acidity but you dont have to do that.

In a small mixing bowl you are going to mix your ricotta, parmesan, basil, oregano and 2 eggs until smooth then set aside.

Now go find a cute little helper to help tightly pack pasta into pan, standing each piece on end. I sprayed the bottom of my springform pan with cooking spray before I started.

Then I took a tall glass and put a ziplock bag inside it. I then filled the cup up with the cheese mixture and closed the bag. I snipped the corner of the bag and piped a small amount into every noodle

Then I poured my sauce over the whole top and tried to push down as much as possible.

Then topped with 2 cups of mozzerela (Yes, I said TWO cups)


Stick into a 350 degree oven for 20 minutes then turn the broiler on until the cheese starts to brown.

Lentil and Kidney Bean Tacos

Lentil & Kidney Bean Tacos

Added by Adrienne Jacobs on May 13, 2013 in Legumes, Main Courses

Prep Time 5 Minutes Cook Time 50 Minutes

Servings 4

Difficulty Easy

Ingredients

• FOR THE LENTIL KIDNEY BEAN FILLING
• 1 Tablespoon Olive Oil
• 1  Onion, Diced
• 4 cloves Garlic, Minced
• 2 cups Low Sodium Chicken Stock
• 1 teaspoon Each: Pepper, Garlic Powder, Cumin, Smoked Paprika
• ½ teaspoons Sea Salt
• 1 cup Lentils, I Used Green, Rinsed
• 1  Red Pepper , Stem And Seeds Removed, Then Chopped
• 1 can 14 Oz Can, Kidney Beans, Drained And Rinsed
• 1 can (4 Oz. Can) Diced Green Chilies
• FOR THE TACOS:
• 4  Corn Tortillas
• 1 cup Purple Onion, Diced
• 1  Avocado (peeled, Pitted And Sliced)
• ½ cups Cojita Cheese
• Limes, Salsa, And Sour Cream For Serving

Preparation Instructions

In a large cast iron skillet add oil, onions, and garlic. Cook over medium high heat for 2 minutes, then add in chicken stock and spices. Bring to a simmer. Once simmering add the lentils, reduce heat, cover and simmer (following lentils package directions) until lentils are cooked. Mine took 40 minutes.

Once lentils have cooked, add the pepper, kidney beans, and green chilies. Cook until pepper is tender. Remove from heat and slightly mash this mixture, leaving some beans whole. Taste and adjust seasonings if needed.

Build your tacos! Top warmed tortillas with lentil mixture, onions, avocado and cheese. Serve with chips, salsa and sour cream! Enjoy.

Irish Herbed Potatoes

IRISH HERBED POTATOES
(luckymommyto2boys ~ Amy ~ Taste of Home)

2-1/2 pounds potatoes, peeled and cut into wedges
1/2 cup butter, melted
1 tablespoon lemon juice
1/4 cup minced fresh parsley
3 tablespoons minced chives
3 tablespoons snipped fresh dill or 3 teaspoons dill weed
1/8 teaspoon salt
1/8 teaspoon pepper 

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Transfer to a large serving bowl. 
In a small bowl, combine the remaining ingredients; pour over potatoes and toss to coat. Yield: 8-10 servings. 

*Amy's notes: I used small red potatoes, kept the skin on, and cut them into quarters.

Spinach and Strawberry Salad

Spinach and Strawberry Salad  Amy - amylz
All Recipes

2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds

1. In a large bowl, toss together the spinach and strawberries.
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
NOTES: Be sure to leave the dressing at room temperature.  It changes consistency once refrigerated!

Peanut Butter Granola Bars

I made some for the first time last week, the recipe came from a post here on bbc, can't remember exactly which one though. Anyways, my kids are picky and they loved these. I have made 2 batches, and am making more today. It is 1/2 cup honey, 1/2 a cup brown sugar, heat in a sauce pan until sugar dissolves. Remove from heat and quickly add 1/2 cup peanut butter, blend well. In a mixing bowl, add two cups quick oats, and 2 cups rice krispies. Pour honey mixture in and mix well. Add any add ins, I do chocolate chips and coconut, you can do whatever you like. Press firmly into a 9 x 13 pan (I lined mine with foil and oiled it) and refridgerate until firm. I waited about 2 hours. Cut into 24 bars. My kids couldn't get emough. I had to hide them.