Main Dishes - Pork Fajita Casserole

Pork Fajita Casserole
Oxygen Magazine

1 large red onion, halved, sliced lengthwise.
1/2 red bell pepper, sliced in strips
1/2 green bell pepper, sliced in strips
2 tsp canola oil
1 lb. lean pork cutlet, sliced into 2 in. strips
3 large cloves garlic, sliced
1 Tbs. cumin
2 1/2 tsp chile powder
1/2 tsp ground black pepper
3 medium whole wheat tortillas
1 - 15 oz. can black beans, drained, rinsed, divided
2 tomatoes, chopped, divided
1/2 c. baby spinach, divided
1/4 c. low-fat cheddar cheese, shredded
1/2 avocado, diced

Preheat oven to 350 degrees

In a large skillet, saute onion and bell peppers in oil for 5 minutes over medium-high heat. Add pork, garlic and seasonings. Cook for 8 minutes

Prepare casserole: in an 8x8 in. clear glass dish, begin to layer ingredients. Place 1 tortilla on bottom and add 1/4 of pork-vegetable mixture, 5 oz. black beans, 1/4 c. tomatoes and 1/4 c. spinach. Continue with second tortilla, following with the same order of ingredients and amounts. Sprinkle cheese over top layer. Bake for 20-25 min, until top is bubbly. Let cool for 5-10 min. When serving, top each casserole piece with 2 tsp. avocado.

Main Dishes - Chicken Capri

Chicken Capri
from South Beach Cookbook

1 c. ricotta cheese
1/2 tsp dried oregano
1/4 tsp. salt
1/4 tsp. pepper
4 Chicken breasts
1/2 tsp. garlic powder
2 Tbs. olive oil
1 c. crushed tomatoes
3 slices of mozz. cheese

Cream ricotta, oregano, salt and pepper. Rub chicken with garlic power; Heat olive oil in skillet, add Chicken...cook each side for 12 min.

Bake at 350 degrees for 20 min.

Crockpot - Almond Chicken

Almond Chicken
from Mom

1 can chicken broth or 2 c. boiling water and 2 bouillon cubes
2 Tbs. butter or margarine
3-4 skinless, boneless chicken breasts
1/4 c. minced onion
2 Tbs. soy sauce
1/2 tsp of salt (omit of using bouillon)
1 1/2 c. celery
2 strips of bacon, cooked and crumbled.
1 can (4oz.) sliced mushrooms, drained.

Combine and cook in crockpot on high for 4 hours or low 6/8 hours.

Pasta - Parmesan Pasta with Chicken and Rosemary

Parmesan Pasta with Chicken and Rosemary
from Real Simple Magazine

12 oz. (3 cups) shell pasta
1 - 3 1/2 to 4 lb. rotisserie chicken
2 Tbs. chopped fresh rosemary
3/4 c. grated Parmesan

1) Cook the pasta according to instructions
2) Shred the chicken using a fork or your fingers.
3) Drain the pasta, reserving 1 1/4 c. of the water
Add the reserved pasta water, chicken, rosemary, 1/2 c. parm cheese, 1/2 tsp. salt and 1/4 tsp. pepper to the pot. Stir over med-low heat until the sauce has thickened slightly, about 2 min.
4) Serve and top with Parm chz.

Soup - Veggie Cheese Soup

Veggie Cheese Soup
from Julie

1 med onion, chopped
1 celery rib, chopped
2 small red potatoes, cut into 1/2 in. cubes
2 3/4 c. water
2 tsp chicken bouillon granules
1 Tbs. cornstarch
1/4 c. cold water
1 can cream of chicken soup (10 3/4 oz.)
3 c. frozen california-blend vegetables, thawed.
1/2 c. chopped fully cooked lean ham
8 oz. velveta cheese cubed

1) In a large non-stick saucepan coated with cooking spray, cook onion and celery over med. heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 min.

2) Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir for 1-2 min. or until slightly thickened. Stir in condensed soup until blended.


3) Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted.

Serves 9.

Soup - Colorado White Chili

Colorado White Chili - SO DELICIOUS
from Eva Chambers

1 Tbs. cooking oil
1 med. onion, chopped (1/2 c.)
4 cloves garlic, minced
1 - 4.5 oz can diced green chilis (mild or hot)
1 Tbs. cumin
1 tsp. oregano
1/2 tsp. ground red pepper
1/4 tsp. ground cloves
1 can great northern beans
1 can sweet corn
2 c. cooked chicken
5 cups chicken broth

In heated oil, saute onion, garlic and green chilis until tender. Stir in spices, beans, corn, chicken and broth. Cook and stir until heated through. Adjust seasonings to taste (salt, pepper, etc...) You can double, triple this recipe.

* I cook a whole chicken and find that it is especially yummy!!!

Pork - Glorified Onion Pork Chops

Glorified Onion Pork Chops
from Campbell's.com

1 Tbs. vegetable oil
6 pork chops
1 med. onion chopped, about 1/2 c.
1 can ( 10 3/4 oz. ) Cream of Celery Soup
1/2 c. water

Heat the oil in a 10-inch skillet over med-high heat. Add the pork and cook until well browned on both sides.

Add the onion and cook until the onion is tender, stirring occasionally. Stir in the soup and water and heat to a boil. Reduce the heat to low. Cook for 5 min or until the pork is cooked through.

Serves 6.

Pasta - Clean Mac 'n' Cheese

Clean Mac 'n' Cheese
A healthy take on a family favorite!

2 1/4 c. whole wheat elbow macaroni
olive oil cooking spray
1/4 c. wheat flour
1/4 tsp. sea salt
1 c. skim milk
3 oz. light swiss cheese - grated
5 oz. low-fat cheddar cheese - grated/shredded
1 Tbs. whole-wheat panko breadcrumbs
2 Tbs. Parm Cheese

INSTRUCTIONS:

1) Cook Macaroni according to package instructions

2) Preheat oven to 375 degrees. Lightly mist an 8-in casserole dish with cooking spray

3) Spoon flour and salt into medium bowl and slowly whisk in enough milk to form a paste. Then add remaining milk, whisking as you do, making sure that no lumps remain.

4) Place a medium nonstick saucepan over medium heat and add flour-milk mixture. When milk is warm, add swiss cheese and stir quickly and frequently with a wooden spoon until cheese is melted. Add cheddar cheese and continue stirring until cheese is completely melted and mixture begins to thicken slightly.

5) Stir in Macaroni, then transfer mixture to casserole dish.

6) In small bowl, stir together breadcrumbs and Parmesan. Sprinkle crumb mixture evenly over top of macaroni. Bake 15-20 minutes, or until topping is lightly browned. Allow to stand 5 minutes. Serve.

Desserts - Auntie Cora's Hot Fudge Sauce

Auntie Cora's Hot Fudge Sauce - Always a favorite!!

4 Tbs. Cocoa (baking cocoa)
3 Tbs. flour
1 c. Sugar
1/2 tsp. salt

Stir together in sauce pan. Add 1 & 1/4 c. milk. Cook over medium to medium high heat, stirring constantly until mixture comes to a boil and is thickened. Remove from heat and add 1 tsp. vanilla and 2 Tbs. butter or margarine. Stir. Keep warm (but not hot) to serve.

Fish - Grilled Tilapia with Mango Salsa

Grilled Tilapia with Mango Salsa
from allrecipes.com

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PREP TIME	45 Min
COOK TIME	10 Min
READY IN	1 Hr 55 Min

INGREDIENTS

• 1/3 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh parsley
• 1 clove garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 (6 ounce) tilapia fillets
• 1 large ripe mango, peeled, pitted and diced
• 1/2 red bell pepper, diced
• 2 tablespoons minced red onion
• 1 tablespoon chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons lime juice
• 1 tablespoon lemon juice
• salt and pepper to taste

DIRECTIONS

1. Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
2. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
3. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
4. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

Go to http://allrecipes.com/Recipe/Grilled-Tilapia-with-Mango-Salsa/Detail.aspx to enter serving size. This recipe is for 2 servings only.

Breakfast - French Toast

French Toast

6 eggs
1/2 c. baking mix
2 Tbs. sugar
1/2 tsp. cinnamon
1 1/2 c. milk
1 loaf day old bread

Beat the eggs. Blend in the baking mix, sugar, cinnamon and milk. Mix until smooth. Cut the bread in 1-inch slices. Soak in batter on both sides until saturated. Fry in a wide frying pan over medium heat in 1/4 in. oil.

Serves 6.

Pasta - Spiced up Spaghetti

Spiced Up Spaghetti - from Cooking Lightly

1 1/2 lbs tomatoes, peeled, and halved lengthwise ( I use canned tomatoes that are sliced or diced - Hunt's makes some that are seasoned with Oregano and Basil ....good!)

3 Tbs. Olive Oil, divided
2 Garlic Cloves, minced
2 Tbs. plus 1/2 tsp sea salt, divided
1/4 tsp. crushed red pepper
6 qt. Water
12 ounces uncooked spaghetti - i use wheat!
1/4 c. minced fresh basil ( I use just the spice )
6 Tbs Parmigiano Cheese

1) Heat 2 Tbs. oil in large skillet over medium heat. Add garlic to pan; cook 30 seconds or just until garlic begins to brown, stirring constantly. Add tomatoes, reserved juices (I just pour the whole can in), 1/2 tsp salt, and pepper. Increase heat to medium high; cook 15 min or until liquid almost evaporates, stirring occasionally.

2) Bring 6 qt. water and 2 Tbs salt to a boil in an 8-qt. pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 min. Drain pasta in a colander over a bowl, reserving 1/2 c. cooking water.

3) Add hot pasta and reserved cooking water to tomato mixture. Cook 5 min or until sauce is thick and pasta is al dente, tossing to combine. Remove from heat. Sprinkle with basil; toss.

Serve and top with Parm Cheese!

This recipe is delicious! Makes a lot!

Soup - Leek and Potato

Clean Eat Recipe

Leek and Potato Soup

6 - Leeks, whites only, well rinsed and drained, coarsely chopped
4 - Medium baking potatoes
1 - Tbs Olive Oil
1/4 c. - chopped onion
3 - cloves garlic, minced
8 c. - low-fat chicken broth

Wash leeks thoroughly. Cut into one-inch pieces. Place in a colander and rinse again. Drain. Peel potatoes and cut into one-inch chunks. In a large saucepan or Dutch oven, heat olive oil. Add leeks, potatoes, onion and garlic. Cook for 5 to 10 minutes, until soft. Add stock to saucepan and bring to a boil. Once mixture has come to a full boil, reduce heat and cook for another 30 minutes until all vegetables are soft.

Yum!!!!

Family Recipes

I created this blog as an easy way for our family to pass favorite recipes between each other. I would like to do a cookbook of our favorites that we discover and others that have come from our relatives that we can pass on to our families!

Enjoy!