Baked Chicken Chimichangas
1 sm. onion – chopped
3 cloves garlic – minced
1 Tbls. vegetable oil OR butter OR margarine
2 cups salsa
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1 pinch salt
2 1/2 cups cooked, shredded chicken OR turkey
(8) 12″ flour tortilla
1 cup canned refried beans
non-stick cooking spray – as needed
In a large saucepan over medium-high heat, sauté onion and garlic in oil/butter until tender; stir in salsa, chili powder, cumin, cinnamon, and salt; fold in chicken/turkey; remove from heat and set aside.
-Working with one tortilla at a time, spoon 2 Tablespoons of beans down the center of each tortilla; top with a scant 1/2 cup of the chicken mixture.
-Fold the top and bottom of the tortillas toward the center, then roll up the sides.
-Secure with wooden toothpicks or pieces of spaghetti noodles if necessary.
-Place chimichangas in a 13″ X 9″ X 2″ baking pan, seam side down.
-Spray all sides of the chimichangas with a light coating of cooking spray.
-Bake in a 450 degree oven for 20-25 minutes, or until golden brown and crisp, turning after 10 minutes.
Crock Pot Chicken Ranch Tacos
This easy Crock Pot Tacos Recipe is sure to be a hit. Just 6 Points + for two chicken tacos with all the fixings and an amazing ranch/taco sauce.
12oz boneless skinless chicken breasts
1 package dry ranch seasoning mix
1 package dry taco seasoning mix
2 cups fat free chicken broth
12 taco shells
1 cup lettuce, shredded
1 small red onion, diced
1/2 cup salsa
1/2 cup reduced fat sour cream
Put chicken, broth, taco seasoning and ranch seasoning into a crock pot and cook on low for 4-6 hours.
Shred chicken with two forks.
Divide chicken and taco fixings evenly amongst the taco shells.
Preparation time: 5 minute(s)
Cooking time: 4 hour(s)
Diet tags: Low calorie, Reduced carbohydrate, High protein
Number of servings (yield): 6
Culinary tradition: Mexican
Entire recipe makes 6 servings
Serving size is 2 tacos
Each serving = 6 Points +
PER SERVING: 231 calories; 10g fat; 16g carbohydrates; 18g protein; 2g fiber
FOR A COLD OR SORE THROAT!!!
TAKE ORANGE PEKOE TEA<LEMON<HONEY<1TABLE SPOON OF SUGAR!
Tasteslike a neo citron but without all the sugar and honey has anti-oxidents in it!
Coming back when I have the time to post some recipes…..
Crock Pot Beef Tips
3 pounds stew beef
2 cans French Onion Soup
2 cans Cream of Mushroom soup
Very easy recipe. Sear beef tips in skillet. While it is browning, mix your soups together in the crock pot and turn on HIGH. Add your beef tips along with its liquid into the crock pot. Mix well with the soups. Turn down on low and cook for 8 hours. Great over rice, noodles or mashed potatoes. Serves 6
Honey Mustard Baked Chicken Wings (from the alli Cookbook)
Prep Time 10 Minutes
Cook Time 30 Minutes
6 Tablespoons honey Dijon mustard
2 Tablespoons lemon juice
1/2 teaspoon black pepper
16 chicken drummettes, skinned
1.Preheat oven to 400 degrees F. Line jelly roll pan with foil. Place rack in pan.
2. In large bowl combine mustard, lemon juice and pepper. Add drummettes; toss to coat well.
3. Place on rack in pan. Roast for 30 minutes, turning once, until chicken is no longer pink. Makes 4 servings
Mini Caramel Pull-Apart Rolls (from Pillsbury 2011)
Makes 12 rolls
Total time 35 minutes
Prep time 20 minutes
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
2 cans (7.5 oz. each) Pillsbury refrigerated
1. Grease or spray 12 regular-size muffin cups. Mix butter and brown sugar; spoon 1 tablespoon mixture into each muffin cup.
2. Mix granulated sugar and cinnamon in 1 gallon bag. Separate dough into 20 biscuits; cut each in 6 pieces. Shake pieces in bag to coat. Place 10 pieces in each muffin cup.
3. Bake at 350 degrees F for 12 to 15 minutes or until golden brown. Cool 1 minute; turn upside down. Serve warm.
Pressure cooker roast.
roast and brown it on both sides
then add raw veggies
1 can of stewed tomatoes
1 32oz of swanson beef broth
close lid, then wait until it start rocking then turn heat to low and cook for 45 minutes best roast ever
Hobo Meatball Stew (In crock pot)
Number of Servings: 4
1-pound ground beef
1.5 t salt, divided
1/2 t pepper, divided
4 medium potatoes, peeled and cut into chunks
4 medium carrots, cut into chunks
1 large onion, cut into chunks
1/2 cup ketchup
1/2 cup water
1.5 t cider vinegar
1/2 t dried basil
3/4 cup frozen peas
In a bowl, combine beef, 1 t salt, and 1/4 t pepper, mix well. Shape into 1″ balls. In a skillet over medium heat, brown meatballs on all sides; drain.
Place the potatoes, carrots, and onion in a slow cooker, top with the meatballs. Combine the ketchup, water, vinegar, basil, and remaining salt and pepper; pour over meatballs. Cover and cook on high for 4 hours and 45 minutes. Stir in peas; cook 15 minutes longer or until the vegetables are tender.
ABBBIES SIMPLE CUPCAKES;….so i have a very simple easy reciepe for white cupcakes or cake and addd whatever you like to vamp them up like cherries sprinkles coco etc ……..1 cup of white sugar 1/2 cup butter 2 eggs 2 tsp of vanillia extract 1 1/2 cups of all purpose flour 1 3/4 tsp of baking powder 1/2 cup milk pre heat oven to 350 degrees grease and flour pans.. in med bowl cream together sugar and butter then beat eggs in 1 at a time then stir in vanillia combine flour baking powder mix well then add milk bake cake for 30 to 40 mins cupcakes 20 25 mins and enjoy friends……
Paleo Banana Nut Muffins
Adapted from the recipe in “The Gluten Free Almond Flour Cookbook” by Elana Amsterdam
3 c blanched almond flour
1/4 tsp salt
1 1/2 tsp baking soda
2 tbsp olive oil
3 large eggs
4-5 very ripe bananas
1 c chopped walnuts
Preheat oven to 350 degrees F. Line 12-18 muffin cups with liners.
Put the bananas into a bowl. Using a hand mixer, mash up the bananas. Add the oil and eggs, and blend until the mixture is smooth. Add the flour, salt and soda. Mix well. Add the walnuts, and combine.
Spoon the batter into the muffin cups. Bake for 35 minutes, or until the muffins are golden brown. Check with a toothpick if desired. Let muffins cool in the pan for about half an hour, then serve.
*Note: The original recipe says that this recipe makes a dozen muffins. I don’t know if I just have a small muffin pan, but I’ve gotten 15-18 muffins every time I’ve made it.
These muffins freeze well, and travel well. They are great warm, but are just as good at room temperature.
Fancy Cabbage Rolls
1 green cabbage
1 lb. ground beef, browned
1/4 cup uncooked rice
1 onion, minced
1 carrot, minced
1 tsp. salt
1/2 tsp. Pepper
1/4 cup of cider vinegar
1/2 cup of brown sugar
8 oz. canned tomato sauce
Mix ground beef, rice, egg, onion, carrot, salt and pepper. Mix together vinegar, brown sugar, and tomato sauce. Drop cabbage in boiling water for 5 to 10 minutes. Remove 10 large leaves. Chop remaining cabbage. Place in bottom of crock-pot. Place 2 to 4 tbsp. of meat mixture in center of each leaf. Roll up and use toothpick to hold and place stem side down in crock-pot. Pour on tomato mixture. Cover and cook on low for 8 to 10 hours.
What you need:
2 cups self-rising flour
1 cup heavy cream
What to do:
Pre-heat oven to 450F.
In a large bowl mix together the flour and cream.
Turn out onto a floured surface and knead for 5-10 minutes or until no longer sticky.
(you may need to add a tiny bit more flour while kneading to keep it from getting sticky again)
Flour the surface again roll dough to a 1/2 inch thickness.
Cut into biscuits and place on to a greased baking sheet.
Bake at 450F for 8 to 10 minutes.
Remove from oven and place on a wire rack to cool.
Here are just a few of my other FAVORITE thanksgiving recipes:
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