Wednesday, April 21, 2010
Tuesday, April 20, 2010
Crock Pot Enchiladas
Crock Pot Enchiladas8 servings
1 pound lean ground beef
1 tablespoon oil
1 small onion, chopped
1 green bell pepper, chopped
1 can (15 ounces) Ranch Style beans, drained
1 can (10 ounces) rotel tomatoes mild, drained
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups (8 ounces) shredded colby jack cheese
8 flour tortillas
8 flour tortillas
1 can (15 ounces) red enchilada sauce
Cook beef over medium heat until done; drain. Meanwhile saute onion and bell pepper in oil until tender. Add onion and pepper to beef. Stir in beans, tomatoes, chili powder, salt, cumin, pepper and garlic powder. In a slow cooker place two tortillas side by side, overlapping if necessary. Layer with a forth of the beef mixture and a fourth of the cheese. Repeat layers three more times. Pour enchilada sauce over all. Cover and cook on low for 2 to 2-1/2 hours or until heated through.
Cook beef over medium heat until done; drain. Meanwhile saute onion and bell pepper in oil until tender. Add onion and pepper to beef. Stir in beans, tomatoes, chili powder, salt, cumin, pepper and garlic powder. In a slow cooker place two tortillas side by side, overlapping if necessary. Layer with a forth of the beef mixture and a fourth of the cheese. Repeat layers three more times. Pour enchilada sauce over all. Cover and cook on low for 2 to 2-1/2 hours or until heated through.
Another meal for busy nights when we all are needing to eat supper at different times. I love that no one has to "heat up" their supper - it's ready when they are ! :-) Mr. H. loved it! And the leftovers the next day?? SO good!
Monday, April 19, 2010
Sunday, April 18, 2010
Menu Planning
Supper Menus
April 19th-24th
Monday
rotisserie chicken, fresh green beans, new potatoes, lettuce and tomato salad, dinner rolls
Tuesday
crock pot enchilads, tortilla chips and salsa
Wednesday
italian beef sandwiches, french fries
Thursday
tortellini spinach bake, no knead rustic bread
Friday
pizza hoagies, lettuce and tomato salad, tiramisu parfaits
Saturday
out for supper
April 19th-24th
Monday
rotisserie chicken, fresh green beans, new potatoes, lettuce and tomato salad, dinner rolls
Tuesday
crock pot enchilads, tortilla chips and salsa
Wednesday
italian beef sandwiches, french fries
Thursday
tortellini spinach bake, no knead rustic bread
Friday
pizza hoagies, lettuce and tomato salad, tiramisu parfaits
Saturday
out for supper
Springtime Flowers at the Ranch
~photo credit to Mr. H.~
I didn't get to go along on the trip to the ranch Saturday,
so Mr. H. took some pictures of the flowers
to share with me when he returned. :-)
"I am an optimist.
It does not seem too much use being anything else."
~Winston Churchill
illustration courtsey of www.allposters.com
"Spring Blossoms" by Jon McNaughton
Sunday Songs
~Count Your Blessings~
When upon life’s billows you are tempest tossed,
When you are discouraged, thinking all is lost,
Count your many blessings, name them one by one,
And it will surprise you what the Lord hath done.
Refrain
Count your blessings, name them one by one,
Count your blessings, see what God hath done!
Count your blessings, name them one by one,
And it will surprise you what the Lord hath done.
Are you ever burdened with a load of care?
Does the cross seem heavy you are called to bear?
Count your many blessings, every doubt will fly,
And you will keep singing as the days go by.
Refrain
When you look at others with their lands and gold,
Think that Christ has promised you His wealth untold;
Count your many blessings. Wealth can never buy
Your reward in heaven, nor your home on high.
Refrain
So, amid the conflict whether great or small,
Do not be disheartened, God is over all;
Count your many blessings, angels will attend,
Help and comfort give you to your journey’s end.
Refrain
1897
Words by Johnson Oatman Jr.
Music by Edwin O. Excell
Saturday, April 17, 2010
PF Chang's Style Lettuce Wraps
PF Chang’s Style Lettuce Wraps
6 servings
for pouring sauce
1/4 cup sugar
1/2 cup warm water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 teaspoon hot water
1 tablespoon dijon mustard
2 cloves garlic, minced
for chicken stir-fry
2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
2 boneless skinless chicken
breasts, cubed to 1/2″
1 8oz can sliced water chestnuts, minced to the size of corn kernals
1/2 cup mushrooms, minced to the size of corn kernals
1/2 onion, chopped fine
3 cloves garlic, minced fine
6 large leaves of iceberg lettuce
for stir-fry sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Begin by making the pouring sauce. In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Combine 1 teaspoon hot water with dijon mustard and garlic and set this aside in small bowl.
Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until cooked through, then remove from the pan and cool. Keep oil in the pan, keeping it hot over a low flame.* Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl. Take pan that you cooked the chicken in and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, wait one minute, and then add chicken, garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked, about four minutes, and remove to a serving dish. Add mustard/garlic mixture to the pouring sauce, 1/2 a teaspoon at time to taste.
Serve stir-fry with iceberg lettuce wraps, top with pouring sauce and enjoy!
*I skipped this part. I don't have a wok, and I was afraid if I left the oil in the pan too long, I'd burn the house down! As soon as the chicken was done, I just left it in the pan and added the veggies and stir fry sauce and continued cooking.
Beef and Broccoli Stir Fry
Beef and Broccoli Stir Fry
4 servings
3 tablespoons cornstarch, divided
2 tablespoons plus 1/2 cup water, divided
1/2 teaspoon garlic powder
1 pound boneless beef top round steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups fresh or frozen broccoli florets
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice
In a large resealable bag, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder; add beef. Seal bag and turn to coat. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef is no longer pink; remove and keep warm. Stir-fry broccoli in remaining oil for 4-5 minutes. Return beef to pan. In a small bowl, combine the soy sauce, brown sugar, ginger, remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes or until thickened. Serve with rice and enjoy!
Nutrition Facts: 1 serving (1 cup) equals 292 calories, 11 g fat (2 g saturated fat), 64 mg cholesterol, 1,280 mg sodium, 18 g carbohydrate, 3 g fiber, 31 g protein.
Caramelized Onion and Roasted Red Pepper Pizza
Caramelized Onion and Roasted Red Pepper Pizza5 servings
1 tablespoon olive oil
2 onions, halved and sliced
1/2 teaspoon salt
1 jar roasted red peppers, drained and coarsely chopped
2 tablespoons balsamic vinegar
5 flat breads
1/3 cup freshly grated parmesan cheese
1/4 cups loosely packed fresh basil leaves, cut in strips
Heat oil in skillet over medium heat. Add onions and salt. Cook, stiring occasionally, for 20 minutes or until onions are very tender and golden brown. Stir in peppers and vinegar. Preheat oven to 400°. Place flatbreads on baking sheet and top with the onion mixture, cheese and basil. Bake 10 minutes. Cut flatbreads into quarters to serve and enjoy!
Friday, April 16, 2010
The Easiest Bread Ever!
So Easy Rustic Bread
8 servings
All you need -
3 cups flour
1/4 teaspoon yeast
1 teaspoon salt
1 1/2 cups lukewarm water
Combine flour, yeast and salt in a large bowl.
Add water and stir until combined.
Cover with saran wrap and let set on the counter for 12-18 hours.
(I do this right before I head to bed the night before I plan to have the bread for supper.)
Wet hands and move dough to a lightly floured piece of parchment paper.
Knead a few times.
Don't worry about how it looks,
the messier it looks the more "rustic" it will be! ;-)
Cover dough with saran wrap.
Meanwhile preheat the oven to 450°.
When the oven reaches 450° place pot* with lid on it in the oven for 30 minutes.
After 30 minutes, carefully remove the preheated pot, take off the lid,
and, using the edges of the parchment paper, carefully lower the dough into the pot.
Cook dough in covered pot at 450° for 30 minutes.
Uncover and cook an additional 15 minutes.
Remove the pot from the oven and, using the edges of the parchment paper,
lift the bread out of the pot.
Cool on wire rack.
When cool enough to handle, slice, serve warm with butter and enjoy!
*Make sure the pot you use is oven safe. Most cast iron, ceramic, pyrex, stainless steel or enamel pots will work. Be sure to check that the lid you use is oven safe as well! I used my calphalon stock pot and it worked just fine. (The calphalon website said that the pot was oven safe up to 700° and the lid up to 450°.) I have also used my red enamel pot. (It's the HEB brand knock-off of the pricey le creuset signature cast iron dutch oven.)
This truly was the easiest bread I've ever made! It has a high water content and makes the texture of the bread different than most yeast breads, but my family really enjoyed the change. It had such a crisp, crunchy crust. I think I will be making it often!
Tiramisu Parfaits
Tiramisu Parfaits
4 servings
2 cups skim milk
1 package instant french vanilla pudding mix
4 ounces fat free cream cheese
1/3 cup leftover morning coffee (at room temperature)
24 Nilla wafers
2 cups fat free whipped topping
24 chocolate chips
1/4 teaspoon baking cocoa
Whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat cream cheese until smooth. Add pudding and beat until smooth. Soak each Nilla wafer in coffee for a few seconds. Layer 3 Nilla wafers in the bottom of 4 parfait glasses. Top with half of the pudding mixture, 1 cup of the whipped topping and 3 chocolate chips. Repeat layers. Sprinkle each with a bit of cocoa.
2 cups fat free whipped topping
24 chocolate chips
1/4 teaspoon baking cocoa
Whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat cream cheese until smooth. Add pudding and beat until smooth. Soak each Nilla wafer in coffee for a few seconds. Layer 3 Nilla wafers in the bottom of 4 parfait glasses. Top with half of the pudding mixture, 1 cup of the whipped topping and 3 chocolate chips. Repeat layers. Sprinkle each with a bit of cocoa.
This recipe is based on a recipe from Taste of Home magazine. But, by the time I had finished preparing it - I had made so many changes to the original recipe, I just decided to type it up the way I made it. ;-) It was very yummy for a low fat dessert! Mr. H. had no idea it was low fat and he just loved it. And, both my children scarfed it down, with my daughter commenting about "how rich!" it was. ;-)
Thursday, April 15, 2010
Wednesday, April 14, 2010
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