We love fajitas. The boys will even eat them, which means we have them a couple of times a month. I have always used the fajita season found in the seasoning packet aisle of the grocery store. HOWEVER, the sodium in the packets could cause a heart attack while eating. OUCH!!
Again Best Bites came through. We have used this for several months now and it is a keeper.
Fajitas
1/4 C fresh lime juice (don't use fake)
1/3 C water
2 T vegetable oil
2 cloves garlic, pressed or finely minced
3 t vinegar
2 t soy sauce
1/2 t liquid smoke (Do not go without this, the secret recipe)
1 t salt
1/2 t chili powder
1/2 t cayenne pepper
1/4 t ground black pepper
1/4 t onion powder
Boneless skinless chickn breasts or you could use steak (about 3 breasts) - pound and cut into thin strips (easiest to do if somewhat frozen)
3 bell peppers (red, yellow and orange are my favorite - I don't LOVE green peppers) - cut into strips
1 onion - white is my favorite
Mix all that stuff up and place in a zip-lock bag, I always double the recipe. Before you put the meat in, reserve a little marinade to use when cooking. Then toss in the chicken or steak, and bell peppers and onions. Marinade for at least 4 hours, but longer if possible. Use the reserved marinade as you cook.
I double the marinade and add an extra pepper and chicken breast. Two reasons, so that I don't have to marinade the peppers and onions in the same bag as chicken and so that I have left overs. Something about raw chicken and veggies marinating together that I just can't do.
Stir fry the veggies (beware your house will smell for a couple of days). Set aside while you stir fry the chicken and then combine.
We love the Costco tortillas. Put fajita mix on tortilla with low fat sour cream, and a sprinkle of low fat mexican cheese. Even better the next day!
Tuesday, January 27, 2009
Thursday, December 11, 2008
Sweet Potato - Apple Casserole
This is a family favorite.
Sweet Potato – Apple Casserole
5 sweet potatoes or yams
5 cooking apples
1 cup sugar
3 Tbsp. cornstarch
2 cups water
1/2 cup butter or margarine, in chunks
2 Tbsp lemon juice
1 tsp salt
Boil sweet potatoes 20 minutes. Cool. Skin and slice in ¼ - ½ inch slices. Peel, core and slice apples. In a buttered 9 x 13 casserole. Alternately layer sweet potatoes and apples on their sides ending with sweet potatoes. Combine sugar and cornstarch in a saucepan. Mix in water, butter, lemon juice and salt. Stir and bring to a boil for 1 minute. Pour over casserole. Bake at 375 for 1 hour.
Sweet Potato – Apple Casserole
5 sweet potatoes or yams
5 cooking apples
1 cup sugar
3 Tbsp. cornstarch
2 cups water
1/2 cup butter or margarine, in chunks
2 Tbsp lemon juice
1 tsp salt
Boil sweet potatoes 20 minutes. Cool. Skin and slice in ¼ - ½ inch slices. Peel, core and slice apples. In a buttered 9 x 13 casserole. Alternately layer sweet potatoes and apples on their sides ending with sweet potatoes. Combine sugar and cornstarch in a saucepan. Mix in water, butter, lemon juice and salt. Stir and bring to a boil for 1 minute. Pour over casserole. Bake at 375 for 1 hour.
Monday, December 1, 2008
Overnight French Toast
Thank you Liz this was good!!
Overnight French Toast
4 large eggs
1 T. all purpose flour
3 T. brown sugar, packed
1/4 tsp. ground cinnamon
1/8 tsp. grount allspice
1/2 tsp. baking powder
1 C. milk
1/2 tsp vanilla
day-old white bread slices 3/4 to 1 inch thick - texas toast
Beat eggs together lightly in bowl. Add flour, sugar, cinnamon,
allspice and baking powder. Beat to mix.
Add milk and vanilla. Mix. Pour about 1/3 mixture into greased
9/13 inch pan.
Arrange bread slices to fit over mixture in pan. Pour remaining
mixture evenly over top. Cover. Let stand in refrigerator
overnight. Uncover. Bake in 425 degree oven for 15 minutes unti browned. Makes 6 slices.
Overnight French Toast
4 large eggs
1 T. all purpose flour
3 T. brown sugar, packed
1/4 tsp. ground cinnamon
1/8 tsp. grount allspice
1/2 tsp. baking powder
1 C. milk
1/2 tsp vanilla
day-old white bread slices 3/4 to 1 inch thick - texas toast
Beat eggs together lightly in bowl. Add flour, sugar, cinnamon,
allspice and baking powder. Beat to mix.
Add milk and vanilla. Mix. Pour about 1/3 mixture into greased
9/13 inch pan.
Arrange bread slices to fit over mixture in pan. Pour remaining
mixture evenly over top. Cover. Let stand in refrigerator
overnight. Uncover. Bake in 425 degree oven for 15 minutes unti browned. Makes 6 slices.
Thursday, November 20, 2008
Christmas Bread
I think the name is Christmas Bread because it is green. It looks like bread but it is really a super MOIST cake. It is a perfect to make to take to a new neighbor wrapped in plastic. My friend Colleen made me some and we really did enjoy it. Very Easy!!
Christmas Bread
1 yellow cake mix
1 3.5 oz box of pistacchio pudding
1 cup of sour cream
1/4 cup of water
1/2 cup of oil
4 eggs
Mix all together, put in 2 bread pans, then sprinkle cinnamon and sugar on top, cook at 350 for 40 minutes. Take out and cool
Christmas Bread
1 yellow cake mix
1 3.5 oz box of pistacchio pudding
1 cup of sour cream
1/4 cup of water
1/2 cup of oil
4 eggs
Mix all together, put in 2 bread pans, then sprinkle cinnamon and sugar on top, cook at 350 for 40 minutes. Take out and cool
Wednesday, November 19, 2008
Three cheese chicken penne pasta bake
The good old kraft magazine comes through again. This was a hit with the kids and I actually liked, plus it is low fat, calorie. I was happy because I cut the spinach up kind of small and the kids ate the spinach. I told them it was just seasoning and they went with it.
Three Cheese Chicken Penne Pasta Bake
1 ½ cup multigrain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts cut into bite-size pieces (really small for my kids)
1 tsp dried basil leaves
1 jar (14 ½ oz) spaghetti sauce – we like the marina sauce from Albertsons Organic line
1 can (14 ½ oz) can diced tomatoes (petite cut), drained
2 oz (1/4 of 8 oz pkg.) 1/3 less fat Neufchatel cheese – (low fat cream cheese)
1 cup mozzarella cheese, divided, (2% milk or skim)
2 Tbsp. parmesan cheese
Heat oven to 375. Cook pasta, adding spinach to boiling water for the last 1 minute. Cook and stir chicken and basil in large nonstick skillet on medium high heat, 3 minutes. Add sauce and tomatoes; bring to boil. Simmer 3 minutes or until chicken is done. Stir in Neufchatel cheese. Drain pasta mixture well. Return to pan. Stir in chicken mixture and ½ cup mozzarella. Spoon into 2 qt baking dish. Bake 20 minutes. Sprinkle with remaining cheese. Bake 3 minutes.
Three Cheese Chicken Penne Pasta Bake
1 ½ cup multigrain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts cut into bite-size pieces (really small for my kids)
1 tsp dried basil leaves
1 jar (14 ½ oz) spaghetti sauce – we like the marina sauce from Albertsons Organic line
1 can (14 ½ oz) can diced tomatoes (petite cut), drained
2 oz (1/4 of 8 oz pkg.) 1/3 less fat Neufchatel cheese – (low fat cream cheese)
1 cup mozzarella cheese, divided, (2% milk or skim)
2 Tbsp. parmesan cheese
Heat oven to 375. Cook pasta, adding spinach to boiling water for the last 1 minute. Cook and stir chicken and basil in large nonstick skillet on medium high heat, 3 minutes. Add sauce and tomatoes; bring to boil. Simmer 3 minutes or until chicken is done. Stir in Neufchatel cheese. Drain pasta mixture well. Return to pan. Stir in chicken mixture and ½ cup mozzarella. Spoon into 2 qt baking dish. Bake 20 minutes. Sprinkle with remaining cheese. Bake 3 minutes.
Thursday, November 6, 2008
Chipotle Chocolate Chili ! !
OK so I made this chili because sometimes I just get sick of the usual chili. Ben was thinking it sounded sick but then he tasted it for the first time the other night and loved it. I love how it is different. It really is goo and good enough that Aunt Emily requested it!! You have to like the smokey chipotle taste to really appreciate it. I made my first batch to hot for my likes (Ben loved it). I took a chili from the can and diced it and added it to the chili. I probably won't do that again!!
CHIPOTLE CHOCOLATE CHILI
1 lb lean ground turkey
1 large onion, chopped
1 red bell pepper, minced
2 - 3 cloves garlic, minced
2 cans diced tomatoes
2 cans kidney beans, drained and rinsed (I learned at enrichment if you don't rinse your can beans that is what makes you fart)
1 can beef broth
3 Tbsp. brown sugar
2 Tbsp chili powder
1 tsp. ground cumin
1 Tbsp. unsweetened cocoa powder (NOT Nesquick! That would be very bad)
1/2 tsp freshly ground black pepper
1/2 tsp Kosher salt
Chipotle sauce (from the can of chipotle chilies)
1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (This is optional, use to taste as needed; be careful because too much will make your chili bitter, I used exactly 1/2 of a baking cube)
3-4 Tbsp red wine vinegar
Chopped green onions
Light sour cream
Shredded cheddar cheese
Heat some olive oil in a large soup ot over medium heat. Saute onion, garlic, bell pepper, and ground turkey until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans and beef broth. Add all of the chipotle sauce from a small can of chipotle chilies. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (30 - 40 minutes). If desired, add some chipped chipotle chilies. Add 3 Tbsp red wine vinegar and a small amount of chopped choclate. If necessary, add more red wine vinegar to cut teh sweetness of the chili. This is where you can play around a little with the flavors. (This is where I followed the recipe, the only thing I did different was add the actual chili which, again, I probably would not do)
When thickened and seasoned as desired, serve with chopped onions, sour cream and shredded cheese.
Oh and this is from http://www.ourbestbites.com/. I love that website!!
CHIPOTLE CHOCOLATE CHILI
1 lb lean ground turkey
1 large onion, chopped
1 red bell pepper, minced
2 - 3 cloves garlic, minced
2 cans diced tomatoes
2 cans kidney beans, drained and rinsed (I learned at enrichment if you don't rinse your can beans that is what makes you fart)
1 can beef broth
3 Tbsp. brown sugar
2 Tbsp chili powder
1 tsp. ground cumin
1 Tbsp. unsweetened cocoa powder (NOT Nesquick! That would be very bad)
1/2 tsp freshly ground black pepper
1/2 tsp Kosher salt
Chipotle sauce (from the can of chipotle chilies)
1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (This is optional, use to taste as needed; be careful because too much will make your chili bitter, I used exactly 1/2 of a baking cube)
3-4 Tbsp red wine vinegar
Chopped green onions
Light sour cream
Shredded cheddar cheese
Heat some olive oil in a large soup ot over medium heat. Saute onion, garlic, bell pepper, and ground turkey until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans and beef broth. Add all of the chipotle sauce from a small can of chipotle chilies. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (30 - 40 minutes). If desired, add some chipped chipotle chilies. Add 3 Tbsp red wine vinegar and a small amount of chopped choclate. If necessary, add more red wine vinegar to cut teh sweetness of the chili. This is where you can play around a little with the flavors. (This is where I followed the recipe, the only thing I did different was add the actual chili which, again, I probably would not do)
When thickened and seasoned as desired, serve with chopped onions, sour cream and shredded cheese.
Oh and this is from http://www.ourbestbites.com/. I love that website!!
Pumpkin Bars !!
I made these this past weekend for Adam's Baptism and our families really LOVED them, especially Uncle Aaron :). I have had this recipe for years. I stole it from a friend of mine in Idaho Falls. This is another one no matter where you take it, everyone ALWAYS wants the recipe. It really is the BEST!! I went out and bought a HUGE cake pan for this recipe, but a deep cookie sheet will also work. Or really ANYTHING will work. I just love the frosting that the thinner the bars are the more you can enjoy the frosting.
PUMPKIN BARS
Mix:
4 eggs
1 cup oil
1 2/3 cups sugar
2 cups pumpkin (16 oz)
Add:
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp vanilla
2 tsp cinnamon
Mix well. Pour into a sheet size baking pan and bake at 350 for 25 - 30 minutes.
Cool the cake completely and then frost with:
FROSTING:
8 oz cream cheese (softened)
1/4 cup softened butter
1 tsp vanilla
1 lb powder sugar
Mix well
PUMPKIN BARS
Mix:
4 eggs
1 cup oil
1 2/3 cups sugar
2 cups pumpkin (16 oz)
Add:
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp vanilla
2 tsp cinnamon
Mix well. Pour into a sheet size baking pan and bake at 350 for 25 - 30 minutes.
Cool the cake completely and then frost with:
FROSTING:
8 oz cream cheese (softened)
1/4 cup softened butter
1 tsp vanilla
1 lb powder sugar
Mix well
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