1 lb. Ground Beef
1 small onion
1 average green pepper
2 Tbl. Brown Sugar
2 Tbl. Worchestershire Sauce
1 can Tomato Soup
Brown ground been then add onion and pepper. Cook until onion is tender. Add remaining ingredients and let them simmer for about 10 minutes. ENJOY!! They are super delicious.
I am making this for dinner tonight so I will post a picture later!
Thursday, February 26, 2009
Monday, February 16, 2009
Avocado Salsa - DELICIOUS!!
Avocado Salsa
2 cups - Finely Chopped Onion (I only did 1/3 or an onion)
3/4 Cup - Chopped red bell pepper (I did 1/2 large pepper)
3 Tbls. - Finely chopped seeded jalapeno pepper
3 Tbls. - Extra Virgin Olive Oil
3 Tbls. - White Wine Vinegar
1 tsp. - Dijon Mustard
3/4 tsp. - Sea Salt
1/4 tsp. - Freshly Ground Black Pepper
1 large - Garlic Clove, minced
1 1/2 cups - Chopped peeled avocado (about 2)
1 1/2 cups - Chopped Plum (Roma) Tomatoes
2 Tbls. - Chopped Fresh Cilantro
1/4 tsp. - Hot Pepper Sauce
Combine first 9 ingredients in a large bowl; toss mixture gently. Cover and refrigerate for 3 hours. Stir in Avocado and remaining ingredients just before serving.
I just combined it all, refrigerated for 1 hour and ate it up! It is so delicious! Avocados are cheap and ripe right now too!
2 cups - Finely Chopped Onion (I only did 1/3 or an onion)
3/4 Cup - Chopped red bell pepper (I did 1/2 large pepper)
3 Tbls. - Finely chopped seeded jalapeno pepper
3 Tbls. - Extra Virgin Olive Oil
3 Tbls. - White Wine Vinegar
1 tsp. - Dijon Mustard
3/4 tsp. - Sea Salt
1/4 tsp. - Freshly Ground Black Pepper
1 large - Garlic Clove, minced
1 1/2 cups - Chopped peeled avocado (about 2)
1 1/2 cups - Chopped Plum (Roma) Tomatoes
2 Tbls. - Chopped Fresh Cilantro
1/4 tsp. - Hot Pepper Sauce
Combine first 9 ingredients in a large bowl; toss mixture gently. Cover and refrigerate for 3 hours. Stir in Avocado and remaining ingredients just before serving.
I just combined it all, refrigerated for 1 hour and ate it up! It is so delicious! Avocados are cheap and ripe right now too!
Monday, February 9, 2009
Peanut Butter Oatmeal
I discovered this great thing from a weight watchers meeting. It is called BP2. It is basically dried peanut butter that doesn't have any of the peanut oils. It is a powder so you can put it in smoothies, hot cocoa, oatmeal, stir fry and many other things. I have tried a few things but my recent favorite is oatmeal.
1/2 cup instant oatmeal
1 tablespoon brown sugar
1 tablespoon PB2
1 cup lowfat milk
1 teaspoon canola oil
I mix all the dry ingredients then add the milk and oil and cook it on high in the microwave about 2-3 minutes or until done. It is really good and tastes like a treat instead of like yucky oatmeal.
1/2 cup instant oatmeal
1 tablespoon brown sugar
1 tablespoon PB2
1 cup lowfat milk
1 teaspoon canola oil
I mix all the dry ingredients then add the milk and oil and cook it on high in the microwave about 2-3 minutes or until done. It is really good and tastes like a treat instead of like yucky oatmeal.
Friday, February 6, 2009
Fajitas!
I made fajitas the other day for the first time and they turned out great! Here is what I did.
Cut chicken into thin strips
2 tsp of oil (Canola or olive)
1 tablespoon of taco seasoning
1/2 tablespoon of chili powder
1 bell pepper sliced ( I like red, orange, or yellow)
1 medium onion sliced
4 medium sized whole wheat tortillas
Sour cream
re fried beans or rice
Salsa
Guacamole
Cook chicken with oil in a large fry pan. Add seasonings and stir well. Add onions and stir well. Add bell peppers, stir well. Cover and simmer until peppers are tender and onions are clear and chicken is fully cooked.
Serve on whole wheat tortillas with sour cream, guacamole, and salsa. Beans and/or rice as a side dish.
I hope you like it as much as I did:)
Cut chicken into thin strips
2 tsp of oil (Canola or olive)
1 tablespoon of taco seasoning
1/2 tablespoon of chili powder
1 bell pepper sliced ( I like red, orange, or yellow)
1 medium onion sliced
4 medium sized whole wheat tortillas
Sour cream
re fried beans or rice
Salsa
Guacamole
Cook chicken with oil in a large fry pan. Add seasonings and stir well. Add onions and stir well. Add bell peppers, stir well. Cover and simmer until peppers are tender and onions are clear and chicken is fully cooked.
Serve on whole wheat tortillas with sour cream, guacamole, and salsa. Beans and/or rice as a side dish.
I hope you like it as much as I did:)
Thursday, January 15, 2009
Lighter Libby's Famous Pumpkin Pie
We had this for my Birthday and it turned out great and is only 6 points a piece.
1 unbaked 9 inch deep dish pie shell
3/4 cup granulated sugar
1 Tbsp conrstarch
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large egg whites
1 can (15 oz) Libby's 100% Pure Pumpkin
1 can (12 fl oz) Fat Free Evaporated Milk
Preheat oven to 425 degrees
Combine sugar, cornstarch, cinnamon, ginger, cloves, and salt in a small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 degrees; bake for additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause filling to separate from crust.)
I like it served really cold but don't put it in the freezer
1 unbaked 9 inch deep dish pie shell
3/4 cup granulated sugar
1 Tbsp conrstarch
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large egg whites
1 can (15 oz) Libby's 100% Pure Pumpkin
1 can (12 fl oz) Fat Free Evaporated Milk
Preheat oven to 425 degrees
Combine sugar, cornstarch, cinnamon, ginger, cloves, and salt in a small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 degrees; bake for additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause filling to separate from crust.)
I like it served really cold but don't put it in the freezer
Crackers
Here is a great and super easy recipe for homemade crackers I found online. They were really fun to make! I am sure my tips and the end will be all you wanted to know and more on how to make them.
Simple Crackers
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
2/3 cup warm water
1/3 cup olive oil
1. Preheat the oven to 400 degrees
2. Lightly grease two large cookie sheets. Combine the dry ingredients, and then stir in the water, oil and mix until a smooth dough forms.
3. Divide the dough in half and flatten each half on a cookie sheet. Use a small rolling pin or even your fingers for a rustic, uneven look. Once the dough is spread thin, use a sharp knife or a pizza cutter to cut the dough into squares. The elasticity in the dough will make the crackers shrink slightly and pull away from each other; this makes them easy to bake without sticking together.
4. Brush lightly with an egg wash(one egg white and 2 tablespoons of water) or spray lightly with olive oil.
5. Sprinkle with the topping of your choice. Experiment with your favorite flavors, or try one of these variations. Chopped rosemary and sea salt, sesame seeds, poppy seeds and onion salt, Parmesan cheese
6. Bake for 10-12 minutes until the crackers are golden and crispy.
Bonnie's Tips: I found that you need to spread these out pretty thin. Half of the dough should almost fill a normal sized jelly roll pan. Also, I found that to make them crisp you need to bake them like 15-20 minutes and that you really need to watch them so they aren't too dark of a brown color. As for the seasoning, it works best if you mixed it in with your dry ingredients rather than putting a whole bunch on top. I used Mrs. Dash. Also, I did one batch with just white flour and the other with half white half whole wheat. It seems you can use any kind of flour. Also, I used canola oil because that is what I had and they turned out fine but I am sure olive oil tastes better. If you are using a metal jelly roll pan then you may want to roll them out with a drinking class so you can get them to the edge of the pan with no problems. I prefer using stoneware with no lips or edges, like the pizza pan, so that you can roll it out better and it is easier to cut.
Simple Crackers
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
2/3 cup warm water
1/3 cup olive oil
1. Preheat the oven to 400 degrees
2. Lightly grease two large cookie sheets. Combine the dry ingredients, and then stir in the water, oil and mix until a smooth dough forms.
3. Divide the dough in half and flatten each half on a cookie sheet. Use a small rolling pin or even your fingers for a rustic, uneven look. Once the dough is spread thin, use a sharp knife or a pizza cutter to cut the dough into squares. The elasticity in the dough will make the crackers shrink slightly and pull away from each other; this makes them easy to bake without sticking together.
4. Brush lightly with an egg wash(one egg white and 2 tablespoons of water) or spray lightly with olive oil.
5. Sprinkle with the topping of your choice. Experiment with your favorite flavors, or try one of these variations. Chopped rosemary and sea salt, sesame seeds, poppy seeds and onion salt, Parmesan cheese
6. Bake for 10-12 minutes until the crackers are golden and crispy.
Bonnie's Tips: I found that you need to spread these out pretty thin. Half of the dough should almost fill a normal sized jelly roll pan. Also, I found that to make them crisp you need to bake them like 15-20 minutes and that you really need to watch them so they aren't too dark of a brown color. As for the seasoning, it works best if you mixed it in with your dry ingredients rather than putting a whole bunch on top. I used Mrs. Dash. Also, I did one batch with just white flour and the other with half white half whole wheat. It seems you can use any kind of flour. Also, I used canola oil because that is what I had and they turned out fine but I am sure olive oil tastes better. If you are using a metal jelly roll pan then you may want to roll them out with a drinking class so you can get them to the edge of the pan with no problems. I prefer using stoneware with no lips or edges, like the pizza pan, so that you can roll it out better and it is easier to cut.
Tuesday, January 6, 2009
5 Minute Fruit Salad
I tasted this yummy recipe at a friend's party. I believe the recipe is from her mother, Aldine Allen. It is an easy, quick recipe to do for a potluck or luncheon.
1 large container Cool-Whip
1 pkg. any flavor Jell-O, sprinkle over Cool Whip and fold in.
1 can pineapple chunks or tidbits, drained
1 can mandarin oranges, drained
1 large container small curd cottage cheese
Sprinkle Jell-O over Cool Whip and fold in, like as stated above. Add fruit and cottage cheese, combine well, refrigerate and let stand all day or overnight in fridge, covered. Fresh fruit can also be added or used in it.
Serve and Enjoy!
1 large container Cool-Whip
1 pkg. any flavor Jell-O, sprinkle over Cool Whip and fold in.
1 can pineapple chunks or tidbits, drained
1 can mandarin oranges, drained
1 large container small curd cottage cheese
Sprinkle Jell-O over Cool Whip and fold in, like as stated above. Add fruit and cottage cheese, combine well, refrigerate and let stand all day or overnight in fridge, covered. Fresh fruit can also be added or used in it.
Serve and Enjoy!
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