March 15, 2007 at 8:31 a.m.
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Perhaps I can help you fix a quick meal, prepared in just 15-30 minutes. It's also a good Lenten dish.
10-MINUTE TACO SALAD
2-16 oz. cans chili beans, spicy or regular, undrained
one 9-3/4 oz. package corn chips
2 c. shredded cheddar cheese
4 c. chopped lettuce
2 small tomatoes, chopped
1 small onion, diced (about scant 1/2 c.)
one 2-1/4 oz. can sliced ripe olives, drained (or slice whole olives, cut in half) about 3/4 c.
1-1/4 c. salsa or taco sauce
1/2 c. sour cream (optional)
In a saucepan or in the microwave, heat beans. Put corn chips on a large platter or plate. Top with rest of ingredients, except salsa and sour cream. Serve salsa and sour cream on the side. Makes 6-8 servings.
NOTE: You can divide ingredients between individuals plates. You can have each person add their own salsa or taco sauce and sour cream. This recipe is easily cut in half if you don't need eight servings.
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This chicken dish is ready in 15-20 minutes.
CREAMY CHICKEN 'N RICE
1 c. minute rice
1 c. water
1-15 oz. can mixed vegetable, drained (can use 2 c. frozen mixed veggies, cooked according to package directions, drained)
1 can cream of chicken soup, undiluted (can use low-sodium or low fat)
1-5 oz. can white chicken, drained or 1 c. cubed cooked chicken
1/4-1/2 t. dried basil leaves
1/8 t. pepper
couple dashes garlic powder (optional)
In a 3-qt. saucepan, cook rice in water according to package directions. Stir in rest of ingredients; heat through over medium heat, stirring occasionally. Serve over toast or biscuits or just as is and serve some type of bread on the side.
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A lot of kids and grown-ups like burritos. This meatless recipe is low in cholesterol, carbs, fat and high in protein.
BLACK BEAN BURRITOS
1-2 t. olive or canola oil
3 T. chopped onion
3 T. chopped green pepper
1-15 oz. black beans or chili beans, rinsed and drained
four 7-inch flour tortillas, warmed (can warm in micro or in skillet)
1 c. (4 oz.) shredded Mexican cheese blend or cheddar cheese
1 medium tomato, chopped in small pieces
1 c. shredded lettuce
salsa (optional)
In a small skillet, saute onion and green pepper in oil until tender. Add beans; heat through. Spoon about 1/2 cup of mixture off center of each tortilla. Sprinkle with next three ingredients. Serve with salsa if you wish.
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This recipe can be altered to fit most any taste by how spicy and saucy you make it. This recipe takes about 25-30 minutes to prepare.
BEEFY SPANISH RICE
1 lb. lean ground beef
1 medium onion, diced (about 3/4 c.)
3/4 to 1 c. diced green pepper
1 garlic clove, minced, or 1/2 t. garlic powder
1-15 oz. can stewed tomatoes (can use diced tomatoes)
1-1/2 c. water
1 c. uncooked long grain rice
1 t. salt (optional)
1/2-1 t. chili powder
1/2 t. dried thyme leaves
1/4 t. dried basil leaves
1/4 t. pepper
2 T. tomato paste, from 6 oz. can (freeze rest of paste in small container to be used another time)
In a large skillet, cook ground beef, onion, pepper and garlic until meat is no longer pink, drain off fat. Stir in next eight ingredients; bring to a boil. Lower heat; cover and simmer 20 minutes or until rice is tender, stirring occasionally. Stir in tomato paste and heat through. Serve with some type of bread or muffin. Makes 4-6 servings.
NOTE: Any of these recipes can be served with fresh or canned fruit and maybe a scoop of cottage cheese, which is a quick and nutritional side dish.
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Thought for the day: Flowers always make people feel better, happier and more helpful. They are sunshine, food and medicine to the soul. Bring someone a shamrock plant (for St. Patrick's Day) or a bouquet of flowers to brighten their day.
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