Okay this is REALLY good! I put this on top of vanilla ice cream with caramel syrup. Wow it is sooooo good.
2 medium bananas
1 Tbsp butter melted
1 Tbsp honey
1/2 tsp lemon juice
Preheat oven 350
Place the bananas in a greased 1 qt baking dish
Combine butter, honey, and lemon juice
Drizzle over the bananas
Bake uncovered for 10-12 min
Sunday, September 12, 2010
Seared Steak Salad
This is sooooo good! I love it and it's healthy.
1 ounce fresh green beans, trimmed
2 cups torn mixed greens
1/2 cup quartered grape tomatoes or cherry tomatoes
3 Tbsp fat-free Caesar salad dressing
1/2 tsp ground cumin
dash salt
dash pepper
4 ounces boneless sirloin steak,cut 1-inch thick
1/2 tsp lemon juice
1 Tbsp chopped red onion
1/4 ounce shaved fresh Parmesan cheese
1. In large saucepan plunge green beans into boiling water for 10 min. or until crisp-tender. Drain. Cool.
2. In medium bowl combine greens, tomatoes and salad dressing. Add green beans. Toss until combined. Arrange on serving plate.
3. In small bowl stir together cumin, salt and pepper. Rub on both sides of steak. In a small nonstick skillet coated with cooking spray cook steak over medium heat for 9-12 min. or until desired. Remove from skillet. Cut steak across grain into thin slices. Arrange on top of greens mixture. ( I cheated and used the George Foreman)
4. Sprinkle lemon juice over steak. Top salad with onion and cheese.
1 ounce fresh green beans, trimmed
2 cups torn mixed greens
1/2 cup quartered grape tomatoes or cherry tomatoes
3 Tbsp fat-free Caesar salad dressing
1/2 tsp ground cumin
dash salt
dash pepper
4 ounces boneless sirloin steak,cut 1-inch thick
1/2 tsp lemon juice
1 Tbsp chopped red onion
1/4 ounce shaved fresh Parmesan cheese
1. In large saucepan plunge green beans into boiling water for 10 min. or until crisp-tender. Drain. Cool.
2. In medium bowl combine greens, tomatoes and salad dressing. Add green beans. Toss until combined. Arrange on serving plate.
3. In small bowl stir together cumin, salt and pepper. Rub on both sides of steak. In a small nonstick skillet coated with cooking spray cook steak over medium heat for 9-12 min. or until desired. Remove from skillet. Cut steak across grain into thin slices. Arrange on top of greens mixture. ( I cheated and used the George Foreman)
4. Sprinkle lemon juice over steak. Top salad with onion and cheese.
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Wednesday, September 1, 2010
Meatloaf
1 lb. ground beef
1/2 cup milk
1 egg
1/2 cup italian bread crumbs
2 tsp garlic powder
2 tsp onion powder
salt
pepper
1/3 cup ketchup
2 Tbsp brown sugar
Preheat oven 350* Combine everything (mix well) except the ketchup and brown sugar. Spray the loaf pan A LOT before placing the meatloaf in. Then mix the ketchup and brown sugar together and put it on top of the meatloaf. Cook for one hour.
1/2 cup milk
1 egg
1/2 cup italian bread crumbs
2 tsp garlic powder
2 tsp onion powder
salt
pepper
1/3 cup ketchup
2 Tbsp brown sugar
Preheat oven 350* Combine everything (mix well) except the ketchup and brown sugar. Spray the loaf pan A LOT before placing the meatloaf in. Then mix the ketchup and brown sugar together and put it on top of the meatloaf. Cook for one hour.
Three Bean Chili
• 1 tablespoon olive oil
• 1 onion, diced (1 cup)
• 1 red bell pepper, diced (1 cup)
• 2 carrots, diced (1/2 cup)
• 2 teaspoons ground cumin
• 1 pound extra-lean ground beef (90 percent lean)
• 1 (28-ounce) can crushed tomatoes
• 2 cups water
• 1 chipotle chile in adobo sauce, seeded and minced
• 2 teaspoons adobo sauce from the can of chipotles
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper
• 1 (15.5-ounce) can black beans, drained and rinsed
• 1 (15.5-ounce) can kidney beans, drained and rinsed
• 1 (15.5-ounce) can pinto beans, drained and rinsed
Directions
Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.
• 1 onion, diced (1 cup)
• 1 red bell pepper, diced (1 cup)
• 2 carrots, diced (1/2 cup)
• 2 teaspoons ground cumin
• 1 pound extra-lean ground beef (90 percent lean)
• 1 (28-ounce) can crushed tomatoes
• 2 cups water
• 1 chipotle chile in adobo sauce, seeded and minced
• 2 teaspoons adobo sauce from the can of chipotles
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper
• 1 (15.5-ounce) can black beans, drained and rinsed
• 1 (15.5-ounce) can kidney beans, drained and rinsed
• 1 (15.5-ounce) can pinto beans, drained and rinsed
Directions
Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.
Sweet Pork Recipe Cafe Rio Style
SWEET PORK:
2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!
2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!
Tomato Basil Soup 2
Ingredients
• 4 lb tomatoes, halved lengthwise
• 6-8 garlic cloves, left unpeeled
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium onion, finely chopped
• 2 teaspoons fresh oregano, minced [use only 1/2 tsp if you used dried]
• 2 tablespoons fresh basil, minced [use only 1 tsp if using dried basil]
• 2 teaspoons sugar
• 2 tablespoons unsalted butter
• 3 cups chicken stock or low-sodium broth
• 3/4 cup heavy cream
Directions
Put oven rack in middle position and preheat to 350°F.
Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.
Cook onion, oregano, basil, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
Divide soup among 8 bowls
• 4 lb tomatoes, halved lengthwise
• 6-8 garlic cloves, left unpeeled
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium onion, finely chopped
• 2 teaspoons fresh oregano, minced [use only 1/2 tsp if you used dried]
• 2 tablespoons fresh basil, minced [use only 1 tsp if using dried basil]
• 2 teaspoons sugar
• 2 tablespoons unsalted butter
• 3 cups chicken stock or low-sodium broth
• 3/4 cup heavy cream
Directions
Put oven rack in middle position and preheat to 350°F.
Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.
Cook onion, oregano, basil, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
Divide soup among 8 bowls
Fajitas from Chilis
Ingredients:
1/4 cup lime juice
2 Tbls. olive oil
4 cloves garlic - crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 pound sirloin steak OR boned, skinned chicken breasts
2 Tbls. water
1 teaspoon soy sauce
1/2 teaspoon lime juice
1 dash salt
1 dash black pepper
1 Tbls. olive oil
1 Spanish onion - sliced thin
1/2 green bell pepper - seeded, sliced thin
1/2 red bell pepper - seeded, sliced thin
1/2 yellow bell pepper - seeded, sliced thin
Directions:
Combine the lime juice, oil, garlic, soy sauce, salt, liquid smoke, peppers, and either the sirloin OR the chicken in a plastic container with cover, or a zipper top plastic bag and refrigerate at least 2 hours or overnight.
Discard leftover marinade.
Grill meat over medium flame 4-5 minutes on each side. Cut meat into thin strips. Set aside and keep warm. Combine the 2 Tbls. water, soy sauce, lime juice, salt, and pepper. Set aside. Cook onion and peppers in oil until brown. Remove from heat. Pour reserved mixture over onions and peppers. Combine meat, onions, and peppers.
Serve on flour tortillas with cheese, guacamole, sour cream, tomatoes, and lettuce.
1/4 cup lime juice
2 Tbls. olive oil
4 cloves garlic - crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 pound sirloin steak OR boned, skinned chicken breasts
2 Tbls. water
1 teaspoon soy sauce
1/2 teaspoon lime juice
1 dash salt
1 dash black pepper
1 Tbls. olive oil
1 Spanish onion - sliced thin
1/2 green bell pepper - seeded, sliced thin
1/2 red bell pepper - seeded, sliced thin
1/2 yellow bell pepper - seeded, sliced thin
Directions:
Combine the lime juice, oil, garlic, soy sauce, salt, liquid smoke, peppers, and either the sirloin OR the chicken in a plastic container with cover, or a zipper top plastic bag and refrigerate at least 2 hours or overnight.
Discard leftover marinade.
Grill meat over medium flame 4-5 minutes on each side. Cut meat into thin strips. Set aside and keep warm. Combine the 2 Tbls. water, soy sauce, lime juice, salt, and pepper. Set aside. Cook onion and peppers in oil until brown. Remove from heat. Pour reserved mixture over onions and peppers. Combine meat, onions, and peppers.
Serve on flour tortillas with cheese, guacamole, sour cream, tomatoes, and lettuce.
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