I am a foodie. I love different flavors, so when my husband arrived to the United States, I was excited to share with him all the flavors of California. He didn't like my food at first. I tried recipe after recipe for him, and night after night the response was mediocre at best. I soon tired of cooking food that went to waste because he didn't like it. I stopped cooking and I love to cook. But cooking is no fun when there isn't any enjoyment when it is eaten. After about 3 years of marriage, he began to experiment with food. He started trying different items and became willing to eat things he had never eaten. AND, he started to like food. Yay- and with that, I started to cook again. Now, he always asks me, "When did you learn to cook?" As if this is a new thing for me. My answer- "It isn't when did I learn to cook, it is when did you learn to eat?" This blog is a collection of recipes that I have created. I make new things all the time, but I don't write anything down and then I either forget that I made it, or I forget how to make it. I don't know if anyone is out there that will read this- but if you do, I hope you enjoy trying my recipes. Buen Provecho!
Tuesday, August 9, 2011
150 calories per enchilada
20 oz lean ground turkey
1 package McCormick Taco Seasoning
1 8 oz can tomato sauce
Favorite Enchilada sauce
Reduced calorie Mexican blend cheese
2 cups water
Spray pan with cooking spray and add ground turkey and brown. When cooking is completed add taco seasoning, tomato sauce and water. Cook over medium heat until the tomato mixture is reduced to your desired sauciness. Microwave corn tortillas.
For each enchilada add 1 oz ground beef mixture and 1/2 a cup cheese. Roll the enchilada. When the desired number of enchiladas are prepared, add sauce (1/4 cup per enchilada is one serving). Add 1/8 cup of cheese per enchilada. Bake for about 15-20 minutes at 350 or until the cheese is melted.
Follow the package instructions to prepare rice adding 1 tablespoons caldo de pollo powder per 4 servings of rice and add the juice of 1 lime and cook as directions indicate. Chop 1 cup cilantro and mix into cooked rice.
For the beans I just use the no fat Rosarita refried beans and add 1 chipotle pepper crushed and 1 tablespoon of the adobo sauce.
4 servings=191 calories per serving
1 cup sliced mushrooms
2 cups raw spinach
1/2 cup white wine
1 cup chicken broth
2 tablespoons fresh thyme
salt and pepper
season chicken breasts with garlic powder, onion powder, poultry seasoning, salt, and pepper. Spray pan with cooking spray. brown chicken. add white wine and let reduce. add fresh thyme leaves. add chicken broth and let simmer. add spinach and let cook down. saute mushrooms in a pan coated with cooking spray. add cooked mushrooms to chicken. add a touch of lime juice.
4 servings. Use the package directions to cook the rice. Grate lemon rind and add to the rice cooker. Add juice of one lemon. Add 1 tablespoon Caldo de Pollo powder. When finished cooking add 2 tablespoons parmesan cheese and mix.
150 calories per 3/4 cup cooked rice
total calories= 341
Thursday, August 4, 2011
This is a savory, sweet, and spicy dish. The spiciness of the dish is up to you and how much jalepeno you want to add.4 servings= 295 calories per serving
1 lb boneless, skinless, chicken breast
1/4 cup orange juice
1 tablespoon curry powder
1 tablespoon soy sauce
2 cloves minced garlic (I like to buy it already minced or crushed)
1/4 cup fresh mint
1 tablespoons onion powder
1 20 oz can unsweetened crushed pineapple
1 bunch scallions
2 tablespoons diced green chilies
diced jalepenos (to taste)
make a marinade with the orange juice, curry powder, soy sauce, garlic, mint, and onion powder. Place the chicken in the marinade for 3-24 hours. Slice the chicken and pan fry it in the marinade. Drain the pineapple (saving the juice). When the chicken is almost finished cooking, add the juice to the pan and finish cooking the chicken in the liquid. Let the meat set in the juice to rest while you make the salsa.
Chop the scallions and put into a food processor. Give it a few pulses to puree. Add the green chilies and the jalepenos and pulse again. Add the Crushed pineapple and pulse just to mix. Serve the pineapple salsa over the chicken.
I served it over rice 1 cup of cooked rice is about 200 calories.
Wednesday, August 3, 2011
I love to put salsa on a salad because it doesn't add many calories, but it adds a lot of flavor. This is like putting an italian salsa on salad.
2 cups basil
1 tsp canola oil
2 tsp balsamic vinegar
1 tsp crushed garlic
1/4 cup sun dried tomatoes
2 cups fresh chopped tomatoes
salt and pepper to taste
Put the basil in a food processor with the oil, vinegar, and garlic. Puree. Add the sun dried tomatoes and puree again. Add the chopped tomatoes and pulse until it is completely blended. Add salt and pepper to taste.
1/4 cup is only about 13 calories.
I made turkey burgers and added this dressing to them. It was yummy! For 1 lb ground turkey add about 1 cups dressing, 1 egg, chopped mushrooms (optional), and 3 tablespoons parmesan cheese. Form into 5 burgers (or it would make a good meatloaf). Cook in a pan sprayed with cooking spray.
Tuesday, August 2, 2011
3-4 servings1 orange
1 lb boneless center cut loin pork chops
1 cup brown rice
2 chai tea bags
Add 3 cups water and a little salt to the rice cooker (or follow the packaged directions for stove top rice). Add rice, orange rind, two chai tea bags and orange juice to the rice cooker and cook the rice.
Make a dry rub with the curry, coriander, garlic, cinnamon, and turmeric and sprinkle both sides of the pork with it. Coat pan with cooking spray and cook the pork (about 4 minutes on each side or until done). Juice the other half of the orange. Remove the pork and pour the juice into the pan and allow to cook down for about 1 minute while scraping the pan to loosen the brown bits. Drizzle the sauce on the pork. Cover the pork with foil and let rest before serving.
Serving size 3/4 cup brown rice and about 4 ounces of the pork.
About 600 calories per serving