25 de septiembre de 2017

Corn Fritters RECIPE FOR TODAY

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Corn Fritters
Serves 4

1 can whole kernel corn
2 eggs
Salt & pepper to taste
1/2 cup flour
1 tsp baking powder
1/2 shredded cheese
1 pat butter
2 tbsp oil

Drain corn and discard liquid.
Put eggs, salt and pepper in a bowl and beat.
Add flour and baking powder, whisk until smooth.
Add corn and cheese.
Stir.
Put butter and oil in frypan, Heat until bubbly over medium heat.
Drop corn mixture in spoonful lots into frypan.
When golden turn and cook other side.
Drain on absorbent paper and serve.
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24 de septiembre de 2017

No Cook Salsa RECIPE FOR TODAY

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No Cook Salsa
3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Stir all ingredients together. Refrigerate. Best to let marinate overnight. But several hours will suffice, if you can't wait to dig in! Serve chilled.

23 de septiembre de 2017

Sticky & Sweet Baked Chicken Wings RECIPE FOR TODAY

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Sticky & Sweet Baked Chicken Wings

Serves 4... (I am thinking only 1 lol)
Baked Chicken Wings that are perfect for the whole family and full of sticky and sweet flavor!

Ingredients
12 small Chicken Wings
12 Chicken Drumettes

Marinade
1/4 cup Extra Virgin Olive Oil
1/4 cup Rice Vinegar
1/2 cup Honey
2 cloves Garlic minced
1 tsp Crushed Red Pepper
2 tbsp Low Sodium Soy Sauce
2 tbsp Sweet Red Thai sauce
1 tsp Ancho Chili Powder
1 tsp Dijon Mustard
1 tsp Salt
1 tsp Pepper

Instructions
1.In a large bowl combine all of the marinade ingredients with a whisk

2.Taste to adjust seasonings as necessary

3.Add in Chicken Wings and Drumettes and toss to coat all of the chicken

4.Cover bowl with clear plastic wrap and let marinade for at least 2 hours and up to 24 hours, tossing every once in a while to coat the chicken

To Bake
1.Preheat oven to 400

2.Line a large baking sheet with several layers of aluminum foil

3.Remove each Chicken Wing and Drumette and place on baking sheet, making sure they are not touching

4.Brush liberally with marinade

5.Bake for 45-50 minutes, or until wings are browned and skin is getting crispy

6.Remove and let sit for 5-10 minutes to let sauce get sticky

7.Serve & Enjoy!!!

22 de septiembre de 2017

Summer Squash with Bacon RECIPE FOR TODAY

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Summer Squash with Bacon

Ingredients...
2 -3 yellow squash, sliced
2 -3 zucchini, sliced
4 slices cooked bacon
1 medium onion, sliced and quartered
1/8 teaspoon garlic salt
1/8 teaspoon Mrs. Dash seasoning mix, salts
2 tablespoons olive oil

Directions
slice all squash, onion. Chop bacon into bite size pieces.
put olive oil in pan get hot and add all ingredients. cook until tender.

21 de septiembre de 2017

Apple Snickerdoodle Cobbler RECIPE FOR TODAY

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Apple Snickerdoodle Cobbler

Fruit Mixture
7 cups peeled, medium-sliced Granny Smith apples (3 to 4 large or 6 to 7 small) 3/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 1 teaspoon vanilla
Topping
1 teaspoon granulated sugar 1/4 teaspoon ground cinnamon 1/2 package (12 cookies) Pillsbury™ Ready to Bake!® refrigerated sugar cookies
Directions
Step 1
Heat oven to 375°F. Spray 9 1/2-inch deep-dish pie plate with cooking spray.
Step 2
In large bowl, gently toss Fruit Mixture ingredients until apple slices are coated. Pour evenly into pie plate.
Step 3
In small bowl, mix granulated sugar and 1/4 teaspoon cinnamon. Dip top of each cookie into sugar- cinnamon mixture; arrange on top of apple mixture.
Step 4
Bake 50 to 55 minutes or until Topping is golden brown. Cool slightly before serving.

20 de septiembre de 2017

7 CALORIES BROWNIE RECIPE FOR TODAY

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7 CALORIES BROWNIES 

3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt

Preheat the oven to 400°F. Grease a square baking dish (I used 8"x8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares. 

19 de septiembre de 2017

Breakfast Bake RECIPE FOR TODAY

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Breakfast Bake
Fantastic for ANY meal!!

1 Can Flaky Grands
Bag shredded cheddar 8 oz.
Half cup milk
Cubed ham or ground cooked sausage 1 cup cooked
5 eggs
Salt and pepper
Add all ingredients and mix ....saving biscuits for last.

Cut biscuits into fours and carefully mix in.
Transfer to roomy casserole dish that has been oiled. Cook 25 at 350. You can't mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner with small salad.

18 de septiembre de 2017

Layered Mexican Enchilada Casserole RECIPE FOR TODAY

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Layered Mexican Enchilada Casserole

Serves 12
A great Mexican casserole that brings everything you love Mexican all in one casserole.
Ingredients
10 corn tortillas
6 flour tortillas
3 cups enchilada sauce - divided
2 cups chicken - shredded
2 cups salsa Verde - divided
1 cup reduced fat sour cream
2 tbsp chili powder
2 cups fat free refried beans
3 cups reduced fat shredded cheddar cheese - divided
1/2 cup chopped fresh cilantro + extra for garnish

Instructions
Preheat oven to 350
Prepare a large casserole dish with nonstick spray
Spread 1 cup of enchilada sauce on bottom of dish
Place 6 corn tortillas on top of the enchilada sauce - tear into smaller pieces to cover completely
In a small bowl combine chicken, 1 cup salsa verde, sour cream and chili powder together
Layer chicken mixture over flour tortillas
Spread 1 cup of cheese over chicken
Sprinkle cilantro over chicken
Place 5 flour tortillas over cheese - tearing into smaller pieces to cover as much as possible
In a small bowl combine beans, 1 cup enchilada sauce and remaining salsa verde
Spread beans over tortillas
Sprinkle 1 cup of cheese over beans
Cut remaining tortillas into quarters and layer over cheese with flour & corn tortillas
Pour remaining enchilada sauce over tortillas and sprinkle remaining cheese
Cover with foil and bake for 30 minutes
Remove foil and continue baking for 15 minutes or until cheese is golden and bubbly
Garnish with additional cilantro if desired
Notes
Each serving is 6 WW+ points
**Calories: 232 Total Fat: 9.5 g Saturated Fat: 5 g Trans Fat: 0 g Cholesterol: 21.4 mg
Sodium: 1336.4 mg Total Carbs: 22.9 g Dietary Fiber: 3.6 g Sugars: 7.9 g Protein: 13.2 g
By MJ
The Half Baked Life

17 de septiembre de 2017

Mexican Style Cabbage Skillet RECIPE FOR TODAY

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Mexican Style Cabbage Skillet

1/2 head of cabbage chopped
1 lb of Ground Trukey or hamburger meat
1 can of rotel or diced tomatoes if you like it less spicy
1 packet taco seasoning or 2 T of your homemade taco seasoning

Brown hamburger, drain. Sauté chopped cabbage in 2Tbs of butter until tender. Add the beef to the cabbage, taco seasoning, can of rotel and half can of water. Simmer until liquid is absorbed.

16 de septiembre de 2017

TEXAS STYLE BAKED BEAN CHILI CASSEROLE RECIPE FOR TODAY

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TEXAS STYLE BAKED BEAN CHILI CASSEROLE
Ingredients:
1 & 1/2 pounds lean ground beef --Or-- turkey
1 small yellow onion, finely chopped
1 bell pepper, cored, seeded, and finely chopped
2 (16 ounce) cans pork and beans
1/2 Stubbs BBQ sauce (or your favorite)
1 can Rotel
1 (15 oz) can of diced tomatoes
1/2 cup catsup
2 TBSP spicy brown mustard
2 TBSP Worcestershire sauce
4 TBSP brown sugar
8 slices bacon, cooked and crumbled

Directions:
Preheat oven to 350 degrees F.
Spray 9x13 casserole dish with nonstick cooking spray.
Brown the ground beef, onion, and bell pepper in a large saucepan. Add the pork and beans, BBQ sauce, catsup, diced tomatoes, rotel, mustard, Worcestershire sauce, and brown sugar to the beef mixture and simmer covered for at least 5 minutes.
Pour into casserole dish and crumble bacon on top.
Bake covered for 45 minutes then remove cover and bake for 10 more minutes.
Serve with a side of cornbread.

15 de septiembre de 2017

Best Ever Pumpkin Cheesecake RECIPE FOR TODAY

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Best Ever Pumpkin Cheesecake
Copycat Cheesecake Factory
from Michelle
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

Directions
Preheat oven to 350 degrees F.
Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
Keep it crumbly.
Put foil partway up the outside part of an 8-inch springform pan.
Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
You don't want the crust to form all of the way up the back of each slice of cheesecake.
Bake the crust for 5 minutes, then set aside until you are ready to fill it.
In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
Mix with an electric mixer until smooth.
Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
Pour the filling into the pan.
Bake for 60-70 minutes.
The top will turn a bit darker at this point.
Remove from the oven and allow the cheesecake to cool.
When the cheesecake has come to room temperature, put it into the refrigerator.
When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
Serve with a generous portion of whipped cream on top.

14 de septiembre de 2017

Southern Sweet Potato Pie RECIPE FOR TODAY

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Southern Sweet Potato Pie

Ingredients:
3 tablespoons all-purpose flour
1-2/3 cups sugar
1/4 teaspoon ground nutmeg
Pinch salt
1 cup mashed sweet potatoes
2 large eggs
1/4 cup light corn syrup
1/2 cup butter, softened
3/4 cup evaporated milk
1 unbaked pastry shell (9 inches)
Directions:
1. In a small bowl, combine the flour, sugar, nutmeg and salt. In a large bowl, beat the potatoes, eggs, corn syrup, butter and sugar mixture. Gradually stir in milk. Pour into pastry shell.
2. Bake at 350° for 55-60 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Yields: 8 delicious servings - depending on serving size

13 de septiembre de 2017

Cheesecake Bars with Drizzled Chocolate RECIPE FOR TODAY

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Cheesecake Bars with Drizzled Chocolate
Ingredients:
Crust
18 graham crackers
¼ cup granulated sugar
½ teaspoon ground cinnamon
Pinch of salt
8 tablespoons unsalted butter, melted
Filling:
Three 8-ounce packages cream cheese, softened
1¼ cups sugar
⅓ cup Greek yogurt or sour cream
5 eggs
1½ tablespoons pure vanilla extract
To Finish:
½ cup semisweet chocolate, melted

Directions:
1. Preheat the oven to 400°F. Lightly grease a 9-by-13-inch baking pan with nonstick spray and line with parchment paper, allowing 2 inches of extra parchment to hang over the edges.
2. In the bowl of a food processor, pulse the graham crackers until they are finely ground. Transfer the crumbs to a medium bowl, then wipe out the food processor’s bowl.
3. Add the sugar, cinnamon and salt to the graham-cracker crumbs and stir to combine. Add the melted butter and stir until the crumbs are evenly moistened. Pour the crumb mixture into the prepared pan and press into an even layer.
4. Bake the crust for 8 to 9 minutes, or until the edges are lightly golden. Let the crust cool to room temperature. Lower the oven temperature to 325°F.
5. Place the cream cheese and sugar into the bowl of the food processor and process until smooth, 1 to 2 minutes. Add the yogurt, eggs and vanilla extract and continue to process until the batter is smooth and combined, 1 minute more.
6. Pour the cream-cheese mixture over the cooled crust. Bake until the custard is lightly golden and set at the edges but still slightly jiggly in the center, 30 to 35 minutes.
7. Refrigerate until completely cool and firm (30 minutes to 1 hour, or overnight), then cut into 2-inch squares and drizzle with the melted chocolate. Serve immediately.

Recipe and photo shared from:
PureWow.com

12 de septiembre de 2017

Berry Cheesecake Bars RECIPE FOR TODAY

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Berry Cheesecake Bars 
Ingredients:
Crisco® Original No-Stick Cooking Spray
1 cup graham cracker crumbs
2 tablespoons light margarine, softened
2 (8 oz.) packages reduced fat cream cheese, softened
1 (14 oz.) can Eagle Brand® Fat Free Sweetened Condensed Milk
2 large eggs
1/3 cup lemon juice
1 teaspoon vanilla extract
2 tablespoons Pillsbury BEST™ All Purpose Flour
1 cup Smucker's Sugar Free Seedless Blackberry Jam Or Smucker's Sugar Free Seedless Strawberry Jam
Directions:
Heat oven to 350°F. Coat 13x9-inch baking pan with no-stick spray.
Mix together graham cracker crumbs and margarine with a fork until evenly moistened. Press evenly into bottom of prepared pan.
Beat cream cheese until smooth using an electric mixer. Gradually beat in sweetened condensed milk. Add eggs, lemon juice, vanilla and flour. Mix well. Pour over graham cracker crust.
Stir jam until smooth. Drop by small spoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect.
Bake 25 to 30 minutes or until center is set. Cool to room temperature.
Chill and Enjoy!

Recipe and photo shared from:
eaglebrand.com

11 de septiembre de 2017

Pineapple Cheesecake RECIPE FOR TODAY

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Pineapple Cheesecake
Ingredients:
2 cups graham cracker crumbs
1/3 cup butter, melted
8 ounces cream cheese
1 tablespoon artificial sweetener (liquid form)
2 tablespoons vanilla extract
2 tablespoons lemon juice
1 liter whipped Nutriwhip *See Note*
1 (19 ounce) can crushed pineapple (well drained)

Directions:
1. Combine graham cracker crumbs and butter.
Press into a 9in pie pan.
2. Cream together remaining ingredients except pineapple.
3. Fold in pineapple. Pour into crust.
Chill for 3 hours or more.

10 de septiembre de 2017

Cinnamon Cream Cheese Roll Ups Recipe for Today

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Cinnamon Cream Cheese Roll Ups

Ingredients:
1 loaf (16 ounces) thinly sliced white bread (wheat bread works great too)
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners sugar
1 cup sugar
1-1/2 teaspoon ground cinnamon
3/4 cup butter, melted
Directions:
Remove all the crust, and flatten the bread with a rolling-pin and roll very thin
In a bowl, combine cream cheese and confectioners’ sugar
In another bowl, combine sugar and cinnamon, set aside
Spread about 1 tablespoon of cheese mixture on each slice of bread, And roll up, jelly roll style
Dip in melted butter, then in cinnamon-sugar
Place on an ungreased baking sheet
Bake at 350° for 20 minutes or until golden brown.
These are really good, warm or cold, and would be great with a cup of Hot Chocolate in the cooler days of fall and winter
Yield: 16 roll-ups.

HAPPY TENTH DAY OF SEPTEMBER, TO ALL BELIZEANS

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Apple Pie Enchiladas Recipe for Today

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Apple Pie Enchiladas 
Ingredients:
1 (21 ounce) can apple pie filling
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1 teaspoon vanilla
6 (8 inch) flour tortillas - {Pre Cooked - Store bought is great for this, Just be sure to buy Flour Tortillas}
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon (I have my cinnamon in a shaker bottle, so I just sprinkle some on each as I am rolling them) roll up, tucking in edges.
Place seam side down in 2 quart baking dish prepared by either spraying with pan spray (or lightly greasing)
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla.
Pour sauce over enchiladas and let stand 45 minutes ..
Don't rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough
Bake in preheated oven at 350 degrees F for 30 minutes, or until golden
Enjoy!!

9 de septiembre de 2017

Cheesy Cheddar Broccoli Casserole Recipe for Today

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Cheesy Cheddar Broccoli Casserole
Ingredients:
2 packages (16 ounces each) frozen broccoli florets
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
1 can (6 ounces) French-fried onions, divided

Directions:
Preheat oven to 325°. Cook broccoli according to package directions; drain well.
In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions. Cook over medium heat 4-5 minutes or until heated through. Stir in the broccoli.
Pour into a greased 2-qt. baking dish. Bake, uncovered, 25-30 minutes or until bubbly.
Sprinkle with the remaining cheese and onions. Bake 10-15 minutes longer or until cheese is melted.
Yield: 6-8 servings.

8 de septiembre de 2017

Dreamsicle Salad Recipe for Today

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Dreamsicle Salad 
Ingredients:
1 box (3-oz. size) orange gelatin powder
1 box (3-oz size) vanilla pudding (cook and serve)
1 box (3-oz size) tapioca pudding
1 can (4-oz. size) mandarin oranges (drained)
1 tub (8-oz. size) whipped topping
3 cups water

Directions:
Bring water to boil, add Jell-O and puddings, stirring well. Bring to boil again. 

Remove from heat. Cool, then add whipped topping and oranges.

7 de septiembre de 2017

Best-Ever Cream Cheese Cookies Recipe for Today

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Best-Ever Cream Cheese Cookies
1/2 Cup Unsalted Butter (room temperature)
3 oz. Regular Cream Cheese (room temperature)
1 1/2 Cups Confectioner's Sugar
1/2 Tsp Baking Powder
1 Egg (room temperature)
1/2 Tsp Pure Vanilla Extract
1 3/4 Cups All – Purpose Flour
* Superfine Sugar
Heat your oven to 375 degrees and line your cookie sheets with parchment paper.
Place butter and cream cheese in your mixer bowl and beat for 1 minute.
Beat in the sugar and baking powder. Add the egg and vanilla and 'Beat Until Fluffy.' Beat in the flour.
Chill for 30 minutes for drop/roll cookies, one hour for cut-out cookies. Scoop by rounded teaspoon full and dredge drop cookies (roll balled cookies) in *superfine sugar. Bake for 7 minutes. Cool for 1 minute on cookie sheet then transfer to wire racks to cool completely.
You'll get no less than 2 dozen dropped or rolled cookies out of this dough.
The yield on cut-outs will depend on how big the shapes are (baking time remains the same).
I make these cut-outs about 1/4 inch thick.
PLEASE take a minute to visit some of our other Hints, Tips and Recipes right here, on our new page "OMG! I gotta try that..." @ https://facebook.com/omgigottatrythatand "LIKE" and "SHARE" the page. Thanks Kathy !

6 de septiembre de 2017

Vietnamese Caramelized Chicken Drumsticks with Apple Slaw Recipe for Today

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Vietnamese Caramelized Chicken Drumsticks with Apple Slaw

Ingredients

Chicken:
6drumsticks
½ cupcaramel-flavored ice cream topping sauce
¼ cupsoy sauce
2 tblslime juice
1 tblsThai chili garlic sauce
1 tspginger, minced
½ tspblack pepper
 
Apple Slaw:
¼ cuplime juice
2 tblsrice wine vinegar
1 tspbrown sugar
1 tsplight soy sauce
2 tblsvegetable oil
1 package(10 oz.) bagged coleslaw
1large Granny Smith apple, diced
1large cucumber, peeled and diced
3 tblschopped cilantro
2 tblschopped mint

Instructions
1.Preheat oven to 375°F. Spray rimmed baking sheet with vegetable cooking oil spray.
2.Arrange drumsticks in single layer in shallow glass dish. In small bowl, whisk together caramel sauce, soy sauce, lime juice, chili garlic sauce, ginger and pepper. Pour mixture over chicken, turning to coat. Let chicken marinate for about 20 minutes.
3.Arrange chicken on prepared baking sheet. Place in oven and cook, turning occasionally, about 50 minutes or until done.
4.While chicken is baking, prepare apple slaw by stirring together lime juice, rice wine vinegar, brown sugar, soy sauce and vegetable oil in medium serving bowl . Whisk to combine. Add coleslaw, apple, cucumber, cilantro and mint; toss gently to coat. Refrigerate until serving with drumsticks.

5 de septiembre de 2017

Crazy Crust Pizza Recipe for Today

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Crazy Crust Pizza
Ingredients
1 cup flour
1 teaspoon salt
1 teaspoon oregano
1/8 teaspoon black pepper
2 large eggs
2/3 cup milk
1 lb ground beef or 1 lb bulk Italian sausage, cooked and drained
1 small onion, chopped fine
1/2 cup sliced mushrooms (optional)
1 1/2 cups pizza sauce or 1 1/2 cups spaghetti sauce
2 cups of shredded mozzarella cheese or 2 cups pizza cheese


Directions:
1 Preheat oven to 400 degrees.
2 Grease and flour a pizza pan or 10 x 15 baking sheet (with sides).
3 Combine flour, salt, oregano, pepper, eggs and milk and mix well.
4 Pour batter in pan and tilt pan around until bottom of pan is evenly coated.
5 Sprinkle the cooked meat, onions and mushrooms over the batter.
6 Bake for 20 minutes.
7 Remove from oven and drizzle on pizza sauce.
8 Sprinkle evenly with cheese.
9 Bake for about 5 more minutes, or until cheese is bubbling.
10 Slice and serve!
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4 de septiembre de 2017

Breakfast Bake Recipe for Today

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Breakfast Bake
1 Can Flaky Grands
Bag shredded cheddar 8 oz.
Half cup milk
Cubed ham or ground cooked sausage 1 cup cooked
5 eggs
Salt and pepper

Add all ingredients and mix ....saving biscuits for last.
Cut biscuits into fours and carefully mix in.
Transfer to roomy casserole dish that has been oiled. Cook 25 at 350. You can't mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner w small salad.

3 de septiembre de 2017

Baked Parmesan Tomatoes RECIPE FOR TODAY

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Baked Parmesan Tomatoes

4 tomatoes, sliced
1/4 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil

Preheat oven to 450° F

Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil

Bake until the tomatoes are tender, about 10 minutes

SWEET AND SOUR TURKEY MEATBALLS RECIPE FOR TODAY



SWEET AND SOUR TURKEY MEATBALLS
Ingredients:
1 large onion, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1 tablespoon olive oil
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/4 cup packed brown sugar
1/4 cup white vinegar
1/4 cup ketchup
1 large egg, beaten
1/4 cup milk
1 slice white bread, torn into small pieces
1/2 cup shredded zucchini
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 pound lean ground turkey

Directions:
In a large saucepan, sauté the onion, red pepper and green pepper in oil until tender. Add the tomato sauce, broth, pineapple, brown sugar, vinegar and ketchup. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Meanwhile, in a large bowl, combine the egg, milk, bread, zucchini, salt, garlic powder and pepper. Crumble turkey over mixture and mix well. Shape into 2-in. balls. Carefully add to tomato mixture. Cover and simmer for 15-20 minutes or until meatballs are no longer pink.
Serve with rice and additional pineapple chunks, if desired 

1 de septiembre de 2017

Loaded Turkey Santa Fe Baked Potato Skins RECIPE FOR TODAY

Loaded Turkey Santa Fe Baked Potato Skins
Skinnytaste.com
Servings: 14 • Serving Size: 1 loaded skin • Points +: 2 pts* • Smart Points: 2*
Calories: 76.7* • Fat: 1.9 g • Protein: 6.3 g • Carb: 10.1 g • Fiber: 1.3 g • Sugar: 0.3
Sodium: 93.1 mg (without salt)
  
Ingredients:
  • 7 medium (32 oz) russet potatoes, washed and dried*
For the filling:
  • 1/2 lb 99% lean ground turkey
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup frozen corn
  • 1 hot pickled serrano pepper, chopped (or jalepeño)
  • 1 large diced tomato
  • 1 cloves garlic, minced
  • 2 tbsp chopped onion
  • 2 tbsp chopped cilantro, plus more for garnish 
  • 1 tsp cumin
  • kosher salt to taste
For the topping:
  • 14 tbsp reduced fat shredded cheese (I used Sargento Mexican)
  • nonstick spray (Smart Balance)
  • 1/4 cup chopped scallions
  • reduced fat sour cream or fat free Greek yogurt (optional, extra pts)
Directions:
Pierce potato with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato. When finished, allow to cool enough to handle. Cut potatoes in half horizontally. Scoop out potatoes (save the extra potato you scoop out to make skinny garlic mashed potatoes the next day) leaving about 1/4 inch thick wall, skins will weigh about 1 oz each.
In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes.
Remove lid, add corn and simmer an additional 5-10 minutes or until all the liquid reduces.

Heat oven to 450°. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake skins for 10 minutes. 

Remove from the oven, add 1/4 cup meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted.

Top with sour cream and scallions. Enjoy!!