1 tsp. onion powder
1/2 tsp. seasoned salt
1/2 tsp. dried dill
1 lb. salmon
Pam
Preheat oven to 450. In a small bowl mix spices. Spray a baking dish with Pam. Place the fish in pan and spray the tops of the salmon with Pam as well. Then sprinkle herbs evenly over fish. Bake 10-12 minutes. You can also place the fish close to the broiler after baking for a minute or two to crisp up the herbs a little more.
I was shopping the other day and in the freezer section I saw cauliflower with buffalo sauce. I was immediately intrigued. I love buffalo sauce and so naturally I bought a bag. All you have to do is pop it in the microwave and nuke it according to package directions. And it was good. I figure you can make your own if you steam some cauliflower and then toss it in buffalo sauce. I might have to try it that way so that I can control the spiciness.
And the recipe for coleslaw is 1 1/2 cups of tricolor coleslaw mix, with 1 tbsp. Kraft Creamy Poppy Seed dressing and the juice of one lemon or lime wedge. I always keep salad ingredients prepped in the fridge that way I can make a side salad quickly. http://harddoesnotequalimpossible.blogspot.com/2015/03/menu-planning-and-meal-prep.html
1 lb cooked skinless chicken breast, shredded
1 (19 oz.) can green enchilada sauce
1 (10 1/2 oz) can condensed cream of chicken soup
2 cups mozzarella cheese shredded
18 white corn
tortilla
Preheat the oven to 350 °F. In a
small bowl combine the enchilada sauce and the cream of chicken soup. In a
large saucepan, over medium-low heat warm up the enchilada sauce mixture. In a 9x13"
baking pan pour a little bit of the enchilada sauce, just enough to coat the
bottom. Layer 6 tortillas on the bottom
of the baking pan, in a single layer. Add 1/2 of the cooked shredded chicken
and sprinkle with 1/3 of the cheese. Pour 1/3 of the enchilada sauce over the
top. For the second layer: Layer 6 more
tortillas in a single layer. Sprinkle the remaining chicken. And then sprinkle
on a 1/3 of the cheese. Pour 1/3 of the enchilada sauce on top. Layer the last 6 tortillas on the top, pour
remaining enchilada sauce on top and then top with remaining cheese. Cover with foil and bake for 20 minutes. Then
uncover and bake for 5 minutes or until cheese is melted.
Haricots verts are just a fancy name for green beans. They are the frozen ones. You just steam them right in the bag. Once they are done I pour them into a mixing bowl, add the juice of 2 lemon wedges, pepper, Mrs. Dash, crushed red pepper, and 1 tsp. of light canola butter.
http://wearychef.com/carnitas/2/
3-4 pounds pork tenderloin roast
15 ounces green taco sauce
4 cloves garlic, minced
1/2 sweet onion, sliced
1 tablespoon chili powder
2 teaspoons dried oregano
2 teaspoons cumin
2 teaspoons kosher salt
1/2 teaspoons cayenne pepper or to taste
1 cup water (or beef broth)
1/2 cup milk (Do not add to crockpot.)
Cut roast into 3-4 large pieces. Pierce meat all over with a
knife. Stir together taco sauce, garlic,
onion, chili powder, oregano, cumin, salt, cayenne, and water. Add pork pieces,
and spoon liquid over the meat to coat all sides. Cover crockpot and cook on high 6-8 hours or
low 8-10 hours, until meat shreds easily.
When meat is done, preheat oven to 275 degrees. Take pork out of the
slow cooker and shred on a large-rimmed baking sheet lined with foil or a
baking mat to make cleanup easier. Discard any large pieces of fat. (Leave most
of the onion behind, but it’s OK if some is incorporated with the meat.) Pour ½
cup of cooking liquid and ½ cup of milk over shredded pork. Bake in preheated
oven for 45 minutes until brown and crispy. Remove meat for serving with tongs
to leave excess fat behind. Serve with
tortillas, finely shredded cabbage, guacamole or avocado, and green salsa.
1 lb. 93/7 lean ground beef, browned and drained
1 (10.75 oz) can condensed tomato soup
1 (15.25 oz) can sweet whole kernel corn (no salt added),
drained
1 (14.5 oz) can no salt added french style green beans,
drained
2 cups mashed potatoes
1 cup mozzarella cheese shredded
1/2 tsp basil
Spray a 3 1/2 to 5 quart slow cooker with Pam. In a separate bowl, combine beef, tomato
soup, corn beans and basil. Pour mixture into the slow cooker. Spread mashed potatoes on top. Cover and cook on low heat 5-6 hours. The
last hour of cooking sprinkle cheese on top of potatoes.
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup soft butter
1/4 cup creamy peanut butter
1 cup brown sugar
2 eggs
1/2 cup buttermilk
1/2 cup finely chopped peanut butter cups mixed with 1 tbsp
flour (the candy tends to sink at the bottom if you don't mix it with a little
bit of flour)
To make the cake: Preheat
oven to 350°F. Butter one 9" cake pan and line the bottom with parchment
paper. In a mixing bowl cream butter,
peanut butter and sugar until light and fluffy. Beat in eggs, one at a time. In
a separate bowl sift together the flour, baking soda and salt. At low-speed,
add the flour mixture alternately with the buttermilk. Combine the chopped
peanut butter cups with one tablespoon of flour and add them to the batter. With
a spatula mix until combined. Spoon batter in the prepared pan and spread
evenly. Bake cake until about 33 minutes or until a toothpick inserted in the
middle comes out clean. Cool cake 5 minutes. Turn out onto racks, peel off
parchment. Cool cake completely before frosting.
1/2 cup soft butter
1 cup creamy peanut butter
3/4 cups powder sugar
1/3 to 1/2 cup heavy cream (depending on your peanut butter
thickness)
Peanut Butter Cups / Hearts to decorate
To make the frosting:
In a mixing bowl add the butter, peanut butter and 1/3 cup heavy cream. Stir
at low-speed until combined. Slowly add the powder sugar, 1/4 cup at a time,
mixing well after each addition. When all the sugar is added increase the speed
and mix for 1 more minute. If needed, slowly add few more drops of heavy cream. Frost the cake completely. Decorate with
peanut butter cups/hearts.
Keep cake refrigerated. Serve at room temperature.
NOTE: I just put about 1/2 of the frosting on top of the cake. My husband is not a big fan of frosting or icing, and he asked me to frost it that way. I just tossed the rest of the frosting. Next time I will half the recipe. And yes that is chocolate sauce that is drizzled on the cake. Did I mention it's my husband's birthday as well as 1 year that he is smoke free?
http://www.julieseatsandtreats.com/2013/10/fiesta-nacho-cheese-beef-potatoes/#_a5y_p=3675560
Fiesta Beef O'Brian Potatoes
1 lb 93/7 lean ground beef
1 (1 oz) package 25% less sodium taco seasoning mix
1 (15.25) oz. can golden sweet whole kernel corn (no salt
added), drained
1 (10 1/2 oz) can campbell's
healthy request condensed cream of mushroom soup
1 (10 1/2 oz) can campbell's
cheddar cheese soup
2/3 cup low sodium beef broth
6 servings southern hash browns
In a microwave safe bowl place potatoes and water. Cover
with saran wrap and microwave on high for 10 minutes, stirring twice, or until
tender. While potatoes are cooking
prepare beef and taco seasoning according to directions on taco seasoning
package. In a small bowl whisk together
soups and beef broth until well blended. Add to beef mixture and stir in corn
and potatoes. Reduce heat to low and cook, covered, for 10 minutes or until
heated through.
For the green beans. They are the frozen ones. You just steam them right in the bag. Once they are done I pour them into a mixing bowl, add the juice of 2 lemon wedges, pepper, Mrs. Dash, crushed red pepper, and 1 tsp. of light canola butter.
I also take a day to prep black beans. I buy a
can of No Salt Added whole black beans, not the refried ones. Rinse
them in a
colander. I take a medium size skillet add about 1/4 cup of water.
Heat over medium, and once the water is hot I add the beans. Then I
season them with garlic
powder, onion powder, chili powder, pepper, crushed red pepper, cumin,
hot sauce, and 25% less sodium seasoned salt. Stir it all up and then
mash them. You can add more water if you want them to be bit more
runny. And all the seasonings are to taste. Just depends on your taste
buds. I cook them for about 5-7 minutes on low. This is actually one
of the foods that I prep on Sundays. And then after they have cooled
down I keep them in the fridge for tostadas, burritos, or just as a
side.
For the green beans. They are the frozen ones. You just steam them right in the bag. Once they are done I pour them into a mixing bowl, add the juice of 2 lemon wedges, pepper, Mrs. Dash, crushed red pepper, and 1 tsp. of light canola butter.
1 1/2 lbs boneless, skinless chicken breast
8 oz Velveeta cheese, cubed
1 13.25 oz box whole wheat spaghetti
32 oz bag frozen broccoli florets, thawed
26 oz can cream of chicken soup
1 cup low sodium chicken broth
1/4 tsp dried basil leaves
1/4 tsp oregano leaves
1/4 tsp Italian seasoning
1/4 tsp dried parsley flakes
1 tbsp canola oil
Boil spaghetti according to directions. Meanwhile, cut chicken into 1" bite size pieces. In a large pan, heat oil over medium-high heat cook chicken until no longer pink. Add soup, broccoli, chicken broth, spices, and Velveeta. Lower heat to simmer and heat through. If the sauce is too thick for your liking, then add 1/4 cup water. Once the pasta is done, pour chicken mixture over and stir to combine. Serve.
The green beans are the frozen ones. You just steam them right in the bag. Once they are done I pour them into a mixing bowl, add the juice of 2 lemon wedges, pepper, Mrs. Dash, crushed red pepper, and 1 tsp. of light canola butter. I always keep salad ingredients prepped in the fridge that way I can make a side salad quickly. http://harddoesnotequalimpossible.blogspot.com/2015/03/menu-planning-and-meal-prep.html
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