Monday, December 1, 2008
Wednesday, November 19, 2008
1/4 C chopped onion
2 garlic cloves, minced
1 T butter
1 C chicken broth
1 can ( 4oz) chopped green chile or fresh
1/8 t pepper
1 C shredded cheese, divided
1/2 C sour cream
2 C chopped cooked chicken
4 flour tortillas
In a small saucepan, saute onion and garlic in butter until tender. Combine flour and broth until smooth; gradually add to pan. Stir in the chile and pepper. Bring to a boil; cook and stir for 2 min or until thickened. Remove from the heat; stir in 1/2 C cheese and sour cream until cheese is melted. Combine chicken and 3/4 c sauce. Place about 1/2 C chicken mix. down the center of each tortilla. Roll up and place seam side down in a greased 11x7 baking dish . Pour remaining sauce over enchiladas. Bake uncovered at 350 for 20 min. Sprinkle with remaining cheese. Bake 5-10 min longer or until cheese is melted. Garnish with olives, tomatoes and green onions if desired. Yield: 2 servings
1 can(8oz) unsweeatened crushed pineapple
2 C flour
1 C sugar
1C packed brown sugar
2t baking soda
1/4 t salt
1C vegetable oil
2C shredded carrots
3/4 C chopped walnuts ( i omit these)
2 packages (8oz) cream cheese, softened
1/4 C butter , softened
2 t vanilla extract
1 1/2 C confectioners' sugar
Drain pineapple, reserving 2 T juice. In a lg. mixing bowl, combine dry ingredients. Add the eggs, oil, carrots, pineapple and reserved juice; beat until combined. Stir in walnuts if you use then. Transfer to a greased 13x9 baking dish. Bake at 350 for about 35 minutes or until a toothpick comes out clean. Cool before frosting. For frosting, in a small mixing bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioner's sugar until smooth and ice cake.
Thursday, October 9, 2008
dash of garlic salt
1 can chopped green chile
1/4 shredded cheese
salt and pepper to taste
Spray or drizzle pan with some olive oil. Put sliced zucchini, onion, chile, and garlic salt in and cover. You will let it cook on low to med heat covered for about 10 minutes until it starts to get tender. Add cheese and cover for about 5 minutes until zucchini is done and cheese is melted. Salt and pepper to taste.
Tuesday, October 7, 2008
1/2 c sugar
1/2 teaspoon vanilla
1 block or 1/2 cup almond bark with vanilla flavor (all chopped up)
Graham Cracker Pie Crust
Caramel ice cream topping
Mix cream cheese, sugar and vanilla with mixer until blended. Add eggs and mix, then blend in almond bark. Pour into crust. Drizzle caramel on top and cut through batter with knife several times to marble. Bake at 350 for 40 minutes or until center is almost set. Cool and refridgerate overnight. I like it to refridgerate 2 nights:) enjoy.
- Cut up lunch meat, cheese, fruit and veggie
- Veggie Burger cut up with Ketchup, cheese and fruit
- Drained chicken, veggie and noddle soup that is low in sodium
- frozen chicken strips or nuggets- if you cook in microwave it is softer for them.
- Grilled cheese- you can sneak spinach or pureed veggie or meat inside.
- Quesadilla with cheese and veggies- cool before you cut.
- peanut butter and jellly sandwich cut up, with fruit
- waffles, pancakes or muffins - add fruit, veggies, pumpkin, or flax seed for more nutritional value.
Bananas, grapes quartered, watermelon-seeds removed, apples or pears (steam bag from ziplock-1 minute should do it to make them nice and soft), mandrain oranges and diced peaches packaged great for outings to park or even restaraunts.
you can buy these fresh, frozen and even canned. Watch for sodium. They also have small four packs that you can microwave and add to any meal. If your kid is like my daughter you can puree it and stick it in her meal somewhere.