From Keyboard To Kitchen
for meals in minutes try
Cook'n Recipe Organizers
|
|
|
|
Beef Enchiladas
Serves 4
1/4 cup beef stock
1 lb. sirloin tip steaks, cut into bite size pieces
1 large onion, thinly sliced
1/4 cup canned green chilies, diced (wear rubber gloves)
3 ounces cream cheese, cut into cubes
4 8 inch flour tortillas
2 ounces shredded cheddar cheese
1/2 cup salsa
Preheat oven to 375°F. Pour stock into a nonstick skillet over medium high heat. Add beef and season with salt and pepper to taste. Simmer 4-5 minutes or until beef is cooked throughout.
Using a slotted spoon, transfer meat to a mixing bowl. Add onion to skillet and simmer in stock 5-7 minutes or until onion is tender. Transfer onion to beef. Stir chilies and cream cheese into beef mixture. Spoon filling into tortillas. Roll up and place filled tortilla seam side down in glass baking dish.
Sprinkle with cheese and bake 20 minutes or until sauce thickens and cheese is bubbling. Serve enchiladas with salsa.
Per serving: calories 499, fat 18.7g, cholesterol 121mg, protein 45.0g, carbohydrates 35.5g, fiber 2.7g, sugar 5.8g, sodium 717mg, diet points 11.5.
Quick Chicken Thigh, Cumin, and Pepper Saute
Serves 6
6 Large Boneless, Skinless Chicken Thighs -- cut into strips
1/4 inch wide and 1 1/2 inches long
Salt and Freshly Ground Black Pepper
2 Tablespoons Olive Oil
1 Medium Onion -- finely chopped
3 Tablespoons White Wine Vinegar
1 Tablespoon Ground Cumin
1 Tablespoon Chopped Fresh Oregano, or 1 Teaspoon Dried
3 Large Bell Peppers -- cored, seeded, and cut in strips
1 Cup Chicken Stock
Season the chicken pieces with salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, tossing occasionally, until well browned, about 8 minutes. Remove to a plate with a slotted spoon and cover with foil to keep warm.
Add the onion to the skillet and cook until softened, 2-3 minutes. Add the vinegar, increase the heat to high and cook, stirring to scrape up any browned bits from the skillet, until the liquid has evaporated. Stir in the cumin and oregano. Add the peppers and cook until slightly softened, 3-4 minutes. Return the chicken to the skillet, add the stock, and bring to a boil. Reduce the heat to medium and simmer until the peppers are soft and the liquid is reduced and slightly thickened, 8-10 minutes. Serves 6.
Applesauce Sausage Bites
Serves 4 -6
2 lbs.little smoked sausages
1 c. applesauce
2/3 c. brown sugar
1 small white onion, finely chopped
In a large baking dish, combine applesauce, brown sugar, and onion. Stir in sausages and toss to coat.
Bake, uncovered, at 325 degrees for 40 minutes, stirring once during cooking
Serve with toothpicks for easy serving.
Pork Tenderloin
1/2 cup sweet-and-sour sauce
1 tablespoon plus 1 teaspoon soy sauce
1/8 teaspoon ground red pepper (see Note)
2 pork tenderloins (1-1/2 to 2 pounds total)
Preheat the oven to 4000F. Line a rimmed baking sheet with aluminum foil, then coat the foil with nonstick cooking spray.
In a measuring cup, combine the sweet-and-sour sauce, soy sauce, and ground red pepper; mix well. Place the pork on the baking sheet and pour half the sauce over the top.
Bake for 45 to 50 minutes, or until little pink remains for medium-well, or no pink remains for well-done. Slice thinly and serve topped with the remaining sauce.
Appeal. You can make a small gift aid to help make a difference.
Gift donations using Paypal. Click here to know more.