Monday, June 3, 2013
Shrimp Enchiladas Verde
Shrimp Enchiladas Verde
by Crissybear
1 pound peeled cooked shrimp (21-25 per pound) -- thawed if frozen, tails removed, diced
1 cup frozen corn -- thawed
2 cans chopped green chiles (not drained) -- (4 ounce)
2 cups canned green enchilada sauce or green salsa -- divided
12 corn tortillas
1 can nonfat refried beans -- (15 ounce)
1 cup reduced-fat shredded cheese -- such as Mexican-style, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime -- cut into wedges
Preheat oven to 425 degree F. Coat a 9-by-13-inch glass baking dish with cooking spray.
Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.
Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
To Prepare Ahead: prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.
This recipe serves 6
PointsPlus™ Value =
320 calories; 9 g fat (4 g sat, 1 g mono); 136 mg cholesterol; 37 g carbohydrate; 26 g protein; 7 g fiber; 538 mg sodium.
by Crissybear
1 pound peeled cooked shrimp (21-25 per pound) -- thawed if frozen, tails removed, diced
1 cup frozen corn -- thawed
2 cans chopped green chiles (not drained) -- (4 ounce)
2 cups canned green enchilada sauce or green salsa -- divided
12 corn tortillas
1 can nonfat refried beans -- (15 ounce)
1 cup reduced-fat shredded cheese -- such as Mexican-style, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime -- cut into wedges
Preheat oven to 425 degree F. Coat a 9-by-13-inch glass baking dish with cooking spray.
Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.
Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
To Prepare Ahead: prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.
This recipe serves 6
PointsPlus™ Value =
320 calories; 9 g fat (4 g sat, 1 g mono); 136 mg cholesterol; 37 g carbohydrate; 26 g protein; 7 g fiber; 538 mg sodium.
Wednesday, May 1, 2013
Roasted Cauliflower with Parmesan and Bread Crumbs
HIS RECIPE WILL TURN ANYONE INTO A CAULIFLOWER LOVER...TRULY!!!
Roasted Cauliflower with Parmesan and Bread Crumbs
1 head cauliflower, cut into 1/2 -1 inch florets
1/2 cup fresh bread crumbs, (I USED GLUTEN FREE BY ALEIA'S)
1/4 cup freshly grated Parmesan (I CONFESS, I DON'T MEASURE AND I'M SURE I USE MORE!!!!)
1/4 cup olive oil (AGAIN, I DON'T MEASURE BUT MAKE SURE THE FLORETS ARE WELL COATED!!!!!!
Salt and pepper to taste
Preheat oven to 400º.
Toss florets with olive oil, bread crumbs and cheese. Spread in a single layer on jelly roll sheet lined with nonstick foil. Season with salt and pepper. (since I use a lot of cheese I often don't need the salt) Roast 30-40 minutes, until nicely browned!!!! (we like ourS verrrry browned!!!)
From Greg's Skinny Friends
Roasted Cauliflower with Parmesan and Bread Crumbs
1 head cauliflower, cut into 1/2 -1 inch florets
1/2 cup fresh bread crumbs, (I USED GLUTEN FREE BY ALEIA'S)
1/4 cup freshly grated Parmesan (I CONFESS, I DON'T MEASURE AND I'M SURE I USE MORE!!!!)
1/4 cup olive oil (AGAIN, I DON'T MEASURE BUT MAKE SURE THE FLORETS ARE WELL COATED!!!!!!
Salt and pepper to taste
Preheat oven to 400º.
Toss florets with olive oil, bread crumbs and cheese. Spread in a single layer on jelly roll sheet lined with nonstick foil. Season with salt and pepper. (since I use a lot of cheese I often don't need the salt) Roast 30-40 minutes, until nicely browned!!!! (we like ourS verrrry browned!!!)
From Greg's Skinny Friends
Monday, April 22, 2013
Jalapeño Popper Quiche
Jalapeño Popper Quiche
Closet Cooking
NCBeaches
Servings: makes 6+ servings
Ingredients
1 (9 inch) pie shell, pre-baked
1/2 cup cream cheese, room temperature
2 jalapenos, diced (seed them is you prefer less heat)
1/2 cup milk
1/2 cup cream
5 large eggs, lightly beaten
1/2 teaspoon smoked paprika
1/8 teaspoon salt
1 jalapeno, sliced
1/2 cup cheddar cheese, grated
Directions
Spread the cream cheese over the bottom of the pie crust and sprinkle on the diced jalapenos.
Heat the milk and cream over medium heat until just before it boils, about 5 minutes and pour it into a large bowl.
Pour the eggs into the heated cream while stirring constantly.
Mix in the paprika and salt.
Pour the mixture into the pie plate and bake in a preheated 350F oven for 30 minutes.
Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted
Closet Cooking
NCBeaches
Servings: makes 6+ servings
Ingredients
1 (9 inch) pie shell, pre-baked
1/2 cup cream cheese, room temperature
2 jalapenos, diced (seed them is you prefer less heat)
1/2 cup milk
1/2 cup cream
5 large eggs, lightly beaten
1/2 teaspoon smoked paprika
1/8 teaspoon salt
1 jalapeno, sliced
1/2 cup cheddar cheese, grated
Directions
Spread the cream cheese over the bottom of the pie crust and sprinkle on the diced jalapenos.
Heat the milk and cream over medium heat until just before it boils, about 5 minutes and pour it into a large bowl.
Pour the eggs into the heated cream while stirring constantly.
Mix in the paprika and salt.
Pour the mixture into the pie plate and bake in a preheated 350F oven for 30 minutes.
Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted
Friday, April 12, 2013
Asparagus with Hot Bacon Dressing
Asparagus with Hot Bacon Dressing
Adapted from Cooks.com
Servings 2
Posted by Cockermom13
Quick & Easy
2 slices bacon -- cooked & crumbled
1 tablespoon salad oil
1/4 cup vinegar -- use red wine or other vinegar
1/2 teaspoon sugar
1/4 tsp. white pepper
1 bunch asparagus
Cook bacon until very crisp, drain fat.
Add the remainder of the ingredients (except Asparagus) to the bacon and cook down to a syrup.
Pour over warm asparagus and serve immediately.
Per Serving (excluding unknown items): 108 Calories; 10g Fat (80.2% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 102mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.
Adapted from Cooks.com
Servings 2
Posted by Cockermom13
Quick & Easy
2 slices bacon -- cooked & crumbled
1 tablespoon salad oil
1/4 cup vinegar -- use red wine or other vinegar
1/2 teaspoon sugar
1/4 tsp. white pepper
1 bunch asparagus
Cook bacon until very crisp, drain fat.
Add the remainder of the ingredients (except Asparagus) to the bacon and cook down to a syrup.
Pour over warm asparagus and serve immediately.
Per Serving (excluding unknown items): 108 Calories; 10g Fat (80.2% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 102mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.
Thursday, April 4, 2013
Southwest Orzo and Bean Salad
Southwest Orzo and Bean Salad
Sunset reader Polly Parkinson models this recipe after a rice salad she enjoyed at a cafe, but she prefers using rice-shaped pasta. Her brother recommends the salad as an appetizer, scooped onto corn tortilla chips.
Sunset AUGUST 1999
Yield: Makes 4 main-dish servings
Ingredients
2/3 cup dried orzo pasta
1 can (15 oz.) black beans, rinsed and drained
1 1/2 cups corn kernels, fresh-cut, thawed frozen, or drained canned
1 firm-ripe tomato (1/2 lb.), rinsed, cored, and chopped
1/3 cup chopped fresh cilantro
1/4 cup thinly sliced green onions or chives
1 teaspoon grated lime peel
1/3 cup plus 1 tablespoon lime juice
About 1/2 teaspoon pepper
Salt
1 ripe avocado (10 oz.), peeled and pitted
1/4 cup nonfat sour cream
Corn tortilla chips (optional)
Preparation
1. In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add pasta and cook until barely tender to bite, 9 to 11 minutes. Drain and rinse with cold water.
2. In a large bowl, mix pasta, beans, corn, tomato, cilantro, onions, lime peel, 1/3 cup lime juice, 1/2 teaspoon pepper, and salt to taste.
3. In a small bowl, mash avocado with 1 tablespoon lime juice and sour cream. Add salt and pepper to taste.
4. Equally mound pasta salad on dinner plates. Top with dollops of the avocado mixture. Surround or accompany with tortilla chips.
Nutritional Information
Amount per serving
Calories: 335 Calories from fat: 27% Protein: 12g Fat: 9.9g Saturated fat: 1.5g Carbohydrate: 54g Fiber: 7.4g Sodium: 210mg Cholesterol: 1.5mg
Sunset reader Polly Parkinson models this recipe after a rice salad she enjoyed at a cafe, but she prefers using rice-shaped pasta. Her brother recommends the salad as an appetizer, scooped onto corn tortilla chips.
Sunset AUGUST 1999
Yield: Makes 4 main-dish servings
Ingredients
2/3 cup dried orzo pasta
1 can (15 oz.) black beans, rinsed and drained
1 1/2 cups corn kernels, fresh-cut, thawed frozen, or drained canned
1 firm-ripe tomato (1/2 lb.), rinsed, cored, and chopped
1/3 cup chopped fresh cilantro
1/4 cup thinly sliced green onions or chives
1 teaspoon grated lime peel
1/3 cup plus 1 tablespoon lime juice
About 1/2 teaspoon pepper
Salt
1 ripe avocado (10 oz.), peeled and pitted
1/4 cup nonfat sour cream
Corn tortilla chips (optional)
Preparation
1. In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add pasta and cook until barely tender to bite, 9 to 11 minutes. Drain and rinse with cold water.
2. In a large bowl, mix pasta, beans, corn, tomato, cilantro, onions, lime peel, 1/3 cup lime juice, 1/2 teaspoon pepper, and salt to taste.
3. In a small bowl, mash avocado with 1 tablespoon lime juice and sour cream. Add salt and pepper to taste.
4. Equally mound pasta salad on dinner plates. Top with dollops of the avocado mixture. Surround or accompany with tortilla chips.
Nutritional Information
Amount per serving
Calories: 335 Calories from fat: 27% Protein: 12g Fat: 9.9g Saturated fat: 1.5g Carbohydrate: 54g Fiber: 7.4g Sodium: 210mg Cholesterol: 1.5mg
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