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Recipes
Cooking Light Fajita's
By Moose
Trim fat from steak. Slice steak diagonally across grain into thin strips
- 3/4 lb lean flank steak (I use top sirloin) or you can use chicken.
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon garlic power
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 4 flour tortillas
- 1 teaspoon vegetable oil
- 2 cups sliced onion
- 1/3 cup green bell pepper strips
- 1/3 cup red bell pepper strips
- 1/3 cup yellow bell pepper strips
- 1 tablespoon lime juice
- 1/4 cup sour cream
Caribbean Jerk Chicken with Tropical Fruit Salsa
By Moose
In large resealable plastic bag, place 3/4 cup Caribbean Jerk Marinade and chicken; seal bag
- 1 cup plus 2 tbsp Lawry's Caribbean Jerk Marinade, divided
- 4 boneless, skinless chicken breasts
- 1 can (15 1/4 oz) tropical fruit salad, drained
Swanson Sensational Chicken Noodle Soup
By Moose
Heat broth, pepper, carrot and celery in 2 qt saucepan over medium-high heat to a boil
- 3 1/2 cups of Swanson Chicken Broth
- Generous dash ground black pepper
- 1 medium carrot, sliced
- 1 stalk celery, sliced
- 1/2 cup uncooked extra wide egg noodles
- 1 cup shedded cooked chicken
Cheesy Beef Nachos
By Moose
BROWN meat; drain. Stir in salsa; simmer 2 minutes
- Toppings:
- 1/2 lb ground beef
- 1/2 cup Taco Bell Home Originals Thick 'N Chunky Salsa
- 4 cups tortilla chips
- 1 cup Kraft Mexican Style Shredded Cheese
- Sliced green onion, chopped tomato, sliced jalapeno peppers, sliced pitted black olives, sour cream, guacamole, chopped green pepper
SOS
By Moose
Melt butter, add meat, add flour when creamy add milk heat until thickened
- 2 oz beef
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk