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Recipes
Southwestern Burritos
By Joelene
In a large nonstick skillet, heat 1 tbsp olive oil over medium heat
- 1 pkg (5 oz) baby spinach
- 6 eggs
- 2 sliced scallions
- 1/3 cup chopped cilantro
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (15 oz) black beans
- 1 cup shredded Monterey Jack
- 1/4 cup salsa
- 4 large whole wheat tortillas
BBQ-Bacon Party Spread
By Joelene
Spread cream chz onto platter; drizzle with BBQ
- 2 pkg cream chz, softened
- 1/2 cup BBQ
- 10 slices bacon
- 1 small tom, chopped
- 1/2 cup chopped yellow pep
- 3 green onions, sliced
- 1 cup shred ched
Rich Chocolate Tart
By Joelene
Adjust oven rack to lower-middle position and heat oven to 425 degrees
- Optional garnish:
- 1 sheet frozen puff pastry, thawed but still cold (follow package directions)
- 8 ounces semisweet chocolate, cut in small dice
- 1 cup heavy cream
- 2 large egg yolks (if using raw eggs is a concern for you, substitute the yolks of 2 pasteurized eggs)
- 1 cup heavy cream, whipped to soft peaks
- 1 cup raspberries
MINI APPLE PIES
By Joelene
In Pampered pan
- 1 pkg 1 pkg (8 oz/235 g) seamless crescent dough
- 1 can 1 can (20 oz or 540 mL) apple pie filling
- 2 tbsp 2 tbsp (30 mL) granulated sugar
- 1/2 tsp 1/2 tsp (2 mL) cinnamon
- Vanilla ice cream (optional)
Fusilli with broccoli pesto
By Joelene
DOUBLE THE PESTO AND FREEZE IT IN SMALL PORTIONS
- 12 oz. fusilli pasta
- 12 oz. frozen broccoli florets
- 2 clove garlic
- 0.50 c. fresh basil leaves
- 3 tbsp. olive oil
- 1 tbsp. grated lemon zest
- kosher salt
- toasted sliced almonds
- Grated Parmesan cheese
ASIAN CORN, BROCCOLI & SHRIMP MEDLEY
By Joelene
1. Cut each ear crosswise in half, then lengthwise in half to form four ``coblets
- 3 ears fresh sweet corn, husked
- 1 cup ginger ale
- 3 tablespoons low-sodium soy sauce
- 4 teaspoons cornstarch
- 1 teaspoon Asian sesame oil
- 12 broccoli florets (about 11/2 cups)
- 1 pound raw shrimp, shelled and deveined
FLORENTINE ROLL-UPS
By Joelene
Cook pasta according to package directions; drain
- 16 oz. Lasagna, uncooked
- 4 cups (2 lb.) cottage cheese or ricotta cheese
- 2 cups (8 oz.) shredded Cheddar cheese
- 1 cup chopped fresh spinach
- 1/2 cup sliced green onion
- 1 egg
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 3 1/2 cups spaghetti sauce, divided
- Grated Parmesan cheese
Ravioli Bake
By Joelene
1. Heat oven to 375 degree F
- 1 6 ounce bag fresh baby spinach
- 1 12 ounce package refrigerated cooked meatballs
- 1 26 ounce jar marinara sauce
- 2 9 ounce packages refrigerated four-cheese ravioli
- 1 8 ounce bag shredded mozzarella cheese
Rustic Lasagna
By Joelene
Cook lasagna noodles per pkg; preheat oven to 350°F
- 9 lasagna noodles, uncooked
- 2 (8 ounce) cans tomato sauce (no salt added preferred)
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1 (10 ounce) package frozen chopped broccoli, thawed and excess water squeezed out
- 1 cup fresh carrot, shredded
- 1 (16 ounce) container part-skim ricotta cheese
- 1/4 cup parmesan cheese, grated (Kraft Reduced Fat preferred)
- 1 cup part-skim mozzarella cheese, shredded
QUINOA TABBOULEH
By Joelene
Using a mesh strainer, rinse and drain the quinoa under cold water
- 1 cup quinoa
- 1 and 1⁄4 cups low-sodium chicken or vegetable broth
- 6 tablespoons lemon juice, divided
- 2 cups halved cherry tomatoes
- Kosher salt and ground black pepper
- 2 cups finely chopped cucumber (about medium seedless
- cucumber)
- 3 scallions, finely chopped
- 1 clove garlic, minced
- 1/3 cup extra-virgin olive oil
- 2 cups firmly packed fresh flat-leaf parsley, chopped
- 1 cup firmly packed fresh mint leaves, shredded