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Recipes
South of the Border Beef Tacos
By EdieK
Pass the toppings and let everyone create his or her own taco
- Toppings:
- 1 lb (450 g) lean ground beef
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 tbsp (15 mL) chili powder
- 1 tsp (5 mL) dried oregano
- 1/2 tsp (2 mL) ground cumin (optional)
- 1/4 tsp (1 mL) dried red pepper flakes
- 1 cup (250 mL) milk
- 1/3 cup (80 mL) tomato paste
- Salt and pepper, to taste
- 12 taco shells
- Shredded lettuce
- Chopped tomato
- Chopped sweet green pepper
- Salsa
- Sour cream
- Shredded Canadian Cheddar or Monterey Jack cheese
Cheesy Chicken Quesadillas
By EdieK
These easy to prepare cheesy quesadillas will have everyone asking for more
- Dipping Sauce:
- 1 cup (250 mL) salsa
- 1/3 cup (75 mL) shredded Canadian cheddar cheese
- 2 tbsp (30 mL) sour cream
- 2-1/2 cups (625 mL ) shredded Canadian monterey jack cheese
- 1-1/2 cups (375 mL) leftover shredded cooked chicken
- 2/3 cup (150 mL) salsa
- 4 large whole wheat or plain flour tortilla
Fajita-Style Quesadillas
By EdieK
In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes...
- 1/2 medium red or green sweet pepper, seeded and cut into bite-size strips
- 1/2 medium onion, halved and thinly sliced
- 1 fresh serrano pepper, halved, seeded, and cut into thin strips*
- 2 teaspoons vegetable oil
- 4 6-inch white corn tortillas
- Nonstick cooking spray
- 1/2 cup shredded Monterey Jack cheese (2 ounces)
- 2 thin slices tomato, halved crosswise
- 1 tablespoon snipped fresh cilantro
- Light dairy sour cream (optional)
- Cilantro and lime wedges (optional)
Easy Pineapple-Apricot Chicken
By EdieK
Arrange chicken thighs in a 12" Dutch oven
- 10 chicken thighs; well trimmed 3/4 cup french dressing
- 3/4 cup pineapple-apricot preserves 1 (1 oz.) pkg. onion soup mix
Portobello, Eggplant, and Roasted Red Pepper Panini
By EdieK
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source
- 2 red bell peppers
- 4 portobello mushroom caps
- 1 cup fat-free balsamic vinaigrette
- 4 (1/2 inch thick) slices eggplant, peeled
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons grated Parmesan cheese
- 8 slices focaccia bread
- 1/4 cup fat free ranch dressing
- 4 thin slices Swiss cheese
- 4 thin slices Asiago cheese
Lean Fettuccine Alfredo
By EdieK
This creamy Alfredo dish has only 15% calories from fat in each serving--and a calcium boost equal to 1 1/2 cups (3
- 12 oz [375g] fettucine pasta
- 1 can [370 mL] Carnation® Fat Free Evaporated Skim Milk
- 2 tbsp [30 ml] Robin Hood® All-Purpose Flour
- 1/4 to 1/2 tsp [1 to 2 ml] each salt and black pepper
- 2 tsp [10 ml] olive oil
- 1 clove garlic, minced
- 1/2 cup [125 ml] freshly grated Parmesan cheese
- Fresh parsley (optional)
Sweet potatoes, apples go into creamy fall soup
By EdieK
Melt 3 tablespoons of the butter in a 4-quart saucepan over medium-high heat
- 5 tablespoons unsalted butter
- 2 cups peeled, cored and chopped tart apples, such as Granny Smith or Pippin
- 2 medium cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 4 cups mashed sweet potatoes
- 4 cups whole milk
- 2 cups homemade or no-salt-added chicken or turkey broth
- 1 cup thinly sliced leeks, white part only (from 2 or 3 medium leeks), rinsed well
- 1/4 cup chopped or snipped chives
Taco soup
By EdieK
If you like chili, you'll like this hearty soup
- 1 1/2 lb lean ground beef
- 1 can 6 beans or any bean mixture equivalent
- 1 can kernel corn 2 large cans tomatoes (whole, diced,etc)
- 1 1/2 cups water
- 1/4 Jalapeno pepper chopped (no seeds)1 pkg taco seasoning
- 1 pkg hidden valley dry ranch dressing (look in the salad dressing isle)
- Grated cheese (I buy Tex Mex variety in the package)
- Taco chips for dipping instead of crackers are nice
Mixed Vegetable Salad
By EdieK
This colourful and crunchy salad is great with grilled meats or fish
- Salad:
- 1/2 cucumber, cubed
- 1 sweet pepper (red, yellow or orange), seeded and cut into chunks.
- 1 carrot, thinly sliced
- 1 stalk celery, sliced
- 1/2 small sweet white onion, cut into chunks
- 1 cup mini-mini Boccaccio Cheese (optional)
- 1 Tomatoes, cut into thick wedges
- Dressing:
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 3 Tbsp prepared basil pesto
- 1 clove garlic, minced
- 1/4 cup chopped flat-leaf parsley
- 1/4 tsp each salt & pepper
Picnic-Perfect Lobster Rolls
By EdieK
Tiffany Vickers Davis, Cooking Light JULY 2011
- 1/3 cup chopped celery
- 1/2 teaspoon grated lemon rind
- 2 tablespoons chopped green onions
- 1 tablespoon finely chopped fresh tarragon
- 3 tablespoons canola mayonnaise
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 3/4 pound lobster meat, steamed and chopped
- 4 (1 1/2-ounce) New England-style hot dog buns, toasted