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Recipes
Creamy Lime Cilantro Dressing
By Jill-4
Great as TexMex Sauce or Salad Dressing
- 1 pack Hidden Valley Ranch Dressing Mix
- 1 cup mayo (I use plain yogurt usually)
- 1/2 cup milk
- 1 lime juiced
- 2 cloves garlic roughly chopped
- 1/2 cup roughly chopped cilantro (I throw the whole bunch in)
- 1/4 cup green salsa
- hot sauce
Tex Mex Chicken Cobbler
By Jill-4
Saute onion in oil—in a 10” cast iron skillet, over medium high heat for 3-4 minutes
- 1 med. Onion, diced
- 2 tbls. Olive oil
- 1 (15 oz) can black beans (rinsed and drained)
- 1 (10 oz) can Rotel tomatoes—(I used the ones with lime juice &cilantro)
- 1 (10 oz) can enchilada sauce
- 2 cups cooked, cubed chicken
- 1 tsp. salt
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- 1/2 tsp. oregano
- 1/2 tsp. black pepper
- 1 large egg
- 2/3 cup milk
- 1 1/2 cups Bisquick
- 1 cup shredded cheese
- 1/2 cup chopped cilantro
English Muffins
By Jill-4
Mix together water, milk, honey and salt
- 1 cup hot water
- 1/2 cup milk
- 2 tsp honey
- 2 tsp salt
- 4 cups flour (I used 1/2 white 1/2 whole wheat)
- 2 tsp instant yeast
- 3 Tbs. softened butter
- Cornmeal
Prailines
By Jill-4
Mix—cook in microwave 12 minutes
- 1 lb. brown sugar
- 1/2 pt. whip cream
Caramel Sauce
By Jill-4
▪ Using a heavy sauce pan, add 1 cup water and 1 cup sugar
- ▪ 1 cup sugar
- ▪ 1 cup water
- ▪ 1 tablespoon butter
- ▪ 1/2 cup heavy whipping cream (you can also use milk, even skim milk – it won’t be as decadent, but it will help your waist line)
Caramel Apple Pie
By Jill-4
▪ Place one prepared crust in greased pie pan ▪ In bowl mix sliced, peeled apples, sugars, lemon juice, flour, ...
- ▪ (2) 9” prepared pie crusts
- ▪ 7 cups tart apples (the key to using apples to bake is using ones that are smooth on bottom-the bumpier on the bottom the less well they bake)
- ▪ 1/4 cup sugar
- ▪ 1/2 cup raw sugar
- ▪ 1 teaspoon flour
- ▪ 2 tablespoons lemon juice
- ▪ 2 teaspoons cinnamon
- ▪ 1 teaspoon salt
- ▪ 6 oz. prepared caramel sauce
- ▪ 3 Tablespoons butter
Corn bread
By Jill-4
-Combine dry ingredients. -Stir in milk, oil, and egg—mixing until moist
- 1 1/4 cups all purpose flour
- 3/4 cup corn meal
- 1/4 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup milk
- 1/4 cup oil
- 1 egg- beaten
Marinated Pork Tenderloin over Black Bean Salad
By Jill-4
Nutrition (per serving) 318 cal, 28 g pro, 15 g carb, 4 g fiber, 15 g fat, 3 g sat fat, 546 mg sodium
- 1/2 c finely chopped cilantro
- 1/2 c finely chopped fresh flat-leaf parsley
- 1/3 c sherry or red wine vinegar
- 1/4 c extra virgin olive oil
- 4 cloves garlic, minced
- 1 lb pork tenderloin
- 1 red bell pepper
- 1 fresh poblano chile pepper
- 1 can (15.5 oz) black beans, rinsed and drained
One Bowl, All Natural, No Bake Energy Bites
By Jill-4
In a large bowl add the nut butter, honey, vanilla, salt
- 1/2 cup nut butter
- 1/3 cup honey
- 1 cup old fashioned rolled oats
- 1 cup shredded coconut
- 2 tsp. vanilla
- pinch of sea salt
- 1-2 tsp of your favorite spices
- 1/2 cup of add ins (choco chips, nuts, seeds, dried fruit)
Black Bean Burgers
By Jill-4
1. Open cans of black beans and brown or green lentils, rinse them well with cold water, and drain them in a small ...
- ▪ 1 small onion, chopped
- ▪ 1/2 red pepper, chopped
- ▪ 1 Tablespoon olive oil
- ▪ 2 cloves garlic
- ▪ 1/4 cup fresh cilantro leaves
- ▪ (2 jalapenos, optional, seeded)
- ▪ 1/2 teaspoon ground cumin
- ▪ one can black beans, drained and rinsed
- ▪ 1 1/2 c. cooked green lentils (I used canned)
- ▪ 1 1/2 tsp. salt
- ▪ 1/2 tsp. pepper
- ▪ 2 eggs
- ▪ 1 c. bread crumbs