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Recipes
Fish Tacos with Salsa
By jsmithflex
1.Preheat grill for high heat
- 1 cup corn
- 1/2 cup diced red onion
- 1 cup peeled, chopped jicama
- 1/2 cup diced red bell pepper
- 1 cup fresh cilantro leaves, finely chopped
- 1 lime, zested and juiced
- 2 tablespoons sour cream
- 2 tablespoons cayenne pepper
- 1 tablespoon ground black pepper
- 2 tablespoons salt
- 6 (4 ounce) fillets tilapia
- 2 tablespoons olive oil
- 12 corn tortillas, warmed
Ginger Marinade
By jsmithflex
Combine all ingredients and marindate chicken or turkey breast for several hours
- 1/4 cup apple cider
- 1 Tablespoon grated ginger root
- 2 Tablespoon fresh lemon juice concentrate
- 2 green onions, chopped
- 1/4 cup frozen orange juice
Fresh Tomato Sauce
By jsmithflex
Dice tomatoes, shop and seed green peppers, combine all ingredients in heavy pan over medium heat
- 5-6 Medium tomatoes
- 2 cloves garlic, minced
- 1 green pepper (optional)
- 1/2 teaspoon oregano
- Black pepper to taste
- 1 cup diced onion
- 3 Tablespoon tomato paste (no salt)
- 1/2 cup sliced mushrooms
- 1/2 teaspoon basil
Tacos in Pasta Shells
By jsmithflex
In a large skillet, brown beef over medium heat until no longer pink; drain
- 1 1/4 pounds lean ground beef
- 1 (3 ounce) package cream cheese
- 1 teaspoon salt
- 1 teaspoon chili powder
- 18 jumbo pasta shells
- 2 tablespoons butter, melted
- 1 cup taco sauce
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 1/2 cups crushed tortilla chips
- 1 cup sour cream
Roasted Sweet Pepper Pasta Salad with Herbs and Feta
By jsmithflex
1 Heat oven to 450°. Spray rectangular pan, 13x9x2 inches, with cooking spray
- 2 large red or yellow bell peppers, cut into 1-inch pieces
- 1 medium red onion, cut into wedges (about 2 cups)
- Cooking spray
- 3 cups uncooked penne pasta (10 ounces)
- 1 cup sliced 70%-less-fat turkey pepperoni (about 3 ounces), cut in half
- (2 ounces) feta cheese, crumbed 1/2 cup
- 1/2 cup fat-free Italian dressing
- 2 tablespoons chopped fresh basil leaves
- 1 tablespoon chopped fresh mint leaves
Easy Creamy Corn Casserole
By jsmithflex
Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish
- 1/2 cup butter, melted
- 2 eggs, beaten
- 1 (8.5 ounce) package dry corn bread mix
- 1 (15 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can creamed corn
- 1 cup sour cream
Quinoa and Black Bean Chili
By jsmithflex
1.Bring the quinoa and water to a boil in a saucepan over high heat
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 (28 ounce) can crushed tomatoes
- 2 (19 ounce) cans black beans, rinsed and drained
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon minced chipotle peppers in adobo sauce
- 1 teaspoon dried oregano
- salt and ground black pepper to taste
- 1 cup frozen corn
- 1/4 cup chopped fresh cilantro
Healthified Creamy Chicken Enchiladas
By jsmithflex
1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- .. 1 tablespoon olive oil
- 1/2 cup chopped onion (1 medium)
- 2 teaspoons finely chopped garlic
- 2 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
- 3 tablespoons Gold Medal® all-purpose flour
- 1/2 teaspoon ground coriander or cumin
- 1/8 teaspoon pepper
- 1/2 cup reduced-fat sour cream
- 2 cups shredded cooked chicken breast
- 1 cup Green Giant® Niblets® frozen corn, thawed
- 1 cup shredded reduced-fat Mexican cheese blend (4 oz)
- 1 can (4.5 oz) chopped green chiles
- 1/4 cup chopped fresh cilantro
- 8 corn or flour tortillas (6 or 7 inch)
- 1 medium tomato, chopped (3/4 cup)
- 4 medium green onions, sliced (1/4 cup)
- Salsa, if desired
Healthified Stuffed Chicken Parmesan
By jsmithflex
1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 6 boneless skinless chicken breasts (about 5 oz each)
- 1 box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, well drained
- 2 oz 1/3-less-fat cream cheese (Neufchâtel), softened
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon dried basil leaves
- 1 clove garlic, finely chopped
- 1/4 cup fat-free egg product
- 12 stone-ground wheat crackers, crushed (about 1/2 cup)
- 1 teaspoon dried basil leaves
- 1/2 teaspoon pepper
- 1 cup Muir Glen® organic Italian herb pasta sauce
- 1/4 cup shredded mozzarella cheese (1 oz)
Corn Souffle
By jsmithflex
Preheat oven to 350 degrees F (175 degrees C)
- 2 (15.25 ounce) cans whole kernel corn
- 2 (14.75 ounce) cans cream-style corn
- 4 tablespoons white sugar
- 4 tablespoons all-purpose flour
- 4 tablespoons milk
- 4 eggs