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Recipes
Summer Corn Salad
By carvalhohm
1 Heat grill to medium-high heat
- 4 fresh cobs of corn, husked
- 1 tbsp. Extra Virgin Olive Oil
- ¼ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
- 3 scallions, finely chopped (about ½ cup)
- ½ red bell pepper, finely chopped (about ½ cup)
- 1 tbsp. finely chopped fresh cilantro
- 2 tsp. Lemon Juice
- 2 tsp. Sazonador Total
Easy Chicken and Black Bean Skillet
By carvalhohm
1 In a large skillet, bring salsa, corn, beans, cumin and cilantro to a boil over medium-high heat
- 1 jar (17.6 oz.) GOYA® Pico de Gallo Salsa
- 1 can (15.25 oz.) Whole Kernel Corn, drained and rinsed
- 1 can (15.5 oz.) Black Beans, drained and rinsed
- 1 tsp. ground cumin
- 3 tbsp. chopped fresh cilantro
- 1 pkg. (9 oz.) Breast Strips, Grilled, roughly chopped
- 3 cups GOYA® Yellow Rice, cooked according to package directions
All-Purpose Beef Marinade
By carvalhohm
Combine all ingredients in a jar or other container that has a lid
- 1 1/2 cups vegetable oil
- 1/2 cup soy sauce
- 1/2 cup white wine or balsamic vinegar
- 1/3 cup lemon juice
- 1/4 cup Worcestershire sauce
- 2 tablespoons ground dry mustard
- 2 1/4 teaspoons salt
- 1 tablespoon ground black pepper
- 1 1/2 tablespoons chopped fresh parsley
Taco Seasoning Mix
By carvalhohm
Mix all ingredients together and store in small airtight container
- 1 1/2 tablespoons cornmeal (maize or corn flour)
- 4 1/2 teaspoons chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic salt
- 1/2 teaspoon sugar
- 1 teaspoon dried minced onion
- 1/2 teaspoon beef bouillon granules
- 1/4 teaspoon ground red pepper
Red, White, and Blue, Tiramisu
By carvalhohm
1. Set aside a 1 ½ quart rectangular baking dish
- 4 ounces light tub-style cream cheese
- 4 ounces nonfat cream cheese
- 1/3 cup low-fat ricotta cheese
- 1/4 cup light sour cream
- 1/3 cup granulated no-calorie sweetener (or 8 packets)*
- 3/4 cup light whipped topping
- 1 3/4 cups sliced strawberries
- 1/4 cup low sugar strawberry jam
- 1 3-ounce package soft ladyfingers (12 split fingers)
- 3/4 cup blueberries
Best Ever Three Bean Salad
By carvalhohm
1. To make the dressing, peel and grate the red onion with a cheese or box grater into a small bowl
- Written by Marlene Koch on June 6, 2019
- Print Friendly, PDF & Email
- Summertime is salad time, and with just 1/2 of the usual calories and carbs, 1/3 of the fat, and none of the added sugar commonly found in three bean salads, this incredibly tasty salad is a three bean wonder!
- With its deliciously unique dressing, and an impressive 4 grams of fiber, this tasty side deserves it “best” title in for its great taste – and so much more.
- Serve it as a side, or serve over greens with shrimp or canned tuna for a delicious, nutritious lunch. It will keep well in the fridge for up to a week. Stir before serving.
- Makes 8 servings
- Dressing
- 1 small red onion
- 3 tablespoons canola oil
- 2 tablespoons ketchup
- 2 tablespoons no-calorie granulated sweetener (or granulated sugar).*
- 2 tablespoons apple cider vinegar
- 2 tablespoons water
- 2 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce
- 1/2 teaspoon liquid smoke
- Freshly ground black pepper
- Salad
- 1 (15-ounce) can cut green beans, drained
- 1 (15-ounce) can yellow wax beans, drained
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 1 small red onion, diced
Best Ever Three Bean Salad
By carvalhohm
1. To make the dressing, peel and grate the red onion with a cheese or box grater into a small bowl
- Written by Marlene Koch on June 6, 2019
- Print Friendly, PDF & Email
- Summertime is salad time, and with just 1/2 of the usual calories and carbs, 1/3 of the fat, and none of the added sugar commonly found in three bean salads, this incredibly tasty salad is a three bean wonder!
- With its deliciously unique dressing, and an impressive 4 grams of fiber, this tasty side deserves it “best” title in for its great taste – and so much more.
- Serve it as a side, or serve over greens with shrimp or canned tuna for a delicious, nutritious lunch. It will keep well in the fridge for up to a week. Stir before serving.
- Makes 8 servings
- Dressing
- 1 small red onion
- 3 tablespoons canola oil
- 2 tablespoons ketchup
- 2 tablespoons no-calorie granulated sweetener (or granulated sugar).*
- 2 tablespoons apple cider vinegar
- 2 tablespoons water
- 2 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce
- 1/2 teaspoon liquid smoke
- Freshly ground black pepper
- Salad
- 1 (15-ounce) can cut green beans, drained
- 1 (15-ounce) can yellow wax beans, drained
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 1 small red onion, diced
Easiest Ever (20-minute) Guilt-Free Blueberry Pie
By carvalhohm
1. Prepare a 9” baked one-crust pie crust according to package directions
- Blueberry Filling:
- 1/2 package refrigerated pie crust (I like Pillsbury brand)
- 1 cup frozen blueberries
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 6 tablespoons granulated no-calorie sweetener (sweetener tips**)
- 2 tablespoons granulated sugar
- 1/2 teaspoon lemon zest
- 3 cups fresh blueberries
Creamy Ranch Slaw
By carvalhohm
1. For the dressing, whisk together all the dressing ingredients in a small bowl
- DRESSING:
- 1/2 cup light mayonnaise
- 1/3 cup plain Greek or low-fat yogurt
- 1/3 cup low-fat milk
- 1 tablespoon cider vinegar
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- SALAD:
- 6 cups shredded green cabbage
- 3 stalks celery, chopped (about 1½ cups)
- 2 medium carrots, peeled and chopped
- 3 tablespoons minced fresh parsley
Quick & Easy Graham Cracker Pudding Dessert
By carvalhohm
Go ahead and prepare puddings according to package instructions
- 1 box graham cracker
- 2 boxes vanilla pudding (large, 5.1 oz each)
- 1 box chocolate pudding (small, 3.9 oz)
- 1 jar(s) peanut butter
- 1 pkg softened Cool Whip (8 oz)