Whats for dinner?
06-08-2010, 10:41 AM
#43
Member
Join Date: Dec 2009
Posts: 23
This is awesome. I love this idea. I love to cook almost as much as I love to quilt. I also like to garden. I think they all go hand in hand. For me I'm having plain ole pork chops, sweet potato and some veggie. Not too ambitious today. I cooked my little heart out yesterday. My Grandson has a ball game tonight so it's a quick dinner tonight can't miss the game.
06-24-2010, 05:22 PM
#47
Super Member
Join Date: Jan 2009
Location: Pensacola, Florida
Posts: 1,144
This sounds so yummy! I made pork enchiladas tonight. It's made with leftover shoulder pork butt that was cooked in the crocked pot with some basic seasonings. To make the enchiladas I just shred up the meat, add a can of diced green chilies. I microwave my corn tortillias in a paper towel. Dip them in either red or green enchilada sauce (canned - I usually use a more authentic sauce not store brand), add meat and cheese. Roll em up and lay them in a cassarole dish. Top with more cheese and the remainder sauce. The sauce will be soaked up by the corn shells. Quick and easy meal.
Originally Posted by vjengels
This is an easy great tasting, low fat, satisfying recipe,the fillinig holds up well in the frig for a week!
This serves 3, It's just my husband & myself, so increase the amounts if you want to serve more people.
Spinach Black Bean enchilada casssorole:
Filling:
2 C, frozen spinach, thawed.
1/2 can drained , rinsed black beans
1 C. Salsa , separated-
1 to 2 Tbls Taco Seasoning
1/3 C. Shredded Fat free Cheddar cheese
Topping:
1/3 C. Fat free plain yogurt
1 Tbls Lemon, or Lime Juice
2- 6 inch corn tortillas
Pam spray
oven proof dish big enough to fit the tortillas into, ( I use a Corning ware souffle' dish, fit the tortillas perfectly)
mix the filling,including 1/2 c salsa; spray pan lightly, spread 1/4 c salsa on bottom of dish, place one tortilla on salsa, put all the filling in , cover with the other tortilla, and 1/4 c salsa. Cover with Aluminum foil, bake at 350* for 30 mins, uncover ,mix yogurt & juice, spoon yogurt mixture on top, bake uncovered 10 mins.
You could microwave this if you wanted, or, use the filling for burritos
This is adapted from a recipe in ' The American Heart Assoc. Low Fat, Low Cholesterol cook book'.
cheezy saucey mexican-y goodness yum!
This serves 3, It's just my husband & myself, so increase the amounts if you want to serve more people.
Spinach Black Bean enchilada casssorole:
Filling:
2 C, frozen spinach, thawed.
1/2 can drained , rinsed black beans
1 C. Salsa , separated-
1 to 2 Tbls Taco Seasoning
1/3 C. Shredded Fat free Cheddar cheese
Topping:
1/3 C. Fat free plain yogurt
1 Tbls Lemon, or Lime Juice
2- 6 inch corn tortillas
Pam spray
oven proof dish big enough to fit the tortillas into, ( I use a Corning ware souffle' dish, fit the tortillas perfectly)
mix the filling,including 1/2 c salsa; spray pan lightly, spread 1/4 c salsa on bottom of dish, place one tortilla on salsa, put all the filling in , cover with the other tortilla, and 1/4 c salsa. Cover with Aluminum foil, bake at 350* for 30 mins, uncover ,mix yogurt & juice, spoon yogurt mixture on top, bake uncovered 10 mins.
You could microwave this if you wanted, or, use the filling for burritos
This is adapted from a recipe in ' The American Heart Assoc. Low Fat, Low Cholesterol cook book'.
cheezy saucey mexican-y goodness yum!
07-02-2010, 01:23 AM
#50
Junior Member
Join Date: Jun 2010
Posts: 219
tonight we're having brown stew. i usually make it the night before, as it thickens naturally when its left standing. i make a pressure cooker size batch, which feeds 3 adults & 2 kids for 2 meals, each having about 2 bowls full.
16-20 small potatoes, peeled & quartered,
couple of carrots,
2 small or 1 large onion,
packet of soup, ( i use oxtail or beef),
a stock cube,
handful of pearl barley or lentil,
1-2lbs beef diced,
seasoning.
soak barley/lentils,
throw stockcube & diced beef in pot, chop carrots, potatoes & onions, throw them in too. make up soup mix & add to pot, season to taste, fill pot with water to near the top, bring to boil, stirring occasionally, once boiled throw in the barley/lentils, turn down the heat & simmer for a few hours.
If left over night the smaller potatoes will melt & thicken the stew. if its too thick, just add more water.
my family love this meal & its cheap & tasty!
16-20 small potatoes, peeled & quartered,
couple of carrots,
2 small or 1 large onion,
packet of soup, ( i use oxtail or beef),
a stock cube,
handful of pearl barley or lentil,
1-2lbs beef diced,
seasoning.
soak barley/lentils,
throw stockcube & diced beef in pot, chop carrots, potatoes & onions, throw them in too. make up soup mix & add to pot, season to taste, fill pot with water to near the top, bring to boil, stirring occasionally, once boiled throw in the barley/lentils, turn down the heat & simmer for a few hours.
If left over night the smaller potatoes will melt & thicken the stew. if its too thick, just add more water.
my family love this meal & its cheap & tasty!
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