1 recipe pizza crust
Marinara sauce
Pepperoni
Shredded Mozzarella cheese (I actually do make mozzarella, but I just don't have the recipe posted, yet.) :)
Prepare pizza crust and divide into walnut-sized balls (about 2 tablespoons). Roll out each ball and place a bit of cheese, about a teaspoon of sauce and a slice of pepperoni on each crust. Bring up edges and pinch together to make a ball. Place pinched sides down on baking tray.
Preheat oven to 375F and bake for about 10 minutes or until crust is lightly browned.
For a freezer mreal, place unbaked pizza rolls onto baking tray and freeze. Put rolls in a freezer bag until ready to use. Place frozen rolls on a baking sheet in the oven while it's preheating to allow them to thaw a bit. Then bake about 12-15 minutes.
Showing posts with label entree. Show all posts
Showing posts with label entree. Show all posts
Tuesday
Thursday
Stuffed Red Peppers
4 large sweet red peppers1 lb ground beef
1 cup onion, chopped
3 cups cooked brown rice
2 tbsp dried parsley flakes
1 1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp ground allspice
2 - 8 oz cans tomato sauce
1/2 cup chicken broth
1 tbsp + 1 tsp balsamic vinegar
1 tbsp dried basil
1/2 cup grated Parmesan cheese, divided
Cut tops off peppers; remove seeds. Cut peppers in half length-wise.
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat and stir in rice, parsley, salt, cayenne and allspice. In a small saucepan, bring tomato sauce and broth to a boil. Stir in the vinegar, basil and 1/4 cup Parmesan cheese. Stir 1/2 the sauce into rice mixture. Spoon into peppers. Place in a foil-lined baking pan.
Cover with foil and bake at 350º for 30 minutes. Sprinkle with remaining Parmesan cheese. Uncover and bake for additional 5-10 minutes or until peppers are tender. Serve with remaining sauce.
Wednesday
Chili Cornbread Muffins
2 Jiffy Corn Muffin Mixes
1 can your favorite chili
Make mixes according to directions. Spoon about 2 tablespoons of mix into greased muffin tins.
Spoon 1 tablespoon chili on top of the muffin batter.
Bake at 400º for 15 minutes.
Corndog Muffins
I have a bunch of Jiffy Corn Muffin Mixes, so I've just been using them. But I'm on the lookout for a "from scratch" recipes for corn muffins. These are really good! They come together really fast and are wonderful to freeze and save for a quick, healthy meal!
1 Jiffy Corn Muffin Mix
5-6 beef hotdogs (I like Hebrew National)
Make mixes according to directions. Spoon about 2 tablespoons of mix into greased muffin tins.
Cut hotdogs into thirds. Press hotdogs into muffin batter.
Bake at 400º for 15 minutes.
1 Jiffy Corn Muffin Mix5-6 beef hotdogs (I like Hebrew National)
Make mixes according to directions. Spoon about 2 tablespoons of mix into greased muffin tins.
Cut hotdogs into thirds. Press hotdogs into muffin batter.
Bake at 400º for 15 minutes.
Tuesday
Salmon Patties
12-14 oz canned salmon
2 eggs
1/4 cup bread crumbs
1 tsp Old Bay seasoning
1/2 tsp dried dill
1/2 tsp onion powder
2 tbsp olive oil
Mix all ingredients together in a medium bowl. Form mixture into 5 or 6 patties.
Heat oil in a frying pan over medium heat. Fry patties about 5 minutes on each side. Serve with Dill Sauce.
Dill Sauce
1/4 cup mayonaise
1/4 tsp onion powder
1 tsp lemon juice
1 tsp pickle juice
1/2 tsp dried dill
1/4 tsp garlic salt
Combine all ingredients together and serve over Salmon Patties or fish sticks.
2 eggs
1/4 cup bread crumbs
1 tsp Old Bay seasoning
1/2 tsp dried dill
1/2 tsp onion powder
2 tbsp olive oil
Mix all ingredients together in a medium bowl. Form mixture into 5 or 6 patties.
Heat oil in a frying pan over medium heat. Fry patties about 5 minutes on each side. Serve with Dill Sauce.
Dill Sauce
1/4 cup mayonaise
1/4 tsp onion powder
1 tsp lemon juice
1 tsp pickle juice
1/2 tsp dried dill
1/4 tsp garlic salt
Combine all ingredients together and serve over Salmon Patties or fish sticks.
Thursday
Vegetable Frittata
I didn't measure any of the ingredients for this. I just added what looked good. So be creative and make this to your family's tastes! Here's my best guess:
6 eggs
2 small potatoes, diced
1 tsp minced garlic
1/4 cup onion, diced
1/2 red pepper, chopped
1 cup mushrooms, sliced
1 tbsp canned green chilis (I had some open from a previous recipe. My kids don't like it, so it was more for a bit of flavor. So add more if you like.)
2 tsp oregano
1/4 cup olives, chopped (I think green would be fantastic!)
1 tomato, diced
grated cheddar cheese
Preheat oven to 350'F.
Beat eggs and spinach together in a bowl. Set aside.
In a large oven-safe skillet, heat olive oil over medium high heat. Add potatoes, onions, garlic, a pinch of salt and saute for about 5-8 minutes. Add red pepper, mushrooms, chilis and oregano. Continue to saute until potatoes are tender about 10 minutes more. Season with salt and pepper. Add olives and mix together. Level vegetables in pan and gently pour egg mixture over top.
Cook frittata for 30 minutes or until egg is set. Top with tomato and cheese. Serve with a side of pasta al olio and a green salad.
6 eggs
3/4 cup pureed spinach (I had it on hand but 10 oz frozen chopped spinach, thawed and throughly drained would work just as well.) :)
2 tbsp olive oil2 small potatoes, diced
1 tsp minced garlic
1/4 cup onion, diced
1/2 red pepper, chopped
1 cup mushrooms, sliced
1 tbsp canned green chilis (I had some open from a previous recipe. My kids don't like it, so it was more for a bit of flavor. So add more if you like.)
2 tsp oregano
1/4 cup olives, chopped (I think green would be fantastic!)
1 tomato, diced
grated cheddar cheese
Preheat oven to 350'F.
Beat eggs and spinach together in a bowl. Set aside.
In a large oven-safe skillet, heat olive oil over medium high heat. Add potatoes, onions, garlic, a pinch of salt and saute for about 5-8 minutes. Add red pepper, mushrooms, chilis and oregano. Continue to saute until potatoes are tender about 10 minutes more. Season with salt and pepper. Add olives and mix together. Level vegetables in pan and gently pour egg mixture over top.
Cook frittata for 30 minutes or until egg is set. Top with tomato and cheese. Serve with a side of pasta al olio and a green salad.
Wednesday
Chicken & Pepper Skillet
South Beach Diet Friendly (Phase 1)
Adapted from Food.com
1 tbsp olive oil
12 oz boneless skinless chicken breasts, cut into 1/2-inch strips
2 garlic cloves, finely minced
3 bell peppers, cut into thin strips (red, green, and yellow)
8 mushrooms, thickly sliced
1 medium onion, sliced
1 tsp ground cumin
1 1/2 tsp dried oregano
3 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
1/4 tsp salt
fresh ground black pepper
1 tomato, diced
In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.
Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, mushrooms, sliced onion, cumin and oregano. Stir-fry for 2 to 3 minutes or until crisp tender.
Add lemon juice, parsley, salt and pepper; toss to combine well and serve topped with tomato.
Adapted from Food.com
1 tbsp olive oil
12 oz boneless skinless chicken breasts, cut into 1/2-inch strips
2 garlic cloves, finely minced
3 bell peppers, cut into thin strips (red, green, and yellow)
8 mushrooms, thickly sliced
1 medium onion, sliced
1 tsp ground cumin
1 1/2 tsp dried oregano
3 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped
1/4 tsp salt
fresh ground black pepper
1 tomato, diced
In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.
Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, mushrooms, sliced onion, cumin and oregano. Stir-fry for 2 to 3 minutes or until crisp tender.
Add lemon juice, parsley, salt and pepper; toss to combine well and serve topped with tomato.
Monday
Pot Roast alla Napolitano
2 1/2 - 3 lb pot roast
2 15 oz cans diced tomatoes
6 oz tomato paste
1 small carrot, shredded
5 medium carrots, 1" chunks
1 small onion, chopped
2 bay leaves
2 cloves garlic, sliced
1 tsp salt
1/4 tsp pepper
3 cups water
16 oz penne pasta
Combine all ingredients except pasta in slow cooker. Cook on high 5-6 hours.
Cook pasta according to package directions. Remove roast and carrots to serving plate. Serve sauce over pasta.
2 15 oz cans diced tomatoes
6 oz tomato paste
1 small carrot, shredded
5 medium carrots, 1" chunks
1 small onion, chopped
2 bay leaves
2 cloves garlic, sliced
1 tsp salt
1/4 tsp pepper
3 cups water
16 oz penne pasta
Combine all ingredients except pasta in slow cooker. Cook on high 5-6 hours.
Cook pasta according to package directions. Remove roast and carrots to serving plate. Serve sauce over pasta.
Tuscan Soup
Adapted from Allrecipes.com
12 oz Italian sausage
8 cups water
2 tbsp vegetable broth powder
2 tbsp onion soup mix
4 large potatoes, cubed
salt and pepper to taste
1 bunch fresh spinach, washed and chopped
8 oz penne pasta
Brown sausage in frying pan. In large pot, combine sausage, water, broth powder, soup mix and potatoes. Cook on medium heat until potatoes are just tender, about 20-30 minutes. Season with salt and pepper.
Meanwhile cook pasta according to package directions, until al dente. Drain.
Add spinach and pasta to soup. Continue cooking until spinach is lightly cooked, about 5-10 minutes more.
12 oz Italian sausage
8 cups water
2 tbsp vegetable broth powder
2 tbsp onion soup mix
4 large potatoes, cubed
salt and pepper to taste
1 bunch fresh spinach, washed and chopped
8 oz penne pasta
Brown sausage in frying pan. In large pot, combine sausage, water, broth powder, soup mix and potatoes. Cook on medium heat until potatoes are just tender, about 20-30 minutes. Season with salt and pepper.
Meanwhile cook pasta according to package directions, until al dente. Drain.
Add spinach and pasta to soup. Continue cooking until spinach is lightly cooked, about 5-10 minutes more.
Thursday
Zucchini Tomato Pasta
When cooking vegetables, you want to salt each "layer" as you go. About 1/8 tsp for each.
16 oz linguini
3 tbsp olive oil
1 onion, roughly chopped
1 tbsp minced garlic
1/4 tsp crushed red pepper flakes
2 zucchini, halved and sliced
3 roma tomatoes, chopped
12 fresh basil leaves
salt and pepper to taste
Parmesan cheese
Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, garlic, red pepper, salt and saute until soft and golden. Add more oil if needed and stir in zucchini and salt. Saute about 5 minutes or until soft. Add tomato, salt and cook just until warm. Chop basil and add to vegetables.
Plate pasta and top with vegetables and freshly grated parmesan cheese.
16 oz linguini
3 tbsp olive oil
1 onion, roughly chopped
1 tbsp minced garlic
1/4 tsp crushed red pepper flakes
2 zucchini, halved and sliced
3 roma tomatoes, chopped
12 fresh basil leaves
salt and pepper to taste
Parmesan cheese
Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, garlic, red pepper, salt and saute until soft and golden. Add more oil if needed and stir in zucchini and salt. Saute about 5 minutes or until soft. Add tomato, salt and cook just until warm. Chop basil and add to vegetables.
Plate pasta and top with vegetables and freshly grated parmesan cheese.
Monday
Vegetable Lo Mein
Adapted from Allrecipes
I know this isn't traditional Lo Mein, but I like it!
14 oz thin spaghetti
1/4 cup vegetable oil
4 cups vegetables ie, carrots, red peppers, onion, mushrooms, sugar snap peas, etc. (I like the stir fry vegetable blend from Costco)
2 cloves garlic, minced
2 cups fresh bean sprouts
1/2 head green cabbage, chopped
1/2 cup green onions, chopped
1 tbsp cornstarch
1 cup water
1 tsp vegetable broth powder
1/4 cup hoisin sauce
2 tbsp honey
1 tbsp soy sauce
1 tsp grated fresh ginger
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large wok or saute pan. Stir fry vegetables and garlic until tender. Stir in bean sprouts, cabbage and green onions; cook one minute. Mix cornstarch and vegetable broth in a small cup and add to stir fry. Mix hoisin sauce, honey, soy sauce and ginger. Cook and stir until thickened and bubbly.
Add cooked spaghetti, and toss. Serve immediately.
Crepes
Makes about 14 crepes
4 eggs
1 1/3 cups milk
2 tbsp oil or melted butter
1 cup flour
½ tsp salt
In bowl or blender, beat eggs slightly. Add remaining ingredients and beat until smooth. Heat a 7- or 8-inch fry pan over medium high heat. Be sure pan is hot before adding batter. Grease pan lightly before cooking each crepe.
Pour a scant ¼ cup of batter at a time into fry pan, tilting pan to cover bottom. When crepe is set, remove or if desired, turnover to brown other side.
Serve with butter, cream cheese or whipped cream and fruit, jam, prepared pudding and pie fillings or sugar.
To make ahead: Cook, cool and refrigerate or freeze. Reheat, covered at 350° for 20-25 minutes.
For main dish crepes combine 2-3 cups cubed cooked meat, seafood or poultry with ½ can condensed soup. Spoon mixture into each crepe, roll up and place in baking pan. Add ¼ cup milk to remaining soup; spoon over crepes. Sprinkle with cheese. Bake at 375° for 20-25 minutes or until bubbly.
4 eggs
1 1/3 cups milk
2 tbsp oil or melted butter
1 cup flour
½ tsp salt
In bowl or blender, beat eggs slightly. Add remaining ingredients and beat until smooth. Heat a 7- or 8-inch fry pan over medium high heat. Be sure pan is hot before adding batter. Grease pan lightly before cooking each crepe.
Pour a scant ¼ cup of batter at a time into fry pan, tilting pan to cover bottom. When crepe is set, remove or if desired, turnover to brown other side.
Serve with butter, cream cheese or whipped cream and fruit, jam, prepared pudding and pie fillings or sugar.
To make ahead: Cook, cool and refrigerate or freeze. Reheat, covered at 350° for 20-25 minutes.
For main dish crepes combine 2-3 cups cubed cooked meat, seafood or poultry with ½ can condensed soup. Spoon mixture into each crepe, roll up and place in baking pan. Add ¼ cup milk to remaining soup; spoon over crepes. Sprinkle with cheese. Bake at 375° for 20-25 minutes or until bubbly.
Thursday
Orange Chicken
Adapted from Deals to Meals
2 pounds boneless, skinless chicken breasts, cut into 1" cubes
1/2 cup flour
1 tsp garlic powder
1/4 tsp black pepper
2 tbsp olive oil
3/4 cups water
1 cup plus 2 tablespoons fresh orange juice (or from concentrate)
1/3 cup rice vinegar
3 tbsp soy sauce
1 tbsp orange zest
1 cup sucanat
1/2 tsp finely minced ginger
1 tsp minced garlic
2 tbsp green onion
3 tbsp cornstarch
1/4 cup water
Heat oven to 350 deg F. In a ziptop bag combine flour, garlic powder and pepper. Put chicken pieces in bag and shake to coat evenly. Pour oil in a foil-lined 9"x13" baking pan. Arrange chicken in pan and bake uncovered for 20 minutes.
Meanwhile, in a medium saucepan combine water, orange juice, rice vinegar, soy sauce, and orange zest. Whisk over medium heat for a few minutes. Stir in sucanat, ginger, garlic, and green onion and bring to a boil. Combine cornstarch and water. Add to sauce and whisk until thickened.
After chicken has baked, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 20 to 30 minutes, basting frequently (or until chicken is cooked through). Serve chicken over rice with extra sauce on the side.
2 pounds boneless, skinless chicken breasts, cut into 1" cubes
1/2 cup flour
1 tsp garlic powder
1/4 tsp black pepper
2 tbsp olive oil
3/4 cups water
1 cup plus 2 tablespoons fresh orange juice (or from concentrate)
1/3 cup rice vinegar
3 tbsp soy sauce
1 tbsp orange zest
1 cup sucanat
1/2 tsp finely minced ginger
1 tsp minced garlic
2 tbsp green onion
3 tbsp cornstarch
1/4 cup water
Heat oven to 350 deg F. In a ziptop bag combine flour, garlic powder and pepper. Put chicken pieces in bag and shake to coat evenly. Pour oil in a foil-lined 9"x13" baking pan. Arrange chicken in pan and bake uncovered for 20 minutes.
Meanwhile, in a medium saucepan combine water, orange juice, rice vinegar, soy sauce, and orange zest. Whisk over medium heat for a few minutes. Stir in sucanat, ginger, garlic, and green onion and bring to a boil. Combine cornstarch and water. Add to sauce and whisk until thickened.
After chicken has baked, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 20 to 30 minutes, basting frequently (or until chicken is cooked through). Serve chicken over rice with extra sauce on the side.
Monday
Sausage Alfredo Pasta
This is far from healthy but it was so good! I'm going to make it again sometime, but with better ingredients.
12 oz Italian sausage
24 oz farfalle pasta
1/4 cup butter
2 packets Alfredo sauce mix
5 cups water
1 can cream of mushroom soup
Cook pasta according to package directions.
Meanwhile, brown and crumble sausage in a large saute pan. Drain sausage on a few paper towels.
Melt the butter in the saute pan over medium-low heat then add the Alfredo sauce mix. Add water and whisk together. Continue whisking until sauce thickens. Add the mushroom soup and mix to combine. Add sausage back into pan and simmer for 10-15 minutes.
Thursday
Delicious Ham and Potato Soup
If you use Russet potatoes, they will break down and it will thicken the soup considerably. I used Yukon Gold. They held their shape and it was more soup like.
3½ cups potatoes, peeled and diced
1/3 cup celery, diced
1/3 cup onion, finely chopped (or 2 tbsp dried onion)
¾ cup cooked ham, diced
3¼ cups water
2 tsp vegetable broth powder
½ tsp salt, or to taste
¼ tsp ground white or black pepper, or to taste
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (or 1 cup if using Yukon Gold)
Combine the potatoes, celery, onion, ham, water, broth powder, and salt and pepper in a stockpot. Bring to boiling and cook over medium heat until potatoes are tender, about 10 to 15 minutes.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick, about 1 minute. Slowly stir in milk. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot and cook soup until heated through. Serve immediately with warm rolls.
Wednesday
Mushroom Pizza
Makes 8 servings
3 tbsp olive oil
1 tsp sesame oil
1 cup fresh spinach, rinsed and dried, cut lengthwise into ½ -inch strips
8 oz shredded mozzarella
1 cup fresh mushrooms, sliced
1 12-inch pre-baked pizza crust
3 tbsp olive oil
1 tsp sesame oil
1 cup fresh spinach, rinsed and dried, cut lengthwise into ½ -inch strips
8 oz shredded mozzarella
1 cup fresh mushrooms, sliced
1 12-inch pre-baked pizza crust
Preheat oven to 350°. In a small bowl, mix together oils. Brush onto crust. Scatter spinach over crust, top with mushrooms and cover with cheese. Bake 8-10 minutes or until cheese is melted and edges are crisp.
Basic Pizza Dough
Makes 2 thin 15” crusts
4 cups Napton flour, plus extra for counter (or all-purpose)
2 1/4 tsp instant yeast
1 1/2 tsp salt
3 tbsp olive oil
2 tbsp dough enhancer
1 3/4 cups water, warm
Mix flour, yeast, and salt together in large mixing bowl. Add oil and water and mix until dough comes together and looks shaggy. Increase speed and mix 10 minutes. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let rise in warm place until doubled, 1-1 1/2 hours.
Adjust oven rack to lower-middle position. Place baking stone on rack and heat oven to 500º.
Turn dough out and cut into two even pieces. Stretch and shape dough on a piece of parchment paper.
Spread a thin layer of sauce over dough, leaving a 1/2” edge of dough uncovered. Sprinkle with cheese and desired toppings. Lightly brush the edge of the dough with olive oil.
Slide parchment paper and pizza onto baking stone. Bake for 8-13 minutes or until crust browns and cheese is golden in spots.
4 cups Napton flour, plus extra for counter (or all-purpose)
2 1/4 tsp instant yeast
1 1/2 tsp salt
3 tbsp olive oil
2 tbsp dough enhancer
1 3/4 cups water, warm
Mix flour, yeast, and salt together in large mixing bowl. Add oil and water and mix until dough comes together and looks shaggy. Increase speed and mix 10 minutes. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let rise in warm place until doubled, 1-1 1/2 hours.
Adjust oven rack to lower-middle position. Place baking stone on rack and heat oven to 500º.
Turn dough out and cut into two even pieces. Stretch and shape dough on a piece of parchment paper.
Spread a thin layer of sauce over dough, leaving a 1/2” edge of dough uncovered. Sprinkle with cheese and desired toppings. Lightly brush the edge of the dough with olive oil.
Slide parchment paper and pizza onto baking stone. Bake for 8-13 minutes or until crust browns and cheese is golden in spots.
Tuesday
Vegetable Enchiladas
Compliments of Simple Healthy Tasty
Makes 20-24 enchiladas (2 pans)
Filling
4-5 cups cooked beans
2-3 cups cooked brown rice
2+ cups of corn
3 carrots, diced finely
1 medium zucchini, chopped
1 large onion chopped
1-2 4 oz cans of diced green chilies
1-2 4 oz cans sliced mushrooms or fresh sliced
1-2 cups tomatoes, chopped or canned
1 tsp cumin
1 tsp sea salt
1 tsp chili powder
1 tsp Mexican seasoning (optional)
½ tsp garlic powder (optional)
2 tbsp olive oil
Enchilada Sauce
6 tbsp chili powder
2/3 cup whole wheat flour
4 tsp vinegar
2 tsp each:
garlic powder, oregano, sea salt
8 cups water
“Cheese” Sauce
½ cup whole wheat flour
½ cup nutritional yeast a.k.a. brewers yeast
1 tsp sea salt
1 tsp garlic powder
2 cups water
2 tsp mustard powder
4 tbsp coconut oil
20-24 tortillas
olives, sliced
green onions, sliced
guacamole
salsa
fresh tomatoes
shredded lettuce
Mix all filling ingredients together in large frying pan and saute just until vegetables are crisp tender.
Prepare enchilada sauce by mixing all ingredients in a large saucepan and simmer over low heat until thickened. Do not cut back on the chili powder in the sauce. It isn’t hot tasting, but it is necessary to give the sauce color and flavor.
For “cheese” sauce, in large saucepan, combine flour, yeast, salt and garlic powder. Add water and mix thoroughly over medium heat until thick and bubbly. Remove from heat and add mustard and coconut oil.
Spread a layer of enchilada sauce in the bottom of two 9”x13” pans. Fill your tortillas with a good helping of filling, roll and place in the pans. After the pans are full pour the remaining enchilada sauce over them. Then pour cheese sauce on top. Sprinkle with sliced olives and green onions. Cover and bake at 350° for 20 minutes or until bubbly. If freezing one, cover and put in freezer. Top with guacamole, salsa, fresh tomatoes, and shredded lettuce.
Seven Layer Tortilla Pie
Adapted from Allrecipes
Makes 6 servings
Makes 6 servings
2 15 oz cans refried beans
1 cup salsa, divided
2 cloves garlic, minced
2 tbsp fresh cilantro, chopped
15 oz black beans, rinsed and drained
½ cup tomatoes, chopped
7 8-inch flour tortillas
2 cups shredded Cheddar cheese
1 cup salsa
½ cup sour cream
Preheat oven to 400°.
In a large bowl, mix refried beans, ¾ cup salsa and garlic.
In a separate bowl, mix ¼ cup salsa, cilantro, black beans and tomatoes.
Place one tortilla in a pie plate or tart dish. Spread ¾ cup refried bean mixture over tortilla to within ½” of edge. Top with ¼ cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with ¼ cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
Cover with foil, and bake for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.
1 cup salsa, divided
2 cloves garlic, minced
2 tbsp fresh cilantro, chopped
15 oz black beans, rinsed and drained
½ cup tomatoes, chopped
7 8-inch flour tortillas
2 cups shredded Cheddar cheese
1 cup salsa
½ cup sour cream
Preheat oven to 400°.
In a large bowl, mix refried beans, ¾ cup salsa and garlic.
In a separate bowl, mix ¼ cup salsa, cilantro, black beans and tomatoes.
Place one tortilla in a pie plate or tart dish. Spread ¾ cup refried bean mixture over tortilla to within ½” of edge. Top with ¼ cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with ¼ cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
Cover with foil, and bake for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.
Kid Friendly Burritos
Makes 8 burritos
8 burrito-size flour tortillas
3 green onions, sliced
1 large tomato, diced
10 oz black olives, drained and sliced
6 torn lettuce leaves
1 ripe avocado, sliced
16 oz refried beans
2 tsp dried onion flakes
½ tsp dried, minced garlic
1 tsp salt
½ tsp ground cumin
1 tsp chili powder
¼ tsp dried oregano
2 tsp water
16 oz shredded Cheddar cheese
8 oz sour cream
Guacamole
In a large serving dish, arrange green onions, tomato, olives, lettuce and avocado. Set aside.
Empty refried beans into a microwave-safe bowl. Season with onion flakes, garlic, salt, cumin, chili powder and oregano. Stir in water, cover, and cook in microwave, on high, for about 2 minutes.
Spread a thin layer of beans on half a tortilla. Sprinkle with cheese, and desired toppings. Spread sour cream and guacamole on other half of tortilla. Roll up and serve.
8 burrito-size flour tortillas
3 green onions, sliced
1 large tomato, diced
10 oz black olives, drained and sliced
6 torn lettuce leaves
1 ripe avocado, sliced
16 oz refried beans
2 tsp dried onion flakes
½ tsp dried, minced garlic
1 tsp salt
½ tsp ground cumin
1 tsp chili powder
¼ tsp dried oregano
2 tsp water
16 oz shredded Cheddar cheese
8 oz sour cream
Guacamole
In a large serving dish, arrange green onions, tomato, olives, lettuce and avocado. Set aside.
Empty refried beans into a microwave-safe bowl. Season with onion flakes, garlic, salt, cumin, chili powder and oregano. Stir in water, cover, and cook in microwave, on high, for about 2 minutes.
Spread a thin layer of beans on half a tortilla. Sprinkle with cheese, and desired toppings. Spread sour cream and guacamole on other half of tortilla. Roll up and serve.
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