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Appetizer |
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Peggy
Recipes: 7
Member Since: Sep, 2006
Members Favorites: 2
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Ready in about 30 minutes or less!
- 2 teaspoons vegetable oil
- 1 pound boneless skinless chicken breast
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon ground cumin
- 8 Old El Paso® flour tortillas (8 inches in diameter)
- 2 tablespoons vegetable oil
- 1 cup shredded Monterey Jack cheese (4 ounces)
- 1 can (4.5 ounces) Old El Paso® chopped green chiles, drained
- Old El Paso® salsa (any variety), if desired
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1 . Heat 2 teaspoons oil in 10-inch skillet over medium-high heat. Cook chicken breasts, cilantro and cumin in oil 15 to 20 minutes, turning chicken once and stirring cilantro mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Shred chicken into small pieces; mix chicken and cilantro mixture.
2 . Brush 1 side of 1 tortilla with some of the 2 tablespoons oil; place oil side down in same skillet. Layer with one-fourth of the chicken mixture, 1/4 cup of the cheese and one-fourth of the chilies to within 1/2 inch of edge of tortilla. Top with another tortilla; brush top of tortilla with oil. Cook over medium-high heat 4 to 6 minutes, turning after 2 minutes, until light golden brown.
3 . Repeat with remaining tortillas, chicken mixture, cheese and chilies. Cut quesadillas into wedges. Serve with salsa.
To Grill: Heat coals or gas grill for direct heat. Assemble quesadillas on platter, brushing outer sides of tortillas generously with oil. Carefully slide onto grill. Grill uncovered 4 to 6 inches from medium heat 4 to 6 minutes, turning after 2 minutes, until light golden brown.
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Peggy
Recipes: 7
Member Since: Sep, 2006
Members Favorites: 1
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Ready in about 45 minutes or less!
- 2 pounds lean ground beef
- 1 cup Progresso® dry bread crumbs (any flavor)
- 2/3 cup finely chopped onion
- 1/2 cup milk
- 2 tablespoons chopped fresh parsley
- 2 teaspoons salt
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon pepper
- 2 eggs
- 2 bottles (12 ounces each) chili sauce
- 2 jars (10 ounces each) grape jelly
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1 . Heat oven to 400ºF. Stir together all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan.
2 . Bake uncovered about 20 minutes or until no longer pink in center and juice is clear.
3 . Heat chili sauce and jelly in Dutch oven over medium heat, stirring contantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes. Serve hot with toothpicks.
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Beverages |
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Peggy
Recipes: 7
Member Since: Sep, 2006
Members Favorites: 0
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Ready in about 5 minutes or less!
- 1 frozen banana, peeled and chopped
- 1/2 cup orange juice
- 1 Gala apple, peeled, cored and chopped
- 1/4 cup milk
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In a blender combine frozen banana, orange juice, apple and milk. Blend until smooth. Pour into glasses and serve.
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Dessert |
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Peggy
Recipes: 7
Member Since: Sep, 2006
Members Favorites: 0
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Ready in about 1 hour or less
- 1 can (20 oz.) crushed pineapple in juice, undrained
- 2 cups fresh or frozen blueberries
- 1 box (18.25 oz.) lemon cake mix
- 2/3 cup light brown sugar
- 1/2 cup margarine or butter, melted
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Makes 16 Servings
Preheat oven to 350°F.
In a 13x9x2-inch baking pan coated with nonstick cooking spray, spread the pineapple and blueberries over the bottom of the pan. Sprinkle evenly with the cake mix and brown sugar. Drizzle margarine evenly over the top. Bake 45 to 50 minutes, or until bubbly.
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Main Dish |
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Peggy
Recipes: 7
Member Since: Sep, 2006
Members Favorites: 0
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Ready in about 30 minutes or less!
- Per Pizza
- 1/3 C pizza sauce (Ragu makes a good one or follow this link for a homemade sauce recipe)
- 6 slices low fat beef and turkey pepperoni
- 1 1/2 tablespoons grated mozzarella cheese
- 1 teaspoon grated Parmesan cheese
- one half long French roll
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Cut each roll in half. Spread 1/3 cup sauce over the cut side of each roll, sprinkle with grated cheeses and top with pepperoni and other desired optional toppings. Wrap each pizza tightly in foil or other freezer wrap of choice and freeze.
Preheat oven to 350°F and place unwrapped pizza on a baking sheet. Bake for about 20-25 minutes or until heated through and cheese is melted.
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Peggy
Recipes: 7
Member Since: Sep, 2006
Members Favorites: 0
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Ready in about 1 hour or less
- 2 cloves garlic, peeled and finely chopped
- 4 1/2 tbsp Tracklements Spicy Barbecue Sauce
- 2 tbsp dark muscovado sugar
- 2 tbsp light soy sauce
- 1 tbsp red wine vinegar
- 4 tbsp honey
- 1 tbsp vegetable oil
- 8 large uncooked pork spare ribs (approx 1.2 kg)
- Salt and pepper to season
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Preheat the oven to 350
Put all the ingredients, except the spare ribs into a bowl, mix everything together and season. Rest the ribs in a heavy based roasting dish, pour the sauce over the top and turn the ribs to make sure they’re totally covered in sauce.
Cook for 1 hour turning every 20 minutes and basting as you go. Spoon any remaining syrupy marinade over the ribs and serve with a big crunchy mixed salad and rice.
en to 180°C/350°F |
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Peggy
Recipes: 7
Member Since: Sep, 2006
Members Favorites: 0
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Ready in about 15 minutes or less!
- 2 C cooked chicken or turkey, cut into cubes
- 1 T canola oil
- 1 med onion, diced
- 1 C sliced mushrooms
- 2 C salsa, divided
- 4 oz. cream cheese or light cream cheese, cubed
- 3/4 C grated cheddar cheese or low fat cheese
- 4 large tortillas
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Serves 4
Preheat oven to 350°F degrees.
Heat chicken or turkey in a large skillet with a little oil. Add onions and mushrooms, and cook until soft. Add 1 cup salsa and cook until heated through. Add cream cheese cubes, 1 cup grated cheddar, and heat until melted. Remove from heat. Spoon about 1/2 cup filling down the center of the tortilla in a line, leaving about an inch of space at the top & bottom. To roll, fold the bottom edge up, fold one side over the filling and then roll. Place the wraps in a 9 x 12 baking pan, and spread the remaining salsa and cheese over the top. Place the uncovered pan in the oven for 10 - 15 min., until the cheese is melted.
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