Thursday, May 20, 2010
Roasted Vegetable Panini
6 cups pre-cut vegetables (zucchini, onions, bell pepper, mushrooms, yellow squash)
1 TB minced garlic
1TB olive oil
1TB chopped rosemary
salt/pepper to taste
8 slices Italian sandwich bread
4 oz thinly sliced smoked mozarella cheese
Preheat oven 400'F.
Spray cookie sheet w/ non stick spray.
Mix all ingredients (except bread and cheese) in a bowl.
Roast until tender about 30min.
Spoon vegetables over bread slices. Top w/ cheese.
Cook sandwich for 2-3min grilled cheese style (or broil them open faced in the oven).
Wednesday, May 12, 2010
2TB chili powder
1 can tomato sauce
pinch of salt & big pinch of garlic powder
Heat oil in a sauce pan, add flour and chili powder & stir until it forms a paste.
Add remaining ingredients and bring to a boil.
Reduce heat & simmer 15min.
Pour over your enchiladas and bake until hot.
I have been trying new recipes lately that are tasty and healthy. This
- 8 skinless, boneless
thighs (about 2 1/2 pounds) chicken
- Juice of 1 lemon
- Kosher salt
- 1/2 cup plus 2 tablespoons plain yogurt
- 1 tablespoon vegetable oil
- 1/2 small red onion, roughly chopped
- 3 cloves garlic, smashed
- 1 2-inch piece ginger, peeled and roughly chopped
- 4 teaspoons tomato paste
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 3/4 teaspoons hot paprika
- 2 tablespoons chopped fresh cilantro
- Cooked rice, for serving (optional)
Preheat the broiler. Make shallow cuts in the
Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the
Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the
Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g
Thursday, May 6, 2010
Makes 4 servings
Start to finish: 25min.
1 3/4 c water
14oz chicken broth
1/2lb skinless, boneless chicken breast halves, cut in bite size pieces
1-2 tsp chili powder
11oz corn w/ sweet peppers, drained
1c chunky salsa
3c baked/fried tortilla chips
2 oz Monterey Jack cheese w/ jalapeno peppers, shredded
(I added garbanzo beans because I had some in the fridge that needed to be used. I think any kind of cooked bean could be added.)
In large saucepan combine water, broth, chicken, and chili powder.
Bring to boil, reduce heat.
Cover and simmer 8 min. and until the chicken is cooked.
Add corn. Simmer uncovered 5min more.
Stir in salsa, heat through.
Serve w/ chips and cheese on top. Also, goes great with corn bread. (Fix up a 15oz package of corn bread miz by stirring in a drained 4oz can of diced green chili peppers before spreading in the pan. Sprinkle paprika on it and bake as directed. Serve with honey butter.)