Friday, January 28, 2011
Mushroom and Sour Cream Enchiladas
¨ 1 8 oz can of cream of mushroom soup
¨ 1 8 oz container of light or vegan sour cream
¨ ½ cup of white button mushrooms, chopped and lightly sauted in olive oil
¨ 2 tsp of diced tomatillo peppers, I use canned
¨ 2 cups of mozzarella cheese, you can use what you like
¨ 12 corn tortillas
¨ 1 oz can of enchilada sauce, I used red for contrast or you can make your own
ü combine soup, sour cream, 1 cup of cheese (save the rest as a topping), peppers and mushrooms
ü heat tortillas until pliable, about a minute in the microwave.
ü in a shallow baking dish roll a heaping spoonful of the mixture in the tortillas or you could layer like a casserole, top with enchilada sauce and the remaining cheese, bake at 350 for 20 minutes
* you can also add chicken and spinach
Sunday, January 23, 2011
- 1 1/2 cups all-purpose flour
- 1 cup white sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 1 cup water
- 1/4 cup chocolate chips
- 1/2 cupwalnuts
- 1/2 cup dried fruit (I used cherries)
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
- Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar, water nuts and fruit. Mix together until smooth.
- Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.
Tuesday, January 18, 2011
Tuesday, January 11, 2011
Low Fat Twice Baked Potatoes
v 3 medium size potatoes
v 1/3 cup of fat- free Italian dressing made with olive oil
v ¼ cup of low fat, fat free or vegan sour cream
v Fat free or vegan cheddar cheese
v Sea salt to taste
v Black cracked pepper to taste
Bake potatoes until they are soft, and then cut in half lengthwise. Scoop out all of the potato and put in a mixing bowl, leave the skins intact. Add dressing, sour cream, salt and pepper, mix thoroughly until the mixture is smooth. Place a heaping spoonful of the mixture back in the potato skins and sprinkle with cheese. Bake at 350 degrees for ten minutes or until cheese is bubbly.
Friday, January 7, 2011
Asparagus- excellent source of potassium, fiber, vitamins A, C, K and B complex, reduces weight, Inflammation and depression
Allium Foods- Have natural antibiotic properties, boost immunity, reduce inflammation and fight infection.
Sweet Potatoes- are rich in carotenoids, vitamins A, B6, C, potassium, iron and fiber and are delicious.
Bell Peppers- great source of potassium, manganese, fiber and vitamins A, B, C and K
· Green peppers
· Yellow peppers
· Orange peppers
· And red peppers
Summer and Winter Squash- rich in carotenoids and vitamins A, C, potassium, magnesium and fiber
Thursday, January 6, 2011
Mother always said to eat your vegetables…here’s why.
Here is a list of the healthiest vegetables and why.
Are filled with anti-aging, cancer fighting, immune boosting phytonutrients, plus vitamins C, K, potassium, calcium, iron and folic acid.
· Brussels Sprouts
· Green and Red Cabbage
Carrots- protect against cancer, improve eyesight, high levels of carotenoids and vitamin A, B, C, and K (when raw)
Dark green leafy
Most nutritious eaten raw, contain iron, potassium, calcium, carotenoids, vitamins B, C, E and K.
· Swiss Chard
· Collard greens
· Red and green lettuce
· Mustard and turnip greens
Tomatoes- high in lycopene carotenoids and vitamin C
Beans and Peas
High in protein, fiber, folate, calcium, iron, magnesium and potassium
· Lima beans
· Kidney beans
· Garbanzo beans
Wednesday, January 5, 2011
Tuesday, January 4, 2011
- 4 cups hot water
- 1/2 cup sugar
- 2 tablespoons instant tea
- 1 tablespoon lemon juice
- 3/4 to 1 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- In a large saucepan, bring the water and sugar to a boil; cook and stir until sugar is dissolved. Remove from the heat; stir in the tea, lemon juice and extracts. Yield: 4-5 servings.
- 3 quarts water
- 5 individual tea bags
- 1 cup sugar
- 1 cup boiling water
- 3 to 4 cinnamon sticks (3 to 4 inches)
- 1 tablespoon whole cloves
- 3/4 cup thawed lemonade concentrate
- 3/4 cup thawed orange juice concentrate
- 2 cans (6 ounces each) pineapple juice
- Additional cinnamon sticks, optional
- In a large kettle or Dutch oven, bring water to a simmer; turn off heat. Add tea bags, cover and steep for 3-5 minutes. Remove and discard bags.
- In a bowl, dissolve sugar in boiling water. Add cinnamon sticks and cloves; cover and steep for 15 minutes. Add concentrates and pineapple juice; mix well. Strain and discard spices. Stir into tea; heat through. Serve with cinnamon sticks for stirrers if desired. Yield: 3-1/2 quarts.
Sunday, January 2, 2011
These are great as a side with
your favorite tex mex, on nachos or tacos.
2 garlic cloves, minced
1/2 tablespoon olive oil
1 (19-oz) can organic black beans, including liquid
1/2 to 1 cup water
1/4 cup chopped fresh cilantro
Cook garlic in oil in a skillet over moderate heat, stirring, until fragrant, about 1 minute. Add beans with their liquid and mash with a potato masher or the back of a large spoon to make a coarse purée.
Continue to cook, stirring occasionally, until mixture is hot. Stir in enough of water to thin to a creamy consistency. Add pepper to taste.
Serve warm, sprinkled with cilantro.