Recipes I enjoy
For those of you who have been asking for the recipes of my meals lately, here are two. Both of these recipes were found in a cooking magazine. Hope you enjoy! =]
Ingredients:
1 Tbsp. lime juice
1/4 tsp. hot pepper sauce
5 tsp. olive oil, divided
1 1/2 cups fresh or frozen corn thawed (I use frozen)
1 1/2 cups cherry tomatoes, halves
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 Tbsp. minced fresh basil or 2 tsp. dried basil
1/4 cup crumbled feta cheese
Instructions:
* In small bowl, whisk lime juice, salt, pepper sauce and 4 tsp. of oil- set aside
*In large skillet, saute corn in remaining oil until tender. Transfer to a salad bowl.
*Add the tomatoes, cucumber, onion and basil to the salad bowl.
*Drizzle with dressing and toss to coat.
*Let stand for 10 min before serving or refrigerate until chilled.
*Sprinkle with cheese just before serving.
Summer Corn Salad
Ingredients:
1 Tbsp. lime juice
1/4 tsp. hot pepper sauce
5 tsp. olive oil, divided
1 1/2 cups fresh or frozen corn thawed (I use frozen)
1 1/2 cups cherry tomatoes, halves
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 Tbsp. minced fresh basil or 2 tsp. dried basil
1/4 cup crumbled feta cheese
Instructions:
* In small bowl, whisk lime juice, salt, pepper sauce and 4 tsp. of oil- set aside
*In large skillet, saute corn in remaining oil until tender. Transfer to a salad bowl.
*Add the tomatoes, cucumber, onion and basil to the salad bowl.
*Drizzle with dressing and toss to coat.
*Let stand for 10 min before serving or refrigerate until chilled.
*Sprinkle with cheese just before serving.
Nacho Stuffed Shells
Ingredients:
1 can (15 oz) tomato puree
1 1/4 cups chunky salsa
1/2 tsp. garlic powder
20 jumbo pasta shells
1/2 pound ground turkey breast
1 envelope taco seasoning mix
1/2 cup water
2 oz reduced fat cream cheese
1 can (16 oz) fat-free refried beans
1 can (4 oz) can diced green chilies, undrained
1/3 cup shredded Mexican style cheese
Instructions:
*Preheat oven to 350ºF
*In a large bowl, stir the tomato puree, salsa and garlic powder. Spread 3/4 cup in bottom of a 13-in. x 9-in. baking pan; reserve remaining sauce. Set aside.
*Meanwhile, cook pasta according to package directions and then rinse with cold water and drain.
*Cook turkey in a large nonstick skillet sprayed with cooking spray- over medium heat- until no longer pink.
*Stir in taco seasoning, water and cream cheese- stirring until cheese is melted. Simmer until thickened.
*Stir in refried beans and green chilies.
*Fill shells with bean mixture, using 2 Tbsp filling per shell.
*Place shells in prepared baking dish and top with remaining sauce.
*Cover with foil and bake 30 min.
*Sprinkle with shredded cheese
*Bake another 5-10 min uncovered.
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