Grubilicious Contributor: Stacy McCarty
Ingredients
1- 1.5 lbs. boneless, skinless chicken breasts
1 med bell pepper, diced
1 med onion, diced
2 cans corn, drained
2 cans pinto beans, drained
1 can diced tomatoes
2 small cans of tomato sauce
1 c. picante sauce
1 package taco seasoning mix
1 package Hidden Valley Ranch Dressing mix
water, as needed
Cheddar cheese
Diced avocado
1. Boil chicken breasts and cut into shreds.
2. Saute bell pepper and onion in small amount of butter or Pam in a large soup pan. Add the next 8 ingredients through water and mix well. I usually just add small amounts of water if I think it needs it. Add chicken. Simmer for about 30-45 minutes stirring frequently.
3. Garnish with cheddar cheese and diced avocados.
This can be made with ground beef instead of chicken, but I like the chicken better. Also, this soup is filling enough for a meal. Just make with a salad and/or bread.
Wednesday, September 24, 2008
Spinach-Ravioli Lasagna
Grubilicious Contributor: Stacy McCarty
Ingredients
1 (6-oz.) package fresh baby spinach, thoroughly washed
1/3 cup refrigerated pesto sauce
1 (15-oz.) jar Alfredo sauce
1/4 cup vegetable broth*
1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
1 cup (4 oz.) shredded Italian six-cheese blend
Garnishes: chopped fresh basil, paprika
Preparation
1. Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
2. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
3. Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
*Chicken broth may be substituted- I used chicken broth.
Southern Living August 2008
Ingredients
1 (6-oz.) package fresh baby spinach, thoroughly washed
1/3 cup refrigerated pesto sauce
1 (15-oz.) jar Alfredo sauce
1/4 cup vegetable broth*
1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
1 cup (4 oz.) shredded Italian six-cheese blend
Garnishes: chopped fresh basil, paprika
Preparation
1. Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
2. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
3. Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
*Chicken broth may be substituted- I used chicken broth.
Southern Living August 2008
Wednesday, September 10, 2008
Pumpkin Soup
Grubilicious Contributor: Leslie Valentine
*great to sip out of a cup during the holidays
1/2 cup finely chopped onion
4 tablespoons butter
2 teaspoon curry powder
2 tablespoons flour
4 10-oz. cans double strength chicken broth (can use reg. chicken broth)
2 can (1 lb. each) unsweetened pumpkin
2 teaspoons brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups light creamminced fresh chives or parsley
In a 3-qt. saucepan, saute onion in butter over medium heat until transparent. Stir in curry and flour and cook until bubbly. Remove from heat and gradually stir in the chicken broth. Add the pumpkin, sugar, nutmeg, salt and pepper and return to the burner. Stir the mixture while it heats until it begins to simmer. Add the cream and continue heating, but do not boil. Garnish with a few snips of minced chives or parsley. Makes 12 cups of soup.
*great to sip out of a cup during the holidays
1/2 cup finely chopped onion
4 tablespoons butter
2 teaspoon curry powder
2 tablespoons flour
4 10-oz. cans double strength chicken broth (can use reg. chicken broth)
2 can (1 lb. each) unsweetened pumpkin
2 teaspoons brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups light creamminced fresh chives or parsley
In a 3-qt. saucepan, saute onion in butter over medium heat until transparent. Stir in curry and flour and cook until bubbly. Remove from heat and gradually stir in the chicken broth. Add the pumpkin, sugar, nutmeg, salt and pepper and return to the burner. Stir the mixture while it heats until it begins to simmer. Add the cream and continue heating, but do not boil. Garnish with a few snips of minced chives or parsley. Makes 12 cups of soup.
Cheeseburger Soup
Grubilicious Contributor: Leslie Valentine
Ingredients:
1/2 lb. lean ground beef
1/2 cup chopped onion
1 teaspoon dried parsley
6 cups chicken broth
2 lbs. potatoes, peeled and diced
3 tablespoons butter
1/4 cup flour
3/4 lb. processes reduced-fat American cheese, cubed (Velveeta)
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
Cook ground beef with onion and parsley. Drain well. Stir in chicken broth and potatoes. Bring to a boil; cover, reduce heat, and simmer 10-12 minutes or until potatoes are tender. Melt 3 tablespoons butter in a non-stick skillet over medium heat. Gradually stir in flour, and cook, stirring constantly, 2-3 minutes or until flor is lightly browned. Whisk flour mixture into simmering beef mixture; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened. Whisk in cheese and next 3 ingredients just until cheese melts.
Ingredients:
1/2 lb. lean ground beef
1/2 cup chopped onion
1 teaspoon dried parsley
6 cups chicken broth
2 lbs. potatoes, peeled and diced
3 tablespoons butter
1/4 cup flour
3/4 lb. processes reduced-fat American cheese, cubed (Velveeta)
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
Cook ground beef with onion and parsley. Drain well. Stir in chicken broth and potatoes. Bring to a boil; cover, reduce heat, and simmer 10-12 minutes or until potatoes are tender. Melt 3 tablespoons butter in a non-stick skillet over medium heat. Gradually stir in flour, and cook, stirring constantly, 2-3 minutes or until flor is lightly browned. Whisk flour mixture into simmering beef mixture; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened. Whisk in cheese and next 3 ingredients just until cheese melts.
Tuesday, July 8, 2008
Avocados stuffed with crab salad
Grubilicious Contributor: Stacy McCarty
I made this last night for dinner and it was really yummy and not too filling. You could also make it as a side salad and just serve a half of the avocado to each person.
2 (8 oz) package of imitation crab meat (flake style), flaked into pieces
1 bell pepper, diced
1/2 bunch of green onions, chopped
about 1/2 c. mayo (I use light or fat free and it's just as good)
2-4 large avocados (depending on how many people you are serving)
1. Flake crab meat and mix in large bowl with diced bell pepper, green onions, and mayo.
2. Cut avocados in half (long way) and scoop out of skin with spoon keeping the half intact. Remove seed.
3. Spoon crab salad into avocado holes- heeping out. Serve.
I made this last night for dinner and it was really yummy and not too filling. You could also make it as a side salad and just serve a half of the avocado to each person.
2 (8 oz) package of imitation crab meat (flake style), flaked into pieces
1 bell pepper, diced
1/2 bunch of green onions, chopped
about 1/2 c. mayo (I use light or fat free and it's just as good)
2-4 large avocados (depending on how many people you are serving)
1. Flake crab meat and mix in large bowl with diced bell pepper, green onions, and mayo.
2. Cut avocados in half (long way) and scoop out of skin with spoon keeping the half intact. Remove seed.
3. Spoon crab salad into avocado holes- heeping out. Serve.
Tuesday, June 24, 2008
Greek Beef Wraps
Grubilicious Contributor: Stacy McCarty
Sorry I have been so bad about posting recipes lately...besides having a newborn, we have been on the Abs diet in our house. So, the yummy food has taken a slight downturn. But, here is a recipe that I got out of Southern Living that is sooo good and on the diet. But, super yummy whether you are on the diet or not. However, if you are watching white carbs, I do these wraps in whole wheats wraps and they are excellent.
Prep: 20 min., Cook: 9 min. We call for flatbread wraps, but this delicious beef mixture would also be great in flour tortillas or pita pockets. (or whole wheat wraps!)
Ingredients
1 pound ground round (super lean)
1 small red onion, chopped
1 teaspoon Greek seasoning
1/2 teaspoon pepper
1/2 teaspoon salt, divided
1 cucumber, peeled, seeded, and grated
1 (8-oz.) container sour cream (I use light or fat free)
1 garlic clove, minced
1 tablespoon chopped fresh dill weed
6 garden-spinach flatbread wraps
3 plum tomatoes, finely chopped
1 (4-oz.) package crumbled feta cheese (I use reduced fat)
Preparation
1. Cook first 4 ingredients and 1/4 tsp. salt in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until beef crumbles and is no longer pink; drain well on paper towels.
2. Stir together cucumber, next 3 ingredients, and remaining 1/4 tsp. salt. Spoon 2 Tbsp. cucumber mixture down center of each wrap; top with beef mixture, tomatoes, and feta. Roll up, and serve with remaining cucumber mixture.
Sorry I have been so bad about posting recipes lately...besides having a newborn, we have been on the Abs diet in our house. So, the yummy food has taken a slight downturn. But, here is a recipe that I got out of Southern Living that is sooo good and on the diet. But, super yummy whether you are on the diet or not. However, if you are watching white carbs, I do these wraps in whole wheats wraps and they are excellent.
Prep: 20 min., Cook: 9 min. We call for flatbread wraps, but this delicious beef mixture would also be great in flour tortillas or pita pockets. (or whole wheat wraps!)
Ingredients
1 pound ground round (super lean)
1 small red onion, chopped
1 teaspoon Greek seasoning
1/2 teaspoon pepper
1/2 teaspoon salt, divided
1 cucumber, peeled, seeded, and grated
1 (8-oz.) container sour cream (I use light or fat free)
1 garlic clove, minced
1 tablespoon chopped fresh dill weed
6 garden-spinach flatbread wraps
3 plum tomatoes, finely chopped
1 (4-oz.) package crumbled feta cheese (I use reduced fat)
Preparation
1. Cook first 4 ingredients and 1/4 tsp. salt in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until beef crumbles and is no longer pink; drain well on paper towels.
2. Stir together cucumber, next 3 ingredients, and remaining 1/4 tsp. salt. Spoon 2 Tbsp. cucumber mixture down center of each wrap; top with beef mixture, tomatoes, and feta. Roll up, and serve with remaining cucumber mixture.
Monday, June 23, 2008
Hot Crab Canapes
Grubilicious Contributor: Leslie Valentine
1 pkg English muffins
1 stick margarine
1 5 oz. jar of Kraft Old English Cheese Spread
1 6 oz. can crab meat
1/2 teaspoon garlic salt
1 1/2 tablespoon mayonnaise
* Split muffins in 1/2 and cut halves into 4 pieces* Mix remaining ingredients* Spread each muffin with crab mixture* Freeze at least 10 minutes on cookie sheet (can be kept frozen for days/weeks even!)* Broil for 7-10 minutes until brwon and bubbly
1 pkg English muffins
1 stick margarine
1 5 oz. jar of Kraft Old English Cheese Spread
1 6 oz. can crab meat
1/2 teaspoon garlic salt
1 1/2 tablespoon mayonnaise
* Split muffins in 1/2 and cut halves into 4 pieces* Mix remaining ingredients* Spread each muffin with crab mixture* Freeze at least 10 minutes on cookie sheet (can be kept frozen for days/weeks even!)* Broil for 7-10 minutes until brwon and bubbly
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