Fun Friday

 This fun friday is southwestern style! Here are some spicy recipes that will have your family begging you to make it again! Have a great weekend.

Chicken taco chili…only about 200 calories a serving and made 8 servings! 1 can black beans, 1 can kidney beans, 1 can corn kernels, 16 oz tomato sauce, 28 oz diced tomatoes, packet taco seasoning, 1 tbsp chili powder, 3 boneless chicken breasts. 6 hours high or 10 hours low in the crock pot.

Rachael Ray’s Southwestern Chili Con Queso Pasta Bake1 pound penne rigate (ridged penne) 1 1/2 pounds ground beef 1 tablespoon ground cumin (1 palmful) 1 tablespoon roasted ground coriander (1 palmful)
2 tablespoons chili powder (2 palmfuls) Coarse black pepper 1 large yellow onion, chopped 3-5 garlic cloves, chopped (we really like garlic so I put in more, the recipe calls for 3) 1 jalepeño 2 tablespoons butter 2 tablespoons all-purpose flour (2 palmfuls) 2 cups milk 3/4 pound cheddar cheese (about 2 1/2 cups) 1/4 cup fresh cilantro leaves (a generous handful), chopped 1/2 cup fresh flat-leaf parsley leaves (a few handfuls) chopped 1 14-ounce can diced fire-roasted tomatoes
Preheat the broiler to high and position the rack 8 inches from the heat.
Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked–a little chewy at the center.
While the water is coming to a boil, preheat a large skillet over medium-high heat and brown the hamburger. When the hamburger is almost finished, but still a little pink, throw in the garlic, jalepeño, and onions and finish cooking until the burger is browned and the onion is translucent. Drain the grease from the skillet and mix in the cumin, coriander and chili powder. Take off the heat or turn heat down low.
In a medium sauce pot (and you can do this while you’re browning the hamburger), melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat and then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro and parsley with a wooden spoon. When the cheese has melted, stir in the tomatoes.
Once the pasta is cooked, drain it and add it back into the large pot. Add the contents of the hamburger and all of the Cheddar sauce, and stir to combine. Transfer to a baking dish, sprinkle with a bit more cheese if you wish, and place under the broiler to lightly brown.
It says it makes 4 servings, but with a salad, can easily feed 6! It was another hit in our house! I also think it would do well in a crockpot to take to a potluck. Just add a bit more milk to the cheese mixture so it doesn’t get too dried out. I’m going to try it for the next potluck we have and we usually have plenty of potlucks throughout the year!

Tex-Mex Chicken Salad

6PointsPlus Value

Prep time: 20 min

Cook time: 25 min

Serves: 6

Ingredients 1 1/4 pound(s) uncooked boneless skinless chicken breast(s) 1/2 cup(s) fat-free mayonnaise 1/4 cup(s) fat-free sour cream 1/2 tsp ground cumin 1/4 tsp chili powder 1 small sweet red pepper(s), chopped 1 small green pepper(s), chopped 2 medium uncooked scallion(s), sliced 15 1/4 oz canned yellow corn, drained and rinsed 1 cup(s) canned black beans, drained and rinsed Instructions Preheat oven to 350ºF. Place chicken in a glass baking dish and bake until juices run clear, about 25 minutes. Chop into bite-size pieces; set aside. (Or save time by purchasing already cooked boneless, skinless chicken breast.) In a medium bowl, combine mayonnaise, sour cream, cumin and chili powder. Stir in chicken, peppers, scallions and corn; mix well. Gently fold in beans; cover and chill at least two hours. Yields about 1 cup per serving. Chili Rellenos Casserole 1 lb. grass-fed beef 1/2 onion, chopped 2 cans whole green chilies 1 can green chilies, chopped longhorn cheese 4 eggs 1 1/2 cups milk 1/4 cup flour red pepper ~ Directions: Preheat oven to 375. Brown meat and onion. Add salt and pepper and about 1 T. of red pepper. In a casserole dish, place whole green chiles on the bottom. Top with cheese, then meat. Add another layer of grated cheese and then the can of chopped green chilies. Mix 4 eggs and milk. Add flour, mix well and pour over dish. Bake at 375 for about 50 minutes. Cover with foil halfway through cooking if it gets too brown. Content Credit: http://greencattlebeef.com/blog/index.php/must-make-casserole/ -Denea Duran

Fun Friday: Summer

 Today is just a great day! First and foremost its Friday and it is my favorite time of the year! Summer time!  The perfect way to spend summer is by the pool, listening to great music and eating yummy food. This blog covers 2 out of 3 , great music and awesome recipes!

 

Summertime Tortellini Pasta Salad

19 oz. bag cheese filled tortellini (I prefer the tri-colored) Small Container Grape or Cherry Tomatoes, cut in half 4 oz. can sliced black olives 1/2 large yellow bell pepper, diced 1/3 c. red onion, diced 1 c. Zesty Italian Dressing 3/4 c. freshly grated Parmesan 2 Tbsp. fresh parsley, minced Cook cheese tortellini according to package directions. Drain and rinse under cold water. Combine all ingredients in a large bowl. Cover and refrigerate at least 2 hours until chilled through.

Roasted Shrimp & Broccoli

1. Heat the oven to 425. 2. On a large cookie sheet, toss together 2 pounds of broccoli cut up into florets (but not teensy tiny florets, I like a little stem attached), 2 Tbs olive oil, 1 teaspoon whole coriander seeds (or 1/2 tsp. ground), 1 teaspoon whole cumin seeds (or 1/2 tsp. ground), 1 tsp salt, 1/2 tsp pepper and 1/8th tsp hot chili powder. Spread into a single layer and pop into the oven for 10 minutes. 2. Meanwhile, toss together one pound large shrimp, shelled and deveined, with 2 Tbs olive oil, lemon zest from one lemon, 1/2 tsp salt and 1/2 tsp pepper (I just eyeball the salt and pepper) in a bowl. When the broccoli’s been in the oven 10 minutes, add the shrimp to the broccoli and toss (carefully.) 3. Roast another 10 minutes, tossing once halfway through, until the broccoli is “tender and golden around the edges.” And that’s your dinner! I served it in a big bowl of rice and squeezed some lemon on top. It was a big hit.
Recipe: http://www.amateurgourmet.com/2008/11/the_best_brocco.html

Tomato-Watermelon Salad with Feta and Toasted Almonds

Ingredients

• 8cups1 1/4-inch chunks seedless watermelon (about 6 pounds)
• 3poundsripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups)
• 1teaspoon(or more) fleur de sel or coarse kosher salt
• 5tablespoonsextra-virgin olive oil, divided
• 1 1/2tablespoonsred wine vinegar
• 3tablespoonschopped assorted fresh herbs (such as dill, basil, and mint)
• 6cupsfresh arugula leaves or small watercress sprigs
• 1cupcrumbled feta cheese (about 5 ounces)
• 1/2cupsliced almonds, lightly toasted

Preparation

• Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.
• Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.

-Denea Duran

Fun Friday

This month has been full of events around the community that SERVPRO has participated in. I thought that I would make FUN FRIDAY extra special today.  Here is a blog filled with delicious recipes.

Skinny Low-fat Chocolate Chip Cookies Gina’s Weight Watcher Recipes Servings: 12 • Size: 2 cookies • Old Points: 4 pts • Points+: 5 pts Calories: 170.7 • Fat: 5.0 g • Protein: 1.4 g • Carb: 34.5 g • Fiber: 1.4 g • Sugar: 25.4 g Sodium: 113.1 mg
Ingredients:

• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 tbsp butter, melted
• 1 egg white
• 2 tbsp apple sauce
• 1 tsp vanilla extract
• 1/2 cup whole wheat pastry flour
• 1/2 cup all purpose flour
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1/2 cup mini chocolate chips

Directions:
Preheat oven to 350°. Line two cookie sheets with non-stick silicone baking liners or lightly spray cookie sheets with cooking spray.
In a large bowl, combine the flour, baking soda and salt and stir to blend. In another bowl, whisk the sugars, butter, egg white, applesauce and vanilla together until light and fluffy.
Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
Fold in chocolate chips. Drop by level spoonfuls about 1 inch apart onto baking sheets.
Bake 8 – 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks. http://www.skinnytaste.com/2011/08/best-low-fat-chocolate-chip-cookies.html

 

Cheesy Chicken, Bacon & Avocado Quesadillas

4 medium-sized flour tortilla shells 1 lb chicken, cut into bite-sized pieces salt and pepper 1/2 cup scallions, diced 8 strips of bacon, cooked & crumbled 1 avocado, diced mild cheddar cheese, shredded 2 tbsp butter Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven, turn heat to 400, and cook 15 mins per side. Add 1/2 tbsp bacon drippings to a skillet over medium heat. Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and scallions to a plate and rinse out the skillet. Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy. Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed. Eat & enjoy! Makes 4 quesadillas.
Read More http://www.kevinandamanda.com/recipes/dinner/cheesy-chicken-bacon-avocado-quesadillas.html#ixzz1tGYylXt4
There is just one more recipe I wanted to share with you guys! I got this recipe from ‘The Chew” on ABC. Hope you all enjoy!

Mama T’s Baked Ziti with Eggplant 

We’ve Made Cooking As Easy As 1-2-3!

• step 1
  ingredients 1 cup Extra Virgin Olive Oil
  instructionsFor the Eggplant: Preheat the oil to 350F.
• step 2
  ingredients 1 Eggplant Salt and Freshly Ground Pepper
  instructions Cut the eggplant into rounds about 1/2-inch-thick dice. Saute in olive oil until golden brown, about 2 to 3 minutes.
• step 3
  ingredients 3 tablespoons Extra Virgin Olive Oil 1 Onion (diced) 2 cloves Garlic (minced) 2 28-oz can San Marzano Whole Tomatoes (crushed) Salt and Freshly Ground Pepper Fresh Basil
  instructionsFor the Marinara Sauce: In a Dutch oven, heat the olive oil over medium heat. Add the onion, and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 90 seconds. Add the crushed tomatoes and season generously with salt and pepper. Cook and reduce slightly for about a half hour. Top with fresh basil.
• step 4
  ingredients
  instructionsFor the Assembly: Preheat oven to 350F.
• step 5
  ingredients 1 pound Ziti
  instructions Cook the ziti to half of the time on the package instructions.
• step 6
  ingredients 1 pound Mozzarella (cut into 1/2-inch cubes)
  instructions In a bowl, toss together the ziti, mozzarella, and half of the marinara sauce.
• step 7
  ingredients Pecorino Romano
  instructions On the bottom of a casserole, create a bed of the eggplant. Grate pecorino over the eggplant and then top with half of the sauced ziti mixture. Grate more pecorino over the ziti mixture, then cover with another layer of the eggplant rounds. Add the remaining sauced ziti mixture. Cover with the remaining sauce and grate pecorino generously over the top.
• step 8
  ingredients
  instructions Bake for 30-40 minutes, until golden brown and melted.
•       http://beta.abc.go.com/shows/the-chew/recipes/Baked-Ziti-Eggplant-Mamma-T

-Denea Duran

Fun Friday

They say a picture is worth a 1,000 words, but now it could be worth a 1,000 calories.

If you have joined the recent population of health-nuts-turned-control-freaks via smart phone dieting apps, you and I have something in common. Because of this new technology I am completely obsessed with counting every calorie that enters my mouth.

I have downloaded over 10 apps on my smartphone from Fast Food Calorie Counter to CardioTrainer + Racing, but now there might be yet another avenue for weight loss control freaks!

Purdue University is currently in the process of developing a new smartphone app that will change the way smart-phone users track dietary health. Amazingly, through no more effort than a click of a camera-phone, this new app will track the amount of protein, fat, calories and carbohydrates are contained in your meal selection. “Our goal is to allow people to record their food intake and help individuals with health challenges like diabetes understand what they’re eating and make healthier choices,” said Carol Boushey, who led the development team while a professor in Purdue’s College of Health and Human Sciences.

This sounds like my type of app. What do you think about this new app for your smartphone? Will you use it?

I thought it would only be appropriate for me to follow up with a great recipe! Now, there are two things that I can’t say no to– PASTA & CHOCOLATE! This recipe is genius and if you love mexican food and pasta, this is just for you! No counting calories! ENJOY!

MEXICAN STUFFED SHELLS

 

Ingredients:

• 1 lb. ground beef
• 1 package low-sodium taco seasoning ( or better yet use this Taco Seasoning!)
• 4 oz. cream cheese
• 14-16 jumbo pasta shells
• 1.5 cup salsa
•  1 cup taco sauce
• 1 cup cheddar cheese
• 1 cup Monterey jack cheese
• 3 green onions
• Sour cream

Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

-Denea Duran

Recipe Credit: http://thewaytohisheart.wordpress.com/2011/09/30/mexican-stuffed-shells/