Monday, March 31, 2008
1/2 head of red cabbage (shred and set aside in a bowl)
mix well (food processor or blender)
1/2 cup of oil
1/2 cup + 2 tbsp of red wine vinegar
3 tbsp of sugar
2 tsp of salt
1 tsp of Lawrys seasoning salt
1/4 tsp of pepper
3/4 tsp of onion powder
Pour over the top of cabbage, chill in refrigerator, mix every so often- serve chilled
Sunday, March 30, 2008
-Wash a bunch of cilantro and cut the stems. Use the WHOLE bunch of cilantro
-2 cloves of garlic
-juice of 1 lime
-1/2 to 3/4 cup of canola oil
-2 tbs of seasoned rice vinegar
little dash of salt and pepper
mix in blender or food processor
about 4 oz of Feta cheese
1/2 c- to a cup of toasted pine nuts (chopped/toasted macadamia nuts or chopped/toasted cashews are really good as well)
field greens or romaine hearts lettuce (both are great)
Tuesday, March 18, 2008
Layered Enchilada Bake
PREHEAT oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.
ARRANGE 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.
BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.
Wednesday, March 12, 2008
1 pint of Strawberries sliced
3-5 Kiwi's sliced
2-3 Bananas sliced
In a blender add 1 8oz. can of crushed pineapple (juice included) and one banana*. Blend until smooth. Pour over sliced fruit, mix and serve. Yum!
*Sometimes I'll add a tablespoon or two of orange juice to add a little zip
1 box Betty Crocker® SuperMoist® cherry chip cake mix
1/2 cup butter or margarine, softened
2 packages (8 oz each) cream cheese, softened ( Note: to cut out fat, I only used 11 oz. instead of 16 oz. and I used Fat Free cream cheese. They still turned out great.)
1 container Betty Crocker® Rich & Creamy cherry frosting
2. In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.
3. Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.