Ingredients
10 tortillas
2 cans refried beans
1 large can enchilada sauce
cheddar cheese
optional: ground beef or chicken
Instructions
Pour some of the enchilada sauce in a casserole dish (just enough to cover the bottom)
Put refried beans and cheese in tortillas
Roll up tortillas and place in a casserole dish
Pour enchilada sauce over the tortillas
Cook about 30 minutes at 350 degrees
Put grated cheese on top of the casserole and cook for 5 more minutes until cheese is melted
Source
Taylor Hoggan
Notes
This is one of Taylor's favorite dishes to cook, partly because it is so simple and we almost always have the ingredients on hand (we are definitely taco people). It can also be spiced up with meat or other ingredients.
Sunday, March 22, 2009
Friday, March 13, 2009
Mexican Bean Soup
Prep: 10 minutes
Cook: 10 minutes
Serves: 4
Ingredients
4 t. canola oil
1 zucchini, diced
5 scallions, thinly sliced
2 (14 oz) cans vegetable or chicken broth
1 (15.5 oz) can pinto beans, rinsed and drained
1 c. frozen corn kernals
1/2 c. fat-free salsa
1/4 c. chopped fresh cilantro
1 c. baked tortilla chips, broken up
Instructions
1. Heat the oil in a large saucepan over medium-high heat. Add the zucchini and scallions and cook, stirring freq uently, until softened, about 3 minutes.
2. Add the broth, beans, corn, and salsa; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors blend, about 3 minutes. Stir in the cilantro.
3. Divide the soup into bowls and sprinkle with the tortilla chips.
Notes
We made this for a young women's cooking activity to help the girls learn an easy, healthy recipe that they can use when they go off to college, etc. It truly is as quick and easy as it sounds! If you don't have all the ingredients, you can also make do with what you do have...
Source
Rebecca Carter (from Weight Watcher's recipe book)
Cook: 10 minutes
Serves: 4
Ingredients
4 t. canola oil
1 zucchini, diced
5 scallions, thinly sliced
2 (14 oz) cans vegetable or chicken broth
1 (15.5 oz) can pinto beans, rinsed and drained
1 c. frozen corn kernals
1/2 c. fat-free salsa
1/4 c. chopped fresh cilantro
1 c. baked tortilla chips, broken up
Instructions
1. Heat the oil in a large saucepan over medium-high heat. Add the zucchini and scallions and cook, stirring freq uently, until softened, about 3 minutes.
2. Add the broth, beans, corn, and salsa; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors blend, about 3 minutes. Stir in the cilantro.
3. Divide the soup into bowls and sprinkle with the tortilla chips.
Notes
We made this for a young women's cooking activity to help the girls learn an easy, healthy recipe that they can use when they go off to college, etc. It truly is as quick and easy as it sounds! If you don't have all the ingredients, you can also make do with what you do have...
Source
Rebecca Carter (from Weight Watcher's recipe book)
Sweet and Sour Meatballs
Ingredients for Meatballs
1 1/2 lbs ground beef
2/3 cup cracker crumbs
1/2 cup chopped onion
2/3 cup evaporated milk
1 tsp seasoned salt
Instructions
Combine ingredients to make meatballs. Roll in flour and bake at 350 degrees for 20-30 minutes or until done.
Ingredients for Sauce
1 can pineapple tidbits
2 Tb corn starch
1/2 cup vinegar
1/2 cup brown sugar
2 Tb soy sauce
2 Tb lemon juice
1 cup chopped green pepper
Instructions
Drain pineapple juice. Add water to make 1 cup. Blend this with cornstarch. Stir in other liquids and brown sugar. Cook until thick and clear. Add pineapple and green pepper. Cover and simmer for 15 minutes. Add meatballs. Simmer for 15 more minutes, covered. Serve over rice.
Source
Susan Tate
1 1/2 lbs ground beef
2/3 cup cracker crumbs
1/2 cup chopped onion
2/3 cup evaporated milk
1 tsp seasoned salt
Instructions
Combine ingredients to make meatballs. Roll in flour and bake at 350 degrees for 20-30 minutes or until done.
Ingredients for Sauce
1 can pineapple tidbits
2 Tb corn starch
1/2 cup vinegar
1/2 cup brown sugar
2 Tb soy sauce
2 Tb lemon juice
1 cup chopped green pepper
Instructions
Drain pineapple juice. Add water to make 1 cup. Blend this with cornstarch. Stir in other liquids and brown sugar. Cook until thick and clear. Add pineapple and green pepper. Cover and simmer for 15 minutes. Add meatballs. Simmer for 15 more minutes, covered. Serve over rice.
Source
Susan Tate
Hawaiian Haystacks
Ingredients
2 cans cream of chicken soup
1 cup chicken broth
2 cups cut up chicken
4 cups cooked rice
1 can chow mein noodles
grated cheddar cheese
chopped tomatoes, celery, green pepper, and green onions
pineapple tidbits
worcestershire sauce
Instructions
Cook soup and chicken broth together. Layer rice, chicken, chow mein noodles, cheese, vegetables, and pineapple. Pour soup mix on top and add worcestershire sauce.
Source
Heidi Lawson
Notes
I don't always put on all the toppings. It depends on what I have handy and what I am in the mood for...
2 cans cream of chicken soup
1 cup chicken broth
2 cups cut up chicken
4 cups cooked rice
1 can chow mein noodles
grated cheddar cheese
chopped tomatoes, celery, green pepper, and green onions
pineapple tidbits
worcestershire sauce
Instructions
Cook soup and chicken broth together. Layer rice, chicken, chow mein noodles, cheese, vegetables, and pineapple. Pour soup mix on top and add worcestershire sauce.
Source
Heidi Lawson
Notes
I don't always put on all the toppings. It depends on what I have handy and what I am in the mood for...
Sunday, March 8, 2009
Breakfast Bacon Weave Log
Ingredients
1 lb bacon
1/2 lb breakfast sausage
12 oz hash browns
1 cup shredded cheese
Instructions
Weave bacon on cookie sheet and cook in oven.
Cook sausage and hash browns separately. Layer hash browns, cheese and sausage on top of bacon weave. 
Roll up and sprinkle with brown sugar. Serve with syrup.
Notes
Taylor invented this recipe based on a couple of ideas he found online. We also thought about trying this with eggs. It might be a nice addition... It is a yummy treat, but definitely not healthy :)
Source
Taylor Hoggan
1 lb bacon
1/2 lb breakfast sausage
12 oz hash browns
1 cup shredded cheese
Instructions
Weave bacon on cookie sheet and cook in oven.
Cook sausage and hash browns separately. Layer hash browns, cheese and sausage on top of bacon weave. Roll up and sprinkle with brown sugar. Serve with syrup.Notes
Taylor invented this recipe based on a couple of ideas he found online. We also thought about trying this with eggs. It might be a nice addition... It is a yummy treat, but definitely not healthy :)
Source
Taylor Hoggan
Ranch Chicken
Ingredients
1 packet of Ranch salad dressing mix
1/4 to 1/2 c. bread crumbs
chicken
Instructions
Mix salad dressing mix and bread crumbs. Sprinkle over chicken. Cook at 350 degrees.
Source
Back of Ranch salad dressing mix
Notes
This a very easy, yet tasty, chicken dish. Cooking time varies depending on whether you use chicken tenders or chicken breasts and how much chicken you use.
1 packet of Ranch salad dressing mix
1/4 to 1/2 c. bread crumbs
chicken
Instructions
Mix salad dressing mix and bread crumbs. Sprinkle over chicken. Cook at 350 degrees.
Source
Back of Ranch salad dressing mix
Notes
This a very easy, yet tasty, chicken dish. Cooking time varies depending on whether you use chicken tenders or chicken breasts and how much chicken you use.
Saturday, March 7, 2009
Blender Wheat Pancakes
Blender Wheat Pancakes(Makes 6-8 pancakes - big ones!)
Ingredients
1 cup milk1 cup whole wheat, uncooked
2 eggs2 Tbsp oil
2 tsp baking powder
2 Tbsp Honey or sugar
1/2 tsp salt
Instructions
Put milk and wheat in blender. Blend on highest speed for four or five minutes or until batter is smooth. Add eggs, oil, baking powder, honey and salt. Blend on low. Bake on hot griddle.
Notes
For waffles - add one additional Tbsp wheat and increase oil to 4 Tbsp.
Source
Susan Tate
Ingredients
1 cup milk1 cup whole wheat, uncooked
2 eggs2 Tbsp oil
2 tsp baking powder
2 Tbsp Honey or sugar
1/2 tsp salt
Instructions
Put milk and wheat in blender. Blend on highest speed for four or five minutes or until batter is smooth. Add eggs, oil, baking powder, honey and salt. Blend on low. Bake on hot griddle.
Notes
For waffles - add one additional Tbsp wheat and increase oil to 4 Tbsp.
Source
Susan Tate
Tuesday, March 3, 2009
Flank Steak Marinade
Ingredients
3/4 cup vegetable oil
1/4 cup soy sauce
1/4 cup honey
2 Tb cider vinegar
2 Tb minced green onions
1 clove garlic, minced
1 tsp ginger
1 flank steak, about 2 lbs
Instructions
Mix ingredients and pour over steak. Marinate in refrigerator about 4 hours, turning occasionally. Grill until done (will still be a little pink inside). Baste occasionally with marinade. Carve into thin slices, cutting diagonally against the grain from top to bottom of steak.
Source
Susan Tate
Notes
We don't have a grill, so we broiled this in the oven. It should take about 7 minutes per side for a flank steak. Our store didn't carry flank steak, so we tried this marinade on a boneless chuck shoulder steak. That took about 9 minutes per side to cook until it was medium done.
3/4 cup vegetable oil
1/4 cup soy sauce
1/4 cup honey
2 Tb cider vinegar
2 Tb minced green onions
1 clove garlic, minced
1 tsp ginger
1 flank steak, about 2 lbs
Instructions
Mix ingredients and pour over steak. Marinate in refrigerator about 4 hours, turning occasionally. Grill until done (will still be a little pink inside). Baste occasionally with marinade. Carve into thin slices, cutting diagonally against the grain from top to bottom of steak.
Source
Susan Tate
Notes
We don't have a grill, so we broiled this in the oven. It should take about 7 minutes per side for a flank steak. Our store didn't carry flank steak, so we tried this marinade on a boneless chuck shoulder steak. That took about 9 minutes per side to cook until it was medium done.
Chicken Roll-ups
Ingredients
6 oz. cream cheese
1/4 cup margarine or butter
1/8 teaspoon pepper
3 cups cubed chicken
2 cans pillsbury crescent rolls
3/4 cup melted butter
1/2 cup chopped walnuts
2/3 cup old-fashioned stuffing (rolled fine)
1 can cream of chicken soup
1/4 cup sour cream
Instructions
Mix cream cheese and 1/4 cup margarine, fold in chicken and pepper. Put 1/4 cup of mixture in each roll. Roll up, dip in melted butter, roll in mixture of nuts and stuffing. Let sit 1/2 hour before baking. Bake at 325 degrees for 20-25 minutes. Serve with topping made from cream of chicken soup (thinned slightly with water) and sour cream. Heat topping over stove before pouring over rolls.
Source
Andrea Scott
6 oz. cream cheese
1/4 cup margarine or butter
1/8 teaspoon pepper
3 cups cubed chicken
2 cans pillsbury crescent rolls
3/4 cup melted butter
1/2 cup chopped walnuts
2/3 cup old-fashioned stuffing (rolled fine)
1 can cream of chicken soup
1/4 cup sour cream
Instructions
Mix cream cheese and 1/4 cup margarine, fold in chicken and pepper. Put 1/4 cup of mixture in each roll. Roll up, dip in melted butter, roll in mixture of nuts and stuffing. Let sit 1/2 hour before baking. Bake at 325 degrees for 20-25 minutes. Serve with topping made from cream of chicken soup (thinned slightly with water) and sour cream. Heat topping over stove before pouring over rolls.
Source
Andrea Scott
Sloppy Joes
Ingredients
1 lb cooked ground beef
1 can chicken gumbo soup
1 onion
1 Tb mustard
1 Tb ketchup
Instructions
Combine all ingredients and simmer for 25 minutes.
Source
Susan Tate
1 lb cooked ground beef
1 can chicken gumbo soup
1 onion
1 Tb mustard
1 Tb ketchup
Instructions
Combine all ingredients and simmer for 25 minutes.
Source
Susan Tate
Macaroni and Cheese
Ingredients
1 cup dried elbow macaroni (I usually put in more)
1/4 cup chopped onion
1 tablespoon butter
1 tablespoon flour
pepper
3/4 cup milk
1 1/2 cups shredded American cheese (I use cheddar)
Instructions
Cook macaroni till tender but still firm. Drain well. Meanwhile, for cheese sauce, in a medium saucepan cook onion in butter till tender but not brown. Stir in flour and pepper. Add milk all at once. Cook and stir till slightly thickened and bubbly. Add cheese, stirring till melted. Stir in cooked macaroni; mix well. Cook over low heat for 3 to 5 minutes or till heated through, stirring frequently.
Source
Heidi Lawson/Better Homes and Gardens
1 cup dried elbow macaroni (I usually put in more)
1/4 cup chopped onion
1 tablespoon butter
1 tablespoon flour
pepper
3/4 cup milk
1 1/2 cups shredded American cheese (I use cheddar)
Instructions
Cook macaroni till tender but still firm. Drain well. Meanwhile, for cheese sauce, in a medium saucepan cook onion in butter till tender but not brown. Stir in flour and pepper. Add milk all at once. Cook and stir till slightly thickened and bubbly. Add cheese, stirring till melted. Stir in cooked macaroni; mix well. Cook over low heat for 3 to 5 minutes or till heated through, stirring frequently.
Source
Heidi Lawson/Better Homes and Gardens
Green Bean Casserole
Ingredients
1 can cream of mushroom soup
1/2 cup milk
1 tsp soy sauce
dash pepper
4 cups cooked cut green beans (2 cans or 1 bag frozen beans)
1 1/3 cups French's French Fried Onions
Instructions
Mix soup, milk, soy sauce, pepper, beans, and 2/3 cup onions and put in casserole dish. Bake at 350 degrees for 25 minutes or until hot. Sprinkle with remaining onions. Bake 5 more minutes.
Source
Heidi Lawson
1 can cream of mushroom soup
1/2 cup milk
1 tsp soy sauce
dash pepper
4 cups cooked cut green beans (2 cans or 1 bag frozen beans)
1 1/3 cups French's French Fried Onions
Instructions
Mix soup, milk, soy sauce, pepper, beans, and 2/3 cup onions and put in casserole dish. Bake at 350 degrees for 25 minutes or until hot. Sprinkle with remaining onions. Bake 5 more minutes.
Source
Heidi Lawson
Pork Chops
Ingredients
4 pork chops
4 thin onion slices
4 thin lemon slices
1/4 cup brown sugar
1/4 cup ketchup
Instructions
Season pork chops well with salt. Place in 9x13 pan or large baking dish. Top each pork chop with an onion slice and a lemon slice. Place one tablespoon of brown sugar and one tablespoon of ketchup on top. Cover with foil and bake at 350 degrees for 1 hour. Uncover and bake 30 minutes longer, basting occasionally.
Source
Susan Tate
4 pork chops
4 thin onion slices
4 thin lemon slices
1/4 cup brown sugar
1/4 cup ketchup
Instructions
Season pork chops well with salt. Place in 9x13 pan or large baking dish. Top each pork chop with an onion slice and a lemon slice. Place one tablespoon of brown sugar and one tablespoon of ketchup on top. Cover with foil and bake at 350 degrees for 1 hour. Uncover and bake 30 minutes longer, basting occasionally.
Source
Susan Tate
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