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Reading's Recipe Exchange
I hope you will share with us some of your favorite recipes, and take some away as well. I started this site mostly out of selfishness, I'm looking to expand my collection. However, I hope that everyone will benefit and please share with your friends!
To start, our week will look like:
Monday: Main Dish Day (sometimes we'll have a theme, and it will be posted.)
Wednesday: Healthy Living (think whole grains, low sugar, less fat, etc.)
Friday: Soups, Sides, and Salads
Please offer comments and suggestions, I want this to be helpful and useful for everyone!
To start, our week will look like:
Monday: Main Dish Day (sometimes we'll have a theme, and it will be posted.)
Wednesday: Healthy Living (think whole grains, low sugar, less fat, etc.)
Friday: Soups, Sides, and Salads
Please offer comments and suggestions, I want this to be helpful and useful for everyone!
4 comments:
Salsa Chicken
3 lg. chicken breasts frozen or just raw
1 cup salsa
a can lowfat cream of chicken soup
1 can black beans
1 can corn
1/2 pkg taco seasoning
Put everything into the crockpot. Cook all day. Shred chicken and serve on tortilla shells or with chips and lettuce as a taco salad.
As I eat my bowl of cookies and cream ice cream with Swedish fish on top.....
Garden Taco Rice
1 lb. ground turkey
1/2 cup chopped onion
1 pkg. taco seasoning mix
1 1/2 cups water
1 1 /2 cups chopped zucchini
1 cup frozen corn
1 (14.5 oz) can diced tomatoes, undrained
(If I want it spicier, I sometimes use diced tomatoes with green chiles.)
1 1/2 cups uncooked brown minute rice
4 oz. (1 cup) shredded cheese
In a large skillet, brown ground beef and onion; drain. Stir in remaining ingredients except rice and cheese; bring to a boil. Stir in rice. Reduce heat to low; cover and simmer 5-7 minutes or until liquid is absorbed and rice is cooked, stirring occasionally. Remove from heat. Fluff mixture with a fork and sprinkle with cheese. Cover and let stand three minutes or until cheese is melted. Garnish with cilantro, cherry tomatoes or we especially like it with avocado.
From my friend Kim with modifications by me.
Fridge All Bran Muffins
This makes a very large batch of batter that keeps in the fridge for 6 weeks.
6 c. bran
2 c. boiling water
3 c. sugar
5 c. whole wheat flour
1 quart buttermilk
1 tsp. salt
5 tsp. soda
1 c. plus 1 Tbsp. shortening
4 eggs
Pour water over 2 c. bran. Cream shortening, sugar and eggs. Add buttermilk, 4 c. bran, flour, soda, and salt. Mix in remaining bran and water mixture. Bake in paper lined muffin tins for 15-18 minutes at 400 degrees. Can add raisins, bran flakes, cinnamon, etc.
Zero Point Salad
Organic Baby Greens
Tomato Basil Fat Free Feta Cheese (handful)
Fat Free Italian Dressing.
That's it! If you want to add a few more points, add grilled chicken, bacon bits, and Craisins.
(I'm all about the simplicity, you know!)
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