Servings: 3-4 You’ll need: 3-4 cups fat free or low fat milk 2 mint tea bags 1/3 cup steaming hot water in a small cup (for steeping tea) 1/4 cup sugar 2 Tbsp. cocoa powder Fat Free Cool Whip topping or miniature marshmallows (optional) Place mint tea bags into cup of steaming hot water and set aside to steep. In a medium size saucepan mix the sugar and cocoa powder. Add the steeped mint tea and stir, until completely dissolved. Set heat to medium-high and slowly add the milk, stirring continually, for about a 2 minutes. Reduce heat to medium heat and stir mixture continually for about 4 minutes, until the cocoa is completely heated. Remove from heat and serve immediately into 3-4 mugs. Top with (optional) Fat Free Cool Whip or mini marshmallows and enjoy! This is one of our family favorites and lately we have been experiencing much colder temperatures outside in our area, so I’ve prepared my home-made Mint Hot Cocoa several times already!
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Servings: 8 You’ll need: 1/2 lb. medium shrimp, peeled and deveined 2 tsp. lime juice 1/2 tsp. seasoned salt 1 tsp. chili powder 1 tsp. cumin 1-1/2 tsp. garlic, minced 2 Tbsp. canola oil 1 small yellow or red bell pepper, seeded, quartered and sliced 1 small onion, quartered and sliced 1 pkg. of 8 fajita tortillas (low-fat or low-carbohydrate tortillas) FF or lite cheddar cheese, shredded (optional) FF or lite sour cream (optional) Salsa (optional) Guacamole (optional) Put shrimp in a mixing bowl and stir in lime juice, seasoned salt, chili powder, cumin and garlic. Cover bowl, put into refrigerator and allow fajita mixture to marinate, until ready to cook. Heat canola oil in a large fry pan on medium/high heat. Stir in veggies and saute, while stirring about 10-15 minutes or until onions become transparent. Add seasoned/marinated shrimp and cook, stirring continually, until shrimp is fully cooked – about 5-10 minutes. Serve immediately at the table with optional sides of shredded cheddar cheese, sour cream, salsa and /or guacamole and of course a side of kept warm Spanish Rice too! Enjoy this delicious family favorite some evening with your friends or family! Also known as Sopa de Aroz Servings: 10 You’ll need: 2 Tbsp. olive oil 1-1/2 cups long grain uncooked rice 1/2 medium onion, chopped 1 heaping tsp. garlic, minced 8 oz. tomato sauce 1 cup frozen corn niblets, thawed (optional) 1-1/2 tsp. salt 1/2 tsp. pepper 3 cups water Put olive oil in medium saucepan on medium heat and add rice. Stir continually, so as not to burn rice and until rice is golden brown. Turn heat to medium-low and stir in onions and garlic. Saute, until onions are transparent, stirring continually. Stir in tomato sauce, water, (optional) corn niblets, salt and pepper. Return to medium-high heat and bring mixture to a rolling boil. Set heat to low, stir mixture, cover pan and cook for 20 minutes. Turn off heat and let stand 5 minutes before serving. Serve as a side dish with tacos, burritos, fajitas or just topped with shredded cheese along with some baked tortilla chips. Enjoy! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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