Servings: 10 You’ll need: 1 10 oz. package of frozen corn 1-1/2 to 1-3/4 cups Karen’s Favorite Salsa, freshly made or kept refrigerated 3/4 c. 2% reduced fat Mexican cheese, shredded 2 Tbsp. green onions, chopped Baked corn tortilla chips 2 Tbsp. Fat free sour cream (optional) Microwave frozen corn according to package directions and drain off liquid. Combine corn with 1-1/2 cups of Karen’s salsa in a microwave-safe 9-inch pie plate or casserole dish. Cover with plastic wrap and vent. Microwave on HIGH for about 2 minutes, until bubbly by heating in microwave for 30 second additional intervals. Sprinkle shredded Mexican cheese over corn mixture. Cover and let stand 5 minutes or heat on HIGH for 30 second intervals, until cheese melts. Top Hot Mexican Dip with chopped green onions, 1/4 cup of Karen’s Favorite Salsa (1/8 cup served on both sides of the dish) and two Tbsp. (dollops) of (optional) fat free sour cream. Serve immediately with baked corn tortilla chips. Karen’s Note: To up the fiber and/or protein of this dish…add one can of drained and heated black beans or heated grilled boneless/skinless chicken breast strips.
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Servings: 3-6 You’ll need: 2 cans tuna in water, thoroughly drained 1/4 cup Miracle Whip Light 1/4 cup sweet relish 1/4 cup chopped water chestnuts from 1/2 of canned, drained first 2 tsp. yellow mustard 1 tsp. paprika 1 tsp. garlic powder 1/2 tsp. onion powder 1 pinch Cayenne powder 6 slices whole wheat bread 3 Roma tomatoes, cored In a medium mixing bowl, thoroughly mix the first nine items, until well blended and set aside. Slice Roma tomatoes into halves and using a paring knife cut out inside, leaving the outside edges (making little bowls) and set aside. Dice the leftover Roma tomato “insides”. Using a spatula, top 3 slices of whole wheat bread with tuna, until about half is left in the bowl. Then put the diced Roma tomato “insides” on tuna and cover with the remaining slices of bread. Leave tuna sandwiches whole for 3 servings or slice into halves for six, either diagonally or cut-across. Next fill the Roma tomato “bowls” with the remaining tuna salad and serve with sandwiches . Serve with carrots and or celery. Enjoy! Karen’s Note: For added flavor – add a little bit more garlic powder, onion powder and for more spice add more Cayenne (sparingly) and paprika for more sweetness. Servings: 5-6 You’ll need: 1 pound fresh green beans, washed thoroughly and ends cut 1 pint fresh button mushrooms, washed and sliced 1/4 cup roasted red peppers from jarred, drained and cut into little strips 3-4 slices cooked low sodium bacon, cut into little bits 1/2 small sweet onion, diced 1-2 garlic cloves, minced 3 Tbsp. olive oil Ground black pepper (to desired taste) Grated Parmesan Romano cheese (optional topping) In a medium Dutch oven or pan add a little salt to water and boil over high heat, uncovered, green beans for about 7 minutes, until they are blanched, yet still firm. Drain green beans in a colander and set aside. Put 2 Tbsp. olive oil into pan. Add diced onions, and bacon bits. Saute, stirring continuously for about 3 minutes over medium heat. Add the garlic and stir sauteed mixture for another minute or two. Add the other Tbsp. of olive oil to the pan and stir in the sliced mushrooms. Saute mushrooms, while stirring for about 5-6 minutes, until they are cooked and turn from white to a brown color. Stir in the blanched green beans, roasted red pepper and add ground black pepper. Serve immediately with your favorite meat and potato (top with optional grated Parmesan Romano cheese) and enjoy! Karen’s Note: Adding a little bit of ground black pepper for flavor is nice, but adding a lot really kicks it up a notch! |
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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