Recipes
Five can chili (Taco Soup)
So easy, so tasty, you’ll be a star on Cinco de Mayo!
Ingredients
- Cook meat and drain.
- Shred if needed.
- Add all ingredients to crock pot.
- Do NOT drain cans.
- Stir.
- Cook on high for 2 hours or low for 4 hours.
- Keep on low until serving to keep hot.
- Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.
Guiltless Guacamole
8 servings, about 1/3 cup each
A half cup of regular guacamole has almost 200 calories, 86 percent of them from fat. Add a handful of chips and you’re eating the calorie equivalent of a Quarter Pounder. This recipe is total genius; it substitutes green peas for most of the avocado but tastes like the real thing. Serve with baked corn tortilla chips. (Cut tortillas into 8 wedges and bake at 350 degrees or until crisp, about 9 minutes.)
1 1/2 cups thawed green peas
1 ripe avocado, peeled, pitted, and cut into 1/2-inch chunks
2 tbsp. fat-free mayonnaise
1 tbsp. fresh lemon juice
1/4 tsp. cumin
1/4 tsp. chili powder
1 tbsp. canned diced green chilies
1 /2 cup mild or medium commercial salsa
2 tbsp. diced onion
1 medium tomato, diced
Salt to taste
2 cloves garlic, minced
Combine all ingredients except garlic in a food processor or blender and blend until thoroughly mixed but not quite smooth. Stir in garlic.
1/3 cup serving: 49 calories, 2.3g fat (0g saturated fat)
_____________________________________________________
Fabulous fare for the holidays
Rachel Ray comes up with some delicious holiday meal recipes that can be made in minutes. I’m dazzled by this particular set of yummies:
For more information, check out: http://www.foodnetwork.com/food/show_sp/episode/0,1976,FOOD_9994_54150,00.html
_______________________________________________________________
