Haley- Pulled pork sandwiches
Lindsey-Beef Stroganoff
Lauri-Tortellini Soup
Cassie-Chicken Lime Tacos
Kimberly-
Thursday, December 15, 2011
Chicken Lime Tacos
Ingredients
1 1/2 pounds skinless, boneless chicken breast meat
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
Directions
1. Combine all ingredients with chicken and place in a crockpot. Cook on high for 4 hours.
2. Shred and serve as tacos with preferred toppings.
Mexican Bean Salad
Ingredients
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder
Directions
1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
1 1/2 pounds skinless, boneless chicken breast meat
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
Directions
1. Combine all ingredients with chicken and place in a crockpot. Cook on high for 4 hours.
2. Shred and serve as tacos with preferred toppings.
Mexican Bean Salad
Ingredients
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder
Directions
1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Saturday, October 15, 2011
October 2011
Lindsey-Mandarin Chicken
Lauri-Baked Herb Tilapia
Sommer-Baked Ziti
Cassie-Ginger Glazed Mahi Mahi
Haley-Pasta Fagioli Soup
Lauri-Baked Herb Tilapia
Sommer-Baked Ziti
Lisanne-Enchiladas
Ginger Glazed Mahi Mahi
Ingredients
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
5 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil
Directions
1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Separate 2 TBS of marinade and brush onto fish filets.
2. Place fish into a 9x13 baking dish and bake at 400 for 20 minutes. Broil for another 5-10 minutes, watching closely.
3. Pour remaining sauce into a saucepan, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
4. Serve with rice.
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
5 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil
Directions
1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Separate 2 TBS of marinade and brush onto fish filets.
2. Place fish into a 9x13 baking dish and bake at 400 for 20 minutes. Broil for another 5-10 minutes, watching closely.
3. Pour remaining sauce into a saucepan, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
4. Serve with rice.
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