Sunday, May 10, 2015

Pineapple Back Bean Enchiladas

My sister found this recipe and wowed us all with it over Mother's Day a few years ago.  I LOVE it.  Mr. Picky on the other hand, gave it 2 stars- said there were too many pineapples in it.


    • 2 teaspoons vegetable oil
    • 1 large yellow onion, chopped ( about 1 cup)
    • 1 medium red bell pepper, chopped ( about 1 cup)
    • 1 (20 ounce) cans pineapple tidbits, drained
    • 1/3 cup pineapple juice, reserved
    • 1 (15 ounce) can black beans, drained, rinsed
    • 1 (4 1/2 ounce) can chopped green chilies
    • 1 teaspoon salt
    • 1/2 cup chopped fresh cilantro
    • 3 cups shredded low-fat cheddar cheese ( 12 oz)
    • 1 (10 ounce) can mild enchilada sauce
    • 8  flour tortillas ( 8 or 9 inch)
    • 1/2 cup reduced-fat sour cream
    • 8 teaspoons chopped fresh cilantro


Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.  Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.  

In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.

Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.  

High Altitude (3500-6500 ft): Bake 40-45 minutes, removing foil during last 5 - 10 minutes of baking.

Monday, January 6, 2014

Slow Cooker Chive and Onion Creamed Corn

I found this in an impulsively bought Betty Crocker magazine I saw at the grocery store check stand around Thanksgiving.  I tried it over Christmas with my sister and it was fantastic.  I tried it again replacing the bacon with 1/2 cup purple onion finely diced (to be more vegetarian friendly) and it was STILL amazing.  This is a great side dish for gatherings with more than 4 people.

Here's my modified vegetarian version:

1/2 c. purple onion, finely diced
4 1/2 c. frozen corn, thawed (essentially two bags)
1/2 c. red bell pepper, chopped
1/2 c. milk
1/4 c. butter, melted
1 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
1 container (8 ox) of chive & onion cream cheese

Grease slow cooker (or use a liner), and add the mix of onion, corn, bell pepper, milk, melted butter, sugar, salt and pepper.  Cover and cook on High for 2- 2 1/2 hours.
Stir in cream cheese, and cook on High an additional 10 minutes.  Stir again, and serve.  Can be kept on warm or Low heat for up to an hour.

Here's the link for the direct recipe: 

Friday, May 31, 2013

Cranberry Quinoa Salad

Shamelessly stole this idea from the deli counter at Harmon's Grocery Store.  We looked it up online to no avail, but found some comparable ones and improvised a bit too.  Very easy to tinker around with and adjust to your liking.  LOVE this stuff.

1 c red and white quinoa mixed, rinsed
1 can vegetable broth (plus some water)
1 tbs lime juice
1 clove garlic, minced
½ c. green bell pepper, finely diced
¼ c purple onion, finely diced
½ c black/red beans
1/3 c corn (I use frozen)
½ c dried cranberries
¼ c cilantro, diced
3 tsp red wine vinegar
1 tbs olive oil
1-2 tbs agave nectar (could MAYBE substitute with honey?  Haven’t tried it…)
Salt and pepper to taste

Cook quinoa in the vegetable broth/water combination on stovetop or in rice cooker at a 2-1 ratio (2 parts liquid to 1 part quinoa) WITH lime juice and garlic.

While it’s cooking, add everything else together in a bowl and mix.  Add quinoa when it’s done and mix again.  Trends suggest this be eaten cold, but I enjoy it warm as well- your call.  Measurements are an estimate- add more or less according to your own taste.  Serves as a bountiful side dish for maybe 8-10 people?

Tomato Soup

No photo, but this is truly awesome, regardless.  I essentially compiled a bunch of soup recipes and adjusted it to what we had on hand, and came up with this.

Tomato Soup

6-7 tomatoes, seeded & chopped
¼ onion, chopped
1 c. leftover tomato-based sauce (spaghetti, soup, etc)
1 can chicken/veggie broth (about 1.75 c.)
2-3 Tbs flour
2-3 Tbs butter/olive oil
1-2 c. milk/cream
12-16 basil leaves, chopped
salt and pepper to taste

Simmer first 4 ingredients listed together in a covered pot, up to 30 min.  Mix flour and butter/oil in saucepan on med heat, then add milk.  Combine all in pot.  Immersion blend with basil.  Season and serve with grilled cheese sandwiches and chocolate milkshakes.

In a pinch I’ll compensate with more sauce if not enough tomatoes are on hand.  As long as it’s heavy with tomatoes of some kind, I think you’ll be fine.

Sunday, January 13, 2013

Easy Double Chocolate Cookies

1 package German Chocolate Cake Mix
2 eggs
1/2 cup oil
1/2 cup oatmeal (not instant)
1 cup semisweet chocolate chips
1/2 cup chopped pecans (optional)

Mix first 4 ingredients together, add chocolate chips (and pecans).  Place cookies on ungreased cookie sheet.  Cook at 350 degrees for 8 - 10 minutes (cookies will continue to cook once you take them out of the oven).  Makes 2 dozen.  ENJOY!

Monday, August 6, 2012

Chicken Pasta Salad

Box of penne noodles
box of bow tie noodles
5 chicken breasts shredded
purple grapes cut in half
mandarin oranges
2 bottles of coleslaw dressing
chopped green onions

Cook noodles according to package.  Combine that and all ingredients except coleslaw dressing togther (grapes, mandarin oranges, onions, and craisins add as much or as little as desired).  Add dressing just before serving.  Chill.

Thursday, July 5, 2012

Goodbye Ranch Dressing

I'm not a HUGE ranch dressing fan.  In fact, I abhor bottled ranch, but restaurants seems to have good versions.  So the other night when I was making salads for dinner I decided to try a new dressing recipe.  The dressing tastes similar to ranch even though its not suppose to be a ranch dressing and was probably the best salad dressing I've ever had!!!  The best part is that its not that unhealthy.  The recipe said it would serve four but I generously put it on four salads and probably had enough dressing for two more.  If you divided over four salads the nutritional information would be : 83 calories, 5 carbs, 5g fat, 5g protein.  If you divided over six salads the nutritional information would be : 55 calories, 3 carbs, 4g fat, 4g protein.

In a small bowl combine: 
1/2 cup plain low-fat yogurt
1/3 cup buttermilk
3 tablespoons freshly grated Parmesan cheese
3 tablespoons finely chopped red onion
3 tablespoons light mayonnaise
1 tablespoon white wine vinegar
1 clove garlic
black pepper to taste. 

Cover and refrigerate at least 30 minutes or until ready to serve.