Friday, January 29, 2010

Sweet and Sour Cabbage

After making cole slaw I still had half a head of cabbage left in the fridge. Now, what to do with it? I know! Sweet and sour cabbage. This is my grandmother's recipe. She made this for every get-together. We all loved it. Plus, it doesn't get any simpler than 3 ingredients....okay, maybe 2 ingredients... SWEET AND SOUR CABBAGE
Prep Time: 5 minutes
Resting Time: 3+ hours or overnight
1/2 head of cabbage, finely chopped
3/4 c. sugar
3/4 c. white vinegar
1. Combine all ingredients into a large bowl, and stir well.
2. Refrigerate for several hours to let the flavors blend.
3. Enjoy!

Wednesday, January 27, 2010

Chicken Enchiladas

Tonight we are having my husband's favorite meal. Chicken enchiladas. Instead of the usual mild enchilada sauce I used salsa verde. Either way these make a great meal. I can't believe that I haven't posted this recipe yet. Enjoy!
Prep Time: 20 minutes
Cook Time: 20 minutes
Makes: 8 enchiladas
1 lb. boneless, skinless chicken
1/2 small onion, chopped
1 can (8 oz) tomato sauce
1 Tbsp. worchestershire sauce
3 cloves of garlic, pressed
2 tsp. chili powder
1 tsp. oregano
1 tsp. paprika
1/2 tsp. pepper
1/2 tsp. cumin
1 can (10 oz.) mild enchilada sauce (salsa verde if you want more fire)
8 flour tortillas , 8 inch
3 c. shredded mexican cheese divided (set one cup aside to top the enchiladas)
cooking spray
1. Boil chicken until thoroughly cooked.
2. Shred chicken with fork and place in large mixing bowl.
3. Add in the onion, tomato sauce, worchestershire, garlic, chili powder, oregano, paprika, pepper, and cumin. Mix well. Set aside.
4. Meanwhile, place the stack of tortillas on a microwaveable plate. Place in microwave for 15 seconds. Flip the stack of tortillas and cook for another 15 seconds on the other side.
5. Spray a 9x13" baking pan with cooking spray, and pour half of the enchilada sauce onto the bottom of the pan.
6. Fill each tortilla with the seasoned chicken mix and a heavy sprinkling of cheese.
7. Fold tortillas and place folded side down in baking pan.
8. Pour remaining sauce over folded enchiladas and top with remainder of the cheese.
9. Bake in oven uncovered at 350 degrees for 20 minutes (30 minutes if these were refrigerated).
10. Enjoy!

Monday, January 18, 2010

Ham and Potato Soup

Nothing can warm you up on a cold winter morning like a hot bowl of delicious, creamy soup.
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 bowls
4 c. potatoes, peeled and diced (~ 4 medium potatoes)
1 1/4 c. water
1 can chicken broth (14 1/2 oz.)
1. c. ham, cooked and diced
1/3 c. celery, finely chopped
1 clove of garlic, pressed
1/2 tsp. ground black pepper
1/8 tsp. salt
6 Tbsp. butter
6 Tbsp. all-purpose flour
2 c. skim milk
1/2 c. mild cheddar cheese, shredded
1/2 c. instant mashed potato flakes (less for thinner soup, more to thicken)
1. In a stockpot combine potatoes, water, broth, ham, celery, and garlic. Bring to a boil. Then reduce heat to medium and cook until potatoes are tender. Approx. 15 minutes. Add the pepper and salt once potatoes are done.
2. In a saucepan melt the butter over medium-low heat. Whisk in the flour. Next, stir in milk slowly. Finally, whisk in the cheese. Stir until all cheese is melted and the sauce is thickened. Approx. 4 minutes.
3. Pour contents of the saucepan into the stockpot and add the mashed potato flakes.
4. Stir well and cook until thoroughly heated.
5. Enjoy!

Sunday, January 17, 2010

Cole Slaw

I tried to design this recipe to keep it on the leaner side. It still tastes like regular, rich and tasty cole slaw. I hope you enjoy it as well.
Prep Time: 15 minutes
Refrigerator Time: Overnight to let flavors blend.
Servings: 8
8 c. cabbage, shredded
1/4 c. carrots, shredded
1/2 c. light mayonnaise, Smart Balance Omega Plus light mayo works great!
1/3 c. sugar
1/4 c. skim milk
1/4 c. plain yogurt
2 1/2 Tbsp. lemon juice
1 1/2 Tbsp. white vinegar
1/2 tsp. salt
1/8 tsp. ground black pepper
1. Finely shred cabbage and carrots in a food processor.
2. Combine remaining ingredients in a large bowl. Mix well.
3. Add in the cabbage and carrots. Mix well.
4. Cover and refrigerate overnight.
***It may look dry, but it will become creamier as it sits in the refrigerator.
5. Enjoy!

Saturday, January 16, 2010

New Recipes Coming Soon

I'll be working on a ham and potato soup as well as a cole slaw recipe this weekend. If all goes well, I'll be posting some new recipes very soon. Thanks for stopping in. Enjoy!