1 tbsp. extra-virgin olive oil
1/2 medium onion, finely chopped
2 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. ground cumin
Freshly ground black pepper
4 c. cauliflower rice
1 tbsp. tomato paste
2 c. shredded rotisserie chicken
1 c. canned black beans, rinsed and drained
1 c. frozen corn, defrosted
1 c. chopped cherry tomatoes
2 jalapeños, thinly sliced
1/4 c. freshly chopped cilantro
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
Lime wedges, for serving
In a large skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Stir in garlic, oregano, and cumin and cook until fragrant, about 1 minute.
Add more olive oil if the skillet seems dry, then add cauliflower rice. Season with salt and pepper and cook, stirring occasionally, until rice is tender, 3 to 5 minutes.
Add tomato paste and stir until evenly combined and the cauli rice is slightly red. Add chicken, black beans, corn, tomatoes, jalapeños, cilantro and stir until evenly combined.
Top cauli rice with both cheeses, then cover with a tight-fitting lid and cook until cheese is melted, about 3 minutes.
Serve immediately with lime wedges.
3/4 cup butter or margarine
1-1/4 cups sugar
1 can (20 ounces) crushed pineapple, well drained
1-1/2 teaspoons lemon juice
4 cups firmly packed cubed white bread (crusts removed)
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the pineapple and lemon juice. Gently fold in bread cubes. Spoon into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 40 to 45 minutes or until top is lightly golden. Serve warm. Yield: 6 servings.
16 oz wide egg noodles, cooked according to package directions
1 head of green cabbage, shredded and lightly steamed, 5 min
1 onion, sliced
2-3 T butter or margarine
8 oz chicken stock
8- 10 oz sour cream
1 T parsley
6-8 slices of bacon, cooked and crumbled
Salt and Pepper
In a large skillet, sauté onion in butter or margarine, add cabbage and stock. Add noodles and combine well. Add sour cream, parsley and salt and pepper.
Top with bacon crumbles to serve
2-1/2 lbs mixture of white and orange (yams) sweet potatoes, peeled and cubed
1 lb Johnsonville Fresh Italian Mild Ground Sausage
1/2 one large yellow onion, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon table salt
1 teaspoon minced fresh parsley
Bring a large pot of salted water to a boil. Add cubed sweet potatoes and boil for about 4-5 minutes or until almost tender. Do not overcook or they will turn to mush and not hold their shape. Drain pan and set aside.
Meanwhile, in a large nonstick skillet over medium-high heat, brown sausage and cook through. Remove sausage and place on a towel lined plate. Add onion to the pan (if there is not enough fat leftover from the sausage you can add 1-2 teaspoons of vegetable oil) and saute for about 5 minutes. Add bell peppers, sauteing for about 5 minutes more. Stir in cumin, smoked paprika and salt. Stir sausage in and cooked sweet potatoes and warm up (stir gently as to not break up the sweet potatoes). Place on a serving dish and sprinkle slightly with parsley.
4 cups cooked quinoa (or brown rice)
1 cup cherry tomatoes, quartered
1 cup fresh spinach, packed
1 cup plain Greek yogurt
1 cup cheddar cheese, shredded
1-15 oz. can black beans, drained and rinsed
2 chicken breasts, cooked and chopped (or shredded)
2 tsp chili powder
½ tsp ground cumin
1 tsp salt
½ tsp pepper
Cheddar cheese, for sprinkling
Greek yogurt/sour cream or guacamole, for topping
Preheat oven to 350°F.
In a large bowl, combine all of the ingredients except for the extra cheese/yogurt for topping.
Mix until everything is coated evenly with the yogurt and spices.
Scoop the mixture into a casserole dish with a 2.75 quart capacity and smooth with a spatula.
Sprinkle with extra cheddar.
Bake at 350°F for 20-25 minutes, until heated through. Serve immediately with a dollop of Greek yogurt/sour cream or guacamole.
Preheat oven to 325. Spray and 8 x 8 pan with cooking spray. Set aside.
Cut the cauliflower into florettes and add them to a microwave safe bowl. Add 2 tablespoons of water and cover with cling film. Microwave for 5-8 minutes, depending on your microwave, until completely cooked and tender. Drain the excess water and let sit uncovered for a minute or two.
(Alternately, steam your cauliflower the conventional way. You may need to squeeze a little water out of the cauliflower after cooking.)
Mash the cauliflower using a potato masher until coarse. Add half of the cheddar cheese and mix by hand. Season with salt and pepper.
3. Top the loaded cauliflower with the remaining cheese, remaining chives and bacon. Bake until hot and bubbly.
4 large baking potatoes (about 3-1/4 pounds)
1 tablespoon olive oil
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
1/4 cup butter, cubed
2/3 cup heavy whipping cream
1/4 cup sour cream
2 cups (8 ounces) shredded cheddar cheese, divided 6 bacon strips, cooked and crumbled, divided
2 green onions, sliced, divided Additional sour cream, optional
Preheat oven to 375°. Scrub potatoes; cute into small cubes. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Place in a foil-lined 15x10x1-in. baking pan; roast 30-45 min or until tender. Cool slightly. Place into a sprayed 9 x 13 inch casserole pan.
In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; Ppour over potatoes Sprinkle potatoes with remaining cheese and bacon.
Bake 30-35 minutes or until heated through. Sprinkle with remaining green onion. If desired, serve with additional sour cream. Yield: 8 servings.
½ tablespoon extra virgin olive oil
1 bell pepper, diced (any color)
1 onion, diced
1 (4-ounce) can diced green chilis
½ teaspoon garlic powder
¼ teaspoon chili powder
⅛ teaspoon red pepper flakes
4 egg whites
1 cup skim milk
¼ teaspoon salt
black pepper, to taste
10 slices light whole grain sandwich bread
¼ pound lower sodium sliced ham, cut into 1-inch pieces
2 Roma tomatoes, seeded and diced
1 cup Shredded Mexican cheese
Grease a 9×13-inch casserole dish with cooking spray and set aside.
Heat a large skillet over medium-high heat and add the oil, bell pepper, and onion. Cook until they begin to soften, 4-6 minutes.
Reduce the heat to medium-low and add the diced green chilies, garlic powder, chili powder, and red pepper flakes, cooking for an additional 1-2 minutes. Remove the skillet from the heat. In a large mixing bowl, or in the bowl of a stand mixer with the whisk attachment, whisk together the eggs, egg whites, milk, salt, and pepper.
Slice the bread into 1 to 2-inch cubes and place on the bottom of the prepared casserole dish. Spread the ham, cooked vegetables, and tomatoes over the bread. Pour the egg mixture over the casserole and tightly cover the casserole dish with foil. Store in the refrigerator for several hours, to overnight.
When ready to bake, preheat the oven to 350° F. Top the casserole with the shredded Mexican cheese and bake uncovered for 35-40 minutes, or until the eggs are set.
8 ounces of lean ground beef
8 ounces bacon, chopped
1 cup chopped onion
1 (16 ounce) can pork and beans in tomato sauce, undrained
1 (16 ounce) can lima beans or a 15-1/2-ounce can butter beans, rinsed and drained
1 (16 ounce) can kidney beans, rinsed and drained
3/4 cup packed brown sugar
1/2 cup water
1/2 cup ketchup
2 teaspoons vinegar
1 teaspoon dry mustard
In a large skillet, cook beef, bacon and onion. Stir occasionally until meat is browned and onion is tender and drain off the fat. In a 3-quart casserole dish, combine the three cans of beans, brown sugar, water, ketchup, vinegar and mustard. Stir in meat mixture until well combined.
Cover and bake for 45 to 50 minutes at 350 degrees, or until heated through.