Shrimp Fajitas

October 14, 2014 Leave a Comment
Shrimp Fajitas

Shrimp Fajitas

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’ve lost 50 pounds recently and my husband, Jere, has lost 65.  We’re always looking for tasty ways to keep the weight off.  I think working moms would love it as much as we do because it’s so quick and easy.

              Charlene Chambers                                                                        Ormond Beach, Florida

 

Shrimp Fajitas Recipe

Shrimp Fajitas

1 lb. uncooked medium shrimp, peeled and deveined

4 Tbsp. minced fresh cilantro, divided

1 Tbsp. plus 2 tsp. olive oil, divided

3 tsp. Caribbean jerk seasoning

1/8 tsp. chili powder

1/8 tsp. ground cumin

1 cup (8 oz.) fat-free sour cream

1 large onion, halved and thinly sliced

1 medium sweet red pepper, cut into thin strips

1 medium green pepper, cut into thin strips

8 flour tortillas (6 inches), warmed

½ cup salsa

 

In a large bowl, toss shrimp with 2 tablespoons cilantro, 1 tablespoon oil and spices; let stand for 10 minutes.  Meanwhile, in a small bowl, mix sour cream and remaining cilantro.

In a large nonstick skillet coated with cooking spray, heat 1 teaspoon oil over medium-high heat.  Add onion and peppers; cook and stir until crisp-tender.  Remove from pan.

In same pan, heat remaining oil over medium-high heat.  Add shrimp; cook and stir until shrimp turn pink.  Return onion mixture to pan; heat through.  Serve with tortillas, salsa and sour cream mixture.

4 servings

 

(Recipe for Shrimp Fajitas was on www.tasteofhome.com, 2014)

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Slow Cooker Turkey Chili

October 6, 2014 Leave a Comment

 

Slow Cooker Turkey Chili

Slow Cooker Turkey Chili

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I love this chili recipe because it’s a quick meal to prepare in the morning and a delicious wholesome dinner to return to in the evening.

               Terri Crandall                                                                    Gardnerville, Nevada

 

Slow Cooker Turkey Chili Recipe

Slow Cooker Turkey Chili

2 Tbsp. olive oil

1 ½ lb. ground turkey

1 medium onion, chopped

2 Tbsp. ground ancho chili pepper

1 Tbsp. chili powder

1 ½ tsp. salt

1 ½ tsp. ground cumin

1 ½ tsp. paprika

2 cans (14 ½ oz. each) fire-roasted diced tomatoes, undrained

1 medium sweet yellow pepper, chopped

1 medium sweet red pepper, chopped

1 can (4 oz.) chopped green chilies

1 garlic clove, minced

1 cup brewed coffee

3/4/ cup dry red wine or chicken broth

1 can (16 oz.) kidney beans, rinsed and drained

1 can (15 oz.) white kidney or cannellini beans, rinsed and drained

Sliced avocado and chopped green onions

 

In a large skillet, heat oil over medium heat.  Add turkey and onions; cook 8-10 minutes or until meat is no longer pink, breaking up turkey into crumbles.

Transfer to a 5 quart slow cooker; stir in seasonings.  Add tomatoes, sweet peppers, chilies and garlic; stir in coffee and wine.

Cook, covered, on low 7-9 hours.  Stir in beans; cook 15-20 minutes longer or until heated through.  Top servings with avocado and green onions.       8 servings

Freezer option:  Freeze cooled chili in freezer containers.  To use, partially thaw in refrigerator overnight.  Heat through in a saucepan, stirring occasionally and adding broth or water if necessary.

 

(Recipe for Slow Cooker Turkey Chili was on www.tasteofhome.com, 2014)

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Zucchini Enchiladas

July 23, 2014 Leave a Comment
Zucchini Enchiladas

Zucchini Enchiladas

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I love this enchilada recipe because it helps me serve a healthy but tasty meal to my family.  Also, zucchini is so plentiful in the garden and this dish makes a great way to use it up.   * This recipe is Diabetic Friendly! *

            Angela Leinenbach                                                                         Mechanicsville, Virginia

 

Zucchini Enchiladas Recipe

Zucchini Enchiladas

1 medium sweet yellow pepper, chopped

1 medium green pepper, chopped

1 large sweet onion, chopped

2 Tbsp. olive oil

2 garlic cloves, minced

2 cans (12 oz. each) tomato sauce

2 cans (14 ½ oz. each) no-salt added diced tomatoes, undrained

2 Tbsp. chili powder

2 tsp. sugar

2 tsp. dried marjoram

1 tsp. dried basil

1 tsp. ground cumin

¼ tsp. salt

¼ tsp. cayenne pepper

1 bay leaf

3 lbs. zucchini, shredded (about 8 cups)

24 corn tortillas (6 inch), warmed

4 cups (16 oz.) shredded reduced-fat cheddar cheese

2 cans (2 ¼ oz. each) sliced ripe olives, drained

½ cup minced fresh cilantro

Reduced-fat sour cream, optional

 

In a large saucepan, sauté peppers and onion in oil until tender.  Add garlic; cook 1 minute longer.  Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf.  Bring to a boil.  Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened.  Discard bay leaf.

Preheat oven to 350 F.  Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon olives.  Roll up and place seam side down in two 13×9 inch baking dishes coated with cooking spray.  Pour sauce over the top; sprinkle with remaining cheese.

Bake, uncovered, 30-35 minutes or until heated through.  Sprinkle with cilantro.  Serve with sour cream if desired.            12 servings

 

(Recipe for Zucchini Enchiladas was on www.tasteofhome.com, 2014)

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Dad’s Ultimate Breakfast Burritos

June 14, 2014 Leave a Comment

 

Dad's Ultimate Breakfast Burritos

Dad’s Ultimate Breakfast Burritos

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

A dad-pleasing day is guaranteed when these breakfast burritos are on the menu.  He’ll love the peppery eggs mixed with potatoes, onions, corn, beans and seasoning in an overstuffed tortilla and smothered in cheese.

              Stacey Nerness                                                                 Spencer, Iowa

 

Dad’s Ultimate Breakfast Burritos Recipe

Dad’s Ultimate Breakfast Burritos

10 medium red potatoes, cubed

3 bay leaves

1 ½ tsp. kosher salt, divided

1 medium green pepper, chopped

1 medium red pepper, chopped

1 medium onion, chopped

4 Tbsp. olive oil, divided

1 can (15 oz.) black beans, rinsed and drained

1 cup frozen corn

1 jalapeno pepper, seeded and chopped

2 tsp. ground cumin

1 ½ tsp. garlic powder

1 ½ tsp. paprika

½ tsp. pepper

10 eggs, beaten

10 flour tortillas (10 inches), warmed

4 cups (16 oz.) shredded cheddar-Monterey Jack cheese

 

Place the potatoes, bay leaves and ½ teaspoon salt in a Dutch oven and cover with water.  Bring to a boil.  Reduce heat; cover and simmer for 5-6 minutes or until almost tender.  Drain and discard bay leaves.

In a large skillet, cook the green and red peppers, onion and potatoes in 3 tablespoons oil over medium heat for 10-15 minutes or until potatoes are tender.  Add the beans, corn, jalapeno, cumin, garlic powder, paprika, pepper and remaining salt; heat through.

In a large skillet, heat remaining oil over medium-high heat.  Add eggs.  Cook and stir until almost set.  Add potatoes mixture.

Spoon 1 cup filling off center of each tortilla.  Sprinkle with ¼ cup cheese.  Fold sides and ends over filling and roll up.  Place on a greased baking sheet; sprinkle with remaining cheese.  Broil 4 inches from the heat for 2-3 minutes or until cheese is melted.          10 servings

 

(Recipe for Dad’s Ultimate Breakfast Burritos was on www.tasteofhome.com, 2014)

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Southwestern Backyard Burgers

June 14, 2014 Leave a Comment

 

Southwestern Backyard Burgers

Southwestern Backyard Burgers

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Whether you’re in the stadium parking lot or on your patio, these southwestern-style burgers are great on the grill.  Sometimes I make six patties rather than eight out of the ingredients, because I like my burgers bigger.

             Robert Hodges                                                                  San Diego, California

 

Southwestern Backyard Burgers Recipe

Southwestern Backyard Burgers

1 can (4 oz.) chopped green chilies

¼ cup Worcestershire sauce

½ tsp. hickory smoke, optional

½ cup crushed butter-flavored crackers (about 12 crackers)

4 ½ tsp. chili powder

3 tsp. ground cumin

½ tsp. salt

½ tsp. pepper

2 lbs. ground beef

½ lb. bulk pork sausage

6 or 8 slices pepper jack cheese

6 or 8 sesame seed hamburger buns, split

Lettuce leaves and tomato slices

Toppings of your choice

 

In a large bowl, combine the first eight ingredients.  Crumble beef and sausage over mixture and mix well.  Shape into 6 or 8 patties.

Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink.  Top with cheese.  Grill 1 minute longer or until cheese is melted.

Grill buns, cut side down, for 1-2 minutes or until toasted.  Serve burgers on buns with lettuce, tomato and topping.             6-8 servings

 

(Recipe for Southwestern Backyard Burgers was on www.tasteofhome.com, 2014

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Easy Curried Shrimp

May 21, 2014 Leave a Comment
Easy Curried Shrimp

Easy Curried Shrimp

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I like to serve this dish with grapes or green veggies for added color.  It’s also nice with dried coconut or pineapple instead of apricots.

            Donna Stone                                                                      Clearwater, Florida

 

Easy Curried Shrimp Recipe

Easy Curried Shrimp

1 Tbsp. butter

2 tsp. curry powder

¾ tsp. ground cumin

¼ tsp. salt

¼ tsp. garlic powder

¼ tsp. ground coriander

¼ tsp. ground cinnamon

1 cup light coconut milk

1 lb. uncooked large shrimp, peeled and deveined

1/3 cup chopped dried apricots

2 cups hot cooked brown rice

 

In a large skillet, melt butter.  Add the curry, cumin, salt, garlic powder, coriander and cinnamon; cook over medium heat until lightly browned.  Stir in coconut milk.  Bring to a boil.  Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened.

Add shrimp; cook and stir for 2-4 minutes or until shrimp turn pink.  Stir in apricots; heat through.  Serve with rice.       4 serving

 

(Recipe for Easy Curried Shrimp was on www.tasteofhome.com, 2014)

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Salsa Chorizo Pizzas

May 13, 2014 Leave a Comment
Salsa Chorizo Pizza

Salsa Chorizo Pizza

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Grilled pizza is a snap when starting with frozen bread dough.  This version with a Mexican twist features salsa and chorizo, a highly seasoned, coarsely ground pork sausage.

Salsa Chorizo Pizzas Recipe

Salsa Chorizo Pizza

Salsa:    3 cups chopped seeded tomatoes

1 medium onion, chopped

2 jalapeno peppers, seeded and chopped

1 poblano pepper, seeded and chopped

1/3 cup minced fresh cilantro

¼ cup lime juice

1 Tbsp. olive oil

1 garlic clove, minced

1 tsp. chili powder

1 tsp. ground cumin

½ tsp. salt

Pizza:    1 loaf (1 lb.) frozen bread dough, thawed

3 Tbsp. olive oil

2 cups (8 oz.) shredded Mexican cheese blend

½ lb. chorizo, cooked and crumbled

 

In a large bowl, combine the salsa ingredients; set aside.

Divide dough into fourths.  On a lightly floured surface, roll each portion into 8 inch circle.  Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 1-2 minutes or until the bottom is lightly browned.

Remove from the grill.  Top the grilled side of each pizza with ½ cup cheese, ¼ cup chorizo and ½ cup salsa.  Return to the grill.  Cover and cook for 4-5 minutes or until the bottom is browned and cheese is melted.  Refrigerate remaining salsa.          4 servings

(Recipe for Salsa Chorizo Pizzas was on www.tasteofhome.com, 2014)

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Hearty Beef & Bean Chili

April 3, 2014 Leave a Comment
Hearty Beef & Bean Chili

Hearty Beef & Bean Chili

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

The slow cooker makes this chili ideal for entertaining.  A few minutes of prep and then it cooks away while you can attend to other party details.  Your guests will really enjoy this nicely seasoned hearty dish.

         Jan Wagner-Cuda                                                           Deer Park, Washington

 

Hearty Beef & Bean Chili Recipe

Hearty Beef & Bean Chili

2 lbs. ground beef

6 cans (16 oz. each) hot chili beans, undrained

1 can (10 oz.) diced tomatoes and green chilies, undrained

1 can (8 oz.) tomato sauce

¼ cup chopped onion

2 Tbsp. molasses

1 tsp. salt-free Southwest chipotle seasoning blend

1 tsp. Worcestershire sauce

½ tsp. salt

½ tsp. ground cumin

½ tsp. chili powder

In a large skillet, cook beef over medium heat until no longer pink; drain.  Transfer to a 6 quart slow cooker.

Stir in the remaining ingredients.  Cover and cook on low for 6-8 hours or until heated through.

14 servings (3 ½ quarts)

 

(Recipe for Hearty Beef & Bean Chili was on www.tasteofhome.com, 2014)

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Shrimp Enchiladas with Green Sauce

March 31, 2014 Leave a Comment

 

Shrimp Enchiladas with Green Sauce

Shrimp Enchiladas with Green Sauce

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I started making these enchiladas last year during lent.  The meatless recipe lets my family observe the season and still eat Mexican food.  When I took them to school, my co-workers couldn’t get enough.

             Mari Acedo                                                                        Chandler, Arizona

 

Shrimp Enchiladas with Green Sauce Recipe

Shrimp Enchiladas with Green Sauce

16 corn tortillas (6 inch)

½ cup plus 1 Tbsp. olive oil, divided

2 medium tomatoes, chopped

2 medium, finely chopped

4 garlic cloves, minced

½ tsp. ground cumin

1 ½ lbs. uncooked small shrimp, peeled and deveined

2 pkg. (10 oz. each) frozen chopped spinach, thawed and squeezed dry

2 cups (8 oz.) shredded part-skim mozzarella cheese, divided

2 cans (10 oz. each) green enchilada sauce

Fresh salsa, optional

Preheat oven to 350 F.  In a skillet, heat ½ cup oil over medium-high heat.  In batches, fry tortillas 10 seconds on each side or until pliable (DO NOT ALLOW TO CRISP).  Drain on paper towels.  Cover with foil.

In a large skillet, heat remaining oil over medium-high heat.  Add tomatoes, onion, garlic and cumin; cook and stir 3-4 minutes or until onion are tender.  Add shrimp; cook 3-4 minutes or until shrimp turn pink, stirring occasionally.  Stir in spinach; heat through.

Place ¼ cup shrimp mixture off-center on each tortilla; top with 1 tablespoon mozzarella cheese.  Roll up and place in greased 13 x 9 inch baking dish, seam side DOWN.  Top with green enchilada sauce; sprinkle with remaining cheese.

Bake enchiladas, uncovered, 25-30 minutes or until heated through and cheese is melted.          8 serving

(Recipe for Shrimp Enchiladas with Green Sauce was on www.tasteofhome.com, 2014)

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Roasted Pepper Potato Soup

March 20, 2014 Leave a Comment

 

Roasted Pepper Potato Soup

Roasted Pepper Potato Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I really enjoy potato soup, and this rich creamy version is different than most I’ve tried.  I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family’s taste buds.

          Hollie Powell                                                                     St. Louis, Missouri

 

Roasted Pepper Potato Soup Recipe

Roasted Pepper Potato Soup

2 medium onions, chopped

2 Tbsp. canola oil

1 jar (7 oz.) roasted sweet red peppers, undrained and chopped

1 can (4 oz.) chopped green chilies, drained

2 tsp. ground cumin

1 tsp. salt

1 tsp. ground coriander

3 cups diced peeled potatoes

3 cups vegetables broth

2 Tbsp. minced fresh cilantro

1 Tbsp. lemon juice

½ cup reduced-fat cream cheese, cubed

 

In a large saucepan, sauté onions in oil until tender.  Stir in the roasted peppers, chilies, cumin, salt and coriander.  Cook and stir for 2 minutes.  Stir in potatoes and broth; bring to a boil.

Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.  Stir in cilantro and lemon juice.  Cool slightly.  In a blender, process the cream cheese and half of the soup until smooth.  Return all to pan and heat through.                6 servings

 

(Recipe for Roasted Pepper Potato Soup was on www.tasteofhome.com, 2014)

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