Enchilada Casserole

January 20, 2015 Leave a Comment
Enchilada Casserole

Enchilada Casserole

 

This recipe, Enchilada Casserole, came to me in a mailing from Family Circle.    I hope you enjoy it.

Enchilada Casserole Recipe

 

Enchilada Casserole

½ lb. lean ground beef

½ cup chopped onion (1 medium)

1 tsp. Chili powder

½ tsp. ground cumin

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

1 can (4 oz.) diced green chili peppers, undrained

1 carton (8 oz.) dairy sour cream or light sour cream

2 Tbsp. flour

¼ tsp. garlic powder

8 corn tortillas (6 inch)

1 can (10 oz.) enchilada sauce or 1 can (10.5 oz.) tomato puree

1 cup shredded cheddar cheese (4 oz.)

Chopped tomato and sliced green onion

 

In a large skillet, cook the ground beef, onion and cumin over medium heat until onion is tender and meat is no longer pink.  Drain off fat.  Stir in pinto beans and chili peppers; set aside.

In small mixing bowl, stir together sour cream, flour and garlic powder; set aside.

Place Half of the tortillas in the bottom of a lightly greased 2 quart rectangular baking dish; cut to fit if necessary.  Top with half of the meat mixture, half of sour cream mixture, half of the enchilada sauce, and ½ cup cheese.  Repeat layers, except reserve remaining ½ cup cheese.

Preheat oven to 350 F.  Cover dish with foil.  Bake 35 to 40 minutes or until bubbly.  Sprinkle with reserved ½ cup cheese.  Bake, uncovered, about 5 minutes more or until cheese melts.  Top with tomato and onion.          6 servings

(Recipe for Enchilada Casserole was in www.tasteofhome.com, 2015)

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Creamy Lime Mousse

March 18, 2014 Leave a Comment
Creamy Lime Mousse

Creamy Lime Mousse

 

This recipe, Creamy Lime Mousse is from Diabetic Connect.  Rich and sweet with just the right amount of lime.  This low-carb dessert will delight your family or guests.

 

Creamy Lime Mousse Recipe

Creamy Lime Mousse

1 package of 4 serving–size sugar-free lime-flavored gelatin

1 cup boiling water

½ tsp. finely shredded lime peel

2 Tbsp. lime juice

1   8 oz. carton light dairy sour cream

1 cup frozen light whipped dessert topping, thawed

½ cup frozen light whipped dessert topping, thawed (optional)

Lime peel curls or lime slices (optional)

In a large bowl, combine gelatin and the boiling water; stir about 2 minutes or until gelatin is dissolved.  Stir in shredded lime peel and lime juice.  Cool for 10 to 15 minutes or until cooled slightly but not set.  Whisk in sour cream.  Gently whisk in the 1 cup dessert topping.  Pour into six 6 to 8 oz. stemmed dessert glasses.  Cover and chill for 3 to 24 hours or until set.

If desired, garnish with the ½ cup dessert topping and lime peel curls or lime slices.

6 (1/2 cup) servings

 

(Recipe for Creamy Lime Mousse came from Diabetic Connect, 2014)

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Upside-Down Crab Quiche

November 20, 2013 Leave a Comment
Upside-Down Crab Quiche

Upside-Down Crab Quiche

 

Puffed to perfection, these cute cupfuls of quiche wear jaunty crust like pastry toppers (Diabetic Friendly!).

 

Upside-Down Crab Quiche Recipe

Upside-Down Crab Quiche

Nonstick cooking spray

2 cups refrigerated or frozen egg product, thawed, or 8 eggs

½ cup light sour cream

½ cup fat-free milk

¼ tsp. black pepper

1 (6oz.) can lump crabmeat, drained, flaked, and cartilage removed

1/3 cup bottled roasted red sweet peppers, drained and chopped

2 Tbsp. snipped fresh Italian (flat-leaf) parsley

1 recipe pastry cutouts (below)

Preheat oven to 325 F.  Coat six (6) 6 oz. custard cups or ramekins with cooking spray.  Set aside.  In a large bowl whisk together eggs, sour cream, milk and black pepper.  Stir in crabmeat, roasted peppers and parsley.

Divide egg mixture among prepared custard cups.  Place cups on a baking sheet.  Bake for 30 to 35 minutes or until a knife inserted in center comes out clean.  Remove from oven.

Meanwhile, prepare pastry cutouts.  Place cutouts on a baking sheet.  When quiches are done baking, increase oven temperature to 450 F.  Bake pastry cutouts for 8 to 10 minutes or until tops are lightly browned.  Place each baked cutouts on top of a quiche.  Let stand for 10 minutes before serving.

Pastry Cutouts:  In a medium bowl stir together ¼ cup all-purpose flour, 2 tablespoons whole wheat pastry flour, and a dash of salt.  Using a pastry blender, cut in 1 ½ tablespoons chilled vegetable oil spread until pieces are pea-size.  Sprinkle 1 tablespoon cold water over part of the flour mixture; toss gently with fork.  Push moistened dough to the side of the bowl.  Repeat moistening flour mixture, using 1 teaspoon cold water at a time, until all the flour mixture is moistened (about 3 to 4 teaspoons cold water total).  Form dough into a disk.  On a lightly floured surface roll dough from center to edges to 1/8 inch thick.  Using 3 to 4 inch cookie cutters, cut out dough into six shapes.  Brush cutouts with a mixture of 1 tablespoon refrigerated or frozen egg product, thawed, and 1 tablespoon water.

 

(Recipe for Upside-Down Crab Quiche came from Holiday Diabetic Recipes, October 29, 2013)

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Creamy Pasta with Chicken and Peas

March 5, 2013 Leave a Comment
Creamy Pasta with Chicken and Peas

Creamy Pasta with Chicken and Peas

I simply love a creamy based sauce, and this Creamy Pasta with Chicken and Peas sounds delicious.   I found this recipe in Newsday, January 24, 2013…hope you enjoy it.

Creamy Pasta with Chicken and Peas Recipe

Creamy Pasta with Chicken and Peas

1 Tbsp. canola oil

1 Lb. boneless chicken thighs, cut into bite-size pieces

½ tsp. salt

8 oz. medium egg noodles

1 Tbsp. butter

1 cup chopped onion

1 (10 oz.) box sliced mushrooms

3 Tbsp. flour, divided

1 cup low-sodium chicken broth

2 tsp. tomato paste

2 tsp. Worcestershire sauce

1 cup frozen peas

¾ cup light sour cream

Heat oil in large, nonstick skillet over medium heat.  Add chicken, sprinkle with salt.  Cook, stirring occasionally, for 6 to 8 minutes, until chicken is cooked through.  Transfer to a plate.

Cook noodles in plenty of lightly salted, boiling water until al dente, according to package directions.  Drain.

While noodles cook, melt butter in skillet; add onions and cook over medium heat 4 to 5 minutes, or until softened.  Add mushrooms and sprinkle with about half the flour; stir until flour is no longer visible; repeat with remaining flour.

Stir in broth, tomato paste and Worcestershire; increase heat to bring to boil.  Stir in peas and cook until peas are tender and sauce is thickened, 3 to 4 minutes.  Stir in chicken and cook 2 minutes to heat through.  Remove from heat and let stand 1 minute.  Stir in sour cream and toss with noodles.

4 servings

(Recipe for Creamy Pasta with Chicken and Peas was is Newsday, January 24, 2013.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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