Rosemary and Parmesan Roasted Potatoes

rosemary-potatoes-01

By Liz

In our house, we have never met a potato we did not like. While baked and mashed are a huge hit with my crew, whenever I make roasted potatoes, there is never a crumb left. I am sharing with you, one of my family’s favorite roasted potato recipes; give it a try sometime, I am sure it will become one of your family’s favorites as well!

rosemary-potatoes-02

Ingredients:

2 pounds potatoes, cubed into 1” pieces

¼ cup extra virgin olive oil

1 tablespoon kosher salt

½ tablespoon ground black pepper

2 tablespoons fresh rosemary, chopped

¼ cup shredded parmesan cheese

Directions:

1. Preheat oven to 375 degrees.

rosemary-potatoes-03

2. Under cool running water, scrub and clean potatoes.  Pat dry and dice into 1” (or close as you can) pieces and place in large bowl.

3. Add olive oil, salt, pepper and toss until well combined . You are just looking for your potatoes to be lightly coated.

4. Add in chopped rosemary and cheese and toss again until well coated.

rosemary-potatoes-04

5. Spread potatoes in a single layer on a foil lined sheet pan (this makes for an easy clean up) that has been sprayed with non-stick coating.

6. Bake for 60 to 75 minutes or until desired crispness has been achieved.

rosemary-potatoes-05

7. Serve hot and enjoy!




Rosemary Parmesan Potatoes
Serves 8
An easy and tasty potato recipe the whole family will enjoy.
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161 calories
21 g
2 g
8 g
3 g
1 g
126 g
933 g
1 g
0 g
6 g
Nutrition Facts
Serving Size
126g
Servings
8
Amount Per Serving
Calories 161
Calories from Fat 67
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 2mg
1%
Sodium 933mg
39%
Total Carbohydrates 21g
7%
Dietary Fiber 2g
7%
Sugars 1g
Protein 3g
Vitamin A
1%
Vitamin C
11%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 pounds potatoes, cubed into 1” pieces
  2. ¼ cup extra virgin olive oil
  3. 1 tablespoon kosher salt
  4. ½ tablespoon ground black pepper
  5. 2 tablespoons fresh rosemary, chopped
  6. ¼ cup shredded Parmesan cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. Under cool running water, scrub and clean potatoes. Pat dry and dice into 1” (or close as you can) pieces and place in large bowl.
  3. Add olive oil, salt, pepper and toss until well combined . You are just looking for your potatoes to be lightly coated.
  4. Add in chopped rosemary and cheese and toss again until well coated.
  5. Spread potatoes in a single layer on a foil lined sheet pan (this makes for an easy clean up) that has been sprayed with non-stick coating.
  6. Bake for 60 to 75 minutes or until desired crispness has been achieved.
  7. Serve hot and enjoy!
beta
calories
161
fat
8g
protein
3g
carbs
21g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Simple Strawberry Dip

strawberry-dip

By Liz
This is the easiest strawberry dip you will ever make and is wonderful to serve during strawberry season.

There is no shortage of summer seasonal produce in New England, and when I lived there, every summer I would take the kids strawberry picking at one of the local farms. Needless to say, we would wind up with an abundance of strawberries.

strawberry-picking-02
Even after making several containers of strawberry freezer jam, strawberry muffins, strawberry shortcakes, strawberry pancakes, it always seemed like we would barely put a dent in this wonderful, summer fruit and I would have to eventually throw out this summer splendor.

Then I came up with this recipe when I was hosting one of my kid’s birthday parties at the house and thankfully, it was a huge hit with kids and adults and just like that…the rest of my strawberries disappeared.

Don’t be fooled by the name though, you could use this dip with any berry: raspberry, blackberry, blueberry, or any combination of those mentioned.

strawberry-dip
So here is my simple and delicious recipe:
1 cup Marshmallow Fluff
1 cup whipped cream cheese

strawberry-dip-02
1. Combine both ingredients in a medium bowl and blend until well combined.
2. Chill, serve and enjoy!

strawberry-dip

You could also use this recipe, spread on some graham crackers and sprinkle on your favorite fruit, serve open faced or sandwich style.  Please enjoy the printable recipe card below.

Simple Strawberry Dip
Serves 12
The easiest and most delicious fruit dip you will ever want to make.
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26 calories
4 g
4 g
1 g
0 g
1 g
9 g
4 g
3 g
0 g
0 g
Nutrition Facts
Serving Size
9g
Servings
12
Amount Per Serving
Calories 26
Calories from Fat 10
% Daily Value *
Total Fat 1g
2%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 4mg
1%
Sodium 4mg
0%
Total Carbohydrates 4g
1%
Dietary Fiber 0g
0%
Sugars 3g
Protein 0g
Vitamin A
1%
Vitamin C
0%
Calcium
1%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup of Marshmallow Fluff
  2. 1 cup of whipped cream cheese
Instructions
  1. Combine both ingredients in a medium bowl and blend until well combined.
  2. Chill and serve.
Notes
  1. Use with any kind of summer berry or summer berry medley.
beta
calories
26
fat
1g
protein
0g
carbs
4g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Sauteed Cauliflower with Lemon

cauliflower

By Liz

This is a light and easy side dish that will go great with any meal.

Ingredients:

lemon-cauliflower-011 head of cauliflower, rinsed

1 – 2 small lemons rinsed and cut into ¼ size wedges

2 tablespoons Olive Oil

Salt and pepper to taste

Grated Parmesan cheese, optional

lemon-cauliflower-02

Directions:

1. Rinse and core the head of cauliflower.

2. Rough cut cauliflower into large bite size chunks.

3. Heat olive oil in a large non-stick skillet over medium to high heat.

lemon-cauliflower-03

4. Add cauliflower and saute until edges are slightly browned on all sides, stirring occasionally, about 15 to 20 minutes or until cauliflower is fork tender (if cauliflower starts to stick to pan add ½ teaspoon of water to loosen it up).

5. Add lemon wedges and salt and pepper. Cook for an additional 5 to 7 minutes, stirring occasionally to let the juices and oils release from the lemons.

6. Discard lemon wedges; serve hot with a sprinkle of grated Parmesan cheese if desired.

Enjoy the printable recipe card below.

lemon-cauliflower-04

Sauteed Cauliflower with Lemon
Serves 6
A light and easy side dish, bursting with flavor.
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75 calories
7 g
1 g
5 g
2 g
1 g
125 g
69 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
125g
Servings
6
Amount Per Serving
Calories 75
Calories from Fat 45
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 1mg
0%
Sodium 69mg
3%
Total Carbohydrates 7g
2%
Dietary Fiber 3g
11%
Sugars 2g
Protein 2g
Vitamin A
0%
Vitamin C
97%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 head of cauliflower, rinsed
  2. 1 – 2 small lemons rinsed and cut into ¼ size wedges
  3. 2 tablespoons olive oil
  4. Salt and pepper to taste
  5. Grated Parmesan cheese, optional
Instructions
  1. Rinse and core the head of cauliflower.
  2. Rough cut cauliflower into large bite size chunks.
  3. Heat olive oil in a large non-stick skillet over medium to high heat.
  4. Add cauliflower and saute until edges are slightly browned on all sides, stirring occasionally, about 15 to 20 minutes or until cauliflower is fork tender (if cauliflower starts to stick to pan add ½ teaspoon of water to loosen it up).
  5. Add lemon wedges and salt and pepper. Cook for an additional 5 to 7 minutes, stirring occasionally to let the juices and oils release from the lemons.
  6. Discard lemon wedges before serving.
Notes
  1. Serve hot with a sprinkle of grated Parmesan cheese if desired.
beta
calories
75
fat
5g
protein
2g
carbs
7g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Hearty Rustic Pork Ragu

pork-ragu-08

This hearty and delicious recipe is packed with vibrant flavors and is a great way to sneak vegetables in if you have picky eaters.

Not only is this meal great for those cold chilly days, but it is also great for the summer when you’re cooking for a crowd and don’t want to heat your kitchen up by turning on the oven.

This is one of those great meals you can assemble in the morning and don’t have to touch until it is time to be served and on busy days…who doesn’t love that?

pork-ragu-02

Ingredients:

2-3 pounds pork roast or tenderloin

1 large onion, chopped

2 large carrots, peeled and chopped

3 ribs of celery, rinsed and chopped

1 medium bell pepper, chopped

4 -5 cloves of garlic, peeled and sliced

1 teaspoon kosher salt

1 teaspoon of ground black pepper

¼ teaspoon red pepper flakes (optional)

3 cups spaghetti sauce

pork-ragu-04

Directions:

1. Spray a 6 quart slow cooker with non-stick spray.

2. Rough cut all the vegetables into bite size pieces and place on the bottom of the slow cooker add seasonings.

3. Add pork roast on top of the bed of vegetables add an additional sprinkle of salt and pepper over the pork.

4. Pour spaghetti sauce over pork and vegetables (do not stir).

5. Cover and cook on low 6 to 8 hours.

pork-ragu-05

6. Remove pork and break pork into bite size pieces or shred; then add back to pot and stir.

pork-ragu-07

7. Serve hot, over desired cooked pasta or over bread.

This is a favorite in our house and even though we have a large family, believe it or not, we always have leftovers with this  hearty meal and no one seems to mind having it for lunch the following day. So the next time you are looking for a crowd pleasing, satisfying easy dish to make, give this one a try and enjoy the recipe card below.

Hearty Rustic Pork Ragu
Serves 8
A crowd pleasing, hearty, delicious and thrifty dinner for anytime of the year.
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320 calories
13 g
114 g
11 g
41 g
3 g
311 g
802 g
8 g
0 g
5 g
Nutrition Facts
Serving Size
311g
Servings
8
Amount Per Serving
Calories 320
Calories from Fat 95
% Daily Value *
Total Fat 11g
16%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 114mg
38%
Sodium 802mg
33%
Total Carbohydrates 13g
4%
Dietary Fiber 3g
13%
Sugars 8g
Protein 41g
Vitamin A
84%
Vitamin C
41%
Calcium
6%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2-3 pounds pork roast or tenderloin
  2. 1 large onion, chopped
  3. 2 large carrots, peeled and chopped
  4. 3 ribs of celery, rinsed and chopped
  5. 1 medium bell pepper, chopped
  6. 4 -5 cloves of garlic, peeled and sliced
  7. 1 teaspoon kosher salt
  8. 1 teaspoon of ground black pepper
  9. ¼ teaspoon red pepper flakes (optional)
  10. 3 cups spaghetti sauce
Instructions
  1. Spray a 6 quart slow cooker with non-stick spray.
  2. Rough cut all the vegetables into bite size pieces and place on the bottom of the slow cooker add seasonings.
  3. Add pork roast on top of the bed of vegetables add an additional sprinkle of salt and pepper over the pork.
  4. Pour spaghetti sauce over pork and vegetables (do not stir).
  5. Cover and cook on low 6 to 8 hours.
  6. Remove pork and break pork into bite size pieces or shred; then add back to pot and stir.
Notes
  1. Serve hot, over desired cooked pasta or over bread.
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calories
320
fat
11g
protein
41g
carbs
13g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Drunken Strawberries for Two

drunken-strawberries-01By Liz

So what to do with all of those strawberries this summer? Here is a decadent recipe if you will be entertaining (recipe can easily scaled for more than 2 people) or if you just want a nice, uncomplicated dessert for the just the two of you.

*Please note, this recipe is not recommended for anyone under the age of 21.

drunken-strawberries-02

Ingredients:

½ pound of strawberries, rinsed, hulled and sliced in half

1 teaspoon lemon juice

1 tablespoon Grand Marnier

1 ½ teaspoon Imperial Granulated Sugar

1/2 cup heavy cream

1 tablespoons Confectioners Sugar

1/4 teaspoon Vanilla Extract or Almond Extract

Fresh lemon or orange zest, optional

drunken-strawberries-03

Directions:

1. In a medium sized bowl, combine strawberries, lemon juice, Grand Marnier and sugar.

2. Gently toss to coat evenly, cover and refrigerate at least 30 minutes but no longer than 24 hours (gently tossing occasionally).

3. While chilling prepare the whip cream. Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk beat the cream to the desired consistency.

4. When ready to serve, using slotted spoon to retrieve strawberries,  spoon an  even amount into 2 cups, bowls or glasses. Top with approximately 2 tablespoons of whip cream on top of each and garnish with fresh lemon or orange zest.

* Note: the key to really good whip cream that holds its consistency is that it needs to be really cold. I highly recommend pre chilling the bowl you will be using to whip it in and make sure the cream has been sufficiently chilled.

Drunken Strawberries for Two
Serves 2
A light, simple and elegant dessert.
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306 calories
23 g
82 g
22 g
2 g
14 g
221 g
26 g
16 g
0 g
7 g
Nutrition Facts
Serving Size
221g
Servings
2
Amount Per Serving
Calories 306
Calories from Fat 197
% Daily Value *
Total Fat 22g
35%
Saturated Fat 14g
69%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 82mg
27%
Sodium 26mg
1%
Total Carbohydrates 23g
8%
Dietary Fiber 3g
12%
Sugars 16g
Protein 2g
Vitamin A
18%
Vitamin C
138%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ pound of strawberries, rinsed, hulled and sliced in half
  2. 1 teaspoon lemon juice
  3. 1 tablespoon Grand Marnier
  4. 1 ½ teaspoon granulated sugar
  5. 1/2 cup heavy cream
  6. 1 tablespoons confectioners' sugar
  7. 1/4 teaspoon vanilla or almond extract
  8. Fresh lemon or orange zest, optional
Instructions
  1. In a medium sized bowl, combine strawberries, lemon juice, Grand Marnier and sugar.
  2. Gently toss to coat evenly, cover and refrigerate at least 30 minutes but no longer than 24 hours (gently tossing occasionally).
  3. While chilling prepare the whip cream. Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk beat the cream to the desired consistency.
  4. When ready to serve, using slotted spoon to retrieve strawberries, spoon an even amount into 2 cups, bowls or glasses. Top with approximately 2 tablespoons of whip cream on top of each and garnish with fresh lemon or orange zest.
Notes
  1. Not intended for anyone under 21 years of age.
beta
calories
306
fat
22g
protein
2g
carbs
23g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Savory Green Onion and Garlic Quinoa

quinoa-1

By Liz

I have to admit, it took me awhile to get on board with the quinoa craze. Unfortunately when it first hit the scene many of the brands that were offering this healthy grain up to the masses had very crude or rustic packaging and every time I would look at a bag in the store, I would just immediately feel like millennial hippies were trying to pass off dirt as a food source.

The first time I tried it, I had followed the directions on the package.  I did not add anything to it, as I wanted to have a discernible base. To my surprise, I enjoyed the texture, it was very close to couscous and the even though, somewhat unappealing without flavoring, the quinoa was light and neutral enough that I knew it would easily take on the flavors of any other ingredients I would add, very similar to cooking rice.

On a side note, like rice, the grain expands, so if you have leftovers,  this grain can easily be frozen.

Here is my recipe for a savory quinoa, which can be served as a side dish as is or sprinkled with your favorite cheese, added to soup or used to make a lunch or dinner bowl by adding some veggies, beans, avocados, grilled chicken, etc…

quinoa-2

Green Onion and Garlic Quinoa

Ingredients:

1 cup Quinoa, rinsed and drained

1 ½ tsp. chicken base or 2 cups Chicken Broth

2 cups water (omit if using chicken broth)

2 garlic cloves, minced

2 stalks of green onion, thinly sliced

½ tsp. salt

½ tsp. pepper

quinoa-3

Directions:

1. In a medium saucepan, add water, chicken base, garlic and onion.

2. Bring to a boil.

3. Add quinoa, salt and pepper.

4. Stir well to combine all ingredients, about 30 seconds.

5. Lower heat to simmer, cover and cook 15 to 20 minutes or until all liquid is absorbed.

6. Remove from heat and fluff with fork.

7. Serve warm.

quinoa-5
Enjoy the simple recipe card below.

Savory Green Onion & Garlic Quinoa
Serves 8
A healthy and nutritious side dish or base.
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82 calories
14 g
0 g
1 g
3 g
0 g
86 g
152 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
86g
Servings
8
Amount Per Serving
Calories 82
Calories from Fat 12
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 152mg
6%
Total Carbohydrates 14g
5%
Dietary Fiber 2g
7%
Sugars 0g
Protein 3g
Vitamin A
1%
Vitamin C
2%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup quinoa, rinsed and drained
  2. 1 ½ tsp. chicken base or 2 cups chicken broth
  3. 2 cups water (omit if using chicken broth)
  4. 2 garlic cloves, minced
  5. 2 stalks of green onion, thinly sliced
  6. ½ tsp. salt
  7. ½ tsp. pepper
Instructions
  1. In a medium saucepan, add water, chicken base, garlic and onion.
  2. Bring to a boil.
  3. Add quinoa, salt and pepper.
  4. Stir well to combine all ingredients, about 30 seconds.
  5. Lower heat to simmer, cover and cook 15 to 20 minutes or until all liquid is absorbed.
  6. 6. Remove from heat and fluff with fork.
  7. . Serve warm.
beta
calories
82
fat
1g
protein
3g
carbs
14g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Peanut Butter & Jelly Proper

PB_J-01

By Liz

This article is really a miscellaneous article for me, because, let’s face it…it’s peanut butter and jelly, who doesn’t know how to make this age old, beloved sandwich?

I had recently gathered one evening with a group at my church that gets together once a month to make sandwiches for a local homeless shelter. I watched this well oiled machine of about 20 people make up almost a five hundred sandwiches in about 20 minutes. One of the sandwiches they make is PB &J, I noticed however, they were not making this simple sandwich correctly.



When I came home that evening I happened to be watching the news and during one of the breaks was a commercial for a kitchen design store…I think, and the well, cinematographed ad depicted a girl in this beautiful kitchen making a PB &J sandwich for her mother. As the camera looked down on her making the sandwich, I noticed again, it was being made incorrectly.

This may sound like rantings of a crazy woman, who has nothing better to do with her time than obsess over how one makes a PB &J sandwich, but in today’s world of “foodies” and endless streams of reality cooking shows, I figure the least society can do is learn to make a proper Peanut Butter and Jelly sandwich.

What you need:

A clean, dry flat surface.

PB_J-02

Two clean butter knives.  You don’t want to “cross contaminate” your condiments.

Your favorite creamy peanut butter.  You could use chunky, but it tends to be harder to spread and you are more apt to rip the bread while spreading.

Your favorite jelly. Grape is best and the most traditional, but you could use strawberry as well.

Sandwich bread. Plain old white bread is customary. Wheat, sandwich bread is acceptable too, but please, no tortillas, bagels or any fancy shmancy artisanal bread, let’s not re-invent the wheel here people…it’s PB&J for pity’s sake!

Directions:

1. Place 2 slices of bread on your clean, flat surface.

PB_J-03

2. Take 1 clean butter knife and scoop out about 1 tablespoon of peanut butter and spread on one slice of bread. Repeat with other slice of bread. (This creates a barrier so the jelly won’t soak through the bread, making your sandwich really soggy, really quickly).

PB_J-04

3. Take the other clean knife and scoop out about 1 tablespoon of jelly and spread on which ever slice of bread you desire.

4. Close sandwich by marrying the condiment sides together.

5. Eat, and enjoy this childhood favorite!

PB_J-05

And there you have it, ladies and gentlemen; Peanut Butter and Jelly Proper.

PB_J-06

*Just a side note to my New England peeps…the same application is to be applied to a Fluffernutter sandwich as well. Just replace Marshmallow Fluff for the jelly.



Southwest Baked Ravioli

Ravioli

By Liz

Don’t you love one pot dinners?  After a long week of homemaking and spending most of my Friday’s house cleaning in time for the weekend, this is my favorite way of cooking on a Friday night; the only thing that would beat it would obviously be take out.

However, if you are like me, having to use many dishes to prepare dinner on ANY night of the week, is too many. Any chance to cook a one pot meal is always a win in our house, because, let’s face it, dirty dishes are not anyone’s passion.

Here is a simple, cost effective, filling, one pot dish that was a big hit with my brood:

Southwest Baked Ravioli

Ingredients

16 ounce jar salsa, mild (or hot, depending on how you and your family like it)

10¾ ounce can tomato sauce

½ teaspoon ground cumin

28 ounce bag cheese ravioli, frozen

1 (15 ounce) cans black beans, rinsed and drained

1 ½ cups frozen corn

½ cup fresh cilantro, chopped

½ cup green onion (about 1 bunch), thinly sliced

2 cup sharp cheddar cheese or Mexican blend, shredded

Sour cream and fresh avocado chunks for topping (optional)

Instructions:

1. Preheat oven to 350 degrees F.

2. Mix salsa, tomato sauce and cumin together in a bowl.

3. Spread ½ cup of salsa sauce in the bottom of a 9 x 11 baking dish.

4. Layer frozen ravioli over the sauce.

5. Layer black beans and corn over the ravioli.

6. Pour remaining sauce over the black beans and corn.

7. Sprinkle cilantro and green onion over the sauce.

8. Layer cheeses on top.

9. Cover dish with aluminum foil and bake for 45 minutes.

10. Remove cover and bake for 5-10 minute more or until cheese has melted and begins to bubble.

11. Serve with a little sour cream, pico de gallo and avocado chunks.

Due to the size of my family of 7, I double this recipe when I make it, but the above should keep a family of 4 more than satisfied.

Enjoy the printable recipe card below and give it a try and let me know what you think.

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Southwest Baked Ravioli
Serves 4
A Tex-Mex twist on an Italian favorite.
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854 calories
86 g
111 g
44 g
37 g
22 g
703 g
1652 g
20 g
0 g
18 g
Nutrition Facts
Serving Size
703g
Servings
4
Amount Per Serving
Calories 854
Calories from Fat 383
% Daily Value *
Total Fat 44g
67%
Saturated Fat 22g
111%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 111mg
37%
Sodium 1652mg
69%
Total Carbohydrates 86g
29%
Dietary Fiber 18g
70%
Sugars 20g
Protein 37g
Vitamin A
60%
Vitamin C
43%
Calcium
71%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 16 ounce jar salsa, mild (or hot, depending on how you and your family like it)
  2. 10¾ ounce can tomato sauce
  3. ½ teaspoon ground cumin
  4. 28 ounce bag cheese ravioli, frozen
  5. 1 (15 ounce) cans black beans, rinsed and drained
  6. 1 ½ cups frozen corn
  7. ½ cup fresh cilantro, chopped
  8. ½ cup green onion (about 1 bunch), thinly sliced
  9. 2 cup sharp cheddar cheese or Mexican blend, shredded
  10. Sour cream and fresh avocado chunks for topping (optional)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix salsa, tomato sauce and cumin together in a bowl.
  3. Spread ½ cup of salsa sauce in the bottom of a 9 x 11 baking dish.
  4. Layer frozen ravioli over the sauce.
  5. Layer black beans and corn over the ravioli.
  6. Pour remaining sauce over the black beans and corn.
Notes
  1. You can make this dish as mild or as hot as you like.
beta
calories
854
fat
44g
protein
37g
carbs
86g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/


Open Faced Jalapeno Bombs

jalopeno-bombs

by Liz

This is a family favorite it has all the flavor, but none of the deep fried fat.

Ingredients:

4 large jalapeños

8 strips bacon

4 oz. cream cheese, softened

3/4 cup finely shredded cheddar cheese or cheddar blend

Directions:

1. Preheat oven 375 degrees.

2 .Rinse jalapeños  and pat dry.

jalopeno-bombs-02

3. Using a pair of disposable gloves and a paring knife, slice jalapeños vertically from bottom to top.

4. Carefully remove the seeds and the membrane of each jalapeño half by slicing down the length of the pepper, under the pith, with your paring knife and set aside.

jalopeno-bombs-03

5. In a medium bowl, blend the cheeses until the shredded cheese is evenly incorporated in the mix.

jalopeno-bombs-04

6. Tightly pack a portion of cheese mixture into each jalapeño half, making sure you do not go past the rim of each jalapeño.

jalopeno-bombs

7. Wrap each jalapeño half with a slice of bacon, using a spiral motion and secure with toothpicks.

8. Spray a wire cooling rack with non-stick spray that has been inserted into a baking tray or cookie sheet. Line up your jalapeño bombs on a wire rack.

9. Bake 15 or up to 30 minutes, depending on how thick your bacon is cut and how crispy you desire.

jalopeno-bombs

10. Remove toothpicks, serve and enjoy!

Please enjoy the printable recipe card below.



Open Faced Jalapeno Bombs
Serves 4
A great side or appetizer with a little kick.
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271 calories
3 g
71 g
23 g
13 g
12 g
79 g
607 g
2 g
0 g
8 g
Nutrition Facts
Serving Size
79g
Servings
4
Amount Per Serving
Calories 271
Calories from Fat 205
% Daily Value *
Total Fat 23g
36%
Saturated Fat 12g
60%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 71mg
24%
Sodium 607mg
25%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
2%
Sugars 2g
Protein 13g
Vitamin A
15%
Vitamin C
28%
Calcium
18%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 large jalapenos
  2. 8 strips bacon
  3. 4 oz. cream cheese, softened
  4. 3/4 cup finely shredded cheddar cheese or cheddar blend
Instructions
  1. Preheat oven 375 degrees.
  2. Rinse jalapenos and pat dry.
  3. Using a pair of disposable gloves and a paring knife, slice jalapenos vertically from bottom to top.
  4. Carefully remove the seeds and the membrane of each jalapeno half by slicing down the length of the pepper, under the pith, with your paring knife and set aside.
  5. In a medium bowl, blend the cheeses until the shredded cheese is evenly incorporated in the mix.
  6. Tightly pack a portion of cheese mixture into each jalapeno half, making sure you do not go past the rim of each jalapeno.
  7. Wrap each jalapeno half with a slice of bacon, using a spiral motion and secure with toothpicks.
  8. Spray a wire cooling rack with non-stick spray that has been inserted into a baking tray or cookie sheet. Line up your jalapeno bombs on a wire rack.
  9. Bake 15 or up to 30 minutes, depending on how thick your bacon is cut and how crispy you desire.
  10. Remove toothpicks, serve and enjoy!
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calories
271
fat
23g
protein
13g
carbs
3g
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The Fort Worth Homemaker http://thefortworthhomemaker.com/