Easy Mexican Recipes - Tater Taco Casserole

Tired of boring old tater tots? Here's a unique way to use those bland tater tots.

2 pounds ground beef

Meat Casseroles

1/4 cup onion, chopped

1 (1.25 oz.) pkg. Taco seasoning

2/3 cup water

1 (11 oz.) can whole kernel corn, drained

1 (10.75 oz.) can condensed nacho cheese soup, undiluted

1 (32 oz.) pkg. Tater tots

Directions

Preheat oven to 350 degrees. Prepare a 13x9x2-inch baking dish with nonstick cooking spray.

In a skillet, cook the beef and onion over medium heat until the meat is brown; drain. Stir in the taco seasoning and water. Simmer uncovered for 5 minutes. Add in the corn and soup; mix well.

Spread beef composition inside of ready baking dish. Arrange the tater tots in a singular layer over the top of beef mixture. Bake, uncovered for 30 to 35 minutes or until potatoes are crisp and golden brown.

Green Chili and Cheese Casserole

Whip up this tasty Mexican recipe using just four easy ingredients.

4 boneless, skinless chicken breasts

1-1/2 cups shredded pepper jack cheese

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

1 tablespoon dry fajita seasoning

Directions

Preheat oven to 350 degrees. Prepare a 9-inch quadrate baking dish with nonstick cooking spray.

Make a deep cut into the side of each chicken breast half to form a pocket.

Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each chicken half. Close and regain with a toothpick so that the cheese does not fly during cooking. Place the stuffed chicken into the baking dish.

Season the meat with the fajita seasoning. Sprinkle the remaining cheese and chilies over the top.

Bake uncovered for 30 minutes until the chicken juices run clear and the cheese is lightly browned.

Green Chili Grilled Cheese Sandwich

If you love grilled cheese sandwiches, try this spiced up version.

4 slices bread

4 slices Cheddar or Monterey Jack cheese

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

2 tablespoons butter or margarine, softened

Directions

Top two slices of bread with two slices of cheese. Sprinkle green chilies on top. Place the remaining bread slices on top. Butter the exterior of the sandwiches.

In a large skillet, cook the sandwiches over medium heat. Cook on both sides until golden brown and the cheese is melted.

Easy Mexican Recipes - Tater Taco Casserole

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Economical, Quick, and Easy Beef and Noodle Casserole That's favorable For Diabetics, Too

This is a perfect formula for today's busy cooks. It is quick, simple, and economical. You can even make it ahead, refrigerate, and pop it in the oven when you get home from work, the game, kids practice, music lessons, dance lessons, etc. You can put a unblemished meal on the table for your family in barely more time than fast food. And with the meat and dairy products in this dish, it allows diabetics to enjoy noodles.

Beef And Noodle Casserole

Meat Casseroles

1 package (8 oz) no-yolk noodles

2 lbs lean ground beef

1 can (8 oz) tomato sauce

2 tbsp flour

2 cups low-fat bungalow cheese

1 cup sour cream

1/2 cup chopped onion

1/3 cup chopped green bell pepper

1 tsp garlic salt

1/4 tsp oregano

1/2 tsp basil

1/2 cup low-fat Mozzarella cheese, shredded

Preheat oven to 350 degrees.

Cook noodles according to package directions. Remove from heat and drain in a colander. Spray a large skillet with non-stick cooking spray; add meat and cook until browned. Drain meat in a large colander and rinse with hot water to Remove any fat. Return meat to skillet and stir in the tomato sauce and flour. Simmer for ten minutes. In a bowl, integrate bungalow cheese, sour cream, onion, bell pepper and spices. Spray an oblong casserole dish with non-stick vegetable spray. Put half of the noodles in the lowest of the casserole dish. Spread the bungalow cheese mixture over the noodles. Top the bungalow cheese mixture with the remaining noodles. Cover with the meat mixture. Bake for 30 minutes. Remove from oven and sprinkle shredded cheese over the top. Let set at least 10 minutes before serving.

Enjoy!

Economical, Quick, and Easy Beef and Noodle Casserole That's favorable For Diabetics, Too

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Fresh Mushroom and Cheddar Cheese Soups Start With opening a Can

Canned soups are some of the best convenience foods around. Home cooks use them for casseroles, sauces, meat loaf, Sloppy Joes, and cream sauces. But many canned soups have too much salt and lack distinctive flavor. Still, I keep any cans on the shelf.

My husband is retired and often home for lunch. Unlike many wives, who complain about fixing lunch for their husbands, I welcome these opportunities to eat together. For us, noon-time is catch-up time. We compare our "To Do" lists and cross off items one by one.

Meat Casseroles

Lunch stumped me the other day, however. I planned to eat leftovers from the cafeteria meal I enjoyed the old evening. While there was adequate food for one, I couldn't stretch it to feed two. What could I fix for my husband? On the pantry shelf I found a can of Golden Mushroom soup and boosted the flavor with extra ingredients.

I started by sauteing a box of sliced fresh mushrooms in butter and olive oil. Finely chopped onion, celery and chicken stock made the soup even more flavorful. The splash of dry sherry was the final touch. My husband the soup and I did too. You can make Fresh Mushroom Soup with Sherry in 15 minutes and here's the recipe.

Ingredients

1 tablespoon butter
1 tablespoon extra light olive oil
8-ounce box sliced fresh mushrooms
1/4 red or yellow onion, finely chopped
3 tablespoons celery, finely chopped
10 3/4-once can of Golden Mushroom soup
1 soup can of lower salt chicken stock (beef stock may be substituted)
1/4 cup dry sherry
chopped parsley for garnish

Method

Melt butter in soup kettle. Add olive oil. Saute mushrooms in butter-oil aggregate until approximately brown. Add chopped onion and celery and cook for one minute. Add condensed soup and 1 soup can of chicken stock. Sell out heat to bottom setting. Cover and simmer for 10 minutes. Add sherry and cook for one diminutive more. Decoration with chopped parsley and serve immediately with French bread or crispy crackers. Makes 4 servings.

This basic formula may also be used to make Cheddar Cheese soup. Use cream of celery soup, eliminate the mushrooms, add the finely chopped onion, 1/4 cup finely chopped green pepper and 1/4 cup finely chopped red pepper. Stir in 1 cup grated medium Cheddar cheese and 1 soup can of milk. Simmer on low heat until cheese melts.

Additions like these can turn a can of soup into connoisseur soup. Happy slurping!

Copyright 2011 by Harriet Hodgson

Fresh Mushroom and Cheddar Cheese Soups Start With opening a Can

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How to Make a Low-Carb Meat and Vegetable Casserole Without the Carbs of Rice, Pasta, Or Potatoes

This method is for a very tasty casserole that is excellent for diabetics and others who are watching their carb or starch intake. This casserole contains no rice, no potatoes, and no pasta; foreseen, but true! It is made with ground beef, bell peppers, onions, green onions,egg, etc. It is a healthy, tasty, economical, and low carb casserole. Try this Beef and Bell Pepper Casserole very soon for a yummy low carb meal.

Beef And Bell Pepper Casserole

Meat Casseroles

1/2 lb lean ground beef

nonstick cooking spray

3 medium bell peppers, finely chopped

2 medium onions, finely chopped

2 tbsps chopped green onions

1/4 tsp garlic powder

1 egg, beaten

2 tbsps minced fresh parsley

1/2 tsp dried thyme

1/2 tsp fresh ground black pepper

1/8 tsp ground cloves

1/8 tsp ground allspice

In a large skillet, cook the ground beef until browned. Drain beef in a colander and rinse with hot water. Allow to drain while preparing the peppers and onions.

To put in order the peppers and onions: Wipe the skillet with a paper towel to take off any meat grease. Spray with the nonstick cooking spray. Over low heat, saute the bell peppers and onions for about 5 minutes until tender. Return the meat to the skillet and stir in the garlic powder. Add the egg, parsley, thyme, black pepper, cloves, and allspice. Stir the composition to consolidate well. Spray a 2-quart shallow casserole dish with the nonstick cooking spray and spoon the composition into the dish. Bake at 375 for 20 minutes or until the casserole is set.

This is an excellent method for diabetics.

Enjoy!

How to Make a Low-Carb Meat and Vegetable Casserole Without the Carbs of Rice, Pasta, Or Potatoes

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A Few Ideas For Impressive epicurean Pizzas

There are so many types of pizza and if you want to make a homemade pizza recipe to impress your friends or family, what about choosing a gourmet pizza recipe? You can use a readymade pizza crust and then a homemade pizza sauce recipe or make the crust, sauce and toppings yourself.

One idea for a gourmet pizza is to use a aggregate of different fish and seafood. You can use shrimp, crab, mussels, clams and more. Alternatively, you can stick to one or two types of seafood only and use ingredients, which go well with it, such as fresh pineapple chunks, capers and perhaps a homemade creamy or tomato-based pizza sauce.

Meat Casseroles

Another idea for an extra extra gourmet pizza is to use top capability piece of steak. Thinly slice the steak and pan fry it with onions. Use this to top a pizza, adding mushrooms, bacon, and asparagus.

If you prefer to use chicken, you can use a chicken marinade to infuse the chicken with flavor, before using it as a pizza topping. Marinades add a extra flavor size to your meat or poultry, giving the pizza a true gourmet touch.

For an impressive vegetarian gourmet pizza, select fresh vegetables like bell peppers, mushrooms, asparagus, broccoli and anyone else that is colorful and crunchy. Add some flavorful cheese, perhaps goat's cheese or buffalo mozzarella, and a handful of chopped fresh herbs. Vegetarian pizzas can be just as tasty as meat or fish-based ones.

The Best Pizza Sauce Recipes for gourmet Pizzas

Some pizza sauces are readymade and you can use hoisin sauce for a Chinese style pizza, teriyaki sauce for a Japanese style pizza, pesto if you are going to use tomatoes, mozzarella, and other Italian flavors, or taco sauce for a Mexican style pizza.

Alternatively, you can make your own gourmet sauces. Pesto is easy to make and this aggregate of basil, garlic, pine nuts, hard cheese, and olive oil is indeed flavorful. Alfredo sauce is used on pasta more often than pizza recipes but it does make a tasty sauce. This aggregate of butter, cream, garlic, and parmesan is excellent if you want to top your gourmet pizza with mushrooms, asparagus, ham, and other ingredients, which go nicely with it.

How to Make a Smoky Bbq Pizza Sauce

This yummy pizza sauce recipe is tangy, spicy, and sweet. It is a great pizza sauce to use if you are going to use meat on your pizza and other full-flavored toppings like onion, bell pepper, cheese, or chilies.

What you will need:

1 tablespoon lemon juice 1 tablespoon Worcestershire sauce 2 tablespoons minced onions 1/2 cup ketchup 1/8 teaspoon hot sauce 1/4 teaspoon salt 1 tablespoon prepared mustard 1 teaspoon celery seed 1/3 cup chili sauce 2 crushed cloves garlic 2 tablespoons brown sugar 1 tablespoon butter

How to make it:

Add all the ingredients to a pot and bring the aggregate to a boil. Turn down the heat and let it simmer for five minutes, stirring a few times. This recipe makes about one and a half cups of pizza sauce.

A Few Ideas For Impressive epicurean Pizzas

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Soul Food Seasonings Dictionary

What gives food it's soul? Many opinions have been noted over the years. Some say it's the food, others say it's the cooking techniques, still others say it's the history behind the food. But everyone agrees, what undoubtedly gives soul food its soul is the seasonings.

Learning how and what to season your food with is a major key to making ready tasty soul food that will make you want to kiss yourself.

Meat Casseroles

Allspice - Used to flavor desserts such as pies and cobblers, cookies and cakes.

Anise - Sweet and fruity to the taste. Can be used to flavor cookies, cakes, and sweet rolls. Can also be used to add interest to soup, chicken or duck when used in moderation.

Annatto - Can be used to add flavor to beans, rice, fish or poultry.

Arrowroot - Used to thicken fruit juices in pies, cobblers and fillings.

Basil - Used to season tomato based dishes such as sauces, soups and stews and gumbo.

Bay Leaves - Used to season sauces, gravies, soups and stews.

Caraway - Sweet and spicy to the taste. Used to flavor cabbage, noodles and poultry.

Cardamom - Used in curries and to pickle foods.

Cayenne Pepper - Made from red chili peppers. Adds hot and spicy flavor to foods, such as meats, sauces, vegetables, soups, stews and gumbo.

Celery Flakes - Used in stews, soups, potato or egg salad or any method that calls for celery.

Cinnamon - Used to add flavor to desserts such as pies cookies, cakes, turnovers and cobblers.

Cloves - Used to flavor pies, cakes, cobblers, bread pudding and ham.

Cream of Tartar - Adds fluffiness to frostings, meringues and lightness to angel food cakes.

Dill - Used in dill pickles. Can also be used to add flavor to potato salad, cole slaw, seafood or gumbo.

Fennel - Used to season pork, poultry and seafood. Can also be used as a rub when barbecuing.

Garlic Powder - Adds flavor to meats, poultry, vegetables, salads, stews, soups and gumbo.

Ginger - Used to flavor desserts, gingerbread, cookies, pies. And foods such as chicken, soups, stews and vegetables.

Gumbo File - Seasoning made of sassafras leaves and thyme. Used to flavor Creole foods.

Honey Powder - Used to flavor meat, barbecue sauce, snack dips and ham or used for a glaze.

Horseradish - Used to flavor sauces and snack dips.

Lemon Juice Powder - Used in barbecue rubs.

Lime Juice Powder - Used in barbecue rubs.

Lemon Pepper - Used to add flavor without fat. Used in dishes such as meat, vegetables, stews, soups and sauces.

Lime Pepper - Adds flavor and zest to vegetables, meat, chicken and sauces.

Mace - Used in desserts, cakes, and fruit salads.

Marjoram - Similar to mint. Used lightly in vegetables, fish and sauces.

Mustard Powder - Used in sauces, salads, soups and dips.

Nutmeg - Used to flavor desserts, pies, cookies and glazes.

Onion Powder - Used to flavor vegetables, meats, sauces, stews, and gravies and used as barbecue and grilling rubs.

Orange Juice Powder - Used as barbecue and grilling rubs.

Paprika - Used this as a embellishment to add eye motion to dishes. Regularly used on light colored foods such as salads, soups, vegetables, chicken, fish, sauces and potatoes.

Rosemary - Used to flavor meat, poultry, fish, vegetables, stews, sauces and salads.

Sage - Used to flavor poultry, stuffing, soups, sauces and gravies.

Seasoned Salt - Used to add flavor to meat, poultry, fish, vegetables, soup, and stews and as a dry rub for barbecuing or grilling.

Tarragon - Used to flavor chicken, seafood, salads, sauces and vegetables.

Thyme - Used to flavor poultry gravies and sauces.

Soul Food Seasonings Dictionary

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How to Make Carne Asada Marinade

Mexican dish is one of the most selling foods all over the world. The food is so flavorful and colorful. Who wouldn't want to have taco, nachos and, burritos right now? Every one loves it. The flavor is just sinfully right. Manufacture tacos and burritos are just uncomplicated and even kids can make one. You just have to prepare all things so it will be easier. One of the main ingredients of tacos and burritos is the carne asada also known as roasted meat. Manufacture this is uncomplicated but would want marinating. Carne asada marinade is well uncomplicated to do. Just ensue the step by step guide on how to make an easy Carne asada marinade.

Carne asada marinade recipe:

Meat Casseroles

You will need 3 tablespoons of vegetable or olive oil, ¼ cup of red or white wine vinegar, ¼ cup of lemon juice (freshly squeezed or canned lemon juice), ¼ cup orange juice (fresh or canned), ¼ cup water, 2 tablespoons of freshly minced garlic, 1 tablespoon white pepper, 1 table spoon salt, ½ teaspoon ground cumin, ½ teaspoon habanero chili powder, ½ teaspoon onion powder, 1 teaspoon oregano (if you can find Mexican oregano much better), 1/8 teaspoon ground cloves, ½ orange sliced, ¼ chopped cilantro leaves.

Procedure in how to make the best carne asada marinade:

In a bowl, just couple all the ingredients listed above and whist till well blended. Pour the marinade on to the beef. Make sure that the marinated covers the all the beef and the package is well sealed. You can use a big freezer bag so you can well turn it or a shallow dish with cover. For best result, marinate the beef for 1 hour or more to have the full flavor sink in the meat.

This method is good for two to three pounds of meat. But if you are having a party and want to do more, you can just double the ingredients of the marinade as well as the beef.

What makes this carne asada marinade authentic? This is a former method that had been used for years. This method never fails anyone, even for those who are just beginning to cook.

Making carne asada marinade is just plain and simple. Even those who are not cooks can do this. So if you want to make your own delicious tacos and burritos, start marinating now. Surprise every one by Manufacture them a delicious Mexican taco or burritos where ever you are.

How to Make Carne Asada Marinade

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Grilling Tuna Steaks

Grilled steaks are commonly a slice of meat. Tuna steak is made out of fish. The flesh of the steak should be firm and thick, to make it hold while the time of cooking. A crispy and tasty fish, which is quite often sliced into a steak, will contain swordfish, salmon, turbot, mahi and halibut. Tunas are found in temperate maritime waters throughout the world. It is probably the most beloved fish used for canning today. Grilled tuna steak is delicious and rich tasting seafood that is ready in many ways. Northern countries are predominant in making ready these grilled steaks.

The flesh of tuna is pink because the tuna's muscle tissue has a higher oxygen capacity than other fish species. Some types of tuna are bluefin, yellowfin, albacore, bigeye, blackfin. Grilled tuna steaks can be ready in many ways and varied types are tuscan style, pepper grilled, grilled with cantaloupe salsa, sushi grade slices, ahi steaks, tarragon steaks, etc. The cusine facts for 1 steak are calories 180 g, fat 1.5 g, cholesterol 75 mg, sodium 65 mg, carbohydrate 0 g, fiber 0 g, sugar 0g, protein 40 g. Daily values are Vitamin A 4%, Vitamin C 2%, Calcium 2%, iron 8%.

Meat Casseroles

Grilled tuna steaks can be ready in a easy way. The total time taken to cook and serve a grilled tuna is exactly nearby 25 minutes. Some main ingredients used are one pound of steaks, 1 tablespoon fresh ginger, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 teaspoon ready horseradish, 2 tablespoon toasted sesame oil. Also the ingredients vary depending upon the type of preparation. In Italy, wine is used for the preparation. Method of making ready is as follows: Preheat grill or boil it, rinse tuna steaks with water and place in non-metal holder or plastic sealable bag. Mix the remaining ingredients mentioned above together, and pour over the meat and let it marinate for 10 minutes.

Once the grill is hot, you must place the tuna on grill and cook for approximately 3 to 4 minutes per side or until desires doneness. To make it tastier, most cooks prefer side dishes like salads, fried potatoes etc. When it is ready to serve, it is good to decoration those along with lemon springs or wedges of parsley. Mushroom, onions, and pepper will give an extreme tongue tasting choice to the tuna lovers

Grilling Tuna Steaks

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Apple Stuffed Pork Tenderloin

It is hard to find better culinary companions than pork and apples. One of the finest cuts of any kind of meat is pork tenderloin. When cooked well, it is tender, succulent, and lower in fat than you might think. This method roasts a pair of pork tenderloins with an apple stuffing. Any firm, tart apple works best for this recipe. Honeycrisp is my favorite apple to eat out of hand and to use in cooking, and it works very well.

Take a pair of pork tenderloins (many times they are sold in pairs, about 4 pounds per pair) cut off them and make a groove in each half of the tenderloin for the stuffing. Lightly salt and pepper the groove side. Set aside.

Meat Casseroles

Stuffing

1 medium apple, peeled, cored and cubed. Honeycrisp works well 4 slices whole wheat bread, toasted and cubed 1/4 medium onion, cubed 3 tablespoons brown sugar 1 tablespoon sherry 1 teaspoon salt 1 teaspoon pepper

Combine all ingredients in a bowl. Stuff each tenderloin and then put them together with the stuffing sides facing. Tie them together with butcher's twine.

Sprinkle tied tenderloin with garlic powder, salt and pepper. Place on a rack sitting in a jelly roll pan that has been sprayed with cooking oil. Roast in a 375 degree oven until the internal temperature of the meat is 170 degrees. When meat is done, take out of oven and let rest for at least ten minutes.

Excellent served with mashed potatoes, baked potatoes or yams. Add a vegetable and the meal is complete.

Apple Stuffed Pork Tenderloin

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Using Claypots For healthy Cooking - A Beginner's Guide

If you are finding for a salutary new way of cooking, why not try claypot cooking Asian-style?

Claypot cooking is an antique technique in many cultures from the Romans, Etruscans, Chinese, Indian, Mexican and Moroccans. In Asia, claypots have been widely used as a cooking style for centuries. From China, Vietnam, Thailand, South East Asia to the Indian subcontinent, claypots are an essential utensil in any well-equipped kitchen. In fact, food is often served in claypots to tell citizen about the way it is cooked.

Meat Casseroles

Claypots are used for boiling soups, noodles and porridge, manufacture stews, and steaming meats and vegetables. With the claypot uncovered, claypots can also be used for frying and grilling meats, vegetables, tofu, rice and noodles. Many dishes are aptly named after this unique cooking style - claypot rice, claypot chicken, and so on.

The porous ability of clay as a cooking utensil creates a moist and sealed environment. When the claypot is soaked in water and heated in an oven, it is ideal for cooking healthier foods with less oil without losing the nutrients. In today's health-conscious world, the use of claypots for cooking is a fantastic way to sell out the fat article but yet retaining the natural food flavours.

Claypots are located in direct sense with the heat source, be it a stove, electric hot plate, charcoal, microwave oven or grill. Claypots distribute the heat evenly and much quicker, thus bringing out the natural food flavours and with less energy. Juices released by the food cannot flee and is thus sealed into the claypot. There is no need to add extra oils or fats and the food does not dry out.

How To Start

The meticulous option and option of a good ability claypot is important. Claypots come in various diameters and volume. Make your mind up a size that fits your purpose and intended estimate of servings. Brown and black are the typical claypot colours. There are stockpots, casseroles and all kinds of claypot accessories such as food warmers and teapots.

To begin, it is wise to spend some time to recognize a supplier of a good range of high ability authentic claypots. There are sure handling instructions linked to the washing of a claypot. Commonly speaking, there is no need to soak a good ability claypot.

Next, one should learn how to properly cook using a claypot by attending a claypot cooking class near where you live, or by watching a demonstration by an experienced chef, or by following a formula cook book. Combining the right estimate of ingredients and water in a claypot is crucial to the cooking process. This Is best learned from an expert.

Finally, a petite maintenance is required. Claypots need to be handled with care to keep its unique material for its next use.

Claypot cooking can be an enjoyable cooking experience, not to mention its condition benefits. Once you get started, a whole new world of claypot recipes opens up to you.

Using Claypots For healthy Cooking - A Beginner's Guide

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Low Calorie Chicken Casserole method

 Casserole recipes are recipes that are usually referred to a one-dish meal that basically consist of cooked meats, fish, poultry, eggs and vegetables and bound with soup or sauce. They are nothing else but cooked using the casserole dish thus where the name came from. This cooking formula became very popular especially among the Americans during the 1950's thereon when the dish was first introduced to the consumers from a uncomplicated light-weight metal. Now it has evolved into distinct materials such as glass, enamel, and stoneware to name a few. With this development, recipes of so many variations came up for everyone's satisfaction.

Varieties of low calorie recipes were introduced depending on every persons requirement. The usual low calorie intake per day consists of 1500 to 1800 kcal. Normally, calorie intake varies, 1940 kcal for women and 2550 kcal for men. These fat are then burned into power and the excess intake become fat. There are essential factors that affects the daily calorie needs of a person. These are age, weight, height, the compound of the body and the daily activity. Low- calorie diet should all the time be upon the doctor's recommendation. Quarterly food are usually eliminated and a meal exchange is recommended. This is why there are recipes now that are low in fat but are Quarterly sight in our dining table especially for health known family. One casserole formula that I usually put in order for my house is the low- calorie Chicken Casserole, Filipino way.

Meat Casseroles

Low Calorie Chicken Casserole

Ingredients:

1.5 lbs chicken breast (skinless), diced 2 medium size potatoes, diced 2 medium size carrots, diced 1 medium size turnip, diced 1 each green and red bell pepper, chopped 1 large onion, chopped 4 cloves garlic, crushed â…› cup tomato paste 1 tbsp parsley, chopped 1 tbsp paprika 1 bay leaf 1 liter chicken stock 4 tbsp olive oil salt and pepper to taste

Procedure:

In a mixing bowl or dish, mix all together the chicken, paprika, salt and pepper. Heat olive oil in a casserole or a large sauce pan and place the seasoned chicken. Cook for 5-10 minutes until chicken turned brown. Remove chicken and set aside. Saute onion and garlic on the same casserole until the onions are translucent. Add the chopped green pepper and parsley then the tomato paste. Mix well and cook for 3 to 4 minutes more.

Return the chicken to the casserole. Gently add the chicken stock. Add all the vegetables and stir them all together and cook over a low heat for about 20 minutes or until chicken and vegetables are done. Ornament with parsley and serve immediately with plain rice.

Makes 5 - 6 servings

Every 100 grams of chicken breast is equivalent to 116 kcal. This casserole formula have 700 grams chicken breast and therefore has 812 kcal. Taking into account the added vegetables, it is still in conformity with a low calorie diet which is supposed to be 1500 -1800 fat per day depending on a person's needs and doctor's advice.

Low Calorie Chicken Casserole method

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Organic Superfoods From around the World Part 2

Organic Beans and Organic Pulses (legumes) are high in protein and extremely nutritious. Yet, they remain the cheapest source of food in the world. They can be grown in any atmosphere and throughout the centuries population colse to the globe have relied on these natural, condition giving foods for their staple diet.

On average, beans and pulses have a protein article fluctuating from 17-25% which is duplicate that of most cereals and higher than that of meat, fish and eggs. Organic Soya Beans, for example, comprise 38% protein.

Meat Casseroles

Legumes are also rich in vitamins, minerals and trace elements, which are primary for maintaining good health. Dried legumes, do not comprise vitamin C, however, but when they are sprouted, this triggers off the design of this foremost vitamin.

Another key benefit of all Organic Beans and Organic Pulses is that they comprise very little, or no fat, which makes them extremely useful in terms of retention cholesterol levels low.

They are also an exquisite source of roughage, vital for maintaining good health, as fibre is primary for the elimination of poisonous waste from the body. In fact, Organic Beans and Organic Pulses comprise all the nutrients that the typical, contemporary processed diet is lacking in.

Storing tips.

In the right conditions dried Organic Beans and Organic Pulses can keep for years. Ideally, you should store them in air tight containers, in a dry, cool, dark place, away from moisture, high temperature and insects. Cooked Organic Pulses will keep for several days in a fridge.

They can also be frozen. Do not be alarmed though, it you occasionally notice any dirt or grit on Organic Legumes, this is normal and you should simply rinse it off.

Chick Pea

Coming from Turkey, Organic Chick Peas, also known as garbanzo or gram, are very beloved throughout the Mediterranean and in Asian countries. Add them to salads (spouted or cooked), stews and casseroles. Or, they can be ground into a paste and mixed with garlic, lemon and oil to make Humus. Next to Organic Mung Beans, Organic Chick Peas have the top level of vitamin A among all the dried legumes. High in protein, fibre and Iron, vitamin B1, B2, B3 and C.

Soya Beans

Coming from Canada/Uk, Organic Soya Beans are an exquisite source of protein. In fact, they comprise as much protein as steak. Organic Soya Beans are also high in key minerals such as calcium unsaturated fats which makes them a good selection as part of a cholesterol lowering diet.

Organic Soya Beans, however, are the hardest beans, so you should always allow abundance of time for them to soak before cooking for a few hours. Organic Soya Beans are a wholesome alternative to meat in stews and casseroles. You can also use them in soups and make delicious savoury pates.

High in Protein, linoleic acids, calcium, potassium, phosphorus, iron also vitamins B1, B2, B3, A, also trace elements copper, magnesium, zinc, manganese, nitrogen and sulphur.

Organic Superfoods From around the World Part 2

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How to Pound Chicken Breasts Like a Pro

Chicken breasts can be chopped up or cooked whole. They can also be pounded thinly or sliced thinly, for dishes like chicken piccata or various stuffed, grilled chicken recipes. There is no need to both slice and pound the chicken, since you can pound it as thinly as you need it.

Before you start, you will need whether a meat mallet with a flat side or a flat-bottomed frying pan. A wooden rolling pin is other option. Do not use a spiky meat mallet because these are for tenderizing beef and will tear right straight through your chicken or leave it seeing ragged.

Meat Casseroles

Spray some oil on to the meat so the mallet slides on it, then begin to pound in the center. Bring down the mallet and let it slide off one side, rather than just crash into the town of the chicken breast.

Put the chicken between two sheets of wax paper or saran wrap before you begin, if you like, to minimize mess. Saran wrap is maybe the best option because wax paper can tear. Put a diminutive water between each sheet of saran wrap and the chicken, and then you will find the mallet slides more easily.

You can whether turn the meat between each blow or let the meat mallet slip off in a slightly dissimilar direction each time you hit it, in order for the chicken to have an even thickness. Keep pounding it until it is a quarter of an inch thick all over.

Beef, turkey, pork and most other meats can be pounded in the same way. Remember that this is not a test of strength. The goal is not to see how hard you can hit the meat but to get it uniformly thin and not tear it.

Ideas for Flattened Boneless Chicken

Roll a flattened chicken breast around a filling and wrap bacon around it for a first-rate dish. You might need to use toothpicks to acquire the filling and the bacon, so remember to take off them before serving the stuffed chicken recipe. This is especially good if you grill it, because of the smoky flavor you will get.

You can flatten chicken and slice it into strips for manufacture stir fries. Alternative you can roll a flattened chicken breast in flour and pan fry or broil it for a merge of minutes or until it is done. Flattened chicken breasts cook very fast.

Recipe for Pounded Pork Tenderloin

What you will need:

2 tablespoons soy sauce 2 lbs pork tenderloin or boneless chicken 2 tablespoons white sugar 1 teaspoon black pepper 1/2 teaspoon salt 2 tablespoons vegetable oil

How to make it:

Pound the pork or chicken with the flat side of a meat mallet to tenderize it. Stir together the soy sauce, sugar, salt and pepper and marinate the meat in this blend for two hours.

Heat the oil in a skillet over a moderate heat, and then pan fry the meat for a diminutive or until it is cooked through. You will find that pounded meat cooks much faster than thicker meat, which means that pounded recipes like this one are marvelous if you are in a rush.

How to Pound Chicken Breasts Like a Pro

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Feijoada - National Dish of Brazil

Feijoada is the national dish of Brazil , there are two former schools of belief with regard to its origin.

The most coarse trust is that it was concocted by Brazilian slaves, who gathered and used the scraps from the mansion and really transformed them into a slave-quarter delicacy.

Meat Casseroles

The second school say adamantly, that the black turtle bean stew, is a Brazilian discrepancy of the Portuguese dish, caldeirada and possibly the French; cassoulet.

Recipe For Feijoada

Serves 4 people
Preparation time: about 45 minutes
Cooking time: 2 hours and 40 minutes
Suggested beverages: lime batida or beer

Ingredients
800 grams of black beans
250 grams of dried beef
250 grams of salted pork ribs
1 pigs trotter
1 pig tail or ear
100 grams of smoked loin of pork
80 grams of smoked bacon
2 thick pork sausages
1 Portuguese sausage
1 onion
3 cloves of garlic
1 soup spoon of olive oil
2 bay leaves
1 orange

Preparation and Method

The day before you plan to have the feijoada, clean the pigs trotter and ear ot tail and soak them in cold with the pork ribs.

Soak the dried beef (cut into pieces), don't forget to change the water of both bowls a few times. (yikes).

Boil the salted meats in a saucepan, for about 12 minutes - drain, change water and cook...

Boil, drain and cook the dried beef, using the same formula as above.

When the meats are tender, drain off the water, cut the pork ribs into small pieces and put to one-side.

Cut the bacon into small pieces and slice the sausages.

Put the beans in a large saucepan - add water, bay leaves and the orange cut into 2 halves (remove the outer peel only).

Cook for about 45 minutes, then add all the meats and cook for a added 20 minutes.

Remove a incorporate of ladles of beans from the saucepan.
Chop the onion and garlic and saute in olive oil, without browning them.
Add the beans and cook for a incorporate of minutes, then return all ingredients to the main saucepan.

Give a damn good stir, taste and add salt if required.

Cook the whole lot again for about 20 minutes...

Serve with white rice, kale, manioc, and some fresh orange slices.

Notes:
The meats you use can vary - for instance, you don't have to use the pigs ear, if you dont want to (yikes).

During cooking, skim off the oily scum which gathers - you will need to do this quite a few times.

Very, very special note: Ensure that you haven't got any foremost appointments a incorporate of hours after eating your feijoada - particularly, in enclosed spaces....smiley....

Would you would like to learn more about Brazil and brazilian culture?

Feijoada - National Dish of Brazil

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Irish Stout Stew formula

This is a genuinely good recipe and it is very easy to make. Once you have browned the meat and added all of the other ingredients it will basically cook itself. It will be good for any occasion or party. It will warm cold bones after a day out in the cold.

Ingredients you will need: 2 lbs of Lamb stew meat or Beef, or a compound of both, 2 C of Onions diced, 2 C of Yukon Gold Potatoes, 4 C of Beef broth, 1 C of Carrots, 1 C of icy Peas, 1/2 C of Dark beer Guinness Stout if you prefer another dark beer that is okay too, 2 Tbs Garlic (fresh), 2 Tbs of Tomato Paste, 1 Bay leaf, and a integrate of Thyme sprigs, 1/4 C of Ap Flour, 1/4 C of Canola oil.

Meat Casseroles

First you will dredge your lamb, beef or both in the flour, you will need to make sure that all of the meat is coated in the flour. You can add pepper to your liking to the meat at this point if you prefer or you can wait until the very end to do so. You can add a very small estimate of salt but I advise doing it at the end of the cooking process to make sure you do not add too much. You can all the time add but you can not take it out if you know what I mean . You will take a large pot and add your oil and get it over a medium heat. Then you will add your meat and get it to a nice brown color. Then you will add your tomato paste and cook it off for about 5-10 minutes, add you garlic and let it bloom for about 1-2 minutes. Then you will add your beer and let it cook for about 3-5 minutes. Then add all of the other ingredients and let is simmer until the potatoes can be genuinely forked through. You will take off the Bay leaf before you serve the Irish Stew. You are now ready to serve this stew. I would serve it with a bread or a cornbread being form the South. You can serve it with anyone you like. Good luck and Enjoy!

Irish Stout Stew formula

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Freezing Cooked Food

A selection of meals stored in your deep freeze can be such a help, especially when catering for the unexpected guest or on occasions when you may have to go away, leaving family to look after themselves. Remember to label all such meals clearly with the date, contents and reheating instructions.

Meals such as casseroles and stews, etc should be partially thawed for at least 1 hour before reheating in a moderate oven (350ºF, gas number 4). The time allowed for reheating will vary depending on the quantity. A meal size for 6 usually takes 1 hour if partially thawed first.

Freeze pies in aluminum foil pie plates for convenience. They may be frozen baked or unbaked. Cooked pies naturally take less time to heat through. Once again, preheat your oven (400ºF, gas number 5) with a baking tray in place. Place the frozen pie onto a hot baking tray. Bake for 35-40 minutes. The direct heat will seal the pastry base before the filling thaws out, so preventing a wet base.

Soup may be frozen easily. Freeze in meal size portions. Heat the soup slowly without thawing before serving.

Important points:

1. Always use rice flour to thicken gravy, sauces, stews, casseroles, etc., as ordinary flour or corn flour tends to separate on thawing. Gravy should not be stored for too long because of its high fat content.
2. Remember your deep freeze has a tenderizing effect on all food, therefore only partly cook any vegetables to be included in dishes to be frozen.
3. White potatoes do not freeze well, so omit from frozen stews and casseroles.
4. Development of poor flavors is often caused by flavoring such as onion (in large quantities), herbs, spices and wine, so it is wiser to add these after thawing.
5. Always make sure meals are completely cold before packaging to freeze, as warm meals placed into freezer cause condensation and loss of quantity.

Whenever possible use tinfoil or aluminum foil dishes for storing pre-cooked meals in your freezer, as these can be used to reheat meals in a hurry without thawing. This is straight from freezer to oven and adds 20 minutes to reheating time. Alternately, there is a type of 'temperature-resistant' casserole on the market which may be taken straight from the deep freezer and place immediately in a hot oven.

Daphnie is a food lover who has been involved in food industry for 10 years. She learned the easy and simple way cooking style from her mother and grandmother. She prefer to have the home make cooking style instead of outside food. She knew how much housewives will appreciate the recipes. Special thought has been given to the speed and ease of preparation to streamline cooking chores whenever possible to the minimum. Not only are these dishes attractive, they really are simple and speedy to make. Test and try out any of these dishes and you will agree that as well as being entirely successful, they all live up to our claim that they are not only delicious but quick and easy to prepare.

You can visit my website at http://www.a1cookrecipes.com.

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Easy Crockpot Recipes With Turkey Breast

Chicken stew recipes and beef casseroles are very nice to come home to at the end of a busy day, but what about the times when you fancy something a bit different? Turkey breast makes a welcome turn from the more base meats and it is very nutritious.

Unless you are cooking a thanksgiving evening meal for the whole house you will probably not want to buy a whole turkey, so select a turkey breast instead. Turkey breast can be fried, baked or poached, but crockpot cooking makes it categorically juicy and flavorful.

Meat Casseroles

Tips for production Slow Cooked Turkey

A small or medium sized breast is preferable to anyone too thick because it will cook better and more evenly. A frozen turkey breast can take four days to thaw so you might want to plan your easy crockpot recipes with turkey breast well in advance. The turkey needs to be defrosted before you start cooking it.

Sometimes when you buy turkey breast, there will be a package of gravy inside, which you will need to take off before adding the meat to the slow cooker. Rub butter all over the turkey breast before you add it to the crockpot, and then add vegetables and some kind of liquid. A can of chicken or turkey broth would work well, or some turkey stock with herbs.

Turkey takes about nine hours to cook in the crockpot so as well as planning some days for it to thaw out, you will need to plan a whole day to let it cook. The size and weight of the turkey breast affects the exact cooking time. Cooking turkey is similar to cooking chicken. When the turkey breast is white all the way straight through with no pink juices, it is done.

Other ingredients which go especially well with turkey contain cranberries, bacon, pineapple and all kinds of vegetables. You can use turkey in lots of distinct easy crockpot recipes, either you want to make something hot and satisfying, something exotic and international or a former house popular meal. Turkey is not high-priced and it is lean and healthy. Most population very much enjoy the flavor.

You can use leftover slow cooked turkey to make turkey salad recipes or turkey sandwiches. You can even make easy appetizer recipes with any leftovers you might have after the meal.

Other Turkey Crockpot Recipes

Instead of cooking a whole breast, you can make other easy crockpot recipes with it. Dice it into pieces and concentrate it with your popular sauce and vegetables. This cooks quicker than cooking a whole breast at once. If you have popular crockpot chicken recipes, you can commonly substitute the chicken for turkey in most of them, for a distinct flavor.

There are a lot of chicken recipes which you can make in a slow cooker so switching the chicken for turkey should not be a problem. If you have some to use up, why not find some tasty and easy crockpot recipes and draw some inspiration from them?

Easy Crockpot Recipes With Turkey Breast

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Pawpaw And Its Uses

1. Refreshing start to your day:

Pawpaw is a good way for whatever to start the day. A slice of pawpaw plain or with lemon juice. A slice of pawpaw is more than sufficient Vitamin C that an adult needs in one day.

Meat Casseroles

2. As a health snack for school lunches:

This fruit is an exquisite fruit sliced and wrap for children's lunches

3. As a vegetables:

Green pawpaw sliced and boiled maybe eaten as a starchy vegetable. Serve with cheese sauce.

4. As a meat tenderizer:

Pawpaw is a good tenderizing agent in stews, casseroles, curries as well as baked meats. To excerpt the juice from a green pawpaw, which can be rubbed into meat, octopus for tenderizing put cuts into skin with a knife and let the juice drip into a clean plate. If you want to cook very tough meat, you can marinate in a aggregate that include pawpaw flesh or chopped leaves for an hour or two before cooking as well as while cooking.

5. As a substitute food for:

Apple: Very green pawpaw cooked in sugar and mashed can replace apples in pies and short cakes.

Pineapple: Diced and boiled briefly. Add a spoonful of golden syrup. Use this to substitute pineapple in sweet and sours.

Pumpkin: If slightly orange, pawpaws maybe used instead of pumpkin

6. For upsets stomach

Pawpaw is also good for sick people, especially those whose stomachs gets upset when they eat meat, chicken, or eggs. Eating pawpaw with these foods sometimes makes them easier to digest.

7. To kill intestinal worm:

Mix three to four tea spoons of the milky juice of the green pawpaw with the same estimate of honey, stir into a cup of hot water and drink. Or grind or mash pawpaw seeds and combine the juice into a salad dressing or a sauce.

8. To wash clothes:

Use young pawpaw leaves instead of soap to wash clothes and remove stains. First rub clothes with crushed pawpaw leaves, then rub the clothes against each other while washing.

Pawpaw And Its Uses

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Using Claypots For Healthy Cooking - A Beginner's Guide

If you are looking for a healthy new way of cooking, why not try claypot cooking Asian-style?

Claypot cooking is an ancient technique in many cultures from the Romans, Etruscans, Chinese, Indian, Mexican and Moroccans. In Asia, claypots have been widely used as a cooking style for centuries. From China, Vietnam, Thailand, South East Asia to the Indian subcontinent, claypots are an essential utensil in any well-equipped kitchen. In fact, food is often served in claypots to tell people about the way it is cooked.

Claypots are used for boiling soups, noodles and porridge, making stews, and steaming meats and vegetables. With the claypot uncovered, claypots can also be used for frying and grilling meats, vegetables, tofu, rice and noodles. Many dishes are aptly named after this unique cooking style - claypot rice, claypot chicken, and so on.

The porous quality of clay as a cooking utensil creates a moist and sealed environment. When the claypot is soaked in water and heated in an oven, it is ideal for cooking healthier foods with less oil without losing the nutrients. In today's health-conscious world, the use of claypots for cooking is a wonderful way to reduce the fat content but yet retaining the natural food flavours.

Claypots are placed in direct contact with the heat source, be it a stove, electric hot plate, charcoal, microwave oven or grill. Claypots distribute the heat evenly and much quicker, thus bringing out the natural food flavours and with less energy. Juices released by the food cannot escape and is thus sealed into the claypot. There is no need to add extra oils or fats and the food does not dry out.

How To Start

The careful selection and choice of a good quality claypot is important. Claypots come in various diameters and volume. Select a size that fits your purpose and intended number of servings. Brown and black are the typical claypot colours. There are stockpots, casseroles and all kinds of claypot accessories such as food warmers and teapots.

To begin, it is wise to spend some time to identify a supplier of a good range of high quality authentic claypots. There are certain handling instructions related to the washing of a claypot. Generally speaking, there is no need to soak a good quality claypot.

Next, one should learn how to properly cook using a claypot by attending a claypot cooking class near where you live, or by watching a demonstration by an experienced chef, or by following a recipe cook book. Combining the right amount of ingredients and water in a claypot is crucial to the cooking process. This Is best learned from an expert.

Finally, a little maintenance is required. Claypots need to be handled with care to preserve its unique material for its next use.

Claypot cooking can be an enjoyable cooking experience, not to mention its health benefits. Once you get started, a whole new world of claypot recipes opens up to you.

Wilson Tan, an experienced claypot chef, distributes a complete range of authentic Asian claypots and publishes his own claypot recipes cook books. For more info, please visit: [http://www.jarmay.com.sg/Tanyu-Claypots-&-Claypot-Cooking.html]

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Meat Pie recipe - Easy Turkey Pot Pie recipe

Here's a great way to use up that leftover turkey.

2 (9-inch) unbaked pie shells

Meat Casseroles

1 (10.75 oz.) can condensed golden mushroom soup

1 cup turkey, cooked and chopped

1 (10 oz.) can mixed vegetables, drained

1/3 cup milk

Directions

Preheat oven to 400 degrees. Place one pie crust in an ungreased pie dish.

In a medium bowl, mix the mushroom soup and milk. Stir in the turkey and mixed vegetables. Pour the mixture into the pie crust in the dish. Top with the other pie crust; seal the crust edges by crimping with a wet fork.

Bake for 45 minutes, or until the crust is golden brown.

=> Meat Pie Recipe: Five Star Pork Pie Recipe

This is a hearty meat pie formula featuring ground pork, ground beef, mashed potatoes and spices.

2 (9-inch) unbaked pie shells

2 pounds lean ground pork

1 pound lean ground beef

1 1/2 cups mashed potatoes

Salt and pepper to taste

1 teaspoon ground nutmeg

1 egg white

Directions

Preheat oven to 375 degrees.

In a skillet, brown the ground beef and pork over medium high heat; cook until wholly brown. Drain on paper towels.

In a bowl, mix together the cooked meat, potatoes, salt, pepper and nutmeg.

Spoon the mixture into one of the pie shells. Cover with the second pie shell. Brush the top crust with egg white. Wrap aluminum foil around the edges to keep them from getting burnt.

Bake for 45 minutes. Take off the foil for the final 15 minutes of baking to brown edges.

=> Fish Pie Recipe: Swimmingly Good Salmon Fish Pie

A nice alternative to other meat pies, this fish pie formula features salmon, rice, mushroom soup and cheddar cheese.

2 (9-inch) unbaked pie crusts

2/3 cup white rice

1 1/3 cups water

2 onions, thinly sliced

1 tablespoon butter

1 (10.75 oz.) can condensed cream of mushroom soup

2 (6 oz.) cans red or pink salmon, drained and mashed

2/3 cup cheddar cheese, shredded

Directions

Preheat oven to 450 degrees.

In a medium saucepan, cook the rice in the water.

Line a pie plate with the pastry and set aside.

In a large saucepan, sauté the onions and mushrooms in the butter over medium heat.

In a bowl, join the cooked rice with the mushroom soup and spread half of the mixture over the bottom of the pie shell. Layer the mashed salmon over the rice mixture.

Layer the sautéed mushroom and onion mixture. Layer with remaining rice mixture. Sprinkle the grated cheese on top. Place the remaining pie crust on top and seal the edges. Pierce the top with a fork to vent.

Bake for 10 minutes. Sell out heat to 350 degrees and continue baking for an additional one 30 to 35 minutes.

Meat Pie recipe - Easy Turkey Pot Pie recipe

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