Saturday, January 30, 2010
Trip to Colorado--Day 3
Posted by Theresa Walker at 6:43 AM 0 comments
Trip to Colorado--Day 2
Posted by Theresa Walker at 6:43 AM 0 comments
Trip to Colorado--Day 1
Posted by Theresa Walker at 6:42 AM 0 comments
My little reader
Posted by Theresa Walker at 6:40 AM 0 comments
Wednesday, January 20, 2010
Shepherd's Pie
Another "healthy" new-to-me recipe that I tried last night. I had never made this before, although I thought it was really pretty easy. The most time-consuming parts were browning the hamburger and peeling the potatoes...not bad! And, Nick really liked it too--a great way to get your veggies in for the day!!!
6-8 potatoes, peeled and diced
½ cup milk
4 T. reduced-fat cream cheese
Salt and pepper
1 lb. 93% lean ground beef, browned and drained
1 cup chopped onions (I use frozen)
½ cup dry white wine
½ tsp. thyme
1 pkg. frozen mixed veggies (thawed)--I used a combination of peas, green beans, corn, and carrots, and of course you can always add more veggies if you like!
In skillet add beef, salt/pepper to taste, and onions and cook on medium heat for 8 minutes, or until onions are tender. Add the rest of the ingredients and cook for an additional 2-3 minutes.
In a baking dish spread the beef mixture and top with potatoes. (I split mine into two smaller glass pans and froze half for later.) Bake for 25 minutes at 425 degrees or until top is golden brown.
Posted by Theresa Walker at 7:09 AM 0 comments
Tuesday, January 19, 2010
Chicken Enchiladas Suizas
Nick said that this was one of the best meals that I've cooked for a while (and it was EASY). I even put half of it in the freezer for another meal later. I think the difference was using the green salsa AND the swiss cheese (as opposed to using cheddar cheese in my other enchiladas). Definitely a "keeper"!!!
1 ½ cups green salsa
½ cup fat-free sour cream
4 mini-cubes Knorr cilantro (or ¼ cup fresh)
1 ½ cups diced cooked chicken (or turkey)
1 ½ cups shredded reduced-fat Swiss cheese
8-10 tortillas, warmed
Cheese to top (I used the Mexican-mix cheese)
Mix salsa, sour cream and cilantro. Spread ½ cup over bottom of baking dish.
Combine meat, cheese, and another ½ cup salsa mixture. Fill tortillas with about ½ cup each, place seam side-down in baking dish. Top with remaining salsa mixture and sprinkle with more cheese.
You can refrigerate for up to 3 days before baking or freeze for up to 6 weeks.
Cover with foil and bake at 350 for 30 minutes. Uncover and bake an additional 5-10 minutes, or until golden brown. Top with diced tomatoes and sliced scallions if desired.
Posted by Theresa Walker at 10:39 AM 0 comments
Friday, January 15, 2010
A random post...
Posted by Theresa Walker at 7:25 PM 0 comments
Toy and Action Figure Museum
Posted by Theresa Walker at 7:11 PM 0 comments