OVEN-BAKED FRITO PIE

I got this recipe 12 years ago on facebook. If I remember correctly, it was posted by Kim's Kraziness.

Ingredients:

1 lb. lean ground beef

1 can (16 oz) chili beans

1 can (8 oz) tomato sauce

1 can (15 oz) diced tomatoes

1 envelope low sodium taco seasoning

1 cup shredded cheddar cheese (2% fat kind)

3 1/2 cups corn chips (Fritos)

1 1/4 cup fat free sour cream

Directions:

Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, diced tomatoes, taco seasoning mix and 1/4 c. of cheese. Sprinkle 1 cup corn chips in bottom of 8x8 baking dish. Cover with chili. Bake at 350 for 20 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 4-5 minutes longer.

photo was with the recipe

MUSHROOM QUESADILLAS

1 lb fresh mushrooms, chopped

2 or 3 jalapeno peppers, seeded & chopped
2 tbsp olive or canola oil
1/4 cup minced cilantro
8 flour tortillas
2 cups shredded Monterey Jack cheese
Salsa, if desired
guacamole, if desired
sour cream, if desired

Heat the olive or canola oil in a large skillet; saute the mushrooms and jalapeno peppers until they are tender most of the liquid is evaporated.  Add the cilantro and cook, stirring, for about a minute.  Remove skillet from the heat.

Heat another tablespoon canola or olive oil in another large skillet and add one tortilla.  Top with a half cup of the cheese, a third cup of the mushroom-pepper mixture and top with another tortilla.  Cook 2 to 3 minutes per side until lightly browned.  Repeat process until you have used all the ingredients.  Add addition oil as needed.

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Serve quesadillas with salsa, guacamole, and/or sour cream, if desired.
Yield: 4 quesadillas 

CRISPY GINGER PORK CHOPS

2 pkg Shake 'n Bake Pork Seasoned Coating Mix

2 tbsp sesame seeds
1 tsp ground ginger
8 (2 lb) boneless pork loin chops

Preheat oven to 400 degrees.

In a shallow dish or pie plate combine the sesame seeds, coating mix, and ginger; dredge chops through the coating mix to coat well.  Place in a single layer in a baking dish or pan.

Bake chops 20 to 25 minutes until cooked through.  Good served with rice for an oriental-type meal.

Yield: 8 servings

Note: This is a Kraft Foods recipe.

EASY CUCUMBER-HERB-CHEESE DIP

Cucumber is so refreshing, perfect in dips!

1 block (8-oz) cream cheese, softened
1 cup finely shredded cucumber, drained well
1/2 shredded Swiss cheese
1/2 tsp dill weed
1/2 tsp minced garlic
1/2 tsp lemon juice

In a small mixing bowl, mix all the ingredients together until well blended.  Place in serving bowl, cover and chill a couple of hours or until ready to serve.

This dip is great served with assorted crackers and fresh veggies.

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CONFETTI MACARONI SALAD

1 pkg (7-oz) elbow macaroni

3 hard-boiled eggs, chopped
1 cup medium-fine chopped celery
1/4 cup chopped bell pepper
1 pkg (10-oz) frozen peas, thawed
2 tbsp chopped pimiento
3/4 tsp salt
2 tsp sugar
1/2 cup mayo-type salad dressing
2 tbsp lemon juice

Cook the macaroni according to package directions, omitting any salt or butter; drain.

In a large mixing bowl gently combine all ingredients,tossing well.  If necessary, add up to another 1/4 cup mayo-type dressing.  Chill for at least 1 hour before serving.

Yield: serves 6 to 8

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CHIPOTLE PORK LOIN WITH VEGGIES

2 tbsp orange marmalade (I use sugar-free)

1 canned chipotle pepper in adobo sauce
1 lge onion, cut into wedges
1 butternut squash, peeled, halved lengthwise and cut into 2-inch pieces
1 red bell pepper, cut into strips
1 tbsp canola oil
1 (1 - 1 1/2 lb) boneless pork loin roast
1/4 cup cilantro leaves

Preheat oven to 400 degrees.

In a small bowl, mash the marmalade and chipotle pepper together and set aside.

Toss the onion, squash, bell pepper, and oil in a large roasting pan.  Push the vegetables to the sides of the pan and place the roast in the middle.

Roast at 400 degrees for 45 minutes to an hour.  During the last 15 minutes of cooking, brush the marmalade mixture over the meat every 5 minutes.  Meat thermometer should read 155 degrees for pork to be done.

Remove the meat to serving plate.  Let stand 10 minutes before slicing.  Stir the cilantro into the veggies and serve with the pork.

Yield: 4 servings
Per serving:  Approximately 360 cal, 29 g pro, 46 g carb, 8 g (2 g sat) fat, 4 g fiber, 99 mg sodium

The carbs number may seem high, but the carb/protein ratio is well above the recommended amount of protein per carbs for diabetics.

file photo for reference

EASY LAYERED SALAD

Note: This is a quick salad to make but must be refrigerated at least 2 hours. It is a great make-ahead salad to take to work, etc the next day as overnight refrigeration just makes it better.

3 cups torn romaine lettuce

1 pkg (10-oz) frozen peas, thawed

6 medium potatoes, cooked in lightly salted water and diced

3/4 cup diced red onion

1 cup mayonnaise

1 cup shredded cheddar cheese

1 lb sliced bacon, diced and cooked

In a large clear glass bowl, layer the above ingredients in the following order: lettuce, peas, potatoes, and onion.  Carefully spread the mayonnaise over the top of the onions.  Sprinkle the cheese over the mayonnaise and top by sprinkling the bacon over all.  Cover and chill for at least 2 hours but may be chilled up to overnight.

Yield: 8 servings

file photo for reference only - not this exact recipe

CREAMY CUCUMBER DILL SALAD

2 lemons

1/2 cup plain Greek yogurt

2 tbsp extra-virgin olive oil

1/4 cup chopped fresh dill + additional for garnish

2 large cucumbers, peeled and sliced

1/4 cup thinly sliced red onion

Grate one tablespoon of zest and squeeze 3/4 cup of juice from lemons, transfer to a large bowl. Add yogurt, oil and the 1/4 cup of dill, whisk until blended. Add cucumbers and onion, toss until coated and combined. Season with some salt and pepper, if you choose. Garnish with the additional dill.

First for women 2024 photo

CITRUS FENNEL SHRIMP SALAD

3 oranges

1/4 cup + 1 tbsp olive oil

2 tbsp white balsamic

1 bulb fennel, trimmed

1 lb peeled, deveined large shrimp

1 tbsp cayenne pepper sauce

1 avocado, peeled, pitted, sliced

Grate 1/2 teaspoon zest and squeeze 2 tablespoons juice from 1 orange. Cut rind from remaining oranges and separate segments. In a bowl, whisk together 1/4 cup of oil, vinegar, orange juice, zest, 1/4 teaspoon salt and 1/4 teaspoon pepper.

Thinly slice fennel. In a bowl, toss shrimp with pepper sauce. In a nonstick skillet, heat remaining 1 tablespoon of oil over medium-high heat. In 2 batches, add shrimp; cook, turning, until opaque, 3 to 4 minutes. Transfer fennel, oranges, avocado and shrimp to a platter. Serve with the dressing.

Yield: 4 servings

recipe and photo First for women 2024

BAKED POTATO SALAD

6 to 8 potatoes, cooked, cubed

1/2 lb Velveeta Cheese, cubed

1 cup mayonnaise

1/2 tbsp mustard

1/2 cup bacon, cooked. crumbled

1/2 cup chopped onion, optional

Salt and pepper to taste

Preheat oven to 350 degrees. 

In a large bowl, mix potatoes, cheese, mayo, mustard, onion, salt, pepper and most of the bacon. Save out a full tablespoon of bacon to sprinkle over the top. Pour mixture into a large casserole dish that has been sprayed with cooking spray, top with the reserved bacon. Bake 30 to 40 minutes.

This is a recipe from an old friend in Indiana where I was born and raised.

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STUFFED MUSHROOMS 2

2 cups stuffing mix

1 cup hot water
16 (approx. 1 lb) large mushrooms
3 tbsp butter
1/2 small green bell pepper, chopped fine
1/2 small red or yellow bell pepper, chopped fine
2 tbsp butter, melted

Preheat broiler.

Combine the stuffing mix and the hot water in a medium bowl; cover and let stand for 5 minutes.

Remove mushroom stems and chop.

Melt the 3 tablespoons of butter in a large skillet and cook the mushroom caps until lightly browned.
Arrange in a shallow baking dish, cap side down.

Add the stems and the peppers to the skillet; cook, stirring until tender.  Stir the mixture into the stuffing mixture.  Spoon the stuffing into the mushroom caps and drizzle with the melted butter.

Broil, 5 to 7 inches from the heat, around 5 minutes until heated through.

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CHOCOLATE CHIP CCHEESEBALL

Note: This recipe needs to chill an hour before serving.

1 pkg (8-oz) cream cheese, softened 

1/2 cup butter (do not substitute)

1/4 tsp vanilla extract

3/4 cup powdered sugar

2 tbsp light brown sugar

3/4 cup miniature semi-sweet chocolate chips

3/4 cup finely chopped pecans

Graham crackers for serving

In a mixing bowl, beat the softened cream cheese, butter and vanilla until fluffy. Gradually add powdered sugar and brown sugar, beat until just combined. Stir in the chocolate chips. Cover and refrigerate 1 hour. Just before serving, roll in the pecans. 

Serve with Graham crackers.

Yield: approximately 2 cups of dip

Note: This is a cheeseball that can be made ahead and frozen for later.

file photo for reference only

BRUNCH ARTICHOKE SQUARES

8 eggs

1 cup shredded Cheddar cheese
1 yellow onion, chopped fine
1 garlic clove, minced
salt to taste
pepper to taste
12 saltines, crushed fine
2 (6-oz each) jars artichoke hearts, drained
parsley for garnish, if desired

Preheat oven to 325 degrees.
Lightly spray an 11 x 7-inch baking pan or dish with nonstick cooking spray; set aside.

In a large bowl, lightly beat the eggs; add the cheese, onion, garlic, salt, pepper, crushed crackers, and drained artichokes mixing together well.

Bake at 325 degrees for 25 minutes.  Before cutting into 6 or 8 squares, allow to cool slightly and garnish with parsley, if desired.

file photo. for reference