Jim Burritoes

2 (16 ounce) can refried beans
2 cans green chile sauce 
1 lb ground beef
1 lb ground pork
1 small onion, chopped
1 (4 ounce) can green chilies
1 tsp chili powder
½ tsp salt
¼ tsp chili powder
¼ tsp garlic powder
¼ tsp Tabasco (optional)
Reduced fat free cheddar or Monterey Jack cheese, cubed or shredded
10 Tortillas 

 

Spray pan with PAM.  Cook beef and pork until cooked through.  While they are cooking, add onion and green chiles.  Drain meat after cooked through.  Add refried beans, one can green chile sauce, and spices.  Simmer 10 minutes.  Spoon onto tortilla and top with additional green chile sauce and cheese.  Heat to melt cheese. 

 

Serves 10 

Creamy Avocado Soup

3 avocados, quartered
1/2 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped onion
1/4 cup coarsely chopped green onions
1/4 cup coarsely chopped fresh parsley
1 to 3 tablespoons lime juice
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1/4 to 1/2 teaspoon hot sauce
1 (32-ounce) container chicken broth
1 (16-ounce) container sour cream*

Process avocado in a blender or food processor until mixture is smooth, stopping to scrape down sides. Add chopped cilantro and next 9 ingredients, and process until mixture is smooth, stopping to scrape down sides. Pour into a large bowl; stir in chicken broth and sour cream. Cover and chill 3 hours.

* 1 (16-ounce) container light sour cream may be substituted.

Yield: Makes 8 cups

Honey Pineapple Chicken

20 oz Crushed Pineapple
5 Tbsp Honey
4 Chicken Breasts
Salt and Pepper (to taste)

Mix 20oz crushed pineapple with 5 Tbsp Honey. Cube chicken, season with salt & pepper and put it in a ziploc with 2/3 of pineapple mixture. Allow to marinate in the fridge for at least an hour.

Line baking dish with foil and broil for 6-8 min per side or until done. While broiling, put remaining pineapple mixture in saucepan and heat. Serve on top of chicken (or on the side).

We had it with sweet potato fries and a salad.  The kids (and I) LOVED it, and it was so simple!

Even better, I had no cleanup from broiling because of the foil!  Gotta love that even more!

Summer Berry Muffins

1 1/2 cups flour
1 1/2 cups soft brown sugar
1/2 tsp salt
2 tsp baking powder
1/4 cup vegetable oil
1 egg
1 tsp vanilla extract
1/4 cup full fat milk
3/4 cup raspberries
1/2 cup blueberries
1/3 cup white chocolate chips
1 tsp demerara sugar

Preparation

Line a muffin pan with 8 paper muffin liners. In a large bowl, combine the flour, brown sugar, salt, and baking powder and set aside.

In a separate bowl, whisk together the vegetable oil, egg, vanilla extract and milk. Add the mixed dry ingredients and stir until blended. Gently fold in the berries and white chocolate.

Spoon the mixture into the muffin liners and sprinkle with demerara sugar.

Bake for about 20 minutes until risen and just firm. Allow to cool a little then transfer to a wire cooling rack.

Serves 8
From:  First Meals by Anabel Karmel

Apple-Spinach Salad

Salad:
1 (6-ounce) package fresh baby spinach
2 small Granny Smith apples, chopped
1/2 cup cashews
1/4 cup Craisins

Dressing:
1/4 cup sugar
1/4 cup apple cider vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic salt
1/4 teaspoon celery salt


Preparation
Combine first 4 ingredients in a large salad bowl.
Whisk together sugar and next 4 ingredients until blended. Serve dressing with salad.

 Note: You can chill dressing up to 1 day; whisk well before serving.

Serves 4.

Corn, Avocado and Black Bean Salsa

2 medium-size ripe avocados, cubed
1 (15.5-oz.) can black beans, rinsed and drained
1 (15 1/4-oz.) can whole kernel corn, rinsed and drained
1 fresh jalapeño pepper, seeded and diced
1/3 cup chopped red onion
3 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper

Gently stir together all ingredients in a large bowl.


Serves 10

Natalie's Green Onion Potato Salad

1 cup mayonnaise
½ teaspoon Dijon mustard
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground white pepper
½ cup chopped green onion tops (green parts only)
2 pounds cooked, unpeeled new potatoes, halved if small, or quartered
1/3 cup finely minced red onions
1 tablespoon chopped fresh cilantro
Place the mayonnaise, mustard, garlic, salt, pepper and green onions in a blender and blend on low speed and process briefly to combine. In a medium bowl, place the potatoes and red onions. Pour the mayonnaise over the potatoes and stir to combine. Garnish with the cilantro.
Yield: 5 generous salad servings