Heartburn and soul
Pulished on September 25, 2008 • Written by Vegetables News
Heartburn and soul Man's low-acid salsa recipe is now his business BY DAVID NICHOLSON McClatchy Tribune HAMPTON, Va.
Chicken and Chili Soup
Pulished on • Written by RecipeFeed.com
1 t Margarine -- * see note 1 md Onion -- finely chopped 1 lg Garlic clove -- minced 1 lg Celery stalk -- diced 4 1/2 c Chicken stock -- defatted 3/4 c Skinless boneless chicken br 1 cn Green chiles -- ** see note 1 1/2 c Cauliflower flowerets -- chopp 1 c Kidney beans, canned -- draine 2 tb Cornstarch 1 c Cheddar cheese, lowfat -- grat 1/4 c Cold water Recipe by: Skinny Soups In a medium sized saucepan melt margarine over medium heat. Add onion, gar Add remaining broth, cooked chicken, chilies, cauliflower, and kidney beans Meanwhile, in a small bowl or cup, combine cornstarch and water. Add mixtu In 2 or 3 batches, add cheese to soup, stirring well after each batch. Sti Keeps in refrigerator 1-2 days. |
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Chicken and Black Bean Salad
Pulished on • Written by RecipeFeed.com
30 oz Black beans; drain,rinse 3 c Chicken; cooked, cubed 6 Green onions; sliced 1 Sweet red pepper; chop 1 Sweet yellow pepper; chop 2 Tomatoes, coarse chop 1/4 c Coriander; chop, fresh ----------------------------------DRESSING---------------------------------- 1 Jalapeno pepper; minced 1 ts Grated lime rind 1/4 c Lime juice 1 cl Garlic; minced 1/4 ts Salt 1/4 ts Pepper 1/4 c Vegetable oil Use canned black beans (15oz (425mL) per can) In large bowl, gently stir together black beans, chicken, onions, red and yellow peppers and tomatoes. Dressing: in small bowl, whisk together jalapeno pepper, lime rind and juice, garlic, salt and pepper; gradually whisk in oil. Pour over salad; add coriander and toss gently. |
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Chicken and Black Bean Quesadillas
Pulished on • Written by RecipeFeed.com
1 pound skinless boneless chicken breasts -- cooked 1 cup green bell peppers -- sliced 1 cup red onion -- sliced 1 teaspoon chili powder 1 teaspoon olive oil 8 flour tortillas 2 cups black beans, cooked 1 1/2 cups shredded lowfat cheddar cheese -- or Jack salsa -- optional nonfat sour cream -- optional cilantro -- optional Heat oven to 375F. Cut chicken into 1/2-inch slices. In a nonstick skillet over medium heat, saute peppers, onions and chili powder in hot oil until vegetables are slightly softened, about 3 minutes. Remove from heat. Place 4 tortillas on a large baking sheet. Evenly spread beans over tortillas. Top with pepper mixture, chicken and cheese. Top each with remaining tortillas and press down lightly. Bake until heated through and cheese is melted, about 15 minutes. Cut each quesadilla into quarters and serve with salsa, sour cream and cilantro. Per 1/2 quesadilla 341 calories, 9.1 g fat (24%) 56 mg cholesterol, 450 mg sodium, 4.2 g dietary fiber Variation ^ Substitute chili beans for black ones, and use 1/2 cup each of green and red bell peppers instead of all green. (c) 1996 Rodale Press Prevention's (Quarterly) Guide to Low-Fat, High Flavor Cooking. [mc-recipe: patH 23 Sep 96] |
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Judge OKs fast-track hearing on Mich. baiting ban
Pulished on • Written by Vegetables News
TRAVERSE CITY - Opponents are suing to overturn a recently imposed ban on feeding and baiting deer in Michigan's Lower Peninsula.
History Channel in Ore for Tater Tots
Pulished on • Written by Vegetables News
How did a 'tater become a tot? A History Channel crews visited here recently for a Modern Marvels segment to find out, in the land where the tot is top 'tater, pretty much.
Liven up rolls with cheddar broccoli popovers
Pulished on • Written by Vegetables News
Popovers complement nearly any meal and are a great alternative to dinner rolls.
Fancy egg scramble makes a stress-free supper
Pulished on • Written by Vegetables News
By Sunday evening, the mere idea of dinner seems dull. What to do when you don't want to cook? You could go out, but why strain the budget for a mundane meal? Besides, going to a restaurant under must-do ...
Snohomish facility gets first loads of canola seed to make biodiesel
Pulished on September 24, 2008 • Written by Vegetables News
Snohomish County on Tuesday rolled out its first $12 million center to dry and store canola seed, steps needed before turning them into biodiesel.
Say OK to okra: Viscous veggie perks up dishes
Pulished on • Written by Vegetables News
Maybe part of why Southerners love okra is because they're not afraid to eat it.
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