7 oz pasta
1 tbsp butter
1 green bell pepper, chopped
1/2 onion, chopped
2 cans of chili
1 can of corn
1 tsp season salt
1 tsp pepper
1 cup shredded cheese
Cook pasta, drain. Melt the butter in a skillet and add bell pepper and onion. Cook until tender, but don't brown. Add chili, corn and spices. Simmer 5 mins add pasta and top with cheese. Cover until melted.
Saturday, March 19, 2011
Mexican chicken minestrone
12oz cooked chicken cut into bite-size pieces
1tsp chili powder
2 cloves garlic, minced
1tbsp vegetable oil
2 14oz cans of chicken broth
1 15oz can black beans, rinsed and drained
1 cup frozen corn
1 cup dried pasta (I used small shells)
1 14oz can Mexican style stewed tomatoes, cut up
Cilantro sprigs
In a bowl toss chicken with chili powder. Cook garlic in veg oil for 15 secs then add chicken and cook, stirring, 3 mins
Add broth 1 1/2 cups of water, beans and corn. Bring to a boil, stirring frequently. Stir in pasta. Reduce heat to simmer, covered 10 mins or until pasta is tender, stirring occasionally.
Stir in tomatoes, heat through. Serve with cilantro.
1tsp chili powder
2 cloves garlic, minced
1tbsp vegetable oil
2 14oz cans of chicken broth
1 15oz can black beans, rinsed and drained
1 cup frozen corn
1 cup dried pasta (I used small shells)
1 14oz can Mexican style stewed tomatoes, cut up
Cilantro sprigs
In a bowl toss chicken with chili powder. Cook garlic in veg oil for 15 secs then add chicken and cook, stirring, 3 mins
Add broth 1 1/2 cups of water, beans and corn. Bring to a boil, stirring frequently. Stir in pasta. Reduce heat to simmer, covered 10 mins or until pasta is tender, stirring occasionally.
Stir in tomatoes, heat through. Serve with cilantro.
Friday, March 11, 2011
Ginger Shrimp Stir-Fry
Mmk so I'm not a huge fan of seafood. Not my forte. But I can eat some shrimp and maybe a tuna fish sandwich. I decided to make this for the Phil since he loves seafood and it was delish! Probably my favorite; coming from a non seafood eater. Try it. Love it. And it's super easy. It's a dinner for 2, so double and triple it to your heart's content.
Ginger Shrimp Stir-Fry
2 Tbsp ketchup
1 Green onion, thinly sliced
1 Tbsp water
1 1/2 tsp soy sauce
1 Garlic clove, minced
1 tsp grated fresh ginger root
1/2 tsp sugar
Dash crushed red pepper flakes
1/2 lb uncooked medium shrimp, peeled & deveined
1 1/2 tsp canola oil
1 Tbsp minced fresh cilantro (I used 1/2 Tbsp of the jar of dry cilantro spice)
1 cup hot coooked rice
1. In a small bowl, combine the first eight ingredients; set aside. In a small skillet, stir-fry shrimp in oil for about 2 minutes or until shrimp turn pink.
2. Stir sauce mixture; add to the pan. Bring to a boil; cook and stir for about 2 minutes or until heated through. Sprinkle with cilantro. Serve with rice.
Ginger Shrimp Stir-Fry
2 Tbsp ketchup
1 Green onion, thinly sliced
1 Tbsp water
1 1/2 tsp soy sauce
1 Garlic clove, minced
1 tsp grated fresh ginger root
1/2 tsp sugar
Dash crushed red pepper flakes
1/2 lb uncooked medium shrimp, peeled & deveined
1 1/2 tsp canola oil
1 Tbsp minced fresh cilantro (I used 1/2 Tbsp of the jar of dry cilantro spice)
1 cup hot coooked rice
1. In a small bowl, combine the first eight ingredients; set aside. In a small skillet, stir-fry shrimp in oil for about 2 minutes or until shrimp turn pink.
2. Stir sauce mixture; add to the pan. Bring to a boil; cook and stir for about 2 minutes or until heated through. Sprinkle with cilantro. Serve with rice.
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