Gameday 2011

  Fall is nearly here and you with it comes the start of football season, thankfully on both accounts. But my crazy schedule has yet to slow down and I haven't had much time for some new recipes to fix on game day. So I thought I would take this opportunity to share some of the recipes I have done that would work great for a game day in your own living room or easily fixed while tailgating. The first up is Tex-Mex Nachos!
  I fixed this for the last Superbowl and it was a hit, not to mention it's incredibly easy to make more for a crowd and fairly healthy; for those that are inclined to watch their waist line.

Ingredients:
 3/4 pound ground round
 1/4 cup green onion
 3/4 cup taco sauce
 1/4 teaspoon garlic powder
 1/8 teaspoon black pepper
 1 (16 ounce) can kidney beans, drained
 1 (8-3/4 ounce) can no-salt-added whole-kernel corn, drained
 2 ounces baked tortilla chips( about 3 cups or about 42 small chips)
 3 cups shredded iceberg lettuce
 1 cup chopped tomato
 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
 1/2 cup bottled salsa
 1/2 cup fat-free sour cream

 Directions
 Cook beef and green onions in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well; return beef mixture to pan. Stir in taco sauce, garlic powder, pepper, beans, and corn; cook until thoroughly  heated. Spoon 1 cup beef mixture over 3/4 cup chips; top with 3/4 cup lettuce, 1/4 cup tomato, 1.4 cup cheese, 2 tablespoons salsa, and 2 tablespoons sour cream. Repeat procedure with remaining ingredients. Yield: 4 servings.

Grilled chicken with Mango-Pineapple Salsa

I've started to dig into my new Cooking Light; Cooking through the Seasons cookbook and I am loving this book. Which I think has more to do with all the fruit and veggies that are starting to come into season. I always have so much fun in the produce section of the grocery store when the fruits and veggies start getting fresher and fresher looking.

I wound up fixing this recipe for a spur of the moment get together with the in-laws. It was a great hit with everyone, including our little girl, so it's tot approved! We served it up with a side of frozen mixed veggies, did I mention I can't wait for all the fresh produce to roll in?

Salsa
2/3 cup diced peeled ripe mango
2/3 cup diced fresh pineapple
2 tablespoons minced red onion
1 tablespoon minced seeded jalapeno pepper
1 1/2 teaspoons chopped fresh cilantro
1 1/2 teaspoons fresh lime juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Chicken
4 skinless, boneless chicken breast halves
1/4 cup pineapple juice
3 tablespoons chopped fresh cilantro
3 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon fresh lime juice
dash of crushed red pepper
cooking spray

1. To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.
2. To prepare chicken, place each chicken rest half between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients in a large zip-top plastic gab. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.
3. Prepare grill.
4. remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.
5. Place reserved marinade in a small saucepan; bring to a boil. Reduce heat and cook until reduced to 1/4 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken. Yield: 4 servings (serving size: 1 chicken breast half, t tbsp sauce, and 1/4 cup salsa)

Tex-Mex Nachos

With Super Bowl this weekend I've been looking for some healthy alternatives to serve and this will be sure to satisfy. It's loaded with flavor and low on calories, so it will be sure to help you keep that new year's resolution to lose some weight and eat healthier.

Ingredients:
 3/4 pound ground round
 1/4 cup green onion
 3/4 cup taco sauce
 1/4 teaspoon garlic powder
 1/8 teaspoon black pepper
 1 (16 ounce) can kidney beans, drained
 1 (8-3/4 ounce) can no-salt-added whole-kernel corn, drained
 2 ounces baked tortilla chips( about 3 cups or about 42 small chips)
 3 cups shredded iceberg lettuce
 1 cup chopped tomato
 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
 1/2 cup bottled salsa
 1/2 cup fat-free sour cream

 Directions
 1. Cook beef and green onions in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well; return beef mixture to pan. Stir in taco sauce, garlic powder, pepper, beans, and corn; cook until thoroughly  heated. Spoon 1 cup beef mixture over 3/4 cup chips; top with 3/4 cup lettuce, 1/4 cup tomato, 1.4 cup cheese, 2 tablespoons salsa, and 2 tablespoons sour cream. Repeat procedure with remaining ingredients. Yield: 4 servings.

Citurs & Salsa Roast Pork

It's starting to get pretty cold around here and with the sun setting so early I want recipes that have me indoors cooking instead of running in and out tending the food on the grill.  I found this recipe from Cambell's that is loaded with flavor. I used some one inch thick pork chops as I was only cooking for two, which still leaves plenty of left overs. I served with with mashed potato's and whole kernel corn.

Ingredients
1 jar (11 ounces) Pace Chunky Salsa
1 cans (11 ounces) Mandarin orange segments, drained
2 (1 pound each) pork tenderloins
1 teaspoon olive oil
2 tablespoons chopped fresh cilantro leaves
1 lime, cut into wedges

Directions
Heat the oven to 425º F. Stir the salsa and oranges in a small bowl

Place the pork into a 3-quart shallow baking pan. Rub the pork with the oil. Pour the salsa mixture over the pork.

Bake for 35 minutes or until the pork is cooked through. Remove the pork from the pan and let stand for 10 minutes. Sprinkle with the cilantro and serve with the lime.