Fabulous Food Creations

Barbecued Chicken and Black Bean Burritos By: Jacinthe Mitchell

2009-10-11T21:20:00.000-07:00

Barbecued Chicken and Black Bean Burritos
Olive oil, chicken breast cut into bite size pieces
½ cup chopped onion
3 garlic cloves
Barbecue sauce
1 can black beans, drained
Cheddar Cheese, Flour Tortillas
1. Heat oil in pan over medium heat and cook chicken, onion, and garlic. Stir in sauce and beans.
2. Spoon mixture onto tortilla and sprinkle with cheese.

Sounds easy and delicious, thanks Jacinthe!

Adorable Cupcakes and Cake!!! By: Emily Judd

2009-09-24T20:39:00.000-07:00

My friend Emily is taking a cake class and this is what she had made. I think they are so cute and she has some SERIOUS talent. Great job Emily!!!

Bruschetta By: Aubrey Messick

2009-09-24T20:27:00.000-07:00

Ingredients:1 loaf of Italian bread, cut into 1/2-inch slices1 clove of garlic, minced 1/3 cup extra virgin olive oil3 tbsp. balsamic vinegar1/8 cup chopped fresh basil4-5 medium, ripe tomatoes, peeled, coarsely chopped and drained in a strainer1 pinch of freshly ground black pepperfreshly grated Parmesan cheese, if desired

Directions:Combine oil, vinegar, basil, garlic and pepper in a large bowl and whisk together. Add drained tomatoes to the dressing and toss to coat. Allow to marinate for at least 15 minutes, maybe 30. Toast bread slices on both sides under the broiler. Top each with some of the tomato mixture and sprinkle with fresh Parmesan cheese and garnish with a leftover basil leaf. Bon Appetit.

Thanks Aubrey - it looks fantastic!!!!!!!!!

Tomato Appetizer Delight By: Darci Berg Creer (Tara's Mom)

2009-09-04T23:27:00.000-07:00

I think this is one of my mom's favorite appetizers to make. It is simply delicious. Cut fresh tomatoes, mozzarella cheese and basil. Add salt and pepper to olive oil and balsamic vinegar.

Chill in fridge before serving.

Delicious!

Homemade Casear Salad Dressing: By Tonya (Tara's Sister)

2009-08-30T21:25:00.000-07:00

Most bottled salad dressing have so much junk in them, homemade just tastes so much better, and it's usually a breeze to make.

This is my favorite Casear dressing. Toss with some crisp romaine, some tasty croutons from Trader Joe's and maybe some grilled chicken and you have a simple salad.

1 cup mayo
1 Tablespoon lemon juice
1 teaspoon Worcestershire
1 clove of garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup parmesan cheese
1 Tablespoon of milk or half and half

Shake or whisk all ingredients until well blended.

Chicken Tortilla Soup By: Libby Gaines Shelby

2009-08-29T07:34:00.000-07:00

Place the chicken stock into a pot or crockpot
Add 1 can of diced tomatoes
Add 1 can of corn with juice
Add 1 can of green beans
Add 1 can of olives with juice
Add 1 can of red kidney beans with juice
Add 2 cans of diced green chili's
Add 1 packet of Taco Seasoning mix
Add 2-3 hot sauce packets
Mix all ingredients together and heat up
Then place 2 raw chicken breasts into the mix and cook until finished
Shred the chicken breasts with forks
Serve the hot soup and add cheese, sour cream, tortilla chips or fritos chips.

Libbys Note: She said this is an EXCELLENT recipe for food storage since you can use your canned goods and rotate them every so often.

Tara's Note: You can use low fat cheese and low fat sour cream and add a touch of fresh avocado to the mix and no chips for a lower fat option.

I had Libby's soup last weekend and it was truly fabulous!

Thanks Libby for your amazing soup recipe.

Donated by: Libby Gaines Shelby

Egg White Omelet - By: Marco Berg Kunz (Lean and Green)

2009-08-29T00:34:00.000-07:00

Egg white omelet
5 egg whites (or the equivalent in Egg Beaters)
1/4 cup low-fat shredded cheese
½ cup diced veggies (try onion, mushroom, zucchini, tomato, peppers)
Top with salsa
Eat with 2 cups salad greens

Especially for Medifast Diet but is delicious and can be used for a healthy breakfast and balanced diet.
Thanks Marco!

Grilled Stuffed Zucchini - By: Emily Seibel Judd

2009-08-29T00:16:00.000-07:00

Grilled Stuffed Zucchini
*My suggestions are at the bottom 2 medium zucchini (about 10") 4 oz Italian turkey sausage (that's 1 link of the kind pictured here) 1/4 C diced red onion 2 cloves garlic, minced 1 medium tomato (about 1/2 C diced) 1 1/2 T chopped fresh basil (or abt a teaspoon of dried) 2/3 C Italian cheese blend (the kind pre-bagged with parm/mozz/asiago/etc) 1 T Italian style bread crumbs kosher salt black pepper extra virgin olive oil Halve the zucchini and scoop out the insides. Leave 1/4" of insides in there. Dice up the inside stuff you scooped out and set aside (about 1/2 c. for the filling) Drizzle with olive oil and sprinkle with salt and pepper. Set aside. Brown sausage, then add onion, garlic and diced zucchini. Cook until onion is tender. Add tomato and basil, 1/4 tsp. salt and pepper. Remove pan and set aside. Cook zucchini hollow side down on the grill for 5 minutes until they have char marks and look tender on the inside. Put them on a plate or cookie sheet. Before stuffing the zucchini, add the cheese and bread crumbs to the meat mixture. Fill each zucchini shell and then stick back on the grill, covered for 5-7 minutes. *I used a spicy italian sausage that I got from Trader Joe's. It was really good! *I felt like it was too much cheese. I would maybe halve the cheese, or leave it out and then put it on top and stick it under the broiler for a couple minutes to it's brown, bubbly and crispy. *I may have gone a little overboard on the salt, I probably won't use as much next time.

Donated by: Emily Seibel Judd
Looks delicious can't wait to make it!
Thanks Emily!

Potato Soup - By: Lindsie Hazen

2009-08-29T00:09:00.000-07:00

Potato Soup

1 1/2 cups leeks or green onions

1/4 cup water

5 cups cubed potatoes

3/4 cups celery

1 1/3 cups chopped carrots

1 tsp salt

2 cups water (or enough to cover veggies)

1/4 cup butter

1/2 cup flour

1/4 tsp pepper

1 tsp salt

4 cups milk

2 cubes chicken bouillon

Saute leeks or green onions in 1/4 cup water in a large pot until tender. Add potatoes, celery, carrots, 1 tsp salt, bouillon cubes, and 2 cups water. Cover and simmer for 20--25 minutes, or until veggies are tender.

Meanwhile, melt butter in medium saucepan. Add flour, pepper, and 1 tsp salt. Cook until smooth and bubbly. Gradually add milk and bouillon. Cook and stir with whisk until mixture thickens. Stir into veggies. Simmer until heated through and tender.

Lindsie's Note: I usually blend all of the ingredients together and puree. It blends well and tastes way better.

Tara's Note: I didn't use flour and I did it in the crockpot and didn't blend it was delicious!

Donated By: Lindsie Hazen
Thanks Linds!

Brownie Goody Bars - By: Denise Ludden

2009-08-28T23:59:00.000-07:00

Prep Time: 30 min

Total Time: 3 hours 0 min

Makes: 24 bars

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
3/4 cup salted peanuts, coarsely chopped
3 cups crisp rice cereal
1 cup creamy peanut butter
1 bag (12 oz) semisweet chocolate chips (2 cups)

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
3. Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
4. Measure cereal into large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. For bars, cut into 6 rows by 4 rows. Store tightly covered at room temperature.
High Altitude (3500-6500 ft): Follow High Altitude directions for 13x9-inch pan on brownie mix box.

(Recipe Courtesy of Betty Crocker.com)
Link: Brownie Goody Bars

Denise's Notes: This dessert is fabulous. It is very rich but great. I made it without the nuts so I can't comment on including the nuts.

Tara's Note: Denise made these bars for girls night and it was so delicious - thanks Denise!

Easy Chicken Enchilada Soup - By: Laura Bryan Varga

2009-08-28T23:44:00.000-07:00

Easy Chicken Enchilada Soup

Ingredients:

1 15 oz. can white or cannellini beans
1 16 oz. jar La Victoria thick and chunky salsa verde (it comes in mild, medium, or hot)
1 rotisserie chicken

Toppings:

shredded mozzerella cheese (to taste)

tortilla chips

cilantro or green onions

sour cream

Shred the chicken. In a large soup pot, add all ingredients and cook on medium heat until hot.

Serve and add toppings as desired

Donated By: Laura Bryan Varga - Can't wait to try this!
Thanks Laura!

Green Beans Provencal - By: Jacinthe Mitchell

2009-08-28T23:42:00.000-07:00

Green Beans Provencal

1-2 cans green beans

½ pt. grape tomatoes, halved

chopped red onion

2 tbsp. red wine vinegar, 2 Tbsp. water

2 tsp. olive oil

1 Tbsp. grated parmesan cheese

salt, pepper, garlic cloves

1. Combine beans, tomatoes, and onion. Whisk together dressing ingredients and pour over bean mixture, toss to coat. Serve at room temperature, or cover and chill until ready to serve.

Donated by: Jacinthe Mitchell
Thanks Jacinthe ~ sounds delicious!

Delicious Tofu Soup - By Tara Creer Paddock

2009-08-28T23:09:00.000-07:00

Heat pan and add either a small amount of olive oil or non-fat cooking spray
Add tofu and grill the tofu until almost brown
Add onions (any kind), garlic, celery, mushrooms (and another additional favorite veggies)
Continue to brown the tofu and the veggies
Once the veggies are brown and the tofu is getting crisp then add one can of chicken broth
Salt and pepper to taste
Serve warm and enjoy!