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Good Monday morning to one and all. I hope this finds you well and rested from the weekend. Funny thing is, lots of folks go to work on Mondays to recuperate from the weekend. However your day goes, I appreciate your stopping by A to Z Recipes for a dose of thought, humor, and great recipes. I hope the Houston Astros will rest up today for Game #3 of the World Series. I have always been a fan, win or lose. The fact that they won the Division Championship makes me proud. Winning the World Series is icing on the cake. Go 'Stros! As promised, in today's issue we have easy-to-prepare Tex-Mex recipes. While Tex-Mex can be labor-intensive insofar as preparation is concerned, I believe you will find some here that could be made rather quickly. Enjoy this little jaunt into Tex-Mex and have a great day. Help make us NUMBER ONE ! 
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Help make us NUMBER ONE ! Friendship is Golden Many people will walk in and out of your life. But only true friends will leave footprints in your heart. To handle yourself, use your head; To handle others, use your heart. Anger is only one letter short of danger. If someone betrays you once, it is his fault; If he betrays you twice, it is your fault. Great minds discuss ideas; Average minds discuss events; Small minds discuss people. He, who loses money, loses much; He, who loses a friend, loses much more; He, who loses faith, loses all. Beautiful young people are accidents of nature, Learn from the mistakes of others. You can't live long enough to make them all yourself. Just like here at A2Z .... Friends, you and me .... You brought another friend .... And then there were 3 .... We started our group .... Our circle of friends .... There is no beginning or end .... Yesterday is history. Tomorrow is mystery. Today is a gift.
Help make us NUMBER ONE ! SALSAS Every Mexican meal is served with a salsa of some sort (and many with a variety of salsas). Mexican people use salsas the way North Americans use salt and pepper. They put it in their soup to add spice and flavor; they dip their tortillas in it; they put it on the side of their plate with their main course and mix it in to flavor to taste. Salsa does not have to be fiery hot to be good. You can make it as picante (hot) or as mild as you like. We've found that it takes time to acquire a "taste" for the more spicy salsas --- for the novice, you start with using a small amount of chile peppers, and work your way up.... you'll be surprised, but soon you'll crave more and more chiles and want your salsa just a bit more picante. Traditional Red Salsa (Salsa Roja) "Fresca" This salsa is not cooked. It is served chilled. Two cups of finely chopped plum tomatoes 1 cup of finely chopped white onion 1/4 cup of finely chopped cilantro Ancho Chiles (to taste) 1 to 3 for mild salsa; 4 or more for picante salsa one clove garlic (crushed) two limes one teaspoon of chicken stock powder mixed into one half cup of water salt and pepper Chop tomatoes, onion, cilantro, garlic and chiles very fine. Make sure to remove seeds and spines from chiles. Add the juice of the lime and the chicken stock. Salt and pepper to taste. Refrigerate salsa. Serve cold. This salsa is great with tacos, tostadas, soups, salads, as well as with main courses. Traditional Red Salsa (Salsa Roja) Cooked Use the ingredients above, but cook the salsa in a covered saucepan until the tomatoes and onions are done (about 10 minutes at a low boil). You can add a little olive oil, but it is not necessary if you stir the salsa periodically while it is cooking so that it doesn't stick. If the salsa gets too dry, add more chicken stock. Once cooked, place in a salsa dish and serve either warm or cold. This salsa will keep in the refrigerator for about 10 days if well covered. Traditional Green Salsa (Salsa Verde) one cup chopped onions 1/4 cup vegetable oil 1 1/2 cup spinach, chopped 1 1/2 cup whole tomatillos, cooked (green tomatoes) 1/2 cup green chiles, chopped 2 cloves garlic, crushed 1 T. dried oregano leaves 1 cup chicken stock Cook and stir onions in oil in 3 quart saucepan until tender. Add spinach, tomatillos with liquid, garlic and oregano. Cover and cook over medium heat 5 minutes. Transfer to blender container; cover and blend on low speed until smooth, about 1 minute. Return mixture to saucepan; stir in chicken stock. Heat to boiling; reduce heat and simmer uncovered 10 minutes. Cover and refrigerate no longer than 10 days. Yields about 4 1/2 cups. Note: for less picante sauce, use a lesser amount of chiles. Cilantro Salsa 10 fresh plum tomatoes (shucked and cooked in a small amount of water until tender) 1 onion (finely chopped) 2 or more chiles serrano, chopped 1 clove garlic, finely chopped 1 cup cilantro leaves, finely chopped salt and freshly ground pepper to taste Combine all ingredients in blender or food processor. Blend until smooth. Taste for seasoning. Yields about 1 1/2 cups. Guacamole (Avocado Salsa) 1 cup of Red Salsa Fresca (chilled) 4 avocados, peeled and pitted 2 limes salt and pepper to taste Mix together cup of uncooked salsa with avocados that have been well mashed (or mixed in a blender until smooth). Squeeze in the juice of two limes, mixing. Season with salt and pepper to taste. You can add a shredded white cheese on top for garnish. Source: Inside Vallarta Magazine A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! Fabulous Fakes Here's the scoop on the current theme: How can something fake be good? When its a fabulous recipe! It takes a lot of time and money to reproduce a recipe found in restaurants, prepared by master chefs. While I usually opt to save time and money at home and simply dine out when I am craving a master chef creation, giving it a 'go' at home can be fun... and tasty! Please share your favorite and fabulous fakes with us this month. We're going for recipes that recreate those dishes served by chefs in restaurants. Whether it is fried chicken from that fella in Kentucky, pasta served in an Olive Garden Italian restaurant, or a made-at-home batch of a mix offered by a name brand (biscuit mix, stuffing, sauce, etc.), send in your fabulous fakes for sharing in our next theme issue. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: Fabulous Fakes A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules for posting items in A to Z Recipes newsletters are: As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Items without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Fabulous Fakes has a deadline of October 28, 2005, and will be posted on November 6, 2005. Please use this email link to submit a recipe for theme recipes: Fabulous Fakes As usual, only recipes are to be sent to: A to Z Recipes Inbox.   Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie diet programs, low carb lifestyles, and diabetic diets. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com. F-R-E-E SHIPPING ON ALL ORDERS ! 
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Help make us NUMBER ONE ! Our discussion forum at QuickTopic is where a2z’ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser to go to: A to Z Recipes Discussion Forum You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there. NOTE: Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again. *Offensive postings will be deleted by the publisher. Family Reunion Photos! Our first one was June 2004. Check out Leslie and Rusty's pics from December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE !  MEXICAN BUNGEE Two guys are bungee-jumping one day. The first guy says to the second. "You know, we could make a lot of money running our own bungee-jumping service in Mexico." The second guy thinks this is a great idea, so the two pool their money and buy everything they'll need -- a tower, an elastic cord, insurance, etc. They travel to Mexico and begin to set up on the square. As they are constructing the tower, a crowd begins to assemble. Slowly, more and more people gather to watch them at work. The first guy jumps. He bounces at the end of the cord and when he comes back up, the second guy notices that he has a few cuts and scratches. Unfortunately, the second guy isn't able to catch him, so he falls again, bounces, and comes back up again. This time, he is bruised and bleeding. Again, the second guy misses him. The first guy falls again and bounces back up. This time, he comes back pretty messed up -- he's got a couple of broken bones and is almost unconscious. Luckily, the second guy catches him this time and says, "What happened? Was the cord too long?" The first guy says, "No, the cord was fine, but what the heck is a 'pinata'?" Mrs. Webster's Dictionary Definitions as they would appear in Mrs. Webster's Dictionary. Aaaack (aak) interj. An utterance upon running directly into a spider web first thing in the morning - and you don't know where the spider is now. Airhead (er-hed) n. What a woman intentionally becomes when pulled over by a cop. Argument (ar*gyou*ment) n.A discussion that occurs when you're right, but he just hasn't realized it yet. Balance the checkbook (bal*ens da chek*buk) v. To go to the cash machine and hit "inquire." Bar-be-que (bar-bi-q) n.You bought groceries, washed lettuce, chopped tomatoes, diced onions, marinated meat and cleaned everything up, but he "made dinner." Baseball Bat (bas-bol bat) n. An anti-burglar device. Blonde jokes (blond joks) n. Jokes that are short so men can understand them. Cantaloupe (kant*e*lope) n Gotta get married in a church. Childbirth (child*brth) n. You get to go through 36 hours of contractions; he gets to hold your hand and say "focus,...breathe...push..." Children (chil-dren) n. What men become when they get the flu. Clothes dryer (kloze dri*yer) n. An appliance designed to eat socks. Computer (kom-pew-ter) n. The one thing in a woman's life that does exactly what she tells it to. Diet Soda (dy*it so*da) n. A drink you buy at a convenience store to go with a half pound bag of peanut M&Ms. Dog (dawg) n. A creature who hears a burglar, barks once, then hides in the closet. Eternity (e-ter-ni-tee) n. The last two minutes of a football game. Four Food Groups (for food groups) n. Chocolate, wine coolers, potato chips & ice cream. Grocery List (grow-ser-ee list) n. What you spend half-an-hour writing, then forget to take with you to the store. Home (hom) n. A dwelling that ideally has the same number of bathrooms as people. Hair Dresser (hare dres*er) n. Someone who is able to create a style you will never be able to duplicate again. See "Magician." Hardware Store (hard*war stor) n Similar to a black hole in space - if he goes in, he isn't coming out anytime soon. Lipstick (lip*stik) n On your lips, coloring to enhance the beauty of your mouth. On his collar, coloring only a tramp would wear. Park (park) v./n. Before children, a verb meaning, "to go somewhere and neck." After children, a noun meaning a place with a swing set and slide. Patience (pa*shens) n. The most important ingredient for dating, marriage and children. See also "tranquilizers". Valentine's Day (val*en*tinez dae) n. A day when you have dreams of a candlelight dinner, diamonds, and romance, but consider yourself lucky to get a card. Waterproof Mascara (wah*tr*pruf mas*kar*ah) n. Comes off if you cry, shower, or swim, but will not come off if you try to remove it. Zillion (zil*yen) n The number of times you ask someone to take out the trash, then end up doing it yourself anyway.
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon Help make us NUMBER ONE !  BEEF ENCHILADAS VERDE A different enchilada. Prep: 10 minutes Cook: 35 minutes Servings: Serves 4 1 lb. beef sirloin steak, cut into 1/2-inch cubes 2 jars (13.5 oz. each) Salsa Verde 8 corn tortillas, softened in hot oil 2 cups (8 oz.) shredded cheddar cheese 6 green onions, sliced 2 cups thinly shredded iceberg lettuce -- sour cream (optional) Brown beef cubes in 1 tsp. oil over medium-high heat in 2 quart pot. Pour salsa verde over beef cubes. Lower heat and simmer 30 minutes. On each plate, place one softened tortilla. Spoon 1/4 cup beef sauce over tortilla. Sprinkle with 1 Tbsp. green onion and 1/4 cup cheese. Repeat above step and top with 1/2 cup shredded lettuce. Garnish with sour cream if desired. Low fat cheese and sour cream may be substituted. Source: Texas Beef Council MEXICAN RICE 1 cup uncooked, long-grain white rice 2 tablespoons bacon grease or vegetable oil 1 medium onion, chopped 2 cloves garlic, finely chopped 1 16-ounce can stewed tomatoes 1 teaspoon black pepper 1 teaspoon salt 1 1/2 cups water Fry rice in bacon grease until browned; add onion and garlic and sauté with rice 1 minute. Add remaining ingredients, cover and simmer approximately 20 minutes until tender. Serves 4 to 6. STEAK TACOS WITH CHIPOTLE CREAM 1 flank or top round steak, cut approximately 1-inch thick 2 bell peppers, cut into quarters 1 medium onion, cut crosswise into 1/2-inch slices 1 Tbsp. olive oil 8-10 small flour tortillas, warmed Zesty Southwestern Marinade: 1/4 cup olive oil 3 Tbsp. fresh lime juice 1 Tbsp. packed brown sugar 2 tsp. ground cumin 2 large cloves garlic, minced 3/4 tsp. dried oregano leaves, crushed Chipotle Cream 1/2 cup sour cream 1 Tbsp. chopped fresh cilantro 1 tsp. adobo sauce from canned chipotle peppers Combine marinade ingredients in small bowl. Place steak and marinade in sealable plastic bag; turn steak to coat. Refrigerate 6 hours to overnight, turning occasionally. Remove steak from marinade; discard marinade. Brush bell peppers and onion lightly with oil; season with salt and pepper, as desired. Place steak and vegetables on rack in broiler pan so surface is 2-3 inches from heat. Broil flank steak 13-18 minutes for medium rare to medium doneness, turning once. Broil peppers and onion 13-15 minutes, or until crisp-tender, turning once. Cut vegetables into thin strips; combine. Carve steak across the grain into thin slices. Serve with Chiptole Cream. For Chipotle Cream: Combine sour cream, cilantro and adobo sauce. Cover and refrigerate until ready to serve.  TEX-MEX FLANK STEAK AND VEGETABLES Chipotle salsa - both a key ingredient in the marinade and a condiment for the meat and vegetables - has a smokier, more full-bodied flavor than regular tomato salsa. Marinating the vegetables in a zip-top plastic bag eliminates cleanup - you can just throw the bag away. Because the steak has to marinate from four hours to overnight in order to tenderize and absorb flavor, you'll need to start this recipe ahead of time. 1/2 cup bottled chipotle salsa (such as Pace) 2 tablespoons fresh lime juice 4 (1/4-inch-thick) slices red onion (about 1 large) 2 garlic cloves, minced 1 red bell pepper, quartered and seeded 1 yellow bell pepper, quartered and seeded 1 (1-pound) flank steak, trimmed Cooking spray 8 (7-inch) flour tortillas 1/4 cup bottled chipotle salsa 2 tablespoons minced fresh cilantro Combine first 7 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Prepare grill or broiler. Remove the steak and vegetables from bag; discard marinade. Place the steak and the vegetables on grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices. Cut peppers into thin strips. Cut onion slices in half. Warm tortillas according to package directions. Divide steak, bell peppers, and onion evenly among tortillas; roll up. Top each serving with 1 tablespoon chipotle salsa and 1 1/2 teaspoons cilantro. Serve immediately. Yield: 4 servings CALORIES 547(26% from fat); FAT 16.1g (sat 5.6g,mono 7.3g,poly 1.5g); PROTEIN 33.9g; CHOLESTEROL 59mg; CALCIUM 73mg; SODIUM 685mg; FIBER 5.5g; IRON 6.3mg; CARBOHYDRATE 65.5g Cooking Light, AUGUST 2001 SOUTH-OF-THE-BORDER RICE 1 cup white long-grain rice 2 cans cream of chicken soup 8 ounces sour cream 2 (4-ounce each) cans diced green chiles 10 ounces cheddar cheese, grated Cook rice according to directions on package. When done, add soup, sour cream, and juice from chiles. Place 1/3 of mixture in casserole dish. Add layer of chiles and a layer of cheese. Repeat layers twice, ending with cheese. Bake at 350 degrees for 30 - 40 minutes. CORN CUSTARD 3 eggs, slightly beaten 1 1/2 cups milk 1 teaspoon salt 1 teaspoon sugar 1/4 cup finely chopped onion 1 1/2 cups herb-seasoned croutons (stuffing) 1 (12-ounce) can corn with peppers, drained (1 1/2 cups) 1/4 cup sliced ripe olives Heat oven to 350 degrees. Thoroughly combine all ingredients in a large bowl. Pour mixture into a shallow 1 1/2 quart baking dish. Bake at 350 degrees for 55 minutes or until knife inserted in center comes out clean. Do not overbake. Cut into squares and serve at once. Serves 6. TEX-MEX BEEF DIP 1 lb. lean ground beef 3/4 cup prepared chunky salsa 1 can (16 oz.) refried beans 1 cup shredded Cheddar cheese 1 cup chopped tomato 1 can (2-1/4 oz.) sliced ripe olives, drained 1/2 cup thinly sliced green onions -- sour cream (optional) -- tortilla chips In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink, stirring occasionally. Pour off drippings. Stir salsa into beef. Add refried beans, mixing well; cook 5 minutes to heat through. Spread onto bottom of 13x9-inch baking dish; sprinkle with cheese. Heat in 425ºF oven 10 minutes or microwave on HIGH 3 minutes until cheese is melted. Arrange tomato over cheese; sprinkle with olives and green onions. Top with sour cream if desired. Serve with tortilla chips. MEXICAN WEDDING COOKIES 1 cup butter, softened 1/2 cup powdered sugar 1/4 teaspoon salt 1 teaspoon vanilla 2 cups sifted flour 1/2 cup finely chopped walnuts (optional) Cream together butter and powdered sugar in mixing bowl. Blend in remaining ingredients. Roll into 1-inch balls. Bake on cookie sheets, spaced 2 inches apart, at 400 degrees for 10 minutes. Roll in powdered sugar while still warm. CARNITAS Carnitas are small pork chunks that are seared quickly in hot oil, covered with ‘chili sauce’, then slow baked until tender. Great served as a taco or on a bed of white rice. This recipe will serve 4. 3 large country style pork ribs 1 cup all purpose flour 1 tbl. Fiesta Fajita seasoning 3 Tbl. Olive oil or vegetable shortening 2 tbl. Butter or margarine 2 cups regular Ancho Chili sauce (see recipe) Cooked white rice (optional) Trim any excess large pieces of fat off the pork ribs and cut the ribs into 3/4” cubes. Place in a large bowl and season with the fajita seasoning. Heat a large skillet and when hot, add the oil and butter. Pour the flour into the bowl and ‘toss’ the meat so each piece gets covered with flour, then add the meat to the skillet. Brown quickly on medium high heat, turning occasionally. When no pink is showing and all pieces of meat are browned, pour the chili sauce into the skillet and stir to mix well. Pour the meat and sauce into a 10” x 10” casserole dish and bake uncovered for 2 hours at 300 degrees, stirring the mixture every 30 minutes. Remove and let sit for 15 minutes before serving. Ancho Chili Sauce This easy to prepare red chili sauce is similar to chili con carne with the exception that no meat is used. It can be used for topping enchiladas, burritos, and also is the sauce used for making Carnitas. This recipe will yield 2 cups. 3 ancho chili pods (dried) 2 cups boiling water 1/2 stick margarine 1/2 cup all purpose flour 1/4 cup yellow onions, diced 1/4 “ 1/4 cup green bell peppers, diced 1/4” 1 tbl. fresh garlic 1 tbl. salt 1 tbl. coarse ground black pepper 8 oz. tomato sauce 2 tbl. ground cumin (comino) 2 tbl. Gebhardt chili powder Remove the stems and seeds from the dried ancho chili pods and roast under the broiler element for 2 minutes, turn over and roast for another 2 minutes. Place into the boiling water, remove from the heat and cover. Let ‘steep’ for 30 minutes. In a medium saucepan, add the margarine and when melted add the diced onions and bell peppers. Cook until tender, about 8 minutes. Add the fresh garlic and the flour and stir to mix well. Cook for 5 minutes and stir to cook the ‘roux’. Add the tomato sauce, the spices and the broth from the ancho chili pods. Stir to mix well and cook for 30 minutes on medium low heat stirring often. For a stronger tasting sauce, scrape the ‘meat’ from the ancho skin with a knife and add to the sauce. Taste and adjust the salt for taste.
Help make us NUMBER ONE !  "MAKE YOU FAMOUS" LITE BEEF CHILI A lower fat version of a Texas tradition. Prep: 30 minutes Cook: 1 hour Servings: Serves 6 1-1/2 lbs. top sirloin steak cut into 1/2-inch cubes 2 cans (14-1/2 ounces) beef broth 1-1/2 cups water 6 corn tortillas, cut into strips 2 Tbsp. chili powder 2 tsp. ground cumin 1 tsp. dried oregano leaves 2 cloves garlic, diced 2 cans (16 ounces each) black beans, drained and rinsed 3 Roma tomatoes, chopped 1 cup frozen corn 1/2 red bell pepper, chopped 1/2 poblano pepper, chopped 1/2 small onion, chopped 1 stalk celery, chopped 1 carrot, chopped 2 fresh jalapeno peppers, finely diced 1 cup jicama, diced 1-2 Tbsp. fresh cilantro, chopped -- salt and pepper to taste Heat broth and water over medium heat in a 4-quart pot. Add tortillas and bring to a boil. Reduce heat and simmer until tortillas dissolve. Meanwhile, brown beef over medium heat in skillet, drain fat and add chili powder, cumin, oregano and garlic. Add beef, beans, and all vegetables except jicama to broth/tortilla mixture. Lower heat and simmer for 1 hour. Season with salt and pepper to taste. Just before serving, stir in jicama and cilantro. Serve with cornbread muffins or hot corn tortillas. You can substitute ground chuck for the cubed sirloin. Source: Texas Beef Council  BEEF FIESTA SHELLS Prep: 20 minutes Cook: 35 minutes Servings: Serves 6 I have prepared this as a casserole. See notes at bottom for that method. 1 lb. 96% lean ground beef - or - 1 package fully cooked ground beef or shredded beef 1 small white onion, chopped 1 small can chopped green chilies 1 cup grated, reduced fat, cheddar cheese 1 jar (12 ounces) picante sauce (mild or medium) 1 small can tomato sauce 1 small can French fried onion rings, divided 18 large pasta shells (stuffable kind) Cook pasta shells according to directions. Preheat oven to 350°F. In a bowl, combine tomato sauce, picante sauce and one cup of water. Set aside. If using fully cooked ground beef, sauté onions until soft. Add beef and continue as below, omitting salt and pepper. Brown meat with onions, salt and pepper. Add green chilies, 1/2-cup of cheese, half a can of onion rings and ½ cup of prepared sauce. Stuff shells with meat mixture. Pour remaining sauce over shells. Bake uncovered for 30 minutes. Sprinkle remaining onion rings and cheese over the top. Bake for 5 minutes, or until cheese is bubbly. Nutrition info: per serving, using 95% lean ground beef: Calories 341, Total Fat 10.6g, Saturated Fat 5g, Cholesterol 64 mg, Protein 27g, Carbohydrate 34g, Iron 4mg, Zinc 4mg, Sodium 926mg, Potassium 417mg, Calcium 154mg, Vitamin C 54mg, Vitamin A 131RE, Vitamin B12 2ug Notes: This recipe can be converted to a casserole by omitting the large pasta shells and replacing with a 12-ounce bag of medium-small pasta shells. Instead of stuffing shells, mix meat mixture with cooked small shells. Follow the rest of the original recipe. Source: Texas Beef Council
Help make us NUMBER ONE ! FRESH TOMATO SALSA Sodium-free, low fat 8 servings 1 cup chopped seeded plum tomatoes or Roma tomatoes (about 4) 1/2 cup chopped green onions, tops included 1/2 cup chopped fresh coriander 1 tablespoon lime juice 1 tablespoon grated lime rind 1 teaspoon olive oil 1/2 jalapeno pepper, seeded and finely minced Mix all ingredients. Serve with reduced fat chips as a dip or on your favorite Tex-Mex recipes. A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! BREAKFAST BURRITO FOR ONE butter-flavored cooking spray 2 tablespoons chopped onions 1/2 tablespoon chopped canned green chilies, drained 1/3 cup egg substitute 1 tablespoon shredded fat-free Monterey jack cheese 1 dash pepper 1 dash liquid hot pepper sauce (optional) 1 10-inch 98% fat-free flour tortilla, warmed Lightly coat a nonstick skillet with cooking spray. Cook the onion and chilies in the skillet over medium heat for 3 minutes, stirring constantly. In a small bowl, whisk together egg substitute, cheese, pepper, and Tabasco (if using). Pour into skillet and scramble for 3 to 4 minutes, until the eggs are done to taste, but not dry. Place the egg mixture in the warmed tortilla; roll up to form a burrito.
Help make us NUMBER ONE !  IMPOSSIBLY EASY QUESADILLA PIE The great taste of the appetizer favorite quesadillas baked in a pie. 1 can (4.5 ounces) Old El Paso® chopped green chiles, well drained 2 cups shredded Cheddar cheese (8 ounces) 1 teaspoon chopped fresh cilantro 3/4 cup Original Bisquick® mix 1 1/2 cups milk 3 eggs 1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle chilies, cheese and cilantro in pie plate. 2. Stir remaining ingredients until blended. Pour into pie plate. 3. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa if desired. High Altitude (3500-6500 ft) Decrease milk to 1 1/4 cups. Bake 30 to 35 minutes. Makes 6 servings. 1 Serving: Calories 280 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 10 g); Cholesterol 150 mg; Sodium 590 mg; Total Carbohydrate 14 g (Dietary Fiber 1 g); Protein 16 g % Daily Value: Vitamin A 16 %; Vitamin C 6 %; Calcium 32 %; Iron 6 % Exchanges: 1 Starch; 2 Medium-Fat Meat Source: Betty Crocker Recipes
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