Rolodex of Recipes

gastrogirl:

crock pot chicken taco chili.

healthyalternative:

Beef and Bean Chile Verde

Just amazing.

95% Lean ground beef, garlic, onion, red bell pepper, chili powder, cumin, cayenne, 16oz jar of green salsa, 15oz can of pinto beans with jalapeno and water topped with colby & jack cheese, tomato and cilantro sided with a small portion of whole grain tortilla chips. (I added a few dashes of Franks hot sauce)

307cal per serving (1 1/2 cups)

RECIPE

Green Salsa

Spicy Red Salsa

Lentil Tostadas and Mexicali corn

veganfeast:

Mexican Bean Soup by Seitti on Flickr.

Soup please.

salsa verde

thepoorvegan:

we’ve been getting some beautiful and flaovrful produce from the farmer’s market!! i am so fortunate to live in an area where local, organic food is reasonably priced and plentiful. 

today we had our first adventure making green salsa! tomatillo salsa, to be exact. and wow. it is amazing! i was verbally given this recipe by the woman who sold us the tomatillos. she gave us really wonderful directions and it was great chatting with her! she recommended coring the tomatoes, but i am too lazy for that. i just threw everything into the food processor and hoped for the best. it turned out wonderfully. the recipe couldn’t be easier and, when packaged properly, would make a great gift!

Ingredients:

**this salsa is SPICY!

15 tomatillos

3 cloves garlic

1/4 of a small red onion

1 jalapeno 

1 skinny hot chili

juice of 1/2 a lime

lots of dried or fresh cilantro

1.  peel and wash the tomatillos. they will feel slimy and sticky.

2.  combine all ingredients in a food processor. pulse.

under400:

Salsa Chicken (Cooking Light)

• 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
• 2 teaspoons taco seasoning
• Cooking spray
• 2/3 cup bottled salsa
• 2/3 cup (about 2 1/2 ounces) shredded reduced-fat cheddar cheese
• 1  (4-ounce) can whole green chiles, drained and thinly sliced
• 1/4 cup fat-free sour cream
• 2 tablespoons sliced ripe olives

1. Preheat oven to 475°.
2. Combine chicken and seasoning in a medium bowl, tossing to coat.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook for 4 minutes or until browned, stirring occasionally.
4. Arrange chicken in an 8-inch square baking dish coated with cooking spray; top with salsa, cheese, and chiles.
5. Bake at 475° for 8 minutes or until chicken is done and cheese is melted.
6. Top each serving with 1 tablespoon sour cream and 1 1/2 teaspoons olives.

Makes four servings, 207 Calories each (3.5g Fat, 33.4g Protein, 9.5g Carb [2.1g Fiber]).

*Options! Try your favorite fruit salsas with this as well!

Watch the sodium on your salsa and seasonings for this recipe!

hipsterfood:

white bean quesadillas

i don’t know how “healthy” this meal is, but it’s making me feel pretty good! you can use this white bean mixture as a dip, a sandwich spread, or whatever else you come up with. it’s sort of like a hummus, but thicker. try this, it’s sooooo delicious!

for the bean mixture:

• cook a batch of white beans (aka navy beans.) they can be either dried or canned, doesn’t matter. just keep them warm when you’re done cooking.
• put some (a little less than two cups) inside a food processor with a splash of soy milk, a couple of teaspoons of tahini, a hefty pinch of salt, a handful of chopped garlic scapes (or scallions), and a light sprinkle of brown sugar. i also added in a handful of fresh thyme, but it’s optional.
• process until it’s smooth and creamy, about 5 minutes. add in any additional salt if you want it, but keep in mind that the flavor will develop more if/when you store it in the refrigerator overnight. (which i suggest you do, it really makes it taste fantastic.)

for the quesadilla:

• get out two burrito tortillas. (if you’re making it for just yourself, use one burrito tortilla and fold it over, or use two taco tortillas for a smaller size.) brush one side of each with olive oil. 
• place one, oil side down, on a flat pan. 
• spread out the bean mixture onto the tortilla, then turn the heat on, to about medium-low. 
• place the second tortilla on top, and let it cook for a minute or two. using one or two large spatulas, and some dexterity, flip the quesadilla over and let it cook for another couple of minutes. 
• take off the pan when both sides are golden brown, and slice with a sharp knife. 

amazing, right? a quesadilla that doesn’t need cheese to make it stick together. if only any place we ate out at believed us when we say this is possible. serve hot with some cold fresh vegetables. i know you’ll like this, so try it!

boyfriendreplacement:

Chipotle Cream Sauce: a delicious condiment to put on everything, especially sandwiches like this.

Recipe