1 (8 1/2 oz.) pkg. corn bread/muffin mix
1 lb. lean ground beef
1/2 cup chopped sweet red pepper
1/2 cup chopped onion
1 celery rib chopped
2 garlic cloves, minced
1 chipotle pepper in adobo sauce, chopped
1 tsp. chili powder
1 tsp. ground cumin
1 1/4 cup salsa
2 Tbsp. chili sauce
2/3 cup shredded cheese
sour cream
Prepare and bake corn bread according to pkg. directions.
Meanwhile in a large skillet, cook the beef; red pepper, onion and celery over med heat until meat is no longer pink; drain. Add the garlic, chipotle pepper, chili powder and cumin; cook 1 minute longer.
Stir in salsa and chili sauce; simmer for 3-5 minutes or until slightly thickened.
Cut corn bread up and top with beef mixture, 2 tbsp. cheese and a dollop of sour cream.
12/24/10
Apple Nachos
36 caramels
1 Tbsp. water
30 large marshmallows
1/3 cup butter, cubed
4 medium tart apples, peeled and cut into 1/4 inch slices
1/3 cup chopped dry roasted peanuts
1/3 cup minature semisweet chocolate chips
3 Tbsp. Halloween (or other holiday) sprinkles
In a microwave-safe bowl, melt caramels with water; stir until smooth.
Meanwhile, in a large saucepan, melt marshmallows and butter. Arrange apple slices on a large platter. Drizzle with caramel, top with marshmallow mixture. Sprinkle with peanuts, chocolate chips and sprinkles. Serve immediately.
1 Tbsp. water
30 large marshmallows
1/3 cup butter, cubed
4 medium tart apples, peeled and cut into 1/4 inch slices
1/3 cup chopped dry roasted peanuts
1/3 cup minature semisweet chocolate chips
3 Tbsp. Halloween (or other holiday) sprinkles
In a microwave-safe bowl, melt caramels with water; stir until smooth.
Meanwhile, in a large saucepan, melt marshmallows and butter. Arrange apple slices on a large platter. Drizzle with caramel, top with marshmallow mixture. Sprinkle with peanuts, chocolate chips and sprinkles. Serve immediately.
Turkey Tetrazzini
12 oz. uncooked spaghetti, broken into 2-inch pieces
2 tsp. chicken bouillon granules
1/2 lb. sliced fresh mushrooms
2 Tbsp. butter
2 Tbsp. flour
1/4 cup chicken broth
3/4 tsp. lemon-pepper seasoning
1/2 tsp. salt
1/8 tsp. nutmeg
1 cut fat-free evaporated milk
2/3 cup grated Parmesam cheese, divided
4 cups cubed cooked turkey breast
1/4 tsp. paprika
Cook spaghetti. Drain, reserving 2 1/2 cups cooking liquid. Stir bouillon into cooking liquid and set aside. Place spaghetti in a 13x9 inch pan coated with cooking spray; set aside.
In a large nonstick skillet, saute mushrooms (maybe onion instead?) in butter until tender. Stir in flour until blended. Gradually stir in broth and reserved cooking liquid. Add the seasonings. Bring to a boil. Cook and stir for 2 minutes until thickened.
Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended. Add turkey; cook and stir until heated through. Pour turkey mixture over spaghetti and toss to combine. Sprinkle with paprika andn remaining Parmesan cheese.
Cover and bake at 375 for 25-30 minutes or until bubbly.
2 tsp. chicken bouillon granules
1/2 lb. sliced fresh mushrooms
2 Tbsp. butter
2 Tbsp. flour
1/4 cup chicken broth
3/4 tsp. lemon-pepper seasoning
1/2 tsp. salt
1/8 tsp. nutmeg
1 cut fat-free evaporated milk
2/3 cup grated Parmesam cheese, divided
4 cups cubed cooked turkey breast
1/4 tsp. paprika
Cook spaghetti. Drain, reserving 2 1/2 cups cooking liquid. Stir bouillon into cooking liquid and set aside. Place spaghetti in a 13x9 inch pan coated with cooking spray; set aside.
In a large nonstick skillet, saute mushrooms (maybe onion instead?) in butter until tender. Stir in flour until blended. Gradually stir in broth and reserved cooking liquid. Add the seasonings. Bring to a boil. Cook and stir for 2 minutes until thickened.
Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended. Add turkey; cook and stir until heated through. Pour turkey mixture over spaghetti and toss to combine. Sprinkle with paprika andn remaining Parmesan cheese.
Cover and bake at 375 for 25-30 minutes or until bubbly.
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