Picadillo

(pronounced "pee-kah-dee-yo")

This is what Cubans do with ground beef instead of making hamburgers. There are many different versions of it, but this one is most authentic:

2 Tbsp cooking oil
2 large garlic cloves, minced
1 large onion, chopped coarsely
S & P to taste
½ tsp MSG (I leave this out)
1 lb lean beef, ground
1/3 c dry, white wine
2 large ripe tomatoes, peeled and chopped (or one 15 oz. can chopped tomatoes)
½ c dark or light raisins, pumped up in hot water
1/3 c pimiento-stuffed olives, sliced in thirds
1 seeded green pepper chopped in half-inch squares (I leave this out)

In the oil, sauté the garlic and onion for five minutes, stirring frequently. Add the seasonings, the meat, the wine, and stir again. Add the tomatoes, raisins, olives and stir. Add green pepper and cook only long enough for it to get thoroughly hot; it should retain crispness and color.

One of Picadillo’s charms is that all the chopping and slicing can be done in advance, the cooking requiring only a few (10) minutes’ time. The Cubans serve this dish with plain white rice, either in a separate dish, or with the Picadillo on top of the rice and its juices trickling down. (Enough for 3-5 people)

Savory Cornbread (AKA Mel Tillis Cornbread)

5 eggs, beaten
1 large onion, chopped fine
10 oz frozen broccoli, thawed and drained well (or use fresh, chopped fine)
1 ½ sticks butter
2 c cottage cheese
2 - 7 oz packages Jiffy corn mix
2 Tbsp sugar

Mix all ingredients well. Put in greased 9x12 baking dish @ 400o and bake till brown, about 45-60 minutes (½ recipe takes about 30 minutes in an 8x8 pan).

This is the BEST ever corn bread, in my humble opinion! I got the recipe from Marj Bell Heaton many years ago.

Crockpot Brown Rice

5 c. water
2 c. brown rice
1-2 tsp. salt

Place everything in crockpot and stir. Cook on high (without removing lid) for 3 hours.

Honey Garlic Crockpot Chicken

4-6 boneless skinless chicken breasts
2-3 onions (optional)
3/4 c. ketchup
3/4 c. soy sauce
1/2 c. honey
3-5 garlic cloves, minced (or smashed)
1-1/2 tsp. dried basil

Place chicken breasts in bottom of crockpot. Lightly season with salt and pepper (or use Paula Deen's House Seasoning). If using, slice the onions into wedges and add to crockpot. In a bowl, mix together the rest of the ingredients, then pour the sauce over the chicken and onions. Cook on low 6 hours.

Modified from the original recipe (Crockpot 365) can be found HERE.

100 Healthy Snacks

Click HERE for the complete list (including a link to a printable version).

Prairie Pork Chops

8 pork chops
1/2 cup spicy mustard
1/2 cup packed brown sugar
1 box Stove Top stuffing
1 can corn, drained
1 cup water

Spray 9x13 baking dish with non stick spray. In a shallow bowl, mix brown sugar and mustard. One by one, coat each side of pork chops with mustard mixture. Top chops with any remaining mixture (you'll want every last bit of this stuff, trust me!) In a medium sized bowl, mix stuffing, corn, and water. Top pork chops with stuffing mixture. Bake at 350 for 40-45 minutes.

(Original recipe HERE; copied exactly from her site)

Tyler Florence's Guacamole Recipe

4 ripe avocados
1 lime, juiced
1/2 medium red onion, chopped
1 garlic clove, minced
1 vine-ripe tomato, diced
1 big handful fresh cilantro leaves, finely chopped
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
Kosher salt and freshly ground pepper [or about 1/4 tsp of Paula Deen's house seasoning]

Halve and pit the avocados; scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. [Instead, I was able to easily peel my avocados, then dice them. I left the entire mix chunky.] Add the remaining ingredients, and fold everything together to gently mix.

Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

[I have left the original recipe intact but added my notes.]

Chicken Enchiladas

4 corn tortillas [or use whole wheat for more fiber]
1-1/2 c. shredded, cooked chicken
1/2 c. navy beans [or other white beans that your family won't notice]
1/2 c. corn
1 c. salsa [medium or hot, not mild]
1 c. plain low fat yogurt
1/2 c. low fat sour cream
1/2 c. reduced fat Jack cheese

Mix chicken, beans, and corn. In another bowl, mix the next three ingredients. Add half the salsa mixture to the chicken mixture, then fill the tortillas (heated according to package directions) with the chicken mixture. Place tortillas seam side down in sprayed 8"x8" baking pan. Pour the rest of the salsa mix on top. Sprinkle cheese on top. Cover with foil and bake at 350 degrees for 30 minutes.

Original recipe can be found HERE.

Crockpot Honey Mustard Chicken

whole cut up chicken (or equivalent chicken pieces), skinned
1/2 c. honey
1/4 c. mustard
1/2-1 tsp Paula Deen's house seasoning (or salt & pepper to taste)

Place chicken in crockpot. In small bowl, mix the remaining ingredients. Pour over chicken. Cook for 6-8 hours on low.

[Original recipe HERE]

Homemade Chicken Stock

Click HERE for the recipe.

Cranberry Salsa

1 12 oz bag of fresh cranberries, no need to thaw (I used fresh, not frozen)
1 Granny Smith Apple, peeled, cored & chopped in eights
½ large red pepper
½ medium red onion
3/4 c sugar
1/3 c apple juice
3 Tbsp chopped fresh cilantro
2 Tbsp chopped, pickled jalapeno pepper (I used plain, not pickled)
1 tsp grated lime zest

Place cranberries, apple, pepper & onion in food processor; pulse till chopped; stir in remaining ingredients till blended. Cover and refrigerate.

Serve with favorite tortillas...the lime ones are good with this.