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Summer Bean and Tuna Salad

June 29, 2010 By The Recipe Mom 1 Comment

What You Need:

Water
1/4 tsp salt
8oz. fresh green beans, stems trimmed
1/3C olive oil and vinegar dressing
1 tsp Dijon style mustard
1 (15 oz.) can cannellini beans, rinsed and drained
3 C of lettuce
2 (6 oz.) cans of solid white tuna in water, drained and flaked
3 eggs, hard boiled, peeled and cut into wedges
1/2 C red radishes, sliced
1/3C of pitted Kalamata olives
Pepper

How to Make It:

Pour enough water into a skillet to fill it half full then sprinkle in the salt.
Place the skillet over medium high heat, bring the water to a boil then add the green beans.
Simmer the beans for 4 minutes or until crisp tender then drain and rinse under cold water for 1 minute.
In a bowl whisk together the dressing and mustard.
Place the green beans and 1 tbsp of the dressing in a bowl and toss to coat.
Place the cannellini beans and 1 tbsp of the dressing in a bowl and toss to coat.
Spread the lettuce over a large platter.
Mound the green beans in one corner of the platter.
Mound the cannillini beans in another corner.
Mound the tuna onto the platter.
Place the egg wedges, radishes and olives onto the platter.
Pour the remaining dressing over the entire salad and season with the pepper.

Makes 4 servings

This summer platter is great for a late lunch on a hot day. Just place mounds of the ingredients onto the platter and add a loaf of crusty bread and enjoy. Substitute chicken, turkey or even pork for the tuna if you wish.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 4 minutes
Total Time: approximately 24 minutes

Nutritional Information: (approximate values per serving)
Calories 403; Fat 22g; Saturated Fat 3g; Carbohydrates 19g; Protein 29g; Fiber 6g;
Cholesterol 191mg; Sodium 835mg

Filed Under: Brunch Ideas, Dinner Ideas, Fish, Health Concious, Recipe Cards, Recipes, Summer Cooking Tagged With: , , , , , , , , , , , , , , ,

Cheesy Sweet Pepper Burgers

June 25, 2010 By The Recipe Mom Leave a Comment
peppers

What You Need:

1 tsp olive oil
1 green bell pepper, sliced thin
1 sweet red bell pepper, sliced thin
1 sweet yellow bell pepper, sliced thin
1 onion, sliced thin
1 garlic clove, minced
1 tbsp balsamic vinegar
4 slices of mozzarella cheese
1/4 C of mustard
4 hard rolls, split and toasted
8 lettuce leaves
1 tomato, sliced thin

How to Make It:

Preheat the broiler.
Pour the oil into a skillet and place the skillet over medium heat.
Add all the peppers, onions and the garlic and sauté 5 minutes or until crisp tender.
Drizzle the vinegar over the vegetables and toss to coat.
Spread the mustard over the top of roll.
Spoon the vegetables over the bottom of each roll.
Place a slice of cheese over the vegetables.
Place the bottom of the rolls on a broiler pan.
Place the pan in the broiler and broil 4 inches from the heat for 2 minutes or until the cheese melts.
Top each sandwich with a couple slices of tomato and a lettuce leaf and cover with the top of the bun.

Makes 4 sandwiches

This tasty burger is great for those who are trying to cut back on their meat intake. The sautéed vegetables give it a low fat twist. For something a little different try a couple of fresh basil leaves on each sandwich instead of the lettuce leaves. You can also make a great sauce by mixing together 1/4 C of mayonnaise and 1/2 tsp of horseradish together and spreading it on the buns instead of the mustard.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 7 minutes
Total Time: approximately 22 minutes

Nutritional Information: (approximate amounts per serving)
Calories 278; Fat 10g; Saturated Fat 3g; Carbohydrates 39g; Protein 9g; Fiber 3g;
Cholesterol 13mg; Sodium 456mg

Filed Under: Dinner Ideas, Health Concious, Lunch Ideas, Recipe Cards, Recipes, Sandwiches Tagged With: , , , , , , , , , , , , , , ,

Beef and Bean Cowboy Wraps

June 15, 2010 By The Recipe Mom Leave a Comment
cowboywrap

What You Need:

1 lb. lean ground beef
1 (28 oz.) can barbecue flavored baked beans
2 C frozen whole kernel corn
4 1/2 tsp Worcestershire sauce
1 C reduced fat cheddar cheese, shredded
12 (8 in.) flour tortillas
3 C lettuce, shredded
1 1/2 C tomatoes, chopped
3/4 C reduced fat sour cream

How to Make It:

Break the beef up in a large skillet.
Place the skillet over medium heat and cook the beef, stirring often for 8 minutes or until cooked through.
Drain the beef and return it to the skillet.
Stir in the beans, corn and Worcestershire sauce well.
Bring the mixture to a bowl then reduce the heat to low and simmer for 5 minutes.
Evenly sprinkle the cheese over the top of the meat mixture and cook 2 minutes or until the cheese has melted.
Spread the 1/2 C of the mixture down the middle of each tortilla.
Place lettuce, tomatoes and a little sour cream over the meat.
Roll each of the tortillas around the filling and serve.

Makes 12 wraps

These wraps are a great way to get the men in your life to start eating healthier. Try adding chopped onion or chopped bell peppers for a little extra flavor and add nutrition.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 15 minutes
Total Time: approximately 25 minutes

Nutritional Information: (approximate amount per wrap)
Calories 373; Fat 11gt; Saturated Fat 4g; Carbohydrates 50g; Protein 20g; Fiber 4g; Cholesterol 27mg; Sodium 605mg

Filed Under: Beef, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Sandwiches Tagged With: , , , , , , , , , , , ,

The All Natural Way to Cook

May 27, 2010 By The Recipe Mom Leave a Comment
freshfruitveg

Everyone at some point in their life has eaten raw foods. All natural foods are extremely healthy for you and are so simple to prepare. There are so many ways to incorporate them into a daily diet. Natural foods are filled with nutrients and vitamins the body craves.  Raw foods also are a time saver. They don’t require a great deal of preparation which allows for more free time. Here are a few basics about all natural foods.

Raw Vegetables

Lettuce it can be used in salads or added to a sandwich as a healthy addition
Broccoli can be used as a dipper with ranch dressing or just eat it plain
Onions can be used to add flavor to any favorite dish
Tomatoes can be added to salads, sandwiches or almost anything

Raw Fruits

Apples can be eaten just as they are, used for fresh toppings or in a caramel dip
Oranges make any breakfast a treat and can be placed in drinks or on cereal
Grapes add a little extra to chicken salad, fruit salads or as a snack
Bananas make great toppings for cereal, smoothies or added to a peanut butter sandwich
Strawberries well they just speak for themselves
Berries such as blueberries, raspberries and blackberries make great toppers or snacks

There are many more fruits and veggies that are great in their all natural form. Combine any fruits and vegetables to make drinks, main courses and even dessert. The sky is the limit when cooking with raw foods.

All of these fruits and vegetables are healthy and very filling too. Blend them up and suddenly you have a delicious smoothie. Throw a couple berries on your pancakes pr waffles in the morning and spice up that breakfast.

Something you should think about getting is a juicer. This will open a window into the world of raw liquids. What a name huh? Well it exactly explains its meaning. Take an apple or lemon and put it threw a juicer and BAM just like that you have the makings for a wonderful drink to go along with your meal.

Using a juicer will lend an extra hand in helping your children eat healthier. Kids are pickier then adults so adding something fresh they like will help in getting them to eat healthier.

Raw foods are very easily preserved. All you have to do is put the fruit or veggies into a freezer tight bag and pop them in your freezer. You can find bags just about anywhere which makes dealing with raw foods that much easier.

There are ways to take foods that aren’t originally raw and turn them “raw”. It’s a process called dehydrating and it can take foods and give them different tastes and textures and give us more varieties of healthier foods.

Though raw foods are very healthy for you they are not easy to come by. Yes, you can cook them all day and all night in your home but trying to go out to a restaurant and get a raw food platter could be a little tougher than you might think. Most restaurants even though they tell you the food is raw, have probably soaked or cooked the foods in some shape or form.

All natural foods are a great way to incorporate nutritious foods in our diets. It’s one way to get those children to eat the foods that are necessary to help their bodies grow. It’s also a great way to save money and time. Sink your teeth into an apple and see just how great those all natural foods can taste.

Filed Under: Today's Kitchen Tagged With: , , , , , , , , , , , , , , , , , , , , , , , , ,

Easy Homemade Taco Salad

April 30, 2010 By The Recipe Mom Leave a Comment
tacosalad

What You Need:

6 (10 in) flour tortillas
1 lb. lean ground beef
1 1/2 tsp bottled garlic
1 (15 oz.) kidney beans
1 (8 oz.) jar taco sauce
3/4 C frozen corn, thawed
6 C leaf lettuce, shredded
1 C green bell pepper, chopped
1 tomato, chopped
3/4 C sharp cheddar cheese, shredded

How to Make It:

Preset the oven temperature to 350 degrees.
Spray 6 heatproof bowls with a non stick cooking spray.
Spray one side of each tortilla then form one tortilla around each bowl, coated side up.
Bake for 18 minutes or until browned then remove and allow to cool slightly.
Place he meat and garlic into a skillet placed over medium heat.
Brown, stirring often, for 10 minutes or until cooked through.
Drain well and return to the skillet.
Add the beans, taco sauce and corn, stir and bring to a boil.
Cover, reduce the heat to medium low and simmer 10 minutes.
Toss the lettuce, bell pepper and tomato together in a large bowl.
Fill each taco shell bowl with the lettuce mixture.
Top the lettuce with the prepared beef and garlic.
Spread the cheese evenly over each salad.

Makes 6 servings

Making your own salad shells saves money. These shells can be rather expensive not to mention that more often than not they can’t be found on the grocery store shelf. Use leftover ground beef to make them even more budget friendly.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 28 minutes
Total Time: approximately 43 minutes

Nutritional Information: (approximate values per serving)
Calories 412; Fat 18g; Saturated Fat 6g; Carbohydrates 45g; Fiber 8g; Protein 21g; Cholesterol 35 mg; Sodium 632 mg

Filed Under: Beef, Brunch Ideas, Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , , , , , ,

Pecan Coated Pork Hoagies

April 28, 2010 By The Recipe Mom Leave a Comment
porkhoagie

What You Need:

4 boneless pork chops
1/4 C flour
1 egg, lightly beaten
2 Tbsp Dijon style mustard
1/4 tsp cayenne pepper
1/2 C dry bread crumbs
1/2 C of pecans, ground
2 Tbsp canola oil
4 hoagie buns

How to Make It:

Pound the chops between 2 pieces of plastic wrap until they are a 1/4 inch thick.
Place the flour into a shallow bowl.
In a separate shallow bowl, mix together the egg, mustard and cayenne pepper.
In a third shallow bowl combine the breadcrumbs and pecans.
Cover the meat with the flour then dip into the egg mixture.
Place the meat into the bread crumbs and roll to cover completely.
Place the oil into a skillet and heat over medium high heat.
Lay the coated pork into the skillet and cook for 4 minutes.
If the meat seems to be browning to quickly adjust the heat to medium.
Turn over and continue cooking 4 minutes longer or until the pork is cooked through.

Makes 4 servings

Lunches don’t have to be expensive to be satisfying. This recipe is proof of that. It is not only great tasting but filling and very budget friendly. Top your hoagies with cheese, tomatoes and a leaf of lettuce.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 8 minutes
Total Time: approximately 23 minutes

Nutritional Information: (approximate values per serving)
Calories 634; Fat 31g; Saturated Fat 6g; Carbohydrates 51g; Fiber 4g; Protein 38g; Cholesterol 122 mg; Sodium 987 mg

Filed Under: Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Sandwiches Tagged With: , , , , , , , , , ,

Classic BLT Ranch Salad

April 12, 2010 By The Recipe Mom Leave a Comment
greens

What You Need:

8 C of salad greens
1 tomato, chopped
8 slices of bacon, cooked crisp and crumbled
1 (11 oz.) can corn with sweet peppers, drained
1/2 C ranch salad dressing

How to Make It:

Tear the salad greens and place in a salad bowl.
Add the tomatoes and bacon and toss to combine.
Toss in the corn with sweet peppers.
Cover with the dressing and toss again to coat the salad well.

Makes 4 servings

Many times we cook bacon for breakfast only to find you have extra that no one wanted to eat? Use that extra bacon instead of feeding it to the dog. The amount of bacon you use depends on how much you have leftover. There’s no need to cook anymore. The corn is optional but it does make a nice addition.

Preparation Time: approximately 20 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 288; Fat 22g; Saturated Fat 4g; Carbohydrates 15g; Fiber 4g; Protein 9g; Cholesterol 27 mg; Sodium 868 mg

Filed Under: Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , ,

Cucumber Chicken Salad with Fresh Mint

March 22, 2010 By The Recipe Mom 2 Comments

freshmintWhat You Need:

2 C cooked chicken, shredded
2 C seedless red grapes, halved
1 C cucumber, chopped
1/3 C of orange juice
3 T of salad oil
1 T fresh mint, snipped
4 C lettuce, shredded

How to Make It:

Toss the chicken, grapes and cucumbers together in a large mixing bowl.
Pour the orange juice into a jar with a screw on lid.
Add the oil and mint and screw the lid on the jar.
Shake until all the ingredients are blended together well.
Pour over the chicken mixture and stir until blended in well.
Place the lettuce on 4 serving plates.
Spoon the chicken salad onto the lettuce before serving.

Makes 4 servings

Add chopped tomatoes if you like to give your salad some color. Switch up your salad each time you make it by substituting chopped cantaloupe or honeydew melon for the grapes.

Preparation Time: approximately 25 minutes
Total Time: approximately 25 minutes

Nutritional Information: (approximate values per serving)
Calories 269; Fat 16g; Saturated Fat 3g; Carbohydrates 11g; Fiber 1g;
Protein 22g; Cholesterol 62 mg; Sodium 114 mg

Filed Under: Chicken, Dinner Ideas, Lunch Ideas, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , ,

Italian Steak and Cheese Rolls

March 15, 2010 By The Recipe Mom Leave a Comment
stkchsesand

stkchsesandWhat You Need:

1/4 C Italian salad dressing, divided
2 green bell peppers cut into thin strips
1 onion, sliced
12 oz. cooked roast beef, sliced thin
6 French rolls, split and toasted
1/2 C mozzarella cheese, shredded

How to Make It:

Pour 2 T of the salad dressing into a skillet.
Stir in the peppers and onions.
Cook over medium heat for 5 minutes, stirring occasionally or until tender.
Remove the vegetables and keep warm.
Pour 2 more T of dressing into the skillet.
Lay the roast beef into the skillet.
Cook 3 minutes or until heated through, turning occasionally.
Fill each French roll with the meat.
Spread a spoonful of the vegetables over the meat.
Top each sandwich with the remaining dressing.
Sprinkle each sandwich with cheese, cover with the top of the roll and serve.

Makes 6 servings

The hungry men in your house will love these sandwiches. Even the kids will enjoy them. Brown sliced mushrooms with the peppers and onions to add something a little different. Top each sandwich with your favorite toppings like tomatoes and lettuce.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 8 minutes
Total Time: approximately 23 minutes

Nutritional Information: (approximate values per serving)
Calories 311; Fat 13g; Saturated Fat 3g; Carbohydrates 26g; Fiber 2g; Protein 23g; Cholesterol 45 mg; Sodium 732 mg

Filed Under: Beef, Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Sandwiches Tagged With: , , , , , , , , , , , ,

Bacon and Turkey Sandwich Kabobs

December 23, 2009 By The Recipe Mom Leave a Comment
baconturkeysand

baconturkeysandWhat You Need:

12 slices of bacon
18 slices of sandwich bread
1/2 C of mayonnaise
4 T of Thousand Island dressing
12 lettuce leaves
12 slices of cooked deli turkey
2 tomatoes, sliced into 6 slices each
8 cherry tomatoes
8 sweet pickle slices

How to Make It:

In a skillet over medium high heat cook the bacon 10 minutes or until crisp, turning once.
The bacon is drained well using paper towels.
In a toaster toast the bread.
In a small mixing bowl put the mayonnaise stir in the Thousand Island dressing until well blended.
Over one side of each toasted slice of bread spread the mayonnaise mixture.
On the counter put 6 slices of bread mayo side up.
On each piece of bread put one lettuce leaf and 2 slices of turkey.
Over the turkey put 6 slices of bread mayo side down.
To the sandwich add 6 more lettuce leaves.
Over the lettuce put 2 slices of tomatoes.
On each sandwich put 2 slices of bacon.
The remaining toast mayo side down is put on top of the bacon.
Cut each sandwich into 4 pieces diagonally using a sharp knife.
On a wooden skewer put 1 sandwich piece and then a cherry tomato.
Another sandwich piece is added to the skewer.
One sweet pickle slice is added.
Another sandwich piece is added to finish the skewer.

Makes 8 kabobs

Preparation Time: approximately 40 minutes
Total Time: approximately 40 minutes

Nutritional Information per kabob: (approximately values)
Calories 420; fat 24 g; sodium 740 mg; carbohydrates 32 g; sugar 5 g;
protein 21 g

Filed Under: Appetizers, Kid Friendly, Party Foods, Recipes Tagged With: , , , , , , , , , , , , ,
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