My Menu Blog

2 lbs. of beef stew meat, cut into 1 in. cubes
3 tbs. of veg. oil, divided
1 cup water
3 large potatoes, peeled and cubed
4 carrots, sliced
1 large bell pepper, chopped
4 cloves of garlic, minced
1 onion, chopped
2 tsp. of salt
½ tsp. ground black pepper
1 (14.5 oz.) can whole peeled tomatoes, chopped
2 tbs. beef boullion granules
1 sugar pumpkin

1. Heat 2 tbs. oil in a large saucepan over med.-high heat. Place beef in the saucepan and cook until evenly brown. Mix in water, potatoes, carrots, green bell pepper, galrlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.

2. Dissolve the bouillon into the beef misture. Stir in the tomatoes.

3. Preheat oven to  325°.

4. Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.

5. Bake in the preheated oven 2 hrs., or until tender . Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

• 1/2 cup sour cream
• 2 1/2 tbsp lime juice
• 1 tsp sugar
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 4 boneles, skinless chicken breast halves, cut into strips
• 1 cup sliced green bellpepper
• 1 cup sliced red bell pepper
• 1 small red onion, sliced into thin rings
• 1/2 cup salsa
• 2 tbsp chopped cilantro or parsley
• 8 cups shredded romaine lettuce
• 1/2 cup shredded cheddar cheese

1. in a small bowl, combine sour cream, 1 1/2 tbsp lime juice, sugar, chili powder and cumin andchill until ready to use
2. cook chicken until done, browned
3. sautee bell peppers and onion in same pan 2-3minutes
4. add salsa and heat through
5. stir in remaining lime juice and cilantro/parsley, mix well
6. divide lettuce on 4 plates, top with warm chicken mixture
7. drizzle dressing and top with shredded cheese

2 tbs. vegetable oil
1 med. green bell pepper, seeded and chopped
1 med. yellow onion, chopped
3 cloves garlic, finely chopped
2 lbs. ground turkey
1 (14½ oz.) can diced tomatoes
1 (10¾ oz.) can tomato puree
1 (15 oz.) can dark red kidney beans, drained and rinsed
1 (15 oz.) can sweet corn, drained and rinsed
1 (14½ oz.) can chicken broth
1 (12 oz.) bottle dark beer, such as Guinness
2 tbs. dark chili powder
1 tbs. ground cumin
2 tbs. salt
1 tbs. black pepper
1 tbs. cayenne pepper
½ cup dark molasses
¼ cup or more masa flour

1. In a large pot, heat oil over med. heat. Add green pepper, onion and garlic. Saute until onion is translucent.
2. Add ground turkey and cook until browned. Do not drain.
3. Add tomatoes, tomato puree, kidney beans and corn. Stir in broth and beer. Stir in the chili powder, cumin, salt, pepper and cayenne. Bring to simmer, then reduce heat, cover and cook for 30 min., stirring occasionally.
4. Stir in molasses. If the chili is too thick, add additional broth or beer. Cook 5 min. If it is thin, stir ¼ cup masa flour into an equal amount of water, then stir into chili. Adjust seasonings to taste.

1 cup dried cherries, chopped
½ cup crumbled bleu cheese (about 2 oz.)
½ cup chopped walnuts
1 cup sour cream
¼ cup mayo
Vegetables, for dipping

1. In medium bowl, combing cherries, blue cheese, and walnuts.
2. Stir in sour cream and mayo; mix well.
3. Chill about 1 hr. to blend flavors.
4. Serve with veggies such as celery, carrots, cauliflower, broccoli, green or red bell peppers.

2 cups cubed peeled eggplant (½ in. cubes)
1 cup cubed sweet red pepper
1 cup cubed green pepper
1 cup cubed zucchini
3 garlic cloves, minced
2 tbs. olive oil
1 large tomato, cut into ½ in. cubes
2 tbs. cider vinegar
1 tbs. dried basil
1 tsp. dried thyme
½ tsp. sugar
½ tsp. salt
¼ to ½ teaspoon coarsely ground pepper
Toasted bread rounds.

1. In large skillet, saute eggplant, peppers, zucchini and garlic in oil for 8 min.

2. Add tomato, vinegar, basil, thyme, sugar, salt and pepper. Cook 4-5 min. longer or until veggies are tender.

3. Cover and refrigerate for 4 hours.

1 med. green or yellow pepper, julienned
1 small onion, julienned
½ cup fat-free Italian salad dressing
½ tsp. Italian seasoning
2 cans (14 ½ oz. each) diced tomatoes, drained
1 ½ lbs. fresh or frozen cod fillets, thawed

1. In large skillet, cook green pepper, onion, salad dressing and Italian seasoning for 5 min. or until veggies are tender.

2. Stir in the tomatoes; add fillets. Bring to boil.

3. Reduce heat, cover and simmer 10 min. or until fish flakes easily with a fork. Serve with a slotted spoon.

1 large green pepper, julienned
1 large sweet red pepper, julienned
1 cup sliced red onion
1 garlic clove, minced
½ cup fat-free Italian salad dressing, divided
1 lb. red. fat turkey kielbasa, sliced
1 tbs. red. sodium soy sauce

1. In wok or skillet, stir-fry the pepper, onion, and garlic in ¼ cup salad dressing for 5 min.

2. Add sausage and remaining dressing; stir fry 8-10 min. or until sausage is heated through and veggies are crisp-tender. Sprinkle with soy sauce.