(IGNORE number of ansers) Please help, healthy dinner recipes for my family???

I really want to bring health back to the family, and for me, also, so please help me out here.


Our family's favorite dishes are lasagna, shake and bake chicken and enchiladas.


We like all meats but we never eat fish or seafood.


Please and thank you!!!(IGNORE number of ansers) Please help, healthy dinner recipes for my family???
Ugg I spent a lot of time answering this question for you but then my computer and I had a disagreament and I lost my long answer so I'll re-try.





Okay the following are recipes that I have not yet tried but fully intend to. I got these recipes from one of those cook books at the check out aisle at the market. Some are from the Irish ones and the other are some a summer one from last year.








Creamy Corned Beef Sandwiches:





1-8oz pkg cream cheese softened


1/4 cup mayo


2 tbsp dijon mustard


1-2 1/2oz package thinly sliced corned beef cooked and thinly sliced


2 tsp fresh dill or 3/4 tsp dried dill weed


1/4 tsp salt





Mix everyhting together and spread on your fav bread. Or spread just thin layer on seedless (light) rye bread. Trim the egdes to serve as an app or use cookie cutters such as a shamrock to serve at a party.





Color full veggie saute:


2 med red peppers julienned


2 med green peppers julienned


2 med zuccini julienned


4 med carrots julienned


1 tsp olive oil


4 cups thinly sliced cabbage


1/4 tsp salt


4 tsp cider vinegar


1/4 cup water


1 tbsp sesame seeds.





In a large skillet, saute the peppers, zuccini, and carrots in oilive oil, for 5 min. Add the cabbage, salt and pepper, saute 1 min longer.





In smal bowl combine vin and water, pour over veggies. Cook and stir for 2-3 min or until heated thru. Sprinkle with sesame seeds.





Strawberry Tomatos Salsa:


1 pint fresh strawberries-chopped


4 plum tomatoes seeded and chopped


1 small red onion finely chopped


1-2 med jalepenos minced


2 tbsp lime juice


1 tbsp olive oil


2 garlic cloves minced





Mix everything in a bowl and put in fridge. Serve over chicken or as a dip with tortilla chips.





Strawberry Tossed salad:





6 cups torn mixed salad greens


1 pint fresh strawberries slices


4 oz crumbled feta cheese


1/4 cup sunflower seeds


Balsamic vinaigrette





Toss and serve





Warm Green and Potato Salad:


1 lb small red, white or yelloe new potatoes


12 oz fresh green beans trimmed and cut into 1 inch pieces (approx 2 cups)


1/4 cup dried tomatoes in oilive oil drained, and chopped


1/3 cup botteled parmesean or itallian salad dressing


4 cups pre-washed itallian sals greens


4 slices bacon, crisp cooked and crumbled (optional)





1/2 or 1/4 the potatoes, boil with the beans in lightly salted water until tender. Drain.





Return to the pan and add remaining ingrediants








The next recipes are all one I have tried and love and also use all the time.








Also remember that lasagna is actually a nice meal, it includes veggies, meat, dairy, starch etc... If you want to sneak in more veggies the add some shredded carrots, zuccini, and yellow crooked neck squash. If you family already likes chunky sauce then use small chopped zuccini, and yellow crooked neck squash and some sliced mushrooms of your choice. Simmer in the sauce on a low heat for about 10-15 min and then continue as you normally would in your recipe. Also having it with a nice salad and some fresh fruit will really round the meal out nicely.





Stew is good and also includes someof everything. Here is my recipe for beef stew but you could also add prok stew meat.





1 pound stew meat


1 or 2 carrots peeled and cut into big chunks


1 or 2 ribs of celery cut into big chunks


1 onion chopped


1 clove garlic chopped


1 can stewed tomatoes


1 large potato or 2 medium potatoes peeled and chopped


Oil


Flour


Seasonings such as seasoned salt, granulated garlic, pepper, celery salt, onion powder and a few bay leaves





In a large skillet heat the oil.


In a zipper seal bag add flour and all the seasoning to taste-except bay leaves. You want to seasoning it kinda heavily becuase it will basically season your whole stew.


Toss the meat into the bag of flour and coat well. Add the meat to the oil, adding a little extra flour.


Meanwhile add all veggies and bay leaf to a soup or crock pot. Add the meat when it is done frying, add all the flour drippings as well.


Simmer on low heat until the meat and veggies are tender. Adding more water or seasonings as needed. Stir from time to time as well.





I also like to make hamburger soup. It is pretty similar to the stew recipe above but it is still really great.





1 pound hamburger


1 or 2 carrots peeled and cut into big chunks


1 or 2 ribs of celery cut into big chunks


1 onion chopped


1 clove garlic chopped


1 large white potato peeld and chopped or 4-5 red potatos depending on size halfed or quartered


1 can corn or 1/2 bag frozen corn


1/2 bag frozen peas


Beef broth or beef bullion


Seasonings such as seasoned salt, granulated garlic, pepper, celery salt, onion powder and a few bay leaves








Cook the burger and drain and set aside. In a large soup pot cook all veggies except corn and peas in some butter. Add the bay leaves and then also the liquid of your choice. Simmer until all the veggies are tender, and add seasonings to taste, the beef, and peas and corn. Simmer until corn and peas are heated thru and it is seassone to your liking.


Enjoy!





This chicken recipe can be easily 1/2 or doubled depending onhow many people you are serving.





Crock Pot Chicken Salsa Curry








10 chicken thighs-bone in


1 jar of your fav salsa


1/2 onion chopped


1 tablespoon curry (or about 1/2 if you don't like a srong curry taste)


1/2 cup sour cream





Place the chicken in the crock pot. Mix the onion, curry and salsa. Pour over the chicken and cook on low for about 6-8 hours.





When the chicken is done take it out of the crock pot and put on a serving plate. Add the sour cream and mix well. Spoon the sauce over the chicken.





This would go well with rice or cous cous.





If you don't have crock pot I would think that you could do this in you oven in a well wrapped pan on low (about 200) check it though since it may cook faster. I haven't done it in the oven but as I said I think it should work. I did it in the crock pot and it was awesome. This recipe is easy to do smaller portions of as well.





Rice:


When adding the liquid to rice I never really measure it out with a measuring cup. I learned this from my mom-in-law. Just pour in the rice and then gently place your pointer finger on top of the rice, slowly add cool water to a knuckle and half past the rice. Place on the stove and turn on high un-covered until the rice starts to boil. Reduce the heat to a medium low and cover with a tight fitting lid. The rice should be done in about 20 min. Fluff with a fork add some butter and enjoy.





Creamy chicken enchelada's:





1 pound boneless chicken brests diced


1 8oz package cream cheese cut into cubes


Flour or corn tortillas


1 can diced green chili peppers


ground cumin


1 or 2 can green enchelada sauce


shredded cheese





Cook the chicken in a skillet and when the chicken is done add the cream cheese, it will melt. As the cream cheese melts add the green chili's, and a couple of good dashes of cumin. Continue to heat on low until the cream cheese has melted.





Fill a tortilla with the chicken mix, roll and place in a baking dish, Continue until the chicken mix is gone. Top with the enchelada sauce and sprinkle with cheese. Bake at 350 for about 10-15 min or until the sauce is nice and hot and the cheese is golden and bubbly.





Serve with the mexi-rice recipe below.





Mexi-rice:





Use rice that is still warm.





Heat a skillet or griddle pan to a med-low heat. Add the rice and your favorite salsa, some olives, corn and ground cumin. (A great salsa to use would be the kind in the plastic tubs in the produce section, I think it's labled as ';Fresh Salsa'; but El Paso or whatever would work as well.)





Instead of pre-made salsa make your own using roma tomatoes chopped small, red onions, chopped cilantro, minced garlic, finely chopped jalepeno pepper, adding some lime juice, and garlic salt. You can also do this in the processor but be very carful not to over process becuase it can end up kind of mushy, and to green from the cilantro. You can also drain the salsa, or remove the seeds from the tomatoes. But using the seeds and then draining it would be great flavor enhancers in your rice. You could even freeze the liquid in ice cube trays (1 cubes equals approx 1 oz) and keep them for future uses. Then toss this fresh salsa in with the rice and cumin, olives, and corn.





Serve hot and I like mine with just a sprinkle of melted cheese.....yumm!!!





Here are some pasta recipes that I love and are easy, go well and I make all the time.





Hot Orzo Pasta Salad:





Boil some orzo while waiting chop some zuccini and yellow crooked neck squash kinda small. Add the veggies the last 3-4 minutes of boiling. Drain and transfer so a serving dish. Add some butter, seasoned salt, and shredded parm cheese. Mix and enjoy.





Cold Orzo Salad:





Boil some orzo pasta, drain and cool. Add some chopped red onion, roma tomatos, corn, feta cheese, and itallian dressing.





I almost forget some pork chop recipes that are great.





The first recipe is for 2 chops. I red bell pepper cut into 1 inch pieces, 1/2 onion chopped into medium to small pieces, and 1 apple sliced. Cook the chops in a tiny bit of oil, brown on one side and turn, add the onions, pepper, and apples. Cook until chops are done and the other ingredients are crisp tender. Serve with rice.





The next recipe is for as many chops as you want to make. Salt and pepper both sides of the chops, place in a baking dish. Top EACH chop with the following


1 tbsp brown sugar


1 tbsp ketchup


1 slice onion


1 slice lemon





Bake at 350 for about 30-45 min depending on how many chops, and how thick they are. This dish creates just a tiny bit of a nice sweet tangy sauce. You can simmer an extra serving or 2 the topping ingrediants on the stove top with a little water if you would like. I serve this dish over rice also. Different sounding but very good!!!(IGNORE number of ansers) Please help, healthy dinner recipes for my family???
Eating healthy is as simple as buying only fresh or frozen veggies, fruit and meat....don't mess with all those boxes, jars and processed things,,





Eat a lot of fresh veggies, fresh fruits in season and lean meat....Use only enough dairy (sour cream, butter, cheese etc) to spice up your dishes,,,and eat whole grains in your cereal, bread and pasta....brown rice is good for you too.





Stay away from processed foods because they are loaded with extra sugar, fat, sodium and empty calories..it very well might mean, you need to cook from scratch but you will feel the difference almost immediately when you get the junk out of your diet.





There are a few things in cans that you can use,,,tomatoes, corn, green beans,,,,etc...,,,,but get the no salt added veggies in the can,,,,,the regular ones have way too much salt. Better to cook them fresh though if you can.


We bought a bread machine really cheap off eBay and now make our own fresh bread,,it is so simple to do with the machine.
i'm here to help you. try these sites.





1. http://www.foodnetwork.com





2. http://www.foodtv.ca





3. http://www.foodasianchannel.com





4. http://www.taste.com.au
Veggie Lasagna





1 16 oz. lasagna noodles


1 Eggplant sliced thin


2 Cups Broccoli


1 Carton fresh mushrooms, chopped


1 Cup sliced yellow or green squash


2 Pounds Mozzarella cheese


2 Cups or Large Jar of Marina sauce of your choice





Preheat oven to 375 degrees





Cook the noodles according to directions on the package. In a large casserole dish place a small amount of sauce on the bottom (about 1-2 tablespoons) place a layer of noodles. Pour sauce enough to slightly coat the noodles, layer the broccoli thin, cover with cheese. Add another layer of noodles, coat with sauce again and layer with eggplant, cover with cheese. Layer with noodles coat with sauce, layer with mushrooms and squash, cover with cheese. Add top layer of noodles cover with the rest of the sauce, top with the rest of the cheese. Bake covered for 30 minutes, uncover and cook until browning (about 10-15 minutes).





Serving size: A lot





Tip: You can use any fresh vegetables that you like, just make sure the ones you pick take about the same cooking time.
Get those little frozen fried clams that look and taste like french fries, and tell them they are, then tell them what they were. My mom did that to me and I thought it was funny! It depends on your family's since of humor. Here's a recipe from Giada de Laurentiis you may be interested in:


1 1/2 cups panko (Japanese bread crumbs)


3 large eggs


4 (5-ounce) swordfish steaks, each about 1/2-inch-thick


Salt and freshly ground black pepper


4 tablespoons unsalted butter


4 tablespoons light olive oil


1 lemon, juiced


2 tablespoons extra-virgin olive oil


3 cups lightly packed arugula


1 bunch watercress, stemmed





Place the panko in a pie dish. In another pie dish, beat the eggs to blend. Line a large cutting board with plastic wrap. Place 2 swordfish steaks on plastic wrap, about 2 inches apart. Place another sheet of plastic wrap over the steaks. Using the flat side of a meat mallet or a heavy rolling pin, gently flatten the swordfish steaks to 1/4-inch thick. Remove top plastic wrap and sprinkle the swordfish with salt and pepper on both sides. Set aside the swordfish steaks and flatten and season remaining 2 steaks, using the plastic wrap to help again. Dip each steak into the egg, then the panko, coating completely and patting to adhere.





Working in batches, melt 2 tablespoons of butter with 2 tablespoon of light olive oil in a heavy large frying pan over medium-high heat. Place 2 coated swordfish steaks in pan and cook until brown and crisp and just cooked through in the middle, about 1 1/2 minutes per side. Transfer to a cooling rack set on a baking sheet and lightly tent with foil to keep warm (do not seal with foil or the breading will become soggy). Repeat with the remaining butter, olive oil, and 2 swordfish steaks.





Whisk the lemon juice and extra-virgin olive oil in a large bowl to blend. Add the arugula and watercress, and toss lightly to coat. Season the salad, to taste, with salt and pepper. Transfer the swordfish steaks to plates. Top with the salad and serve.


You don't have to add the salad, and believe me, kids love anything with a crunch.
try decreasing the serving sizes of your entre and add more vegetables (steam cooked). We always have at least two to three veggies with some meat and either salad or potatoe. We also have fruit juice and fresh fruit in the morning with breakfast.
Here are plenty of low fat lasagna recipes:





http://www.cooks.com/rec/search/0,1-00,l鈥?/a>
http://www.mayoclinic.com/health/healthy鈥?/a>





http://allrecipes.com/Recipes/Healthy-Li鈥?/a>





http://www.foodfit.com/





check out those sites..They have several healthy recipes that I have actually tried and very YUMMY :)
Vegetarian meals are healthy and low fat. Some people find it helpful to decrease meat and increase vegetables.





Here are a couple of vegetarian meals








Yigandes Plaki: Baked Beans %26amp; Tomato Casserole





In Greek: 纬委纬伪谓蟿蔚蟼 蟺位伪魏委, pronounced YEE-ghahn-dess plah-KEE





Try to find original yigandes (gigantes, gigandes) beans at a Greek or ethnic market for this dish, otherwise use the biggest lima beans you can find. This dish is as popular in my home as pasta dishes... maybe more, and it is a favorite dish especially during Lent.





INGREDIENTS:


1 pound of yigandes (or big lima beans), soaked for 12 hours, drained


2-3 cloves of garlic, minced


2 medium onions, finely chopped


1/2 cup of olive oil


1 pound of ripe tomatoes, peeled, finely chopped (or 16oz. of canned chopped plum tomatoes)


2 small cubes of vegetable bouillon (or beef for non-vegetarians/non-vegans)


sea salt (optional)


freshly ground pepper


2 tablespoons of fresh parsley, chopped


2 cups of water (1 1/2 cups if using canned tomatoes)


PREPARATION:


Add the beans to a pot with enough cold water to cover well. Bring to a boil, reduce heat and cook at a slow boil for 1 hour. Drain and set aside.





Preheat the oven to 325F (160C).





Using a wooden spoon, saut茅 the onion and garlic in the olive oil until soft.











Add tomatoes (if using canned, add all liquid as well), bouillon cubes, salt, pepper, parsley, and water, and allow to boil gently for 10-30 minutes, until it begins to thicken.


Place the beans in an oven-proof pan, add tomato mixture, stir and spread mixture out evenly. Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top.





Remove from the oven, cover, and allow to cool.





Serve warm or at room temperature.





Yield: serves 4


Recipe: Grilled Portobello Mushroom Sandwich





In terms of texture, portobello mushrooms are probably the closest vegetarian alternative to steak. While you won't be able to fool meat eaters with a grilled portobello mushroom sandwich, you might convince them that a great meal doesn't necessarily have to include meat.





Yield 2 sandwiches


Time 20 minutes


Tools Knife


Kitchen brush


Grill or heavy skillet


Spatula





Ingredients Large portobello mushroom


1-2 T olive oil


salt


pepper


4 pieces of bread or toast





Directions De-stem the portobello mushroom, then slice it in half lengthwise.


Brush each slice with oil and sprinkle with salt and pepper.





Arrange the mushroom slices on the grill or skillet and cook until brown, about 5 minutes on each side.





Assemble the sandwiches with your favorite fillings and serve!





Notes Aside from the mushrooms, you can put anything you like on the sandwich. Here are some suggested fillings - experiment to find what you like best.


A茂oli


Mayonnaise


Vegan mayonnaise


Bell peppers


Cheese


Lettuce or other greens


Onions


Tomatoes


mushroom soup


Serves: 4


Cooking time (approx.): 8 minutes


Style: Italian Vegetarian





2 cup(s) mixed oyster and button mushrooms


2 tablespoon(s) olive oil


1 onion(s) chopped


2 teaspoon(s) garlic finely chopped


1 cup(s) milk


3 cups hot vegetable stock


8 slices crusty bread


2 tablespoon(s) melted butter


1 cup(s) grated gruyere cheese


salt and freshly milled pepper to taste








Wash the mushrooms well of any grit (do not allow to rest in water as it absorbs the water and tends to become soggy) and wipe dry with a clean cloth. Cut big mushrooms into bite-sized pieces.


Heat the olive oil in a saucepan and saute the onions and half the garlic for about 3 minutes or till the onions are soft and golden. Add the mushrooms and stir to coat well with the oil.


Stir in the milk and bring to a boil. Cover and simmer for about 5 minutes. Stir in the hot vegetable stock and put off the heat.


Toast the crusty bread slices till golden brown. Mix the melted butter with the remaining garlic and coat the slices liberally. Place the slices in a large soup dish (tureen) or in individual soup bowls. Pour over the hot soup.


TIPS:





Any type of mushroom can be used as per preference.


Add more stock or water to get a soup of desired consistency.


A cheese of your choice can be used in place of gruyere.


The amount of cheese can be increased if desired specially if children love it.


Serve piping topped with: grated gruyere cheese





I saw this on Yahoo questions and answers and I think its a wanderful healthy and filling recipe with a lot of taste





1 18-ounce package prepared polenta or 1 recipe of Quick Microwave Polenta


1/2 large onion, chopped


1 large portabella mushroom, cut into 1/4-inch pieces (about 2 cups, chopped)


4 cloves garlic, minced or pressed


1/2 bunch kale (about 8 ounces after trimming), center rib removed and chopped into bite-sized pieces (may substitute spinach or other greens)


1 teaspoon dried basil


salt and pepper to taste


Cheese sauce (below)


1 1/4 cups marinara sauce (homemade or in a jar)


1/4 cup pitted kalamata olives, chopped


vegan soy parmesan





';Cheese'; sauce:


1/2 cup extra-firm silken tofu


1/2 cup unsweetened soy milk


1/2 cup vegetable broth


2 tbsp. cashew butter or tahini


1 tsp. onion powder


1 1/2 tbsp. nutritional yeast


1/2 tsp. salt (optional)


1/8 tsp. white pepper


2 tsp. corn starch





Preheat oven to 375掳 F. Spray the bottom and sides of a 8x8-inch baking dish with non-stick spray and set aside.





Place the cheese sauce ingredients into a blender or food processor and puree until completely smooth. Set aside.





Saut茅 the onions and portabellas in a non-stick skillet until the mushrooms begin to exude their juices. Add the garlic and saut茅 for one more minute.





Add the kale, basil, and 1/4 cup water. Saut茅 until the kale is wilted and tender and the water has evaporated. Add the cheese sauce and cook, stirring, until thickened. Check seasoning and add salt and pepper if needed. Remove from the heat.





Cut the polenta into 1/4-inch thick slices. Line the bottom of the baking dish with half of the slices, overlapping slightly if possible. Spread 1/2 cup of the marinara sauce over the polenta, and then spread the kale mixture over the sauce. Sprinkle the chopped olives over the kale and top with the remaining polenta. Spread the remaining marinara sauce over the top and sprinkle with soy parmesan.





Bake for 25 minutes. Remove from oven and allow to cool for 5 or 10 minutes before serving.





These recipes are healthy and provide an opportunity not to eat too much meat.





Leek, Potato and Pea Soup





A chunky, filling winter soup. These quantities make a large pan of soup - they can easily be reduced by half if desired.











Ingredients:








2 tablespoons of sunflower oil





2 medium leeks, sliced widthways into thin round slices





2 or 3 cloves of garlic (crushed, optional)





6-8 large potatoes, cut into chunks (about 2 or 3 cm.)





2 tablespoons of white flour





1 cup of frozen peas





5 or 6 cups of water





Salt and pepper to taste











Cook the leeks and garlic, if using, in the sunflower oil for a few minutes then stir in the flour. Add one cup of water and stir well to blend. Add the potatoes and the rest of the water (you may need to adjust the quantity slightly - make sure all the vegetables are well covered). Bring to the boil, stirring occasionally to prevent sticking, and then turn down to simmer until the potatoes are just about cooked. Finally add the peas and cook for a further few minutes until tender. Season to taste.





Oriental-ish Cabbage Soup


(enough for 4-6 as light meal with bread or rice)





1 ordinary-sized cabbage (sorry, dunno what to do with that 8-pounder!)


2 or 3 sheets of thin deep-fried tofu (aburage or usuage)


Stock (un-salted, or only lightly salted)


Soy sauce


Sesame oil


Black pepper


Cut the cabbage in half equatorially, then cut each hemisphere into sixes or eighths.


Cut out the bits of core, trying not to disturb the shape of each chunk.


Arrange the chunks of cabbage in a large, wide saucepan so that the cut edges form loose, more-or-less concentric circles.


Cut the deep-fried tofu into small strips, then gently ease individual strips down between the leaves of cabbage


--it should end up in a pretty, flower-like shape (argghghghgh


--jumble the lot together if you're in a hurry and don't need to impress anyone!).


Add stock to cover generously, and season to taste with soy sauce.


Bring to a gentle boil and simmer until the cabbage is done but still crisp-ish.


Drizzle a teaspoon or so of sesame oil over each helping after serving, add freshly ground pepper too.
Run off a copy of the following suggestions for future use:





1. Dinner recipe videos, turn on your sound and click this link:


http://www.kraftfoods.com/kf/CookingScho鈥?/a>





2. Foil-Pack Dinners-turn on your sound (video):


http://www.kraftfoods.com/kf/cookingscho鈥?/a>





3. Favorite Brand Name Recipes:


http://www.fbnr.com/finder/searchlists/1鈥?/a>





Take a look at these recipes from Campbells:


http://www.campbellsoup.com/Supper_Bakes鈥?/a>





20-Minute Meals:


http://www.bhg.com/bhg/slideshow/slideSh鈥?/a>





4. In a rush? Smithfield, Hormel, Armour have packages of PRE-COOKED beef tips, roast, pot roast, pork roast, chicken, ham, meatload. Use this for your meat dish with a side dish or two of vegetables, rice, or potatoes. You will find these packages near the meat section, they are not frozen.





5. Tyson's fully cooked whole chickens are delicious. I serve them often with S%26amp;W canned sweet potatoes, Stove-Top dressing, microwave chicken/turkey gravy in jars, a canned vegetable, canned cranberry sauce, and frozen Pillsbury Microwave Biscuits which are better than I can make. A frozen pie defrosted and fully cooked. Perfect for one or two people at Thanksgiving or Christmas.





6. Another thing you can do is cook in a slow cooker or a crock-pot. You put the meat meal into the crock-pot in the morning and it cooks all day long. The meal is ready at dinner time. Crock-pots can be bought at your grocery store, WalMart, Target, etc. BE SURE to read the booklet that comes with the crock-pot.


Here are some crock-pot recipes for you:


.


Beef Recipes in Crock Pot (see other types of meats at the very bottom of this link):


http://www.razzledazzlerecipes.com/beef-鈥?/a>


.


Chicken Recipes in Crock Pot:


http://www.razzledazzlerecipes.com/chick鈥?/a>





TEXAS crock pot recipes:


http://www.texascook.com/crockpot/





7. If you are in a hurry, go to your grocery store and pick up a roasted chicken that you can buy in the deli section. They also have side dishes such as veggies, salads, desserts, and etc.





8. Frozen dinners are always a good choice. Our favorites are Stouffer's, Marie Calendar's, Michael Angelo's, Boston Market's. Just add a side dish, salad, or fruit salad. Desserts can be bought at their bakery section.





9. Ragu Sauces- Italian (in jars, just pour it on).


Scroll down this screen, click a category and then click ';Find Recipe'; at the bottom of the screen:


http://www.eat.com/recipe_landing.asp





10. Quick put together desserts:





Eagle Brand Sweetened Condensed Milk videos-turn on your sound:


http://eaglebrand.com/videos.asp?v=fudge鈥?/a>





Kraft's Chocolate Passion Bowl (video):


http://www.kraftfoods.com/kf/cookingscho鈥?/a>





11. Tossed Salad (video):


http://www.5min.com/Video/How-to-make-th鈥?/a>





Caesar Salad - chef style (video):


http://www.ifoods.tv/site/video.jsp?vide鈥?/a>





Quick five minute Caesar Salad (video):


http://www.5min.com/Video/How-to-make-a-鈥?/a>





12. Guacamole Dip video (peppers can be left out if you wish):


http://www.5min.com/Video/how-to-make-gu鈥?/a>





14. Chef Wan's Recipes-Malaysia...in south east asia - pictures:


(Categories on the left hand side of the screen)


http://www.chef-wan.com.my/index.php?pag鈥?/a>





15. Video On How To Cook A Rib Eye Steak (turn on your sound), click this link:


http://www.videojug.com/film/how-to-make鈥?/a>
Enchiladas and chicken are two of my favorite meals also!





Black Bean Chicken Enchiladas


3/4 lb boneless skinless chicken breasts


1/4 cup hot pork sausage


2 garlic cloves, minced


1 1/2 cups picante sauce, divided


1 (16 ounce)can black beans, undrained


1/2 cup bell peppers, chopped (green or red)


1 teaspoon cumin


1/4 teaspoon salt


1/2 cup green onions, sliced


12 (6 inch) flour tortillas


1 1/2 cups monterey jack cheese, shredded


--In a skillet (or using some other method), cook chicken completely and shred. Add back to skillet with crumbled sausage and cook until sausage is done making sure sausage is crumbled well and evenly distributed. Add garlic to the skillet and cook until fragrant. Stir in 1/2 cup picante sauce, black beans, chopped pepper, cumin, and salt. Simmer until thickened, about 8 minutes, stirring occasionally. Stir in green onions. Spoon 1/4 cup bean mixture down center of each tortilla and top with 1 tablespoon cheese. Roll up and place seam-side down in a lightly greased 9x13 inch baking dish. Spoon the remaining picante sauce evenly over enchiladas. Top with remaining cheese. Bake at 350 degrees for 25 minutes.





Amazing Baked Pork Chops


6 pork chops


1 teaspoon garlic powder


1 teaspoon seasoning salt


2 eggs, beaten


1/4 cup all-purpose flour


2 cups Italian style breadcrumbs


4 tablespoons olive oil


1 (10 3/4 ounce) can condensed cream of mushroom soup


1/2 cup milk


1/3 cup white wine


--Preheat oven to 350. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9 x 13 baking dish, and cover with foil. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.





Grilled Bourbon Buffalo Chicken-- http://www.recipezaar.com/222005


Cajun Style Oven Fries-- http://www.recipezaar.com/34011