This was good as a dip – I used Pita chips…very multicultural!
1 rotisserie chicken, diced
2 large bell peppers, diced
1 large onion, diced
1 jar Enchilada Sauce
2 c. grated mixican cheese
1/4 c. chopped green onions
Preheat the oven to 350.
Saute the onions and peppers in some olive oil until all the liquid has been absorbed and the vegetables are tender. Season with salt and pepper.
Layer the bottom of a casserole dish with the chicken.
Top with the cooked peppers and onions.
Pour enchilada sauce on top.
Top with cheese and green onions.
Cover with foil and bake for 20 minutes.
Easy and delicious!
6 carrots, cut into chunks
2 onions, chopped
3 lb. corned beef brisket with seasoning packet – RINSED
12 oz. beer
2 T. yellow mustard (or 1 T. Dijon)
1/4 c. brown sugar
1 c water
1 cabbage, cut into wedges
Combine carrots and onions in a crock pot. Place the corned beef in and sprinkle the seasoning packet over it. Pour beer over the brisket and spread mustard on top. In a small bowl, mix together the brown sugar and water. Pour it over the brisket. Cover and cook on low for about 9 hours (or until fork tender).
Remove the brisket and keep warm. Add the cabbage to the crock pot and cook for about 30 minutes.
Return the brisket to the crock pot and warm it up altogether.
Slice the brisket thinly and serve with the vegetables and mustard on the side.
Really good but be really careful not to overcook the pork chops!
10 Weight Watchers Smart Points
Ingredients: (Serves 4)
4 boneless center cut loin pork chops (about 3/4 inch thick)
1 c. thinly sliced shallots (about 2 shallots)
2 T. butter
1/2 c. vermouth
1/4 c. chicken broth
2 T. capers, rinsed
Season the pork chops with salt and pepper. Heat oil in a large skillet. Add the pork chops and cook until browned on both sides. Cook until the chops register 145. Remove from pan and keep warm.
Add the shallots and 1 T. butter to the skillet. Cook until the shallots and soft and golden.
Add the vermouth and bring to a boil. Cook until reduced by half. Add the chicken broth and capers. Bring to a boil and cook for about 3 minutes. Add the parsley and remaining 1 T. butter and stir until the butter has melted. Serve over the pork chops.
10 Smart Points
1 lb. steak
1 lb. broccoli florets
1 medium red onion, cut into wedges
1/4 c. chopped fresh parsley
3 T. red wine vinegar
Chopped fresh oregano
1 T. rinsed capers
1/4 t. red pepper flakes
Preheat the broiler. Heat up a sheet pan. Season the steak with salt and pepper.
Add some olive oil to the hot pan. Add the steak to the pan. Broil for 5 minutes.
Remove the pan from the oven. Turn the steak over. Add 1 T. of oil to pan around the steak. Arrange the broccoli and the onion evenly around the steak. Sprinkle the vegetables with some salt and pepper.
Return the pan to the oven. Broil until the steak’s internal temperature reaches 140. Remove the steak and cover it.
Continue cooking the vegetables until they are tender and lightly charred.
Whish together some salt, 1/4 olive oil, parlsey, vinegar, oregano, capers and red pepper flakes. Cut the steak in thin slices. Spoon the parsley mixture evenly over the steak. Serve with the vegetable mixture.
8 oz. ground pork
2 oz. Mexican chorizo, sliced
3 c. sliced onions
2 c. sliced peppers
1/2 t. cumin
1/2 t. chili powder
Cook the pork and chorizo until browned. Remove with a slotted spoon and set aside.
In the same pan, add the onions, peppers, cumin, chili powder and salt. Cook until tender. Return pork mixture to the pan and cook for a few more minutes.
Serve in a tortilla and top with the various toppings.
Baby bello mushroom, thinly sliced
Green onions, chopped
Cook the mushrooms in some olive oil until done. Remove to plate.
In the hot pan, brown the chicken thighs well on both sides. Deglaze with some white wine.
Add some broth and reduce the heat. Cover and cook until done.
Return the mushrooms to the pan. Turn the heat up to high to evaporate most of the liquid. Make a sludge of water and flour. Add to the pan.
Add the green onion and stir to combine well.