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    • #257465

      Cowboy Tacos

      Ingredients:

      1 pound boneless pork loin, cut into 1x1x1/4-inch strips

      1 package Taco Seasoning Mix

      1 tablespoon oil

      1 cup Salsa

      1 cup canned spicy chili beans, undrained

      1/4 cup apricot preserves

      1 (4.6 ounce) package Taco Shells

      10 pitted ripe olives, sliced

      5 green onions, chopped

      Cooking Directions:

      In shallow bowl, combine pork and taco seasoning mix; toss to coat.

      Heat oil in large skillet over medium-high heat until hot. Add pork;

      cook and stir 3 to 5 minutes or until no longer pink.

      Stir in salsa, beans and preserves. Reduce heat to low; simmer 10 to

      12 minutes or until thoroughly heated, stirring occasionally.

      Meanwhile, heat taco shells according to package directions. To

      serve, spoon 1/3 cup pork mixture into each taco shell; top with

      olives and onions.

      Makes: 12 servings

      .

      Lasagna Rolls

      Ingredients:

      12 whole-wheat lasagna noodles

      1 tablespoon extra-virgin olive oil

      3 cloves garlic, minced

      1 (14 ounce) package extra-firm water-packed tofu, drained, rinsed

      and crumbled

      3 cups chopped spinach

      1/2 cup shredded Parmesan cheese

      2 tablespoons finely chopped olives

      1/4 teaspoon crushed red pepper

      1/4 teaspoon salt

      1 (14 ounce) jar marinara sauce, preferably lower-sodium, divided

      1/2 cup shredded part-skim mozzarella cheese

      Cooking Directions:

      Bring a large pot of water to a boil. Cook noodles according to

      package directions. Drain, rinse, return to the pot and cover with

      cold water until ready to use.

      Meanwhile, heat oil in a large nonstick skillet over medium heat. Add

      garlic and cook, stirring, until fragrant, about 20 seconds. Add tofu

      and spinach and cook, stirring often, until the spinach wilts and the

      mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir

      in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara

      sauce.

      Wipe out the pan and spread 1 cup of the remaining marinara sauce in

      the bottom. To make lasagna rolls, place a noodle on a work surface

      and spread 1/4 cup of the tofu filling along it. Roll up and place

      the roll, seam-side down, in the pan. Repeat with the remaining

      noodles and filling. (The tofu rolls will be tightly packed in the

      pan.)

      Spoon the remaining marinara sauce over the rolls.

      Place the pan over high heat, cover and bring to a simmer. Reduce

      heat to medium; let simmer for 3 minutes.

      Sprinkle the rolls with mozzarella and cook, covered, until the

      cheese is melted and the rolls are heated through, 1 to 2 minutes.

      Serve hot.

      Makes: 6 servings

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