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Archives for April 2009

Southwestern Salsa with Black Beans and Corn

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1 ½ tsp. cumin seeds
2 – 15 oz. cans black beans, rinsed and drained
1 – 15 ¼ oz. can whole kernel corn, drained
1 red pepper, minced
1 small purple onion, minced (1 c.)
½ c. chopped fresh cilantro
½ c. chopped fresh parsley
1/3 c. lime juice
¼ c. olive oil
3 cloves garlic, crushed
½ t. salt
1 t. dried crushed red pepper
½ t. freshly ground black pepper

Toast cumin seeds in a skillet over medium heat 1 to 2 minutes or until brown and fragrant, stirring often. Combine cumin seeds, black beans, and remaining ingredients; toss well. Fix this ahead of time (2-3 hours) to allow the flavors to meld. Cover and store in refrigerator up to 1 week. Yield 6 cups. Per tablespoon: Calories 18 Fat 0.7 g (Before you spoon it onto the tortilla chips!) From The Ultimate Southern Living Cookbook

Grocery List
cumin seeds
black beans
whole kernel corn
red pepper
purple onion
fresh cilantro
fresh parsley
lime juice
olive oil
garlic
salt
crushed red pepper
black pepper

Approximate Cost: $4.33

Asian Style Dip

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½ c. mayonnaise
¼ c. sour cream
2 T. soy sauce
½ T. dried basil
1 T. sesame oil
1 T. toasted sesame seeds
1 T. rice vinegar
¼ t. dried ginger
1 t. sugar
½ t. dry mustard
1/8 t. ground red pepper
Assorted cut-up vegetables (carrots, red bell peppers, sugar snap peas, cucumber, broccoli, etc.)

Combine first 11 ingredients in a small bowl; whisk to blend.
Cover and refrigerate. From Sophie in the Siesta Fiesta Cookbook.

Grocery List
mayonnaise
sour cream
soy sauce
dried basil
sesame oil
toasted sesame seeds
rice vinegar
dried ginger
sugar
dry mustard
ground red pepper
vegetables

Approximate Cost: $7.20

Chicken-Chile Tostadas

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1 T. olive oil
1 c. pre-chopped onion
1 t. bottled minced garlic
½ t. ground cumin
½ t. ground chipotle chile pepper
¼ t. ground cinnamon
1 lb. ground chicken breast
½ c. bottled fat-free salsa
¼ c. water
½ t. salt
2 T. chopped fresh cilantro
1 t. lime juice
4 – 6″ corn tortillas
1 c. shredded iceberg lettuce
1 c. (4 oz.) pre-shredded reduced-fat Mexican cheese blend or cheddar cheese
¼ c. reduced-fat sour cream

Preheat oven to 400°. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until onion begins to soften. Add cumin, chipotle, and cinnamon; cook 30 seconds, stirring constantly. Add chicken; cook 4 minutes or until chicken is done, stirring to
crumble. Add salsa, water, and salt; cook 3 minutes or until slightly thickened. Stir in cilantro and lime juice; remove from heat.

While chicken cooks, place tortillas directly on oven rack; bake at 400° for 5 minutes or until slightly crisp. Place 1 tortilla on each of 4 plates; top each tortilla with ¼ cup lettuce, ¾ cup chicken mixture, ¼ cup cheese, and 1 tablespoon sour cream. By Meghan from the Siesta Fiesta Cookbook.

Grocery List
olive oil
onion
minced garlic
cumin
chipotle chile pepper
cinnamon
chicken breast
salsa
salt
chopped fresh cilantro
lime juice
corn tortillas
iceberg lettuce
Mexican cheese blend
sour cream

Approximate Cost: $5.75

Veggie Squares

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2 Pillsbury crescent rolls
1 bar cream cheese, softened at room temperature
1 pkg. Hidden Valley Ranch dip mix
pre-made salad mix of broccoli, carrots and cauliflower, chopped

Flatten and pinch together crescent rolls on a cookie sheet in a rectangular shape. Cook according to package directions in the oven. Cool.

In a small bowl, blend cream cheese and Hidden Ranch dip mix. Spread over crescent rolls.

Sprinkle chopped veggies on top. Cut into squares and cool in refrigerator for 1 hour. By Patty.

Grocery List
crescent rolls
cream cheese
Hidden Valley Ranch dip mix
pre-made salad mix of broccoli, carrots and cauliflower

Approximate Cost: $5.15

Better than Sex Cake

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1 box butter cake mix
4 eggs
1/4 c. oil
1/4 c. water
6 oz. chocolate chips
1 small box instant vanilla pudding
1 – 8 oz. carton sour cream
3/4 c. chopped pecans

Mix all together in mixer. Pour into a greased and floured bundt pan. Bake at 325 degrees for 35-40 minutes or until golden brown. Frost as desired. From Mary Ann.

Grocery List
butter cake mix
eggs
oil
chocolate chips
instant vanilla pudding
sour cream
pecans

Approximate Cost: $ 5.35

Plum Pie

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1/2 c. flour
1 1/2 c. plus 1/2 c. sugar
1/2 c. milk
1/2 t. baking powder
2 c. plums, pitted
1/2 stick butter

In sauce pan boil plums, 1 1/2 c. sugar and butter for two minutes. Pour into 9X11 inch baking dish. Blend together flour, 1/2 c. sugar, milk and baking powder. Drop by teaspoonfuls over plum mixture. Bake in 350 degree oven for 35 minutes.

Grocery List
flour
sugar
milk
baking powder
plums
butter

Approximate Cost: $5.89