{Seven Layer Dip}

Posted on July 6, 2010

This is one of my favorite things! Seriously, family parties just aren’t the same without this dish. It is so yummy and I have a hard time stopping once I start. It’s that good!

1 lg. can refried beans

2 pkg. guacamole mix

4 avocadoes

1 pkg. taco seasoning

1 16oz. container sour cream

2 c. shredded cheddar cheese

1 lg. tomato, chopped

1 6oz. can sliced black olives, drained

Spread the refried beans in a 9×13″ dish. Mash avocadoes and mix with guacamole mix. Spread guacamole over beans. Combine taco seasoning with sour cream and spread on top of guacamole. Top with cheese, tomatoes, and olives. Serve with corn chips.

1 comment

{Rigatoni Salad With Artichokes and Tomatoes}

Posted on June 21, 2010

Pasta and Artichokes are one of my favorite combos 🙂 I love making little pasta dishes, they are usually so easy and you can make them pretty Healthy and light. A little bit of carbs is alright here and there right?? Hehe.

5 Qts Water

1 Tbs salt

12 oz dried rigatoni

6 Tbs olive oil

3 Tbs fresh lemon juice

3 cloves garlic, minced

1 Tbs fresh chopped oregano, or 1 tsp dried

Salt and pepper to taste

1 bottle artichoke hearts drained and cut into quarters

1 Roma tomato, diced

3 Tbs fresh chopped parsley

1/2 cup parmesan cheese

In a large pot over high heat bring the water to a boil. Add the tablespoon of salt and the rigatoni and cook according to package directions. Drain and toss with 1 Tbs olive oil. Cover and cool in refrigerator about 1 hour.

In a large bowl, whisk together the remaining 5 Tbs olive oil, lemon juice, garlic, oregano and salt and pepper to taste. Add the artichoke hearts, tomato, rigatoni and parsley and toss well. Top with grated parmesan cheese and a little fresh lemon juice.

2 comments

{Greek Salad}

Posted on June 18, 2010

I love anything Greek. It is probably my favorite ethnic food. It has so much flavor! This salad is really good as a side or just a meal in itself.

1-2 bags romaine lettuce washed and rinsed

About 8-10 cherry tomatoes or wedges

1/2 cup crumbled feta cheese

6 very thin slices of red onion

1/2 cucumber peeled and sliced

8 Kalamata olives, pitted

4 scallions, thinly sliced

Dressing:

6-7 Tbs olive oil

2 Tbs fresh lemon juice

1 tsp minced garlic

1 tsp dried oregano

salt and pepper to taste

Whisk all together and pour over the salad, toss well.

0 comments

{Bruschetta}

Posted on May 31, 2010

This is so so yummy! Its so simple to put together and great to serve as a light lunch or an appetizer before dinner. I usually double this whole recipe to make more 🙂

1 1/2 cups chopped roma tomatoes

2 Tbs diced onion

1 large clove garlic, minced

2 Tbs chopped fresh basil

2 Tbs olive oil

1/2 tsp red wine vinegar

1/4 tsp salt

little black pepper

1/2 loaf french baguette or crusty italian bread, sliced into 5-7 slices

1/4 tsp. garlic salt

3 Tbs fresh italian parsley

In a medium bowl, combine tomatoes, onion, garlic and basil. Add 1/2 Tbs olive oil, vinegar and salt and pepper and mix well. Cover and refrigerate for at least an hour. Preheat broiler, slice bread in 1″ slices diagonally. Combine remaining 1 1/2 Tbs olive oil with the garlic salt. Brush the entire surface of each side with the oil mixture. Broil for 1 1/2-2 minutes on each side until they start to brown a little. Serve with the tomato mixture, garnished with fresh parsley.

1 comment

{Island Black Beans}

Posted on March 2, 2010

This recipe is so so good. I usually ALWAYS double it, because it just goes way too fast and everyone wants more. 🙂 You could really use this as a side dish for most anything but I always serve these with any mexican dish.

Beef and Black beans Pictures, Images and Photos

1 14 oz can black beans

1 can mild rotel

1 Tbs fresh lime juice

1 tsp fresh garlic, chopped

1 small onion, chopped

1/4 cup cilantro

2 tsp salt (its kinda of a preference, so just taste and add more if needed)

Combine all in a sauce pan, bring to a boil and simmer for 10 minutes

0 comments

{Minestrone Soup}

Posted on February 16, 2010

This is really simple and super yummy! And perfect for when you are at home and its cold outside. Oh and you will definitely have left-overs 🙂

Low-Fat Minestrone Soup #235962 Pictures, Images and Photos

2 tbs olive oil

3-4 cloves garlic, chopped

2 onions, chopped

2 cups chopped celery

4 carrots, sliced

1 15 oz can green beens

2 cups of baby spinach

3 zucchinis, quartered and sliced

1 tsp dried oregano

2 tsp dried basil

2 cups chicken broth

2 cups water

4 cups tomato sauce

1 can kidney beans

1/2 cup seashell pasta

parmesan cheese

salt and pepper

Over medium heat. In a large pot, heat olive oil and saute the garlic for 2 minutes. Add the onion and saute that for 4 minutes. Add the celery and carrots saute for 3 minutes.

Add the chicken broth, water, tomato sauce and bring to a boil. Reduce heat to low and add the kidney beans, green beans spinach leaves, zucchini, oregano, basil and salt and pepper to taste. Simmer for 30-40 minutes. (The longer it cooks the better it is 🙂

Fill a small sauce pan with seashell pasta and cook until tender and place in pot with everything else. Once the soup is done top with fresh grated parmesan cheese and a drizzle of olive oil.

1 comment

{Navajo Tacos}

Posted on February 2, 2010

This is one of my all time favorite meals…I make these A LOT!

1 cup flour

1 tsp baking powder

1/4 cup evaporated milk

1/4 tsp salt

warm water

(I will usually double and sometimes triple this recipe, depending on how many I’m making)

Combine all of these ingredients and slowly add enough warm water to form a dough. On a floured surface knead the dough till it is soft and smooth. Roll our really thin and fry in peanut oil till brown.

Serve with your favorite taco toppings.

3 comments

Vegetarian