February 24, recipe, MEXICAN PIZZA

February 24, recipe
MEXICAN PIZZA (6 servings)

Ingredients
1 large (10 oz) prebaked thin-crust pizza crust
3/4 cup taco sauce
1 pkg (12 oz) precooked fajita-style chicken strips
1 1/4 cups frozen southwestern corn blend
1 cup shredded mexican or taco cheese blend
1/2 cup diced avocado
2 Tbsp chopped cilantro

Directions
Heat oven to 500 F. Spread crust with taco sauce, leaving 1/2 inch border around edge.

Sprinkle with chicken, frozen corn blend and cheese. Place directly on middle oven rack.

Bake 6 minutes or until crust is crisp and cheese melts. Sprinkle with avocado and cilantro; cut in wedges.

318 calories, 3 grams fiber

16. CORN & GRITS CASSEROLE

16. CORN & GRITS CASSEROLE

Ingredients

4 cups 1 quart whole milk
1 cup quick cooking grits
1 can whole kernel corn, drained
1 1/2 cup shredded sharp cheddar
6 scallions
1 large egg
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper

Directions

Heat oven to 387 F lightly coat a shallow 2 at baking dish with nonstick spray.

Bring milk to a gentle boil in a 3 quart saucepan; slowly whisk in grits. Reduce heat and simmer, stirring often 5 to 7 minutes until thickened.

Removed from heat; stir in corn, 1 up cheese, the scallions, egg, salt, thyme and pepper. Pour into prepared dish.

Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese and bake 15 minutes more until set. let stand 10 minutes before serving.

CAN BE BAKED 2 DAYS AHEAD. REFRIGERATE COVERED. BRING TO ROOM TEMP AND REHEAD IN MICROWAVE....

Calories:256 fiber 2 grams, 8 servings........

14. CORNBREAD & BEEF SKILLET PIE, maybe good for camping/dutch oven could switch to August

14. CORNBREAD & BEEF SKILLET PIE, I am concerned about the high caloric content in this recipe and so this will definitely be modified.


Ingredients
1 lb lean ground beef (I might change this to vegan or chicken), with dry vegan "meat" could transport easily.
1 can ranchero beans (also high calories, would substitute a green vegetable like zucchini), if I substituted vegetables, they could be dehydrated
1 an whole kernel corn (use frozen to avoid cans), also dehydrate
1 pkg cornbread mix (I am really not interested in this, too many chemicals, if I use camping the cornbread mix might be good, especially if I found one where all you have to do is add water
1/2 cup shredded pepper jack cheese (change to low fat, add jalapeno in above or red pepper flakes), once again milk products?, not for lactose intolerant, may just change to spices.

Directions
Heat oven to 400 F

Brown ground beef in a large skillet with heat proof handle over medium high heat. Stir in ranchero beans and drained whole kernel corn. Simmer 2 minutes.

Meanwhile, prepare cornbread mix as package directs.

Spook cornbread mixture on top of beef mixture in skillet. Sprinkle with shredded pepper jack cheese. Bake 15 minutes or until a wooden pick inserted in center of cornbread comes out clean. Cool 5 minutes

4 servings: calories 726, fiber: 7 grams.

12. TEX-MEX CHICKEN & BARLEY-STUFFED PEPPERS

12. TEX-MEX CHICKEN & BARLEY-STUFFED PEPPERS

Ingredients
4 large bell peppers, halved lengthwise through stem, seeded
Nonstick spray
8 oz lean ground chicken
1 medium onion, chopped
1 can (10 oz enchilada sauce
1/2 cup each quick-cooking barley and frozen whole-kernel corn
1/2 tsp ground cumin
1/3 cup chopped fresh cilantro

Directions
Heat broiler. Line a rimmed baking sheet with nonstick foil. Put peppers cut side down in pan; coat peppers with nonstick spray.

Broil 12 to 15 minutes, turning once or twice, until lightly charred and soft.

Meanwhile, coat a large nonstick skillet with nonstick spray, heat over medium heat.  Add chicken and onion, increase to medium-high heat and cook 5 minutes, braking up chunks of chicken with a wooden spool, until chicken and onions are lightly browned.
Add all but 1/4 cup enchilada sauce, 1 cup water, the barley, corn and cumin. Bring to boil, reduce heat, cover and simmer 10 minutes or until barley is tender. Off heat, stir in cilantro. Spoon into pepper halves; drizzle with reserved enchilada sauce.

Good with shredded romaine lettuce avocado and tomato salad.

Per serving calories 251 fat 9G saturated fat 1 g cholesterol 47 mg sodium 310 mg, carbs 32 g dietary fiber 5 g protein 14 g
note brightly colored bell peppers are a great source of antioxidants. We filled them with lean ground chicken and fiber-rich corn and barley.