Mon- Make you Own Pizzas
Tue- Nachos
Wed- Biscuits and Sausage Gravy
Thur- Chop-Chop Stir Fry
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| Biscuit and Gravy, Hash browns, Apple Slices |
Nachos Supreme
Ingredients:
6 (7-inch) flour tortillas or chips
2 cups (8 ounces) shredded Mexican-style cheese blend, divided
8 ounces cooked lean (90%) ground beef
1/2 cup salsa
1 cup black beans
1 tomato, diced
3 green onions with tops, thinly sliced
2 cups (8 ounces) shredded Mexican-style cheese, divided
1/2 cup sliced pitted ripe olives
Directions:
1. Preheat oven to 350°F. Cut each tortilla into 6 wedges. Starting at outside edge of Large Round Stone, arrange tortilla wedges in a circle with sides overlapping and points toward center; repeat to cover entire surface of baking stone. Bake 8-10 minutes or until chips are lightly browned and crisp; remove from oven.
2. Meanwhile, combine cooked ground beef and salsa. Thinly slice lettuce, dice tomato and thinly slice green onions using Chef's Knife. Sprinkle 1 cup of the cheese evenly over hot tortilla chips. Top evenly with beef mixture, lettuce, tomato, onions, olives and remaining cheese.
Yield: 12 servings Nutrients per serving: Calories 160, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 9 g, Protein 10 g, Sodium 360 mg, Fiber 1 g
2 cups (8 ounces) shredded Mexican-style cheese, divided
1/2 cup sliced pitted ripe olives
Directions:
1. Preheat oven to 350°F. Cut each tortilla into 6 wedges. Starting at outside edge of Large Round Stone, arrange tortilla wedges in a circle with sides overlapping and points toward center; repeat to cover entire surface of baking stone. Bake 8-10 minutes or until chips are lightly browned and crisp; remove from oven.
2. Meanwhile, combine cooked ground beef and salsa. Thinly slice lettuce, dice tomato and thinly slice green onions using Chef's Knife. Sprinkle 1 cup of the cheese evenly over hot tortilla chips. Top evenly with beef mixture, lettuce, tomato, onions, olives and remaining cheese.
Yield: 12 servings Nutrients per serving: Calories 160, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 9 g, Protein 10 g, Sodium 360 mg, Fiber 1 g
Chicken and Rice Casserole
4 skinless, boneless breast filet
1 can cream of mushroom soup (I perfer Campbell's Healthy Choice)
1 1/2 cans of water
2 cups dry Long Grain White Minute Rice
2 tsp Salt
Salt and Pepper to taste
Grease a 9x13 pan with butter. Sprinkle Chicken Beasts with salt and pepper - both sides. Mix rice, salt, soup and water in the pan. Evenly spread out rice. Place chicken on top. Cover with foil. Bake in 350F oven for 40-60 minutes, or until rice is done and chicken is no longer pink and liquid is adsorbed.
4 skinless, boneless breast filet
1 can cream of mushroom soup (I perfer Campbell's Healthy Choice)
1 1/2 cans of water
2 cups dry Long Grain White Minute Rice
2 tsp Salt
Salt and Pepper to taste
Grease a 9x13 pan with butter. Sprinkle Chicken Beasts with salt and pepper - both sides. Mix rice, salt, soup and water in the pan. Evenly spread out rice. Place chicken on top. Cover with foil. Bake in 350F oven for 40-60 minutes, or until rice is done and chicken is no longer pink and liquid is adsorbed.
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